The objective of the study was to identify consumer preferences for flavours of snacks consumed by them and to design a snack to meet their expectations. The survey research accomplished provided information on preferred tastes and circumstances of consuming various kinds of snacks as well as on the manufacturing and distribution conditions thereof. The respondents pointed to the following features: new taste, price, and advertising. By applying a QFD method, it was possible to translate the consumer requirements into technological parameters. The most important parameters were: flavour substances, cost of promotion and advertising, specific additives, and spices used. Main trends in developing cheese snacks are extending shelf life and replacing curd cheese with a different cheese type.
convenience food, QFD, developing new products