Innovation of Traditional Salvadoran Sweets for a Young Generation (18 to 28 years old): Application of Food Design Thinking

Abstract

This research explores the innovation of traditional salvadoran sweets through the application of the Food Design Thinking methodology to adapt them to the tastes and interests of a young generation (18 to 28 years old) while maintaining their traditional character. Based on the application of methods from the 6 stages of the Food Design Thinking methodology, two innovative proposals were designed and evaluated: Diablitos de Agosto Kit and Palitos Bañados. This study reveals that traditional salvadoran sweets can be adapted to the tastes of younger generations by enhancing the traditional characteristics they most resonate with, such as their soft texture and the combination of contrasting flavors, and by evolving aspects such as shapes and colors. Likewise, the narrative and culture incorporated into a gastronomic product emerge as an added value, highlighting the importance of designing foods that, beyond meeting the sensory needs of the target audience, activate collective emotions and memories, turning food into a means of expressing identity. In conclusion, this study demonstrates how the Food Design Thinking methodology enables a comprehensive and complete analysis of the context of food products, offering a way to consciously redesign products of high cultural value, integrating sensory, cultural, emotional, and social dimensions that respond to the needs of younger generations. This approach can be replicated by academics, artisans, designers, and entrepreneurs in the region to revitalize and innovate traditional food products while preserving their cultural component.