Integration of Design Thinking and Lean Startup for the development of a cocoa flan-type powdered mix based on cushuro (#2423)

Authors

Cruzado-Idiaquez, Lucía Faviana

Grey-Vilchez, Andrea Luana

Guerra-Santiago, Nadia Stephani

Quezada-Mendocilla, Susana Marilyn

Cedano-Romero, José Manuel

Bravo Huivin, Elizabeth Kristina

Boñon-Silva, Cesia Elizabeth

Abstract

Innovation in functional food products requires methodologies that integrate a user-centered approach with early validation processes. This study aims to integrate the Design Thinking and Lean Startup methodologies for the development of a cocoa flan based on cushuro, aimed at consumers seeking healthy and easy-to-prepare desserts. The methodology was developed under a quantitative and descriptive approach, using a pre-experimental design, in which surveys and sensory evaluations were applied to a pilot group of users, following the Build–Measure–Learn cycle. The results showed favorable acceptance of the Minimum Viable Product, with progressive improvements in flavor, texture, and presentation, as well as a repurchase intention exceeding 70%. As a contribution, the study demonstrates the applicability of integrating both methodologies in food innovation and the viability of cushuro as a revalorized functional ingredient through a systematic, user-centered process.