Intestinal campylobacteriosis, caused by Campylobacter ingestion, is the most reported zoonosis in the EU; it is societally costly and can lead to more severe sequelae. To reduce Campylobacter infections, biosecurity measures at both farms and slaughterhouses are warranted. However, the potential improvements achieved by these interventions have not been quantified. We used a systems science approach to develop a simulation model, synthesizing information from interviews with stakeholders in the Dutch broiler production industry and the current literature. The model includes both farms and slaughterhouses in a “system of systems,” helping to clarify the complexity of interrelated components of these systems and analyse the impact of various interventions. Insects, transportation crates, farm personnel, and catchers were identified as potential Campylobacter sources and modelled as elements of feedback loops. Insect control, farm hygiene, visitor control, thinning, and transportation control interventions were analysed. The model was shown to accurately describe the seasonality of Campylobacter, which supports its validity. Model simulation revealed that insect control interventions had the strongest impacts, followed by combined farm hygiene and visitor control, and combined thinning and transportation control. Insect control interventions alone reduced the peak percentage of contaminated chickens from 51% to 26% and the peak percentage of highly contaminated (>1000 CFU/g) neck samples of chicken carcasses from 13% to 8%. Implementing all interventions concurrently reduced the peak percentages of contaminated chickens to 5% and highly contaminated chicken neck samples to 2%. These results suggest that multiple biosecurity measures must be implemented to reduce Campylobacter contamination.

New food products have a high chance of market failure. To improve the chances of new product success, a consumer-oriented approach to product development has been recommended. The approach emphasizes the importance of an optimal fit between consumers’ needs and the new product. To achieve this goal, food professionals generate and use various consumer data types and methods. However, very few studies address the extent to which the food industry uses consumer data in product development. This study investigated to what extent European food firms use various consumer data in different phases, i.e., new product development (NPD) and the product life cycle (PLC), and what data collection methods they employ. The current study classified consumer data into three types: consumer involvement, food trend, and environmental factor data. The results showed that more than 85% of the respondents use all three data types in NPD, while they rarely use consumer data in the PLC. Respondents most frequently use data collection methods such as focus groups, consumer surveys, and indirect data collection (e.g., internet, magazines). These methods are less effective in assuring product success and in developing new-to-the-world products. In fact, more than half of the respondents never or rarely worked on new-to-the-world projects. Increasing the use of consumer data in the PLC and adapting data collection methods to the type of the project and the phase of product development present opportunities for food firms to improve chances of new product success.