The objective of WP1 is to identify quality characteristics of RTB products for different user groups using robust, participatory, and interdisciplinary methods. This is achieved through a 5-step qualitative and quantitative methodology that cumulates in the WP1 Gendered Food Product Profile (FPP) (step 5) (Forsythe et al., 2022 DOI: doi.org/10.1111/ijfs.14680). The FPP is essentially a description of a high-quality food product from an evolving list of sensory, processing and agronomic characteristics. As each step involves different research participants, methods, and research designs, the data cannot be aggregated quantitatively in an FPP at the sub-national level. Therefore, a subjective, qualitative interpretation of the data is required. For this reason, this document was developed to provide broad guidance on how to synthesize the key data relevant to the FPP, analyse the data through comparative analysis, and interpret the data, in the context of the project's development objectives, to develop the FPP. An overview of the FPP method is as follows: 1: Prepare the evidence; 2: Convene a multidisciplinary 'design team' meeting; 3: Apply the adapted G+ tool, and 4: Finalise the WP1 Food Product Profile. The WP1 Gendered FPP method was developed by the FPP working group and was informed by Demand-Led Breeding, G+ Product Profile Tool, along with the RTBfoods Advisory Committee and Gender Working Group. Following WP1's development of the FPP, it will be refined by other RTBfoods WPs, most immediately by WP2.