Consumer Trends and New Product Opportunities in the Food Sector
This book traces consumer trends regarding healthiness, sustainability, authenticity, and convenience. It gives an introduction to current developments in farming, in food processing technology, and in retailing. It also explains how segmentation and consumer-led product development can lead to new...
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| Hlavný autor: | |
|---|---|
| Médium: | E-kniha |
| Jazyk: | English |
| Vydavateľské údaje: |
Boston
Wageningen Academic Publishers
2017
Brill |
| Vydanie: | 1 |
| Predmet: | |
| ISBN: | 9086863078, 9789086863075 |
| On-line prístup: | Získať plný text |
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Obsah:
- Intro -- Table of content -- Preface -- 1. Introduction -- K.G. Grunert -- 2. The health trend -- K.G. Grunert -- Abstract -- 2.1 Introduction -- 2.2 What do people know about healthy eating? -- 2.3 How do consumers choose their food? -- 2.4 Communicating healthfulness to consumers -- 2.5 Different ways of dealing with the food and health issue -- 2.6 The potential for healthy food products -- References -- 3. The sustainability trend -- D. Brohm* and N. Domurath -- Abstract -- 3.1 Organic production -- 3.2 Fair trade -- 3.3 Origin -- 3.4 Food waste -- 3.5 Corporate social responsibility -- References -- 4. The authenticity trend -- M. Petz and R. Haas* -- Abstract -- 4.1 Tracing the source of the authenticity trend -- 4.2 Recipes and authenticity -- 4.3 Terroir and traditional foods as brands? -- 4.4 Modernisation and globalisation as an antithesis to authenticity -- 4.5 Indicators of authenticity -- 4.6 Hipster authenticity, A1, A2 and A3 authenticity -- 4.7 Authenticity in the food chain -- 4.8 Fakelore and imagined authenticity -- 4.9 Conclusions -- References -- 5. The convenience and bundling trends -- Ľ. Nagyová* and I. Košičiarová -- Abstract -- 5.1 Convenience, its definition, basic forms, factors leading to it, and benefits -- 5.2 Bundling, its definition, basic forms and benefits -- 5.3 Convenience and bundling trends -- References -- 6. Introduction to the food chain -- R. Haas* and M. Petz -- Abstract -- 6.1 Introduction -- 6.2 Paradoxes of the food chain -- 6.3 Market-related issues of food chains -- 6.4 Global food chains versus short local food chains -- 6.5 Conclusion -- References -- 7. New developments in the farming sector -- D. Brohm* and N. Domurath -- Abstract -- 7.1 Driverless field vehicles -- 7.2 Drone technology -- 7.3 Robots -- 7.4 Vertical farming -- 7.5 Biotechnology -- 7.6 Consumer perceptions -- References
- 8. Modernisation of traditional food processes and products -- L. Lipan, L. Sánchez-Rodríguez, M. Cano-Lamadrid, J. Collado-González, L. Noguera-Artiaga, E. Sendra and A.A. Carbonell-Barrachina* -- Abstract -- 8.1 Introduction -- 8.2 Is innovation of traditional foods possible? -- 8.3 Types of innovation of traditional foods -- 8.4 Conclusions -- References -- 9. Emerging technologies in food processing -- V. Glanz-Chanos1, S. Shayanfar2* and K. Aganovic3 -- Abstract -- 9.1 Introduction -- 9.2 Improving food safety by thermal or non-thermal processes -- 9.3 Texturising/forming methods that mitigate use of additives -- 9.4 Gentle/mild processing methods -- 9.5 Advanced packaging methods -- 9.6 Conclusions -- References -- 10. Forms of food distribution and trends in food retailing -- B. Borusiak* and B. Pierański -- Abstract -- 10.1 Forms of food distribution -- 10.2 New trends in retailing -- References -- 11. Consumer segments in an international context -- J. Paluchová -- Abstract -- 11.1 Introduction -- 11.2 Market segmentation strategies -- 11.3 Bases of segmentation -- 11.4 Segmenting consumer markets -- 11.5 New segments of food consumers -- References -- 12. Global food product development -- E. Horská1*, A. Krasnodębski2 and R. Matysik-Pejas2 -- Abstract -- 12.1 The essence of food market globalisation -- 12.2 Product strategies on global markets -- 12.3 Innovation strategies on global markets -- 12.4 Global product brand -- 12.5 Globalisation of consumption -- References -- 13. Success factors in new product development in the food sector -- R. Matysik-Pejas -- Abstract -- 13.1 Introduction -- 13.2 Consumer trends and their importance for the success of new food products -- 13.3 Cooperation of enterprises with consumers as a factor of new food product success -- 13.4 Level of innovation in food products
- 13.5 New product packaging as a driver of market success -- 13.6 Process of consumer acceptance of new product -- References -- 14. Towards more open innovation in the food sector -- K.G. Grunert1*, D. Brohm2 and N. Domurath2 -- References