Food Innovation Research Articles

Predicting straw drinking ability of liquid foods by pipe-flow rheometry

Designing the straw drinking experience is increasingly important in consumer-oriented liquid food innovation. The perceived ‘straw drinking ease’ of liquid foods could be assessed by sensory analysis. However, challenges arise in linking instrumental measurements to the subjective quantification of sensory attributes due to the complexity of perceptual behaviors in drinking. Here, we developed a pipe-flow rheometry approach to predict straw drinking ability with minimized reliance on panel tests. We measured the instantaneous flow of liquid samples within straws and compared their flow profiles based on different yielding behaviors. The dynamic flow processes were simplified into steady-state pipe flow, and perceived straw drinking ability was modeled as the shear viscosity of liquid foods at specific flow rates. A power-law relationship was found between viscosity at sample-specific shear rates and straw drinking ability, regardless of whether the liquid foods exhibit yield stress. This approach provides opportunities for directly addressing the straw drinking experience through simple laboratory measurements when developing texture modulation systems for liquid foods.

Penyuluhan Gizi dan Stunting serta Pemanfaatan Tepung Kulit Telur pada Kader Kesehatan di Kabupaten Sumedang

Sumedang still struggles with a stunting problem; based on the 2022 Indonesian Nutrition Status Survey (SSGI), the percentage of stunted children in Sumedang is the highest among all cities in West Java. Health Cadres have a very potential role in stunting prevention from an early age, providing education about the importance and selection of healthy and balanced nutrition food during pregnancy and breastfeeding, and the utilization of alternative food ingredients to improve the quality of nutrition in family food when conducting activities carried out at the Posyandu. This activity aims to enhance health cadres' knowledge through nutrition and stunting education and encourage the utilization of eggshell flour in creating family food innovations to prevent stunting from an early age. This activity uses pre-test and post-test questionnaires for measuring cadres’ knowledge about balanced nutrition and stunting prevention and a food creation competition based on eggshell flour, which is evaluated based on five criteria: creativity, nutritional facts, taste, texture, and presentation/serving. This activity effectively enhanced the knowledge regarding balanced nutrition and stunting prevention, as indicated by a significant increase in the average score before and after the intervention, with a p-value of 0.005. Furthermore, the food creation competition demonstrated the substantial potential of eggshell flour in preparing a diverse range of nutritious family food, including both savory and sweet dishes/snacks. This activity improved health cadres' knowledge and expanded the variety of healthy food through the innovative utilization of eggshell flour.

Sweet sorghum as alternative carbon sources for Chlorella sp. valued-added compounds production: A mechanistic insight using transcriptomics

Substituting agricultural by-products for glucose as a carbon source is an effective strategy for reducing the cultivation cost of Chlorella sp. However, the response mechanism of Chlorella sp. to variations in carbon sources remains unclear, and the potential of microalgal biomass for food development warrants further exploration. This study used hydrolysate of sweet sorghum stem juice (HSJ) for the mixotrophic cultivation of Chlorella sp. And transcriptomic analysis was performed to investigate the physiological and metabolic mechanisms as well as the biosynthesis of value-added compounds (e.g., pigments and proteins) of Chlorella sp. in response to changes in carbon sources. The HSJ + NM group (HSJ supplemented with nitrogen and minerals) significantly increased total chlorophyll, carotenoids, lutein, and protein levels by 18.02 %, 13.34 %, 35.95 %, and 20.36 %, respectively, compared to the control (adjusted BG-11 medium supplemented with 10 g/L glucose). Notably, transcript levels of genes for multiple key enzymes involved in glycolysis/gluconeogenesis, TCA cycle, oxidative phosphorylation pathway, and photosynthesis pathways were significantly up-regulated. The activity of these pathways promoted the pigments and proteins synthesis in Chlorella sp. Encouragingly, the cost of cultivating Chlorella sp. with HSJ + NM (0.495 USD/kg) was 43.35 % of glucose (1.142 USD/kg). Further, by fermenting Chlorella sp. cultures with Saccharomyces cerevisiae and further homogenizing and blending the fermentation broth, we developed a nutritious and palatable Chlorella sp. fermented beverage, addressing the common issue of algal odor in such products. This study provides theoretical and practical foundations for the mixotrophic cultivation of microalgae and the application of microalgal biomass in food innovation.

Development of Culinary Products in Gamplong Tourism Village Through Local Food Innovation and Marketing

Development of Culinary Products in Gamplong Tourism Village Through Local Food Innovation and Marketing

The Impacts of Coaching on Innovative Food Business Performance: A Study of Indonesian Entrepreneurship Development Program

Business coaching has emerged as a prominent tool for enhancing organizational performance and individual development. Relying on the Goal-setting theory, this article uses qualitative method to provide an empirical study about the impacts of the GROW (Goals, Reality, Options, and Will) model of business coaching on product development, managerial improvement, and fulfilment of legal aspects on top of financial aspects for Indonesian micro and small food businesses. The study was conducted based on the results of the Indonesian Food Innovation (IFI) coaching program; an entrepreneurship development activity initiated by the Indonesian Ministry of Industry. The data in this study was gathered from the tracery study carried out by the IFI committee. Conducting an experiment method using comparative of pre- and post-activities, this research compares the participants’ business performance before vs. after coaching intervention, this study finds evidence of the significant positive impacts of business coaching on enhancing business performance, such as sales value and business valuation. The success of an entrepreneurship development program is determined by the insight into vital issues that are specifically often faced in a particular industry. Therefore, entrepreneurship development programs need to be customized according to the industry.

An interdisciplinary marketing call into food design thinking to create innovative, healthy, and pleasurable food experiences

AbstractThe evolving landscape of food innovation demands that food manufacturers and stakeholders develop solutions that are novel, health-conscious, enjoyable, and sustainable, thereby enhancing food well-being (Block et al., 2011). This research proposes an interdisciplinary framework within the Food Design Thinking (FDT) process that integrates insights, methodologies, and perspectives from marketing and related business disciplines. It merges concepts from various business fields through a marketing and Food Well-Being (FWB) lens to expand the FDT framework and provide food manufacturers and stakeholders with tools and techniques to drive food innovations. The proposed conceptual framework contributes to the existing stages of FDT by emphasizing empathic emotions, emotional intelligence, and customer centricity in the Empathy stage; applying thematic thinking, experiential marketing, and experiential learning in the Visualization and Prototyping stage; and nurturing value co-creation, sharing, and open innovation in the Collaboration stage. Food manufacturers and stakeholders can leverage on these elements when developing, innovating, and creating new foods and food experiences that are meant to be healthy, pleasurable, and sustainable.

Indigenous peoples' rights should be recognized and strengthened to boost food innovation research.

Indigenous peoples' rights should be recognized and strengthened to boost food innovation research.

Antecedents of Consumer Purchase Intention Towards Organic Food

This study analyzes the factors that influence consumer intention to buy organic food in Indonesia. Against the backdrop of increasing health and nutrition awareness, this study examines the role of functional value, consumer innovation, eco-friendly beliefs, health benefits, and knowledge of organic food. Data was collected through a consumer survey which showed that demand for organic food grew by 21% in 2018. Descriptive statistics and hypothesis testing were used as data analysis methods. The results showed that all variables studied had a significant positive effect on consumer purchase intention. The main purchase intention is the functional value and quality of organic products, as well as consumer knowledge of health benefits and trust in environmentally friendly products. This study provides practical insights for organic food industry players to develop relevant and effective marketing strategies to increase consumer interest. In addition, the findings make an academic contribution to the understanding of the factors that influence consumer purchasing behavior towards organic products. This study also identifies existing limitations and offers recommendations for further research to deepen the understanding of consumer behavior towards organic food.

The global patent landscape of functional food innovation.

The global patent landscape of functional food innovation.

Pushing the Boundaries of Food Product Innovation Acceptance: A Case of Radical Ready-to-Eat Food Product Innovation in Malaysia

This study examines the impact of food neophobia and food innovation on Malaysian consumer attitudes, subjective norms, perceived behaviour control, and consumer behaviour intention towards ready-to-eat (RTE) foods. Additionally, this study investigates the mediating effects of food innovation, attitude, subjective norms, and perceived behaviour control on the relationship between food neophobia and consumer behaviour intention. A quantitative cross-sectional study was used whereby an online survey was developed and disseminated via social media platforms to all Malaysian consumers aged 18 years and above from October 2023 to January 2024. A total of 321 valid responses were used for hypothesis testing using SPSS and MPlus software. This study found eleven out of nineteen proposed hypotheses were statistically significant. Food neophobia directly influences food innovation, attitude, subjective norms, and perceived behaviour control. More importantly, this study found the significant influence of attitude, subjective norms, and food innovation as mediators in influencing the association between food neophobia and consumer behaviour intention. Findings from this study contribute to the RTE food behavioural studies by incorporating the theory of planned behaviour and stimulus-organism-response models. This study also introduces attitude, subjective norms, and food innovation as mediators in influencing the association between food neophobia and consumer behaviour intention. Results from the integrated model provide a more comprehensive understanding of the impact of food neophobia and food innovation on consumer attitude, subjective norms, perceived behaviour control, and behaviour intention. Findings underline the importance of RTE food producers exploring young consumers as the new markets for their products.

Innovative of cascara as potential in beverage, food and their functional impact: a review

SummaryCascara's beverage and food innovation has sparked interest due to its unique flavour profile and potential health benefits. Cascara drink, which comes from dried coffee pulp husks, offers a distinctive aroma reminiscent of cherry, mango and tamarind. Research has highlighted cascara's high antioxidant content, making it a functional and healthy drink choice. Sensory analysis has shown that cascara drinks exhibit dominant citric acid and black tea flavours with a strong sour aroma, appealing to consumers who enjoy coffee and tea. Furthermore, post‐harvest processing significantly influences the chemical composition of cascara beverages, with different processing methods resulting in varying levels of caffeine, total phenolic compounds and antioxidant activity. This innovation not only offers a refreshing drink but also shows the potential of cascara to be a valuable source of antioxidants with diverse flavour profiles and contributing to the global market.

Difference In The Quality Of Storage Power And Randang Lokan Hedonic Test

This research is motivated by local food innovations that are processed using lokan basic ingredients from the South Coast and West Pasaman. The difference in the origin of the lokan area used will produce the resulting physical, chemical and sensory characteristics. This can affect a person's storage capacity and likability level. This study aims to analyze the shelf life and describe a person's preference for lokan randang by using the origin of different lokan areas. This type of research is a mixed method using qualitative methods for storage capacity and quantitative methods for hedonic tests of randang lokan. The data collection technique in this study is using observation and questionnaires. The data obtained using the t-test method, the results of the questionnaire were tabulated in the form of tables and level tests to find out the comparison of a person's level of preference for different randang lokan. The results show .

Enhancing sustainable food innovation through consumer participatory co-creation: A case study on plant-based dietary snack bars in Thailand

The veggie bar is a novel dietary concept that caters to the growing trend of individuals who prioritize their health and search for wholesome meal options. However, developing new food products without essential customer insights may put the potential success of food innovation at risk. Our study adopted a participatory co-creation approach to investigate market segmentation and innovate veggie snack bar product features. Focus group discussions at 4 locations across Thailand were employed to examine target segments and examine customers’ insights. A total of 64 respondents, who are fitness enthusiasts (n = 32) and office workers with busy lifestyles (n = 32), participated in this study. This research presented how to co-create a sustainable food product and led to creative ingredient compositions for a new line of veggie bars that reduce sugar and boost nutrition with fiber and probiotics. Scent and taste were also adjusted to disguise vegetable aromas with natural flavor enhancers and add exotic fruits and savory spices to satisfy various consumer tastes. The study also stressed the importance of texture for ease of consumption and produced environmentally friendly and informative packaging to meet customer expectations for sustainability and health. These findings show that product innovation in the food industry can suit consumers’ changing tastes and health concerns.

Toward Diverse Plant Proteins for Food Innovation.

This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea. The native structure of plant proteins during production and their impact on food colloids including emulsions, foams, and gels are considered in relation to their fundamental properties, while highlighting the recent developments in the production and processing technologies with regard to their impacts on the molecular properties and aggregation of the proteins. The ability to quantify structural, morphological, and rheological properties can provide a better understanding of the roles of plant proteins in food systems. The applications of plant proteins as dairy and meat alternatives are discussed from the perspective of food structure formation. Future directions on the processing of plant proteins and potential applications are outlined to encourage the generation of more diverse plant-based products.

Eat healthy – eat OrKANIc

The spurn consumption of vegetables is possibly due to genetic aversion and unpalatable distinction. This results in low vegetable intake that could increase risks of developing non-communicable diseases. Children in particular are having difficulties in eating their daily servings of vegetables. The most common reasons are the texture and taste. This negative appeal of vegetables is rooted in the founding of OrKANIc Locale. OrKANIc Locale is a new food business venture that offers a new and fun way of consuming vegetables. The proposed company name is made to convey the organic idea and ensures that the primary ingredient is emphasized. This combination of words delivers the essence of a ‘local organic business’ and leaves a lasting impression in the minds of potential customers, making them easy to remember. The business organization is selected to be a corporation since it has many benefits, such as anyone can be the owner based on the number of shares held by the stockholders and large managements. Innovation will be fostered through brainstorming sessions, research and development initiatives, and continuous improvement programs. This study aims to determine the viability of OrKANIc Locale as a food corporation through multiple focus such as Management/Legal, Marketing, Technical/Operational, Financial, and Socio-economic aspects, along with the results derived from the customers’ behavior. The study selected feasibility as the appropriate method and approach to identify and gather necessary data from randomly selected one-hundred (100) respondents. As a result, OrKANIc Locale showed a competitive description as the products were able to meet the satisfaction of the purchase. Using this as the primary motivation, the corporation is suggested to maintain quality control, conduct product research, and continue its duty to foster healthy food innovation.

Nutrient Composition, Physical Characteristics and Sensory Quality of Spinach-Enriched Wheat Bread.

Food innovation that utilises agricultural waste while enhancing nutritional value is important for waste valorisation and consumer health. This study investigated incorporating spinach (Spinacia oleracea), as a model leafy agricultural waste, into wheat bread. We analysed the nutrient content, colour, texture, sensory attributes and purchase/consume intention ratings. Adding 10-40% spinach (w/w) yielded loaves with similar heights but significantly different colour and texture (p < 0.05) from white bread. Increasing spinach decreased total carbohydrates (including starch) while significantly increasing other nutrients (protein, fibre, iron, magnesium, potassium, zinc, calcium, vitamins A, C, E, folate, niacin, pyridoxine, nitrate/nitrite and polyphenols) (p < 0.05). Spinach addition increased bread porosity, linked to higher pasting parameters (peak, trough, breakdown, final and setback viscosity) with reduced pasting time and temperature. Texture analysis resulted in decreased hardness, chewiness, gumminess and firmness while increasing cohesiveness, with maximum resilience at 20% spinach enrichment. Sensory analysis with 21 untrained panellists revealed decreased visual appeal, less preferred taste, odour and overall liking (p < 0.05) with increasing spinach, with no significant difference in texture acceptance, but the 20% enrichment had comparable acceptance to white bread. Enriching staple foods like bread with leafy vegetable waste offers a promising approach for increasing daily vegetable intake.

Peruvian fava beans for health and food innovation: physicochemical, morphological, nutritional, and techno-functional characterization

Peruvian fava beans (PFB) are used in traditional cuisine as a nutrient-rich, flavorful, and textural ingredient; however, little is known about their industrial properties. This study evaluated the physicochemical, nutritional, and techno-functional characteristics of PFB varieties: Verde, Quelcao, and Peruanita. PFB exhibited distinct physical characteristics, quality parameters, and morphology. The color patterns of the seed coat and the hardness were the main parameters for distinguishing them. Nutritionally, all three samples exhibited high protein (23.88–24.88 g/100 g), with high proportion of essential amino acids, high dietary fiber (21.74–25.28 g/100 g), and mineral content. They also contain polyphenols (0.79–1.25 mg GAE/g) and flavonoids (0.91–1.06 mg CE/g) with antioxidant potential (16.60–21.01 and 4.68–5.17 µmol TE/g for ABTS and DPPH assays, respectively). Through XRD measurements, the semi-crystalline nature of samples was identified, belonging to the C-type crystalline form. Regarding techno-functionality, PFB flours displayed great foaming capacity, with Verde variety being the most stable. Emulsifying capacity was similar among samples, although Peruanita was more stable during heating. Upon heating with water, PFB flours reached peak viscosities between 175 and 272 cP, and final viscosities between 242 and 384 cP. Quelcao and Verde formed firmer gels after refrigeration. Based on these results, PFB would be useful to developing innovative, nutritious, and healthy products that meet market needs.

Innovation of Processed Baronang Fish as One of The Local Food Products in Gebang Village, Pesawaran

Gebang Pesawaran Village is an area that occupies a coastal area and has quite abundant marine products, but the potential for utilization is less than optimal and there is no food made from any of the existing marine products. This research aims to explore the potential of rabbitfish itself and to create local food products that are losng-lasting but still nutritious in Gebang Pesawaran Village. It is also an effort to create a variety of food dishes that do not only depend on one type of ingredient, but also utilize a variety of food ingredients. The product made in this research was serundeng with coconut and rabbitfish as the basic ingredients, which was named Seronang. The method used in this research is qualitative with a descriptive approach. The results of the research show that the baronang fish serundeng product is a new food innovation in Gebang Village. This product has passed food chemical test analysis and has a nutritional value information label to make it easier for consumers to consume the product. From the results of chemical food tests, it is known that the nutritional content contained in baronang fish serundeng products includes air content of 5.4481%, glucose 6.1474%, fat 32.8965%, carbohydrates 31.8109%, protein 23.6970%, and vitamins 8.8597%.

Innovation in isolation: diffusion of local foods purchasing and online shopping methods during the pandemic

IntroductionThe COVID-19 pandemic caused mainstream food supply chain disruptions, increased food security concerns, and impacted agri-food production and distribution systems. Short food supply chains provided consumers with an alternative method to acquire food outside conventional food supply chains. In this paper, innovation was seen as a solution to external challenges or problems in global food supply chains during a pandemic crisis. The solution was analyzed in the context of the United States and changes in the consumers’ behavior and purchasing patterns in the direction of more accepting short supply chains, which led to the successful overcoming of crisis or adaptation of consumers to crisis circumstances.MethodsThe Diffusion of Innovations was selected as the theoretical framework. Data were collected from 1,002 American adults from July 13 to August 18, 2021, through an online survey.Results and discussionResults showed that consumers with higher educational attainment and financial status, from non-rural areas, and with more conservative viewpoints had higher innovation adoption levels, and they were more likely to embrace short food supply chains as an alternative during disruptions to conventional supply chains. Recommendations provide strategies to increase the use of short supply chains during the crisis to better meet the needs of consumers in the food system and improve marketing and communication efforts. Marketing and communication initiatives should engage these food innovators as opinion leaders to increase the adoption of short food supply chains to stabilize food supply in preparation for future crises.

AI-Driven Innovations in Food and Beverage Service: A Roadmap to Future Hospitality

Artificial Intelligence (AI) is increasingly revolutionizing the food and beverage service industry by offering innovative solutions to enhance operational efficiency and personalize customer experiences. This abstract explores the transformative impact of AI technologies such as machine learning, predictive analytics, and robotics on various aspects of hospitality operations. AI-driven automation streamlines kitchen processes, optimizes inventory management, and reduces operational costs, thereby improving service consistency and profitability (Alsmadi et al., 2020; Li et al., 2021).AI facilitates personalized client interactions by analyzing vast datasets to understand individual preferences, dietary restrictions, and purchasing behaviors. This capability empowers establishments to offer tailored menu recommendations, personalized promotions, and interactive dining experiences that cater to diverse consumer needs (Chen et al., 2019; Huang et al., 2020). AI's integration into the food and beverage service industry significantly enhances customer satisfaction and loyalty while concurrently boosting revenue through targeted marketing and operational efficiencies. By leveraging AI technologies such as machine learning and predictive analytics, establishments can tailor offerings to meet individual preferences and anticipate consumer behavior, thereby fostering stronger customer relationships. Moreover, the future trajectory of AI in this sector foresees advancements in IoT integration, AR applications, and blockchain technology. These innovations are set to further transform operations by optimizing efficiency, enriching customer interactions, and ensuring robust supply chain transparency. IoT devices, for instance, will facilitate real-time data collection and analysis, thereby enhancing inventory management precision and optimizing resource allocation to meet demand fluctuations effectively. AR applications will offer immersive dining experiences, allowing customers to interact with digital menus or view culinary presentations. Blockchain technology will enhance transparency and traceability, ensuring food safety and compliance with regulatory standards. Together, these innovations will enable food and beverage establishments to innovate and differentiate themselves in a competitive market landscape, ultimately shaping the future of dining experiences worldwide to further optimize operations and enhance transparency in supply chain management (Jiang et al., 2023; Wang et al., 2023).