Innovation In Food Industry Research Articles

Connecting food supply chains

Connecting food supply chains

The consumer’s perceptions and attitudes toward innovative foods in united arab emirates

The success of innovations in food industry mainly depends on consumers’ involvement in the process. Consumers’ trust on developed innovative food products or food production technologies can enhance acceptance/adaptation of them. Consumer acceptance of innovations in general, and technology-based food advances in particular, have been studied extensively. They cover a wide range of facets of the consumer adoption process, from awareness to actual adoption. However, there is a lack of a comprehensive and systematic overview that includes all potentially influential determinants. To fill this gap, we used a conceptual framework for consumer acceptance and adaptation of food innovations. The question needs to be answered is, how consumers perceive sustainable innovations in food products, the way the perception affects their perceived risk & uncertainty, perceived cost/benefit, and attitude strengths toward the innovations? A questionnaire was developed and implemented via stratified random sampling on 400 selected consumers in UAE consumers. Confirmatory factor analysis and a structural equation model (SEM) were used to analyze the general fit of the proposed model and test the developed hypotheses. According to the results the perception of sustainable food innovations is directly affected by some contextual factors (relative advantage, complexity, and observability) determined as product characteristics and mediates the relationship between those factors and consumer adaptation of the innovation which is affected by perceived cost/benefit, perceived risk & uncertainty, and attitudes

NADES for food industry innovation: novel bioadditives based on olive oil byproducts

There is an urgent need for the replacement of synthetic food additives by natural-based ones. In this scenario the recovery of biocompounds from byproducts represents a huge opportunity for their application as bioadditives in food industry. Among bioactive compounds, phenolics are recognized for their biological properties, being excellent antioxidants, antimicrobials, dyes in food applications. In this work green technologies with Natural Deep Eutectic Solvents (NADES) were combined for phenolic extraction, mainly luteolin and hydroxityrosol, from olive pomace of different seasons and cultivars. Three different NADES and organic solvent were evaluated being the mixture composed of lactic acid, glucose and water (LGH) selected due to its highest performance for phenolic extraction. To support the potential application of olive pomace-LGH extract as functional ingredient or food additive, in vitro digestion was performed. Phenolic content, total anthocyanin, antioxidant capacity hydroxytyrosol (Hty) and luteolin (Lut) concentration were monitored during the different steps of the process. Recovery index for intestinal phase was 183% for Hty and 75% for Lut indicating a high stability during gastrointestinal process. Regarding anthocyanins, 43% remained available, revealing the potential of LGH when compared with other researches. Bioaccessibility evaluation of olive pomace-LGH extract contributes to novel bioadditives development.

Food Technology Neophobia Scale and Food Innovations Technology: Nutrition Needs & Business alignment for Next Normal

Purpose: A proposal framework based on two recognized constructs over food innovations technology (FINT) and food technology neophobia scale (FTNS) involving consumers' nutrition needs and the businesses' opportunities. Methodology: Revision of literature about FINT-FTNS, post-COVID nutrition needs, and businesses with a questionnaire applied to 401 regular consumers (Oct-Dic-2021). Results: FINT-FTNS, suggests developing businesses based on the inclusion of indicators such as information media, the intention to purchase, the type of food technology with benefits to be consumed, and regulation policies to protect the consumer. Limitations: The snowball self-report sampling method may be a source of biased survey results because the survey is only in the Mexican environment, and it could be considered a limitation in the research scope. The food industry's innovation models indicate that more research is necessary to adapt external knowledge with socio-economic and institutional change. Conclusions: For the final framework's sides (FINT and FTNS), we have determined several suggestions based on nutritional, eating patterns, innovation, technology, and marketing concepts to improve the framework for business applications to foster a healthy food intake against chronic diseases for the next normal, to complement this research.

Halal Food Industry Innovation in Jember (Study on Opportunities and Challenges)

Indonesia is a country that has great potential for the development of the halal industry. This is certainly one of the biggest opportunities in increasing the halal food industry with the influence of Indonesia's large Muslim population. Indonesia accounts for 12.7% of the world's Muslim population.
 This research is a descriptive study with qualitative and phenomenological methods. While the data used is library data which is supported by several articles relating to this research. Then analyze the data obtained by providing a descriptive explanation of the form of text, images, and symbols that are connected. The purpose of this study.
 To increase awareness about halal products in Indonesia, it will be more optimal if there is a government role in handling the development of these products directly and sustainably. One of the methods in developing halal food in Indonesia is to socialize the advantages of halal products that are conceptualized and comply with the criteria of Islamic sharia. This can also be done by researchers, participants, media (mass and print) and educational institutions that are still in the realm of Islam.

From the President and IFST News

From the President and IFST News

HUMAN CAPITAL ENDOWMENTS, ESTABLISHMENTS’ PRACTICES, AND INNOVATION: A CROSS-COUNTRY ANALYSIS OF THE FOOD AND BEVERAGE INDUSTRY

This paper examines the role of human capital and establishments’ practices in fostering food industry innovation across 13 low and middle-income countries. We estimate average marginal effects that also control for the variables traditionally recognized as affecting firm-level innovation, such as R&D expenditures. Our results suggest that establishments’ human capital endowments, such as top managers’ experience in the food industry and employees’ education, alone may not be sufficient to achieve high levels of innovation. In fact, human capital endowments are found to be more effective in delivering innovation when they are combined with establishments’ best practices such as providing employees slack time i.e., allocation of work-time on self-chosen projects of personal interests. Our key recommendation to food firms is to support employee slack time and human capital endowments as mutually reinforcing drivers of innovation.

Drivers of Industry Convergence: The Case of Functional Food Industry in Indonesia

<p>Food industry has been considered as industry with low-intensity research and low R&D-to-sale ratio. However, changes in the environments of food industry; changes in society’s lifestyles; the rise of world’s food consumption; a shrinking food production base; and changing perspective of society toward the consequences of the food system’s sustainability have forced food industry to innovate. Functional food is the form of innovation in food industry, where the food processing involves new scientific and technical approach. As the 4th highest-population country with rising level of life expectancy and increasing number of high-middle-income people, there is a question whether Indonesia can be a big market and player in functional food industry. This paper first presents the overview of functional food industry in Indonesia. It analyzes the prospect of Indonesian functional food industry from demand, supply, and regulation perspective. The result of this study is Indonesia should have a good prospect as both the market and the player in functional food industry. Currently, baby and toddler are Indonesia’s biggest market of functional food for baby formula milk and baby food. Another functional food market segment prospective to be penetrated is elderly who have bigger risk of disease, such as hypertension and arthritis. Player who enter this industry must have strong financial and research capacities. Research about functional compounds in local Indonesian food conducted in preliminary stage and they need to be proven on animal and human studies. Regulation about labelling and advertisement of processed food with special claim and processed food for special nutrition needs is already sufficient to ensure food safety. However, law enforcement is still weak.</p><p>Keywords: functional food, healthy food, research capacity, labelling, food safety.</p>

How Intellectual Capital, Knowledge Management, and the Business Environment Affect Thailand’s Food Industry Innovation

How Intellectual Capital, Knowledge Management, and the Business Environment Affect Thailand’s Food Industry Innovation

แนวทางวิจัยการวิเคราะห์สารแต่งกลิ่นเพื่อสร้างนวัตกรรมทางอุตสาหกรรมอาหาร

แนวทางวิจัยการวิเคราะห์สารแต่งกลิ่นเพื่อสร้างนวัตกรรมทางอุตสาหกรรมอาหาร

Mapping the Radical Innovations in Food Industry: A Text Mining Study

The article presents the results of the study of radical innovations in the global food industry which were obtained through semantic analysis of heterogeneous unstructured text data sources by applying innovative big data text mining system. The approach used allows performing rapid, yet comprehensive aggregation of the whole polyphony of existing knowledge of the technology development in any sector for traditional foresight, future oriented technology analysis, and horizon scanning studies. The sources for the analysis include research papers, patent applications with both full-text data and additional structured metadata, analytical reports by main international organizations and national key players, various media and news resources, including all the major technology innovation, disruption and venture capital news websites. Their processing with an introduced approach for trend- and technology-mapping helps to identify ongoing and emerging technology-related trends, weak signals on possible scientific breakthroughs in the global food industry, including most promising startup strategies and food innovation controversies. This kind of analysis can be performed on a regular basis owing to constant accumulation of textual data and serve as a framework for constant science and technology (S&T) monitoring for early warning on changing technology landscape and its implications on agriculture and food markets.

KTP drives food industry innovation

Food Science and TechnologyVolume 30, Issue 4 p. 40-41 Careers & trainingFree Access KTP drives food industry innovation First published: 28 January 2020 https://doi.org/10.1002/fsat.3004_15.xAboutPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Volume30, Issue4December 2016Pages 40-41 RelatedInformation

Перспективы инновационного развития пищевой отрасли россии в рамках концепции защиты окружающей среды

Перспективы инновационного развития пищевой отрасли россии в рамках концепции защиты окружающей среды

Drivers of innovation in the European Food Industry: Evidences from the Community Innovation Survey

Cooperation is particularly important for innovation in the food industry. as it has traditionally been considered as a “low tech” sector. This paper analyses how different forms of cooperation affect innovation activities in the EU’s food industry. To this purpose, we analysed data at the country level drawn from the Community Innovation Survey (CIS). A random effect linear model is formulated and estimated to analyse the panel data obtained from five CIS waves. The model indicates that cooperation with universities positively affects innovative activity whereas, surprisingly, government financial support has not been an effective instrument to foster innovation.

Wpływ powiązań z dostawcami i odbiorcami w łańcuchu dostaw na aktywność innowacyjną przemysłu spożywczego w zachodniej Polsce

The article presents the results of a study which aims to determine the effect of the number of industrial vertical linkages and participation in the supply chain on innovation activity of food industry in western Poland. The main research hypothesis is the assumption that innovation processes in food industry are strongly determined by the intensity and nature of the linkages and membership in the supply chain. The scope of the survey relates to innovation in food industry, concerns innovation at the company level and takes into account the diffusion to the “new to the company”. Innovative activities are divided into three general groups including: expenditure on research and development and investments in fi xed assets not used so far (such as: buildings, premises and land, machinery and equipment, computer software), implementation of new products and processes, and innovative collaboration. The survey covers 422 industrial enterprises. The methodological part of the study uses probit modelling that enables to identify the probability of occurrence of innovation activity.

Cultivating Chinese Indigenous Innovation and Knowledge Creativity in Food Industry: Government Supports in Patent Application, Protection, Sharing and Utilization

This study aims to investigate the Chinese indigenous innovation and knowledge creativity in food industry. A set of Intellectual Property (IP) policies and high-level strategies, established by Chinese central government, were evaluated to cultivate and encourage indigenous innovations and creation of knowledge in food industry through enhancing the application, transfer and protection of patents. This study surveyed 80 food production related enterprises located in Jiangsu province, including 60 private-owned, 11 state-owned and 9 joint ventures. Then, 200 questionnaires were distributed through the Intellectual Property Office of Jiangsu, 102 were returned, in which 98 were evaluated as valid. The data collected exhibit that patent application has been widely employed as an effective approach not only to protect food products and service innovations, but also to promote enterprises’ reputation, attract government financial and political supports, generate monetary or other profits from licensing or transferring patents and be eligible for tax reduction and exemption. Thus, the data analysis indicated that the governmental IP policies and strategies have strongly strengthened the indigenous innovations in food industry. However, the analysis also pointed out a series of problems and barriers in patent utilization. The conclusions thus advocate completing the national legislation system in IP and formulating specific supporting strategies at regional level by individual provincial IP administrative offices. The research study reported in this study is of interests to China IP policy makers and politicians, as well as the managers of Chinese enterprises interested in increasing organizational creativity and protecting their innovations.

Stakeholders’ Collaboration on Innovation in Food Industry

Abstract In the dynamic economic environment where knowledge is vastly distributed companies can no longer rely on their own research and are pushed to utilize outside sources to sustain growth. At the same time food industry involves large number of horizontal and vertical relationships, the very dynamic nature of these relationships play role in innovation. The primary purpose of the research is to study interactions and relations between stakeholders in food industry, particularly in Sweden, to gain an understanding of the driving forces for development in food processing and packaging technologies. Also gain insight into the innovation process at major Packaging solution provider (PSP) and Process equipment manufacturers (PEM), their interaction, collaboration and information sharing with food manufacturing companies (FMC). Study shows the views of industry experts strongly reflect that the role of suppliers of processing and packaging in food industry is “contractual” in nature, whereas ingredient suppliers tend to be more mature partners in the innovation process. The innovation process at major food machinery and packaging companies corresponds well to the ‘food-machinery framework’ of open innovation ( Bigliardi et al., 2010 ). It is apparent that food industry is taking steps to integrate external knowledge sources in the innovation process, still suppliers continues to play limited strategic role in innovation. This study shows that some barriers to collaboration were identified and they can be grouped into two types: technical and perspective. Technical factors constitute lack of technical expertise amongst food manufacturer, requirement for legal framework and difficulty in predicting future needs.

Institutional Barriers for Food Innovation: A Study of the Brazilian Functional Food Industry

The regulation of functional food (FF) is essential to develop innovation in food industry and to ensure consumers' health. This study aims to identify if and how the institutional environment affects the FF R&D initiatives in Brazil. Data were collected through personal in-depth interviews with FF chain members (experts; industries; regulatory agency) and analyzed through content analysis. Three main agents were identified in the FF R&D initiatives: food manufacturer, functional component suppliers and universities. Results show a negative impact of resolutions proposed by the regulatory agency in these initiatives, but also highlight the importance of institutional factors as drivers to the innovation process. A clearer legislation is needed in order to facilitate innovations in the food sector. Moreover, the selection of the most promising partnerships can help to minimize uncertainties involved in those initiatives. Further researches on measuring the regulation impact on the innovation initiatives are suggested.DOI: 10.12660/joscmv7n1p1-14URL: http://dx.doi.org/10.12660/joscmv7n1p1-14

ANALISIS FAKTOR PENENTU INOVASI TEKNOLOGI DI INDUSTRI PANGAN

Despite the fact that technological innovation and its role in the economic growth of developed countries have been much studied, but there is only little knowledge about the factors that determine technological innovation in Indonesia. In an effort to fill this gap, this study is conducted with the aim to analyze the factors that affect innovation in the food industry inIndonesia. Analytical methods used to achieve the research objective are regression analysis with 2 SLS (Two Stage Least) method and qualitative analysis. The results showed that there sixteen factors that influence technological innovation in the Indonesian food industry. By usingfurther 2 SLS method, empirical observation, in-depth interviews and discussions with experts, it is obtained the strong of technological innovation determinants to enhance technological innovation in the food industry. The determinants include the style of leadership, human capital,learning orientation, the company's ability to provide incentives / rewards, company relationships with outsiders and corporate location.

Differences in Innovation Between Food and Manufacturing Firms: An Analysis of Persistence

ABSTRACTThe authors examine the differences in the behavior of the innovation between the Spanish agrifood and manufacturing firms using firm‐level data from 1990–2008 to analyze the persistence in innovation and to explore the explanatory determinants of the probability of being product and process innovator. Survival functions, transition probability matrices, and dynamic discrete choice panel data models are combined to measure persistence. The results suggest that in the food industry the persistence of process innovation is higher than in product innovation. Environmental and market determinants such as market changes or appropriability are more decisive to explain innovation in food industry. By contrast, several determinant variables for innovation activities in the manufacturing sector seem not to be linked with the innovation in food firms. That is the case of the outsourcing ratio and the positive evolution of market share of the individual firm.