The challenges of cooperation and collaboration faced by small and medium-sized enterprises (SMEs) in Thailand require a specific approach to creating new shared value through innovation-open innovation is extensively applied. The purpose of this research is to shape the psychometric properties of an Open Innovation Implementation scale that supports a fourdimensional factor model incorporating centralization, knowledge management, the technology transfer evaluation process, and networks. A sample of 373 SMEs was used for second-order analysis. The results provided evidence indicating the significant relationship between shaping the concept of Open Innovation Implementation (OII), implying that SMEs should therefore consider the managerial and organizational dimensions of implementing open innovation. In addition, our findings offer manufacturing SMEs the strategic opportunity to innovate via interaction with relevant stakeholders, such as industries, universities, government, and customers/users, to stay competitive.

Over 60% of tilapia by‐products from the frozen fillet industry are wasted. In response to the increased health consciousness of consumers, we investigated the effects of lowered salt content, phosphate substitute additives and natural antioxidants on the quality improvement of patties made from processed by‐products of tilapia. We determined the effect of 0.5% k‐carrageenan, Citri‐Fi 100 fine granulated and xanthan gum combined with 0.5% microbial transglutaminase and 0.3% NaHCO3 on the textural qualities of reduced‐salt (1% NaCl) Nile tilapia patties (made from an 80:20 ratio of trimmed meat to belly flap) then compared this with a control with sodium tripolyphosphate (0.3%). After 12 freeze‐thaw cycles, k‐carrageenan was observed to improve the textural quality and lower cooking losses better than other treatments (P ≤ 0.05). Rice bran protein hydrolysate and red jasmine rice bran extract (2%) could be used instead of butylated hydroxyanisole (0.02%) to prevent lipid oxidation in reduced‐salt, k‐carrageenan‐supplemented patties during freezing and thawing. Practical Applications Thailand boasts robust production, consumption and export of Nile tilapia (Oreochromis niloticus Linn); notwithstanding, over 60% of by‐products are discarded including the trimmed and belly flap meat. These are, however, low‐value, high‐fat meats, which limit shelf life and create an undesirable flavor and texture in processed products. Appropriate textural additives (i.e., MTGase, various hydrocolloids) and natural antioxidants (i.e., bioactive rice bran compounds) are promising as additives because they enhance the textural qualities and stability in reduced‐salt, phosphate‐free fish patties made from processed tilapia by‐products. Supportive findings would lead to efficient, industrial‐scale use of these by‐products.

This study was performed to develop lexicon to describe soy sauces using regular users (consumers) vs. culinary chefs, to perform product grouping using a free‐sorting task and to determine relationship among physicochemical properties (colour, %NaCl) and consumer perception of soy sauces. Both panels identified eighteen terms to describe soy sauces, of which eleven terms (light, medium and dark brown colour, weak, medium and strong saltiness, sweetness, saltiness–sweetness, tasty/umami, and soy sauce and fermented aroma) were similar. For culinary chefs, three distinctive soy sauce groups based on brown colour (light, medium and dark brown) were identified, while two groups (light and medium dark brown) for regular users. From free‐sorting maps, both panels associated brown colour intensity with saltiness expectation/perception. From PCA biplots, both panels shared some similarities for sensory liking (colour, saltiness, flavour, overall liking) for soy sauces. This study suggested that brown colour intensities affected saltiness expectation/perception and were used for product grouping for soy sauces.

PurposeHere the authors investigate the effects of a visual color cue (brown color) on saltiness expectations, emotional responses and purchase intention of commercial soy sauce products.Design/methodology/approachThe study enrolled 100 participates, and three sauce colors (light brown, medium brown and dark brown) were used as treatments in this experimental design research. The data analysis was done by a structural equation modeling (SEM) approach with repeated measures.FindingsThe findings indicated that, for the medium and dark brown sauces, the final model revealed a positive effect of sauce color intensity on saltiness expectation, a positive impact of saltiness expectation on emotion and a positive impact of emotion on purchase intention with statistically indifferent factor loadings. Hence, both the medium and dark brown colors soy sauces were the preferred choices for consumers. However, for the light brown color, the test result was unsatisfactory.Originality/valueSeveral empirical studies have identified visual cues as useful for sodium reduction. However, from a marketing perspective, a causal relationship between the color intensity and a customer's purchase intention has not been explored in soy sauce products using an experimental design concept and SEM.

There is a growing interest and trend in new product development (NPD) from food waste. However, most qualitative approaches rarely use the lean entrepreneur concept in the context of new product development (NPD), which allows for understanding customer insight rather than the traditional qualitative approach. Therefore, this study aims to (1) explore the swine farmer behaviors, desired outcomes, and pain points in using swine feedstuffs, (2) select three representative segments and identify high-value customers of swine feeds, and (3) develop a sustainable swine feed prototype from the fermented fish industrial residues. The target users, 24 pig farmers from 11 provinces across the Northeastern Region of Thailand, were recruited to participate in this research. Qualitative in-depth semi-structured interviews and thematic analysis were conducted to analyze their behaviors, desired outcomes, and pain points towards pig feed usages. The framework was combined with in-depth qualitative interviews and the customer, problem, and solution zoom tools. The results revealed that household farmers were the target customer segment of swine feed made from fermented fish industrial wastes. In addition, the findings showed that the household farmers typically fed their pigs with instant feeds and alternative feeds. Moreover, their desired outcomes were the pellet feed with nutrients. Furthermore, the pain points of the household farmers were the expensive cost of feeds and mold in feeds. Therefore, this segment needs to minimize the cost of feeds by using other sustainable alternatives.