A consumer-oriented classification system for home meal replacements

Costa, A.I.A.; Dekker, M.; Beumer, R.R.; Rombouts, F.M.; Jongen, W.M.F.

doi:10.1016/s0950-3293(01)00010-6

Cited by 124 publications

(87 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This process reflects the difficulties of a food industry in single-handedly meeting the heterogeneous (and sometimes contradicting) needs of customers, end-users and legislations (Sarkar and Costa, 2008). Managing the end-customer's demand in the food industry requires a kind of product development that involves developing, or adopting, innovative technological solutions and new business models (Costa et al, 2001;2007). As products and services continue to grow in complexity, much potentially useful knowledge will necessarily reside outside of the firm (Bercovitz and Feldman, 2007).…”

Section: Introductionmentioning

confidence: 99%

Open innovation and supply chain management in food machinery supply chain: a case study

Bigliardi¹,

Bottani²,

Galati³

2011

Int. J. Eng. Sci. Tech

View full text Add to dashboard Cite

Supply chains continue to growth in complexity, including numerous echelons and numerous players per echelon. Consequently, a company needs to integrate its activities with suppliers and customers, in order to survive. Innovation is a typical example of activity that a company should share with suppliers and customers. In particular, over the last few years, a specific concept of "open innovation" has been paving the way in the innovation management field. This paradigm describes a new approach to internal R&D management, which assumes that firms can and should use external ideas and internal ones, as well as internal and external paths to market, as they look to advance their technology. The aim of this paper is to provide insights toward open innovation practices in a specific supply chain, the food machinery one, moved by the consideration that there is little empirical evidence of open innovation strategies within this context. By means of case studies and semi-structured interviews, we examine a three-echelon supply chain, thus providing a picture of the adoption of open innovation in the food machinery industry. Results show that the actors that more adopt this new paradigm are manufacturer and customer, although all the three actors investigated agreed in defining the benefits derived from innovation and open innovation mechanisms. From this study, theoretical and practical implications can be derived and transferred to the whole food machinery industry.

show abstract

Section: Introductionmentioning

confidence: 99%

Open innovation and supply chain management in food machinery supply chain: a case study

Bigliardi¹,

Bottani²,

Galati³

2011

Int. J. Eng. Sci. Tech

View full text Add to dashboard Cite

show abstract

“…FAFH can also be called home meal replacement (HMR). HMR are meals that have been produced away from home for home consumption (Costa, Dekker, Beumer, Rombouts, & Jongen, 2001). Casper (1997) defined HMR as "home-style comforts foods, primarily intended for off premise/at-home consumption, that are easy and convenient to obtain, provided through some kind of quick-service format, but which must be preparation-free".…”

Section: Fafh and Seniormentioning

confidence: 99%

“…Casper (1997) defined HMR as "home-style comforts foods, primarily intended for off premise/at-home consumption, that are easy and convenient to obtain, provided through some kind of quick-service format, but which must be preparation-free". According to Costa et al (2001), HMR can be categorized as either "home delivery (meal is delivered)" or "take-out (consumers bring meal home)". On the other hand, Lee, Chung, and Yang (2005) tried to conceptualize HMR in Korea through Delphi technique and defined it as "a meal taken directly or through brief cooking process at home by purchasing ready to eat or ready to end-cook type of food" (p. 251).…”

Section: Fafh and Seniormentioning

confidence: 99%

Understanding Taiwan Seniors’ Motivation to Consume Food-Away-From-Home

Lee¹

2016

JTHM

View full text Add to dashboard Cite

The elderly population is growing rapidly in Taiwan. Eating is an important part for this group. The purpose of this study is to adapt the push and pull theory in order to investigate what would motivate the elderly to consume food away from home. Based on the results of a literature review and an expert panel, a valid questionnaire was developed. The participants in this study were aged above 55 who live in Taichung were used to analyze the data. The findings revealed that the data fit the model moderately well. Push and pull variables had a significant influence on intention and behavior. Recommendations like marketing strategies that can attract senior citizens and restaurateurs should focus on the key factors when seniors consume food away from home.

show abstract

“…More detailed divisions, however, have been proposed. For example, Brunner et al (2010, p. 500) distinguish four forms of convenience foods (Highly processed food items; Moderately processed food; Single components; and Salads, thus launching a new vocabulary), whereas Costa, Dekker, Beuner, Rombauts, and Jongen (2001) found yet four other forms (Basic ingredients; Complex ingredients; Ready-to-cook; Ready-to-eat; eating out is included in Costa's approach -see too Daniels' contribution below). Both more detailed partitions, however, generate some difficulties.…”

Section: Article In Pressmentioning

confidence: 99%

Convenience foods. What, why, and when

Scholliers

2015

Appetite

View full text Add to dashboard Cite

A consumer-oriented classification system for home meal replacements

Cited by 124 publications

References 16 publications

Open innovation and supply chain management in food machinery supply chain: a case study

Open innovation and supply chain management in food machinery supply chain: a case study

Understanding Taiwan Seniors’ Motivation to Consume Food-Away-From-Home

Convenience foods. What, why, and when

Contact Info

Product

Resources

About