Consumer Attitudes towards Technological Innovation in a Traditional Food Product: The Case of Wine

The food industry nowadays is facing new challenges in terms of sustainability and health implications of packaging and processing techniques. Due to their desire for new and natural products coupled with changes in lifestyle, consumers are looking for food products that have been less processed but possess longer shelf life and maintain nutritional and sensorial proprieties during storage. These requirements represent real challenges when dealing with highly perishable food products, such as fruits and vegetables. Thus, in recent years, edible coatings have been intensively developed and studied because of their capacity to improve the quality, shelf life, safety, and functionality of the treated products. Edible coatings can be applied through different techniques, like dipping, spraying, or coating, in order to control moisture transfer, gas exchange, or oxidative processes. Furthermore, some functional ingredients can be incorporated into an edible matrix and applied on the surface of foods, thus enhancing safety or even nutritional and sensory attributes. In the case of coated fruits and vegetables, their quality parameters, such as color, firmness, microbial load, decay ratio, weight loss, sensorial attributes, and nutritional parameters, which are very specific to the type of products and their storage conditions, should be carefully monitored. This review attempts to summarize recent studies of different edible coatings (polysaccharides, proteins, lipids, and composites) as carriers of functional ingredients (antimicrobials, texture enhancers, and nutraceuticals) applied on different minimally processed fruits and vegetables, highlighting the coating ingredients, the application methods and the effects on food shelf life and quality.

Section: Introductionmentioning

confidence: 99%

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

Miteluţ

Popa

Drăghici

et al. 2021

“…In this regard, numerous researchers have pointed out in the last few years the need to develop and implement strategies to minimize the degradation of the natural ecosystem as a result of business activity [ 31 , 32 ]. Innovation is a key factor to produce healthy and high-quality products, especially in the food and beverage industry, as well as to enhance firms’ competitiveness, even in traditional ones, such as the wine industry [ 33 , 34 ]. However, from an environmental point of view, innovation is a factor that allows companies to reduce their environmental impact by developing and implementing less hazardous techniques, systems, or manufacturing processes [ 35 , 36 ].…”

Section: Literature Reviewmentioning

confidence: 99%

Developing Green Innovations in the Wine Industry: An Applied Analysis

Sánchez‐García

Martínez‐Falcó

Alcon-Vila

et al. 2023

Winemaking is an ancestral activity characterized by its strong roots in the culture, heritage, and people of the producing regions. In addition to providing important health benefits, wine is a product that is widely accepted by society. However, the socioeconomic context is evolving at a rapid pace, and new requirements and needs are forcing companies to innovate in order to remain competitive in the markets, especially in terms of sustainability. The main aim of this paper is to analyze the relationship between green transformational leadership and green innovation, as well as the mediating effect of green motivation and green creativity in this relationship. Data were obtained from a sample of 196 Spanish companies belonging to the wine industry and, as a method of analysis, was used partial least squares structural equation modeling PLS-SEM. The results show a positive and significant relationship between green transformational leadership and green innovation in wine companies. Furthermore, green motivation and green creativity exert a mediating effect in this relationship. It is concluded that the managers of wine companies should encourage employee motivation and creativity, especially in ecological terms, by creating an environment conducive to the development of environmentally friendly innovations.

“…There is some evidence that consumers are cautious about consuming foods produced by means of new food technologies. The refusal and avoidance of food produced using a new technology is called food neophobia [ 9 , 10 , 11 , 12 , 13 ]. Before launching a new food technology or product, a thorough investigation into consumer opinion and approach is recommended [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Acceptability Analysis of 3D-Printed Food in the Area of the Czech Republic Based on Survey

Těšíková

Jurkova

Dordevic

et al. 2022

The aim of the research was to observe consumer perceptions of 3D food printing and to highlight possible applications of this production. The questionnaire survey took place in the Czech Republic and was attended by 1156 respondents. The questionnaire was divided into six sections: (1) Socio-Demographic Data; (2) 3D Common Printing Awareness; (3) 3D Food Printing Awareness; (4) 3D Food Printing, Worries and Understanding; (5) Application; (6) Investments. Although awareness of 3D food printing is increasing, a very small fraction of respondents had encountered printed food in person (1.5%; n = 17). Respondents expressed concerns about the health benefits and the reduced prices of novel foods, and they perceived printed foods as ultra-processed foods (56.0%; n = 647). Concerns have also been raised about job losses due to the introduction of new technology. On the contrary, they perceived that quality raw materials would be used to prepare printed foods (52.4%; n = 606). Most respondents believed that printed foods would be visually appealing and would find application in several food industry sectors. Most respondents believed that 3D food printing is the future of the food sector (83.8%; n = 969). The gained results can be helpful for 3D food printer producers, as well as for future experiments dealing with 3D food printing issues.