Consumer Perspectives About Innovations in Traditional Foods

Gere, Attila; Radványi, Dalma; Moskowitz, Howard R.

doi:10.1016/b978-0-12-814887-7.00003-4

Cited by 8 publications

(8 citation statements)

References 8 publications

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“…Sensory analysis of innovative cheese is an important attribute, related to the perception of the products by the consumers (Gere et al ., 2019). In our study, the panellists detected the significant differences in the sensory attributes throughout the storage period.…”

Section: Resultsmentioning

confidence: 99%

Quality and nutritional characteristics of traditional curd cheese enriched with thermo‐coagulated acid whey protein and indigenous Lactococcus lactis strain

Milerienė

Šernienė

Kondrotienė

et al. 2020

Int J of Food Sci Tech

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The objectives of this study were as follows: (i) to manufacture thermo‐coagulated protein (TAWP matrix) from fresh acid whey; (ii) to use thermo‐coagulated acid whey protein (TAWP) as support for indigenous Lactococcus lactis as a protective and flavour enhancing strain; (iii) to replace part of the curd of traditional curd cheese with TAWP matrix and with TAWP + L. lactis matrix; and (iv) to evaluate the effects of this supplementation on the nutritional, physicochemical, microbiological, and sensory parameters of the obtained cheeses during their refrigerated storage.

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Section: Resultsmentioning

confidence: 99%

Quality and nutritional characteristics of traditional curd cheese enriched with thermo‐coagulated acid whey protein and indigenous Lactococcus lactis strain

Milerienė

Šernienė

Kondrotienė

et al. 2020

Int J of Food Sci Tech

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“…Consumers feel divided about innovation in traditional products, due to the contradictory concepts laying underneath: innovation versus tradition. On the other hand, this is a particular window of opportunity because it brings innovation into a product that has a special position precisely because it is meant to be traditional (Bigliardi, 2019;Gere et al, 2019). This review explores some aspects related to the constraints and motivations for development and innovation in the sector of traditional foods, from the point of view of modern marketing and consumer trends.…”

Section: Introductionmentioning

confidence: 99%

The duality of innovation and food development versus purely traditional foods

Guiné

Florença

Barroca

et al. 2021

Trends in Food Science & Technology

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Background: Intangible cultural heritage includes knowledge and skills transmitted throughout times, and this also applies to the food sector. Traditional knowledge assumes important social and economic value, which is relevant both for sectorial clusters as well as for majority social groups.Scope and approach: The objective of this review was to analyse the constraints and motivations for development in the sector of traditional foods, from the point of view of marketing and consumer trends. This review was based on published works searched for in scientific databases, such as ScienceDirect, PubMed, Scopus and web of Science. Key findings and conclusions:This review showed that the value of tradition, recognized in many sectors of society, is also important in the food sector, which is particularly rich in ethnical elements, local ingredients, traditional formulations and social aspects, linked not only to the food itself but also to the act of eating and sharing. However, the food industry seeks development of new products that follow modern trends and are able to conquer today's consumers, while at the same time maintaining the identity of specific products, valued as traditional.

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“…Edible films or coatings (edible packaging or EP) are defined by any material meant to be applied (wrapping or coating) to food in order to extend the shelf life and may be consumed together with the food. Due to the many disadvantages related to plastic films and packaging, edible films have gained popularity in the scientific world, and drawn the attention of authorities and consumers [1] concerned about environmental protection. Indeed, conventional synthetic packages have a very damaging effect on the environment [2].…”

Section: Introductionmentioning

confidence: 99%

Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review

Pop

Dufrechou

et al. 2019

Polymers

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Edible coatings and films represent an alternative packaging system characterized by being more environment-and customer-friendly than conventional systems of food protection. Research on edible coatings requires multidisciplinary efforts by food engineers, biopolymer specialists and biotechnologists. Entrapment of probiotic cells in edible films or coatings is a favorable approach that may overcome the limitations linked with the use of bioactive compounds in or on food products. The recognition of several health advantages associated with probiotics ingestion is worldwide accepted and well documented. Nevertheless, due to the low stability of probiotics in the food processing steps, in the food matrices and in the gastrointestinal tract, this kind of encapsulation is of high relevance. The development of new and functional edible packaging may lead to new functional foods. This review will focus on edible coatings and films containing probiotic cells (obtaining techniques, materials, characteristics, and applications) and the innovative entrapment techniques use to obtained such packaging.Polymers 2020, 12, 12 2 of 15 are biopolymers, proteins, lipids or composites. Thus, even if they are not consumed with food, they can be more rapidly and easily degraded with respect to plastic materials [5].The main difference between coating and film is in their preparation and application process. Indeed, edible films are usually obtained in parallel to food and then applied to the surface, whereas coatings are directly prepared on food surface [6]. Both coatings and films can entrap live probiotic microorganisms.Due to handling and hygienic limitations, EP can be combined with ecofriendly non-EP [6][7][8].The utilization of films for food preservation dates back to the 12th century in China, where wax was utilized to delay moisture loss from fruits. Sixteen centuries ago, the first edible films made from soymilk were used in Japan for fruits preservation and in order to obtain a shiny surface [9,10]. Due to the narrow variety of materials used to protect fruits and vegetables at that time, no big interest was shown to this type of package. Refrigeration, controlled/modified atmosphere, heat or radiation sterilization, smoking have ever received stronger attention than edible packaging. Of course, food conservation methods have considerably increased and have offered unlimited opportunities to prepare, store and consume any type of food in any season. However, EP can currently be applied to a large variety of food products, with unique, tailored and innovative ways of action than conventional food preservation techniques [1].Among various roles played by EP, physical protection [11] amplification and protection of food properties, carriers of food additives and prolongation of shelf life are the most important ones.EP may be categorized according to the class of their constituent material. Hydrocolloids (polysaccharides and proteins) and lipids are the most used materials. Among these, polysaccharides are the easiest to pu...

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Consumer Perspectives About Innovations in Traditional Foods

Cited by 8 publications

References 8 publications

Quality and nutritional characteristics of traditional curd cheese enriched with thermo‐coagulated acid whey protein and indigenous Lactococcus lactis strain

Quality and nutritional characteristics of traditional curd cheese enriched with thermo‐coagulated acid whey protein and indigenous Lactococcus lactis strain

The duality of innovation and food development versus purely traditional foods

Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review

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