Factors affecting consumer choice of novel non-thermally processed fruit and vegetables products: Evidence from a 4-country study in Europe

Xiao, Song; Bredahl, Lone; Navarro, María Díaz; Pendenza, Paola; Stojacic, Isidora; Mincione, Simona; Pellegrini, Giustina; Schlüter, Oliver; Torrieri, Elena; Monaco, Rossella Di; Giacalone, Davide

doi:10.1016/j.foodres.2022.110975

Cited by 19 publications

(9 citation statements)

References 78 publications

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“…To reach a premium price, one of the challenges for SMEs is related to improve the communication/promotion of the innovation's benefits/effects of the innovation (e.g. on products' characteristics) because consumers are more interested in the stated technology benefits than the technology treatments itself (Song et al, 2022). Moreover, the customers do not show a willingness to pay a premium price, although the products are treated with innovative technologies, especially if the new technologies do not have established regulations.…”

Section: Financialmentioning

confidence: 99%

Exploring how EU agri-food SMEs approach technology-driven business model innovation

Pellegrini

Mattos

Otter

et al. 2023

IFAM

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The EU agri-food sector, which is mainly composed of small and medium-sized enterprises has become more demanding in terms of technological inputs to reduce costs, improve the added value of food products, achieve sustainability issues, or address new market opportunities. The introduction of new technologies poses challenges for SMEs that lack the resources and time to cope with the technological transformation, which involves not only the assimilation of new technology in organizational processes but also business model innovation. In this context, this research aims to empirically explore the paths of agri-food SMEs engaged in the technological transformation process, based on the drivers and barriers, as well as the strategies used by these companies to overcome these barriers. In-depth semi-structured interviews with 14 EU agri-food SMEs were conducted and analysed using a combination of deductive pattern-matching and inductive approach. Based on similarities in terms of drivers, barriers, and strategies, seven main groups were identified to draw the paths of the technological transformation process for agri-food SMEs. Findings reveal that there is one common strategy that is adopted by all 14 companies, namely the employment of different types of partnerships and collaborations that allow companies to successfully enter new markets. The study contributes to the literature on technology transformation related to the agri-food sector, by proving insights into how EU agri-food SMEs cope with this process.

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Section: Financialmentioning

confidence: 99%

Exploring how EU agri-food SMEs approach technology-driven business model innovation

Pellegrini

Mattos

Otter

et al. 2023

IFAM

Self Cite

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“…Meanwhile, health and nutrition statements had the greatest impact on consumer choice, followed by taste benefits. However, consumers found shelf-life extension to be less important for nonthermally processed fruits and vegetables (Song et al, 2022). Moreover, the primary influencing factors affecting consumers' buying intentions, purchase behavior, and Willingness To Pay for green vegetable intake are their belief in protein content, mineral content, vitamin content, organic vegetable safety, freshness, and taste (Yin et al, 2022).…”

Section: Theoretical Underpinningmentioning

confidence: 99%

Examining Consumer Preferences and Willingness to Pay for Organic Vegetable Attributes: Using a Discrete Choice Experiment

Dewi

Aprilia²,

Hardana³

et al. 2022

HBT

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This research aims to identify consumer attitudes toward organic green vegetables by estimating the degree of Willingness To Pay (WTP) for various attributes to evaluate the position of these organic vegetables and determine preferences for organic green vegetables based on income. This study used an online survey with 191 respondents on Java Island. The Discrete Choice Experiment was used to investigate product selection, WTP, and the relationship between the four characteristics of vegetables and income. The findings showed that consumers prefer organic and pesticide-free vegetables that are good for health, have low chemical emissions and a lower environmental impact, and are less expensive than non-organic vegetables. This is a challenge for producers and marketers to develop responsible input management strategies to produce high-quality vegetables at a low cost and with minimal environmental impact.

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“…To ensure microbial safety on FGLVs, different methods, such as chlorine, chlorine dioxide, hydrogen peroxide (H 2 O 2 ), ethanol, ozonated and electrolyzed water, peracetic acid as well as organic acids (malic, lactic, citric, tartaric, acetic, propionic, succinic, etc. ), radiation, high hydrostatic pressure, continuous electric field, gamma radiation, ultrasound, and ohmic heating and ozone applications are applied or being tested (Chakka et al., 2021; Denoya et al., 2021; Khan etal.,2018 Sagong et al., 2011; Song et al., 2022; Wang et al., 2019; Zhang et al., 2022). Although the common practice for decontamination is chlorine application, studies demonstrate that organic substances in water combine with chlorine, leading to carcinogenic trihalomethane (THM) and other halogenated hydrocarbons (Trevisani et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

Cold plasma application to fresh green leafy vegetables: Impact on microbiology and product quality

Özdemir,

Başaran,

Kartal

et al. 2023

Comp Rev Food Sci Food Safe

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Fresh green leafy vegetables (FGLVs) are consumed either garden‐fresh or by going through very few simple processing steps. For this reason, foodborne diseases that come with the consumption of fresh products in many countries have prioritized the development of new and reliable technologies to reduce food‐related epidemics. Cold plasma (CP) is considered one of the sustainable and green processing approaches that inactivate target microorganisms without causing a significant temperature increase during processing. This review presents an overview of recent developments regarding the commercialization potential of CP‐treated FGLVs, focusing on specific areas such as microbial inactivation and the influence of CP on product quality. The effect of CP differs according to the power of the plasma, frequency, gas flow rate, application time, ionizing gases composition, the distance between the electrodes and pressure, as well as the characteristics of the product. As well as microbial decontamination, CP offers significant potential for increasing the shelf life of perishable and short‐shelf‐life products. In addition, organizations actively involved in CP research and development and patent applications (2016–2022) have also been analyzed.

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Factors affecting consumer choice of novel non-thermally processed fruit and vegetables products: Evidence from a 4-country study in Europe

Cited by 19 publications

References 78 publications

Exploring how EU agri-food SMEs approach technology-driven business model innovation

Exploring how EU agri-food SMEs approach technology-driven business model innovation

Examining Consumer Preferences and Willingness to Pay for Organic Vegetable Attributes: Using a Discrete Choice Experiment

Cold plasma application to fresh green leafy vegetables: Impact on microbiology and product quality

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