New insights into consumer-led food product development

Costa, A.I.A.; Jongen, W.M.F.

doi:10.1016/j.tifs.2006.02.003

Cited by 266 publications

(229 citation statements)

References 22 publications

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“…In this context, Costa & Jongen (2006) emphasized that the greatest barriers to innovation in the food sector are: (1) lack of concrete directives for the effective implementation of development, aimed end consumers; (2) a sequential approach to the innovation process; and (3) lack of coordination and integration with the R&D sector, marketing activities and enterprise know-how. Fortuin & Omta (2009) conducted a survey of multinational agrifood enterprises in Holland and found strong pressure for innovation by the retail industry.…”

Section: Technological Aspects Of the Food And Beverage Sectormentioning

confidence: 99%

Dinâmica tecnológica da Indústria Brasileira de Alimentos e Bebidas (2000-2011)

2017

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Resumo: A Indústria Brasileira de Alimentos e Bebidas (IAB) tem uma forte importância social e econômica no cenário nacional, e a tecnologia tem papel fundamental em sua competitividade. Ao estudar aspectos da dinâmica Abstract:The Brazilian food and beverage industry is of great social and economic importance to the nation, and technology represents a key factor for competitiveness in the sector. Learning about the past and recent technological dynamics of this industry enables the identification of trends and perspectives that enhance its competitiveness. Based on indicators from the Industrial Survey of Technological Innovation (Pesquisa Industrial de Inovação Tecnológica -PINTEC), the present paper discusses the technological and innovative dynamics of the Brazilian food and beverage sector between 2000 and 2011. In general, new technology within the sector has been incorporated rather than created. Enterprise investment in R&D is still low and the sector's technology strategy is mostly imitative. However, this period presented positive dynamization of technological efforts, with the primary goal of increasing productive efficiency and effectiveness, but with additional goals of reducing environmental impacts and meeting regulatory standards.

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Section: Technological Aspects Of the Food And Beverage Sectormentioning

confidence: 99%

Dinâmica tecnológica da Indústria Brasileira de Alimentos e Bebidas (2000-2011)

2017

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“…Innovations in the food industry are to a larger degree based on the newest technologies, especially being a result of progress in the bio-and nanotechnology. In the literature on the subject, the necessity of cooperation of many agribusiness entities in the creation of innovative solutions in the food industry is often underlined (Costa and Jongen 2006).…”

mentioning

confidence: 99%

Competitiveness and innovation of the Polish food industry

Krzysztof¹,

Kowalska²,

Piwowar³

2017

AGR ECON-CZECH

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Agribusiness is the biggest production sector in the European Union taking into account both the value of turnover and the creation of added value as well as employment size. In this context, the food industry deserves a special distinction. In the publication, the analyses of the food industry competitiveness in Poland are presented. For analysing and assessing competitiveness of the Polish food industry, the following factors were used: the orientation of export (OE), covering of import by export (TC), the import penetration (MP) and the revealed comparative advantages according to the Balassa (RCA) and Lafay (LFI). Th e study also presents the fi ndings of empirical research on an innovative character of the food industry in Poland.

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“…When considering innovation activities in the food industry (including the milk industry), it is necessary to highlight that the food processing industry is typically described as a relatively mature and slowgrowing area of business (Sarkar and Costa 2008), which displays a relatively low level of research & development investment, and is quite conservative in the type of innovations it introduces to the market (Costa and Jongen 2006). This sector perceives its end-customers to be, to a large extent, wary of radically new products and changes in consumption patterns.…”

Section: Doi: 1017221/128/2014 -Agriceconmentioning

confidence: 99%

“…This sector perceives its end-customers to be, to a large extent, wary of radically new products and changes in consumption patterns. Such perceived wariness, together with the necessary stringency of legal requirements related to safety, transforms food product and process innovation into a highly complex, time-consuming and risky endeavour, and hence one not to be lightly undertaken (Costa and Jongen 2006).…”

Section: Doi: 1017221/128/2014 -Agriceconmentioning

confidence: 99%

“…Given the large number of actors in the different areas involved in food supply, as well as their difficulties to single-handedly meet all the heterogeneous (and often contradictory) requirements of intermediate customers, end-users and legislators (Mikkelsen et al 2005;Costa and Jongen 2006;Grunert et al 2009), cross-boundary innovation management should thus be a widespread practice in food value-chains and networks.…”

Section: Doi: 1017221/128/2014 -Agriceconmentioning

confidence: 99%

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Recent areas of innovation activities in the Czech dairy industry

Špička¹,

Smutka²,

Selby³

2015

AGR ECON-CZECH

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Th e aim of the article is to compare and identify diff erences between the innovations within the Czech dairy industry. Dairy products are the export pillars of Czech agrarian foreign trade, and the dairy industry was one of the most important recipients of public support on innovations from the Rural Development Programme (RDP). Th e core of this research is an analysis of sixteen projects, supported under RDP sub-measure I.1.3.2 from 2007 to September 2013. Data from the representative sample of approved projects have been converted into a set of questions and answers to enable them to be evaluated, both quantitatively and qualitatively. Th e dataset is analysed by means of a counterfactual analysis, descriptive statistics, and correlation analysis. Th e results show that innovations, and public support of innovations, enabled dairies to stabilise their profi ts, and to increase their competiveness, during the period of economic crisis. Th ere were fi ve types of innovation trends in the Czech dairy industry in recent years: (i) Th e processing and effi cient use of by--products (whey, buttermilk); (ii) Th e production of new products with health benefi ts; (iii) Improved processing of dairy products with particular focus on long-life products having better sensory parameters; (iv) Improved effi ciency of transport and storage of milk and dairy products; (v) Improved wastewater treatment. Th e real innovative eff ect was, however, very limited because individual companies were not looking for their own new added value, but were more focused on the implementation of already-existing innovations.

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New insights into consumer-led food product development

Cited by 266 publications

References 22 publications

Dinâmica tecnológica da Indústria Brasileira de Alimentos e Bebidas (2000-2011)

Dinâmica tecnológica da Indústria Brasileira de Alimentos e Bebidas (2000-2011)

Competitiveness and innovation of the Polish food industry

Recent areas of innovation activities in the Czech dairy industry

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