When innovation backfires: Preference for predictability moderates the spillover of functional food ambivalence to the entire parent category

Are functional foods used as self-medication? Subjective health, self-reported disease symptoms, current medical treatment and functional food choices

“…By systematically exploring the relationship between functional food choices and perception related dimensions vs medical dimensions, this paper represented a further step in identifying factors determining the choices of functional foods (Barsyte and Fennis, 2023; Urala and Lähteenmäki, 2003). Our findings indicated that it is important to simultaneously consider different underlying factors, such as specific to functional food targeted disease symptoms and specific food product groups, which contributed to a more thorough understanding of functional food consumption.…”

Increasing Entrepreneurship through Strengthening Innovative and Organizational Culture

“…, self-directed and self-employed, Wanting to capitalize on their own business, ability to develop a business with their abilities, wanting to own their own business, desire to gain the freedom to manage their own business, high energy level, work hard & be able to expend great effort to success, High Need for Achievement, motivated to achieve challenging goals, and crave feedback, selfconfidence, competent, have self-confidence, and dare to make decisions in entrepreneurship and flexibility, able to face problems and immediately change actions if plans are implemented will not bring results (Ernanda et al, 2023) (Akter & Iqbal, 2022) Innovativeness is a level/level of activity to create new ideas and implement them into new products/services that have practical uses so that they can be widely accepted. (Barsyte & Fennis, 2023) (Torrico et al, 2023). Based on this understanding, the dimensions and indicators of innovativeness are product innovation with indicators of creating new products and updating existing products, service innovation with indicators of improving the quality of service facilities and utilization of information technology, and process innovation with indicators of updating work plans and developing work methods.…”