Consumer trends and new product opportunities in the food sector /
The food sector is changing. Consumers want not only tasty and healthy food products, but products that are sustainable and authentic. At the same time, new developments in farming, food processing, and retailing, open up new opportunities in the development of food products. Bridging these challeng...
| Altres autors: | |
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| Format: | Licensed eBooks |
| Idioma: | anglès |
| Publicat: |
Wageningen, the Netherlands :
Wageningen Academic Publishers,
2017.
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| Accés en línia: | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1612631 |
Taula de continguts:
- Table of contents; Preface; 1. Introduction; K.G. Grunert; 2. The health trend; K.G. Grunert; Abstract; 2.1 Introduction; 2.2 What do people know about healthy eating?; 2.3 How do consumers choose their food?; 2.4 Communicating healthfulness to consumers; 2.5 Different ways of dealing with the food and health issue; 2.6 The potential for healthy food products; References; 3. The sustainability trend; D. Brohm and N. Domurath; Abstract; 3.1 Organic production; 3.2 Fair trade; 3.3 Origin; 3.4 Food waste
- 3.5 Corporate social responsibility; References; 4. The authenticity trend; M. Petz and R. Haas; Abstract; 4.1 Tracing the source of the authenticity trend; 4.2 Recipes and authenticity; 4.3 Terroir and traditional foods as brands?; 4.4 Modernisation and globalisation as an antithesis to authenticity; 4.5 Indicators of authenticity; 4.6 Hipster authenticity, A1, A2 and A3 authenticity; 4.7 Authenticity in the food chain; 4.8 Fakelore and imagined authenticity; 4.9 Conclusions; References; 5. The convenience and bundling trends
- Lʹ. Nagyová and I. Košičiarová; Abstract; 5.1 Convenience, its definition, basic forms, factors leading to it, and benefits; 5.2 Bundling, its definition, basic forms and benefits; 5.3 Convenience and bundling trends; References; 6. Introduction to the food chain; R. Haas and M. Petz; Abstract; 6.1 Introduction; 6.2 Paradoxes of the food chain; 6.3 Market-related issues of food chains; 6.4 Global food chains versus short local food chains; 6.5 Conclusion; References; 7. New developments in the farming sector
- D. Brohm and N. Domurath; Abstract; 7.1 Driverless field vehicles; 7.2 Drone technology; 7.3 Robots; 7.4 Vertical farming; 7.5 Biotechnology; 7.6 Consumer perceptions; References; 8. Modernisation of traditional food processes and products; L. Lipan, L. Sánchez-Rodríguez, M. Cano-Lamadrid, J. Collado-González, L. Noguera-Artiaga, E. Sendra and A.A. Carbonell-Barrachina; Abstract; 8.1 Introduction; 8.2 Is innovation of traditional foods possible?; 8.3 Types of innovation of traditional foods; 8.4 Conclusions; References
- 9. Emerging technologies in food processing; V. Glanz-Chanos, S. Shayanfar and K. Aganovic; Abstract; 9.1 Introduction; 9.2 Improving food safety by thermal or non-thermal processes; 9.3 Texturising/forming methods that mitigate use of additives; 9.4 Gentle/mild processing methods; 9.5 Advanced packaging methods; 9.6 Conclusions; References; 10. Forms of food distribution and trends in food retailing; B. Borusiak and B. Pierański; Abstract; 10.1 Forms of food distribution; 10.2 New trends in retailing; References