Format du dépôt |
Notice |
Type de dépôt |
Chapitre d'ouvrage |
Titre |
en
Innovation in Traditional Food Products
|
Résumé |
en
Innovation is widely accepted as one of the keys to being successful. However, companies can innovate and still fail if markets fail to accept the innovation. In most cases, the acceptance of an innovation depends on the innovation itself and also on the product to which it is applied. In this chapter acceptance of different innovations in traditional food products is investigated, thus focusing on the definition of the "traditional" and "innovation" concepts from the consumer's perspective. Qualitative and quantitative approaches are combined to better understand and predict the possibilities of success when applying different generic and specific innovations in traditional food products. Overall, substantial possibilities for the introduction of innovation in traditional food products seem to exist without decreasing their traditional image, especially for those innovations that may increase the authenticity of the product.The information obtained from this study may support small and medium enterprises in certain decisions regarding communication, product positioning, and new developments in the traditional food market as well as when applying food innovations in their traditional food products.
|
Auteur(s)
|
Luis Guerrero
1
, Anna Claret
1
, Wim Verbeke
2
, Claire Sulmont-Rossé
3
, Margrethe Hersleth
4
1
IRTA -
Institut de Recerca i Tecnologia Agroalimentàries = Institute of Agrifood Research and Technology
( 523672 )
- Torre Marimon
08140 Caldes de Montbui (Barcelona)
- Espagne
2
UGENT -
Universiteit Gent = Ghent University
( 302729 )
- St. Pietersnieuwstraat 33, 9000 Gent,
- Belgique
3
CSGA -
Centre des Sciences du Goût et de l'Alimentation [Dijon]
( 1005269 )
- Université de Bourgogne - Bât. CSG - 9E Bd Jeanne d'Arc - 21000 Dijon
- France
-
Institut National de la Recherche Agronomique UMR1324 ( 92114 )
;
-
Université de Bourgogne ( 300270 )
;
-
Centre National de la Recherche Scientifique UMR6265 ( 441569 )
4
NOFIMA -
Norwegian Institute of Food,Fisheries and Aquaculture Research
( 527142 )
- Nofima AS, Muninbakken 9-13, Breivika, 9291 Tromsø, Norway
- Norvège
|
Commentaire |
Langue du document |
Anglais
|
ISBN |
9780128037515
|
Vulgarisation |
Non
|
Audience |
Internationale
|
Date de publication |
2016-12
|
Page/Identifiant |
77-89
|
URL éditeur |
https://www.elsevier.com/books/innovation-strategies-in-the-food-industry/galanakis/978-0-12-803751-5
|
Public visé |
Scientifique
|
Localisation géographique du document |
UMR 1324 CSGA, INRAE DIJON
|
Titre de l'ouvrage |
Innovation Strategies in the Food Industry (1st edition)
|
Lieu de publication |
USA
|
Nombre de pages |
13 p.
|
Domaine(s) |
-
Sciences du Vivant [q-bio]/Alimentation et Nutrition
-
Sciences de l'Homme et Société/Sociologie
-
Sciences de l'Homme et Société/Gestion et management
|
Éditeur commercial |
|
Éditeur scientifique |
|
Commentaire(s) |
Mots-clés |
en
consumer acceptance, innovation, traditional food product, traditional image, commerce, food innovations, product positioning, qualitative and quantitative approaches, small and medium enterprise, traditional food, food products
|
DOI |
10.1016/b978-0-12-803751-5.00005-2 |