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The purpose of this paper is to identify the most important characteristics of functional foods and the motives behind its consumption.

The data were collected in the direct interview. The sample (n=200) consisted of 137 women and 63 men at the age of 18-60 years. The research tool was a questionnaire divided into four sections. The first one included quality attributes. The second one included healthful properties, functional components and carriers. The third one concerned the motives for purchasing functional food and included the consequences and values. In the fourth section the participants were asked about gender, age and education.

Among the quality attributes the research reveals six principal components package of information on healthful properties and nutritional value of the product, attributes of taste, health and safety, practical packaging, freshness, purity and naturalness. In terms of health benefits, two components were distinguished prevention of health problems, strengthening of the body and improvement of its functions. Among functional components, the following were distinguished vitamins and minerals, dietary fibre and Omega-3 fatty acids. As the best carriers the following were recognized: cereal products, dairy products, meat products; mixtures of fruits and vegetables. As the most important consequences motivating people to consume functional food the following were recognized: the health effects of proper nutrition resulting from consciousness raising actions promoting health; and the joy of eating and improvement of the appearance. When it comes to the most important motivating factors, good health, long harmonious life and self-esteem were included. The means to achieve these goals are to be responsible for health.

The key factors determining the functional product and motivating for consumption of functional food may establish a basis for actions related to development and consumption of the food. The understanding of the factors that consumers take into account when choosing functional food will help in shaping the optimal strategies for product development. Learning about the basic motivating factors in consumption may be helpful in the development of healthy nutrition education and promotion programmes. The research may provide valuable support for actions related to food products promotion and marketing.

The purpose of this paper is to develop a structural model of factors determining quality of juices and to indicate major variables that are significant for further product development.

Juices of apples, oranges, grapefruits, black currants and mixed fruits were subjected to testing in order to determine the qualitative structure of fruit juices. The following determinations were carried out in all fruit‐juice samples: total solids (Brix), Brix other than sucrose, total acidity, pH, vitamin C content, total sugars, direct‐reducing‐sugar content, saccharose content and volatile acidity. In addition, a sensory assessment in a 5‐grade score scale was carried out, covering the sensory characteristics of taste, flavour and colour. Based on the results of sensory analysis, a total sensory quality index (TSQI) was calculated.

Values of the linear correlation coefficient were calculated, and force and direction of the interdependence between the measured juice quality factors were determined. Analysis of major components was applied to develop a model of the structure of quality characteristics of fruit juices and to disclose latent variables. It enabled disclosure of four independent (orthogonal) areas, which determine the quality of fruit juices, and explain 70 per cent of the total juice quality area. They are represented by: total sugars, total solids (Brix), sensory quality and total acidity.

The research enabled identification of factors determining the fruit juice quality. It may prove very useful for R&D departments, as it informs an enterprise of which areas to focus their product development efforts on. Reducing the number of the major factors to four reduces costs and shortens the time necessary for product design and development.

This study aims to analyze the phenomenon of entrepreneurial spawning in the new context of software startups, revisiting theory and identifying patterns within the emergence of startups/spin-offs in Brazil.

A study of two cases of startups recognized for generating several spin-offs founded by former employees. The authors based the data collection on the following triangulation: 11 in-depth interviews, systematic analysis of 33 resumes from entrepreneurs in spawned firms and document analysis.

Six skills developed in startups were identified: (1) structuring a company, (2) people management, (3) strategic/operational planning, (4) commercial/sales, (5) product development, and (6) behavioral traits. In addition, points of contradiction concerning the literature were found, such as the absence of the location effect, different professional experiences and new local agents to support startups.

The present study covers only two cases in the context of software startups, which requires caution and discretion in extrapolating to other contexts.

The understanding of the phenomenon may reflect in: university programs focused on internships in startups, corporate training programs for entrepreneurs and the design of public policies based on entrepreneurial spawning.

The present study stands out for its access to data from high-impact startups in Brazil, in addition to revisiting the literature bringing a new perspective to the specificities of high-growth software companies.

The existing literature is fragmented across disciplines and does not provide a holistic, comprehensive view on how value is created, deployed and captured. This paper aims to provide a structured view of the current literature and facilitates a theoretical understanding of value creation and capture in buyer–supplier relationships.

A systematic literature review was conducted on 195 articles published in 21 leading journals in marketing, operations management and strategy disciplines.

An integrated, generalizable and expandable framework is proposed based on the causal or interactive relationship among four components, namely, dimensions of value creation; processes and interactions by which buyers and suppliers enable value creation; relationship characteristics that affect these components; and value capture. Two new areas for future studies are also suggested.

The findings are based on papers published in peer-reviewed academic literature. Future studies could include more heterogeneous publications in languages other than English and/or professional journals to compare scholars' and managers' perspectives.

This study offers simple, practical guidelines that managers can apply in their real-world situations to increase the value they gain from their relationships.

The framework does not pretend to be exhaustive because such an attempt would be impractical. Rather, this study provides practical examples for each component, and shows how additional concepts and constructs can be incorporated to make it inclusive and generalizable. Two new manners of value capture other than price negotiations are presented (volume and collaborative benefits).