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The purpose of this paper is to explore the value added of exports of services, which increasingly involve intermediate inputs to manufacturing and are indirectly embodied in intermediate and finished good exports to the global market earned by Taiwan and South Korea.

This paper uses the World Input-Output Database to examine and compare the competitiveness of service industry between Taiwan and South Korea in China from 1995 to 2011. The author measures the value added of export in two ways: value added in trade (VAiT) and trade in value added (TiVA).

The proportion of domestic (intermediate and final demand) VAiT was created by Taiwanese and South Korean exports to China. The services amount share of value added embodied in Taiwanese electrical and optical equipment (ELE) exports to China increased gradually (38.0–45.7 percent) from 1996 to 2011, that was more than that of South Korea (26.7–23.3 percent). Taiwanese financial and business (F&B) service contributed to Taiwanese ELE production exported to China. In service sectors, the proportion of VAiT of Taiwanese F&B service embodied in ELE exports to China increased annually (9.8–11.5 percent), that was similar to that of South Korea (12.2–11.3 percent). Thus, F&B sector played an increasingly important role in service sectors. Taiwanese F&B promotes the ELE export to China with higher efficiency than South Korea does.

Over the past two decades, the development of information technology and the growth of international specialization and fragmentation of production processes have brought about a global value chains (GVCs) phenomenon in services, which has already been taking place in manufacturing for a long time. Intangible value added of services increasingly involved intermediate inputs from manufacturing and were indirectly embodied in intermediate and finished goods exported to the global market. The focus of this paper is to analyze how the service industry participates in the development of the GVC, with emphasis on the export of ELE production to China in the bilateral trade of Taiwan and Korea with China. In addition to the value-added components, the exports of F&B intermediate products to China have been increasing year by year, and Taiwanese is higher than South Korean. In the bilateral trade between Taiwan or Korea and China, for ELE production exported to China, double counted part of intermediate products is increasing year by year. In terms of the value added of the double counting of F&B exports to China, Taiwan is higher (PDC, 31.23–17.26 percent) than South Korea. (PDC, 8.7–15.12 percent). South Korea and China are not as closely related as Taiwan and China.

This study aims to understand the influence of digital transformation, using Industry 4.0 technology, on food and beverage companies in the post-COVID-19 period.

To achieve the aim of this study, the authors have used innovation diffusion theory (IDT), dynamic capability view (DCV) theory and relevant literature, to develop a conceptual model. For the data, we surveyed 14, different sized food and beverage companies in India and the authors took inputs from 312 respondents at those companies to validate the conceptual model using the PLS-SEM approach.

The results from this study suggest that there is a considerable appetite for food and beverage companies to use Industry 4.0 technologies, as a part of their digital transformation journey in the post-COVID-19 scenario.

Food and beverage companies are going through a digital transformation process, which has been accelerated after the COVID-19 pandemic. Managers and leaders of the food and beverage companies need to support activities to adopt Industry 4.0 technologies. Moreover, the leaders should sponsor various readiness and training programs so that their employees successfully adopt these modern technologies.

This is a primary study on food and beverage companies that are using Industry 4.0 technologies or are in the process of digital transformation. The usage of both IDT and DCV to develop the unique conceptual model is an important contribution to the body of knowledge. Moreover, the proposed model has a high explanatory power, which makes the model effective.

The aim of this paper is to establish the differences between the food and beverages (F&B) and technology-based industries with regards to the relation between previously identified success factors and innovation project performance.

These differences are established on the basis of logistic regression analysis, using 38 innovation projects (18 F&B and 20 technology-based).

Newness of the innovation project to the company, communication capabilities and market potential have a more negative impact on innovation project performance in the F&B than the tech-based industry. Especially functional upstream capabilities increase the likelihood of success in F&B, when compared to tech-based innovation projects.

While functional upstream capabilities are important for success of F&B innovation projects, there is still room for improvement in order to deal effectively with newness of the innovation project to the company. Internalization of resources from the network and a balanced radical/incremental innovation project portfolio contribute to additional enhancement of functional capabilities of the F&B companies, improving their capacity to deal with newness. Through a larger focus on co-innovation with retail, F&B companies can improve their intra- and inter-firm communication capabilities to attain more consumer-oriented integration of R&D and marketing activities, improving the market potential of their innovations.

This paper demonstrates that the previously identified critical success factors for innovation projects differ in impact and importance for F&B innovation project performance when compared to innovation projects in the technology-based industry.

The pressing issues of climate change and environmental degradation call for a reevaluation of how we approach economic activities. Both leaders and corporations are now shifting their focus, toward adopting practices and embracing the concept of circular economy (CE). Within this context, the Food and Beverage (F&B) sector, which significantly contributes to greenhouse gas (GHG) emissions, holds the potential for undergoing transformations. This study aims to explore the role that Artificial Intelligence (AI) can play in facilitating the adoption of CE principles, within the F&B sector.

This research employs the Best Worst Method, a technique in multi-criteria decision-making. It focuses on identifying and ranking the challenges in implementing AI-driven CE in the F&B sector, with expert insights enhancing the ranking’s credibility and precision.

The study reveals and prioritizes barriers to AI-supported CE in the F&B sector and offers actionable insights. It also outlines strategies to overcome these barriers, providing a targeted roadmap for businesses seeking sustainable practices.

This research is socially significant as it supports the F&B industry’s shift to sustainable practices. It identifies key barriers and solutions, contributing to global climate change mitigation and sustainable development.

The research addresses a gap in literature at the intersection of AI and CE in the F&B sector. It introduces a system to rank challenges and strategies, offering distinct insights for academia and industry stakeholders.

The purpose of this paper is to analyze the role of external knowledge in the innovation process of firms in the food and beverage (F&B) industry and the effects of two external knowledge sourcing modes on new product development (NPD) performance.

The paper applies a quantitative approach, relying on data from 157 Italian firms operating in the F&B industry to test the hypotheses through OLS regression models.

Results suggest that the surveyed firms actively engage in open innovation with strong ties with market-based sources. Moreover, the authors found that market-based sources are associated with income from incremental innovation and time to market, while science-based sources are associated with income from radical innovation. Finally, the authors found that the R&D intensity enhances the benefits of the above external knowledge sourcing modes.

Despite the large amount of studies assessing the effects of external knowledge sourcing on performance in the open innovation field, few studies focused on a specific industry, especially with regard to F&B. Moreover, this paper considers different types of NPD performance measures given that different external knowledge sourcing modes exert different effects.

Blockchains provide significant benefits for business operations due to its transparency, traceability and information sharing. However, application to the food and beverage (F&B) industry was scarce. The purpose of this study is to explore how to form F&B managers’ blockchain adoption by applying behavioral reasoning theory (BRT). Additionally, supply chain partnerships (SCPs) were tested for the potential moderating roles within BRT. This study’s findings expand existing knowledge by providing novel information for F&B management.

Data were collected from F&B managers by using an online survey method. A structural equation modeling and multi-group analysis were performed to test the hypothesized relationships.

Findings revealed that the positive effects of “reasons for” on “attitudes,” and “adoption intentions” while “reasons against” did not show such effects. Environmental benefits of blockchains were found to lead more positive attitudes while traditional barriers were the greatest constraints for adopting blockchains. This study supports the significant moderating roles of SCPs within the context of F&B blockchain adoption.

This study contributes to the technology literature in the foodservice context by applying BRT as a theoretical lens. The importance of developing SCPs for F&B blockchain adoption and exploitation is highlighted.

区块链因其透明度、可追溯性和信息共享而为企业运营提供了重要的好处。然而, 将其应用于食品和饮料（F&B）行业却很少见。本研究探讨了如何通过应用行为推理理论（BRT）来形成 F&B 管理者的区块链采用。此外, 本研究还测试了供应链合作（SCPs）在BRT内的潜在调节作用。通过为F&B 管理提供新颖信息, 我们的研究结果扩展了现有知识领域。

采用在线调查方法收集了来自 F&B 管理者的数据。进行了结构方程建模和多组分析, 以测试假设关系。

研究结果显示, “支持的原因”对“态度”和“采用意向”有积极影响, 而“反对的原因”则没有显示出这种影响。区块链的环境优势被发现会导致更积极的态度, 而传统障碍是采用区块链的最大限制因素。本研究还证实了 SCP 在 F&B 区块链采用背景下的重要调节作用。

本研究通过应用 BRT 作为理论视角, 为餐饮服务背景下的技术文献做出了贡献。强调了发展 F&B 区块链采用和利用的供应链合作的重要性。

It must be difficult for many to contemplate the numerous changes in progress and projected without wondering why it all has to happen now. Of course, there have always been with us those who would change everything, even those who would spoil; all seemingly unable to leave anything alone; unwillingly to let us be for what we are. Then there are those who dislike change of any kind in their familiar environment and strangely, children are the most conservative of us all, and others who do not object to change when it is necessary, but only when it is change merely for the sake of change. The changeover to the metric system, or to use one of the grating terms of the new technological language, metrication, must be accepted as a natural sequence to decimal currency and advances in industry. A revolution in weights and measures, it will indeed present very great problems throughout the country and at all levels, which will dwarf those presented by the switch to decimal coinage, for at worst, these may be just confusing to the general public and a price‐raiser in small‐value commodities, despite assurances to the contrary.

The purpose of this paper is to investigate whether Italian listed companies within the food and beverage (F&B) industry adopt sustainable responsible conduct beyond the boundaries of compliance and which industry-specific matters the companies address as core to their business within a regulatory setting of sustainability disclosure.

This study develops a multiple case study of the five Italian listed companies in the F&B industry and employs a content analysis on their sustainability reports.

This study reveals a policies–practices decoupling along with a means–ends decoupling that jeopardises the commitment to sustainability. The results show a reasonable level of compliance, but companies are at an early stage of coherent and practical application.

This study offers practical avenues for companies, regulators and policy makers. Companies in the F&B industry are guided towards the learning process to shape sustainable, responsible practices at the core of their business, as this study provides a replicable assessment of F&B sustainability issues. Regulators and policy makers are called to monitor the concrete implementation of sustainability issues and improve the understanding of the sustainability agenda to overcome the misalignments that companies are currently facing.

This study provides fertile ground for assessing the degree of maturity in favour of sustainable responsible conduct within the F&B industry and shows the obstacles to this commitment in the mandatory setting of sustainability disclosure.

This study examines the impact of social media information sharing and usage on consumer beliefs particularly in the credibility of the information provided by e-commerce vendors, and consumer trust formation.

Drawing on trust through social media usage and surface credibility, the authors have proposed a research model to investigate consumers satisfaction on food and beverage (F&B) products. Empirical support for the research model was provided by using structural equation modelling using survey data drawn from Malaysian consumers with an account with Facebook.

Results indicate that consumer participation in social media communities support higher levels of consumer trust and ratings of the surface credibility of information provided by an F&B vendor, and surface credibility also helped to develop consumer trust. Trust in the vendor also exerted a positive influence on consumer satisfaction with F&B product offerings. Results suggest that F&B that provide credible and transparent information regarding their branded products, enjoy increased levels of consumer trust, leading to higher levels of consumer satisfaction with their F&B consumption experience.

The result of this research contributes to social commerce branch of literature and has practical implications for practitioners in the F&B industry as a means to survival strategies to embrace critical and challenging period during an endemic, particularly. As such, this study analyses the relationship between social media usage, surface credibility, trust and satisfaction for developing consumer trust while managing enterprise social media.

The purpose of this paper is to analyze the effects of data-driven capabilities on supply chain integration (SCI) and competitive performance of firms in the food and beverages (F & B) industry in Pakistan.

The authors adopt the structural equation modeling approach to test the proposed hypotheses using AMOS 23. Survey data were collected from 240 firms in the F & B industry in Pakistan.

The results revealed that SCI (i.e. internal integration (II) and external integration (EI)) significantly mediates the effect of data-driven capabilities (i.e. flexible information technology resources and data assimilation) on a firm’s competitive performance. In addition to the direct effects, II also has an indirect effect on competitive performance through EI.

The study has several implications for managers in the context of big data application in food supply chain management (FSCM) in a developing country context. The study posits that firms can achieve excellence in performance by governing data-driven supply chain operations. The study also has implications for distributors and importers in the F & B industry. The cloud-based sharing of data can improve the operational performance of channel members while reducing their overall cost of operations. In practice, food franchises largely get the advantage of shared resources of their suppliers in managing orders, payments, inventory and after-sales services.

The study is novel and deepens the understanding about the use of big data in FSCM keeping in view the industry trends and stakeholder’s priorities in a developing country context.