Search results

This paper sets out to provide a consensus position on the potential for the inclusion of small businesses in electronic platforms in the food industry.

The consensus was derived through a Delphi‐type series of questions in an open forum of academics and industrialists across Europe.

The consensus reached was of the proven benefits of electronic platforms for small businesses and the need for further research to assess how small businesses can incorporate electronic traceability and supply chain management systems into their existing operations.

Electronic platforms are spreading rapidly in the food industry. However, there is some concern that small businesses are not aware of the potential for electronic supply chains such as the potential that electronic traceability offers smaller networks to supply highly demanded food quality attributes such as organic production and regional foods.

The paper addresses the highly topical issue of food origin with a new approach to the supply technologies behind the product.

Assessment of food supply chains from small‐ and medium‐sized enterprises (SMEs) is of central importance to lagging rural regions (LRRs) across Europe given the significance of such enterprises to rural areas. This paper aims to examine the most important influences on the food supply chain across 12 European LRRs and then examine the impact of a number of supply chain issues on food SMEs in Ireland.

A Delphi study, complimented by literature reviews followed by in‐depth interviews, were used to examine the current and future factors influencing the operations of food supply chains relating to food SMEs in selected LRRs in Europe.

Consumers, followed by retailers, were identified as the most important influences on food supply chains across the 12 European LRRs studied. Primary producers were seen as being in a very weak position. Of the supply chain issues examined in Ireland, food safety, distribution and innovation were identified as key issues in market access and competitiveness. Food safety appears to be an “order qualifier” rather than “order winner” with other sources of differentiation featuring as potential order winners.

This research has identified a range of difficulties, including finding and managing intermediaries, surrounding distribution for food SMEs in LRRs. Significant training and other assistance is required to support food SMEs in LLRs.

The ideal farmhouse cheese profile for 256 Irish farmhouse cheese consumers was one with a strong flavour, a hard texture, a wax packaged wheel, made with pasteurised milk, nutritional information present on the package, a white coloured cheese and a price of €3.17 per 200g. Least squares regression was used to estimate part worths for the conjoint analysis. A cluster analysis revealed there were two clusters with different ideal product profiles. Cluster one preferred cheese made with pasteurised milk, while cluster two preferred one made with unpasteurised milk. Market simulation experiments simulated market shares for nine products (six semi‐hard farmhouse cheeses, one soft farmhouse cheese and two factory cheeses), as well as the ideal product profiles for each cluster (two in total). The “ideal” product profile for each cluster was identified as having the largest market share, under both models of analysis.

Three-dimensional (3D) printing has great potential in the food industry. While 3D printing technology offers customised food products to consumers, it also allows producers to develop new products using a wide variety of alternative food ingredients, modernise the production process and carry out environmentally friendly production. This research aims to determine the attitudes of students towards 3D foods who are studying in the Department of Gastronomy and Culinary Arts, as they are both consumers and examine different food processing systems and use them in the field of application. As a result of the study, it was identified that the participants believed that 3D printing is a great modern technology that allows the development of new foods, that it will bring benefit to us in the future, reduce the cost of food and food waste, increase the sustainability of food and that they see it as environmentally friendly. In addition, it was determined that the participants did not think that 3D-printed foods were disgusting; they found these foods reliable, could try them in the future and were excited to experience them.

The purpose of this paper is to explore the consumer acceptance of a functional meat processed product made with different meat sources, and to distinguish the existence of different market segments.

Non-probability sampling was used to recruit a sample of 411 consumers in Southern Chile, over the age of 18 and responsible for the purchase of meat products for their household.

Using a fractional factorial design for conjoint analysis, it was found in the total sample that the meat source of the meat processed product was more important than packaging, region of origin, price and the functional ingredient claim, with preference for lamb and pork meat processed products with omega-3. Two main segments were identified using a cluster analysis; these segments differed according to family size, presence and age of children, ethnic origin, general health interest, quality of diet and level of satisfaction with food-related life. The largest segment (56.0 percent) shows a high preference toward lamb meat processed product with dietary fiber and omega-3. The second (33.6 percent) preferred turkey meat processed product with antioxidants.

A differentiated marketing strategy with different meat sources and functional ingredients may give access to a large market share. People more willing to accept different functional ingredients in processed meat products may enjoy a better quality of life. The level of satisfaction with food-related life and quality of diet can be useful in explaining preferences for functional meat processed products.

This is the first study to evaluate consumer acceptance of a functional meat processed product made with three different meats and three different functional ingredient claims, which analyzed the relationship between acceptance, the consumer’s quality of diet and their level of satisfaction with food-related life.

The aim of this paper is to better understand European consumers' behaviour in relation to Short Food Supply Chains (SFSCs), so as to provide insights to support their development as part of a sustainable food system. Specifically, it aims to analyse consumer purchase patterns, motivations and perceived barriers and to identify patterns of behaviour amongst different consumer groups.

An online consumer survey was conducted in 12 European countries (n = 2,419). Quantitative data analysis, including principal component analysis (PCA) and cluster analysis, was undertaken using SPSS.

Four consumer clusters are named according to their behavioural stage in terms of SFSC engagement: Unaware Unengaged, Aware Unengaged, Motivationally Engaged and Executively Engaged. Unaware Unengaged and Aware Unengaged are in the non-engagement phase of behaviour. Motivationally Engaged are motivationally activated to engage in the behaviour but fail to do so consistently. Executively Engaged is the fully engaged cluster, being motivated to act and purchasing local food on a frequent basis. The results show an interesting interplay between motivations and barriers, i.e. higher scores for motivations and lower scores for barriers do not necessarily translate into higher purchase frequency.

The research gleans insights into the contextual factors that may inhibit SFSC purchases in different consumer segments. It offers practical implications for policymakers and others seeking to develop SFSCs as part of a sustainable food system.

With increasing emphasis on public engagement and scientific communication and dissemination, scientists are increasingly required to redefine their academic identity. Theoretical frameworks of academic identity and social media functionality were used to explore food researchers' attitudes towards social media.

An online study was carried out with 80 scientists working in publicly funded food research.

Commitment to scientific rigour, disseminating science to society, and being part of an academic community were important facets of academic identity and shaped participants' perceptions of social media functions. Functions offered by social media were most favourably viewed by the food research community for academic peer engagement and academic community building.

Cultural and organisational changes are needed to mobilise food researchers to view public engagement as an important facet of academic identity.

The current study adds to the theoretical literature on academic identity and social media functionality by providing empirical evidence outlining how scientists working in publicly funded food research feel about engaging with social media within their professional role.

This paper aims to make an empirical contribution by investigating the enforcement mechanisms and governance structures required to protect and govern a regional food product when public certification fails. As one of the recent additions to South Africa’s repertoire of products with a designated origin, Karoo Lamb made for an interesting case study.

A conjoint analysis was conducted to elicit the farmers’ preferred enforcement mechanisms to protect the authenticity of the Karoo Lamb product. The investigation, furthermore, draws on survey data collected among 73 farmers, five abattoirs, two processors/packers and five retail outlets to evaluate the governance structures of the Karoo Lamb supply chain.

The results indicate that due to failed public certification that is governed by market-like structures, Karoo Lamb is better off being governed by hierarchical structures. These structures are expected to allow for a stronger focus on stricter enforcement mechanisms.

At the farm level, the Karoo Lamb supply chain requires better enforcement mechanisms to protect the unique attributes of origin and taste to ensure the authenticity of Karoo Lamb. This change towards stricter enforcement requires more hierarchical structures to allow for private or mutual enforcement mechanisms.

This paper contributes empirically to the governance structure knowledge base by analysing the enforcement mechanisms and governance structures needed to enforce and protect, the quality and origin standards of a region of origin product, Karoo Lamb, in South Africa.

The purpose of this paper is to assess and explain the trust situation in EU agri‐food supply chains in the context of the assumption that the existence of well‐functioning trust‐based supplier‐buyer relationships enables a secure and safe food supply.

Using structural equation modelling (SEM) and survey data (n=1,430) on supplier‐buyer relationships from six different countries, two commodity supply chains (meat and cereals) and two supply chain stages (farmer‐processor and processor‐retailer), main trust determinants are identified and discussed. By simultaneously covering two supply chain stages the analysis adopts a perspective beyond the dyad.

The SEM results indicate that trust in supply chain partners can be significantly improved by effective communication and by positive past collaboration. The existence of personal bonds (ties) between partners does not seem to play a direct role in the retailer‐processor relationship but is important when dealing with farmers. In both supply chain stages positive past collaboration as well as the existence of personal bonds also indirectly enhance trust by promoting effective communication which in turn positively impacts on trust levels, thus proofing communication to be a powerful mediator variable.

This study's findings can be used by practitioners to learn how to improve trust in their supply chain relationships and how to communicate effectively.

The results provide large‐scale empirical evidence on trust drivers in European agri‐food supply chains thus confirming earlier studies on the topic from other industries.