Search results

The purpose of this paper is to investigate the role that retailers play in innovation in the food sector.

Analysis is based on interviews with retailers and food suppliers from Belgium, Denmark and the UK.

The findings show that in different ways retailers act both as caretakers of consumer interests and as barriers to innovation. Retailers are not interested in new technologies per se, but whether new technologies and the products made using them provide clearly identifiable benefits to consumers. These products must carry minimum risk for the retailer and there is a clear need for benefits to be communicated in commercial rather than technological terms to both retailers and consumers.

The main limitation is that the study is based on interviews with retailers and suppliers in three countries.

Food suppliers developing new products based on novel technologies need to identity and communicate clear benefits to consumers if their products are to be adopted by grocery retailers.

This paper extends the understanding of the important role that retailers play in the diffusion of new innovative food products, services and technologies to consumers.

By integrating the diffusion of innovation (DOI) theory, technology acceptance model (TAM), and social capital theory, the purpose of this paper is to: develop a model of consumer behavior and trial willingness toward nano-foods from product, consumer, and social perspectives; examine the effects of innovative features, consumer characteristics, and trust in authority on subjective perceptions (perceived trustworthiness and perceived benefit) as well as the social influence on attitudes toward nano-foods and trial willingness; examine the moderating role of product uncertainty on the relationship between these characteristics and subjective perceptions; and examine the effect of perceived benefit on perceived trustworthiness.

The results of the structural equation model (SEM), with nano-food knowledge data collected from 431 respondents, supported the research model and revealed the main effects hypothesized in this study and the moderating effect of product uncertainty. Simple slope analysis was further adopted to test the significant moderating effects.

The SEM results indicated that innovative characteristics (relative advantage, lack of observability, and novelty), consumer characteristics (perceived technology application), and social characteristics (trust in authority) affect perceived trustworthiness or perceived benefit. Social influence also has a direct effect on attitude toward nano-foods and trial willingness. Product uncertainty significantly moderates the relationship between characteristics (relative advantage and perceived technology application) and subjective perceptions (perceived trustworthiness and perceived benefit).

With increasing numbers and kinds of nanotechnology products now being developed and sold, it is important to go further to determine consumer perceptions and attitudes toward these. This study, thus, applied the DOI, TAM, and social capital theory to examine this issue. However, other theories might also be used to carry out research from other perspectives. This study should, thus, be seen as preliminary, and it is hoped that more works will discuss consumer attitudes toward nanotechnology products in the future.

When a new nano-food is introduced, the current study suggests that food manufacturers use the description on the package as a communicative tool. Detailing the advantages of nano-foods on food packages might be a useful way to enhance trial willingness and to reduce the fears and insecurities related to the use of nano-related products. In addition, if food manufacturers could cooperate with organizations or individuals seen as having some authority in this area (e.g. nanotechnology researchers) in order to disseminate accurate information about nanotechnology and related food products, this might be an effective way to increase sales and profits.

This is the first paper integrating the DOI, the social capital theory and the TAM to empirically investigate consumer willingness to try nano-food products.

The reduction of food waste is still a pending issue that governments have still not resolved. In response to this problem mobile platforms are emerging that follow food ecology and the responsible consumption of food, and self-management of their access to allow the communication between people and their use of food. In this paper, the authors will analyze the main digital platforms that deal with solving this problem, especially those that fulfill a social commitment through the distribution and reduction of waste.

To provide solutions, the authors will address the importance of new technologies in the fight against waste, using digital platforms to manage food and to eliminate the loss in surplus products. To do this, the authors will first analyze from a theoretical point of view the concepts of “loss”, “waste” and “surplus product”, incorporating data of their impact between Spain and Italy. Next, the authors will analyze the influence of new technologies in the detection and distribution of products destined to become food waste. To carry out this qualitative research, the authors will apply the research strategy of theory building from multiple case studies (particularly 16 different digital platforms against food waste were analyzed), which is a methodological approach that uses cases as the basis to develop theory inductively.

The authors must make the public aware of the importance of being responsible consumers. To this end, the authors must disclose the problems associated with food waste and surplus product, presenting alternatives and new consumption habits. For this, it is necessary to collaborate and build synergies with organizations of different origins (consumers, producers and activists) involved in sustainable agrifood models. In this sense, digital platforms are essential tools to fight against food waste, preventing certain products from being considered unfit for human consumption. In this study, the authors suggest that, based on the review of the literature and the analysis of apps and blogs, the authors look for solutions to surplus and food waste both from the environment of the entrepreneur and the consumer and all using the new technologies.

The research has raised different limitations. On the one hand, it is a subject that has not been analyzed from a doctrinal point of view, so it is not easy to find bibliographic references. On the other hand, digital platforms that act on food waste are not cataloged. This has made it difficult to search for elements of analysis to obtain results in the work. Finally, the sample can vary in a short period of time since the digital platforms are in a boom, which means that they constantly change.

This work allows a theoretical approach to the concepts of “loss”, “wastage” and “surplus product”, incorporating data on its impact in Spain and Italy, comparing it with the rest of Europe while providing figures and data on their impact. On the other hand, it allows us to know how new technologies can help the detection and distribution of products destined to become food waste. Finally, there are examples of platforms that are offering service in different areas, incorporating a novel classification that allows us to know the differences depending on their origin and destination.

The originality of the work can be summarized in the following points: There are no doctrinal works that analyze in a combined way the food waste with the new technologies; The relationship with the 2030 Agenda in which responsible consumption is one of the achievements pursued by the United Nations, and the authors position the study’s research as an evidence of platforms that are currently working in the interest of reducing food waste. Furthermore, the authors provide an early classification of platforms based on their usability and objectives of reducing, reusing and recycling food.

This study evaluated the use of Internet-mediated platforms for food supply chain among Ukrainian farmers due to the war.

The study was an online survey involving 325 Ukrainian farmers. The instrument for data collection was a structured questionnaire.

The result of the study revealed the main effect of Internet-powered media such as social media, mobile applications and dedicated websites on food supply, F(1,308) 5.745, p = 0.004, p2 = 0.036. The result also revealed the interacting effect of supply intention (p = 0.001) and destination of supply (p = 0.001). Further analysis revealed that farmers with profit and charity intentions are likely to use dedicated websites, while those with trade-by-batter intentions are likely to use mobile applications. Also, the supply destination significantly interacted with the use of Internet-powered technologies (p = 0.001). A breakdown of the result showed that supply destinations in Ukraine are likely to be coordinated through dedicated websites, while those for neighbouring countries are likely to be coordinated through social media. Finally, variables from the unified theory of technology acceptance and use of technology, such as effort expectancy (ß = 0.412), performance expectancy (ß = 0.655) and social influence (ß = 0.182), collectively and individually predict the use of Internet-powered communication technologies for food supply among Ukrainian farmers, F(3,308)16.801, p = 0.001, R2 = 0.142.

This study explains how Internet-based media have contributed to the sustenance of agribusiness and food supply chain in challenging times like war.

Information from this study could be useful in understanding the contributing role of digital media in agribusiness and food supply during uncertainties.

The purpose of this paper is to examine consumer attitudes towards apple juice produced by means of two new processing technologies, high‐pressure processing (HPP) and pulsed electric field processing (PEF).

Means‐end chain approach is used. Laddering interviews are conducted with consumers in Norway, Denmark, Hungary and Slovakia.

Consumers in this study did recognize and appreciate the benefits that HPP and PEF apple juice have to offer over a juice produced by pasteurization. The respondents in all four countries associated positive consequences with product attributes related to the nutritional value and the taste of the products produced by means of these novel technologies. Also the environmental benefits from processing foods by applying these technologies were seen as highly positive characteristics of the technologies. However, many respondents also expressed some scepticism, especially towards the PEF treated juice and were unsure about if there were risks associated with consuming products processed by this technology.

When new processing technologies are introduced, consumer acceptance is one of the key issues for their future success. It is up to food producers and food scientists to provide the evidence that will convince consumers that these new technologies are safe to use.

This research contributes to the limited knowledge on consumer attitudes towards food products produced by HPP and PEF. From a general perspective, the research expands the body of knowledge on consumer perception of food technologies.

New food technologies are of increasing importance but not a lot of research into how people react to these technologies has been conducted. The purpose of this paper is to provide insight into how implicit measurements in addition to explicit measurements give insight into how well an attitude towards a food concept, in relation to its familiarity, is predictive for behaviour.

An implicit measurement (EAST) and an explicit questionnaire were used to investigate people's attitudes and attitude strength towards two food technologies (genetic modification and organic production). Correlations between the two measurements were calculated to determine whether familiar food technologies are more predictive for behaviour than relatively unfamiliar food technologies.

Implicit measurements showed negative associations with genetic modification. Explicit measurements showed neutral associations with genetic modification. In contrast, implicit and explicit measurements showed positive associations with organic production. When a food technology is well known (e.g. organic production), significant correlations between the two measurements were present suggesting that attitudes were predictive for behaviour. In contrast, when a food technology is not well known (e.g. genetic modification), significant correlations were not present suggesting that attitudes were not predictive for behaviour.

This is the first study to examine the relation between intuitive and explicit reactions in relation with the novelty of food technologies.

This paper aims to explore the linked series of changes connecting unpaid and paid labour in the household economy and the market sector, which may be associated with the implementation of new technologies of production and the proliferation of new consumer products.

One historical and one contemporary example, mass production during the inter‐war period, and ready‐made meals today, are used as exemplary cases for probing changes in women's labour.

New technologies of home and work alter the relationships between work not only across the processes of production, distribution, exchange and consumption, but also across the boundaries between paid and unpaid labour and between market and non‐market work.

The conceptual schema of the “total social organisation of labour” is used to focus on dynamic interdependence and interaction across and between work undertaken in different socio‐economic modes.

Some small and medium‐sized enterprises (SMEs) in the Thai food industry put a lot of effort into keeping up with changes of consumption patterns locally and in the South East Asia region. To see how successfully they are able to create competitive advantage, aims to examine the impact of environmental scanning practices on new product development (NPD) outcomes among SMEs in the Thai food industry. The technology strategy of the company influences how much it uses environmental scanning, and technology turbulence can play a role in exactly how critical is good knowledge of the external environment.

Qualitative research was conducted using semi‐structured in‐depth interviews with food experts and SME owners.

Results suggest that SMEs that practice environmental scanning are better able to develop appropriate new food products. Technology strategy plays a role in how much scanning they use, with a more proactive technology strategy requiring more extensive scanning. Environmental turbulence, including changes in technology, can cause failure in NPD if scanning does not keep companies aware of the situation.

A simple conceptual model is proposed to show how technology strategy, technological turbulence, and environmental scanning affect NPD performance.

Food waste is increasingly becoming a major issue for retail companies. However, there is still limited knowledge of how new forms of collaborative consumption (CC) may impact firms' behavior. This paper identifies and examines how the enablers of food waste and firms' tendency to cooperate with their customers may affect the adoption of measures oriented to diminish waste reduction, as well as the use of mobile technologies.

A empirical study has been conducted on a sample of international firms operating in the food sector as retailers (i.e. restaurants, bar and catering services) or in similar activities (i.e. hotels and accommodations). The authors tested an empirical model aimed at revealing the possible mediating role of customer cooperation in affecting the impact of food waste enablers on (1) waste recovery measures and (2) the adoption of mobile technologies for food recovery.

The results of this study showed how customer cooperation mediates the impact of food waste enablers on the intention to use mobile applications for food recovery but not on the adoption of food recovery measures that, instead, mainly depends on waste causes internal to the firm.

This is one of the first studies that tries to identify and evaluate the impact of the different enablers of food waste on firms' pro-environmental behaviors. Interestingly, the authors show how customer cooperation is a decisive factor to promote new forms of CC in the food industry. Importantly, customer cooperation acts as a bridge between the drivers of food waste and a firm's intention to adopt measures against it. By actively involving customers, firms can gain insights, develop effective strategies and foster a culture of waste reduction that benefits both the business and the environment.

This paper aims to provide an early assessment of key influences on intentions to purchase low fat lamb or beef made using nanotechnology.

Data was gathered using a national postal survey of New Zealanders (N=565).

The new product was more acceptable than GM food. Most had a positive attitude and intention to purchase and were the type of person who would purchase (self‐identity). Most considered they had the support of people whose views are important to them (subjective norm) and few felt an impediment to purchasing (perceived behavioural control). Attitude, subjective norm, perceived behavioural control and self‐identity explained a good deal of intention (R²=0.64). There was also a strong link between a sum of beliefs about the risks and benefits of the new product and attitude (r=0.79).

Differences between the sample and the population could marginally affect projections of the descriptive results onto the population.

Identifies a range of potentially dynamic factors that affect intentions. These have implications for informing the public and informing technology development.

This paper is of immediate value for those interested in public reactions to the new topic of the use of nanotechnology in food production.