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After completion of the case study, the students will be able to[1] review the industry analysis using Porter’s five forces and strength, weakness, opportunities, threats framework and understand how a firm can achieve a competitive advantage, analyze the stakeholder theory and the salience of stakeholder mapping for enterprises with large number of stakeholders, apply the Mendelow framework of stakeholder mapping in this context and integrate it with stakeholder engagement for small enterprises and examine and evaluate how new age enterprises can engage better with stakeholders to provide a higher value creation.

Ayushi Srivastava started her enterprise, Beeyond Foods, in early 2021 with the aim to provide unadulterated, raw honey to consumers. She also wanted to help the beekeeping community by providing the beekeepers with a fair price for the procurement of honey from the bee hives. Beeyond Foods was a small enterprise in India that sold two variants of honey to consumers. The first variant was sourced from the Himalayan region of India, whereas the second was sourced from the Western Ghats of India. The primary distribution channel was trade fairs, where Srivastava would assemble her stall and sell honey to potential customers. Furthermore, a part of the sales was also driven by an electronic channel, which was through the company website. Customers could place their orders, and the honey would directly be delivered to their homes. With a successful start to the business, Srivastava was interested to scale her business and reach more customers. However, she was mindful that there were multiple stakeholders involved in the business. Srivastava had to study the values and needs of each stakeholder, while simultaneously formulate a strategy to expand her reach. This case study is designed to teach the concept of stakeholder value creation for small business enterprises.

This case study is well suited for an entrepreneurship and strategy course at the postgraduate (Master of Business Administration) level. This case study can also be taught in a marketing course.

Teaching notes are available for educators only.

CSS3: Entrepreneurship.

Age-inclusive management practices are crucial for addressing the needs of the older workforce, but there is limited research on these practices. One underexplored area is how workplaces can support older employees dealing with the loss of a loved one. The psychological process of loss differs for older employees and can have adverse effects on their ability to perform in the workplace. The purpose of this paper is to explore how workplaces can provide the necessary tools to support their older grieving employees.

This conceptual paper draws on the job-demand resource model and signaling theory to investigate how flexible work arrangements can support older employees after a bereavement and contribute to optimal employee performance.

Flexible work arrangements are theorized to lead to optimal performance via informational support. An ethical climate and stronger cultural competencies are proposed to strengthen this relationship. A theoretical framework is presented for a comprehensive research approach.

This paper advances the current understanding of age-inclusive management and offers a novel perspective on the benefits of flexible working arrangements.

Additive manufacturing (AM), also known as three-dimensional (3D) printing technology, has been used in the health-care industry for over two decades. It is in high demand in the health-care industry due to its strength to manufacture custom-designed and personalized 3D constructs. Recently, AM technologies are being explored to develop personalized drug delivery systems, such as personalized oral dosages, implants and others due to their potential to design and develop systems with complex geometry and programmed controlled release profile. Furthermore, in 2015, the US Food and Drug Administration approved the first AM medication, Spritam® (Apprecia Pharmaceuticals) which has led to tremendous interest in exploring this technology as a bespoke solution for patient-specific drug delivery systems. The purpose of this study is to provide a comprehensive overview of AM technologies applied to the development of personalized drug delivery systems, including an analysis of the commercial status of AM based drugs and delivery devices.

This review paper provides a detailed understanding of how AM technologies are used to develop personalized drug delivery systems. Different AM technologies and how these technologies can be chosen for a specific drug delivery system are discussed. Different types of materials used to manufacture personalized drug delivery systems are also discussed here. Furthermore, recent preclinical and clinical trials are discussed. The challenges and future perceptions of personalized medicine and the clinical use of these systems are also discussed.

Substantial works are ongoing to develop personalized medicine using AM technologies. Understanding the regulatory requirements is needed to establish this area as a point-of-care solution for patients. Furthermore, scientists, engineers and regulatory agencies need to work closely to successfully translate the research efforts to clinics.

This review paper highlights the recent efforts of AM-based technologies in the field of personalized drug delivery systems with an insight into the possible future direction.

Natural food colors used in food are generally perceived as additives. Therefore, many studies have been conducted to prove the health benefits and risks of using natural food colors, which play an important role in the food industry, and to identify realistic stabilization methods. This paper aims to examine the health effects of natural food colors from a pharmacological approach.

The paper searches for relevant literature using keywords such as “natural food coloring”, “stabilization” and “antioxidant effects”. For the case study area, this paper added “food science and technology” to identify methods for stabilizing natural food coloring. From this review, the authors ultimately selected 79 articles that appeared to meet the research objectives.

When using natural food coloring in food, there are concerns about stabilization. However, with the development of food science and technology, the authors have found that there are multi-layer emulsification methods that can be applied before, during and after food manufacturing, and storage standards are also important. Natural food coloring is playing a diverse role in food science.

Natural food coloring has been reported in various types of literature to have antioxidant, anti-inflammatory and antitumor effects. The most common pigments are carotenoids. Considering the positive effects of natural food coloring on human health, the authors suggest future directions for the development of food science and technology and provide a perspective for changing consumer perceptions.

The leaves of the Erythroxylum “coca” plant are a well-known food, beverage, and nutraceutical in their native Andean region. A decade ago, the European non-profit “Amigos de la Hoja de Coca” (Friends of the Coca Leaf) operated a short-lived fair-trade in raw coca leaves between Bolivia and the European Union. The chronicles of this initiative can be insightful, as interest in natural, wellness, and self-care products continues rising in Europe.

Historical review of the inception, and documentation of the organisation of the scheme and its outcome, via all primary sources available.

From the 1990s to the early 2010s, civil society groups organised several campaigns to normalise coca leaf in Europe, finding echo at the European Parliament, culminating in 2012-2013 when a periodical distribution system was set-up: growers in Bolivia shipped 150 g. coca leaf packets directly to Friends of the Coca Leaf members in Europe. Initially, most parcels reached their recipients without issue but after technical hurdles and reduced political support, the scheme was eventually discontinued.

European civil society campaigns surrounding coca have been poorly documented. Historically, Friends of the Coca Leaf emerged alongside Cannabis social clubs, but only the latter has prospered. While Friends of Coca Leaf was short-lived, its political outcomes (both at the institutional level and via a fair and do-it-yourself trade initiative) may prove inspirational to current drug policy reform discussions.

The purpose of this study is to examine the “Top 100” articles that received the highest online attention in 2023.

The author examined data obtained from the Dimensions database. They determined the top 100 articles with the highest Altmetric Attention Score published in 2023 using the Dimensions database. The search was done on December 31, 2023, and the publication type was limited to articles. Furthermore, articles were analyzed to identify online attention platforms, subject categories, publication sources, access types and authorship patterns. The data were organized in Microsoft Excel for eventual examination.

The most discoursed article in 2023 has an Article Attention Score of 26156. The “Top 100 List” is dominated by COVID-19-related studies. X (249,064), Mendeley (2,445) and News (1,977) are the most prominent sharing and discussion platforms. There is an unequal distribution of articles in 28 subject categories. The top 100 articles were published in 67 journals. The majority of articles are accessible under the open-access model. The top 100 articles are written by 1,323 authors, with an authorship range of 1 to 308. The majority of articles are the result of collaborative work, and the correlation analysis between citations and AAS indicates a weak positive correlation possibly because of different factors influencing each metric and their methods of measuring scholarly impact.

To the best of the authors’ knowledge, this study is the first to present online attention to academic articles published in 2023. This study examines the effect of online attention platforms on research, which may be used as a measure of research outcome.

Globally, consumer’s inclination towards functional foods had noticed due to their greater health consciousness coupled with enhanced health-care cost. The fact that probiotics could promote a healthier gut microbiome led projection of probiotic foods as functional foods and had emerged as an important dietary strategy for improved human health. It had established that ice cream was a better carrier for probiotics than fermented milked due to greater stability of probiotics in ice cream matrix. Global demand for ice cream boomed and probiotic ice cream could have been one of the most demanded functional foods. The purpose of this paper was to review the technological aspects and factors affecting probiotic viability and to standardize methodology to produce functional probiotic ice cream.

Attempt was made to search the literature (review and researched papers) to identify diverse factors affecting the probiotic viability and major technological challenge faced during formulation of probiotic ice cream. Keywords used for data searched included dairy-based functional foods, ice cream variants, probiotic ice cream, factors affecting probiotic viability and health benefits of probiotic ice cream.

Retention of probiotic viability at a level of >10⁶ cfu/ml is a prerequisite for functional probiotic ice creams. Functional probiotic ice cream could have been produced with the modification of basic mix and modulating technological parameters during processing and freezing. Functionality can be further enhanced with the inclusion of certain nutraceutical components such as prebiotics, antioxidant, phenolic compounds and dietary fibres. Based upon reviewed literature, suggested method for the manufacture of functional probiotic ice cream involved freezing of a probiotic ice cream mix obtained by blending 10% probiotic fermented milk with 90% non-fermented plain ice cream mix for higher probiotic viability. Probiotic ice cream with functional features, comparable with traditional ice cream in terms of technological and sensory properties could be produced and can crop up as a novel functional food.

Probiotic ice cream with functional features may attract food manufacturers to cater health-conscious consumers.

Interviewing the protagonist and collecting information from secondary resources such as company documents, company and competitor websites, industry reports and online databases like Euromonitor International.

The case explores the metamorphosis of JK Masale from a small-scale family business in India to a regional player. Over a period of six decades, JK Masale (JKM) has emerged against the backdrop of a fiercely competitive spice industry. India, being a confluence of varied regional cultures, poses a diverse consumption pattern. It varies to a great extent with respect to the specific food habits prevalent in each climatic zone of the country. While the brand had successfully captured the Eastern Market and the western market of the country, Mr. Vikash Jain, Managing Director of JK Masale, contemplated to venture in Southern India and introduce new product categories. The case delves into one of the major challenges faced by JKM over the brand architecture and labelling across product categories. Thus, the case provides an excellent opportunity for budding managers to: analyse the company’s performance in the backdrop of a dynamic competitive environment; understand the nature of strategic decision-making and its appropriateness for a small family-owned business; evaluate a brand amongst brands on the architectural framework and select appropriate brand architecture for new products; and understand applicability and risks associated with growth strategies.

The case study can be positioned in both undergraduate and postgraduate level programs for courses on marketing strategy and brand management. Primarily, this case would be ideal to discuss brand relationship and brand architecture in the given context. Instructors have an option to cover concepts like market structure, company analysis, growth strategies and emergent and deliberate strategy through the case.