Consumer trends and new product opportunities in the food sector /:
The food sector is changing. Consumers want not only tasty and healthy food products, but products that are sustainable and authentic. At the same time, new developments in farming, food processing, and retailing, open up new opportunities in the development of food products. Bridging these challeng...
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Wageningen, the Netherlands :
Wageningen Academic Publishers,
2017.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | The food sector is changing. Consumers want not only tasty and healthy food products, but products that are sustainable and authentic. At the same time, new developments in farming, food processing, and retailing, open up new opportunities in the development of food products. Bridging these challenges and opportunities is a major task for food marketing. This book traces consumer trends regarding healthiness, sustainability, authenticity, and convenience. It gives an introduction to current developments in farming, in food processing technology, and in retailing. It also explains how segmentation and consumer-led product development can lead to new food products in response to these trends. |
| Beschreibung: | 1 online resource (235 pages) : illustrations |
| Bibliographie: | Includes bibliographical references. |
| ISBN: | 9789086868520 9086868525 |
Internformat
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| 245 | 0 | 0 | |a Consumer trends and new product opportunities in the food sector / |c edited by: Klaus G. Grunert. |
| 264 | 1 | |a Wageningen, the Netherlands : |b Wageningen Academic Publishers, |c 2017. | |
| 300 | |a 1 online resource (235 pages) : |b illustrations | ||
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| 520 | 8 | |a The food sector is changing. Consumers want not only tasty and healthy food products, but products that are sustainable and authentic. At the same time, new developments in farming, food processing, and retailing, open up new opportunities in the development of food products. Bridging these challenges and opportunities is a major task for food marketing. This book traces consumer trends regarding healthiness, sustainability, authenticity, and convenience. It gives an introduction to current developments in farming, in food processing technology, and in retailing. It also explains how segmentation and consumer-led product development can lead to new food products in response to these trends. | |
| 504 | |a Includes bibliographical references. | ||
| 505 | 0 | |a Table of contents; Preface; 1. Introduction; K.G. Grunert; 2. The health trend; K.G. Grunert; Abstract; 2.1 Introduction; 2.2 What do people know about healthy eating?; 2.3 How do consumers choose their food?; 2.4 Communicating healthfulness to consumers; 2.5 Different ways of dealing with the food and health issue; 2.6 The potential for healthy food products; References; 3. The sustainability trend; D. Brohm and N. Domurath; Abstract; 3.1 Organic production; 3.2 Fair trade; 3.3 Origin; 3.4 Food waste | |
| 505 | 8 | |a 3.5 Corporate social responsibility; References; 4. The authenticity trend; M. Petz and R. Haas; Abstract; 4.1 Tracing the source of the authenticity trend; 4.2 Recipes and authenticity; 4.3 Terroir and traditional foods as brands?; 4.4 Modernisation and globalisation as an antithesis to authenticity; 4.5 Indicators of authenticity; 4.6 Hipster authenticity, A1, A2 and A3 authenticity; 4.7 Authenticity in the food chain; 4.8 Fakelore and imagined authenticity; 4.9 Conclusions; References; 5. The convenience and bundling trends | |
| 505 | 8 | |a Lʹ. Nagyová and I. Košičiarová; Abstract; 5.1 Convenience, its definition, basic forms, factors leading to it, and benefits; 5.2 Bundling, its definition, basic forms and benefits; 5.3 Convenience and bundling trends; References; 6. Introduction to the food chain; R. Haas and M. Petz; Abstract; 6.1 Introduction; 6.2 Paradoxes of the food chain; 6.3 Market-related issues of food chains; 6.4 Global food chains versus short local food chains; 6.5 Conclusion; References; 7. New developments in the farming sector | |
| 505 | 8 | |a D. Brohm and N. Domurath; Abstract; 7.1 Driverless field vehicles; 7.2 Drone technology; 7.3 Robots; 7.4 Vertical farming; 7.5 Biotechnology; 7.6 Consumer perceptions; References; 8. Modernisation of traditional food processes and products; L. Lipan, L. Sánchez-Rodríguez, M. Cano-Lamadrid, J. Collado-González, L. Noguera-Artiaga, E. Sendra and A.A. Carbonell-Barrachina; Abstract; 8.1 Introduction; 8.2 Is innovation of traditional foods possible?; 8.3 Types of innovation of traditional foods; 8.4 Conclusions; References | |
| 505 | 8 | |a 9. Emerging technologies in food processing; V. Glanz-Chanos, S. Shayanfar and K. Aganovic; Abstract; 9.1 Introduction; 9.2 Improving food safety by thermal or non-thermal processes; 9.3 Texturising/forming methods that mitigate use of additives; 9.4 Gentle/mild processing methods; 9.5 Advanced packaging methods; 9.6 Conclusions; References; 10. Forms of food distribution and trends in food retailing; B. Borusiak and B. Pierański; Abstract; 10.1 Forms of food distribution; 10.2 New trends in retailing; References | |
| 650 | 0 | |a Food industry and trade. |0 http://id.loc.gov/authorities/subjects/sh85050282 | |
| 650 | 0 | |a Consumer behavior |x Research. | |
| 650 | 6 | |a Consommateurs |x Comportement |x Recherche. | |
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| 650 | 7 | |a Food industry and trade |2 fast | |
| 653 | 1 | 0 | |a Food Products (General) |
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| 776 | 0 | 8 | |i Print version: |t Consumer trends and new product opportunities in the food sector. |d Wageningen : Wageningen Academic Publishers, 2017 |z 9789086863075 |w (OCoLC)994230916 |
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Datensatz im Suchindex
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|---|---|
| _version_ | 1816796928755630080 |
| adam_text | |
| any_adam_object | |
| author2 | Grunert, Klaus G., 1953- |
| author2_role | edt |
| author2_variant | k g g kg kgg |
| author_GND | http://id.loc.gov/authorities/names/n88179057 |
| author_facet | Grunert, Klaus G., 1953- |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
| callnumber-label | TX357 |
| callnumber-raw | TX357 |
| callnumber-search | TX357 |
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| callnumber-subject | TX - Home Economics |
| collection | ZDB-4-EBU |
| contents | Table of contents; Preface; 1. Introduction; K.G. Grunert; 2. The health trend; K.G. Grunert; Abstract; 2.1 Introduction; 2.2 What do people know about healthy eating?; 2.3 How do consumers choose their food?; 2.4 Communicating healthfulness to consumers; 2.5 Different ways of dealing with the food and health issue; 2.6 The potential for healthy food products; References; 3. The sustainability trend; D. Brohm and N. Domurath; Abstract; 3.1 Organic production; 3.2 Fair trade; 3.3 Origin; 3.4 Food waste 3.5 Corporate social responsibility; References; 4. The authenticity trend; M. Petz and R. Haas; Abstract; 4.1 Tracing the source of the authenticity trend; 4.2 Recipes and authenticity; 4.3 Terroir and traditional foods as brands?; 4.4 Modernisation and globalisation as an antithesis to authenticity; 4.5 Indicators of authenticity; 4.6 Hipster authenticity, A1, A2 and A3 authenticity; 4.7 Authenticity in the food chain; 4.8 Fakelore and imagined authenticity; 4.9 Conclusions; References; 5. The convenience and bundling trends Lʹ. Nagyová and I. Košičiarová; Abstract; 5.1 Convenience, its definition, basic forms, factors leading to it, and benefits; 5.2 Bundling, its definition, basic forms and benefits; 5.3 Convenience and bundling trends; References; 6. Introduction to the food chain; R. Haas and M. Petz; Abstract; 6.1 Introduction; 6.2 Paradoxes of the food chain; 6.3 Market-related issues of food chains; 6.4 Global food chains versus short local food chains; 6.5 Conclusion; References; 7. New developments in the farming sector D. Brohm and N. Domurath; Abstract; 7.1 Driverless field vehicles; 7.2 Drone technology; 7.3 Robots; 7.4 Vertical farming; 7.5 Biotechnology; 7.6 Consumer perceptions; References; 8. Modernisation of traditional food processes and products; L. Lipan, L. Sánchez-Rodríguez, M. Cano-Lamadrid, J. Collado-González, L. Noguera-Artiaga, E. Sendra and A.A. Carbonell-Barrachina; Abstract; 8.1 Introduction; 8.2 Is innovation of traditional foods possible?; 8.3 Types of innovation of traditional foods; 8.4 Conclusions; References 9. Emerging technologies in food processing; V. Glanz-Chanos, S. Shayanfar and K. Aganovic; Abstract; 9.1 Introduction; 9.2 Improving food safety by thermal or non-thermal processes; 9.3 Texturising/forming methods that mitigate use of additives; 9.4 Gentle/mild processing methods; 9.5 Advanced packaging methods; 9.6 Conclusions; References; 10. Forms of food distribution and trends in food retailing; B. Borusiak and B. Pierański; Abstract; 10.1 Forms of food distribution; 10.2 New trends in retailing; References |
| ctrlnum | (OCoLC)1005979327 |
| dewey-full | 641 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641 |
| dewey-search | 641 |
| dewey-sort | 3641 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| indexdate | 2024-11-26T14:49:29Z |
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| language | English |
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| publisher | Wageningen Academic Publishers, |
| record_format | marc |
| spelling | Consumer trends and new product opportunities in the food sector / edited by: Klaus G. Grunert. Wageningen, the Netherlands : Wageningen Academic Publishers, 2017. 1 online resource (235 pages) : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier Print version record. The food sector is changing. Consumers want not only tasty and healthy food products, but products that are sustainable and authentic. At the same time, new developments in farming, food processing, and retailing, open up new opportunities in the development of food products. Bridging these challenges and opportunities is a major task for food marketing. This book traces consumer trends regarding healthiness, sustainability, authenticity, and convenience. It gives an introduction to current developments in farming, in food processing technology, and in retailing. It also explains how segmentation and consumer-led product development can lead to new food products in response to these trends. Includes bibliographical references. Table of contents; Preface; 1. Introduction; K.G. Grunert; 2. The health trend; K.G. Grunert; Abstract; 2.1 Introduction; 2.2 What do people know about healthy eating?; 2.3 How do consumers choose their food?; 2.4 Communicating healthfulness to consumers; 2.5 Different ways of dealing with the food and health issue; 2.6 The potential for healthy food products; References; 3. The sustainability trend; D. Brohm and N. Domurath; Abstract; 3.1 Organic production; 3.2 Fair trade; 3.3 Origin; 3.4 Food waste 3.5 Corporate social responsibility; References; 4. The authenticity trend; M. Petz and R. Haas; Abstract; 4.1 Tracing the source of the authenticity trend; 4.2 Recipes and authenticity; 4.3 Terroir and traditional foods as brands?; 4.4 Modernisation and globalisation as an antithesis to authenticity; 4.5 Indicators of authenticity; 4.6 Hipster authenticity, A1, A2 and A3 authenticity; 4.7 Authenticity in the food chain; 4.8 Fakelore and imagined authenticity; 4.9 Conclusions; References; 5. The convenience and bundling trends Lʹ. Nagyová and I. Košičiarová; Abstract; 5.1 Convenience, its definition, basic forms, factors leading to it, and benefits; 5.2 Bundling, its definition, basic forms and benefits; 5.3 Convenience and bundling trends; References; 6. Introduction to the food chain; R. Haas and M. Petz; Abstract; 6.1 Introduction; 6.2 Paradoxes of the food chain; 6.3 Market-related issues of food chains; 6.4 Global food chains versus short local food chains; 6.5 Conclusion; References; 7. New developments in the farming sector D. Brohm and N. Domurath; Abstract; 7.1 Driverless field vehicles; 7.2 Drone technology; 7.3 Robots; 7.4 Vertical farming; 7.5 Biotechnology; 7.6 Consumer perceptions; References; 8. Modernisation of traditional food processes and products; L. Lipan, L. Sánchez-Rodríguez, M. Cano-Lamadrid, J. Collado-González, L. Noguera-Artiaga, E. Sendra and A.A. Carbonell-Barrachina; Abstract; 8.1 Introduction; 8.2 Is innovation of traditional foods possible?; 8.3 Types of innovation of traditional foods; 8.4 Conclusions; References 9. Emerging technologies in food processing; V. Glanz-Chanos, S. Shayanfar and K. Aganovic; Abstract; 9.1 Introduction; 9.2 Improving food safety by thermal or non-thermal processes; 9.3 Texturising/forming methods that mitigate use of additives; 9.4 Gentle/mild processing methods; 9.5 Advanced packaging methods; 9.6 Conclusions; References; 10. Forms of food distribution and trends in food retailing; B. Borusiak and B. Pierański; Abstract; 10.1 Forms of food distribution; 10.2 New trends in retailing; References Food industry and trade. http://id.loc.gov/authorities/subjects/sh85050282 Consumer behavior Research. Consommateurs Comportement Recherche. COOKING General. bisacsh Consumer behavior Research fast Food industry and trade fast Food Products (General) Voedselproducten (algemeen) Electronic book. Grunert, Klaus G., 1953- editor. https://id.oclc.org/worldcat/entity/E39PBJbRkfB3cHwkpw3cjRQpfq http://id.loc.gov/authorities/names/n88179057 Print version: Consumer trends and new product opportunities in the food sector. Wageningen : Wageningen Academic Publishers, 2017 9789086863075 (OCoLC)994230916 FWS01 ZDB-4-EBU FWS_PDA_EBU https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1612631 Volltext |
| spellingShingle | Consumer trends and new product opportunities in the food sector / Table of contents; Preface; 1. Introduction; K.G. Grunert; 2. The health trend; K.G. Grunert; Abstract; 2.1 Introduction; 2.2 What do people know about healthy eating?; 2.3 How do consumers choose their food?; 2.4 Communicating healthfulness to consumers; 2.5 Different ways of dealing with the food and health issue; 2.6 The potential for healthy food products; References; 3. The sustainability trend; D. Brohm and N. Domurath; Abstract; 3.1 Organic production; 3.2 Fair trade; 3.3 Origin; 3.4 Food waste 3.5 Corporate social responsibility; References; 4. The authenticity trend; M. Petz and R. Haas; Abstract; 4.1 Tracing the source of the authenticity trend; 4.2 Recipes and authenticity; 4.3 Terroir and traditional foods as brands?; 4.4 Modernisation and globalisation as an antithesis to authenticity; 4.5 Indicators of authenticity; 4.6 Hipster authenticity, A1, A2 and A3 authenticity; 4.7 Authenticity in the food chain; 4.8 Fakelore and imagined authenticity; 4.9 Conclusions; References; 5. The convenience and bundling trends Lʹ. Nagyová and I. Košičiarová; Abstract; 5.1 Convenience, its definition, basic forms, factors leading to it, and benefits; 5.2 Bundling, its definition, basic forms and benefits; 5.3 Convenience and bundling trends; References; 6. Introduction to the food chain; R. Haas and M. Petz; Abstract; 6.1 Introduction; 6.2 Paradoxes of the food chain; 6.3 Market-related issues of food chains; 6.4 Global food chains versus short local food chains; 6.5 Conclusion; References; 7. New developments in the farming sector D. Brohm and N. Domurath; Abstract; 7.1 Driverless field vehicles; 7.2 Drone technology; 7.3 Robots; 7.4 Vertical farming; 7.5 Biotechnology; 7.6 Consumer perceptions; References; 8. Modernisation of traditional food processes and products; L. Lipan, L. Sánchez-Rodríguez, M. Cano-Lamadrid, J. Collado-González, L. Noguera-Artiaga, E. Sendra and A.A. Carbonell-Barrachina; Abstract; 8.1 Introduction; 8.2 Is innovation of traditional foods possible?; 8.3 Types of innovation of traditional foods; 8.4 Conclusions; References 9. Emerging technologies in food processing; V. Glanz-Chanos, S. Shayanfar and K. Aganovic; Abstract; 9.1 Introduction; 9.2 Improving food safety by thermal or non-thermal processes; 9.3 Texturising/forming methods that mitigate use of additives; 9.4 Gentle/mild processing methods; 9.5 Advanced packaging methods; 9.6 Conclusions; References; 10. Forms of food distribution and trends in food retailing; B. Borusiak and B. Pierański; Abstract; 10.1 Forms of food distribution; 10.2 New trends in retailing; References Food industry and trade. http://id.loc.gov/authorities/subjects/sh85050282 Consumer behavior Research. Consommateurs Comportement Recherche. COOKING General. bisacsh Consumer behavior Research fast Food industry and trade fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85050282 |
| title | Consumer trends and new product opportunities in the food sector / |
| title_auth | Consumer trends and new product opportunities in the food sector / |
| title_exact_search | Consumer trends and new product opportunities in the food sector / |
| title_full | Consumer trends and new product opportunities in the food sector / edited by: Klaus G. Grunert. |
| title_fullStr | Consumer trends and new product opportunities in the food sector / edited by: Klaus G. Grunert. |
| title_full_unstemmed | Consumer trends and new product opportunities in the food sector / edited by: Klaus G. Grunert. |
| title_short | Consumer trends and new product opportunities in the food sector / |
| title_sort | consumer trends and new product opportunities in the food sector |
| topic | Food industry and trade. http://id.loc.gov/authorities/subjects/sh85050282 Consumer behavior Research. Consommateurs Comportement Recherche. COOKING General. bisacsh Consumer behavior Research fast Food industry and trade fast |
| topic_facet | Food industry and trade. Consumer behavior Research. Consommateurs Comportement Recherche. COOKING General. Consumer behavior Research Food industry and trade Electronic book. |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1612631 |
| work_keys_str_mv | AT grunertklausg consumertrendsandnewproductopportunitiesinthefoodsector |