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Title:

Innovation strategies in the food industry : tools for implementation / edited by Charis M. Galanakis.

Publisher:

Academic Press,

Copyright Date:

2016

Description:

xviii, 313 pages : illustrations ; 24 cm

Subject:

Food industry and trade--Technological innovations.

Other Authors:

Galanakis, Charis M., editor. edt

Notes:

Includes bibliographical references and index.

Contents:

14.7. Conclusions and Discussion ch. 1 Food Innovation Dynamics and Network Support / M.J. Reinders -- 1.1. Introduction: Sector Challenges and Innovation -- 1.2. The Network Environment for Innovation Support -- 1.2.1. Network Focus -- 1.2.2. Inception and Dynamics -- 1.2.3. Network Performance and Limitations -- 1.3. Drivers and Enablers -- 1.3.1. Overview -- 1.3.2. Drivers for Innovation -- 1.3.3. Enablers for Innovation -- 1.4. Emerging Innovations -- 1.4.1. Overview -- 1.4.2. Dealing With the Challenge of Meat Consumption -- 1.4.3. Serving Urban Populations -- 1.4.4. Supporting Regional Sourcing for Transparency and Trust -- 1.4.5. Management Concepts -- 1.4.6. Custom-made Products in Food Deliveries -- 1.4.7. Open Innovation for Communication Support -- 1.5. Conclusions -- References -- Appendix: Case Study Network Identification -- ch. 2 Open Innovation and Incorporation Between Academia and Food Industry / F. Galati -- 2.1. Introduction -- 2.2. OI in the Food Industry -- 2.3. Models of OI Implementation -- 2.3.1. The Connect and Develop Model -- 2.3.2. The Sharing Is Winning Model -- 2.3.3. The Food-Machinery Framework -- 2.3.4. The Living-lab OI Model -- 2.3.5. The Want, Find, Get, Manage Model -- 2.3.6. The Value Cocreation Model -- 2.3.7. The Selective Sharing OI Approach -- 2.3.8. The Consumer-centric OI Model -- 2.4. The Role of the University -- 2.5. Agenda for Future Research -- References -- ch. 3 Open Innovation Opportunities Focusing on Food SMEs / V. Sirotinskaya -- 3.1. Introduction -- 3.2. SMEs and Large Companies -- 3.3. Novelty Status of OI in the Food Industry -- 3.4. OI Application in Large and Multinational Food Industry Companies -- 3.5. Radical Openness and Disruptive Innovation -- 3.6. SME Utilization of OI -- 3.7. OI Implementation Challenges in SMEs -- 3.8. Solution Brokerage Houses: Roles and Selection -- 3.9. Roles for Academia -- 3.10. Revised Intellectual Property Model -- 3.11. Selected SME Examples -- 3.11.1. EU Activities -- 3.11.2. State Support -- 3.11.3. Academia-SMEs -- 3.11.4. LC-SMEs -- 3.12. Future Trends, Challenges, Conclusions, and Recommendations -- References -- ch. 4 Transition to a Sustainable Agro-Food System: The Role of Innovation Policies / L. Cottoni -- 4.1. Introduction -- 4.2. The Growing Pressure on the Agro-Food System -- 4.2.1. Population Growth, Food Security, and Climate Change -- 4.2.2. Food Crops Versus Other Land Use -- 4.2.3. Managing and Avoiding Waste -- 4.3. Transition Theory as a Conceptual Framework for Sustainability -- 4.3.1. Sociotechnical Transition and the Multilevel Perspective -- 4.3.2. Sustainability Transitions -- 4.4. Turning Challenges Into Opportunities: From Waste to Wealth -- 4.4.1. Food Sharing as a Strategy for Source Reduction -- 4.4.2. Food Banks as a Strategy for Food Rescue -- 4.5. Conclusions -- References -- pt. B DEVELOPMENT OF INNOVATIONS IN THE FOOD INDUSTRY -- ch. 5 Innovation in Traditional Food Products: Does It Make Sense? / M. Hersleth -- 5.1. Introduction -- 5.2. What Do Traditional and Innovation Mean for European Consumers? -- 5.3. Innovations in Traditional Foods -- References -- ch. 6 Consumer Driven and Consumer Perceptible Food Innovation / B. Batalvi -- 6.1. Introduction -- 6.1.1. A Short History of Consumer Research and How It Drives or Doesn't Drive Food Innovation -- 6.1.2. The History: Changing From Selling What Is Available to Answering Consumer Demand -- 6.2. Psychophysical Thinking: A Major Foundation for Consumer-driven Innovation -- 6.3. Applying Psychophysical Thinking in the Early Days: Studies of Taste Mixtures -- 6.4. Beyond Simple Psychophysics to Mixture Psychophysics: The Jump Toward Innovation -- 6.5. Innovation Through Experimental Design, Multiple Product Testing, and Sensory Segmentation: Pickles, Sauces, and Orange Juice -- 6.6. Innovation by Discovering and Exploiting Sensory Preference Segments -- 6.7. Innovation by Modeling, Reverse Engineering and Discovering Holes in a Product Category -- 6.8. Innovation by Experimental Design Coupled With Sensory Preference Segmentation -- 6.8.1. Experience #1: Creating "Zesty" for Vlasic -- 6.8.2. Experience #2: Creating Three Prego Sauces -- 6.8.3. Experience #3: Tropicana's Grovestand Orange Juice -- 6.9. Innovation Using Experimental Design of Ideas to Create New Products -- 6.10. Innovation Using Mind-set Segmentation; Targeted 1:1 Design and 1:1 Messaging -- 6.10.1. Targeted Design -- 6.10.2. The Personal Viewpoint Identifier -- 6.10.3. Create the Digital Viewpoint Identifier -- 6.11. Innovation by Changing the Development Paradigm: Empathy and Experiment -- 6.12. Discussion: Whither Innovation in a Slowly Moving Category? -- Acknowledgment -- References -- ch. 7 Implementation of Emerging Technologies / J.A. Saraiva -- 7.1. Introduction -- 7.2. Commercialization, Safety Data, and Energy -- 7.2.1. High-pressure Processing -- 7.2.2. Pulsed Electric Field -- 7.2.3. Ohmic Heating -- 7.2.4. Microwave Heating -- 7.2.5. Ultrasound -- 7.3. Implementation of Emerging Technologies in the Food Industry -- 7.3.1. The Case of Orange Juice -- 7.3.2. The Case of Milk -- 7.3.3. The Case of Oysters -- 7.3.4. Measures for Implementation Increasing -- Acknowledgments -- References -- ch. 8 Sustainable Innovation in Food Science and Engineering / P. Fito -- 8.1. Introduction -- 8.2. Formulation and Blending -- 8.3. Cultivation and Breeding -- 8.4. Microencapsulation -- 8.5. Edible Films and Coatings -- 8.6. Vacuum Impregnation -- 8.7. Nutrigenomics -- 8.8. Conclusions -- References -- pt. C CUTTING EDGE INNOVATION AREAS IN THE FOOD SCIENCE -- ch. 9 Innovative Biobased Materials for Packaging Sustainability / C.G. Biliaderis -- 9.1. Introduction -- 9.2. Novel Biobased Plastics -- 9.2.1. Starch and Starch Blends -- 9.2.2. Poly(Lactic Acid) -- 9.2.3. Polyhydroxyalkanoates -- 9.3. Edible Films and Coatings -- 9.3.1. Composition of Edible Films and Coatings -- 9.3.2. Edible Packaging Applications -- 9.4. Nanocomposites for Biobased Packaging -- 9.5. Biopolymer-based Antimicrobial Packaging -- 9.5.1. Organic Acids and Salts -- 9.5.2. Essential Oils -- 9.5.3. Antimicrobial Peptides -- 9.5.4. Films Containing Living Microbial Cells -- 9.5.5. Inorganic Nanoparticles -- 9.6. Regulations and Safety Concerns -- 9.7. Conclusions -- Internet Sites -- References -- ch. 10 Development of Functional Foods / D.A. Moreno -- 10.1. Introduction -- 10.2. Legal Framework for Functional Foods -- 10.2.1. Europe -- 10.2.2. United States -- 10.2.3. Japan -- 10.3. Scientific Substantiation of Claims -- 10.3.1. Design of Study -- 10.3.2. Conduction of the Study -- 10.3.3. Analysis and Interpretation of Results -- 10.4. Food Industry -- Factors That Influence Production of and Innovation in Functional Foods -- 10.5. Opportunities in Functional Food Innovation -- 10.5.1. Top Food Innovation Trends -- 10.5.2. The Innovation System -- 10.5.3. European and Spanish Projects -- 10.5.4. Food Technology Platforms -- 10.6. Conclusions -- Acknowledgments -- References -- ch. 11 Food Use for Social Innovation by Optimizing Food Waste Recovery Strategies / A. Segura-Carretero -- 11.1. Introduction -- 11.2. Food Waste Recovery for Sustainable Food Systems -- 11.3. Universal Recovery Strategy -- 11.4. Implementation of the Strategy for the Development of Commercially Viable Products -- 11.5. Management of Intellectual Property -- 11.6. Problems -- 11.7. Solutions -- 11.8. Meeting Markets' and Consumers' Needs -- References -- ch. 12 Adoption of ICT Innovations in the Agri-Food Sector: An Analysis of French and Spanish Industries / F. Mas-Verdu -- 12.1. Introduction -- 12.2. Theoretical Framework -- 12.2.1. Characteristics of the Firm -- 12.2.2. The Business Environment -- 12.3. Method -- 12.3.1. Sample, Variables, and Model -- 12.3.2. Descriptive Analysis -- 12.4. Results -- 12.5. Conclusions -- Acknowledgments -- References -- ch. 13 Implementation of Foodomics in the Food Industry / C. Malpuech-Brugere -- 13.1. Introduction -- 13.2. Foodomics Technologies and Techniques -- 13.3. Applications of Foodomics -- 13.3.1. Food Quality, Authenticity, Traceability, and Safety -- 13.3.2. Foodomics and Transgenic Foods -- 13.3.3. Biomarkers of Food Intake -- 13.3.4. Biomarkers of Metabolic Diseases -- 13.3.5. Health Effects of Food Ingredients -- 13.4. Challenges and Potential Strategies for the Implementation of Foodomics in Industry -- 13.4.1. Major Challenges -- 13.4.2. Potential Strategies -- 13.5. Conclusions -- References -- pt. D CONCLUSIONS AND PERSPECTIVES -- ch. 14 Consumer Acceptance of Novel Foods / M.J. Reinders -- 14.1. Introduction -- 14.2. The Emergence of Consumer Opinion -- 14.3. Major Theories on Consumer Acceptance of Innovative Products -- 14.4. Communication Theories -- 14.5. Methodologies to Record Consumer Opinions on Novel Foods -- 14.5.1. Data Collection Methods -- 14.5.2. Measures Related to Consumer Acceptance of Novel Foods -- 14.6. Critical Notes on Theories and Measurements and Notable Ideas for the Future -- 14.6.1. Critical Notes on Consumer Acceptance and Communication Theories -- 14.6.2. Alternative Considerations for Consumer Science Research -- 14.6.3. Critical Notes on, and Development of, Measurements -- 14.7. Conclusions and Discussion
References. 15.5. Challenges and Opportunities / C.M. Galanakis -- 15.1. Introduction -- 15.2. Innovation Strategies and Long-term R&D for the Food Industry -- 15.3. Development of Innovations in the Food Industry -- 15.4. Cutting-edge Innovation Areas in Food Science -- 15.4.1. Functional Foods -- 15.4.2. Foodomics -- 15.4.3. Food Waste Recovery -- 15.4.4. Biobased Materials for Sustainable Packaging -- 15.4.5. Information and Communications Technologies -- 15.5. Consumer Acceptance, and Chapter Conclusions -- References.

ISBN:

0128037512
9780128037515

OCLC:

(OCoLC)945355225

Locations:

USUX851 -- Iowa State University - Parks Library (Ames)