Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

Guerrero, Luís; Guárdia, María Dolors; Xicola, Joan; Verbeke, Wim; Vanhonacker, Filiep; Żakowska‐Biemans, Sylwia; Sajdakowska, Marta; Sulmont-Rossé, Claire; Issanchou, Sylvie; Contel, Michele; Scalvedi, Maria Luisa; Granli, Britt Signe; Hersleth, Margrethe

doi:10.1016/j.appet.2008.11.008

Cited by 532 publications

(491 citation statements)

References 33 publications

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“…A growing consumer interest in more differentiated food products has been observed in the recent years, herein traditional local foods. Traditional local foods have been described as foods from a certain local area produced in a traditional way and having specific sensory properties (Guerrero et al 2009). However, food product development is necessary for survival of the product in a competitive global market (Stewart-Knox and Mitchell 2003).…”

Section: Introductionmentioning

confidence: 99%

Effect of cinnamon powder addition during conching on the flavor of dark chocolate mass

Albak

Tekin

2013

J Food Sci Technol

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In the present study, refined dark chocolate mix was conched with the addition of finely powdered cinnamon in a laboratory-style conching machine to evaluate its aroma profile both analytically and sensorially. The analytical determinations were carried out by a combination of solid phase micro extraction (SPME)-gas chromatography (GC)-mass spectroscopy (MS) and-olfactometry(O), while the sensory evaluation was made with trained panelists. The optimum conditions for the SPME were found to be CAR/PDMS as the fiber, 60°C as the temperature, and 60 min as the time. SPME analyses were carried out at 60°C for 60 min with toluene as an internal standard. 26 compounds were monitored before and after conching. The unconched sample had a significantly higher fruity odor value than the conched sample. This new product was highly acceptable according to the overall inclination test. However some of textural properties, such as coarseness, and hardness were below the general preference.

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Section: Introductionmentioning

confidence: 99%

Effect of cinnamon powder addition during conching on the flavor of dark chocolate mass

Albak

Tekin

2013

J Food Sci Technol

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“…Reluctance to improve the culinary value of heirlooms may be due to public perception that plant breeding is detrimental (or even considered by some to be actively dangerous, as in the case of genetic engineering) to food quality (Bredahl, 2001). In a study of European consumers, Guerrero et al documented the perception that, 'the application of innovations may damage the traditional character of Traditional Food Products' (Guerrero et al, 2009). In the USA, plant breeding has been critiqued in the popular press as a form of innovation which has damaged the character of crops, in particular reducing their nutritional quality (Robinson, 2013).…”

Section: Model 1 Centralized End-use Selection: Striving For Locatiomentioning

confidence: 99%

Plant breeding for local food systems: A contextual review of end-use selection for small grains and dry beans in Western Washington

Brouwer

Murphy

Jones

2015

Renew. Agric. Food Syst.

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The rapid growth and co-option of the local agriculture movement highlights a need to deepen connections to placebased culture. Selection of plant varieties specifically adapted to regional production and end-use is an important component of building a resilient food system. Doing so will facilitate a defetishization of food systems by increasing the cultural connection to production and consumption. Today's dominant model of plant breeding relies on selection for centralized production and end-use, thereby limiting opportunity for regional differentiation. On the other hand, end-user-driven selection of heirloom varieties with strong cultural and culinary significance may limit productivity while failing to promote continued advances in end-use quality. Farmer-based selection may directly reflect local food culture; however, increasing genetic gains may require increased exchange of germplasm, and collaboration with trained plant breeders. Participatory farmer-breeder-chef collaborations are an emerging model for overcoming these limitations and adding the strength of culturally based plant breeding to the alternative food movement. These models of variety selection are examined within the context of small grain and dry bean production in Western Washington.

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“…By contrast, in Mediterranean countries, the drying/ripening times are much longer, the salting mixture is composed of salt and nitrate/nitrite, and no smoking is performed. The final organoleptic and sensory qualities of dried-cured pork products therefore depend not only on the qualities of the raw materials and the ingredients or additives used in the formulation, but also on the various traditional production processes used in different parts of the world [3].…”

Section: Introductionmentioning

confidence: 99%

“…The method consists in placing in contact whole muscles (ham) or mixtures of chopped lean meat and fat (sausage), with a salting mixture, often made up of sodium chloride (NaCl, hereafter "salt"), potassium nitrite or sodium nitrite (KNO 2 or NaNO 2 , food preservatives E249 or E250, hereafter "nitrite"), and sodium nitrate or potassium nitrate (NaNO 3 or KNO 3 , food preservatives E251 or E252, hereafter "nitrate"). The salting mixture preserves the food product from all microbiological spoilage by the barrier effect it induces through lowering water activity (a w ) [1].…”

Section: Introductionmentioning

confidence: 99%

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

Safa¹,

Portanguen²,

Mirade³

2017

FNS

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The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat products their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiovascular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing consumer demand to reduce these ingredients in processed meat and so develop healthier cured meat products. This paper reviews how and to what extent sodium, animal fat rich in saturated fatty acids, and nitrite contents can be reduced in the production of dry-cured hams and dry-fermented sausages.

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Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

Cited by 532 publications

References 33 publications

Effect of cinnamon powder addition during conching on the flavor of dark chocolate mass

Effect of cinnamon powder addition during conching on the flavor of dark chocolate mass

Plant breeding for local food systems: A contextual review of end-use selection for small grains and dry beans in Western Washington

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

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