Institutional Barriers for Food Innovation: A Study of the Brazilian Functional Food Industry

Oliveira, Guilherme Rodrigues; Vieira, Luciana Marques; Barcellos, Márcia Dutra de; Hoppe, Alexia

doi:10.12660/joscmv7n1p1-14

Cited by 8 publications

(6 citation statements)

References 51 publications

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“…Communication about health and sustainable aspects related to their products depend on clear legislation and labels, and difficulties in this area was a significant issue brought from the supply-side.This finding is aligned to previous research on functional food regulation in Brazil (Oliveira et al, 2014). In accordance with Azzone and Noci (1998), government must play a key role in turning regulations more complete and effective, and develop institutional campaigns to raise awareness in the market for this kind of product.…”

Section: Discussionsupporting

confidence: 87%

Eco-innovative food in Brazil: perceptions from producers and consumers

2015

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The main focus of this paper is to analyse the production and consumption for eco-innovative food in Brazil. The research can be divided in two parts: the first, focusing in the supply-side, aims to identify food companies' motivation to adopt eco-innovation, and the second, in the demand-side, to investigate consumer values and attitudes towards eco-innovation. In order to analyse the supply-side, an exploratory phase has been conducted with 13 in-depth interviews with firms and organizations that work with eco-innovative food, green certifications and green food associations. The analysis of the demand-side was carried out through an exploratory phase, with 42 interviews in green and organic fairs and street markets along with a Survey with 401 consumers in traditional Organic Street Markets in Porto Alegre, Brazil. The quantitative data from this stage was analysed with SPSS (univariate statistics). Results indicate that the companies' mission and strategy are important drivers for the adoption of eco-innovations in the food sector. Technology is an essential input for the supply side, and can act as an important driver to increase the supply of sustainable food, to reduce losses, and to improve environmental sustainability. The eco-innovative market has a great potential to grow and become more competitive, although some barriers still need to be transposed: clearer regulations, logistics, high quality manpower and production of more convenient products for consumers. Results from the analysis of consumers indicate the presence of egalitarian values, and positive attitudes towards environment and technological progress, as well as a positive attitude and intention to buy eco-innovative food. Additional findings points out towards a certain belief on behalf of Brazilian consumers that technology can be a determinant of relevant aspects of eco-innovative foods. This research is of particular academic value, by adding empirical evidence about the relationships that rule how values and general attitudes influence attitudes towards eco-innovative food in the Brazilian food consumption context. Managerial implications are related to the need for companies to remain competitive and profitable, and innovation and environmental sustainability can be used as an alternative to mitigate environmental risks derived from the company's activities.

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Section: Discussionsupporting

confidence: 87%

Eco-innovative food in Brazil: perceptions from producers and consumers

2015

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“…The introduction of market innovations may promote changes in the institutional environment (Oliveira et al, 2014) as a consequence of social changes and demands related to nutrition claims. The lack of legislation on SBH and the development of SBH-based products may be a challenge for all food chains, and the results herein help clarify stingless bee honey from a consumer perspective.…”

Section: Resultsmentioning

confidence: 99%

Exploring consumers’ perception of stingless bee honey using projective techniques

de Souza,

Leães,

Danieli

et al. 2024

BFJ

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PurposeThe objective of this study was to evaluate Brazilian consumers’ perceptions of stingless bee honey and the drivers involved in this product choice.Design/methodology/approachThree projective techniques were applied to 480 consumers who answered a rating task about liking, health, sustainability, quality taste, and utilization as ingredients, fulfilled completion sentences, and performed a hard laddering task.FindingsThe results showed a significant increase in the expected liking and flavor, and consumers perceived stingless bee honey as more sustainable, of higher quality, and more beneficial to health. Health, sustainability, and taste are the main drivers of purchasing this type of honey, and consumers are aware that it costs a premium price. In the value chain involved in choosing stingless bee honey, the appreciation of native bees, flavor, nutritional value, medicinal properties, producer appreciation, and curiosity were strong aspects for choosing the product. These aspects lead consumers to feel good, have peace of mind, feel like protecting nature and planets, and longevity.Originality/valueHoney is popular worldwide, but stingless bee honey has little information on how consumers perceive it and on the purchasing decision chain. The results of the present study provide important information to enhance the consumption of this product with social and environmental importance and the growing demand for natural products that replace refined sugars.

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“…This requires understanding how strategic actors such as companies, political decision-makers, and consumers behave like institutional entrepreneurs to design new rules and overcome the constraints of the absence of established rules (Fischer & Pascucci, 2017). Greif (1998) emphasised the relationship between organisational and institutional change, highlighting how new forms of organisation, such as contracts and arrangements between companies participating in circular practices, may lead to modifying more general rules of society, starting a process of transition on a larger scale (Caldera et al, 2019;Dacin et al, 2002;Krueger Jr et al, 2000;Oliveira et al, 2014;Sayed et al, 2017;Zhu & Geng, 2013). To fully understand this process, we adopt an institutional theory perspective developed by DiMaggio and Powell (1983) in the transition to the CE in food supply chain management.…”

Section: Institutional Theory and Circular Economy In The Food Supply...mentioning

confidence: 99%

Drivers and barriers in the institutionalisation of circular economy practices in food supply chains: A review

Ouro‐Salim,

Guarnieri

2023

Bus Strat Dev

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The circular economy (CE) has gained global attention for its potential to promote sustainable production and consumption through continuous growth and the efficient use of resources. Despite several reports highlighting its benefits, there is still a lack of concrete and proven studies examining the importance of institutional pressures for the transition towards CE in food supply chains. This study aims to address this gap by conducting a Systematic Literature Review (SLR) to identify the drivers and barriers to the institutionalisation of CE in food supply chains, and to propose practical and managerial implications for achieving this transition through institutional pressure. We reviewed 25 studies and conducted a descriptive analysis of papers per year and journal, followed by a categorical thematic analysis. The results indicate that normative pressures were the most frequently identified among the different institutional pressures, followed by mimetic and coercive pressures. Therefore, promoting CE in food supply chains may require the implementation of laws, policies, and strict governance to reduce risks. This paper contributes to the existing literature and provides valuable insights for researchers and practitioners interested in the transition towards a CE in food supply chains.

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Institutional Barriers for Food Innovation: A Study of the Brazilian Functional Food Industry

Cited by 8 publications

References 51 publications

Eco-innovative food in Brazil: perceptions from producers and consumers

Eco-innovative food in Brazil: perceptions from producers and consumers

Exploring consumers’ perception of stingless bee honey using projective techniques

Drivers and barriers in the institutionalisation of circular economy practices in food supply chains: A review

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