New Nordic Cuisine: Is there another back to the future? – An informed viewpoint on NNC value drivers and market scenarios

Bech‐Larsen, Tino; Mørk, Trine; Kolle, Sussanne

doi:10.1016/j.tifs.2016.01.020

Cited by 16 publications

(6 citation statements)

References 4 publications

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“…Another potential explanation might be that potatoes may have an image as a traditional, old-fashioned staple food, given they make up the low-cost and satiating share of many traditional dishes in, e.g., north-western European countries, that fed poor industrial workers in the past centuries (Reader, 2011). However, new developments such as the new Nordic kitchen (Bech-Larsen, Mørk, & Kolle, 2016;Micheelsen, Havn, Poulsen, Larsen, & Holm, 2014) could rejuvenate that image. In addition, potatoes do not entail the risk of allergies as linked to beans (Vanga & Raghavan, 2018).…”

Section: Protein and Potato Protein As A Favourable Clean Label Ingrementioning

confidence: 99%

Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping

Aschemann‐Witzel

Varela

Peschel

2019

Food Quality and Preference

165

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Consumers are said to increasingly assess processed food in terms of whether or not they perceive it to be 'clean label' food. This term refers to what is seen as little processed and 'natural' or 'free from' negatively associated ingredients, or even organic food. However, it is difficult for food producers to predict how their product ingredients will be perceived, and how they should position new products. The present study aimed at exploring how consumers perceive and categorize food ingredients, and testing this under different communication frames. These frames are positioning the product in relation to different consumer choice motives. Potato protein as a replacement for negatively associated ingredients was used a case study. Ninety consumers participated in a projective mapping task in Denmark that consisted of placing and characterising ingredients on a bi-dimensional surface. In a betweensubjects design, three groups of consumers had to map the ingredients of four products (dairy-free ice cream, vegetarian candy, plant-based sausage, and a protein drink). In each group products were presented as either sustainable, healthy, or plant-based. The results showed that consumers categorized ingredients in terms of firstly and secondly, objective type of ingredient or its function, and thirdly, subjective individual assessment of its value. Communicational framing had little impact, but ingredient-level differences emerged from the comparison of the frames. Despite product-related differences, a similar pattern emerged for the different food categories. Findings confirm that consumers perceive ingredients according to a 'known-natural-good' vs. the opposite category. Implications for food industry are discussed.

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Section: Protein and Potato Protein As A Favourable Clean Label Ingrementioning

confidence: 99%

Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping

Aschemann‐Witzel

Varela

Peschel

2019

Food Quality and Preference

165

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“…The literature concerning European food consumption trends usually identifies two groups of countries, the Nordic countries and the Southern countries, which differ in terms of culture and food consumption traditions (Bech-Larsen et al 2016;Savino et al 2018). There is also a large number of studies focusing on individual countries (Cupák et al 2015).…”

mentioning

confidence: 99%

The similarity of food consumption patterns in selected EU countries combined with the similarity of food production and imports

Bajan¹,

Genstwa²,

Smutka³

2021

AGR ECON-CZECH

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The purpose of the paper was to analyse changes in food consumption patterns in the European Union (EU) countries and link these patterns with food production and imports. The two research questions posed by the authors were as follows i): are the structures of the consumption, production and importation of food becoming more similar or more diverse among EU countries, and ii) are changes in food consumption patterns caused by changes in domestic production, or has food been imported to a greater extent from abroad. The study investigated countries which that have been continuously keeping relevant statistics since 1961. The food consumption structures recorded in the years 1961–1969 and 2010–2017 were compared among these countries. Following this, the countries were grouped into subsets using the criterion of greatest similarity in terms of food consumption structures. The same was done in the case of their food production and imports. The study found that countries were becoming increasingly similar in terms of their consumption patterns. An opposite situation occurred concerning food production. In the case of food imports, structural diversity between countries decreased. It follows that changes in food consumption patterns mainly occurred through the adjustment of imports.

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“…These properties of Nordic ingredients allow chefs to offer and be creative with them. The NNC also upholds the Nordic perspective of circular / regenerative farming, sustainable food sourcing and keeps high ethical standards of animal welfare (Bech-Larsen et al, 2016;Micheelsen et al, 2014). Nordic cuisine was put on the international culinary map with the support from actors and stakeholders from various sections of society.…”

Section: New Nordic Cuisine and Phycogastronomymentioning

confidence: 99%

“…They include key players such as such as chefs, entrepreneurs, policy makers. It was further aided by participation from private and public organizations, institutions and communities of practice in the NNC (Bech-Larsen et al, 2016;Leer, 2016;Micheelsen et al, 2013). As part of the NNC, restaurants began offering menus consisting of culinary creations that were a remix of traditional Nordic staples, as well as foods that were up to that time rarely associated with human consumption in the Nordic countries.…”

Section: New Nordic Cuisine and Phycogastronomymentioning

confidence: 99%

A systems integral approach in exploring creative innovation in culinary research: the example of seaweed in the context of the new nordic cuisine

Cordeiro

Hal²

2022

IJFS

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Creativity and innovation in culinary research have gained steady academic interest over the last decade. The scholastic interest in creative innovation ranges from its artistic value to culinary creations, gastronomic experiences, and food science and technology. Creative innovation is important for food enterprises to succeed in a highly competitive market. In the context of the New Nordic Cuisine, entrepreneurs and chefs are constantly challenged to bring something new to the dining table. In this context, the processes of creative innovation remain under researched, particularly in the use of seaweed. As such, using the example of seaweed, a relatively new food in the New Nordic Cuisine, the objective of this corpus based study was to explore creative innovation from a systems integral approach, in order to uncover salient themes that contribute the processes of creative innovation in culinary research, and bringing new foods to market. For a corpus driven study, we built a small corpora of interviews with chefs, and food entrepreneurs. We enquired after what inspired and motivated them when faced with a challenge of bringing a relatively new food to market, or in creating new dishes with new available food technologies. The results suggested that food technology plays a critical role in creative innovation, and the resulting new dishes that can be presented to customers. They also suggested that seaweed in the New Nordic Cuisine is an emerging food concept, and that it is embedded in a social and cultural history and familiarity of the Nordic people.

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New Nordic Cuisine: Is there another back to the future? – An informed viewpoint on NNC value drivers and market scenarios

Cited by 16 publications

References 4 publications

Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping

Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping

The similarity of food consumption patterns in selected EU countries combined with the similarity of food production and imports

A systems integral approach in exploring creative innovation in culinary research: the example of seaweed in the context of the new nordic cuisine

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