Policy developments of consumer's acceptance of traditional products innovation: The case of environmental sustainability and shelf life extension of a PGI Italian cheese

Pilone, Vittoria; Lucia, Caterina De; Nobile, Matteo Alessandro Del; Contò, Francesco

doi:10.1016/j.tifs.2014.09.005

Cited by 26 publications

(25 citation statements)

References 48 publications

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“…У том смислу, проучавају се нове технологије које ће бити у стању да задовоље савремене трендове у производњи хране. Њихова практична примјена је важна не само за произвођаче хране, већ повољно дјелује и на произвођаче амбалаже, машина и опреме, и креаторе политике и друштво у цјелини [7].…”

Section: уводunclassified

Alternative Technologies for Preservation of Products of Vegetable Origin

Grujić¹,

Prijedor²,

Dobrnjac³

2021

Proceedings of the 34th International Congress on Process Industry

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Concept “ideal technology of food preservation“ represents procedure which is efficient during inactivation of toxic microorganisms and microorganisms that cause bleeding, which helps to preserve nutritive and organoleptic food properties. There are not any negative consequencies in the final product, which is economically competitive and ensures profitability for food processing industry. For inactivation of microorganisms which are transmitted by food in food processing industry, mainly is used thermal treatment. However, heating of products causes the loss of sensory properties ( texture, taste, smell and color ) and nutritition quality of products ( reduction of biology active compound content ). As the interest of production companies is closely linked to implementation of process, by which simulatenously can be reduced microbiological ballast and preserve the quality of food products. These procedures are known as alternative or mild technologies for food preservation. In this chapter, there has been given the overview of contemporary studies, which are related to development and application of application of new preservation technologies during processing of vegetable origin raw materials. Apart from that, there have been analyzed opportunities of their application in future for comercial use in industrial conditions.

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Section: уводunclassified

Alternative Technologies for Preservation of Products of Vegetable Origin

Grujić¹,

Prijedor²,

Dobrnjac³

2021

Proceedings of the 34th International Congress on Process Industry

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“…A mayor edad y nivel de estudios, el riesgo percibido y el cuidado a la salud toman mayor relevancia; de ahí que una valoración hacia aspectos de seguridad sea más acentuada. Estos resultados son coincidentes con los encontrados por Pilone et al (2014), donde elementos de confianza y prolongación de vida en anaquel tienen un peso importante en las decisiones de los consumidores italianos.…”

Section: Conclusionesunclassified

Valoración Del Consumidor Del Nordeste De México Hacia Las Innovaciones en El Yogur

Gómez

Beltrán

Terán

et al. 2015

DESARROLLO GERENCIAL

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En esta investigación, se analizó la valoración que realiza el consumidor del noroeste de México hacia las innovaciones del yogur. Se seleccionó este producto por ser uno de los de mayor disponibilidad en el mercado, conocido por una gran proporción de consumidores y por presentar un importante número de innovaciones. Se utilizó el enfoque cuantitativo, con un método exploratorio, a través de un diseño transversal. Se emplearon dos herramientas; la primera fueron recorridos (24), realizados en diferentes establecimientos comerciales y la segunda fueron encuestas (400), aplicadas a consumidores mayores de 18 años. Se hicieron análisis descriptivos (media y moda), así como bivariantes (prueba de anova y test de chi-cuadrado) y multivariados (análisis factorial y de conglomerado). Los resultados muestran que se comercializa en mayor medida el yogur tradicional, mientras que los funcionales tienen un menor grado de penetración en el mercado. Se trata principalmente de productos con innovaciones incrementales. Se encontró que existen dos grupos de consumidores: el primero se orienta hacia innovaciones en el diseño y la forma de consumo, mientras que el segundo se enfoca en innovaciones de sabor y seguridad. En el primero, existe una mayor proporción de consumidores de 33 a 47 años de edad, en tanto que los mayores de 47 años se orientan más hacia la seguridad. También se encontró que el nivel de estudios influye en la valoración de atributos del yogur.ABSTRACTIn this research, it was analyzed the valuation made by the consumer of northwestern of Mexico towards yogurt innovations. This product was selected, because it’s one of the most widely available in the market, known by a large proportion of consumers and because it presents a significant number of innovations. It was used a quantitative approach, with an exploratory method, trough a transversal design. It were employed two tools, the first one were linear routes, making 24 in different commercial establishments and the second one were surveys, applying 400 surveys to consumers older than 18 years. Analyzis carried out were descriptive (mean and mode), bivariate (Anova Test and Chi-square Test) and multivariate (factor analysis and a cluster). The results showed that traditional yogurt is a product well established in the market, while the functional one has a lower degree of penetration in it. All of them are known for having incremental innovations. It was found that there are two consumer groups, the first, focuses on innovations in design and way of consumption, it’s composed mostly by men in the range of 33-47 years, while the second, focuses on taste and safety innovations. In the first, there is a greater proportion of consumers between 33-47 years of age, while those over 47 years are more oriented towards safety. It has been also found that the level of education affects the value of attributes of yogurt.

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“…A regional product gives a chance for improving the economic situation in the region, at the same time ensuring positive social and environmental effects. Thus, it is a regional method for implementing sustainable development (Sieczko, 2008;Grębowiec, 2010;Pilone et al, 2015;Kuźnar, 2016). The largest number of products registered as PDO, PGI and TSG are registered in Italy, France, Spain, Portugal and Greece, where great importance is attached to traditional regional products (Velčovska and Sadĭlek, 2014).…”

Section: Introductionmentioning

confidence: 99%

Importance of Regional and Traditional EU Quality Schemes in Young Consumer Food Purchasing Decisions

Angowski¹,

Jarosz-Angowska²

2020

ERSJ

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Purpose: The general objective of this paper was to evaluate the significance of EU designations such as Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG) in the food purchasing decisions made by consumers. Specific objectives include: determining familiarity with products bearing EU designations, identifying factors affecting the purchase, determining the type of most frequently purchased products and identifying their purchase locations. Design/Methodology/Approach: The evaluation was carried out using PAPI and CAWI surveys (survey questionnaire). The surveys were carried out in 2016 among 1.364 students from four countries: Poland, Lithuania, Slovakia and Ukraine. Findings: The results of the surveys point to a relatively small significance of EU designations in the purchasing decisions made by young consumers of food products. The surveys made it possible to identify the most important determinants of the choice of food products, including: product price, freshness and best before date. Analysing the behaviours of buyers from respective countries it can be observed that the evaluations of the significance of factors determining the choice of a product are not much different, which can be explained by progressing globalization and unification of consumer behaviours. In addition, it can be noted that the surveyed buyers are not very fluent in differentiating between respective types of designations such as PDO, PGI and TSG. Practical Implications: The survey made it possible to evaluate the behaviour of young consumers on the food market to the extent of the choice of products with EU designations and to formulate recommendations for producers and sellers as well as identify the directions of further research. Originality/Value: The added value of this paper is cross-sectional analysis of multiple factors shaping decisions on the choice of EU-certified food products by young consumers using the example of selected EU member states in comparison to a non-EU country-Ukraine.

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Policy developments of consumer's acceptance of traditional products innovation: The case of environmental sustainability and shelf life extension of a PGI Italian cheese

Cited by 26 publications

References 48 publications

Alternative Technologies for Preservation of Products of Vegetable Origin

Alternative Technologies for Preservation of Products of Vegetable Origin

Valoración Del Consumidor Del Nordeste De México Hacia Las Innovaciones en El Yogur

Importance of Regional and Traditional EU Quality Schemes in Young Consumer Food Purchasing Decisions

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