The duality of innovation and food development versus purely traditional foods

Abstract

Background: Intangible cultural heritage includes knowledge and skills transmitted throughout times, and this also applies to the food sector. Traditional knowledge assumes important social and economic value, which is relevant both for sectorial clusters as well as for majority social groups.Scope and approach: The objective of this review was to analyse the constraints and motivations for development in the sector of traditional foods, from the point of view of marketing and consumer trends. This review was based on published works searched for in scientific databases, such as ScienceDirect, PubMed, Scopus and web of Science. Key findings and conclusions:This review showed that the value of tradition, recognized in many sectors of society, is also important in the food sector, which is particularly rich in ethnical elements, local ingredients, traditional formulations and social aspects, linked not only to the food itself but also to the act of eating and sharing. However, the food industry seeks development of new products that follow modern trends and are able to conquer today's consumers, while at the same time maintaining the identity of specific products, valued as traditional.

The Consumption of Organic, Traditional, and/or European Eco-Label Products: Elements of Local Production and Sustainability

“…A slight change in people's perspective on food waste and manufacturers' use of healthier raw materials and green strategies can protect ecosystems and human life [33]. Simultaneous development of these two attitudes can maintain a product's conventional identity but allow it to be based on sustainable principles [34] Healthy consumption behavior and an environmentally friendly attitude can contribute to sustainable economic development, social progress, and a better quality of life. Sustainable economic development involves, in addition to economic growth, a series of quantitative, structural, and quantitative transformations that meet current food needs without compromising those of future generations [25].…”

Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework

“…The agri-food supply chain challenges for sustainable development are not only related with the food products themselves, but also include economic, environmental, and social aspects [8]. Societies are changing all over the world [8,9]. In developed countries modifications are observed towards a more consumer focused approach and in developing countries arising wider markets and opportunities for growth [10,11].…”

Apple Fermented Products: An Overview of Technology, Properties and Health Effects

“…The bibliographic sources used for this review were analyzed using the software VOSviewer, resulting in the diagram presented in Figure 1, which resulted from the analysis of co-occurrence links between keywords, considering those keywords that appeared at least twice. In Figure 1, the size of the circles and the corresponding label represent the number of keyword occurrences, while the relations between the keywords are given by the proximity of circles/labels, and were established according to the number of sources in which those keywords occurred jointly [55]. The results in Figure 1 indicate that the most relevant keywords were cider (24 occurrences), fermentation (20), volatile compounds (14), polyphenols (13), quercetin (13), humans (13), apple pomace (11) and lactic acid bacteria (10).…”