Trends in Food Product Innovations and the Level of Economic Development

Figiel, Szczepan; Kufel-Gajda, Justyna

doi:10.25167/ees.2017.42.17

Cited by 4 publications

(4 citation statements)

References 2 publications

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“…According to Figiel and Kufel-Gajda (2017), the level of economic development determines the direction of food innovation related to the quality of consumed food. This leads to the conclusion that the demand for food will be replaced by the demand for higher quality food when a certain threshold income is reached.…”

Section: Discussionmentioning

confidence: 99%

Consumption of food in relation to income and saturation limit of Slovak households

Kubicová¹,

Kádeková²,

Turčeková³

et al. 2019

AGR ECON-CZECH

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Food represents everyday need and from this point of view is stable and computable demand on the consumer market. Based on the current development of households’ net money income and consumption expenditures, the aim of the paper is to point at the development of food consumption and changes in the cost of living of the population in Slovakia. Previous food consumption analyses proved that eating habits of the Slovak population comply neither with healthy lifestyle nor recommended doses, due to the low level of disposable net money income. In the analysis, linear and nonlinear functions were used in order to evaluate the development and saturation of demand for basic foods in Slovakia in the period 2008–2017. During these years, the share of expenditures on food and non-alcoholic beverages did not significantly change the consumption expenditures; they moved in intervals from 19.2% (2017) to 23.1% (2013), which is still a high share in comparison with EU countries (12.2%). The analysis provided in the paper is a suitable base for food businesses to create a product portfolio based on different net money income and saturation demand for basic foods.

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Section: Discussionmentioning

confidence: 99%

Consumption of food in relation to income and saturation limit of Slovak households

Kubicová¹,

Kádeková²,

Turčeková³

et al. 2019

AGR ECON-CZECH

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“…There is a close correlation between the innovative activity of enterprises and consumers; innovative enterprises (firms that implement innovations), by introducing new or improved products into the market, pique consumers’ interest with their offer, whereas innovative consumers (consumers willing to purchase innovative products), by exerting pressure on companies, motivate them to create innovative solutions [ 1 , 2 ]. The results of studies conducted in recent years on consumer innovation in the food market suggest that product innovation (new or an improved version of previous goods) in a particular market sector can stimulate consumer buying behavior for all products in that sector [ 3 ]. This raises the question of whether consumers can be encouraged to increase their consumption of health-beneficial products through innovation, thereby motivating them to behave in line with dietary recommendations.…”

Section: Introductionmentioning

confidence: 99%

“…Producers of fruit and fruit preserves offer many diverse, innovative solutions. They fit into the innovation categories selected by XTC World Innovation, such as pleasure, health, physical, convenience and ethics, which reflect consumer expectations regarding the directions for developing the market offer [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Innovation as a Factor Increasing Fruit Consumption: The Case of Poland

et al. 2022

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Due to the low level of fruit consumption in relation to dietary recommendations in many European countries, including Poland, multidirectional actions should be taken to increase the consumption of these products. One of the ideas could be the introduction of innovative products. The main goal of the study is to determine the relationship between consumer propensity to purchase innovative products and the frequency of consumption of fruits and their preserves of consumers. The research sample consisted of 600 respondents who declared to consume fruit and were responsible for food shopping in their households. The results obtained indicate that consumers with a higher propensity to purchase innovative products consumed fruit and fruit preserves more. In addition, statistically significant differences were found between innovators and non-innovators in terms of income, expenditures on fruit purchases, places where fruit and fruit preserves were purchased and product characteristics that determined the purchase decision. The logistic regression results indicate that a higher frequency of supermarket/hypermarket and online shopping, a higher weekly spending on fruit and a greater importance attributed to the biodegradability of the packaging increased the favorability of innovation relatively to fruit products (by 23.8%, 31.4%, 32.7% and 21.6%, respectively). The relationships found may have important implications for both private and public stakeholders in the fruit and vegetable sector.

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“…Correlations between the FPITs' occurrence and the GNI per capita levelsNote: Results statistically significant at 0.1 marked in bold.Source:Figiel and Kufel-Gajda [2017].…”

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confidence: 99%