Advances in Fermentation Technology for Novel Food Products

2018 ◽  
pp. 71-87
Author(s):  
Oluwafemi A. Adebo ◽  
Patrick B. Njobeh ◽  
Adedola S. Adeboye ◽  
Janet A. Adebiyi ◽  
Sunday S. Sobowale ◽  
...  
Keyword(s):  
Food Products ◽  
Novel Food ◽  
Fermentation Technology

DETERMINANTS OF CONSUMERS’ ATTITUDES AND BEHAVIORS IN THE NOVEL FOOD MARKET AS INDICATORS OF THE EVOLUTIONARY CHANGES IN THE FOOD MARKET

2018 ◽  
Vol XX (6) ◽  
pp. 181-188
Author(s):  
Aneta Ocieczek ◽  
Joanna Bartkowicz ◽  
Katarzyna Żyłka
Keyword(s):  
Food Products ◽  
Research Problem ◽  
The Novel ◽  
Novel Food ◽  
Attitudes And Behaviors ◽  
Evolutionary Changes ◽  
Food Market ◽  
The Subject ◽  
And Behaviors ◽  
Specific Food

The aim of the study was to organize definitions and relations between the concepts of the consumers’ attitudes and behaviors. The work also included a synthetic discussion of the conditions for the development of the novel food market. The concept of changes taking place in the food market, which was based on the Darwinian economics, was an important part of the paper. Some researchers focused only on the assessment of the frequency and / or volume of consumption, i.e. on the assessment of behavior or on the assessment of knowledge on the subject. However, the research problem concerning the assessment of attitudes towards a specific type of food has been omitted. The results of a few studies on attitudes towards specific food products indicate that the attitudes of the respondents correspond with the frequency and volume of consumption of specific food products, thus indicating that there is a relationship between attitudes and consumer behavior in the food market, including market of new products.

scholarly journals Consumer Behaviour Toward Modern Food Products and Trends

2019 ◽  
Vol 11 (2) ◽  
pp. 77-82
Author(s):  
Mohammed Abdalrahman
Keyword(s):  
Food Consumption ◽  
Ethical Issues ◽  
Genetically Modified ◽  
Food Products ◽  
Consumer Attitudes ◽  
Genetically Modified Food ◽  
Sustainable Food ◽  
Study Objective ◽  
Novel Food ◽  
Main Factors

People practicing food buying and consumption activities in everyday of their life’s, therefore this study aims to highlight the main factors that could affect consumer attitudes towards novel food products and consumption trends. The study handled three main food consumption trends that are: sustainable food consumption, organic food consumption and genetically modified food consumption. In order to achieve the study objective, a desk research was conducted, and a through literature survey was carried out on the main factors that affect consumer attitudes toward novel food products and consumption patterns. Literature resources were collected by screening various databases as EBSCO, Scopus, Science Direct, Taylor and Francis and other search tools. The main results indicate that the consumers attitudes towards novel food products are affected by different variables as consumer values and beliefs toward the environment and the farming technology in addition to the level of knowledge they have regarding food farming and producing technics. Also, it is found that trust, moral and ethical issues could influence the level of consumer acceptance of genetically modified foods.

Farming of the giant kelp Macrocystis pyrifera in southern Chile for development of novel food products

2008 ◽  
pp. 33-41 ◽  
Author(s):  
Alfonso Gutierrez ◽  
Tomás Correa ◽  
Verónica Muñoz ◽  
Alejandro Santibañez ◽  
Roberto Marcos ◽  
...  
Keyword(s):  
Food Products ◽  
Macrocystis Pyrifera ◽  
Giant Kelp ◽  
Southern Chile ◽  
Novel Food

scholarly journals Personalised nutritional powder for elderly developed in OPTIFEL European Project

2016 ◽  
Vol 73 (2) ◽  
pp. 149 ◽  
Author(s):  
Monica TRIF ◽  
Lavinia MURESAN ◽  
Malte BETHKE
Keyword(s):  
Food Industry ◽  
Food Products ◽  
Food Matrix ◽  
Novel Food ◽  
European Project ◽  
Key Players ◽  
Elderly Populations ◽  
Fluid Bed ◽  
At Home

A personalized nutritional powder for elderly containing minerals and vitamins was developed by CENTIV GmbH for further applications in the FP7 European OFTIFEL project by designing and processing of novel food products such as nutrient dense smoothie products. The amount of the powder used for each person, in each product, is calculated using a food calculator, which was developed within the same FP7 European OFTIFEL project, named OPTIFEL Personalised Nutritional Calculator.The personalized nutritional powder consisting of several minerals and vitamins, has been agglomerated in a Fluid Bed Dryer using maltodextrin as carrier, in order to obtain a higher solubility, homogenization of all the nutrients, a desired supplement with a neutral taste, free of color and which can be added in any drinks or food matrix for enrichment in a certain concentration. It will not influence the final taste and has great solubility.Developing innovative food and services tailored to elderly populations is a new challenge for key players involved in food industry and catering. The population targeted by the OPTIFEL project is elderly cooking at home or making use of meal-on-wheels services for whom the project will develop food products adapted to their taste, habits, needs and constraints.

scholarly journals The Differentiation Principle: Why Consumers Often Neglect Positive Attributes of Novel Food Products

2021 ◽  
Author(s):  
Arnd Florack ◽  
Teresa Koch ◽  
Simona Haasova ◽  
Sonja Kunz ◽  
Hans Alves
Keyword(s):  
Food Products ◽  
Novel Food
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