Consumer acceptance of food obtained from olive by-products

2019 ◽  
Vol 122 (1) ◽  
pp. 212-226 ◽  
Author(s):  
Maria Angela Perito ◽  
Antonella Di Fonzo ◽  
Marcello Sansone ◽  
Carlo Russo
Keyword(s):  
New Technology ◽  
Sustainable Consumption ◽  
Food Products ◽  
Market Potential ◽  
Consumer Acceptance ◽  
Content Type ◽  
The Sustainable Development ◽  
Empirical Survey ◽  
By Products ◽  
Structured Questionnaire

Purpose The purpose of this paper is to evaluate the market potential of food obtained from olive by-products. The marketing of such by-products (e.g. olive leaves and pulp) is a challenging opportunity for the sustainable development of the sector. Yet, consumer demand is still poorly understood. The paper contributes to filling the knowledge gap with an empirical survey of a sample of Italian consumers. Design/methodology/approach The authors provide an assessment of consumers’ willingness to accept (WTA) food from olive by-products. The authors collected structured questionnaire from a sample of 289 Italian consumers. The authors asked to consumers their willingness to try a variety of food products containing olive by-products, as a proxy for their WTA the products. In order to investigate the drivers of the average WTA, the authors used the information in the questionnaire to build four constructs of interest: technophobia, neophobia, perception of benefits and awareness about sustainable consumption. The choice of the constructs and the variables was driven by the existing literature. Findings The paper shows how the WTA food with olive by-products is a general attitude of the consumer, rather than product-specific choice. The results suggest that consumers perceive the use of olive by-products as a new technology for preparing well-known food products. The authors did not find statistical evidence of the wariness of olive by-products as new food products. Technophobia is the most important factor hampering the marketing of olive by-products. Originality/value The paper is a first attempt of exploring the topic of WTA food with olive by-products.

Development of food products with addition of rapeseed presscake fermented by Rhizopus

2019 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Friedrich-Karl Lücke ◽  
Kathrin Tannhäuser ◽  
Amrita Sharma ◽  
Viktoria Fritz
Keyword(s):  
General Population ◽  
Design Methodology ◽  
Bitter Taste ◽  
Food Products ◽  
Consumer Acceptance ◽  
Plant Proteins ◽  
Content Type ◽  
Rapeseed Proteins ◽  
Practical Implications ◽  
Degree Of Degradation

Purpose The purpose of this paper is to explore the prospects and limitations of consumer acceptance towards food products that have been enriched with rapeseed protein in the form of fermented rapeseed presscake. Design/methodology/approach In total, 16 different food products with up to 18 per cent fermented rapeseed presscake were developed. Three types of vegetarian spreads and one type of bread were formulated, and consumer acceptance was assessed by sensory evaluation, questionnaires and in a focus group. Findings The fermentation of the rapeseed presscake by using the tempeh mould, Rhizopus oligosporus, had little if any effect on the bitterness of the presscake, and the bitter taste and aftertaste of the fermented presscake limited its use in food products. However, promising results were obtained when the breads and vegetarian spreads that were prepared with 5–6 per cent dried fermented rapeseed presscake were presented to sensory panels and to consumers, provided that the bitterness was masked, to some degree, by appropriate formulations and processes. Research limitations/implications Responders consisted mainly of younger people open to sustainable, plant-based nutrition, and may not represent the general population. Nevertheless, the results have implications for further research on utilization of rapeseed proteins. Practical implications It is possible to use the fermented rapeseed presscake to enrich various foods with protein or to replace other proteins, e.g. from animals or soybeans, provided that the degree of degradation of undesired compounds can be better standardized. Originality/value This study provides useful information for how to increase the use of underutilized plant proteins for human nutrition.

Development of a cereal-based product using residual Moringa oleifera Lam. seed powder biomass and pseudo-plastic behavior of the dough mixtures

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Renata D. Paz ◽  
Andrea C. Landázuri ◽  
María Gabriela Vernaza
Keyword(s):  
Nutritional Value ◽  
Moringa Oleifera ◽  
Absorption Spectrometry ◽  
Food Products ◽  
Added Value ◽  
Plastic Behavior ◽  
Sustainable Food ◽  
Content Type ◽  
Thixotropic Behavior ◽  
By Products

Purpose The purpose of this paper was to promote the use of residual moringa seed powder (RMSP) for the enhancement of cereal-based products. RMSP is usually discarded after seed-oil extraction. This work also promotes zero-waste and rheological approaches. Design/methodology/approach In search of novel and sustainable food products with high nutritional value, cold-pressed Moringa oleifera Lam. seeds residue (RMSP) was used for incorporation in muffin formulations. Wheat flour was partially substituted (0%, 1%, 3%, 5%, 7% and 9%) by RMSP. Sodium (Na), calcium (Ca) and iron (Fe) contents were quantified through atomic absorption spectrometry; protein, through the Kjeldahl method followed by AACC Method 46–13.01; and, fat content, by a modified version of AACC Method 30–25.01a. Analysis of variance (ANOVA) and Tukey tests were performed to determine significant differences between formulations at 95% reliability using Minitab® software. Furthermore, simple viscosity studies of the dough mixture were carried in a Brookfield DV-III Ultra Rheometer; Matlab® curve-fitting tool was used for obtaining the best non-Newtonian equation that modeled experimental data. Subsequently, computational fluid dynamics (CFD) simulations of non-Newtonian fluids along a segmented pipe were carried out in Comsol Multiphysics® software to depict the importance of modeling non-Newtoning fluids for downstream processes. Findings RMSP significantly (p < 0.0001) increased protein and Fe content for the 7% and 9% formulations; it dramatically changed Na and Ca content in all formulations, while fat remained constant. Social implications The development of this type of product is an opportunity for communities that grow and harvest moringa as well as for food industries which can take advantage of moringa by-products for several subsequent processing. Originality/value For the first time, it was found that dough formulations with RMSP presented a pseudo-plastic and thixotropic behavior. In addition, the use of lignocellulosic by-products such as RMSP incorporates an added value to food products. In this case, it was demonstrated that moringa seed residue enhanced nutritional value to muffins and provided coagulant/flocculant action, which is essential during dough preparation.

Household food waste and eating behavior: empirical survey

2016 ◽  
Vol 118 (12) ◽  
pp. 3059-3072 ◽  
Author(s):  
Maurizio Lanfranchi ◽  
Grazia Calabrò ◽  
Angelina De Pascale ◽  
Alessandro Fazio ◽  
Carlo Giannetto
Keyword(s):  
Food Waste ◽  
Risk Index ◽  
Sustainable Consumption ◽  
Social Implications ◽  
Food Groups ◽  
Content Type ◽  
Empirical Survey ◽  
Household Food ◽  
Freeze Dried ◽  
The Family

Purpose In the food chain the identification of household food wastes represents the most problematic aspect to analyze: both as regards the assessment of its qualitative and quantitative aspects and for the detection of measures to reduce or control its generation. In 2012, in fact, the analyzed area showed an inequality index for disposable income of 6.3, and a relative poverty risk index of 42.3. The paper aims to discuss these issues. Design/methodology/approach In order to get deeper insights into consumers’ wasting behaviors, a survey on food waste generation in households was carried out in a province of Sicily (Italy). The questionnaire has been formulated taking into account the socio-demographic characteristics for the person who, in the family, usually makes the expenditure, in particular: gender, age, marital status, number of household members, education level, type (single, with or without children, married with or without children), worker and/or student if responsible for food shopping, the number of monthly meals, the kind of ready meal eaten (frozen, fresh, canned or freeze-dried), net monthly income for the family, etc. (adapted by Bae et al., 2010). The data collected from the statistical return of the consumers were drawn up to transform the same data into information of simpler and more concise interpretation. Findings The results of the survey are presented in this paper. They can help understand the reasons for discarding edible food and to identify the food groups that are most wasted. Research limitations/implications The analysis of a larger land area or community allows most relevant conclusions. The research has an exploratory perspective since the sample strategy is not probabilistic. Social implications The findings could be susceptible to support practical and social implications for the identification of measures and instruments aimed at reducing food waste and at increasing consumers’ awareness on that issue. Originality/value The study can stimulate sustainable consumption and consumer behavior especially in light of the current economic crisis.

scholarly journals Acceleration of Sago Food Diversification in Improving the Welfare of Sago Farmers in Riau Province

2021 ◽  
Vol 934 (1) ◽  
pp. 012091
Author(s):  
A Pramana ◽  
H Adhianata ◽  
Y Zamaya ◽  
Y Nopiani ◽  
P Alvionita
Keyword(s):  
Raw Materials ◽  
Secondary Data ◽  
Food Products ◽  
Market Potential ◽  
Consumer Acceptance ◽  
Added Value ◽  
Survey Method ◽  
Sago Starch ◽  
Economic Aspects ◽  
Processed Food

Abstract There have been many efforts to increase agricultural productivity as a step to improve farmers’ welfare, one of which is through food diversification. Processing sago into various kinds of processed food products is a strategic to accelerate sago diversification. The market potential for sago starch in Riau Province is quite growing along with the local food products development. The purpose of this study was to analyze practical steps as an acceleration of sago food diversification so that opportunities could be identified in improving the welfare of sago farmers in Riau Province. This study used a survey method through interviews and direct observation regarding raw materials and processing methods for sago-based food products and the development of sago diversification products. As a support, secondary data is used through documents and reports related to local processed food in Riau Province, nutritional aspects, community and farmer empowerment, as well as increasing added value of products as supporting economic aspects. It was analyzed through a comparison between the increase in population and the potential for sago production. The existing diversified sago food products have good consumer acceptance and nutritional aspects.

Paying to see a bug on my food

2015 ◽  
Vol 117 (6) ◽  
pp. 1777-1792 ◽  
Author(s):  
Tiziana de-Magistris ◽  
Stefano Pascucci ◽  
Dimitrios Mitsopoulos
Keyword(s):  
Research Question ◽  
Food Products ◽  
Market Potential ◽  
The European Union ◽  
Content Type ◽  
Novel Foods ◽  
Food Regulation ◽  
Nutritional Health ◽  
Premium Price

Purpose – The purpose of this paper is to examine the role of the European Novel Food Regulation (ENFR) on consumers’ acceptance of and willingness to pay (WTP) for radical food innovations. The research question is focussed on determining whether the ENFR is hampering the market potential of insect-based food products in the European Union (EU). The authors position this question within the domain of regulatory barriers related to food innovations. Design/methodology/approach – Using a choice experiment, the authors assess the presence and relevance of these failures through the analysis of consumers’ acceptance and WTP for insect-based food products with different product attributes directly imposed by the ENFR. Namely, the authors assess the effect of the visualization of insects in the product, the use of logo, and nutritional information. Findings – The results show that consumers prefer and are willing to pay a premium price for insect-based products with a nutritional health claim and logo, but they are not willing to pay for a product with a visualized insect. Originality/value – This paper highlights the risk of regulatory failures for novel foods in the EU, such as insect-based food products due to the ENFR.

Expected maintenance waste reduction benefits after implementation of Just in Time (JIT) philosophy in maintenance (a statistical analysis)

2019 ◽  
Vol 25 (1) ◽  
pp. 25-40 ◽  
Author(s):  
Sandeep Phogat ◽  
Anil Kumar Gupta
Keyword(s):  
Data Interpretation ◽  
General Information ◽  
Spare Parts ◽  
Waste Reduction ◽  
Maintenance Cost ◽  
Just In Time ◽  
Content Type ◽  
Great Saving ◽  
Research Findings ◽  
Structured Questionnaire

Purpose The maintenance department of today, like many other departments, is under sustained pressure to slash costs, show outcome and support the assignment of the organization, as it is a commonsensical prospect from the business perspective. The purpose of this paper is to examine expected maintenance waste reduction benefits in the maintenance of organizations after the implementation of just-in-time (JIT) managerial philosophy. For this, a structured questionnaire was designed and sent to the 421 industries in India. Design/methodology/approach The designed questionnaire was divided into two sections A and B to assist data interpretation. The aim of the section A was to build general information of participants, type of organization, number of employees, annual turnover of the organization, etc. Section B was also a structured questionnaire developed based on a five-point Likert scale. The identified critical elements of the JIT were included in the questionnaire to identify the maintenance waste reduction benefits in the maintenance of organizations. Findings On the basis of the 133 responses, hypothesis testing was done with the help of Z-test, and it was found out that in maintenance, we can reduce a large inventory of spare parts and also shorten the excessive maintenance activities due to the implementation of JIT philosophy. All the four wastes: waste of processing; waste of rejects/rework/scrap in case of poor maintenance; waste of the transport of spares, and waste of motion, have approximately equal weightage in their reduction. Waste of waiting for spares got the last rank, which showed that there are little bit chances in the reduction of waiting for spares after the implementation of JIT philosophy in maintenance. Practical implications The implication of the research findings for maintenance of organizations is that if maintenance practitioners implement elements of JIT philosophy in maintenance then there will be a great reduction in the maintenance wastes. Originality/value This paper will be abundantly useful for the maintenance professionals, researchers and others concerned with maintenance to understand the significance of JIT philosophy implementation to get the expected reduction benefits in maintenance wastes of organizations which will be helpful in the great saving of maintenance cost and time side by side great increment in the availability of machines.

The role of innovation in building competitive advantages: an empirical investigation

2018 ◽  
Vol 21 (1) ◽  
pp. 44-69 ◽  
Author(s):  
Prodromos Chatzoglou ◽  
Dimitrios Chatzoudes
Keyword(s):  
Competitive Advantage ◽  
Conceptual Framework ◽  
Empirical Investigation ◽  
Primary Data ◽  
Empirical Literature ◽  
Competitive Advantages ◽  
Manufacturing Companies ◽  
Content Type ◽  
The Impact ◽  
Structured Questionnaire

Purpose Nowadays, innovation appears as one of the main driving forces of organisational success. Despite the above fact, its impact on the propensity of an organisation to develop and sustain a competitive advantage has not yet received sufficient empirical investigation. The purpose of this paper is to enhance the existing empirical literature by focusing on the antecedents of innovation and its impact on competitive advantage. It proposes a newly developed conceptual framework that adopts a three-step approach, highlighting areas that have rarely been simultaneously examined before. Design/methodology/approach The examination of the proposed conceptual framework was performed with the use of a newly developed structured questionnaire that was distributed to a group of Greek manufacturing companies. The questionnaire has been successfully completed by chief executive officers (CEOs) from 189 different companies. CEOs were used as key respondents due to their knowledge and experience. The reliability and the validity of the questionnaire were thoroughly examined. Empirical data were analysed using the structural equation modelling technique. The study is empirical (based on primary data), explanatory (examines cause and effect relationships), deductive (tests research hypotheses) and quantitative (includes the analysis of quantitative data collected with the use of a structured questionnaire). Findings Results indicate that knowledge management, intellectual capital, organisational capabilities and organisational culture have significant direct and indirect effects on innovation, underlining the importance of their simultaneous enhancement. Finally, the positive effect of innovation on the creation of competitive advantages is empirically validated, bridging the gap in the relevant literature and offering avenues for additional future research. Originality/value The causal relationship between innovation and competitive advantage, despite its significant theoretical support, has not been empirically validated. The present paper aspires to bridge this gap, investigating the impact of innovation on the development of competitive advantages. Moreover, the present study adopts a multidimensional approach that has never been explored in the existing innovation literature, making the examination of the proposed conceptual framework an interesting research topic.

scholarly journals Crude Pectic Oligosaccharide Recovery from Thai Chok Anan Mango Peel Using Pectinolytic Enzyme Hydrolysis

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 627
Author(s):  
Malaiporn Wongkaew ◽  
Bow Tinpovong ◽  
Korawan Sringarm ◽  
Noppol Leksawasdi ◽  
Kittisak Jantanasakulwong ◽  
...  
Keyword(s):  
Lactobacillus Reuteri ◽  
Short Chain Fatty Acids ◽  
Enzyme Hydrolysis ◽  
Fermentation Time ◽  
The Sustainable Development ◽  
Bifidobacterium Animalis ◽  
Pectin Content ◽  
Mango Peel ◽  
Development Approach ◽  
By Products

Pectin recovered from mango peel biomass can be used as a potential source for pectic oligosaccharide hydrolysate with excellent probiotic growth-enhancing performance and prebiotic potentials. Consequently, the objectives of the current study were to optimise the enzyme hydrolysis treatment of mango peel pectin (MPP) and to evaluate the pectic oligosaccharide effects of Lactobacillus reuteri DSM 17938 and Bifidobacterium animalis TISTR 2195. Mango of “chok anan” variety was chosen due to its excessive volume of biomass in processing and high pectin content. The optimal treatment for mango peel pectic oligosaccharide (MPOS) valorisation was 24 h of fermentation with 0.3% (v/v) pectinase. This condition provided small oligosaccharides with the molecular weight of 643 Da that demonstrated the highest score of prebiotic activity for both of B. animalis TISTR 2195 (7.76) and L. reuteri DSM 17938 (6.87). The major sugar compositions of the oligosaccharide were fructose (24.41% (w/w)) and glucose (19.52% (w/w)). For the simulation of prebiotic fermentation, B. animalis TISTR 2195 showed higher proliferation in 4% (w/v) of MPOS supplemented (8.92 log CFU/mL) than that of L. reuteri (8.53 CFU/mL) at 72 h of the fermentation time. The main short chain fatty acids (SCFAs) derived from MPOS were acetic acid and propionic acid. The highest value of total SCFA was achieved from the 4% (w/v) MPOS supplementation for both of B. animalis (68.57 mM) and L. reuteri (69.15 mM). The result of this study therefore conclusively advises that MPOS is a novel pectic oligosaccharide resource providing the opportunity for the sustainable development approach through utilising by-products from the fruit industry.

scholarly journals Factors Influencing Sustainable Purchasing Behaviour of Remanufactured Robotic Lawn Mowers

2021 ◽  
Vol 13 (4) ◽  
pp. 1954
Author(s):  
Daan Kabel ◽  
Mattias Elg ◽  
Erik Sundin
Keyword(s):  
Theory Of Planned Behaviour ◽  
Sustainable Consumption ◽  
Green Marketing ◽  
Environmental Knowledge ◽  
Consumer Acceptance ◽  
Research Model ◽  
Planned Behaviour ◽  
Lawn Mower ◽  
Factors Influencing ◽  
Purchasing Behaviour

The lack of consumer acceptance for remanufactured products is preventing the transition towards sustainable consumption. When knowledge about remanufacturing among consumers is limited, more insight is required into the consumer’s expectations. The purpose of this paper is to examine the consumer’s expectations and willingness to engage in sustainable purchasing behaviour when considering buying remanufactured robotic lawn mowers. The theory of planned behaviour and variables from green marketing help form the research model, which was tested empirically using survey data from 118 samples. The results indicate that sustainable purchasing behaviour of remanufactured robotic lawn mowers is primarily influenced by the consumer’s attitude and evaluation of the remanufactured product, and less so by external influences. Consumers expecting high product quality, low price, and low risk, had a positive evaluation and were therefore more willing to engage in sustainable purchasing behaviour of remanufactured robotic lawn mowers. More concisely, consumers value performance and price reductions, and worry about the time the remanufactured robotic lawn mower remains functional. Environmental knowledge among consumers is sufficient but cannot be fully translated into positive evaluations and sustainable purchases of remanufactured robotic lawn mowers. This research provides guidance for how remanufacturing firms can improve their circular marketing and remanufacturing strategies.

Food “buycott” as an ethical choice against mafia in Italy

2019 ◽  
Vol 9 (4) ◽  
pp. 490-506 ◽  
Author(s):  
Sergio Rivaroli ◽  
Arianna Ruggeri ◽  
Roberta Spadoni
Keyword(s):  
Structural Equation ◽  
Food Products ◽  
Type Systems ◽  
Equation Model ◽  
Marketing Ethics ◽  
Socially Responsible ◽  
Convenience Sample ◽  
Content Type ◽  
Italian Law ◽  
Critical Choice

Purpose As indicated in the Italian law (No. 109-1996), agri-food co-operatives can also play a role in combatting mafia-type systems by choosing to grow their food products in lands confiscated from mafia-type organisations. These food products provide individuals with a new opportunity to fight criminal organisations on the marketplace. The purpose of this study is to explore how people react to a social marketing initiative devoted to promoting food “buycotting” to counteract mafia-type organisations in Italy. Design/methodology/approach The data were obtained from a convenience sample of 339 Italians, and the study adopted a model inspired by the general theory of marketing ethics. A structural equation model was applied to estimate both the parameter and coefficient functions. Findings Individuals recognise the ethical value of “buycotting”. However, they perceive this form of critical choice as not yet being fully effective in counteracting mafia-type systems in Italy. Practical implications The results suggest that promotional and psychological approaches from marketing literature can be effectively used to influence the consumer’s ethical judgement by selectively communicating and emphasising the benefits of the critical consumption investigated. Originality/value This is one of the first studies to address consumers’ ethical judgments and their reactions towards buycotting food as a critical choice to reward socially responsible corporations.

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