Vegan cheeses vs processed cheeses – traceability issues and monitoring countermeasures

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Moawiya A. Haddad ◽  
Sharaf S. Omar ◽  
Salvatore Parisi
Keyword(s):  
Food Supply ◽  
Design Methodology ◽  
Raw Materials ◽  
Production Method ◽  
Animal Origin ◽  
Information Load ◽  
Supply Chain Risk ◽  
Supply Networks ◽  
Content Type ◽  
Traceability System

PurposeThe purpose of this study comes from the need of defining improved durability values and the realization of a good traceability management for selected vegan cheeses has suggested the comparison between a processed cheese and its analogous version without animal-origin raw materials. The durability should be studied at a well-defined temperature, probably agreed among the food producer and the food processor. In addition, the traceability system should consider many components and related suppliers.Design/methodology/approachA supply chain risk assessment analysis has been carried out with relation to two different products: an analogue cheese and a vegan cheese-like preparation. Raw materials and ingredients have been evaluated (production method and origin; geographical identification), with the aim of identifying simplified food.FindingsAn assessment of food supply networks has been carried out. In the first situation (analogue cheeses), the ingredient “cheeses” shows an important complexity: five suppliers with a related six-interconnection hub. On the other side, vegan cheeses are obtained from 11 ingredients (a challenging hub); four of them may be produced from 2–5 components of different origin (five total hubs). Tested processed cheeses are represented by means of a linear food supply network with two hubs (cheeses and “arrival” show degrees 6 and 9, respectively). Networks concerning vegan cheeses include five different hubs: four complex raw materials (degree: 2, 3, 4 and 5) and the “arrival” step (degree: 12).Originality/valueThe information load of vegan cheeses (two hubs, degrees >> average degree) appears high if compared with processed cheeses (two hubs), although the complexity of networks appears similar. Vegan cheeses may seem technologically simpler than processed cheeses and be sometimes questioned because of important traceability issues. Adequate traceability countermeasures in terms of preventive monitoring actions should be recommended when speaking of vegan cheeses. Anyway, a centralized manager would be always required.

The proactive pursuit of surging performance through supply chain risk management

2020 ◽  
Vol 36 (7) ◽  
pp. 35-37
Keyword(s):  
Risk Management ◽  
Supply Chain ◽  
Design Methodology ◽  
Reading Time ◽  
Supply Chain Risk Management ◽  
Supply Chain Risk ◽  
Content Type ◽  
Management Culture ◽  
Pertinent Information ◽  
Practical Implications

Purpose This paper aims to review the latest management developments across the globe and pinpoint practical implications from cutting-edge research and case studies. Design/methodology/approach This briefing is prepared by an independent writer who adds their own impartial comments and places the articles in context. Findings This research paper concentrates on clarifying how the proactive supply chain risk management (SCRM) strategies of supply chain (SC) flexibility, SC responsiveness, and SC resilience, impact upon SCRM performance. Data from the Turkish manufacturers revealed that SC resilience and SC responsiveness significantly boost SCRM performance, as well as overall firm performance, by reducing their associated risk, but that SC flexibility does not. Furthermore, the presence of a risk management culture in itself did not yield the expected ultimate increase in SCRM performance. Originality/value The briefing saves busy executives, strategists and researchers hours of reading time by selecting only the very best, most pertinent information and presenting it in a condensed and easy-to-digest format.

Exploring consumers’ behaviour towards short food supply chains

2016 ◽  
Vol 118 (3) ◽  
pp. 618-631 ◽  
Author(s):  
Elisa Giampietri ◽  
Adele Finco ◽  
Teresa Del Giudice
Keyword(s):  
Supply Chains ◽  
Food Supply ◽  
Design Methodology ◽  
Theory Of Planned Behaviour ◽  
Principal Component ◽  
Content Type ◽  
Food Supply Chains ◽  
Exploratory Survey ◽  
Short Food Supply Chains ◽  
Buying In

Purpose – Investigating the drivers of consumers’ behaviour towards purchasing in short food supply chains (SFSCs) and clarifying their relationships, the purpose of this paper is to test the theory of planned behaviour (TPB) in order to predict the intention and the behaviour under investigation. Design/methodology/approach – The research includes a literature review of SFSCs. To investigate all the variables (attitudes, subjective norms (SN), perceived behavioural control (PBC) and intention) underlying consumers’ behaviour towards buying in SFSCs, an exploratory survey with a TPB questionnaire and a principal component analysis have been carried out among university students in Italy. Using a system of simultaneous equations, the relationships among variables have been measured. Findings – Findings illustrate that both attitudinal variables (i.e. sustainability, typicality and loyalty), SN and PBC play a key role in the consumers’ intention, that has a predictive effect on behaviour instead of PBC. Originality/value – This paper fulfils the purpose to explain and predict post-modern consumers’ preferences towards SFSCs, in order to orient policy strategies to support SFSCs.

Improving transport performance in supply networks: effects of (non)overlapping network horizons

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Victor Eriksson ◽  
Kajsa Hulthén ◽  
Ann-Charlott Pedersen
Keyword(s):  
Design Methodology ◽  
Business Relationship ◽  
Transport Service ◽  
Change Initiative ◽  
Case Study Approach ◽  
Supply Networks ◽  
Content Type ◽  
Study Approach ◽  
Practical Implications

Purpose The aim of this paper is to investigate how the efforts of improving transport performance within the scope of one business relationship are embedded in a transport service triad, which, in turn, is embedded in the wider supply network. Design/methodology/approach The theoretical framing originates from the IMP approach with a specific focus on the concept network horizon, and literature on triads. The study is explorative and applies a qualitative design and a case study approach to illustrate how three actors engage in a change initiative to improve transport performance. Findings The paper concludes that it is crucial to get counterparts aware of the importance of expanding and defining their network horizons for a certain change initiative. Interaction among actors is important to create awareness and expand its own as well as others’ network horizons for a certain change. Three generic facets are proposed: overlapping network horizons, partly overlapping network horizons and non-overlapping network horizons. Practical implications The framework offers a tool to managers in terms of the concept of network horizon that can help to understand the challenges when dealing with change in supply networks and to understand where to deploy resources to cope with change. Originality/value This study adds to the literature by explicating facets of the concept of network horizon, especially when firms are faced with a change, how they are affected by this change and how they can cope with the related challenges.

The relationship between halal traceability system adoption and environmental factors on halal food supply chain integrity in Malaysia

2019 ◽  
Vol 11 (1) ◽  
pp. 117-142 ◽  
Author(s):  
Norasekin Ab Rashid ◽  
Jamil Bojei
Keyword(s):  
Supply Chain ◽  
Environmental Factors ◽  
Food Supply ◽  
Food Industry ◽  
Food Supply Chain ◽  
Content Type ◽  
Traceability System ◽  
Food And Beverages ◽  
Halal Food ◽  
The Relationship

Purpose Muslim consumers have been shocked with the news of cross-contamination issues in the Halal food that they consumed. These issues make them put more effort in ensuring the products that they purchased being monitored throughout the supply chain. In this case, food companies must be prepared to implement systematic traceability system to ensure the authenticity of Halal products and comprehend the importance of Halal industry environmental factors (HIEF) in enhancing integrity of Halal food supply chain and protect from any risk of cross-contaminations. This paper aims to clarify the relationship between the Halal traceability system adoption (HTSA) and HIEFs on Halal food supply chain integrity (HFSCIn). Design/methodology/approach The study opted quantitative research approach by using the self-administrated questionnaires. The questionnaires were distributed during Malaysia International Halal Showcase (MIHAS) 2014 and Halal Fiesta Malaysia (HALFEST) 2014. 127 Malaysian Halal food and beverages companies have been involved in the study. Most of the respondents are the general manager or owner of the company, Halal executives, quality assurance managers, operation managers and sales manager. Findings The study found that there is a significant relationship between HTSA and HIEF on HFSCIn. The study also found that the highest adoptions of Halal traceability system are among the producer and end user, while the highest contributions in influencing the HIEF are the economic and socio-cultural factors. Research limitations/implications This study only focused on Halal food industry particularly the food and beverages category. Thus, future study can explore further on every category in food industry such as raw materials and ingredients; poultry, meat and dairy; fast food and premises and make comparison between pharmaceutical, cosmetics and health care in Halal industry. In addition, the sample size (N = 127) can be considered small; therefore, it is recommended that in future the subject matter be explored with a much larger sample to allow generalization of the result. Originality/value This study provided, perhaps for the first time, an analysis of the relationship between traceability adoptions and HIEF on HFSCIn.

Synthesis and characterisation of heatproof polyester polyols used in polyurethane adhesive

2016 ◽  
Vol 45 (6) ◽  
pp. 439-443 ◽  
Author(s):  
Tingting Xu ◽  
Cuifeng Zhang ◽  
Lijun Chen
Keyword(s):  
Heat Resistance ◽  
Benzene Ring ◽  
Design Methodology ◽  
Raw Materials ◽  
Sebacic Acid ◽  
Vacuum Melting ◽  
Polyurethane Adhesive ◽  
Content Type ◽  
Wide Range ◽  
Polyurethane Adhesives

Purpose Presently, a wide range of polyurethane adhesives can be obtained using different kinds of polyols and isocyanates. However, the applied temperature of the polyurethane adhesive is not more than 80°C. The film of polyurethane adhesive will be softened and deformed when its applied temperature is more than 100°C. Thus, the mechanical property of the polyurethane adhesive is decreased clearly, which limits its further application. The purpose of the study is to improve the heat resistance of polyols, especially polyester polyols and its resultant polyurethane adhesives. Design/methodology/approach The more rigid benzene ring is introduced into the polyester polyols to improve the heat resistance of its resultant polyurethane adhesive. Findings The more rigid benzene ring has ben introduced into the polyester polyols and the heat resistance of its resultant polyurethane adhesive is improved. Originality/value The polyester polyols with more rigid benzene ring have been prepared successfully by the vacuum melting method when diethylene glycol, neopentyl glycol, 1,6-hexanediol, ethanediol, isophthalic acid, terephthalic acid, sebacic acid and adipic acid are used as raw materials and tetra-isopropyl titanate is adopted as the catalyst.

Blissed ignorance?

2014 ◽  
Vol 44 (4) ◽  
pp. 345-362 ◽  
Author(s):  
Gianluca Stefani ◽  
Alessio Cavicchi ◽  
Donato Romano
Keyword(s):  
Willingness To Pay ◽  
Raw Materials ◽  
Production Method ◽  
Negative Influence ◽  
Communication Strategy ◽  
Experimental Auctions ◽  
Content Type ◽  
Production Methods ◽  
The Impact ◽  
First Time

Purpose – The purpose of this study was to explore the impact of information on origin, “typicalness”, production method and flavour on the willingness to pay and the sensorial appreciation of Tuscan sanguinaccio (Italian Salami). Design/methodology/approach – The goal of the study was to explore how differences between willingness to pay and sensorial appreciation (measured using a hedonic score) for the three types are influenced by the nature of the sensorial and non-sensorial information available to the consumer. To evaluate reaction to sensorial information, typical information regimes used in works on degree of disconfirmation (Schifferstein, 2001) were adopted, that is, visual examination of the product with indication of the name and tasting of the labelled product. Findings – Analysis of the results of the experiments indicates that Mallegato and Biroldo have particular characteristics that make it critical to promote them to a vast public. The information on the production methods and ingredients seemed to interact negatively with the sensorial perception of the product after tasting, probably because of the presence of blood and other problematic components (for example, components of the pig head in Biroldo) among the ingredients. Research limitations/implications – Limited size of the sample and a gastronomic niche product analyzed. Practical implications – The negative influence of the processed information has to be considered to efficiently communicate the typicalness of these salami products. In fact, whilst for other traditional products, different kinds of information related to process, raw materials, recipes and, more generally, tradition can be jointly used to increase the arousal and the expectation on products quality characteristics, in this case, the communication strategy has to carefully consider the limit of these product components. Originality/value – For the first time the use of experimental auctions investigate the role of problematic information, such as the presence of blood, on consumers’ preference towards a typical gastronomic product.

Design for mutual transformation between outdoor wear and camping tent

2014 ◽  
Vol 26 (4) ◽  
pp. 291-304 ◽  
Author(s):  
Wei Zhen Wang ◽  
Yan Wang ◽  
Shu Lian Yu ◽  
Lin Sun ◽  
Jing Liu ◽  
...  
Keyword(s):  
Design Methodology ◽  
Market Research ◽  
Raw Materials ◽  
Mutual Transformation ◽  
Functional Design ◽  
Content Type ◽  
Functional Product ◽  
Consumption Situation ◽  
Product Reuse ◽  
Pattern Transformation

Purpose – In view of high consumption situation of raw materials in the apparel industry due to unique and diversified style, the purpose of this paper is to investigate the application of pattern transformation between clothing and tent, explore the feasibility of extending multi-functional product and provide experimental demonstration for realizing 5R (Reduce, Reevaluate, Reuse, Recycle, Rescue) design goal of garment product. Design/methodology/approach – According to the results of market research, in order to make single product have the functions of both outdoor couple clothing and simple tent, the planar patterns of clothing and tent are compared and transformed to make them compatible with each other, then the removable multi-functional design and technique processing are adopted. Findings – It was found that outdoor clothing and tent with similar application occasions and raw materials could realize the assumption of multi-functional product. Their combination has the functions of both clothing and tent by wearing and assembling. Originality/value – By means of this transformation design, the diversification and enjoyment of garment styles and functions can be realized. This helps to improve the energy efficiency of raw materials and accessories by increasing the frequency of product reuse and sharing. In addition, the enjoyment design of products also helps to lead and promote ecological consumption.

A critical analysis of ISO audits results

2016 ◽  
Vol 118 (9) ◽  
pp. 2126-2139 ◽  
Author(s):  
Ioannis S. Arvanitoyannis ◽  
Konstantinos Samourelis ◽  
Konstantinos V. Kotsanopoulos
Keyword(s):  
Design Methodology ◽  
Iso 9001 ◽  
Management Systems ◽  
Animal Origin ◽  
Quality And Safety ◽  
Small Companies ◽  
Content Type ◽  
Food Quality And Safety ◽  
Audit Reports ◽  
A Company

Purpose The purpose of this paper is to summarize and analyse the results of several food quality and safety audits (ISO 9001, ISO 22000, ELOT 1416 and Codex Alimetarius) carried out in Greek food companies processing products of animal origin. Design/methodology/approach Specifically, both a quantitative and a qualitative review of the results were carried out. Findings It was revealed that the biggest ratio of non-conformities was recorded within the frame of ELOT 1416 standard (Greek scheme for the certification of HACCP Management Systems), or ELOT 1416 and ISO 9001 where a combination of standards was used. The highest ratio of observations was recorded against ELOT 1416 when used in combination with ISO 9001. The highest average of non-conformities per audit was recorded in meat (red meat and poultry) companies. With regards to the observations recorded, the highest average per audit was recorded in companies processing eggs. Considering the number of workers, the highest average of non-conformities per audit was observed in small companies. Research limitations/implications The limitations of the present study can be summarized into the fact that although a high number of audit reports were taken into account, an audit is an observation of the condition of a company on the day of the audit and the results can also be highly dependent on the skills of the auditors. Originality/value To the best of the authors’ knowledge this is the first paper that analyses a high number of audit reports from Greek food companies and its conclusions can be of significant value to both the auditors and the industry enabling a more focused approach in the conduction of audits and implementation of the standards.

Ensuring the halal integrity of the food supply chain through halal suppliers: a bibliometric review

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Dwi Iryaning Handayani ◽  
Ilyas Masudin ◽  
Abdul Haris ◽  
Dian Palupi Restuputri
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Design Methodology ◽  
R Package ◽  
Supplier Management ◽  
Food Supply Chain ◽  
Content Type ◽  
Literature Reviews ◽  
Bibliometric Review ◽  
Halal Food

Purpose This paper aims to provide a brief bibliometric review of previous literature reviews in understanding halal suppliers in the food supply chain to achieve halal standards from upstream to downstream. Design/methodology/approach The method used was a structured literature review sample of during 2008–2020 totalling 142 articles. The authors use the R-package bibliometric and VOSviewer to find out information about journals, articles, authors, citations, keywords and word hierarchy maps. Findings The analysis reveals five research clusters: halal supply chain, food supply chain, supply chain integration, halal lifestyle, halal logistics. Research limitations/implications This study focuses on articles that discuss halal suppliers in the food supply chain. Originality/value Bibliometric reviews related to suppliers in the halal food supply chain in this study will help explore halal suppliers and be useful for researchers and practitioners in their fields as well as assist supplier management in the halal food supply chain.

Overcoming the collaborative challenge: commitment as a super-ordinate enabler of value co-creation

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Stanley E. Fawcett ◽  
Amydee M. Fawcett ◽  
August Michael Knemeyer ◽  
Sebastian Brockhaus ◽  
G. Scott Webb
Keyword(s):  
Supply Chain ◽  
Competitive Advantage ◽  
Design Methodology ◽  
Risk Mitigation ◽  
Supply Chain Collaboration ◽  
Supply Chain Risk ◽  
Content Type ◽  
Collaborative Advantage ◽  
Collaborative Capabilities ◽  
Practical Implications

PurposeDespite over 30 years of focus on supply chain collaboration, companies continue to struggle to achieve collaborative advantage. To better understand why some companies are able to collaborate for competitive advantage and others can't, the authors explore how managerial commitment enables collaborative capabilities.Design/methodology/approachThe authors employed a longitudinal inductive study, interviewing companies with reputations for intense supply chain collaboration at four different times over 20 years.FindingsThe authors identified managerial commitment as a super-ordinate enabler. They describe the dynamics of commitment development and explore three types of commitment: instrumental, normative and transformative. The authors document key antecedents and outcomes of each type of commitment.Research limitations/implicationsTheory regarding the antecedents to commitment to collaborative capability is underdeveloped. The authors elaborate these antecedents and the dynamics that enable or undermine the commitment necessary to build effective collaboration capabilities.Practical implicationsThe authors provide insight (i.e. a practical and actionable roadmap) into the process companies use to cultivate commitment to collaboration and value co-creation.Originality/valueCollaboration is critical to value co-creation, including effective supply chain risk mitigation and lasting sustainability efforts. The authors elaborate a theory of commitment dynamics that explains why most companies never go beyond basic levels of collaboration. At the same time, the authors provide a roadmap for deep, transformative collaboration.

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