scholarly journals ANALISIS STRUKTUR PASAR, PERILAKU KONSUMEN DAN POLA DISTRIBUSI PRODUK MAKANAN KHAS KABUPATEN GARUT

AdBispreneur ◽  
2017 ◽  
Vol 2 (2) ◽  
Author(s):  
Cecep Safa’atul Barkah ◽  
Sam’un Jaja Raharja
Keyword(s):  
21St Century ◽  
Food Production ◽  
Food Industry ◽  
New Products ◽  
New Product ◽  
Food Products ◽  
Market Behavior ◽  
Tourism Sector

ABSTRACT The development of tourism sector in Garut is closely related to the development of the specialty  food industry in the region is the most famous of dodol. For decades unique food products have not been innovated. But at the end of the first decade of the 21st century has emerged innovations that combine dodol with chocolate which became known as Chocodot. The emergence of new products has led to the dynamics of specialty  food production Garut, distribution and market behavior (consumers). This research is aimed to describe and analyze the structure and pattern of producer distribution and market behavior post of new product of  Chocodot Keywords : Chocodot, market behavior   ABSTRAK Berkembangnya sektor pariwisata di Garut erat kaitannya dengan perkembangan industri makanan khas di daerah tersebut yang paling terkenal yaitu dodol. Selama puluhan tahun produk makanan khas tidak mengalami inovasi. Namun pada akhir dekade pertama abad 21 telah muncul inovasi yang mengkombinasikan dodol dengan coklat yang kemudian dikenal dengan Chocodot Kemunculan produk baru telah menimbulkan dinamika produksi khas Garut, distribusi dan perilaku pasar (konsumen). Penelitian ini ditujukan untuk mendeskripsikan dan menganalisis struktur dan pola disrtibusi produsen dan perilaku pasar pasca lahirnya produk baru Chocodot Kata kunci : Chocodot, perilaku pasar

Innovations in Food Production - Status and Directions of Development

2012 ◽  
Vol 7 (2) ◽  
pp. 183-193
Author(s):  
Barbara Grzybowska
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Statistical Data ◽  
New Products ◽  
Technological Innovations ◽  
The Status ◽  
Product Manufacturing ◽  
The Subject ◽  
And Storage

This paper characterises the directions of innovative activities undertaken by food industry enterprises concerning the manufacturing of food products. Based on the subject literature and secondary statistical data, the status of food industry innovativeness and areas of innovative activities related to implementation of technological and non-technological innovations are presented. The activities of enterprises focus on manufacturing new products in response to the ever-changing needs and expectations of consumers. In particular, the production of so-called functional food (which seeks to promote health, minimise the risk of specific diseases, improve psychophysical fitness, lose weight, etc.) is increasingly extensive. Manufacturers must also improve the technologies and techniques of product manufacturing, packaging and storage. 

scholarly journals Quality assurance and halal control points for the food industry

2016 ◽  
Vol 46 (4) ◽  
pp. 557-570 ◽  
Author(s):  
An Nee Lau ◽  
Mohd Hafiz Jamaludin ◽  
Jan Mei Soon
Keyword(s):  
Quality Assurance ◽  
Food Production ◽  
Food Industry ◽  
Food Products ◽  
Control Points ◽  
Content Type ◽  
Food Contact Surfaces ◽  
End Products ◽  
Halal Food ◽  
Contact Surfaces

Purpose The purpose of this paper is to determine the understanding of halal concept among food production workers and to develop a generic Halal Control Point (HCP) Plan for the manufacturing of processed foods. Design/methodology/approach A mixed-method (interviews, surveys and microbiological analyses) approach was used to analyze the hygiene and halal practices of four food processing plants in Penang, Malaysia. In total, 200 food production workers were surveyed (and quality assurance staff were interviewed) to determine their understanding of halal concepts and attitude towards halal food products. Adenosine triphosphate (ATP) swabbing tests were conducted to determine the hygiene of workers and food contact surfaces. End products were sampled and enumerated for total bacterial count. Findings The swabbing tests of food contact surfaces (i.e. tabletops) showed that only Company C (oat) and Company D (coffee powder) passed the ATP hygiene test (= 10 reflective light units [RLU]). The results obtained from all workers’ hands and aprons indicated a 100 per cent failure rate (>30 RLU). No ATP was detected on the packaging materials from all companies. The microbiological findings indicated that the end products are satisfactory and were below detection limits as verified by the enumeration done on the food samples. Besides, from the interview sessions conducted with the quality assurance staff, one generic Halal Control Points (HCPs) plan and four specific HCP plan tables were developed for the manufacturing process of halal food products for each company. Originality/value The HCP plans will be of value for food industry seeking to identify potential point sources of haram contamination and halal control points for their food production processes.

scholarly journals Ozone as a disinfectant in the food industry

Meso ◽  
2017 ◽  
Vol 19 (4) ◽  
pp. 346-352
Author(s):  
Martin Dobeic
Keyword(s):  
Human Health ◽  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Food Products ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Microbiological Safety ◽  
Highly Effective

In the food processing industry disinfectants should ensure the quality and microbiological safety of food without the risks for the human health or environment. One of the potential and alternative less toxic disinfectants is the ozone. It is highly effective and environmentally acceptable disinfectant applicable on several places of food production premises, e.g. on equipment and directly on food products.

scholarly journals A Consumer-Centric Open Innovation Framework for Food and Packaging Manufacturing

2015 ◽  
Vol 6 (3) ◽  
pp. 52-69 ◽  
Author(s):  
Panagiotis Tsimiklis ◽  
Fabrizio Ceschin ◽  
Stephen Green ◽  
Sheng Feng Qin ◽  
Jim Song ◽  
...  
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Healthy Eating ◽  
Open Innovation ◽  
Food Industry ◽  
New Product ◽  
Food Products ◽  
Consumption Patterns ◽  
End User ◽  
Adequate Quantity

Closed innovation approaches have been employed for many years in the food industry. But, this sector recently perceives its end-user to be wary of radically new products and changes in consumption patterns. However, new product development involves not only the product itself but also the entire manufacturing and distribution network. In this paper, we present a new ICT based framework that embraces open innovation to place customers in the product development loop but at the same time assesses and eventually coordinates the entire manufacturing and supply chain. The aim is to design new food products that consumers will buy and at the same time ensure that these products will reach the consumer in time and at adequate quantity. On the product development side, our framework enables new food products that offer an integrated sensory experience of food and packaging, which encompass customization, healthy eating, and sustainability.

Combined MCDM approaches for century‐old Taiwanese food firm new product development project selection

2013 ◽  
Vol 115 (8) ◽  
pp. 1197-1210 ◽  
Author(s):  
Kuei‐Lun Chang
Keyword(s):  
Product Development ◽  
Competitive Advantage ◽  
New Product Development ◽  
Food Industry ◽  
Geometric Mean ◽  
New Products ◽  
New Product ◽  
Well Being ◽  
Project Selection ◽  
Content Type

PurposeThe aim of this paper is to integrate the analytic network process (ANP) and a technique for order preference by similarity to the ideal solution (TOPSIS) to help Taiwanese managers in century‐old food industry firms make better decisions for new product development (NPD) project selection.Design/methodology/approachThe balanced scorecard (BSC) which links financial and non‐financial, tangible and intangible, inward and outward factors can provide an integrated viewpoint for decision makers in selecting optimal NPD projects. Considering the interrelated perspectives and criteria of BSC, ANP is used to obtain the weights of the criteria. TOPSIS is used for simplifying ANP to rank the alternatives. After reviewing the literature on BSC, the study collected criteria for selecting optimal NPD projects. Likert nine‐point scale questionnaires based on the BSC criteria were received from 34 senior executives to obtain the importance of criteria.FindingsBased on the geometric mean values, the top 12 criteria are: Capabilities, Well‐being, Satisfaction, Lead‐time, Risk, Facility, Reputation, Loyalty, New customer, Market, Profitability and New market to structure the hierarchy for century‐old Taiwanese food business NPD project selection.Practical implicationsUsing the hierarchy based on four perspectives and 12 important criteria, century‐old Taiwanese food businesses may select the optimal NPD projects more effectively. Moreover, the practical application of the proposed approach illustrated is generic and also suitable for century‐old Taiwanese food businesses.Originality/valueIn 2008, Taiwan External Trade Development Council (TAITRA) established an association to help century‐old businesses to maintain growth and competitive advantage. To maintain continuous competitive advantage, developing new products is necessary. However, NPD is a risky process. The vital issue in NPD is how to select the optimal projects for new products. The majority of century‐old Taiwanese businesses are in the food industry. This paper contributes to a more effective selection of optimal NPD projects for century‐old Taiwanese food firms.

THE ROLE OF THE AGRI-FOOD INDUSTRY COMPANIES IN ENSURING THE FOOD SECURITY IN POLISH AGRIBUSINESS

2017 ◽  
Vol XIX (2) ◽  
pp. 232-237
Author(s):  
Zofia Szewczyk
Keyword(s):  
Food Security ◽  
Food Production ◽  
Food Industry ◽  
Comparative Method ◽  
Food Products ◽  
Leading Role

The purpose of the paper is to introduce the role of agri-food industry in the context of food security in present agribusiness. Descriptive and comparative method of analysis has been used. In 2004-2014 the export value of agri-food products increased four times and the import value three times. In 2008-2015, the number of food companies decreased of 11.8% but the value of sold food products increased of 34.7% and beverage of 4.9%. Investment expenditures for food production increased of 13.6% and for beverages decreased in the number of 37.0%. Agri-food industry companies have a leading role in food production and providing of food security.

scholarly journals Lean Practices in the Process of New Product Development: Case of Study in a Food Industry Cooperative in Brazil

2021 ◽  
Vol 9 (4) ◽  
pp. 41
Author(s):  
Simone Zamin ◽  
Leandro José Nichetti ◽  
José Antonio Cescon ◽  
Vinícius Abílio Martins ◽  
Nilton César Lima
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Lean Manufacturing ◽  
Food Industry ◽  
Development Process ◽  
New Products ◽  
New Product ◽  
Product Development Process ◽  
Lean Management ◽  
Lean Practices

This article presents a case study of employees' perception of Lean Manufacturing in the development process of new products at a Food Industry Cooperative in Brazil. A survey was applied in all areas of the company to measure the perception and understanding of employees regarding Lean Management and Lean Thinking. Also, to understand their knowledge of the principles and practices in developing new products in the company. The results showed that 76% of the responding employees have some understanding of lean management. It also shows low engagement by stakeholders and the board in the new product development process stages and weak integration between areas, such as environmental, engineering, and finance. On the other hand, RD& area presented higher engagement, with 90% of its staff supporting this process.

scholarly journals Fonksiyonel Bir Gıda: “Şifalı Top ”

2014 ◽  
Vol 2 (6) ◽  
pp. 277
Author(s):  
Sıdıka Nur Kıyak ◽  
Yeliz Dağlı ◽  
Ümran Zeren ◽  
Muammer Arıburnu ◽  
Aysel Gülbandılar ◽  
...  
Keyword(s):  
Healthy Eating ◽  
Functional Food ◽  
Food Industry ◽  
Functional Foods ◽  
Daily Life ◽  
New Products ◽  
Health Benefits ◽  
New Product ◽  
Functional Product

With the development of awareness of healthy eating, consumers are waiting to provide from food in terms of nutrition as well as health benefits. As a result of these expectations of consumers to new products, functional foods have been one of the fastest developing sectors in the food industry. The aim of this study is to develop a new functional food which has high nutrition values and healthy. For this purpose, broccoli, cauliflower and celery vegetables which are not preferred to consume by children in daily life is used to develop a functional product in that children want to consume fondly. Also grinding of stale bread is used in this product to prevent waste of bread. This new product given the shape of tiny ball by rolling was named as “Şifalı Top” and served with chocolate and strawberry sauce.

scholarly journals An Open Innovation Framework for collaborative food product design & manufacturing

2016 ◽  
Vol 3 (4) ◽  
pp. 134-163 ◽  
Author(s):  
Panagiotis Tsimiklis ◽  
Charalampos Makatsoris
Keyword(s):  
Open Innovation ◽  
Food Industry ◽  
Industrial Structure ◽  
New Products ◽  
Food Product ◽  
Food Products ◽  
Shared Knowledge ◽  
Knowledge Framework ◽  
Adequate Quantity ◽  
Innovation Practices

One of the most debated topics in actual global literature is Open Innovation. However, there are still many questions that have not been answered respecting the modern industry. One of them is the link between the corporate Open Innovation practices and the industrial structure of mature industries. Specifically, the food industry is a mature industry where its profit margins are thin and its R&D failure rate for new products is very high. Both facts indicate that a decent return on development investments cannot be provided and that the food industry still cannot rely on its traditional way of thinking and innovating. In addition, this sector recently perceived its end-users to be wary of radically new products and changes in consumption patterns. Hence, the main aim of that industry is to design new food products that consumers will buy and at the same time ensure that these products will reach them in time and at adequate quantity. Through a proposed conceptual framework which integrates a collaborative and shared knowledge framework based on “Open Innovation approaches”, we propose to work with both customers´ data and selected partners to design new food products that offer an integrated sensory experience of food and packaging, encompassing customization, healthy eating, and sustainability.

scholarly journals FOOD PRODUCTION AND NATIONAL FOOD SECURITY: SITUATION, PROBLEMS AND PROSPECTS

2020 ◽  
Vol 18 (Suppl.1) ◽  
pp. 346-349
Author(s):  
D. Ruscheva
Keyword(s):  
European Union ◽  
Food Security ◽  
Food Production ◽  
Food Industry ◽  
Food Products ◽  
Food Resources ◽  
The European Union ◽  
The Future ◽  
National Food Security

The production of food products in agriculture and the food industry in Bulgaria is important for the formation of the country's food resources, on which the national food security largely depends. The report assesses the situation, presents problems, and substantiates directions for its development in the future in the context of Bulgaria's membership in the European Union and the opportunities to meet the consumption of food products by the population to ensure food security.

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