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 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.

scholarly journals RAGAM PRODUK OLAHAN TEMULAWAK UNTUK MENDUKUNG KEANEKARAGAMAN PANGAN

2017 ◽  
Vol 36 (1) ◽  
pp. 1
Author(s):  
Aniswatul Khamidah ◽  
Sri Satya Antarlina ◽  
Tri Sudaryono
Keyword(s):  
Essential Oils ◽  
Food Industry ◽  
Health Benefits ◽  
Food Product ◽  
Food Products ◽  
Natural Dyes ◽  
Post Harvest ◽  
Yellow Substance ◽  
Medical Benefits ◽  
Main Components

<p>Temulawak or javanese ginger (Curcuma xanthorrihza Roxb) is a rhizome herb that has medical benefits for increasing appetite and as an anticholesterol, antiinflammatory, antianemia, antioxidant and antimicrobe. Curcuminoid, a yellow substance in temulawak, has many health benefits. Besides for medicine, temulawak is used for food industry material mainly as natural dyes in food. The main components of temulawak are starch (41.45%) and fiber (12.62%). Temulawak also contains essential oils (3.81%) and curcumin (2.29%). Temulawak can be processed into various food products such us dried chips/simplicia (for steeping herbs), flour, instant drink, cookies, sweets, noodles, crackers, stick, cake, dodol and jelly candy. This paper describes composition, benefits, post-harvest handling and a variety of food products of temulawak.</p><p>Keywords: Javanese ginger, benefits, food product, food diversification</p><p align="center"><strong><br /></strong></p><p align="center"><strong>ABSTRAK</strong><strong></strong></p><p>Temulawak (<em>Curcuma xanthorrihza</em> Roxb) termasuk golongan tanaman rempah yang memiliki manfaat untuk meningkatkan nafsu makan dan sebagai antikolesterol, antiinflamasi, antianemia, antioksidan, dan antimikroba. Kurkuminoid sebagai zat utama yang berwarna kuning dalam temulawak diketahui memiliki banyak manfaat bagi kesehatan. Selain digunakan untuk pengobatan, temulawak berpeluang dikembangkan dalam industri pangan, terutama sebagai pewarna alami dalam makanan. Komponen terbesar dalam temulawak adalah pati 41,45% dan serat 12,62%. Temulawak juga mengandung minyak atsiri 3,81% dan kurkumin 2,29%. Temulawak dapat dikembangkan menjadi berbagai produk olahan pangan, antara lain simplisia, tepung, pati, minuman instan, kue kering, manisan, mi, kerupuk, stek, cake, dodol, dan permen jeli. Makalah ini memaparkan kandungan rimpang temulawak, manfaat, penanganan pascapanen, dan berbagai produk olahan temulawak.</p><p>Kata kunci: temulawak, manfaat, produk olahan, keanekaragaman pangan</p><p> </p>

Organoleptic and Physicochemical Properties of Tarts Developed from Quinoa, Chickpea and Oats Flour and Their Ranking by Topsis Method

2019 ◽  
Vol 7 (2) ◽  
pp. 457-468
Author(s):  
Luxita Sharma ◽  
Puneeta Ajmera
Keyword(s):  
Physicochemical Properties ◽  
Food Industry ◽  
Energy Content ◽  
Age Groups ◽  
Evaluation Criteria ◽  
Food Product ◽  
Food Products ◽  
Nutritional Deficiencies ◽  
Topsis Method ◽  
Stunted Growth

Malnutrition is the reason for stunted growth among children and nutritional deficiencies are prevalent in all age groups. The present food industry provides food products that are not necessarily nutrient rich. Quinoa, Chickpeas and Oats are better supplier of nutrients and are rich in fiber, vitamins and minerals therefore these are used to develop the food product. The present study was designed to focus on the development of the best sample of the tarts that was acceptable by all age groups. A panel of twenty experts examined four samples of tarts, namely A, B, C & D, which were made with different variations in the ratio of Quinoa: Chickpea: Oats as 30:35:3540:30:30, 50:25:25 and 60:20:20 respectively. The scores obtained from the panel of experts were used to evaluate the best tart in terms of six evaluation criteria i.e. appearance, color, texture, taste, flavor and aftertaste. TOPSIS methodology was used for ranking of tarts as this is the best MADM methodology for ranking of the criteria. This research assessed the effects of baking on the development of tarts and it was found that a successful food product could be made using the ratio of 60:20:20 (sample D). The physicochemical properties were analyzed which showed that the carbohydrate, protein, fat, sugar, and energy content of the acceptable tart were 40.4 g, 8.4 g, 12.7 g, 15.37 g and 310.6 kcals respectively.

scholarly journals A Proposed Conceptual Framework for Blockchain Technology in Halal Food Product Verification

2020 ◽  
Vol 3 ◽  
Author(s):  
Nuraslina Zainal Abidin ◽  
Firdaus Fanny Putera Perdana
Keyword(s):  
Food Chain ◽  
Food Industry ◽  
Food Product ◽  
Food Products ◽  
Blockchain Technology ◽  
Related Cost ◽  
Lack Of Control ◽  
Halal Food ◽  
The One ◽  
Product Verification

Despite rooted from Islamic needs, Halal certification also attracts both Muslims and non-Muslims. In fact, the non-Muslim players are the ones dominating the industry. It is widely known that Halal food chain is quite vulnerable due to complications in maintaining Halal integrity, the necessity to prevent doubtful materials, lack of control of food norms, and the importance to retain high quality. The presence of Halal certification is a form of consumer protection and therefore, the integrity of Halal certification must be carefully monitored. There are some Halal violation cases and this can potentially affect the reputation of the Halal food products. Therefore, it is important to develop a system that integrates a verifiable, open, and safe shared database that is not run by a centralized operator. Blockchain technology is the one that offers such. The study presents a framework for blockchain technology for Halal product verification for manufactured food products. The results are desired to help the food industry players in maintaining a system that can improve the transparency and the integrity of their Halal food chain. The system also intends to ensure the affordability and accessibility of Halal certification for as many industry players as possible as blockchain technology is believed to remove the complications in the certification process and reduce paperwork related cost.

scholarly journals Multi-criteria food products identification by fuzzy logic methods

2020 ◽  
Vol 8 (1) ◽  
pp. 12-19
Author(s):  
Lev Oganesyants ◽  
Vladislav Semipyatniy ◽  
Aram Galstyan ◽  
Ramil Vafin ◽  
Sergey Khurshudyan ◽  
...  
Keyword(s):  
Fuzzy Logic ◽  
Food Industry ◽  
Desirability Function ◽  
Convex Combination ◽  
Food Product ◽  
Food Products ◽  
Indicator Function ◽  
Time Interval ◽  
Fuzzy Classifier ◽  
Expiry Date

The paper deals with the theory of fuzzy sets as applied to food industry products. The fuzzy indicator function is shown as a criterion for determining the properties of the product. We compared the approach of fuzzy and probabilistic classifiers, their fundamental differences and areas of applicability. As an example, a linear fuzzy classifier of the product according to one-dimensional criterion was given and an algorithm for its origination as well as approximation is considered, the latter being sufficient for the food industry for the most common case with one truth interval where the indicator function takes the form of a trapezoid. The results section contains exhaustive, reproducible, sequentially stated examples of fuzzy logic methods application for properties authentication and group affiliation of food products. Exemplified by measurements of the criterion with an error, we gave recommendations for determining the boundaries of interval identification for foods of mixed composition. Harrington’s desirability function is considered as a suitable indicator function of determining deterioration rate of a food product over time. Applying the fuzzy logic framework, identification areas of a product for the safety index by the time interval in which the counterparty selling this product should send it for processing, hedging their possible risks connected with the expiry date expand. In the example of multi-criteria evaluation of a food product consumer attractiveness, Harrington’s desirability function, acting as a quality function, was combined with Weibull probability density function, accounting for the product’s taste properties. The convex combination of these two criteria was assumed to be the decision-making function of the seller, by which identification areas of the food product are established.

scholarly journals A Soft Needle Gripper Capable of Grasping and Piercing for Handling Food Materials

2021 ◽  
Vol 33 (4) ◽  
pp. 935-943
Author(s):  
Zhongkui Wang ◽  
◽  
Yui Makiyama ◽  
Shinichi Hirai
Keyword(s):  
Mechanical Properties ◽  
Automotive Industry ◽  
Food Industry ◽  
Food Product ◽  
Experimental Tests ◽  
Food Products ◽  
3D Printer ◽  
Soft Membrane ◽  
Relative Standard ◽  
Operational Modes

Automation in the food industry is not as developed as in the automotive industry because of difficulties in handling food products with large variations in shape, size, and mechanical properties. In this paper, a pneumatic-driven soft needle gripper is proposed for handling food materials. It was constructed using a soft membrane and multiple rigid needle-like fingers. It can work under two operational modes: grasping and piercing. The grasping mode can be used to grasp shredded and chopped food materials. The piercing mode is for handling food products when only the top surface of the food product is available for handling. The needle gripper is fabricated using a multi-material 3D printer. Experimental tests on various food materials are conducted to validate grasping and piercing operations. The results of grasping tests suggest that the needle gripper can successfully grasp shredded and chopped food materials. A quantitative analysis shows that the relative standard deviation of the grasped food weight was within 20%. Although the results of piercing tests validate that the needle gripper can successfully handle various food materials, releasing the food materials involves certain difficulties.

scholarly journals Generation Z Young People’s Perception of Sexist Female Stereotypes about the Product Advertising in the Food Industry: Influence on Their Purchase Intention

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 53
Author(s):  
Guillermo Bermúdez-González ◽  
Eva María Sánchez-Teba ◽  
María Dolores Benítez-Márquez ◽  
Amanda Montiel-Chamizo
Keyword(s):  
Purchase Intention ◽  
Food Industry ◽  
Ethical Judgment ◽  
Food Product ◽  
Food Products ◽  
Ambivalent Sexism ◽  
Benevolent Sexism ◽  
Equation Modeling ◽  
Generation Z ◽  
Perspective Drawing

Previous studies have generated important insights into consumer behavior. However, no study has addressed how to persuade young people belonging to Generation Z to increase the purchase intention of food products from a gender perspective. Drawing on ambivalent sexism theory, this paper explores the influence of the attitude toward advertising and the ethical judgment to predict consumers’ food product purchase intention. We applied a quantitative method, partial least squares structural equation modeling, to 105 individuals. Two advertisements with different food products and female role stereotype categories are using: (1) women in a traditional role or housewife’s role (benevolent sexism), and (2) women in a decorative role or physical attractiveness (hostile). However, the results show that attitude toward advertising has a direct and positive influence on purchase intention in advertisement with benevolent sexism. In addition, the effect of ethical judgment on consumers’ food product purchase intention is not significant. In the advertisement with hostile sexism, both—attitude toward advertising and ethical judgment—directly and positively impact purchase intention. The study provides a novelty conceptual model in the food industry for Generation Z and recommendations on the use of female sexist stereotypes in food and beverage advertising.

scholarly journals THE STRATEGY OF INCREASING PRODUCTION COMPETITIVENESS IN FOOD INDUSTRY OF THE REPUBLIC OF SRPSKA BY STIMULATING A NEW PRODUCT DEVELOPMENT

2021 ◽  
Vol 19 (34) ◽  
Author(s):  
Slavica Grujić ◽  
Mirjana Grujčić
Keyword(s):  
Data Analysis ◽  
Product Development ◽  
Food Industry ◽  
Food Product ◽  
Food Products ◽  
Healthy Diet ◽  
Consumer Interest ◽  
The Republic ◽  
Food Product Development ◽  
The Impact

Food processing enterprises could ensure production competitiveness by improving product quality and harmonising it with consumer requirements. The non- communicable diet-related diseases have been increas- ing rapidly among consumers in the last decade as well as the impact on people’s attitudes towards nutritional aspect of the quality of food products and healthier diet. The aim of this paper is to illustrate the methodology for increasing production competitiveness in food industry of the Republic of Srpska, based on consumer-oriented food product development and healthy diet. The struc- tured questionnaire and scientific methods were used in young consumer representatives’ research regarding food product development in the target market. Exactly 720 participants were recruited from public educational institutions in the Republic of Srpska. The descriptive statistics and correlation were used for the data analysis. The results indicated positive statistically significant correlation coefficients (p0.05) between consumer interest in new products and: healthy diet preferences; product ingredients; product higher nutritive value (vi- tamins, minerals, dietary fibres content); fruit, fruit juice and low-energy beverages consumption. Also, knowl- edge on diet-related diseases was in significant posi- tive correlation with them. The data analysis revealed that an increase in production competitiveness could be assessed through developing food products based on nutritive elements, modelling and consumer interest in new food products with higher nutritive quality.

scholarly journals Використання напівфабрикатів гарбуза для збагачення хліба пшеничного

2018 ◽  
pp. 76-79
Author(s):  
О. В. Бараболя ◽  
О. В. Калашник ◽  
С. Е. Мороз ◽  
Г. П. Жемела ◽  
О. П. Юдічева ◽  
...  
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Food Product ◽  
Food Products ◽  
Biologically Active ◽  
Raw Material ◽  
Wheat Bread ◽  
Daily Consumption ◽  
Natural Form ◽  
Macro And Micronutrients

Одним із пріоритетних завдань сучасного хлібопечення є випуск продукції, яка відрізняється покращеними споживними властивостями. Для виконання цього завдання необхідно максимально залучити в господарський обіг місцеві сировинні ресурси рослинного походження, розробити оптимальні способи їх переробки з метою отримання біологічно цінних напівфабрикатів, що стане поштовхом для виробництва функціональних продуктів харчування. Щоденне споживання хліба дає нам всі підстави вважати його продуктом харчування, що має першочергове значення, тому не випадково у статті була здійснена спроба доповнити рецептуру хліба пшеничного для надання йому істотно нових споживних властивостей, які відповідали б сучасним вимогам щодо харчування. Use of raw material which is a natural source of biologically active substances and adapted to the digestive ration of ordinary Ukrainians in order to enrich food products is an interesting problem to consider. It is possible to supplement the balance of vitally important for a person macro- and micronutrients at the expense of valuable high-yielding crop – pumpkin. Although in Ukraine the volume of cultivation and use is rather low, pumpkins have been and remain favorite vegetable crop of many Ukrainians. Pumpkin using varies from the pharmaceutical to the food industry. In food industry pumpkin can be used in the natural form as well as in the form of semi-products. The advantage is given to a variety of semi-finished products which are better stored, transported and  used. So, study of semi-finished products quality as a raw material for the enrichment of bread with important macro- and micronutrients in order to obtain functional products is important and urgent. One of the priorities of the modern bakery is output of products which are characterized by improved consumer characteristics. To accomplish this task, it is necessary to maximally involve local raw materials of vegetable origin in the economic circulation as well as to develop the optimal methods of their processing in order to obtain biologically valuable semi-finished products. This will be an impuls for the production of functional food products.  Daily consumption of bread gives us every reason to consider it to be a food product of high priority. In view of this, the article has attempted to supplement the wheat bread formula to provide it with substantially new consumer characteristics that would meet modern nutritional requirements.

scholarly journals Open Innovation Practices, Product Development and Business Performance in Manufacturing Firms

2021 ◽  
pp. 1-18
Author(s):  
Sandra Yesenia Pinzón-Castro ◽  
Gonzalo Maldonado-Guzmán ◽  
Elena Patricia Mojica-Carrillo ◽  
Rubén Michael Rodríguez-González
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Open Innovation ◽  
Business Performance ◽  
New Products ◽  
Manufacturing Firms ◽  
Manufacturing Companies ◽  
Data Set ◽  
Positive Effects ◽  
Innovation Practices

In the scientific literature on innovation, there is a growing interest of researchers and academics in the analysis and discussion of the phenomenon of open innovation, as well as in the documentation of the contribution of empirical evidence of the capacities of the development of new products. However, little is known about the relationship between open innovation practices, new product development, and business performance, which is why there is a call from researchers, academics, and industry professionals, for future guidance, studies in the analysis and discussion of these three constructs through large samples that allow generalization of the results obtained, for which this research has the main objective of filling this gap in the literature through an extensive review of the literature. Likewise, a self-administered questionnaire was distributed to a sample of 460 manufacturing companies in Mexico, analyzing the data set through confirmatory factor analysis and structural equation models. The results obtained suggest that open innovation practices have significant positive effects on both the development of new products and the business performance of manufacturing companies in the automotive industry. JEL classification numbers: M31 Keywords: Open innovation practices, Product development, Firm performance, Manufacturing firms.

Sign in / Sign up

Export Citation Format

Share Document