scholarly journals “HydroSOStainable” Concept: How Does Information Influence Consumer Expectations towards Roasted Almonds?

Agronomy ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 2254
Author(s):  
Leontina Lipan ◽  
Marina Cano-Lamadrid ◽  
Laura Vázquez-Araújo ◽  
Hanán Issa-Issa ◽  
Agnieszka Nemś ◽  
...  
Keyword(s):  
Water Stress ◽  
Generation X ◽  
Consumer Choice ◽  
Food Industry ◽  
Fruits And Vegetables ◽  
Crop Evapotranspiration ◽  
Sustainable Products ◽  
Sustainable Product ◽  
Water Restrictions ◽  
The Government

Water scarcity is one of the top five key global risks over the last years, and agriculture is the major and least efficient user of fresh water. In this scenario, the “hydroSOStainable” concept has been developed and registered to protect fruits and vegetables cultivated with a volume of water below the crop evapotranspiration. The purpose of this experimental study was to investigate how the information influence the consumer liking and preference of the roasting almonds labelled as “hydroSOStainable” and “conventional”, although belonged to the same sample. Thus, we explored 300 consumers (Seville, Spain (high levels of water stress) versus Donostia, Spain and Wroclaw, Poland (regions with no water stress)) preference and acceptance of roasted almonds using satisfaction degree, CATA and willingness to pay questions. The present study demonstrated that both location and sociodemographic aspects influenced consumers perception and liking. Consumers living in areas with water restrictions were more susceptible to be influenced by the hydroSOStainable/conventional concept, while consumers from regions without water restrictions would need more information to choose a sustainable product. Both man and women, centennials and millennials scored higher the supposed hydroSOStainable almonds, while generation X was not really influenced by the information effect. Finally, 77% of consumers, regardless of location, were willing to pay a higher price for the almonds labelled “hydroSOStainable”. Consequently, these results provide valuable information for the government and food industry about consumer choice regarding sustainable products, depending on the location, knowledge, and sociodemographic aspects.

Assessing sustainability marketing from macromarketing perspective: a multistakeholder approach

2020 ◽  
Vol 16 (4) ◽  
pp. 287-305 ◽  
Author(s):  
Soha Abutaleb ◽  
Noha El-Bassiouny
Keyword(s):  
Theory Of Planned Behavior ◽  
Planned Behavior ◽  
Purchase Intentions ◽  
Marketing Strategies ◽  
Content Type ◽  
Quantitative Research Methods ◽  
Sustainable Products ◽  
Government Role ◽  
The Government ◽  
The Impact

PurposeThe paper examines three main stakeholders in the market and their roles toward achieving sustainability marketing. Those stakeholders are consumers, companies and policymakers. The current study is examining consumers’ attitudes toward sustainability marketing and their purchase intentions of sustainable products through the use of theory of planned behavior. The paper is also examining the role of companies and policymakers in encouraging consumers to consider sustainability in their purchasing decisions.Design/methodology/approachConcurrent research study is applied, where qualitative and quantitative research methods are conducted at the same time for different purposes with equal weights. Qualitative interviews were applied with fast-moving consumer goods companies and policymakers, while quantitative surveys were applied with Egyptian consumers.FindingsThe results showed that companies are taking serious and effective steps in transforming their marketing strategies into sustainable marketing ones. The government role is still limited as there are no strict laws and regulations that force companies and factories in Egypt to develop sustainability marketing strategies. Consumers’ attitudes were highly affected by firms' sustainable practices as well as subjective norms that led to influencing their intentions toward purchasing sustainable products.Originality/valueAlthough the topic of sustainability marketing is considered by a plenty of researchers in the academic discipline, there are no studies that have combined the main three stakeholders' roles in achieving sustainability marketing in one study. The study highlights the impact of government role and firms' role on consumers' attitudes and purchase intentions toward sustainable products, especially convenient products. This was done through the adoption of the theory of planned behavior.

scholarly journals Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 926 ◽  
Author(s):  
Hanán Issa-Issa ◽  
Marina Cano-Lamadrid ◽  
Ángel Calín-Sánchez ◽  
Aneta Wojdyło ◽  
Ángel. A. Carbonell-Barrachina
Keyword(s):  
Young People ◽  
Volatile Compounds ◽  
Sensory Analysis ◽  
Food Industry ◽  
Fruits And Vegetables ◽  
Sensory Attributes ◽  
Sensory Profile ◽  
Pomegranate Juice ◽  
Volatile Composition ◽  
Fruit Purée

To increase the intake of fruits and vegetables—especially among young people—the food industry is trying to develop new, easy-to-eat and long-shelf-life products, such as smoothies. Nowadays, consumers are choosing their foods based not only on nutritional/functional properties (content of polyphenols, vitamins, minerals, among others), but also on sensory attributes. The aim of this study was to investigate the volatile composition by HS-SPME and the sensory profile by descriptive sensory analysis of novel smoothies prepared by blending fig, jujube or quince purée with pomegranate juices (cv. Mollar de Elche or Wonderful) at two ratios purée:juice (40:60 or 60:40). Twenty-three volatile compounds were identified by GC-MS and classified as alcohols, aldehydes, esters, furans, ketones, terpenes and terpenoids. Among volatile compounds, the five predominant ones in the studied smoothies were: (i) 5-HMF (30.6%); (ii) 3-hexen-1-ol (9.87%); (iii) hexanal (9.43%); (iv) 1-hexanol (8.54%); and (v) 3-octanone (7.67%). Fig smoothies were sweet and had flavor and volatiles related to fig, pomegranate, and grape. While jujube products were bitter and had jujube and pear notes. Finally, quince smoothies were consistent, sour and had quince, apple and floral notes. Thus, the type of fruit purée used clearly determined the flavor of the final product. The smoothies prepared with Mollar de Elche pomegranate juice were characterized by having high intensity of pear odor/aroma and consistency, and the Wonderful smoothies were characterized by lower consistency and more intense pomegranate aroma and sourness.

scholarly journals Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

Molecules ◽  
2019 ◽  
Vol 24 (22) ◽  
pp. 4132 ◽  
Author(s):  
Sofia C. Lourenço ◽  
Margarida Moldão-Martins ◽  
Vítor D. Alves
Keyword(s):  
Food Industry ◽  
Fruits And Vegetables ◽  
Current Knowledge ◽  
Natural Antioxidants ◽  
Food Products ◽  
Extraction Methods ◽  
Synthetic Antioxidants ◽  
Plant Materials ◽  
Industry Applications ◽  
By Products

In recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are known to be natural sources of antioxidants, such as herbs, spices, seeds, fruits and vegetables. The interest in these natural components is not only due to their biological value, but also to their economic impact, as most of them may be extracted from food by-products and under-exploited plant species. This article provides an overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes. In addition, recent studies on their applications in the food industry are also addressed; namely, as preservatives in different food products and in active films for packaging purposes and edible coatings.

scholarly journals Launch of Sustainable Plastic Apparel: Effects of Brand Luxury and Experience on Consumer Behaviour

2020 ◽  
Vol 12 (18) ◽  
pp. 7662
Author(s):  
Ken Kumagai ◽  
Shin’ya Nagasawa
Keyword(s):  
Social Issue ◽  
Purchase Intention ◽  
Online Survey ◽  
Consumer Behaviour ◽  
Brand Attitude ◽  
Product Launch ◽  
Mediation Analyses ◽  
Plastic Recycling ◽  
Sustainable Products ◽  
Sustainable Product

Since plastic waste is a serious social issue, fashion companies are attempting to develop sustainable apparel made from post-consumer plastic bottles. This social issue is relevant to every company regardless of the level of brand luxury. However, previous literature has not examined the effect of this sustainable product type on consumer behaviour, whereas comprehensive sustainable development is widely discussed in luxury branding research. Consequently, this study investigates how the launch of sustainable plastic apparel affects consumer brand attitude and purchase intention. According to the 440 samples collected via an online survey in Japan, moderated mediation analyses reveal that the launch of sustainable plastic apparel positively affects brand attitude contributing to purchase intention indirectly, while it also contributes to purchase intention directly. In addition, brand luxury and brand experience are found to weaken the effect of this sustainable product launch, whereas the influence of sustainable product experience is insignificant. To launch this type of sustainable apparel effectively, luxury companies are advised to redesign their current marketing to promote sustainable products more effectively and adjust their branding tactics to align with sustainability. Otherwise, their brand luxury may lead to a disadvantage, since plastic recycling is increasingly becoming a social requirement.

scholarly journals Developing Blue Ocean Strategy of Sustainable Product Design and Development for Business Opportunities of BOP Groups in Taiwan

2014 ◽  
Vol 2014 ◽  
pp. 1-23 ◽  
Author(s):  
Jui-Che Tu ◽  
Min-Chieh Shih ◽  
Chuan-Ying Hsu ◽  
Jian-Hao Lin
Keyword(s):  
Development Model ◽  
Sustainable Product Design ◽  
Consumer Market ◽  
High Quality ◽  
Sustainable Products ◽  
The Poor ◽  
Business Opportunities ◽  
Poor Group ◽  
Sustainable Product ◽  
Definition Of

This study expands the definition of the poor group and attempts to delve into and make known the phenomenon of poverty in Taiwan and aims to explore the goals and possibilities of the BOP consumer market. Through a questionnaire survey and expert interviews, this research adopts the concept of sustainability to discuss the lifestyle and consumption characteristics of the BOP group and establishes a design strategic norm of the sustainable products. The findings show that the BOP group in Taiwan is new poverty or working poor and high quality and common prices are the main requirements; these should be introduced into the development model of sustainable design.

scholarly journals The unique aspects of the nutrition transition in South Korea: the retention of healthful elements in their traditional diet

2002 ◽  
Vol 5 (1a) ◽  
pp. 197-203 ◽  
Author(s):  
Min-June Lee ◽  
Barry M Popkin ◽  
Soowon Kim
Keyword(s):  
South Korea ◽  
Fruits And Vegetables ◽  
Vegetable Intake ◽  
Nutrition Transition ◽  
Morbidity And Mortality ◽  
Traditional Diet ◽  
Rapid Economic Growth ◽  
Rate Of Increase ◽  
Total Fat ◽  
The Government

AbstractObjective:The purposes of this paper are to describe the unique aspects of the nutrition transition in South Korea, including trends in food consumption and obesity, patterns of morbidity and mortality; to focus on efforts to maintain the traditional diet in the midst of rapid economic growth and the introduction of Western culture; and to provide insights for other countries.Design:We analysed secondary dietary intake, anthropometric, morbidity and mortality datafrom published reports and articles.Results:In South Korea, the level and rate of increase in fat intake have remained very low, whereas vegetable intake has been high and fruit intake has increased greatly. South Kore also has a relatively low prevalence of obesity compared with other Asian countries. The traditional Korean diet is a low-fat and high-vegetable diet. Therefore, the government and nutrition specialists have been initiating numerous efforts to advertise and teach the public that the traditional diet is a healthy diet. They are also working on revival of the traditional dietusing an approach that is acceptable to contemporary Koreans.Conclusions:The nutrition transition in South Korea is unique. A range of government, nutrition specialists and some private organisation efforts has worked to retain healthful elements of the traditional diet in South Korea. The continued low level of total fat in the overalldiet and the high intake of fruits and vegetables bode well for South Korea.

scholarly journals Benefits and obstacles of sustainable product development methods: a case study in the field of urban mobility

2017 ◽  
Vol 3 ◽  
Author(s):  
Rainer Stark ◽  
Tom Buchert ◽  
Sabrina Neugebauer ◽  
Jérémy Bonvoisin ◽  
Matthias Finkbeiner
Keyword(s):  
Product Development ◽  
Sustainability Assessment ◽  
Development Project ◽  
Passenger Cars ◽  
Design Engineers ◽  
Sustainable Products ◽  
Design For Sustainability ◽  
Sustainable Product Development ◽  
Sustainable Product ◽  
Mobility Solution

In the last few years, numerous approaches have been introduced for supporting design engineers in developing more sustainable products. However, so far, these efforts have not led to the establishment of a commonly acknowledged standard methodology for Sustainable Product Development (SPD). This brings into question the relevance of developing new methods and calls for more efforts in testing the available ones. This article provides a reflection about the benefits and obstacles of applying existing SPD approaches to a real product development project. It reports the results of a project aimed at developing a new mobility solution under the constraints of sustainability-related targets. This project has led to the development of a new pedelec concept, focusing on the substitution of small passenger cars with the help of three SPD methods – Design for Sustainability Guidelines, Product Sustainability Index, and Life Cycle Sustainability Assessment. These methods have proved to be generally beneficial, thanks to a combination of qualitative and quantitative perspectives. However, the multitude of criteria offered by the methods put forth difficulties in evaluating which sustainability aspects are relevant and therefore lead to higher effort for information retrieval analysis and decision processes. Furthermore, the methods still lack an integrated perspective on the product, the corresponding services and the overarching system.

Nutritional Value and Modelling of Carotenoids Extraction from Pumpkin (Cucurbita Moschata) Peel Flour By-Product

2019 ◽  
Vol 15 (5-6) ◽  
Author(s):  
Priscilla M. Lima ◽  
Fernanda T. V. Rubio ◽  
Marluci P. Silva ◽  
Lorena S. Pinho ◽  
Márcia G. C. Kasemodel ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Fruits And Vegetables ◽  
Extraction Efficiency ◽  
Convective Drying ◽  
Second Law ◽  
Cucurbita Moschata ◽  
Food Ingredient ◽  
Total Carotenoids ◽  
By Products

AbstractBy-products from fruits and vegetables are slices and peels that have been removed or rejected by the food industry and are considered to have low commercial value. Pumpkin peel is a source of carotenoids, minerals, antioxidants and phenolic compounds. This work studied the nutritional value of pumpkin peel flours produced by convective drying (40 °C) and milling. Pumpkin peel flours contained high contents of insoluble fibres (24.46 g/100 g), potassium (19.1 g/kg) and iron (152.5 mg/kg). Carotenoids were extracted using hexane at 40 °C, and flour particles were classified by 35-, 80- and 100-mesh sieves. The total carotenoids content ranged from 216.9 to 306.8 μg/g. Fick’s second law model computed that 215 min was required to extract 99 % of the total carotenoids. This work evidenced the effects of particle size on carotenoids extraction efficiency and demonstrated that pumpkin by-product flour could be used as a food ingredient or natural dye.

scholarly journals Sustainable food chains: the role of collective action and government incentives

2017 ◽  
Vol 24 (83) ◽  
pp. 618-632
Author(s):  
Silvia Morales de Queiroz Caleman ◽  
Guilherme Fowler de Avila Monteiro ◽  
George Hendrikse
Keyword(s):  
Collective Action ◽  
Collective Actions ◽  
Collective Action Problem ◽  
Sustainable Food ◽  
Sustainable Supply Chains ◽  
Sustainable Products ◽  
Government Incentives ◽  
Direct Payments ◽  
The Government

Abstract We examine the role of collective actions as supporting elements of a long-lasting sustainable food supply chain. This article’s main contribution is to link the idea of sustainable supply chains and the collective action problem (horizontal coordination) that may be required in order to deal with externalities related to the provision of sustainable products. In addition, we analyze how the presence or absence of government incentives shapes collective action in the food industry. We base our analysis in a simple formal argument inspired by case studies regarding sustainable farming in Brazil and the Netherlands. Results show that horizontal mechanisms of cooperation maintain positive levels of sustainability, even in the absence of direct payments by the government.

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