Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise

The food industry has developed a vegan dressing-type mayonnaise due to new consumer demands. The aim of this study was to compare three commercial mayonnaise types with a vegan dressing, measuring their physicochemical properties. Four dressing samples were analyzed: vegan, homemade recipe, creamy, and light. The following properties were measured: water activity, color, droplet size, rheological properties, structural analysis, and oxidative stability. A high color difference was observed between vegan and the other samples due to the presence of chickpea protein. The size and distribution of droplets of the vegan sample were greater than the others. The rheological properties indicated that all samples are non-Newtonian pseudoplastic fluids. The FT-IR results indicated that the highest peak for vegan corresponded to its content in mono-unsaturated fat. Therefore, it showed the lowest oxidative stability. In conclusion, the mayonaise formulations were affected by physicochemical properties such as the content and composition of the oil, thickener and protein contents, along with processing technology.

How Genuino Applies Blockchain Technology in the Collectibles Industry

This chapter analyses the blockchain implemented by Genuino in the collectibles industry. Since collectibles are subject to high risk of counterfeiting and fake replications, blockchain technology can help substantially to ensure transparency, originality, ownership, and data security and protection. Two methods to use blockchain in the industry seem to be the most widespread today: creating digital native collectibles on blockchain and transposing physical objects into the blockchain by creating digital twins. By using blockchain, new consumer clusters emerge, highlighting the need to modernize both the traditional economies and the current business models.

COVID-19 Review, Analysis and Future Research Directions: Implications for Marketers

Purpose: The purpose of this conceptual paper is to analyze, review, and articulate the impact of the COVID-19 pandemic on marketers. While scholars have explored the impact of the pandemic on marketing, extant research on this topic has been disparate, unstructured, and disconnected. This paper addresses that need and contributes to the literature. Design/Methodology/Approach: This is a conceptual paper that addresses the impact of the pandemic caused to firms and retailers, and provides them with innovative and strategic directions to achieve a blueprint for success. Findings: The paper endeavors to address how e-commerce, digital technologies and tools, educational technology platforms, omnichannel strategies, corporate social responsibility strategies, and the ascendancy of minimalistic consumption can shape, boost, and bolster firm strategies through leveraging innovation and co-creation, leading to a long-term sustainable competitive advantage. Practical Implications: The paper provides guidelines and insights to firms and retailers regarding new consumer paradigms and areas, such as co-creation, minimalistic consumption, and e-commerce and digital technologies, that are particularly important in the pandemic era. In doing so, the paper provides relevant actionable, practical, and pragmatic implications for managers at firms, along with future research directions for scholars and academicians. Originality: This is one of the first conceptual papers that holistically and comprehensively addresses several germane issues that are faced by firms and retailers in the wake of the COVID-19 pandemic. The paper not only identifies these critical issues, but it also provides directions for growth, along with recommendations on how firms can better invest their resources in pertinent areas that provide consumer satisfaction, thereby leading to success.

Formation of consumer preferences in the fish restaurants menu based on sensory characteristics

The object of research is fish culinary products in the jelly pouring of the menu of conceptual restaurants. The subject of research is the consumer characteristics of gelling fish broth for culinary products based on sensory characteristics. The study used methods for determining the consumer characteristics of fish culinary products based on physical, chemical, aesthetic and sensory analysis. Methods for the preliminary preparation of hydrocolloids as structure-forming agents for the preparation of gelling culinary products with the study of the parameters of the jelly formation process are proposed. The developed ingredient composition of fish culinary products based on low methoxylated pectin and sodium alginate improves the consumer characteristics of the finished dish. This ensures the implementation of strategic decisions in the food industry through the introduction of innovative technologies and the release of products with new consumer and functional properties. It is the new ingredient composition of the fish culinary products in the pouring that opens the priorities in the creation of the wellness products industry with the aim of improving the health of consumers. The active elements of algae are absorbed almost completely through a chemical composition close to that of human plasma. As a result, algae are able to compensate for the lack of elements and contribute to the normalization of metabolism. The use of low-esterified pectin is due to its structure-forming, therapeutic and prophylactic, sorption, antibacterial properties, which are an alternative to antibiotics and synthetic preservatives to prevent bacterial spoilage. The use of dietary supplements based on sodium alginate and pectin in food products provide an adjustable texture with new rheological and functional properties, which have a positive effect on the commodity performance of finished products for promotion on the market of healthy food restaurants. On the basis of the sensory indicator, rational parameters of the recipe of fish culinary products in jelly pouring were determined to obtain a transparent, stable, homogeneous elastic consistency, which will expand the range of the wellness menu of restaurants of the Wellness concept.

Slow Fashion Trends: Are Consumers Willing to Change Their Shopping Behavior to Become More Sustainable?

The fashion industry, despite generating great benefits in terms of trade, employment and income worldwide, is considered one of the most polluting industries due to the linearity of its production process with a high consumption of energy and raw materials as well as of waste generation. Furthermore, the short life cycles of its products, where the consumer seeks more to be fashionable than the products’ durability, contribute to this. However, this paradigm is changing due to society’s increased concern for the environment and a healthier way of life, promoting the emergence of a new concept called slow fashion, which seeks to improve the sustainability of fashion items from an environmental and ethical point of view. In this way, many companies are implementing circular economy measures in their production processes and innovating more circular products. The purpose of this work was to determine the consumer orientation toward slow fashion consumption, their perceived value and if they are willing to accept changes in their own behavior. The results confirm this new consumer orientation toward slow fashion consumption, which entails an important business transformation, fostering the innovation of new products and manufacturing systems characterized by a circular approach.

Leveraging capabilities for the creation of a smart, healthy and personalized breakfast: a case study of innovation ecosystems in the EU

Background: Rapid population growth, increasing urbanization, and an expanding global middle class has profound impacts on food and nutrition. In the long run the smart home appliance industry will reflect the social, technological, and demographic forces around food without losing the authenticity of food traditionally prepared in the kitchen. This paper investigates the capability of an innovation ecosystem to co-create a new consumer-driven breakfast concept. Methods: Three smart cooking technology providers (3D food printing, digital sous-vide cooking and instant dough baking), one ingredient supplier, and a top-tier food research and innovation centre shared resources to carry out common tasks such as market research, product development, and consumer taste tests. Consumers were segmented into four types of households (single, young families, consolidated families, and senior). An online community (40 participants), nine focus groups, two interviews with eight experts, and one quantitative study with 2055 cases were carried out in Spain, UK, and Germany. The findings provided both theoretical and practical insights into the perception of the three smart cooking devices per type of household and per country. A combination of technologies was used to develop the new breakfast concept for the target group and country with the most positive perception. Results: A customized, fresh, tasty, nutritious, and healthy 3D printed breakfast bar was developed for senior consumers in Spain. Sensory analysis and acceptability were tested with 80 senior consumers aged between 45 and 75 years and divided in two groups: 46-60 years (mature), and 61-75 (senior). Around 56% of consumers increased their acceptance of the new breakfast bar after being informed about the technological, nutritional, and convenient benefits of the new breakfast concept. Conclusions: A strategic collaborative innovation method was implemented to show how innovation ecosystems can encourage productive entrepreneurship, and help start-ups define and identify their target customer segments.

IMPROVING MANAGEMENT METHODS OF THE INNOVATION SYSTEM

Актуальность предложенной темы исследования обусловлена решением проблемы достижения экономического роста в России, тесно связанной с ускоренным развитием инновационной сферы. Предстоящий период развития страны будет сделан на применении принципиально новых прогрессивных технологий, построенных на принципах безотходности, материало- и энергосбережения; выпуске продукции, обладающей новыми потребительскими свойствами; современных методах выработки и реализации организационно-управленческих решений; новейших формах организации инновационной деятельности и т.д. В современных условиях интенсивность инновационной деятельности компаний во многом отражается на уровне экономического развития, а построение инновационной экономики является одним из эффективных путей повышения конкурентоспособности страны. Проблема построения эффективной системы управления инновационной деятельностью обусловлена сложностью управления процессом генерации, отбора инновационных идей, а также процессом внедрения инноваций через традиционную управленческую структуру со всеми трудностями, присущими управлению изменениями. Новизна исследования состоит в создании системы управления инновационной деятельностью в организациях, способствующей разработки и внедрению современных технологий, имеет важное научное и практическое значение для современной российской экономики. The relevance of the proposed research topic is due to the solution of the problem of achieving economic growth in Russia, which is closely related to the accelerated development of the innovation sphere. The upcoming period of the country's development will be based on the use of fundamentally new progressive technologies based on the principles of wastelessness, material and energy conservation; release of products with new consumer properties; modern methods of development and implementation of organizational and managerial decisions; the latest forms of organizing innovation activities, etc. In modern conditions, the intensity of companies' innovative activities is largely reflected in the level of economic development, and building an innovative economy is one of the most effective ways to increase the country's competitiveness. The problem of building an effective system for managing innovative activities is due to the complexity of managing the generation process, selecting innovative ideas, as well as the process of introducing innovations through a traditional management structure with all the difficulties inherent in managing change. The novelty of the research lies in the creation of a system for managing innovative activities in organizations that facilitates the development and implementation of modern technologies; it is of great scientific and practical importance for the modern Russian economy.

The urban brewery

<p>The effects of an increasingly global and mass produced marketplace has led to a change in consumer values. In an attempt to mediate the current marketplace where consumers are beginning to experience exhaustion as their choices continue to increase, the consumer is employing new means of determining value. Value is increasingly being sough by the new consumer beyond the product itself, and includes the consideration of product customisation and honest production practice and promotion. Despite the development of techniques to mediate the current state of the consumption environment, there is a lack of research into how this could be explored through architecture. This thesis argues that architecture can be used to support the changing nature of the consumption environment, through a physical interpretation of the social needs of the new consumer. A reassessment of the environment designed for consumption is necessary, in order to physically facilitate the increase of consumer awareness of consumption habits and the effects of their given choices. The layout of this research is broken into two main bodies of work. Part one focuses on the architectural proposition through an analysis of literature, whilst part two explores the fundamental facets of the design solution. The new consumer addressed within the literature and alongside the case study and site analysis is translated spatially, throughout this design led research. The architectural application of new consumer ideals within a consumption program has resulted in the design - The Urban Brewery. The brewery program showcases the potentials for social values to be transformed into a spatial dialogue. Successful facilitation of the new consumer is sought through increased engagement between people, product and program. This thesis concludes that architectural integration of social values and spatial organisation is important to the construction of the future consumption environment.</p>

The urban brewery

<p>The effects of an increasingly global and mass produced marketplace has led to a change in consumer values. In an attempt to mediate the current marketplace where consumers are beginning to experience exhaustion as their choices continue to increase, the consumer is employing new means of determining value. Value is increasingly being sough by the new consumer beyond the product itself, and includes the consideration of product customisation and honest production practice and promotion. Despite the development of techniques to mediate the current state of the consumption environment, there is a lack of research into how this could be explored through architecture. This thesis argues that architecture can be used to support the changing nature of the consumption environment, through a physical interpretation of the social needs of the new consumer. A reassessment of the environment designed for consumption is necessary, in order to physically facilitate the increase of consumer awareness of consumption habits and the effects of their given choices. The layout of this research is broken into two main bodies of work. Part one focuses on the architectural proposition through an analysis of literature, whilst part two explores the fundamental facets of the design solution. The new consumer addressed within the literature and alongside the case study and site analysis is translated spatially, throughout this design led research. The architectural application of new consumer ideals within a consumption program has resulted in the design - The Urban Brewery. The brewery program showcases the potentials for social values to be transformed into a spatial dialogue. Successful facilitation of the new consumer is sought through increased engagement between people, product and program. This thesis concludes that architectural integration of social values and spatial organisation is important to the construction of the future consumption environment.</p>