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Article
Publication date: 14 July 2020

Giselle Cappellesso, Cristiano Moreira Raimundo and Karim Marini Thomé

This study aims to measure the intensity of innovation in the Brazilian food sector and compares it to other manufacturing sectors in the country.

1178

Abstract

Purpose

This study aims to measure the intensity of innovation in the Brazilian food sector and compares it to other manufacturing sectors in the country.

Design/methodology/approach

The authors used economic and financial data provided by the annual survey of industry [Pesquisa Industrial Anual (PIAs), in Portuguese] and other supporting data provided by the survey of innovation [Pesquisa de Inovação (PINTEC), in Portuguese] and the classification of technology intensity (TI) proposed by the Organization for Economic Co-operation and Development. The authors subsequently applied the Malmquist index in addition to the data envelopment analysis to measure innovation.

Findings

The results reveal that the Brazilian food sector is classified as a sector with low TI and investment in research and development (R&D), which represents one of the lowest rates when compared to other sectors. Thus, the Brazilian food sector is far from achieving its full potential. Nevertheless, the authors noticed that the sugar refinery industry showed an evolution in its technology frontier and presented a frequency of innovation similar to the average of high-tech industries.

Originality/value

This study contributes to the debate on innovation in the food sector, emphasizing the need to accomplish higher investments in R&D to increase the productivity of the sector.

Details

Innovation & Management Review, vol. 17 no. 4
Type: Research Article
ISSN: 2515-8961

Keywords

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Article
Publication date: 29 October 2020

Karim Marini Thomé, Giselle Cappellesso and Guilherme Mata Pinho

This article aims to explore the influence of values concerning food consumption and the effect of physical activity habit moderation on these.

896

Abstract

Purpose

This article aims to explore the influence of values concerning food consumption and the effect of physical activity habit moderation on these.

Design/methodology/approach

The consumption value theory was used as a base, and a survey with 292 participants was analysed by means of factor analysis and structural equation modelling.

Findings

The findings are presented at three levels. The first is the clustering of food consumption habits in different dimensions: healthy, unhealthy and hybrid. The second is the relationship between values and food consumption. In detail: (1) emotional value is the only significant measurement for the consumption of the three food dimensions; (2) social value is a significant measurement for healthy food consumption; (3) conditional value is significant for the consumption of hybrid and unhealthy foods; (4) epistemic value has significance in the consumption of hybrid foods; (5) functional value is denied for all dimensions. The third concerns the relationship between value perceptions and food consumption moderated by physical activity in: (1) social value of healthy foods; (2) functional value of hybrid foods; and (3) emotional and epistemic values of unhealthy foods.

Originality/value

This paper adds to the literature on consumption values and raises new insights into value and habits regarding food consumption, such as physical activity involved in the consumption context.

Details

British Food Journal, vol. 123 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 28 August 2019

Giselle Cappellesso and Karim Marini Thomé

The purpose of this paper is to systematically review the literature on innovation and the food supply chain to synthesise and explore their interactions, determining what it is…

1289

Abstract

Purpose

The purpose of this paper is to systematically review the literature on innovation and the food supply chain to synthesise and explore their interactions, determining what it is known and what gaps there are in the knowledge regarding these subjects.

Design/methodology/approach

A systematic review of technological innovation and the food supply chain was conducted based on the Methodi Ordinatio protocol. This method seeks to select and rank papers according to their scientific relevance.

Findings

This study has highlighted the importance of research focused on specific matters, such as food packaging, integration, Big Data and bio-economy. Considering the stages of innovation, the portfolio has focused mainly on innovations’ generation. As for adoption, the multiple obstacles responsible for the few successful innovations were highlighted. Adopting these innovations has become complex, with a high level of failure and several critical points, ranging from the level of research to acceptance and purchase, with consumer indifference and even negative positions towards innovation.

Originality/value

This paper contributes to the debate about innovations in the food supply chain, providing a research agenda.

Details

British Food Journal, vol. 121 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

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