Search results

1 – 10 of 232
Per page
102050
Citations:
Loading...
Access Restricted. View access options
Article
Publication date: 25 February 2014

Mersiha Tepic, Frances Fortuin, Ron G.M. Kemp and Onno Omta

The aim of this paper is to establish the differences between the food and beverages (F&B) and technology-based industries with regards to the relation between previously…

2747

Abstract

Purpose

The aim of this paper is to establish the differences between the food and beverages (F&B) and technology-based industries with regards to the relation between previously identified success factors and innovation project performance.

Design/methodology/approach

These differences are established on the basis of logistic regression analysis, using 38 innovation projects (18 F&B and 20 technology-based).

Findings

Newness of the innovation project to the company, communication capabilities and market potential have a more negative impact on innovation project performance in the F&B than the tech-based industry. Especially functional upstream capabilities increase the likelihood of success in F&B, when compared to tech-based innovation projects.

Practical implications

While functional upstream capabilities are important for success of F&B innovation projects, there is still room for improvement in order to deal effectively with newness of the innovation project to the company. Internalization of resources from the network and a balanced radical/incremental innovation project portfolio contribute to additional enhancement of functional capabilities of the F&B companies, improving their capacity to deal with newness. Through a larger focus on co-innovation with retail, F&B companies can improve their intra- and inter-firm communication capabilities to attain more consumer-oriented integration of R&D and marketing activities, improving the market potential of their innovations.

Originality/value

This paper demonstrates that the previously identified critical success factors for innovation projects differ in impact and importance for F&B innovation project performance when compared to innovation projects in the technology-based industry.

Details

British Food Journal, vol. 116 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Access Restricted. View access options
Article
Publication date: 1 April 2005

M. van der Spiegel, P.A. Luning, G.W. Ziggers and W.M.F. Jongen

Manufacturers use several quality assurance systems to assure quality. However, their effectiveness cannot be assessed because an instrument does not exist. This article is based…

2383

Abstract

Purpose

Manufacturers use several quality assurance systems to assure quality. However, their effectiveness cannot be assessed because an instrument does not exist. This article is based on a study that was set up to identify performance measurement indicators of an instrument that measures effectiveness of food quality systems, called IMAQE‐Food.

Design/methodology/approach

The instrument has been developed by translating a conceptual model in quantifiable performance measurement indicators. Literature research, qualitative research, Delphi sessions, and quantitative research were used.

Findings

In total, 28 relevant and comprehensible indicators were obtained that measure performance of quality management, production quality and their influencing factors in the bakery sector.

Originality/value

This paper will make a contribution to the body of knowledge in the field of food quality management by developing an instrument to measure effectiveness instead of compliance with norms and requirements or merely performance. This will support food manufacturers in deciding which system is most suitable to achieve their objectives. The developed procedure can be used for providing insight in determining the desired level of quality management, and for extending the instrument for other applications.

Details

International Journal of Quality & Reliability Management, vol. 22 no. 3
Type: Research Article
ISSN: 0265-671X

Keywords

Access Restricted. View access options
Article
Publication date: 24 April 2007

M. van der Spiegel, W.J. de Boer, P.A. Luning, G.W. Ziggers and W.M.F. Jongen

The purpose of this paper is to show that manufacturers use several quality assurance systems to assure quality. This paper aims to describe the validation of IMAQE‐Food – an…

1935

Abstract

Purpose

The purpose of this paper is to show that manufacturers use several quality assurance systems to assure quality. This paper aims to describe the validation of IMAQE‐Food – an instrument that measures effectiveness of food quality systems.

Design/methodology/approach

Generalisability, reliability and validity of the instrument were analysed at a sample of 48 bakeries. Reliability and validity of variables were determined using a procedure based on Cronbach's alpha and rotated factor analysis. Generalisability of the instrument was examined by analysing characteristics of the bakery industry and by adapting the instrument for the vegetable and fruit‐processing sector.

Findings

The paper finds that IMAQE‐Food is a reliable and valid tool to assess effectiveness of quality systems in bakeries with more than ten employees. IMAQE‐Food appears to be also applicable for the vegetable and fruit‐processing sector.

Practical implications

It is shown in the paper that IMAQE‐Food will support food manufacturers in deciding which system is most suitable to achieve their objectives.

Originality/value

This paper will make a contribution to the body of knowledge in the field of food quality management by validating an instrument to measure effectiveness instead of compliance of norms or only measuring performance.

Details

International Journal of Quality & Reliability Management, vol. 24 no. 4
Type: Research Article
ISSN: 0265-671X

Keywords

Access Restricted. View access options
Article
Publication date: 14 July 2017

Maria Busse and Rosemarie Siebert

The need for consumer involvement in innovation processes has been recognised for four decades. Consumer involvement as a part of open innovation is an important strategy in the…

2669

Abstract

Purpose

The need for consumer involvement in innovation processes has been recognised for four decades. Consumer involvement as a part of open innovation is an important strategy in the food sector, specifically for enhancing consumer acceptance and promoting successful market introduction. The purpose of this paper is to systematically analyse the concept of consumers’ role and the level of consumer integration and interaction in recent food innovation processes.

Design/methodology/approach

In 2016, a three-step literature search was performed to identify the state-of-the-art scientific literature on consumer-involvement approaches and methods in the food sector. These methods and approaches were qualitatively analysed based on categories in accordance with the qualitative content analysis method.

Findings

A key finding is that most implemented consumer-involvement approaches and methods fall under von Hippel’s manufacturer-active paradigm rather than the customer-active paradigm (CAP). However, there are practical reasons for the low diffusion of CAP. The presumed reasons include needed change of the perception of roles and of organisational structures, as well as a lack of trust among actors.

Practical implications

There remains a need to promote an active role for consumers, especially amid changing consumer demand and increasingly conscious consumer behaviour concerning food production and processing conditions.

Originality/value

This paper contributes to the theoretical and practical discussion about innovation management by reflecting on the innovation paradigm underlying an approach or method. The paper may also have practical implications for the choice and implementation of business models that consider consumers’ role.

Details

European Journal of Innovation Management, vol. 21 no. 1
Type: Research Article
ISSN: 1460-1060

Keywords

Access Restricted. View access options
Book part
Publication date: 1 August 2017

Carolin Scheiben and Lisa Carola Holthoff

The chapter investigates factors shaping convenience orientation in the 21st century as well as present-day barriers to the consumption of food and non-food convenience products.

Abstract

Purpose

The chapter investigates factors shaping convenience orientation in the 21st century as well as present-day barriers to the consumption of food and non-food convenience products.

Methodology/approach

A qualitative research approach with two kinds of data triangulation is used. Multiple key informants (marketing managers and consumers) allow a consideration from different angles and multiple methodologies (in-depth and focus group interviews) help to gain deeper insights into the topic.

Findings

Convenience orientation comprises dimensions that were previously not considered in marketing research. In addition to the known factors time and effort saving, consumers buy convenience products because of the flexibility they provide. Moreover, concerns for health, environment, and quality are important barriers that prevent consumers from buying and consuming convenience products.

Research limitations/implications

Our results suggest that factors increasing and decreasing convenience consumption depend at least partly on the product category. Future research should integrate various other product groups to further explore domain-specific convenience orientation.

Practical implications

The conceptualization of convenience orientation offers important implications for new product development as well as for the design of the marketing mix. For instance, existing barriers could be overcome by improving transparency or meeting environmental concerns.

Originality/value

The chapter reveals the factors shaping the consumption of convenience products. The presented findings are important to academics researching convenience consumption and practitioners producing and distributing convenience products.

Details

Qualitative Consumer Research
Type: Book
ISBN: 978-1-78714-491-0

Keywords

Access Restricted. View access options
Article
Publication date: 6 November 2017

Gabriele Santoro, Demetris Vrontis and Alberto Pastore

The purpose of this paper is to analyze the role of external knowledge in the innovation process of firms in the food and beverage (F&B) industry and the effects of two external…

2095

Abstract

Purpose

The purpose of this paper is to analyze the role of external knowledge in the innovation process of firms in the food and beverage (F&B) industry and the effects of two external knowledge sourcing modes on new product development (NPD) performance.

Design/methodology/approach

The paper applies a quantitative approach, relying on data from 157 Italian firms operating in the F&B industry to test the hypotheses through OLS regression models.

Findings

Results suggest that the surveyed firms actively engage in open innovation with strong ties with market-based sources. Moreover, the authors found that market-based sources are associated with income from incremental innovation and time to market, while science-based sources are associated with income from radical innovation. Finally, the authors found that the R&D intensity enhances the benefits of the above external knowledge sourcing modes.

Originality/value

Despite the large amount of studies assessing the effects of external knowledge sourcing on performance in the open innovation field, few studies focused on a specific industry, especially with regard to F&B. Moreover, this paper considers different types of NPD performance measures given that different external knowledge sourcing modes exert different effects.

Details

British Food Journal, vol. 119 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Access Restricted. View access options
Article
Publication date: 2 February 2015

Abhilash Ponnam, Sreejesh S and M.S. Balaji

Ingredient branding (IB) strategy and incremental product innovation (IPI) strategy are frequently used complementary strategies in food product marketing to build brand equity…

4875

Abstract

Purpose

Ingredient branding (IB) strategy and incremental product innovation (IPI) strategy are frequently used complementary strategies in food product marketing to build brand equity. The purpose of this paper is to assist managers in choosing between both the strategies based upon two governing criteria namely the involvement level of the product category and the level of parent brand equity.

Design/methodology/approach

The study utilized an experimental design approach. A 2 (product involvement: high vs low)×2 (parent brand equity: high vs low)×2 (attribute strategy: IB vs IPI) balanced, completely randomized factorial design was set up to test the hypotheses.

Findings

Findings suggest that IB strategy should be preferred when the product category is perceived as low involvement or when parent brand equity of the brand is low. The IPI strategy should be preferred when the parent brand equity is high. Either of strategies may be favored in case of high involvement products.

Practical implications

The study provides guidance to product managers in choosing between IB and IPI in devising food product development and marketing strategies.

Originality/value

This study is the first of its kind which attempts to compare and contrast between tangible and intangible augmentation strategies to build brand equity.

Details

British Food Journal, vol. 117 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Access Restricted. View access options
Article
Publication date: 6 November 2017

Ana Procopio Schoen

Research in institutional openness and collaboration-based innovation has advanced considerably in the last decade. The complexity and heterogeneity of innovation, however, turn…

917

Abstract

Purpose

Research in institutional openness and collaboration-based innovation has advanced considerably in the last decade. The complexity and heterogeneity of innovation, however, turn the one-fits-all approach questionable and unveil the need to address several and different settings and industries. The purpose of this paper is to address this demand by mapping the themes covered in the research under the collaborative innovation umbrella having specifically the food and drink sector as a context.

Design/methodology/approach

The paper is based on secondary data sources, namely, a literature review of open innovation in the food and beverage (F&B) sector.

Findings

This paper builds upon a framework to classify the extant research in open innovation in the food industry and position the advancements in comparison to the general literature in the field. The categorization of the publications shows that topics like the role of networks, innovation systems, user-innovation and research and development alliances have attracted mostly attention so far, but there is still a demand for deeper and more comprehensive investigations. The field would also profit from inquiries that deal with mindset and managerial capabilities, cross-industry partnerships, converging value chains and globalization of innovation, among others.

Originality/value

To the authors’ knowledge, this is among the first papers to map research topics and research designs that have been covered to date on the field of open and collaborative innovation in the F&B industry.

Details

British Food Journal, vol. 119 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Access Restricted. View access options
Article
Publication date: 17 April 2008

Kit Fai Pun and Patricia Bhairo‐Beekhoo

Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is widely…

813

Abstract

Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is widely accepted as a food safety management system. This paper investigates the success factors of HACCP practices with reference to the domains of food production, processing and delivery. A literature review of food safety and management articles was conducted. Using the keywords search, the online Emerald Database was used and a total of 102 journal articles were identified between 1994 and 2007. The study examined a list of 20 success factors. Results show that “food regulations”, “role of the industry”, “government policies and interventions”, “training on food safety and hygiene”, and “food contamination and/or poisoning” share the spotlight as being the most critical factors for HACCP practices in organisations. Future research could investigate a holistic paradigm that incorporates the success factors and aligns HACCP measures for attaining safety performance goals.

Details

Asian Journal on Quality, vol. 9 no. 1
Type: Research Article
ISSN: 1598-2688

Keywords

Access Restricted. View access options
Article
Publication date: 3 April 2018

Stefano Predieri, Gianluca Sotis, Paola Rodinò, Edoardo Gatti, Massimiliano Magli, Federica Rossi, Giulia Maria Daniele, Marta Cianciabella and Roberto Volpe

The third age can be a period of major food consumption changes. Either voluntary or imposed by health issues, they may be accompanied by alterations in sensory acuity. The…

188

Abstract

Purpose

The third age can be a period of major food consumption changes. Either voluntary or imposed by health issues, they may be accompanied by alterations in sensory acuity. The purpose of this paper is to investigate how lifelong food habits and health-age issues affect food choice at a later age, with the aim of developing strategies to direct aged people toward healthier food habits.

Design/methodology/approach

A survey, aimed to investigate differences between current and past food habits, was carried out in a group of 170 Italian older adults. Questions focused on the composition of the main meal, asking participants to describe its actual structure and to highlight differences in previous years’ food habits. A discrete choice experiment (DCE) was planned, during which participants were asked to help formulating innovative pasta sauces with healthy ingredients.

Findings

This survey clearly illustrated gender-related differences: women were characterized by a higher consumption of vegetables, while men revealed a more frequent use of wine, pasta and meat. The DCE technique suited older adults’ abilities and enabled the development of innovative sauces, indicating a clear preference for extra virgin olive oil, as compared to cream or butter. Gender-related differences were confirmed: women mainly chose a vegetarian sauce, while men expressed an inclination for red meat.

Originality/value

This is the first report of a successful application of the DCE technique to investigate older adults’ dietary choices. The outspoken preference for olive oil as fat in sauce composition is a positive finding for future actions aimed at directing older adults toward healthier food habits.

Details

British Food Journal, vol. 120 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

1 – 10 of 232
Per page
102050