Innovations in Food Production - Status and Directions of Development

2012 ◽  
Vol 7 (2) ◽  
pp. 183-193
Author(s):  
Barbara Grzybowska
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Statistical Data ◽  
New Products ◽  
Technological Innovations ◽  
The Status ◽  
Product Manufacturing ◽  
The Subject ◽  
And Storage

This paper characterises the directions of innovative activities undertaken by food industry enterprises concerning the manufacturing of food products. Based on the subject literature and secondary statistical data, the status of food industry innovativeness and areas of innovative activities related to implementation of technological and non-technological innovations are presented. The activities of enterprises focus on manufacturing new products in response to the ever-changing needs and expectations of consumers. In particular, the production of so-called functional food (which seeks to promote health, minimise the risk of specific diseases, improve psychophysical fitness, lose weight, etc.) is increasingly extensive. Manufacturers must also improve the technologies and techniques of product manufacturing, packaging and storage. 

scholarly journals Food Production and Trading Under the Impact of Sustainable Development

2016 ◽  
Vol 22 (2) ◽  
pp. 278-285
Author(s):  
Cecilia Irina Rabontu ◽  
Mădălina Cristina Vasile ◽  
Laura Nicoleta Nasta
Keyword(s):  
Sustainable Development ◽  
Adverse Effects ◽  
Food Production ◽  
Food Industry ◽  
Economic Agents ◽  
Technological Processes ◽  
Current Period ◽  
The Will ◽  
The Subject ◽  
The Impact

Abstract In the current period, more and more economic agents involved in producing and trading food are tempted to avoid certain standards of safety and innocuousness of agricultural and technological processes in order to maximize profit. There are often situations in which food producers with the will of a quick return do not realize or do not measure the adverse effects that may arise on life, health, environment and thus on sustainable development. This paper tries to determine the degree of compliance with safety rules imposed by manufacturers in the food industry but also the factors that may cause the consumer purchasing decision in the context of uncertainty about the harmlessness of food. The food correctly and environmentally made, stored, transported and traded contributes to a sustainable development, aspect that will be the subject of our study.

Knowledge Sharing in Innovation Ecosystems: A Focus on Functional Food Industry

2017 ◽  
Vol 14 (05) ◽  
pp. 1750030 ◽  
Author(s):  
Cristina C. Amitrano ◽  
Mariarosaria Coppola ◽  
Marco Tregua ◽  
Francesco Bifulco
Keyword(s):  
Knowledge Sharing ◽  
Functional Food ◽  
Food Industry ◽  
New Products ◽  
Qualitative Approach ◽  
Innovation Ecosystem ◽  
Knowledge Based ◽  
The Uk ◽  
Innovation Processes

This research investigated knowledge-based activities and outcomes in an innovation context, which is in line with recent contributions on ecosystems. The interactions that shape an innovation ecosystem are addressed to improve knowledge through sharing; this phenomenon was analyzed in-depth by focusing on a cross-industry, namely the Functional Food industry. Through a qualitative approach of the top firms in the UK regarding how they depict the innovation processes, the role of knowledge is described. The results are useful in illustrating how the openness of the approach adopted by firms leads to emphasizing the orientation towards knowledge sharing due to both new products and specific initiatives.

scholarly journals Using Jerusalem artichoke powder in functional food production

2020 ◽  
pp. 69-78
Author(s):  
Nailya Dubkova ◽  
Vitaly Kharkov ◽  
Marsel Vakhitov
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Jerusalem Artichoke ◽  
Convective Drying ◽  
Residual Moisture ◽  
Drying Time ◽  
Standard Methods ◽  
Laboratory Vacuum ◽  
Kinetics Of

Introduction. Jerusalem artichoke is a valuable low-maintenance crop whose tubers contain vital nutrients and prebiotics. We propose using Jerusalem artichoke powder as a functional nutrient in the formulation of food products. Study objects and methods. We studied the influence of vacuum, vibration, and grinding on the kinetics of drying Jerusalem artichoke tubers of a “Skorospelka” variety in the laboratory vacuum vibromixing mill dryer (VVMD). Results and discussion. The rate of drying in the VVMD was almost 5.5 times as high as that of convective drying. The kinetic curves showed that grinding provided a period of decreasing drying rate until almost complete drying. Vibration drying in the VVMD was twice faster than vacuum drying. The comparison of theoretical and experimental data on moisture and drying time revealed good adequacy. The NMR analysis of changes in the molecular mobility of the samples obtained in the VVMD showed an implicit twocomponent spectrum, indicative of low moisture. The chemical analysis of the tubers and powders by standard methods confirmed that the proposed gentle technology (fast drying at 30°C) preserved 86% of inulin. Conclusion. Jerusalem artichoke powder obtained in the VVMD can be used in different branches of the food industry due to its long shelf life, low consolidation, and no caking, with residual moisture of 6.1%.

scholarly journals Development of Cupcake Production Technology Using Rye Flour

2021 ◽  
pp. 195-198
Author(s):  
N.G. Hovhannisyan ◽  
A.P. Vanoyan
Keyword(s):  
Energy Consumption ◽  
Production Technology ◽  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
New Technologies ◽  
Healthy Diet ◽  
Technological Equipment ◽  
Rye Flour ◽  
Confectionery Products

Functional food production has become relevant, particularly in recent years, related to technical advancement, reduction of physiological energy consumption and imbalance in labor capacity. Healthy diet is one of the most important factors describing the health of country’s population. In this regard development of new technologies for manufacturing new range of flour confectionery products is considered to be quite actual, while functional food production technology is of significant importance from the prospect of food industry development on the whole. The recommended technology can be easily introduced in the production with no need for additional technological equipment.

scholarly journals ANALISIS STRUKTUR PASAR, PERILAKU KONSUMEN DAN POLA DISTRIBUSI PRODUK MAKANAN KHAS KABUPATEN GARUT

AdBispreneur ◽  
2017 ◽  
Vol 2 (2) ◽  
Author(s):  
Cecep Safa’atul Barkah ◽  
Sam’un Jaja Raharja
Keyword(s):  
21St Century ◽  
Food Production ◽  
Food Industry ◽  
New Products ◽  
New Product ◽  
Food Products ◽  
Market Behavior ◽  
Tourism Sector

ABSTRACT The development of tourism sector in Garut is closely related to the development of the specialty  food industry in the region is the most famous of dodol. For decades unique food products have not been innovated. But at the end of the first decade of the 21st century has emerged innovations that combine dodol with chocolate which became known as Chocodot. The emergence of new products has led to the dynamics of specialty  food production Garut, distribution and market behavior (consumers). This research is aimed to describe and analyze the structure and pattern of producer distribution and market behavior post of new product of  Chocodot Keywords : Chocodot, market behavior   ABSTRAK Berkembangnya sektor pariwisata di Garut erat kaitannya dengan perkembangan industri makanan khas di daerah tersebut yang paling terkenal yaitu dodol. Selama puluhan tahun produk makanan khas tidak mengalami inovasi. Namun pada akhir dekade pertama abad 21 telah muncul inovasi yang mengkombinasikan dodol dengan coklat yang kemudian dikenal dengan Chocodot Kemunculan produk baru telah menimbulkan dinamika produksi khas Garut, distribusi dan perilaku pasar (konsumen). Penelitian ini ditujukan untuk mendeskripsikan dan menganalisis struktur dan pola disrtibusi produsen dan perilaku pasar pasca lahirnya produk baru Chocodot Kata kunci : Chocodot, perilaku pasar

scholarly journals Challenges of development of the processed food industry of Bulgaria in the context of European integration

2020 ◽  
Vol 13 (4) ◽  
pp. 18-37
Author(s):  
Svetlana Ignjatijević ◽  
Antoaneta Vassileva ◽  
Svetlana Tasić ◽  
Jelena Avakumović ◽  
Marija Bešlin-Feruh
Keyword(s):  
Comparative Advantage ◽  
Food Industry ◽  
Statistical Data ◽  
Fats And Oils ◽  
Processed Food ◽  
Cereal Products ◽  
Export Structure ◽  
Bird Eggs ◽  
The Subject ◽  
By Products

The subject of this research is the analysis of competitiveness of the Bulgarian food industry on the international market, with the aim of identifying changes in the export structure of products classified according to commodity groups (SITC Rev.3). In other words, the goal was to point out the sectors which are developing faster and have positive tendencies and influence on the overall competitiveness of the Bulgarian economy. The research used descriptive statistical data processing, the index of comparative advantage of exports - RCA and the index of specialization in foreign trade - GL index. The research results showed that in the analyzed period there were significant changes in the structure of exports, so the groups with leading positions in the initial year of analysis lost their position and were replaced by products of other commodity groups. An increase in the comparative advantage of exports was also confirmed in: Vegetable fats and oils; Cereals and other cereal products; Essential oils, perfumery; Meat and edible leftovers; Rice; Sugar, molasses and honey; etc. It was also established that the products with a pronounced intra-industrial character of exchange in 2017 were: Fruit and vegetable juices; Sugar products; Meat and edible residues; Bird eggs and yolks, egg whites; Butter and other fats obtained from milk, milk spreads, etc.

scholarly journals Trayectoria del sistema de innovación del cultivo de girasol en México, 1965-2018

2021 ◽  
pp. 191-224
Author(s):  
Angélica Torres-Ávila ◽  
Jorge Aguilar-Ávila ◽  
Vinicio Horacio Santoyo-Cortés ◽  
Enrique Genaro Martínez-González
Keyword(s):  
Vegetable Oil ◽  
System Approach ◽  
Food Production ◽  
Food Industry ◽  
Statistical Data ◽  
Innovation System ◽  
Structured Interviews ◽  
Fat Consumption ◽  
Commercial Crop ◽  
By Products

The evolution of sunflower cultivation in Mexico within the framework of global agri-food transitions related to fat consumption is explained. The innovation system approach (IS) was used to study an emerging crop in the context of the traditional national food production patterns. The information was collected from publications and statistical data published between 1965-2018 and from semi-structured interviews with key actors. The information collected was ordered chronologically, identifying relevant actors and events that have affected the crop's trajectory and the IS configuration. The results show that the introduction of sunflower responded to the demand for vegetable oil and fats as a viable alternative for farmers and the agri-food industry. However, its development as a commercial crop has been subordinated to the use of other oilseeds from which by-products are obtained, which by adding their value to that of vegetable oil are more attractive to the industry. Nevertheless, the genetic improvement of sunflower has resulted in new genotypes from which oil is obtained with desirable properties for human health. This opens a new possibility of crop expansion.

scholarly journals Fonksiyonel Bir Gıda: “Şifalı Top ”

2014 ◽  
Vol 2 (6) ◽  
pp. 277
Author(s):  
Sıdıka Nur Kıyak ◽  
Yeliz Dağlı ◽  
Ümran Zeren ◽  
Muammer Arıburnu ◽  
Aysel Gülbandılar ◽  
...  
Keyword(s):  
Healthy Eating ◽  
Functional Food ◽  
Food Industry ◽  
Functional Foods ◽  
Daily Life ◽  
New Products ◽  
Health Benefits ◽  
New Product ◽  
Functional Product

With the development of awareness of healthy eating, consumers are waiting to provide from food in terms of nutrition as well as health benefits. As a result of these expectations of consumers to new products, functional foods have been one of the fastest developing sectors in the food industry. The aim of this study is to develop a new functional food which has high nutrition values and healthy. For this purpose, broccoli, cauliflower and celery vegetables which are not preferred to consume by children in daily life is used to develop a functional product in that children want to consume fondly. Also grinding of stale bread is used in this product to prevent waste of bread. This new product given the shape of tiny ball by rolling was named as “Şifalı Top” and served with chocolate and strawberry sauce.

scholarly journals Immobilization Technologies in Probiotic Food Production

2013 ◽  
Vol 2013 ◽  
pp. 1-15 ◽  
Author(s):  
Gregoria Mitropoulou ◽  
Viktor Nedovic ◽  
Arun Goyal ◽  
Yiannis Kourkoutas
Keyword(s):  
Cell Viability ◽  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Present Review ◽  
Novel Foods ◽  
Probiotic Food

Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their potential future impact, which is also highlighted and assessed.

The Status of Supply Chain Management in Argentina's Food Industry

1997 ◽  
Vol 8 (1) ◽  
pp. 87-96 ◽  
Author(s):  
Ignacio Sánchez Chiappe ◽  
Victor Angel Herrero
Keyword(s):  
Supply Chain ◽  
Supply Chain Management ◽  
Food Production ◽  
Food Industry ◽  
Statistical Significance ◽  
Chain Management ◽  
The Status

In recent years, the food industry has evolved dramatically showing Argentina's real capacity for food production. A survey on supply chain management was developed and data were collected from both suppliers and buyers at three levels of the supply chain. Statistical significance in difference of means for both groups is analyzed and drivers and trends emerging from those samples are shown.

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