Innovation in agri-food systems

400 Pages·2005·4.351 MB·English

by  W. M. F. Jongen, M. T. G. Meulenberg

Innovation in
Agri-Food
systems
Product quality and consumer acceptance
W.M.F. Jongen and
M.T.G. Meulenberg
(editors)
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Innovation in agri-food systems
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Binnenwerk innovation 11-05-2005 14:08 Pagina 3
Innovation in
agri-food
systems
edited by
W.M.F Jongen
M.T.G.Meulenberg
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All rights reserved.
Nothing from this publication may be
reproduced, stored in a computerised
system or published in any form or in
any manner, including electronic,
mechanical, reprographic or
photographic, without prior written
Subject headings: permission from the publisher,
Consumer Wageningen Academic Publishers,
Technology P.O. Box 220, NL-6700 AE Wageningen,
Supply chain management The Netherlands.
ISBN: 978-90-76998-65-7 T h e i n d i v i d u al contributions in this
e-ISBN: 978-90-8686-666-3 p u b l ic a tion and any liabilities arising
DOI: 10.3920/978-90-8686-666-3 from them remain the responsibility of
the authors.
First published, 2005
The publisher is not responsible for
possible damages, which could be a
©Wageningen Academic Publishers result of content derived from this
The Netherlands, 2005 publication.
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Table of contents
1. Introduction 13
The Editors
References 16
2. Changing agri-food systems in Western countries: a marketing
approach 17
M.T.G. Meulenberg and J. Viaene
2.1 Introduction 17
2.2 The agri-food system: a marketing framework 18
2.3 Developments in the environment of the agri-food system 23
2.4 Changing actors in the food marketing system 31
2.5 Basic strategies of agri-food systems 44
2.6 Conclusions 50
References 51
3. Consumer behaviour with regard to food innovations: quality
perception and decision-making 57
Klaus G. Grunert
3.1 Why care about consumer behaviour? 57
3.2 The Total Food Quality Model 58
3.3 Purchase motives, quality dimensions and quality cues:
the vertical dimension of perceived quality 61
3.4 Quality expectations and quality experience: The horizontal
dimension of perceived quality 68
3.5 Perceived quality, perceived price and decision-making 75
3.6 The Total Food Quality Model and new product acceptance: three
prerequisites for successful development of new food products 79
References 82
4. Consumer-oriented new product development: principles and
practice 87
J.C.M. van Trijp and J.E.B.M. Steenkamp
4.1 Introduction 87
4.2 General principles of consumer-oriented NPD 89
4.3 Product, market(ing) and consumer factors in NPD success 94
4.6 Case studies in food quality improvement 106
4.7 Conclusions 118
References 119
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Table of contents
5. Food safety and consumer behaviour 125
Lynn Frewer, Arnout Fischer, Joachim Scholderer and Wim Verbeke
5.1 Introduction 125
5.2 Food risk analysis 126
5.3 Risk analysis = Risk Assessment + Risk Communication + Risk
Management 127
5.4 Historical perspective of risk communication 129
5.5 Risk as a social construct 131
5.6 Case study 1: Food scares 136
5.7 Case study 2: The introduction of GM foods in Europe 137
5.8 Case study 3: the introduction of functional foods 138
5.9 New approaches to risk communication: Restoring trust by
transparency and enhanced public involvement in decision processes 140
5.10 Conclusions 141
References 141
6. Technological innovation in the food industry: product design 147
M.A.J.S. van Boekel
6.1 Introduction 147
6.2 Food quality 148
6.3 Food chains 153
6.4 Food technology 154
6.5 Consumer images 156
6.6 Product design 158
6.7 Conclusion and future prospects 167
Acknowledgments 168
References 169
7. Food production: trends in system innovation 173
R.M. Boom, M. Dekker and D.C. Esveld
7.1 Context 173
7.2 Developments in food processing 177
7.3 Developments in food packaging 191
7.4 Microtechnology: a nucleus for system innovation 196
7.5 Conceptual process design: towards product-oriented process design 197
7.6 Conclusions 201
References 202
8. Nutritional aspects of food innovations: a focus on functional
foods 207
Gertjan Schaafsma and Frans J. Kok
8.1 Introduction 207
8.2 The concept of functional foods 207
8.3 The regulatory environment 213
8 Innovation in agri-food systems
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Table of contents
8.4 Expectation of future developments 215
8.5 Possibilities and challenges for the food industry 216
8.6 Consumer acceptance 217
References 219
9. Integration of innovation in the corporate strategy of agri-food
companies 221
Onno Omta and Peter Folstar
9.1 Introduction 221
9.2 Innovation 222
9.3 Strategic management 224
9.4 Dimensions of an innovation strategy 230
9.5 Management implications 236
References 241
10. Innovations in logistics and ICT in food supply chain networks 245
Jack van der Vorst, Adrie Beulens and Paul van Beek
10.1 Introduction 245
10.2 The emergence of chains and networks 246
10.3 The evolution of Logistics management 258
10.4 The evolution of information management 264
10.5 An overview of innovative concepts in logistics and ICT in FSCN 276
10.6 The essence of innovations in logistics and ICT 287
References 288
Appendix Glossary 291
11. Food quality management and innovation 293
P.A. Luning and W.J. Marcelis
11.1 Introduction 293
11.2 Food Quality 302
11.3 Food quality management functions 308
11.4 Total Quality Management and innovation performance 326
11.5 Food quality management and innovation 334
11.6 Conclusion 337
References 337
12. Legislation and food innovation 343
Bernd van der Meulen and Menno van der Velde
12.1 Introduction 343
12.2 The White Paper: a new vision on food law 345
12.3 The General Food Law 348
12.4 The composition of food 354
12.5 Food handling 359
12.6 Informed choice: presentation of food products 365
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