Consumer trends and new product opportunities in the food sector / edited by Klaus G. Grunert
Tipo de material:
TextoIdioma: Inglés Editor: Wageningen, the Netherlands : Wageningen Academic Publishers, 2017Edición: First editionDescripción: 235 pages : illustrations ; 24 cmISBN: - 9789086863075
- 9086863078
- 664.028
| Tipo de ítem | Biblioteca actual | Signatura | Copia número | Estado | Fecha de vencimiento | Código de barras | Reserva de ítems | |
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Biblioteca Yachay Tech | 664.028 C758 2017 (Navegar estantería(Abre debajo)) | Ej. 1 | Disponible | 006605 |
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| 664.02 A472p 2014 Principios de ingeniería aplicados en alimentos / | 664.02 A472p 2014 Principios de ingeniería aplicados en alimentos / | 664.02 P3484t 2013 Transgénicos : | 664.028 C758 2017 Consumer trends and new product opportunities in the food sector / | 664.028 C833t 2013 Técnicas de aprovechamiento de especies vegetales presentes en las áreas rurales del Distrito Capital / | 664.028 C833t 2013 Técnicas de aprovechamiento de especies vegetales presentes en las áreas rurales del Distrito Capital / | 664.028 T412o 2011 Organic acids and food preservation / |
The food sector is changing. Consumers want not only tasty and healthy food products, but products that are sustainable and authentic. At the same time, new developments in farming, food processing, and retailing, open up new opportunities in the development of food products. Bridging these challenges and opportunities is a major task for food marketing. This book traces consumer trends regarding healthiness, sustainability, authenticity, and convenience. It gives an introduction to current developments in farming, in food processing technology, and in retailing. It also explains how segmentation and consumer-led product development can lead to new food products in response to these trends
Introduction --
The health trend --
The sustainability trend --
The authenticity trend --
The convenience and bundling trends --
Introduction to the food chain --
New developments in the farming sector --
Modernisation of traditional food processes and products --
Emerging technologies in food processing --
Forms of food distribution and trends in food retailing --
Consumer segments in an international context --
Global food product development --
Success factors in new product development in the food sector --
Towards more open innovation in the food sector
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