Download or read book Innovations et marketing agroalimentaires written by Stephane Lebatto and published by Editions L'Harmattan. This book was released on 2019-02-04 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cet ouvrage méthodologique et très pratique présente de façon concrète les différentes dimensions de la confiance initiale et de la proximité alimentaire recherchées par les mangeurs et favorisant l'acceptabilité des innovations alimentaires par ceux-ci. Découvrez dans cet ouvrage, les méthodologies et les techniques d'identification des facteurs à même de favoriser le succès des innovations alimentaires.
Download or read book Alimentation innovation et consommateurs written by Académie des technologies and published by Editions Le Manuscrit. This book was released on 2012 with total page 93 pages. Available in PDF, EPUB and Kindle. Book excerpt: Le systeme alimentaire contribue a notre alimentation quotidienne de la ferme a la fourchette . Il a besoin d'innover pour ameliorer sa competitivite (l'industrie alimentaire europeenne a vu sa part dans le marche mondial reculer de 25 a 21 % au cours de la derniere decennie) en proposant des produits alimentaires abordables, davantage porteurs de plaisir et de sante, plus faciles a acheter, a conserver et a preparer, dont la securite sanitaire est strictement garantie, tout en restaurant la confiance de consommateurs qui s'inquietent de la maniere dont leurs aliments sont produits (par les agriculteurs) et fabriques (par les industriels). De tous les facteurs dont depend le succes d'une innovation, il en est un specialement important que les auteurs de ce rapport ont choisi d'approfondir: la maniere dont elle est percue par les consommateurs. Trois exemples permettent de comprendre comment les consommateurs sont des arbitres des innovationsau sein du systeme alimentaire: les OGM, les radiations ionisantes et les aliments-sante. Le premier illustre le cas d'une innovation de rupture qui suscite beaucoup d'espoir pour mieux nourrir les Humains, mais dont l'acceptabilite differe avec les contextes culturels. Le deuxieme concerne une technologie dont les benefices et l'innocuite sont largement demontres, mais dont l'appellation fortement connotee est dissuasive.
Download or read book Nouvelles approches dans la recherche d innovation en agroalimentaire written by Hélène Ziegelbaum and published by . This book was released on 1998 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: LE MARCHE DE L'AGROALIMENTAIRE D'AUJOURD'HUI RENCONTRE LES DIFFICULTES LIEES A LA CONCURRENCE ET AUX EXIGENCES DES CONSOMMATEURS. DANS CE CONTEXTE, PLUSIEURS SOLUTIONS S'OFFRENT AUX PROFESSIONNELS DE L'ALIMENTATION QUI VEULENT ETRE COMPETITIFS : LA GESTION DE LA QUALITE DES PRODUITS EXISTANTS ET LE DEVELOPPEMENT DE NOUVEAUX PRODUITS DANS LE RESPECT DES REGLEMENTATIONS EN VIGUEUR. CETTE THESE EXPOSE UNE DEMARCHE PARTICULIERE DE RECHERCHE D'INNOVATION A TRAVERS LA CONNAISSANCE DE LA PERCEPTION DES PRODUITS ALIMENTAIRES PAR LES CONSOMMATEURS. CLASSIQUEMENT, LA COLLECTE DE L'INFORMATION CONSOMMATEUR EST REALISEE GRACE A DES TESTS PENDANT LESQUELS LES PRODUITS SONT DEGUSTES. NOUS AVONS EU L'OCCASION DE REMARQUER QUE L'EMPLOI DES QUESTIONS FERMEES DANS CES TESTS SENSORIELS N'ETAIT PAS ADAPTE AUX CONSOMMATEURS. EN EFFET, CES DERNIERS PEUVENT ETRE INFLUENCES PAR LES REPONSES QUI LEUR SONT PROPOSEES ET L'IMAGE DU PRODUIT TRANSMISE PAR LE CONSOMMATEUR NE SERA PLUS EN ADEQUATION AVEC SES REELLES PERCEPTIONS. AUSSI, POUR DONNER AUX CONSOMMATEURS UNE ENTIERE SPONTANEITE, DES QUESTIONS OUVERTES ONT ETE INTRODUITES. LE CONSOMMATEUR S'EXPRIME LIBREMENT SUR SES PERCEPTIONS VIS A VIS DU PRODUIT. IL UTILISE SON PROPRE LANGAGE ET ASSOCIE INTUITIVEMENT DES TERMES A SES SENSATIONS. DE CETTE FACON, L'IMAGE DU PRODUIT CHEZ LE CONSOMMATEUR EST TRANSMISE FIDELEMENT. CETTE INFORMATION EST TRES IMPORTANTE POUR LES PROFESSIONNELS DE L'AGROALIMENTAIRE. EN EFFET ELLE PERMET, D'UNE PART, DE MIEUX COMMUNIQUER SUR SES PRODUITS ET, D'AUTRE PART, DE MIEUX CONNAITRE LES ATTENTES DES CONSOMMATEURS. POUR EXPLOITER AU MIEUX CETTE INFORMATION RICHE MAIS COMPLEXE ISSUE DES QUESTIONS OUVERTES, NOUS AVONS DU METTRE AU POINT UNE METHODE DE TRAITEMENT SPECIFIQUE AFIN D'OBTENIR UNE INFORMATION HOMOGENE ET FIABLE A PARTIR DE TEXTE BRUT. CETTE METHODE S'EST INSPIREE DES TECHNIQUES D'ANALYSE EN BIBLIOMETRIE ET EN LEXICOMETRIE. DES PROGRAMMES INFORMATIQUES SIMPLES ONT ETE DEVELOPPES POUR L'AUTOMATISER.
Download or read book Processus d innovation alimentaire durable int grant les attentes des consommateurs les impacts environnementaux et les contraintes de l entreprise written by Chloé Thomas and published by . This book was released on 2020 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dans un contexte de transition sociétale et environnementale, les entreprises agroalimentaires doivent innover avec de nouvelles contraintes. La recherche n'a pourtant pas encore considéré la rencontre simultanée de deux approches de développement de produits, celle tirée par les consommateurs, « consumer-led », et celle tirée par l'environnement, « l'éco-innovation », dans le cadre de l'innovation alimentaire. Pour répondre à cette carence, un processus d'innovation en cinq étapes (idéation, conceptualisation, développement, validation, lancement) qui mobilise des outils variésd'intégration des consommateurs, de l'environnement, et d'aide à la décision, a été construit dans un cas de recherche intervention. Les travaux ont montré que les consommateurs peuvent être intégrés efficacement dès l'idéation par une méthode qualitative, le focus group, et co-créer les produits de manière itérative. L'outil d'Analyse de Cycle de Vie choisi pour intégrer la dimension environnementale, et modularisé pour l'évaluation de pré-concepts et de prototypes, a montré des limites (complexité, manque de données), réduisant l'impact de notre proposition sur les décisions de l'entreprise au cours du processus. Un outil d'aide à la décision multicritère et évolutif a permis d'orienter les décisions sur les trois dimensions de performance : le marché, l'environnement et la faisabilité. Finalement, cette thèse apporte des perspectives pour les entreprises agroalimentaires en proposant des outils opérationnels, ainsi que des perspectives de recherches futures favorisant l'innovation durable.
Download or read book Consommateurs innovation alimentaire written by Anne -Laure Saives and published by . This book was released on 1995 with total page 149 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Innovation in agri food systems written by W.M.F. Jongen and published by BRILL. This book was released on 2023-09-04 with total page 399 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a fully rewritten and extended version of the successful first edition of a textbook which focuses on consumer-driven food product innovation using a systems-oriented approach. It integrates marketing and consumer sciences with technological aspects such as processing, logistics and information technology, and presents an integrated view of how new food product development is to be situated in a chain-oriented approach. Attention is also paid to the impact of changes in the environment of the agri-food system on food innovation, such as the changing consumer, the growing concern about food safety and new insights in human nutrition. Topics covered include changing markets, consumer perception of product quality, quality function deployment, the use of new and improved technology in food production, logistics and information technology, the role of regulation and legislation, quality management and control systems such as HACCP and TQM. The chapters of the first edition have been updated and extended. New chapters have been added, on consumer behaviour, corporate strategy, food safety and nutritional aspects of food innovation. Researchers and professionals in the food industry as well as students of food science, food technology and management will find this publication provides valuable information on the latest developments in the product innovation by agri-food systems.
Download or read book Histoire des innovations alimentaires written by Alain Drouard and published by Editions L'Harmattan. This book was released on 2007-06-01 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Que serait notre alimentation sans les conserves, le frigidaire, la cuisson au gaz ? Que serait-elle devenue sans la sélection végétale et animale, sans les apports des procédés alimentaires ou les certifications qualitatives ? Cet ouvrage revient sur les origines de l'industrie alimentaire, la formation des marchés, la place des normes, les labels de qualité et les techniques ainsi que sur la réaction des consommateurs et des différents acteurs face à l'innovation.
Download or read book Breakthrough Food Product Innovation Through Emotions Research written by David Lundahl and published by Academic Press. This book was released on 2011-10-19 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 95% of all consumer product launched in the packaged goods sector fail to achieve their goals for success. Breakthrough Food Product Innovation Through Emotions Research gives a clear answer for innovation teams seeking to increase product success rates by breaking through the clutter in an otherwise undifferentiated, commoditized marketplace. Through case studies, it lays out a practical approach for applying emotions research throughout the food innovation and product development process. The basic premise is that emotions are the chief motivation for why consumers sense, select, seek and share their food product experiences. With this novel framework, the science of consumer behavior is made operational for innovation teams. Emotions insight inspires innovation teams to create and helps guide decision making as they design sensory cues and other behavior drivers into products that make consumers want to consume. This book has implications for the whole innovation team - innovators such as product developers, designers, creative chiefs, and marketers; strategists such as line managers; and researchers such as sensory and marketing researchers. - Presents a behaviour-driven approach to innovation for the development of breakthrough food products - Illustrates a collaborative framework to inspire creativity and guide decision making through emotions insights - Explores a research framework that gets to the "whys" of consumer behavior by distilling the science of emotions into research insights - Defines design and development methods to build sensory cues into packaging and packaged foods that deliver emotional impact - Explains research methods that get to the "so whats" of insights through emotions research - Provides case studies and examples proving the value of the behavior-driven approach to food product innovation
Download or read book coconception et co innovation dans l agroalimentaire written by Gwenola Yannou-Le Bris and published by ISTE Group. This book was released on 2019-05-01 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: L’accès à une alimentation de qualité pour tous reste un enjeu sociétal majeur. À travers des projets issus du concours ÉcoTrophélia, Écoconception et éco-innovation dans l’agroalimentaire présente les dispositifs pour écoconcevoir des produits alimentaires qui respectent les normes environnementales, sociales et nutritionnelles. Ces cas d’études incluent des exemples d’éco-innovations associant produits alimentaires et modèles d’affaires aux caractéristiques plus durables que ceux communément mis en oeuvre. Cet ouvrage offre des outils et des méthodes qui permettent de faire évoluer les pratiques et les modèles d’affaires des entreprises agroalimentaires.
Download or read book Innovation in Agri food Systems written by W. M. F. Jongen and published by Wageningen Academic Pub. This book was released on 2005 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a fully rewritten and extended version of the successful first edition of a textbook which focuses on consumer-driven food product innovation using a systems-oriented approach. It integrates marketing and consumer sciences with technological aspects such as processing, logistics and information technology, and presents an integrated view of how new food product development is to be situated in a chain-oriented approach. Attention is also paid to the impact of changes in the environment of the agri-food system on food innovation, such as the changing consumer, the growing concern about food safety and new insights in human nutrition.Topics covered include changing markets, consumer perception of product quality, quality function deployment, the use of new and improved technology in food production, logistics and information technology, the role of regulation and legislation, quality management and control systems such as HACCP and TQM.The chapters of the first edition have been updated and extended. New chapters have been added, on consumer behaviour, corporate strategy, food safety and nutritional aspects of food innovation.Researchers and professionals in the food industry as well as students of food science, food technology and management will find this publication provides valuable information on the latest developments in the product innovation by agri-food systems.
Download or read book Innovations in Food Labelling written by J Albert and published by Elsevier. This book was released on 2014-01-23 with total page 185 pages. Available in PDF, EPUB and Kindle. Book excerpt: Increasingly, consumers desire information about the health, safety, environmental and socioeconomic characteristics of food products. These traits often cannot be detected by sight, smell or taste. Therefore, consumers must use food labels to select products that meet their needs and preferences. The growing consumer and industry interest in food labels presents challenges for governments, which must ensure that the product information is accurate, truthful and not misleading to consumers. Governments must decide whether provision of information should be mandatory or voluntary. With the increase in global trade in food, there is a need to harmonize food labels so that product information is understood and relevant to foreign markets.Innovations in food labelling provides information about the principles and requirements of food labelling and reviews the latest trends in this important area. Following an introduction on the evolution of food labelling, further chapters cover the Codex Alimentarius and food labelling, international trade agreements, nutrition labelling, allergies and food labels and environmental and social labels, among other topics.An essential reference for food regulatory agencies, food law experts and professionals in the food industry responsible for labelling as well as consumer and environmental associations with an interest in labelling. - Provides important information about the principles and requirements of food labelling and reviews the trends in this area - Documents label evolution and considers standards and legal issues, as well as protection of the environment and sustainable food production - Features labels for a variety of different markets, including organic foods, and addresses social issues such as association of food quality with location
Download or read book Consumer Driven Cereal Innovation written by Peter Weegels and published by Elsevier. This book was released on 2016-06-09 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer Driven Cereal Innovation: Where Science Meets Industry includes a collection of papers from oral and poster presentations, along with all the abstracts from the first Spring Meeting organized by Cereals&Europe, the European section of AACC International. These proceedings discuss the major innovation challenges the cereal industry is facing to meet consumers’ demands and expectations. Consumers’ needs are perhaps best summarized as foods that are safe, healthy, and tasty. This book helps answer important questions regarding these essential needs. With respect to safety, the cereal industry can already boast of an excellent reputation and a long tradition of safeguarding cereals and their products. But how can one define “healthy ? How does one distinguish between reality and fiction? If the best ways to add health benefits to cereal products are to be determined, the consumer’s palate needs first to be pleased. What are the most cost-effective ways to manufacture grain-based products for safety, health, and palatability? This conference addressed these important questions and this book is the result of the research and insights of many of the brightest minds in grain science today. Areas of Focus - Consumer Driven Cereal Innovation Conference Proceedings Plenary – Papers from Invited Lecturers:Consumer Attitudes Towards Healthy Cereal ProductsConsumer, Cereals and Health: Trends, Fads and RealityHealth Benefits of Whole Grain Products Science Track:Consumer Insights and Nutritional Aspects of Innovative Cereal-based Products- Nutritional and Sensory Quality- PhysiologyCereals: Source of High Quality Nutrients- Regulation and Functional Nutrients- Methodology Technology Track:Better processes for Better NutritionBioactive IngredientsProduct Quality- Product Texture and Quality- Shelf Life- Toxicology
Download or read book Innovations et marketing agroalimentaires written by Stéphane Lebatto and published by . This book was released on 2019 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cet ouvrage méthodologique et très pratique présente de façon concrète les différentes dimensions de la confiance initiale et de la proximité alimentaire recherchées par les mangeurs et favorisant l'acceptabilité des innovations alimentaires par ceux-ci. Découvrez dans cet ouvrage, les méthodologies et les techniques d'identification des facteurs à même de favoriser le succès des innovations alimentaires.
Download or read book Transfert du mod le de consommation alimentaire occidental ou innovation etat de la question et perspectives d analyse partir du cas p ruvien written by Jean-Pierre (ed.) Chauveau and published by . This book was released on 1999 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Marketing exp rientiel culinaire written by Wided Batat and published by Editions Ellipses. This book was released on 2022-01-18 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Avec la contribution de Julie Andrieu Cet ouvrage présente une perspective holistique pour explorer comment l’aspect expérientiel du plaisir alimentaire peut conduire à des comportements alimentaires sains dans des cultures alimentaires variées. Il pose des questions telles que : Le plaisir alimentaire est-il un allié ou un ennemi du développement et de l’adoption d’habitudes alimentaires saines ? Peut-on concevoir des expériences alimentaires saines en ligne et hors ligne qui soient agréables ? Quelles sont les caractéristiques des expériences de consommation alimentaire, et comment contribuent-elles au bien-être des consommateurs ? Fournissant une vue d’ensemble des questions expérientielles et culturelles dans le marketing alimentaire, ce livre sera d’une valeur inestimable pour les spécialistes du comportement des consommateurs et du marketing alimentaire, les professionnels des politiques publiques et l’industrie agroalimentaire pour comprendre l’importance du plaisir dans la promotion de comportements alimentaires sains.
Download or read book Journal SEPIKE written by Association 1901 SEPIKE and published by BoD – Books on Demand. This book was released on 2018-12-14 with total page 125 pages. Available in PDF, EPUB and Kindle. Book excerpt: The journal was launched on August 12, 2012 in Poitiers (France) at a forum of scientists from Eastern and Western Europe, organized by the non-profit organization Association 1901 SEPIKE. The idea of its foundation belongs to a group of talented scientists from Ukraine, Poland, Bulgaria, Germany and France under the aegis of the German educational center SEPIKE Academy, which specializes in supporting Start-Ups. The journal is a reflection of modern views of scientists, representatives of academic science, education and business, politicians, leaders and participants of public organizations, as well as perspective young people; it is aimed at finding ways to solve the problem of effective interaction of modern science, education and business with the purpose of the innovative development providing, exchange of modern technologies and best practices. The journal of Association 1901 SEPIKE is an innovative platform for studying and successful implementing modern educational and business-technologies. It can be interesting for authors and readers whose professional interests are associated with the search for innovative ways of development of modern society and thereby ensuring its economic security. The journal includes publications of the results of theoretical and applied researches of scientists, who are representatives of educational institutions and research institutes from different countries, as well as representatives of international organizations and stakeholders, who are specialists in above mentioned spheres.
Download or read book Comportements alimentaires written by Collectif and published by Editions Quae. This book was released on 2012-04-20 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt: Quels rôles jouent, par exemple, la sensation de faim, la composition des aliments, les normes sociales, l’éducation, le revenu, la publicité... dans le comportement des consommateurs ? Quels seraient les leviers d’action publique à utiliser pour que ces consommateurs adoptent les recommandations nutritionnelles favorables à leur maintien en bonne santé ? Cette expertise scientifique collective met à disposition des décideurs et du grand public les connaissances acquises sur ces questions dans des champs disciplinaires très variés (épidémiologie, nutrition, science des aliments, psychologie, sociologie, économie).
