Consumer Trends and New Product Opportunities in the Food Sector

"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" -- Contracoberta Consumer trends and new product opportunities in the food sector edited by Klaus G. Guntert Table of content 9 Preface 13 1. Introduction 15 K.G. Grunert 15 2. The health trend 17 K.G. Grunert 17 Abstract 17 2.1 Introduction 18 2.2 What do people know about healthy eating? 19 2.3 How do consumers choose their food? 24 2.4 Communicating healthfulness to consumers 26 2.5 Different ways of dealing with the food and health issue 28 2.6 The potential for healthy food products 31 References 32 3. The sustainability trend 35 D. Brohm* and N. Domurath 35 Abstract 35 3.1 Organic production 36 3.2 Fair trade 39 3.3 Origin 39 3.4 Food waste 40 3.5 Corporate social responsibility 41 References 42 4. The authenticity trend 45 M. Petz and R. Haas* 45 Abstract 45 4.1 Tracing the source of the authenticity trend 46 4.2 Recipes and authenticity 47 4.3 Terroir and traditional foods as brands? 50 4.4 Modernisation and globalisation as an antithesis to authenticity 51 4.5 Indicators of authenticity 53 4.6 Hipster authenticity, A1, A2 and A3 authenticity 56 4.7 Authenticity in the food chain 59 4.8 Fakelore and imagined authenticity 61 4.9 Conclusions 62 References 63 5. The convenience and bundling trends 67 Ľ. Nagyová* and I. Košičiarová 67 Abstract 67 5.1 Convenience, its definition, basic forms, factors leading to it, and benefits 68 5.2 Bundling, its definition, basic forms and benefits 74 5.3 Convenience and bundling trends 81 References 83 6. Introduction to the food chain 85 R. Haas* and M. Petz 85 Abstract 85 6.1 Introduction 86 6.2 Paradoxes of the food chain 89 6.3 Market-related issues of food chains 92 6.4 Global food chains versus short local food chains 97 6.5 Conclusion 100 References 100 7. New developments in the farming sector 105 D. Brohm* and N. Domurath 105 Abstract 105 7.1 Driverless field vehicles 106 7.2 Drone technology 107 7.3 Robots 109 7.4 Vertical farming 110 7.5 Biotechnology 112 7.6 Consumer perceptions 113 References 114 8. Modernisation of traditional food processes and products 115 L. Lipan, L. Sánchez-Rodríguez, M. Cano-Lamadrid, J. Collado-González, L. Noguera-Artiaga, E. Sendra and A.A. Carbonell-Barrachina* 115 Abstract 115 8.1 Introduction 116 8.2 Is innovation of traditional foods possible? 117 8.3 Types of innovation of traditional foods 120 8.4 Conclusions 130 References 131 9. Emerging technologies in food processing 137 V. Glanz-Chanos1, S. Shayanfar2* and K. Aganovic3 137 Abstract 137 9.1 Introduction 138 9.2 Improving food safety by thermal or non-thermal processes 138 9.3 Texturising/forming methods that mitigate use of additives 142 9.4 Gentle/mild processing methods 145 9.5 Advanced packaging methods 147 9.6 Conclusions 150 References 152 10. Forms of food distribution and trends in food retailing 153 B. Borusiak* and B. Pierański 153 Abstract 153 10.1 Forms of food distribution 154 10.2 New trends in retailing 161 References 171 11. Consumer segments in an international context 175 J. Paluchová 175 Abstract 175 11.1 Introduction 176 11.2 Market segmentation strategies 176 11.3 Bases of segmentation 178 11.4 Segmenting consumer markets 179 11.5 New segments of food consumers 193 References 197 12. Global food product development 201 E. Horská1*, A. Krasnodębski2 and R. Matysik-Pejas2 201 Abstract 201 12.1 The essence of food market globalisation 202 12.2 Product strategies on global markets 203 12.3 Innovation strategies on global markets 210 12.4 Global product brand 213 12.5 Globalisation of consumption 217 References 220 13. Success factors in new product development in the food sector 223 R. Matysik-Pejas 223 Abstract 223 13.1 Introduction 224 13.2 Consumer trends and their importance for the success of new food products 224 13.3 Cooperation of enterprises with consumers as a factor of new food product success 226 13.4 Level of innovation in food products 227 13.5 New product packaging as a driver of market success 228 13.6 Process of consumer acceptance of new product 228 References 232 14. Towards more open innovation in the food sector 235 K.G. Grunert1*, D. Brohm2 and N. Domurath2 235 References 237 Consumer trends and new product opportunities in the food sector,edited by Klaus G. Guntert