Grunert K.G. (ed.). (2017). Consumer trends and new product opportunities in the food sector. Wageningen (Pays-Bas) : Wageningen Academic Publishers. 235 p.
Titre : | Consumer trends and new product opportunities in the food sector |
Auteurs : | K.G. Grunert, ed. |
Type de document : | E-Book |
Editeur : | Wageningen [Pays-Bas] : Wageningen Academic Publishers, 2017 |
ISBN/ISSN/EAN : | 978-90-8686-852-0 |
Format : | 235 p. |
Langues : | Anglais |
Langues du résumé : | Anglais |
Catégories : |
Catégories principales 08 - ALIMENTATION ; 8.1 - Consommation Alimentaire. ComportementThésaurus IAMM INDUSTRIE ALIMENTAIRE ; ALIMENTATION HUMAINE ; CONSOMMATION ALIMENTAIRE ; COMPORTEMENT DU CONSOMMATEUR ; TRAITEMENT ; QUALITE ; INNOCUITE DES PRODUITS ALIMENTAIRES ; DURABILITE ; PRODUIT AGRICOLE ; ALIMENT SANTE POUR HOMME ; CHAINE ALIMENTAIRE ; NOUVELLE TECHNOLOGIE ; INNOVATION ; DISTRIBUTION ECONOMIQUE ; CIRCUIT DE COMMERCIALISATION ; COMMERCE ; COMMERCIALISATION ; MARKETING |
Résumé : | 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. |
Note de contenu : |
1. Introduction
2. The health trend 3. The sustainability trend 4. The authenticity trend 5. The convenience and bundling trends 6. Introduction to the food chain 7. New developments in the farming sector 8. Modernisation of traditional food processes and products 9. Emerging technologies in food processing 10. Forms of food distribution and trends in food retailing 11. Consumer segments in an international context 12. Global food product development 13. Success factors in new product development in the food sector 14. Towards more open innovation in the food sector |
Cote : | Réservé lecteur CIHEAM |