Innovation in agri-food systems

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. 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. 8.4 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. 12.7 Enforcement 371; 12.8 Industrial property rights 377; 12.9 Conclusion 381; 13. Summary and future prospects 383; The Editors; Biographies 387; Index 397.