Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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    Assessing convergence processes at the intersection of the food and pharmaceutical industries in functional food innovation using different perspectives
    Bornkessel, S. - \ 2016
    Wageningen University. Promotor(en): Onno Omta; Stefanie Broring. - Wageningen : Wageningen University - ISBN 9789462576599 - 129
    functional foods - innovations - food industry - non-food industries - pharmacology - functionele voedingsmiddelen - innovaties - voedselindustrie - non-food industrieën - farmacologie

    Assessing convergence processes at the intersection of the food and pharmaceutical industries in functional food innovation using different perspectives

    Sabine Bornkessel

    The worldwide growing functional food market (e.g. Menrad, 2003, Ding et al., 2015) is based on the convergence of the food and pharmaceutical sectors (Omta, 2004, Bröring, 2005), since functional foods incorporate a nutritional as well as a health benefit (Spence, 2006, Hasler, 2002). Several studies provide a comprehensive overview of convergence definitions and their different emphases (Bröring, 2005, Curran, 2010, Hacklin, 2008, Preschitschek, 2014), mainly following the common idea summarised by the Organisation for Economic Co‐operation and Development as follows: ‘the blurring of technical and regulatory boundaries between sectors of the economy’ (OECD, 1992). On the one hand, this emerging segment offers a plethora of innovation opportunities. On the other hand, companies focusing on this emerging segment have to employ knowledge and technologies outside of their traditional expertise. The importance of innovation increases, since the emergence of the functional food market implies an intensification of competitive pressure. Due to high failure rates, there is an urgent need to improve the food innovation process (Stewart-Knox and Mitchell, 2003).

    The convergence process is considered to follow the consecutive steps of science, technology and market convergence, leading to a complete industry convergence in which companies or whole industry segments fuse (Curran et al., 2010, Hacklin, 2008). Linking these steps to the simplified innovation process, the comparative perspective on the innovation and convergence processes delivers a framework with which to analyse innovation processes in converging industries using different perspectives. Therefore, the present thesis aims

    Ø to evaluate convergence processes using different perspectives in order to derive an assessment framework of the innovation process in converging industries.

    This study deals with the functional food sector emerging between the food and pharmaceutical industries while using certain functional ingredients as units of analysis.

    The present thesis comprises two parts. It first focuses on the procedural perspective of convergence processes in order to deliver a comprehensive analysis of the complete convergence process. This is then complemented in the second part by a focus on the later steps of market and industry convergence.

    In the first part, this study delivers quantitative (Chapter 2 – life cycle approach) and qualitative (Chapter 3 – perspective of innovation value chain) measures for the comprehensive analysis of the complete convergence process. While the life cycle approach focuses on the development showing the movement of complete industry sectors, the innovation value chain perspective delivers insights into the underlying strategic cross-industry activities on a company level. Next to the comprehensive analysis of the convergence process, this study delivers two levels with which to analyse the later phases in converging industries: first, the analysis of cross-industry collaborations on a company level (Chapter 4), and second, the analysis of ingredient awareness on a consumer level (Chapter 5). While the analysis on a company level delivers an approach to analyse cross-industry innovation using the resource-based view, the consumer perspective sheds light upon the consumers’ perception of the products delivered in the convergence areas.

    In summary, convergence implies a changing competitive environment. The evaluation of this phenomenon is therefore of high importance for researchers and practitioners alike. This thesis enhances the research field of convergence by delivering an overall assessment framework that integrates different perspectives to screen convergence processes and to analyse converging competences. The scope and the unit of analysis, along with the adaptation of theoretical concepts, extend already existing convergence assessment approaches. Besides the analysis of the early phases of convergence processes used to anticipate industrial developments (e.g. Curran et al., 2010), the elaboration of the complete convergence process delivers an approach to face the multifaceted challenges during the innovation process in converging industries. The practical implications of this study is that it provides companies in convergence areas different measures to evaluate convergence processes in order to identify relevant convergence areas. Depending on the phase of the convergence process, the appropriate method or mixture of methods can be used to substantiate strategic corporate decisions such as for instance product positioning.

    Effect of sublethal preculturing on the survival of probiotics and metabolite formation in set-yoghurt
    Settachaimongkon, S. ; Valenberg, H.J.F. van; Winata, V. ; Wang, X. ; Nout, M.J.R. ; Hooijdonk, A.C.M. van; Zwietering, M.H. ; Smid, E.J. - \ 2015
    Food Microbiology 49 (2015). - ISSN 0740-0020 - p. 104 - 115.
    lactic-acid bacteria - fermented milks - tolerance response - functional foods - stress responses - bifidobacteria - lactobacillus - cultures - strains - microorganisms
    The objective of this study was to investigate the effect of preculturing of Lactobacillus rhamnosus GG and Bifidobacterium animalis subsp. lactis BB12 under sublethal stress conditions on their survival and metabolite formation in set-yoghurt. Prior to co-cultivation with yoghurt starters in milk, the two probiotic strains were precultured under sublethal stress conditions (combinations of elevated NaCl and low pH) in a batch fermentor. The activity of sublethally precultured probiotics was evaluated during fermentation and refrigerated storage by monitoring bacterial population dynamics, milk acidification and changes in volatile and non-volatile metabolite profiles of set-yoghurt. The results demonstrated adaptive stress responses of the two probiotic strains resulting in their viability improvement without adverse influence on milk acidification. A complementary metabolomic approach using SPME-GC/MS and 1H-NMR resulted in the identification of 35 volatiles and 43 non-volatile polar metabolites, respectively. Principal component analysis revealed substantial impact of the activity of sublethally precultured probiotics on metabolite formation demonstrated by distinctive volatile and non-volatile metabolite profiles of set-yoghurt. Changes in relative abundance of various aroma compounds suggest that incorporation of stress-adapted probiotics considerably influences the organoleptic quality of product. This study provides new information on the application of stress-adapted probiotics in an actual food-carrier environment
    Simulating Welfare Effects of Europe’s Nutrition and Health Claims regulation: the Italian Yogurt Market
    Bonanno, A. ; Huang, R. ; Liu, Y. - \ 2015
    European Review of Agricultural Economics 42 (2015)3. - ISSN 0165-1587 - p. 499 - 533.
    discrete-choice models - product differentiation - functional foods - empirical-analysis - demand - information - quality - price - probiotics - valuation
    With the enactment of Regulation (EC) No. 1924/2006, 20 December 2006, ‘On nutrition and health claims made on foods’ several health claims can no longer be used on food products in European markets. We simulate the overall impact of the regulation on consumers and producers using the Italian yogurt market as a case study, and data prior to the introduction of the policy. We quantify welfare losses incurred if accepted claims were false, and simulate scenarios where rejected truthful health claims are removed, considering also the case where the products carrying them exit the market. We find that consumers can incur large welfare losses if approved claims are untruthful; if truthful claims are instead denied both consumers and producers may incur losses, with consumers being penalised more than producers.
    Consumer attitudes towards nanotechnologies applied to food production
    Frewer, L.J. ; Gupta, N. ; George, S. ; Fischer, A.R.H. ; Giles, E.L. ; Coles, D.G. - \ 2014
    Trends in Food Science and Technology 40 (2014)2. - ISSN 0924-2244 - p. 211 - 225.
    genetically-modified food - farm-animal welfare - emerging technologies - risk perceptions - public perceptions - perceived risk - functional foods - carbon nanotubes - delivery-systems - united-states
    The literature on public perceptions of, and attitudes towards, nanotechnology used in the agrifood sector is reviewed. Research into consumer perceptions and attitudes has focused on general applications of nanotechnology, rather than within the agrifood sector. Perceptions of risk and benefit associated with different applications of nanotechnology, including agrifood applications, shape consumer attitudes, and acceptance, together with ethical concerns related to environmental impact or animal welfare. Attitudes are currently moderately positive across all areas of application. The occurrence of a negative or positive incident in the agri-food sector may crystallise consumer views regarding acceptance or rejection of nanotechnology products.
    Structured adsorbents for isolation of functional food ingredients
    Rodriguez Illera, M. - \ 2014
    Wageningen University. Promotor(en): Remko Boom, co-promotor(en): Anja Janssen. - Wageningen : Wageningen University - ISBN 9789462571198 - 187
    functionele voedingsmiddelen - ingrediënten - adsorberende middelen - isolatie - voedseltechnologie - voedseltechniek - reststromen - actieve kool - functional foods - ingredients - adsorbents - isolation - food technology - food engineering - residual streams - activated carbon

    Separation and purification of functional ingredients from raw or waste streams are often done via processes that include a chromatographic step using a packed bed of resin particles that have affinity for the ingredients to be separated. A column packed with these particles presents numerous bottlenecks when dealing with untreated or large streams: a trade-off between mass transfer and hydraulic permeability, a high pressure drop and susceptibility to plugging and fouling. The large equipment (column diameters) and volume of resin needed for a moderate pressure drop and a high capacity, poses problems of elevated costs and complex operation. Other technologies such as radial flow chromatography and polymeric resins membranes may represent an improvement in other applications (e.g. pharma or fine chemicals), but at this point their capacity and costs do not seem to be feasible for the separation of small molecules from larger food streams.

    The aim of the research discussed in this thesis was to find the principles that determine the suitability of different structured adsorbents, such as monoliths, for the selective adsorption and recovery of high-added value food ingredients of relatively low molecular weight, such as oligosaccharides and bioactive peptides. To ensure a cost-effective process and high capacity for small molecules, we demonstrated the feasibility of using activated carbon, and compared its adsorptive and hydraulic performance in two different structures: porous particles and channeled monoliths (”honeycomb” structures). Furthermore, we assessed the feasibility and window of operation of monoliths in terms of adsorbent and column volume required, compared to packed beds.

    To demonstrate the isolation of bioactive peptides from crude mixtures with activated carbon, we used activated carbon to recover a lacto-tripeptide IPP from a commercial hydrolyzate (1.5% w/w) in chapter 2. The purity of the initial crude mixture was doubled in the isolate, to up to 35% with a recovery of IPP of about 80% in the first cycles of adsorption. This was repeated over many consecutive adsorption-desorption cycles until the activated carbon packed bed column was exhausted. This exhaustion was found to be caused not only by the occupation of irreversible sites but also by pore blockage. Finally, guidelines were given for the competitive exhaustion of the adsorbent for process optimization in order to obtain higher purity and yield.

    In chapter 3 we showed the benefits of using channeled monoliths for processing untreated streams. We compared the use of channeled monoliths with a packed bed, both made of the same type of activated carbon, for the adsorption of the lactotripeptide IPP from a crude hydrolyzate. The results showed similar productivity and dynamic adsorptive capacities at comparable linear velocities and residence times, but the packed bed showed a strong pressure drop increase during continuous loading of the column and the same consecutive adsorption-desorption cycles as studied in chapter 2. This indicates the occurrence of pore blockage and plugging of the column. These fouling mechanisms were confirmed with two semi-empirical model analogies: one analogous to membrane fouling and another using an analogy with a set of parallel channels. The strong pressure drop increase was even more noticeable at high velocities (and short residence times). These trends were not observed in the channeled monoliths: no significant pressure drop increase was found here, and high velocities were eminently feasible.

    In chapter 4 the adsorption of lactose onto a bed of activated carbon particles and activated carbon channeled monoliths was described with a detailed chromatographic model, taking into account the different mass transfer resistances. First, the single component adsorption isotherm parameters were obtained using frontal analysis on both adsorbents. Second, the kinetics of adsorption of lactose on both activated carbon adsorbents were estimated using the shallow bed method, assuming an infinite bath. The uptake curves were fitted to the homogeneous surface diffusion model and the linear driving force approximation. The estimation of the intraparticle diffusion coefficient and the film mass transfer coefficient showed a similar intraparticle mass transfer performance during the uptake adsorptive process. Fitting of the breakthrough data to the general rate model describing the full column operation showed differences in performance during the overall column operation. These differences could be related to higher axial dispersion in the squared channeled monoliths. The difference between the experimentally-derived axial dispersion and he expected assuming tubular coated tubes, suggested that the squared shape was responsible for the inhomogeneity of the flow.

    In chapter 5, we presented guidelines for the configuration of industrial scale chromatographic separation of small molecules. A window was identified that defines the feasible configurations to use for the highest productivity for a given set of process requirements. The performance of different axial packed beds, channeled monoliths and a continuous monolith assuming silica as base material were compared by means of HETP (height equivalent of theoretical plates) and pressure drop relations. The relations as a function of velocity were used to calculate the resultant velocity and packing length for different conditions (efficiency, pressure drop, affinity constant and throughput). The specific productivity of channeled monoliths was shown to be up to 2.5 orders of magnitude higher than that of a packed bed. Therefore, at large scales (in which the pressure drops need to be limited, and the flow rate is high), channeled

    monoliths are preferred since they may reduce the equipment size up to 100 times and the required adsorbent volume up to 1000 times.

    Finally, in chapter 6 we discussed the suitability of activated carbon regarding its re-usability and purification potential in the separation of small food ingredients. The suitability of channeled monoliths for certain applications was also highlighted. Finally, other suitable adsorbents were suggested, and some future prospects in the selection of adsorbents were given.

    The impact of selected strains of probiotic bacteria on metabolite formation in set yoghurt
    Settachaimongkon, S. ; Nout, M.J.R. ; Antunes Fernandes, E.C. ; Hooijdonk, A.C.M. van; Zwietering, M.H. ; Smid, E.J. ; Valenberg, H.J.F. van - \ 2014
    International Dairy Journal 38 (2014)1. - ISSN 0958-6946 - p. 1 - 10.
    nuclear-magnetic-resonance - delbrueckii subsp bulgaricus - lactic-acid bacteria - streptococcus-thermophilus - fermented milks - lactobacillus-acidophilus - functional foods - starter cultures - flavor compounds - dairy-products
    The influence of Lactobacillus rhamnosus GG and Bifidobacterium animalis subsp. lactis BB12 in cofermentation with traditional starters on metabolite formation in set yoghurt was evaluated. Microbial activity during fermentation and refrigerated storage was investigated by monitoring bacterial population dynamics, milk acidification and overall changes in yoghurt metabolite profiles. A complementary metabolomics approach using solid-phase microextraction-gas chromatography/mass spectrometry and 1H nuclear magnetic resonance resulted in the identification of 37 volatile and 43 non-volatile metabolites, respectively. Results demonstrated that the two probiotic strains did not influence acidity and the key-aroma volatile metabolites of set yoghurt. However, a contribution by the presence of L. rhamnosus GG on the non-volatile metabolite profile of yoghurt was specifically noticed during storage. Multivariate analysis allowed yoghurts fermented by different starter combinations and different durations of storage to be differentiated according to their metabolite profiles. This provides new insights regarding the impact of probiotics on the metabolome of yoghurt.
    Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt
    Settachaimongkon, S. ; Nout, M.J.R. ; Antunes Fernandes, E.C. ; Hettinga, K.A. ; Vervoort, J.J.M. ; Hooijdonk, A.C.M. van; Zwietering, M.H. ; Smid, E.J. ; Valenberg, H.J.F. van - \ 2014
    International Journal of Food Microbiology 177 (2014). - ISSN 0168-1605 - p. 29 - 36.
    lactic-acid bacteria - nuclear-magnetic-resonance - food fermentations - volatile compounds - functional foods - flavor formation - fermented milks - dairy-cows - shelf-life - metabolomics
    Proto-cooperation between Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus is one of the key factors that determine the fermentation process and final quality of yoghurt. In this study, the interaction between different proteolytic strains of S. thermophilus and L. delbrueckii subsp. bulgaricuswas investigated in terms of microbial growth, acidification and changes in the biochemical composition of milk during set-yoghurt fermentation. A complementary metabolomics approach was applied for global characterization of volatile and non-volatile polar metabolite profiles of yoghurt associated with proteolytic activity of the individual strains in the starter cultures. The results demonstrated that only non-proteolytic S. thermophilus (Prt-) strain performed proto-cooperation with L. delbrueckii subsp. bulgaricus. The proto-cooperation resulted in significant higher populations of the two species, faster milk acidification, significant abundance of aroma volatiles and non-volatile metabolites desirable for a good organoleptic quality of yoghurt. Headspace SPME-GC/MS and 1H NMR resulted in the identification of 35 volatiles and 43 non-volatile polar metabolites, respectively. Furthermore, multivariate statistical analysis allows discriminating set-yoghurts fermented by different types of starter cultures according to their metabolite profiles. Our finding underlines that selection of suitable strain combinations in yoghurt starters is important for achieving the best technological performance regarding the quality of product.
    The influence of olfactory impairment in vital, independently living older persons on their eating behaviour and foodliking
    Kremer, S. ; Holthuysen, N.T.E. ; Boesveldt, S. - \ 2014
    Food Quality and Preference 38 (2014). - ISSN 0950-3293 - p. 30 - 39.
    age-related-changes - flavor amplification - nutritional-status - functional foods - salt reduction - taste - smell - malnutrition - consumption - perception
    These two studies investigated eating behaviour and food liking of independently living Dutch older people with and without olfactory impairment. In the first study, an internet survey was conducted in relation to their olfactory status (n = 512; age 55–91). Hyposmic older people reported eating the same meal more often within a week than their unimpaired peers, and they also differed in some of the types of foods they reported eating as snacks (i.e. fewer cookies and nuts, more candy). In the second study, various strategies to increase food liking among older consumers were investigated, as well as their liking of reformulated foods with an expected reduced palatability. The strategies included (1) combined visual enrichment and flavour enrichment of mashed potatoes, (2) enhancement of taste intensity and thickness of gravy, and (3) flavour enrichment of stews. The reformulation encompassed (1) salt reduction of meatballs and (2) protein enrichment of bread. Thirty-eight young consumers (age 32.3 ± 8.9 y), 41 normosmic older consumers (age 65.1 ± 5.2 y), and 43 hyposmic older consumers (age 68.5 ± 5.9 y) assessed food liking on a 100 mm visual analogue scale. Both older groups increased their food liking in response to the changes made in the mashed potatoes and gravies, decreased their food liking in response to the salt reduction in the meatball and increased their product liking once information was given on the reduction. In conclusion, older persons – regardless of their olfactory status – may respond positively to multi-sensory enrichment in warm meal components. At the same time, certain types of foods may still appeal more or less to hyposmic older persons which in turn may lead to the development of different dietary intake patterns.
    Consumer Perception on Halal meat logistics
    Tieman, H. ; Ghazali, M.C. ; Vorst, J.G.A.J. van der - \ 2013
    British Food Journal 115 (2013)8. - ISSN 0007-070X - p. 1112 - 1129.
    willingness-to-pay - functional foods - determinants - consumption - quality - belgium
    Purpose – The purpose of this paper is to investigate the preferred minimum level of segregation for halal meat in supermarket, transport, storage and terminals; the responsibility of halal logistics; and the willingness to pay for halal logistics in a Muslim and non-Muslim country. Design/methodology/approach – This is a comparative study involving Muslim consumers in Malaysia and The Netherlands. Cross-sectional data were collected through a survey with 251 Muslims in Malaysia and 250 Muslims in The Netherlands. Data were analysed by means of nonparametric tests. Findings – There is a preferred higher level of segregation in a Muslim country than a non-Muslim country. A Muslim country has a higher willingness to pay for a halal logistics system as compared to a non-Muslim country. Furthermore, there lies a heavy responsibility with the manufacturer to extend halal assurance towards supply chain management. Research limitations/implications – The study confirms there is a need for a different level of segregation and therefore different halal logistics standard in a Muslim country and a non-Muslim country. However, during the survey in The Netherlands significant rejections were received from especially first generation Muslims due to the lack of understanding of the Dutch language. Similar surveys need to be conducted in other countries in order to be able to generalise over the various Islamic schools of thought, local fatwas and local customs. Practical implications – Halal logistics is important to the Muslim consumer and critical for the trust in a halal certified brand, which requires extending halal integrity from point of production to the point of consumer purchase. Originality/value – This study is a preliminary one investigating the consumer perception on halal logistics. The study indicates the level of segregation required for a halal meat supply chain in a Muslim and non-Muslim country.
    Verslikken we ons in de voeding? : goed kauwe.........
    Kok, Frans - \ 2012
    food consumption - nutrition and health - foods - food sciences - food research - functional foods
    Consumer understanding, interpretation and perceived levels of personal responsibility in relation to satiety-related claims
    Bilman, E.M. ; Kleef, E. van; Mela, D.J. ; Hulshof, T. ; Trijp, J.C.M. van - \ 2012
    Appetite 59 (2012)3. - ISSN 0195-6663 - p. 912 - 920.
    health claims - functional foods - weight - slim - no - nutrition - perceptions - appetite - impact - scale
    The aim of this study was to explore (a) whether and how consumers may (over-) interpret satiety claims, and (b) whether and to what extent consumers recognize that personal efforts are required to realize possible satiety-related or weight loss benefits. Following means-end chain theory, we explored for a number of satiety claims the extent of inference-making to higher-level benefits than actually stated in the claim, using internet-based questions and tasks. Respondents (N = 1504) in U.K., France, Italy and Germany participated in the study. The majority of these respondents correctly interpret satiety-related claims; i.e. they largely limit their interpretation to what was actually stated. They do not expect a “magic bullet” effect, but understand that personal efforts are required to translate product attributes into potential weight control benefits. Less-restrained eaters were at lower risk for over-interpreting satiety-related claims, whilst respondents with a stronger belief that their weight is something that they can control accept more personal responsibility, and better understand that personal efforts are required to be effective in weight control. Overall, these results indicate there is likely to be a relatively low level of consumer misinterpretation of satiety-related claims on food products.
    Successful development of satiety enhancing food products: towards a multidisciplinary agenda of research challenges
    Kleef, E. van; Trijp, J.C.M. van; Borne, J.J.G.C. van den; Zondervan, C. - \ 2012
    Critical Reviews in Food Science and Nutrition 52 (2012)7. - ISSN 1040-8398 - p. 611 - 628.
    sensory-specific satiety - glucagon-like peptide-1 - energy-intake - portion size - functional foods - dietary fiber - weight management - low-fat - consumption volume - metabolic syndrome
    In the context of increasing prevalence of overweight and obesity in societies worldwide, enhancing the satiating capacity of foods may help people control their energy intake and weight. This requires an integrated approach between various food related disciplines. By structuring this approach around the new product development process, this paper aims to present the contours of such an integrative approach by going through the current state of the art around satiety enhancing foods. It portrays actual food choice as the end result of a complex interaction between internal satiety signals, other food benefits and environmental cues. Three interrelated routes to satiating enhancement are (1) change food composition to develop stronger physiological satiation and satiety signals, (2) anticipate and build on smart external stimuli at moment of purchase and consumption, and (3) improve palatability and acceptance of satiety enhanced foods. Key research challenges in achieving those routes in the field of nutrition, food technology, consumer, marketing and communication are outlined
    Consumer Acceptance of Functional Foods and Their Ingredients: Positioning Options for Innovations at the Borderline Between Foods and Drugs
    Bornkessel, S. ; Bröring, S. ; Omta, S.W.F. - \ 2011
    In: Proceedings of the International Food and Agribusiness Management Association, 20-23 June 2011, Frankfurt, Germany. - - p. 12 - 26.
    functionele voedingsmiddelen - houding van consumenten - consumenten - innovaties - voedselacceptatie - functional foods - consumer attitudes - consumers - innovations - food acceptability
    Consumer acceptance is pivotal for the market success of new functional food products. Thereby, the acceptance is mainly influenced by three factors: consumer characteristics, purchasing situation and products characteristics. The study at hand analyses these influence factors using the example of joint health ingredients (e.g. glucosamine). Consumer acceptance of functional ingredients seems to be influenced by the degree to which consumers know and understand the functional benefit of certain ingredients. Moreover, consumer knowledge depends on the consumers’ individual health status, as this determines the specific involvement of consumers as regards information searching for a specific functional nutrition. A deeper understanding of between consumer characteristics like the health status and consumer knowledge can be used to advice for successful product positioning of new functional food products in the emerging new industry segment between foods and drugs.
    Which perceived characteristics make product innovations appealing to the consumer? A study on the acceptance of fruit innovations using cross-cultural consumer segmentation
    Onwezen, M.C. ; Bartels, J. - \ 2011
    Appetite 57 (2011)1. - ISSN 0195-6663 - p. 50 - 58.
    genetically-modified foods - international market-segmentation - functional foods - convenience orientation - vegetable intake - choice motives - life-styles - gm food - consumption - attitudes
    In general, fruit consumption in the EU does not meet governments' recommended levels, and innovations in the fruit industry are thought to be useful for increasing fruit consumption. Despite the enormous number of product innovations, the majority of new products in the market fail within the first two years, due to a lack of consumer acceptance. Consumer segmentation may be a useful research tool to increase the success rates of new fruit products. The current study aims to identify consumer segments based on individual importance rankings of fruit choice motives. We conducted a cross-national, online panel survey on fresh fruit innovations in four European countries: the Netherlands (n=251), Greece (n=246), Poland (n=250), and Spain (n=250). Our cluster analysis revealed three homogeneous consumer segments: Average Joe, the Naturally conscious consumer, and the Health-oriented consumer. These consumer segments differed with respect to their importance ratings for fruit choice motives. Furthermore, the willingness to buy specific fruit innovations (i.e., genetically modified, functional food and convenience innovation) and the perceived product characteristics that influence this willingness differed across the segments. Our study could lead to more tailored marketing strategies aimed at increasing consumer acceptance of fruit product innovations based on consumer segmentation
    Je bent wat je eet : voeding en gezondheid
    Boekel, M.A.J.S. van; Everdingen, J. ; Graaf, C. de; Buiter, R. - \ 2011
    Cahiers bio-wetenschappen en maatschappij 30 (2011)2. - ISSN 0921-3457 - p. 1 - 84.
    voedingsanamnese - voedselkwaliteit - menselijk gedrag - humane voeding - gezondheid - gezondheidsvoedsel - diëten - functionele voedingsmiddelen - voeding en gezondheid - dietary history - food quality - human behaviour - human feeding - health - health foods - diets - functional foods - nutrition and health
    Hoe bepaal je wat gezonde voeding is? Als je dat al weet, hoe verspreid je die kennis? En waarom is het dat sommige voedingsmiddelen zo verdacht veel op medicijnen lijken?
    Using non-food information to identify food-choice segment membership
    Kornelis, M. ; Herpen, E. van; Lans, I.A. van der; Aramyan, L.H. - \ 2010
    Food Quality and Preference 21 (2010)5. - ISSN 0950-3293 - p. 512 - 520.
    perceived healthiness - functional foods - organic foods - new-zealand - product - consumers - motives - questionnaire - acceptance - framework
    Food companies, governments, and societal organizations use an increasing number of food-choice motives to persuade consumers to buy food products, and the question which combinations of motives matter for which type of consumer has become of central relevance. In this study, we use a concomitant mixture-modeling approach to uncover consumer segments in terms of food-choice motives, using a nationwide sample in the Netherlands. The results reveal seven segments with distinct profiles and demonstrate that age and membership of environmental organizations play an essential role in segment membership probabilities. Our findings support the idea that information about non-food-related consumer behavior improves the identification of segments. In an additional analysis, we demonstrate how organizational membership also provides an effective way to access consumer segments as compared to diverse media outlets. We discuss the implications of our findings for segmentation practice
    Consumer attitudes towards enhanced flavonoid content in fruit
    Lampila, P. ; Lieshout, M. van; Gremmen, H.G.J. ; Lahteenmaki, L. - \ 2009
    Food Research International 42 (2009)1. - ISSN 0963-9969 - p. 122 - 129.
    functional foods - processing technologies - health - willingness - acceptance - conjoint - perceptions - neophobia - nutrition - finnish
    Flavonoids from fruit and vegetables are currently widely studied as components that have the potential to provide multiple health benefits. In this study consumer perceptions of flavonoids were examined. The data (N = 130) were collected in focus group discussions in Finland, The Netherlands and France. In general, the term 'flavonoid' was unfamiliar. After receiving information about the possible health benefits, positive attitudes towards flavonoids were expressed. Relevant issues for the acceptance of flavonoids were the natural occurrence and the health benefits associated with common diseases. However, the need to enhance flavonoid content was questioned since fruit and vegetables were perceived to be already healthy with the natural flavonoid content; additionally, consumers had perceptions of risk and uncertainty associated with breeding and processing methods. Familiar processing methods were said to be most acceptable for enhancing flavonoid content. Consumer knowledge on the health effects and thus there is a need to inform consumers about them. The challenge in of flavonoids is limited, and thus there is a need to inform consumers about them. The challenges in informing consumers about the benefits of flavonoids is to maintain the natural image of fruit-based products
    Integration of risk and benefit analysis - The window of benefit as a new tool?
    Palou, A. ; Pico, C. ; Keijer, J. - \ 2009
    Critical Reviews in Food Science and Nutrition 49 (2009)7. - ISSN 1040-8398 - p. 670 - 680.
    exploiting systems biology - functional foods - fish consumption - cholesterol concentrations - cardiovascular health - mediterranean diet - colorectal-cancer - adipose-tissue - beta-carotene - lung-cancer
    Foods and food components can have positive and/or negative effects on our health, resulting in benefits and risks. At present these are evaluated in largely separated trajectories. In view of assessment, management, and communication, we here propose and argue for an integrated evaluation of risk and benefit of food components and foods. The window of benefit assessment concept is described as a framework to combine thresholds and scores. The recommended dietary allowance (RDA) and the tolerable upper intake level (UL) delimit the range of intakes that should be considered sufficient to prevent deficiency, while avoiding toxicity. Within these thresholds, two additional thresholds, the lower and upper level of additional benefit (LLAB and ULAB), define the range of intakes that constitute an additional benefit. Intake within these limits should thus be protective against a specified health or nutritional risk of public health relevance. To faithfully predict outcomes and to obtain the tools that are necessary to support scientific valid evaluations, a mechanism based systems biology understanding of the effects of foods and nutrients is seen as the way forward. Ultimately this should lead to an integrated risk-benefit assessment, which will allow better management and, especially, communication, to the benefit of the consumer
    Immunomodulation by food: promising concept for mitigating allergic disease?
    Wichers, H.J. - \ 2009
    Analytical and Bioanalytical Chemistry 395 (2009)1. - ISSN 1618-2642 - p. 37 - 45.
    placebo-controlled trial - functional foods - immune function - beta-glucan - aureobasidium-pullulans - flammulina-velutipes - cytokine production - dietary modulation - metabolic syndrome - mononuclear-cells
    The importance of a properly functioning and well-balanced immune system for maintaining health has become strikingly evident over the past decades. Roughly since World War II, there has been an apparent decrease in the prevalence of “traditional” infectious diseases, with a concomitant increase in immune-related disorders, such as allergies. Causally, a relationship with changes in life-style-related factors such as the increasing use of hygienic practices seems likely. Diet and nutrition can affect the functioning of various immune parameters. This concept can be utilised in attempts to prevent or mitigate allergic reactions via the development of targeted food products or ingredients. This review describes recent findings with respect to food products and ingredients that show potential in this respect, with special emphasis on pro- and prebiotics, ß-glucans and fungal immunomodulatory proteins. What all of these approaches have in common is that they appear to strengthen Th1-mediated immunity, thus possibly restoring defective immune maturation due to overly hygienic living conditions: a little bit of dirt does not seem bad!
    Marine functional food
    Luten, J.B. - \ 2009
    Wageningen : Wageningen Academic Publishers - ISBN 9789086860784 - 174
    functionele voedingsmiddelen - zeevruchten - gezondheidsbescherming - zeeproducten - voeding en gezondheid - functional foods - seafoods - health protection - marine products - nutrition and health
    This book reviews the research on seafood and health, the use and quality aspects of marine lipids and seafood proteins as ingredients in functional foods and consumer acceptance of (marine) functional food. The first chapter covers novel merging areas where seafood may prevent disease and improve health such as in cognitive development, mental health, cancer, allergy and oxidative stress are highlighted. Cases where nutrients in seafood may have health protective effects such as in proteins, peptides, amino acids, selenium, chitosan, glucosamine and chondroitin sulphate are also discussed. The next chapters cover quality aspects of marine lipids and seafood proteins as ingredients in functional foods. Lipids and proteins must have and retain a high quality so that the sensory and functional properties and the shelf life of the final product are acceptable. The methods used for processing marine lipids and proteins, are discussed as well as the different factors that can affect their quality in functional foods. The book then concentrates on factors related to consumers' attitudes, knowledge and awareness of functional foods. There are variations in types of carrier products and of demographic and cross-cultural factors in acceptance of functional foods. Finally, the book discusses challenges for small and medium enterprises to commercialise healthy nutrition. Variations in characteristics, capabilities, challenges and opportunities in the marketplace are presented using a Nordic study as reference.
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