Food consumers often query or ignore the risk assessments of scientists, the food industry and public bodies. This is widely acknowledged. It has been suggested that this ‘expert-lay discrepancy’ is a relatively straightforward upshot of the fact that lay people lack the knowledge and...

The food sector is confronted with a growing number of public and private requirements, which call for provision of information about the quality and sustainability of food, such as, e.g., its origin, safety and production conditions. This forces enterprises to innovate towards demand driven and...

By 2020, Dutch dairy chains envisage to be self-sufficient with regard to energy used by dairy farms and dairy processors. This would require dairy farms to produce 25 PJ per year, possibly by a combination of wind, solar and biogas. Current analyses focus on biogas. To evaluate the project’s...

The architecture of the firm involves determination of a boundary that encompasses the functions managed by the firm. The past decade has seen substantial reorganization of firms where vertical or horizontal integration has been unbundled into weaker forms of collaborations including value...

Second Life® (SL) is an innovative digital world created in June 2003 by Linden Lab, a Californian company, acting only on the Internet. The purpose of SL is to provide entertainment via virtual experiences to customers who act, travel, buy and discuss into this world through their own avatar....

The Austrian food market may be characterized by high competitiveness, market saturation and the fact, that listing on the shelves of trade organizations’ outlets has become the imperative success factor for food producing companies. Never before has it been harder, there have never been more...

New food processing technologies are developed on a continuous basis. While food scientists may applaud the progress of science, consumers have been known to take a more conservative approach and do not always readily see the benefits of new processing methods. As learned from earlier examples...

The purpose of this study is to assess and evaluate the most important risks in selected European and international food chains from the perspective of the buying company. The primary objective is to identify the “non-acceptable” risks in terms of damage potential and likelihood of...

This paper aims at comparing the innovative potential of leading food processing companies in emerging and developed economies. We asked ourselves how the clearly differing economic and social conditions of two areas that are only comparable in terms of their number of inhabitants (about 16 to...

In this article we analysed the role of acceptance of a new food within innovation processes in the Italian food sector. Our analysis focused on preferences and the opinions expressed by three distinct groups of young consumers in relation to functional foods (FFs). Such products represent an...