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| Rios,Raquel Vallerio; Pessanha,Meibel Durigan Ferreira; Almeida,Poliana Fernandes de; Viana,Clara Leonel; Lannes,Suzana Caetano da Silva. |
| Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist of several, and often many, components. Each of these components has a purpose. Most formulated products have a micro- or nano-structure that is important for their function, but obtaining this structure is often the big challenge. Due to a rise in overweight or obesity, health concerns have increased. This fact has led to the need to the develop products with low fat content, which have become a market... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fat replacer; Ice cream; Breadmaking; Chocolate; Microstructure; New trends. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100001 |
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| Grunert, Klaus G.. |
| This paper analyses the changing competence requirements which members of the food chain face in their pursuit of competitive advantage. Two groups of trends serve as point of departure: more dynamic and heterogeneous consumer demands, which can be analysed in terms of consumer demands for sensory, health, process and convenience qualities, and changing roles for retailers in the food chain. Based on these trends, it is argued that competencies which can increase producers level of market orientation get increased weight in the attainment of competitive advantage, and three types of competencies are singled out as especially important: consumer understanding, relationship management, and new product development. The development of market-related... |
| Tipo: Journal Article |
Palavras-chave: Consumer behaviour; Retailing; Competence; New trends; Food chain; M31; Q13; Consumer/Household Economics; Food Consumption/Nutrition/Food Safety. |
| Ano: 2006 |
URL: http://purl.umn.edu/8007 |
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