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WHEAT CHARACTERISTIC DEMAND AND IMPLICATIONS FOR DEVELOPMENT OF GENETICALLY MODIFIED GRAINS AgEcon
Janzen, Edward L.; Mattson, Jeremy W.; Wilson, William W..
Agricultural biotechnology is advancing rapidly and is embracing all major crops. The adoption of genetically modified corn, soybeans, and cotton have reached high levels in the United States. Wheat is the next major crop confronting the biotechnology issue, but no commercial varieties of genetically modified (GM) wheat have been released yet. Primary opportunities for GM developments in wheat center around improvements that meet consumer and end-user needs/issues in addition to meeting producer efficiencies. Developers and proponents of GM wheat must focus on education of consumers and restoration of worldwide confidence in the regulatory systems. The most desired wheat quality trait among millers and bakers is the assurance of consistent quality.
Tipo: Working or Discussion Paper Palavras-chave: Wheat; Wheat-based foods; Agricultural biotechnology; Genetically modified; GM; Herbicide-tolerant; Functional foods; Nutraceuticals.; Crop Production/Industries.
Ano: 2001 URL: http://purl.umn.edu/23508
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Efeitos de genótipos, ambientes e de tratamentos hidrotérmicos na concentração de isoflavonas agliconas em grãos de soja. Repositório Alice
CARRÃO-PANIZZI, M.C.; SIMÃO, A.S.; KIKUCHI, A..
O objetivo deste trabalho foi avaliar os efeitos de tratamentos hidrotérmicos, da variabilidade genética e de ambientes no teor de isoflavonas agliconas em grãos de soja [Glycine max (L.) Merrill]. O estudo foi realizado com as cultivares de soja BR 36, FEPAGRO RS-10 e BRS 155, cultivadas em Londrina, em Capanema e em Palmas, PR, na safra 1999/2000, mediante tratamentos hidrotérmicos de 40, 50 e 60°C por 12 e 18 horas. As maiores concentrações de isoflavonas totais (280 mg/100 g) foram observadas nos grãos colhidos em Palmas, onde a temperatura média durante o enchimento de vagens foi mais baixa (19ºC). Em Londrina (23ºC), houve menor concentração de isoflavonas (140 mg/100 g). A cultivar BRS 155 apresentou o maior teor de isoflavonas totais em Palmas e em...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Glycine max; Glicosídeo; Alimento funcional; Tratamento térmico; Glycosides; Functional foods; Heat treatment.
Ano: 2003 URL: http://www.alice.cnptia.embrapa.br/handle/doc/109172
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Seafood as functional food BABT
Soccol,Marcilene C. Heidmann; Oetterer,Marília.
Functional food presents specific physiological properties, supplies nutrients and can be naturally found in formulated food or added to it. Seafood plays an important role in human diet, representing the largest stock available of w-3 polyunsaturated fatty acids, especially eicosapentaenoic (EPA) and docosahexaenoic (DHA). Scientific researchers have intensified their studies on fatty acids due to their importance in preventing and/or curing diseases, especially cardiovascular and inflammatory ones. This review describes the most important aspects of w-3 fatty acids found in fish, as well as their roles in the mechanism involved in the prevention and control of diseases.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fish; Seafood; Polyunsaturated fatty acids; W-3 fatty acids; Functional foods.
Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000300016
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Product development in the European and overseas food industry AgEcon
Balogh, Sandor.
In the present study various product development trends in the food industry are reviewed with the main focus on convenience, organic and functional foods. Also highlighted are differences between the U.S. and Europe in terms of consumer habits and food supply trends. Through exploring the reasons behind differences in the extent of product innovation, the author illustrates the different role convenience products have in the US and European markets. Also revealed is the relationship linking convenience products, gluttony, and obesity. In the USA a third generation of convenience products has already appeared with the dual aim of delivering convenience and health. Although in Europe consumption “philosophy” accepts the importance of convenience, greater...
Tipo: Journal Article Palavras-chave: Food industry; Product innovation; Convenience products; Organic foods; Functional foods; Agribusiness.
Ano: 2007 URL: http://purl.umn.edu/47015
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Consumer Awareness of and Preferences for Bio-active Lipid Enhanced Beef AgEcon
Cash, Sean B.; Kingston-Riechers, JoAnn; Peng, Yanning; McCann-Hiltz, Diane; Ding, Yulian; Beaunom, Wendy.
This study investigates consumer attitudes toward functional foods in the context of CLA-enhanced beef products. The objectives of this study were to identify the following issues: 1) consumer awareness and attitudes towards nutrition, functional foods, and other emerging factors; 2) consumers´ major health concerns; 3) consumers´ beef consumption patterns; 4) the importance of health information and food labeling in affecting consumer purchasing decisions; 5) consumer attitudes, acceptance, and willingness to pay for CLA-enriched beef products; 6) and consumers´ demographic information. “Choice experiment” survey design methodology was used to collect the data. Choice experiments have become an important and recognized tool in marketing and non-market...
Tipo: Report Palavras-chave: Consumer behavior; Demand for novel food; Functional foods; Consumer/Household Economics; Food Consumption/Nutrition/Food Safety; Health Economics and Policy; Livestock Production/Industries; D12; I12; Q11.
Ano: 2007 URL: http://purl.umn.edu/52089
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Consumers' behaviours and attitudes toward healthy food products: The case of organic and functional foods AgEcon
Annunziata, Azzurra; Pascale, Paola.
Over the last decade consumers’ health consciousness is becoming an important factor driving the agrofood market. Healthier food products have entered the global markets with force in the past years and rapidly gained market share. Consequently, the food industry has reacted to this trend by developing a growing variety of new products with health-related claims and images, including organic and functional foods that are selected by consumers for their health-promoting properties. Currently, the healthy foods and drinks market is performing well, in terms of innovation and market penetration; healthy foods in Europe have a turnover of € 5.7 billion. Different researches conclude that a better understanding of consumers' perception of healthy foods and its...
Tipo: Conference Paper or Presentation Palavras-chave: Functional foods; Organic products; Cluster analysis; Agricultural and Food Policy; Consumer/Household Economics.
Ano: 2009 URL: http://purl.umn.edu/57661
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Investigating consumer knowledge and behaviour in the context of functional foods AgEcon
Hall, Clare.
The future of functional foods will depend on the extent to which they are accepted by consumers. Results are presented from a questionnaire that investigated consumers’ self-reported knowledge, behavioural intentions and purchasing behaviour regarding functional foods. Findings are that two thirds of UK respondents, just less than half of Danish respondents, almost two thirds of Spanish respondents, and 88% of Polish respondents say they buy one or two functional food items per week. Between 30-55% of respondents say they understand functional foods reasonably well (UK 55%; Denmark 30%; Spain 43%; Poland 49%). A number of factors were related to respondents’ stated intention to purchase probiotics. If someone in the household had suffered food poisoning...
Tipo: Conference Paper or Presentation Palavras-chave: Consumers; Knowledge; Behaviour; Functional foods; Food Consumption/Nutrition/Food Safety.
Ano: 2009 URL: http://purl.umn.edu/58024
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Some like it healthy: demand for functional products in the Italian yogurt market AgEcon
Bonanno, Alessandro.
Despite the significant interest shown by academics as to investigating the market of functional foods, little empirical research has used market data to infer on the characteristics of functional foods’ consumers via demand analysis. Using a discrete choice (nested-logit) model and scanner data of yogurt purchases in the Italian market, this paper analyzes the demand for both conventional and functional yogurts assessing also the role of health-related demographics as shifters. The empirical results show that, in the category analyzed, while higher prices are still a deterrent for the success of some functional products, drinkable functional yogurts appear successfully differentiated, benefitting from a relatively low own-price elasticity of demand. The...
Tipo: Conference Paper or Presentation Palavras-chave: Functional foods; Health-conscious consumers; Nested-logit; Yogurt.; Food Consumption/Nutrition/Food Safety.
Ano: 2009 URL: http://purl.umn.edu/57985
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Assessing the Demand for a Functional Food Product: Is There Cannibalization in the Orange Juice Category? AgEcon
Yuan, Yan; Capps, Oral, Jr.; Nayga, Rodolfo M., Jr..
The demand for functional foods has increased notably in recent years due to growing consumer interest in diet and health issues. Currently, the food industry is introducing many types of new food products with functional attributes. Consequently, cannibalization is a critical issue for firms that offer multiple products within a certain product category. The identification and assessment of cannibalization are integral factors when making strategic decisions about new product introductions. Using scanner data from Information Resources, Inc. (IRI), pertaining to a particular functional food, namely a phytosterol-enriched product for orange juice, we find that no cannibalization effects exist with respect to its introduction. We also provide estimates of...
Tipo: Journal Article Palavras-chave: Functional foods; Phytosterols; Orange juice industry; Cannibalization; Synthetic demand system; Consumer/Household Economics; Demand and Price Analysis; Food Consumption/Nutrition/Food Safety; Marketing.
Ano: 2009 URL: http://purl.umn.edu/55558
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Functional extruded snacks with lycopene and soy protein Ciênc. Tecnol. Aliment.
Costa,Paula Fernanda Pinto da; Ferraz,Mariano Bueno Marcondes; Ros-Polski,Valquíria; Quast,Ernesto; Collares Queiroz,Fernanda Paula; Steel,Caroline Joy.
In this work, the effects of thermoplastic extrusion process parameters (raw material moisture content and temperature) and the addition of functional ingredients (lycopene and soy protein) on quality characteristics of a base-formulation for extruded corn snacks were studied, with the objective of developing an easy-to-eat functional product. A single-screw Labor PQ 30 model Inbramaq extruder was used for extrusion and a central composite rotational design (CCRD) was followed. The independent variables were: i) percentage of soy protein isolate (0-30%); ii) percentage of lycopene preparation (0-0.1%); iii) raw material moisture content (20-30%); and iv) 5th zone temperature (100-150 °C). The expansion index reached maximum values with the lowest raw...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Snacks; Extrusion; Functional foods; Lycopene; Soy protein isolate.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100022
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Instrumental color and sensory acceptance of soy-based emulsions: a response surface approach Ciênc. Tecnol. Aliment.
Granato,Daniel; Masson,Maria Lucia.
Response Surface Methodology (RSM) was applied to evaluate the chromatic features and sensory acceptance of emulsions that combine Soy Protein (SP) and red Guava Juice (GJ). The parameters analyzed were: instrumental color based on the coordinates a* (redness), b* (yellowness), L* (lightness), C* (chromaticity), h* (hue angle), visual color, acceptance, and appearance. The analyses of the results showed that GJ was responsible for the high measured values of red color, hue angle, chromaticity, acceptance, and visual color, whereas SP was the variable that increased the yellowness intensity of the assays. The redness (R²adj = 74.86%, p < 0.01) and hue angle (R²adj = 80.96%, p < 0.01) were related to the independent variables by linear models, while...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Colorimetry; Response surface methodology; Sensory acceptability; Functional foods; Glycine max.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400039
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The Role of Consumer Acceptance in the Food Innovation Process: Young Consumer Perception of Functional Food in Italy AgEcon
Del Giudice, Teresa; Pascucci, Stefano.
This paper analysed the factors influencing the acceptance of functional foods (FFs) of three distinct groups of young Italian consumers. We implemented an ordered probit model based on data collected in a field survey carried out in southern Italy in 2008. The results showed that different sources of information and knowledge (e.g. the internet, newspapers and universities), judgements and motivations (e.g. taste and health effects credibility) are key elements in the acceptance of FFs. This implies the need to identify highly differentiated communication and marketing strategies for both public agencies and private firms in order to promote FF consumption.
Tipo: Journal Article Palavras-chave: Functional foods; Consumer acceptance; Ordered probit; Italy; Food Consumption/Nutrition/Food Safety.
Ano: 2010 URL: http://purl.umn.edu/97228
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FOOD CHOICE, NUTRITIONAL INFORMATION AND FUNCTIONAL INGREDIENTS: AN EXPERIMENTAL AUCTION EMPLOYING BREAD AgEcon
Hellyer, Nicole Elizabeth; Fraser, Iain; Haddock-Fraser, Janet.
In this paper we present the results of an experimental auction conducted to examine the influence of nutritional information on food choice and in particular estimate consumer willingness to pay for bread that contains functional ingredients which is used to make sandwiches. We find that consumers are willing to pay more for a whole grain and whole grain granary bread sandwich than other bread types. We also find that consumers do react positively to the provision of nutritional and health benefit information but that this effect occurs regardless of whether we supply specific or nonspecific health benefit information. We discuss information provision and health policy implications that emerge from our analysis.
Tipo: Conference Paper or Presentation Palavras-chave: Functional foods; Bread; Willingness-to-pay; Agricultural and Food Policy; Consumer/Household Economics; Demand and Price Analysis; Food Consumption/Nutrition/Food Safety; Food Security and Poverty; Health Economics and Policy; D44; I1.
Ano: 2010 URL: http://purl.umn.edu/116424
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Italian Consumer Attitudes Toward Products for Well-being: The Functional Foods Market AgEcon
Annunziata, Azzurra; Vecchio, Riccardo.
www.ifama.org
Tipo: Journal Article Palavras-chave: Functional foods; Italian consumers; Market segmentation; Consumer/Household Economics; Food Consumption/Nutrition/Food Safety; Institutional and Behavioral Economics.
Ano: 2010 URL: http://purl.umn.edu/93349
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Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration. Repositório Alice
FERREIRA, M. P.; OLIVEIRA, M. C. N. de; MANDARINO, J. M. G.; SILVA, J. B. da; IDA, E. I.; CARRÃO-PANIZZI, M. C..
The objective of this work was to analyze changes in the isoflavone profile, determined by high performance liquid chromatography, at different processing stages and after refrigeration of tempeh. For tempeh production, clean soybean grains from cultivars BR 36 (low isoflavone content) and IAS 5 (high) were dehulled, and the separated cotyledons were hydrated and then cooked in boiling water for 30 min. Spores of the fungus Rhizopus microsporus var. oligosporus were inoculated in the cooked and cooled cotyledons, and incubated at 32ºC for 6, 12, 18, and 24 hours in perforated polypropylene bags, for fermentation. The resulting tempeh was stored at 4ºC for 6, 12, 18, and 24 hours. After 24&#8209;hour fermentation, isoflavone glucosides were 50% reduced,...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Soja; Nutrição humana; Alimento fermentado; Fermentação; Análise química; Composição química; Composição de alimento; Cromatografia; Soybeans; Functional foods; High performance liquid chromatography.
Ano: 2011 URL: http://www.alice.cnptia.embrapa.br/handle/doc/915552
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The influence of different combinations of probiotic bacteria and fermentation temperatures on the microbiological and physicochemical characteristics of fermented lactic beverages containing soybean hydrosoluble extract during refrigerated storage Ciênc. Tecnol. Aliment.
Fiorentini,Ângela Maria; Ballus,Cristiano Augusto; Oliveira,Marlon Leonardo de; Cunha,Márcio Ferraz; Klajn,Vera Maria.
Lactic beverages containing probiotics were prepared with whole UHT milk, whey of Mozzarella cheese, soybean hydrosoluble extract and sugar. Three formulations were studied, each one containing a different combination of probiotic/starter bacteria, fermented at two different temperatures (37 and 45 °C). The aim of this work was to verify the influence of these variables on the viability of probiotic microorganisms and on the physicochemical stability of lactic beverages during storage under refrigeration (21 days at 7 °C). The results indicated that the fermentation temperature had a significant effect on the viability of probiotic bacteria. Counts for Lactobacillus acidophilus were affected by storage time, resulting appropriate after 21 days only for the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bifidobacterium spp; Lactobacillus acidophilus; Lactic beverages; Soybean; Probiotics; Functional foods.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300008
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Analysis of Consumer Attitudes and Consumers’ Willingness to Pay for Functional Foods AgEcon
Di Pasquale, Jorgelina; Adinolfi, Felice; Capitanio, Fabian.
The objective of this study is to analyze consumer behaviour in relation to functional foods by a direct survey. To this end, the proposal is an analysis of the reasons for choosing to consume this type of food or not, accompanied by a supplementary investigation, mostly to assess the relationship between consumption patterns and willingness to pay (WTP) for the most common categories of functional foods, such as milk fortified with CLA (conjugated linoleic acid). Our research shows that a proportion of the population is unaware of the existence of functional foods and their properties. Moreover, it shows that when the concept of functional foods is explained to consumers, this creates a greater willingness to pay for such food, which is strongly linked to...
Tipo: Article Palavras-chave: Functional foods; Willingness to pay; Consumer-directed survey; Agribusiness; Agricultural and Food Policy; Food Consumption/Nutrition/Food Safety; Health Economics and Policy; Industrial Organization.
Ano: 2011 URL: http://purl.umn.edu/121857
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Consumer Market for Functional Foods in South Brazil AgEcon
de Barcellos, Marcia Dutra; Lionello, Rafael Laitano.
This study aims at investigating the consumer market for functional foods (FF) in Porto Alegre, South Brazil. Functional food is any healthy food claimed to have a health-promoting or disease-preventing property beyond the basic function of supplying nutrients. Health has been named as the most significant trend and innovation driver in the global food and drinks market. Brazil is one of the leading countries in food production and consumption, and the market for functional foods have been growing 10% per year, three times more than the market for conventional foods. Although this food category is considered mature in some developed markets (such as in Japan, in the Nordic countries and in the U.S), it is still unknown for many consumers, especially those...
Tipo: Article Palavras-chave: Functional foods; Consumer market; Attitudes; Agribusiness; Agricultural and Food Policy; Consumer/Household Economics; Food Consumption/Nutrition/Food Safety; Food Security and Poverty; Production Economics.
Ano: 2011 URL: http://purl.umn.edu/121853
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Teor de ácido fítico em cultivares de soja cultivados em diferentes regiões dos estados do Paraná e São Paulo. Repositório Alice
MOREIRA, A. A.; MANDARINO, J. M. G.; NEVES-SOUZA, R. D. das; LEITE, R. S.; OLIVEIRA, M. A. de.
O ácido fítico (AF) está presente em grãos de soja e apresenta tanto características benéfi cas como deletérias à saúde humana. O objetivo desse trabalho foi avaliar a efi ciência do método de análise para quantifi cação do ácido fítico em grãos de soja e quantificar o teor de ácido fítico em grãos de seis cultivares de soja cultivadas em quatro locais. Para a extração do ácido fítico foi utilizado ácido clorídrico (HCl) 0,8 M, com eluição por cloreto de sódio (NaCl) 0,7 M em coluna de Resina Dowex 1x2-200. As cultivares estudadas foram BRS 284, CD 215, NK 3363, BRS 317, VMAX convencional e VMAX RR transgênica e os locais foram os municípios de Cândido Mota (SP), Londrina (PR), Ponta Grossa (PR) e São Jorge do Ivaí (PR). Os resultados demonstraram que a...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Alimento funcional; Soja; Nutrição humana; Soybeans; Functional foods; Human nutrition.
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/handle/doc/946092
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Pulp yield and mineral content of commercial hybrids of yellow passion fruits=Conteúdo mineral e rendimento de polpa de híbridos comerciais de maracujá-amarelo. Repositório Alice
TUPINAMBA, D. D.; COSTA, A. M.; COHEN, K. de O.; PAES, N. S.; FALEIRO, F. G.; CAMPOS, A. V. S.; SANTOS, A. L. de B.; SILVA, K. N. da; JUNQUEIRA, N. T. V..
2012
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Maracujá; Passionfruit; Pulp; Yield; Physicochemical properties; Nutritional properties; Functional foods; Polpa; Rendimento; Passiflora edulis; Maracujá Novo; Propriedades físico químicas; Propriedades nutricionais; Alimentos funcionais.
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/handle/doc/955042
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