Food Innovation

The Future of Meat Without Animals, ed. Brianne Donaldson and Christopher Carter (Rowman and Littlefield International, Summer 2016)

Plant-based and cell-cultured meat, milk, and egg producers aim to replace industrial food production with animal-free fare that tastes better, costs less, and requires a fraction of the energy inputs. These products are no longer relegated to niche markets for ethical vegetarians, but are heavily funded by private investors betting on meat without animals as mass-market, environmentally feasible alternatives that can be scaled for a growing global population.

This volume examines conceptual and cultural opportunities, entanglements, and pitfalls in moving global meat, egg, and dairy consumption toward these animal-free options. Beyond surface tensions of “meatless meat” and “animal-free flesh,” deeper conflicts proliferate around naturalized accounts of human identity and meat consumption, as well as the linkage of protein with colonial power and gender oppression. What visions and technologies can disrupt modern agriculture? What economic and marketing channels are required to scale these products? What beings and ecosystems remain implicated in a livestock-free food system?

A future of meat without animals invites adjustments on the plate, but it also inspires renewed habits of mind as well as life-affirming innovations capable of nourishing the contours of our future selves. This book illuminates material and philosophical complexities that will shape the character of our future/s of food.

To review an advanced copy, please contact Brianne Donaldson.

This is not a book about food design. Instead, it focuses on the transdisciplinarity of design and its application in the agri-food sector. This book presents design as a combination of methods for teaching, learning, experimenting, and implementing to fulfill the requirements of the transformation and innovation we see in the fields of food systems and sustainability. By exploring a collection of different cases, this book explains the concept of design in a way that is accessible even to scholars and practitioners who are not designers, as an approach that forces to set aside technology and helps to process and problem-solve in a transdisciplinary and creative way. This selection of cases will be helpful for educators and students of any subject seeking to broaden their perspective and improve their professional careers. It will also be useful for professors and instructors who require inspirational tools and concepts to introduce complex subjects, such as transdisciplinarity and ...

Abstract
The objective of this study is to measure and to know the level of acceptability of children aged 10 to 12 years old towards the innovated FEGE Pops: Fence Vege Ice Pops. Besides, as a guide the researchers used survey questionnaire in order to measure and know the level of acceptability of the innovated product.
Specifically, it sought to answer the following problems:
1. What are the ingredients that are used to make FEGE: fence vege ice pops?
2. What is the procedures use in innovated product?
3. What is the level of acceptability of fence vege ice popsicles in terms of the following:
3.1 Physical Appearance
3.2 Color
3.3 Texture
3.4 Smell
3.5 Taste
4. What are the feedbacks and suggestions of the respondents in order to improve the product?
Based on the data gathered covering 43% of the respondents are 10 years old, 31% are 11 years old while 25% are 12 years old. In addition, 48% of the respondents are Male while 52% are Female.
Based on the data gathered covering 43% of the respondents are 10 years old, 31% are 11 years old while 25% are 12 years old. In addition, 48% of the respondents are Male while 52% are Female.
The ingredients used to make an innovated FEGE POP: Fence vege ice pops are 1 cup (128 g) of Alugbati leaves, 1 cup(128 g) Saluyot leaves, 3 cups (13.5 oz) Fresh cow's milk, 1 cup (4.5 oz) Condensed milk and 1 Tbsp (15 ml) of Vanilla Extract. According to Department of Health, the following nutrients that we can get in these ingredients are Calcium, Iron, Phosphate, Niacin, Foliate, Magnesium, Fat, Vitamin A and C and Carbohydrates.
The steps and procedure in making innovated product are the following: Step 1 Prepare all the ingredients, tool and equipment. Step 2, Separately Wash the Alugbati and Saluyot leaves. Rinse thoroughly. Step 3, in separate cooking pots, boil the washed Alugbati, and Saluyot for 3 minutes. Step 4, after boiling, strain the green leafy vegetables, let it cool and set aside. Step 5, Prepare the milk mixture, mix condensed milk, cow’s milk, and vanilla extract. Set aside. Step 6, after cooling the green vegetables, Place it inside the blender and start blending it until it’s purely fine and gradually pour milk mixture. Step 7, after blending, strain the FEGE Pops mixture and pour it in to molder. Place it inside the refrigerator for 10 hours.
In level of the acceptability, Both Frequency and Percentage Distribution has 100%. In indicator 1, the ice Popsicle looks appetizing has a mean of 3.25 and standard deviation of 0.83 which interprets Highly Acceptable, In indicator 2, The ice popsicle has a smooth and soft texture has a mean of 3.32 and standard deviation of 0.87 which interprets Highly Acceptable, In indicator 3, The ice popsicle’s color looks good has a mean of 3.27 and standard deviation of 0.81 which interprets Highly Acceptable, In indicator 4, The ice popsicle smells good has a mean of 3.22 and standard deviation of 0.89 whch interprets Highly Acceptable, while in indicator 5, the ice popsicle taste good has a mean of 2.37 and standard deviation of 1.10 which interprets Highly Acceptable.
23 or 23% of the respondents suggested that the product should be sweeter, 21 or 21% commented the product needs improvement, 19 or 19% suggested the researchers to add more milk to the innovated ice popsicle, 14 or 14% commented the product is delicious, 7 or 7% commented the taste is fine, 6% commented the innovated product taste like vegetables, 4 or  4% commented its creamy 3 or 3% commented that the product taste like fish while 1 or 1% suggested that the product needs extra vanilla extract.

The purpose of this paper is to identify the innovations in traditional food at culinary events in the Czech Republic, to classify these emerging innovation aspects and to explore the attitudes of chefs and visitors of culinary events towards these innovative aspects. Qualitative methodology, in particular, a photo-based analysis was used employing initial sorting and coding of 1551 photographs from 92 culinary events. Standardization of the process was controlled by Krippendorff's alfa, and by comparison with university archeological databases containing traditional dishes. With the use of Grounded Theory, five innovation aspects for traditional dishes at culinary events were detected in the final set of photographs: reduction of portion sizes, the inclusion of edible food wrapper, change to a liquid state, visual imitation, and fortification with traditional ingredients. Most representative dishes for each innovative aspect were chosen and cooked for standardized presentation,...

The purpose of this paper is to identify the innovations in traditional food at culinary events in the Czech Republic, to classify these emerging innovation aspects and to explore the attitudes of chefs and visitors of culinary events towards these innovative aspects. Qualitative methodology, in particular, a photo-based analysis was used employing initial sorting and coding of 1551 photographs from 92 culinary events. Standardization of the process was controlled by Krippendorff's alfa, and by comparison with university archeological databases containing traditional dishes. With the use of Grounded Theory, five innovation aspects for traditional dishes at culinary events were detected in the final set of photographs: reduction of portion sizes, the inclusion of edible food wrapper, change to a liquid state, visual imitation, and fortification with traditional ingredients. Most representative dishes for each innovative aspect were chosen and cooked for standardized presentation, which took place during photo-elicitation focus groups (PEFGs) with experts (chefs) and visitors of culinary events. PEFGs results showed regionality/authenticity of dishes and ingredients together with innovative appearance as the most important components of traditional dishes for encouraging tourists to visit the culinary festivals and for increasing destination attractiveness. Sensible seek for balance between too intensive innovative approach and low attractivity is crucial. The visitors were not interested in extreme innovations or fusion cuisine implemented by chefs in the case of traditional dishes due to the presence of neophobia. Frequently neglected phenomenological qualitative photo-based analysis employing PEFGs can be a useful tool for research in the tourism field, especially during its initial phase.

The purpose of this paper is to identify the innovations in traditional food at culinary events in the Czech Republic, to classify these emerging innovation aspects and to explore the attitudes of chefs and visitors of culinary events towards these innovative aspects. Qualitative methodology, in particular, a photo-based analysis was used employing initial sorting and coding of 1551 photographs from 92 culinary events. Standardization of the process was controlled by Krippendorff's alfa, and by comparison with university archeological databases containing traditional dishes. With the use of Grounded Theory, five innovation aspects for traditional dishes at culinary events were detected in the final set of photographs: reduction of portion sizes, the inclusion of edible food wrapper, change to a liquid state, visual imitation, and fortification with traditional ingredients. Most representative dishes for each innovative aspect were chosen and cooked for standardized presentation, which took place during photo-elicitation focus groups (PEFGs) with experts (chefs) and visitors of culinary events. PEFGs results showed regionality/authenticity of dishes and ingredients together with innovative appearance as the most important components of traditional dishes for encouraging tourists to visit the culinary festivals and for increasing destination attractiveness. Sensible seek for balance between too intensive innovative approach and low attractivity is crucial. The visitors were not interested in extreme innovations or fusion cuisine implemented by chefs in the case of traditional dishes due to the presence of neophobia. Frequently neglected phenomenological qualitative photo-based analysis employing PEFGs can be a useful tool for research in the tourism field, especially during its initial phase.

•In an increasingly inexpensive landscape, food product companies involved in new product development and food manufacture are facing more and more challenges.
•The food product companies as an entire are preparing for a challenging year for New product development in food industries.
•Food research lab explains the problems in food manufacturing industries in this blog

To Continue Reading: https://bit.ly/37MnanO

This is not a book about food design. Instead, it focuses on the transdisciplinarity of design and its application in the agri-food sector. This book presents design as a combination of methods for teaching, learning, experimenting, and implementing to fulfill the requirements of the transformation and innovation we see in the fields of food systems and sustainability. By exploring a collection of different cases, this book explains the concept of design in a way that is accessible even to scholars and practitioners who are not designers, as an approach that forces to set aside technology and helps to process and problem-solve in a transdisciplinary and creative way. This selection of cases will be helpful for educators and students of any subject seeking to broaden their perspective and improve their professional careers. It will also be useful for professors and instructors who require inspirational tools and concepts to introduce complex subjects, such as transdisciplinarity and food sustainability, in their classrooms.

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•Food reverse engineering involves formulating a product by starting with the already finished competitive product and working backwards – conducting reverse engineering food products through laboratory testing and analysis.
•Food research lab explains the uses, causes and analytical methods for food reverse engineering in this blog.

To Continue Reading: https://bit.ly/3qDYSTE

The place of the individual in the innovation process is a fascinating issue for anthropology, which aims to contribute to the transformation of social worlds. The emergence and structuring of discourse, methods and practices in this field contribute to making this place audible for actors in the economic and technology sphere. However, the process of translation at work between the operations of collecting and creating of traces of people’s activities and their generic impact is not devoid of issues. This is also true of the food field. The Homo usus that emerges in this practice is at once an opportunity to integrate the human being in design, but there are also pitfalls as regards its capacity to efficiently integrate the range of problems experienced by human actors.

Lactation cookies pelancar ASI-Lactation cookies adalah booster ASI yang merupakan salah satu produk inovasi kue kering yang dapat membantu melancarkan ASI bagi ibu-ibu menyusui. Kebanyakan ibu menyusui baru merasakan kendala terhadap pasokan asi mereka selama menyusui bayi mereka. Hal tersebut bisa membuat frustasi dan inilah yang seringkali membuat mereka mencoba untuk mencari informasi terkait produk yang bisa digunakan untuk melancarkan asi mereka. Fenomena ini semakin meningkat seiring dengan semakin.
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The dramatic spread of the so called diseases of civilization have occurred in the last decade worldwide. Deaths caused by them have long been of the highest rate among all causes of deaths. In parallel with the spread of the diseases of civilization, population of developed countries is increasingly ageing that increases the number of inactives and those who rely on health treatment. The outlined factors pose new challenges to the food industry: it requires the development new foods that slow down the spread of the diseases of civilization that hit the humankind through their health care effect, and at the same time provide longer life in health for the ageing societies.  In the decade after decoding the human genome an extremely rapid development occurred in the techniques of genomics, and in the disciplines applying genomics methods. Researches in genomics focus on how the human genome interacts with the environmental factors for determining the gene expression. Nutrition as one of the most important environmental factors has an obvious impact on the health but we have not known yet exactly what this impact is and what its mechanism is. The so called nutrigenomics – that is a new discipline – aims to reveal the relationships that are not yet known. The personalized nutrition is a conception that adapts the diet, the foods, and the nutrients to the unique needs of the specific person.
The authors examined the relationships between the functional foods, consumer attitudes and personalized nutrition in the framework of a nation-wide representative consumer survey of 500 people. According to the results majority of the consumers (73.8%) believes that her/him nutrition (diet) follows a normal structure and all that she/he needs enters her/his body automatically. Knowing the critical health state of the population it can be stated that the high agreement portion is based on misbelieves. This is also indicated by the fact that 57.4% of consumers only eats foods that tastes good, even when it is supposedly less healthy. In the next half year almost 50% of the Hungarian population do not intend to switch to a nutrition considered healthier by themselves. Further 22% of the respondents already feel some urge to change their behavior, they compare the costs and the potential benefits of change. Only 5.0% of the interviewees switched to a nutrition considered healthier by themselves in the last six months, and the rate of those who maintain the positive change is 17.4%.
In the current situation there is no other option than raising awareness of the population for foods that provide excess nutrition benefits. These are the functional foods that hold important position in the education to healthy nutrition of the population. However, it is does matter in which strategy they are used by the enterprises. This applies for the development of both new technologies and new functional foods where involvement of consumers is inevitable today.
The so called perception screening theory answers the solution of the anomalies between the scientific objectivity and the consumer perception. We tried to apply the perception screening theory in a new discipline, entirely unknown to the consumers. The nutrition genomics and its major application area, the personalized nutrition are novel concepts to the population to such an extent that preferences and attitudes related to them have not occurred yet. This is why it could be interesting which most important psychological processes are the ones that can lead to the adoption of the new technology, and the development of the positive consumer attitudes. According to the results Hungarian consumers are mistrustful against the new technology and they are uncertain – despite its obvious advantages. The not so positive attitude is likely caused by more factors together. Traditional thinking, reluctance to the new play a role in it as well as the lack of information and misbelieves related to the genetic tests. The technology is novel to the consumers to such an extent that we found significant differences between the consumer segments only in some cases, i.e. consumer preferences cannot be classified, they are highly scattered. Finally, the authors developed an optimized practical model by which the successful launch of a new functional food and its hindering factors can be securely forecasted.

Az elmúlt évtizedekben világviszonylatban az ún. civilizációs betegségek rohamos terjedése következett be. Az általuk okozott halálozások már jó ideje a legnagyobb arányúak. A civilizációs betegségek terjedésével párhuzamosan a fejlett országok lakossága egyre inkább elöregedik, ami növeli az inaktívak és az egészségügyi kezelésre szorulók létszámát. A vázoltak új kihívások elé állítják az élelmiszeripart: olyan új élelmiszerek fejlesztését teszi szükségessé, amelyek egészségvédő hatásuk révén lassítják az emberiséget sújtó civilizációs betegségek terjedését, és egyúttal az idősödő társadalmaknak is hosszabb egészségben eltöltött élettartamot biztosítanak.
Az emberi genom megfejtése óta eltelt évtizedben rendkívül gyors fejlődés ment végbe a genomikai technikákban, illetve a genomikai módszereket alkalmazó tudományterületeken. A genomikai kutatások arra fókuszálnak, hogy a humán genom hogyan lép kölcsönhatásba a környezeti faktorokkal a génexpresszió meghatározása érdekében. A táplálkozásnak, mint az egyik legfontosabb környezeti faktornak nyilvánvaló hatása van az egészségre, azonban még nem tudjuk pontosan, mi ez a hatás, és mi a mechanizmusa. A még nem ismert összefüggések feltárására törekszik az ún. nutrigenomika, amely egy új tudományterület. A személyre szabott táplálkozás egy olyan koncepció, amely az étrendet, az élelmiszereket, illetve a tápanyagokat az adott személy egyéni szükségleteire adaptálja.
A szerzők egy 500 fős országos reprezentatív fogyasztói felmérés keretében vizsgálták a funkcionális élelmiszerek, a fogyasztói attitűdök és a személyre szabott táplálkozás összefüggéseit. Az eredmények szerint a fogyasztók többsége (73,8%-a) úgy véli, hogy táplálkozása (étrendje) normális arányokat követ, így szervezetébe automatikusan bekerül mindaz, amire szüksége van. Ismerve a lakosság kritikus egészségi állapotát kijelenthető, hogy a magas egyetértési arány tévhiteken alapul. Erre utal az is, hogy a fogyasztók 57,4%-a csak olyasmit eszik, ami ízlik neki, még akkor is, ha az állítólag kevésbé egészséges. A magyar lakosság majdnem 50%-a a következő fél évben nem szándékozik áttérni egy általa egészségesebbnek vélt táplálkozásra. A válaszadók további 22,6%-a már érez némi késztetést magatartásának megváltoztatására, összevetik a változtatás költségeit és potenciális előnyeit. Az interjúalanyok mindössze 5,0%-a tért át az elmúlt hat hónap során egy általa egészségesebbnek vélt táplálkozásra, a pozitív változást már fenntartók arány pedig 17,4%.
A jelenlegi helyzetben nincs más lehetőség, mint a lakosság figyelmének felhívása olyan élelmiszerekre, amelyek többlet-táplálkozási előnnyel rendelkeznek. Ezek a funkcionális élelmiszerek, melyek fontos pozíciót tölthetnek be a lakosság egészséges táplálkozásra nevelésében, ugyanakkor nem mindegy, hogy ezt milyen stratégia mentén teszik a vállalatok. Ez az új technológiák és az új funkcionális élelmiszerek fejlesztésére egyaránt vonatkozik, ahol a fogyasztók bevonása ma már elkerülhetetlen.
Az ún. érzékelési szűrő elmélet választ ad a tudományos objektivitás és a fogyasztói észlelés közötti anomáliák feloldására. Az érzékelési szűrő elméletet megpróbáltuk alkalmazni egy új, a fogyasztók számára még teljesen ismeretlen tudományterületen. A táplálkozás genomika, és annak fő alkalmazási területe, a személyre szabott táplálkozás a lakosság számára még olyan mértékben újszerű fogalmak, hogy velük kapcsolatban még nem alakulhattak ki preferenciák és attitűdök. Éppen emiatt lehet érdekes, hogy melyek azok a legfontosabb pszichológiai folyamatok, amelyek elvezetnek az új technológia elfogadásához, a pozitív fogyasztói hozzáállás kialakulásához. Az eredmények szerint a magyar fogyasztók az új technológiával szemben – annak nyilvánvaló előnyei ellenére – bizalmatlanok és bizonytalanok. A nem túl pozitív hozzáállás valószínűleg több tényezőnek együttesen köszönhető. Szerepet játszik a tradicionális gondolkodásmód, az újtól való idegenkedés, akárcsak az információhiány és a genetikai vizsgálatokkal kapcsolatos tévhitek. A technológia annyira újszerű a fogyasztók körében, hogy csak néhány esetben találtunk szignifikáns eltérést a fogyasztói szegmensek között, vagyis a fogyasztói preferenciák nem rendezhetők csoportokba, azok erősen szóródnak. Végül a szerzők egy olyan optimalizált gyakorlati modellt hoztak létre, amellyel biztonságosan előrejelezhető egy új funkcionális élelmiszer sikeres piaci bevezetése, illetve az azt gátló tényezők.

In this paper we present a practice-based design research project in rururban China. We involved local villagers in the Shanghai countryside in the re-conversion of a field to more sustainable ways of rice production, and the creation of a small marketplace for local production and storytelling. We contribute our results and findings to the wider playground of experiments in food-related sustainability issues. In the framework of sustainability and social innovation research, agriculture doesn't just mean food production; it represents the system of community, local resources, open process and connected stakeholders. Increasing public interest in agriculture, food supply, and food security is influencing the way design can help improve the urban food system. A rich showcase of design interventions on many levels has grown in the last decade; nevertheless, the global call of design for social innovation continuously asks for prototypes of small yet networked solutions. The resear...