Social acceptability of radical food innovations
作者： Arnout R.H. Fischer , Ellen J. Van Loo
DOI: 10.1016/B978-0-12-821470-1.00002-1
关键词: Food processing 、 Social acceptability 、 Convergence (relationship) 、 Information technology 、 Business 、 Production (economics) 、 Marketing
摘要: Abstract Radical and disruptive innovations have always been front center of food production. In the last centuries, especially since mid-1900s, societal concerns about such increasing. It appears that consumers balance a desire for authenticity related to traditional production systems, with convenience an ever more digital lifestyle. current chapter, several generic insights into how public responds radical are presented. After that, we focus on knowledge currently emerging can roughly be divided search novel proteins convergence information technology microelectronics marketing.
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