Consumers’ willingness to pay for upcycled foods

Research on food waste reduction suggests that solutions aimed at reducing waste early in the consumption cycle are the most impactful. Based on this premise, food research labs and food manufacturers have started creating and selling foods made from food ingredients that are generally discarded. Such foods, termed upcycled foods, are safe for human consumption and provide a promising solution to reduce food waste. However, the commercial success of this new category of foods will depend on consumers’ acceptance. This research examines a key indicator of acceptance – consumers’ willingness to pay. We find that although consumers are willing to pay less for upcycled foods compared to conventional alternatives, messaging increases consumers’ willingness to pay. Specifically, we find that rational messaging is more effective than emotional messaging. Overall, our findings suggest that upcycled foods may command good acceptance among consumers.     

The sourdough fermentation is the powerful process to exploit the potential of legumes,pseudo-cereals and milling by-products in baking industry

Abstract

In the era of fighting wastes and paying close attention to sustainability and new protein sources, legumes, pseudo-cereals and milling by-products deserve all the efforts for increasing their consumption. Even with obvious peculiarities, a common trait characterizes these heterogeneous matrixes: unquestionable nutritional and functional value combined with some technological, sensory and/or anti-nutritional weaknesses, which unfortunately limit the exploitation and consumption. With the perspective of their use to fortify staple baked goods, we reviewed the main technological, nutritional and functional features of various legumes and pseudo-cereals, and milling by-products. Notwithstanding the potential of other technological solutions, we reported numerous evidences that qualified the sourdough fermentation as the most sustainable and powerful process to exploit the technological, nutritional and functional features of these matrixes and to limit or eliminate weak attributes. Sourdough fermentations tailored for specific matrixes allowed the fortification of staple baked goods with abundant levels of legumes, pseudo-cereals or milling by-products while keeping high consumer acceptance.     

新冠肺炎疫情对长子县蔬菜稳产保供的影响

新冠肺炎疫情发生以来,政府出台了交通管制等一系列措施,对疫情进行严防严控、联防联控、群防群控,取得了阶段性成效。但这些管制措施对长子县蔬菜生产造成了影响,出现了短期不平衡现象。文章通过蔬菜稳产保供工作中对蔬菜产销情况的日常监测,分析了疫情对当地蔬菜产业的影响,对采取的应对措施进行了总结,对今后蔬菜产销恢复提出了建议意见。     

Product whole life-cycle and omni-channels data convergence oriented enterprise networks integration in a sensing environment

With the process of globalisation and the development of management models and information technologies, enterprise cooperation and collaboration meets a new business and technical environment. The Internet of things, mobile Internet, cloud computing and big data technologies build a sensing environment for all kinds of businesses. Inter enterprise collaboration is also meeting the new challenges of omni-channel marketing, closed-loop supply chain and enterprise networks integration. A data convergence oriented enterprise networks integration architecture with relative enabling technologies is developed in the paper. In order to collect, transfer and fuse data from different data sources, Data Portal (DP) and Collaboration Agent (CA) concepts are introduced, which present a lightweight and loosely coupled infrastructure for enterprise networks integration. How to use the developed technologies to solve problems of product lifecycle management and omni-channel marketing management are discussed in detailed cases studies.     

Ensuring the future of functional foods

Consumption of functional foods suggests a strategy to reduce the incidence of chronic health disorders. This message has resonated with consumers and driven market growth. Functional food research has significantly increased over the last decade but few studies have addressed the bioavailability of active ingredients for clinical efficacy. Baked goods such as bread, biscuits and cake are popular categories for innovation due to their widespread consumption. These new developments have often impacted on organoleptic properties of the finished products and thus consumer acceptance. Blending of bioactive ingredients may overcome this deficit. However, an understanding of the role of the microbiome in health has indicated that the efficacy of functional foods is unlikely to be uniform within the population. Further growth in the functional foods market, is likely to require greater evidence of the bioavailability of active ingredients, clinical effect and support for health claims by regulators especially in the EU.     

浅析景德镇日用陶瓷企业中营销人员风险的防范

随着市场经济的发展,日用陶瓷企业中营销人员的风险问题越来越明显,其给企业带来的危害也越来越多。本文以营销人员风险的概念为切入点,剖析日用陶瓷企业营销人员风险的主要危害,进而针对危害提出控制管理的措施,为景德镇日用陶瓷企业的经营管理提供参考,亦为其他行业进行营销人员的风险控制提供参照。     

中国水性木器涂料的发展现状及今后10年的技术市场定位

从水性涂料产品涂膜的物理力学性能、干燥速度、涂料使用成本以及水性涂料的涂装工艺等角度,探讨了制约中国水性木器涂料发展的内在因素,进而指出了中国水性木器涂料今后10年的技术市场定位。     

工业涂料市场营销理念与策略

分析了工业涂料的市场特点,评述了传统营销和市场营销的理念差异,提出了市场营销的主要策略。     

UV光固化墨水技术及其绿色营销

简要介绍了UV光固化墨水的应用分类、市场预期、技术进展等情况。作为绿色印刷的重要产品之一,阐述了UV墨水在研发、生产、销售过程中,如何利用绿色营销的概念及方法,从营销策略、产品定价、推广渠道、充分利用国家政策等几个方面入手,做好UV墨水生产经营工作。     

橡胶厚制品正硫化时间确定方法的探讨

通过对气泡法、刚度测试法、经验计算公式法等测定橡胶厚制品正硫化方法的验证,指出其局限性,并提出简便易行的硬度测试法测定正硫化时间的方法。同时提出在计算机有限元模拟仿真的帮助下,利用经典的理论方程,计算橡胶厚制品的正硫化时间,将会成为一种简便、快捷、成本低廉的方法。