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Case Studies on the Business of Nutraceuticals, Functional and Super Foods
- 1st Edition - September 14, 2022
- Editors: Cristina Santini, Stefania Supino, Lucia Irene Bailetti
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 1 4 0 8 - 4
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 1 4 0 9 - 1
A volume in the Consumer Science and Strategic Marketing Series, Case Studies on the Business of Nutraceuticals considers nutraceuticals from a strategic marketing perspe… Read more
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Request a sales quoteA volume in the Consumer Science and Strategic Marketing Series, Case Studies on the Business of Nutraceuticals considers nutraceuticals from a strategic marketing perspective, exploring consumer needs and trends as a pathway to defining novel opportunities in developing and marketing these products.
In addition to highlighting the importance of consumer needs in shaping a market strategy for nutraceuticals, this book also defines emerging trends and explores recent developments in the nutraceutical industry.
Containing 11 chapters, this book, explores the competitive landscape of the global and European nutraceutical market, focusing on key market drivers, consumer and product trends, and marketing and technological challenges.
Case Studies on the Business of Nutraceuticals outlines the processes that lead to the introduction of new products and the entrance of new competitors in the market and highlights how a market strategy that’s focused on consumers’ needs can contribute to a company’s strategy.
The case studies and examples contained in this book demonstrate how companies can employ consumer science strategies to revise existing or develop new products and are sure to be a welcomed resource by new product developers, policy makers, food scientists, academicians, and students studying related fields.
In addition to highlighting the importance of consumer needs in shaping a market strategy for nutraceuticals, this book also defines emerging trends and explores recent developments in the nutraceutical industry.
Containing 11 chapters, this book, explores the competitive landscape of the global and European nutraceutical market, focusing on key market drivers, consumer and product trends, and marketing and technological challenges.
Case Studies on the Business of Nutraceuticals outlines the processes that lead to the introduction of new products and the entrance of new competitors in the market and highlights how a market strategy that’s focused on consumers’ needs can contribute to a company’s strategy.
The case studies and examples contained in this book demonstrate how companies can employ consumer science strategies to revise existing or develop new products and are sure to be a welcomed resource by new product developers, policy makers, food scientists, academicians, and students studying related fields.
- Explores the importance of understanding consumers when defining a market strategy
- Highlights the importance of adopting a sustainable orientation in the nutraceutical industry
- Addresses the competitive dynamics that are currently affecting the nutraceutical industry
New product developers, policy makers, food scientists, academicians, and students studying related fields
- Cover Image
- Title Page
- Copyright
- Table of Contents
- Contributors
- Introduction
- Section 1 The scenario
- 1 The Nutraceutical Industry: trends and dynamics
- 1.1 Introduction
- 1.2 Definitions
- 1.3 Market
- 1.4 Industry, competitive dynamics, and innovation
- 1.5 Determinants of growth
- 1.6 Conclusions
- References
- 2 A short review on willingness to pay for novel food
- 2.1 Introduction
- 2.2 Methodology and data
- 2.3 Consumers’ perception of novel food
- 2.4 Factors affecting willingness to pay for novel food
- 2.5 Conclusions and future research
- References
- 3 Market-oriented methodologies that integrate the consumer into the functional foods new product development process: Part 1 contemporary approaches
- 3.1 Introduction
- 3.2 New product development: Functional foods challenges
- 3.3 Challenging marketing myopia: Co-creating new functional foods with consumers
- 3.4 Methodological approaches for consumer insights
- 3.5 Conclusions
- References
- 4 Market-oriented methodologies that integrate the consumer into the functional foods new product development process: Part 2 advanced approaches
- 4.1 Introduction
- 4.2 Sensory analysis
- 4.3 Conjoint analysis
- 4.4 New technology developments for consumer insights
- 4.5 Combination of different methodological approaches
- 4.6 Conclusions and implications for functional food product development
- References
- 5 Competitive advantage through multidisciplinary innovation in nutraceuticals: From concept optimisation to context transformation
- 5.1 Introduction
- 5.2 The importance of multidisciplinarity for strategic innovation
- 5.3 Findings
- 5.4 Conclusion and implications
- References
- Section 2 Strategy
- 6 Nutraceutical and functional value of carob-based products The LBG Sicilia Srl Case Study
- 6.1 Introduction
- 6.2 Nutritional and functional value of carob-based products
- 6.3 The Market
- 6.4 The role of consumers’ final preferences
- 6.5 Case Study: LBG Sicilia Srl
- 6.6 Conclusions
- References
- 7 Breaking the cycle of malnutrition through sustainable business models: The case of ready-to-use therapeutic foods
- 7.1 Introduction
- 7.2 The state of the art on food security and nutrition in the world: A summary
- 7.3 A system thinking view to approach ethical issues in achieving SDGs
- 7.4 A tool from nutraceuticals to face the Zero Hunger challenge: An overview on ready to use food (RUF)
- 7.5 Ready to use therapeutic food (RTUTF): Opportunities and constraints
- 7.6 Conclusions
- References
- 8 Typical plant-based food from a nutraceutical perspective: The case of the Marche region
- 8.1 Nutraceutical food plants and strategy
- 8.2 Nutraceuticals plants in the Marche region
- 8.3 The strategic process of mature product rejuvenation
- 8.4 The relationships between food, tradition, and health
- 8.5 Analysis
- 8.6 Discussion and future projects
- 8.7 Conclusions
- References
- 9 Organic and Made in Tuscany Spirulina: the story of Severino Becagli
- 9.1 Introduction
- 9.2 Market
- 9.3 Italy
- 9.4 Costs, margins, and value chains
- 9.5 Case of Spirulina Becagli
- 9.6 Final remarks and open questions
- Acknowledgements
- References
- 10 Vanity and its impact on nutraceuticals’ awareness
- 10.1 Introduction
- 10.2 Nutraceutical market in Brazil
- 10.3 Literature review
- 10.4 Method
- 10.5 Analysis and results
- 10.6 Conclusion
- 10.7 Management recommendations
- Appendix
- References
- Conclusions
- Index
- No. of pages: 220
- Language: English
- Edition: 1
- Published: September 14, 2022
- Imprint: Woodhead Publishing
- Paperback ISBN: 9780128214084
- eBook ISBN: 9780128214091
CS
Cristina Santini
Cristina Santini is Associate Professor at University San Raffaele Roma, in Italy. She holds a Ph.D. in Economics and Management of Enterprises and Local Systems from the University of Florence and a Master’s Degree in Economics and Management in Viticulture (University of Florence). Her research interests focus on Agribusiness and Wine Business and exploring issues related to Strategic Management, Entrepreneurship, Ecopreneurship, Innovation, Sustainability and Participatory Research Approaches.
Affiliations and expertise
Faculty of Agriculture, Universita San Raffaele, Roma, ItalySS
Stefania Supino
Stefania Supino, Ph.D. in “Commodity Science" (Sapienza University of Rome), is Full Professor at University San Raffaele Roma, where she teaches Innovation, Technology and Quality Management Systems, within the graduate degree program of Nutraceuticals and Nutrition. Her main research themes are related to sustainability, circular economy, quality process management and environmental management and assessment tools.
Affiliations and expertise
Professor, Universita Telematica San Raffaele, Rome, USALB
Lucia Irene Bailetti
Lucia Bailetti is a Food Engineer. She is Sensory, Consumer & Neuromarketing manager of Intertek Italia SpA. She has authored several scientific publications in the field of Sensory Science and Food. She teaches at University San Raffaele Roma as well as the University of Camerino, Italy.
Affiliations and expertise
Director of the CIAS Innovation, University San Raffaele, Rome, ItalyRead Case Studies on the Business of Nutraceuticals, Functional and Super Foods on ScienceDirect