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The duality of innovation and food development versus purely traditional foods

2021Journal article Open access
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dc.contributor.authorGuiné, Raquel
dc.contributor.authorFlorença, S. G.
dc.contributor.authorBarroca, M. J.
dc.contributor.authorAnjos, O.
dc.date.accessioned2021-01-15T11:48:46Z
dc.date.available2021-01-15T11:48:46Z
dc.date.issued2021
dc.description.abstractBackground: Intangible cultural heritage includes knowledge and skills transmitted throughout times, and this also applies to the food sector. Traditional knowledge assumes important social and economic value, which is relevant both for sectorial clusters as well as for majority social groups. Scope and approach: The objective of this review was to analyse the constraints and motivations for development in the sector of traditional foods, from the point of view of marketing and consumer trends. This review was based on published works searched for in scientific databases, such as ScienceDirect, PubMed, Scopus and web of Science. Key findings and conclusions: This review showed that the value of tradition, recognized in many sectors of society, is also important in the food sector, which is particularly rich in ethnical elements, local ingredients, traditional formulations and social aspects, linked not only to the food itself but also to the act of eating and sharing. However, the food industry seeks development of new products that follow modern trends and are able to conquer today’s consumers, while at the same time maintaining the identity of specific products, valued as traditional.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGuiné RPF, Florença SG, Barroca MJ, Anjos O (2021) The duality of innovation and food development versus purely traditional foods. Trends in Food Science & Technology, 109(1), 16-24.pt_PT
dc.identifier.doihttps://doi.org/10.1016/j.tifs.2021.01.010pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/6541
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectConsumer acceptancept_PT
dc.subjectEthnic foodpt_PT
dc.subjectMarketing innovationpt_PT
dc.subjectPricept_PT
dc.subjectTraditional foodpt_PT
dc.titleThe duality of innovation and food development versus purely traditional foodspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage24pt_PT
oaire.citation.startPage16pt_PT
oaire.citation.titleTrends in Food Science and Technologypt_PT
oaire.citation.volume109pt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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