دانلود رایگان مقاله انگلیسی نقش مصرف کنندگان در فرآیند های نوآوری غذایی - امرالد 2017

Abstract

Purpose – The need for consumer involvement in innovation processes has been recognised for four decades. Consumer involvement as a part of open innovation is an important strategy in the food sector, specifically for enhancing consumer acceptance and promoting successful market introduction. The purpose of this paper is to systematically analyse the concept of consumers’ role and the level of consumer integration and interaction in recent food innovation processes. Design/methodology/approach – In 2016, a three-step literature search was performed to identify the state-of-the-art scientific literature on consumer-involvement approaches and methods in the food sector. These methods and approaches were qualitatively analysed based on categories in accordance with the qualitative content analysis method. Findings – A key finding is that most implemented consumer-involvement approaches and methods fall under von Hippel’s manufacturer-active paradigm rather than the customer-active paradigm (CAP). However, there are practical reasons for the low diffusion of CAP. The presumed reasons include needed change of the perception of roles and of organisational structures, as well as a lack of trust among actors. Practical implications – There remains a need to promote an active role for consumers, especially amid changing consumer demand and increasingly conscious consumer behaviour concerning food production and processing conditions. Originality/value – This paper contributes to the theoretical and practical discussion about innovation management by reflecting on the innovation paradigm underlying an approach or method. The paper may also have practical implications for the choice and implementation of business models that consider consumers’ role.

4. Final remarks

The objective of this review was to analyse the role of consumers, such as the level of consumer integration and interaction in recent food innovation processes reported in scientific literature. Furthermore, the innovation paradigm underlying consumerinvolvement approaches to and methods for innovation was discussed. This reflection contributes to the theoretical debate about innovation management and may also have practical implications for the choice and implementation of business models and methods. The main result of the scientific literature analysis is that the MAP seems to continuously dominate the food sector, while the consumer’s role still seems rather passive. However, the diffusion of CAP approaches and methods in practice is assumed to be considerably greater than is reported in the scientific literature. From a scientific perspective, determining whether CAP is gaining more prominence in the food sector will require more empirical data in this regard and ongoing documentation of current practices in the scientific literature. In the food sector, the importance of consumer integration is well known. However, from a practical perspective, there remain practical reasons of low diffusion of CAP.

The presumed reasons include needed changes in role perception and organisational structures and a lack of trust among actors. As a next step, it would be useful to continue discussing these challenges between scientists and practitioners.

The publication and dissemination of best practice examples could further promote an active role for consumers and the collaborative design of innovations. This promotion of CAP is needed, especially amid changing consumer demands and increasingly conscious consumer behaviour concerning environmental issues, animal welfare and health, and traceability in food production and processing. This debate indicates growing consumer awareness and sensibility associated with these issues and that consumers want to be adequately integrated into food sector innovation processes.