Agri-food firms’ attitude toward digital data exploitation in the product development
DOI:
https://doi.org/10.15170/MM.2023.57.KSZ.01.04Kulcsszavak:
digital data, digital transformation, food processing, product developmentAbsztrakt
THE AIMS OF THE PAPER
This paper explores digital data exploitation behaviours and shows how these conducts change according to the data sources used by agri-food firms when developing their products.
METHODOLOGY
We adopt an exploratory multiple-case study to provide a theoretical framework for agri-food firms utilising digital data for product development.
MOST IMPORTANT RESULTS
The article shows two prominent firms’ behaviours that we labelled data explorers and data receivers and a third behaviour which is a combination of the main ones.
RECOMMENDATIONS
This article offers guidelines to support agri-food firms to distinguish how such firms may benefit from the digital transformation by gaining competitiveness improving production efficiency and supporting the development of their products.
Acknowledgments: This paper has received funding from the European Union’s Horizon 2020 research and innovation programme under the Marie Sklodowska-Curie grant agreement No 101030185. This article is an outcome of the project FooDization.
Hivatkozások
Barrenar, R., García, T., and Camarena, D. M. (2015), "An Analysis of the Decision Structure for Food Innovation on the Basis of Consumer Age", International Food and Agribusiness Management Review, 18(3), 149–170.
Beckeman, M., Bourlakis, M., and Olsson, A. (2013), "The role of manufacturers in food innovations in Sweden", British Food Journal, 115(7), 953–974. https://doi.org/10.1108/BFJ-09-2010-0164
Beckeman, M., and Olsson, A. (2011), "The role of Swedish retailers in food innovations", The International Review of Retail, Distribution and Consumer Research, 21(1), 51–70. https://doi.org/10.1080/09593969.2011.537819
Bigliardi, B., and Galati, F. (2013), "Innovation trends in the food industry: The case of functional foods", Trends in Food Science & Technology, 31(2), 118–129. https://doi.org/10.1016/j.tifs.2013.03.006
Busse, M., and Siebert, R. (2018), "The role of consumers in food innovation processes", European Journal of Innovation Management, 21(1), 20–43. https://doi.org/10.1108/EJIM-03-2017-0023
Cavaliere, A., and Ventura, V. (2018), "Mismatch between food sustainability and consumer acceptance toward innovation technologies among Millennial students: The case of Shelf Life Extension", Journal of Cleaner Production, 175, 641–650. https://doi.org/10.1016/j.jclepro.2017.12.087
Charlebois, S., and Juhasz, M. (2018), "Food Futures and 3D Printing: Strategic Market Foresight and the Case of Structur3D", International Journal on Food System Dynamics, 9(2), 138–148. https://doi.org/10.18461/ijfsd.v9i2.923
Dremel, C., Wulf, J., Herterich, M. M., Waizmann, J.-C., and Brenner, W. (2017), "How AUDI AG Established Big Data Analytics in Its Digital Transformation", MIS Quarterly Executive, 16(2).
Eisenhardt, K. M., and Graebner, M. E. (2007), "Theory building from cases: Opportunities and challenges", Academy of Management Journal, 50(1), 25–32. https://doi.org/10.5465/amj.2007.24160888
Garai-Fodor, M., and Popovics, A. (2021), „A magyar élelmiszer-vásárlás generáció-specifikus elemzése hazai primer kutatás eredményei alapján", Marketing & Menedzsment, 55(1), 67-80. https://doi.org/10.15170/MM.2021.55.01.06
Gorgitano, M. T., Verneau, F., and Sodano, V. (2017), "Sustainable food innovation finding the right balance between technological determinism and technophobia", Quality-Access to Success, 8(S2), 231-236.
Grunert, K. G., Jensen, B. B., Sonne, A.-M., Brunsø, K., Byrne, D. V., Clausen, C., Friis, A., Holm, L., Hyldig, G., and Kristensen, N. H. (2008), "User-oriented innovation in the food sector: Relevant streams of research and an agenda for future work", Trends in Food Science & Technology, 19(11), 590–602. https://doi.org/10.1016/j.tifs.2008.03.008
Keller, V., and Huszka, P. (2021), „Élelmiszervásárlási szokások a pandémia idején a Nyugat-Dunántúli régióban", Marketing & Menedzsment, 55(4), 71-82. https://doi.org/10.15170/MM.2021.55.04.07
Leek, S., Szmigin, I., and Carrigan, M. (2001), "Older consumers and food innovation", Journal of International Food & Agribusiness Marketing, 12(1), 71–89. https://doi.org/10.1300/J047v12n01_04
Loebnitz, N., and Grunert, K. G. (2015), "Evaluative conditioning of food technologies", Psychology & Marketing, 32(7), 725–741. https://doi.org/10.1002/mar.20813
Marette, S., Roosen, J., Bieberstein, A., Blanchemanche, S., and Vandermoere, F. (2009), "Impact of environmental, societal and health information on consumers’ choices for nanofood", Journal of Agricultural & Food Industrial Organization, 7(2). https://doi.org/10.2202/1542-0485.1274
Matzler, K., Friedrich von den Eichen, S., Anschober, M., and Kohler, T. (2018), "The crusade of digital disruption", Journal of Business Strategy, 39(6), 13–20. https://doi.org/10.1108/JBS-12-2017-0187
Miles, M. B., and Huberman, A. M. (1994): Qualitative data analysis: An expanded sourcebook. Sage.
Roos, Y. H., Fryer, P. J., Knorr, D., Schuchmann, H. P., Schroën, K., Schutyser, M. A., Trystram, G., and Windhab, E. J. (2016), "Food engineering at multiple scales: Case studies, challenges and the future—a European perspective", Food Engineering Reviews, 8(2), 91–115. https://doi.org/10.1007/s12393-015-9125-z
Saldaña, J. (2015), The coding manual for qualitative researchers. Sage.
Schallmo, D., Williams, C. A., and Boardman, L. (2017), "Digital transformation of business models—Best practice, enablers, and roadmap", International Journal of Innovation Management, 21(08), 1740014. https://doi.org/10.1142/9781786347602_0005
Schweitzer, F. M., Handrich, I., M., and Heidenreich, S. (2019), "Digital transformation in the new product development process: The role of it-enabled PLM systems for relational, structural, and NPD performance", International Journal of Innovation Management, 23(07), 1950067. https://doi.org/10.1142/S1363919619500671
Steenis, N. D., and Fischer, A. R. (2016), "Consumer attitudes towards nanotechnology in food products: An attribute-based analysis", British Food Journal, 118(5), 1254–1267. https://doi.org/10.1108/BFJ-09-2015-0330
Szűcs, V., Szabó, E., Tarcea, M., Guerrero, L., and Bánáti, D. (2018), "Élelmiszeripari adalékanyagok szerepe a vásárlási döntésekben conjoint vizsgálatok alapján", Marketing & Menedzsment, 52(2), 69-84.
Tollin, K., and Erz, A. (2017), The strategic viewpoints of innovation and marketing teams on the development of novel functional foods. In Developing New Functional Food and Nutraceutical Products (pp. 63–83). Elsevier.
Varese, E., and Cane, P. (2017), "From space food research and innovation to immediate advantages for Earth eating habits: An aerospace–food producer company case study" British Food Journal, 119(11), 2448–2461. https://doi.org/10.1108/BFJ-04-2017-0216
Weick, C. W. (2001), "Agribusiness technology in 2010: Directions and challenges", Technology in Society, 23(1), 59–72. https://doi.org/10.1016/S0160-791X(00)00035-X
Downloads
Megjelent
Hogyan kell idézni
Folyóirat szám
Rovat
License
Copyright (c) 2023 Marketing & Menedzsment
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
