TY - JOUR
KW - Intangible cultural heritages
KW - Ethnic food
KW - traditional knowledge
KW - Economic values
KW - Social aspects
KW - Biotechnology
KW - Consumer acceptance
KW - Consumer trends
KW - Food industries
KW - Food technology
KW - Marketing innovation
KW - Price
KW - Scientific database
KW - Traditional food
KW - Web of Science
AU - Raquel Guine
AU - Sofia Florenca
AU - Maria Barroca
AU - Ofelia Anjos
AB - Background: 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.
BT - Trends in Food Science and Technology
DA - mar
DO - 10.1016/j.tifs.2021.01.010
LA - English
N1 - Publisher: Elsevier Ltd
N2 - Background: 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.
PY - 2021
SP - 16
EP - 24
T2 - Trends in Food Science and Technology
TI - The duality of innovation and food development versus purely traditional foods
UR - https://www.scopus.com/inward/record.uri?eid=2-s2.0-85099383070&doi=10.1016%2fj.tifs.2021.01.010&partnerID=40&md5=e08f929344abb3503909c129baf7c9f4
VL - 109
SN - 09242244 (ISSN)
ER -