Content analysis of food industries marketing by focus on new trends

Subject Areas : Agriculture Marketing and Commercialization

Sara Rezaei ¹ (Department of Agricultural Extension and Education, Tehran University, Tehran, Iran.)

Received: 2023-06-25 Accepted : 2023-08-30 Published : 2023-12-01

Keywords:

References:

• Vilas, C., García, M. R., & Egea, J. A. (2023). Dynamic Modelling and Simulation of Food Systems. MDPI, Basel.


• Egea, J. A., García, M. R., & Vilas, C. (2023). Dynamic Modelling and Simulation of Food Systems: Recent Trends and Applications. Foods, 12(3), 557.


• dos Santos, I. A. M., Milani, C. E., & Belin, R. A. F. (2023). The Food Industry and the Manipulation of the Masses through Advertising. Seven Editora, 1330-1338.


• Fanzo, J., & Davis, C. (2021). Drivers Shaping Food Systems. In Global Food Systems, Diets, and Nutrition: Linking Science, Economics, and Policy(pp. 85-105). Cham: Springer International Publishing.


• Trnková, G., & Žáková Kroupová, Z. (2021). Jodrivers of economic performance: what can we observe in the Czech food industry?


• Gendron, C., & Audet, R. (2011). Key drivers of the food chain. In Green technologies in food production and processing(pp. 23-39). Boston, MA: Springer US.


• Femenia, F. (2019). A meta-analysis of the price and income elasticities of food demand(Doctoral dissertation, Inconnu).


• Stávková, J., & Turcinkova, J. (2005). Consumer choice process when purchasing the staple food. ZEMEDELSKA EKONOMIKA-PRAHA-, 51(9), 389.


• Nikonova, G. N., & Nikonov, A. G. (2020). Factors of changing demand for the food market of Saint Petersburg. ÀÃÐÀÐÍÛÉ ÂÅÑÒÍÈÊ ÓÐÀËÀ, 77.


• Weible, D. (2015). Consumer preferences for food products and production systems.


• Biletska, Y., Perepelytsia, A., & Bilovska, O. (2020). Determination of consumer preferences of different groups of food. EUREKA: Social and Humanities, 1(1), 23-26.


• Hassoun, A., Boukid, F., Pasqualone, A., Bryant, C. J., García, G. G., Parra-López, C., & Barba, F. J. (2022). Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets. Current Research in Food Science.


• Li, C. H. (2023). Food Industry Response Strategies under the Trend of Omni-Channel Retailing. International Journal of Advanced Research in Technology and Innovation, 5(1), 1-10.


• Bayat, R., Bekmezci, M., Erduran, V., & Sen, F. (2022). Trends in functionalized NMs-based electrochemical sensors in the food and beverage industry. In Functionalized Nanomaterial-Based Electrochemical Sensors(pp. 261-274). Woodhead Publishing.


• FELKAI, O. B., & KUTI, B. A. (2022). Situation and development trends of the food industry. ÉLELMISZERVIZSGÁLATI, 68(4), 4254.


• Doddamani, S., Mariswamy, V. H., Boraiah, V. K., & Ningaiah, S. (2022). Trends in carbon nanomaterial-based sensors in the food industry. In Carbon Nanomaterials-Based Sensors(pp. 95-103). Elsevier.


• Liu, T. C., Wu, Y. C., & Chau, C. F. (2023). An Overview of Carbon Emission Mitigation in the Food Industry: Efforts, Challenges, and Opportunities. Processes, 11(7), 1993.


• Morone, P., Koutinas, A., Gathergood, N., Arshadi, M., & Matharu, A. (2019). Food waste: Challenges and opportunities for enhancing the emerging bio-economy. Journal of cleaner production, 221, 10-16.


• Tanwar, S., Parmar, A., Kumari, A., Jadav, N. K., Hong, W. C., & Sharma, R. (2022). Blockchain adoption to secure the food industry: Opportunities and challenges. Sustainability, 14(12), 7036.


• Dabic, M., Hjortsø, C. N., Marzi, G., & Vlačić, B. (2022). Guest editorial: Open innovation in the food industry: what we know, what we don’t know, what we need to know. British Food Journal, 124(6), 1777-1785.


• Bakalis, S., Gerogiorgis, D., Argyropoulos, D., & Emmanoulidis, C. (2022). Food Industry 4.0: opportunities for a digital future. In Food engineering innovations across the food supply chain(pp. 357-368). Academic Press.


• Eisner, P., Weisz, U., Osen, R., & Mittermaier, S. (2020). Innovative Food Products: New Methods of Preparing Plant-Based Raw Materials Lead to Healthy Alternatives for Conventional Foods and Protein Sources. Biological Transformation, 37-62.


• Kyriakoudi, A., Spanidi, E., Mourtzinos, I., & Gardikis, K. (2021). Innovative Delivery Systems Loaded with Plant Bioactive Ingredients: Formulation Approaches and Applications. Plants 2021, 10, 1238.


• Nazzaro, C., Lerro, M., Stanco, M., & Marotta, G. (2019). Do consumers like food product innovation? An analysis of willingness to pay for innovative food attributes. British Food Journal, 121(6), 1413-1427.


• Lucchese-Cheung, T., de Aguiar, L. K., Lima, L. C. D., Spers, E. E., Quevedo-Silva, F., Alves, F. V., & Giolo de Almeida, R. (2021). Brazilian carbon neutral beef as an innovative product: consumption perspectives based on intentions’ framework. Journal of Food Products Marketing, 27(8-9), 384-398.


• Tueros, I., & Uriarte, M. (2018). Innovative food products for cancer patients: future directions. Journal of the Science of Food and Agriculture, 98(5), 1647-1652.


• Danang, Habib, Pratama, Jumadi, Jumadi. (2023). Analysis the Implementation of Ethnoscience Approach in Learning Science. Jurnal Penelitian Pendidikan IPA (JPPIPA), doi: 10.29303/jppipa.v9i4.2721


• Frank, J., Kelly. (2022). Content Analysis in the Research Field of Corporate Communication. doi: 10.1007/978-3-658-36179-2_30


• Heith, Copes. Anastasia, Brown. Richard, Tewksbury. (2011). A Content Analysis of Ethnographic Research Published in Top Criminology and Criminal Justice Journals from 2000 to 2009. Journal of Criminal Justice Education, doi: 10.1080/10511253.2010.519714


• Ann, Liu. (2022). Content Analysis in the Research Field of Science Communication. doi: 10.1007/978-3-658-36179-2_35

Wes, Harven, G., Maravilla, Jimmy, Bernabe, Maming. (2023). EFL Learners in Thailand: Content Analysis of Research Articles. International Journal of Multidisciplinary,  doi: 10.11594/ijmaber.04.03.14