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Veel gemaksvoedsel in de supermarkt staat op gespannen voet met de beginselen van 'lekker, puur en eerlijk'. Maar, zegt hoogleraar voedseltechnologie Tiny van Boekel, dat neemt niet weg dat de voedselindustrie een revolutionaire bijdrage heeft geleverd aan de beschikbaarheid van voldoende, kwalitatief hoogstaand én betaalbaar voedsel voor iedereen. En wat de smaak betreft: 'Ik ben er van overtuigd dat een fabriekskaas net zo lekker kan zijn als een biologische boerenkaas'. Een interview.

Het voedsellandschap is in beweging. Een ontwikkeling met grote gevolgen voor “vers” en haar toeleveranciers. Voedsel is op steeds meer (verschillende) plaatsen te koop en wordt aangeboden door verschillende aanbieders. GroentenFruit Huis wil de groenten- en fruitsector versterken en de positie van bedrijven verbeteren. LEI Wageningen UR heeft daarom twee ontwikkelingen in de Foodservicemarkt onderzocht: online en beleving. Twee aspecten die het niveau van een individueel bedrijf overstijgen en impact hebben op de bestaande structuur. De uitkomsten zijn aangevuld met informatie over nieuwe ontwikkelingen binnen het thema “gemak”. Hoe moeten de ontwikkelingen worden gezien en wat is het effect ervan op de toeleveranciers van groenten en fruit? En op hun product(en)?

Het voedsellandschap is in beweging. Een ontwikkeling met grote gevolgen voor “vers” en haar toeleveranciers. Voedsel is op steeds meer (verschillende) plaatsen te koop en wordt aangeboden door verschillende aanbieders. GroentenFruit Huis wil de groenten- en fruitsector versterken en de positie van bedrijven verbeteren. LEI Wageningen UR heeft daarom twee ontwikkelingen in de Foodservicemarkt onderzocht: online en beleving. Twee aspecten die het niveau van een individueel bedrijf overstijgen en impact hebben op de bestaande structuur. De uitkomsten zijn aangevuld met informatie over nieuwe ontwikkelingen binnen het thema “gemak”. Hoe moeten de ontwikkelingen worden gezien en wat is het effect ervan op de toeleveranciers van groenten en fruit? En op hun product(en)?

Vier artikelen over koelverse voedselproducten, zoals gesneden fruit; maaltijd(componenten); convenience-aanbod op de Anuga; en verse vis

Een productontwikkelingsproces moet consumentgericht zijn. Een model voor gestructureerde keteninformatievoorziening is de Quality Function Deployment (QFD)

Het nieuwe classificatiesysteem maakt een consumentgerichte productontwikkeling en marketingactiviteiten mogelijk

Fast food has been extensively criticised for its link to health and environments problems and for its tendency to undermine traditional food cultures. Notwithstanding these aspects, this study questioned the assumption that fast food by definition has negative impact on health, environment and traditional food cultures for three main reasons. Firstly, fast-food restaurants are spreading quickly in the Accra Metropolitan Area (AMA) of Ghana and have become an important source of urban food. Secondly, fast food in Ghana is undergoing various changes, such as the introduction of healthier food options, use of environmentally friendly packaging and the incorporation of local cultural features. Thirdly, there has been ambiguity in the definition of fast food in existing literature, which is often exclusively built upon practices in Western, modernised countries and hence has determined how fast food is normatively evaluated. Moreover, evidence shows that some of the characteristics of fast food used in these definitions are changing, as well as being perceived differently in various regions or sociocultural settings. Against this background, this thesis sought to clarify what constitutes fast food in Ghanaian restaurants, assess its prevalence and explore its characteristics and relevance for urban food provisioning, health improvement and tourism development. An interdisciplinary and a combination of qualitative and quantitative approaches were used to gather data for a restaurant study to assess the availability and characteristics of fast food in the AMA using the cuisine concept as an analytical framework. The same approaches were used to gather data for a consumer study to explain how (i) convenience influences fast-food consumption, (ii) identity influences fast-food consumption and (iii) personal responsibility influences fast-food purchase, consumption and waste disposal decisions. Findings indicated that the core food items present in fast-food restaurants are menu items such as foods generally recognised as fast food (FGRAFF), including fried rice, fried chicken, burgers, pizzas and French fries, as well as common Ghanaian foods such as banku and kelewele. Interestingly, the FGRAFFs have been transformed in several ways mainly by the incorporation of aspects of the Ghanaian food culture. Most people eat fast food because of their desire to save time, mental and physical effort, as well as because of the inherent convenience attributes of fast food. Findings also showed that people consume fast food because of its role in identity formation and expression whereby eating in a fast-food restaurant is a way to be connected with what is new and unique, pleasurable and associated with social interaction and sensory and health values. Strikingly, findings showed that fast-food consumers do not only eat fast food for convenience and identity expression, but that they are also reflective about the health and environmental anxieties that might come along with the social practice of consumption. Therefore, consumers may adopt loyalty or exit strategies as a way of reducing the effects of the health and environmental anxieties on themselves and society as a whole. This study has shown that some consumers would prefer to adopt loyalty strategies, implying that fast food provides some major material, social, cultural and behavioural benefits for these consumers and so they may not choose to curtail their fast-food consumption. Therefore, for nutrition and health intervention programmes to be effective, there is a clear need to adopt more holistic approaches by incorporating material, social, cultural and behavioural aspects of food into formal programmes.

Fast food has been extensively criticised for its link to health and environments problems and for its tendency to undermine traditional food cultures. Notwithstanding these aspects, this study questioned the assumption that fast food by definition has negative impact on health, environment and traditional food cultures for three main reasons. Firstly, fast-food restaurants are spreading quickly in the Accra Metropolitan Area (AMA) of Ghana and have become an important source of urban food. Secondly, fast food in Ghana is undergoing various changes, such as the introduction of healthier food options, use of environmentally friendly packaging and the incorporation of local cultural features. Thirdly, there has been ambiguity in the definition of fast food in existing literature, which is often exclusively built upon practices in Western, modernised countries and hence has determined how fast food is normatively evaluated. Moreover, evidence shows that some of the characteristics of fast food used in these definitions are changing, as well as being perceived differently in various regions or sociocultural settings. Against this background, this thesis sought to clarify what constitutes fast food in Ghanaian restaurants, assess its prevalence and explore its characteristics and relevance for urban food provisioning, health improvement and tourism development. An interdisciplinary and a combination of qualitative and quantitative approaches were used to gather data for a restaurant study to assess the availability and characteristics of fast food in the AMA using the cuisine concept as an analytical framework. The same approaches were used to gather data for a consumer study to explain how (i) convenience influences fast-food consumption, (ii) identity influences fast-food consumption and (iii) personal responsibility influences fast-food purchase, consumption and waste disposal decisions. Findings indicated that the core food items present in fast-food restaurants are menu items such as foods generally recognised as fast food (FGRAFF), including fried rice, fried chicken, burgers, pizzas and French fries, as well as common Ghanaian foods such as banku and kelewele. Interestingly, the FGRAFFs have been transformed in several ways mainly by the incorporation of aspects of the Ghanaian food culture. Most people eat fast food because of their desire to save time, mental and physical effort, as well as because of the inherent convenience attributes of fast food. Findings also showed that people consume fast food because of its role in identity formation and expression whereby eating in a fast-food restaurant is a way to be connected with what is new and unique, pleasurable and associated with social interaction and sensory and health values. Strikingly, findings showed that fast-food consumers do not only eat fast food for convenience and identity expression, but that they are also reflective about the health and environmental anxieties that might come along with the social practice of consumption. Therefore, consumers may adopt loyalty or exit strategies as a way of reducing the effects of the health and environmental anxieties on themselves and society as a whole. This study has shown that some consumers would prefer to adopt loyalty strategies, implying that fast food provides some major material, social, cultural and behavioural benefits for these consumers and so they may not choose to curtail their fast-food consumption. Therefore, for nutrition and health intervention programmes to be effective, there is a clear need to adopt more holistic approaches by incorporating material, social, cultural and behavioural aspects of food into formal programmes.

The predominantly applied packages for freshly processed fruit- and vegetable products in the Netherlands are glass, metal and carton-laminate and folding cartons and bags for frozen products. These packages do facilitate the use when preparing evening dinners, but not other consumption moments like breakfast, lunch, snack and on-the-go. For these eating opportunities new fruit- and vegetable products have to be developed with new concomitant packages. Especially plastic packages offer opportunities for developing new fruit- and vegetable products that are well-suited for different eating moments. This reports shows a few different development opportunities for new packed fruit and vegetable products. De huidige standaardverpakkingen voor vers verwerkte groente- en fruitproducten zijn glas, blik en kartonlaminaat en zakken en vouwkarton voor diepvriesproducten. Deze verpakkingen ondersteunen het thuisgebruik bij het avondeten, maar niet nieuwe eetmomenten als ontbijt, lunch, tussendoortje en eten onderweg. Voor dergelijke nieuwe eetmomenten zijn nieuwe groente- en fruitproducten en nieuwe bijbehorende verpakkingen nodig. Kunststofverpakkingen bieden in het bijzonder veel mogelijkheden voor nieuwe verpakte groente- en fruitproducten die geschikt zijn voor andere eetmomenten. Dit rapport geeft enkele mogelijke ontwikkelingsrichtingen aan voor nieuwe producten en nieuwe verpakkingen op basis van vers-verwerkte groente- en fruitproducten.

The predominantly applied packages for freshly processed fruit- and vegetable products in the Netherlands are glass, metal and carton-laminate and folding cartons and bags for frozen products. These packages do facilitate the use when preparing evening dinners, but not other consumption moments like breakfast, lunch, snack and on-the-go. For these eating opportunities new fruit- and vegetable products have to be developed with new concomitant packages. Especially plastic packages offer opportunities for developing new fruit- and vegetable products that are well-suited for different eating moments. This reports shows a few different development opportunities for new packed fruit and vegetable products.

Veel gemaksvoedsel in de supermarkt staat op gespannen voet met de beginselen van 'lekker, puur en eerlijk'. Maar, zegt hoogleraar voedseltechnologie Tiny van Boekel, dat neemt niet weg dat de voedselindustrie een revolutionaire bijdrage heeft geleverd aan de beschikbaarheid van voldoende, kwalitatief hoogstaand én betaalbaar voedsel voor iedereen. En wat de smaak betreft: 'Ik ben er van overtuigd dat een fabriekskaas net zo lekker kan zijn als een biologische boerenkaas'. Een interview.

Veel gemaksvoedsel in de supermarkt staat op gespannen voet met de beginselen van 'lekker, puur en eerlijk'. Maar, zegt hoogleraar voedseltechnologie Tiny van Boekel, dat neemt niet weg dat de voedselindustrie een revolutionaire bijdrage heeft geleverd aan de beschikbaarheid van voldoende, kwalitatief hoogstaand én betaalbaar voedsel voor iedereen. En wat de smaak betreft: 'Ik ben er van overtuigd dat een fabriekskaas net zo lekker kan zijn als een biologische boerenkaas'. Een interview.

De virtuele verkoop van levensmiddelen. Het systeem moet niet alleen kostenefficient zijn maar moet ook de voedselveiligheid en de productkwaliteit garanderen

"Ik steek veel energie in het de groenten- en fruitsector duidelijk maken dat het heel belangrijk is om het gebruiksgemak voor de consument te vergroten", zegt Charon Zondervan van de Agrotechnology and Food Sciences Group (AFSG). "Steeds minder mensen nemen nog de tijd om een sinaasappel te schillen. Liever nemen ze een product als Knorr Vie. En de boodschap komt over. Nu wordt het tijd dat er producten komen met net zoveel voedingswaarde als echt fruit en groenten"

The aim of this consumer survey was to explore how convenience can be combined with the product fresh organic meat. In the survey, 24 light users of fresh organic meat were asked for their opinion on what organic stands for, in particular in relation to fresh organic meat. It also investigated what convenience means for them, particularly in relationship to fresh meat. Rapportage van een consumentenonderzoek dat tot doel heeft meer zicht krijgen op de mate waarin en de wijze waarop gemak, te combineren is met het product biologisch vers vlees. Bij 24 light-users is nagegaan waar biologisch in hun ogen in het algemeen voor staat en in het bijzonder in relatie tot biologisch vers vlees. Ook is onderzocht wat gemak in het algemeen en in het bijzonder in relatie tot vers vlees voor deze groep betekent. The aim of this consumer survey was to explore how convenience can be combined with the product fresh organic meat. In the survey, 24 light users of fresh organic meat were asked for their opinion on what organic stands for, in particular in relation to fresh organic meat. It also investigated what convenience means for them, particularly in relationship to fresh meat.

"Ik steek veel energie in het de groenten- en fruitsector duidelijk maken dat het heel belangrijk is om het gebruiksgemak voor de consument te vergroten", zegt Charon Zondervan van de Agrotechnology and Food Sciences Group (AFSG). "Steeds minder mensen nemen nog de tijd om een sinaasappel te schillen. Liever nemen ze een product als Knorr Vie. En de boodschap komt over. Nu wordt het tijd dat er producten komen met net zoveel voedingswaarde als echt fruit en groenten"

The aim of this consumer survey was to explore how convenience can be combined with the product fresh organic meat. In the survey, 24 light users of fresh organic meat were asked for their opinion on what organic stands for, in particular in relation to fresh organic meat. It also investigated what convenience means for them, particularly in relationship to fresh meat.

"Ik steek veel energie in het de groenten- en fruitsector duidelijk maken dat het heel belangrijk is om het gebruiksgemak voor de consument te vergroten", zegt Charon Zondervan van de Agrotechnology and Food Sciences Group (AFSG). "Steeds minder mensen nemen nog de tijd om een sinaasappel te schillen. Liever nemen ze een product als Knorr Vie. En de boodschap komt over. Nu wordt het tijd dat er producten komen met net zoveel voedingswaarde als echt fruit en groenten"

To test the implementation of the most promising methods and tools associated with the early phases of a consumer-oriented approach to food product design;To improve the tested methods, or develop new ones, whenever necessary;To use the results obtained to propose research guidelines leading to an improved implementation of consumer-orientation in food product design.Home Meal Replacements (HMR) were selected as the category within which to carry out the theoretical and empirical research necessary to the achievement of these aims.In Chapter 1 a critical analysis of the advantages and disadvantages of the implementation of consumer-oriented product design in the food industry is performed. Some drawbacks affecting this implementation are highlighted:The lack of sufficient evidence demonstrating that consumer-orientation indeed leads to more successful product development (and in what circumstances);A prevailing clan mentality, preventing the empathy and co-operation necessary to a successful implementation of cross-functional approaches;Few concrete implementation methodologies and guidelines.Chapter 2 critically reviews published reports of the implementation of Quality Function Deployment (QFD) - a consumer-oriented, technical knowledge system used in NPD activities - in the food industry. QFD's contributions to consumer-orientation in product design are concluded to be:To indicate what market and technical information companies should collect and internally disseminate on a regular basis;The fact that it forces people from different functions to come together and focus their thoughts on how to develop products that better satisfy consumers' needs.Chapter 3 presents the development and validation of a consumer-oriented classification for Home Meal Replacements (HMR) based on convenience attributes. This tool is expected this tool to provide valuable support to companies' product design processes by highlighting potential gaps between supply and demand.Chapter 4 is devoted to qualitative research techniques that can be employed in the collection of consumers' needs. The application of classic focus group and in-depth interview techniques in the study of Dutch seniors' perceptions regarding HMR highlighted some of its virtues and shortcomings. Chapter 4 also demonstrates how the combined used of collages and focus groups can become an effective tool in the collection of both the more immediate and the underlying needs of consumers.A literature review and an empirical application of the means-end theory and laddering technique (MECL), described in Chapter 5, illustrate the possibility of moving beyond the mere collection of consumers' needs towards a better understanding of their underlying motivations. A study of the resistance of certain consumers to convenience-related innovations in foods is also described in Chapter 5 . Preliminary empirical findings confirm the hypothesis regarding the existence of a negative attitude towards HMR that is, to a certain extent, related to moral norms.Chapter 6 reports preliminary findings showing that consumers structure their knowledge about HMR based on categorisation criteria which are different from those employed by food experts in a similar choice task. Evidence supporting the idea that consumers experience difficulties in categorising more innovative products, especially when this implies the creation of new cognitive categories, was also found.Chapter 7 recaps the thesis' main findings, draws some conclusions and suggests avenues for future research.

To test the implementation of the most promising methods and tools associated with the early phases of a consumer-oriented approach to food product design;To improve the tested methods, or develop new ones, whenever necessary;To use the results obtained to propose research guidelines leading to an improved implementation of consumer-orientation in food product design.Home Meal Replacements (HMR) were selected as the category within which to carry out the theoretical and empirical research necessary to the achievement of these aims.In Chapter 1 a critical analysis of the advantages and disadvantages of the implementation of consumer-oriented product design in the food industry is performed. Some drawbacks affecting this implementation are highlighted:The lack of sufficient evidence demonstrating that consumer-orientation indeed leads to more successful product development (and in what circumstances);A prevailing clan mentality, preventing the empathy and co-operation necessary to a successful implementation of cross-functional approaches;Few concrete implementation methodologies and guidelines.Chapter 2 critically reviews published reports of the implementation of Quality Function Deployment (QFD) - a consumer-oriented, technical knowledge system used in NPD activities - in the food industry. QFD's contributions to consumer-orientation in product design are concluded to be:To indicate what market and technical information companies should collect and internally disseminate on a regular basis;The fact that it forces people from different functions to come together and focus their thoughts on how to develop products that better satisfy consumers' needs.Chapter 3 presents the development and validation of a consumer-oriented classification for Home Meal Replacements (HMR) based on convenience attributes. This tool is expected this tool to provide valuable support to companies' product design processes by highlighting potential gaps between supply and demand.Chapter 4 is devoted to qualitative research techniques that can be employed in the collection of consumers' needs. The application of classic focus group and in-depth interview techniques in the study of Dutch seniors' perceptions regarding HMR highlighted some of its virtues and shortcomings. Chapter 4 also demonstrates how the combined used of collages and focus groups can become an effective tool in the collection of both the more immediate and the underlying needs of consumers.A literature review and an empirical application of the means-end theory and laddering technique (MECL), described in Chapter 5, illustrate the possibility of moving beyond the mere collection of consumers' needs towards a better understanding of their underlying motivations. A study of the resistance of certain consumers to convenience-related innovations in foods is also described in Chapter 5 . Preliminary empirical findings confirm the hypothesis regarding the existence of a negative attitude towards HMR that is, to a certain extent, related to moral norms.Chapter 6 reports preliminary findings showing that consumers structure their knowledge about HMR based on categorisation criteria which are different from those employed by food experts in a similar choice task. Evidence supporting the idea that consumers experience difficulties in categorising more innovative products, especially when this implies the creation of new cognitive categories, was also found.Chapter 7 recaps the thesis' main findings, draws some conclusions and suggests avenues for future research.

De virtuele verkoop van levensmiddelen. Het systeem moet niet alleen kostenefficient zijn maar moet ook de voedselveiligheid en de productkwaliteit garanderen

Een productontwikkelingsproces moet consumentgericht zijn. Een model voor gestructureerde keteninformatievoorziening is de Quality Function Deployment (QFD)

Het nieuwe classificatiesysteem maakt een consumentgerichte productontwikkeling en marketingactiviteiten mogelijk

Het nieuwe classificatiesysteem maakt een consumentgerichte productontwikkeling en marketingactiviteiten mogelijk

Vier artikelen over koelverse voedselproducten, zoals gesneden fruit; maaltijd(componenten); convenience-aanbod op de Anuga; en verse vis

Vier artikelen over koelverse voedselproducten, zoals gesneden fruit; maaltijd(componenten); convenience-aanbod op de Anuga; en verse vis

Van alle monsters zijn de stuksgewichten bepaald. Na verwijdering van de paneerlaag werden ze onderzocht op de gehalten aan vocht, vet, eiwit, zetmeel, hydroxyproline, fosfaat, calcium, soja en bot. Verder werden de hoeveelheid paneer en de vleessoort bepaald. De waarden zijn samengevat in een tabel, een diagram en een tweetal grafieken. De gegevens werden uitgesplitst naar herkomst van de monsters, te weten slagers, diepvries en horeca.

Van alle monsters zijn de stuksgewichten bepaald. Na verwijdering van de paneerlaag werden ze onderzocht op de gehalten aan vocht, vet, eiwit, zetmeel, hydroxyproline, fosfaat, calcium, soja en bot. Verder werden de hoeveelheid paneer en de vleessoort bepaald. De waarden zijn samengevat in een tabel, een diagram en een tweetal grafieken. De gegevens werden uitgesplitst naar herkomst van de monsters, te weten slagers, diepvries en horeca.