| 1. |
- Lefebvre, Virginie Marie, et al.
(author)
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SMEs' Preference for Innovation Networks: A Choice Experimental Approach
- 2014
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In: Creativity and Innovation Management. - : Wiley. - 0963-1690. ; 23:4, s. 415-435
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Journal article (peer-reviewed)abstract
- The objective of this paper is to evaluate the importance of selected characteristics of innovation networks in affecting the decision of food SMEs when joining such networks. The paper develops and tests a series of hypotheses through a choice experiment exercise ran on a sample of 231 firms in six EU countries. The results showed that SMEs prefer networks that are composed of manufacturers and supply chain members, where information is shared confidentially among network partners, and when the network provides support to help the firm build its own networks of partners for innovation. In addition, SMEs' choice of the network is also affected by the interaction between specific network attributes and two firm characteristics, i.e. the firm's collaborative experience and innovation objectives. Based on the results, we conclude that the success of inter-organizational networks depends on the fit between the network's design and the innovation and networking behaviour of the firms.
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| 2. |
- Rini, Listia, et al.
(author)
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Identifying the key success factors of plant-based food brands in Europe
- 2023
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In: Sustainability. - : MDPI AG. - 2071-1050. ; 15:1
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Journal article (peer-reviewed)abstract
- Plant-based food (PBF) is on the rise as an alternative for animal-based food. Europe is leading in the market size compared with the global market. However, the high failure rate for new food products is challenging the success of new PBF in the market. This paper aims to unravel the key success factors (KSFs) from existing brands, contributing to the knowledge on how to achieve success in PBF market. Two subsequent studies employing online surveys were included, which targeted food expert participants. Study 1 focused on the collection of KSFs related to PBF brands utilizing the card sorting approach. Study 2 employed cluster analysis to further investigate the KSFs among different PBF brands. The findings identified six clusters of KSFs under the external and internal factors supporting the success of the PBF brands. Two (‘Consumer’ and ‘Trend’) and four (‘Ideology’, ‘Marketing strategy’, ‘Innovation management’, and ‘Management structure’) clusters were assigned into external and internal factors, respectively. Furthermore, cluster analysis identified four brand clusters: ‘Mature’, ‘Targeted’, ‘Newcomer’, and ‘Established but diversifying’ clusters. Each brand cluster utilized different KSFs into their strategies; however, both external and internal factors were applied, suggesting that there is no one-size-fits-all KSF to succeed in the market.
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| 3. |
- Rini, Listia, et al.
(author)
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The role of social media in driving beliefs, attitudes, and intentions of meat reduction towards plant-based meat behavioral intentions
- 2024
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In: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 113
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Journal article (peer-reviewed)abstract
- The environmental challenges associated with meat production and consumption have driven the rise of new plant-based (PB) meats. However, PB meat consumption among Europeans remains low. One of the main barriers to the consumption of PB foods is the consumers' need for information. Social media (SM) can help rapidly disseminate a wide range of information. Yet, misinformation in these channels raises concerns about consumers’ trust. Therefore, this study examined whether involvement in SM mediates the relationship between beliefs, attitudes and intentions towards reducing meat consumption and PB meat behavioral intentions, particularly for omnivores and flexitarians. Data were collected from 10 European countries (n = 6869). Two SM-related factors, namely the likelihood of using SM to find information about PB foods and trust in information about PB foods from SM were designated as mediators. At least 30 % of the respondents were more likely to use and trust information on PB food from SM. The mediation analyses revealed significant partial mediation (p < 0.001) with respect to the direct effect between beliefs, attitudes and intentions towards meat reduction and the indirect effects of the mediators on PB meat behavioral intentions. This study builds upon how SM shape the behavioral intentions towards PB meat consumption and the meat reducing attitudes of Europeans. The results also provide evidence on how SM can promote European consumers' behavioral intentions for PB meat.
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