Chapter 1 - Introduction

Machiel J. Reinders*, Marija Banovic, Luis Guerrero

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

2 Citations (Scopus)

Abstract

Traditional foods are defined as food products of which (1) the key production steps are performed in a certain area at national, regional or local level, (2) are authentic in their recipe (mix of ingredients), origin of raw material, and/or production process, (3) are commercially available for about 50 years, and (4) are part of the gastronomic heritage. This chapter provides an introduction to traditional foods, for example, definitions of traditional foods, specific aspects of traditional food products like geographical differences, designation of origin labeling and the traditional character, followed by an introduction to innovations in traditional foods. In addition, it focuses on consumer perceptions of traditional foods. Finally, it provides a brief introduction to consumer acceptance of (traditional) food innovations and possibilities for the introduction of innovations in traditional food products.

Original languageEnglish
Title of host publicationInnovations in Traditional Foods
EditorsC.M. Galanakis
PublisherElsevier
Chapter1
Pages1-26
Number of pages26
ISBN (Electronic)9780128148884
ISBN (Print)9780128148877
DOIs
Publication statusPublished - 16 Jan 2019

Keywords

  • Consumer acceptance
  • Consumer perceptions
  • Designation of origin labels
  • Innovation
  • Traditional foods

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