Sustainable food innovation from traditional foods

TY - GEN

T1 - Sustainable food innovation from traditional foods

AU - Frøst, Michael Bom

PY - 2018/10/27

Y1 - 2018/10/27

N2 - Traditional food is innovation that was successful already long ago. A sustainable food future requires development of many delicious with foods much less environmental impact than the current westernized foods. Intuitively it makes sense to build on tradition for this innovation leap. From the omnivore’s paradox (Rozin, 1976; Fischler, 1980, 1988) it is known a balance between novelty and familiarity is necessary for a food to be successful. Some of our previous research demonstrates that high familiarity is a prerequisite for accept of novel beers, and that an optimal level of novelty exists (Giacalone, Duerlund, Bøegh-Petersen, Bredie, & Frøst, 2014). Recent research investigating Indonesian millennials perception of a selection of traditional Indonesian foods demonstrates that traditional foods are more liked in their original version, compared to modernized versions (Fibri & Frøst, 2018). Modernized versions often lose their authenticity, and it is necessary to find ways to best preserve it. In addition it is vital to reinvigorate traditional raw materials and ingredients, such as the use of local soy bean varieties for tempe, a traditional Indonesian stable (Fibri, 2018). Sustainable traditional plant-based foods from one part of the world, such as Indonesian tempe, requires a gastronomic and innovative approach to be accepted in other parts of the world. We have developed novel ways of processing tempe and explored local nordic legumes as raw materials (Guixer, 2015; Guixer, Frøst, & Flore, 2017). Recent work from students (Corbet & Santos Bertran, 2018; Hartmann & Brønnum, 2016), indicates ways forward for successful introduction of tempe to the Danish market. References Corbet, L. B., & Santos Bertran, L. (2018). Exploring the potential gastronomical context of tempe in the Danish market. University of Copenhagen. Fibri, D. L. N. (2018). Consumer perception of traditional Indonesian foods : case studies using tempe in different contexts. University of Copenhagen. Fibri, D. L. N., & Frøst, M. B. (2018). Consumer perception of original and modernised traditional foods of Indonesia. Appetite, under revi. Fischler, C. (1980). Food habits, social change and the nature/culture dilemma. Social Science Information, 19(6), 937–953. https://doi.org/10.1177/053901848001900603 Fischler, C. (1988). Food, self and identity. Information (International Social Science Council), 27(2), 275–292. https://doi.org/10.1177/053901888027002005 Giacalone, D., Duerlund, M., Bøegh-Petersen, J., Bredie, W. L. P., & Frøst, M. B. (2014). Stimulus collative properties and consumers’ flavor preferences. Appetite, 77, 20–30. https://doi.org/10.1016/j.appet.2014.02.007 Guixer, B. (2015). Tempe part 1: traditional fermentation, fungal trials, and regional seeds. Retrieved from http://nordicfoodlab.org/blog/2015/11/20/tempe-part-1-traditional-fermentation-fungal-trials-and-regional-seeds Guixer, B., Frøst, M. B., & Flore, R. (2017). Tempeto – Expanding the scope and culinary applications of tempe with post-fermentation sousvide cooking. International Journal of Gastronomy and Food Science, 9, 1–9. https://doi.org/10.1016/j.ijgfs.2017.03.002 Hartmann, A. L., & Brønnum, L. B. (2016). Tempe - Initial considerations introducing Tempe to the Danish market. University of Copenhagen. Rozin, P. (1976). The selection of foods by rats, humans, and other animals. Advances in the Study of Behavior, 6, 21–76. https://doi.org/10.1016/S0065-3454(08)60081-9

AB - Traditional food is innovation that was successful already long ago. A sustainable food future requires development of many delicious with foods much less environmental impact than the current westernized foods. Intuitively it makes sense to build on tradition for this innovation leap. From the omnivore’s paradox (Rozin, 1976; Fischler, 1980, 1988) it is known a balance between novelty and familiarity is necessary for a food to be successful. Some of our previous research demonstrates that high familiarity is a prerequisite for accept of novel beers, and that an optimal level of novelty exists (Giacalone, Duerlund, Bøegh-Petersen, Bredie, & Frøst, 2014). Recent research investigating Indonesian millennials perception of a selection of traditional Indonesian foods demonstrates that traditional foods are more liked in their original version, compared to modernized versions (Fibri & Frøst, 2018). Modernized versions often lose their authenticity, and it is necessary to find ways to best preserve it. In addition it is vital to reinvigorate traditional raw materials and ingredients, such as the use of local soy bean varieties for tempe, a traditional Indonesian stable (Fibri, 2018). Sustainable traditional plant-based foods from one part of the world, such as Indonesian tempe, requires a gastronomic and innovative approach to be accepted in other parts of the world. We have developed novel ways of processing tempe and explored local nordic legumes as raw materials (Guixer, 2015; Guixer, Frøst, & Flore, 2017). Recent work from students (Corbet & Santos Bertran, 2018; Hartmann & Brønnum, 2016), indicates ways forward for successful introduction of tempe to the Danish market. References Corbet, L. B., & Santos Bertran, L. (2018). Exploring the potential gastronomical context of tempe in the Danish market. University of Copenhagen. Fibri, D. L. N. (2018). Consumer perception of traditional Indonesian foods : case studies using tempe in different contexts. University of Copenhagen. Fibri, D. L. N., & Frøst, M. B. (2018). Consumer perception of original and modernised traditional foods of Indonesia. Appetite, under revi. Fischler, C. (1980). Food habits, social change and the nature/culture dilemma. Social Science Information, 19(6), 937–953. https://doi.org/10.1177/053901848001900603 Fischler, C. (1988). Food, self and identity. Information (International Social Science Council), 27(2), 275–292. https://doi.org/10.1177/053901888027002005 Giacalone, D., Duerlund, M., Bøegh-Petersen, J., Bredie, W. L. P., & Frøst, M. B. (2014). Stimulus collative properties and consumers’ flavor preferences. Appetite, 77, 20–30. https://doi.org/10.1016/j.appet.2014.02.007 Guixer, B. (2015). Tempe part 1: traditional fermentation, fungal trials, and regional seeds. Retrieved from http://nordicfoodlab.org/blog/2015/11/20/tempe-part-1-traditional-fermentation-fungal-trials-and-regional-seeds Guixer, B., Frøst, M. B., & Flore, R. (2017). Tempeto – Expanding the scope and culinary applications of tempe with post-fermentation sousvide cooking. International Journal of Gastronomy and Food Science, 9, 1–9. https://doi.org/10.1016/j.ijgfs.2017.03.002 Hartmann, A. L., & Brønnum, L. B. (2016). Tempe - Initial considerations introducing Tempe to the Danish market. University of Copenhagen. Rozin, P. (1976). The selection of foods by rats, humans, and other animals. Advances in the Study of Behavior, 6, 21–76. https://doi.org/10.1016/S0065-3454(08)60081-9

M3 - Article in proceedings

SP - 3

EP - 5

BT - [최종공지]2018 한국식생활문화학회 추계학술대회 사전등록 및 포스터 초록 접수 연장 안내

PB - Korean Society of Food Culture

T2 - Korean Society of Food Culture

Y2 - 27 October 2018 through 27 October 2018

ER -