Cognitive mapping of innovation components of health-oriented food products: Case study of sweet and chocolate industry

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Barzegari Ardakani Mohsen; KAZAZI ABOLFAZL; BAMDAD SOUFI JAHANYAR; Tabatabaiean Seyed Habibollah

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Payesh Year:2023 | Volume: | Issue: Page(s): 627-637

Download Full-Text

Persian Verion

View:

Download:

Cites:

Information Journal Paper

Title

Cognitive mapping of innovation components of health-oriented food products: Case study of sweet and chocolate industry

Author(s)

Barzegari Ardakani Mohsen | KAZAZI ABOLFAZL | BAMDAD SOUFI JAHANYAR | Tabatabaiean Seyed Habibollah | Issue Writer Certificate

Keywords

InnovationQ4

Food IndustryQ4

health-oriented productsQ4

Food hygiene and safetyQ4

Fuzzy Cognitive MappingQ4

Abstract

Objectiv(s): Considering the high growth of the candy and chocolate industry and its role in public’, s health, Innovations need to focus on health, safety and food hygiene. Therefore, the current research was conducted with the aim of presenting a cognitive model of Innovation components in confectionery and chocolate products. Methods: A study was conducted by combining two approaches of soft systems methodology and Fuzzy Cognitive Mapping in seven stages. These included providing an enriched image, analysis of CATWOE and root definitions, identifying the components affecting Innovations and presenting a conceptual model using cognitive mapping. Finally we compared the conceptual model with the real world. Results: The findings of the study showed that sweet and chocolate companies have not been able to make a significant contribution to Innovations of the products as well as the process in the entire value chain and creating added value of health, and they are suffering from severe deficiencies. The most important problems identified were: the lack of skill in discovering opportunities and creating new methods for exploitation in the center of the Innovation process, the inability of the Food and Drug and Standard Organizations to motivate the production of beneficial and health-oriented products, and the control and supervision of healthy raw materials and its formulation to create a competitive advantage, the lack of high correlation between the companies performance in the market and development of products with greater interaction with customers in terms of design, customization, quality and food safety and hygiene. Therefore, the use of health-oriented and organic raw materials, paying attention to proper diet, production of extra-profitable products, use of health-oriented packaging, new technologies for the production of health-oriented products, nutrition and health experts in the development of new products, and government support for the producers of health-oriented products are the main components of Innovation success in the Food Industry. Conclusion: The study finding suggest that stakeholders in the value chain of sweets and chocolates companies should grow and develop their activities in health Innovations ecosystems.

Cites

No record.

References

Cite

APA: Copy

Barzegari Ardakani, Mohsen, KAZAZI, ABOLFAZL, BAMDAD SOUFI, JAHANYAR, & Tabatabaiean, Seyed Habibollah. (2023). Cognitive mapping of innovation components of health-oriented food products: Case study of sweet and chocolate industry. PAYESH, 22(5 ), 627-637. SID. https://sid.ir/paper/1069518/en

Vancouver: Copy

Barzegari Ardakani Mohsen, KAZAZI ABOLFAZL, BAMDAD SOUFI JAHANYAR, Tabatabaiean Seyed Habibollah. Cognitive mapping of innovation components of health-oriented food products: Case study of sweet and chocolate industry. PAYESH[Internet]. 2023;22(5 ):627-637. Available from: https://sid.ir/paper/1069518/en

IEEE: Copy

Mohsen Barzegari Ardakani, ABOLFAZL KAZAZI, JAHANYAR BAMDAD SOUFI, and Seyed Habibollah Tabatabaiean, “Cognitive mapping of innovation components of health-oriented food products: Case study of sweet and chocolate industry,” PAYESH, vol. 22, no. 5 , pp. 627–637, 2023, [Online]. Available: https://sid.ir/paper/1069518/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops