Search results for "Beverage industry"
showing 9 items of 9 documents
Supply Chain Collaboration in Craft Production: empirical evidences from the food and beverage industry
2021
This paper empirically analyzes collaborative relationships among craftsmen and their suppliers in the food and beverage industry. Despite the recent return to traditional manufacturing methods triggered by customers’ attention, the literature debate on supply chain collaboration, in this field, has received limited research attention. In particular, the paper aims at investigating information and knowledge sharing in craft production environments by addressing the following research questions: RQ1. What type of information and knowledge is shared? RQ2. What are the main antecedents that lead to exchange information and knowledge with suppliers? RQ3. What are the benefits? The qualitative c…
Analysing Different Consumption Practices among Different Settings
2013
The chapter’s main aim is to provide evidence for the need to differentiate consumer behaviour exemplified by drinking patterns and the various factors influencing these patterns as to different European clusters. These clusters emerged from the empirical research stage of the COBEREN project. They are compared to currently well-known European cluster differentiations (i.e. geographic clusters, cultural clusters, or Established European Economic Settings vs. Transitional European Settings in Central and Eastern Europe). This research aims to investigate European consumer behaviour on drinking, hypothesizing that other than the traditional cultural and/or geographical clusters, differentiate…
Can business model innovation help SMEs in the food and beverage industry to respond to crises? Findings from a Swiss brewery during COVID-19
2021
PurposeThe purpose of this paper is to show how different business model innovations (BMIs) help small and medium-sized enterprises (SMEs) in the food and beverage industry to navigate turbulent and uncertain environments such as the coronavirus economic crisis (COVID-19).Design/methodology/approachThe paper adopts an in-depth case study approach and uses a dynamic business modeling (DBM) approach to analyze how a pioneer craft brewery in Switzerland implemented innovative actions undertaken during the COVID-19 pandemic.FindingsThe paper offers a novel framework describing three processes helping SMEs to implement innovations in their business model (BM) to respond in an effective way to cr…
Corrosion resistance of passive films on different stainless steel grades in food and beverage industry
2020
Abstract Passive films were grown on 304 L, 316 L and Duplex stainless steels by immersion at open circuit potential in solutions mimicking food and beverage industry environments. In acidic food stainless steel surfaces are covered by Cr rich passive films, and generalized dissolution occurs on their surface with consequent ions release into the electrolyte. In fatty food the concentration of released ions is significantly lower since generalized corrosion does not occur, but the loss on MnS inclusions strongly reduces the polarization resistance in this environment especially for 304 L due to its higher localized corrosion susceptibility with respect to the other grades.
Experimental Evaluation of a New Thermal Process for Microorganisms Inactivation
2015
A new thermal process for the inactivation of microorganisms in beverages has been studied and is presented in this paper. The treatment, not yet studied in the scientific literature, mainly consists of a thermal shock characterized by temperature increases up to 30°C/s, with final temperatures up to 65°C. This study presents the first experimental results obtained by the application of the new thermal treatment, with different combinations of the process parameters (rate of temperature rise, final temperature and holding time), on separate suspensions of Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus, Listeria innocua and Candida albicans. The required rapid temperature in…
Stakeholder engagement toward value co-creation in the F&B packaging industry
2019
Purpose The purpose of this paper is to explore how a food and beverage packaging company manages internal and external stakeholders to achieve sustainable innovation outcomes, as well as to contribute to the spread of sustainability paths along the supply chain, on which it operates. Design/methodology/approach A case study approach was chosen and applied multiple methods of semi-structured interviews and a documentation review. Findings Results reveal a structured stakeholder relationship management, according to which the packaging company acts through a stakeholder engagement process to both acquire and share new knowledge to address stakeholder pressure. Co-creation models result in a…
The contribution of a supplier of the food and beverage industry to the sustainability of the overall supply chain
2021
Achieving sustainable scopes in a supply chain context entails structural changes at all tiers. Recently, scholars investigated different models able to achieve a sustainable supply chain management. With the aim to explain which factors, at the single supplier level, could reassure a focal firm as regards the compliance of sub-suppliers toward sustainability principles, a case study was performed on a company of the food and beverage packaging industry, based on the natural resources-based view of the firm. Results show the leading role that, a major supplier, can play in promoting sub-suppliers' compliance towards sustainable principles. Reputation, legitimacy and concerns about future po…
Experimental Evaluation of a New Thermal Process for Microorganisms Inactivation
2015
A new thermal process for the inactivation of microorganisms in beverages has been studied and is presented in this paper. The treatment, not yet studied in the scientific literature, mainly consists of a thermal shock characterized by temperature increases up to 30°C/s, with final temperatures up to 65°C. This study presents the first experimental results obtained by the application of the new thermal treatment, with different combinations of the process parameters (rate of temperature rise, final temperature and holding time), on separate suspensions of Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus, Listeria innocua and Candida albicans. The required rapid temperature in…
Effect of small amounts of poly(lactic acid) on the recycling of poly(ethylene terephthalate) bottles
2011
Abstract Poly(ethylene terephthalate) (PET) is one of the most used commodity polymers, especially for food and beverage applications, and its recycling is of great importance because of the possible use in the textile and construction industries. On the other hand, the interest in biodegradable polymers has led, in recent years, to the use of materials such as poly(lactic acid) (PLA) also in the food and beverage industry. The presence of small amounts of PLA in the PET waste can significantly affect the post-consumer recycling process. In this work, the effect of the presence of small amounts of PLA on the recycling of PET bottles is investigated by rheological, mechanical, morphological …