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Department of Education
Region XII
Schools Division of South Cotabato
Tboli 2 District
EDWARDS NATIONAL HIGH SCHOOL
Brgy. Edwards, Tboli, South Cotabato
This study aimed to examine the drivers and types of sustainable product
innovations undertaken in bakeries with a particular focus on fibre-enriched
bread. This type of bread contributes to a healthy diet due to its increased
content of dietary fibre, which is an essential but deficient component of the
diet, especially in modern consumption patterns in affluent countries. The
study was carried out using the Computer Assisted Telephone Interview
(CATI) method on a sample of 402 companies operating in the Polish baking
industry. Multiple correspondence analysis (MCA) using Burt tables was used
to analyse the results. Four groups of companies were identified according to
the number of new products introduced to the market: non-innovative, poorly
innovative, moderately innovative, and sustainable innovative companies. The
results show that the development of a “new formula” was the most frequently
mentioned type of innovation in all groups of companies. Other types of
product innovation were also identified among the highly innovative
companies: a new product for the company, a new product for the consumer,
and new packaging. The basic motivation for launching innovative products
on the market was to follow new trends and meet consumer expectations.
Therefore, the results indicate that a consumer approach to innovation
Local and regional bakery ingredients continue to play a more significant role
in today’s bakery and overall food industry, setting a course for a deeper
commitment to sustainability in the bakery marketplace