A systems approach to understanding creative innovation in gastronomy services

Using the example of how elite Nordic chefs use a relatively novel food such as sea-weed in Nordic cuisine, we describe and develop a model of creative innovation in gastronomy services from a systems perspective. Seaweed has long had a connota-tion of poverty and austerity in the Nordic regions and had thus been a forgotten or marginalized food ingredient. In the early 2000s, the New Nordic Cuisine manifesto was launched, aiming amongst other things, to reintroduce seaweed in the Nordic diets as part of the broader picture to increase vegetable consumption. 25 relevant industry sources were identified to help develop our model of understanding innovation in gas-tronomy services. The data gathered were transcribed and used to build a small data corpus. The data was analysed using both VOSviewer and AntConc for content anal-ysis. Using a four quadrant systems framework, we identified some of the major chal-lenges and barriers to innovation in gastronomy services. They include it being a new food, lack of advanced mechanised harvesting technologies and regulatory uncertainty in terms of harvesting rights.publishedVersio

A Systems Integral Approach in Exploring Creative Innovation in Culinary Research: The Example of Seaweed in the Context of the New Nordic Cuisine

publishedVersio

A Systems Integral Approach in Exploring Creative Innovation in Culinary Research: The Example of Seaweed in the Context of the New Nordic Cuisine

publishedVersio

A systems approach to understanding creative innovation in gastronomy services

Using the example of how elite Nordic chefs use a relatively novel food such as sea-weed in Nordic cuisine, we describe and develop a model of creative innovation in gastronomy services from a systems perspective. Seaweed has long had a connota-tion of poverty and austerity in the Nordic regions and had thus been a forgotten or marginalized food ingredient. In the early 2000s, the New Nordic Cuisine manifesto was launched, aiming amongst other things, to reintroduce seaweed in the Nordic diets as part of the broader picture to increase vegetable consumption. 25 relevant industry sources were identified to help develop our model of understanding innovation in gas-tronomy services. The data gathered were transcribed and used to build a small data corpus. The data was analysed using both VOSviewer and AntConc for content anal-ysis. Using a four quadrant systems framework, we identified some of the major chal-lenges and barriers to innovation in gastronomy services. They include it being a new food, lack of advanced mechanised harvesting technologies and regulatory uncertainty in terms of harvesting rights

Catalytic Condensation of Biobased Molecules for Jet Fuel Synthesis

The present work evaluates a process for the production of renewable jet fuel hydrocarbons using biobased precursors derived from 2nd generation biomass hemicellulose. A set of promising basic solid formed catalysts was benchmarked in lab-scale continuous fixed bed reactors to evaluate their catalytic performance in the cross-condensation of furfural and acetone and the self-condensation of cyclopentanone at two different temperature regimes. For the low temperature liquid process (80-120 °C), a hydrotalcite and a metal-organic-framework catalyst were most active and stable up to 53 h on stream, with high conversions (> 85 %) and favouring the formation of C13 over C8 products. For the high temperature gas-phase process (280-360 °C), a metal doped alumina catalyst was most active, with stable conversion (40-45 %) and a product distribution favouring C10 over C15 molecules. The two process regimes (low and high temperature) can provide flexibility in the production of biobased hydrocarbons for use in the aviation sector. Catalyst deactivation was observed due to strong carbon adsorption; however, most active materials could be regenerated via calcination. Future work will focus on the overall stability of these regenerated catalysts and the successive hydrotreatment of the condensation products