New dimension of slow food movement using supercritical fluid technology and methods to influence society by effective marketing strategies

Abstract

Although slow food movement is a well-known movement nowadays in order to make it more widespread to the society necessity to develop and to adapt new techniques has become inevitable for healthier consumption age. For this purpose possibility of increased usage of healthy foods with addition of natural extracts using new techniques came out from relevant questionaries applied to people of different age groups. In this study specific properties of supercritical carbon dioxide at distinct temperatures and water in subcritical conditions were used to obtain extracts rich in water-soluble organic compounds. Experiments were carried out at pressures of 10 20 30 and 40MPa and temperatures ranging from 40 to 200? with and without modifier for 2h of extraction time. The flow rate was kept at 4 and 1ml/min for CO2 and water respectively. The highest water-soluble organic compound recovery yield was 78.10%. Results were supported by marketing strategies to announce this new application and products to the society. Group of sample questions was prepared to investigate (a) frequency of staple food usage (b) the brand names and relevant reasons that bring up consumers to buy specifically same branded products (c) knowledge about the ingredients and how advertising effects purchasing decision etc. Finally efficiency increase in slow food consumption was proved with supercritical fluid technology to draw attention to the health of consumers with newer and functional healthy foods.