Creating a unique value for your customers is crucial if you want to differentiate in an overcrowded market. To do so, you need to define a powerful strategy that determines consistent action across your organisation to deliver your unique flavour. How can you make it happen? How do you build a powerful yet actionable strategy, and successfully implement it across your organisation? Many leaders, marketers and designers try to answer these questions. The Umami Strategy proposes a novel approach that will help you build and execute an experience strategy that is inspirational, aspirational and motivational. Enjoyable, practical and full of hidden gems and tips, this book will help you get your organisation to align with building a unique market value through delivering memorable experiences to your customers. Because to be noticed, you need to stand out of the crowd.

Creating a unique value for your customers is crucial if you want to differentiate in an overcrowded market. To do so, you need to define a powerful strategy that determines consistent action across your organisation to deliver your unique flavour. How can you make it happen? How do you build a powerful yet actionable strategy, and successfully implement it across your organisation? Many leaders, marketers and designers try to answer these questions. The Umami Strategy proposes a novel approach that will help you build and execute an experience strategy that is inspirational, aspirational and motivational. Enjoyable, practical and full of hidden gems and tips, this book will help you get your organisation to align with building a unique market value through delivering memorable experiences to your customers. Because to be noticed, you need to stand out of the crowd."

This open access book examines an interdependent approach to happiness and well-being, one that contrasts starkly with dominant approaches that have originated from Western culture(s). It highlights the diversity of potential pathways towards happiness and well-being globally, and answers calls - voiced in the UN’s Sustainable Development Goals - for more socially and environmentally sustainable models. Leading global organizations including the OECD, UNICEF, and UNESCO are now proposing human happiness and well-being as a more sustainable alternative to a myopic focus on GDP growth. Yet, the definition of well-being offered by these organizations derives largely from the philosophies, social sciences, and institutional patterns of Europe and the United States. Across seven chapters this book carefully probes the inadequacy of these approaches to well-being globally and reveals the distorting effect this has on how we imagine our world, organize institutions, and plan our collective future(s). It shares a wealth of evidence and examples from across East Asia - a region where interdependence remains foregrounded - and concludes by provocatively arguing that interdependence may provide a more sustainable approach to happiness and well-being in the 21st century. A timely and accessible book, it offers fresh insights for scholars and policymakers working in the areas of psychology, health, sociology, education, international development, public policy, and philosophy. This is an open access book.

Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake. The book contains comprehensive information on a wide range of topics, including the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labeling. Consumer perceptions of salt and views on salt reduction in different countries are also discussed, as are taste, processing and preservation functions of salt and salt reduction strategies. Final sections discuss salt reduction in particular food groups, including meat and poultry, seafood, bread, snack foods, dairy products and canned foods, each one including a case study. This updated edition also includes a new section on the future of salt reduction, the development of new ingredients to replace salt, salt reduction in catering, and how to teach new generations to adjust salt levels from an early age. - Completely revised and updated with an overview of the latest developments in salt reduction - Presents guidelines to help with reducing salt in specific product groups - Presents a new section on the future of salt reduction, development of new ingredients to replace salt, salt reduction in catering and how to teach new generations to adjust salt levels from an early age - Contains new chapters on preservation issues, taste issues and processing issues when reducing salt in food, along with case studies that illustrate salt reduction

The book shares a cutting-edge approach to innovation strategies and product innovation by showing how advances in management and science can now help explain and predict innovation response and market outcomes across industries (health, cosmetics, food, leisure, insurance, automotive). A comprehensive review of the latest breakthroughs - from behavioral science to sustainable practices - sheds a new light on product innovation management allowing brands and teams to develop daring yet low-risk innovation strategies, while increasing their positive impact on people and planet. Readers will particularly benefit from the self-paced online video-based learning modules provided with the innovative Book+Course format.

"You're about to be introduced to the UMAMI factor, the secret to sensational homemade beverages, including spirits, wine, beer, kombucha, and more. Chances are you may not have heard of umami, the taste impression created by certain amino acids in a food or beverage. Starting the novice off right with a thorough understanding of 'full-spectrum' fermentation theory, the book dives into the various preparation techniques and shows how umami-producing ingredients create beverages with a sensation of balance and roundness on the palate, tongue, nose and even throat. More than 7 recipes, sharp insight, and handy tips help the amateur fermentation chef conquer the next frontier in beverage science. Even the most experienced of fermentation afficionados will discover a philosophical yet practical approach to further exploration."--Back cover.

The present book highlights studies that show how smart cities promote urban economic development. The book surveys the state of the art of Smart City Economic Development through a literature survey. The book uses 13 in depth city research case studies in 10 countries such as the North America, Europe, Africa and Asia to explain how a smart economy changes the urban spatial system and vice versa. This book focuses on exploratory city studies in different countries, which investigate how urban spatial systems adapt to the specific needs of smart urban economy. The theory of smart city economic development is not yet entirely understood and applied in metropolitan regional plans. Smart urban economies are largely the result of the influence of ICT applications on all aspects of urban economy, which in turn changes the land-use system. It points out that the dynamics of smart city GDP creation takes ‘different paths,’ which need further empirical study, hypothesis testing and mathematical modelling. Although there are hypotheses on how smart cities generate wealth and social benefits for nations, there are no significant empirical studies available on how they generate urban economic development through urban spatial adaptation. This book with 13 cities research studies is one attempt to fill in the gap in knowledge base.