保健食品產業透過設計思考對商業生態系統永續發展之研究

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Title:	保健食品產業透過設計思考對商業生態系統永續發展之研究 Research on the Sustainable Development of the Industrial Ecosystem Through Design Thinking in the Health Food Industry
Authors:	張雅菁 CHANG, YA-CHING
Contributors:	經營管理學系
Keywords:	AHP 層級分析法;永續發展;商業生態系統;設計思考;保健食品 Sustainable Development;Business Ecosystem;Design Thinking;Health Food;Analytic Hierarchy Process
Date:	2022-07-12
Issue Date:	2022-10-28 08:14:07 (UTC+0)
Publisher:	亞洲大學
Abstract:	全球健康保健意識意識形態興起，二十一世紀人民服用保健食品似乎已成為全民運動，又全世界人口老化現象加劇，促使面臨醫療支付大幅上漲，為此，世界各國保健養生的觀念開始普及化，國際市場上均有發展保健食品產業趨勢，因此，保健食品產業亦逐漸成為台灣及國際間深具發展潛力產業之一，其中又以非傳統食用型態的「膳食補充劑」銷售表現最佳。不只健康，更要健美，人口老化延伸出保健食品的商機，近年更吹向年輕族群。隨著科技日益發達，現代人卻越來越多文明病，治療與預防已非主流，現代人更追求日常保養，從內在養護到外在美容方方面面都要照顧，保健食品連結新世代及市場趨勢的變化，且規模持續成長並改變人們對於健康飲食型態，因此，健康食品產業生態圈的永續發展是一有趣與值得探討的議題。近年來，多數企業利用「設計思考」的思維模式成功的創新與轉型。設計思考是一種以「人」為本且著重跨領域溝通，利用創新思維及實踐的方法，達到改變企業的創新文化。因此，本研究加入設計思考元素來探討健康產業的永續發展乃為本研究之目的。本論文訪調對象以健康產業相關人士為主，包含：（1）保健食品產業生態圈中的決策者與高階主管；（2）保健食品相關研究者；（3）長期食用保健食品之消費者，施測目的針對18到75歲為限，回收142份的問卷。研究流程經過文獻探討、建立研究架構圖、設計問卷內容、蒐集問卷，彙整資料後透過層次分析法（AHP）「Expert Choice 11.5」軟體進行檢測分析資料，探究保健食品產業透過設計思考對商業生態系統永續發展關鍵因素。研究結果顯示保健食品產業商業生態系統永續發展四個關鍵因素依重要性由大至小排序為「檢驗商」、「原料商」、「製造商」、「設計思考」。在「檢驗商」構面下以「技術更新」最為重要；「原料商」構面下以「原料安全性」最為重要；「製造商」構面下以「機能性配方」最為重要；「設計思考」構面下以「包裝防偽辯識」最為重要。以整體19項評估準則相對權重比較後發現，「原料安全性」是整體評估準則最重要的，第二順位是「技術更新」，第三順位是「機能性配方」。而在選擇最佳的投資標的國以「中國」為最重要選擇。總合上述結果可得知消費者期望之保健食品至少需有以下特性：（1）具有安全性認証；（2）具有提升身體機能性之配方及功能，而製造商以「消化系統」、「心血管系統」、「眼科系統」為主要生產產品可減少滯銷可能性，就整體而言，優化指標檢測方法，加強製程改良或新技術應用，產品配方設計以提升具功效成分訴求之產品為主，落實加強防偽技術之開發可提升保健食品產業商業生態系統整體競爭力，以上建議供保健食品生態系統相關產業參考。 In the 21st century, global health literacy emerged while functional food intake became universal. Due to the global ageing population and rising healthcare costs, global regimens and healthcare follow a developing trend. The functional food industry is one of the growing industries with potential internationally and domestically in Taiwan. Notably, dietary supplements in unconventional forms dominated functional food revenue.People want to stay healthy but also aim to be in good shape. In the past, the consequences of the ageing population led to growth in the functional food industry. Recently, younger generations have also shown interest. While technological progress, diseases of civilization also come to light, despite therapy and disease prevention are not the most favorites in modern days. Instead, people focus on a daily routine from health care to cosmetic care. Functional food connects with the new epoch and deeply changes our healthy dietary styles. While the effects market trend occurs, the functional food industries continue to grow. Therefore, a sustainable business ecosystem in the functional food industries is an engaging topic. In recent years, many enterprises have successfully implemented transformation plans and innovation via “design thinking”. Design thinking is a people-oriented concept that emphasizes cross-industry communication followed by innovative thinking and practice to create an innovative culture that transforms the company. This study aims to investigate the sustainable business ecosystem in the functional food industries with the concept of design thinking. Research participants connect with the functional food industry, including (1) decision-makers and executives in the functional food industry; (2) functional food investigators; (3) consumers that intake functional food regularly, aged between 18 to 75 years old, 142 questionnaire responses collected. The study process includes literature review, conceptual framework chart building, questionnaire design, and questionnaire responses collection. This study uses Analytic Hierarchy Process (AHP) method “Expert Choice 11.5” software for data analysis. The study analysis discovers key factors that support the functional food industry to reach a sustainable business ecosystem through design thinking.The study result shows the critical factors in the functional food industry with a sustainable business ecosystem, from most to least essential: inspection company, raw material supplier, manufacturer, and design thinking. In particular, the most important aspect of the “inspection company” is “technology upgrade”; the most important aspect of the “raw material supplier” is “raw material safeness”; the most important aspect under “manufacturer” is “functional food formulation”; the most important aspect under “design thinking” is “anti-counterfeit packaging”. In the comparison of the relative weight in all 19 columns, “raw material safeness” is the most crucial point under overall evaluation, whilst “technology upgrade” comes the second and “functional food formulation” comes the third. “China” is the most important among the best investment target selection based on country. Regarding the result above, functional food that aims to fulfil consumers’ expectations must at least include the characteristics below: (1) food authentication and (2) functional food formulation and function that strengthen body function. Manufacturers that principally produce “digestive system”, “cardiovascular system”, and “ophthalmic system” products are likely to decrease dead stock. In addition, optimize indicator tests, enhance process improvement and new technology applications, product formula design focus on improving product effectiveness, and ensure anti-counterfeit technology development can ameliorate the competitiveness of the business ecosystem in the functional food industry. Suggestions above are references for functional food-related industries.
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