The increasingly fierce competition in food trends requires producers to innovate and develop new foods to be accepted and to avoid neophobia by consumers at the same time. Food neophobia’s motivational adoption barriers include the consumption of novel foods, social norms and conflicting eating goals. Therefore, appropriate strategies are needed to avoid neophobia amid the presence of new food trends in the market. Efforts to avoid food neophobia can also be accepted as part of the sustainability concept, in which the consumer has new foods to choose from in order to reduce scarcity in one particular type of food. The food industry is also challenged to produce healthy food by producing food from natural ingredients. In this article, new food trends and advances in food processing are described, and through them, strategies to avoid neophobia and increase consumer acceptance of new food trends are referenced. Neophobia meets marketing food products delivered to consumers facing motivational adoption barriers, such as the consumption of novel foods, social norms and conflicting eating goals, which are indicated to be challenges to purchase drivers in new food trends. Tasting foods is indicated as one of the most efficient means to ensure neophobia reduction in new foods and new food trends. Other factors identified to reduce food neophobia are education, income, taste and exposure to novel foods. Some preconditions for novel foods to be accepted by consumers are related to the very nature of food innovation, the manufacturer’s features and market circumstances. Food processed with advanced technologies may differ depending on the brand of the food production company and the knowledge of consumers about the novel foods. Moreover, food technology is seen as more acceptable for plant food products based or natural ingredients for consumers. In addition to the focus on health benefits, it is supports the sustainability of food systems. Another accidental element is the transparent traceability system providing accurate and adequate information about such novel foods.

Pearl millet (pennisetum glaucum) is non-rice food commodity which is not only as a source of carbohydrate but also antioxidants, bioactive compounds, and fiber. Calculating gross output, net farm income and B/C ratio were important for the sustainability of pearl millet farming in which pearl millet is better to be alternative of primary food than rice because it contains any benefit for healthy life availability. This study was conducted in West Sulawesi which was selected by purposive sampling in considering that the area was one of the centers of pearl millet farming in Indonesia. Data were collected by using the structured interview to the farmers as samples who cultivated pearl millet as alternative farming. The result found that both of gross output and net farm income of pearl millet (pennisetum glaucum) in one production period after calculated in IDR was dramatically lower than the regional minimum income of West Sulawesi in a month even though B/C ratio value showed that pearl millet farming was feasible to be cultivated. Pearl millet farming was produced twice or two periods in a year. In justification, pearl millet was not the primary but only alternative farm income when the weather was extremely to produce maize or other plants. This condition showed that pearl millet in West Sulawesi was not the priority of food production to support farmers' income, it was just alternative farming after maize, cocoa, and local onion.

This study examines food security in Majene, West Sulawesi, following the 2021 earthquake, focusing on food availability, consumption, and dietary patterns. The research utilizes a descriptive qualitative approach and relies on secondary data from the Food Security Service Office of the Majene Regency. The data are supplemented by information from the Central Statistics Agency and interviews with informants. The findings reveal that the primary nutritional parameters—energy, protein, and fat—are adequately met. The availability of energy from vegetable sources exceeds the recommended 984 kcal/capita/day. Protein availability, mainly from animal sources, meets the 63 grams/capita/day guideline. Fat availability, primarily from vegetable fats, also aligns with the recommended 72.17 grams/capita/day. During the earthquake, food supplies, which included 11 staple types, were sufficient, evidenced by available quantities surpassing consumption levels. For instance, rice availability stood at 29,277 tons against a consumption level of 20,084.70 tons. The study also assesses dietary patterns, finding that grains, oils, fats, oily fruits/seeds, sugars, and vegetables meet desirable dietary scores, while tubers, animal products, and legumes fall short.

Cocoa in Indonesia nowadays faces some problems including in West Sulawesi which decreased the quality and quantity of cocoa bean. To enhance sustainability through high-quality cocoa production due to the supply of global market demand, it is important to elaborate a collaborative model between two-partner or more. As a purpose, this study focuses to measure the collaborative model between local cocoa farmers and Swisscontact through the Sustainable Cocoa Production Program (SCPP) in economic, environmental, and social dimensions. Primary data were collected by random sampling of 269 local cocoa farmers at the center of the Sustainable Cocoa Production Program (SCPP). Data were formulated using a scatterplot diagram, pearson correlation, multiple regression, and confirmatory factor analysis through the indicator in economic, environmental, and social dimensions. This paper provides a model of collaboration in which it bargains for stakeholders such as government both local and national, other policymakers, and private sectors to apply for sustainability programs in cocoa production. This model specifically showed a fit and good relationship between two partners as well as a good level of acceptance for the sustainable cocoa production program. Therefore, the origin found that collaboration would be a sophisticated model to be applied to the local cocoa farmers due to increasing their income, reducing the negative impact of environment and improving the quality standard of life.

Kualitas kelapa sawit mentah, harga, dan kualitas tandan buah segar menjadi faktor penting dalam menentukan keunggulan daya saing kelapa sawit. Di Mamuju Tengah, kelapa sawit diolah menjadi dua produk utama yaitu Crude Palm Oil (CPO) dan Palm Kernel Oil (PKO), yang selanjutnya diolah menjadi beberapa produk turunan seperti kosmetik, sabun, minyak goreng, dan sebagian besar CPO langsung diekspor, menegaskan potensinya di pasar global. Penelitian ini bertujuan untuk menilai pengaruh dan komponen daya saing kelapa sawit menggunakan pendekatan model diamond porter. Hasil menunjukkan bahwa faktor kondisi sumber daya yang tersedia (X1), hadirnya industri terkait dan pendukung (X3), strategi perusahaan, struktur, dan persaingan (X4), serta peran pemerintah (X5) memiliki pengaruh positif terhadap daya saing. Namun, kondisi permintaan (X2) dan peluang (X6) memiliki korelasi negatif. Kekuatan kompetitif kelapa sawit di wilayah ini mencakup kualitas tinggi tandan buah segar dan CPO, serta harga tandan buah segar yang kompetitif. Kehadiran perusahaan kelapa sawit juga menunjukkan tingkat persaingan yang tinggi.