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1
Biletska, Yana, Anna Perepelytsia, and Olha Bilovska. "DETERMINATION OF CONSUMER PREFERENCES OF DIFFERENT GROUPS OF FOOD." EUREKA: Social and Humanities 1 (January 31, 2020): 23–26. http://dx.doi.org/10.21303/2504-5571.2020.001136.
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Marketing research of consumer preferences of consumers when purchasing various groups of food products are conducted, the factors affecting respondents when purchasing food products are studied. It is established that the consumer in its daily diet takes 10.5 % of bakery products; 7.1 % cereals and soups based on cereals and legumes. 9.5 % of respondents consume confectionery for breakfast and during snacks, and 6.2 % consume sweets. Meat is consumed daily by 5.8 % of respondents. Products based on meat –10.7 %. 8.1 % of respondents consume fish daily and fish-based products 3.1 %. 5.9 % consume milk every day, and milk-based products – 10.2 % of respondents. 12.8 and 10.1 % of the daily diet of respondents are vegetables and fruits (respectively). It is established that the recommended consumption norms are exceeded for such food groups as sweets, meat-based products, and confectionery. Diet within the norm for the consumption of bakery products, milk, fish and fish-based products. Inadequate consumption of cereals, legumes, meat, fruits. Based on the results, it is determined that the consumer prefers food products that have a pleasant (familiar) taste, without harmful, unnatural substances, high nutritional value at a low price. The studies are useful for specialists in food industry who work and develop new foods and diets.
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Salleh, Hayatul Safrah, Azila Mohd Noor, Nik Hazimah Nik Mat, Yusnita Yusof, and Wan Norhayati Mohamed. "Consumer-Behavioural Intention Towards The Consumption Of Functional Food In Malaysia: Their Profiles And Behaviours." International Business & Economics Research Journal (IBER) 14, no. 4 (July 14, 2015): 727. http://dx.doi.org/10.19030/iber.v14i4.9360.
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Unhealthy eating behaviour has been linked to the risks of many chronic diseases all around the world. Functional foods and its association with health benefits and reducing the risk of diseases open a promising avenue for consumers to pursue a healthier life as well as extending their life expectancy. This provides a great market opportunity for functional foods to be developed. Consequently, it has generated considerable consumer interest in functional food consumption. This study describes the profiles and behaviours of the consumers who are willing to consume functional foods in Malaysia. By using mall intercept surveys, data were collected from consumers shopping at hypermarkets in Malaysia. From the analysis undertaken, it was found that the level of consumer-behavioural intention to consume functional food is encouraging. The results indicated that behavioural intention towards functional food tends to be different across gender, age and marital status. However this study found that the extent of consumer-behavioural intention does not vary by ethnicity, religion, income and education. Future study was also proposed.
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Gilalo, Jacobus Jopie, Adi Sulistiyono, and Burhanudin Harahap. "TINJAUAN YURIDIS DALAM BUKTI HUKUM KONSUMEN DALAM MAKANAN HALAL." JURNAL ILMIAH LIVING LAW 12, no. 1 (January 31, 2020): 26. http://dx.doi.org/10.30997/jill.v12i1.2525.
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Indonesia is a country with the majority Muslims in the world. As Muslims, it is obligatory to comply with religious prohibitions that must be obeyed, namely by not consuming food that are made from / have non-halal contents. Several laws, namely: Consumer Protection Act, Health Act, Food Act and Halal Product Guarantee Act are a form of legal protection for halal food products that can provide guarantees for consumption by Indonesian Muslim communities. This paper is a descriptive qualitative one that seeks to provide an overview of the problem of regulating halal food products in relation to consumer protection and legal protection of consumers in consuming halal food products. The results of this review study that the regulation of halal food products for companies or businesses that will trade their products in Indonesia based on the Halal Product Guarantee Act if related to consumer protection has provided legal certainty for the consumer community (Muslims) to consume halal food, namely by there are Halal Certification marks and Halal Labels. Likewise, several laws and regulations relating to halal food products that have been enacted provide legal protection for consumers in consuming food and beverages. Consumers must get information, safety and a sense of security for a food product that will be consumed according to their choices.
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Miura, Kyoko, Katrina Giskes, and Gavin Turrell. "Socio-economic differences in takeaway food consumption among adults." Public Health Nutrition 15, no. 2 (July 11, 2011): 218–26. http://dx.doi.org/10.1017/s136898001100139x.
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AbstractObjectiveTo examine socio-economic differences in the frequency and types of takeaway foods consumed.DesignA cross-sectional postal survey.SettingParticipants were asked about their usual consumption of overall takeaway food (<4 times/month or ≥4 times/month) and of twenty-two specific takeaway food items (<1 time/month or ≥1 time/month); these latter foods were grouped into ‘healthy’ and ‘less healthy’ choices. Socio-economic position was measured on the basis of educational level and equivalised household income, and differences in takeaway food consumption were assessed by calculating prevalence ratios using log binomial regression.SubjectsAdults aged 25–64 years from Brisbane, Australia, were randomly selected from the electoral roll (n903; 63·7 % response rate).ResultsCompared with their more educated counterparts, the least educated were more regular consumers of overall takeaway food and fruit or vegetable juice and less regular consumers of sushi. For the ‘less healthy’ items, the least educated more regularly consumed potato chips, savoury pies, fried chicken and non-diet soft drinks; however, the least educated were less likely to consume curry. Household income was not associated with overall takeaway consumption. The lowest-income group was a more regular consumer of fruit or vegetable juice compared with the highest-income group. Among the ‘less healthy’ items, the lowest-income group was a more regular consumer of fried fish, ice cream and milk shakes, whereas curry was consumed less regularly.ConclusionsThe frequency and types of takeaway foods consumed by socio-economically disadvantaged groups may contribute to inequalities in overweight or obesity and to chronic disease.
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M, Rupesh Mervin, and Velmurugan R. "Consumer‟s preference towards organic food products." Journal of Management and Science 1, no. 1 (June 30, 2011): 19–23. http://dx.doi.org/10.26524/jms.2013.3.
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The market of organic products is growing as the number of people willing to consume organic food and consumer preference towards organic food products is ever increasing. The promotion of organic food products constitutes an important option not only for producers, government and consumers but also to respond to societies‘ desire for higher food quality and food production that is less damaging to environment systems and improve the quality of life; this makes the study of consumer preferences highly important. The main purpose of this study is to identify the factors influencing consumer preferences toward organic products. The target population in this research includes consumers of Kozhikode district of Kerala state of India. By making use of convenience sampling method 750 respondents have been selected. Data required for the study have been collected with the help of questionnaire.The finding of the research work revealed that gender, age, occupation, monthly income, family status, level of awareness, state of health and environmental engagement are associated with consumer preference towards organic foods. The research work shows increasing monthly income and environment engagement activities influences consumer preference towards organic food products.There is an inverse relationship between consumer awareness and consumer preferences towards organic food. Organic food considered as healthy product and it is more preferred by the green consumers. The research result suggest that Government and social organizations have to promote organic farming at the households among general public and to take necessary steps for creating a regulatory system for authenticated organic certification and labeling in order to build-up the trust and confidence in consuming organic food products.
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Papp-Bata, Á., and Z. Szakály. "The relationship between the motivators and barriers of health behaviour and consumer attitudes towards functional food." Acta Alimentaria 49, no. 3 (September 27, 2020): 287–94. http://dx.doi.org/10.1556/066.2020.49.3.7.
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Due to the shift in consumer behaviour, the proportion of well informed, conscious consumers has been growing steadily, and functional foods with their capacity to protect health have been gaining more and more ground. To achieve market success in the field of functional foods, producers should be able to communicate information effectively concerning health issues and their newly developed product should indeed meet consumer expectations. The aim of our study was to identify and define the components of the dimensions of consumer attitudes in Hungary together with the barriers and motivators of health behaviour. Our research also examined how these factors influence consumer willingness to consume functional foods. Our surveys were carried out in focus groups of health-conscious (n=8) and not health-conscious (n=8) consumers. Our findings confirmed the adequacy of the international dual model, regarding the attitudes of Hungarian consumers towards functional food. Moreover, we also explored the most popular health food categories and sources of information on nutrition.
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Bekoglu, Filiz Bozkurt, Ahu Ergen, and Burcu Inci. "The Impact of Attitude, Consumer Innovativeness and Interpersonal Influence on Functional Food Consumption." International Business Research 9, no. 4 (March 7, 2016): 79. http://dx.doi.org/10.5539/ibr.v9n4p79.
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<p>There is a growing demand towards functional foods which give the consumers a chance to have a healthier diet without changing their current habits. Due to this appealing benefit, functional food market is rapidly growing and there is a raising interest in consumer research regarding functional foods. The main purpose of this study is to explore the impact of attitude towards the necessity of functional food, interpersonal influence and consumer innovativeness on functional food consumption. The secondary purpose is to find out whether functional food consumption varies according to demographic variables. The study covers 695 consumers living in İstanbul. The results show that people who believe functional foods are necessary, who are influenced by other people and who are innovative, are more likely to consume functional foods. It is also found that functional food consumption is higher among single and lower among educated people. Developing a new functional food is an expensive process and the companies need to have detailed knowledge on the products, consumer expectations and motives. So, it is believed that this study will contribute to explore functional food market and consumers in Turkey.</p>
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Vega-Zamora, Manuela, Manuel Parras-Rosa, and Francisco José Torres-Ruiz. "You Are What You Eat: The Relationship between Values and Organic Food Consumption." Sustainability 12, no. 9 (May 10, 2020): 3900. http://dx.doi.org/10.3390/su12093900.
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In current times, the man-made problems affecting our planet (climate change, loss of biodiversity, etc.) are making an urgent case for shifting towards a more sustainable kind of consumption. One of the ways these problems can be addressed is to promote organic agriculture, which means boosting levels of organic food consumption. This study examines the relationship between the number of organic foods consumed and the specific values that consumers look for in foods, in order to deepen the current knowledge regarding the behaviour of the organic food consumer. To this end, data was analysed from a face-to-face survey of 776 people in Spain through bivariate analysis techniques. Results show that organic food consumers have a different pattern of values from non-consumers and a greater level of involvement with food in general. Moreover, within the group of organic consumers, the effect of values on the quantity or variety of foods consumed is not as marked, although there are differences in favour of those that consume more frequently. Lastly, the main implication of the results obtained is that, in order to increase consumption, selfish values should be connected with altruistic ones. For this reason, instilling a specific value based on the term or concept “life” is proposed.
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Martindale, Wayne, and Walter Schiebel. "The impact of food preservation on food waste." British Food Journal 119, no. 12 (December 4, 2017): 2510–18. http://dx.doi.org/10.1108/bfj-02-2017-0114.
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Purpose The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. Design/methodology/approach The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. Findings The results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods. Research limitations/implications This study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers. Practical implications This research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced. Social implications The research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers. Originality/value This paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households.
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Laryea, Damian, Esther Yeboah Akoto, Ibok Oduro, and William Ofori Appaw. "Consumer perception of traditional foods in Ghana." Nutrition & Food Science 46, no. 1 (February 8, 2016): 96–107. http://dx.doi.org/10.1108/nfs-05-2015-0051.
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Purpose – The purpose of this study is to identify the various traditional foods available in two towns in Ghana and to assess consumer perception about these traditional foods. Traditional foods provide nutritional and health benefits, but their consumption keeps declining, such that some are becoming extinct. Design/methodology/approach – The level of knowledge of consumers and their attitude toward the consumption of traditional foods were determined. A cross-sectional survey was conducted in Sekondi and four areas in Kumasi, with a sample size of 200 in each of the two towns. The data obtained were analyzed using Pearson correlation and Chi-square test for independence. Findings – While consumers had very good general knowledge of the traditional foods, most of them had little knowledge on nutrient compositions of the foods. About 95.5 per cent of respondents in Sekondi consumed traditional foods relative to those in Kumasi (62.5 per cent). There was no linear relationship existing between respondents’ knowledge, attitude and consumption of traditional foods (r < 0.50). More so, respondents’ attitude, knowledge and consumption of traditional foods, mostly, did not depend on the demographic factors (age and education). Other factors such as convenience, economic status of respondents and safety of traditional foods may be contributory factors to the low patronage and consumption of traditional foods. Originality/value – Most researches on traditional foods in Ghana have mostly focused on food ingredients; therefore, there is little or no available information on consumer perception of prepared traditional foods. Because consumer opinions change over time, there is a need to consistently gather data to help food industries and food service operators meet consumer needs and expectations.
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Downs, Shauna M., Sara Glass, Kay Khine Linn, and Jessica Fanzo. "The interface between consumers and their food environment in Myanmar: an exploratory mixed-methods study." Public Health Nutrition 22, no. 06 (December 18, 2018): 1075–88. http://dx.doi.org/10.1017/s1368980018003427.
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AbstractObjectiveTo examine consumers’ perceptions of their food environments, their food consumption patterns and preferences, and to better understand the attributes of foods that are available within food environments in Myanmar.DesignAn exploratory mixed-methods study using a combination of focus group discussions, market and consumer surveys.SettingFour study settings in Myanmar were included: an upper-income township of Yangon; a lower-income township of Yangon; a middle-income township in the southern Myanmar town of Dawei; and a lower-income village in the country’s dry zone of Magway.ParticipantsThirty-two women participated in the focus groups discussions, twenty market surveys were conducted and 362 consumers (both men and women) completed food consumption surveys.ResultsFocus group participants indicated that the availability of a diverse range of foods had increased over time, while the quality of foods had decreased. Health was seen primarily through the lens of food safety and there was an overall lack of knowledge about which foods were more or less healthy. Consumers preferred fruits, vegetables and red meat compared with highly processed snack foods/beverages. Although consumers reported low intakes of highly processed snack foods, Burmese street food was consumed in high quantities. The market surveys suggested that fresh, minimally processed and highly processed foods were available at all markets across the study settings.ConclusionsConsumers are exposed to a variety of foods, of varying quality, within their food environments in Myanmar. Interventions aimed at increasing consumer knowledge regarding healthy diets and improving food safety are needed.
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McKechnie, Sheila. "The public and agriculture: the consumer perspective." Proceedings of the British Society of Animal Science 2003 (2003): 233–34. http://dx.doi.org/10.1017/s1752756200013892.
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Consumers’ Association (CA) campaigns on behalf of all UK consumers. CA is a not-for-profit organisation, funded through the sale of our Which? range of consumer information and products. We are founder members of BEUC, the European consumer organisation and Consumers International (CI), the international federation of consumer organisations.Food has always been one of our main campaigning areas because it is so central to people’s lives. We have been key players in debates around food policy over the last twenty years and successfully campaigned for the establishment of the Food Standards Agency, following a succession of food scares and a breakdown in consumer confidence in the way that food issues were handled. The over-arching aim of our food campaign is ‘for all consumers to have access to food that is safe, nutritious of good quality and affordable, and to make healthy lifestyle and informed food choices.’ Our current campaigns, focusing on areas where we consider there to be significant consumer detriment, include: food labelling and claims, genetically modified foods, prior approval of food premises in order to help reduce food poisoning, and meat safety.
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Yıldız, Atila, and Asuman Arslan Duru. "Etlik Piliç Yetiştiriciliğinin Geliştirilmesi Açısından Tavuk Eti Tüketim Alışkanlıklarının İncelenmesi: Uşak İli Örneği." Turkish Journal of Agriculture - Food Science and Technology 7, no. 6 (June 25, 2019): 833. http://dx.doi.org/10.24925/turjaf.v7i6.833-839.2180.
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This study is consisted of data obtained from the survey conducted with 400 consumers in Uşak province urban area. As a result of the analysis, the average amount of annual per capita chicken meat consumed was calculated as 13.64 kg. The average amount of consumption increases due to the increase in income level. 39.2% of the consumers (consume chicken meat once a week. However, nearly half of consumers (41.7%) consume chicken meat, this is one third in total meat consumption. This ratio is changing according to income groups. Consumers supply chicken meat from vendors, grocery stores and groceries. The main reason for consumption of chicken meat for consumers; low price, easy to find on the market and healthy. Nearly half (42.5%) of the consumers prefer whole chick. The percentage of those consumed in the chicken meat consumed by the consumers is very low. Factors that are effective on consumers preferences for chicken meat; the freshness of the product, the price, the type of packaging, the quality, the producer company, the advertisement of the product, the taste of the consumer and the date of manufacture of the product. According to consumer preference (but, baguette, chest, wings etc.) processed products can be prepared according to the grill or other purposes and presented to the consumer. As consumers are prepared to extra payment for organic (ecological) food products, the farmers can be guided by incentives to organic poultry breeding systems.
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Aslihan Nasir, V., and Fahri Karakaya. "Consumer segments in organic foods market." Journal of Consumer Marketing 31, no. 4 (June 3, 2014): 263–77. http://dx.doi.org/10.1108/jcm-01-2014-0845.
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Purpose – The aim of this study is to examine profiles of consumers in organic foods market segments and determine their attitudes toward organic food consumption. Consequently, we explore whether there are differences among these consumer segments in terms of their health orientation, socially responsible consumption, environmental responsibility and values and lifestyles. Design/methodology/approach – A total of 316 consumers were surveyed at supermarkets and malls in one of the largest metropolitan areas of a European city. Findings – The cluster analysis performed indicates that there are three segments based on consumer attitudes toward organic foods: favorable, neutral and unfavorable. The results show that the consumer segment with more favorable attitudes toward organic foods exhibits higher levels of health orientation and socially responsible consumption behavior when compared to other segments. Practical implications – It important for marketers to understand organic foods market segments so that they can target them with the appropriate marketing mix. For this reason, we attempt to identify consumer segments based on their attitudes and behavior concerning organic foods. In doing so, we examine the profiles of consumers in each organic food market segment and their attitudes toward organic food consumption. Originality/value – Organic food consumption is growing at a fast pace despite economic problems around the world. This study has identified three market segments (consumer profiles) with different attitudes and behavior towards organic foods.
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Marquardt, Raymond, and Tim Burkink. "Trends in Natural Food Sales and Consumer Food Choices." Complementary health practice review 7, no. 3 (March 2002): 209–20. http://dx.doi.org/10.1177/153321010200700304.
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The expansion of thinking from treating disease to increased concern with disease prevention and health maintenance is reflected in the growing market for natural foods and dietary supplements. These new products make the already complex task of food shopping even more confusing. Inexperienced consumers will require help to evaluate these new choices, creating challenges for health care providers and the food industry. This article helps readers make sense of these new products by providing a general overview of the natural foods category. Discussed are the complexities consumers face when shopping for food and related products, definitions relevant to natural foods, trends in natural foods consumption, and future trends in this area, including the impact of genetically modified foods. The natural foods industry has been one of the shining stars of food manufacturing and retailing over the past decade as an ever-growing segment of the U.S. population seeks out organic and natural foods and nutraceuticals. The consumer motivations fueling this industry are varied and range from securing the practical benefits of a healthy diet to the psychological benefits of leading a particular lifestyle. To support the diffusion throughout the U.S. population of this more holistic approach to health, the industry and health care professionals must help consumers make sense of the confusing array of product offerings. The newest consumers entering these markets will be less involved and committed than the pioneering consumers were, and they will have different motivations. These late adopters will look to the industry, regulators, and their health care providers to make sense of these often complex and contradictory product offerings. Consider, for example, a consumer trying to understand the differences between a natural food and a genetically modified nutraceutical, both promoting health benefits. As discussed earlier, the food shopping process is already very noisy, and the winners in natural foods will be the ones that help consumers solve their food purchasing problems. This problem will be complicated as mass retailers offer more organic and natural foods and nutraceuticals, along with their conventional products, confronting a broader cross-section of consumers further. Perhaps the greatest challenge facing the stakeholders in this arena is the evolution of genetically modified foods. By definition, these foods are certainly not organic and probably not natural, yet may offer health benefits. To date, the introduction of genetically modified foods has been difficult because consumers have not been properly educated about these new technologies. The industry must pay more attention to conducting reliable studies of these products and then communicating the results.
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Frýdlová, Monika, and Hana Vostrá. "Determinants influencing consumer behaviour in organic food market." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 59, no. 7 (2011): 111–20. http://dx.doi.org/10.11118/actaun201159070111.
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This is a treatise of consumer behaviour in the Czech foods market, respectively, organic food market. This concerns comprehensive analysis of consumer behaviour, which places great emphasis on the motivating factors and barriers, which substantially influence the individual consumers when deciding between conventional foods and organic foods and are operationally broken down into a set of empirical indicators. The database comes from a questionnaire survey to ascertain the trends in the development of the consumption of conventional foods and organic foods including the shopping behaviour of the individual consumers. The results of the questionnaire survey were evaluated by analysis of the qualitative features and other sophisticated statistical methods were also used. Based on the results obtained, the influence of the individual factors on the decision-making behaviour of the consumers when purchasing foods. The main factors that influence consumer behaviour were considered to be the income of the consumers, price of the foods, attitudes that influence the purchase of foods.
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Zhan, Jintao, Yubei Ma, Pengcheng Deng, Yinqiu Li, Meng Xu, and Hang Xiong. "Designing enhanced labeling information to increase consumer willingness to pay for genetically modified foods." British Food Journal 123, no. 1 (August 24, 2020): 405–18. http://dx.doi.org/10.1108/bfj-08-2019-0637.
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PurposeThe regulations for qualitative genetically modified (GM) food labeling do not effectively eliminate the information asymmetries pertaining to the consumption of GM products. China's GM food labeling law requires the presentation of certain categories of GM products on GMO labels on packages. Such information is invaluable for understanding whether the disclosure of more information on GM foods can help alleviate information asymmetry while reducing consumer fear and risk perceptions of GM foods, and thus cause changes in their behaviors. The purpose of this paper is to explore the heterogeneity of consumer preferences for enhanced GM food labeling, how consumer preferences are influenced by labeling information, and how these preferences vary in different consumers.Design/methodology/approachBoth descriptive statistics and econometric techniques, including the multivariate ordered Probit model, were applied to a sample of 566 urban consumers in the Yangtze River Delta region of China. All respondents were divided into two groups: people who would definitely not buy GM foods before selecting enhanced labeling information (“consumer group 1”, sample size 282) and people who would definitely not object to buying GM foods before selecting enhanced labeling information (“consumer group 2”, sample size 274).FindingsThe findings suggest that urban consumers have a preference for different types of enhanced labeling information about GM foods, that such a preference significantly influences their willingness to pay for GM foods, that there exists a large difference in the preferences of different consumer groups, and that enhanced GM food labeling information has a greater impact on those consumers who would not accept GM foods.Originality/valueThis research identifies the GM information disclosures that most affect consumer preferences and how these preferences vary across different segments of consumers, which is a current gap in the literature. The study has demonstrated that enhanced labels of GM foods with diverse information would not alter a consumer's WTP for GM foods who does not perceive the value of information from the enhanced labels, but change positively consumers with uncertainty willingness to pay before disclosure.
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Scarpato, Debora, Giacomo Rotondo, Mariarosaria Simeone, Andrés Gómez, and Pilar Gutiérrez. "How can food companies attract the consumer concerned about food safety? A logit model analysis in Spain." British Food Journal 119, no. 8 (August 7, 2017): 1705–17. http://dx.doi.org/10.1108/bfj-12-2016-0616.
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Purpose The purpose of this paper is to explore food safety attitudes among a sample of Spanish consumers and determine which variables, among those studied, most affect the probability of the consumer being attentive to food safety. Design/methodology/approach The study was conducted using a logit model. From the questionnaire 20 binary category variables were identified. Having selected the variable “Are you worried about safety food” as a dependent variable, the authors used binary logistic regression (Aldrich and Nelson, 1984; Borooah, 2002) to ascertain in what way the remaining 19 variables affect the likelihood of the consumer being particularly attentive to the healthiness and safety of food purchased. Findings The probability of the consumer being particularly attentive to food healthiness and safety, for the sample in question, is higher in consumers who stated that they were familiar with organic products, those who are attentive to fat contents in foods and those who value the presence of quality certification positively. Research limitations/implications Future research into Spanish consumers with the same methodology should target a larger sample in several Spanish cities. Originality/value This paper investigates not only Spanish consumer attitudes to food safety, but also how other variables can influence the probability of the consumer being concerned about food safety. This approach may be very useful for food companies to determine what strategies to adopt to attract the category of consumers who lend special importance to the food safety variable in their purchases.
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Yamim, Amanda P., Robert Mai, and Carolina O. C. Werle. "Make It Hot? How Food Temperature (Mis)Guides Product Judgments." Journal of Consumer Research 47, no. 4 (April 4, 2020): 523–43. http://dx.doi.org/10.1093/jcr/ucaa017.
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Abstract Despite being a basic food property, food temperature has been largely neglected by consumer research thus far. This research proposes that consumers spontaneously infer that warm foods contain more calories, an unexplored lay belief we named the “warm is calorie-rich” intuition. Eight studies reveal that this deep-seated intuition has powerful implications in terms of guiding (and often biasing) product judgments and consumption decisions. Temperature-induced calorie inferences are rooted in perceptions that warm foods are more filling and tastier than cold ones, which enhance warm foods’ desirability and affect consumer choices. The preference for warm products is mitigated when food energy does not provide utility to consumers though, such as when consumers have a health goal active, and it reverses when consumers purposefully aim to reduce their calorie intake. The “warm is calorie-rich” intuition is important for marketers and managers because warm food temperatures can increase willingness to pay (by 25%) and amount served (+27%), as well as influence consumer preferences. This intuition also has important public policy implications: consumers tend to underestimate the nutritional value of cold foods, resulting in increased consumption of calories (+31%) and fat (+37%).
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Lin, Wei-Ling, and Chao-Chan Wu. "The Concerns about Choice Attributes and Behavior Intentions of Consumers toward Food Safety Restaurant." International Business Research 9, no. 4 (March 5, 2016): 11. http://dx.doi.org/10.5539/ibr.v9n4p11.
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<p>Consumers have grown increasingly aware about food safety over the last decade. However, various lifestyles have been shown to influence and predict consumer behavior. The main objective of this study is to investigate different consumers’ attribute and intentions toward food safety in restaurant. This study uses a food-related lifestyle approach and cluster analysis to identify three consumer segments: the conservative, the adventurous and the health-conscious consumer. Health-conscious consumers turned out to have more positive attitudes toward healthy and natural foods than the other two segments. This consumer segment also showed the highest likeliness to pay more for restaurants with higher food-safety standards. On the other end of the spectrum, adventurous consumers primarily seek novelty. This group values convenience over health concerns. Among the above, health-conscious consumers should be the primary target groups for restaurant that advertise food safety.<strong></strong></p>
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Wilkins, Stephen, Muhammad Mohsin Butt, Farshid Shams, and Andrea Pérez. "The acceptance of halal food in non-Muslim countries." Journal of Islamic Marketing 10, no. 4 (November 11, 2019): 1308–31. http://dx.doi.org/10.1108/jima-11-2017-0132.
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Purpose International restaurant and fast food chains such as KFC, McDonald’s and Subway currently serve halal food in some non-Muslim countries, with mixed results. The purpose of this paper is to identify the factors that most influence the product judgements of halal food amongst non-Muslim consumers in non-Muslim countries and to assess the extent to which these judgements are related to willingness to consume halal food. Design/methodology/approach A quantitative survey method was adopted, using a total sample of 1,100 consumers in Canada, Spain and the UK. The proposed model was tested using structural equation modelling. Findings The results suggest that it may be possible for firms to satisfy specific niche market segments with standardised mass market products. Consumer cosmopolitanism and non-Muslim religious identity were found to be positively related to halal product judgement, and consumer ethnocentrism and national identification were negatively related to halal product judgement. There was a strong relationship between product judgement and willingness to consume halal food. Practical implications The findings indicate that halal marketing may provide promising business opportunities for international restaurant and fast food chains, as well as food manufacturers and retailers. However, in countries or regions where there are many consumers with high levels of national identification or consumer ethnocentrism, firms should not expect non-target consumers to accept halal products. Originality/value This is the first study to suggest that, in non-Muslim countries, food companies may switch entirely to halal produce for certain products as an effective market segmentation strategy targeting Muslim consumers.
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Teng, Chih-Ching, and Yu-Mei Wang. "Decisional factors driving organic food consumption." British Food Journal 117, no. 3 (March 2, 2015): 1066–81. http://dx.doi.org/10.1108/bfj-12-2013-0361.
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Purpose – The purpose of this paper is to understand how information revealed on organic food labels and perceived organic knowledge drive consumer trust and attitudes towards organic foods, which in turn together with subjective norm eventually influence subsequent purchase intentions. Design/methodology/approach – The questionnaire surveys were administered to customers at four urban large-scale supermarkets and three health food stores at three major cities in Taiwan. In total, 693 valid questionnaires were obtained, yielding a response rate of 81.5 per cent. Findings – Trust, serving as the antecedent of attitudes, significantly mediates the relationships between revealing information, perceived knowledge, and organic purchase intentions. Additionally, both attitudes towards organic foods and subjective norm significantly influence consumer organic food choices. However, the impact of perceived organic knowledge on consumer attitudes has been found to be insignificant, indicating that the increase in perceived knowledge cannot create positive attitudes towards organic foods. Thus, a focus on how to use knowledge to enhance consumer trust in organic foods is suggested as an effective marketing strategy for the organic food industry. Research limitations/implications – The research findings support that trust and attitudes play the mediating roles linking revealed information and perceived knowledge with organic food purchase intentions. This result is consistent with previous studies, indicating that better organic labeling information and related knowledge perceived by consumers have critical effects on consumer trust in organic foods, which in turn will influence their attitudes and intentions to purchase organic foods. However, this study also found that perceived knowledge can generate positive attitudes only when trust can be firmly built. This confirms the essential role of trust in the process of consumer organic buying intentions. Practical implications – First, providing credible labeling information by displaying how organic agricultural products are grown, processed, and handled, and the percentage of organic ingredients in a product is crucial to stimulate consumer trust and positive attitudes. Second, enhancing consumer trust by providing correct knowledge and credible information through diversified channels (e.g. TV, newspapers, magazines, web sites) to improve consumer organic knowledge has become the most important task for the government, organic food sectors, certifiers, and research institutions to develop positive attitudes towards organic foods. Finally, organic food sectors and marketers could use a word-of-mouth strategy and focus on promoting the benefits and accessibility of organic foods to the general public to raise the common acceptance of organic foods. Social implications – Organic labeling has been considered an effective measure to help consumers obtain valid and trustworthy information in the organic food market, particularly for those with limited knowledge. Therefore, the government agencies not only need to take the responsibility to set regulations for organic food/agricultural products, but also need to set labeling requirements for these products. Based on these labeling requirements, the organic certifying agents can certify organic food/agricultural products by offering organic labels that contain clear information and represent quality to consumers. Originality/value – This study incorporates critical factors based on related theories, including the antecedents and the outcome variables of consumer trust, to develop a more comprehensive model for better understanding of consumer organic choice behaviour. The research findings have provided implications and additional contributions to the existing theories as well as developed effective strategies for the development of the organic food market.
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Buitrago-Vera, J., C. Escribá-Pérez, A. Baviera-Puig, and L. Montero-Vicente. "Consumer segmentation based on food-related lifestyles and analysis of rabbit meat consumption." World Rabbit Science 24, no. 3 (September 28, 2016): 169. http://dx.doi.org/10.4995/wrs.2016.4229.
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Market segmentation divides the market into small groups of consumers who share similar characteristics. As all consumers within the same group have a common profile, marketing strategies can be adapted to target a specific type of consumer. Owing to the rapid changes in today’s society, consumer lifestyle has become the ideal criterion for market segmentation. In this study, we employed the food-related lifestyle model, which scholars have shown to be suitable and valid in several countries. Using data from a survey (with 3.53% error), we segmented the Spanish food market based on consumers’ food-related lifestyles. For each segment, we identified the consumer profile and analysed consumers’ consumption of rabbit meat. Factor analysis and cluster analysis yielded 4 segments: (i) ‘Unconcerned’ (36.8% of the sample) mainly consists of male consumers. Consumers in this segment value neither the freshness nor the price/quality ratio of their food items and consume rabbit meat rarely (39.4%) or sporadically (29.3%). (ii) ‘Cooks’ (18.4%) predominantly consists of middle-aged women. Consumers in this segment are highly demanding and critical of the quality of food products. They like cooking and are regular consumers of rabbit meat (40.6%). (iii) ‘Out-of-home consumers and convenience shoppers’ (28.6%) mostly consists of consumers aged between 25 and 34 y old and contains a large proportion of upper-class consumers. Consumers in this segment prefer to eat out and consume convenience products. This segment has the second highest percentage of regular consumers of rabbit meat (36.9%). The segment also has the second highest percentage of consumers who rarely or never eat rabbit meat (43.9%). (iv) ‘Rational purchaser with little interest in cooking’ (16.2%) has the highest proportion of consumers aged 55 to 74 y old. Consumers in this segment have the least interest in cooking, the most interest in the purchasing process, and the lowest consumption of rabbit meat (51.1% consume little or no rabbit meat).
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Islam, Md Jakiul, Md Abu Sayeed, Shakil Akhtar, Md Sakhawat Hossain, and Afroza Akter Liza. "Consumers profile analysis towards chicken, beef, mutton, fish and egg consumption in Bangladesh." British Food Journal 120, no. 12 (December 3, 2018): 2818–31. http://dx.doi.org/10.1108/bfj-03-2018-0191.
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Purpose The purpose of this paper is to conduct consumer profile analysis for chicken, beef, mutton, fish and egg to better adapt the marketing mix for each type of food in Bangladesh. Design/methodology/approach This paper investigates the mean consumption frequency of chicken, beef, mutton, fish and egg, following 658 questionnaire survey results. The sociodemographic variables used in this study were: sex, age, gender, educational level, social class, number of family members in the home, the presence of minors less than 18 years in the home and geographical area. Frequency distribution, factor and cluster analysis were performed to understand the food consumption frequency and food-related lifestyle segment, respectively. The statistical significance for differences among the mean values of different foods was tested by Snedecor’s F-test. Findings Egg was the most frequently consumed; 77 per cent of respondents ate egg once daily. Chicken was the second most consumed (62 per cent), whereas fish was third (59 per cent). Mutton was in the fourth place of consumption frequency level. However, 24 per cent of respondents did not consume mutton. The same types of behaviour were observed for beef, which was the least consumed (7 per cent) once daily, 48 per cent once a week, whereas 13 per cent did not consume it. There was no specific consumer behaviour pattern for the sociodemographic variables and types of food studied here. Originality/value This research provides the status of consumer preferences towards chicken, beef, mutton, fish and egg consumption in Bangladesh.
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Samoggia, Antonella, and Tommaso Rezzaghi. "The Consumption of Caffeine-Containing Products to Enhance Sports Performance: An Application of an Extended Model of the Theory of Planned Behavior." Nutrients 13, no. 2 (January 24, 2021): 344. http://dx.doi.org/10.3390/nu13020344.
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Caffeine is the most-used psychoactive substance in the world. About 80% of the world’s population consumes caffeine every day, including athletes and lifestyle users. Thus, it is important to understand the consumer drivers of caffeine-containing beverages and food. This research study aims to explore consumers’ behaviors, perceptions, attitudes, and drivers towards caffeine-containing products to enhance sports performance. The research applies the Theory of Planned Behavior (TPB) in order to understand consumers’ behavior, extended with utilitarian aspects for a comprehensive understanding of consumers’ behavior and attitudes. We interviewed consumers with the support of Qualtrics online software. The data were then processed with SPSS (statistical analysis software). The data elaboration includes a multivariate linear regression model to analyze the consumers’ intention to consume caffeine to enhance the sports performance, and to explore consumers’ preference of marketing leverages for this product category. The results contribute to an understanding of consumers’ consumption and purchasing behavior towards caffeine, and support the validity of the extended TPB to develop a more comprehensive picture of consumer behavior. Consumers have a positive attitude towards caffeine-containing products to enhance sports performance. The main consumer behavior drivers are subjective norms and utilitarian aspects. The present research results may support companies in the development of caffeine-containing products to enhance sports performance.
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Kilian, David, and Ulrich Hamm. "Perceptions of Vegan Food among Organic Food Consumers Following Different Diets." Sustainability 13, no. 17 (August 31, 2021): 9794. http://dx.doi.org/10.3390/su13179794.
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This article identifies consumer segments for vegan food by analysing perceptions of vegan food among food organic consumers following different diets: vegans, vegetarians, former vegetarians, flexitarians, and omnivores. The analysis is based on responses to a quantitative consumer survey for which 503 participants were recruited from customers at German grocery stores by quota sampling according to diet and region. From the responses to an open-ended question eliciting the participants’ associations with vegan food, the analysis finds that vegans and vegetarians perceive vegan foods primarily as being beneficial for animal welfare, healthy, and environmentally friendly, while those who ate meat perceive vegan food primarily as containing no animal ingredients and as being healthy. The respondents’ varying assessments of the taste, diversity, and environmental benefits of vegan food were found to differ in relation to the various diets they followed, as did their assessments of how long the vegan trend is likely to last. A cluster analysis based on the consumers’ perceptions and attitudes revealed three consumer groups: “vegan fans”, “enjoyment sceptics”, and “originality-sceptics”. Scepticism about the originality of vegan food was found in all diet groups. These findings can help inform more effective targeting of consumer needs for vegan organic food.
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Figueira, Natalie, Felicity Curtain, Eleanor Beck, and Sara Grafenauer. "Consumer Understanding and Culinary Use of Legumes in Australia." Nutrients 11, no. 7 (July 12, 2019): 1575. http://dx.doi.org/10.3390/nu11071575.
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While health benefits of legume consumption are well documented, intake is well below recommendations in many Western cultures, and little is known regarding culinary use and consumer understanding of these foods. This study aimed to investigate consumption, knowledge, attitudes, and culinary use of legumes in a convenience sample of Australians. An online computer-based survey was used to gather data and demographic characteristics. Respondents (505 individuals answered in full or in part) were regular consumers of legumes (177/376 consumed legumes 2–4 times weekly). Chickpeas, green peas, and kidney beans were most often consumed, and were made into most commonly Mexican, then Indian and Middle Eastern meals. Consumers correctly identified protein and dietary fibre (37%) as key nutritional attributes. For non-consumers (7%; 34/463), taste, a lack of knowledge of how to prepare and include legumes, and the time taken to prepare, along with family preferences, hindered consumption. Participants identified the food category as “beans” rather than “legumes”, and this may have implications for dietary guidance at an individual and policy level. Addressing barriers to consumption, perhaps through food innovation, emphasizing positive health attributes, and clarification within dietary guidelines, are important considerations for increasing consumption of legumes.
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ZORBA, NÜKHET NILÜFER DEMIREL, and MELTEM KAPTAN. "Consumer Food Safety Perceptions and Practices in a Turkish Community." Journal of Food Protection 74, no. 11 (November 1, 2011): 1922–29. http://dx.doi.org/10.4315/0362-028x.jfp-11-126.
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Research has shown that most reported foodborne outbreaks are caused by food prepared and consumed at home, thus emphasizing the importance of consumer food safety knowledge. In this study, 2,000 randomly selected residents from Çanakkale, Turkey, participated in face-to-face interviews to assess their food safety perceptions and practices. Questions covered the attention given to expiration dates, safety certificates, and food additives during shopping; consumption of high-risk foods; safe food handling; storage knowledge; and their source of food safety knowledge. Statistical analyses were done to clarify the differences according to three main aspects: gender, age, and educational level. Results showed that women and middle-aged respondents were significantly more careful during shopping and more interested in food safety issues than men and younger individuals. A significant relationship was found between gender and consumption of high-risk foods, with men consuming more of these foods than women. Furthermore, high-risk foods were more frequently consumed by young participants than by older participants, with more highly educated consumers shopping more consciously. Although most respondents appeared to know proper food handling and storage practices, almost all participants lacked some information on some issues. In order to remove these deficiencies, a brochure was prepared and distributed to people in various parts of the city. In addition, public seminars were organized. However, to ensure that this information results in positive attitude and behavioral changes, seminars should be repeated at specific intervals, and education procedures and processes should be controlled regularly.
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Moore, J. M. "Safety and quality of food from animals: the consumers' view." BSAP Occasional Publication 17 (January 1993): 1–6. http://dx.doi.org/10.1017/s0263967x00001208.
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AbstractTo assess any system that provides goods or services, the National Consumer Council has developed a number of consumer criteria to judge how well they perform from the consumers' point of view. They include price, safety, access, choice, information, redress, efficiency, equity, public accountability and consumer representation. When it comes to food, consumers are naturally interested in the price, quality, safety and choice of food products available to them. This presupposes that all have access to a secure supply of staple foods: a fundamental right of all consumers.Quality covers many aspects such as the variety, content, composition, nutritional value, taste, freshness and appearance of foods and recently, animal welfare has become associated with quality in the perception of consumers. Safety issues in the 1990s include additives, veterinary drug residues, pesticide residues, microbiological contamination and biotechnology.
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Srinivasan, K. R., and T. P. Ramprasad. "An Economic Study on Factors that Influencing and Level of Satisfaction Towards Online Food Ordering in Madurai City." Shanlax International Journal of Economics 9, no. 2 (March 1, 2021): 77–82. http://dx.doi.org/10.34293/economics.v9i2.3790.
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In modern era every one in the family exposed to western culture they prefer to order foods from favourite restaurants through online applications like swiggy, Zomato, food panda etc., Generally, people consume food from hotels which takes a lot of time for it delivery. The time factor will be more when people going to restaurants and buy foods and cost will also be more. This study is conducted to study the consumer satisfaction towards online food ordering using online applications, how it bridges the gap between the consumer and the hotels. In this study an attempt has been made to analyse the factors influencing consumers to buy food through food ordering applications and their satisfaction level towards those applications. Sample of 45 has been selected on the basis of simple random sampling. Questionnaire has been used to collect primary data from the respondent. SPSS has been used to test statistical viability of the study.
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Chang, Hsiao-Ping, Chun-Chieh Ma, and Han-Shen Chen. "Climate Change and Consumer’s Attitude toward Insect Food." International Journal of Environmental Research and Public Health 16, no. 9 (May 8, 2019): 1606. http://dx.doi.org/10.3390/ijerph16091606.
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Given the influence of rising environmental awareness, food systems and security are receiving increasing international attention. Previous studies have discussed the acceptance of insect foods but have been primarily conducted in a European context. Hence, their results cannot be applied to Taiwanese consumers. Regarding this, our study is centered on the theory of planned behavior and considers environmental concern and food neophobia to discuss the effects of consumer attitudes, subjective norms, and perceived behavioral control on the purchase intention toward insect food. We used purposive sampling to survey questionnaire answers face-to-face in Taichung city, Taiwan. We distributed 408 surveys of which 77.45% were used in this study. The results revealed that consumer attitudes, perceived behavioral control, and food neophobia significantly influence purchase intention, whereas subjective norms and environmental concern did not demonstrate significant relationships with purchase intention. According to these results, we suggest that businesses emphasize consumers’ product experience or reduce levels of food neophobia to increase consumer interest in insect foods and improve the acceptability of such foods, thereby increasing purchase intention.
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Chen, Stella, and Danik Martirosyan. "Marketing strategies for functional food products." Functional Foods in Health and Disease 11, no. 8 (August 5, 2021): 335. http://dx.doi.org/10.31989/ffhd.v0i0.817.
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Functional foods are experiencing a growing demand worldwide as consumers seek ways to take control of their health. Despite this growing demand, the lack of a standard definition for functional food for formal categorization and regulation results in many functional food products run into hurdles for consumer acceptance, as many people are not familiar with the concept, and scientific evidence that could increase legitimacy of these products is not widely available. Of the 15 steps the Functional Food Center has outlined for development of functional food products, marketing a product to educate people is closely related to consumer acceptance and is therefore an important step to study to increase success of functional food products. This review article will focus on recent studies that examine carrier/ingredient combinations, information channels, credibility, and consumer targeting and how they can impact consumer intent to purchase or accept functional foods. These studies build off hypotheses tested in pre-existing studies or bring in novel determinants to consider. Finally, advice on marketing based on the results in the included papers and from an industry expert will be discussed.Keywords: Functional Food Marketing, Carrier/Ingredient Combinations, Perceived Fit, Information Channels, Credibility, Consumer Targeting, Advertising, Consumer Acceptance, Purchase Intent
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Chen, Stella, and Danik Martirosyan. "Marketing strategies for functional food products." Functional Foods in Health and Disease 11, no. 8 (August 5, 2021): 335. http://dx.doi.org/10.31989/ffhd.v11i8.817.
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Functional foods are experiencing a growing demand worldwide as consumers seek ways to take control of their health. Despite this growing demand, the lack of a standard definition for functional food for formal categorization and regulation results in many functional food products run into hurdles for consumer acceptance, as many people are not familiar with the concept, and scientific evidence that could increase legitimacy of these products is not widely available. Of the 15 steps the Functional Food Center has outlined for development of functional food products, marketing a product to educate people is closely related to consumer acceptance and is therefore an important step to study to increase success of functional food products. This review article will focus on recent studies that examine carrier/ingredient combinations, information channels, credibility, and consumer targeting and how they can impact consumer intent to purchase or accept functional foods. These studies build off hypotheses tested in pre-existing studies or bring in novel determinants to consider. Finally, advice on marketing based on the results in the included papers and from an industry expert will be discussed.Keywords: Functional Food Marketing, Carrier/Ingredient Combinations, Perceived Fit, Information Channels, Credibility, Consumer Targeting, Advertising, Consumer Acceptance, Purchase Intent
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Yi, Sunghwan, Vinay Kanetkar, and Paula Brauer. "Assessment of heterogeneity in types of vegetables served by main household food preparers and food decision influencers." Public Health Nutrition 18, no. 15 (April 8, 2015): 2750–58. http://dx.doi.org/10.1017/s1368980015001019.
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AbstractObjectiveWhile vegetables are often studied as one food group, global measures may mask variation in the types and forms of vegetables preferred by different individuals. To explore preferences for and perceptions of vegetables, we assessed main food preparers based on their preparation of eight specific vegetables and mushrooms.DesignAn online self-report survey.SettingOntario, Canada. Measures included perceived benefits and obstacles of vegetables, convenience orientation and variety seeking in meal preparation.SubjectsOf the 4517 randomly selected consumers who received the invitation, 1013 responded to the survey (22·4 % response). Data from the main food preparers were analysed (n 756).ResultsLatent profile analysis indicated three segments of food preparers. More open to new recipes, the ‘crucifer lover’ segment (13 %) prepared and consumed substantially more Brussels sprouts, broccoli and asparagus than the other segments. Although similar to the ‘average consumer’ segment (54 %) in many ways, the ‘frozen vegetable user’ segment (33 %) used significantly more frozen vegetables than the other segments due to higher prioritization of time and convenience in meal preparation and stronger ‘healthy=not tasty’ perception. Perception of specific vegetables on taste, healthiness, ease of preparation and cost varied significantly across the three consumer segments. Crucifer lovers also differed with respect to shopping and cooking habits compared with the frozen vegetable users.ConclusionsThe substantial heterogeneity in the types of vegetables consumed and perceptions across the three consumer segments has implications for the development of new approaches to promoting these foods.
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Petrović, Gordana, Darjan Karabašević, Gabrijela Popović, Gordana Tomić, and Pavle Radanov. "The research of consumers and their habits in the organic products market." Ekonomija: teorija i praksa 14, no. 2 (2021): 101–18. http://dx.doi.org/10.5937/etp2102101p.
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It is important for every consumer that the product he consumes is of good quality and safe for his health. An organic product for the consumer means quality and health. It is of crucial importance to look into the the organic food market, and based on that determine what the goals are and create a strategy to achieve the set goals. The organic market is the main source of information for organic food producers. Before organic products are being placed on the market, the target group of consumers to whom the marketing mix will be directed should be determined on the basis of information from the market. Various surrounding impulses affect consumer behavior, so it is necessary to continuously monitor all important factors, in order to meet consumer demands in a timely manner. Consumer behavior in the market is the result of the tendency of consumers to best meet their needs and desires. The goal of the research is why and how consumers buy and consume certain products, respectively, what are the motives for their purchase. The research was conducted in the period from September until December 2020. on the sample 250 respondents in the territory Republic Serbia. Field research was conducted through a questionnaire consisting of seven question and based on the answers received, the results were processed. The most important indicators of this research are that consumers are less likely to buy organic products due to the lower purchasing power of the population, but also insufficient information, and the main motive for buying is that organic products are healthy products.
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Ariff Abdul Latiff, Zul, Intan Zawani Othman, and Nursalwani Muhamad. "A Longitudinal Study of Factors Explaining Attitude of Organic Foods." International Journal of Community Development and Management Studies 2 (2018): 121–29. http://dx.doi.org/10.31355/34.
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NOTE: THIS ARTICLE WAS PUBLISHED WITH THE INFORMING SCIENCE INSTITUTE. Aim/Purpose................................................................................................................................................................................................. The objective of this study is, for a given set demographics, to investigate the effect of knowledge, awareness and perception of consumers on the attitude/preferences of consumers for organic product in Kelantan. Background................................................................................................................................................................................................. Organic foods are food products which are free from any chemicals and are safe to be consumed by consumers. The consumers are getting more health conscious and the awareness about the harmful effects of chemical is incrassating. However, the trend towards purchasing organic food is now growing among Malaysians. This leads to the decline of market growth and therefore there is a need to study consumer attitude towards organic food. Methodology................................................................................................................................................................................................. This study predicts consumer attitude based on their awareness, knowledge and perception. Data was collected through a self-administered questionnaire where 144 consumers where randomly selected in the supermarkets. The data were analyzed by using descriptive analysis and regression analysis to test the hypotheses. Contribution................................................................................................................................................................................................. This paper studies the effect of demographic factor, knowledge, perception, awareness on the attitude of consumers with respect to organic foods in Kelantan. This research demonstrates the critical role of knowledge and education in shaping the attitude towards organic food.This research is useful to fill the gaps in the Malaysian literature regarding the importance of the knowledge and its relationship with the attitude. Findings....................................................................................................................................................................................................... The findings suggested the significant and positive relationship between knowledge, education level, occupation sector and the respondents’ attitude towards organic food. Recommendations for Practitioners: The consumer knowledge about the benefits of organic foods in Malaysia should be promoted more through television and social media as this influences their attitude when purchasing organic foods at the market. The quantity and the availability of the organic foods should be based on the demand of the consumers. The government should promote the benefits of organic foods to consumers more often to change their perceptions about organic foods in Malaysia. Recommendation for Researchers............................................................................................................................................................... More studies can be done regarding the behavior and intention of consumers with respect to organic foods either in Kelantan or other states in Malaysia. Impact on Society.......................................................................................................................................................................................... The findings can help consumers in understanding the benefits and advantage of organic foods toward health. Hence, all parties, including the government, policy makers and manufacturers should encourage and grow consumer interest in organic food by making the food more accessible and available. Future Research.............................................................................................................................................................................................. This study focuses on Kelantan only and does not represent other states. Due to this, further research is required in order to generalize the findings of this study aimed at determining the effect of demographic factors on the behavior of consumers with respect to organic foods.
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Su, Tsai, Chen, and Lv. "U.S. Sustainable Food Market Generation Z Consumer Segments." Sustainability 11, no. 13 (June 30, 2019): 3607. http://dx.doi.org/10.3390/su11133607.
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This study explores the interaction between environmental consciousness and sustainable food attributes as predictors in the market segmentation process for sustainable foods with respect to United States (U.S.) Generation Z (Gen Z) consumers. This study was executed using a cross-national, web-based survey to analyze and categorize Gen Z female (n = 435) and male (n = 377) consumers between 18 and 23 years of age living in the continental United States. The objectives of this study were to classify U.S. Gen Z consumers into unique segments based on their environmental consciousness and to assess the functional relationships among the following: (a) their degree of ecological awareness; (b) the importance of the perception of sustainable food attributes; (c) their food choices associated with healthy eating habits; and (d) sociodemographics. Survey data were analyzed using cluster analysis of consumer groups based on environmental consciousness. Environmental consciousness was measured using a composite score of the environmental involvement scale and the environmental values scale. Gen Z consumers with high environmental consciousness (sustainable activists) and moderate ecological awareness (sustainable believers) considered more eco-friendly and healthy product attributes when purchasing sustainable food, whereas Gen Z consumers with low environmental consciousness (sustainable moderates) considered more extrinsic product attributes (e.g., price and convenience). Furthermore, the results indicate that food choices associated with healthy eating habits could be used to develop a profile for different eco-conscious Gen Z consumer groups. The contributions of this study are twofold. First, for academic researchers, this paper extends marketing segmentation research concerning environmentally sensitive young consumers. Second, for industry professionals, this study provides food retailers or food service operators with sustainable consumer values that will aid in the development of effective, green marketing strategies to better attract and meet the sustainability expectations of Gen Z—the consumer segment with the most spending power of any generation.
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Larson, Ronald B. "Examining consumer attitudes toward genetically modified and organic foods." British Food Journal 120, no. 5 (May 8, 2018): 999–1014. http://dx.doi.org/10.1108/bfj-09-2017-0502.
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Purpose The purpose of this paper is to examine consumer attitudes toward genetically modified (GM) and organic foods with a broader list of control variables that includes green attitudes, impulsive purchasing, concerns about privacy, religiosity, birth order, and political preferences. Design/methodology/approach US internet panelists were asked about their preferences for purchasing non-GM produce, non-GM cereal, and organic products even if they cost a little more. They were also asked if genetically engineered foods are safe to consume. Responses to these four questions were dependent variables in binary logistic regressions. The sample size was 725 adults. Findings Attitudes toward non-GM produce and non-GM cereal were linked with different variables. Green attitudes were positively linked with non-GM and organic food attitudes. Impulsive purchases, a religiosity factor, and a privacy concern factor were linked with non-GM but not organic food attitudes. Social desirability bias was also significant. The genetically engineered food model identified some unique linkages with the control variables, suggesting that these terms may not improve consumer confidence with food. Originality/value New measures and several variables that researchers independently found to be significant were tested together in models and found to be linked with organic and non-GM food attitudes. Some expected relationships were not found. The results provide better profiles of consumers who have strong attitudes toward GM and organic foods.
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Wucher, Harald, Astrid Klingshirn, Lilla Brugger, Rainer Stamminger, Jasmin Geppert, Beate Kölzer, Antje Engstler, and Jochen Härlen. "Tackling Food Waste: Impact of German Consumer Behaviour on Food in Chilled Storage." Foods 9, no. 10 (October 14, 2020): 1462. http://dx.doi.org/10.3390/foods9101462.
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Since perishable food in private households is usually stored in refrigerators, both consumer knowledge of correct storage parameters and food handling have a major impact on food quality retention. Today’s refrigerators provide features, such as climate-controlled compartments, to improve chilled storage performance, but former studies have shown a lack of usage and interest in such features. This paper is based on the results of an online survey with 2666 respondents from Germany. The questionnaire focused on consumer behaviour regarding the chilled storage of perishable foods, the perception of quality loss in food and consumer requirements concerning refrigerators. The novelty in the study layout was the focus on seven common refrigerator storage features. The results showed that consumers had a high awareness of food safety, resulting in short storage durations. While it was clearly indicated that the storage features were less well-known, their importance correlated with rates of food waste, underlining the potential for improvement. The survey implied that raising the awareness of storage climate parameters is a tool for nudging consumers into lower rates of food waste.
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Witek, Lucyna, and Katarzyna Szalonka. "Percepcja zdrowej żywności a zachowania konsumentów." Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej, no. 120 (December 29, 2017): 159–74. http://dx.doi.org/10.22630/eiogz.2017.120.46.
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The purpose of the article is to identify factors that affect consumer attitudes and behavior towards food perceived by consumers as healthy. This article was based on interdisciplinary literature studies and qualitative research conducted in March and April 2017 by means of individual unstructured interviews on a sample of 30 respondents. All respondents are residents of Poland, exhibiting above average involvement in the processes of acquiring goods, preparing meals. From literature and empirical research, it can be concluded that consumers expect food not only for their taste and nutritional value, but first of all for health. The article has characterized the motives for buying food, considered by consumers to be healthier than food outlets (mass food). Food safety, health care for you and your family, and authenticity are becoming increasingly important criteria for choosing foods. The main determinants of consumer behavior in the healthy food market are demographic factors, health awareness, motivation, lifestyle, social factors and consumer perceptions. Particular attention has been paid to organic and functional foods as products valued for their health.
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Frewer, Lynn. "Consumer Perceptions and Novel Food Acceptance." Outlook on Agriculture 27, no. 3 (September 1998): 153–56. http://dx.doi.org/10.1177/003072709802700304.
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Consumer beliefs about the risks and benefits of novel foods will determine whether they are accepted by the consumer. Factors such as ethical concerns, worries about the potential environmental impact of novel crops, and trust in risk regulators and science will also be of importance in consumer decision making. Potentially useful and benevolent technologies may fail when products are introduced to consumers if these issues are not adequately understood. Effective labelling, the development of effective risk-benefit communication strategies, and increased transparency in the regulatory process will all improve consumer confidence in novel foods. However, sensory properties are also important in determining food choices, and it is important to simultaneously consider more ‘traditional’ elements of novel product evaluation during product development.
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Kraemer, Mariana Vieira dos Santos, Priscila Pereira Machado, Nathalie Kliemann, David Alejandro González Chica, and Rossana Pacheco da Costa Proença. "The Brazilian population consumes larger serving sizes than those informed on labels." British Food Journal 117, no. 2 (February 2, 2015): 719–30. http://dx.doi.org/10.1108/bfj-11-2013-0339.
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Purpose – The purpose of this paper is to relate average serving size intake by the Brazilian population and declared serving size, the presence of trans fat and household measure fractioning declared on labels of processed, and ultra-processed food products. Design/methodology/approach – Cross-sectional study that analyzed the food labelling of all processed and ultra-processed food products sold in a supermarket in southern Brazil. Findings – A total of 1,071 processed and ultra-processed food products were analyzed. In 88 per cent of food groups, the average serving size consumed was larger than what was declared on labels. Consumed serving size was up to 9.2 times larger than the declared ones in food products with trans fat among their ingredients list and in false negatives and up to 9.9 times larger in foods with fractioned household measure (p<0.001). The Brazilian population consumes, on average, larger serving sizes than those declared on labels, which may represent a significant intake of trans fats without the consumers’ noticing. Originality/value – This study has been performed with the use of a national database on food consumption, as well as the information from a large number of processed and ultra-processed food labels marketed in Brazil. This study is also proven to be important and novel, contributing with information as to the manner in which nutrition labelling has been presented to Brazilian consumers, discussing its possible consequences for food choices, intake, and the guarantee of consumer rights.
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Perez-Cueto, Federico J. A. "Sustainability, health and consumer insights for plant-based food innovation." International Journal of Food Design 5, no. 1-2 (December 1, 2020): 139–48. http://dx.doi.org/10.1386/ijfd_00017_3.
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Plant-based foods are part of a needed change in the food system. This opinion article addresses sustainability, health and consumer issues to inform plant-based food innovation and research. Consumers are key players in the food system. In 2020, consumers require that cues of sustainability be clearly addressed in food innovation. Consumers are more and more conscious of the detrimental effects of animal farming on the environment as well as the ethical issues resulting from poor animal welfare. Consumers want their products to be sustainable, healthy and conscious of animal welfare. Plant-based foods deliver on all fronts. Nevertheless, consumers have to deal with facilitators and barriers towards dietary change such as cooking skills, taste preference and family support.
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Landström, Eva, Ulla-Kaisa Koivisto Hursti, Wulf Becker, and Maria Magnusson. "Use of functional foods among Swedish consumers is related to health-consciousness and perceived effect." British Journal of Nutrition 98, no. 5 (November 2007): 1058–69. http://dx.doi.org/10.1017/s0007114507761780.
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The aim of the present study was to survey attitudes to and use of functional foods and to investigate which demographic variables and attitudes to diet and health predict consumption of functional foods among Swedish consumers. A questionnaire was developed and sent to 2000 randomly selected Swedish citizens aged between 17 and 75 years. A total of 972 (48 %) responded, 53 % were female and 44 % male. Mean age was 45 years. The results revealed that 84 % of respondents were familiar with the concept of functional foods; 83 % had consumed/purchased at least one of the seven functional food products presented in the questionnaire. Of those who had consumed a functional food, 25 % had perceived effect of it. Positive correlations were seen between consumers perceiving a personal reward from eating functional foods, having an interest in natural products and an interest in general health. Consumption/purchase of functional foods was related to beliefs in the effects of the products, having consumed nutraceuticals or dietary supplements, having a diet-related problem personally or in the family, and a high level of education. The characteristic Swedish functional food consumer has a high level of education, is health-conscious and interested in healthy foods and believes in the health effect of functional foods. Thus, factors other than demographics better explain consumption of FF. However, the study population may represent a more health-conscious segment of the Swedish population in general. Additional studies are therefore required to elucidate the attitudes and use of FF in different consumer groups.
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van Gunst, Annelies, and Annet J. C. Roodenburg. "Consumer Distrust about E-numbers: A Qualitative Study among Food Experts." Foods 8, no. 5 (May 27, 2019): 178. http://dx.doi.org/10.3390/foods8050178.
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Food additives (E-numbers) are allowed in foods, but many consumers have a negative perception of them. The objective was to study the opinion of food experts about the causes and ways to reduce consumer distrust about E-numbers. Thirteen food experts from universities, research institutes, the government, food industry organisations, media, a nutrition information organisation, a consumer association and two other non-governmental organisations (NGOs) were interviewed with a semi-structured topic list, based on a model of risk perception. Interviews were transcribed, coded by an open-coding approach and analysed. Results indicated that, according to food experts, consumer distrust of E-numbers arose from negative communication by traditional media, social media and books. Food experts suggested that the information sources and the reliability of E-number information are important for consumers. Food experts also suggested reducing consumer distrust by avoiding negative label claims and making collective agreements with all parties about honest and transparent communication. According to interviewed food experts, food companies need to explain clearly and honestly why they use E-numbers in food. A nutrition information organisation and the government were often mentioned as appropriate parties to undertake action. The interviews suggested that consumers had no confidence in the food industry.
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Percival Carter, Erin, and Stephanie Welcomer. "Designing and Distinguishing Meaningful Artisan Food Experiences." Sustainability 13, no. 15 (July 31, 2021): 8569. http://dx.doi.org/10.3390/su13158569.
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We examine consumer expectations about how specialty versus conventional food products affect well-being and how small, artisan producers can use that information to design better customer experiences. Drawing on recent work examining the costs and benefits of pleasure- and meaning-based consumption, we investigate whether consumer expectations that specialty products are more meaningful lead to increased desire for additional product information. We selectively sampled from the target market of interest: high-involvement consumers who regularly consume a food (cheese) in both more typical and specialty forms. The authors manipulate product type (typical versus special) within participant and measure differences in expected pleasure and meaning as well as a variety of behaviors related to and preference for additional product information. We find that these high-involvement consumers expect special food products to provide both more meaningful (hypothesized) and more pleasurable consumption experiences (not hypothesized) than typical food products. Consistent with our theory, consumer use of, search for, and preference for additional product information was greater for special products. A causal mediation analysis revealed that expectations of meaning mediate the relationship between product type and utility of product information, an effect which persists controlling for the unexpected difference in expected pleasure.
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Janah, Tutik Nurul. "UPAYA PERLINDUNGAN KONSUMEN MUSLIM DAN NON-MUSLIM MELALUI SERTIFIKASI HALAL DAN TRANSPARANSI KOMPOSISI PRODUK MAKANAN." Islamic Review : Jurnal Riset dan Kajian Keislaman 9, no. 1 (April 25, 2020): 65–85. http://dx.doi.org/10.35878/islamicreview.v9i1.186.
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The purpose of consumer protection rules is to improve protection against consumers by avoiding the negative effects. Halal certification requirements on food products are also a country protection effort against consumers. Consumers have the right to know the content of food and beverages they will consume. During this time, halal certification is synonymous with Muslim community needs. However, it is not only Muslims who have religious rules regarding food. For example, Christians and Hindus also have rules regarding food. Indonesia as a multicultural-multireligious country, should attention to this diversity. If the certification of halal products only targets the needs of Muslims only, then how with non-Muslim consumer protection efforts related to their right to know the content of food, cosmetics and medicines are not contradictory Their religious. This research is a research library with a normative juridical approach. This research aims to give readers an understanding of the principles related to halal certification, especially on food products. The research is also important to provide an understanding of the relationship between halal certification and transparency of food product composition with the fulfillment of Muslim and non-Muslim consumer rights.
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Aschemann-Witzel, Jessica, Ilona E. de Hooge, Valérie L. Almli, and Marije Oostindjer. "Fine-Tuning the Fight Against Food Waste." Journal of Macromarketing 38, no. 2 (April 1, 2018): 168–84. http://dx.doi.org/10.1177/0276146718763251.
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The complex causes of consumer food waste make it difficult for commercial actors and public policy makers to develop successful foodwaste reduction campaigns. One of the essential problems is that consumer food waste seems to be the unplanned result of divergent food-related behaviors. The current research investigates the relationship between distinctive consumer food-related lifestyle patterns and food waste. A survey with 848 consumers in a Northern European country (Denmark) suggests that segments of consumers identified by food-related behaviors have corresponding differences in food waste produced. For example, consumers’ food waste varies across different patterns of food-related lifestyle-dimensions, such as 1) cooking enjoyment, 2) food planning, 3) price orientation, 4) social relationships related to meals, and 5) food-safety concerns. The study presents possible macromarketing actions and policies targeting consumer segments to reduce food waste.
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Immonen, Aino-Maria, and Harri Tuomas Luomala. "Different shades of displeasure." British Food Journal 119, no. 12 (December 4, 2017): 2740–52. http://dx.doi.org/10.1108/bfj-08-2016-0374.
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Purpose The purpose of this paper is to demonstrate the differential consequences of fear and anger for consumers’ responses to genetically modified (GM) foods, and to identify substantive concerns that differentiate consumers’ negative emotional responses into fear and anger in the GM food context. Design/methodology/approach With survey data obtained from university students (n=267), structural equation modeling is used to assess relationships between four types of consumer concerns about the genetic modification of food, fear and anger, and two types of consumer responses to GM food products. Findings Intentions to make complaints about GM foods are increased by anger, but reduced by fear. Readiness to use GM foods is reduced by fear, but not by anger. Fear is strengthened by health-related concerns, while anger is strengthened by market-related concerns associated with the genetic modification of food. Research limitations/implications The generalizability of the findings is limited by the student sample. The study confirms the applicability of cognitive appraisal theories of emotion in the context of GM food consumption. The findings help GM food marketers and societal opinion influencers to identify consumers’ concerns that need to be addressed to manage consumers’ antagonistic or avoiding emotion-driven responses to GM foods. Originality/value This study is the first to show that discrete emotions of the same negative valence have distinct effects on consumer acceptance of GM foods, and to distinguish substantive concerns that in particular foster fear and anger in the GM food context.
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REDMOND, ELIZABETH C., and CHRISTOPHER J. GRIFFITH. "Consumer Food Handling in the Home: A Review of Food Safety Studies." Journal of Food Protection 66, no. 1 (January 1, 2003): 130–61. http://dx.doi.org/10.4315/0362-028x-66.1.130.
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Epidemiological data from Europe, North America, Australia, and New Zealand indicate that a substantial proportion of foodborne disease is attributable to improper food preparation practices in consumers' homes. International concern about consumer food safety has prompted considerable research to evaluate domestic food-handling practices. The majority of consumer food safety studies in the last decade have been conducted in the United Kingdom and Northern Ireland (48%) and in the United States (42%). Surveys (questionnaires and interviews), the most frequent means of data collection, were used in 75% of the reviewed studies. Focus groups and observational studies have also been used. One consumer food safety study examined the relationship between pathogenic microbial contamination from raw chicken and observed food-handling behaviors, and the results of this study indicated extensive Campylobacter cross-contamination during food preparation sessions. Limited information about consumers' attitudes and intentions with regard to safe food-handling behaviors has been obtained, although a substantial amount of information about consumer knowledge and self-reported practices is available. Observation studies suggest that substantial numbers of consumers frequently implement unsafe food-handling practices. Knowledge, attitudes, intentions, and self-reported practices did not correspond to observed behaviors, suggesting that observational studies provide a more realistic indication of the food hygiene actions actually used in domestic food preparation. An improvement in consumer food-handling behavior is likely to reduce the risk and incidence of foodborne disease. The need for the development and implementation of food safety education strategies to improve specific food safety behaviors is reviewed in this paper.