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Letteratura scientifica selezionata sul tema "Food consumer"

Autore: Grafiati

Pubblicato: 4 giugno 2021

Ultima modifica: 11 febbraio 2022

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Articoli di riviste sul tema "Food consumer"

Biletska, Yana, Anna Perepelytsia e Olha Bilovska. "DETERMINATION OF CONSUMER PREFERENCES OF DIFFERENT GROUPS OF FOOD". EUREKA: Social and Humanities 1 (31 gennaio 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 e 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, n. 4 (14 luglio 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 e Burhanudin Harahap. "TINJAUAN YURIDIS DALAM BUKTI HUKUM KONSUMEN DALAM MAKANAN HALAL". JURNAL ILMIAH LIVING LAW 12, n. 1 (31 gennaio 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 e Gavin Turrell. "Socio-economic differences in takeaway food consumption among adults". Public Health Nutrition 15, n. 2 (11 luglio 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, e Velmurugan R. "Consumer‟s preference towards organic food products". Journal of Management and Science 1, n. 1 (30 giugno 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., e Z. Szakály. "The relationship between the motivators and barriers of health behaviour and consumer attitudes towards functional food". Acta Alimentaria 49, n. 3 (27 settembre 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 e Burcu Inci. "The Impact of Attitude, Consumer Innovativeness and Interpersonal Influence on Functional Food Consumption". International Business Research 9, n. 4 (7 marzo 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 e Francisco José Torres-Ruiz. "You Are What You Eat: The Relationship between Values and Organic Food Consumption". Sustainability 12, n. 9 (10 maggio 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, e Walter Schiebel. "The impact of food preservation on food waste". British Food Journal 119, n. 12 (4 dicembre 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 e William Ofori Appaw. "Consumer perception of traditional foods in Ghana". Nutrition & Food Science 46, n. 1 (8 febbraio 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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Più fonti

Tesi sul tema "Food consumer"

Yeung, Ruth Mo Wah. "Food safety risk : consumer food purchase models". Thesis, Cranfield University, 2002. http://hdl.handle.net/1826/821.

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Recent high profile food safety incidents in the United Kingdom have shaken consumer confidence in food products. Consumer perception of risk is seen to be very relevant to food safety issues. The impact of this perceived risk on purchase behaviour is also critical to the development of risk management strategies by authorities responsible for public health and the food industry. Focusing on fresh chicken meat products, this study explored the relationship between food risk characteristics, consumer perception of food safety related risk, consumer purchase behaviour and actions that can be taken to reduce the exposure to food risk. Following an extensive literature review, an exploratory study in the form of face-toface interviews was carried out to clarify the main concerns of food hazards, and to identify the items of perceived consequent loss and risk reducing strategies adopted by consumers. The findings were verified through a quantitative survey of 200 respondents. The data was presented in the form of Structural Equation Modelling, and analysed by the LISREL 8.30 statistical package. The results showed that consumer risk perception was affected by a range of risk characteristics, such as consumer concern about the severity of the food risk, and the potential long-term adverse effect on future generation and environment. The main elements of perceived loss associated with food safety were health, financial, time, lifestyle and taste losses, and these were shown to have a negative effect on purchase likelihood. Two other risk characteristics namely, perceived knowledge and own control of the food risk were found to be linked directly and positively to consumer purchase likelihood. Risk reducing strategies such as branded product, product quality assurance and product information adopted by consumers were identified and found to be consistent with the marketing strategies used by the food industry. These risk-reducing strategies have a negative relationship with consumer risk perception. This study presented empirical evidence for characterising types of food risks and explains how food risks and risk reducing strategies affect consumer risk perception as well as purchase likelihood. Consequently, two quantitative consumer food purchase models were developed. These models can help the government and the food industry to identify key factors to develop systematic strategies for risk management and risk communication in order to allocate resources efficiently and effectively. They can also use these models to measure the effectiveness of their risk management policy in the times of concern about food safety. This study recommends further research to apply these models in other types of food products and other types of risk, such as chemical risk, and technological risk, in particular for those risks which are beyond the control of consumers. The differences in risk perception between cultures and socio-economic groupings should be explored further. This is a valid topic for further research and provides potential benefits for consumers and food industry as a whole.

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Somehagen, Jesper, Charlton Holmes e Rashed Saleh. "Functional Food : A study of consumer attitudes towards functional foods in Sweden". Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-25950.

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During the last few decades the interest and demand for both healthy food and different beverages has increased the interest for healthy food and it is expected to continue increasing in the future. A strong reason for this is the desire among more and more people to live healthy and long lives. Because of this, the recent industry of functional foods has become increasingly popular as marketers aim to sell food products that can benefit a consumer’s health beyond a healthy or organic food products ability. “A functional food is, or appears similar to, a conventional food. It is part of a standard diet and is consumed on a regular basis, in normal quantities. It has proven health benefits…beyond its basic nutritional functions.” (Doyon and Labrecque 2008 pp.1147) In order for marketers to make the right marketing actions, a better understanding of consumer behaviour and attitudes towards functional food is needed. Without this information marketers will not be able to create effective marketing campaigns for functional food products. Consumer attitudes towards functional foods were looked at in four different factors/dimensions, reward, necessity, confidence and safety, and then each factors impact on consumer willingness to consume was measured.Purpose - The purpose of the study was to investigate consumer’s attitudes on functional foods and their willingness to consume functional foods.Method/Approach - A questionnaire was developed from a previous study (Lähteenmäki and Urala 2007) on consumer attitudes and their willingness to consume functional foods, using a combination of convenience sampling and judgment sampling.Findings- The data confirmed the results from previous studies that consumer attitudes play a role in impacting consumer willingness to consume functional foods, but also that the results cannot be generalized on all functional food groups or types.Conclusions – Each functional food category should be approached in a different way, from a marketing or advertising point of view and when marketing each functional food product. Different aspects e.g. Reward, necessity, confidence and safety should be highlighted for each individual food category in the packaging or advertisement to give the marketing strategy an advantage to increase consumer willingness to use that product. The study was found to collaborate with the previous studies conducted by Lähteenmäki and Urala (2007).Key Words – Attitudes, Consumer attitudes, Functional foods, Consumer behaviour

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REIS, PATRICIA GROSSI. "FOOD CONSUMPTION: THE RISK ON CONSUMER BEHAVIOR OF LOW-CLASS CONSUMERS". PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO, 2006. http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=8346@1.

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COORDENAÇÃO DE APERFEIÇOAMENTO DO PESSOAL DE ENSINO SUPERIOR
Este estudo investiga o comportamento do consumidor de baixa renda frente aos riscos inerentes à escolha dos itens que compõem sua cesta de alimentação. A restrita renda desta população limita a realização de gastos adequados com educação, saúde, recreação e outras necessidades, fazendo com que a escolha da cesta de alimentos tenha um peso especial na expressão dos seus desejos e preferências. Este fato aponta para uma percepção mais aguçada dos riscos incorridos durante a seleção da cesta, algo naturalmente mais trivial para indivíduos que dispõem de mais recursos. Como este consumidor não tem recursos para refazer compras equivocadas ou corrigir experiências negativas de consumo, a frustração proveniente de possíveis erros na escolha de produtos pode sair cara. A análise dos fatores geradores de risco e de suas respectivas estratégias de mitigação, propostos por este estudo de natureza exploratória, revela a complexidade típica de decisões sujeitas a múltiplas restrições.
This study investigates the behavior of low-income consumers when faced with the inherent risks associated with choosing the food items that make up their regular diet. Their restricted budget limits expenditures on necessities such as education, healthcare and entertainment, which in turn, gives the choice of food items a special role in the expression of these consumers` wishes and preferences. This suggests that low-income consumers have a more acute perception of the risks incurred during the selection of the items, something perceived as trivial for wealthier individuals. Since these consumers has no extra resources to undo their mistakes or fix negative consumption experiences, the frustrations spawned from possible purchase errors may be high. The analysis of the risk generating factors and their respective coping strategies, proposed by this exploratory study, reveals the typical complexity of decisions that are subjected to multiple restrictions.

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Burnett, Margaret J. "Enhanced food traceability: promoting food safety, quality and consumer choice". Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2004. http://hub.hku.hk/bib/B31245146.

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Glass, Jessica Elspeth. "Consumer preferences the role of food emotions in food choice /". Connect to this title online, 2009. http://etd.lib.clemson.edu/documents/1249066449/.

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Ahmadov, Vugar. "Consumer preferences for differentiated food products". Online access for everyone, 2008. http://www.dissertations.wsu.edu/Dissertations/Spring2008/v_ahmadov_042508.pdf.

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Clonan, Angie. "Understanding consumer attitudes to sustainable food". Thesis, University of Nottingham, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.588069.

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Sustainability has become fundamental to many global policy agendas in areas relating to human impact on the earth's resources, such as food production and consumption. In the UK, the former labour government devised 'Food 2030', a strategy document stipulating sustainable production and consumption as priority issues for food policy; however this has not been incorporated into guidance for consumers. Additionally, current dietary guidelines concerning meat and fish are in direct conflict with environmental interests. Amidst this ambiguity, Sustain: 'the alliance for better food and farming' provides advice to citizens seeking to consume food more sustainably. This study seeks to assess consumer attitudes towards some of the issues associated with sustainable food, particularly in the context of current dietary intake and purchasing behaviour. Method(s) Adopting a qualitative approach with 11 adults, based on a consumer focussed framework for understanding sustainable food, a structured self-completion postal questionnaire was developed. This explored regular shopping habits, attitudes towards sustainable food across a variety of sustainability related issues, for example animal welfare, local food, organic food, fish, packaging, seasonal food, Fair trade, bottled water and food transport. Dietary intake was assessed, and respondents reported 'sustainable food' purchasing behaviour. Finally some information was noted on participants' socio-demographic characteristics. A final sample size of 842 was achieved. Results Findings suggest that consumers are largely positive in their attitudes towards 'sustainable food'; however some issues such as local food assume a higher priority for respondents than others, for example organic food. Some notable socio-demographic characteristics are observed, such as the trend for older consumers (>60 years of age) to hold more positive attitudes towards sustainable food. There is also an association between respondents reporting healthier dietary intakes and holding more positive attitudes towards sustainable food. Further relationships are observed between attitudes towards meat, consumption and purchasing data. Respondents largely agreed (88.5%) that animal welfare was important when buying meat, however when consuming meat, women were significantly more likely (P<0.0l) than men to report consuming less but also to be concerned over the source of meat (P<0.00l) and animal welfare (P<0.05). In the key area of fish consumption, over half of participants (57%) were aware of the health benefits of fish consumption and reported health as a primary motivator for purchasing fish; however, only 26% actively sought to purchase fish from a sustainable source (i.e. Marine Stewardship Council (MSC) certified fish). Only 30% of participants met current dietary recommendations for fish intake. Older respondents (>60 years of age) were more likely to report purchasing fish for health reasons and to buy MSC fish. Participants were significantly less likely to report MSC purchases if they were confused about which type of fish I should be eating to protect fish stocks (P < 0•001). Purchasing data reveals participants stated priorities when buying food, and in particular the reported preference for 'local' food over other 'sustainable' options. Conclusions This research contributes to the field by providing an enhanced understanding of how consumers view different components of 'sustainable food'. Additionally, relationships were observed which were previously unreported, for example, positive attitudes to 'sustainable food consumption' and a healthier dietary intake. Furthermore, results show links between attitude, consumption and reported purchases in key areas of 'sustainable food' consumption such as fish and meat, which provide an insight into tackling the issues from a consumer perspective. These findings are helpful in considering how to develop guidance to enable consumers to make more sustainable food choices, but also from a food policy perspective, in terms of considering which policy options may require further support, e.g. local food systems. Recommendations for Future Research Future research could replicate all or part of this study in another UK or European locality, or indeed further afield, to explore the role that geography and culture have on 'sustainable food' perceptions and behaviour. Further qualitative work could explore the link uncovered between healthier dietary intakes and holding more positive attitudes towards 'sustainable food', and additionally investigate some of the socio-demographic associations observed such as age, for example to explore the influence that different life stages have on 'sustainable food' perceptions and behaviour.

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Sehib, Khairia A. H. "Consumer food shopping behaviour in Libya". Thesis, University of Newcastle upon Tyne, 2013. http://hdl.handle.net/10443/2289.

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This thesis explores consumer food shopping behaviour in an emerging economy, taking the Libyan case as an example. As in many other emerging economies, Libya’s retail environment has been dominated for generations by traditional markets and small independent stores but has recently witnessed the spread of ‘modern’ formats such as supermarkets. The study draws on both qualitative and quantitative research. The qualitative research provided evidence of a complex picture, highlighting significant variations, from family to family and geographically, in the social acceptability of females shopping at traditional markets and other retail formats. In Libya, food shopping has traditionally been a task for male household members, with traditional markets regarded as inappropriate spaces for females. However the safer, cleaner, and less crowded environment offered by large supermarkets contributed to some women feeling more comfortable shopping for food and henceforth being able to shop as independent consumers. Traditional culture, rather than constraining the spread of supermarkets, may act as a facilitator of the growing popularity of supermarkets in Libya. The main quantitative research instrument was a self-administered questionnaire of Libyan food shoppers in Benghazi city. 371 completed questionnaires were obtained. Factor analysis revealed 12 factors that underlie the reasons consumers go shopping for food. The application of cluster analysis to the dimensions factor scores revealed six segments of food shoppers. The characteristics of each cluster were described by average factor scores on the dimensions of shopping motivations, demographic characteristics, and behavioural variables. The most important retail outlet attributes in the choice of where to buy food were, in descending order, food safety, quality of products, quality of service, speed of service, and variety of products. The findings also indicated that on all items supermarkets performed the best; except for freshness of products and in-store credit (traditional markets were perceived as superior on freshness of products and independent stores for in-store credit). Only for one attribute (car parking) were differences in the mean scores between supermarkets, traditional markets and independent stores not statistically significant. ii Econometric modelling considered the possible relationships between shopping behaviour and the demographic and socioeconomic characteristics of the respondents. This confirmed a major finding of the qualitative research - that females were significantly less likely than males to visit traditional markets and spent proportionally more in supermarkets. Supermarket visitors were more concerned with social acceptability whereas, patrons of traditional markets placed greater emphasis on freshness. Heavy users of independent stores placed greater emphasis on in-store credit.

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Kumar, Abhijeet. "Determining Consumer Food Purchasing Bahavior in Maine". Fogler Library, University of Maine, 2005. http://www.library.umaine.edu/theses/pdf/KumarA2005.pdf.

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Masters, Nikhil. "Examining the consumer response to food scares". Thesis, University of Nottingham, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.546259.

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Più fonti

Libri sul tema "Food consumer"

Barjolle, Dominique, Matthew Gorton, Jasna Milošević Đorđević e Žaklina Stojanović, a cura di. Food Consumer Science. Dordrecht: Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-5946-6.

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Martin, Stefanee L. Consumer food costs: Measuring the food dollar. Hauppauge, N.Y: Nova Science Publishers, 2011.

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McCracken, Vicki A. Food irradiation: Exploring consumer attitudes. Pullman [Wash.]: College of Agriculture and Home Economics Research Center, Washington State University, 1989.

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Dawson, John A. Food retailing and the consumer. Edinburgh: University of Edinburgh Management School, 1995.

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G, Downey, O'Beirne D, Commission of the European Communities. Directorate-General for Science, Research, and Development. e FAST (Program), a cura di. Food, health, and the consumer. London: Elsevier Applied Science, 1987.

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Dawson, John A. Food retailing and the consumer. Edinburgh: University of Edinburgh. Department of Business Studies, 1995.

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Shorney, Cindy. Consumer trends and food consumption. Menlo Park, CA (333 Ravenswood Ave., Menlo Park 94025-3476): SRI International, Business Intelligence Program, 1987.

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Principato, Ludovica. Food Waste at Consumer Level. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-78887-6.

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Marshall, David. Food Choice and the Consumer. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2153-2.

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Schröder, Monika J. A. Food Quality and Consumer Value. Berlin, Heidelberg: Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/978-3-662-07283-7.

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Capitoli di libri sul tema "Food consumer"

Jewson, Dwight. "Consumer Research". In Food Product Development, 29–48. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4613-0675-7_2.

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Hayward, A. C. D. "Consumer perceptions". In Food Chemical Risk Analysis, 336–61. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1111-9_15.

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Schröder, Monika J. A. "Food Additives, Functional Food Ingredients and Food Contaminants". In Food Quality and Consumer Value, 167–96. Berlin, Heidelberg: Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/978-3-662-07283-7_7.

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Gorton, Matthew, e Dominique Barjolle. "Theories of Food Choice". In Food Consumer Science, 15–26. Dordrecht: Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-5946-6_2.

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Marshall, David. "Introduction: food choice, the food consumer and food provisioning". In Food Choice and the Consumer, 3–17. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2153-2_1.

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Schröder, Monika J. A. "An Exploration of Food, Food Quality and Food Qualities". In Food Quality and Consumer Value, 41–52. Berlin, Heidelberg: Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/978-3-662-07283-7_3.

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Milošević Đorđević, Jasna, e Iris Žeželj. "Quantitative Surveys of Food Consumption and Motives: The Food Choice Questionnaire (FCQ)". In Food Consumer Science, 27–41. Dordrecht: Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-5946-6_3.

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Barjolle, Dominique, e Jure Pohar. "Introduction". In Food Consumer Science, 1–13. Dordrecht: Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-5946-6_1.

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Gorton, Matthew, Mitchell Ness e John White. "Segmenting Consumers Using Cluster Analysis: An Application to Food Motivations in the Western Balkan Countries". In Food Consumer Science, 43–55. Dordrecht: Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-5946-6_4.

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Stojanović, Žaklina, Galjina Ognjanov, Igor Spiroski e Martine Zaouche-Laniau. "Exploring an Emerging Market through Focus Groups and Expert Interviews: Health Claim Products in the Western Balkans". In Food Consumer Science, 57–71. Dordrecht: Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-5946-6_5.

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Atti di convegni sul tema "Food consumer"

S.A.C, Madhusanka, Rathnayake K.K.H.M e Mahaliyanaarachchi R. P. "Impact of Traffic Light Food Labelling on Consumer Awareness of Health and Healthy Choices of the Pointof-Purchase". In 2nd International Conference on Agriculture, Food Security and Safety. iConferences (Pvt) Ltd, 2021. http://dx.doi.org/10.32789/agrofood.2021.1001.

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Sri Lanka introduced colour coding for sugar, salt & fat regulations, which was enforced from the 1st of June 2019. It is the latest food labelling regulation in Sri Lanka. Over the years of consumer studies, even though few studies have studied the impact of food labels on consumer purchase decisions, there is not enough evidence on traffic light food labelling system and its impact on health and healthy choices of the point-of-purchase. Hence, this research study on the impact of colour coding regulation on consumer’s buying decisions with special reference to Western Province, Sri Lanka. The purpose of this research was to study the influence of colour code label system on consumer’s buying decisions and analyse the consumer’s knowledge of the traffic light food labelling system. A purposely developed online questionnaire was administered to 200 randomly selected samples in Western Province in Sri Lanka. The questionnaire had three separate parts. The first part of the questionnaire sought information on the socio-demographic profile of the respondent. The second part had few questions on basic knowledge and behavioural aspect of traffic light food labelling system. The third part of the questionnaire was questioned about further improvements in the traffic light food label from the consumers’ perspective. IBM SPSS version 21 software was used for analysing collected data with frequency analysis and Friedman test. Results revealed that most of the consumers refer to the price label instead of other labels. Also, they are not giving special attention to traffic light food labels at the point-of-purchase. Among the consumers who considered traffic light food labelling system at the point-of-purchase, most respondents had a clear idea about different colour codes and would like to consume food products with a low level of sugar, salt, and fat. Further, a fair number of respondents suggested enlarging the size of the existing colour codes of the traffic light food labelling system. Based on the results obtained, it can be observed that still Sri Lankan consumers are not significantly considered traffic light food labels at the point-of-purchase, and they are limited to seek the price tag at the point-of-purchase. Further, the findings of this study will act as a guide for food regulators when assessing the outcome of the new food labelling regulation of Sri Lanka.

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Everitt, M. "Consumer Targeted Product Quality: how to keep your consumers happy". In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061092.

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Safitri Sitorus, Jessy, e Agus Rahayu. "Food Supply Chain: Consumer Preferences". In 2016 Global Conference on Business, Management and Entrepreneurship. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/gcbme-16.2016.41.

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Romaputri Andilolo, Imanuella, e Ikma Citra Ranteallo. "Food Supply Chain: Consumer Preferences". In 2016 Global Conference on Business, Management and Entrepreneurship. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/gcbme-16.2016.42.

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Iisnawati, Aslamia Rosa e Dessy Yunita. "Consumer Decision on Online Food Delivery". In 5th Sriwijaya Economics, Accounting, and Business Conference (SEABC 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/aebmr.k.200520.069.

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Dushkova, Miglena. "ORGANIC FARMING AND FOOD SAFETY". In AGRIBUSINESS AND RURAL AREAS - ECONOMY, INNOVATION AND GROWTH 2021. University publishing house "Science and Economics", University of Economics - Varna, 2021. http://dx.doi.org/10.36997/ara2021.270.

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The paper presents Food safety policy in European Union. Special attention is given to the "Farm to Fork" Strategy, which includes all operators in the food value chain. Institutions that control this food chain and at the same time, they should protect consumer interests in the field of food safety, are considered. Organic farming has an important role in ensuring safe food and sustainable food consumption. In this context, significance of organic farming is considered in two main directions. On the one hand, as a type of agriculture that develops its activities with environment care. On the other hand, as a main way of providing organic and healthy food to consumers.

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Santasup, Chantich, e Kallayanee Tengpongsathon. "Consumer Purchased Behavior using Data Mining: A Case Study of Coffee Shop Service Business". In ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009998202630267.

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Chang, Hsiu-Hua. "Sustainable Development: Drivers of Consumer Food Wasting". In 2019 2nd Asia Conference on Energy and Environment Engineering (ACEEE). IEEE, 2019. http://dx.doi.org/10.1109/aceee.2019.8816920.

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Eggen, T., M. Möder e A. Arukwe. "Emerging contaminants in consumer products: environmental fate and transfer to human food-chain". In FOOD AND ENVIRONMENT 2011. Southampton, UK: WIT Press, 2011. http://dx.doi.org/10.2495/fenv110091.

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Frewer, L. "Consumers Behaviour: the Science Beyond the Fact". In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061357.

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Rapporti di organizzazioni sul tema "Food consumer"

Cairo, Jessica, Iulia Gherman e Paul Cook. The effects of consumer freezing of food on its use-by date. Food Standards Agency, luglio 2021. http://dx.doi.org/10.46756/sci.fsa.ret874.

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The current Food Standards Agency consumer guidance states that consumers can freeze pre-packed food right up to the “use-by” date and, once food has been defrosted, it should be consumed within 24 hours. This strategic review has collated relevant data to determine whether there is an increased risk in relation to freezing ready-to-eat and non-ready-to-eat foods on the use-by date compared to the day before the use-by date. The review has focused on how the shelf-life of a food is determined and the effects of freezing, thawing and refrigeration on foodborne pathogens, including Bacillus spp., Campylobacter spp., Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes, Salmonella, pathogenic Escherichia coli and Shigella spp. In the UK, food business operators are responsible for setting the safe shelf-life of a food which, in practice, should take into consideration the consumer habits, as well as the factors affecting shelf-life, such as food product characteristics, food processing techniques, transport, retail and domestic food storage temperatures, and type of packaging. Some countries, such as Ireland, New Zealand and Canada specifically recommend including safety margins within shelf lives. This is used to maintain brand integrity because it ensures that the food is consumed in its optimum condition. The FSA has collaborated with other organisations in the production of several guidance documents; however, there is no explicit requirement for the consideration of a margin of safety when setting shelf-life. There is also no legal requirement in the UK to consider a safety margin when setting shelf-life. According to regulations, pathogens should not be present in sufficient levels to cause foodborne illness on the use-by date, as food should still be safe to eat on that day. Given that these requirements are met, the risk assessed in this report arises from the processes of freezing, thawing and subsequent refrigerated storage for a further 24 hours, and the potential for these to increase pathogen levels. In this review, it was found that there is a risk of additional growth of certain pathogens during the refrigerated storage period although the impact of freezing and thawing on the extent of this growth was not readily evident. This risk would relate specifically to ready-to-eat foods as cooking of non-ready-to-eat foods after defrosting would eliminate pathogens. This report explores the potential issues related to consumer freezing on the use-by date and identifies additional information or research required to understand the risks involved. Overall, there is little evidence to suggest a significant change in risk between consumers freezing ready-to-eat food on the use-by date compared to freezing the food on the day before the use-by date. Specific areas that merit further research include the risks due to low temperature survival and growth of L. monocytogenes. There is also a lack of research on the effects of freezing, defrosting and refrigeration on the growth and toxin production of non-proteolytic C. botulinum, and the growth of Salmonella during domestic freezing and thawing. Finally, more information on how food business operators set shelf-life would enable a better understanding of the process and the extent of the safety margin when determining shelf-life of ready-to-eat and non-ready-to-eat foods.

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Grainger, Matthew, Simone Piras, Simone Righi, Marco Setti, Gavin Stewart e Matteo Vittuari. Integrated model of consumer behaviours in relation to food waste : Behavioural economics : D4.4 Linking Bayesian and agent-based models to assess consumer food waste. Netherlands: REFRESH, 2019. http://dx.doi.org/10.18174/477976.

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none,. Understanding the Impact of Higher Corn Prices on Consumer Food Prices. Office of Scientific and Technical Information (OSTI), aprile 2007. http://dx.doi.org/10.2172/1218371.

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Armstrong, Beth. Food Security in Northern Ireland, Food and You 2: Wave 1. Food Standards Agency, maggio 2021. http://dx.doi.org/10.46756/sci.fsa.kfs776.

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Gillespie, Rebecca, e Maya King. AMR Consumer Perceptions Survey. Food Standards Agency, agosto 2021. http://dx.doi.org/10.46756/sci.fsa.elb852.

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As part of the UK national action plan on antimicrobial resistance (AMR), the Food Standards Agency (FSA) is working to improve the scientific evidence base around consumer perceptions and understanding. A consumer survey was carried out in 2016 and 2019, and replicated in 2021, to understand current views and awareness, and to identify any changes over time.

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Bogdan, Alex, e Nikki Soo. Survey of consumer practices with respect to coated frozen chicken products. Food Standards Agency, giugno 2021. http://dx.doi.org/10.46756/sci.fsa.hrb725.

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The Food Standards Agency (FSA) is investigating a spike in Salmonella cases in the UK linked to the consumption of coated frozen chicken products. In March 2021, FSA, in collaboration with Food Standards Scotland (FSS) commissioned Ipsos MORI to conduct an online survey in order to identify consumer behaviours which could increase their risk to foodborne disease. The key research questions were: •Which consumers are purchasing coated frozen chicken products? •How do consumers store and cook these products? •Do consumers follow packaging instructions when cooking and storing these products?•Are consumers putting themselves at risk of Salmonellain the way they, store, cook and handle these products? •Do consumers take appropriate action to protect themselves from risk by washing their hands, and avoiding cross-contamination when handling these products? •Do children (aged 12 or under) or teenagers (aged 13-15) handle and cook these products?

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Lipsey, Robert, e Birgitta Swedenborg. The High Cost of Eating: Agricultural Protection and International Differences in Consumer Food Prices. Cambridge, MA: National Bureau of Economic Research, dicembre 1993. http://dx.doi.org/10.3386/w4555.

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Diamond, Adam. Facts on Direct-to-Consumer Food Marketing: Incorporating Data from the 2007 Census of Agriculture. U.S. Department of Agriculture, Agricultural Marketing Service, maggio 2009. http://dx.doi.org/10.9752/ms035.05-2009.

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Research Institute (IFPRI), International Food Policy. Consumer demand and willingness to pay for safe food in Accra, Ghana: Implications for public and private sectors’ roles in food safety management. Washington, DC: International Food Policy Research Institute, 2019. http://dx.doi.org/10.2499/p15738coll2.133054.

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Armstrong, Beth, Lucy King, Robin Clifford e Mark Jitlal. Food and You 2 - Wave 2. Food Standards Agency, luglio 2021. http://dx.doi.org/10.46756/sci.fsa.dws750.

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Food and You 2 is a biannual survey which measures self-reported consumer knowledge, attitudes and behaviours related to food safety and other food issues amongst adults in England, Wales, and Northern Ireland. The survey is primarily carried out online using a methodology known as ‘push-to-web’. Fieldwork was conducted between 20 November 2020 and 21 January 2021. A total of 5,900 adults from 3,955 households across England, Wales and Northern Ireland completed the survey. Topics covered in the Food and You 2: Wave 2 Key Findings report include: Trust in FSA and the food supply chain Concerns about food Food security Eating out and takeaways Food allergy, intolerance, and other hypersensitivities Food safety in the home

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