Relevant bibliographies by topics / Consumer food preferences

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Consumer food preferences'

Author: Grafiati
Published: 10 March 2023

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Journal articles on the topic "Consumer food preferences"

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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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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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N. H. Rachmani, A. Apriantini, and L. Cyrilla ENSD. "Preferences of Young Consumers in Bogor City in Consuming Honey during the Covid 19 Pandemic." Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan 11, no. 1 (January 29, 2023): 13–18. http://dx.doi.org/10.29244/jipthp.11.1.13-18.

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During the COVID-19 pandemic, people’s habits in consuming highly nutritious food increased, especially to increase the body’s immunity. Consuming honey is one of the way because it has high content and boosts immunity. Research on consumer preferences in consuming honey was carried outto determine the level of consumer preference. Respondents of as many as 108 people were selected with an age range of 20 to 30 years and domiciled in Bogor City, and the sample was selected purposively. Respondents chose to consume honey with a brand and packaging they are interested in that is plastic bottles, because of the ease of distribution and storage. This type of honey consumes as much as 34.8% of forest honey. Respondents were 29.6% more likely to consume honey once a month. Consumers choose honey packaged using plastic bottles, 51.9%. Honey consumption is most often done by consuming honey alone without adding any food. Consumer decision-making is influenced by factors on the level of consumer preference for a product, so it is necessary to conduct research to determine consumer preferences.
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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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Miškolci, Simona. "Consumer preferences and willingness to pay for the health aspects of food." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 59, no. 4 (2011): 167–76. http://dx.doi.org/10.11118/actaun201159040167.

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Agri-food systems in the Czech Republic are currently undergoing a profound transformation toward high-value products. Appropriate policies are needed to guide this transformation, presupposing good understanding of consumer preferences. Having established a general framework for the analysis of food choice and quality perception, second part of the paper gives overview of results of stated preference evaluation studies conducted in the Czech Republic. The objective of secondary data analysis is to evaluate consumer preferences and willingness to pay for the food quality with the special attention to an evaluation of consumer preferences for health aspects of the food. The consumers’ relative preferences toward the different dimensions of a product’s quality are measured from the consumers’ perspective via their preference scores on various dimensions of quality derived from Analytic Hierarchy Process (AHP). Price premium consumers are willing to pay for the high quality product is investigated using Contingent valuation method (CV). In general, the empirical evidence supports the hypothesis that health ensuring and enhancing characteristics together with sensorial characteristics significantly affect consumers’ preferences for food and most consumers are willing to pay a price premium in order to ensure required quality of food.
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Wu, Linhai, Hongsha Wang, and Dian Zhu. "Analysis of consumer demand for traceable pork in China based on a real choice experiment." China Agricultural Economic Review 7, no. 2 (May 5, 2015): 303–21. http://dx.doi.org/10.1108/caer-11-2013-0153.

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Purpose – The purpose of this paper is to reveal the actual consumer demand for traceable pork by investigating consumer preferences for pork with combined levels of traceability information based on differences in individual consumer preferences, in order to support the government in decision making regarding the gradual construction of safe food markets. Design/methodology/approach – Combinations of four types of traceability information, including farming, slaughter and processing, distribution and sales, and government certification, with price were randomly designed. To identify consumer preferences for these attribute combinations of traceable pork, 215 consumers in Wuxi, Jiangsu Province were investigated using a real choice experiment and the mixed logit model. Findings – Significant heterogeneity was observed in consumer preferences for traceable pork. The information of farming, slaughter and processing, distribution and marketing, and government certification could significantly improve consumer utility. Moreover, consumers had the highest preference for government certification information. Originality/value – Although numerous studies have been performed on consumer preferences for food safety attributes using a real choice experiment, almost none of them focus on Chinese consumers. Therefore, this study is an attempt to fill this gap. The conclusions of this study can serve as a reference for the Chinese government in developing safe food consumption policies. Although Chinese consumers have cried out for improvement of pork safety, they have different preferences for traceability information; thus, the government must promote traceable food step-by-step, using consumer preferences as a starting point.
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Alphonce, Roselyne, Betty Mamuya Waized, and Marianne Nylandsted Larsen. "Consumer preference for novelty in processed foods: a developing country perspective." Journal of Agribusiness in Developing and Emerging Economies 10, no. 4 (May 28, 2020): 429–46. http://dx.doi.org/10.1108/jadee-03-2019-0036.

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PurposeThe paper aims to explore consumer preferences for novel and other quality attributes in processed foods. It focuses on preferences for product origin, certification on food quality and standards and tradeoffs between novelty (fortification and highly processed) and other quality attributes.Design/methodology/approachIn total, 317 consumers were randomly selected at a high-end supermarket and a traditional local market in Dar es Salaam, Tanzania. Stated and revealed preference approaches were used to investigate their preferences for different attributes in processed foods. A hypothetical choice experiment was used to assess consumer preference for six baby food attributes and the tradeoffs between the attributes, while the revealed preference method included questions on consumer's actual processed food purchasing and consumption habits. In addition, consumers were asked a series of hierarchical questions assessing the motivation underpinning their choices for different products attributes.FindingsWhen making choices for processed food attributes, consumers are reluctant to choose novel technologies and have a strong preference for natural, nutritious, tasty and quality processed food attributes. However, they are willing to forego their preference for naturalness and to overcome their reluctance to trying novel technologies when the novelty is embedded with such quality benefits as nutrition, but not so when the embedded benefit is convenience. They are also willing to trade off their preference for nutrition for a sensory taste. This suggests that micronutrient deficiencies can be reduced among women and children under five by employing the appropriate strategies in processed food formulation. Further, the preference for product origin highlights the opportunity for national brands to fill the gap created by the increasing demand for processed foods in Tanzania.Research limitations/implicationsThe study claims a developing country perspective but is only representing consumers in one city in a developing country. However, this study speculates that consumers with representative characteristics in such context are likely to behave the same. Furthermore, although this study controlled for a hypothetical bias, having a hypothetical choice experiment with non-shoppers (non-purchasers) could have triggered the hypothetical bias, making participants concentrate more on non-price than price attributes.Originality/valueThe paper offers a developing country perspective on consumers' preferences for novelty in processed foods and tradeoffs with other quality attributes.
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Gracia, Azucena, and Miguel I. Gómez. "Food Sustainability and Waste Reduction in Spain: Consumer Preferences for Local, Suboptimal, And/Or Unwashed Fresh Food Products." Sustainability 12, no. 10 (May 19, 2020): 4148. http://dx.doi.org/10.3390/su12104148.

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Improving food sustainability and reducing food waste are among the top challenges for achieving global sustainable development. In particular, changes towards more sustainable consumption are of vital importance in creating a more sustainable world. To shed light on these issues, we analyze to what extent and how consumers’ food preferences move towards more sustainable behavior. We assess the importance consumers attach to the following critical sustainable attributes of food related to food waste: (i) “Visual imperfections”, (ii) “washed/unwashed”, (iii) “size”, (iv) “locally produced”, and (v) “price”. We hypothesize that consumer preferences for these attributes are heterogeneous. Therefore, we segmented consumers into homogenous groups according to preferences for these sustainability attributes. To do this, we employed a direct ranking preference method using data gathered in an experiment conducted with consumers living in a mid-sized town in the northeast of Spain in 2018. The results suggest a high degree of consumer heterogeneity, and we identified four clusters according to the importance consumers attach to these attributes. The results are encouraging for the promotion of sustainability because different groups of consumers might prefer to purchase food products with different sustainable characteristics, such as locally grown, foods with visual imperfections, and minimally processed foods.
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Alphonce, Roselyne, Anna Temu, and Valerie Lengard Almli. "European consumer preference for African dried fruits." British Food Journal 117, no. 7 (July 6, 2015): 1886–902. http://dx.doi.org/10.1108/bfj-10-2014-0342.

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Purpose – The purpose of this paper is to assess European consumer preference and willingness to pay (WTP) for tropical dried fruits from Africa. The paper specifically investigates sensory and credence characteristics driving consumer preferences. Design/methodology/approach – Data on sensory descriptive analysis and hedonic evaluation for seven samples representing three fruit types: mango, pineapple and banana, were collected together with data on Country of Origin (COO) preferences and WTP for conventional, organic and fair-trade labelled dried fruits, among Norwegian consumers (n=96). Findings – The results show that consumer preferences for a dried fruit are affected significantly by its typical aroma intensity and consumers are willing to pay a premium for both organic and fair-trade products. Two consumer groups expressing distinct COO preferences for tropical dried fruits and a third group with no country preferences are revealed. Originality/value – This study provides useful insights for dried fruit producers and market strategists in tropical countries attempting to position value-added products for maximum revenue.
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Drugova, Tatiana, Kynda R. Curtis, and Sherzod B. Akhundjanov. "Organic wheat products and consumer choice: a market segmentation analysis." British Food Journal 122, no. 7 (April 24, 2020): 2341–58. http://dx.doi.org/10.1108/bfj-08-2019-0626.

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PurposeThis paper examines determinants of consumer interest in organic versions of wheat products by analyzing differences in selected factors among groups of consumers, distinguished by their likelihood of purchasing organic wheat products. The analysis is performed for bread and cookies to examine whether the findings are different for virtue and vice food categories.Design/methodology/approachA consumer survey was conducted across the western United States in 2017. Latent class modeling is used to identify groups of “very likely,” “likely” and “unlikely” consumers of organic wheat products, based on preferences for organic wheat products and attitudes toward organics in general.FindingsConsumer preferences and willingness to pay (WTP) for organic foods depend on product type. Additionally, significant differences are found across consumer groups—regardless of product type—in the importance they place on labels and product characteristics, WTP, reasons for (not) purchasing organic products and consumption limitations.Research limitations/implicationsThe group of organic consumers may be underrepresented in the sample. In addition, since actual behavior was not observed—respondents provided only stated preferences or responses to hypothetical questions—the results should be interpreted carefully.Originality/valueFew studies have examined preferences for organic wheat products across consumer groups. This study is also the first to examine the connection between wheat/gluten intolerance/avoidance and preference for organic versions of wheat products. Finally, this study adds to the limited literature on consumer preferences for organic virtue and vice food products.
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Dissertations / Theses on the topic "Consumer food preferences"

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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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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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Cuellar, Jose. "Mexican consumer preferences for biotechnology and retail food outlets." Online access for everyone, 2004. http://www.dissertations.wsu.edu/Thesis/Fall2004/J%5FCuellar%5F121704.pdf.

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Berning, Joshua Paul. "Shelf label nutrition information consumer preferences and behavior /." Online access for everyone, 2008. http://www.dissertations.wsu.edu/Dissertations/Spring2008/j_berning_042208.pdf.

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Omar, Ogenyi Ejye. "Grocery shopping behaviour and retailers' own-label food brands." Thesis, Manchester Metropolitan University, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306303.

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Engel, Wendy. "Determinants of consumer willingness to pay for organic food in South Africa." Pretoria : [s.n.], 2009. http://upetd.up.ac.za/thesis/available/etd-11242008-080548/.

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Petrick, Gabriella M. "The arbiters of taste producers, consumers and the industrialization of taste in America, 1900-1960 /." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 270 p, 2007. http://proquest.umi.com/pqdweb?did=1268618871&sid=3&Fmt=2&clientId=8331&RQT=309&VName=PQD.

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Erdem, Seda. "Food safety, perceptions and preferences : empirical studies on risks, responsibility, trust, and consumer choices." Thesis, University of Manchester, 2011. https://www.research.manchester.ac.uk/portal/en/theses/food-safety-perceptions-and-preferences-empirical-studies-on-risks-responsibility-trust-and-consumer-choices(b1d63bdd-5630-4bf4-9ae2-469b1b98185f).html.

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This thesis addresses various food safety issues and investigates them from an economic perspective within four different, but related, studies. The studies are intended to provide policy-makers and other decision-makers in the industry with valuable information that will help them to implement better mitigation strategies and policies. The studies also present some applications of advancements in choice modelling, and thus contribute to the literature. To address these issues, various surveys were conducted in the UK.The first study investigates different stakeholder groups’ perceptions of responsibility among the stages of the meat chain for ensuring the meat they eat does not cause them to become ill, and how this differed with food types. The means by which this is achieved is novel, as we elicit stakeholders’ relative degrees of responsibility using the Best-Worst Scaling (BWS) technique. BWS is particularly useful because it avoids the necessity of ranking a large set of items, which people have been found to struggle with. The results from this analysis reveal a consistent pattern among respondents of downplaying the extent of their own responsibility. The second study explores people’s perceptions of various food and non-food risks within a framework characterised by the level of control that respondents believe they have over the risks, and the level of worry that the risks prompt. The means by which this is done differs from past risk perception analyses in that it questions people directly regarding their relative assessments of the levels of control and worry over the risks presented. The substantive analysis of the risk perceptions has three main foci concerning the relative assessment of (i) novel vs. more familiar risks, (ii) food vs. non-food risks, (iii) differences in the risk perceptions across farmers and consumers, with a particular orientation on E. coli. The third study investigates consumers’ willingness to pay (WTP) for reductions in the level foodborne health risk achieved by (1) nanotechnology and (2) less controversial manners in the food system. The difference between consumers’ valuations provides an implicit value for nanotechnology. This comparison is achieved via a split sample Discrete Choice Experiment study. Valuations of the risk reductions are derived from conditional, heteroskedastic conditional, mixed, and heteroscedastic mixed logit models. General results show the existence of heterogeneity in British consumers’ preferences and variances, and that the value of nanotechnology differs for different types of consumers. The fourth study investigates consumers’ perceptions of trust in institutions to provide information about nanotechnology and its use in food production and packaging. It is shown how the use of BWS and Latent Class modelling of survey data can provide in-depth information on consumer categories useful for the design of effective public policy, which in turn would allow the development of best practice in risk communication for novel technologies. Results show heterogeneity in British consumers’ preferences. Three distinct consumer segments are identified: Class-1, who trust “government institutions and scientists” most; Class-2, who trust “non-profit organisations and environmental groups” most; and Class-3, who trust “food producers and handlers, and media” most.
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Kaneko, Naoya. "Three essays on economic valuation of consumer preferences on genetically modified foods." Connect to resource, 2005. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1127328876.

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Thesis (Ph. D.)--Ohio State University, 2005.
Title from first page of PDF file. Document formatted into pages; contains xiv, 168 p.; also includes graphics (some col.). Includes bibliographical references (p. 161-168). Available online via OhioLINK's ETD Center
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Avitia, Rodríguez Jessica Alejandra. "Consumer preferences for organic food: behavior building-up, importance of pricing, information and sensory issues." Doctoral thesis, Universitat Politècnica de Catalunya, 2012. http://hdl.handle.net/10803/125030.

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The aim of this thesis is to investigate Spanish consumers purchase motivations and behavior towards organic food by means of determining the key factors that take part on building their behavior. An important contribution of this work consists on providing more evidence on consumers’ underlying motivations to buy organic food for the particular case of Spain and to test the role of sensory “experience” in defining individual new WTP for a post purchasing situation. This thesis investigates the role of personal, economic and social elements in predicting Spain consumers’ attitudes and purchase intentions toward organic food. It place together all the relevant variables identified by previous studies developing a new and complex behavioral model on consumers’ organic decision making process. The new conceptual model is developed and tested via structural equation modeling. Results show that attitudes, knowledge, as well as environmental and health concern partially mediates the effects of trust in market agents and risk perceptions on attitudes toward organic food. Furthermore, price and subjective norms have been detected to explain organic food purchase intention. Next, this thesis analyzes the factors affecting consumer’s willingness to pay (WTP) for organic food. In this context, the most widely used valuation methods have been Conjoint Analysis and Choice Experiments. However, discrete choice and conjoint data do not offer immediate financial consequences for the participants. As a consequence, consumers tend to overestimate their real WTP. For that reason, this thesis investigates approaches to incorporate incentives into the traditional conjoint and choice methodologies. In this research, we analyze the “Calibrated Auction-Conjoint Valuation method” (CACM), by comparing Non-adjusted values from a self-explicated conjoint method to the final calibrated values entered using a non-hypothetical auction in a context well suited to the CACM: preferences for sustainable farming. We noticed that consumers significantly reduced their WTP when moving from the initial stage of the CACM to the final stage, primarily by placing less importance on product prices, implying that WTP values from a self-explicated conjoint method used alone would likely lead to overstated estimates of WTP. Finally, consumers’ willingness to pay and sensory “experience” is assessed through an experimental auction. Two auctions have been designed: the first consists on consumers’evaluation of different food options based on search attributes (before purchase) and the second after tasting it (simulating a post purchasing situation). In between a hedonic sensory test is performed. Simultaneously, as a complementary exercise, a trained panel sensory test has been employed to identify the main organoleptic characteristics that consumers associate with the hedonic taste satisfaction. Finally, factors affecting consumers’ WTP differences in the two auctions are analyzed. We have detected that the Spanish consumers have a positive attitude towards sustainable food due to environmental concerns, health concerns, and trust in certification and market agents. However, the premium they are willing to pay for these products is lower than the current market price. Furthermore, both “search” and sensory “experience” do influence consumers’ purchase behavior.
El objetivo de esta tesis es investigar las motivaciones de compra de los consumidores españoles y el comportamiento hacia los alimentos ecológicos por medio de la determinación de factores clave que intervienen en la construcción de su comportamiento. Una contribución importante consiste en proporcionar más evidencia a la ya existente en España sobre las motivaciones subyacentes de los consumidores para comprar alimentos ecológicos, así como determinar el rol de la experiencia sensorial en la generación de las nuevas disposiciones a pagar una vez comprado el producto. En esta tesis se investiga el papel de elementos personales, económicos y sociales en la predicción de las actitudes e intenciones de compra hacia los alimentos ecológicos de los consumidores de España. Se sitúan todas las variables identificadas en estudios previos desarrollando un complejo modelo del comportamiento de los consumidores de alimentos ecológicos en el proceso de toma decisión. Un modelo conceptual es desarrollado y probado a través de modelos de ecuaciones estructurales. Los resultados muestran que las actitudes de conocimiento, así como la preocupación del medio ambiente y la salud media parcialmente los efectos en la confianza en los agentes del mercado y las percepciones de riesgo a las actitudes hacia los alimentos ecológicos. Por último, las normas subjetivas y el precio explican la intención de compra. Además en esta tesis se analizan los factores que afectan la disposición a pagar de los consumidores alimentos ecológicos. En este contexto, los métodos de valoración más utilizados han sido el análisis conjunto y experimentos de elección. Sin embargo, la elección discreta y el conjunto de datos no ofrecen consecuencias financieras inmediatas para los participantes. Como consecuencia, los consumidores tienden a sobreestimar su verdadera disposición a pagar. Debido a lo anterior, esta tesis estudia métodos para incorporar incentivos en las metodologías tradicionales de elección y el conjunto de datos. En esta investigación se analiza el “Calibrated Auction-Conjoint Valuation Method” (CACM), mediante la comparación de los valores no ajustados a partir de un método conjunto auto-explicado a los valores finales calibrados participando en una subasta hipotética, en un contexto muy adecuado para el CACM: las preferencias para la agricultura sostenible. Hemos encontrado que los consumidores redujeron significativamente su disposición a pagar cuando se pasa de la etapa inicial del CACM a la etapa final, principalmente mediante la asignación de menor importancia en los precios de los productos, lo que implica que los valores de la disposición a pagar de utilizando solamente un método de auto-explicado conjunto podría llevar a estimaciones exageradas de la disposición a pagar. Por último, la disposición a pagar de los consumidores se determina mediante una subasta experimental. Dos subastas se han diseñado: la primera consiste en la evaluación de los consumidores de las opciones de diferentes alimentos en función de atributos de búsqueda (antes de la compra) y el segundo después de probarlo (simulando una situación postcompra). Entre las dos apuestas se lleva a cabo una prueba sensorial hedónica. Al mismo tiempo, como un ejercicio complementario, una prueba sensorial con un panel entrenado se realizó para identificar las principales características organolépticas que los consumidores asocian con la satisfacción hedónica del gusto. Finalmente, para determinar los factores que afectan las diferencias en la disponibilidad a pagar de los consumidores se analizan dos subastas. Se encontró que los consumidores españoles tienen una actitud positiva hacia la comida producida de manera sostenible debido a las preocupaciones ambientales, problemas de salud, y la confianza en la certificación y los agentes del mercado. Sin embargo, la prima que están dispuesto a pagar por estos productos es menor que el precio del mercado actual. Por otra parte, existe una la influencia clara de los atributos intrínsecos del producto (tipo de producción, etc), y la “experiencia” sensorial en el comportamiento de compra del consumidor.
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Books on the topic "Consumer food preferences"

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1934-, Evenson Robert E., and Santaniello V, eds. Consumer acceptance of genetically modified foods. Wallingford, Oxon, UK: CABI Pub., 2004.

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National Restaurant Association (U.S.). Research Dept., ed. Consumer preferences for new restaurant concepts. Washington, DC (311 1st St., N.W., Washington 20001): The Department, 1985.

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Services, Vance Research, ed. Consumer profile: Lifestyle dimensions. Prairie View, IL (P.O. Box 419, Prairie View 60069): Vance Research Services, 1985.

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David, Marshall, ed. Food choice and the consumer. London: Blackie Academic & Professional, 1995.

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Allan, Eaglesham, Pueppke Steven Glenn 1950-, Hardy, Ralph W. F., 1934-, National Agricultural Biotechnology Council (U.S.), and NABC Meeting (13th : 2001 : Chicago, Ill.), eds. Genetically modified food and the consumer. Ithaca, N.Y: National Agricultural Biotechnology Council, 2001.

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Watanabe, Yasuhito. Identifying consumer characteristics associated with Japanese preferences towards milk products. Ithaca, N.Y: Dept. of Agricultural, Resource, and Managerial Economics, College of Agriculture and Life Sciences, Cornell University, 1996.

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Hart, Cathy A. Supermarkets and non-food shopping: Consumer preferences in merchandising. Loughborough, Leics: Loughborough University Business School, 1995.

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Foxall, Gordon R. The impact of cognitive style on variety seeking by food innovators. Birmingham: University of Birmingham, 1993.

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Association, International Dairy-Deli-Bakery, Willard Bishop Consulting Ltd, and Frederick Schneiders Research, eds. The non-supermarket HMR consumer: Who, what, when, where, and why they buy. Madison, WI (P.O. Box 5528, Madison 53705-0528): The Association, 1997.

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Research International (New York, N.Y.), Food Marketing Institute, Asociación Latinoamericana de Supermercados, and Asociación Nacional de Supermercados y Afines (Venezuela), eds. Tendencias en Venezuela: Actitudes/comportamiento del consumidor y el supermercado. Washington, DC: Food Marketing Institute, con la cooperación de la Asociación Latinoamericana de Supermercados [y] Asociación Nacional de Supermercados y Afines, 1999.

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Book chapters on the topic "Consumer food preferences"

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Amblard, Corinne, Elise Prugnard, Georges Giraud, and Cristina Mora. "Utilising Conjoint Analysis: Understanding Consumer Preferences for Traditional Food." In Food Consumer Science, 107–25. Dordrecht: Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-5946-6_8.

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Cardello, A. V. "Consumer expectations and their role in food acceptance." In Measurement of Food Preferences, 253–97. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2171-6_10.

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Conner, M. T. "An individualised psychological approach to measuring influences on consumer preferences." In Measurement of Food Preferences, 167–201. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2171-6_7.

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Tiganis, Antonios, Nikos Kalogeras, Antonios Avgeris, Panagiota Sergaki, and Efthimia Tsakiridou. "Consumer Preferences for Local Food Products Marketed by Women’s Cooperatives." In Food Policy Modelling, 115–33. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-08317-4_8.

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Abdul Wahab, Ikarastika Rahayu, Vanessa Carmel Lopez, Norlaila Azua Roslan, and Saranya Muthu. "Consumer Preferences on Packaging Materials of Food Spread Products." In Impact of Artificial Intelligence, and the Fourth Industrial Revolution on Business Success, 291–316. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-08093-7_20.

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Frez-Muñoz, Lucia, Vincenzo Fogliano, and Bea L. P. A. Steenbekkers. "Chapter 4. Consumer Perceptions and Sensory Preferences of Tomato and Tomato Products." In Food Chemistry, Function and Analysis, 70–84. Cambridge: Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781788016247-00070.

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Herrero, Mario, Marta Hugas, Uma Lele, Aman Wirakartakusumah, and Maximo Torero. "A Shift to Healthy and Sustainable Consumption Patterns." In Science and Innovations for Food Systems Transformation, 59–85. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-15703-5_5.

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AbstractThis chapter recognises that current food consumption patterns, often characterised by higher levels of food waste and a transition in diets towards higher energy, more resource-intensive foods, need to be transformed. Food systems in both developed and developing countries are changing rapidly. Increasingly characterised by a high degree of vertical integration, evolutions in food systems are being driven by new technologies that are changing production processes, distribution systems, marketing strategies, and the food products that people eat. These changes offer the opportunity for system-wide change in the way in which production interacts with the environment, giving greater attention to the ecosystem services offered by the food sector. However, developments in food systems also pose new challenges and controversies. Food system changes have responded to shifts in consumer preferences towards larger shares of more animal-sourced and processed foods in diets, raising concerns regarding the calorific and nutritional content of many food items. By increasing food availability, lowering prices and increasing quality standards, they have also induced greater food waste at the consumer end. In addition, the potential fast transmission of food-borne disease, antimicrobial resistance and food-related health risks throughout the food chain has increased, and the ecological footprint of the global food system continues to grow in terms of energy, resource use, and impact on climate change. The negative consequences of food systems from a nutritional, environmental and livelihood perspective are increasingly being recognised by consumers in some regions. With growing consumer awareness, driven by concerns about the environmental and health impacts of investments and current supply chain technologies and practices, as well as by a desire among new generations of city dwellers to reconnect with their rural heritage and use their own behaviour to drive positive change, opportunities exist to define and establish added-value products that are capable of internalising social or environmental delivery within their price. These forces can be used to fundamentally reshape food systems by stimulating coordinated government action in changing the regulatory environment that, in turn, incentivises improved private sector investment decisions. Achieving healthy diets from sustainable food systems is complex and requires a multi-pronged approach. Actions necessary include awareness-raising, behaviour change interventions in food environments, food education, strengthened urban-rural linkages, improved product design, investments in food system innovations, public-private partnerships, public procurement, and separate collection that enables alternative uses of food waste, all of which can contribute to this transition. Local and national policy-makers and small- and large-scale private sector actors have a key role in both responding to and shaping the market opportunities created by changing consumer demands.
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Denver, S., P. Sandoe, and T. Christensen. "Consumer preferences for welfare pork – is the interest for tenderloin greater than for minced meat?" In Know your food, 289–94. The Netherlands: Wageningen Academic Publishers, 2015. http://dx.doi.org/10.3920/978-90-8686-813-1_43.

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Kara, Ali, Erdener Kaynak, and Orsay Kucukemiroglu. "Consumer Preferences of Fast-Food Outlets in the U.S. and Canada: A Comparative Study." In Proceedings of the 1994 Academy of Marketing Science (AMS) Annual Conference, 97–101. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-13162-7_24.

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Piscitelli, Alfonso, Roberto Fasanelli, Elena Cuomo, and Ida Galli. "Understanding the sensory characteristics of edible insects to promote entomophagy: A projective sensory experience among consumers." In Proceedings e report, 223–27. Florence: Firenze University Press, 2021. http://dx.doi.org/10.36253/978-88-5518-461-8.42.

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In recent years, a remarkable number of studies have investigated sensory characteristics, such as flavor and texture, of edible insect and insect-based foods, their contribution to consumers’ attitudes toward edible insects are important in consumer appeal and their willingness to try eating insects in the future. This paper addresses the problem of describing the sensory characteristics aof edible insect and insect-based foods in terms of preferences. To this end, we conducted a study to explore the representations of sensory experiences related to an insect-based dish involving a voluntary sample of 154 consumers. The quasi-experiment, which we have called projective sensory experience (PSE), follows a two-step procedure. In the first step, we asked the participants to imagine tasting an insect-based dish and then to rate, from 1 (imperceptible) up to 10 (very perceptible), the following taste-olfactory sensations: Sapidity, Bitter tendency, Acidity, Sweet, Spiciness, Aroma, Greasiness-Unctuosity, Succulence, Sweet, Fatness, Persistence. In the second step, we asked our interviewees to indicate, through a specific check-list, which was the most disturbing and least disturbing taste-olfactory sensation imagined. We collected data from May to July 2020 by using an anonymous on-line questionnaire. Results could help understand the sensory characteristics of “insects as food” that should be used or avoided, for example, in communication aimed at promoting familiarity with edible insects and improving the acceptability of insects as a novel food.
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Conference papers on the topic "Consumer food preferences"

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Safitri Sitorus, Jessy, and 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, and 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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Smolík, Josef. "Lokální, regionální nebo zahraniční? Preference potravin obyvatel Jihomoravského kraje." In XXV. mezinárodní kolokvium o regionálních vědách. Brno: Masaryk University Press, 2022. http://dx.doi.org/10.5817/cz.muni.p280-0068-2022-29.

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The article deals with the research of food preferences among the inhabitants of the South Moravian Region. The text focuses on attitudes research, examining whether respondents prefer local or regional food when buying. Research also provides information of regional food labeling. The aim of the text is to present theoretical knowledge about the labeling of regional foods on the basis of relevant literature, and also to find out whether consumers are inspired by this information or whether these are key information when buying them. The data are also based on a questionnaire survey conducted from February and March 2022. The main results of the text can be considered the presentation of particular brands for regional foods, as well as finding out the preferences of consumers in the South Moravian Region. Food labeling can influence consumer behavior and food selection when shopping. However, the question is whether consumers know, use and are influenced by the labeling system. This text tried to answer these research questions. The results of the sociological survey can be seen as a contribution to the debate on the promotion of regional foods. The main finding is the increase of online shopping during the Covid-19 pandemic. It can be expected that the issue of regional foods will continue to develop dynamically in the coming years, also with regard to discussions concerning food self-sufficiency.
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Kirkpatrick, Emma, and Mac Marshall. "Spotlight on sustainability: How growing consumer preferences are changing the plant-based protein industry." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gggk2278.

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Plant-based proteins have been on the rise over the past few years, with U.S. retail sales of plant-based proteins hitting $7 billion in 2020. Sustainability is at the forefront of this shift, especially as Gen Z and Millennials continue to gain purchasing power. Today, 42 percent of Americans believe their individual food or beverage purchases can have moderate to significant impact on the environment. And of those who view this as significant, 67 percent say environmental sustainability is a key purchase driver in their food choices, according to IFICF. As plant-based protein options become increasingly popular, it is important for companies to find new, effective ways to market not only the nutritional benefits, but also the sustainability of the ingredients to meet growing consumer preferences. This creates an ongoing challenge for companies that now have to balance differentiating themselves from other brands in the growing market, while also highlighting the benefits of individual sources of plant-based proteins to consumers. In this presentation, we'll take a deep dive into why companies are turning toward plant-based proteins and how they are marketing the sustainability of product ingredients to consumers to help drive industry growth and accountability. Hear from plant-based protein expert and consultant, Jean Heggie, on 1) the growing consumer demand for sustainable ingredients and product traceability, 2) how food companies are adapting to this industry shift and 3) why sustainability marketing plays a key role in plant-based product growth. Jean will share information on the recently launched on-package Sustainable U.S. Soy Mark as a powerful case study example. Attendees will also hear about research that illuminates sustainability food trends, as well as new information on the sustainability and nutrition of plant-based proteins, like soy.
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Green, Matthew G., Junjay Tan, Julie S. Linsey, Carolyn C. Seepersad, and Kristin L. Wood. "Effects of Product Usage Context on Consumer Product Preferences." In ASME 2005 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2005. http://dx.doi.org/10.1115/detc2005-85438.

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We present a framework for understanding product usage context and its impact upon customer needs and product preferences. We conduct customer interviews with two sets of representative products from the functional families of “mobile lighting” and “food boiling” products. Customer interviews lead to identification and characterization of distinct product usage contexts. Interactive surveys measuring customer product choice support the hypothesis that customer product preferences differ for each usage context identified. Further analysis shows that attributes of these chosen products are related to factors of the usage context (e.g. mass is related to transportation mode). These results demonstrate that valuable insight for product design is available through an understanding of usage context, and future work will refine and test methods to formally bring contextual information to bear on product design. These capabilities will be especially important for contexts in which needs assessment has traditionally been difficult, such as with latent needs and frontier design environments.
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Ristea, Ionut. "THE ANALYZE OF THE CONSUMERS PREFERENCES OF TOURIST FOOD SERVICES AND RAISING THE LEVEL OF CONSUMER PROTECTION." In 5th International Multidisciplinary Scientific Conferences on SOCIAL SCIENCES and ARTS SGEM2018. STEF92 Technology, 2018. http://dx.doi.org/10.5593/sgemsocial2018/1.3/s04.100.

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Grigorieva, Roza, and Natalya Kostina. "SCIENTIFIC AND PRACTICAL ASPECTS OF FOOD DEVELOPMENT FOR WORKERS IN THE CHEMICAL INDUSTRY." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-32.

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The paper deals with aspects of the development of new products for employees of industrial enterprises on the example of PJSC "Cox". Marketing research was carried out in order to obtain information about the state of nutrition and consumer preferences of employees of PJSC "Cox". The possibility of joint use of pectin and pectin-containing raw materials for the enrichment of bakery products and sweet dishes has been established.
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Mayurnikova, Larisa, and N. V. Vasilyuk. "THE ECONOMIC FEASIBILITY OF EXPANDING THE RANGE OF SPECIALIZED MEALS FOR SCHOOL MEALS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-84.

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Objective: The article discusses the proposed solutions to the prevention of AZZ. The problem of iodine deficiency has been known for a long time, but the measures currently applied do not have an effect. It was proposed to develop a technology for preparing minced fish for school meals, taking into account the ratio of consumer preferences and economic feasibility. The results showed the effectiveness of this development of minced meat for implementation in school food factories.
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Urbane, Biruta, Irina Plotka, Nina Blumenau, and Dmitry Igonin. "Measuring the Affective and Cognitive Bases of Implicit and Explicit Attitudes Towards Domestic and Foreign Food Brands." In 14th International Scientific Conference "Rural Environment. Education. Personality. (REEP)". Latvia University of Life Sciences and Technologies. Faculty of Engineering. Institute of Education and Home Economics, 2021. http://dx.doi.org/10.22616/reep.2021.14.024.

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The problem of accounting automatic affective and cognitive processes as bases for implicit attitudes towards brands, as well as methods for measuring them, is poorly developed. An analysis of previous research shows that the study of attitudes towards brands in terms of their affective and cognitive components is mainly carried out using self-assessment procedures. The aim of this research is to measure the affective and cognitive bases of implicit and explicit attitudes towards brands of domestic and foreign foods. Participants N = 131, aged 17-57 (Mdn = 31). Measures: specifically designed methodically balanced procedures for measuring implicit and explicit attitudes towards food brands: affective and cognitive implicit associative tests (IAT), Self-Concept IAT; emotional and cognitive explicit procedures and demographic questionnaires. The consistency of the results of implicit and explicit measurements is shown. The results of the measurements of implicit attitudes using three IAT procedures are related too. Using factor analysis, the independence of the constructs of explicit and implicit attitudes towards brands was confirmed, which is interpreted in terms of the theory of double attitudes. The greatest contribution to the implicit attitude, measured by the Self-concept IAT, is made by the cognitive component of attitude, which represents the implicit brand associations of domestic or foreign foods with attributes that characterize the price and quality of the foods. All implicit assessments obtained separately using the affective and cognitive procedures of the IAT, as well as the Self-concept IAT, testified in favour of the preference for foods of domestic brands. However, explicit assessments of the frequency of consumption of the brands under consideration did not reveal preferences for any of them. This discrepancy is seen not only as evidence of a possible ambivalent interaction between affective and cognitive associations, but also as an indication of the importance of future measurements of implicit assessments of instrumental associations that are the result of instrumental learning from consumers. This has the potential to improve the predictive validity of implicit measurements of brand attitudes and to better understand the structure of implicit consumer attitudes and the mechanisms of their influence on behaviour.
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Urbanovská, Karolína, and Josef Kunc. "Nákupní preference mladé generace a on-line nakupování." In XXIII. mezinárodní kolokvium o regionálních vědách / 23rd International Colloquium on Regional Sciences. Brno: Masaryk University Press, 2020. http://dx.doi.org/10.5817/cz.muni.p210-9610-2020-36.

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The young generation born in the mid-1990s and later is referred to as Generation Z. As the only post-war generation, they grew entirely on the World Wide Web and has been increasingly associated with the rapid increase in daily use of technology on a daily basis. Mainly the Internet and smart mobile phones have become an indispensable part of their lives and are often used in consumer preferences and during shopping. The paper focuses on the analysis and evaluation of selected results of Generation Z research in the Czech Republic in relation to shopping behaviour and on-line shopping. In terms of methodology, the research is based on an extensive quantitative questionnaire survey among members of a given generation in the Czech Republic. The results show that Generation Z a bit surprisingly prefers shopping in a brick-and-mortar store compared to online shopping. On the other hand, Czech young population not surprisingly spends the largest expenditures on food, entertainment, clothing and footwear, housing and travel, and this product mix is also reflected in the frequency of visits. This finding may be important for retailers and managers because, despite the ever-increasing implementation of smart technologies and an online lifestyle across all generations, brick-and-mortar businesses are still competitive to face this trend.
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Reports on the topic "Consumer food preferences"

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Cao, Shoufeng, Uwe Dulleck, Warwick Powell, Charles Turner-Morris, Valeri Natanelov, and Marcus Foth. BeefLedger blockchain-credentialed beef exports to China: Early consumer insights. Queensland University of Technology, May 2020. http://dx.doi.org/10.5204/rep.eprints.200267.

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The BeefLedger Export Smart Contracts project is a collaborative research study between BeefLedger Ltd and QUT co-funded by the Food Agility CRC. This project exists to deliver economic value to those involved in the production, export and consumption of Australian beef to China through: (1) reduced information asymmetry; (2) streamlined compliance processes, and; (3) developing and accessing new data-driven value drivers, through the deployment of decentralised ledger technologies and associated governance systems. This report presents early insights from a survey deployed to Chinese consumers in Nov/Dec 2019 exploring attitudes and preferences about blockchain-credentialed beef exports to China. Our results show that most local and foreign consumers were willing to pay more than the reference price for a BeefLedger branded Australian cut and packed Sirloin steak at the same weight. Although considered superior over Chinese processed Australian beef products, the Chinese market were sceptical that the beef they buy was really from Australia, expressing low trust in Australian label and traceability information. Despite lower trust, most survey respondents were willing to pay more for traceability supported Australian beef, potentially because including this information provided an additional sense of safety. Therefore, traceability information should be provided to consumers, as it can add a competitive advantage over products without traceability.
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Top, Jan, Mariëlle Timmer, and Lorijn van Rooijen. Consumer preference attributes for alternative food products. Wageningen: Wageningen Food & Biobased Research, 2023. http://dx.doi.org/10.18174/587331.

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Hoy, Michael D. Herons and Egrets. U.S. Department of Agriculture, Animal and Plant Health Inspection Service, August 2017. http://dx.doi.org/10.32747/2017.7208742.ws.

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Herons and egrets commonly cause damage at aquaculture facilities and recreational fishing waters where fish are held at high densities. Fish-eating birds also can have an impact on intensively managed sport fisheries. Damage occurs when herons and egrets feed on fish purchased and released for recreational sport fishing activities. Values of these fish can be quite high given the intensity of management activities and the direct relationship of fishery quality to property value. Herons and egrets are freshwater or coastal birds of the family Ardeidae. Herons and egrets discussed in this section are all piscivorous. They are opportunistic feeders, however, and will consume small amphibians, insects, and reptiles. Due to these food preferences, herons and egrets are attracted to shallow lakes and human-made impoundments. Native bird species are covered under the Migratory Bird Treaty Act (MBTA) and given federal protection. Depredation permits can be obtained through the U.S. Fish and Wildlife Service. In addition, individual states may require their own permits for legal take of these bird species.
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