To see the other types of publications on this topic, follow the link: Consumer food preferences.
Journal articles on the topic 'Consumer food preferences'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Consumer food preferences.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
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.
Full textAbstract:
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.
2
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.
Full textAbstract:
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.
3
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.
Full textAbstract:
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.
4
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.
Full textAbstract:
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.
5
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.
Full textAbstract:
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.
6
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.
Full textAbstract:
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.
7
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.
Full textAbstract:
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.
8
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.
Full textAbstract:
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.
9
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.
Full textAbstract:
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.
10
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.
Full textAbstract:
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.
11
Miškolci, Simona. "Consumer Preferences Expressed via Shopping in Alternative Food Chains." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 65, no. 1 (2017): 311–18. http://dx.doi.org/10.11118/actaun201765010311.
Full textAbstract:
In recent years an increasing consumer interest in shopping in alternative food chains can be observed also in the Czech Republic. For the successful development of alternative food networks, it is important to understand what motivates consumers to shop there. This paper is aimed to define and discuss the key aspects of the preference determinants of AFN shoppers. The empirical analysis was conducted on 333 shoppers at two alternative food chains in Brno, Czech Republic. The consumer survey was designed to examine cognitive, normative and affective determinants of preference for purchased food. First findings confirm, that by the shopping at alternative food chains consumers demonstrate preferences not only for fresh and tasty food, but also their normative position of willingness to support local production and community.
12
Garai-Fodor, Mónika, Anett Popovics, and Ágnes Csiszárik-Kocsir. "The perception of Hungarian food by consumer segments according to food purchasing preferences based on primary research results." PLOS ONE 17, no. 8 (August 24, 2022): e0273023. http://dx.doi.org/10.1371/journal.pone.0273023.
Full textAbstract:
In addition to the intrinsic value of the product, social, cultural and psychological factors also have a major influence on the consumer’s purchasing decision. They are also influenced by trends and tendencies such as globalisation, digitalisation and various economic and social crises. In our study, we focused on the analysis of food purchasing preferences; including the reasons for the rise of ethnocentrism in the purchase of domestic products and the potential of this phenomenon in light of relevant secondary data and quantitative primary results. The main objective of the study’s primary research is to demonstrate that consumer groups, distinguishable by food consumption preferences, have differentiated perceptions of domestic food (price, quality, reliability). This provides evidence that food consumer preferences are reflected in decisions about domestic food. Due to the Hungarian relevance of the topic, the presentation of related international research and literature was given a prominent role. The focus of our research was to investigate the food purchasing preferences of Hungarian food consumers. Based on the results, we were able to characterise distinct consumer segments based on food purchasing preferences, and we were able to identify potential target groups of domestic food based on food consumer preferences: the ‘conscious food buyers’, the ‘impulse buyers’ and the ‘no preference’. In our view, members belonging to the first two segments can be successfully persuaded to buy Hungarian food through an educational campaign based on sufficiently fashionable and trendy motifs with the help of the right reference person.
13
Wedowati, Endang Retno, Moses Laksono Singgih, and I. Ketut Gunarta. "A study of consumer preferences for customized product design." MATEC Web of Conferences 204 (2018): 01002. http://dx.doi.org/10.1051/matecconf/201820401002.
Full textAbstract:
Segmentation has been frequently used to study individual consumer behavior against its preference. Consumer preferences indicate consumer requirements for a product. This study aims to analyze consumer preferences based on gender segmentation (male and female) and age segmentation (adolescents, adults, and elderl y). Consumer preferences wer e studied based on three aspects, namely functionality, usability, and pleasure that are applied to food products. Respondents consisted of 225 consumers of ice cream products. Crosstab analysis was used to describe consumer preferences, while chi-square test was applied to analyse the difference of consumer preference based on predetermined segmentation. The result showed that there was no significant difference for male and female consumer preferences for three aspects. Furthermore, on the attributes of taste (functionality), shape (usability) and appearance (pleasure) there were significant differences. Based on the age segmentation there were differences in consumer preferences for aspects of functionality and pleasure. Howe ver, we also found that there was no significant difference in product attributes of those aspects, except for the colour attribute. Different consumer preferences obtained in different segments can be used as a reference to customer requirements for design ing customized products. Ultimately, the products can be tailored to consumer preferences in each segment.
14
Lu, Jiao, Linhai Wu, Shuxian Wang, and Lingling Xu. "Consumer preference and demand for traceable food attributes." British Food Journal 118, no. 9 (September 5, 2016): 2140–56. http://dx.doi.org/10.1108/bfj-12-2015-0461.
Full textAbstract:
Purpose The purpose of this paper with pork as a case is to analyze Chinese consumer preference and demand for traceable food attributes, in order to provide a useful reference for Chinese Government in developing the safe food market and preventing food safety risks. Design/methodology/approach This research surveyed 1,380 consumers in seven pilot cities that designated by the Chinese Ministry of Commerce for the construction of a meat and vegetable circulation traceability system. A choice-based conjoint analysis and multinomial logit model were used to study consumer preferences and demand for traceable pork attributes. Findings The results demonstrated that certification of traceable information was the most important characteristic, followed by appearance and traceable information. Significant heterogeneity was obtained in consumer preferences for the attributes of traceable pork. Also, consumers’ preferences for traceable attributes were memorably influenced by age, education level, and income level. Social implications Based on these results, the government should encourage and support the production of traceable food with different certification types and different traceability levels. Meanwhile, the development of food traceability systems should be combined with a quality certification labeling system. Originality/value This study extends the applicability of the setting of traceable food attributes and levels in China, and it will improve Chinese food traceability systems through multilateral cooperation.
15
Broderick, Meave, Agnes Bouchier-Hayes, and Tracey Larkin. "The average Irish consumer a packaged food profile." British Food Journal 117, no. 11 (November 2, 2015): 2801–13. http://dx.doi.org/10.1108/bfj-02-2015-0063.
Full textAbstract:
Purpose – The purpose of this paper is to provide a profile of the average Irish consumer (AIC) of preferences that drive food choice and purchasing of packaged foods. Design/methodology/approach – A number of Irish consumer studies have been carried out and most notably by An Bord Bia. Purchasing and Eating in the Republic of Ireland (PERIscope) investigates Irish consumer food preferences from 2009-2013, based on data obtained from +1,000 people in Ireland. Frequency analysis of these data sets was used to generate majority findings and preference attributes from which to propose a profile of the AIC. Component and cluster analysis was applied to investigate potential relationships between preference attributes and the significance of these relationships. Findings – The AIC is a female to whom price is a priority in food choice and prefers foods that are quick and easy to prepare. The AIC checks foods labels, looks for the low-fat option, but has difficulty understanding nutrition claims and labels. The AIC buys local produce at least monthly, believes local food has less artificial/preservative ingredients and checks for the country of origin on food products. The AIC is conscious of environmental issues and prefers to buy from companies that are environmentally friendly. The AIC buys food in smaller packs as it means less waste, is possibly more convenient and lower priced. Originality/value – It is the aim of this publication to provide a profile of the AIC to assist food companies in understanding and targeting the consumers of their products when developing packaged food products.
16
Wang, H. Holly, Rachel C. Andrews, Nicole J. Olynk Widmar, and David L. Ortega. "Consumer and Manager Preferences for Food Attributes in the Restaurant Industry: The Implications for the Imported Duck Industry in China." Industria: Jurnal Teknologi dan Manajemen Agroindustri 10, no. 3 (December 31, 2021): 193–205. http://dx.doi.org/10.21776/ub.industria.2021.010.03.1.
Full textAbstract:
Unprecedented economic growth in China has created a new market potential for high-quality foods in the global food industry. This has led several studies to investigate consumer preferences for food safety and quality attributes in the retail market. However, there are limited studies related to the food service sector, specifically to combine these two concepts. Therefore, this study was conducted to investigate these preferences from the perspectives of both the customers and restaurant managers in relation to ducks in the Chinese food service sector. This involved estimating the willingness-to-pays for quality and safety attributes such as branding, premium quality, safety certification, and the biotech country of origin, including the United States, the European Union, and China using regression analysis. The empirical results showed that Chinese consumers and restaurant owners/managers have a similar preference for branded, high quality, and safe domestic products. However, their relative preferences for these attributes are not identical, as indicated by the consumers' highest preference for safety certification, while managers mostly focus on the quality. These findings are expected to provide more information on the market preferences for food produced in emerging Asian economies with special diet cultures and traditions.
17
Volkova, Аnastasiia D., Natalia L. Ivanova, and Оlga I. Patosha. "Social Identity and Consumer Preferences: Search for Relationship (Example of Local Food)." National Psychological Journal 44, no. 4 (2021): 39–52. http://dx.doi.org/10.11621/npj.2021.0404.
Full textAbstract:
Background. With the growing role of economic environment in the socialization of a modern person, there is an increasing interest in understanding the socio-psychological mechanisms of human behavior when choosing goods. Economic realms are refl ected in the self-identifi cation of the individual in relation to other people and social structures. Th e study of the relationship between social identity and the features of consumer behavior when choosing goods is relevant. At the same time, various aspects of social identity in connection with the peculiarities of consumer preferences remain poorly studied in social psychology. Objective. Th e study is aimed at identifying the relationship between the components of social identity and the characteristics of consumer preferences (using the example of locally produced food). Design. Th e study was conducted online by presenting respondents with a questionnaire that included questions about consumer preferences and components of social identity. Th e sample was targeted by experts: consumers of food products of local production, citizens of the Russian Federation, aged 25 to 67 years (N = 200). Results. Th e interrelation of cognitive and value components of social identity with the peculiarities of consumer preferences concerning general attitude to products, their characteristics and selection criteria is revealed. More significant connections were found between value components and all manifestations of consumer preferences. Th e interrelation between local and world identity and preference for food products of domestic production, as well as the features of the criteria for choosing food products among consumers with diff erent severity of the cognitive component of social identity, has been revealed. Conclusion. New data on the relationship between cognitive and value components of social identity and the characteristics of consumer preferences were obtained. Th ey can serve as a basis for a deeper analysis of the identity structure, understanding the role of identity in consumer behavior. Th e main limitations of the study relate to the sample and the methods used.
18
Yamim, Amanda P., Robert Mai, and Carolina O. C. Werle. "Make It Hot? How Food Temperature (Mis)Guides Product Judgments." Journal of Consumer Research 47, no. 4 (April 4, 2020): 523–43. http://dx.doi.org/10.1093/jcr/ucaa017.
Full textAbstract:
Abstract Despite being a basic food property, food temperature has been largely neglected by consumer research thus far. This research proposes that consumers spontaneously infer that warm foods contain more calories, an unexplored lay belief we named the “warm is calorie-rich” intuition. Eight studies reveal that this deep-seated intuition has powerful implications in terms of guiding (and often biasing) product judgments and consumption decisions. Temperature-induced calorie inferences are rooted in perceptions that warm foods are more filling and tastier than cold ones, which enhance warm foods’ desirability and affect consumer choices. The preference for warm products is mitigated when food energy does not provide utility to consumers though, such as when consumers have a health goal active, and it reverses when consumers purposefully aim to reduce their calorie intake. The “warm is calorie-rich” intuition is important for marketers and managers because warm food temperatures can increase willingness to pay (by 25%) and amount served (+27%), as well as influence consumer preferences. This intuition also has important public policy implications: consumers tend to underestimate the nutritional value of cold foods, resulting in increased consumption of calories (+31%) and fat (+37%).
19
Owusu, Rebecca, and Samuel Kwesi Ndzebah Dadzie. "Heterogeneity in consumer preferences for organic and genetically modified food products in Ghana." African Journal of Agricultural and Resource Economics 16, no. 2 (June 30, 2021): 112–25. http://dx.doi.org/10.53936/afjare.2021.16(2).08.
Full textAbstract:
Consumers are increasingly becoming very concerned about food safety, with many giving preference to organic food products over conventional food products, which make use of agrochemicals with potential implications for health. Furthermore, to make the food choice decisions even more complex, genetically modified (GM) foods have been introduced in an attempt to meet global food demand. Consumers therefore must make decisions regarding organic and GM foods. This paper investigates consumer heterogeneity for organic and GM tomatoes in Ghana using advanced discrete choice modelling techniques. The data for empirical application come from a choice experimental study conducted among 200 consumers in Ghana. Our econometric modelling revealed that the sampled consumers preferred organic tomatoes that are produced locally and certified by the Food and Drugs Authority. However, we find a likelihood that women and older consumers may have preferences for GM tomatoes with environmental and health benefits. Policy implications are drawn from the findings of the study.
20
Bobo, Jack, and Sweta Chakraborty. "Predictably Irrational Consumer Food Preferences." European Journal of Risk Regulation 7, no. 3 (September 2016): 604–9. http://dx.doi.org/10.1017/s1867299x00006759.
Full text
21
NILOVA, LIUDMILA P., SVETLANA M. MALYUTENKOVA, and RUSLAN A. IKRAMOV. "CONSUMER PREFERENCES IN FOOD DIFFERENTIATION." INTERNATIONAL SCIENTIFIC JOURNAL 5 (2019): 32–37. http://dx.doi.org/10.34286/1995-4638-2019-68-5-32-37.
Full text
22
Jürkenbeck, Kristin, Achim Spiller, and Stephan G. H. Meyerding. "Tomato attributes and consumer preferences – a consumer segmentation approach." British Food Journal 122, no. 1 (September 30, 2019): 328–44. http://dx.doi.org/10.1108/bfj-09-2018-0628.
Full textAbstract:
Purpose Vegetables are an important component of a healthy diet. Given that tomatoes are the most purchased vegetable in Germany, the purpose of this paper is to focus on how consumers evaluate tomatoes during their food choice. Each consumer has different preferences and, in order to target them, it is necessary to identify consumer groups. The study segments tomato consumers into homogenous target groups. Design/methodology/approach A choice experiment was used to simulate the buying situation in a supermarket. The data were analysed using latent class analysis, as well as principal component factor analysis to measure food-related lifestyles. The sample consisted of 1,027 consumers and was representative of the characteristics of gender, age, educational level and income for the German population. Findings Consumers perceive air transportation and plastic wrapping as most climate damaging in tomato production. Six different tomato consumer groups were identified and named according to the attribute they found most important, i.e. “Balanced consumers”, “Price-conscious consumers”, “Taste enthusiasts”, “Colour-sensitive consumers”, “Price-conscious consumers with a taste preference” and “Colour- and price-sensitive consumers”. In three clusters, colour was the most important attribute. However, green and yellow tomatoes were rejected by all segments, indicating communication problems. Originality/value The results of this study provide breeders and marketers with valuable insights into the factors driving tomato choice. The information was based on a large sample and will help breeders to select the types of tomatoes that are in demand by consumers.
23
Van Loo, Ellen J., Fien Minnens, and Wim Verbeke. "Consumer Preferences for Private Label Brand vs. National Brand Organic Juice and Eggs: A Latent Class Approach." Sustainability 13, no. 13 (June 23, 2021): 7028. http://dx.doi.org/10.3390/su13137028.
Full textAbstract:
Many retailers have expanded and diversified their private label food product assortment by offering premium-quality private label food products such as organic products. With price being identified as the major barrier for organic food purchases, private label organic food products could be a suitable and more affordable alternative for many consumers. While numerous studies have examined consumer preferences for organic food, very few organic food studies have incorporated the concept of private labels. This study addresses this research gap by studying consumer preferences and willingness to pay for national brand and private label organic food using a latent class model. Specifically, this study analyzes consumer preferences for organic eggs and orange juice and the effect of national branding versus private label. Findings show heterogeneity in consumer preferences for production method and brand, with three consumer segments being identified based on their preferences for both juice and eggs. For eggs, about half of the consumers prefer private label and organic production, whereas one-quarter clearly prefers organic, and another quarter is indifferent about the brand and the organic production. For orange juice, the majority (75%) prefer the national brand. In addition, one-quarter of the consumers prefers organic juice, and about one-third values both organic and the national brand.
24
Yıldız, Atila, and Asuman Arslan Duru. "Etlik Piliç Yetiştiriciliğinin Geliştirilmesi Açısından Tavuk Eti Tüketim Alışkanlıklarının İncelenmesi: Uşak İli Örneği." Turkish Journal of Agriculture - Food Science and Technology 7, no. 6 (June 25, 2019): 833. http://dx.doi.org/10.24925/turjaf.v7i6.833-839.2180.
Full textAbstract:
This study is consisted of data obtained from the survey conducted with 400 consumers in Uşak province urban area. As a result of the analysis, the average amount of annual per capita chicken meat consumed was calculated as 13.64 kg. The average amount of consumption increases due to the increase in income level. 39.2% of the consumers (consume chicken meat once a week. However, nearly half of consumers (41.7%) consume chicken meat, this is one third in total meat consumption. This ratio is changing according to income groups. Consumers supply chicken meat from vendors, grocery stores and groceries. The main reason for consumption of chicken meat for consumers; low price, easy to find on the market and healthy. Nearly half (42.5%) of the consumers prefer whole chick. The percentage of those consumed in the chicken meat consumed by the consumers is very low. Factors that are effective on consumers preferences for chicken meat; the freshness of the product, the price, the type of packaging, the quality, the producer company, the advertisement of the product, the taste of the consumer and the date of manufacture of the product. According to consumer preference (but, baguette, chest, wings etc.) processed products can be prepared according to the grill or other purposes and presented to the consumer. As consumers are prepared to extra payment for organic (ecological) food products, the farmers can be guided by incentives to organic poultry breeding systems.
25
Romadhon, Julkhaidar, Muhammad Yazid, Andy Mulyana, and Yunita. "Social demographic factors influencing consumer's preferences on rice attributes in Indonesia: a multinomial logistic approach." Potravinarstvo Slovak Journal of Food Sciences 15 (March 28, 2021): 235–44. http://dx.doi.org/10.5219/1526.
Full textAbstract:
This study assessed factors influencing consumer's preferences on rice attributes in Indonesia using data collected from a sample of 329 consumers in South Sumatra Province in Indonesia. This study used two variables such as independent variables and dependent variables. Independent variables as a predictor of attributes of consumer preferences include social-demographic variables. On another side, dependent variables include attributes of rice-based on the preferences of the consumer. Social demographic factors such as gender, age, number of families, occupation, education, and income are mentioned to influence consumer's preference for rice. Rice attributes such as small broken, chalky grains, higher broken, varieties, family reference, friend reference, suppliers, advertisement, foreign object, residue, packaging, brand, volume expansion, head rice, flavor, aroma soft texture, durability, and whiteness. This study employed the multinomial logistic regression analysis to examine the effects of these variables on rice preference. This study revealed that among household characteristics that influence consumers' preference for rice attributes were household income and the type of occupation of the household head.
26
Sadílek, Tomáš. "Consumer preferences regarding food quality labels: the case of Czechia." British Food Journal 121, no. 10 (October 7, 2019): 2508–23. http://dx.doi.org/10.1108/bfj-03-2019-0150.
Full textAbstract:
Purpose The purpose of this paper is to identify consumer segments based on preferences for food quality labels in Czechia. The goal of the research is to identify the attitudes of Czech consumers towards foods bearing quality labels and to create a consumer typology based on attitudes towards food quality labels. Design/methodology/approach The survey was conducted among 444 respondents of Czechia over 18 years of age, addressed in front of grocery stores. Using cluster analysis, the segmentation of Czech consumers based on their attitudes to food quality labels was investigated. Consumer segments were profiled using individual consumer characteristics (knowledge of quality labels, perception of quality labels, willingness to pay more for food quality labels and socio-demographics characteristics). Findings The three most important factors for Czech consumer when buying food are price, origin and appearance. There are three segments of Czech consumers: quality seekers, unconscious shoppers and impulsive shoppers. Consumers from these segments have different attitudes and perceptions regarding food quality labels. The largest segment is unconscious shoppers (almost 50 per cent of respondents, lower values for their attitudes towards quality labels as well as their knowledge, primarily women living in single households or in three- to four-person households), followed by quality seekers and impulsive shoppers. Quality seekers (24 per cent of all respondents) have positive attitudes towards food quality labels and have had previous positive experiences with quality labels and the composition and origin of the foods. These respondents exhibited the highest spontaneous knowledge of food quality labels on the Czech market. They are primarily men with a university education, living in two- to five-person households, and with above-average earnings. Impulsive shoppers (26 per cent of all respondents) consider the price and composition of the product to be the most important criterion. Current taste or preference is an important purchase criterion, and they are focused on BIO and Ceský výrobek labels. They are typically educated women, living in up to four-person households, and with average earnings. Research limitations/implications The study demonstrates that consumers are driven by different factors when buying food. The research sample does not fully correspond with the proportion of males and females in the Czech population. Food quality labels are a favourably perceived decision-making factor. The study is focused on food quality labels on the Czech market, where knowledge of EU quality schemes is lower compared to other EU countries such as France, Italy and Spain. Practical implications Food quality labels bring benefits to consumers as well as producers, because consumers are buying a product with specific value-adding qualities and producers can better promote food products with unique quality. Furthermore, the study confirms a need to extend and intensify promotional and communication activities to increase consumer preferences for food quality labels. Originality/value The study presents some important differences between the developed segments and highlights the importance of various factors in making food choices. Another finding is that the segmentation of Czech consumers based on their perception of food quality labels is better than one based on socio-demographic characteristics.
27
Zhllima, Edvin, Drini Imami, and Elvina Merkaj. "Food consumer trends in post socialist countries: the case of Albania." ECONOMIA AGRO-ALIMENTARE, no. 3 (December 2012): 127–37. http://dx.doi.org/10.3280/ecag2012-003007.
Full textAbstract:
Since the beginning of the transition from a centrally planned economy to a market oriented economy in early 1990's, economic growth, fast urbanisation, regional trade liberalisation, and gradual integration into eu, are contributing to a rapid evolution of consumption and lifestyle in Albania. The changing structure of the incomes emerging from an increasing per capita gdp and the redistribution among classes of population and among regions (urban population benefiting more from the growth than rural) has given rise to a larger urban middle-income class of consumers. The food demand from the emerging urban middle-income consumers, combined with the gradual consolidation of the retail sector and the recent establishment and expansion of the first supermarket chains, has strong implications for the agrifood industry. Despite these rapid changes, there are few attempts from researchers and other stakeholders to study the consumer preferences in the country. Understanding consumer preferences is important not only for agrifood entrepreneurs but also for government policy makers to tune their policies and allocate their resources more efficiently in line with market demand. The objective of this paper is to describe the main consumption trends and key issues in Albania, analysis of the Albanian consumer patterns and dynamics of the last decades for the main food categories, along with comparisons to the rest of the world. The study finds that the demand toward meat, fruits and vegetables has experienced a significant increase compared to more staple foods such as cereal. The consumer preferences indicate similar features with other transition countries. There is observed an overall preference for domestic agrifood products. However, there are concerns about the perceived quality and safety of various agrifood products in Albania. There is obvious distrust in the government food safety enforcement system, while privately enforced quality and safety systems are almost missing. Strengthening the implementation capacities and improving the image of the government food safety regulation system should be considered a priority in the context of ongoing institutional and legal reforms, such that the preference for domestic produce and products increase to match consumer preferences.
28
Paustian, Margit, Franziska-Elisabeth Reinecke, and Ludwig Theuvsen. "Consumer preferences for regional meat products." British Food Journal 118, no. 11 (November 7, 2016): 2761–80. http://dx.doi.org/10.1108/bfj-01-2016-0002.
Full textAbstract:
Purpose Consumers are increasingly interested in the origin of their food, especially in the case of meat products where food safety issues are relevant. The purpose of this paper is to empirically examine the trend of regional food consumption and the influencing factors for consumer preferences of regional meat products. For the first time cognitive, normative and affective attributes, as well as point of purchase and socio-demographic characteristics, were put together in a conceptual framework to investigate which factors are influencing consumer preferences for regional meat products. Design/methodology/approach A representative sample of German consumers was surveyed in 2014. After measuring the determinants of perceived quality of regional meat products, an attribute-level factor analysis were used to test inter-dependence between the variables. All five factors, accounting for 77 percent of the sample, were examined by a binary logistic regression model. Findings Logit regression analysis found that three factors, including normative and affective attributes, significantly affect and influence consumer preferences for regional meat products, whereas cognitive attributes have no significant influence on consumer preferences. Originality/value The findings have interesting implications for retailers with respect to meat marketing activities, as well as for researchers with respect to further research on regional meat products. Though, it comes out that it is promising to concentrate on normative and affective attributes regarding product presentation and meat marketing of regional meat products.
29
Bell, Winnie, Jennifer Coates, William Masters, and Norbert Wilson. "Measuring Consumer Preferences in Changing Food Environments: A Methods Review." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1160. http://dx.doi.org/10.1093/cdn/nzaa056_007.
Full textAbstract:
Abstract Objectives Measuring consumer preferences for different food quality attributes in low- and middle-income countries (LMICs) is increasingly important for interventions and policies to better address poor nutrition and health outcomes in the context of rapidly changing food environments. Despite the importance of measuring preferences, limited research has been conducted in LMICs to develop a better understanding of what matters most to consumers. This study reviews existing methods for measuring preferences and proposes a way forward for the nutrition public health community to address this important gap. Methods Relevant papers were identified in PubMed using pre-selected Mesh terms and by searching reference lists of key review articles. Approaches identified span the fields of marketing, economics, psychology, and nutrition public health. The papers reviewed used different methods to measure preferences of various types of food attributes. Results In marketing and economics, the term conjoint analysis is used to describe a category of methods that measure the stated preference of respondents by asking them to rate, rank, or choose between competing alternatives. Within conjoint analysis, several different methods exist including discrete choice experiences, ranking conjoint analysis, and best-worst scaling and each can be used to elicit preferences about observable and unobservable attributes of foods (e.g., price, taste etc.). Within the field of psychology, several techniques have been used including the Food Choice Questionnaire and Food Choice Values. Other approaches include qualitative interviews, pile sorting, and Likert scale-based instruments. Each method has strengths and weaknesses but in general, those from marketing and economics have the benefit of resulting in a ranked choice, in contrast to Likert scales and pile sorting which can be difficult to interpret and cognitively burdensome. Conclusions Most methods have been primarily developed, validated, and used in high-income countries with much less application in LMICs. Further research is required to adapt and develop preference elicitation methods for LMICs to better measure food preferences in the context of rapidly evolving food environments. Funding Sources N/A.
30
Nicolosi, Agata, Valentina Rosa Laganà, Daniel Laven, Claudio Marcianò, and Wilhelm Skoglund. "Consumer Habits of Local Food: Perspectives from Northern Sweden." Sustainability 11, no. 23 (November 27, 2019): 6715. http://dx.doi.org/10.3390/su11236715.
Full textAbstract:
International studies are dealing with the promotion of sustainable food systems more frequently. Additionally, places of purchase and sharing in the choice of food to be consumed have become a network system for families. The aim of this work is to analyse the preferences of Swedish consumers for local/artisanal cheeses and the purchase motivations that guide their choices. We also studied the role played by consumers’ favourite shopping locations (retail store, hypermarket, city market, supply chain). On the one hand, we examined the attractiveness and the power exercised by the various stores and on the other hand, we viewed the consumer in relation to the frequency of purchase, and the confidence with the sales points. We interviewed 200 people in the city of Östersund, highlighting habits, consumption preferences and reasons for purchasing. A multiple correspondence analysis explores the reasons behind the purchase preferences of the local ‘Källarlagrad getost’ artisan cheese from the Slow Food brand. The representations of social network analysis are used to show the complex articulations that influence the choices of consumers in terms of type of cheese purchased/consumed and places of purchase/consumption. The results showed that Swedish consumers, in the purchase of cheeses, have a loyalty point at the point of sale, follow the advice of the seller and are attentive to the reputation of the product. Those who buy Källarlagrad getost are sensitive to safety, appreciate artisan cheeses and choose them for their versatility, have a strong connection with the territory and wish to contribute to supporting the local economy. Knowing these characteristics and preferences of Swedish consumers living in a city in the north of the country is important for marketing activities and for promoting tourism and sustainable gastronomy.
31
Lanfranchi, Maurizio, Agata Zirilli, Annamaria Passantino, Angela Alibrandi, and Carlo Giannetto. "Assessment of milk consumer preferences." British Food Journal 119, no. 12 (December 4, 2017): 2753–64. http://dx.doi.org/10.1108/bfj-04-2017-0210.
Full textAbstract:
Purpose The purpose of this paper is to report a survey in random-selected supermarkets in Italy in order to identify the attitudes and perceptions of consumers toward milk and in particular toward donkey milk. Design/methodology/approach The analysis was conducted through Google Forms platform of docs.google interviews with a sample of 705 consumers who were given a questionnaire to collect information about their economic status and their attitudes toward milk and special milk consumption. Findings The results were analyzed in order to identify the socio-economic and behavioral characteristics of homogeneous groups of consumers. They consume milk mainly because it is not expensive and it is possible to easily buy it in the supermarket. They consume special milk mainly because of food allergies or intolerances. They would like to buy special milk at large-scale retail trade outlets; they underline difficulties in finding and purchasing it. They think that the price of special milk is very high. Originality/value The results showed that those who occasionally consume special milk choose it because it is more nourishing or for health reasons; there is also a significant association between the judgment on prices of special milk and the frequency of purchase. The estimation of a generalized linear model allowed to highlight that only age and the presence of health problems/intolerances are significant predictors of special milk consumption.
32
Maehle, Natalia, Nina Iversen, Leif Hem, and Cele Otnes. "Exploring consumer preferences for hedonic and utilitarian food attributes." British Food Journal 117, no. 12 (December 7, 2015): 3039–63. http://dx.doi.org/10.1108/bfj-04-2015-0148.
Full textAbstract:
Purpose – The purpose of this paper is to identify the relative importance of four main attributes of food products for consumer’s choice. These are price, taste, environmental friendliness and healthfulness, tested across hedonic and utilitarian food products (milk and ice-cream). The weighting of attributes involved in food choices is a complex phenomenon, as consumers must consider contradictory requirements when making their choices. Consumers’ decision-making processes might also be influenced by food category. Some food products are mostly consumed for pleasure, whereas others are consumed because of their nutritional value. Design/methodology/approach – The study employs a choice-based conjoint technique, which addresses how consumers make trade-offs across a set of product attributes. Findings – The results indicate that price and taste attributes are rated as the most important for both hedonic and utilitarian food products. However, when the authors group consumers according to their product preferences, the relative importance of product attributes changes. Specifically, the importance of environmental friendliness and healthfulness is much higher among the health-conscious and environmentally conscious segments than for other segments. Originality/value – To the knowledge, this is the first study comparing the importance of this combination of product attributes (price, taste, calorie content and eco-label) across hedonic and utilitarian foods in a choice-based conjoint setting. Moreover, a new way of grouping consumers according to their ethical-value profiles enables the authors to create a psychographic description of these segments, and to relate it to their food attribute preferences.
33
Sánchez-Toledano, Blanca Isabel, Venancio Cuevas-Reyes, Zein Kallas, and Jorge A. Zegbe. "Preferences in ‘Jalapeño’ Pepper Attributes: A Choice Study in Mexico." Foods 10, no. 12 (December 15, 2021): 3111. http://dx.doi.org/10.3390/foods10123111.
Full textAbstract:
Background: According to Mexican growers of ‘Jalapeño’ peppers, its commercialization is the primary limitation. Thus, consumer knowledge is critical to develop added-value strategies. The objective of this study was to identify ‘Jalapeño’ quality attributes to determine consumer preferences and willingness to pay, based on socioeconomic characteristics. Methods: A nationwide face-to-face survey was carried out using the discrete choice experiment method. The survey included 1200 consumers stratified by gender, age and region. Results: Heterogeneity analysis using the probabilistic segmentation model revealed three types of consumers: A price-sensitive segment, non-demanding consumers without specific preferences and selective consumers with a preference shifted toward specific ‘Jalapeño’ characteristics. Thus, detail-oriented producers must compete through price strategies, based on the marketplace (markets on wheels, grocery stores, or supermarkets) and through some quality attributes preferred by selective consumers. Therefore, results suggest that farmers should grow the correct varieties with appropriate agronomic management to cope consumer preferences. Conclusions: This paper contributes to the growing body of the ‘Jalapeño’ literature by explicitly investigating consumer preferences and willingness to pay for them.
34
Pham, Nguyen, May Lwin, and Melissa G. Bublitz. "Minty Fresh! Absolving Dieters of their Consumption Sins." International Journal of Marketing Studies 14, no. 2 (August 18, 2022): 58. http://dx.doi.org/10.5539/ijms.v14n2p58.
Full textAbstract:
This research contributes to the emerging interest in food morality by exploring the preference for and the effects of a particular food flavor (mint) on consumption behavior. More specifically, we examine how the refreshing oronasal properties of a specific food flavor (i.e., mint) systematically influence consumer preferences and food choice behavior. Across a pilot and two studies, we show that the refreshing properties of mint that can help dieters wash away the guilt associated with the consumption of “taboo” foods. We found that dieters tended to prefer “taboo” foods such as chocolate cookies (study 1) when they were mint-flavored. Further, after having consumed taboo food such as chocolate, dieters were more likely to prefer a mint- (vs. berry- or cinnamon-) flavored oral freshener (study 2). We also provide food marketers and public policy makers with new insights into how certain consumers (i.e., dieters) evaluate mint-flavored food products.
35
Ulozhynоva, M. Y., and Y. S. Usenia. "CONSUMER PREFERENCES OF FUNCTIONAL PURPOSE FOOD CONCENTRATES." Food Industry: Science and Technology 14, no. 1(51) (March 11, 2020): 93–100. http://dx.doi.org/10.47612/2073-4794-2021-14-1(51)-93-100.
Full textAbstract:
Nutrition is one of the main determinants of human health. Functional foods can help reduce the risk of disease. The development of new types of functional food concentrates, which will be competitive both in the domestic and foreign markets, should be based on consumer preferences. The article presents a marketing research of consumer preferences for functional food concentrates. The research was carried out in the form of a sociological survey. The target audience was determined, the issues of «healthy nutrition» and the reasons for refusing to use food concentrates for functional purposes were considered. The most significant criteria for choosing functional products were established: «usefulness» — 18.33 %, «safety» — 16.72 %, «taste» — 15.56 %. Taking into account the results obtained, a line of food concentrates enriched with linseed fiber, which is a source of omega-3 PUFA, has been developed.
36
Ulozhynоva, M. Y., and Y. S. Usenia. "CONSUMER PREFERENCES OF FUNCTIONAL PURPOSE FOOD CONCENTRATES." Food Industry: Science and Technology 14, no. 1(51) (March 11, 2020): 93–100. http://dx.doi.org/10.47612/10.47612/2073-4794-2021-14-1(51)-93-100.
Full textAbstract:
Nutrition is one of the main determinants of human health. Functional foods can help reduce the risk of disease. The development of new types of functional food concentrates, which will be competitive both in the domestic and foreign markets, should be based on consumer preferences. The article presents a marketing research of consumer preferences for functional food concentrates. The research was carried out in the form of a sociological survey. The target audience was determined, the issues of «healthy nutrition» and the reasons for refusing to use food concentrates for functional purposes were considered. The most significant criteria for choosing functional products were established: «usefulness» — 18.33 %, «safety» — 16.72 %, «taste» — 15.56 %. Taking into account the results obtained, a line of food concentrates enriched with linseed fiber, which is a source of omega-3 PUFA, has been developed.
37
Bissinger, Katharina, and Daniel Leufkens. "Ethical food labels in consumer preferences." British Food Journal 119, no. 8 (August 7, 2017): 1801–14. http://dx.doi.org/10.1108/bfj-10-2016-0515.
Full textAbstract:
Purpose Since fairtrade labels are upcoming market instruments, the purpose of this paper is to identify and quantify consumers’ willingness to pay for fairtrade coffee products and tea. Thereby, this paper contributes to the discussion in favour of a non-private regulation of ethical food labels (FLs). Moreover, the paper provides information about the consumer behaviour of the German buying public. Design/methodology/approach The empirical analysis is based on homescan panel data of 13,000 representative German households, which includes actual purchase data of ground coffee, single-serve coffee, espresso, and tea for a five-year sample period from 2004 to 2008. As a methodological approach, the hedonic technique is used to model coffee and tea prices as a function of time, store, and product characteristics. Findings Regarding the variables of interest branding a product leads to an average price premium of 22.1 per cent, while the organic FL achieves an average price premium of 34.3 per cent. The highest average price premium of 43.1 per cent is ceteris paribus paid for fairtrade labels. In the case of fairtrade labels, tea products earn the highest implicit prices with 74.0 per cent, followed by ground coffee (54.9 per cent), espresso (24.7 per cent), and single-serve coffee (18.9 per cent). Originality/value The present analysis supplements the discussions around the willingness to pay for fairtrade certified products by the German buying public, a product differentiation between coffee products and the introduction of labelled tea. As the data set includes daily purchases, it allows analysis of consumer behaviour on a disaggregated level, given detailed information on prices, stores, origins, FLs, and so on.
38
Ariyawardana, Anoma, Ramu Govindasamy, and Allan Lisle. "Capturing the consumer value: the case of red lentils." British Food Journal 117, no. 3 (March 2, 2015): 1032–42. http://dx.doi.org/10.1108/bfj-11-2013-0319.
Full textAbstract:
Purpose – Red lentils are one of the widely consumed food items in South Asia and this has created an enormous market opportunity for all players in the chain. Therefore, the purpose of this paper is to examine the most valued attributes of red lentils and to assess how consumer preferences vary across store type and by socio-demographic factors. Thereby, it was aimed to identify value chain interventions that are required to meet the consumer demand. Design/methodology/approach – Sri Lanka was selected as the study location because of its significance as an importer. Through an intercept survey of 300 consumers in three store types, consumption pattern and preference for four attributes of red lentils, namely, size, colour, visual quality and price were collected. Data were also collected from retail and wholesale stores and from a processor. Conjoint analysis was used to analyse the consumer data. Findings – A majority of the respondents consumed red lentils on a daily basis. Consumer preference rankings showed that consumers place a significantly greater level of importance on visual quality than other attributes. Trade-off patterns were different across store types and by socio-demographic factors. Grocery shoppers were willing to trade-off packaging to price while the reverse was true for supermarket shoppers. Retail and wholesale purchases were driven by quality. Research limitations/implications – Findings highlight that chain effectiveness could be enhanced by offering bigger sized lentils while assuring quality. Originality/value – This research uses a consumer driven assessment in identifying required value chain interventions.
39
Oravecz, Titanilla, Laszlo Mucha, Robert Magda, Gedeon Totth, and Csaba Bálint Illés. "Consumers' Preferences for Locally Produced Honey in Hungary." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 68, no. 2 (2020): 407–18. http://dx.doi.org/10.11118/actaun202068020407.
Full textAbstract:
Sustainability is considered in relation to the consumption of local food. Consumers have recently become more concerned about food safety, including potential impurities in Asian honey. Some consumers believe that eating local honey products might be a way to avoid food safety risks. Food security is also guaranteed by certification marks that create confidence in consumers, and help their decisions in buying. The aim of the paper is to identify the main characteristics of Hungarian consumer preferences when buying honey. In this article we analyse the consumer behaviour of Hungarian hive products. This study was supported by the data from a nationwide consumer survey carried out in 2016. A total of 1584 subjects participated in this survey, the sample is representative for gender, age and highest level of education in Hungary. The results of our study show the actual potential consumers of the Hungarian honey products. Based on the results, the consumers we interviewed consider the consumption of honey of Hungarian origin very important, and they prefer to purchase these products directly or indirectly from the beekeepers. Well-informed consumers in terms of honey certification marks consider some features of honey (Hungarian origin; region of origin; brand, producer name; certification marks) significantly more important than uninformed consumers. Awareness of the certification marks helps consumer decisions which are confirmed by the fact that consumers who are informed about honey certification marks were not affected by honey counterfeits.
40
Arsil, Poppy, Kusmantoro Eddy Sularso, and Altri Mulyani. "Factors Influencing Consumer Preferences for Locally Produced Food: a Comparison between Traditional and Modern Markets." International Journal of Engineering & Technology 7, no. 3.30 (August 24, 2018): 535. http://dx.doi.org/10.14419/ijet.v7i3.30.18426.
Full textAbstract:
Traditional and modern markets are both potential distribution channels for the distribution of locally produced food in Indonesia. The aim of the current study is to gain insight into consumer preferences for locally produced food when shopping at both markets. A total of 300 respondents were interviewed using stratified purposive sampling in traditional markets and supermarkets in Banyumas regency. Factor analysis was used to group consumer towards their preferences for local food. The overall KMO values were 0.746 for consumers who shopped in traditional markets and 0.835 for those who purchased locally produced food in modern markets, with a significance level of 0.000 for both segments of consumers. All individual MSAs also emerged as over 0.06. The results show that consumer preferences for locally grown products are very similar in both markets. Five factors were found considerably to influence consumer preferences in both markets, namely habit, food quality, product availability, the tendency to support local food, and the availability of information and knowledge. What makes the difference between markets is that supermarket shoppers have enthusiasm and proud eating local food product. The total variance for the six factors was 64.245% and 65.705% for traditional and modern markets, respectively.
41
Predanócyová, Kristína, Július Árvay, and Marek Šnirc. "Exploring Consumer Behavior and Preferences towards Edible Mushrooms in Slovakia." Foods 12, no. 3 (February 3, 2023): 657. http://dx.doi.org/10.3390/foods12030657.
Full textAbstract:
Edible mushrooms represent a food with high nutritional properties, and their consumption has a positive effect on the health of consumers. The aim of the paper is to identify the behavior and preferences of consumers in the consumption of edible mushrooms in Slovakia. The aim of the paper was achieved by conducting a consumer survey using the snowball sampling method on a sample of 1166 respondents in the Slovak Republic, of which 1032 respondents were consumers of edible mushrooms. Using statistical methods (the Chi-square test of independence, Kruskal–Wallis H test, and Friedman test, as well as categorical principal component analysis), differences in consumer behavior were examined in three identified segments created based on the amount of consumption of edible mushrooms. The results of the consumer study showed the existence of statistically significant differences between the defined segments in terms of frequency of consumption, evaluation of the preference of edible mushrooms in various meals, evaluation of important reasons for consumption, and determination of preference for individual species of mushrooms, as well as determination of preference for the place of consumption and the option of obtaining mushrooms for consumption. Moreover, four latent components determining the purchase of mushrooms applicable in all segments were defined. Supporting the consumption of edible mushrooms among Slovak consumers is possible by increasing consumer awareness through recommendations and published articles. The research paper provides a new insight into the behavior and preferences of consumers in mushroom consumption, divided into three segments, which can fill the scientific research gap. The results provide valuable information for scientific purposes, as well as for food companies and policy makers.
42
He, Jianhong, Yaling Lei, and Xiao Fu. "Do Consumer’s Green Preference and the Reference Price Effect Improve Green Innovation? A Theoretical Model Using the Food Supply Chain as a Case." International Journal of Environmental Research and Public Health 16, no. 24 (December 9, 2019): 5007. http://dx.doi.org/10.3390/ijerph16245007.
Full textAbstract:
Today, complex consumer purchase decisions affect company revolution, especially that dealing with environmental (green) innovation. Consumer preferences and pricing could interact in influencing green innovation. This situation is especially vital in industries that are characterized with many safety concerns that urge collaborative development between consumers and companies, such as the food industry. The aim of this paper is to explore the influence of the change in consumer preference characteristics on the green innovation efforts of the food supply chain, introducing the green preference of consumers and the reference price effect. A differential game model of green innovation in the food supply chain is constructed in this paper and solved. It was found that the change in consumer preference characteristics is an important factor to motivate supply chain members to make green innovation efforts. With the enhancement of consumer preference characteristics, the Pareto improvement effect of cost-sharing contracts on the profits of supply chain enterprises is clearer. Further, manufacturers can stimulate suppliers’ green innovation efforts through cost-sharing contracts. When the marginal profit ratio of food supply chain members reaches a certain threshold, the incentive effect of this cost-sharing contract is more significant, and it is more likely to realize the optimal profit of the food supply chain.
43
Bojnec, Stefan, Dacinia Crina Petrescu, Ruxandra Malina Petrescu-Mag, and Carmen Valentina Radulescu. "Locally Produced Organic Food: Consumer Preferences." www.amfiteatrueconomic.ro 21, no. 50 (February 2019): 209. http://dx.doi.org/10.24818/ea/2019/50/209.
Full text
44
Bhuian, Shahid N. "Developing Country Consumer Fast Food Preferences." Journal of International Food & Agribusiness Marketing 10, no. 1 (February 9, 1999): 1–13. http://dx.doi.org/10.1300/j047v10n01_01.
Full text
45
Tonsor, Glynn T., Nicole Olynk, and Christopher Wolf. "Consumer Preferences for Animal Welfare Attributes: The Case of Gestation Crates." Journal of Agricultural and Applied Economics 41, no. 3 (December 2009): 713–30. http://dx.doi.org/10.1017/s1074070800003175.
Full textAbstract:
Animal welfare concerns are having dramatic impacts on food and livestock markets. Here we examine consumer preferences for pork products with a focus on use of gestation crates. We examine underlying consumer valuations of pork attributes while considering preference heterogeneity as well as voluntary and legislative alternatives in producing gestation crate-free pork. Our results suggest that prohibiting swine producers from using gestation crates fails to improve consumer welfare in the presence of a labeling scheme documenting voluntary disadoption of gestation crates. Consumers are found to implicitly associate animal welfare attributes with smaller farms. Preference heterogeneity drives notably diverse consumer welfare impacts when pork produced with use of gestation crates is no longer available for consumption.
46
Zhang, Airong, and Emma Jakku. "Australian Consumers’ Preferences for Food Attributes: A Latent Profile Analysis." Foods 10, no. 1 (December 28, 2020): 56. http://dx.doi.org/10.3390/foods10010056.
Full textAbstract:
Understanding consumer food preferences can provide agribusinesses with a competitive advantage through meeting consumers’ needs. Consumers’ preferences for food attributes have been extensively examined, focusing on specific aspects of attributes with specific food products. It is less clear how consumers evaluate the relative importance of the key food attributes in general. Applying the commonly adopted classification of food attributes into endogenous attributes (i.e., safety and freshness) and exogenous attributes (i.e., genetically modified (GM)-free and organic), the relative importance of these attributes for consumers was investigated. Furthermore, the heterogeneity of preferences was explored to identify distinct subgroups of consumers who may differ in valuing various food attributes. An online survey of 489 city dwellers in Australia revealed that the endogenous attributes were regarded as the most important in an order of safety and freshness. The exogenous attributes were rated as much less important. Three profiles with distinctive preferences for food attributes were identified: Not Fussy (12% of participants), Quality First (49%) and Choosy (39%). The findings suggest that consumers value the importance of various food attributes in a hierarchical order, and there is significant heterogeneity in consumers’ food preference. The implications of these findings are discussed in the context of food policy and agribusiness decision-making.
47
KORDZAIA, Natela. "RESEARCH OF СONSUMER PREFERENCES ON CHOOSING AND BUYING OF MAIN FOOD PRODUCTS." Ukrainian Journal of Applied Economics 5, no. 1 (March 1, 2020): 25–32. http://dx.doi.org/10.36887/2415-8453-2020-1-3.
Full textAbstract:
Introduction. One of the main tasks of governments around the world is to provide the population with quality and safe food products in the required quantities, preferably national production, which makes it important to determine consumer preferences as an empirical basis for food security. The purpose of the article is to explore the consumer preferences in selecting and buying basic food groups. Results. There were conducted market researches of consumer preferences of Odessa city population while chosing and buying basic food products. The studies were conducted using the method of anonymous questioning. The respondents were asked to answer verbally or in writing a number of questions. The questioning could be done online or offline. In fact, 548 people participated in the survey. Respondents were of different age, gender, occupation, financial and marital status, as well as educational level. Studies have shown which food groups are the most commonly used. In addition, it was found out which factors have more influence on consumers' choices. Respondents answered the question "Which food products do you prefer depending on its country of origin?" It was also possible to find out what advantages the imported food has over the domestic for the Ukrainian consumers. In addition, answers were given to the question "Where do you usually buy food?". Respondents also tried to indicate what amount of money they spend on food per family member per month. Conclusions. As a result, it is concluded that among the most consumed food products the respondents chose meat and meat products, cereals, milk and milk products, vegetables and melons. Among the priority factors that influence the choice when buying basic food products are cost, manufacturer/country of the producer, shelf life, etc. The same number of respondents either buy only domestic food products or do not pay attention to the country of origin of these goods. The major food shopping area for most consumers is large supermarkets. The main point of buying food for the majority of consumers are large supermarkets. At the same time the population of the country is not satisfied with the pricing policy and spends 2000-4000 UAH. per month per family member. Keywords: consumer preferences, food products, marketing research, questionnaires, respondents, population, food security.
48
Larson, Ronald B. "Examining consumer attitudes toward genetically modified and organic foods." British Food Journal 120, no. 5 (May 8, 2018): 999–1014. http://dx.doi.org/10.1108/bfj-09-2017-0502.
Full textAbstract:
Purpose The purpose of this paper is to examine consumer attitudes toward genetically modified (GM) and organic foods with a broader list of control variables that includes green attitudes, impulsive purchasing, concerns about privacy, religiosity, birth order, and political preferences. Design/methodology/approach US internet panelists were asked about their preferences for purchasing non-GM produce, non-GM cereal, and organic products even if they cost a little more. They were also asked if genetically engineered foods are safe to consume. Responses to these four questions were dependent variables in binary logistic regressions. The sample size was 725 adults. Findings Attitudes toward non-GM produce and non-GM cereal were linked with different variables. Green attitudes were positively linked with non-GM and organic food attitudes. Impulsive purchases, a religiosity factor, and a privacy concern factor were linked with non-GM but not organic food attitudes. Social desirability bias was also significant. The genetically engineered food model identified some unique linkages with the control variables, suggesting that these terms may not improve consumer confidence with food. Originality/value New measures and several variables that researchers independently found to be significant were tested together in models and found to be linked with organic and non-GM food attitudes. Some expected relationships were not found. The results provide better profiles of consumers who have strong attitudes toward GM and organic foods.
49
Isaak, Marike, and Wolfgang Lentz. "Consumer Preferences for Sustainability in Food and Non-Food Horticulture Production." Sustainability 12, no. 17 (August 27, 2020): 7004. http://dx.doi.org/10.3390/su12177004.
Full textAbstract:
Although a large number of studies describe sustainability in horticulture for individual crops or use individual sustainability characteristics as examples, there is still a lack of information on what consumers regard as being the relevant criteria for sustainability in horticultural production in the German market. The aim of this paper is to provide a broad overview of the relevance of different sustainability characteristics for flowers and ornamental plants as well as for fruit and vegetables from a consumer perspective. First, the sustainability characteristics from the literature were grouped according to the four sustainability dimensions of ecology, economy, and social and corporate responsibility. Second, an exploratory online consumer survey was conducted for both non-food horticulture (ornamental plants and nursery products) and food horticulture (open field fruit and vegetables) with the aim of determining the initial significant indicators for various sustainability characteristics for consumers. A confirmatory factor analysis confirmed the four dimensions of the literature research. According to the survey results, the characteristics of ecology were highly relevant to the respondents, followed by the characteristics of social sustainability. However, some characteristics of social sustainability and corporate responsibility could not be confirmed by the model.
50
Zuluğ, Asli, Dilay Merve Temur, Sevda Kaya, and Müge Ertem. "Modeling of Food Consumption Behavior in the Quarantine Period Applied during the Coronavirus SARS-CoV-2 (COVID-19) Outbreak in Turkey." Sustainability 14, no. 4 (February 9, 2022): 1975. http://dx.doi.org/10.3390/su14041975.
Full textAbstract:
The spread of coronavirus worldwide has affected consumer behavior in many ways. This paper tries to investigate the impact of the SARS-CoV-2 (COVID-19) on food consumption behavior of consumers. Food consumption motivation data were assessed and compared before, during, and after the quarantine. An online survey was conducted among about 900 people from 54 different cities in Turkey, between April and May 2020, trying to understand consumers’ changing behavior in their food choices, preferences, and habits during the pandemic period. The aim of this paper is (i) to examine how consumer preferences were influenced by the COVID-19 quarantine period, using an ordered probit analysis, and (ii) to identify differences in the preferences for the food itself, food disinfection and cooking, and shopping preferences before and during the quarantine. Finally, as per the consumers’ body mass index (BMI), correlation with their mood and eating frequencies was observed. The findings indicate that, under stress conditions, like the quarantine period, food preferences and eating behavior changed, and consumers put all those emotions and information into their consumption process.