Consumer Perception Of Food Attributes

Author : Shigeru Matsumoto,Tsunehiro Otsuki
Publisher : CRC Press
Page : 351 pages
File Size : 49,7 Mb
Release : 2018-06-19
Category : Science
ISBN : 9781315296197

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Consumer Perception of Food Attributes by Shigeru Matsumoto,Tsunehiro Otsuki Pdf

Food credence attributes are food features that are difficult to verify even after consumption. Consumers, today, are concerned about many food credence attributes, including animal rights, contamination risk, fair trade practice, genetic modification, geographical origin, and organic farming. For the past several decades, many scholars have analyzed the value consumers place on credence attributes and have reported that consumers will pay a premium for foods with these desirable properties. In addition, their studies reveal that individual consumers place greater importance on some credence attributes than others. For example, some are seriously concerned about animal welfare, while others are solely concerned about food safety. One of the objectives of this book is to summarize recent empirical findings from scholarly works on how consumers value food credence attributes. Such knowledge would benefit producers, processors, retailers, and policy makers. Another objective of this book is to discuss the effectiveness of the programs that have been introduced to strengthen the relationship between producers and consumers. Many programs have been developed to more effectively inform consumers regarding food production processes.

Author : Shigeru Matsumoto,Tsunehiro Otsuki
Publisher : CRC Press
Page : 298 pages
File Size : 50,8 Mb
Release : 2018-06-19
Category : Technology & Engineering
ISBN : 9781315296203

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Consumer Perception of Food Attributes by Shigeru Matsumoto,Tsunehiro Otsuki Pdf

Food credence attributes are food features that are difficult to verify even after consumption. Consumers, today, are concerned about many food credence attributes, including animal rights, contamination risk, fair trade practice, genetic modification, geographical origin, and organic farming. For the past several decades, many scholars have analyzed the value consumers place on credence attributes and have reported that consumers will pay a premium for foods with these desirable properties. In addition, their studies reveal that individual consumers place greater importance on some credence attributes than others. For example, some are seriously concerned about animal welfare, while others are solely concerned about food safety. One of the objectives of this book is to summarize recent empirical findings from scholarly works on how consumers value food credence attributes. Such knowledge would benefit producers, processors, retailers, and policy makers. Another objective of this book is to discuss the effectiveness of the programs that have been introduced to strengthen the relationship between producers and consumers. Many programs have been developed to more effectively inform consumers regarding food production processes.

Author : Derek V. Byrne
Publisher : MDPI
Page : 236 pages
File Size : 40,8 Mb
Release : 2020-12-01
Category : Science
ISBN : 9783039436958

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Consumer Preferences and Acceptance of Food Products by Derek V. Byrne Pdf

The acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products, and finally food choice itself, are affected by a myriad of intrinsic and extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection “Consumer Preferences and Acceptance of Food Products”, we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.

Author : Bettina Wolf,Jianshe Chen,Serafim Bakalis
Publisher : Royal Society of Chemistry
Page : 361 pages
File Size : 44,5 Mb
Release : 2022-02-02
Category : Medical
ISBN : 9781788017152

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Oral Processing and Consumer Perception by Bettina Wolf,Jianshe Chen,Serafim Bakalis Pdf

This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated.

Author : Carola Grebitus
Publisher : Cuvillier Verlag
Page : 273 pages
File Size : 46,5 Mb
Release : 2008
Category : Consumers
ISBN : 9783867274951

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Food Quality from the Consumer's Perspective by Carola Grebitus Pdf

Author : Lynn J. Frewer,Einar Risvik,Hendrik Schifferstein
Publisher : Springer Science & Business Media
Page : 467 pages
File Size : 43,6 Mb
Release : 2013-03-09
Category : Technology & Engineering
ISBN : 9783662046012

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Food, People and Society by Lynn J. Frewer,Einar Risvik,Hendrik Schifferstein Pdf

A unique insight into the decision-making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address the fundamental issues related to predicting food choice, consumer behavior and societal trust in quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail.

Author : Han-Seok Seo,Mariola Staniak
Publisher : MDPI
Page : 206 pages
File Size : 45,9 Mb
Release : 2021-09-09
Category : Social Science
ISBN : 9783039361663

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Sensory Nudges by Han-Seok Seo,Mariola Staniak Pdf

Cake products with highly acceptable flavor and mouthfeel are not always successful in the marketplace. Sales of identical cake products sold in two different bakery shops often differ. Patrons’ choices of specific cake items differ depending on menu designs at restaurants. Such examples suggest that consumer behavior related to eating, preparing, or purchasing foods and beverages is typically complex, dynamic, and sensitive to environmental cues surrounding them. The nine original research articles and two systematic review articles addressed in this book provide recent informative and insightful findings on how sensory cues related to eating/drinking environmental contexts can serve as “sensory nudges” that induce healthy eating and drinking along with consumer satisfaction.

Author : Lynn Frewer,Hans Van Trijp
Publisher : Woodhead Publishing
Page : 696 pages
File Size : 50,7 Mb
Release : 2006-12-22
Category : Technology & Engineering
ISBN : 9781845692506

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Understanding Consumers of Food Products by Lynn Frewer,Hans Van Trijp Pdf

In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international. The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part two examines the role of consumers’ attitudes towards quality and marketing, and their views on food preparation and technology. Part three covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers’ preferences for unhealthy foods are discussed in part four. The final section concludes with advice on developing coherent safety policies and the consumers’ responsibility for food production and consumption. Understanding consumers of food products is a standard reference for all those in the food industry concerned with product development and regulation. Develop an understanding of buyer behaviour to assist developing successful products Recognise the diversity between consumers and learn how to cater for their needs Covers cultural and individual differences in food choice

Author : Salleh Mohd Radzi,Mohd Faeez Saiful Bakhtiar,Zurinawati Mohi,Mohd Salehuddin Mohd Zahari,Norzuwana Sumarjan,C.T. Chik,Faiz Izwan Anuar
Publisher : CRC Press
Page : 624 pages
File Size : 51,9 Mb
Release : 2014-08-12
Category : Business & Economics
ISBN : 9781315737355

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Theory and Practice in Hospitality and Tourism Research by Salleh Mohd Radzi,Mohd Faeez Saiful Bakhtiar,Zurinawati Mohi,Mohd Salehuddin Mohd Zahari,Norzuwana Sumarjan,C.T. Chik,Faiz Izwan Anuar Pdf

Theory and Practice in Hospitality and Tourism Research includes 111 contributions from the 2nd International Hospitality and Tourism Conference 2014 (Penang, Malaysia, 2-4 September 2014), and covers a comprehensive range of topics, including:- Hospitality management- Hospitality & tourism marketing- Tourism management- Technology & innova

Author : Sarah Hemmerling
Publisher : Cuvillier Verlag
Page : 218 pages
File Size : 43,7 Mb
Release : 2014-10-29
Category : Science
ISBN : 9783736947818

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Sensory food preferences by Sarah Hemmerling Pdf

This dissertation intends to investigate consumer behaviour with a special emphasis on the influence of sensory food attributes and consumers’ preferences for these. It highlights the relevance of consumers’ sensory perception and preferences for the research of food choices and indicates the need for a stronger integration of sensory analysis in food marketing research. This research concern is implemented by using the organic food market as an example that, due to its quality and premium orientation, offers great potentials for differentiation strategies based on taste and other sensory properties. A comprehensive and systematic literature review of international research on organic food consumption behaviour discovers the role that sensory aspects had played until now and reveals the need for more sensory-oriented consumer research. Based on this, in the context of six European organic markets, consumers’ stated preference and actual sensory preferences are explored, shedding light on the role they play in consumption behaviour. In addition to sensory preferences, the thesis offers insights into a further perceptual construct that appears to be relevant for consumer behaviour, namely the perceived authenticity of traditional food specialties. The concluding section presents the main findings of the six research articles cumulated in the thesis and discusses them with regard to implications for marketing and research. Moreover, it evaluates the limitations of the included studies from which further need for research is derived.

Author : Christoph Wiedenroth
Publisher : Cuvillier Verlag
Page : 256 pages
File Size : 43,6 Mb
Release : 2024-01-25
Category : Electronic
ISBN : 9783736969469

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Influential Peers! Consumer behavior and complex business relationships in food supply chain networks by Christoph Wiedenroth Pdf

Consumers and primary producers are identified as important stakeholders in the necessary evolution to more sustainable agri-food supply chains. To contribute to their sustainable development, this dis-sertation analyzes both consumers current sustainability led food consumption trends and complex interactions among primary producers in food supply chain networks (FSCN). With respect to con-sumers, the influence of consumer comprehension on purchasing behavior of food products that car-ry sustainable food labels is investigated. Furthermore, characteristics of food consumption trends receptive to technological innovations, namely social media marketing, and driven by social innova-tions, this being consumers’ motives to consume food products for health-related luxury reasons are analyzed. Among primary producers, this dissertation investigates the influence of multiplex relation-ship dynamics, i.e. the influence of business and personal relationship dynamics among social net-work members on farmers’ strategic FSCN decisions.

Author : Irwin A. Taub,R. Paul Singh
Publisher : CRC Press
Page : 576 pages
File Size : 41,8 Mb
Release : 1997-12-29
Category : Technology & Engineering
ISBN : 1420048988

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Food Storage Stability by Irwin A. Taub,R. Paul Singh Pdf

Food Storage Stability addresses one of the foremost problems faced by food processors - how to stabilize food once it is harvested. Using a holistic approach, the book discusses the changes responsible for food quality deterioration and considers strategies for minimizing or eliminating these degradative changes. Topics include: consumer perceptions and preferences, cellular changes, conversion of major constituents to more stable products, the effect of color and texture, packaging issues, and practical strategies for storing foods frozen, chilled, or at ambient temperature. Food Storage Stability is the only treatment of this subject that covers the diverse factors that influence quality retention in foods and integrates basic concepts in storage stability with practical applications. Food scientists and technologists concerned with changes in food quality are interested in ensuring that safe and appealing food products reach consumers - this is the book that will assist them with that important goal.

Author : Andrew Rosenthal,Jianshe Chen
Publisher : Springer Nature
Page : 463 pages
File Size : 51,7 Mb
Release : 2024-01-21
Category : Technology & Engineering
ISBN : 9783031419003

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Food Texturology: Measurement and Perception of Food Textural Properties by Andrew Rosenthal,Jianshe Chen Pdf

The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them. The book has been divided into four sections: Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products. Essentially we cover the techniques used for measuring food texture, and then apply them to the different product groups. Readers of the first edition will notice the title has changed, with the adoption of the term texturology. In the long history of food texture research, texturology has been occasionally used in literature. The term texturology has not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and strong enough to support texture research as a scientific discipline. During the 24 years since the publication of the first edition, the editors have observed vast developments in theories as well as the assessment methodology of food texture (both sensory and instrumental) and these have shaped our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g. psychophysics, tribology, oral processing, texture maps and special foods for dysphagia patients). It includes an exposé of the instruments to measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties). Additionally, it amends omissions from the first edition such as dairy products; fish; bakery products; and, sugar confectionery, asproduct groups. All in all it is expanded and updated in its coverage of food texturology, as a coherent scientific discipline.

Author : John Nicholas Kallas
Publisher : Unknown
Page : 398 pages
File Size : 49,6 Mb
Release : 1987
Category : Consumers
ISBN : MSU:31293009898416

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Consumers' Perceptions of Differences Between Three Pairs of Food Grouping Constructs by John Nicholas Kallas Pdf

Author : Robert Eugene Evenson,V. Santaniello
Publisher : CABI
Page : 264 pages
File Size : 48,6 Mb
Release : 2004
Category : Technology & Engineering
ISBN : 0851999719

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Consumer Acceptance of Genetically Modified Foods by Robert Eugene Evenson,V. Santaniello Pdf

In recent years there have been increasing concerns about the potential health risks of genetically modified foods. Consumer perceptions vary between countries, but are probably most pronounced in Europe and least in North America. These have had a profound and controversial effect on the development of markets for GM products.This book presents a compilation of studies of consumer acceptance of GM foods. These studies utilized different methods and evidence including: price and expenditure data; experimental methods; "willingness to pay"; consumer attitudes; and economic consequences.