Consumer Preferences And Acceptance Of Food Products

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Consumer Preferences and Acceptance of Food Products

Derek V. Byrne
Consumer Preferences and Acceptance of Food Products Book PDF

Author : Derek V. Byrne
Publisher : MDPI
Page : 236 pages
File Size : 44,9 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.

Sensory and Consumer Preference of Food: Innovative Technologies in the Food Industry

Logan Lee
Sensory and Consumer Preference of Food Innovative Technologies in the Food Industry Book PDF

Author : Logan Lee
Publisher : Callisto Reference
Page : 0 pages
File Size : 43,5 Mb
Release : 2023-09-26
Category : Business & Economics
ISBN : 1641168390

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Sensory and Consumer Preference of Food: Innovative Technologies in the Food Industry by Logan Lee Pdf

Consumer preference refers to the subjective tastes of consumers and it is determined by how satisfied they are with the food products after making a purchase. Factors such as packaging, price and convenience determine consumer acceptance of food products. In food industry, one important factor that requires careful consideration is the sensory experience of the consumers with the food. Sensory testing evaluates food products using the senses of touch, sight, taste, and smell. It is frequently utilized to ascertain whether a food product would be accepted by consumers or not. The factors which influence food acceptability may be related to the environment, the food or the person consuming it. This book unravels the recent studies on consumer preferences in the food industry. It presents researches and studies performed by experts across the globe. This book is a vital tool for all researching and studying this field.

Understanding Consumers of Food Products

Lynn Frewer,Hans Van Trijp
Understanding Consumers of Food Products Book PDF

Author : Lynn Frewer,Hans Van Trijp
Publisher : Woodhead Publishing
Page : 696 pages
File Size : 54,9 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

Consumer-Led Food Product Development

Hal MacFie
Consumer Led Food Product Development Book PDF

Author : Hal MacFie
Publisher : Elsevier
Page : 624 pages
File Size : 47,5 Mb
Release : 2007-06-30
Category : Technology & Engineering
ISBN : 9781845693381

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Consumer-Led Food Product Development by Hal MacFie Pdf

Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area. Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers’ food-related attitudes and how these methods can be effectively used, covering techniques such as means-end chains and the food-related lifestyle approach. The final part of the book addresses a wide variety of methods used for consumer-led product development. Opportunity identification, concept development, difference testing and preference trials are discussed, as well as the use of techniques such as just-about-right scales and partial least squares methods. Written by an array of international experts, Consumer-led food product development is an essential reference for product developers in the food industry. Introduces the factors affecting consumer food choice Explores issues such as sensory perception, culture and ethics Analyses methods to understand food related attitudes

Consumer Preferences and Acceptance of Meat Products

Andrea Garmyn
Consumer Preferences and Acceptance of Meat Products Book PDF

Author : Andrea Garmyn
Publisher : Unknown
Page : 222 pages
File Size : 45,8 Mb
Release : 2020-09-16
Category : Electronic
ISBN : 3039430807

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Consumer Preferences and Acceptance of Meat Products by Andrea Garmyn Pdf

This Special Issue "Consumer Preferences and Acceptance of Meat Products" demonstrates that the value of different palatability traits has evolved over time. Moreover, consumer acceptance and preference are not solely determined by the inputs of the meat itself, but can also be influenced by various demographic factors. In addition, consumers' views of meat products vary regionally and by species.

Food Choice And The Consumer

David Marshall,David W. Marshall
Food Choice And The Consumer Book PDF

Author : David Marshall,David W. Marshall
Publisher : Springer Science & Business Media
Page : 350 pages
File Size : 54,7 Mb
Release : 1995-12-31
Category : Business & Economics
ISBN : 0751402346

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Food Choice And The Consumer by David Marshall,David W. Marshall Pdf

The provision of food for consumers is affected by factors concerned with a variety of disciplines such as technical feasibility, choice and environment. This book explores these factors.

Measurement of Food Preferences

Halliday MacFie
Measurement of Food Preferences Book PDF

Author : Halliday MacFie
Publisher : Springer Science & Business Media
Page : 312 pages
File Size : 45,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521716

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Measurement of Food Preferences by Halliday MacFie Pdf

This book provides comprehensive coverage of the numerous methods used to characterise food preference. It brings together, for the first time, the broad range of methodologies that are brought to bear on food choice and preference. Preference is not measured in a sensory laboratory using a trained panel - it is measured using consumers by means of product tests in laboratories, central locations, in canteens and at home, by questionnaires and in focus groups. Similarly, food preference is not a direct function of sensory preference - it is determined by a wide range of factors and influences, some competing against each other, some reinforcing each other. We have aimed to provide a detailed introduction to the measurement of all these aspects, including institutional product development, context effects, variation in language used by consumers, collection and analysis of qualitative data by focus groups, product optimisation, relating prefer ence to sensory perception, accounting for differences in taste sensitivity between consumers, measuring how attitudes and beliefs determine food choice, measuring how food affects mood and mental performance, and how different expectations affect sensory perception. The emphasis has been to provide practical descriptions of current methods. Three of the ten first-named authors are university academics, the rest are in industry or research institutes. Much of the methodology is quite new, particularly the repertory grid coupled with Generalised Procrustes Analysis, Individualised Difference Testing, Food and Mood Testing, and the Sensory Expectation Models.

Food Choice, Acceptance and Consumption

H.J.H. MacFie,Herbert L. Meiselman
Food Choice Acceptance and Consumption Book PDF

Author : H.J.H. MacFie,Herbert L. Meiselman
Publisher : Springer Science & Business Media
Page : 410 pages
File Size : 49,6 Mb
Release : 2012-12-06
Category : Social Science
ISBN : 9781461312215

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Food Choice, Acceptance and Consumption by H.J.H. MacFie,Herbert L. Meiselman Pdf

It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first time, this book brings together a coherent body of knowledge which draws on the experiences in industrial and academic settings of an international team of authors. Written for food technologists and marketeers, the book is also an essential reference for all those concerned with the economic, social, and psychological aspects of the subject.

Consumer-based New Product Development for the Food Industry

Sebastiano Porretta,Howard Moskowitz,Attila Gere
Consumer based New Product Development for the Food Industry Book PDF

Author : Sebastiano Porretta,Howard Moskowitz,Attila Gere
Publisher : Royal Society of Chemistry
Page : 209 pages
File Size : 40,9 Mb
Release : 2021-04-07
Category : Science
ISBN : 9781839161391

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Consumer-based New Product Development for the Food Industry by Sebastiano Porretta,Howard Moskowitz,Attila Gere Pdf

This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach.

Food, People and Society

Lynn J. Frewer,Einar Risvik,Hendrik Schifferstein
Food People and Society Book PDF

Author : Lynn J. Frewer,Einar Risvik,Hendrik Schifferstein
Publisher : Springer Science & Business Media
Page : 467 pages
File Size : 45,7 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.

Sensory and Consumer Research in Food Product Design and Development

Howard R. Moskowitz,Jacqueline H. Beckley,Anna V. A. Resurreccion
Sensory and Consumer Research in Food Product Design and Development Book PDF

Author : Howard R. Moskowitz,Jacqueline H. Beckley,Anna V. A. Resurreccion
Publisher : John Wiley & Sons
Page : 441 pages
File Size : 46,8 Mb
Release : 2012-04-03
Category : Technology & Engineering
ISBN : 9780813813660

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Sensory and Consumer Research in Food Product Design and Development by Howard R. Moskowitz,Jacqueline H. Beckley,Anna V. A. Resurreccion Pdf

During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the systematic acquisition of consumer-relevant information to build businesses. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by business leaders from both the research development and business development perspective. This popular volume, now in an updated and expanded second edition, presents a unique perspective afforded by the author team of Moskowitz, Beckley, and Resurreccion: three leading practitioners in the field who each possess both academic and business acumen. Newcomers to the field will be introduced to systematic experimentation at the very early stages, to newly emerging methods for data acquisition/knowledge development, and to points of view employed by successful food and beverage companies. The advanced reader will find new ideas, backed up by illustrative case histories, to provide another perspective on commonly encountered problems and their practical solutions. This book is aimed at professionals in all sectors of the food and beverage industry. Sensory and Consumer Research in Food Product Design and Development is especially important for those business and research professionals involved in the early stages of product development, where business opportunity is often the greatest.

Sensory Evaluation of Food: Principles and Practices

Harry T. Lawless,Hildegarde Heymann
Sensory Evaluation of Food Principles and Practices Book PDF

Author : Harry T. Lawless,Hildegarde Heymann
Publisher : Springer Science & Business Media
Page : 856 pages
File Size : 46,8 Mb
Release : 1999-08-31
Category : Comics & Graphic Novels
ISBN : 083421752X

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Sensory Evaluation of Food: Principles and Practices by Harry T. Lawless,Hildegarde Heymann Pdf

The book is designed as a text for undergraduate and graduate courses in sensory evaluation and as a reference for industrial practitioners. It covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. It provides a practical guide to how tests are conducted and, for the reader who wishes a deeper understanding, provides the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. Statistics used in sensory evaluation are demonstrated as integrated applications in the context of appropriate sensory methods and are also presented as a stand-alone material in appendixes. Statistical applications are tailored to common and relevance are obvious, and space is not wasted on designs or analyses that are not suitable for data collection from human observers. The text presents divergent philosophies in a balanced manner. Chapters are constructed so that beginning students who want only practical aspects of conducting sensory tests will find clear instructions on how tests should be conducted. Advanced students and practitioners will profit from the detailed section on rationale and sensory evaluation issues. "It covers the entire spectrum of sensory analysis. I have read many books on this intriguing subject, but this is the Rolls-Royce." a?? Aubrey Parsons, governing council member, International Union for Food Science and Technology

Food Oral Processing

Jianshe Chen,Lina Engelen
Food Oral Processing Book PDF

Author : Jianshe Chen,Lina Engelen
Publisher : John Wiley & Sons
Page : 411 pages
File Size : 41,8 Mb
Release : 2012-04-16
Category : Technology & Engineering
ISBN : 9781444330120

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Food Oral Processing by Jianshe Chen,Lina Engelen Pdf

This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.

Emotion and Its Relationship to Acceptance, Food Choice, and Consumption: The New Perspective

Witoon Prinyawiwatkul,Adriano Gomes da Cruz
Emotion and Its Relationship to Acceptance Food Choice and Consumption The New Perspective Book PDF

Author : Witoon Prinyawiwatkul,Adriano Gomes da Cruz
Publisher : MDPI
Page : 120 pages
File Size : 43,5 Mb
Release : 2021-03-30
Category : Social Science
ISBN : 9783036503707

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Emotion and Its Relationship to Acceptance, Food Choice, and Consumption: The New Perspective by Witoon Prinyawiwatkul,Adriano Gomes da Cruz Pdf

Food is a source of nutrients but it also provides basic pleasure and aesthetic experiences. Acceptance, food choice, and consumption are affected by many factors, including both intrinsic and extrinsic factors and cues, as well as consumer characteristics. Food-elicited emotions are becoming a critical component in designing products that meet consumers’ needs and expectations. Several studies have reported on the presence of emotional responses to food and the relationships of these to product acceptability, preference, and choice. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complex and multidisciplinary nature of this subject matter.

Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption

Witoon Prinyawiwatkul
Food Evoked Emotion Product Acceptance Food Preference Food Choice and Consumption Book PDF

Author : Witoon Prinyawiwatkul
Publisher : Mdpi AG
Page : 0 pages
File Size : 50,5 Mb
Release : 2023-09-22
Category : Science
ISBN : 303657882X

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Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption by Witoon Prinyawiwatkul Pdf

Food choice, acceptance, preference, and consumption are affected by many factors, including both intrinsic and extrinsic factors and cues. Emotions are becoming a critical component in designing products that meet consumers' needs and expectations. Emotional profiles may effectively differentiate products with similar sensory characteristics and hedonic ratings; hence, they may provide additional information that goes beyond traditional hedonic ratings. In addition to the sensory quality of food, food-evoked emotion has been reported to be critical in predicting a consumer's food preference, acceptance, and food choice, which are, in turn, critical in developing novel products. Appropriate health benefit information has also been reported to impact emotion, purchase decisions, and food choices. Human senses and cues play an instrumental role in food choice and intake, emotion, and product acceptance; hence, understanding their roles and importance is critical. This Special Issue includes both original and cutting-edge research and comprehensive reviews contributing to a deeper understanding of food-evoked emotion, food choice, preference, acceptance, and consumption. The editor hopes that the readers will find this Special Issue insightful and interesting. The work presented in this Special Issue inspired and encouraged future exploration of multidisciplinary research collaboration which would lead to a better understanding of the complex relationship among emotion, acceptance, preference, choice, and consumption of food.