Consumer Behavior: Determinants and Trends in Novel Food Choice

This study aims to assess Vietnamese consumer behavior towards fish sauce product. It consists of two experiments. In the first experiment, consumer concept was explored using word association method. It was performed on 300 Vietnamese consumers with the prompt word as “fish sauce”. The data were analyzed by a triangulation method. The results evoke six factors associated with fish sauce as Sensory Appeal, Health, Price, Convenience, Traditional Value, Quality and Safety. These findings were the starting point for a modification of food choice questionnaire (FCQ) adapted to fish sauce product. In the second experiment, the modified FCQ with 18 items was used to assess the consumer behavior. The survey was performed on 300 Vietnamese consumers. The data were analyzed by using Exploratory Factor Analysis and Confirmatory Factor Analysis. The obtained model with five factors was adapted to fish sauce for Vietnamese consumers ( = 1.67, GFI = 0.93, CFI = 0.92, RSME = 0.47). In this, Sensory Appeal is the most important factor which might affect consumer food choice motivations. We expect that these results will be useful for the local manufacturers who want to develop traditional food products and/or enlarge national market.

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Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph17176239 ◽

2020 ◽

Vol 17 (17) ◽

pp. 6239 ◽

Cited By ~ 1

Author(s):

Ewa Czarniecka-Skubina ◽

Hanna Górska-Warsewicz ◽

Joanna Trafiałek

Keyword(s):

Consumer Behavior ◽

Eating Behavior ◽

Food Choice ◽

Comprehensive Assessment ◽

Factors Influencing ◽

Frequency Of Use ◽

Potential Customers ◽

Practical Implications

The aim of our study was to analyze the attitudes of employees toward food offered in staff canteens, to analyze their eating behavior and the factors determining the choice of meals in staff canteens. The survey was conducted on a sample of 600 adult respondents, who patronize staff canteens in Warsaw, Poland. The research enabled a detailed and comprehensive assessment of consumer behavior toward the use of staff canteens, as well as their opinions on the functioning of the canteens and meals offered. Factors determining the frequency of use of canteens, type of meals, and factors influencing the use of such establishments were identified. Respondents assessed the quality and variety of meals, with the size of portion being the most valued. They were satisfied with the functioning of the canteens and had very few comments. However, they pointed out the need for an increase in the variety of meals, including the availability of vegetarian and vegan dishes. Our research enabled us to establish consumer profiles based on the reasons for not using staff canteens and comments about staff canteens. Patrons of staff canteens were referred to as “canteen enthusiasts” or “canteen medium-enthusiasts”, who are “snack lovers”, as well as “food choice-oriented” or “quality-oriented”. The results provide the basis for practical implications for owners or managers of staff canteens, part of whose work it is to analyze the needs and expectations of their potential customers.

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STUDY ON DEVELOPING AND APPLYING EYE-TRACKING TECHNIQUE TO FOOD CONSUMER BEHAVIOR IN VIETNAM: A STUDY ON MOONCAKES

Vietnam Journal of Science and Technology ◽

10.15625/2525-2518/55/5a/12172 ◽

2018 ◽

Vol 55 (5A) ◽

pp. 1

Author(s):

Thi Minh Hang Vu

Keyword(s):

Consumer Behavior ◽

Eye Tracking ◽

Food Choice ◽

Choice Behavior ◽

Decision Making Process ◽

Eye Tracker ◽

Tracking Technique ◽

Visit Duration ◽

And Behavior ◽

The Relationship

Eye-tracking method has been increasingly used for studying food consumer behavior in the last few years because of its objectivity. This study applied eye-tracking technique to investigate the food choice behavior of Vietnamese consumers: from gazing, and expected liking to perceived liking. The Tobii T60 eye-tracker was used for recording and analysing the gazing behavior of consumers. Four traditional mooncakes with different ingredients were tested by 70 Vietnamese participants: 1) Product pictures were shown on a screen. Participants had to choose the product they liked the most. During this process, gazing behavior was recorded with an eye-tracker; 2) Product samples were served for tasting. Participants had to rated their perceived liking using conventional 9-point hedonic scale.Results showed that the investigated gazing behavior parameters (fixation count, fixation duration, visit duration and visit count) correlated significantly in a positive way with the “wanting to try” choice. Moreover, this choice is in compliance with “perceived liking”. Results have been discussed considering the relationship between eye-movements, decision making process and choosing behavior. This study applied a new objective technique to study food consumer behavior. Moreover, it opens preliminarily a multiple-tool approach in improving the understanding of consumers’ food choice perception and behavior.

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Novel Food-Based Product Communication: A Neurophysiological Study

Nutrients ◽

10.3390/nu12072092 ◽

2020 ◽

Vol 12 (7) ◽

pp. 2092 ◽

Cited By ~ 2

Author(s):

Vincenzo Russo ◽

Giulia Songa ◽

Laura Emma Milani Marin ◽

Claudia Maria Balzaretti ◽

Doriana Eurosia Angela Tedesco

Keyword(s):

Food Choice ◽

Food Sources ◽

Steady Increase ◽

The Novel ◽

Food Labels ◽

Novel Food ◽

Terrestrial Invertebrates ◽

Nutritional Qualities ◽

Alternative Sources ◽

Practical Implications

The steady increase in the global food demand requires alternative sources. Food sources from invertebrates could be a viable alternative. Despite a growing interest in terrestrial invertebrates as novel food, Western consumers have to cope with fears and taboos. This research aims to investigate possible communication strategies of novel food through labels. To understand the complexity underlying food choice and novel food attitude, two studies were carried out. In Study 1, the main drivers in the food decision-making process were identified. Based on these results, in Study 2, two different food labels for crackers made with earthworm flour were designed. Applying a neurophysiological approach, we measured participants’ neuropsychophysiological activation and behavioural response while watching food labels. A video on nutritional and ecological issues was shown to consumers to reduce aversion towards earthworms as food. The results in Study 1 indicate health and sensory dimensions as the major drivers in food choice. The data of Study 2 supported the effectiveness of the statement about nutritional qualities of the products on male participants, who tend to have a more positive reaction than female participants toward the novel product made with earthworm flour when the label’s claim focuses on nutritional advantages. Limitations and practical implications are discussed.

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Response to palatability after area postrema lesions: a result of learned aversions

AJP Regulatory Integrative and Comparative Physiology ◽

10.1152/ajpregu.1989.257.5.r1075 ◽

1989 ◽

Vol 257 (5) ◽

pp. R1075-R1082

Author(s):

N. Tomoyasu ◽

N. J. Kenney

Keyword(s):

Food Choice ◽

Food Preference ◽

Area Postrema ◽

The Novel ◽

Food Aversion ◽

Novel Food ◽

Sham Surgery ◽

Choice Tests ◽

Diet History

The role of palatability, novelty, and food aversion in determining changes of food choice after ablation of the area postrema and caudal-medial aspect of the nucleus of the solitary tract (AP/cmNTS) is examined through a series of studies utilizing 24-h, two-food choice tests. On test days, the food that the animal has ingested since the time of lesioning or sham surgery is presented along with a novel food that varies in palatability. The results indicate that postlesion diet history is the major determinant of food choice by lesioned rats. Lesioned rats consistently take less of their familiar postlesion food than diet-matched controls, suggesting that the lesioned rats have developed an aversion to that food. Over-ingestion of the novel food may occur, but this outcome is not reliable. No indication that the animals' response to food palatability is affected by AP/cmNTS ablation was found. Learned aversion to a food ingested after AP/cmNTS ablation may account not only for changes of food preference after the lesion but also may be involved in the hypophagia and weight loss resulting from the ablation.

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