scholarly journals Labeling of Food Products on the B&H Market and Consumer Behavior Towards Nutrition and Health Information of the Product

2012 ◽  
Vol 46 ◽  
pp. 973-979 ◽  
Author(s):  
Vildana Alibabić ◽  
Ibrahim Mujić ◽  
Dušan Rudić ◽  
Melisa Bajramović ◽  
Stela Jokić ◽  
...  
Keyword(s):  
Consumer Behavior ◽  
Health Information ◽  
Food Products ◽  
Nutrition And Health

scholarly journals Towards Sustainable Private Labels in an Autonomous Community during COVID-19—Analysis of Consumer Behavior and Perception on the Example of Tenerife

2021 ◽  
Vol 13 (13) ◽  
pp. 7467
Author(s):  
Maksymilian Czeczotko ◽  
Hanna Górska-Warsewicz ◽  
Wacław Laskowski ◽  
Barbara Rostecka
Keyword(s):  
Consumer Behavior ◽  
Research Question ◽  
Environmentally Friendly ◽  
Food Products ◽  
Organic Production ◽  
Autonomous Community ◽  
Private Labels ◽  
Chi Square ◽  
And Cluster Analysis ◽  
Environmentally Friendly Production

Our study aimed to analyze consumer behavior and perception towards private labels (PLs) in Tenerife as an autonomous community during COVID-19, with special attention given to sustainability aspects. The research was conducted on a sample of 500 adults purchasing PLs using quota selection and the CAWI method. We formulated four research questions related to factors of PL choice, the relationship between frequency of PL purchases, consumers’ age and income, perceived changes in PLs, and evaluation of PL products including sustainability. The latter research question referred to such product characteristics as local and environmentally friendly production, organic production, and production according to traditional technologies using only natural ingredients. For a detailed analysis of consumer behavior, we used Pearson’s chi-square test, the rho-Spearman correlation coefficient, and cluster analysis. The most important factors for purchasing PL products were lower prices compared to leading brands, attachment to a given chain, and the feeling of safety and trust in PL products. The frequency of purchase of PL food products, except for alcohol, significantly negatively correlates with age, which means that the purchase of PLs from the analyzed product categories decreases with age. The increased availability and improved image and quality of PLs were identified as the most important changes in PLs. PL food products were rated by consumers as fresh, minimally processed and with quality certificates. Environmentally friendly production methods, nutritional value, and origin from an area close to home were also indicated.

scholarly journals Informe sobre la Seguridad Alimentaria en la prensa gallega en 2014 = Report on Food Safety in the Galician press in 2014

2017 ◽  
Vol 8 (2) ◽  
pp. 186
Author(s):  
Irene Serrano Eiroa ◽  
Juan M. Mesas Mesas ◽  
María Teresa Alegre Arribas
Keyword(s):  
Food Safety ◽  
Beneficial Effect ◽  
Food Products ◽  
Nutrition And Health ◽  
Fishing Sector ◽  
The One ◽  
Agricultural Food

Resumen: Se han analizado pormenorizadamente las noticias relacionadas con la Seguridad Alimentaria publicadas a lo largo de 2014 en los cuatro periódicos de mayor difusión en la Comunidad Gallega con el objetivo de conocer su tratamiento periodístico y los temas más relevantes. Los temas más recurrentes fueron los relacionados con Agricultura, Ganadería y Pesca. La sección Mar fue la que incluyó mayor número de noticias debido a la importancia que tiene en Galicia el sector pesquero. Informaciones como el reparto de cuotas pesqueras o el veto ruso a los productos agroalimentarios europeos fueron objeto de un seguimiento periodístico continuado. También se publicaron frecuentemente noticias relacionadas con la nutrición y salud, destacando el efecto beneficioso del consumo de alimentos incluidos en la dieta atlántica. Aunque no se produjeron graves riesgos alimentarios, la prensa analizada también recogió ampliamente la alerta sanitaria en Francia atribuida en un primer momento al consumo de mejillón gallego.Palabras clave: Seguridad Alimentaria, prensa, Galicia, noticias. Abstract: This paper analyses deeply the news related to Food Safety published throughout 2014 in the four newspapers of greatest diffusion in the Galician Community in order to know their journalistic treatment and the most relevant topics. The most recurrent themes were Agriculture, Livestock and Fisheries. The Sea section was the one that included the largest number of news due to the importance of the fishing sector in Galicia. Information such as the distribution of fishing quotas or the Russian veto to European agricultural-food products was monitored continuously. News, related to nutrition and health, were also frequently published, highlighting the beneficial effect of the consumption of foods included in the Atlantic diet. Although serious food risks did not occur, the analyzed press also collected widely the health alert in France attributed initially to the consumption of Galician mussels.Keywords: Food Safety, press, Galicia, news.

scholarly journals ANALISIS KEPUASAN KONSUMEN TERHADAP PRODUK SEMBAKO PADA MINIMARKET JUAN DI KECAMATAN BENAI KABUPATEN KUANTAN SINGINGI

OPTIMA ◽  
2019 ◽  
Vol 3 (1) ◽  
Author(s):  
Mulyeni Fitri ◽  
Jamalludin Jamalludin ◽  
Chezy WM Vermila
Keyword(s):  
Consumer Behavior ◽  
Consumer Satisfaction ◽  
Food Products ◽  
Likert Scale ◽  
Analysis Method ◽  
Satisfaction Index ◽  
Cooking Oil ◽  
Index Value

The purpose of this study was to determine the behavior and consumer satisfaction of consumers of basic food products at the Juan minimarket in Benai District. The method used in this study is the Likert scale and analysis method (IPA) and (CSI) or Consumer Satisfaction Index. The results obtained from consumer behavior towards rice are in the satisfied category, with a total of 16 people from 30 respondents with a percentage of 53.33%, sugar and cooking oil in the category of Very Satisfied with 23 souls from 30 respondents with a percentage of 76.67% %, eggs are in the satisfied category with 25 souls from 30 respondents with a percentage of 83.43%, milk is in the very satisfied category with a total of 17 souls from 30 respondents with a percentage of 56.67%. And the results of the calculation of rice as a whole the value of the index of consumer satisfaction is 69.50%. Where this value is in the consumer satisfaction index range of 50% -75%. Sugar consumer satisfaction index value of 59.57% CSI results are in satisfied criteria, cooking oil consumer satisfaction index value is 72.00% and CSI results are on very satisfied criteria, egg consumer satisfaction index value is 76.00% based on CSI results are in the criteria of satisfaction and milk the consumer satisfaction index value is 70.00%.

scholarly journals Consumer Attitudes Towards Innovative Food Products Including Functional Products — Implications for Marketing in Terms of Nutrition and Health Claims

2020 ◽  
Vol 38 (4) ◽  
pp. 107-128
Author(s):  
Krystyna Gutkowska ◽  
Jacek Czarnecki
Keyword(s):  
Functional Food ◽  
Nutritional Value ◽  
Food Products ◽  
Health Claims ◽  
Nutrition And Health ◽  
Health Related ◽  
Targeted Marketing ◽  
Specific Health ◽  
Nutrition And Health Claims ◽  
Marketing Messages

AbstractIn order to identify the attitudes of consumers towards innovative food products, including functional foods, qualitative research was carried out in 2019 to find out what are the components of these attitudes in relation to innovative food, on the example of functional food, in the conditions of the growing global tendency to care for health and convenience. As a result of the research carried out using the focus group interview (FGI) methodology, it was found that innovative food is associated with a new taste or packaging, increased nutritional value, as well as health related attributes. Often, in studies, consumers also referred to the reduction or complete elimination of allergenic ingredients and other chemical ingredients, e.g. preservatives, flavor enhancers. Consumers accept these innovations in different ways, generally showing skepticism about “improving” food by enriching it with various ingredients, while positively referring to changes related to the reduction in the content of nutrients considered harmful to health, e.g. fat, sugar or salt. It was also noted that innovativeness treated as a personality trait is accompanied by such features as: openness, tolerance, optimism, life satisfaction, while people lacking tendency to accept innovation are usually pessimistic about the world, attached to tradition or thrifty. It was also noted that consumers similarly perceive innovative and functional food, indicating that functional products are food with a specific health purpose, with a modified composition. The interviewees also indicated that it is possible to increase the interest of consumers in purchasing new food products or functional food through, inter alia, well targeted marketing messages, and it is necessary to take into account the legal regulations regarding their wording when formulating them. This applies in particular to the possibility of using nutrition and health claims in the case of products enriched with ingredients with a declared health-related effect.

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