Examining prospective buyer attitudes toward four food product traits

2019 ◽  
Vol 121 (8) ◽  
pp. 1936-1950
Author(s):  
Ronald B. Larson
Keyword(s):  
Consumer Preferences ◽  
Food Preferences ◽  
Food Product ◽  
Free Food ◽  
Internet Survey ◽  
Limited Attention ◽  
Gluten Free ◽  
Environmental Preferences ◽  
Content Type ◽  
Privacy Concerns

Purpose Socio-demographic control variables are added to food attitude analyses to improve the understanding of consumer preferences. However, socio-demographics can provide an incomplete picture of prospective buyers. Including other variables in a food analysis may offer businesses, researchers and policymakers more insights into consumer food preferences. The paper aims to discuss these issues. Design/methodology/approach An internet survey of 725 adults in the USA was used to examine interest in four food traits that may be included in marketing claims: antibiotic-free meat, Humanely-raised meat, produce that could be traced back to the farm and gluten-free food. Besides standard socio-demographics, environmental preferences, impulsive buying, religiosity, spirituality, privacy concerns and social desirability bias (SDB) measures were used to predict buyer interest. Findings Some standard socio-demographics (e.g. gender, age and income), green attitudes, impulsive traits and concern for information privacy were associated with preferences for three of the food attributes. These linkages can help define useful segments. The results for the fourth food trait, gluten-free, should generate additional medical research. In addition, the SDB measure was significant, suggesting that social norms may favour these traits. Originality/value The four food traits studied in this research appear to be growing in the market and have had limited attention in prior research. Many of the independent variables (e.g. green attitudes, impulsive traits, privacy concerns) included in the models provided more information about consumer preferences and may be helpful in other food studies. The findings on gluten-free products should receive further study.

scholarly journals Nutritional quality, cost and availability of gluten-free food in England

2019 ◽  
Vol 121 (11) ◽  
pp. 2867-2882 ◽  
Author(s):  
Sarah Hopkins ◽  
Jan Mei Soon
Keyword(s):  
Free Food ◽  
Nutritional Composition ◽  
Food Protein ◽  
Gluten Free ◽  
Strict Adherence ◽  
Content Type ◽  
Significant Difference ◽  
Wide Availability ◽  
Online Stores ◽  
Brown Bread

Purpose Coeliac disease (CD) is a life-long condition requiring strict adherence to a gluten-free (GF) diet. Due to wide claims of availability and lower costs of gluten-free food (GFF) and clinical commissioning groups (CCGs) in England needing to save costs, access to prescriptions for patients with CD is being limited in England. The purpose of this paper is to investigate the availability and cost of GFF in an area where patients with CD have restricted access to prescriptions and to assess the nutritional composition of GFFs available in comparison with foods containing gluten (FCG). Design/methodology/approach Eight food categories that were representative of a range of commonly purchased GFFs were selected. Availability and cost of the cheapest and most expensive branded and non-branded GFFs and gluten containing equivalents were surveyed at physical stores (n=19) and online stores (n=8). The nutritional composition of some of the widely available GFFs identified (n=190) and comparable FCGs (n=218) were calculated using MyFitnessPal. Findings None of the budget stores or corner shops surveyed stocked any of the surveyed cereal-based GFFs. Online stores had more availability than physical stores; however, there was no significant difference in cost. GFFs cost, on average, 2.18 times more than FCG. When making nutritional comparisons with gluten-containing food, protein content was lower across 55 per cent of GFF categories. There was significantly less sugar in GF brown bread, crackers, and wholegrain pasta compared with those containing gluten (CG). Another main finding was GF ready-meals contained significantly less salt than ready-meals CG. Originality/value Limited resources and perceived wide availability of GF products resulted in reduced GF prescriptions to patients in England. The findings in this study revealed that there is no availability of cereal-based GFFs in budget stores, high cost and limited access to prescriptions can influence adherence to a GF diet and is most likely to affect patients from deprived groups. This study recommends that the prescription of GFF to patients with CD should be continued.

Who really values healthy food?

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Pilar Ester Arroyo ◽  
Javier Liñan ◽  
Jorge Vera Martínez
Keyword(s):  
Psychological Health ◽  
Food Choice ◽  
Food Preferences ◽  
Food Product ◽  
Food Products ◽  
Healthy Food ◽  
Content Type ◽  
Trade Offs ◽  
Individual Traits ◽  
Health Related

PurposeWhen selecting manufactured foods, customers consider several product features. Given the contemporary trends of food consumption, the purpose of this paper is to determine the influence that some demographic and psychographic key variables have on the chances of a consumer belonging to a market segment characterised by health-related food preferences.Design/methodology/approachThe food choice scale is revised to develop a multidimensional measure of the factors underlying consumer food choices. Data of 288 sampled consumers were used to validate the scale and to group consumers into four segments based on the value assigned to several food-product meta-attributes. Depending on these food choice values, the study identified four dissimilar clusters: utilitarian, protecting, toning and highly demanding.FindingsConsumers use multiple attributes when choosing food products. However, emerging segments tend to prefer health-related attributes over utilitarian or conventional attributes, such as price, flavour or accessibility. The consumers of these segments tend to be older, more health conscious and more prone to psychological health risks.Originality/valueDemographic and psychographic traits tend to drive trade-offs between health- and non-health-related attributes when considering food products. Several multivariate methodologies were innovatively coupled to characterize consumers based on their healthy food preferences and individual traits.

How important is country-of-origin for organic food consumers? A review of the literature and suggestions for future research

2017 ◽  
Vol 119 (3) ◽  
pp. 542-557 ◽  
Author(s):  
John Thøgersen ◽  
Susanne Pedersen ◽  
Maria Paternoga ◽  
Eva Schwendel ◽  
Jessica Aschemann-Witzel
Keyword(s):  
Literature Review ◽  
Research Agenda ◽  
Consumer Preferences ◽  
Country Of Origin ◽  
Organic Food ◽  
Food Preferences ◽  
Future Research ◽  
Content Type ◽  
Consumer Responses ◽  
Starting Point

Purpose The purpose of this paper is to review the literature on the country-of-origin (COO) effect in the context of organic food and develop suggestions for further research in this area. Research has investigated COO effects and consumer responses to organic food, but there is little research on the combination of the two. Design/methodology/approach A narrative review of two research streams and their intersection, forming the basis for the development of a research agenda. Findings There are few studies analysing the possible interaction between the effects of organic and COO on consumers’ food preferences and choices. In general, COO seems to lose impact when other quality cues are salient. This suggests a lower impact of COO for organic than for conventional food products. However, there is still no research on the possible impact of organic labelling in categories where products from a foreign country are able to demand a premium, and little is known about consumer preferences for different import countries regarding organic food. Six potential future research directions are suggested. Research limitations/implications There is a need for research that more systematically investigates the possible interactions between COO and organic labelling on consumers’ food product preferences and choices. A research agenda is suggested as a starting point. Originality/value This literature review highlights the lack of research on the interaction between COO effects and consumer responses to organic food. The literature review creates a basis for future research and a possible research agenda is suggested.

Consumer preferences for three dimensions of country of origin of a processed food product

2020 ◽  
Vol 122 (11) ◽  
pp. 3361-3382 ◽  
Author(s):  
Hideo Aizaki ◽  
Kazuo Sato
Keyword(s):  
Consumer Preferences ◽  
Raw Materials ◽  
Country Of Origin ◽  
Food Product ◽  
Food Products ◽  
Three Dimensions ◽  
Processed Food ◽  
Content Type ◽  
First Case ◽  
Best Worst Scaling

PurposeThe production process of processed food products may involve several countries. This multi-dimensionality of the country of origin (COO) may affect consumer preferences for the products. We apply Case 2 best–worst scaling to measure Japanese consumers’ preferences for three dimensions of the COO of a vegetable juice product.Design/methodology/approachThe three dimensions of the COO include these: the country where the raw materials of the product were grown (the country of growing), the country where the raw materials were processed (the country of processing) and the country where the food company producing the product is headquartered (the country of the company). Japan, Australia, Thailand and China are the countries considered for the three COO-related attributes. Sixteen juice products (profiles) were created from the three four-level attributes. A survey queried 416 consumers to select the best and worst ones from among the three attribute levels shown in each profile.FindingsThe average utility of the country of growing is the highest among those of the three COO-related attributes. However, consumers evaluate the country of growing as the least preferred among the three attributes with respect to a country with a negative food quality reputation.Originality/valueThis is the first Case 2 best–worst scaling study to measure consumer preferences for the three dimensions of the COO of processed food products. It suggests marketing strategies for domestic and international juice companies.

scholarly journals Effect of Introducing Second Reduced Rate of VAT on Consumer Purchase Behaviour with Gluten‑free Food

2017 ◽  
Vol 65 (3) ◽  
pp. 1045-1053
Author(s):  
Daniela Šálková ◽  
Petr Kučera ◽  
Lukáš Moravec
Keyword(s):  
Consumer Behaviour ◽  
Consumer Preferences ◽  
Free Food ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Rate Reduction ◽  
Free Products ◽  
Large Group ◽  
Food Monitoring ◽  
Reduced Rate

The aim of the paper is to assess the effect of introducing the second reduced rate of VAT of 10 % since 1 January 2015 on consumer behaviour when purchasing gluten‑free food. Monitoring the effect of the VAT rate reduction on selected gluten‑free food and products was a part of a research focused on gluten‑free consumer preferences when eating in restaurants (960 respondents were interviewed). Further research which was focused on the effect of the VAT rate reduction and which surveyed the consumer criteria when purchasing gluten‑free products addressed a total of 160 respondents with a gluten‑free diet. According to the respondents’ experience, the introduction of the second reduced VAT rate of 10 % has not significantly affected the prices for the final consumers. The reason for that may be the fact that the second reduced VAT rate applies mostly to ingredients used in gluten‑free production and only a few final products. A large group of coeliacs is not even aware of or has not registered the VAT change.

Consumer preferences regarding national and EU quality labels for cheese, ham and honey

2018 ◽  
Vol 120 (3) ◽  
pp. 650-664 ◽  
Author(s):  
Mira Kos Skubic ◽  
Karmen Erjavec ◽  
Marija Klopčič
Keyword(s):  
Online Survey ◽  
Consumer Preferences ◽  
Relevant Literature ◽  
Food Product ◽  
Content Type ◽  
Slovenian Population ◽  
Protected Designation Of Origin ◽  
National Quality ◽  
And Gender ◽  
The Eu

Purpose The purpose of this paper is to investigate consumer preferences in the Slovenian context with regard to cheese, ham and honey labelled with the national and EU protected designation of origin (PDO) indication and the protected geographical indication (PGI) associated with price and origin. Design/methodology/approach An online survey with a representative sample of the Slovenian population of 650 consumers was conducted. Consumer preferences were estimated using choice-based conjoint analysis. Findings The findings show that price is the most powerful driver of consumer preferences for cheese and honey, whereas it is origin for ham, which proved to be the most strongly desired “Slovenian” food product of all items analysed. Label is the least preferable attribute for all three products considered. Cheese, ham and honey bearing the national PDO and PGI labels were more desired than products carrying the EU PDO and PGI labels. The study findings also show the main statistically significant differences in the age and gender of consumers. Research limitations/implications The biggest limitation is that the study focused on certain labels only, related to quality, and origin in particular. Practical implications This result highlights the need to extend and intensify promotional and communication activities to increase consumer preferences for the national and EU PDO- and PGI-labelled cheeses, ham and honey. Originality/value This study contributes to relevant literature by presenting the results regarding consumer preferences for the EU and national quality labels for different food categories in Slovenia, which has no tradition in using the EU quality labels.

scholarly journals Technological and Economic Optimization of Functional Ready to Eat Meal

2012 ◽  
Vol 1 (3) ◽  
pp. 192 ◽  
Author(s):  
Amalia Conte ◽  
Antonio Stasi ◽  
Vittoria Pilone ◽  
Daniela Gammariello ◽  
Lucia Padalino ◽  
...  
Keyword(s):  
Product Innovation ◽  
Food Preferences ◽  
Food Product ◽  
Point Of View ◽  
Probiotic Bacteria ◽  
Food Technology ◽  
Gluten Free ◽  
Economic Optimization ◽  
Ready Meal

A ready meal based on precooked gluten-free pasta with a yogurt-based sauce enriched with probiotic bacteria was developed and optimized from both the nutritional and sensory point of view. Conceptually, the work aims at understanding the innovation stress in consumers and check whether the “perfect beauty” of a complex food product innovation, which is extremely admirable from a food technology point of view, could be effectively appreciated by consumers. In other words, we are interested in knowing whether there exists a gap between science-based or ”innovation-leading” technologists’ food preferences and consumers’ preferences, which are taste, information, price and promotion driven.

scholarly journals Nutritional value of gluten-free rice and bean based cake mix

2020 ◽  
Vol 50 (6) ◽  
Author(s):  
Priscila Zaczuk Bassinello ◽  
Juliana Aparecida Correia Bento ◽  
Luciana de Oliveira Froes Gomes ◽  
Márcio Caliari ◽  
Bassoodeo Dave Oomah
Keyword(s):  
Low Cost ◽  
Food Product ◽  
Protein Digestibility ◽  
Free Food ◽  
International Markets ◽  
Antinutritional Factors ◽  
Gluten Free ◽  
Total Dietary Fiber ◽  
Bean Flour ◽  
Iron And Zinc

ABSTRACT: Gluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new option of gluten-free food by replacing wheat flour by rice grit flour, cornstarch, and extruded split bean flour, and to aggregate value to low cost industrial byproducts. A new food product was developed and its components analyzed for their nutritional characteristics and changes during baking. The baked cakes can be a source of protein, had a good starch and protein digestibility, and low antinutritional factors, notably tannins. Incorporation of an extruded bean flour in a gluten-free cake mix improves protein digestibility, total dietary fiber, and raises ash, iron, and zinc contents.

scholarly journals Awareness of alternative gluten-free grains for individuals with coeliac disease

2018 ◽  
Vol 120 (12) ◽  
pp. 2793-2803 ◽  
Author(s):  
Zainab Laheri ◽  
Jan Mei Soon
Keyword(s):  
Coeliac Disease ◽  
Support Groups ◽  
Consumption Rate ◽  
Current Knowledge ◽  
Autoimmune Disorder ◽  
Free Food ◽  
Gluten Free ◽  
Content Type ◽  
Job’S Tears ◽  
Consumption Rates

Purpose Coeliac disease (CD) is a prevalent autoimmune disorder, affecting 1 in 100 of all individuals in the UK. Currently, the only treatment for CD is the complete avoidance of gluten, a protein commonly found in wheat, rye and barley. The use of alternative grains (AG) is highly recommended to individuals with CD to improve and diversify their diet. The purpose of this paper is to determine the current knowledge of the gluten-free diet (GFD), consumption rates of AG and awareness of AG, for individuals diagnosed with CD. Design/methodology/approach A total of 100 participants were recruited via local coeliac support groups as well as an “Allergy and Free From Show”, to participate in a survey. Consent was obtained from all organisations and all individual participants, prior to collecting data. The questionnaire consists of ten questions, related to participants’ demographic characteristics, knowledge of gluten-free food (GFF) and AG and consumption rate of AG. χ2 analyses were conducted to compare the variables between gender and time of diagnosis. Findings Overall, both genders possessed good knowledge of the GFD. Yogurt, vinegar and oats resulted in the highest incorrect responses. It was found that females possessed better knowledge of both GFF and AG. Rice, quinoa and corn were amongst the most popular AG consumed whilst job’s tears, fonio and sorghum were the least consumed grains. Females reported a higher consumption rate of AG than males. Additionally, those more recently diagnosed had poorer knowledge of the GFD, reduced consumption rates of AG and poor awareness of AG. Originality/value It can be suggested that the incorporation of AG into the diet can prove beneficial for coeliacs and that both knowledge and education play a fundamental role in determining consumption rates amongst individuals.

“If more people cut out gluten, the zombies would wake up”: the construction of health-related concerns by gluten-free food consumers

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
ML Wei
Keyword(s):  
Personal Responsibility ◽  
Free Food ◽  
Future Research ◽  
Gluten Free ◽  
Social Commentary ◽  
Content Type ◽  
Individual Level ◽  
Explanatory Factors ◽  
Health Related ◽  
Extensive Growth

PurposeMarkets for free from foods have undergone extensive growth as consumers attempt to manage their health in increasingly novel ways. This research explores the making of consumer perceptions about the health of gluten-free foods.Design/methodology/approachThis research employs qualitative methods including in-depth interviews with consumers of gluten-free foods and content analysis of online consumer comments.FindingsFindings illustrate how consumers leverage personal responsibility, social commentary and political criticism in ways that forge essential connections with traditional medical authority. In particular, consumers blend diverse views together by expressing reverence, positioning complementarity and framing temporality.Research limitations/implicationsThis research highlights the productive role of consumers in shaping what constitutes health-related concerns and widens the scope of explanatory factors beyond product- and individual-level differences. This research is set in the context of gluten-free foods and draws on interview data from a single set of consumers. Future research could consider other free from markets including, for example, soy-free foods and corn-free foods, both of which implicate some of the most common ingredients in food products and potential regional differences both within and outside of North America.Practical implicationsThis research offers insights into the marketing of gluten-free foods and free from foods in general, specifically the participation of consumers in legitimising the need for these foods on the basis of health.Originality/valueI weave together multiple streams of work across disciplines including food marketing, contested illnesses and institutional logics to further our understanding of the dynamic nature of contemporary markets for free from foods.

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