Consumer preference for novelty in processed foods: a developing country perspective

2020 ◽  
Vol 10 (4) ◽  
pp. 429-446
Author(s):  
Roselyne Alphonce ◽  
Betty Mamuya Waized ◽  
Marianne Nylandsted Larsen
Keyword(s):  
Developing Country ◽  
Choice Experiment ◽  
Revealed Preference ◽  
Consumer Preference ◽  
Quality Attributes ◽  
Hypothetical Bias ◽  
Processed Foods ◽  
Processed Food ◽  
Content Type ◽  
Novel Technologies

PurposeThe paper aims to explore consumer preferences for novel and other quality attributes in processed foods. It focuses on preferences for product origin, certification on food quality and standards and tradeoffs between novelty (fortification and highly processed) and other quality attributes.Design/methodology/approachIn total, 317 consumers were randomly selected at a high-end supermarket and a traditional local market in Dar es Salaam, Tanzania. Stated and revealed preference approaches were used to investigate their preferences for different attributes in processed foods. A hypothetical choice experiment was used to assess consumer preference for six baby food attributes and the tradeoffs between the attributes, while the revealed preference method included questions on consumer's actual processed food purchasing and consumption habits. In addition, consumers were asked a series of hierarchical questions assessing the motivation underpinning their choices for different products attributes.FindingsWhen making choices for processed food attributes, consumers are reluctant to choose novel technologies and have a strong preference for natural, nutritious, tasty and quality processed food attributes. However, they are willing to forego their preference for naturalness and to overcome their reluctance to trying novel technologies when the novelty is embedded with such quality benefits as nutrition, but not so when the embedded benefit is convenience. They are also willing to trade off their preference for nutrition for a sensory taste. This suggests that micronutrient deficiencies can be reduced among women and children under five by employing the appropriate strategies in processed food formulation. Further, the preference for product origin highlights the opportunity for national brands to fill the gap created by the increasing demand for processed foods in Tanzania.Research limitations/implicationsThe study claims a developing country perspective but is only representing consumers in one city in a developing country. However, this study speculates that consumers with representative characteristics in such context are likely to behave the same. Furthermore, although this study controlled for a hypothetical bias, having a hypothetical choice experiment with non-shoppers (non-purchasers) could have triggered the hypothetical bias, making participants concentrate more on non-price than price attributes.Originality/valueThe paper offers a developing country perspective on consumers' preferences for novelty in processed foods and tradeoffs with other quality attributes.

Chinese consumer preference for processed food quality attributes and the impact of trust in information sources

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Erpeng Wang ◽  
Zhifeng Gao ◽  
Xuqi Chen
Keyword(s):  
Food Quality ◽  
Private Information ◽  
Information Sources ◽  
Consumer Preference ◽  
Quality Attributes ◽  
Processed Food ◽  
Sources Of Information ◽  
Content Type ◽  
And Behavior ◽  
The Impact

PurposeThe purpose of this paper is to determine important attributes of processed food, consumers’ trust in different information resources, and the impact of trust, demographic and behavior variables on the preference of processed food attributes among Chinese consumers.Design/methodology/approachData of 1,267 participants were collected from four cities in China. A five-point Likert scale was used to measure consumer preference for 12 juice attributes. Consumer trust in nine sources of information on product quality was measured. Cluster analysis was used to segment consumers into groups based on their preference for juice attributes and trust in information sources, respectively. A multinomial logistic model was used to determine the impact of trust, demographic and behavior variables on the preference of juice attributes.FindingsConsumers rate manufacture date, taste and food safety labels as the most important attributes of fruit juice products. Among different information sources, consumers place more trust in private information sources and traditional media. The low trust in different information sources impedes consumer preference for processed food quality attributes.Originality/valueThis research is among the few that examine consumer preference for processed food, such as juice. It identifies four distinct preference groups and trust groups, respectively, based on consumer preference for juice attributes and trust in different information sources. This paper provides important information for processed food companies and policymakers to effectively enact marketing strategies in China.

Translating consumer’s olive-oil quality-attribute requirements into optimal olive-growing practices

2017 ◽  
Vol 119 (1) ◽  
pp. 190-214 ◽  
Author(s):  
Samir Sayadi ◽  
Yamna Erraach ◽  
Carlos Parra-López
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Informed Choice ◽  
Consumer Preference ◽  
Quality Attributes ◽  
Farming Practices ◽  
Content Type ◽  
Olive Oil Quality ◽  
Oil Sector ◽  
The Impact

Purpose The purpose of this paper is to translate consumer requirements regarding olive-oil quality attributes into specific olive-growing practices that most contribute to satisfy these attributes. Design/methodology/approach After identifying consumer requirements or needs regarding different attributes of olive-oil quality, through a survey of 439 olive-oil consumers, the authors determine the olive-growing practices that optimally satisfy consumer needs through expert opinions. Finally, the use of expert knowledge to construct the House of Quality or the first matrix of quality function deployment allow the authors to define the relative contribution of the various olive-farming practices to the satisfaction of consumer requirements. Findings The findings have shown that the olive-oil quality attributes most requested by consumers incorporate organoleptic (e.g. acidity, flavour, colour), sociocultural (e.g. creating employment in rural areas, maintenance of the rural population) and environmental ones (environmental externalities). The “separation of olives collected from ground and trees” (separation), “timing of harvesting” (according to a fruit-ripeness index), the “method of the ground harvest” (no picking from the ground), and the “method of tree harvest” (handpicking) were some of the most commonly identified olive-farming practices that contribute the most to meeting consumers’ needs with regard to olive-oil quality. Research limitations/implications The study suggests detailed analyses of the relationships between customer requirements and other agents practices involved in the olive sector (processing industries: mills, distribution, and marketing management, etc.) to more fully investigate the impact of all these practices on consumers’ perceived olive-oil quality attributes. This is the most reliable way to guarantee that the most sought-after quality characteristics are taken into account, not only in the farming stage but also in the various different stages of the olive agri-food chain. Practical implications Findings represent an opportunity in the market value chain to develop a quality olive oil which is more oriented towards the consumer and able to face future segmentations in the market. This is one of the main innovative features of this study, as it offers “good practice” guidelines to agents of the olive-oil sector from the consumer perspective. Social implications This study provides positive implications to consumers, providing them important tools to make an informed choice, and producers and marketers helping the design of production strategies to optimally satisfy the consumer preference with regard to olive-oil quality, and attain a competitive advantage by adding value to the product. Originality/value This paper is regarded as the pioneer in the literature translating the “consumer voice” regarding olive-oil quality into specific olive-growing practices “good-practices guidelines”. Thus, the relevant required quality olive-oil attributes should be clearly described on the label, to enable consumers to identify the quality features and make an informed choice. Furthermore, to meet consumers’ needs, the olive-oil sector should focus on the olive-growing practices that optimally satisfy consumer requirements concerning olive-oil quality attributes. This would help to improve legitimacy and boost public support for the Common Agricultural Policy subsidies for the agricultural sector in general, and the olive sector in particular. The findings are particularly valuable in helping policy makers to design marketing strategies to improve the sustainability and competitiveness of Spanish olive oil.

How do health information and sensory attributes influence consumer choice for dairy products? Evidence from a field experiment in Ethiopia

2017 ◽  
Vol 34 (5) ◽  
pp. 667-683 ◽  
Author(s):  
Alemayehu Dekeba Bekele ◽  
Joost Beuving ◽  
Ruerd Ruben
Keyword(s):  
Health Information ◽  
Consumer Choice ◽  
Consumer Preference ◽  
Raw Milk ◽  
Quality Attributes ◽  
Sensory Attributes ◽  
Content Type ◽  
Pasteurized Milk ◽  
Market Promotion ◽  
Milk Market

Purpose The purpose of this paper is to examine the effect of health information and sensory attributes on consumer’s propensity to upgrade and their willingness to pay (WTP) for pasteurized milk in Ethiopia. Design/methodology/approach The authors used a framed market experiment with 160 participants in 14 central locations in urban Ethiopia. The authors used a double hurdle model to analyze consumer willingness to shift to pasteurized milk and their WTP for quality attributes in pasteurized milk. Findings Consumers are willing to pay a 4 percent premium for quality attributes in pasteurized milk. Male and employed participants are willing to shift and pay a premium for pasteurized milk. Conversely, consumers with more children, higher income, and higher raw milk consumption are less likely to shift to pasteurized milk. These results also show that taste is negatively related to consumer propensity to upgrade to pasteurized milk. Further, about half of the consumers who were provided with health information are willing to pay a premium of 11 percent for pasteurized milk, whereas others would pay only 6 percent. After providing the treatment group with health information, those consumers with higher income, old people and consumers with children are less likely to shift to pasteurized milk. Overall, consumer preference for raw milk is the result of taste, perceived nutrition and perceived health benefits. The study points at a segmented milk market and the consequent need for the provision of a targeted milk market promotion. Research limitations/implications The application of experimental auctions in developing countries requires an extensive learning exercise for participants. Originality/value The authors used a non-hypothetical valuation mechanism to unravel the effect of subjective and intrinsic milk attributes in fluid milk choice decisions and its variation across socio-economic groups in a developing country context.

scholarly journals Effects of ingredients on sensory attributes of gluten-free breads available in the UK

2019 ◽  
Vol 121 (4) ◽  
pp. 926-936 ◽  
Author(s):  
Leonardi Louis ◽  
Ruth Fairchild ◽  
Anita Setarehnejad
Keyword(s):  
Food Industry ◽  
Consumer Preference ◽  
Quality Attributes ◽  
Gluten Free ◽  
Content Type ◽  
Alternative Ingredients ◽  
Significant Difference ◽  
Crumb Structure ◽  
The Uk ◽  
Practical Implications

Purpose The purpose of this paper is to evaluate the effects of alternative ingredients in three different gluten-free breads (GFBs) available in the UK market with regard to their quality attributes and consumer preference. Design/methodology/approach Three different GFB samples purchased from a UK retailer were visually assessed. Their quality attributes and consumer acceptability were analysed via an untrained taste panel (n=35) on Day 1. Texture was compared using a texture analyser on Days 1 and 8, to examine the differences between samples and the effects of ingredients towards staling. Findings Results from visual inspection showed that ingredients affected the appearance of samples, in terms of crumb structure, and both crumb and crust colour. Firmness and springiness were significantly different (p<0.05, p=0.007) between samples on Days 1 and 8 although no significant difference existed within each individual sample. Sensory analysis showed no significant differences between samples with respect to denseness, chewiness, crumbliness, dryness and overall preference. Research limitations/implications The ingredient combination in each bread differed, and thus it is not clear if the results are due to the incorporation of individual ingredient or a combination of them. Practical implications Results of this study will help food industry to make an easier decision on gluten-free ingredients. Social implications It will help people with coeliac disease and those who wish to remove gluten from their diets. Originality/value Overall, the study showed that the use of different ingredients affected the appearance, firmness and springiness of three GFBs available in the UK market. However, it did not affect denseness, chewiness, crumbliness, dryness or consumer preference. This indicates that a number of ingredient combinations are possible in the manufacturing of acceptable GFB.

scholarly journals Consumer preferences for the quality characteristics of sorghum grain in Eastern Uganda: A choice experiment approach

1970 ◽  
Vol 29 (4) ◽  
pp. 497-512
Author(s):  
K.M. Kakuru ◽  
F. Bagamba ◽  
P. Okori
Keyword(s):  
Grain Size ◽  
Willingness To Pay ◽  
Choice Experiment ◽  
Consumer Preferences ◽  
Consumer Preference ◽  
Sweet Taste ◽  
Quality Attributes ◽  
Quality Characteristics ◽  
Implicit Prices ◽  
Eastern Uganda

Sorghum (Sorghum bicolor) is an important staple food crop for millions of food insecure people in the Semi-Arid Tropics. However, the crop has not been fully exploited due to undesirable consumer characteristics. The objective of this study was to identify quality characteristics that consumers of sorghum prefer so as to increase its consumption in Uganda. Quality in this study was evaluated based on four sensory characteristics of atapa (atapa is a local name for sorghum paste in Eastern Uganda): colour, aroma, taste and texture; and grain size. A choice experiment was conducted to analyse consumer preferences for quality characteristics of atapa. The discrete choices obtained from the choice experiment were analysed using Mixed Logit models fitted in preference- and willingness to pay-space. Results revealed that sweet taste, good aroma, elastic texture and big grain size had positive effects on the consumer preference. In terms of magnitude, sweet taste had the largest effect on consumer preference followed by aroma. Grain size was important because consumers believed that the bigger the size, the more the flour that would be obtained after milling. None of the colours was found to be important; instead respondents associate the existing colours of different varieties with their known texture, taste and aroma. There were also significant positive implicit prices for the preferred (non-colour) attributes, implying that consumers were willing to pay a price premium for sweet taste, good aroma, elastic texture and big grain size. The highest premium would be paid for sweet taste (US$ 0.69) followed by good aroma (US$ 0.39). We also evaluated five hypothetical varieties (1, 2, 3, 4 and 5) based on the implicit prices of the individual attributes that constitute the varieties. We found out that varieties with a good taste, good aroma, elastic texture and big grain size had larger total willingness to pay values than those missing any of these attributes. We conclude that sweet taste and aroma and elastic texture are the most important quality attributes of atapa. Thus, we recommend to sorghum breeders to consider these quality attributes in their breeding programmes if consumption of sorghum-based foods is to increase.

scholarly journals Changes of Physical Activity and Ultra-Processed Food Consumption in Adolescents from Different Countries during Covid-19 Pandemic: An Observational Study

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2289 ◽  
Author(s):  
María Belén Ruíz-Roso ◽  
Patricia de Carvalho Padilha ◽  
Diana C. Matilla-Escalante ◽  
Paola Brun ◽  
Natalia Ulloa ◽  
...  
Keyword(s):  
Physical Activity ◽  
Latin America ◽  
Food Consumption ◽  
Healthy Lifestyle ◽  
Cross Sectional Study ◽  
Processed Foods ◽  
Processed Food ◽  
Cross Sectional ◽  
Consumption Data ◽  
Food Consumption Data

Aim: to describe physical activity and ultra-processed foods consumption, their changes and sociodemographic predictors among adolescents from countries in Europe (Italy and Spain) and Latin America (Brazil, Chile, and Colombia) during the SARS-CoV-2-pandemic period. Methods: Cross-sectional study via web survey. International Physical Activity Questionnaire (IPAQ) and weekly ultra-processed food consumption data were used. To compare the frequencies of physical activity status with sociodemographic variables, a multinomial logistic and a multiple logistic regression for habitual ultra-processed foods was performed. In final models, p < 0.05 was considered significant. Results: Sample of 726 adolescents, mostly females (59.6%) aged 16–19 years old (54.3%). Adolescents from Latin America presented odds ratio (OR) 2.98 (CI 95% 1.80–4.94) of being inactive and those whose mothers had higher level of education were less active during lockdown [OR 0.40 (CI 95% 0.20–0.84)]. The habitual ultra-processed consumption was also high during this period in all countries, and more prevalent in Latin America. Conclusion: A higher prevalence of inactivity was observed in this population, but reductions of physical activity and habitual ultra-processed consumption during the pandemic were more pronounced in Latin America. Our findings reinforce the importance of promoting a healthy lifestyle, i.e., exercise and diet, during periods of social isolation.

How label and nutritional claims affect consumers’ acceptance, buying intention and quality perception toward a beverage made from cashew nut

2019 ◽  
Vol 49 (6) ◽  
pp. 1243-1251 ◽  
Author(s):  
Marina Cabral Rebouças ◽  
Maria do Carmo Passos Rodrigues ◽  
Silvia Maria de Freitas
Keyword(s):  
New Product ◽  
Quality Attributes ◽  
Attitude Scale ◽  
Content Type ◽  
Cashew Nut ◽  
Significant Difference ◽  
Perception Of Quality ◽  
Two Phases ◽  
Mango Juice ◽  
Hedonic Scale

Purpose The purpose of this paper is to evaluate the influence of the front of a package label and the nutritional claims linked to it over consumers’ expectations as to acceptance, purchase attitude and perception of quality characteristics of a new functional beverage made from cashew nut milk and added with mango juice and prebiotic substances. Design/methodology/approach Three versions of the front label were developed, which differed just by the type of nutritional claim presented (“0 per cent lactose and 0 per cent cholesterol; 0 per cent lactose, 0 per cent cholesterol and source of fibers, 0 per cent lactose, 0 per cent cholesterol and antioxidants”) and were evaluated in two phases, expectation and informed. For the evaluation, consumers used a multi-attribute scale, the nine-point hedonic scale and a nine-point semi-structured buying attitude scale. Findings The labels created a positive expectation on the consumers regarding the quality attributes, overall impression (mean = 6.0 “Like slightly”) and buying attitude (mean = 6.0 “Would probably buy”). After tasting the beverage associated with labels (informed phase), consumers kept a positive evaluation. The t-test performed between the pair of means of both phases showed that there has not been a significant difference regarding the quality attributes (p > 0.05), special, attractive, nutritive, healthy and buying attitude (Label 1, p = 0.26; Label 2, p = 0.18; Label 3, p = 0.26) in all labels. Originality/value The authors evaluated how the influence of label and nutritional claims in regards to a new product, a beverage made from cashew nut, affects its acceptance, buying attitude and characteristics of quality. Until this moment, there are no studies that evaluate how external attributes affect the acceptance of this beverage totally unique in the Brazilian market.

Exploring claims and marketing techniques in Brazilian food labels

2019 ◽  
Vol 121 (7) ◽  
pp. 1550-1564 ◽  
Author(s):  
Rafaela Corrêa Pereira ◽  
Michel Cardoso de Angelis-Pereira ◽  
João de Deus Souza Carneiro
Keyword(s):  
Product Category ◽  
Well Being ◽  
Health Claims ◽  
Alcoholic Beverages ◽  
Processed Foods ◽  
Nutrition And Health ◽  
Content Type ◽  
Food Market ◽  
Packaged Food ◽  
Nutrition And Health Claims

Purpose The purpose of this paper is to analyse the packaged food market in Brazil by examining the use of nutrition and health claims and marketing techniques, as well as the different levels of industrial food processing in relation to product category, nutrition information and price. Design/methodology/approach A survey was conducted on the labels of pre-packed foods and non-alcoholic beverages marketed in a home-shopping website in Brazil. Findings The authors showed that the use of nutrition and health claims on packaged foods in Brazil is widespread and varied across different food categories. Marketing techniques were also prevalent, and techniques emphasising general health, well-being or naturalness were the most frequent type used. Overall, products carrying nutrition and health claims and/or using marketing techniques had lower content of fat and higher content of fibre. However, the high prevalence of these strategies in ultra-processed foods is alarming. The presence of health claims and use of marketing techniques was not found to be an effective modifier of the three price measures. However, processed and ultra-processed foods were more expensive than unprocessed foods when considering price per energy and price per 100 g or mL. Originality/value These results indicate that there are clear opportunities to improve the packaged food environment in supermarkets. It is important to highlight the need to develop public policies to address these issues, including restriction of the promotion and advertising of unhealthy foods and beverages and use of warning labels.

scholarly journals Shopping list development and use of advertisements’ pre-store food-buying practices within different socio-economic status areas in South Africa

2017 ◽  
Vol 119 (12) ◽  
pp. 2880-2902
Author(s):  
Rodney Graeme Duffett ◽  
Crystal Foster
Keyword(s):  
South Africa ◽  
South African ◽  
Developing Country ◽  
Economic Status ◽  
Demographic Characteristics ◽  
Low Ses ◽  
Content Type ◽  
Shopping List ◽  
Food Shopping ◽  
Food Buying Practices

Purpose The purpose of this paper is to determine whether there is a difference in the development of shopping lists and use of advertisements as pre-store food-buying practices in terms of planned shopping by South African consumers who dwell in different socio-economic status (SES) areas. The paper also considers the influence of shopper and socio-demographic characteristics on pre-store food-buying practices in a developing country. Design/methodology/approach A self-administered questionnaire was used to survey 1 200 consumers in retail stores in low, middle and high SES areas in South Africa. A generalised linear model was employed for the statistical analysis of pre-store food-buying practices within the SES area groups in a developing country. Findings South African consumers that reside in high SES area displayed the largest of shopping list development, while consumers who dwell in low SES areas showed the highest incidence of advertisement usage. Several shopper and socio-demographic characteristics were also found to have an influence on pre-store food-buying practices in different SES areas in South Africa. Research limitations/implications A qualitative approach would offer a deeper understanding of consumers’ pre-store food shopping predispositions as opposed to the quantitative approach, which was adopted for this study. A longitudinal design would also provide a more extensive representation of pre-store food shopping practices over a longer time frame than cross-sectional research. The survey was conducted on Saturdays, whereas consumers who shop during the week may have different shopping and socio-demographic characteristics. Practical implications Astute food brands, marketers and grocery stores could use the findings of this study to assist with their marketing efforts that they direct at consumers in different SES areas in South Africa and other developing countries. Social implications The findings of this study may assist consumers in developing countries, especially those who reside in low SES areas, with food-buying strategies to reduce food costs, make wiser purchase decisions and reduce shopping. Originality/value No study (to the best of the researchers’ knowledge) has considered shopping list development and use of advertisements’ pre-store food-buying practices in different SES areas in a developing country. Furthermore, there is a dearth of research analysing shopper and socio-demographic characteristics in relation to pre-store food-buying practices among different SES areas in developing and developed countries.

Global food safety: determinants are Codex standards and WTO's SPS food safety regulations

2014 ◽  
Vol 11 (2) ◽  
pp. 176-191 ◽  
Author(s):  
Rajneesh Mahajan ◽  
Suresh Garg ◽  
P.B. Sharma
Keyword(s):  
Food Safety ◽  
Research Work ◽  
The Body ◽  
Successful Implementation ◽  
Processed Food ◽  
Food Sector ◽  
Content Type ◽  
Safety Regulations ◽  
Food Safety Regulations ◽  
Global Food

Purpose – The purpose of this paper is to investigate perspective in explaining how global food safety can be created through stringent implementation of Codex and World Trade Organization (WTOs) Sanitary and Phytosanitary food safety regulations and suggests the appropriate food safety system for India. Design/methodology/approach – The study has been deployed a survey questionnaire using a sample of Indian Processed food sector. In order to collect data 1,000 supply chain professional were contacted for seeking their consent to be part of the survey. Whereas total responses collected were 252 from Delhi and NCR, with response rate 25.2 percent. The data collected was empirical tested using descriptive statistics, correlation analysis, regression and ANOVA. Findings – The results and discussions indicate that all the global food safety norms laid down by WTO such as goods manufacturing practices, good hygienic practice, hazard analysis critical control point, has been developed to embody principles of safe food processing sector globally. India has also developed their food safety norms as per laid down principles by WTO. Originality/value – The present research work makes an important contribution to the body of literature on global food safety. The paper has important implications for the processed food sector since it tries to bring out practices which would help in successful implementation of global food safety standards. It is useful for academic food research as well as for processed food corporate.

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