Comparison of consumer knowledge about Campylobacter, Salmonella and Toxoplasma and their transmissibility via meat: results of a consumer study in Germany

Purpose – This paper investigates the determinants of credit card use and misuse by student and young professionals. Critical to the research is the impact of materialism and knowledge on selection of the appropriate credit card. Design/methodology/approach – This study uses survey research and partial least squares to investigate credit card behaviors of students versus young professionals. Findings – In a comparative study of young professionals and students, it was found that consumer knowledge, as expected, leads to better consumer selection of credit cards. Materialism was also found to increase the motivation for more optimal consumer outcomes. For more experienced consumers, such as young professionals, it was found that despite them being more knowledgeable, they were more likely to select a credit card based on impulse. Originality/value – This paper examines how materialism may in fact encourage some consumers to make better decisions because they are more motivated to develop better knowledge. It also shows how better credit card selection may inhibit impulse purchasing.

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Consumer Knowledge about Food Labeling and Fraud

Foods ◽

10.3390/foods10051095 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1095

Author(s):

Maria João Moreira ◽

Juan García-Díez ◽

José M. M. M. de Almeida ◽

Cristina Saraiva

Keyword(s):

Public Health ◽

Meat Products ◽

Principal Component ◽

Food Composition ◽

Food Labeling ◽

Consumer Knowledge ◽

Food Labels ◽

Food Label ◽

Food Fraud ◽

Different Types

Food fraud is a growing problem and happens in many ways including mislabelling. Since lack of consumers’ knowledge about mandatory food labeling information and different types of food fraud may impact public health, the present work assesses consumers’ knowledge about these issues. Principal component analysis was performed to obtain a smaller number of uncorrelated factors regarding the usefulness and confidence of information displayed in food labels and the perception of food fraud. Results indicated that information displayed in food labels is useful, however the way it is presented may decrease consumer interest and understanding. Regarding respondents’ confidence in foodstuffs, over half of them stated that information provided in food labels is reliable. However, a lack of confidence about food composition is observed in those processed foodstuffs such as meat products. Food fraud is recognized by more than half of respondents with a higher perception of those practices that imply a risk to public health than those related to economic motivation. Age and education of consumers influenced the perception of the information displayed in the food labels, their confidence and knowledge about food fraud. Implementation of education programs to increase consumer knowledge about food labelling and fraud is essential. Respondents’ perception results could be use as guidelines by the food industry to improve food label design in order to enhance consumer understanding.

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Moringa oleifera Lam.: A comparative survey on consumer knowledge, usage, attitude and belief in Africa and India

South African Journal of Botany ◽

10.1016/j.sajb.2022.01.009 ◽

2022 ◽

Vol 147 ◽

pp. 153-162

Author(s):

Amel Hedhili ◽

Babatope Ebenezer Akinyemi ◽

Gloria Aderonke Otunola ◽

Priscilla Adei Ashie-Nikoi ◽

Mitali Kulkarni ◽

...

Keyword(s):

Moringa Oleifera ◽

Consumer Knowledge ◽

Comparative Survey ◽

Knowledge Usage ◽

Moringa Oleifera Lam

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Determinants of Cause-related Marketing Participation Intention: The Role of Consumer Knowledge, Cause Scope and Donation Proximity

Journal of Nonprofit & Public Sector Marketing ◽

10.1080/10495142.2021.1970077 ◽

2021 ◽

pp. 1-21

Author(s):

Sujo Thomas

Keyword(s):

Consumer Knowledge ◽

Cause Related Marketing

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Consumer Knowledge and use of Energy Information in Purchase Decisions

Proceedings of the 1984 Academy of Marketing Science (AMS) Annual Conference - Developments in Marketing Science: Proceedings of the Academy of Marketing Science ◽

10.1007/978-3-319-16973-6_69 ◽

2015 ◽

pp. 326-328

Author(s):

William A. Staples ◽

Robert A. Swerdlow

Keyword(s):

Purchase Decisions ◽

Consumer Knowledge ◽

Energy Information

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Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers

Foods ◽

10.3390/foods9101425 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1425

Author(s):

Jonas Yde Junge ◽

Anne Sjoerup Bertelsen ◽

Line Ahm Mielby ◽

Yan Zeng ◽

Yuan-Xia Sun ◽

...

Keyword(s):

Citric Acid ◽

Tartaric Acid ◽

Hierarchical Cluster ◽

Taste Perception ◽

Aqueous Samples ◽

Chinese Consumers ◽

Consumer Study ◽

Agglomerative Hierarchical Cluster Analysis ◽

Significant Difference ◽

Sweetness Intensity

Tastes interact in almost every consumed food or beverage, yet many aspects of interactions, such as sweet-sour interactions, are not well understood. This study investigated the interaction between sweetness from sucrose and sourness from citric and tartaric acid, respectively. A cross-cultural consumer study was conducted in China (n = 120) and Denmark (n = 139), respectively. Participants evaluated six aqueous samples with no addition (control), sucrose, citric acid, tartaric acid, or a mixture of sucrose and citric acid or sucrose and tartaric acid. No significant difference was found between citric acid and tartaric acid in the suppression of sweetness intensity ratings of sucrose. Further, sucrose suppressed sourness intensity ratings of citric acid and tartaric acid similarly. Culture did not impact the suppression of sweetness intensity ratings of citric or tartaric acid, whereas it did influence sourness intensity ratings. While the Danish consumers showed similar suppression of sourness by both acids, the Chinese consumers were more susceptible towards the sourness suppression caused by sucrose in the tartaric acid-sucrose mixture compared to the citric acid-sucrose mixture. Agglomerative hierarchical cluster analysis revealed clusters of consumers with significant differences in sweetness intensity ratings and sourness intensity ratings. These results indicate that individual differences in taste perception might affect perception of sweet-sour taste interactions, at least in aqueous solutions.

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