scholarly journals Preference-based segmentation: A study of dish preferences among Vietnamese teenagers

2017 ◽  
Vol 24 (02) ◽  
pp. 132-153
Author(s):  
Hoa Vu Thi ◽  
Kåre Skallerud
Keyword(s):  
High Schools ◽  
Food Choice ◽  
Marketing Strategies ◽  
Segmen Tation ◽  
Food Choice Motives ◽  
Practical Implications

The purpose of this paper is to evaluate the usefulness of prefer-ence-based segmentation in understanding food-related behavior among Vietnamese teenagers. A sample of 413 teenagers in second-ary and high schools in three different regions is used. Their prefer-ences for 36 common Vietnamese dishes are evaluated. Four seg-ments based on their preferences are identified, including food likers (29%), poultry dislikers (27%), seafood dislikers (19%), and pork dislikers (25%). Differences between segments are profiled by a di-verse set of variables including consumption frequencies, food choice motives, attitudinal variables, and socio-demographic varia-bles. Dish preferences appear to be an appropriate basis for segmen-tation of Vietnamese adolescents. The differences found across the clusters for the differentiating variables can provide the basis for developing marketing strategies to target different segments, and also theoretical and practical implications are accordingly discussed.

Food choice drivers of potential lab-grown meat consumers in Australia

2021 ◽  
Vol 123 (9) ◽  
pp. 3014-3031
Author(s):  
Lívia Garcez de Oliveira Padilha ◽  
Lenka Malek ◽  
Wendy J. Umberger
Keyword(s):  
Food Choice ◽  
Online Survey ◽  
Latent Class ◽  
Marketing Strategies ◽  
Market Potential ◽  
Content Type ◽  
Representative Consumer ◽  
Market Opportunities ◽  
Nationally Representative ◽  
Practical Implications

PurposeTo examine the market potential for lab-grown meat (LGM) in Australia by: (1) determining consumers' willingness to consume LGM; (2) exploring heterogeneity in both consumers' willingness to consume LGM and food choice values; and (3) characterizing unique consumer clusters (segments) using socio-demographic, behavioral and psychosocial factors.Design/methodology/approachLatent class cluster analysis was conducted using online survey data obtained from a nationally representative sample of 1,078 Australian food shoppers.FindingsSix consumer clusters were identified, each distinct in their degree of willingness to consume LGM and in their food choice values. Three clusters (49% of consumers) indicated some willingness to consume LGM. One segment, “Prospective LGM eaters” (12%), appeared “very willing” to consume LGM. These consumers were more likely to be younger (<35 years); university-educated; have greater prior awareness of LGM; stronger beliefs regarding the potential self- and society-related benefits of growing demand for LGM; and higher trust in diverse information sources.Practical implicationsInsights on the characteristics of each cluster provide useful information for the industry on how to tailor product development and marketing strategies to address the needs of consumers with the greatest potential to consume LGM.Originality/valueThis is the first consumer research on the topic of LGM to explore market opportunities for LGM in Australia using a nationally representative consumer sample.

Consumer’s preferences among low-calorie food alternatives in casual dining restaurants

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Xiaodi Sun ◽  
Barbara Almanza ◽  
Carl Behnke ◽  
Richard Ghiselli ◽  
Karen Byrd
Keyword(s):  
Food Choice ◽  
Traditional Foods ◽  
Menu Item ◽  
Content Type ◽  
Low Calorie ◽  
Casual Dining ◽  
Calorie Content ◽  
Food Decisions ◽  
Food Choice Motives ◽  
Practical Implications

Purpose This study aims to examine consumers’ preferences among four calorie-reducing approaches – resizing, reformulation, substitution and elimination – and to understand what motivates consumers to order low-calorie food using the theory of planned behavior (TPB) as a model. Design/methodology/approach A conceptual model was developed based on the TPB with an additional construct of food choice motives. A total of 467 responses were collected. Descriptive statistics, multiple regression and ANOVA were used in the data analysis. Findings Consumers have a clear preference for substitution and elimination. The pattern that ingredients with higher calories were modified at a higher priority indicated that consumers might improve food decisions based on calorie information. Practical implications Restaurants should allow substitution or elimination of certain ingredients from menu items. Including more low-calorie sides will cost restaurants less than changing the main dish. A menu item on an entrée form is more amenable to modification for decreased calorie content as consumers have high taste expectations for popular traditional foods (e.g. burgers and pizza). Originality/value This is the first study to investigate consumers’ preferences among the four popular calorie-reducing approaches. A novel “Build Your Own Meal” approach was used in the questionnaire to allow the participants to choose from more than 150 ingredients, which compensated for personal preferences, thus mitigating possible limitations associated with studies of this kind, and was a good indicator of the participants’ actual ordering behavior.

scholarly journals Food Preferences and Food Choice Determinants in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2491
Author(s):  
Dominika Głąbska ◽  
Dominika Skolmowska ◽  
Dominika Guzek
Keyword(s):  
Secondary School ◽  
Food Choice ◽  
Food Preference ◽  
Food Preferences ◽  
Food Choices ◽  
Population Based ◽  
School Students ◽  
High Preference ◽  
Quota Sampling ◽  
Food Choice Motives

Food preferences are within the most important determinants of food choices; however, little is known about their complex associations, and no studies were conducted in the period of the COVID-19 pandemic. The aim of the study was to analyze the association between food preferences and food choice determinants in adolescents aged 15–20 years within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study. The PLACE-19 Study included a random quota sampling conducted in the whole of Poland and covered a population-based sample of 2448 secondary school students. The food preferences were assessed using a validated Food Preference Questionnaire (FPQ), and the food choices were assessed using a validated Food Choice Questionnaire (FCQ). The statistical analysis comprised k-means clustering and linear regression adjusted for sex and age. Four homogenous clusters of respondents were defined based on the food choice motives—“healthy eaters” (health as the most important determinant of food choices), “hedonists” (convenience, sensory appeal, and price as the most important determinants), “indifferent consumers” (low significance for all determinants), and “demanding consumers” (high significance for all determinants). The preferences for all food categories differed when comparing between clusters presenting various food choice determinants (p < 0.001). The “healthy eaters” were characterized by the highest preference for vegetables; the “hedonists” preferred meat/fish, dairy, and snacks; the “demanding consumers” had a high preference for all food categories, while “indifferent consumers” had a low preference for all food categories. All preference scores were positively associated with mood, convenience, sensory appeal, natural content, and price (p < 0.05). The results confirmed the association between food preferences and food choice determinants in adolescents, as well as allowed adolescents to be clustered into segments to define various needs and motives among the identified segments. For public health purposes, it may be crucial to educate “hedonists,” with a high preference for meat/fish, dairy and snacks, accompanied by convenience, sensory appeal, and price as the most important determinants of their food choices.

scholarly journals Sustainable food choice motives: The development and cross-country validation of the Sustainable Food Choice Questionnaire (SUS-FCQ)

2021 ◽  
pp. 104267
Author(s):  
Muriel C.D. Verain ◽  
Harriette M. Snoek ◽  
Marleen C. Onwezen ◽  
Machiel J. Reinders ◽  
Emily P. Bouwman
Keyword(s):  
Food Choice ◽  
Sustainable Food ◽  
Cross Country ◽  
Food Choice Motives

Examining the influences of perceived exclusivity and perceived rarity on consumers' perception of luxury

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Xujia Wang ◽  
Billy Sung ◽  
Ian Phau
Keyword(s):  
Factor Analysis ◽  
Confirmatory Factor Analysis ◽  
Design Methodology ◽  
Marketing Strategies ◽  
Content Type ◽  
Product Categories ◽  
Theoretical Support ◽  
Confirmatory Factor ◽  
Luxury Market ◽  
Practical Implications

PurposeThe purpose of this study is to investigate how exclusivity and rarity (natural versus virtual) influence consumers' perceptions of luxury. Further, it examines whether exclusivity and rarity can function as distinct marketing strategies in today's luxury market environment.Design/methodology/approachOnline questionnaires were administered by adapting developed scales from prior research. Research stimuli were chosen from three luxury categories including bags, wine and cruise. Confirmatory factor analysis and multiple regressions were used to test the hypotheses.FindingsThe results confirmed that exclusivity, natural rarity and virtual rarity were perceived as relatively distinct constructs among our sample. Findings also highlighted that perceived natural rarity (PNR) has consistently emerged as a positive and significant contributor to consumers' perceptions of luxury across all three luxury categories. The influence of perceived exclusivity (PE) on perceptions of luxury has also shown to be significant for two product categories (luxury bag and luxury wine), whereas perceived virtual rarity (PVR) did not show any significant effects across all three categories.Practical implicationsThe results indicate that consumers perceive natural rarity, virtual rarity and exclusivity as relatively distinctive marketing strategies. This suggests that luxury businesses can adopt each strategy independently to achieve desired marketing outcomes.Originality/valueThis study offers theoretical support for the proposition that exclusivity and rarity may have different functions in luxury marketing implementations. It provides empirical evidence showing the distinctiveness of perceived exclusivity and perceived rarity, which have not be done in previous research.

Gender differences in Taiwan’s hypermarkets

2016 ◽  
Vol 28 (4) ◽  
pp. 650-662 ◽  
Author(s):  
Tsung-Sheng Chang ◽  
Hsiaoping Yeh
Keyword(s):  
Gender Differences ◽  
Customer Behavior ◽  
Marketing Strategies ◽  
Male And Female ◽  
Content Type ◽  
Product Categories ◽  
Traditional Markets ◽  
Key Factor ◽  
Practical Implications

Purpose Hypermarkets face a very competitive environment, as their rivals also include traditional markets, convenient stores and supermarkets. In addition to offering innovative services, hypermarket managers must also pay attention to customer shopping patterns and behaviors in order to gain market share. The purpose of this paper is to posit that there will be significant differences between male and female hypermarket customers in terms of both shopping time and categories of goods purchased. Design/methodology/approach To investigate actual shopping behaviors, this study observed customers in hypermarkets and recorded how long they spent shopping and what they purchased. Findings The results of this study implied that gender is a key factor that affects both shopping time and the goods purchased in Taiwanese hypermarkets. The empirical findings also indicated that customers favor certain goods categories. Practical implications The results of this study provide details of the differences between male and female hypermarket customers, with which managers can use to develop better marketing strategies. Originality/value The purpose of this study is to show hypermarket retailers how gender differences affect customer behavior in this context. It also presents a consumer product categories list for hypermarkets, and this can be used as a reference for follow-up studies.

Opentable as a marketing strategy for modern Muslim funeral product in Indonesia

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Witanti Prihatiningsih ◽  
Ninis Agustini Damayani ◽  
Asep Suryana ◽  
Susie Perbawasari
Keyword(s):  
Qualitative Research ◽  
Marketing Strategy ◽  
Design Methodology ◽  
Phenomenological Approach ◽  
Marketing Strategies ◽  
Future Research ◽  
Content Type ◽  
Funeral Home ◽  
Potential Customers ◽  
Practical Implications

Purpose The Opentable strategy is considered a taboo because of its ability to take advantage of peoples’ grief. Therefore, this study aims to explore the Opentable (Exhibition) as a marketing strategy for modern Muslim funeral products, considered a luxury by most people in Indonesia. Design/methodology/approach This is a qualitative research with a phenomenological approach used to collect data from six Memorial Advisors (MAs) through interviews. Findings The result showed that the Opentable strategy was carried out to introduce the concept of a modern Muslim funeral home and its products. Furthermore, MA does not encourage sales during Opentable, rather, it uses the process to obtain complete data from potential customers. Practical implications This research serves as a guidance for MA and other similar professions to socialize products uncommon or considered taboo in society. It also provides a repertory of new marketing strategies, especially for targeted and uncommon products. Originality/value To the best of the knowledge, this is the first research to explore Opentable (Exhibition) as a marketing strategy for modern Muslim funeral products in Indonesia. Therefore, future research is needed on other marketing strategies.

Ethical Food Choice Motives

2000 ◽  
Author(s):  
Marjaana Lindeman ◽  
M. Väänänen
Keyword(s):  
Food Choice ◽  
Food Choice Motives

Food Choice Motives, Attitudes and Purchase Intentions Questionnaire

2015 ◽  
Author(s):  
Ou Wang ◽  
Hans De Steur ◽  
Xavier Gellynck ◽  
Wim Verbeke
Keyword(s):  
Food Choice ◽  
Purchase Intentions ◽  
Food Choice Motives
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