Download or read book Factors that Affect Consumer Choice of Food Products with Controversial Attributes A Study OfrBST and Olestra written by Daria Jean Lipinski and published by . This book was released on 2005 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: Weekly supermarket scanner data was obtained for twenty stores from a major regional supermarket chain based in upstate New York. The data encompassed October 2000 through March 2001. The milk data set consisted of 8,751 observations where units sold were greater than zero and the potato chips data set consisted of 37,127 observations.

Download or read book Factors that Affect Consumer Choice of Food Products with Controversial Atttributes written by Daria Jean Lipinski and published by . This book was released on 2005 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Consumer Preferences and Acceptance of Food Products written by Derek V. Byrne and published by MDPI. This book was released on 2020-12-01 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: The acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products, and finally food choice itself, are affected by a myriad of intrinsic and extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection “Consumer Preferences and Acceptance of Food Products”, we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.

Download or read book Consumer Perception of Food Attributes written by Shigeru Matsumoto and published by CRC Press. This book was released on 2018-06-19 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food credence attributes are food features that are difficult to verify even after consumption. Consumers, today, are concerned about many food credence attributes, including animal rights, contamination risk, fair trade practice, genetic modification, geographical origin, and organic farming. For the past several decades, many scholars have analyzed the value consumers place on credence attributes and have reported that consumers will pay a premium for foods with these desirable properties. In addition, their studies reveal that individual consumers place greater importance on some credence attributes than others. For example, some are seriously concerned about animal welfare, while others are solely concerned about food safety. One of the objectives of this book is to summarize recent empirical findings from scholarly works on how consumers value food credence attributes. Such knowledge would benefit producers, processors, retailers, and policy makers. Another objective of this book is to discuss the effectiveness of the programs that have been introduced to strengthen the relationship between producers and consumers. Many programs have been developed to more effectively inform consumers regarding food production processes.

Download or read book Consumer Choice of Food Products and the Implications for Price Competition and Government Policy written by Eliza M. Mojduszka and published by . This book was released on 1988* with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Consumer Perception of Food Attributes written by Shigeru Matsumoto and published by CRC Press. This book was released on 2018-06-19 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food credence attributes are food features that are difficult to verify even after consumption. Consumers, today, are concerned about many food credence attributes, including animal rights, contamination risk, fair trade practice, genetic modification, geographical origin, and organic farming. For the past several decades, many scholars have analyzed the value consumers place on credence attributes and have reported that consumers will pay a premium for foods with these desirable properties. In addition, their studies reveal that individual consumers place greater importance on some credence attributes than others. For example, some are seriously concerned about animal welfare, while others are solely concerned about food safety. One of the objectives of this book is to summarize recent empirical findings from scholarly works on how consumers value food credence attributes. Such knowledge would benefit producers, processors, retailers, and policy makers. Another objective of this book is to discuss the effectiveness of the programs that have been introduced to strengthen the relationship between producers and consumers. Many programs have been developed to more effectively inform consumers regarding food production processes.

Download or read book Consumer Preference and Acceptance of Food Products written by Derek V. Byrne and published by . This book was released on 2020 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Economic Research Service in Transition written by United States. Department of Agriculture. Economic Research Service and published by . This book was released on 1985 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book New Technology and Conflicting Information Assessing Consumers Willingness To Pay for New Foods written by Wallace E. Huffman and published by World Scientific Publishing Company. This book was released on 2020-11-05 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of the book is to make the authors' scholarly research in the area of consumers' willingness-to-pay for new foods that have controversial attributes easily assessable to other researchers, students, and food policy makers. It addresses issues that arise in a market with conflicting information from interested parties, scientific sources, and the media. It begins with a discussion of research methods and information issues. These results include how consumers respond to food products that are produced with new technology that lowers farmers' costs of production, enhance nutrition and food safety for consumers, or adds variety to consumers' food choices. These results arise from data collected in a series of laboratory experiments on adult subjects at various sites in the US and consumer surveys worldwide. The data include socio-demographic attributes of subjects, and their revealed willingness-to-pay in auctions of experimental foods and food products under randomly assigned food labels and information treatments and contingent-valuation survey data.

Download or read book Understanding Consumers of Food Products written by Lynn Frewer and published by Woodhead Publishing. This book was released on 2006-12-22 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international. The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part two examines the role of consumers’ attitudes towards quality and marketing, and their views on food preparation and technology. Part three covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers’ preferences for unhealthy foods are discussed in part four. The final section concludes with advice on developing coherent safety policies and the consumers’ responsibility for food production and consumption. Understanding consumers of food products is a standard reference for all those in the food industry concerned with product development and regulation. Develop an understanding of buyer behaviour to assist developing successful products Recognise the diversity between consumers and learn how to cater for their needs Covers cultural and individual differences in food choice

Download or read book 3D Printing of Foods written by C. Anandharamakrishnan and published by John Wiley & Sons. This book was released on 2022-03-21 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt: 3D Printing of Foods “p>Explore the fascinating realm of 3D food printing and its applications In 3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening exploration of the rapidly developing field of 3D food printing. In the book, the authors offer readers an examination of “food printability,” the foundation of 3D food printing. They discuss the enormous research gap in the subject that remains to be addressed and envisage a robust discipline in which food processing techniques, combined with 3D food printing, gives rise to a range of synergistic applications. In addition to treatments of safety challenges and research requirements, the book tackles food industry market trends and consumer preferences, as well as the globalization of printed foods and consumer perception of 3D printed foods. 3D Printing of Foods also explores the integration of electrohydrodynamic processes and encapsulation with 3D food printing. Readers will also find: Thorough introductions to 3D printing technology, 3D printing approaches, and food components and their printability In-depth examinations of the factors affecting the printability of foods, printability and techniques, and natively printable foods Practical discussions of pre-processing of non-printable foods and alternative ingredients used in food printing Comprehensive explorations of 4D printing technology and the applications of 3D food printing technology Perfect for 3D printing professionals and enthusiasts, as well as food scientists, 3D Printing of Foods is an indispensable resource for anyone interested in a one-stop resource addressing this cutting-edge technology with nearly limitless potential.

Download or read book Handbook of Food Science Technology and Engineering 4 Volume Set written by Y. H. Hui and published by CRC Press. This book was released on 2005-12-19 with total page 3632 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Download or read book A Model of Factors Affecting Consumer Decision Making Regarding Food Products written by Debra Lynn Nelson and published by . This book was released on 1992 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Research Anthology on Developing Socially Responsible Businesses written by Management Association, Information Resources and published by IGI Global. This book was released on 2022-03-04 with total page 2235 pages. Available in PDF, EPUB and Kindle. Book excerpt: In today’s world of global change, it has never been more critical for businesses to adapt their strategies, management styles, and policies to match that of the surrounding environment. Consumers are increasingly becoming more aware of the impact that businesses and product consumption have on environmental health. Thus, businesses have had to alter their production workflows to better suit a more environmentally conscious customer base. As society faces numerous issues related to the environment, health, poverty, and social justice, the need for socially responsible businesses is crucial to develop and improve the overall landscape of the business field. The Research Anthology on Developing Socially Responsible Businesses discusses the best practices, challenges, opportunities, and benefits of creating socially responsible businesses and provides a context of why these business models are needed. This essential text also considers how society has changed over time and how businesses must adjust their ideals and practices in order to survive in a changing world. Covering a range of topics such as accountability, environmental issues, and human rights, this major reference work is ideal for business owners, managers, policymakers, academicians, researchers, scholars, practitioners, instructors, and students.

Download or read book Food People and Society written by Lynn J. Frewer and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 467 pages. Available in PDF, EPUB and Kindle. Book excerpt: A unique insight into the decision-making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address the fundamental issues related to predicting food choice, consumer behavior and societal trust in quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail.

Download or read book Effects of Including excluding Attributes on Consumer Choice written by Bichen Wade Zhu and published by . This book was released on 2006 with total page 119 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Consumer Preference Attributes for Alternative Food Products written by Jan Top and published by . This book was released on 2023 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Digital dietary coaches can supplement current approaches for guiding consumers towards healthier behavior. In addition to taking into account the individual client’s health status, digital coaches must also link to her or his personal preferences and habits and to any contextual factors such as location and time of the day. We address the question which food attributes are needed to generate an advice that is fully personalized and situational. In the first part of this study, we have made a systematic analysis of food item attributes and the way in which they are used in making food choices. We distinguish between (1) food attributes as such, (2) consumer attributes (preferences, profile, habits, etc.) and (3) context attributes(time, occasion, situation, etc.). One source for finding attributes is human behavior theory. In addition, we apply a more empirical approach by analyzing attributes that dietitians and food experts use in practice. In the second part of this study we have asked consumers to indicate which food selection criteria they use in practice. We list the sets of attributes and discuss how they can be used to automatically infer preferred food items from personal and situational data. Although fully automatic generation of food alternatives is not yet possible, dietitians and life style coaches can benefit from the data that is already available. A number of web services is currently under development to access the data programmatically, for example in dietary apps.