Consumer Food Purchases Research Articles

A cross-sectional study of the relative availability and prominence of shelf space allocated to healthy and unhealthy foods in supermarkets in urban Ireland, by area-level deprivation

BackgroundDiet-related noncommunicable diseases (NCDs) are a leading cause of ill-health and death across Europe. In Ireland, dietary intakes of saturated fat, free sugar and salt exceed World Health Organization recommendations, and excess consumption follows a social gradient increasing population risk of diet-related NCDs. The retail food environment can influence consumer food choice and subsequent dietary intakes. In high income countries, supermarkets are an increasingly influential actor in consumer food availability, choice, purchase, and subsequent food intake. This study aims to assess the relative availability and prominence of healthy and unhealthy foods in Irish supermarkets, by area-level deprivation.MethodsThis study used a cross-sectional study design, and applied a validated measure, as described in the INFORMAS Protocol: Food Retail – Food availability in supermarkets. Between October 2021 and February 2022, shelf space (m2) (height or depth (cm) × length (cm)) and prominence (visibility), of foods, classified as healthy and unhealthy and represented by a proxy indicator, were collected in supermarkets (n = 36) in County Dublin, Ireland. Overall the proportion of mean relative shelf space (m2), allocated to healthy and unhealthy foods, and its prominence, by area-level deprivation, and retailer, were determined. We used t-tests and one-way ANOVA to analyse possible differences between the proportion of relative shelf space available to healthy and unhealthy foods, and its prominence, by area-level deprivation and retailer.ResultsThe study found the proportion of shelf space measured allocated to unhealthy food was 68.0% (SD 10.6). Unhealthy foods were more likely to be in areas of high prominence. Overall, there was no statistically significant difference between the proportion of relative shelf space available to unhealthy foods in areas of high and low deprivation. A statistically significant difference in the proportion of relative shelf space allocated to healthy and unhealthy food by area level deprivation was found in one retailer.ConclusionUnhealthy foods had a higher proportion of shelf space and were more prominent than healthy foods in supermarkets in County Dublin, Ireland. The current availability and prominence of foods in supermarkets does not align with Food Based Dietary Guideline recommendations and does not support consumers to make healthier food choices. There is a need for supermarkets in Ireland to improve the availability and prominence of healthy foods to support consumers to make healthier food choices.

Effectiveness of food traceability system: Chinese consumer food purchase intention during the pandemic

Effectiveness of food traceability system: Chinese consumer food purchase intention during the pandemic

Effectiveness of Food Traceability System: Chinese Consumer Food Purchase Intention During the Pandemic

Effectiveness of Food Traceability System: Chinese Consumer Food Purchase Intention During the Pandemic

Measuring sustainable consumer food purchasing and behavior

Consumer food purchasing and willingness to adopt a sustainable healthy diet (SHD) is a key factor affecting the sustainability of the entire food system. Studies have developed scales to measure consumer preferences for particular consumption patterns, while others have sought to empirically define the multiple dimensions of a sustainable food system (environmental, social, economic, etc.). This paper builds on these literatures by tracking consumers’ SHD behaviors using a large-scale, longitudinal survey of adults in the United States and mapping them onto multiple systems-level indicators. We wanted to know whether consumers interact with the sustainability of their food along the same principles developed by experts. Our study defines 18 food purchasing behaviors that support the sustainability goals of leading scientific institutions, uses factor analysis to identify the unobserved drivers behind these behaviors, and creates SHD scores to investigate their correlations with other consumer characteristics and behaviors. Factor analysis results show consumer food purchasing is motivated by three underlying sustainability dimensions—Economic Security, Socio-Environment, and Nutrition—which are fewer constructs than often defined by academic researchers. SHD scores reveal higher adoption of behaviors that fall under Economic Security relative to the other two dimensions. All three sustainability constructs are impacted by socio-economic and demographic characteristics.

Food Delivery Drivers' Health Literacy Regarding COVID-19 Prevention and Protective Behaviors During the COVID-19 Pandemic: Cross-sectional Survey in Southern Thailand.

BackgroundIn 2019, COVID-19 spread worldwide, causing a pandemic that has posed unprecedented challenges and pressure for health systems and economies. Food delivery services have become an important medium for consumer food purchases to limit human-to-human contact. Thus, delivery drivers are at high risk of exposure to COVID-19 infection at work. To the best of our knowledge, no studies have analyzed the dimensions of health literacy (HL) regarding COVID-19 prevention in this population.ObjectiveThis study aims to explore the HL status toward COVID-19 prevention and its associated factors among food delivery drivers in southern Thailand.MethodsFollowing a cross-sectional survey from July to August 2021, Thai food delivery drivers in the upper-south and lower-south regions of southern Thailand were recruited to participate during the compulsory COVID-19 lockdown. An online structured questionnaire was administered verbally and recorded by the interviewer. Univariate and multivariate linear regressions were used to explore independently associated factors.ResultsOf 401 drivers, 291 (72.6%) were men. The median age was 31 years (range 19-64 years). The median number of months working as a driver was 12 months, and the median number of working hours was 9 hours per day. The median number of daily food orders was 20, while the median daily income was Thai baht (THB) 600 (US $15.90). Social media (Facebook and Line) was a common source of health information. The most common information required was about the COVID-19 vaccine, medications, and treatment. Most drivers (285/401, 71.1%) had excellent HL levels regarding COVID-19 prevention. Only the practical application of information was statistically correlated with behavior (r=0.38, P<.001). Drivers in the lower south of Thailand were more likely to have excellent HL than other drivers (β=7.03, P<.001). Those who frequently accessed information through YouTube (β=–2.17, P=.01) and relatives (β=–4.19, P<.001) were less likely to have excellent HL levels.ConclusionsUnderstanding HL among food delivery drivers would be useful for planning effective interventions that target this population. Conventional health education through social media alone may not be effective at educating people about COVID-19 prevention. Information literacy skills could determine individuals’ HL and drivers’ behaviors.

Effects of Food Cooperative Membership on What Consumers Buy and Where They Buy: Evidence from Korean Household Panel Data 2015–2019

Alternative food networks (AFNs) have emerged in response to the conventional industrial food system, which distances and detaches food production from food consumption. Food cooperatives are representative of AFNs where relationships between food producers and consumers are reconfigured. This study examines household food cooperative membership and changes in food purchase behavior using household panel data gathered by the Rural Development Administration of Korea. In particular, it aims to provide insight into the effect of AFNs on consumer food purchase behavior, including expenditure per food category and visit frequency ratio per store format. The ordinary least squares regression model was used. The findings show that depending on the ownership of AFNs, expenditure per food category and visit frequency ratio per store format vary. Food cooperative members tend to purchase less processed food and more fresh vegetables and fruits than nonmembers. Moreover, food cooperative membership significantly influences the decrease in visits to small supermarkets and traditional markets when purchasing groceries.

An Extensive Analysis of Understanding Consumer Intention towards Reduction of Food Waste

Purpose: People's purchasing and consumption patterns have been substantially influenced by different behaviours. The widespread concern about reducing food waste has resulted in the need for environmental concern. Consumer food purchases differ from each other when consuming in dine-in outlets where different factors can result in food trash leading to a serious threat in restaurants. Food waste has a significant impact on businesses across the country; this study will indicate by understanding the consumers' behavioural patterns whether or not the problem of food waste can be improved. This research helps to know the changes in consumers' intention consumption behaviours regarding food waste in dining outlets to avoid and reduce it. Design/Methodology: This research is based on secondary sources acquired from extensive literature, case studies, journal articles, and internet searches. Findings: According to the findings, society is becoming alert to the food waste problem and are taking proactive actions to prevent food waste in their households as well. The influence of the pandemic in 2020 has also served as a warning in every outlet regarding the environmental effects of food waste and pollution. This has enabled people to collaborate from the comfort of their own homes, and they are more cautious about purchasing food anywhere they go to dine and have a strong notion to reduce waste on their part. Because of the pandemic, the community's broad waste patterns have slowed, protecting the environment in the process and has given hope for sustainability. Research limitations/implications: Restaurant food waste is India's growing problem. In addition to this, people are suffering a crisis due to the pandemic, which has resulted in food scarcity which is also leading to hunger. Because waste is one of the country's existing challenges due to its vast population, inefficient waste management methods must be fixed to minimize the possible risk of food waste contamination in households and food businesses. Originality/value: There is a high demand in India for an efficient strategy to prevent future contamination of food waste by any further upcoming situation. With the rising population and urbanization, individuals have to change themselves to a more efficient in handling the situation by understanding the problem of waste that will help themselves and the environment to the greatest. This research intends to address the challenges of food waste generated by restaurants by consumers, as well as potential methods and backup plans for overcoming the food waste disaster with long-term solutions. Paper Type: Review Paper

Do individual sustainable food purchase motives translate into an individual shift towards a more sustainable diet? A longitudinal analysis in the NutriNet-Santé cohort

Many studies have demonstrated the environmental and health weaknesses of the food systems and the need for transformation is now recognised. Although some consumer segments seem to be more aware of sustainability issues, sustainable motives do not systematically translate into purchasing behaviour. The aims of this study were to identify a typology of dietary changes and to analyse whether these actual dietary changes towards more sustainable consumption during the years 2014–2018, (considering nutritional quality, plant-based foods and organic consumption) were related to a set of consumer food purchase motives measured in 2013. In the French NutriNet-Santé cohort, 13,292 individuals completed a food frequency questionnaire in 2014 and 2018 and a validated food purchase motives questionnaire in 2013, with a particular focus on sustainability. A typology was built to identify clusters using a Reduce Rank Regression (RRR) statistical model, with differences in food consumption as predictor variables and a set of dietary scores (reflecting nutritional quality, plant-based food and organic consumption) as response variables. Associations between dietary changes and food purchase motives were evaluated using ANCOVA. Participants with the most sustainable diet in 2014 and that has continued to improve over time (increased healthy plant-based foods and organic consumption) showed higher sustainable food-purchase motives. These were more often women, young and graduates. Participants with the lowest sustainable motives had at the same time a rather unsustainable diet and changed to a greatly improved diet in 2018. Participants with strong motives related to price, innovation and convenience showed a decrease in diet quality over time (increase in unhealthy plant- and animal-based food, alcoholic drinks, decrease in organic consumption). This cluster had the highest proportion of men, less educated and older than 65. Our results indicate that a part of the population was interested in sustainable food purchase and improved the sustainability of their diet over a short period of time. Some participants, with specific socio-demographic characteristics, were unaware of their diet's sustainability. Therefore, targeting awareness of food sustainability to a certain part of the population is essential.

Short-Term Impacts of COVID-19 Public Health Regulation on Consumer Food Purchases: A Case Study From a Grocery Store in Montana

The mitigation measures (e.g., lockdown policies) in response to the COVID-19 pandemic impacted food systems in unprecedented ways, in both scope and immediacy. Food retail, for example, changed fundamentally in the United States, as access to nutritious food became limited, supply chain shortages were common, and mandatory public health measures led to behavior changes among customers and employees. In the present case study, we hypothesized that these changes led to food purchasing shifts of grocery store consumers. Such shifts are seen as an outcome of both endogenous factors at the individual level and exogenous factors at the government/policy level. Our case study sought to better understand how the pandemic and associated regulations shaped consumer food choices during the “hard” lockdown period in Montana during 2020. We selected 112 food products based on the highest sales in a Gallatin County, Montana, grocery store. They were analyzed by predefined food groups aligned to the Dietary Guidelines for Americans 2020. All purchases were processed for each selected food item during March and April 2019 (before the pandemic) and March and April 2020 (during the lockdown in Montana). To further describe the pandemic experiences qualitatively, we conducted semi-structured interviews with managers and employees from two stores in Gallatin County. Overall, we found that consumers increased purchases in most food groups during the pandemic, including nutrient-dense and energy-dense products, most outstandingly for starchy vegetables, legumes, and convenience food. Products with long shelf-life and that required preparation at home were preferred. Endogenous causes, specifically panic and rushing, were likely stronger drivers of consumer behavior and food choices than regulations. Nonetheless, lockdown policies impacted consumer food purchases. We present a series of policy and practice recommendations based on our findings and the emerging literature on this topic.

The effects of a sugar-sweetened beverage tax and a nutrient profiling tax based on Nutri-Score on consumer food purchases in a virtual supermarket: a randomised controlled trial.

To investigate the effects of a sugar-sweetened beverage (SSB) tax and a nutrient profiling tax on consumer food purchases in a virtual supermarket. A randomised controlled trial was conducted with a control condition with regular food prices (n 152), an SSB tax condition (n 130) and a nutrient profiling tax condition based on Nutri-Score (n 112). Participants completed a weekly grocery shop for their household. Primary outcome measures were SSB purchases (ordinal variable) and the overall healthiness of the total shopping basket (proportion of total unit food items classified as healthy). The secondary outcome measure was the energy (kcal) content of the total shopping basket. Data were analysed using regression analyses. Three-dimensional virtual supermarket. Dutch adults aged ≥18 years are being responsible for grocery shopping in their household (n 394). The SSB tax (OR = 1·62, (95 % CI 1·03, 2·54)) and the nutrient profiling tax (OR = 1·88, (95 %CI 1·17, 3·02)) increased the likelihood of being in a lower-level category of SSB purchases. The overall healthiness of the total shopping basket was higher (+2·7 percent point, (95 % CI 0·1, 5·3)), and the energy content was lower (-3301 kcal, (95 % CI -6425, -177)) for participants in the nutrient profiling tax condition than for those in the control condition. The SSB tax did not affect the overall healthiness and energy content of the total shopping basket (P > 0·05). A nutrient profiling tax targeting a wide range of foods and beverages with a low nutritional quality seems to have larger beneficial effects on consumer food purchases than taxation of SSB alone.

Food promotions and the cost of a healthy diet.

With approximately two in three UK adults overweight or obese, one in five living in poverty and our emergence from the Covid-19 pandemic with implications for employment and income status there is an urgent need to understand what it costs to eat healthily and the role that promotions can play in helping householders manage food budgets. The literature suggests that, in affluent countries, price promotions appear to increase consumer food purchases and are applied more frequently to less healthy products than their healthy counterparts. This review discusses the cost of a healthy diet, identifies the prevalence of promotions in both the supermarket setting generally and a typical shopping basket specifically, and discusses the barriers to affording a healthy diet. Given the current policy focus on the cost of living and population health emphasising the need for food shopping to represent health and value for money for better public health outcomes, this review contributes to the evidence base for retailers' and policymakers' consideration as policy solutions are sought to reduce population obesity levels, while ensuring the affordability and accessibility of nutritious food. It is important, given the shift in consumer purchasing behaviour to online shopping as a result of self-isolating or reticence to physically access stores in response to the Covid-19 pandemic, that retail food promotions are available irrespective of the chosen mode of shopping (in-store or online).

Role of Food Industry in Promoting Healthy and Sustainable Diets.

Sustainable food systems are often defined by greenhouse gases, land use, effects on biodiversity, and water use. However, this approach does not recognize the reason food is produced—the provision of nutrients. Recently, the relationship between diets and sustainability has been recognized. Most accepted models of ‘sustainable diets’ focus on four domains: public health, the environment, food affordability, and cultural relevance. Aligned with the FAO’s perspective, truly sustainable diets comprise foods that are affordable, nutritious, developed with ingredients produced in an environmentally friendly manner, and consumer preferred. Identifying solutions to address all four domains simultaneously remains a challenge. Furthermore, the recent pandemic exposed the fragility of the food supply when food accessibility and affordability became primary concerns. There have been increasing calls for more nutrient-dense and sustainable foods, but scant recognition of the consumer’s role in adopting and integrating these foods into their diet. Dietary recommendations promoting sustainable themes often overlook how and why people eat what they do. Taste, cost, and health motivate consumer food purchase and the food system must address those considerations. Sustainable foods are perceived to be expensive, thus marginalizing acceptance by the people, which is needed for broad adoption into diets for impactful change. Transformational change is needed in food systems and supply chains to address the complex issues related to sustainability, taste, and cost. An emerging movement called regenerative agriculture (a holistic, nature-based approach to farming) provides a pathway to delivering sustainable foods at an affordable cost to consumers. A broad coalition among academia, government, and the food industry can help to ensure that the food supply concurrently prioritizes sustainability and nutrient density in the framework of consumer-preferred foods. The coalition can also help to ensure sustainable diets are broadly adopted by consumers. This commentary will focus on the challenges and opportunities for the food industry and partners to deliver a sustainable supply of nutrient-dense foods while meeting consumer expectations.

A nudge toward healthier food choices: the influence of health star ratings on consumers’ choices of packaged foods

Purpose This study aims to reveal the presence of products with negatively correlated nutrients in the marketplace and their implications for consumer choices. It also investigates the role of an overall simplified nutrition scoring system (SNSS) – health star rating (HSR), in improving the healthiness of consumer choices. Design/methodology/approach Three (lab, online and eye-tracking) experiments investigate the effects of negatively correlated nutrients and the mitigating role of an overall SNSS for consumers’ food choices. A final panel-data study analyzes the changes in actual food purchases after the introduction of HSRs (an SNSS) in Australia. Findings Experimental results show that consumers use a decision strategy based on a dominant nutrient to choose food products, which creates health halos and leads to less healthy choices when products have negatively correlated nutrients. The presence of an overall SNSS leads to more accurate healthiness perception and healthier choices. Panel data analysis shows that the healthiness of consumer food purchases increased after the introduction of HSRs. Research limitations/implications The study investigated the effect of an overall SNSS on specific categories, but not on the overall shopping basket. Practical implications For policymakers, this paper shows that overall SNSS helps consumers choose healthier options. Food manufacturers and retailers could be motivated to formulate healthier products when consumers choose healthier options. Originality/value This is the first study to document the presence of products with negatively correlated nutrients and their implications for consumer choices. It highlights the unique role of an overall SNSS, in helping consumers identify healthier options when products have negatively correlated nutrients.

The halo effect of biofortification claims on taste inference and purchase intention

PurposeThe purpose of this research is to investigate how biofortification claims impact consumer food taste inference and purchase intention. Based on the halo effect, the authors propose that food products with biofortification claims are inferred to taste better than regular foods. Due to this inference, biofortification claims subsequently improve purchase intention.Design/methodology/approachTo examine these predictions, the authors conducted three between-subject design lab experiments featuring three staple foods: corn soup (β-carotene biofortification claim present or not), cooked rice (zinc biofortification claim present or not) and uncooked rice (zinc biofortification claim present or not). Participants were randomly assigned to one of two bioproduction claim conditions (present vs absent). Then, taste inference, purchase intention, consumer characteristics and confounding variables were measured.FindingsIn Experiment 1, the results showed that biofortification claims indeed appeared to evoke a heuristic halo effect, in which foods with biofortification claims were inferred to taste better than regular food. In Experiment 2, the results showed that participants had more intention to purchase foods with biofortification claims than regular food. The mediation effect of taste inference between biofortification claims and purchase intention was examined. In Experiment 3, the data further showed that this halo effect was more pronounced when consumers held a higher preference (vs lower preference) for the enriched nutritional element.Originality/valueBiofortification claims have commonly been viewed solely as information about nutrition value for consumers. However, little is known about how biofortification claims impact hedonic consumer expectations. In this paper, the authors find that biofortification claims alone can impact consumer food taste inference, as nutritional information is not related to actual food taste. These findings extend the authors’ understanding of the psychological mechanism behind consumer attitudes towards biofortification.

Canadian consumer opinions regarding food purchase decisions

Abstract Agricultural biotechnology produced genetically modified (GM) crops, not only provide economic benefits to farmers, but are beneficial to the environmental, human health, and consumers. At a time when no tool in agriculture can be overlooked when dealing with increasing environmental, food security, and economic pressures, what do Canadian consumers think of GM food, following over 20 years of consumption? This article presents the results of a 2018 survey of 506 English-speaking Canadian consumers, about GM food, food labels and purchasing decisions. Results show the two most important factors that impact Canadian consumer food purchase decisions are: price and place of origin (Canadian made). Canadian consumers are responding to surveys about their willingness to consume GM food products in diametric opposition to their actual purchasing behavior. That is, consumers say they mistrust GM foods, but when consumers are making food purchase decisions in grocery stores, price is the key purchase determining factor.

Understanding the Intersection of Race/Ethnicity, Socioeconomic Status, and Geographic Location: A Scoping Review of U.S. Consumer Food Purchasing.

Disparities in diet quality persist in the U.S. Examining consumer food purchasing can provide unique insight into the nutritional inequities documented by race/ethnicity, socioeconomic status (SES), and geographic location (i.e., urban vs. rural). There remains limited understanding of how these three factors intersect to influence consumer food purchasing. This study aimed to summarize peer-reviewed scientific studies that provided an intersectional perspective on U.S. consumer food purchasing. Thirty-four studies were examined that presented objectively measured data on purchasing outcomes of interest (e.g., fruits, vegetables, salty snacks, sugar-sweetened beverages, Healthy Eating Index, etc.). All studies were of acceptable or high quality. Only six studies (17.6%) assessed consumer food purchases at the intersection of race/ethnicity, SES, or geographic location. Other studies evaluated racial/ethnic or SES differences in food purchasing or described the food and/or beverage purchases of a targeted population (example: low-income non-Hispanic Black households). No study assessed geographic differences in food or beverage purchases or examined purchases at the intersection of all three factors. Overall, this scoping review highlights the scarcity of literature on the role of intersectionality in consumer food and beverage purchasing and provides recommendations for future studies to grow this important area of research.

Store Environment Assessment (SEA) Tool: Design and validation of a food environment audit protocol

Abstract Background Unhealthy food environments are key factors in diet-related disease risk. Many audit methods have been designed for the retail food environment, but weaknesses of existing methods include: validity in study methods and design, and heterogeneity in adaptation and analysis methods. This paper describes the development and validation of a novel protocol for designing store audit instruments - the Store Environment Assessment (SEA) Tool. Methods This research involved four steps: 1. a scoping review of consumer food environment audit tools; 2. classify key variables from the literature; 3. use the variables to design a protocol for development of audit instruments tailored to local contexts and research questions; and 4. validate the protocol by designing and validating a sample audit tool based on Canada's Food Guide (2019). Results Variables from the literature included: Product (availability, variety, size, reference), Price, Promotion, Placement-accompanied by: definition, type of variable, range of values, scale of measurement, and measurement outcome. The protocol has seven steps: identify dietary guideline criteria; conduct content analysis; define setting; align research questions with scale and scope; variable selection; audit tool design; and validation strategy. The protocol was used to design a store audit instrument for Canadian jurisdictions, based on Canada's Food Guide, and validated against the gold standard, Nutrition Environment Measures Survey (NEMS). Discussion The SEA protocol can strengthen researchers and practitioners' capacity to use structured guidelines to develop geographically and socio-demographically relevant Store Environment Assessments, and avoid heterogeneity arising from ad hoc adaptations of tools such as NEMS. Our methodological approach can support greater consistency, feasibility, and rigour of food environment audits for diverse public health research and practice objectives. Key messages Researchers and practitioners will be able to utilize the SEA tool protocol, using jurisdictional food and nutrition criteria, to better assess 4Ps related to food, in retail food environments. The variables and measurement outcomes included in the SEA tool protocol will support public health practitioners in developing relevant interventions to support healthy consumer food purchasing.

Results of Applying the Canadian Proposed Front-Of-Pack Labelling Regulations to Chain Restaurant Menu Items

Abstract Objectives Restaurants are subject to far less regulation than packaged foods when it comes to disclosing nutritional information. However, this sector is increasingly prominent in consumer's food purchasing and consumption habits. Health Canada is developing new front-of-package (FOP) warning labels for packaged food and beverage products, which if applied to restaurant foods could help consumers avoid foods high in nutrients of public health concern. The objective of this study was therefore to assess the proportion of menu items that would be required to carry FOP symbols if they were applied to the restaurant sector. Methods Nutrient data for food and beverage menu items (n = 10,950) were collected from the websites of restaurants with ≥20 Canadian outlets in 2016. Each item was assessed according to Health Canada's FOP thresholds for saturated fat, sodium, and sugar to determine eligibility for each warning symbol if the regulations were extended to restaurant foods. Results Of all eligible menu items, 79% would require ≥1 FOP symbol and 48% would require ≥2. In terms of nutrients, ≥47% of all items would require a sodium or saturated fat warning. 79% of all beverages and desserts would require a sugar warning. When distinguishing between types of restaurants, proportions from fast-food and sit-down establishments were similar overall, but varied by category. Conclusions The majority of menu items are high in nutrients of public health concern, thus there is an urgent need for regulations that apply to both packaged and restaurant items to improve their nutritional quality and assist consumers in making healthier choices when eating out. Such warning labels could also stimulate product reformulation and the introduction of healthier choices by the restaurant sector. Funding Sources This research was supported by a CIHR Project Operating Grant. KMD was supported by an Endeavour Research Fellowship and a Foundation for High Blood Pressure Research Early Career Transition Grant.

Analysis of consumer food purchase data used for outbreak investigations, a review

Analysis of consumer food purchase data used for outbreak investigations, a review

Motives and Role of Religiosity towards Consumer Purchase Behavior in Western Imported Food Products

The undertaken study examines the influence of the marketing mix, consumer attributes, and the role of religiosity towards consumer purchase behavior regarding western imported food products in Pakistan. The study has used the theory of planned behaviors as underpinning foundations for testing factors. In total, 1080 respondents from eight cities in Pakistan—Karachi, Lahore, Islamabad, Quetta, Peshawar, Hyderabad, Larkana, and Faisalabad—were part of this study. Path analysis performed through SEM (structural equation modeling). The result unveiled that product attributes, price, self-concept, brand trust, personality, and religiosity positively correlated with consumer’s purchase intention in a Muslim country. The result of this study will also help potential future candidates for the food industry, especially those aimed at using the Asian consumer market. The penetration of western imported food may also bring convergence where the nation can feel upgraded and privileged. The study also adds to the academic literature on Muslim consumer behavior by combining numerous factors on a single model, grounded in the theory of planned behavior. Limited study has analyzed religiosity and other factors in context with a Muslim majority population. This study is a preliminary effort to understand the Muslim consumer food purchase behavior inadequately investigated by the consumer researcher.