Consumer Perceptions Research Articles

Improving meat quality and safety: innovative strategies

Ensuring meat products' quality and safety is paramount in today's food industry. This extended abstract delves into innovative strategies to enhance meat quality and safety throughout the production, processing, and distribution stages. The paper explores various cutting-edge approaches, technologies, and regulatory frameworks to mitigate risks and improve consumer confidence in meat products. The discussion begins with examining advancements in meat processing techniques, such as high-pressure processing (HPP), modified atmosphere packaging (MAP), and irradiation. These techniques are instrumental in reducing microbial contamination, extending shelf life, and preserving the nutritional integrity of meat products. Furthermore, the paper explores emerging technologies like nanotechnology and blockchain, which offer novel solutions for enhancing traceability, transparency, and accountability in the meat supply chain. Much of the paper discusses the role of quality control measures in ensuring meat safety and compliance with food safety regulations. From carcass inspection and microbiological testing to chemical residue analysis and packaging standards, rigorous quality control protocols are essential for identifying and mitigating potential hazards at every stage of meat production. Moreover, the paper highlights the importance of animal husbandry practices, feed management, and genetics in influencing meat quality attributes such as flavour, texture, and tenderness. Producers can enhance meat products' overall quality and palatability by implementing improved animal husbandry practices, optimizing feed formulations, and selectively breeding animals for desirable traits. In addition to technological advancements and quality control measures, the paper emphasizes the need for regulatory compliance and government oversight to uphold food safety standards. Ensuring adherence to regulations such as Hazard Analysis and Critical Control Points (HACCP) and implementing comprehensive food safety management systems are essential for safeguarding public health and consumer trust. In conclusion, this extended abstract provides a comprehensive overview of innovative strategies for improving meat quality and safety in the food industry. By embracing advancements in processing techniques, leveraging new technologies, implementing stringent quality control measures, and adhering to regulatory requirements, stakeholders can enhance the safety, integrity, and consumer perception of meat products in the marketplace.

Everything they touch turns to gold: Disabled social media influencers and perceptions of product luxury

This article initiates a debate on consumer perceptions of products promoted by disabled social media influencers. The findings of six experimental studies show that consumers consider products promoted by disabled (vs. nondisabled) influencers more luxurious. Further extending this effect, driven by perceived influencer uniqueness, this research also demonstrates that consumers are willing to pay a premium for products promoted by disabled influencers. The positive effect of disabled influencers on perceptions of product luxury is especially robust for consumers with a relatively strong belief in psychological contagion. Substituting a disabled influencer’s promotional post with a brand-generated post featuring a disabled model does not render the same effect, emphasizing the unique role of disabled influencers (vs. models) in advertising. This research demonstrates a critical contribution that disabled influencers can make to luxury advertising, thereby highlighting the need for companies to collaborate with such influencers in promoting luxury products.

Partial Budget Analysis and Consumer Response to Hydroponic Vegetable Packaging Innovation (Study at CV. AMATTA MULYA BARIZI)

Purpose: This study analyzes the differences in partial budgeting and added value between old and new packaging on company revenue and evaluates consumer responses to the new packaging by CV. Amatta Mulya Barizi. Methodology: A quantitative method with 100 respondents selected through incidental sampling. Data were obtained via interviews and observations. Analysis involved partial budgeting and descriptive analysis using a Likert scale. Results: Partial budgeting analysis showed changes in costs, with an additional packaging cost of Rp 300 and additional revenue of Rp 800. The new packaging added value to the company's revenue by 1.67, indicating that each Rp 1.00 spent on new packaging generated Rp 1.67 in revenue. Findings: Consumer responses to the packaging function were high, with a score index of 76.93%. The competitive advantage response scored 70.95%, and consumer satisfaction scored 77.80%. Overall, consumer response to the new packaging was high, with an index of 76.08%. Novelty: This research provides insights into the financial impact and consumer acceptance of packaging innovation in hydroponic vegetable production. Originality: The study offers a detailed analysis of the economic benefits and consumer perceptions of new packaging, enhancing understanding of its role in product marketing. Conclusions: The new packaging innovation positively impacts the company's revenue and is well-received by consumers, benefiting CV. Amatta Mulya Barizi. Type of Paper: Empirical Research Article

Tell me more: examining consumer perception and behavior toward animal welfare certification labels in Japan

Purpose The purpose of this paper is to examine the factors that influence Japanese consumer purchase intention toward products bearing animal welfare (AW) certification labels. Design/methodology/approach A conceptual model was developed with the constructs of informativeness, trust, consumer perception, health consciousness, moral norms and purchase intention and tested using a sample of 513 Japanese consumers. Data were collected using an online panel with the direct effects analyzed using regression while the mediation analysis was performed using Hayes PROCESS macro. Findings The findings have confirmed that informativeness, consumer perception and trust contribute to consumer purchase intention of products with AW certification labels. Moral norm has a significant indirect effect on the relationship between consumer perception and intention to purchase. However, health consciousness did not demonstrate any indirect effect on the relationship between consumer perception and intention to purchase. Originality/value This study contributes significantly to our understanding of Japanese consumers' perception toward AW certification labels, especially considering the limited discussion surrounding this topic in Japan. By highlighting the importance of informativeness, it sheds light on how enhancing consumer knowledge can potentially boost the demand for AW foods. Moreover, it challenges the conventional belief in the impact of health consciousness and consumer behavioral intention, thereby expanding the discourse on the role of health consciousness in consumer choices. Through this exploration, the study not only enhances consistency in discussing consumer behavior but also strengthens the coherence and argumentation of the research findings.

Social Media Influencers: Customer Attitudes and Impact on Purchase Behaviour

Social media marketing has become a crucial component of contemporary business strategies, significantly influencing brand visibility, customer engagement, and sales growth. The aim of this study is to investigate and determine the key factors guiding customer attitudes towards social media influencers, and, on that basis, to explore their effects on purchase intentions regarding advertised products or services. A total of 376 filled-in questionnaires from an online survey were analysed. The main characteristics of digital influencers’ behaviour that affect consumer perceptions have been systematized and categorized through a combination of both traditional and advanced data analysis methods. Structural equation modelling (SEM), machine learning and multi-criteria decision-making (MCDM) methods were selected to uncover the hidden dependencies between variables from the perspective of social media users. The developed models elucidate the underlying relationships that shape the acceptance mechanism of influencers’ messages. The obtained results provide specific recommendations for stakeholders across the social media marketing value chain. Marketers can make informed decisions and optimize influencer marketing strategies to enhance user experience and increase conversion rates. Working collaboratively, marketers and influencers can create impactful and successful marketing campaigns that resonate with the target audience and drive meaningful results. Customers benefit from more tailored and engaging influencer content that aligns with their interests and preferences, fostering a stronger connection with brands and potentially affecting their purchase decisions. As the perception of customer satisfaction is an individual and evolving process, stakeholders should organize regular evaluations of influencer marketing data and explore the possibilities to ensure the continuous improvement of this e-marketing channel.

Framing negative eWOM via conjunctions: The language of customer communication in the luxury hotel sector on social media

In the digital age, social media has a significant impact on consumer perceptions. This business communication study examines the linguistic strategies used to express and repair negative electronic word of mouth (eWOM) in Hong Kong’s luxury hotel sector. The data, which were collected from travel forums, consist of 17,344 words from online hotel reviews (11,647 words) and responses (5,697 words) made by the visitors and senior hotel management of 18 five-star hotels. Using systemic functional linguistics as a framework, this study analyses the logical relations that exist between expectant and concessive conjunctions, as well as the evaluative judgment resources present in an appraisal system. The analysis focuses on the poor service standards framed in the complaints and how the hotel management responds to such situations differently, particularly with respect to repairing customer expectations. This study also examines how loyal fans and frequent travellers present their customer identity when dealing with service-related issues. By developing an understanding of how luxury hotels manage customer complaints, repair customer relationships, and protect their brand reputation through dynamic interactions, this study can provide valuable communication insights for the hotel sector.

Eksplorasi Persepsi Konsumen Melalui Studi Komparatif Suasana Toko Indomaret dan Alfamart

Indomaret and Alfamart are two of the largest retail chains in Indonesia, competing fiercely in the minimarket sector. The store atmosphere is a key factor influencing customer attraction and loyalty. This study aims to compare consumer perceptions of the store atmosphere between Indomaret and Alfamart in Bandar Lampung city. This research uses the probability sampling method with cluster random sampling technique. The sample size used is 384 respondents from various areas in Bandar Lampung. Data analysis is conducted using descriptive statistics and independent sample t-test. The results indicate no significant difference in attributes such as lighting, sound, layout, temperature, technology, and accessibility between Indomaret and Alfamart. However, there are significant differences in attributes such as color, aroma, staff behavior, and decoration, with Alfamart scoring higher in color, staff behavior, and decoration, while Indomaret excels in aroma. The store atmosphere significantly impacts consumer perceptions and shopping experiences. Indomaret and Alfamart need to focus on enhancing store atmosphere elements according to consumer preferences to increase competitiveness and customer loyalty

Sustainable Consumption and Environmental Change in Taiwan: Understanding Consumer Perceptions and Narratives of Practice

This study investigates the perceptions and behaviors related to sustainable food consumption among various demographic groups in northern Taiwan, focusing on the metropolitan areas of Taipei City and New Taipei City. The narratives of Taiwanese people practicing sustainable eating were analyzed by applying practice theory. Semi-structured interviews were conducted with 30 participants from diverse demographic backgrounds (e.g., university students, homemakers, professionals, and retirees). Their educational backgrounds and work experience were recorded. The research highlights the effects of urbanization on the food choices of consumers, highlighting challenges such as high costs, time constraints, and limited access to kitchen facilities among university students. High-income professionals and retirees exhibited a preference for organic and locally sourced foods, whereas middle-aged homemakers emphasized seasonality and support for small farmers. The crucial roles of information sources (e.g., online media and television) and various cultural factors (e.g., religious beliefs) in influencing sustainable food behaviors were also identified. Despite its regional focus, this study provides valuable insights and recommendations for policymakers that can support sustainable food consumption.

Consumer behaviour towards Ayurvedic products in India

Ayurveda is a traditional Indian system of medicine that focuses on holistic health and balance through natural remedies, diet, and lifestyle practices. Many skin and hair care products are available in the Indian markets. Yet, consumers are confused with brand authenticity, 100% natural or not? Reliability of the quality in the absence of proper third-party verification. This study examines this intriguing domain by probing consumer perceptions, experiences, and their ability to discern authentic natural products from those containing synthetic chemicals. The study is based on both primary and secondary data. Primary data is collected through structured questionnaires from a cross-section of 260 households in year 2022, and secondary data is collected from the Amazon ratings. The results of the primary survey show that 58% of respondents said they were unsure whether the ayurvedic or herbal hair and skin care products they use contain chemical ingredients. Results of the secondary survey show that purchasing decisions are not made solely based on a product's chemical-free ingredients; other considerations also play a role. Overall, higher share of five-star rating for ayurvedic products, indicates consumers are happy about the products, however, the market concentration for the ayurvedic products is high, and there is a good scope for new entrants into the market.

Effect of Jellyfish Body Parts and Presentation Form on Consumers Liking, Sensory Perception, Emotions, and Food Pairings.

Although jellyfish represent a food source in Asia, limited attention has been devoted to investigating Western consumers' perception and acceptance. This study explored the role of jellyfish body parts and presentation form in determining consumer perception. A local consumer test with 106 untrained subjects (57.5% female, 18-45 years) was performed in Italy over two days on six samples of jellyfish (Rhopilema esculentum Kishinouye) differing in terms of body parts (umbrella and oral arms) and presentation form (minced, striped, and pieced). For each sample, participants expressed their overall liking and, through three check-all-that-apply tests, described their perceived sensory properties and emotions and potential preferred food pairings. The results showed a significant effect of presentation form on liking (with striped and minced samples liked more than pieced samples), 18 sensory properties, four emotions, and five food pairings. Moreover, different drivers of liking and emotions were observed for three clusters of subjects named "In favour of", "Against", and "Picky towards" eating jellyfish. In conclusion, this study found that at least one segment of consumers could accept jellyfish as novel food. Moreover, the provided results could be useful for developing innovative jellyfish-based products and dishes that meet consumers' expectations.

Microemulsion technology: Nanoparticle-based emulsion as a sustainable natural product formulation

Natural products refer to chemicals or compounds from living creatures occurring naturally in the environment. Natural commodities, such as spices, herbs, and medical remedies, are often used as additions. Natural products have many advantages, such as their environmentally sustainable nature, compatibility with the skin, affordability, and widespread availability. Nevertheless, developing natural products has several challenges, such as limited options for ingredients, functional limitations of natural substances, considerations about stability and preservation, consumer perceptions and expectations, and the variability in the composition of natural products. Microemulsions are prevalent emulsions that incorporate nanoparticles. A microemulsion is a homogeneous, transparent liquid consisting of oil, water, and a surfactant, often combined with a cosurfactant. The use of microemulsions has been extensively observed in many chemical and pharmacological applications owing to their unique attributes, such as a significant interfacial area, little interfacial tension, and the ability to solubilise and deliver hydrophobic substances. Therefore, the present review paper aims to comprehensively analyse microemulsion technology and its applications as an environmentally friendly formulation for natural products. Here, we propose strategies and research on microemulsions to overcome problems in natural product formulations.

Guest editorial: Craft beers: consumer perception, motivation and demand in a fast-rising market

Guest editorial: Craft beers: consumer perception, motivation and demand in a fast-rising market

Consumer perceptions of influencer gifting

AbstractMany social media influencers promote products they receive from brands, which send those items without any explicit obligations but with the objective of being endorsed voluntarily. With increasing frequency, brands send their products together with additional gifts that influencers can, but do not have to, display either. For example, a branded perfume might be complemented by additional gifts of flowers, champagne, and macarons. Through such elaborate influencer gifting, brands hope to elicit more favorable reactions from both influencers and consumers. However, elaborate influencer gifting also raises concerns about consumer perceptions. With four experiments, this research shows that influencer gifting is superior to paid influencer marketing in terms of influencer trustworthiness and brand attitude outcomes, which can be explained by the increased effort signaled in the business relationship between the brand and the influencer. However, elaborate gifting also can prompt stronger perceptions of a persuasive attempt by the brand, which can lead to decreased trust in influencers who display the elaborate gifts voluntarily. The negative effect linked to perceptions of a persuasive attempt can be mitigated if the elaborate gift is justified by a brand occasion, such as the brand's anniversary.

Pengaruh Kualitas Produk, Kualitas Pelayanan, Lokasi dan Persepsi Harga terhadap Keputusan Pembelian di Steak Moen-Moen Depok Jawa Barat

This research was designed to investigate product quality, service quality, price perceptions, and location at the Moen-Moen Steak restaurant located in Depok, West Java. The research population involved regular and potential consumers of Steak Moen-Moen in Depok. Through this research, it is hoped that in-depth insight can be gained into consumer preferences and perceptions of the key aspects that influence their experience at this restaurant. The data collection method used was accidental sampling with the application of the Roscoe technique, and the number of samples involved reached 100 respondents. The results show that the variables product quality, service quality, location and price perception influence purchasing decisions simultaneously. Partially, the two variables, service quality and price perception, influence purchasing decisions. However, the other two independent variables, namely product quality and location, do not influence purchasing decisions.

Clean labelling sodium nitrite at pilot scale: In-situ reduction of nitrate from plant sources and its effects on the overall quality and safety of restructured cooked ham

Growing health and environmental concerns have increased demand for all-natural products, with a focus on clean labelling. Sodium nitrite is the most widely used additive in the meat industry because it imparts the typical cured flavour and colour to meat products and, most importantly, their microbiological safety. However, due to health concerns, the European Commission is proposing revised regulations to reduce nitrate and nitrite levels in meat products. As a result, the meat industry is actively seeking alternatives. This study explored the production of four cooked hams utilising nitrate-rich vegetable sources combined with two different nitrate-reducing commercial food cultures, alongside a control ham prepared with sodium nitrite (150 ppm). Microbiological, physico-chemical (pH, water activity, nitrate and nitrite concentration, lipid profile, lipid oxidation) and sensory (texture and colour profile) characterisation of the products was carried out. Challenge tests for Listeria monocytogenes, Clostridium sporogenes and Clostridium perfringens have been performed to assess the growth of pathogens, if present in the products. Results revealed comparable microbiological and physico-chemical profiles across ham formulations, with minor differences observed in colour parameters for sample C. The sensory analysis showed that for the pilot ham formulations A and D, there were no significant differences in consumer perception compared to the control ham. In the challenge tests, L. monocytogenes levels were similar in both control and tested hams. There were no significant differences in C. sporogenes and C. perfringens counts at any temperature or between test and control samples. These results indicate that this technology has a potential future in the cured meat sector, as regulators mandate the reduction of added synthetic chemicals and consumers seek healthier and more natural ingredients in their daily diets.

Consumer acceptance and perception of braised meat in soy sauce for older adults determined using fast profiling methods

This study investigated consumer acceptance and perception of traditional Korean food, braised meat in soy sauce, among older consumers to determine the product’s potential in the senior-friendly food market. Sorted napping (SN) was used to assess similarities in the sensory characteristics of eight samples based on consumer evaluations. The 82 older adults, participating in the study, evaluated the sample acceptance, attribute intensity, and attitudes toward the samples. They used check-all-that-apply (CATA) questions to select liking and disliking factors. In the SN, the participants differentiated between senior-friendly and general products. Additionally, groups that appeared in the SN were similar in the order of the overall liking scores, and it was observed that overall liking correlated with the perceived similarity of the sample. The feasibility of using SN in older populations has been confirmed. This study revealed a lower acceptance of senior-friendly food samples, highlighting the need for quality improvements in terms of appearance, odor, and taste. The taste, texture, and familiarity of the samples influenced the consumer attitudes of older adults. The food products (BGP, SGP, CGB, and BGB) were highly preferred for their chili pepper flavor, brown and soy sauce flavor, smoked smell, meat grains, and chewiness. Conversely, senior-friendly products (HSB, HSP, and SSP) were disliked because of their rancid smell. In conclusion, this study provides crucial information for the senior-friendly food industry to meet food quality requirements based on the sensory characteristics perceived by older adults.

Impact of product packaging messages on consumer perceptions and choice: The role of health claims and bonus pack promotions

This study used mixed methods to explore the impact of front-of-package health claims and bonus pack messages on consumer evaluations. First, a comprehensive audit of cereal box packages at the world's largest retailer examined how these messages are presented in practice. It was found that negative claims are more frequent and positive claims are less frequent on products with a bonus pack message compared to those without. A subsequent experiment investigated how combinations of health claims and bonus pack messages influence consumer evaluations. It also found that health claims significantly influenced consumer preferences, while bonus pack messages diminished perceptions of food healthiness but increased perceived value. Pairing positive health claims with bonus pack messages, such as “Family Size,” improved perceptions of healthiness. Moreover, positive health claims made products seem of lower value, whereas negative health claims did not affect perceived value. Health claims negatively affected value perceptions, even when paired with bonus pack messages like “Large Size.” However, the negative effect of health claims on tastiness perceptions was mitigated with “Large Size”. The study underscores the complexity of consumer decision-making, and offer insights for food marketers, emphasizing the need of a strategic approach in crafting health-related messaging and promotional strategies for product packaging.

What Is Chalky? Investigating Consumer Language and Perception of Fine Particles in Beverages Containing Pea and Potato Starch.

Despite its importance as an undesirable food texture, the phenomenon of chalkiness remains understudied. Chalky sensations presumably arise from fine particulates found in foods, but semantic overlap with other common descriptors of small particles, like gritty or sandy, is unclear. Here, we compare the usage of Chalky with related descriptors, and determine the effect of particle size, concentration, and xanthan content on Chalky ratings in a model beverage. A 23 factorial design with starch particle size (D90 = 33.8 and 64.6 µm), starch concentrations (10 and 20% w/v), and xanthan content (0.075 and 0.15% w/v) was used. Participants' salivary flow rate was also assessed. A multi-sip taste test was performed where naïve consumers (n = 82; 39% men, 60% women; age range = 18-79 years) rated the intensity of Chalky, Powdery, Gritty, Sandy, Mouthdrying, and Residual mouthcoating at 0, 30, and 60 s after each of three consecutive sips. All attribute ratings were highly correlated, with Chalky, Powdery, and Residual Mouthcoating being more closely correlated with each other than Gritty or Sandy. Although Chalky was still reported 60 s after consumption, no evidence of build-up was found with repeated sips. A larger size and higher concentration increased Chalky ratings, with the low-salivary-flow group reporting greater ratings for Chalky relative to the high-flow group. Our results suggest consumer percepts of small particles are overlapping but not entirely redundant. This suggests researchers and product developers should carefully distinguish between these descriptors when trying to understand consumer perception of food products containing fine particles.

Can I still eat this? Using implicit and explicit measures to explore consumer behavior toward food products with date labels

This study investigates implicit and explicit attitudes toward products before and beyond the best-before date (BBD) using an Implicit Association Test and an online questionnaire. Moreover, we test whether consumer perception of and behavior toward products beyond the BBD can be manipulated using a priming task. We use a three-group between-subjects design where respondents had to recall either a frugal, a wasteful, or an unrelated behavior. Results show that consumers have negative implicit associations with products beyond the BBD. Reduced health and safety perceptions, consumers’ strategies to determine edibility, and general risk perception of products beyond the BBD predict consumption of these products. While recalling a frugal behavior does not have significant effects, recalling a wasteful behavior prior to evaluating products beyond the BBD leads to a decrease in the perceived safety and healthfulness of these products.

Consumer Perception Towards Green Products

This qualitative research investigation delves into the intricate landscape of consumer perception and adoption of green products, aiming to unveil the underlying factors that shape consumer behaviour in the realm of sustainability. With growing environmental concerns and an increasing emphasis on eco conscious consumption, understanding how consumers perceive and engage with green products is paramount for businesses and policymakers alike. Through in depth interviews and thematic analysis, this study uncovers the multifaceted dimensions influencing consumer decisions regarding green product adoption. Themes such a s environmental consciousness, perceived value, trust in green claims, and barriers to adoption emerge as central aspects shaping consumer attitudes and behaviours. Moreover, the study illuminates the nuanced interplay between individual beliefs, social influences, and contextual factors in driving consumer preferences for green products. Insights gleaned from this research provide valuable implications for marketers, policymakers, and sustainability advocates seeking to foster greater acceptance and uptake of environmentally friendly products within the marketplace.