Preferences For Food Products Research Articles

Consumer preferences toward new circular bioeconomy agri‐food products

AbstractThe integration of circular bioeconomy (CB) principles into food production is key for a sustainable food sector. This research analyzes consumers' preferences for food products that include CB‐related attributes; namely, zero (plastic/bio) waste generation, carbon neutrality, sustainable water use and soil management, biodiversity conservation, and contribution to the rural economy. A novel approach is applied, combining best‐worst scaling choice experiments with contingent valuation and using a scale‐adjusted latent class model specification. The results reveal consumers have intense preferences for CB attributes in food, especially those related to plastic waste management, sustainable water use, rural development, and biodiversity. Four different consumer classes are identified according to their preferences toward CB attributes (Eco‐multifunctionals, Utilitarians, Sustainable agrarians, and Circulars—the latter two newly identified here). Willingness to pay varies by attribute and class. Relevant implications are drawn for businesses, especially about potential differentiation marketing strategies.

The impact of the health star rating front-of-packaging label on preferences for food products

PurposeThe Health Star Rating (HSR) is a front-of-pack labeling system that helps consumers understand the nutritional values of foods. In this study, we examined the effects of the presence (vs. absence) of an HSR label on consumer choice behavior and perception of healthiness.Design/methodology/approachIn an experimental study, we tested if the presence (vs. absence) of an HSR label provides a competitive advantage over a rival product that lacks the label, influencing purchase intentions. Participants were asked to choose among two competing products, with and without the labels, in a full factorial design.FindingsResults showed that products with an HSR label had a competitive advantage over the rival products that did not have the label. Moreover, this effect emerged more strongly for some products than others. Thus, while front-of-pack (FOP) labels can enhance sales, their impact may vary based on the specific product or brand.Originality/valueThis paper offers novel insights into the implications of HSR labels for consumer behavior and marketing strategies, particularly in the context of their potential use as a marketing tool by companies to boost sales in the food industry.

Traffic light nutrition labeling preferences among children

ObjectiveThis study evaluates the effects of traffic light (TL) nutritional label attributes on children’s food choices. Data were collected from a survey of 1179 Ecuadorian students attending public middle and high school in three major cities in the country’s southern region (Machala, Loja, and Zamora). The survey instrument included two sets of choice experiments: one with yogurt products and the other with soft drinks (sodas and juices). In the choice scenarios, children were presented with two products that differed in price and the TL label colors for sugar, salt, and fat. Children’s product selections in the choice experiments were analyzed using mixed logit models. The results indicate that labels affect food choices. Additionally, children are willing to pay increasing premium levels for products with yellow, green, and “does not contain” labels compared to products with red labels. Overall, the study’s findings offer evidence that TL labels are effective in helping children make food choices consistent with their preferences for food products with TL labels representing healthier alternatives.

Bayesian D- and I-optimal designs for choice experiments involving mixtures and process variables

Many food products involve mixtures of ingredients, where the mixtures can be expressed as combinations of ingredient proportions. In many cases, the quality and the consumer preference may also depend on the way in which the mixtures are processed. The processing is generally defined by the settings of one or more process variables. Experimental designs studying the joint impact of the mixture ingredient proportions and the settings of the process variables are called mixture-process variable experiments. In this article, we show how to combine mixture-process variable experiments and discrete choice experiments, to quantify and model consumer preferences for food products that can be viewed as processed mixtures. First, we describe the modeling of data from such combined experiments. Next, we describe how to generate D- and I-optimal designs for choice experiments involving mixtures and process variables, and we compare the two kinds of designs using two examples.

Discourse Network Analysis (DNA) on Preference Consumers on Food Products Made From Modified Cassava Flour (MOCAF)

The purpose of this research is to see consumer preferences for food products made from MOCAF by using Discourse Network Analysis (DNA). Using DNA analysis, issues and concepts of issues can be obtained which can be used as indicators and variables that determine consumer preferences for food products made from MOCAF raw materials. The analysis used in this research is DNA analysis. Sources of DNA data come from various information in cyberspace in accordance with the research context. DNA data processing will produce statements, actors, concepts/issues, and sentiments, along with the origin of the organization that can be used as variables and the relationship between existing variables can be known. The findings of this study are obtained variables that can be used to determine consumer preferences for food products made from MOCAF that is product quality, product service quality, Indonesian import quantity, consumer satisfaction and marketing strategy. Originality in this study is the use of DNA analysis in determining the variables used in viewing consumer preferences for food products made from MOCAF. There is no previous research that discusses consumer preferences for food products made from MOCAF by using DNA analysis in determining the variables used.

Color and abundance: Influencing children's food choices

Packaging color and product availability are factors influencing consumer preferences. However, their impact on children’s choices is scarce. The current research examines whether the size of the set of items and the packaging color might shape children's choices. In three experiments (N = 887), we investigated the effect of these two variables on children's choices of food items in a laboratory setting. The results showed that food items provided in larger piles of identical products were preferred to those provided in smaller piles of identical products, even though children could only choose one item to take away, showing evidence of an “abundance bias”. In addition, food products packaged in red were preferred to those packaged in green. A moderation effect was also observed whereby children preferred red-packaged items more when offered within a larger group of identical items (abundance) and less when offered within a smaller group of identical items. The findings provide insight into the psychology of color and abundance as choice attractors in children's consumer preferences for food products.

Hometown effect on consumer preferences for food products

This study examines how consumers’ hometown orientation affects their preferences for food products. Regarding food products, consumers may prefer products from their hometown over those produced in other domestic areas, among other factors. We consider that due to population migration, a consumers’ current or local place of residence may not necessarily be their hometown. After defining the hometown effect with a framework of consumer willingness to pay, we apply a double-bounded dichotomous choice contingent valuation method to value the hometown effect on a rice product, based on a consumer survey conducted in Japan. This study reveals that consumers’ hometown orientation significantly affects their preferences for the rice product produced in their hometown. The magnitude of the hometown effect for the product is estimated at 48 JPY (0.44 USD) per kg in terms of consumer willingness to pay. The premium rate of the hometown effect compared with the price of the base product is 12.4%. Food labels indicating more detailed region of origin information could be a potential marketing strategy to appeal to consumers from that region but currently living in other areas.

Consumer preference for food products addressing multiple dimensions of poverty: Evidence from China

Poverty alleviation products are made by impoverished producers and marketed as such to improve producers’ returns. We implement an online discrete choice experiment on rice in China to explore consumer preference for products specifically labelled as poverty alleviation products that represent multiple dimensions of poverty. We also differentiate the nature of public and private goods in terms of poverty alleviation products. Compared to products with unknown producer income, rice produced by impoverished producers with the lowest income attracts a higher willingness to pay (WTP). Poor women producers lead to the highest WTP compared to poor senior producers and producers with disabilities. Offering additional income information after revealing types of impoverished producers may not continuously improve WTP. However, presenting the private good attributes supplements the value of public good characteristics. Our analysis provides implications on how to combat poverty through the market, and policymakers may consider a complete labelling scheme to facilitate the development of poverty alleviation products.

Brand Effect On Consumer Preference (The Case of Olive Oil in Albania)

The brand is an element that signals the quality of the product. The credibility of brands is generally developed through considerable efforts by individual firms and is often based on consumers' personal experiences over time. By using trusted labels, firms signal to the consumer the quality or presence of specific attributes. Brand image has a significant impact on brand equity, which refers to the consumer's overall perception and feeling about a particular brand and influences consumer behavior. Consumers are always looking for famous brands, so their preferences for the brand of a product or service are variable. Businesses need to identify what influences brand preference and how consumers create brand preference. Often customers, when they are satisfied with a particular product or brand, repeatedly buy the product. When a customer repeatedly buys a product, showing a favorable attitude towards the brand, the customer becomes loyal. To make consumers buy or prefer a brand, they must first be made aware of the brand and focus on maintaining and monitoring brand awareness. So there is an immediate need for a marketer to know the olive oil brand consumers' preferences and identify what affects their brand preference. Various factors influence consumer preferences for olive oil brands. This study aims to analyze how consumer knowledge of olive oil brands affects branded olive oil and the willingness to pay for branded olive oil. In this study we identify relevant literature review on consumer preferences for food products and consumer preferences for olive oil. The focuses of this research are only Albanian olive oil brands. The subjects of the research are Albanian consumer preferences for branded olive oil. The study object includes Albanian individual consumers at the age 18 + that take care of buying olive oil products. Data are collected from an online questionnaire, and the association between variables will be tested using statistical tests.

International marketing strategy of emerging market firms: the case of Bangladesh

PurposeThis study aims to increase understanding of factors influencing the international marketing (IM) strategy of products from emerging markets (EMs) to international markets.Design/methodology/approachThis study conducted case studies by collecting qualitative data through semistructured interviews with respondents from four food product companies in Bangladesh.FindingsThis study finds that the firms employ local Bangladeshi people who are knowledgeable in the company culture. They strategically focus on countries where the Bangladeshi diaspora lives and initially target them, approaching natives later. They adapt and customize products to the importers’ requirements to make them visible and increase understanding between product providers and local customers. The findings show that EM firms encounter a mentality that poor countries produce poor quality products; this mindset makes the internationalization of their business difficult.Research limitations/implicationsThis research contributes to international product marketing of EM firms by constructing a model of a modern people-oriented marketing strategy for food products. This study contributes to literature on culture by illustrating that the cultural dimensions of collectivism and uncertainty avoidance enhance the development of networks and trust and impact marketing strategy.Originality/valueThis study theorizes the importance of context and an innovation-driven modern people-oriented IM strategy that adapts to customers’ preferences for food products and emphasizes the contribution of diaspora. This research reveals that Bangladeshi firms face challenges both because customers link the country and the companies to low-quality products and because governmental regulations prevent them from establishing a local presence in other countries. This study analyzes challenges EM firms face in the process of IM and the factors affecting Bangladesh in particular.

Evaluation of the Antimicrobial Activity of Four Plant Essential Oils against Some Food and Phytopathogens Isolated from Processed Meat Products in Egypt.

Synthetic preservatives are widely utilized by the food industry to inhibit the microbial contamination and increase food safety and shelf life. The excessive utilization of synthetic preservatives can have a negative impact on human health and the environment. There is a great interest to find out natural substances as possible food-preservatives. The consumers’ preference for food products with natural ingredients prompted food manufacturers to utilize natural-based preservatives in their production. It is worth noting that plant essential oils (EOs) among the natural-based substances have been efficiently used as antimicrobial agents against phyto- and food pathogens. The current study was conducted to evaluate the microbial contamination of three industrial meat products from five governorates in Egypt, identify the predominant bacterial and fungal isolates and determine the antimicrobial efficacy of some EOs (thyme, fennel, anise and marjoram) against the most predominant microbial isolates. A sensory test was also performed to estimate the customer preferences for specific organoleptic aspects of meat products after EOs treatment. Results showed that there is a promising antimicrobial activity of all studied EOs against some microbial isolates in a dose-dependent manner. In particular, thyme EO showed the highest significant antibacterial activity against P. fluorescence and E. coli. Whereas the marjoram EO showed the highest activity against P. aeruginosa. In addition, the sensory test revealed that the treatment with anise and marjoram EOs showed the highest acceptability by the testers and did not show significant differences on the organoleptic properties with respect to control. As overall, the obtained results of the current research are promising and proved feasibility of employing plant EOs as possible preservatives for processed meat products.

Sensory evaluation of food combination products from banana and sweet potato flour as a healthy food

Bananas and sweet potatoes are one of Indonesia’s horticultural commodities that have various functions and benefits. Young bananas and sweet potatoes can be processed into various kinds, one of which is shredded. The purpose of this study was to analyze the public’s knowledge about the combination product of banana flour and sweet potato and to determine the level of preference for food products made from banana flour and sweet potato flour as a substitute for flour edge. Design of the study was a Completely Randomized Design (CRD) with 3 treatments and 8 replications. Product preference was carried out by organoleptic test on a hedonic scale. Consumer acceptability with the organoleptic test was carried out by 25 panelists. The results show that the community already understands the knowledge about banana and sweet potato flour and their processed products after participating in the training by 98%. The hedonic test results obtained by the respondents like the products of sponge cake and pudding from banana flour, while the products of kastengel and plain bread that are preferred by the respondents are products made from a combination of banana flour and sweet potato flour. Innovation in creating preparations made from banana and sweet potato to be processed into healthy food products and have promising business opportunities to increase people’s economic income.

Macronutrient Interactions to Facilitate Sustained Carbohydrate Digestibility in Tertiary Food Matrix Systems and Their Potential Applications in Indian Pancake

AbstractThe increasing prevalence of non‐communicable diseases has shifted the consumers' preference for food products with sustained glucose release. This investigation is undertaken to modulate the pattern of carbohydrate digestibility of wheat flour (which is a staple) using oilseed and milk proteins at different levels, which form the binary matrix and with varying levels of fat which form the tertiary matrix. The effect of starch–water gelatinization systems in different ratios (1:10, 1:20) is also studied. Whey protein concentrates and casein reduced the rapidly available glucose (RAG) to a significant extent at 5% protein (p < 0.0001). The addition of fat decreased the RAG further by 1–4%, and RAG increased as a function of hydration (p < 0.0001). The enthalpy values from differential scanning calorimeter revealed that soy protein concentrate and whey protein are the least, at 3.15 and 3.24 J g−1, respectively, which further decreased with fat at 1.52 and 2.81 J g−1. Carbohydrate digestibility is modulated by the interaction of macronutrients in the matrix that is further aided by hydrothermal treatment. The extrapolation of the concept resulted in the formulation of Neer dosa – an instant protein‐enriched Indian pancake with sustained carbohydrate digestibility.

The Differential Effects of Physical Activity Calorie Equivalent Labeling on Consumer Preferences for Healthy and Unhealthy Food Products: Evidence from a Choice Experiment.

Background: Since numerical calorie labels have limited effects on less-calorie food ordering, an alternative called physical activity calorie equivalent (PACE) labels, which exhibit calories using visible symbols and the minutes of exercise to burn off the calories, may be more effective in reducing calories ordered. Methods: By using a choice experiment (CE) approach, the aims of this study were to estimate the effects of PACE labels on consumer preferences for healthy and unhealth food. Red date walnuts and potato chips were used as the representatives of healthy and unhealthy foods respectively in this study. Moreover, future time perspective (FTP) is an individual trait variable of consumers, which has been recognized as a significant driver of healthy behaviors. We also included FTP into the interaction with PACE labels. Results: Firstly, the results were opposite between the healthy and unhealthy food groups. Respondents showed significantly more positive attitudes toward red date walnuts (i.e., healthy food) with PACE labels, while they showed significantly more negative preferences for chips (i.e., unhealthy food) with PACE labels. Secondly, people with higher FTP are preferred red date walnuts with PACE labels, while PACE labels on chips could undermine the preferences of respondents with higher FTP. Thirdly, we found that women (vs. men) were less inclined to choose healthy food with standard calorie labels and labels showing the minutes of running to burn off the calories, as well as that the elderly (vs. younger) people in the healthy food group preferred the labels showing the minutes of running to burn off the calories. People with a higher body mass index (BMI) were reluctant to purchase walnuts with the information about the minutes of walking. Conclusions: Results from this study showed that PACE labels have significant effects on consumers’ preferences for food products.

Социальная идентичность и предпочтения потребителей: исследование взаимосвязи (на примере продуктов питания отечественных производителей)

Background. With the growing role of economic environment in the socialization of a modern person, there is an increasing interest in understanding the socio-psychological mechanisms of human behavior when choosing goods. Economic realms are refl ected in the self-identifi cation of the individual in relation to other people and social structures. Th e study of the relationship between social identity and the features of consumer behavior when choosing goods is relevant. At the same time, various aspects of social identity in connection with the peculiarities of consumer preferences remain poorly studied in social psychology. Objective. Th e study is aimed at identifying the relationship between the components of social identity and the characteristics of consumer preferences (using the example of locally produced food). Design. Th e study was conducted online by presenting respondents with a questionnaire that included questions about consumer preferences and components of social identity. Th e sample was targeted by experts: consumers of food products of local production, citizens of the Russian Federation, aged 25 to 67 years (N = 200). Results. Th e interrelation of cognitive and value components of social identity with the peculiarities of consumer preferences concerning general attitude to products, their characteristics and selection criteria is revealed. More significant connections were found between value components and all manifestations of consumer preferences. Th e interrelation between local and world identity and preference for food products of domestic production, as well as the features of the criteria for choosing food products among consumers with diff erent severity of the cognitive component of social identity, has been revealed. Conclusion. New data on the relationship between cognitive and value components of social identity and the characteristics of consumer preferences were obtained. Th ey can serve as a basis for a deeper analysis of the identity structure, understanding the role of identity in consumer behavior. Th e main limitations of the study relate to the sample and the methods used.

The impact of expiration dates labels on hedonic markets for perishable products

This study draws inferences from a pre-registered field experiment to investigate how expiration dates impact consumer preferences for food products with different ages. Based on a power analysis, we recruited 373 adult participants for the experiment. The results demonstrate that expiration dates largely influenced the perceived freshness of a food product as they seem to indicate a quality standard. When no explicit expiration date was present, consumers believed that the product’s quality decreased monotonically as time passed. However, in the presence of an expiration-date label, consumers initially perceived the product as more acceptable, but then that perception changed quickly after the date of expiration to levels more consistent with what they would perceive if the expiration date was not present. These results support policies that label expiration dates for consumers, as these labels benefit consumers, producers, and the public, especially for times prior to the expiration date. These results also suggest that it is important to craft policy and market strategies for products that are past the expiration date, but are still safe to consume. Policies that set the expiration dates to the time where the taste quality begins to worsen would likely benefit both consumers and producers, while policies that set the expiration dates to the time where the food is no longer safe probably improve the public outcomes as it minimizes food waste.

Consumers' Choice Behavior for Cisgenic Food: Exploring the Role of Time Preferences

AbstractThis paper aims at extending current knowledge on consumer choice behavior on food produced through the application of NBT. We explore whether consumer time preferences and socioeconomic factors may have a role in affecting choice behavior involving cisgenic and conventional products. To this purpose we designed a hypothetical CE and used cisgenic apples as a case study. The results indicate that both time preferences and socioeconomic variables contribute to explain heterogeneity in preference for food products obtained through the application of biotechnologies and provide insight that could be relevant for both the agri‐biotech industry and for policy makers.

Sustainability of Palm Oil: Drivers of Consumers’ Preferences

In recent years, the public debate on the health and sustainability of palm oil and its use by food industries has strongly influenced consumer choices. Consequently, palm oil-free products have asserted their image as healthier and more sustainable food products. The current paper contributes to the extant knowledge on consumers’ perception of palm oil, particularly concerning preferences for food products carrying a “palm oil-free” label on their packaging. A web survey with a sample of 291 individuals was performed. Determinants of consumers’ preferences towards the “palm oil-free” label were estimated with an ordered logistic model using as the dependent variable the purchasing frequency of palm oil-free foods and a set of independent variables. Results show that respondents generally prefer palm oil-free products, perceiving these products as healthier or eco-friendly. Furthermore, individuals are strongly influenced by the available information on these foods that may guide their choices for palm oil-free foods, which may be perceived as cleaner. Findings also highlight the low degree of information on this ingredient, underlining the need for public information and communication campaigns through different media, in order to emphasize that no scientifically proven negative health effect is currently attributed to palm oil consumption.

Eating Behaviour and Food Preferences of Tîrgu Mures High School Students

Abstract Introduction. Due to a busy and exhausting urban lifestyle parents do not always have the necessary time to pay sufficient attention to the quality of the dietary habits of their children. Objective. Starting from the premise that teenagers have insufficient information about healthy eating, the present study aimed to highlight eating behaviours and nutrition knowledge deficits in a group of 427 high school students from Tîrgu Mures. Methods. An observational study based on lifestyle and food frequency consumption was conducted. In 2017, students in fifteen classes from several High School Institutions from Targu Mures, Romania, were asked to complete a questionnaire with questions relating to the current state of health, lifestyle characteristics, anthropometric indicators, frequency of daily meal consumption, significance and intake of food additives, leisure activities performed and also teenagers’ preferences for food products. Results. The average age of the respondents was 16.1 years old, 72.6% were boys, and 82% lived in the city. 43.6% of respondents stated that food is a necessity, while 22% asserted that food characterizes a pleasure for them. Concerning the calorific value of foods, 32.8% stated that they have no interest in the calorie content of different food products while only 26%, mainly girls, took notice of these. 31.10% of respondents indicated that they include the recommended amount of vegetables in their daily diet, 22% prefer to eat preserved foods while increased consumption of sweets was observed in 39.80%. 55.50% of respondents ate breakfast on a regular basis, and 37% read food labels. Conclusions. The results emphasise the necessity to develop more effective educational programs designed to create necessary background information for a young generation, change adolescent dietary behaviours for the better, and thus prevent dietary related diseases.

Biotechnology to sustainability: Consumer preferences for food products grown on biodegradable mulches

This study evaluates consumer preferences for an agricultural product grown on biodegradable mulch film, which is an environmentally friendly soil cover that sustains plant growth, but that avoids the environmental harm of plastic pollution from non-biodegradable mulches in the field or upon disposal. Using a dichotomous-choice contingent valuation method, we assessed the willingness to pay for strawberries grown on biodegradable mulch with a randomized information treatment on 1510 consumers across different regions of the United States. On average, consumers are willing to pay 10.3% more for food –strawberries in our case– grown on biodegradable mulches. Consumers who are female, earn a higher income, have stronger environment-friendly attitudes, or received the information treatment on the benefits of biodegradable mulches, also expressed more willingness to pay a premium price for strawberries grown on biodegradable mulches. Our findings support that consumers are willing to internalize a price premium for food products on biodegradable mulches, suggesting that agricultural producers could realize private benefits from price premiums that could, in turn, generate social benefits by increasing biodegradable mulch use, leading to a reduction of plastic pollution. By providing empirical evidence on the potential adoption of biotechnology in the food production system, our results allow agricultural crop producers to make more informed decisions on growing and pricing strategies. Our research will also facilitate agricultural scientists and policymakers to articulate industry-supporting policies for sustainable development.