Senior Consumers Research Articles

A Study on the Dietary Satisfaction According to the Dietary competence of Senior Consumers : Focusing on Single-Person Households

A Study on the Dietary Satisfaction According to the Dietary competence of Senior Consumers : Focusing on Single-Person Households

Acceptance of 3D printed foods among senior consumers in Japan

The soft texture and customizable nutrient composition of 3D printed foods hold promise for sustainable food supply and health promotion. This study focuses on their potential in dietary management for senior consumers, emphasizing the crucial aspects of food enjoyment and nutritional adequacy. Employing structural equation modeling and cluster analysis, this study aims to analyze factors influencing acceptance and profile consumer segments among senior consumers in Japan. Findings highlight the significance of consumers' environmental consciousness, which, mediated by perception of usefulness, plays a pivotal role in fostering acceptance of 3D printed food products. We also demonstrated that trend-sensitivity influences the willingness to purchase 3D printed foods through the mediation of awareness of 3D printing technology and perceived usefulness, suggesting that these factors might significantly affect purchase intention. This consistently appeared in the profiles of consumers exhibiting a relatively strong willingness to purchase 3D printed foods. The study elucidates factors and consumer profiles influencing the acceptance of 3D printed foods among senior consumers, providing crucial insights for the adoption of novel food technologies.

Senior Consumers’ Use of Digital Supporters and their Digital Transaction Behavior in the Mobile Environment

Senior Consumers’ Use of Digital Supporters and their Digital Transaction Behavior in the Mobile Environment

Application of the Learning and Exploration-Based Decision-Making Model in Senior Consumer Acceptance and Rejection of Digital Technology Services

Application of the Learning and Exploration-Based Decision-Making Model in Senior Consumer Acceptance and Rejection of Digital Technology Services

Maybe eating more local food is what we need: qualitative views on plant‐based food among Thai consumers

SummaryOne way to increase the consumption of nutritious diets as part of the Sustainable Development Goals (SDGs) is by promoting plant‐based (PB) food consumption. Many food companies have been trying to develop innovative PB food products, while some policymakers have been promoting PB diet patterns. This research aims to gain an in‐depth understanding of consumer PB food attitudes and factors affecting consumers' PB food choices. In‐depth interviews with semi‐structured questions and a projective technique were conducted with 28 participants (n = 28) in Chiang Mai, Thailand, in March–April 2022. Quota sampling was based on the equal age and gender of the participants (age between 18–75 years old). Thematic analysis was carried out to identify themes that emerged from the interview. The results revealed that PB food attitudes varied based on age. Among more senior consumers, the PB term was new to them. They perceived local dishes are mainly from plants. For the younger generation, PB food was perceived as fake meat with unnecessary food additives. PB food price was a critical factor for consumer food choice. However, consumers might be persuaded to consume more PB food due to its nutritional benefits and situational factors. A new PB food product concept can be developed from local dishes instead of PB products that have been successfully launched abroad. PB food campaigners can raise awareness about certain ethnic foods instead of giving broad advice about the PB diet concept.

THERAPEUTIC CANNABIS USE: UNIQUE CONTEXTS FOR OLDER ADULTS

Abstract Nationwide cannabis use prompts new questions about its therapeutic use. Self-administered cannabis among older adults demands careful study on their treatment outcomes and consumption patterns, in light of a more accessible, legalized cannabis market. Changing sentiments toward the illicit drug urges new research into its viability as a treatment for conditions in older adults. Ailshire uses the 2018-2021 Behavioral Risk Factor Surveillance System (BRFSS) surveys to compare cannabis use by age group. The data, which is representative of 39 U.S. states, indicate that medical marijuana use increases with age. Furthermore, Kaskie’s Cannabis and Older Persons Study (COPS) uncovers the influence of age on cannabis use and motives for consumption. The study is grounded in three core objectives: distinguishing senior consumers from other age groups, distinguishing therapeutic and recreational use, and distinguishing life-time and naive cannabis consumers. With the support of the National Cancer Institute, Fahey conducts a cross-sectional study on consumption patterns of cancer patients over the age of 65, analyzing patient reported outcomes of symptom management through cannabis. Finally, Bluthenthal and Cohen perform quantitative, health surveys among 429 community-recruited people who inject drugs (PWID) to understand the potential benefit of a legal cannabis as a substitution for criminalized substances and alcohol. The papers in this symposium provide updated insights into widespread cannabis use among older adults. These findings may help forward conversations about the political and clinical changes that must be made in order to protect the therapeutic needs of older adults amidst a rapidly expanding cannabis industry.

Development and comparative analysis of protein-polyphenol-fibre bars as nutritional supplements suitable for healthy senior consumers

Abstract The number of elderly people is steadily increasing in developing countries though the specific age-related challenges of nutrition fail to get properly addressed in the case of senior citizens. Accordingly, we have developed protein-polyphenol dietary fibre (PPF) bars using two kinds of protein mixtures (1 and 2) and some food additives, such as the banana powder, freeze-dried strawberries, coconut powder, Dutch cacao powder, and vanilla cookies, as they can interfere with the texture of bars and the flavour as well. The used food additives are also a source of polyphenols and dietary fibres that would enhance the nutritive values of the bars. The texture properties, such as hardness and cutting force, were assessed, and the results indicated a significant difference (P < 0.05) among the bars, offering important hints about their suitability for the elderly. Also, significant differences were observed for the polyphenol content of the bars that would stress their increased nutritional relevance too. On average, the sensorial evaluation showed the developed bars of moderate acceptability, while Bar 3 and 6 had the highest scores for colour, texture, flavour, and aroma. Conversely, Bar 1 recorded the lowest values for all assessed criteria. Interestingly, Bar 3 with freeze-dried strawberries and Bar 6 with Dutch cacao powder were the most appreciated flavours and contained in the range of 25–28% protein, 17–23% carbohydrate, 15–21% lipids, and 15–23% dietary fibre, which also indicates their nutritionally balanced nature. Furthermore, the above-mentioned macronutrient content ensures approximately 400 Kcal/100g per PPF bar, while through their polyphenol and flavonoid yield their health-promoting effect gets substantiated.

액티브 시니어의 구매 의도(Purchase Intention)에 영향을 미치는 주요 신호(Signals)에 관한 연구 – 참여 행동(Engagement behavior) 매개 효과 중심으로

Recent Continuous growth of eCommerce market has grown rapidly due to Covid19 pandemic in 2020 while non face to face industry has also been developed. Online shopping channels have been mainly used by younger generation, but as offline stores have been closed for a long time, previous generations have turned to online stores therefore senior generation emerged as new potential customer. This study aims to identify key signals important for active senior consumers to make purchase decisions in the emarketplace, which accounts for about 70% of the ecommerce. emarketplace. emarketplace can be distinguished between emarketplace owners, sellers, and consumers. Through this study, we will distinguish the key signals in the customers perspective that influence purchase intention through engagement behavior. In this process, effects were verified using variables to understand the psychological and behavioral indirect effects of senior consumers.

Principles for consumer involvement in health and medical research.

Principles for consumer involvement in health and medical research.

Cultural Differences in Coping with Changes in the External Environment: A Case of Behavioural Segmentation of Senior Consumers Based on Their Reaction to the COVID-19 Pandemic

A sudden change in the external environment, such as the COVID-19 pandemic meant for the senior customers in CEE, required coping mechanisms to adapt and a significant change in behavioural patterns. The paper presents what were the social and customer behaviour changes among elderly citizens caused by the pandemic and aims to identify regional differences in adapting to these changes. Results from CATI interviews of 5875 participants from Germany, the Czech Republic, and Slovakia, which had been conducted as a part of the international SHARE project bring a deeper understanding of regional differences. Behavioural segmentation done in each of the researched countries shows that the created clusters in each country are different and yet similar in certain aspects. Clusters of “adapters” – seniors with partial behavioural change are found in all three countries, even though they vary in some aspects of behaviour, they have significant commonalities as well. A cluster of “vulnerable” – seniors that had undergone a complete change of behavioural patterns to protect themselves - or a cluster of “resistant” – seniors resisting the change are found only in two of researched countries. Differences in understanding the threat and feeling the need to react in certain ways are found not only between countries but also within cultures. By employing Hofstede´s cultural dimensions score to explain detected differences, the article brings more understanding of how Power Distance, Indulgence, and Individualism could form differences in the usage of coping mechanisms among the elderly. The results bring insight into important aspects of changes in behaviour, which should be understood and mirrored in the business strategies of companies whose actual or potential customers are represented by this population. Implications for Central European audience: The research on behavioural changes among senior consumers due to the Covid-19 pandemic had been done in three countries of CEE – Slovakia, the Czech Republic, and Germany and therefore, the implications are well suitable for the CEE region, yet the generalization to other countries must be done carefully as the results show that created behavioural segments in researched countries indicate cultural differences.Â

Texture‐modified meat for senior consumers varying meat type and mincing speed: effect of gender, age and nutritional information on sensory perception and preferences

The aim of the current study was to develop three texture-modified, portion-sized and nutrient-dense meat products using 2 types of meat (beef and lamb) and 2 mincing speeds. The formulations included upcycled ingredients. Fat content was significantly higher for lamb than for beef samples. The three products had sufficient levels of nutrients per portion (80 g) to claim “high in protein”, “source of fibre”, “source of selenium” and “source of zinc”. The compression blade test showed differences between samples made using different mincing speeds. The lamb product had the lowest hardness in the multiple penetration test. Sixty-five senior consumers assessed the resulting sensory properties. Changing mincing speed did not alter the perception of sensory attributes. However, using different types of meat significantly affected the appearance and texture perception, with lamb samples obtaining the highest scores. The women rated the appearance of beef product higher (6.74) than men (5.93). Likewise, the female participants gave higher ratings to the aroma (6.40) than the males (5.43). The 50-59-year-old group considered the aroma of beef samples more appealing (6.5) than the over-60 group (5.5). A higher percentage of male than female participants described the beef samples as very easy to chew (63 vs 54%). A bigger proportion of the 50 to 59-year-old participants stated that the samples were very easy to swallow. After obtaining the nutritional information, the percentage of participants expressing willingness to consume the products increased significantly for all the types of texture-modified meat. Around 45% gave the lamb sample as their first choice. This study shows that combining the ingredient and process-based strategies can help improve the nutritional profile and acceptance of texture-modified meat products targeting senior consumers.

Leveraging innovative technologies for designing a healthy and personalized breakfast: consumer perception of three smart cooking devices in the EU.

Rapid demographic growth and global population ageing will have profound impacts on food and nutrition. In the long run, the smart appliance industry will reflect the social, technological, and demographic forces around food consumption. This study aims to provide valuable consumer insights about smart home cooking devices for a healthy and personalised breakfast. Three smart cooking technologies (3D food printing, digital sous-vide cooking and instant dough baking), one ingredient supplier, and a food research centre shared resources to carry out common tasks such as market research and consumer validation tests. Consumers were segmented into four types of households (single, young or consolidated families and senior). An online community (40 participants), nine focus groups, two interviews (8 experts), and one quantitative study (2055 participants) were carried out in Spain, UK, and Germany. Consumer perception of three smart cooking devices in the EU has been explored in-depth. Insights have shown the potential of innovative technologies for designing a healthy and personalised breakfast. A customized, fresh, tasty, nutritious, and healthy 3D printed breakfast bar was developed for senior consumers by using the smart cooking devices. A tasting session with 80 senior Spanish consumers, aged 45 to 75 years, showed that around 56% of consumers increased their acceptance of the new breakfast bar after being informed about its technological, nutritional, and convenient benefits. The findings provided both theoretical and practical insights into the perception of the three smart cooking devices, per type of household and per country. A combination of technologies was used to develop the new breakfast concept for the target group and country with the most positive perception. This study shows how to share resources for gathering information on product attributes, consumer experience, and for validating the new concept with the target group identified via consumer market research.

Health-related nutritional preferences of older adults: A segmentation study for functional food development

• Older adults pay attention to nutrition due to existing health problems not prevention. • Segmentation of Hungarian older adults based on preference of nutrition claims. • 33% is generally nutrition-oriented, 46.5% rather searches added value. • 20.5% of the senior consumers is identified as ‘nutrition sceptic’. Relationship between healthy aging and nutrition is an emerging issue. Based on a quantitative consumer survey in Hungary with 907 respondents of older adults (aged 60 or above), three segments were identified and characterized by their preferences for nutrition claims. According to the findings, senior consumers identified as ‘nutrition-oriented’ (33%) and ‘added nutritional value oriented’ (46.5%) could be good target groups for functional food producers. Only 20.5% of consumers (the ‘nutrition sceptic’ group) found to be resilient to functional food value offers. The results suggest that older adults primarily pay attention to nutrition due to their existing health problems instead of preventive intentions. To overcome this barrier, several practical findings are presented according to each target group, including attitudes, socio-demographic characteristics and other factors influencing the purchase decision, and also the preferred carrier food types. This information can support product development and health prevention programmes promoting healthy ageing.

The Effect of Korean Senior Consumers’ Needs Factors on Brand Attitudes and Purchase Intentions: With Cognitive Age, Time Perception and Emotion Regulation

본 연구는 한국 시니어 소비자들의 욕구가 그들의 인지연령, 시간인지, 정서조절에 대한 지각에 따라 브랜드태도와 구매의도에어떤 영향을 미치는가를 밝혀내고자 하였다. 이를 위해 342명의 한국 시니어 소비자 (50~75세)를 대상으로 하여 매슬로우의 욕구 위계단계를 기초로 새롭게 구성된 7가지 욕구를 사용하여 브랜드태도와 구매의도에 미치는 영향력을 조사하였다. 또한, 사회정서적 선택이론의 중요한 세 가지 하위요인인 인지연령, 시간인지, 정서조절의 지각에 따라 소비자의 어떤 욕구가 발생하며, 브랜드태도와 구매의도에미치는 영향력을 알아보고자 하였다. 이를 위해 사회정서적 선택이론의 하위요인을 각각 두 집단 (younger/older; long/short; 긍정/부정)으로 나누어 진행하였다. 연구의 결과는 다음과 같이 밝혀졌다. 첫째, 7가지 욕구 중 심미적, 인지적 욕구가 브랜드태도에 영향을 미쳤고, 두 가지 욕구에 의해 영향을 받은 브랜드태도가 다시 구매의도에 영향을 준 것으로 나타났다. 반면, 구매의도에 영향을 미친 욕구로는심미적 욕구가 유일한 것으로 나타났다. 둘째, 인지연령의 younger와 older 집단에서는 심미적 욕구만이 브랜드태도에 영향을 미치고, 구매의도에도 영향을 준다는 것이 밝혀졌다. 셋째, 시간인지의 long 집단에서는 심미적 욕구가, 그리고 short 집단에서는 인지적, 심미적욕구가 브랜드태도에 영향을 미치고, 구매의도에 영향을 준다는 것이 밝혀졌다. 넷째, 긍정적 정서조절 집단에서는 자아존중감, 인지적, 심미적 욕구가, 그리고 부정적 정서조절 집단에서는 심미적 욕구만이 브랜드태도와 구매의도에 영향을 미쳤다는 것을 알 수 있었다. 다섯째, 인지연령의 younger 집단에서는 자아존중감 욕구 만이, 그리고 older 집단에서는 안전, 심미적 욕구만이 구매의도에 영향을미치는 것으로 나타났다. 여섯째, 시간인지의 long과 short 집단 모두에서 심미적 욕구만이 구매의도에 영향을 미친다는 것을 알 수있었다. 일곱째, 긍정적 정서조절 집단에서는 안전, 인지적 욕구가, 그리고 부정적 정서조절 집단에서는 자아실현, 인지적, 심미적 욕구가구매의도에 영향을 미친다는 것이 밝혀졌다. 본 연구의 결과는 안정적인 경제력과 높은 교육 수준을 가지고 있는 한국의 시니어세대가여가를 즐기고 삶에서 지적이고 미적인 욕구를 충족하려고 노력한다는 것을 보여준다.

Study on Market Segmentation of Health Premium Ageing-Friendly HMR Products Based on Senior Consumer's Health Promotion Lifestyle

Study on Market Segmentation of Health Premium Ageing-Friendly HMR Products Based on Senior Consumer's Health Promotion Lifestyle

Leveraging capabilities for the creation of a smart, healthy and personalized breakfast: a case study of collaborative innovation in the EU

Background: Rapid population growth, increasing urbanization, and an expanding global middle class has profound impacts on food and nutrition. In the long run the smart appliance industry will reflect the social, technological, and demographic forces around food without losing the authenticity of food traditionally prepared in the kitchen. This paper investigates the capability of collaborative innovation to co-create a new consumer-driven breakfast concept. Methods: Three smart cooking technology providers (3D food printing, digital sous-vide cooking and instant dough baking), one ingredient supplier, and a top-tier food research and innovation centre shared resources to carry out common tasks such as market research, product development, and consumer taste tests. Consumers were segmented into four types of households (single, young families, consolidated families, and senior). An online community (40 participants), nine focus groups, two interviews with eight experts, and one quantitative study with 2055 participants were carried out in Spain, UK, and Germany. The findings provided both theoretical and practical insights into the perception of the three smart cooking devices per type of household and per country. A combination of technologies was used to develop the new breakfast concept for the target group and country with the most positive perception. Results: A customized, fresh, tasty, nutritious, and healthy 3D printed breakfast bar was developed for senior consumers in Spain. Sensory analysis and acceptability were tested with 80 senior consumers aged between 45 and 75 years and divided in two groups: 46-60 years (mature), and 61-75 (senior). Around 56% of consumers increased their acceptance of the new breakfast bar after being informed about the technological, nutritional, and convenient benefits of the new breakfast concept. Conclusions: A strategic collaborative innovation method was implemented to show how sharing resources can encourage productive entrepreneurship, and help start-ups define and identify their target customer segments.

Leveraging capabilities for the creation of a smart, healthy and personalized breakfast: a case study of innovation ecosystems in the EU

Background: Rapid population growth, increasing urbanization, and an expanding global middle class has profound impacts on food and nutrition. In the long run the smart home appliance industry will reflect the social, technological, and demographic forces around food without losing the authenticity of food traditionally prepared in the kitchen. This paper investigates the capability of an innovation ecosystem to co-create a new consumer-driven breakfast concept. Methods: Three smart cooking technology providers (3D food printing, digital sous-vide cooking and instant dough baking), one ingredient supplier, and a top-tier food research and innovation centre shared resources to carry out common tasks such as market research, product development, and consumer taste tests. Consumers were segmented into four types of households (single, young families, consolidated families, and senior). An online community (40 participants), nine focus groups, two interviews with eight experts, and one quantitative study with 2055 cases were carried out in Spain, UK, and Germany. The findings provided both theoretical and practical insights into the perception of the three smart cooking devices per type of household and per country. A combination of technologies was used to develop the new breakfast concept for the target group and country with the most positive perception. Results: A customized, fresh, tasty, nutritious, and healthy 3D printed breakfast bar was developed for senior consumers in Spain. Sensory analysis and acceptability were tested with 80 senior consumers aged between 45 and 75 years and divided in two groups: 46-60 years (mature), and 61-75 (senior). Around 56% of consumers increased their acceptance of the new breakfast bar after being informed about the technological, nutritional, and convenient benefits of the new breakfast concept. Conclusions: A strategic collaborative innovation method was implemented to show how innovation ecosystems can encourage productive entrepreneurship, and help start-ups define and identify their target customer segments.

Exploring and explaining older consumers' behaviour in the boom of social media

AbstractThe growing number of ageing consumers and their increasingly active engagement in social media platforms present a great opportunity for digital marketing to the grey market. However, the potential of this segment has been underrated by both marketers and marketing scholars. The empirical belief of senior consumers' technological illiteracy somewhat discourages industrial and academic approaches to seeking the answer to some critical questions such as what older consumers think about social media‐based advertising, influencers, or peer communications. Thus, this study aims to explore and explain older consumers' social media‐related behaviour through (a) delving into motives behind their frequently used social media site(s), (b) investigating older consumers' purchase behaviour aspects (i.e., determinant(s) to purchase decisions, favoured shopping modes), (c) discovering what senior consumers think about social media‐based advertising, influencers, and peer communications, and (d) evaluating the impact of social media on older consumers' purchase behaviour. Five key themes emerging from the adopted qualitative approach are (1) Facebook predominance, (2) Scepticism, (3) Price sensitivity, (4) Asymmetric social influences, and (5) Favoured physical store shopping. Each finding is demonstrated in a detailed causal explanation. Academic contributions and implications for social media marketers are highlighted and discussed.

Innovativeness of Senior Consumers’ Attitudes – An Attempt to Conduct Segmentation

Abstract Research background: Ageing societies is a global phenomenon. In the media and the press, there strongly exists a stereotype of elderly people being poorly adjusted to social change, lonely, poor and not open to market novelties. However, an in-depth description of the senior consumer market segment shows their high degree of variety and differentiation in their approach to purchasing product innovations. Purpose: The aim of the article is to present a model of segmentation of older people according to the criterion of their attitudes towards innovation on the FMCG market. Research methodology: The source of information for building the typology was personal interviews conducted in 2018 with people aged over 60 in Greater Poland (the Wielkopolska region). The selection of respondents (the sample consisted of 1,451 people) was carried out using the quota selection method. The K-means clustering algorithm was applied to classify the respondents into clusters. Results: The research procedure allowed for the identification of different segments of senior consumers: reluctant conservatives, knowledgeable traditionalists, aspiring withdrawn/passive, unaware practical and rational innovators. Novelty: The results of the analysis of the segmentation of senior consumers confirm that people actively interested in product innovations on the FMCG market constitute a relatively small part of the elderly population (18.0%) and that there is a clear relationship between the attitude towards innovation and the characteristics of consumers in terms of economic, demographic and social variables.

The conduct of inquiries: a qualitative study of the perspectives of panel members who investigate mental health related homicide

Background Inquiries into mental health related homicides may be held to identify failures in care and areas for improvement, accountability and to enhance public confidence. However, inquiries do not always achieve these aims. Aim The aim of this study was to explore the perspectives of members of inquiry panels who conduct inquiries into mental health related homicides in order to identify elements that would constitute a good inquiry. Methods We selected a sample of inquiry panel members comprising 15 senior clinicians, legal experts and consumer advisors. Semi-structured interviews were audio-recorded, transcribed and analysed using thematic analysis. Results Participants raised concerns related to: (1) orientation of the panel to the inquiry task; (2) clarity of the process; and (3) impact of the inquiry. Most participants recognised that inquiries require a focus on mental health systems and sensitivity to families and clinicians. They reported difficulties in clarifying purposes, attending to cultural aspects of the case, having a clear method tailored to the mental health context, formulating recommendations and disseminating findings. Conclusions Our participants perceived a number of weaknesses in the process by which inquiries into mental health related homicides had been conducted, and recommendations formulated and implemented. There is an opportunity to address these and thereby potentially improve the effectiveness and value of inquiries.