Consumers’ associations with wellbeing in a food-related context: A cross-cultural study

Consumers’ perception of wellbeing in a food context can affect food choices and might provide a more holistic evaluation of products than overall liking or healthfulness scores. However, considering that wellbeing is a broad concept which lacks of a unique definition, it is necessary to explore how consumers perceive wellbeing in a food-related context. The present work aims at exploring consumers’ associations with wellbeing in a food-related context, taking into account the views of consumers from five countries: Brazil, France, Portugal, Spain and Uruguay. A total of 755 consumers were asked to complete a questionnaire comprising five open-ended questions about foods and wellbeing. The elicited terms were translated into English, coded and grouped into categories. The frequency of mention of the categories was determined and differences among countries were evaluated. In the five countries wellbeing was mainly associated with calmness, health, happiness, food products, positive emotions and satisfaction with specific aspects of life. The effects of foods on wellbeing were strongly related to physical health, pleasure and emotional aspects. Meanwhile, consumers regarded sensory characteristics, manufacturing processes, nutritional composition and context of food consumption as the main factors underlying food-related wellbeing. Vegetables, fruits, fish and seafood, meat products, grains and cereals, and dairy products were the main foods recognized as positive for wellbeing, whereas foods high in fat, salt and sugar, meat products, junk food and fried food were perceived as harmful. Significant differences among countries were identified in the frequency of mention of the categories elicited in the five questions, suggesting that culture affected consumers’ associations with wellbeing.     

Who is at risk and what do they know? Segmenting a population on their food safety knowledge

Although the public is increasingly concerned about food-related risks, the rise in food poisoning cases suggests that people still make decisions on food consumption, food storage and food preparation that are less than ideal from a health and safety perspective (O’Riordan, N., Cowan, C., & McCarthy, M. (2002). Safety of Irish beef—concerns, awareness and knowledge of Irish consumers. Journal of Food Safety, 22(1), 1–16; Shaw, A. (2003). Public understanding of food risks: expert and lay views. FoodInfo Online, 2–3. Science Central from IFIS publishing. Available from <http://www.foodsciencecentral.com/library.html#ifis/11831>; FSAI (2004). Report on zoonoses in Ireland 2000 and 2001. The Food Safety Authority of Ireland. Available from <http://www.fsai.ie/publications/reports/Zoonoses_report.pdf>). Consumer knowledge has been cited by many studies as a factor that influences risk assessment and thus behaviour (Frewer, L. J., Shepherd, R., & Sparks, P. (1994). The interrelationship between perceived knowledge, control and risk associated with a range of food-related hazards targeted at the individual, other people and society. Journal of Food Safety, 14, 19–40; Her Majesty’s Stationery Office (1995). A guide to risk assessment and risk management for environmental protection, Department of the Environment, HMSO, 77–78; Fife-Schaw, C., & Rowe, G. (1996). Public perceptions of everyday food hazards: a psychometric study. Risk Analysis, 16(4), 487–500). In this paper we report on a quantitative study (n = 1025) that examines knowledge levels about food safety practices, food safety and food science amongst the population on the island of Ireland and identifies food knowledge segments within this population. The findings suggest that the majority of the population of Ireland know what they should be doing in their kitchen from a food safety perspective but they are not, in many cases, following the best practice guidelines and regard less than ideal food handling practices as safe. Furthermore, while food safety knowledge levels were high, the level of food science knowledge was rather low. The segmentation of the sample based on knowledge levels yielded some interesting findings. Four segments were clearly identified by Hierarchical Cluster Analysis and labelled “At-Risk”, “Food Safety Conscious” (FSC), “Food Science Knowledge Deficient” (FSKD) and “Informed”. The At-Risk segment (13%) were of particular interest as members of this segment clearly have less than ideal food safety practices and when compared with the other segments also have significantly lower knowledge about what they should be doing, about food safety and about food science issues. This segment may require targeted promotions from food safety communicators but, given their demographic profile, effective communication could prove difficult.     

Consumers' beliefs, attitudes and intentions towards genetically modified foods, based on the 'perceived safety vs. benefits' perspective

It has been repeatedly claimed that the application of genetic engineering in the field of agricultural and food production is both beneficial and advantageous. However, biotechnology is developing in an environment where public concerns about food safety and environmental protection are steadily increasing. The present study aims at gaining an insight into Greek consumers’ beliefs, attitudes and intentions towards genetically modified (GM) food products. The objectives of this study are summarized as follows (i) to provide evidence that consumer beliefs are built around the ‘safety‐benefits’ axis, and (ii) to segment the Greek market in terms of consumer beliefs about GM food products and identify a number of clusters with clear‐cut behavioural profiles. Although the overall attitude of Greek consumers towards GM food is negative, the research very interestingly concludes that there exists a market segment of substantial size, whose beliefs about GM food appears to be positive. This finding suggests that there is not a ‘consensus’ regarding the rejection of GM foods in the Greek market as one might have expected thus ‘encouraging’ the implementation of adequate marketing strategies to target this segment of ‘early adopters’ in the first place.     

How is satisfaction with food-related life conceptualized? A comparison between parents and their adolescent children in dual-headed households

Satisfaction with food-related life (SWFRL) is one component of satisfaction with life. Although researchers have identified associations between satisfaction with food-related life and specific food behaviours, it is still not clear how consumers conceptualize this complex construct. The aims of the present study were to explore consumers’ conceptualization of SWFRL, to compare how parents and adolescents in dual-headed households perceive SWFRL, and to identify aspects that would increase their SWFRL. One-hundred and sixty-four dual families composed of mother, father, and at least one adolescent child between 10 and 17 years of age participated in the study. They completed a word association task with “Being satisfied with my food-related life” and completed the sentence “I would be more satisfied with my food-related life if…”. Participants’ responses were aligned with the formal definition of SWFRL. References to specific foods and food characteristics were also mentioned in the word association task. No significant differences were found between parents and adolescents in the frequency of mention of responses related to the identified categories and supra-categories, suggesting lack of differences in their conceptualization of SWFRL. Changes in eating behaviours and individuals’ resources for purchasing and preparing foods were regarded as the main factors that could increase SWFRL. Differences between family members were found in some of the aspects associated with an increase in SWFRL. Results from this study can aid in the development of strategies for promoting changes in eating habits and increasing SWFRL, targeted at different family members.     

食品微生物风险及国内外安全控制策略分析

食品安全关乎人们的身体健康和生命安全, 一旦发生食品安全恶性事件, 不但对居民日常生活造成较大影响, 同时也对中国的经济发展、国际形象和信任度造成一定损失。近年来突发的食品安全事件当中, 由微生物引发导致产生的事件比例和危害程度逐年升高, 如何防范并控制好食品微生物风险, 帮助食品相关产业和政府有关部门提升处置能力与风控意识, 持续增强卫生和风险管理能力, 具有非常重要的现实意义。本文介绍了食品微生物风险的研究背景与意义, 概述了微生物风险的控制原则与管理框架, 并对国内外食品安全方面的控制策略进行了探讨和研究。     

Seeking information about food-related risks: The contribution of social media

In the current information landscape, there are numerous channels for consumers to find information on issues pertaining to food safety. The rise in popularity of social media makes communicators question the extent to which resources should be allocated to these channels in order to reach new segments or audiences which are hard to reach through more traditional dissemination channels. A segmentation approach was used to identify groups of consumers based on their inclination to use different channels to seek information about food-related risks, including traditional media, online media and social media. In the wake of the 2011 Escherichia coli contamination crisis, the study focused on a bacterial contamination of fresh vegetables. Results were obtained through an online survey among 1264 participants from eight European countries in September 2012. Four segments were identified: ‘a high cross-channel inclination’ (24%), ‘an established channel inclination’ (31%), ‘a moderate cross-channel inclination’ (26%) and ‘a low cross-channel inclination’ (19%). Results show that social media can act as a complementary information channel for a particular segment, but that it is not a substitute for traditional or online media. Individuals who showed an inclination to use social media in conjunction with other channels considered it more important to be well informed, were more motivated to find additional information, were more sensitive to risks in general and perceived the likelihood of a food incident in the future to be larger. The ‘high cross-channel inclination’ segment contained relatively younger and more Southern European participants.     

The role of peers,siblings and social media for children’s healthy eating socialization: a mixed methods study

Growing rates of childhood obesity constitute a worldwide public health crisis. Consumption of healthy foods such as fruits and vegetables could help to prevent obesity and related non-communicable illness. A prominent role in children’s food-related consumer socialization is played by social agents such as peers, siblings and social media. This study aims to explore the importance of peers, siblings and social media for children’s food-related consumer socialization. Using a parallel, mixed-methods approach, the study finds that peers’ influence on children’s eating behavior is more prominent for children’s healthy eating behavior than the influence of siblings. Siblings’ influence becomes important in the context of eating together with the whole family. Social media contributes to children's consumer socialization by exposing children to food and drink products shown on social media platforms that are frequently used by children to interact with peers and share experiences. Peer, sibling and social media influence can be used in creating marketing strategies to promote healthy eating behavior among children.     

Consumer attitudes and purchase intentions in relation to organic foods in Taiwan: Moderating effects of food-related personality traits

There is an increasing emphasis on understanding the consumer’s motives for the choice of food types. Meanwhile, an individual’s food-related personal traits are suspected of playing a moderating role in influencing personal food choice. This study aims to understand what motives determine the consumer’s attitude to organic foods in Taiwan, which in turn influence the subsequent purchase intentions. Moderated regression analysis (MRA) is used to ascertain the personality traits of food neophobia and food involvement separately in the behavioral intentions model. The results vindicate the use of Ajzen’s Theory of Planned Behavior (TPB) in explaining the consumer’s organic foods choice behavior. Moreover, the findings suggest that the food-related personality traits of food neophobia and food involvement exert moderating effects on the relationships between some of the food choice motives and the consumer’s attitude to organic foods. However, only food involvement exerts moderating effects on the relationships between the consumer’s intentions to purchase organic foods and the antecedents of the TPB except for the subjective norm in this case. Based on the empirical results and findings, some suggestions are provided to the institutions concerned so as to facilitate this organic sector’s on-going expansion in Taiwan’s food industry.     

An integrated framework to explain consumers’ purchase intentions toward green food in the Chinese context

The present study aims to explore an appropriate framework for explaining consumers’ purchase intentions toward green food in the Chinese context. An integrated green food purchase intention (IGFPI) model was designed based on various cognitive and affective variables extracted from the amended theory of planned behavior (A-TPB) and modified stimulus-organism-response (M-SOR) models. An online survey was conducted among Chinese consumers with 1,412 usable responses. Research data were analyzed using structural equation modeling to evaluate the strength of the relationship between constructs and compare the model fit among three models (i.e., A-TPB, M-SOR, and IGFPI). The findings reveal that three models present reasonable fit and the IGFPI model provides a better explanatory power than the other two independent models. In summarizing the results of hypotheses tests among the three models, the variables of perceived behavioral control, face consciousness, group conformity, utilitarian and hedonic attitudes have significant effects on purchase intentions toward green food. Consumers’ perceptions of nutritional content and price attributes of green food have strong effects on utilitarian attitudes, while the sensory appeal and price attributes strongly influence hedonic attitudes. Interestingly, the strength of the association between confidence, personal characteristics and purchase intention, as well as between ecological welfare and utilitarian attitudes vary within the independent and integrated models respectively. This study provides insight for stakeholders and future research in better understanding the framework and factors that influence purchase intentions of consumers toward green food products in the Chinese context.     

新冠疫情对我国食物安全的影响及对策（网络首发、推荐阅读）

食物安全一直是我国政府、人民群众最关心的问题，因为它涉及到每个人最直接、最现实的利益。当前，我国食物安全正处于矛盾多发、风险多发时期，食物安全与之前相比有了较大改进，但是与广大人民群众的期望还存在一定差距。尤其是新冠疫情爆发后，突发公共卫生事件让人民群众对“舌尖上的安全”更显得担忧。食物安全涉及到大众身体健康和生命安全、经济的发展与社会稳定等多个方面。因此，理清本次新冠疫情对我国食物安全的具体影响，提出相对应的对策，以此把握和提高现阶段我国食物安全，真正保障人民群众舌尖上的安全。     

中国食品安全机制及其与国外的比较

食品安全关系到广大人民群众的身体健康和生命,关系到我国的经济发展和社会稳定。随着社会的进步和改革开放的不断深入,我国食品安全机制也在不断完善和发展,但仍然存在很多的问题。我们要借鉴发达国家食品安全机制的发展模式,开创具有中国特色的食品安全机制。     

The effects of actor-partner’s meal production focus on satisfaction with food related life in cohabiting couples

This paper reports the estimation of an Actor-Partner Interdependence Model (APIM), examining how meal preparation focus – measured by taste, context, and thrift–affect actor’s and partner’s satisfaction with food-related life (SWFRL) in cohabiting couples. Questionnaires were administered to 187 different-sex couples in Denmark. Both members of the couple reported their degree of agreement with a set of statements regarding meal production focus and the SWFRL scale. Using the APIM and structural equation modeling, we found that the woman’s SWFRL was positively associated with her own focus on taste in meal production (actor effect), as wells as by her partner’s focus on taste (partner effect). Women’s SWFRL was also positively associated with their own focus on physical context in meal production, and negatively by their partner’s focus on physical context. The man’s SWFRL only was positively associated with his own focus on physical context (actor effect) and by his partner’s focus on thrift in meal production (partner effect). These results suggest that meal-preparation focus relationships between members of a couple, through by both actor and partner effects, can effectively contribute to increase both their satisfaction with food-related life, and their well-being.     

Consumer acceptance measurement focusing on a specified sensory attribute of products: Can the attribute-specified degree of satisfaction-difference (DOSD) method replace hedonic scaling?

A specific attribute can play an important role in determining consumers’ perceived quality and acceptance of a product. Kim, van Hout, Dessirier, and Lee (2018) proposed a new affective method, the degree of satisfaction-difference (DOSD) method, to study consumer acceptance in terms of overall satisfaction with products. In the present study, this DOSD method was further developed to assess satisfaction for a specified attribute of products rather than overall satisfaction, and this modification is referred to as the attribute-specified DOSD method. To test its applicability, 11 bouillon products (including a reference product) varying in viscosity were used as stimuli. Satisfaction with the perceived mouthfeel thickness, which is a viscosity-related sensory attribute, was evaluated with the attribute-specified DOSD method and with a 10-point category scale for overall liking as the control method. Two groups of consumers performed either the attribute-specified DOSD method or hedonic scaling over two repeated sessions. Results showed that the satisfaction patterns of the attribute-specified DOSD method were similar to those of the hedonic scaling across products, confirming that the mouthfeel thickness was a determinant of consumer acceptance for bouillon products. Examining the test reliability in terms of consistency of consumers’ responses for the same stimulus in different sessions, both groups showed consistent results. The subjects who performed the attribute-specified DOSD method were also segmented based on the degree of satisfaction with the reference product. Here, each consumer sensory segment showed different patterns on satisfaction with other test products. These findings demonstrate the potential of the attribute-specified DOSD method for measuring the consumer responses to the level/quality of an important attribute/dimension and highlight its usefulness for consumer sensory segmentation.     

Comparison in Use of the 9-Point Hedonic Scale between Americans, Chinese, Koreans, and Thai

Understanding cross-cultural sensory acceptance differences are essential for developing successful products for international markets. The most common scale for acceptance testing is the 9-point hedonic scale that was developed in the United States (US) by Peryam and Pilgrim (1957)Food Technology, 11, 9–14. The objectives of this research were to compare the usage of the 9-point hedonic scale between American, Korean, Chinese and Thai consumers, as well as to examine if there were significant differences in preference between consumers of the same culture residing in the US and their country of origin. A total of 575 respondents were recruited from eight respondent cells including two from the US and six from three Asian ethnic groups (Korean, Chinese, and Thai) with two locations (residing in United States and their country of origin). All respondents evaluated sample pairs using 9-point hedonic scales translated directly from English into their respective languages. Each respondent evaluated various foods on the 9-point hedonic scale and chose the most preferred among sample pairs. Food samples were selected to cover the full range of hedonic ratings for each culture. Results indicate that Chinese, Korean, and Thai respondents use the 9-point hedonic scale differently from American respondents, irrespective of residency in the US or length of stay. These ethnic groups use a smaller range of the 9-point hedonic scale than Americans. Moreover, there were no significant differences in food preferences for Thai and Korea consumers residing in the US or their native countries. Observed differences in food preferences among Chinese residing in the US vs. Taiwan were possibly attributed to the diverse sampling of Chinese selected in the US that were not all representative of Chinese consumers from Taiwan. Additionally, length of stay in the US did not significantly affect food preference among these ethnic groups.     

Food satisfaction: Integrating feelings before,during and after food intake

Consumers’ satisfaction is important for the food industry to ensure product success. Determinants to food satisfaction are multifactorial and a method approaching the multiple determinants would provide a detailed picture of determinant behind consumers’ hedonic food appreciation.The aims of this study were (1) to develop a method that could give detailed information about sensory- and food satisfaction (2) to study differences in sensory satisfaction in a case study, and (3) to study the factors related to food satisfaction. Focus group interviews and a literature study provided an overview of factors with potential to affect food satisfaction. A total of four questionnaires, covering factors before-, during- and after intake as well as demographics, were developed to measure factors related to satisfaction. The questionnaires were utilised in a cross-over consumer study with 79 subjects consuming two sensory different variants of chicken soup. Soups were sensory evaluated utilising expert statements. The consumer study showed that sensory satisfaction was highly influenced by liking of taste and appearance, whereas liking of odour and texture influenced sensory satisfaction moderately. Food satisfaction was influenced by factors measured during- and post intake; sensory satisfaction, fulfilment of expectations, reason for ending intake, product performance relative to expectations, hunger and fullness after intake were found highly influential in food satisfaction. Pre-intake factors did not substantially influence food satisfaction. Though the use of multiple variables gave a detailed picture of factors involved in food satisfaction, there was still variation in food satisfaction that remained unaccounted.     

Effects of the perception of traceable fresh food safety and nutrition on perceived health benefits,affective commitment,and repurchase intention

Because numerous food safety problems have gained public attention, consumers are now focused on food safety and nutrition as well as health benefits. While traceability is considered the most effective intervention to ensure food safety, understanding how to encourage consumers to purchase traceable fresh food (TFF) is crucial in developing the safe food market. A questionnaire survey was conducted in Taiwan to explore the effects of the perception of TFF safety and nutrition on perceived health benefits, affective commitment, and repurchase intention. TFF consumers, defined as those who had purchased TFF in the past three months, were asked to participate in the study; in total, 393 valid questionnaires were collected. Results of structural equation modeling analysis indicated that consumers’ TFF safety and nutrition perception affected their health benefit perceptions, which consequently influenced their affective commitment to TFF and repurchase intentions. These findings explain how TFF repurchase intentions are influenced by TFF safety and nutrition perception and health benefit perceptions. This paper provides some practical suggestions for TFF marketers to increase TFF consumption.     

Asians’ Facial Responsiveness to Basic Tastes by Automated Facial Expression Analysis System

Growing evidence shows that consumer choices in real life are mostly driven by unconscious mechanisms rather than conscious. The unconscious process could be measured by behavioral measurements. This study aims to apply automatic facial expression analysis technique for consumers’ emotion representation, and explore the relationships between sensory perception and facial responses. Basic taste solutions (sourness, sweetness, bitterness, umami, and saltiness) with 6 levels plus water were used, which could cover most of the tastes found in food and drink. The other contribution of this study is to analyze the characteristics of facial expressions and correlation between facial expressions and perceptive hedonic liking for Asian consumers. Up until now, the facial expression application researches only reported for western consumers, while few related researches investigated the facial responses during food consuming for Asian consumers. Experimental results indicated that facial expressions could identify different stimuli with various concentrations and different hedonic levels. The perceived liking increased at lower concentrations and decreased at higher concentrations, while samples with medium concentrations were perceived as the most pleasant except sweetness and bitterness. High correlations were founded between perceived intensities of bitterness, umami, saltiness, and facial reactions of disgust and fear. Facial expression disgust and anger could characterize emotion “dislike,” and happiness could characterize emotion “like,” while neutral could represent “neither like nor dislike.” The identified facial expressions agree with the perceived sensory emotions elicited by basic taste solutions. The correlation analysis between hedonic levels and facial expression intensities obtained in this study are in accordance with that discussed for western consumers.     

食品消费者风险认知的研究

对食品消费者风险认知的研究,有助于解决食品安全事件引起的食品企业的危机,促进食品企业和产业的发展。笔者在辽宁进行了400份问卷调查,并用SPSS17和Lisrel分别对调查数据进行了探索性因子分析,探索了食品消费者风险认知的结构维度。结果发现,食品消费者风险认知包含体验风险、心理风险、健康风险、实际功能风险、财务风险、服务风险和时间风险7个维度,其中,体验风险是首次提出,并被证实是消费者在购买食     

Korean mothers’ food choice behavioral intent for children: An examination of the interaction effects of food type,household income,and healthism

This study identifies how economic factors, like household income, and psychological factors, like healthism, affect the food choice behavioral intent of mothers in Korea. We designed a 2 (type of food: sweet snack as hedonic food vs. milk as utilitarian food) × 2 (household income: low vs. high) × 2 (healthism: low vs. high) stimulus. The participants were Korean mothers raising children in Seoul, Korea. Participants were exposed to an advertisement for milk as the utilitarian food and a sweet snack as the hedonic food and then asked for favorability and purchase intention toward each type of food and about participants’ household income and concerns regarding health. Our study found high-income mothers were not influenced by food type, but low-income mothers were. Lower-income mothers were more willing to purchase utilitarian foods than hedonic foods. High-healthism mothers did not favor hedonic foods, regardless of household income, while low-healthism, high-income mothers favored hedonic foods more than low-healthism, low-income mothers. In contrast, low-healthism mothers did not favor utilitarian foods, regardless of their household income, while high-healthism, low-income mothers favored utilitarian foods more than high-healthism, high-income mothers. The results of our study may assist the government and marketers to understand how healthism and household income affect food choice behavioral intent.     

消费者搜寻食品安全信息行为关键因素的识别研究

在构建影响消费者搜寻食品安全信息行为的因素体系基础上,运用模糊集理论与实验决策案例分析方法,分析17个影响消费者搜寻食品安全信息行为因素的属性及其相互关系,并识别出其中消费者受教育程度、食品安全风险感知水平、对健康关注程度、对食品质量安全关注程度、产品知识、食品品牌和食品有无质量安全认证为关键影响因素。根据研究结论相应地提出食品生产企业需要进一步加强产品品牌建设和质量安全管理,进一步推进产品质量认证工作。