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Zuzanna Pieniak Wim Verbeke Joachim Scholderer Karen Bruns Svein Ottar Olsen 《Food quality and preference》2007,18(8):1050-1063
This paper focuses on identifying segments of consumers based on their use of and trust in information sources about fish. Cross-sectional data were collected through the SEAFOODplus pan-European consumer survey (n = 4786) with samples representative for age and region in Belgium, the Netherlands, Denmark, Spain and Poland. Three distinct clusters, based on use of and trust in fish information sources, were identified: Sceptic (24.0%), Enthusiast (41.4%) and Confident (34.6%). Those consumer segments differed significantly with respect to use of and interest in information cues on fish labels, knowledge and behaviour towards fish, and socio-demographic profile. Recommendations for the use of multiple sources targeted to a particular audience’s interest and behavioural profile were formulated. 相似文献
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Gerard M. O’Brien Barbara J. Stewart-KnoxArchie McKinley Maria Daniel Vaz de AlmeidaMichael J. Gibney 《Food quality and preference》2012,23(1):79-85
European consumer willingness to purchase fat-modified foods was surveyed as part of the LIPGENE study. Representative samples of consumers (n = 5967) were interviewed in six countries (France, Great Britain, Portugal, Germany, Poland, and Italy). Of these 2025 were considered as “reporters” who indicated having at least one of: high cholesterol; high blood pressure; central obesity; and/or high blood sugar. Perceived risk from these conditions was also assessed on a 10-point scale. Principal component analysis suggested that those who perceived themselves at greater risk of conditions associated with metabolic syndrome, and those who were reporters, more frequently indicated willingness to purchase “healthy” fat-modified food products. The most preferred ‘vehicles’ for fat modification were fish and cheese. Acceptance of fat-modified fish, red meat and cheese product concepts, both standard and GM was positively associated with perceived risk of conditions associated with metabolic syndrome. Over 20% of reporters were willing to purchase GM fat-modified fish and cheese products. Our results indicate that if standard and GM fat-modified food products can be shown to ameliorate the risks presented by conditions associated with metabolic syndrome, there is a ready market for such foods. 相似文献
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Families’ use of nutritional information on food labels 总被引:1,自引:0,他引:1
How interested and competent are families in fact when using nutritional information on food labels? By means of ethnographical methodologies 12 families with children aged 9–13 were monitored when shopping for food and in their own home when cooking and eating dinner in order to explore their use of nutritional information on food labels and the problems they experience. Later, 300 parents participated in a hall test, the purpose being to investigate the relation between the problems and use of as well as the problems and preference for nutritional labelling. Children use nutritional information rarely or not at all. Parents seldom use nutritional information when they seem to sense an overflow of information, information that is too technical and a problematic presentation of energy distribution, and/or when their health consciousness is limited. Having to deal with information overflow, technical information and energy distribution makes parents more likely to prefer food labels with concise information and more visual aspects. 相似文献
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Providing nutrition information through food labels is increasingly important in helping consumers making better informed food choices. Major questions are whether consumers perceive specific nutrients as valuable in food choices, and whether their perception differs for qualifying and disqualifying nutrients. Consumers placing high importance on nutrition are expected to use nutritional labels more. This paper reports on the perceived importance of qualifying nutrients (fibre, vitamins/minerals) and disqualifying nutrients (energy, fat, saturated fat, salt, sugars), and possible differences between consumer groups. A pan-European consumer survey (n = 4828) was conducted with samples representative for age, gender and region in Belgium, France, Italy, Norway, Poland and Spain. Overall, consumers perceive the nutritional value of foods as important when selecting foods, and even more important for qualifying than for disqualifying nutrients. Statistically significant but small differences are observed between countries. A higher perceived importance is reported by women, older respondents, dieters and more health conscious respondents. The effects of children in the household, education and BMI are very small. For age and gender compared to health consciousness, group differences are more significant regarding disqualifying nutrients than qualifying nutrients. Small effect sizes are found for dieting on the perceived importance of qualifying nutrients. Implications for nutrition policy makers and food industries are discussed. 相似文献
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Consumers’ fears of novel food technologies are documented. The ability to identify population segments that have greater or lesser neophobia, thus enabling identification of early adopters of innovative products, would be useful. The Food Neophobia Scale [FNS; Pliner, P., & Hobden, K. (1992). Development of a scale to measure the trait of food neophobia in humans. Appetite, 19, 105–120] is a useful tool for assessing reactions to ethnic foods (and sensation seeking) but less suitable for assessing receptivity to foods produced by novel technologies. Therefore, there is a need to develop a new psychometric tool that identifies food technology neophobia.In a three stage validation exercise, 81 statements (items) were reduced to 31 (n = 193) and subsequently reduced to 13 items (n = 459) by factor analysis. After a face validity check, the new 13 item Food Technology Neophobia Scale was tested (n = 295) and found to have predictive (criterion) validity (willingness to consume foods produced by novel food technologies). Furthermore, convergent validity was found between the FTNS and Trust in Science scale [TISS; Bak, H. (2001). Education and public attitudes toward science: Implications for the ‘deficit model’ of education and support for science and technology. Social Science Quarterly, 82(4), 779–793] and FNS. 相似文献
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It is important to understand how information supplied to consumers affects their attitudes about food technologies because these attitudes can impact market behavior. As technologies are actively promoted and cross-promoted, the relation between one’s knowledge of, and attitude toward, a technology may well depend on the source of one’s information. We examine the relation between knowledge and attitudes toward food technologies and find that greater self-rated knowledge of each technology is associated with positive attitudes about that technology. We also find strong negative cross-informational effects; increased knowledge of one technology leads to more negative attitudes of other technologies. This effect may be due to negative information being provided by opponents of specific technologies. 相似文献
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In recent years methodological research into application of CATA questions has gained momentum. Yet, key questions for this approach remain unaddressed – how to generate the sensory terms that populate CATA questions and how many terms should be used. The second of these questions was addressed in seven consumer studies, involving a total of 735 consumers and five product categories (crackers, cheese, fruit-flavored drinks, chocolate, milk desserts). Sensory product characterizations elicited with “short” and “long” CATA questions (10–17 terms vs. 20–28 terms) were compared on a number of criteria such as frequency of CATA term use, product differences, spatial configurations (samples and terms) and task perceptions. Two strategies for generating “long” lists of CATA terms were examined: adding synonym terms to those already featuring on the “short” list (e.g., ‘hard’ and ‘firm’), and adding antonym terms to those already featuring on the “short” list (e.g., ‘hard’ and ‘not hard’ or ‘natural’ and ‘artificial’). Between-subjects experimental designs were used to compare product characterizations from “short” and “long” CATA questions. Results revealed that “short” and “long” lists of CATA terms generated largely similar results. In general, sample configurations were very similar, as were task perceptions. However, there were, at times, differences in frequency of CATA term use and term configurations, as well as instances where conclusions about sample differences depended on whether “short” or “long” CATA lists were used. Additionally, here was some evidence that CATA questions with “long” lists of synonym or antonym terms may cause a “dilution” effect of the responses. This fits expectations of idiosyncrasy in consumer perception/expression of sensory stimuli, but may be associated with reduced discriminatory ability of the CATA question. How to best balance these opposing considerations is deserving of further investigation. 相似文献
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This study accumulated European consumer attitudes towards processed meats and their use as a functional food. A survey was set up using an online web-application to gather information on consumer perception of processed meats as well as neutraceutical-containing processed meats. 548 responses were obtained and statistical analysis was carried out using a statistical software package. Data was summarized as frequencies for each question and statistical differences analyzed using the Chi-Square statistical test with a significance level of 5% (P < 0.05). The majority of consumer attitudes towards processed meat indicate that they are unhealthy products. Most believe that processed meats contain large quantities of harmful chemicals, fat and salt. Consumers were found to be very pro-bioactive compounds in yogurt style products but unsure of their feelings in meat based products, which is likely due to the lack of familiarity to these products. Many of the respondents were willing to consume meat based functional foods but were not willing to pay more for them. 相似文献
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C.E. Realini M. Font i Furnols L. Guerrero F. Montossi M.M. Campo C. Sañudo G.R. Nute I. Alvarez V. Cañeque G. Brito M.A. Oliver 《Meat science》2009
Eighty Hereford steers were used to evaluate the effect of finishing diet [A: pasture, B: pasture plus concentrate (0.6% live weight), C: pasture plus concentrate (1.2% live weight), D: concentrate] on consumer acceptability of Uruguayan beef in France (FR), United Kingdom (UK), Spain (ES) and Germany (DE). Consumers (200 per country) evaluated overall, tenderness and flavour acceptability of beef (8 point scale: 1 ‘dislike extremely’, 8 ‘like extremely’). FR and UK rated lower acceptability scores for beef from D compared with A, B, and C. ES showed similar results for tenderness, but flavour scores did not differ between A and D. German consumers preferred beef from B and C. Overall, low levels of supplementation on pasture produced beef with the highest consumer acceptability followed by beef from pasture-fed animals. Feeding cattle with concentrate only may not be necessary to satisfy the EU market resulting in more profitable production systems for Uruguayan producers. 相似文献
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Sañudo C Alfonso M San Julián R Thorkelsson G Valdimarsdottir T Zygoyiannis D Stamataris C Piasentier E Mills C Berge P Dransfield E Nute GR Enser M Fisher AV 《Meat science》2007,75(4):610-621
This paper describes the responses of consumers in six European countries (Greece, Italy, Spain, France, Iceland and United Kingdom) tasting meat from twelve different local types of lambs produced in those same six countries. Animals represented 10 breeds and crossbreeds, three sexes, several diets composed of either milk, concentrates and various forages as main ingredients and different slaughter ages, from 1 and 12 months, and carcass weights, from 5.5 to 30.4 kg. Tests were conducted by 36 volunteer families in each of the six countries involved in the study. Families were asked to roast the joints using their own cooking criteria, evaluating (from “dislike extremely” to “like extremely”) flavour, tenderness, juiciness and overall liking. Also the cook was asked to rate the odour during cooking. Country and lamb type and their interaction were statistically significant for all the variables analysed. Results suggest a link between the assessments of a given lamb type and the consumers’ culinary background, showing clear associations between country and lamb type preferences. It was possible to separate, independently of the country, different groups of families with similar preferences. Five family groups, which included 88 families (40.74%), had a clear Mediterranean origin and preferred types of lamb fed either milk or mainly concentrate diets. Seven family groups, which included 93 families (43.06%) with a clear northern origin, preferred types reared on grass or with grass included in the diet. The rest of the groups (four) that included 35 families (16.20%) had no clear composition (northern or Mediterranean), and they had a wider taste preference. It can clearly be seen that there are two categories of consumers of lamb in the analysed European market: those who prefer “milk or concentrate taste” and those who prefer “grass taste”. 相似文献
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本文重点阐述复配食用着色剂的规范化生产及管理,并对其在食品中应用需遵守的法规提出建议. 相似文献
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本文重点阐述复配食用着色剂的规范化生产及管理,并对其在食品中应用需遵守的法规提出建议. 相似文献
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With an ageing population in industrialised countries, there is a need to understand older consumers’ perceptions of foods in order to improve marketing and maintain nutritional status. Individual interviews may be a preferred elicitation method but are time-consuming to administer and analyse. A computerised adaptation of the repertory grid methodology (RGM) was utilised to elicit older consumers (65–75 years, n=48) perceptions of 14 meat and fish products. Generalised Procrustes and χ2 analysis found some differences in perceptions (P<0.01) by gender. Consequently two product maps were produced characterising perceptions, with two explainable dimensions on each map characterised, generally, as ‘processed’–‘good quality’ and ‘light’/‘healthy’–‘heavy’/‘fatty’. A cross-modality task and further analysis found no evidence of differences in responses according to computer mouse inexperience (52%). Hence, with meaningful results obtained, a computerised adaptation of RGM was considered an appropriate method to use with older consumers. 相似文献
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The concurrent use of CATA questions (check-all-that-apply) with hedonic scaling in product research with consumers has gained acceptance in recent years. However, CATA questions do not enable product developers to identify consumers’ preferred intensity of a sensory attribute directly, and for this reason just-about-right (JAR) questions are sometimes used together with questions that quantify attribute presence and/or intensity. Using JAR questions, consumers have to describe each of the samples in terms of each specific attribute, typically: 1 = ‘Not enough…’, 3 = ‘Just about right’, and 5 = ‘Much too…’. Past research has suggested that co-elicitation of hedonic and JAR responses bias the hedonic data. This undesired effect could extend to the case where JAR questions are used concurrently with hedonic and CATA questions. In seven studies (N = 762) across seven product categories no such evidence was found. Additionally, there was some evidence pointing to an increase in product discrimination based on hedonic and CATA responses. Preliminary data indicated that the inclusion of JAR questions in product tests also eliciting hedonic and CATA responses did not negatively affect consumers’ perception of the task, which, on average, was still regarded as easy and not tedious. Future research is required to validate the findings across more varied experimental settings. 相似文献
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The effects of five chemicals (H2O2, β-mercaptoethanol, EDTA, urea and Tween 80) on the structure of meat protein extracts from commercial-type poultry meat batters were studied. Disulphide bonds appeared to affect protein conformation by influencing the interactions in which hydrophobic residues were involved. The spectrophotometric data for EDTA suggested that one of the mechanisms by which it caused meat batter protein aggregation was by salt-bridge formation through sulphydryl residues. Urea caused exposure of the hydrophobic residues in the meat batters' proteins Tween 80 did not appear to directly affect the protein-protein interaction. 相似文献
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Ning Yue Hua Kuang Lin Sun Linhai Wu Chuanlai Xu 《International Journal of Food Science & Technology》2010,45(4):745-750
Stricter pesticide residue standards have severe negative impacts on the trade in developing countries, leading to a considerable decrease in the export of food and agricultural products from developing countries. For example, officials of the EU Health and Consumer Protection Bureau published the new EU Act 2000/42/EC on 30 June 30, 2000. This act amended the maximum residue levels (MRLs) for some pesticides. From 1 July 1, 2001 onwards, the EU implemented new 134 MRLs for pesticides in tea products. This measure above will limit market entry opportunities and will lead to a decrease in exports from these developing countries. This study aimed to utilise the Gravity Model in international trade, to empirically analyse the impact of the new EU Food Safety Act on the major tea exporters of the world. It is shown that the new EU Food Safety Act has had a significant impact on the major tea exporters of the world as shown in the decline in export volume. Quantitative analysis indicates that tea export has reduced by 61.6% following the MRL reduction to 5% significance level. In recent years the Chinese tea traded to EU supported the accuracy of this conclusion. Practically, China’s tea exported to the EU did not drop fast as the theoretical result shows. 相似文献