Consumer Perception of Food Attributes PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Consumer Perception of Food Attributes PDF full book. Access full book title Consumer Perception of Food Attributes by Shigeru Matsumoto. Download full books in PDF and EPUB format.
Author: Shigeru Matsumoto
Publisher: CRC Press
ISBN: 1315296195
Category : Science
Languages : en
Pages : 351
Get Book Here
Book Description
Food credence attributes are food features that are difficult to verify even after consumption. Consumers, today, are concerned about many food credence attributes, including animal rights, contamination risk, fair trade practice, genetic modification, geographical origin, and organic farming. For the past several decades, many scholars have analyzed the value consumers place on credence attributes and have reported that consumers will pay a premium for foods with these desirable properties. In addition, their studies reveal that individual consumers place greater importance on some credence attributes than others. For example, some are seriously concerned about animal welfare, while others are solely concerned about food safety. One of the objectives of this book is to summarize recent empirical findings from scholarly works on how consumers value food credence attributes. Such knowledge would benefit producers, processors, retailers, and policy makers. Another objective of this book is to discuss the effectiveness of the programs that have been introduced to strengthen the relationship between producers and consumers. Many programs have been developed to more effectively inform consumers regarding food production processes.
Author: Shigeru Matsumoto
Publisher: CRC Press
ISBN: 1315296195
Category : Science
Languages : en
Pages : 351
Get Book Here
Book Description
Food credence attributes are food features that are difficult to verify even after consumption. Consumers, today, are concerned about many food credence attributes, including animal rights, contamination risk, fair trade practice, genetic modification, geographical origin, and organic farming. For the past several decades, many scholars have analyzed the value consumers place on credence attributes and have reported that consumers will pay a premium for foods with these desirable properties. In addition, their studies reveal that individual consumers place greater importance on some credence attributes than others. For example, some are seriously concerned about animal welfare, while others are solely concerned about food safety. One of the objectives of this book is to summarize recent empirical findings from scholarly works on how consumers value food credence attributes. Such knowledge would benefit producers, processors, retailers, and policy makers. Another objective of this book is to discuss the effectiveness of the programs that have been introduced to strengthen the relationship between producers and consumers. Many programs have been developed to more effectively inform consumers regarding food production processes.
Author: Shigeru Matsumoto
Publisher: CRC Press
ISBN: 1315296209
Category : Science
Languages : en
Pages : 307
Get Book Here
Book Description
Food credence attributes are food features that are difficult to verify even after consumption. Consumers, today, are concerned about many food credence attributes, including animal rights, contamination risk, fair trade practice, genetic modification, geographical origin, and organic farming. For the past several decades, many scholars have analyzed the value consumers place on credence attributes and have reported that consumers will pay a premium for foods with these desirable properties. In addition, their studies reveal that individual consumers place greater importance on some credence attributes than others. For example, some are seriously concerned about animal welfare, while others are solely concerned about food safety. One of the objectives of this book is to summarize recent empirical findings from scholarly works on how consumers value food credence attributes. Such knowledge would benefit producers, processors, retailers, and policy makers. Another objective of this book is to discuss the effectiveness of the programs that have been introduced to strengthen the relationship between producers and consumers. Many programs have been developed to more effectively inform consumers regarding food production processes.
Author: Lonnie Jr Hobbs
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
The pet food industry continues to grow driven by higher disposable income and increased popularity of pet ownership among millennials. Research shows that pet food sales increased by 27% from $59.3 billion in 2010 to $75.25 billion in 2016. The increase in demand is accompanied by growing preference for specialized product attributes such as natural, organic, and many other premium product attributes. Research shows that many pet food trends today mimic human food trends as there is a growing tendency among pet owners to humanize their pets. These trends have forced companies to re-evaluate their production and marketing strategies in order to take advantage of the profit potential. They have begun using product differentiation based on various intrinsic attributes (e.g. color, texture, smell, appearance, etc...) and extrinsic attributes (e.g. brand, denomination of origin, image, etc...). As companies aim to accommodate the increasing specialized demands of consumers, they must be aware of consumer's perception of value associated with different product attributes. The ability of the companies to accurately analyze and interpret consumer value perceptions and expectations is crucial for successfully capturing and maintaining market share in expanding specialty pet food categories. There is emerging literature in this area examining customer preferences and willingness to pay for specific attributes of pet food. However, the extent of this literature is limited by the availability and quality of consumer data. Recent advancements in information and communication technologies combined with the growing trend of online shopping in general and pet food in particular have generated new data source and provided opportunity for analysis of consumer perceptions. The online pet food and supplies purchases in the U.S. have increased by 58% from $1.18 billion in 2011 to 1.86 billion in 2015. Studies in other areas such as human food, health, services, banking, and many other markets have used online review data to study consumer preferences. However, there are no such studies in pet food. The growth in pet food and increasing profit potential combined with increased online shopping provides a good opportunity for research in this area. The purpose of this thesis is to provide insight on consumer perception of pet food product attributes. Specific objectives include identifying major emerging consumer trends in pet food, examine strategies used by pet food in designing and communicating points of differentiation targeted at emerging consumer trends, analyze consumer perception of the value associated with intrinsic and extrinsic attributes of specialty pet food products. The analysis are based on the data from consumer reviews of online pet food buyers. Websites such as Amazon, Chewy, and Pet Food Direct are used to obtain consumer review, as they are the leading websites for pet food sales. Data on company marketing strategies is obtained from websites and packages of the companies associated with the select specialty pet food brands and product lines. Methods include utilizing the R Studio Statistical software to conduct a content analysis of the consumer reviews. A comparative analysis is performed to examine differences in perception of attributes by customers in different categories based their rating of the product and shopping experience. The primary results showed both companies are primarily marketing the health/benefit characteristics to customers. The results also revealed pet food customers tend to place the most value on health/benefit and ingredient characteristics. The three-circle analysis results showed that each of the attributes and terms marketed by both companies are perceived by customers. This implies that both companies are successfully communicating the value of their products to customers. However, there is potential for both companies to increase their current product positioning strategy to incorporate attributes highlighted as value/needs. The alterations in marketing approach can increase competitive advantage over other companies in the market. The insights generated by this research have a potential to inform marketing, product strategy decisions, and facilitate successful product differentiation by companies in the pet food industry. The methods and the results of this research contribute to the literature in the area of agribusiness and agri-food marketing in general and pet-food marketing in particular, thus it will potentially generate interest among agribusiness scholars and pet-food industry stakeholders.
Author: Shuang Wu
Publisher: Springer Nature
ISBN: 3030391655
Category : Business & Economics
Languages : en
Pages : 701
Get Book Here
Book Description
This proceedings volume explores marketing opportunities and challenges that exist in the current, fast-changing landscape of the global marketplace. Current global issues such as the rising middle class in emerging markets, disruptive technological breakthroughs, big data analytics, changing consumer habits and concerns over national trade policies have renewed ethical concerns around consumer privacy and the tools companies use to operate, market to, connect and build a relationship with their customers. Featuring the full proceedings from the 2019 Academy of Marketing Science (AMS) Annual Conference held in Vancouver, Canada, this book explores and assess the rate of change that drives companies to evaluate and adapt their marketing strategies to remain competitive. Founded in 1971, the Academy of Marketing Science is an international organization dedicated to promoting timely explorations of phenomena related to the science of marketing in theory, research, and practice. Among its services to members and the community at large, the Academy offers conferences, congresses, and symposia that attract delegates from around the world. Presentations from these events are published in this Proceedings series, which offers a comprehensive archive of volumes reflecting the evolution of the field. Volumes deliver cutting-edge research and insights, complementing the Academy’s flagship journals, the Journal of the Academy of Marketing Science (JAMS) and AMS Review (AMSR). Volumes are edited by leading scholars and practitioners across a wide range of subject areas in marketing science.
Author: Derek V. Byrne
Publisher: MDPI
ISBN: 3039436953
Category : Science
Languages : en
Pages : 236
Get Book Here
Book Description
The acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products, and finally food choice itself, are affected by a myriad of intrinsic and extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection “Consumer Preferences and Acceptance of Food Products”, we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.
Author: Jayson L. Lusk
Publisher: Oxford Handbooks
ISBN: 0199681325
Category : Business & Economics
Languages : en
Pages : 923
Get Book Here
Book Description
First reference on food consumption and policy.
Author: Carola Grebitus
Publisher: Cuvillier Verlag
ISBN: 3867274959
Category : Consumers
Languages : en
Pages : 273
Get Book Here
Book Description
Author: Orinda Wahl Tims
Publisher:
ISBN:
Category :
Languages : en
Pages : 206
Get Book Here
Book Description
Author: Han-Seok Seo
Publisher: MDPI
ISBN: 303936166X
Category : Social Science
Languages : en
Pages : 206
Get Book Here
Book Description
Cake products with highly acceptable flavor and mouthfeel are not always successful in the marketplace. Sales of identical cake products sold in two different bakery shops often differ. Patrons’ choices of specific cake items differ depending on menu designs at restaurants. Such examples suggest that consumer behavior related to eating, preparing, or purchasing foods and beverages is typically complex, dynamic, and sensitive to environmental cues surrounding them. The nine original research articles and two systematic review articles addressed in this book provide recent informative and insightful findings on how sensory cues related to eating/drinking environmental contexts can serve as “sensory nudges” that induce healthy eating and drinking along with consumer satisfaction.
Author: Lynn J. Frewer
Publisher: Springer Science & Business Media
ISBN: 3662046016
Category : Technology & Engineering
Languages : en
Pages : 467
Get Book Here
Book Description
A unique insight into the decision-making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address the fundamental issues related to predicting food choice, consumer behavior and societal trust in quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail.
