Reduced‐fat foods: the shopper’s viewpoint

The inclusion of reduced‐fat foods in the daily diet affords consumers the potential to reduce overall dietary fat. Nevertheless, despite an increased range of these food products throughout the market, there has remained a lack of widespread consumer acceptance. The aim of the study was therefore to understand why consumers choose or reject reduced‐fat foods. Ninety consumers were interviewed by means of a qualitative approach within food retail outlets in the United Kingdom. Thematic content analysis indicated that uptake or rejection of these products is influenced by health concerns, ‘goodness of fit’ with individual dietary health strategies, the preferences of different household members, perceived sensory properties and scepticism towards these products. The results imply a need to explore and innovate ‘natural’ fat substitutes and to improve the sensory quality of reduced‐fat products. Further research is required to determine how these foods are used within the household and incorporated within the overall diet. Policy must seek to restore consumer trust in reduced‐fat food products and the food supply generally.     

Can consumers buy alternative foods at a big box supermarket?

ABSTRACT

While consumers in affluent countries are ever hungry for alternatives to the ‘Big-Food’ mainstream, critical scholars have raised serious questions about the meaning of ‘alternative’ food products. I explore scholarly critiques of alternative food, and argue against a binary approach that sees foods as either alternative or not alternative. Instead, I suggest the utility of taking a multifaceted, ‘family of issues’ approach that is both reflexive and materialist. The case of ethical meat is used to explore the myriad, often contradictory ideals contained within consumers’ search for alternatives to mainstream market options. Three cautionary lessons are put forward. First, the goal of producing myriad consumer alternatives is significantly hampered by the competing, and often contradictory demands of market forces. Second, the discourse of food alternatives uses a ‘win-win’ logic suggesting that consumer sacrifice or change is unnecessary; the challenge of reshaping, and even downgrading consumer expectations is a necessary, but tremendous challenge facing consumer projects for ecological and social change. Third, the search for eco-social alternatives cannot simply make consumers feel good about their purchases, but must address the material realities and limitations of niche markets, and the need for structural reform to the food system.     

Factors That Affect the Attitudes of Consumers Toward Halal-Certified Products in Turkey

Halal is an Arabic word that means lawful or permitted in reference to Islam. Muslims are responsible for consuming goods that are lawful. However, the target consumer group for halal food is not only Muslim people but also consumers who seek hygienic and quality products. Halal concept is not limited with foods; it covers cosmetics, finance, logistics, and many other sectors. This study aims to determine the factors that affect the attitudes of consumers toward halal foods and to show the effects of religiosity, perceived risk, and involvement on halal food preferences in Turkey.     

Local and/or organic: a study on consumer preferences for organic food and food from different origins

This paper gives a deeper insight into consumer preferences for different food products of varying place of origin (i.e. local, Germany, neighboring country, non‐EU country) and production practices (i.e. organic vs. non‐organic). Consumer surveys combined with choice experiments were conducted with 641 consumers in eight German regions. Mixed logit models were estimated to draw conclusions on consumers’ preferences for different product attributes. The Stimulus‐Organism‐Response model was applied to theoretically frame the key findings. Results reveal that consumers prefer locally produced food to organic food. However, conclusions on consumers’ preferences should not be generalized as they vary depending on product type and consumers’ place of residence. When looking at the willingness‐to‐pay estimates for ‘organic’ and ‘local’ while distinguishing among consumers from different regions of Germany, results indicate that consumers living in rural areas and consumers living in the eastern part of Germany are less willing to pay a premium for organic products than urban consumers and consumers from other parts of Germany. As preferences for origin attributes and organic production vary between different food products and in different regions of Germany, market actors should design marketing activities accordingly. This study adds to the international research on consumers’ preferences for organic and/or local food. The results provide better insights into preference structures, as more than one product has been included and surveys were conducted in different regions across Germany.     

Nostalgia and consumer preference for indulgent foods: The role of social connectedness

Prior qualitative research suggests a strong association between nostalgia and indulgent food consumption. Nonetheless, these qualitative findings do not explain the causal relationship between nostalgia and indulgent food consumption, or the mechanism underlying this relationship. To this end, the authors conduct four studies and show that highly nostalgic consumers have greater preference for indulgent foods. This relationship is mediated by social connectedness, whereby high (low) nostalgia works through high (low) social connectedness to increase (decrease) consumers’ preference for indulgent foods. This effect is moderated by eating companions, such that the effect of nostalgia on consumers’ preference for indulgent foods would be strengthened (vs. weakened) when eating with friends (vs. with strangers or alone). These findings have significant implications on consumer well‐being and policy‐making pertaining to consumer health.     

Segmenting multichannel consumers across search,purchase and after-sales

While bricks-and-mortar stores and the Internet are dominant retailing channels, mobile and social media have rapidly emerged and challenge traditional retail models and consumer behavior. However, researchers have yet to account for how consumers integrate mobile and social channels throughout the various stages of the buying process. Using Latent-Class Cluster Analysis segmentation, we examine consumer behavior in store, Internet, mobile, and social media channels across the search, purchase and after-sales buying stages in the aggregate and specific to the clothing, holiday travel and consumer electronics categories. We find five multichannel consumer segments on the basis of perceived channel importance across the buying process, as well as psychographic and demographic characteristics. Interestingly, we find a polarization in perceived importance of mobile and social media channels, with two consumer segments rating mobile and social media channels as unimportant in the buying process. Furthermore, and compared to prior segmentations of multichannel consumer behavior, we do not find an aggregate store-focused segment. However, a store-focused segment exists in the context of buying clothing and represents 28.6 per cent of consumers. The findings show multichannel consumer preferences and behavior continues to evolve in line with new and emerging retailing channels. Further, this study confirms that there is no ‘one-size fits all’ approach to multichannel retailing.     

Consumer Behaviour Convergence in the European Union

This paper examines and contrasts the attitude to food shopping in Denmark and Spain in both grocery products and white goods used to store and prepare foods. The focus is on the underlying dimensions used by consumers in Copenhagen and Madrid to select food and electrical stores to patronise. The attributes studied are drawn from prior research and are consistent across the two product categories. The research concludes that there is a relatively meaningful set of attributes, which is limited in size, that consumers may employ to make judgements. The salience of individual attributes was shown to vary with the sector under consideration. Contrasts are evident between the attribute ranking given by Danish and Spanish consumers. Particular attention is paid to the manner in which consumers distinguish between ‘service’ and ‘personnel’ in making their store selection. The work is set in the context of the retail internationalisation literature, where it is held that there is a convergence of consumer tastes in different international markers that facilitate operators developing stores overseas. Some evidence is produced to support this idea, though the need for additional cross-cultural and longitudinal studies to test this idea further is recognised.     

Promoting Vegetarianism through Moralization and Knowledge Calibration

This research extends the theories of moralization and knowledge calibration to vegetarianism. In two studies involving interviews with vegetarians, and meat-eaters; we investigated consumer attitudes toward vegetarianism. Our text analysis results revealed that emotionally calibrated consumers are ‘moral vegetarians’ who find meat repulsive, and make ethical food choices. In contrast, cognitively calibrated consumers are ‘health vegetarians’ who scan the nutrition information, avoid meat due to health restrictions, and embrace vegetarianism for healthy life. Finally, we provided insights into how faux meat companies can promote their products and transform consumer behavior toward vegetarianism by advertising ethical and environmentally friendly foods, and healthy and anti-obesity foods to moral and health vegetarians, respectively.     

Nutritional labelling information: Utilisation of new technologies

Abstract

The increase in food-related diseases in society has led to a variety of public policy and private sector initiatives, such as the use of nutritional labels. Although nutritional labels have been shown to be broadly effective in terms of informing food choice, their influence is moderated by a variety of factors, such as how information is conveyed and processed by consumers. Recent advances in technology might overcome these limitations. Using a choice experiment, this paper examines consumer preferences for alternative technological devices that may aid consumer processing of nutritional information on food packaging. The results show which attributes of the technology consumers prefer, and identifies three distinct segments of consumers (‘information hungry innovators’, ‘active label readers’, and ‘onlookers’), and differences between them in relation to their preferences, demographics, and psychographic characteristics. The identification of segments is a novel aspect of this research, and highlights the importance of finding more customised solutions to the communication of nutritional information – an issue to which technology can contribute.     

Are Stated Preferences Confirmed by Purchasing Behaviours? The Case of Fair Trade-Certified Bananas in Switzerland

As the market share of Fair Trade food products in countries of the North grows, understanding consumer preferences with regard to this recent label is becoming increasingly important. This article reports on a test of the consistency of consumers’ stated preferences, for which a survey was conducted at the place and time of actual purchase decisions. The aim of the survey was to further improve the understanding of consumers’ stated motivations for buying ‘Fair Trade’ and ‘organic Fair Trade’ bananas in Switzerland. Hypothetical questions with double dichotomous choices were used to compare two types of bananas – conventional and labelled – and to assess the average stated willingness-to-pay (WTP) for Fair Trade-labelled bananas. The results show that Fair Trade is largely accepted in Switzerland and that the premium for purchasing such products is influenced by age, the number of young children and the perception of the Fair Trade label. I then used a comparative test of field observations and stated preferences for bananas to measure inconsistency in choices. This comparison reveals that less than one-fifth of the answers are in principle inconsistent. These results point to the importance of confidence in the Fair Trade labels if consumers’ purchases are to increase.     

Consumer Preferences for ‘Localness’ and Organic Food Production

While organic food is based on well-defined production criteria, the criteria for ‘local’ food are less clear. This study investigates the preferences and trade-offs of distinct consumer segments relative to organic production and several dimensions of local food (sales channel, size of company, and geographical location of animals used in the production). The analysis is based on a quantitative survey of 505 Danish consumers and a choice experiment involving beef salami. Data were analyzed in a principal component and a latent class analysis. We identify five consumer segments whose preferences for organic and local product attributes differed substantially. Most respondents considered geographical proximity in the raising of cattle to be the most important attribute and a third of the consumers were willing to pay a premium for organic salami. The segmentation provides more detailed information about stated consumer behavior than what is typically elicited when considering only average consumer behavior.     

Indian Consumer Attitudes Toward Food Safety: An Exploratory Study

The aim of this research is to segment Indian consumers based on their attitudes toward food safety and to demographically characterize each segment with sound risk communication strategies and outreach program may be developed to target vulnerable groups. This article uses exploratory factor analysis and hierarchical cluster analysis to find the factors that accentuate consumers’ attitude toward food safety and generalizes the heterogeneity of consumer attitudes based on five factors: apprehension, trust, appetence for a high degree of regulation, acknowledgment from foodborne illness, and propensity for the right to purchase foods that are not guaranteed to be safe.     

中国绿色食品消费群体市场细分研究——基于修正的食品相关生活方式量表

在中国频繁发生食品安全问题的大环境下,食品安全消费的研究就显得十分重要。文章对西方背景下开发的食品相关生活方式量表进行适合中国市场和文化的修正,并基于修正量表对中国食品消费者进行市场细分,经过两步骤聚类分析得出5个细分市场,分别是“传统居家型”（7.5%）、“保守节约型”（16.6%）、“现代都市型”（19.5%）、“享乐探险型”（23.8%）、“淡漠便利型”（32.6%）,并从中识别出“享乐探险型”“保守节约型”“传统居家型”三个细分市场为绿色食品消费群体,“现代都市型”为潜在绿色食品消费群体,“淡漠便利型”为非绿色食品消费群体,最后根据不同细分市场的特点为绿色食品企业提供营销建议。     

Exploring the resources associated with consumer vulnerability: Designing nuanced retail hardship programs

Retailers across a variety of sectors offer hardship programs to assist consumers who are experiencing vulnerability. Hardship programs are typically designed as a ‘one-size-fits-all’ approach, viewing consumer recipients as one homogenous group. To investigate the resources associated with consumer vulnerability, we thematically analyzed reports from 20 government-funded projects in Australia which directly assisted 32,498 low-income households in the energy retail sector. Our findings reveal three resource ‘bundles’: connections-resource-bundle, convenience-resource-bundle and security-resource-bundle. We then provide recommendations for retailers and service providers on what they can do to alleviate hardship for consumers within each resource-bundle.     

Effect of Normative and Affective Aspects on Willingness to Pay for Domestic Food Products—A Multiple Price List Experiment

There is limited knowledge about which factors underlie consumers’ preferences for domestic food products. We used a non-hypothetical multiple-price list experiment to investigate the effect of affective (product-related emotions) and normative (consumer ethnocentrism and subjective norms) factors on consumer willingness to pay for domestic food products. A total of 166 Croatian consumers were given a choice between domestic and foreign food products with different price premiums for domestic food. The results indicate that consumers are willing to pay a premium for both low- and high-involvement domestic food products. Consumer willingness to pay for domestic products is influenced by ethnocentrism, product-related emotions, and sociodemographic variables, but not by social norms.     

Factors Influencing Consumer Purchasing Decision Toward Malang Meatballs At East Java,Indonesia

The study examined factors influencing consumers' purchasing behaviour in relation to Malang meatballs as a representative ethnic food in East Java, Indonesia. Multistage area sampling was used to randomly select 400 households from the Malang area (200 urban and 200 rural) as consumer respondents. Respondents were interviewed using a structured questionnaire by the researcher and enumerators. Logistic regression analysis was used to analyse consumers' purchasing behaviour toward Malang meatballs. This study can contribute to a better understanding of consumers' preferences toward Malang meatballs, an animal protein-based food, that has a unique taste. Consumers preferred Malang meatballs compared to street foods (i.e., “soto,” “tahu campur,” and fried noodles). Younger consumers concerned about freshness and a “halal food” may select Malang meatballs. The availability of Malang meatballs can increase consumers' purchasing action toward this product. Also, surrounding cold air temperature influenced consumers in selecting this food.     

Food retailers' perceptions of older consumers in Northern Ireland

Demographic changes' occurring in developed countries has meant that older consumers are becoming an increasingly important consumer segment that retailers need to pay particular attention to. It is essential that their specific needs within the food and other service sectors are met, as food plays an important role in their social well‐being. Very little research has focused upon the extent to which retailers meet their demands and particular needs. The aim of this study, as part of a wider study on older consumers, is to address this lack of information by examining the level of awareness held by food retail management as to the needs of older consumers (60+ years old) and the problems that they encounter while shopping. Qualitative data were collected using face‐to‐face interviews with retail managers (n = 5) from food retailers in Northern Ireland. These were analysed according to Gillham's content analysis guide. Food retailers stated they were aware of the issues older consumers face and recognize their importance as a growing consumer segment; however, there would appear to be relatively little actual consideration/evidence of them meeting their needs. All interviewees expressed an interest in improving the food shopping experiences of older consumers, and were keen to make an increased effort towards this segment of the population, but these were often not put into practice. In order to overcome the problems faced by older consumers and strengthen the food shopping experience for this age group, it is suggested that retail management make practical changes to improve in‐store facilities, increase affordability of food products and home delivery services, and enhance customer communication.     

Consumers' perceptions and awareness of safe food preparation practices at homes in Trinidad,West Indies

The objectives were to evaluate consumer perception and awareness of safe food preparation practices at homes. A questionnaire was self‐administered to 124 consumers who were primarily responsible for preparation of foods and owned a refrigerator at home. Data were analysed by frequencies and chi‐square. Most (97.6%) consumers considered safe food practices as ‘very important’. Few (8.9%) related Hazard Analysis and Critical Control Point to safe food preparation practices. Microbiological hazard was ranked as a most serious threat to food safety (80.5%). Salmonella was most well known (79.8%). Diarrhoea (23.7%) was a common symptom of food‐borne illness. More than 50% would ‘always’ check for expiry dates on labels, seals and would never purchase swollen cans. Only 48.4% consumers used separate cutting boards for meats and vegetables ‘always’. Some (6.5%) felt it was appropriate to give unfit food to someone else. The study identified critical points in safe food preparation practices for effective public health education.     

Eating fast food: attitudes of high‐school students

Alarmingly consistent recent research shows that industrially produced foods such as fast food contain compounds that add to obesity and high cholesterol among young people. Less physical activity and a higher propensity to eat ready‐made food (in Sweden and internationally) have aggravated the health situation for the young generation. They also have become ‘addicted’ to sugar by the consumption of lemonade and other sweet drinks that are often served in conjunction with fast food. Food consumption patterns are highly cultural, and, once formed in early years, they become difficult to change. The findings of this study, which was based on a small sample of written accounts and transcribed interviews, indicate that high‐school students in Sweden are well aware of the good and bad attributes of fast food, such as: speed, convenience, fat and sugar. Clear differences in attitude were found between male and female students: female students view fast food in a broad food chain context, whereas male students concentrate on fast eating and satiety.     

Older consumers’ perceptions of functional foods and non‐edible health‐enhancing innovations

Increasing interest in health and well‐being is likely to drive a growth in demand for products that have positive effects on health. Consumers’ acceptance of and willingness to buy functional foods has been widely studied, but there has not been research on consumers’ attitudes towards innovative non‐edible products with health effects. This study examines how older consumers perceive functional foods and novel non‐edible health‐enhancing products, how willing they are to purchase such products, and how health orientation influences their views. As an example of a ‘radical’ innovation, consumers’ acceptance of rubbing their hands in a specific soil‐based mixture to modulate the immune system is explored. The research material, 13 thematic interviews, was collected in Lahti region, Finland, in 2015. The study indicates that the older consumers’ market is not homogeneous. Based on a qualitative, in‐depth approach, the study distinguishes four consumer segments with different lay understandings of health and attitudes towards health‐enhancing products, which influence people's willingness to purchase such products. The segments are health‐seeking consumers, cautious consumers, critical consumers and natural health consumers. Various motives and barriers for using products with health claims are also identified. The case of rubbing hands in organic soil‐based mixture indicates the difficulty of predicting which consumer segment will first adopt this kind of ‘radical’ innovation. The results highlight that the credence qualities of a novel product must be communicated and advertised before entering the market while also taking into account the sensory properties of the product. ‘Radical innovations’ must be in a form that consumers can easily accept.