We Eat First with Our (Digital) Eyes: Enhancing Mental Simulation of Eating Experiences via Visual-Enabling Technologies

This research examines how consumers’ intentions to purchase food change depending on the visualisation mode (3D vs. AR) and product format (served vs. packaged). In three studies, we demonstrate that mental simulation of eating experiences (process and outcome) mediate these effects. Study 1 shows that AR visualisation of a served food improves simulation of the eating process over 3D visualisation, with a positive effect on purchase intention. Study 2 reveals that 3D visualisation improves purchase intention for packaged products (high instrumental properties) over served products (low instrumental properties) while the opposite is true for AR visualisation. In addition, interactivity and immersion mediate the effects of 3D (vs. AR) on mental simulation of the eating process for packaged products. Study 3 extends these results by showing that 3D increases purchase intention by eliciting mental simulation of the eating outcome, when the food is visible due to transparent (vs. opaque) packaging (displaying both sensory and instrumental properties), but that no such differences emerge for AR. This research highlights the importance of using different visualisation modes to promote food depending on the product format. The findings have important implications for both offline and online retailers.     

Food preferences as a proxy for adventurousness

Food preferences have been demonstrated to be a proxy measure for adventurousness, in general. This study demonstrates that a single variable of food preferences unveils the four dimensions of adventurousness that are applicable in a general tourism context. The findings suggest that adding this simple semantic differential question to visitor surveys can be a powerful tool to evaluate the critical factor of adventurousness in tourism.     

How household food shopping behaviors changed during COVID-19 lockdown period: Evidence from Beijing,China

The COVID-19 pandemic has had a great impact on food shopping behavior. However, changes in food shopping behavior and related decision-making mechanisms remain unexplored. This study conducted a face-to-face questionnaire survey with 900 residents in three communities in Haidian, Beijing, China, to analyze food shopping behavior during the periods of pre-lockdown, lockdown (January–March 2020), and post-lockdown. Our results indicated that the preference for fresh food e-commerce shopping was accelerated by the lockdown with the usage rate increasing by 48%; the wet markets were seriously hit by the lockdown policy and had not fully recovered by the post-lockdown period (with a 75% reduction in the usage rate during lockdown). The psychological mechanisms of changes in food shopping behavior revealed that the context (e.g., community facilities) and the perceived risk of COVID-19 were two significant factors impacting the four shopping choices investigated. Specifically, the context factors affected behavior directly for supermarkets and convenience stores and indirectly for e-commerce and wet markets. The findings are expected to help in guiding emergency responses during a future pandemic as well as the long-term construction of food supply facilities.     

Hedonic pricing and the spatial structure of housing data – an application to Berlin

Housing prices are largely determined by physical location. By applying the outsample prediction accuracy of rental prices as evaluation criteria, we examine whether the choice of the hedonic model additionally depends on the spatial structure of housing data, i.e. accounting for locational effects by either district fixed effects or spatial econometric modelling. Our results show that a generalised spatio-temporal model outperforms a district fixed effects model only if the spatial density – the weighted mean distance to nearest neighbours – is relatively small. Moreover, we use the required density thresholds to deduce a pseudo indifference curve, thereby showing that the ratio of the weighted spatial distance-to-the mean district diameter increases with the mean sample size per district. This emphasises the role of data structure and district choices for model selection. Differences in data can thereby serve as an explanation for contradictory findings in literature, whether spatial econometric methods or simple district fixed effects are used.     

Forecasting Bordeaux wine prices using state-space methods

Generic Bordeaux red wine (basic claret) can be regarded as being similar to an agricultural commodity. Production volumes are substantial, they are traded at high frequency and the quality of the product is relatively homogeneous. Unlike other commodities and the top-end wines (which represent only 3% of the traded volume), there is no futures market for generic Bordeaux wine. Reliable forecasts of prices can to large extent replace this information deficiency and improve the functioning of the market. We use state-space methods with monthly data to obtain a univariate forecasting model for the average price. The estimates highlight the stochastic trend and the seasonality present in the evolution of the price over the period 1999 to 2016. The model predicts the path of wine prices out of sample reasonably well, suggesting that this approach is useful for making reasonably accurate forecasts of future price movements.     

The effect of consumer food creation on the food consumption experience

Two experiments show that the role the consumer plays in the creation of their food can affect the consumption experience. When guilt is present in the consumption of the food item, namely an unhealthy food item, having someone else create the food item increases taste evaluations, attitudes, and behavioral intentions. However, when guilt is not present, as in the case for healthy foods, there is no difference in food evaluations when the end consumer or another creates the food. These results have important implications for food retailers, food service establishment, and food delivery companies.     

Persistence of Price–Cost Margin and Technical Efficiency in the Indonesian Food and Beverage Industry

Abstract

This research investigates the persistence of price–cost margin (PCM) and technical efficiency (TE) of firms and the relation between these two factors in 44 subsectors of the Indonesian food and beverage industry in the period 1980–2014. Data envelopment analysis with a bootstrapping approach is applied to estimate TE. An autoregressive model, accounting for endogeneity, is applied to estimate the persistence coefficients of PCM and TE. A cross-sectional regression model is also applied to estimate the relation between the persistence of the PCM and the persistence of TE. The results show that for these food and beverage firms, high PCM and low TE persist. Furthermore, the persistence of PCM negatively affects the persistence of TE in the industry.     

食品检测实验室质量监督方法探讨

食品检测实验室中最为重要的就是质量监督管理工作,做好质量监督有利于提高实验室工作人员的质检与管理能力,进而推动有关人员的学习进步,以胜任工作岗位,提高该食品检测实验室的质量检测水平,确保检测数据的有效性与无误性。但现阶段我国的实验室由于缺乏统一的行业标准,导致其质量监督工作水平参差不齐,出现了一系列不利于质量检测的因素,比如质量监督目的不明、质量监督内容不完整、质量监督措施不完善等不足,都会影响该实验室对于食品的检测。因此,本文主要就食品检测实验室的质量监督方法进行探究,从各个方面指出质量监督的技术要点。     

超声波技术在食品检测中的应用

超声波技术因其具备适应性强、操作简单、设备投资低等优势而被广泛应用于食品检测领域。本文介绍了超声波技术检测食品的原理和在食品检测中的应用价值,并详细阐述了该技术在食品检测中的具体应用,为超声波技术更好的应用于食品检测领域提供参考。     

中国酒店餐饮中的食品营养问题研究

随着我国社会的不断进步,经济的不断发展,人民群众的生活水平逐渐提高,人民的生活节奏也越来越快,生活方式也逐渐发生改变.因为各方面原因,现在越来越多的人喜欢在外就餐,但是目前我国酒店餐饮中的食品依然存在营养问题,例如,酒店为了追求菜品的色香味,破坏了食物的营养,忽略了膳食平衡.为了人们的健康饮食,急需解决这些问题.本篇文章以中国酒店餐饮中的食品营养为例,对存在的问题进行深入分析,供大家参考.