Perceptions of older consumers regarding food packaging as a prerequisite for its improvement: A case study of Polish market

In many societies, the scale of demographic change associated with increased longevity has the potential to influence the market for consumer goods. As a result, continuous improvement in packaging design that takes into account the needs of older people should become an important challenge for both packaging producers and product manufacturers. Due to the fact that there is limited research concerning the design of food packaging for older people, the aim of the study was to identify the expectations of this group of consumers in this respect. Milk packaging was selected as a model subject of study. Factors influencing older consumers and their buying patterns when purchasing milk have been thoroughly examined. The research was conducted among people over the age of 60 with the use of three methods: a questionnaire (600 subjects), an in‐depth interview (60 subjects) and eye tracking (30 subjects). The results of the study show that older consumers have specific preferences regarding packaging type and design. When considering milk packaging, for example, they prefer glass bottles, simple graphics and font and subdued colours. They most frequently look for information concerning the product's expiration date, its producer's name and its composition. Eye tracking revealed that the older the consumers are, the more problems with finding expiration date they have. The time required to find such information, however, strongly depends on where exactly the expiration date is printed on the packaging. The preferred place in this case is the top of the bottle. Older consumers identify product's brand with the name of the producer. Moreover, the absence of the term ‘ingredients’: on the milk packaging oftentimes causes confusion among older people, who are concerned about potential food additive content.     

The Influences of Portion Size,Context and Package Characteristics on Snack Food Consumption: Evidence from a U.S. Rolling Cross-Sectional Survey

Using a rolling cross-sectional sample of over 40,000 U.S. snack food consumers during 2004–2010, we build a three-dimensional model to study how portion sizes, consumption context, and package characteristics jointly affect the amount of food consumed. As with prior research, we find that consumption does increase with larger portions. However, this effect diminishes significantly when accounting for the consumption context and packaging characteristics as consumption drivers. Most important is how the snack is presented to consumers at the point of consumption (type, size, and quantity of packages). We also find that snacking on impulse, alone, with a beverage, or while watching television increases the amount consumed, whereas socializing or snacking at home decrease consumption. We test our model over seven snack types (potato chips, crackers, cheese puffs, nuts and seeds, tortilla chips, pretzels, popcorn), and find that our results hold even for products with different cross-category granularity, palatability, and satiety.     

Contrasting user generated videos versus brand generated videos in ecommerce

This empirical research (n = 177) compared the impact of user generated videos and brand generated videos on online shopper perceptions, attitudes and purchase intentions. The study was guided by the technology acceptance model. Source of videos was a between-subjects factor. The findings indicated that online shoppers did not differentiate between the two video sources when evaluating the perceived usefulness of the videos. Conversely, user generated videos had a significantly greater impact on attitude toward the ad and attitude toward the brand than brand generated videos. Further, there was no significant main effect of video source on shopper purchase intentions. Theoretical and practical implications are discussed.     

Household Food Waste Solutions for Behavioral Economists and Marketers

ABSTRACT

Household food waste originates in three predictable stages – when shopping, storing, and serving. That is, food can be purchased and never prepared, prepared and never served, or served and never eaten. Building on behavioral economics insights, this framework focuses on why consumers waste food in these three stages and how marketers can help consumers reduce food waste and thereby help them get more value from their products by enjoying them more and wasting them less. For cost-conscious consumers, wasting less means saving more. For profit-conscious marketers, wasting less means making more profit.     

A conceptual model to imply a negative innovation assessment framework on consumer behaviors through the electronic business platforms

Online retail platforms significantly impact consumers' purchasing decisions. Satisfaction, purchase intent, and repeat online shopping drive the platform's purchasing decisions. In contrast, individuals do not purchase products due to dissatisfaction and lack of purchasing intent. It will cause hesitation and spread negative feedback to influence online consumer behaviors. This research proposes a conceptual model incorporating the Status Quo Bias (SQB) and the Negative Online Purchase Decision-Making Process (NOPDMP) to suggest a new framework for evaluating the maintained consumer behavior of online shopping platforms. The questionnaires following the proposed conceptual model were collected from the sample data from participants of 384 experienced respondents using online shopping platforms. Data were analyzed for the causal relationship using Structural Equation Model. The implications of the assessment framework that incorporates the influence of negative factors can weigh the decision to purchase products and improve and reduce shopping cart abandonment on e-commerce platforms. This framework can also describe instances of negative perspectives regarding incentive alignments with actual behaviors.     

How green is your packaging—A comparative international study of cues consumers use to recognize environmentally friendly packaging

Consumers have grown increasingly aware of the impact of packaging on the environment. Therefore, interest has grown in more environmentally friendly packaging, but we wondered how consumers recognize ‘green’ as distinct from ‘grey’ when evaluating packaging. We asked over 3,000 respondents from Germany, France and the United States how they recognize environmentally friendly packaging. To solicit responses that we may not have anticipated, we used an open‐ended format, which we then followed with a closed‐ended format so that we could compare the two sets of responses. Not surprisingly, in both sets of responses, we found labelling to be the attribute consumers rely upon most, as well as evidence of misleading labels. We also found consumers in Germany and the United States relied on information on the packaging and named searching for information as one of their preferred ways to decide whether packaging is environmentally friendly. French consumers seemed less trusting of published information and more trusting of the look and feel, especially the material, of the package. Our results point to the importance of cultural influences in the acquisition of perceptual cues by the consumer.     

Website quality and users' intention to use digital libraries: Examining users’ attitudes,online co-creation experiences,and eWOM

This research aims to examine how the website quality affects the intention of digital library users to use the website by considering factors of user's attitudes, online co-creation experiences, and electronic word-of-mouth. The statistical population of the research is composed of the users of Astan Qods Razavi digital library, which is one of the oldest digital libraries in Iran. Data was collected from 402 participants who use the library and analyzed in SPSS and PLS softwares. Construct validity was assessed and confirmed using convergent validity and divergent validity. Data reliability was assessed and confirmed using Cronbach's alpha and composite reliability. The research confirms that website quality affects the attitudes of users towards the website and their intention to participate in online co-creation and eWOM. The effects of user's attitudes to the online co-creation experience, eWOM, and intention to use the library, as well as the effects of the online co-creation experience and eWOM on the intention to use the digital library were also confirmed. Considering the results of the research, it is recommended to digital libraries to provide an efficient user-friendly website designed to increase user participation and establish close contact with them and in this way increase their intention to use digital library services.     

信道化接收机中微波放大技术的研究

介绍了信道化接收机实现的方案和工作原理，并对其接收系统中重要部件——宽频带放大器做了重点介绍，针对低噪声和宽频带2个主要指标，采用平衡式放大器进行设计，最后给出了仿真结果。     

对电子商务课程多元学习评价的探索与实践

在分析电子商务课程特点的基础上,论证了电子商务课程开展多元学习评价的必要性,并结合笔者教学实践,对电子商务课程如何开展多元学习评价进行了探讨。