Product attributes,consumer benefits and public approval of genetically modified foods

The use of biotechnology in food production has generated considerable debate involving the benefits and risks associated with its use. Consumer acceptance of genetically modified foods is a critical factor that will affect the future of this technology. Using data from a national survey, this study examines how public acceptance of food biotechnology is related to consumers’ socioeconomic and value attributes as well as the benefits associated with the use of this technology. Empirical results suggest that consumer acceptance of food biotechnology increases considerably when the use of this technology brings tangible benefits for the public. Consumers with different socioeconomic and demographic attributes have diverging views of food biotechnology only when its use brings specific benefits to them. When the use of genetic technology confers no additional benefit, public attitudes towards genetically modified foods are driven primarily by their scientific knowledge, views of scientists and corporations associated with biotechnology as well as public trust and confidence in government.     

Gender differences in consumers’ acceptance of genetically modified foods

Research has shown that women are less accepting of genetically engineered products than men. We expect two mechanisms to be at work here. First, in consumer behaviour theory, more knowledge is assumed to lead to more acceptance. We assumed that for genetically engineered foods, this general principle does not apply since long‐term consequences are not known yet. The well‐informed consumer is likely to be comparatively more concerned with this lack of knowledge. We call this the information paradox. Theory on the topic is relatively recent. The results of this study will help to distinguish consumer behaviour with regard to new types of food as compared with traditional foods. Second, we assumed that there is a gender factor included in attitudes toward foods. In general, women still plan food and household purchases. A tentative attitude and an accompanying reluctance toward food innovation are adopted when buying food for children. We call this the gender paradox. In this exploratory study we use data from the Eurobarometer. Eurobarometer surveys have been executed since 1973 by the European Commission among the adult population of European Union member countries (n > 10 000), monitoring the evolution of public opinion. Analysis of these surveys shows that gender differences exist in the acceptance of genetically modified (GM) foods in Europe. Women tend to be less accepting toward genetically modified foods. This supports our gender hypothesis. However, no evidence was found to support the assumed information paradox. It seems that knowledge leads to acceptance, also of GM foods, but more so for men than for women.     

Beyond radical affordability in the base of the pyramid: The role of consumer self-confidence in product acceptance

When developing products and services for base of the economic pyramid (BoP) consumers, it has been widely assumed that organizations must set extremely low prices that are dependent on substantial product acceptance and economies of scale. However, such pricing is often not feasible. Growing evidence suggests that more moderate price levels are needed for organizations to viably serve the needs of low-income consumers. However, price sensitivity is less understood in low-income contexts. To promote the success of social enterprises through fresh insight, we reexamine the extremely low-price BoP assumption by investigating product acceptance among low-income consumers using two experiments in Latin America. Results reveal that a belief in one's capabilities to make effective consumption decisions, consumer self-confidence, helps explain the acceptance of moderately-priced products. Discussion highlights directions for stimulating acceptance of socially beneficial products in low-income contexts.     

Factors affecting consumer acceptance of chilled ready meals on the island of Ireland

The chilled ready meal market on the island of Ireland is relatively young but is growing rapidly. This paper focused on a consumer questionnaire (n = 702), designed to examine consumer attitudes to and consumption of chilled ready meals, in both the north and south of Ireland. This formed part of a larger study, with the questionnaire findings contributing to an in‐depth sensory study on a selected range of chilled ready meals. For a significant number of Irish consumers, consumption of these products is higher than on the UK mainland. For others, the products are purchased as a convenient alternative or a weekly treat. Respondents in urban locations were significantly more likely to consume chilled ready meals, as were men and younger, single respondents. Irish consumers are becoming more accustomed to ethnic cuisine although traditional meals remain popular. There is a clear need for developers to continue to enhance the sensory quality of these products, particularly as the primary barrier to consumption was a preference for home cooked food. However, they must also strive to maintain consumer interest in the sector, fulfil the desire for convenience and satisfy a more discerning palate.     

Consumers' awareness,acceptance and attitudes towards functional foods in Turkey

The aim of the present study was to investigate consumers' awareness, acceptance and attitudes towards functional foods in Turkey. Eight hundred and eight people participated in this study: aged between 20 and 80 years, 38.5% were male and 61.5% were female. Participants were given a questionnaire and were asked to fill it in by themselves to minimize the influence of the interviewer. Results indicated that socio‐demographic characteristics such as age, education level and income level are important indicators of consumers' awareness and consumption of functional food. The results show that the female respondents were 2.987 times more aware of functional food than the male respondents. Similarly, the likelihood of respondents having awareness of functional food was 1.431 times greater among those who had a higher educational level than among those with a lower educational level. Consumers who used vitamin supplements were 1.228 times more aware of functional food than other consumers. The results show that older respondents were 3.395 times more aware of functional food than younger respondents. Respondents with a history of familial diseases were more likely than others to have consumed margarine with plant sterol, fruit juices fortified with vitamin C, and breakfast cereals fortified with vitamins and minerals. Those with a diet‐related problem were more likely to have consumed cholesterol‐lowering products than those without a problem. As a conclusion, this study has shown that socio‐demographic characteristics such as age, education and income levels, and prices are important indicators that influence consumers' awareness and consumption of functional food. These results suggest that this type of knowledge could affect consumers' interest in functional foods, and therefore educational strategies might be necessary to encourage the consumption of functional foods.     

The influences of consumer innovativeness and consumer evaluation attributes in the purchase of fashionable ethnic wear in India

This paper highlights the consumer motivations for purchase of an innovative product like fashionable ethnic wear in India. It attempts to combine consumer innovativeness constructs and consumer evaluation attributes to understand buying behaviour in fashionable ethnic wear through a consumer survey. It confirms the relationship between product usage (the number of brands bought) and ethnic wear domain‐specific innovativeness. It also explores the correlations among different dimensions of consumer innovativeness like domain‐specific innovativeness, optimum stimulation level and consumers' need for uniqueness constructs. It shows the difference in importance attached to the chosen consumer innovativeness constructs and consumer evaluation attributes by buyers and non‐buyers in the purchase process.     

Influences of visual attributes of food packaging on consumer preference and associations with taste and healthiness

Two experiments designed to investigate how the shape and colour of packaging, and product category, conjointly impact consumers’ product and packaging expectations are reported. In Experiment 1, the shape (rounded vs. angular) and visual appearance (greyscale, red‐to‐yellow and blue‐to‐green colour schemes) of the packaging were manipulated. Dependent measures were preference (willingness to purchase the product, how attention‐capturing the packaging is, and the pleasantness of the design) and any taste associations. In Experiment 2, shape (rounded vs. angular), colour (red‐to‐yellow vs. blue‐to‐green colour schemes), and product category (buttery vs. cereal cookies) were manipulated. In this case, the dependent measures were the perceived product healthiness and the preference of consumers. The results of Experiment 1 revealed that packaging colour influenced product preference. Red‐to‐yellow and blue‐to‐green colour schemes and angular packaging were preferred over greyscale and round packaging. Colour also influenced taste associations, while shape only influenced ratings of expected sweetness. In Experiment 2, packaging shape and product category influenced product preference. In particular, rounded packaging and the packaging of buttery cookies were preferred over angular packaging and the cereal cookies packaging. The healthiness of the product was rated higher for the rounded and red‐to‐yellow packaging containing a buttery product. Taken together, these results highlight the important role played by colour, shape, and category on the expectations and associations elicited by viewing product packaging.     

Role of gastronomic,externality and feasibility attributes in consumer demand for organic and local foods: The case of honey and apples

Local food systems providing high‐value products are seen as a tool to sustain economic activity on family farms in rural areas. The objective of this study is to investigate the role of gastronomic, externality and feasibility characteristics in consumers' demand for local and for organic foods. An Internet questionnaire survey was conducted in 2010 among Danish consumers. 3211 respondents completed the questionnaire, which included questions about respondents' food‐related values and their specific perception of organic and local varieties of honey and apples. Variables related to consumers' food‐related values and product perception were analysed using principal component analysis, in order to identify overall dimensions (factors) in these variables. Although statements about gastronomic attributes (e.g. taste, appearance, quality) were quite strongly represented in three of these factors, externality and availability concerns also contributed significantly to the overall variation in the variables. Multinomial logit choice modelling was used for describing the relationship between these dimensions and respondents' stated choices regarding organic and local varieties of honey and apples. Results suggest that although both organic and local food supply chains are often associated with special attributes such as gastronomic characteristics and relatively beneficial externality attributes, these attributes are perceived differently for the two types of supply chains. Perceived gastronomic quality is the most important determinant for food choice, but externality and feasibility aspects are also important correlates.     

Genetically modified foods: Consumer awareness,opinions and attitudes in selected EU countries

The dynamic development of biotechnology in recent years has raised serious public concerns about the possible risks arising from genetically modified organisms (GMOs). The aim of this study was to investigate consumer opinions regarding genetically modified (GM) foods. The research also aimed at verifying the differences in the attitudes of respondents from two, relatively culturally diverse research sites. To obtain empirical data a face‐to‐face survey was conducted in 2015. It covered a total of 976 randomly selected individuals. The study was performed in the capital of the United Kingdom—London and the Polish capital—Warsaw. The results of the study show that almost half of the respondents were familiar with the GMO concept. According to the respondents, the greatest benefits arising from the genetic modification are: enhanced shelf‐life of food and crops' resistance to extreme climatic conditions. The main disadvantages were: unpredictable consequences of deoxyribonucleic acid (DNA) modification, production of species‐specific toxins and food allergenicity. Over two thirds of people surveyed support the idea of the obligatory labeling of GM foods. The information presented on food packaging should primarily include potential contraindications to the consumption, indication that food was produced using transgenic sources and a warning about potential allergenicity. An almost equal number of respondents showed intention for purchasing GM food products, an intention to act otherwise, or was not decided. As many as 27.7% of survey participants showed negative attitudes toward GM foods, whereas only 19.8% predominantly positive. It is worth noticing that, with only one exception, no statistically significant differences were observed between the opinions of Polish and British respondents.     

Product liability and product safety-complementary approaches to consumer safety. Some observations of the situation in the EEA

Abstract

In this paper the author asserts that product liability and product safety are complementary instruments to achieve a safer environment for consumers. Whereas legislation on product liability has a remedying function, legislation on product safety has a preventive one. The present situation in the EEA countries as regards the implementation of the Council Directives on Product Liability and Product Safety is summarized as well as the basic content of the Directives. It seems that almost all EEA countries have implemented the Liability Directive. The EFTA countries probably have-in comparison with the EU countries-to some extent a more positive implementation approach. It is too premature to foresee how the EEA countries will implement the Product Safety Directive of June 29, 1994. However, for many years most West European countries have had rules regulating product safety. The product safety policy in the EEA countries has been enhanced by co-operation within the OECD, the EU and the EFTA. Market control co-ordination will be an important part of the EEA efforts in the future to increase safety for consumers.     

Product bundling strategies in Swedish markets: links to business orientation and perceived effects on consumer influence

Product bundling is an increasingly important marketing strategy within many industries, and consumer influence on companies' ranges of product bundles is, thus, becoming an important issue. The aim of this study was to investigate product bundling strategies consumers are exposed to by some selected companies in the Swedish automobile, travel and banking industries. Bundling strategies were considered in relation to business orientation as well as the consumer's potential to influence the product bundles offered by these companies. Fourteen qualitative telephone interviews were conducted with senior representatives from the three sectors. Interview respondents were selected in cooperation with their respective companies. Results underwent interpretative analysis, and the findings indicated that business orientation is linked to product bundling techniques and to the type of customer influence on product bundling. Consumers were exposed to mixed and complementary bundling strategies, and customers of companies that apply a market orientation were found to have greater opportunities to influence product bundles directly, whereas companies that apply a production‐oriented approach were less able to respond to their customers' wishes. Consumer influence on the product bundles of production‐oriented companies was found to be of a more indirect nature.     

Experiential product attributes and preferences for new products: The role of processing fluency

This study shows how experiential product attributes that are part of the design of new products can create compelling consumer experiences. Following processing-fluency theory, when consumers attend to experiential attributes (sensory or affective), they should process them fluently (i.e., spontaneously and with little effort); however, consumers should process functional attributes always deliberately, irrespective of whether or not they attend to them. An experiment testing the fluency hypothesis confirms that the processing of experiential attributes, but not functional attributes, depends on attention focus. When consumers focus their attention on specific experiential features, products with experiential attributes are evaluated more positively. In contrast, the processing of functional attributes does not depend on attention focus. Further confirming the fluency hypothesis, the experiment also shows that presentation duration does not affect the processing of experiential attributes but does affect the processing of functional attributes. The authors discuss how marketers can use experiential product design in market segmentation and innovation.     

Effects of customer feedback level and (in)consistency on new product acceptance in the click-and-mortar context

We propose that feedback level and inconsistency jointly affect potential customers' acceptance of new products. We conducted two studies, one with a two-by-two design in which feedback level and inconsistency were constructed as binary categories, and the other with a continuous design of feedback level and inconsistency. We found that (1) higher feedback level and lower inconsistency increase customer acceptance; (2) feedback inconsistency moderates the relationship between feedback level and customer acceptance; and (3) extremely negative feedback has more significant impact than do moderately negative or extremely positive ones.     

Analysis of Snack Food Purchasing and Consumption Behavior

This exploratory research examines the purchasing and consumption behavior of snack food consumers. A structured questionnaire and intercept interviews were used to collect quantitative data from respondents inside supermarket stores. For marketers, a key contribution of this study is the importance of the price attribute and certain product claims. Sugar and total fat were found to be the most important nutritional factors that consumers consider when making a purchase decision, but it was also found that only around one half of all consumers actually read product labels when purchasing snack foods. Matters of particular concern that are highlighted by this study are that one third of consumers do not consider their snacking behavior to be healthy, and one quarter of consumers choose to snack in secret. This study addressed a number of gaps in current knowledge by identifying the snack food products that are most frequently consumed, the reasons for consuming snacks, whether consumers read snack food product labels, the importance of various attributes and product claims, whether consumers regard their snacking behavior to be healthy, and whether they snack in secret.     

Consumer acceptance and physicochemical quality of osmodehydrated carambola (Averrhoa carambola L.) slices

Consumer acceptability and physicochemical properties of candied osmodehydrated (OD) carambola were evaluated in an effort to increase consumption of the fruit. Fresh carambola slices (Averrhoa carambola L.) were soaked in either 15% or 20% or 25% NaCl brine for 18 h, then in 40 °Brix sucrose for 18 h, followed by 60 °Brix sucrose for 18 h and dried at 55°C for 18 h. Slices soaked in 15% NaCl were most preferred by a focus group. Decreases in pH, total soluble solids (TSS) and increase in salinity were recorded in sucrose solutions after soaking carambola. During osmosis, carambola became less green and more orange‐yellow (P < 0.05). The pH of candied OD products varied between 3.62 and 4.16, salinity 16–28 ppt, TSS of 67–70 °Brix and 18.8–20.8% moisture. There were no differences (P > 0.05) in flavour or texture for products brined in 15% NaCl and soaked in either refined white sucrose (RS) solutions or brown unrefined sucrose (URS) syrups, but differences (P < 0.05) in appearance, colour and overall acceptability. Candied RS carambola had higher (P < 0.05) overall acceptability (6.2 – liked slightly to moderately) to products from URS (5.6 – neither liked nor disliked to liked slightly), which was also supported by paired preference testing. Flavour was most liked (P < 0.05) of all sensory attributes.     

绿色属性中心性对消费者购买意愿的影响机制研究：产品类型的调节作用与收益感知的中介效应

以往关于产品绿色属性对消费者购买意愿影响的研究尚未达成一致结论。文章通过两个情境实验系统性地探讨了不同产品类型情境下产品绿色属性对消费者购买意愿的影响机制。结果表明，对于享乐型产品，高绿色属性中心性相较于低绿色属性中心性会激发消费者更强烈的购买意愿。对于实用型产品，低绿色属性中心性相较于高绿色属性中心性会激发消费者更强烈的购买意愿。此外，在享乐品情境下，自我表达收益在高绿色属性中心性提升消费者购买意愿的过程中起中介作用；在实用品情境下，环境功利收益在低绿色属性中心性提升消费者购买意愿的过程中起中介作用。     

The influence of extrinsic product attributes on consumers’ food decisions: review and network analysis of the marketing literature

ABSTRACT

The paper synthesises the existing research on the influence of key product characteristics on the consumers’ food decision-making. By applying network analysis on a sample of 233 empirical studies from the last three decades, the paper demonstrates how marketing-specific variables are embedded in a network of other predictors. The paper also analyses network structure and density using well established measures. The results show that there is still a lack of research concerning the interplay between marketing-relevant extrinsic product attributes (e.g. price, brand, labelling, country of origin) and intrinsic food attributes, policy-related factors, as well as aspects of the proximal and distal environment. The paper identifies gaps in the marketing literature and derives research propositions. Additionally, implications for marketing practice are developed.     

Perception of Naturalness of Food Packaging and Its Role in Consumer Product Evaluation

The aim of this article is to understand the concept of food “naturalness,” as it is perceived by the consumer via the packaging. The research is based on a qualitative study from which three types of experimental packaging were constructed (emotional, functional, and mixed) and a quantitative study carried out on 163 French consumers. The research identified two dimensions of food naturalness and related them to credibility, attractiveness, quality, and purchase intention, with differences according to the three types of packaging tested. The highlighting of their role in the perception of the naturalness of a food product should help managers to avoid overexposure of the concept.     

Price Consciousness and Purchase Intentions for New Food Products: The Moderating Effect of Product Category Knowledge when Price Is Unknown

This study examines the degree to which consumers' price consciousness affects their purchase intentions for a newly introduced product when the price of the product is unknown. Based on data from 186 consumers exposed to a new product offering, the results show that price consciousness indeed has a negative effect on purchase intentions, but only for consumers with a high level of product category knowledge. Although perceived risk and perceived value are significantly related to purchase intentions in general, price consciousness seems to affect only those consumers who make inferences about price based on their knowledge of the product category. Both theoretical and managerial implications of the findings are offered.