Consumer Preferences And Acceptance Of Food Products
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Consumer Preferences And Acceptance Of Food Products
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Author : Derek V. Byrne
language : en
Publisher: MDPI
Release Date : 2020-12-01
Consumer Preferences And Acceptance Of Food Products written by Derek V. Byrne and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-01 with Science categories.
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.
Consumer Preference And Acceptance Of Food Products
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Author : Derek V. Byrne
language : en
Publisher:
Release Date : 2020
Consumer Preference And Acceptance Of Food Products written by Derek V. Byrne and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with Consumer preferences categories.
Sensory And Consumer Preference Of Food Innovative Technologies In The Food Industry
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Author : Logan Lee
language : en
Publisher: Callisto Reference
Release Date : 2023-09-26
Sensory And Consumer Preference Of Food Innovative Technologies In The Food Industry written by Logan Lee and has been published by Callisto Reference this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-26 with Business & Economics categories.
Consumer preference refers to the subjective tastes of consumers and it is determined by how satisfied they are with the food products after making a purchase. Factors such as packaging, price and convenience determine consumer acceptance of food products. In food industry, one important factor that requires careful consideration is the sensory experience of the consumers with the food. Sensory testing evaluates food products using the senses of touch, sight, taste, and smell. It is frequently utilized to ascertain whether a food product would be accepted by consumers or not. The factors which influence food acceptability may be related to the environment, the food or the person consuming it. This book unravels the recent studies on consumer preferences in the food industry. It presents researches and studies performed by experts across the globe. This book is a vital tool for all researching and studying this field.
Consumer Preferences And Acceptance Of Meat Products
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Author : Andrea Garmyn
language : en
Publisher:
Release Date : 2020-09-16
Consumer Preferences And Acceptance Of Meat Products written by Andrea Garmyn and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-16 with categories.
This Special Issue "Consumer Preferences and Acceptance of Meat Products" demonstrates that the value of different palatability traits has evolved over time. Moreover, consumer acceptance and preference are not solely determined by the inputs of the meat itself, but can also be influenced by various demographic factors. In addition, consumers' views of meat products vary regionally and by species.
Understanding Consumers Of Food Products
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Author : Lynn Frewer
language : en
Publisher: Woodhead Publishing
Release Date : 2006-12-22
Understanding Consumers Of Food Products written by Lynn Frewer and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-12-22 with Technology & Engineering categories.
In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international. The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part two examines the role of consumers’ attitudes towards quality and marketing, and their views on food preparation and technology. Part three covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers’ preferences for unhealthy foods are discussed in part four. The final section concludes with advice on developing coherent safety policies and the consumers’ responsibility for food production and consumption. Understanding consumers of food products is a standard reference for all those in the food industry concerned with product development and regulation. Develop an understanding of buyer behaviour to assist developing successful products Recognise the diversity between consumers and learn how to cater for their needs Covers cultural and individual differences in food choice
Food Choice And The Consumer
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Author : David Marshall
language : en
Publisher: Springer Science & Business Media
Release Date : 1995-12-31
Food Choice And The Consumer written by David Marshall and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-12-31 with Business & Economics categories.
The provision of food for consumers is affected by factors concerned with a variety of disciplines such as technical feasibility, choice and environment. This book explores these factors.
Consumer Led Food Product Development
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Author : Hal MacFie
language : en
Publisher: Elsevier
Release Date : 2007-06-30
Consumer Led Food Product Development written by Hal MacFie and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-06-30 with Technology & Engineering categories.
Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area. Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers’ food-related attitudes and how these methods can be effectively used, covering techniques such as means-end chains and the food-related lifestyle approach. The final part of the book addresses a wide variety of methods used for consumer-led product development. Opportunity identification, concept development, difference testing and preference trials are discussed, as well as the use of techniques such as just-about-right scales and partial least squares methods. Written by an array of international experts, Consumer-led food product development is an essential reference for product developers in the food industry. Introduces the factors affecting consumer food choice Explores issues such as sensory perception, culture and ethics Analyses methods to understand food related attitudes
Measurement Of Food Preferences
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Author : Halliday MacFie
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Measurement Of Food Preferences written by Halliday MacFie and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
This book provides comprehensive coverage of the numerous methods used to characterise food preference. It brings together, for the first time, the broad range of methodologies that are brought to bear on food choice and preference. Preference is not measured in a sensory laboratory using a trained panel - it is measured using consumers by means of product tests in laboratories, central locations, in canteens and at home, by questionnaires and in focus groups. Similarly, food preference is not a direct function of sensory preference - it is determined by a wide range of factors and influences, some competing against each other, some reinforcing each other. We have aimed to provide a detailed introduction to the measurement of all these aspects, including institutional product development, context effects, variation in language used by consumers, collection and analysis of qualitative data by focus groups, product optimisation, relating prefer ence to sensory perception, accounting for differences in taste sensitivity between consumers, measuring how attitudes and beliefs determine food choice, measuring how food affects mood and mental performance, and how different expectations affect sensory perception. The emphasis has been to provide practical descriptions of current methods. Three of the ten first-named authors are university academics, the rest are in industry or research institutes. Much of the methodology is quite new, particularly the repertory grid coupled with Generalised Procrustes Analysis, Individualised Difference Testing, Food and Mood Testing, and the Sensory Expectation Models.
Sensory And Consumer Research In Food Product Design And Development
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Author : Howard R. Moskowitz
language : en
Publisher: John Wiley & Sons
Release Date : 2012-04-03
Sensory And Consumer Research In Food Product Design And Development written by Howard R. Moskowitz and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-03 with Technology & Engineering categories.
During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the systematic acquisition of consumer-relevant information to build businesses. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by business leaders from both the research development and business development perspective. This popular volume, now in an updated and expanded second edition, presents a unique perspective afforded by the author team of Moskowitz, Beckley, and Resurreccion: three leading practitioners in the field who each possess both academic and business acumen. Newcomers to the field will be introduced to systematic experimentation at the very early stages, to newly emerging methods for data acquisition/knowledge development, and to points of view employed by successful food and beverage companies. The advanced reader will find new ideas, backed up by illustrative case histories, to provide another perspective on commonly encountered problems and their practical solutions. This book is aimed at professionals in all sectors of the food and beverage industry. Sensory and Consumer Research in Food Product Design and Development is especially important for those business and research professionals involved in the early stages of product development, where business opportunity is often the greatest.
Food Choice Acceptance And Consumption
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Author : H.J.H. MacFie
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Food Choice Acceptance And Consumption written by H.J.H. MacFie and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Social Science categories.
It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first time, this book brings together a coherent body of knowledge which draws on the experiences in industrial and academic settings of an international team of authors. Written for food technologists and marketeers, the book is also an essential reference for all those concerned with the economic, social, and psychological aspects of the subject.