An Exploration of U.S. Consumer Perceptions and Affect: Two Forms of a Soy-Based Food Product

Ottenfeld, Marshall; Bernstein, Donald; Witte, Carl L.

doi:10.1080/10454440801985936

Cited by 8 publications

(2 citation statements)

References 8 publications

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“…In recent years, the application of neuroscience techniques to marketing has given rise to a new field of research, known as consumer neuroscience or neuromarketing (Bazzani et al, 2020). The use of neuroscientific methodologies such as EEG and functional magnetic resonance imaging in taste tests are relatively novel approaches, with past research in this area mostly relying on self-report measures (Ottenfeld et al, 2008;Plassmann et al, 2008;Vecchiato et al, 2011). Self-report measures are typically administered as questionnaires, collecting data on behavioral, cognitive and affective events (Jackson, 2009).…”

Section: Consumer Neuroscience and Decision-makingmentioning

confidence: 99%

I think I like this: assessing conscious versus subconscious wine taste responses using neuroscientific techniques

Robertson

Ferreira

Reyneke

et al. 2021

IJWBR

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Purpose This methodological paper aims to demonstrate the potential benefits of using consumer neuroscientific methodologies to measure consumers’ subconscious responses when consuming wine during a taste experiment. By comparing conscious and subconscious evaluations during a tasting experience this study illustrates how this methodology offers a more nuanced understanding of the consumer evaluation of wine during a consumption experience. Design/methodology/approach The research made use of a single-case taste test experiment whereby a wine expert blind-tasted 20 white wine varietals. Throughout each tasting, subconscious responses were measured using electroencephalography (EEG), combined with conscious measures of stated preferences using a questionnaire. Findings Stark differences were observed between the results of the conscious and subconscious wine evaluation measures, underscoring the complex nature of consumer decision-making and preference development. This study practically demonstrates the use and value of EEG as a consumer neuroscientific methodology in a wine marketing context. Originality/value This paper demonstrates the value of neuroscience techniques in identifying differences in the conscious and subconscious wine evaluation measures. This study practically demonstrates the use and value of EEG as a consumer neuroscientific methodology in a wine marketing context.

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Section: Consumer Neuroscience and Decision-makingmentioning

confidence: 99%

I think I like this: assessing conscious versus subconscious wine taste responses using neuroscientific techniques

Robertson

Ferreira

Reyneke

et al. 2021

IJWBR

View full text Add to dashboard Cite

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“…The attention of American consumers toward healthy foods is on the rise, driven in part by a growing societal interest in health and fitness within the context of a demographically aging society (Ottenfeld et al 2008). Soy and phytoestrogens receive increasing attention because of beneficial health actions on glucose and lipid metabolism associated with their consumption.…”

mentioning

confidence: 99%

Valorization of Wet Okara, a Value‐Added Functional Ingredient, in a Coconut‐Based Baked Snack

Radočaj

Dimić

2013

Cereal Chem

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Consumer perceptions of conventional and alternative protein sources: A mixed-methods approach with meal and product framing

et al. 2021

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Understanding consumer perceptions of meat alternatives is key to facilitating a shift toward more sustainable food consumption. Importantly, these perceptions may vary according to the characteristics of the consumer (e. g., preferences, motivations), the product (e.g., sensory attributes) and the encounter (e.g., how the meat alternative is presented/framed). Qualitative and quantitative methods were applied to examine consumer perceptions of five proposed alternatives to meat: legumes, tofu, seitan, lab-grown meat, and insects. In Study 1, 138 participants provided free associations with regards to conventional animal proteins (e.g., red/white meat, fish) and the five alternatives. Three profiles of consumers were identified: (1) hedonically motivated meat eaters uninterested in meat substitutes; (2) health-oriented meat eaters open to some meat substitutes; and (3) ethically conscious meat avoiders positively oriented to most meat alternatives. In Study 2, the presentation of the product was experimentally manipulated: 285 participants evaluated the same five meat alternatives along several dimensions (e.g., edibility, healthiness), either when framed as an individual product or as part of a larger meal. Overall, most meat alternatives benefited from a meal framing, with the notable exception of legumes, which benefited from an individual framing, and insects which were evaluated quite negatively regardless of framing. The present findings suggest that there is not a single way to frame all meat alternatives that will improve their appeal to all consumers.

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An Exploration of U.S. Consumer Perceptions and Affect: Two Forms of a Soy-Based Food Product

Cited by 8 publications

References 8 publications

I think I like this: assessing conscious versus subconscious wine taste responses using neuroscientific techniques

I think I like this: assessing conscious versus subconscious wine taste responses using neuroscientific techniques

Valorization of Wet Okara, a Value‐Added Functional Ingredient, in a Coconut‐Based Baked Snack

Consumer perceptions of conventional and alternative protein sources: A mixed-methods approach with meal and product framing

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