Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite

Hung, Yung; Kok, Theo M. de; Verbeke, Wim

doi:10.1016/j.meatsci.2016.06.002

Cited by 179 publications

(145 citation statements)

References 38 publications

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“…As far as the former, they can be classified into Personal Factors (PE), Psychological Factors (PS) and Cultural & Social Factors (CS) (Kaur & Singh, 2017). As for the PE, high income and high education is associated with positive consumer behaviour (Hung, de Kok & Verbeke, 2016;Hur and Jang, 2015;JezewskaZychowicz & Krolak;Schnettler et al, 2015). As for age and gender, three systematic reviews on functional foods, including studies covering different product categories (Kaur & Singh, 2017;Ozen et al, 2014) concluded on the difficulty to identify how the two characteristics influence the consumption of Ffs.…”

Section: Functional Foodsmentioning

confidence: 99%

“…Recently Bimbo et al (2017), by focusing on functional dairy products, concluded that female and older consumers are more likely to be willing to try and to include Ffs in their diet. Finally, familiarity with, and health consciousness, increase the chances of consumption of functional foods (Annunziata et al, 2016;Hung et al, 2016;Schnettler & Grunert, 2016). Consumers' psychological traits also contribute to shape acceptance and preferences for functional food products.…”

Section: Functional Foodsmentioning

confidence: 99%

“…Consumers' psychological traits also contribute to shape acceptance and preferences for functional food products. In particular, attitude/motivation towards Ffs, health motivations, perceived benefit and risks are good predictors of the likelihood of purchasing functional foods (Cox, Evans, and Lease, 2007;Hung et al , 2016).…”

Section: Functional Foodsmentioning

confidence: 99%

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Emerging trends in European food, diets and food industry

Santeramo

Carlucci

Devitiis

et al. 2018

Food Research International

193

113

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Understanding how an adequate food security may be determined, how nutritional intakes evolve over time and are influenced by global dynamics are few of the questions scholars are trying to answer. In addition, a great interest is devoted to the changes in consumers' preferences and expectations as well as to the analysis of food innovations and their impact on the global market.We review the recent and emerging trends in food supply chains of selected sectors (fruits and vegetables, meat, and seafood), and deepen on emerging trends in the food industry. By presenting the evidence provided by the literature and emphasizing the unresolved research questions, we offer a critical view of future directions that should be followed by research agenda.

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Section: Functional Foodsmentioning

confidence: 99%

Section: Functional Foodsmentioning

confidence: 99%

See 1 more Smart Citation

Emerging trends in European food, diets and food industry

Santeramo

Carlucci

Devitiis

et al. 2018

Food Research International

193

113

View full text Add to dashboard Cite

show abstract

“…Van Wezemael, Verbeke, de Barcellos, Scholderer, and Perez‐Cueto (2010) also reported that European consumers considered label, brand, freshness, and leanness of beef as cues to indicate quality to purchase, whereas safety in Ghana and hygiene in Rwanda were purchasing attributes in purchasing meat products (Niyonzima et al., 2017; Owusu‐Sekyere, Owusu, & Jordaan, 2014). However, most of the studies on consumers’ preferences for meat products focus on developed countries (Tonsor et al., 2005; Reicks et al., 2011; Schumacher, Schroeder, & Tonsor, 2012; Zimmerman et al., 2012; Hung, de Kok, & Verbeke, 2016; Shan et al., 2017). Only a few studies focus on the African context where food quality and malnutrition remain huge challenges (Niyonzima et al., 2017; Owusu‐Sekyere et al., 2014).…”

Section: Introductionmentioning

confidence: 99%

What are the key factors influencing consumers’ preference and willingness to pay for meat products in EasternDRC?

Udomkun

Ilukor

Mockshell

et al. 2018

Food Science & Nutrition

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Dietary patterns for consumers among the elite and middle‐income classes in developing countries are shifting rapidly toward the consumption of more animal‐based products. Although this shift presents opportunities, there are significant market failures affecting their preferences and willingness to pay (WTP). This study used a multistage sample survey of 309 consumers from three different communities of Bukavu, Eastern DRC, to examine the effect of socioeconomic/socio‐demographic characteristics and quality attributes on consumers’ purchasing decisions and WTP for meat products. The results suggested that about 53% of the respondents were dissatisfied with meat products in the market due to their high price, low quantity, unhealthiness, and harmful effects. Older female respondents living in urban areas were more likely to purchase meat products. Their WTP was significantly determined by attributes such as color, in‐mouth texture, and availability. Nutrition, harmful effects, and availability of meat products are the important factors that influence purchasing decisions among higher income groups. Addressing these market failures could have an impact on the meat market, improving the nutrition of low‐income consumers and ensuring food safety standards in DRC and other developing countries with similar challenges.

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“…Recent investigations have used it comparatively in different contexts [38,[47][48][49][50], particularly in the case of Mexico, analyses have been made on innovative processes in some foods such as table grapes, pecans and maize [51,52]. However, from a consumer behavioral perspective, the application of the DSI scale is incipient, and we can find the studies of Terán et al [39] and Salgado et al [53] with interesting findings for marketing management.…”

Section: Domain-specific Innovativenessmentioning

confidence: 99%

Attitudes and Sensory Perceptions of Food Consumers towards Technological Innovation in Mexico: A Case-Study on Rice-Based Dessert

et al. 2018

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Innovation in the agro-food system has become a strategy increasingly used by companies as a means to increase their competitiveness and position themselves in the market. In this context, the objective of this work is to identify the attitudes and sensory perceptions of consumers towards food technology through two scales (food technology neophobia and domain specific innovativeness) and hedonic tastings. For this, a new product was selected in the market: powder to prepare rice with milk. Most consumers have attitudes toward low neophobia to products with food technology, but there is also some caution, a situation that is corroborated by the moderate predisposition towards innovations. Color and flavor attributes can make the difference in positive perceptions. It should not be forgotten that there is a segment of innovative consumers that represent a key market.

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Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite

Cited by 179 publications

References 38 publications

Emerging trends in European food, diets and food industry

Emerging trends in European food, diets and food industry

What are the key factors influencing consumers’ preference and willingness to pay for meat products in EasternDRC?

Attitudes and Sensory Perceptions of Food Consumers towards Technological Innovation in Mexico: A Case-Study on Rice-Based Dessert

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