Consumer Choices and Motives for Eco-Labeled Products in China: An Empirical Analysis Based on the Choice Experiment

Qīnɡ, Liú; Zhen, Yuanli; Zhou, Jiehong

doi:10.3390/su9030331

Cited by 85 publications

(79 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This finding is similar to the conclusions of Liu et al [47]. There are three possible explanations for this: (a) Knowledge of consumers who said they knew about food additives is subjective, which is different from objective knowledge [20].…”

Section: Discussionsupporting

confidence: 89%

Effects of Food-Additive-Information on Consumers’ Willingness to Accept Food with Additives

Yingqi

Chen

et al. 2018

IJERPH

View full text Add to dashboard Cite

This study tested whether information on positive food additives and negative food additives had an effect on consumers’ risk perception and their willingness to accept (WTA) food with additives. Consumers’ WTA was examined via a random nth-price auction of exchanging freshly squeezed orange juice without additives for orange juice with additives. Results show that consumers’ WTA differs with the order in which information was provided. Consumers are generally more sensitive to negative than positive information on additives. Female, middle-educated consumers are more susceptible to additive information and their WTA is more likely to change, while postgraduate-educated consumers are less sensitive to additive information. Consumers with higher food-safety satisfaction have lower WTA than those who are not satisfied with food safety. However, their satisfaction is easily affected by the negative-information intervention. Interestingly, consumers with relatively good knowledge of additives had higher WTA than those with no such knowledge. This study provides insight on how to establish effective food-safety-risk communication. Government and non-government agencies need to timely and accurately eliminate food-safety scares through the daily communication and disclosure of food-safety information, as well as prevent the misguidance of negative food safety-risk information.

show abstract

Section: Discussionsupporting

confidence: 89%

Effects of Food-Additive-Information on Consumers’ Willingness to Accept Food with Additives

Yingqi

Chen

et al. 2018

IJERPH

View full text Add to dashboard Cite

show abstract

“…Due to the aim of the work, a survey research method was chosen because it is able to provide a description of trends, attitudes or opinions of a population and to collect data at one specific time analyzing the relationship between variables [62]. The survey research method is widely used to evaluate food choice behaviors [63][64][65][66][67][68][69][70].…”

Section: Methodsmentioning

confidence: 99%

A Survey to Discover Current Food Choice Behaviors

et al. 2019

View full text Add to dashboard Cite

Food choices are complex functions of several elements that could change over time. Nowadays consumers appear careful about sustainable food consumption: the behavior of “food citizenship”, as the practice to support a sustainable food system during the consumption actions, arises. This study aims to recognize the existence of food choice behaviors in the contemporary scenario and to investigate the relation between the food choice factors and the behaviors recognized. Following a quantitative research method, a sample of 380 participants, recruited from a traditional Italian food and wine event, completed a questionnaire in order to detect their attitude about food. Four current food choice behaviors were recognized: The Individualist, The Foodie, The Environmentalist and The Health enthusiast. The relation between food choice factors and food choice behaviors was explained. Several stakeholders could benefit from the study results, in order to better understand how to adapt products and marketing strategies to satisfy the emerging customer’s needs and awareness. Even if a person can identify themselves within a single food choice behavior, they become aware of other choice models expanding their personal point of view. Finally, new research scenarios arose for the researchers.

show abstract

“…Compared to traditional cluster Sustainability 2018, 10, 4667 6 of 20 analysis that is unable to incorporate this information in the segmentation, both DeSarbo et al (1995), and Moore, Gray-Lee, and Louviere (1998) [23,24] obtained better results with LCA in the field of choice experiments. In agricultural and food market research, the LCA has been established as a widely used method concerning choice experiments; for example, in a recent study Liu, Yan, and Zhou (2017) [25] analyzed consumer choices and motives for eco-labeled products in China. Furthermore, Wang et al (2017) [26] used a latent class logit model to investigate U.S. consumer preferences for attributes of fresh market strawberries.…”

Section: Statistical Methods: Hierarchical Bayes Model Latent Class mentioning

confidence: 99%

Consumer Preferences for Superfood Ingredients—the Case of Bread in Germany

2018

View full text Add to dashboard Cite

Although there is no legal definition of the word 'superfood', in recent years exotic foods and ingredients have become popular in German food retailers. The aim of the study was to determine consumer preferences for superfood ingredients in different types of bread; to accomplish this, a choice experiment was set up with a representative sample of 503 German consumers. Respondents had to choose between products with varying attributes such as type of bread, superfood ingredient, nutritional information, production method, durability, and price. The results indicate that consumers value bread that serves a functional purpose through superfood ingredients such as linseed or chia. Using latent class segmentation, the respondents were divided into four segments, of which three groups valued bread with superfood ingredients. All in all, the type of bread is the most important factor when choosing a bread. Further market research could take into account different types of superfoods (processed/unprocessed), as well as regional deviations in Germany and the EU member states to analyze differences regarding the market potential of staple foods such as bread that serve a functional purpose through superfood ingredients.

show abstract

Consumer Choices and Motives for Eco-Labeled Products in China: An Empirical Analysis Based on the Choice Experiment

Cited by 85 publications

References 47 publications

Effects of Food-Additive-Information on Consumers’ Willingness to Accept Food with Additives

Effects of Food-Additive-Information on Consumers’ Willingness to Accept Food with Additives

A Survey to Discover Current Food Choice Behaviors

Consumer Preferences for Superfood Ingredients—the Case of Bread in Germany

Contact Info

Product

Resources

About