Consumer Demand for New Reduced‐fat Foods: An Analysis of Cheese Expenditures

Gould, Brian W.; Cornick, Jorge; Cox, Thomas L.

doi:10.1111/j.1744-7976.1994.tb00031.x

Cited by 16 publications

(4 citation statements)

References 12 publications

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“…A number of studies have considered the importance of product form as a demanddetermining factor (e.g., Bergtold, Akobundu, and Peterson, 2004;Heien andWessells, 1988, 1990;Huang, 1993;Maynard, 2000;Maynard and Liu, 1999;Park et al, 1996). In addition to cheese forms, there have been a number of other studies that have analyzed cheese products from many different perspectives (e.g., Dong and Kaiser, 2005;Gould, 1992;Gould, Cornick, and Cox, 1994;Gould and Lin, 1994;Schmit et al, 2002Schmit et al, , 2003Yen and Jones, 1997). The study most comparable to the present study is Maynard (2000), who examines seven different cheese forms using Nielsen 1996-1998 Homescan data.…”

mentioning

confidence: 85%

Will Changing Demographics Affect U.S. Cheese Demand?

Davis

Blayney

Dong

et al. 2011

J. Agric. Appl. Econ.

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U.S. cheese consumption has grown considerably over the last three decades. Using a censored demand model and Nielsen Homescan retail data, this study identifies price and non-price factors affecting the demand for differentiated cheese products. Own-price and expenditure elasticities for all of the cheese products are statistically significant and elastic. Results also reveal that a strong substitution relationship exists among all cheese products. Although demographic influences are generally smaller than those related to prices and expenditures, empirical findings show that household size, college educated female heads of household who are age 40 and older, residing in the South, Central, and Western regions of the United States, as well as Black heads of household, have positive statistically significant effects on consumers' cheese purchases.

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confidence: 85%

Will Changing Demographics Affect U.S. Cheese Demand?

Davis

Blayney

Dong

et al. 2011

J. Agric. Appl. Econ.

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“…While other recent studies have investigated at-home cheese purchase behavior using either cross-section (Gould 1992;Gould and Lin 1994) or panel (Gould, Cornick and Cox 1994) household data, none have incorporated the impact of branded and generic advertising efforts. Using household data in an examination of at-home purchase behavior that incorporates these advertising efforts affords one a unique opportunity not available in more aggregate studies to determine responsiveness in the at-home component of demand; it also provides marketing personnel more specific information on the efficacy of their demand enhancement programs.…”

Section: Introductionmentioning

confidence: 99%

The Impact of Generic Advertising on U.S. Household Cheese Purchases: A Censored Autocorrelated Regression Approach

Schmit

Gould

Dong

et al. 2003

Canadian J Agri Economics

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The impacts of generic cheese advertising on U.S. household cheese purchases are examined via the use of a unique household panel. Modest gains in overall at‐home cheese purchases from generic cheese advertising appear to be largely the result of strong gains in purchases of natural cheese rather than processed cheese. Results indicate that relatively larger gains in household cheese purchases from generic advertising may be realized by targeting infrequent purchasers to increase purchase frequencies, rather than by targeting households in general to increase their conditional purchase levels.

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“…The production and consumption of low-fat cheeses have elevated in the last two decades. As a result, many investigations have been conducted on study the characteristics of low-fat cheeses (Bellisle et al, 1994;Gould et al, 1994;Solheim and Lawless, 1996;Ryhänen et al, 2001;Banks, 2004;Sánchez-Macías et al, 2010;Wadhwani and McMahon, 2012;Rashidinejad et al, 2013) to improve their characteristics as compared to full-fat cheeses.…”

Section: Introductionmentioning

confidence: 99%

Technological and Characteristics of Low-Fat Cheeses: A Review

Hammam

Ahmed

2019

AJAS

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Cheese is a dairy-product and obtained from milk by using starter cultures and enzymes to coagulate the milk through a chemical process. Cheese has one of the highest growth rates among dairy products manufactured in many countries. Cheese could be divided into two major categories based on the fat content, including full-fat cheese and reduced or low-fat cheese. The low-fat cheese term differs within cheese varieties, countries, and other factors. Generally, cheese with fat content less than the full-fat version is considered low-fat cheese for consumers. The consumption and marketing of low-fat cheeses have accelerated over the last two decades. Fat is important due to its major contribution to the flavor, body and texture of the cheese. Numerous low-fat cheeses are characterized as mild flavor, weak body and texture, and less functional characteristics. Intensive research on low-fat cheese has developed three basic strategies for addressing fat-related problems, such as modifications of procedures, adjunct cultures, and fat replacers. This work aim is to highlight and review the characteristics of two types of low-fat cheeses, such as low-fat process cheese (LFPC) and low-fat Cheddar cheese (LFCC).

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Consumer Demand for New Reduced‐fat Foods: An Analysis of Cheese Expenditures

Cited by 16 publications

References 12 publications

Will Changing Demographics Affect U.S. Cheese Demand?

Will Changing Demographics Affect U.S. Cheese Demand?

The Impact of Generic Advertising on U.S. Household Cheese Purchases: A Censored Autocorrelated Regression Approach

Technological and Characteristics of Low-Fat Cheeses: A Review

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