Consumer views on “healthier” processed meat

Shan, Liran Christine; Regan, Áine; Monahan, Frank J.; Li, Chenguang; Murrin, Celine; Lalor, Fiona; Wall, Patrick; McConnon, Áine

doi:10.1108/bfj-11-2015-0447

Cited by 32 publications

(31 citation statements)

References 46 publications

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“…Hemp seed and linseed are cheap and readily available materials, so adding them to a product such as pâté should not increase the final price, which is the most important factor when considering the overall impact on public health. The most important aspects to be considered when introducing a product such as this onto the market are the product's price and taste (Shan et al, 2016).…”

Section: Resultsmentioning

confidence: 99%

The effect of hemp seed and linseed addition on the quality of liver pâtés

Zając

Świątek

2018

Acta Sci Pol Technol Aliment

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Section: Resultsmentioning

confidence: 99%

The effect of hemp seed and linseed addition on the quality of liver pâtés

Zając

Świątek

2018

Acta Sci Pol Technol Aliment

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“…However, the presence of a claim is not always reflected in the intent to purchase the product. The credibility of both types of statements is comparable, although consumers rate the health claims slightly better than the nutritional claims [77].…”

Section: A Cegiełkamentioning

confidence: 93%

“Clean label” as one of the leading trends in the meat industry in the world and in Poland – a review

2020

Rocz Panstw Zakl Hig

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The contemporary market of food products is highly variable. The reason for this is, among others the significant number of factors governing consumer choices in relation to food. Research results indicate that Polish consumers are increasingly declaring their interest in food features such as sensory and health properties, and safety. Most likely, social education, campaigns of food societies and own initiatives of food producers promoting new, "healthy" products have contributed to this. Among other things, the ever increasing consumer knowledge on the relationship between lifestyle and diet and health has become for many food businesses prerequisite for the development and marketing of new products. In food production in the world and in Poland the so-called "clean label" trend is one of fastest growing initiatives aimed at improving the health quality of foods. The "clean label" has not yet been defined in food law and is understood rather subjectively. Generally, this term is attributed to products free from "artificial" additives and produced by "natural" or based on a traditional recipe methods known to consumers. In the article, based on the available literature, selected trends in food production at the beginning of the 21st century, with particular emphasis on "clean label" have been discussed. Taking meat processing industry as an example, the measures undertaken by the companies of food industry to produce "clean label" food products have been illustrated. In addition, consumer attitudes toward contemporary trends in the food market, including meat and meat products, have been characterized. In conclusion, the need for legislative intervention to provide appropriate definition for the term "clean label" and the need for consumer education about assessment of quality of foods are emphasized. STRESZCZENIEWspółczesny rynek produktów spożywczych jest bardzo zmienny. Powodem tego jest między innymi znaczna liczba czynników rządzących wyborami konsumenckimi w odniesieniu do żywności. Wyniki badań wskazują, że polscy konsumenci coraz częściej deklarują swoje zainteresowanie cechami żywności, takimi jak właściwości sensoryczne oraz bezpieczeństwo i zdrowotne. Najprawdopodobniej przyczyniła się do tego edukacja społeczna, kampanie towarzystw żywnościowych i własne inicjatywy producentów żywności promujące nowe, "zdrowe" produkty. Między innymi stale rosnąca wiedza konsumentów na temat związku między stylem życia a dietą i zdrowiem stała się dla wielu firm spożywczych warunkiem rozwoju i wprowadzania na rynek nowych produktów. W produkcji żywności na świecie i w Polsce trend tzw. "czystej etykiety" jest jedną z najszybciej rozwijających się inicjatyw mających na celu poprawę jakości zdrowotnej żywności. "Czysta etykieta" nie została jeszcze zdefiniowana w prawie żywnościowym i jest rozumiana raczej subiektywnie. Ogólnie termin ten przypisuje się produktom wolnym od "sztucznych" dodatków i wytwarzanym "naturalnymi" metodami lub opartymi na tradycyjnych recepturach znanych konsumentom. W artykule na podstawie dos...

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“…Shan et al. () investigated consumer attitudes towards functional processed meat and found that participants were uncomfortable with the idea of using processed meat as a carrier for healthy ingredients. In a later study, Shan et al.…”

Section: Consumer Preferences For Functional Foodmentioning

confidence: 99%

“…From their review they also note the importance of carrier to consumer uptake, identifying that the claimed benefits must be based on real evidence and that taste and convenience must not be compromised for the new functional product to be successful. Shan et al (2016) investigated consumer attitudes towards functional processed meat and found that participants were uncomfortable with the idea of using processed meat as a carrier for healthy ingredients. In a later study, Shan et al (2017) also identified that price, carrier (type of processed meat product), type of functional ingredient, and finally fat or salt content (in that order) were critical determinants of consumer intention to purchase a functional processed meat product.…”

Section: Consumer Preferences For Functional Foodmentioning

confidence: 99%

“…To date, no study has evaluated the market potential for functional foods using fresh pork as a carrier as per our current knowledge, although research has addressed the issues of consumer preferences for functional foods in general (e.g., Ares & Gámbaro, 2007;Herath, Cranfield, & Henson, 2008;Verbeke, 2005) or preferences for functional processed meat (Shan et al, 2016(Shan et al, , 2017. In addition, some of the research on functional foods has also addressed the responses to different types of food labels (Hailu, Boecker, Henson, & Cranfield, 2009;Peng, West, & Wang, 2006;West, Gendron, Larue, & Lambert, 2002).…”

Section: Introductionmentioning

confidence: 99%

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Consumer purchase intentions for pork with enhanced carnosine–A functional food

Arenna

Goddard

Muringai

2018

Canadian J Agri Economics

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In this study, Canadian consumers’ preferences for enhanced carnosine (a naturally occurring dipeptide that exhibits antiaging properties) in pork are examined. Carnosine is a relatively unknown nutrient to the public such that we are interested in understanding the relative merits of informing consumers of enhanced carnosine levels through a possible health claim, a nutrient content claim or including it in the nutrition facts table (NFT). As a basis of comparison, we include two other possible labels, a protein nutrient content claim, and a Verified Canadian Pork label (created by industry identifying food safety, animal care, traceability, and farm to table quality assurance attributes of the production system). Data were collected through an online survey that included a choice experiment and were analyzed using conditional logit and random parameters logit models. Compared to carnosine (as a functional attribute), consumers prefer the identification of protein content. In terms of labeling carnosine, consumers have higher willingness to pay for carnosine content included in a NFT than for nutrient or health claims. Higher levels of nutrition knowledge are associated with higher willingness to pay for the different pork attributes.

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Consumer views on “healthier” processed meat

Abstract: /a> (2016),"Who cares for nutrition information at a restaurant? Food-related lifestyles and their association to nutrition information conscious behaviors",

Cited by 32 publications

References 46 publications

The effect of hemp seed and linseed addition on the quality of liver pâtés

The effect of hemp seed and linseed addition on the quality of liver pâtés

“Clean label” as one of the leading trends in the meat industry in the world and in Poland – a review

Consumer purchase intentions for pork with enhanced carnosine–A functional food

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