2014
DOI: 10.1016/j.foodpol.2013.11.006
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European consumer preferences for beef with nutrition and health claims: A multi-country investigation using discrete choice experiments

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Cited by 145 publications
(152 citation statements)
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References 66 publications
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“…The neglected valuation of the free-fat nutritional claim is partially in line with Bimbo et al (2016) who found negative marginal price for zero-fat (-1.9%) yoghurt attributes in Italy and in line with Carlucci et al (2013) who found negative but not significant relationship between the low-fat attribute and yoghurt's prices in Italy. In general, our results are consistent with Van Wezemael et al (2014) and Krystallis & Chrysochou (2011) who found that consumers across five different countries have very heterogeneous preferences on nutritional claims. More precisely, consumers from Belgium, the Netherlands, France and Greece give higher value on NCs related to fat content and saturated fat while it is the opposite for consumers in the UK.…”
Section: Discussionsupporting
confidence: 92%
See 1 more Smart Citation
“…The neglected valuation of the free-fat nutritional claim is partially in line with Bimbo et al (2016) who found negative marginal price for zero-fat (-1.9%) yoghurt attributes in Italy and in line with Carlucci et al (2013) who found negative but not significant relationship between the low-fat attribute and yoghurt's prices in Italy. In general, our results are consistent with Van Wezemael et al (2014) and Krystallis & Chrysochou (2011) who found that consumers across five different countries have very heterogeneous preferences on nutritional claims. More precisely, consumers from Belgium, the Netherlands, France and Greece give higher value on NCs related to fat content and saturated fat while it is the opposite for consumers in the UK.…”
Section: Discussionsupporting
confidence: 92%
“…More specifically, a study of Van Wezemael et al (2014) investigates consumer preferences for nutritional and health claims (NHCs) on lean beef steak in four EU countries (Belgium, France, the Netherlands and United Kingdom) found that in Belgium, the Netherlands and France, NHCs on saturated fat yielded higher utilities than claims on protein and/or iron, while the opposite was found among consumers in the UK. On the other hand, studies conducted in different countries covering a broad range of issues including consumers' attitudes and perceptions (Urala & Lahteenmaki, 2007;Masson et al, 2016), preferences (Betchtold & Abdulai, 2014;Annunziata & Vecchio, 2016) and WTP for functional food products with NHCs (Hellyer et al, 2012;Hirogaki, 2013;Cavaliere et al, 2015;de-Magistris & Lopez-Galan, 2016;Jurado & Gracia, 2017;LopezGalan & de-Magistris, 2017) found that healthconscious consumers have positive perception and are willing to pay premium prices for food products with NHCs.…”
Section: Introductionmentioning
confidence: 99%
“…Choice experiments are widely used in food marketing as well as environmental economics studies to elicit respondents' preferences and WTP for goods [13,[29][30][31][32][33][34][35]. This study applies choice experiments to investigate consumers' preferences for rice.…”
Section: Methodology: Choice Modelingmentioning
confidence: 99%
“…These experiments asked respondents to select from three possible alternatives two types of rice with different levels of relevant attributes and a "do not buy" option. The "do not buy" option was included because it made the choice scenario more similar to actual markets [33].…”
Section: Methodology: Choice Modelingmentioning
confidence: 99%
“…The models of discrete choice assume that decision maker n chooses the alternative that maximizes utility when facing choices among j alternatives. According to random utility theory, the assumption is made that a given alternative is selected if the perceived utility provided by such alternative is the highest among the different choices [29]. Conjoint choice-based methods have been widely used to simulate the purchasing process [30][31][32].…”
Section: Design Of the Experimentsmentioning
confidence: 99%