Examining heterogeneity in elderly consumers’ acceptance of carriers for protein-enriched food: A segmentation study

Zanden, L.D.T. van der; Kleef, Ellen van; Wijk, René A. de; Trijp, J.C.M. van

doi:10.1016/j.foodqual.2015.01.016

Cited by 56 publications

(52 citation statements)

References 32 publications

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“…A study of Dutch consumers (mean: 66.9 years old) demonstrated their preference to consume conventional protein-rich foods (such as red meat) rather than unconventional functional foods enriched with protein (such as protein-enriched ice cream, bread and yoghurt; Van Der Zanden et al, 2015a). While authors of this study suggest selfreporting measures and product concepts rather than tangible scenarios could have contributed to this result (Van Der Zanden et al, 2015a), it does suggest the unwillingness of some elderly consumers to purchase unconventional foods. That said, Chen et al (2013) found no significant relationship between a person's age and their perceptions of new food technologymeasured using a food technology neophobia scale.…”

Section: Purchasing Behaviourmentioning

confidence: 65%

Red meat (beef and sheep) products for an ageing population: a review

Holman

Fowler

Hopkins

2019

Int J of Food Sci Tech

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Summary The global population is becoming older, and still, this cohort considers red meat (beef and sheep meat) as an important staple in their diet. It is understood that the requirements from these red meats will vary as a person ages, often because of associated physiological changes; nutrition and health concerns; and reduced sensorial capacities. This creates an imperative to develop red meat products that appeal and satisfy the demands of elderly people. Here, we have reviewed current literature with the aim to comprehend the elderly consumer market, their demands for nutritive and quality traits, and their requirements for safe and convenient red meat (beef and sheep) products. Based on these studies, it was apparent that these specifications may be delivered using available knowledge of intrinsic and extrinsic influences on red meat if considered within the context of elderly customers, that is, to deliver upon elderly people’s requirements for conventional red meat products which are inexpensive, of consistent and perceivable high quality, and quell any associated health concerns for the consumer.

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Section: Purchasing Behaviourmentioning

confidence: 65%

Red meat (beef and sheep) products for an ageing population: a review

Holman

Fowler

Hopkins

2019

Int J of Food Sci Tech

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“…Older adults' awareness and perceptions of FFs is of particular interest, as this population could benefit from incorporation of such foods into their diets (van der Zanden et al, 2014(van der Zanden et al, , 2015Vella et al, 2013;Wadolowska et al, 2009). However, there has been very scant research specifically into older consumers' views and use of FFs.…”

Section: Introductionmentioning

confidence: 99%

Awareness and preference for functional foods: the perspective of older Italian consumers

Annunziata

Vecchio

Kraus

2015

Int J Consumer Studies

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The literature has identified several factors that specifically influence how older consumers view and consume functional foods (FFs), including the perceived need for the product and perceived health benefit. Health claims (HCs), symbols and logos on FF labels can thus play a central role in enhancing product attractiveness and perception of health benefits. Nevertheless, few studies have examined how elderly consumers perceive non-verbal communication (such as symbols) associated with health-related information on FFs. Research undertaken on 400 Italian consumers aged over 60 revealed that HCs on FF influence older consumers' perceptions of the healthiness of products. However, respondents also stated that they had difficulties reading and interpreting HCs and nutritional information on food labels. The findings highlight the existence of significant barriers to FF acceptance and use by older consumers, namely price sensitivity, availability and general scepticism on the reliability of the information provided by food manufacturers

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“…Some studies indicate that the base food should be healthy in its own right, because health claims are evaluated most positively when attached to a healthy food (Siegrist et al, 2008;Roe et al, 1999). In addition, the enrichment of unhealthy foods could potentially lead to a false association with health, which consumers may not approve of (Patch et al, 2005;van der Zanden et al, 2014). Other studies, however, point in the opposite direction: consumers may find enrichment of unhealthy foods more justified, as they may question the necessity of making healthy foods more wholesome (Bech-Larsen and Grunert, 2003;Lampila et al, 2009).…”

mentioning

confidence: 99%

Consumer preferences towards healthier reformulation of a range of processed meat products

Shan

Regan

Monahan

et al. 2017

BFJ

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Purpose-In response to increasing public health concerns about processed meat consumption, many innovations in meat technology focus on health-oriented product reformulations. Processed meat is not a homogeneous food category. The purpose of this paper is to explore consumer perception of the "healthier" reformulation of different processed meat products using two approaches: salt and fat reduction; and enrichment with healthy ingredients. Design/methodology/approach-Seven focus group interviews were carried out with 40 Irish regular meat consumers (30 female, ten male) who were solely or jointly responsible for food shopping. Two rounds of card sorting procedures were employed to reveal perceptions on reformulation of 20 different processed meat products. Thematic analysis was used for analysing transcripts. Findings-Health and flavour concerns and product popularity were the main factors influencing participants' perceptions. Some participants were unsure or had misconceptions about the healthiness of certain meat products. Participants suggested reducing salt and fat content in processed meat products they perceived as the least healthy ones (theme 1) and improving the healthiness of products which were favoured by children (theme 2) and those meat products which people consumed regularly as a source of protein (theme 3). Participants were not in favour of any reformulation of specialitytype products (theme 4). Originality/value-Consumer insights identified in this study can inform future approaches to making processed meats healthier.

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Examining heterogeneity in elderly consumers’ acceptance of carriers for protein-enriched food: A segmentation study

Cited by 56 publications

References 32 publications

Red meat (beef and sheep) products for an ageing population: a review

Red meat (beef and sheep) products for an ageing population: a review

Awareness and preference for functional foods: the perspective of older Italian consumers

Consumer preferences towards healthier reformulation of a range of processed meat products

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