Food choice: The battle between package, taste and consumption situation

Gutjar, S.; Graaf, C. de; Palascha, Aikaterini; Jager, Gerry

doi:10.1016/j.appet.2014.05.006

Cited by 39 publications

(16 citation statements)

References 21 publications

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“…The desserts were both dairy products (a creamy fruit yoghurt and vla (vanilla custard)), and were included into the current study design to investigate how consumption context appropriateness (whether a food product and its labelling match the consumption context like breakfast or dinner) affects food choice and consumption behaviour. The results regarding this research question are reported in a separate paper (Gutjar, de Graaf, Palascha, & Jager, 2014).…”

Section: Productsmentioning

confidence: 94%

What reported food-evoked emotions may add: A model to predict consumer food choice

Gutjar

Dalenberg

Graaf

et al. 2015

Food Quality and Preference

Self Cite

156

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Section: Productsmentioning

confidence: 94%

What reported food-evoked emotions may add: A model to predict consumer food choice

Gutjar

Dalenberg

Graaf

et al. 2015

Food Quality and Preference

Self Cite

156

View full text Add to dashboard Cite

“…Next to the traditional hedonic assessment, a growing body of scientific studies started to include both sensory as well as emotional measurements to obtain a better understanding of how consumers experience food products (Desmet & Schifferstein, ; Kenney & Adhikari, ; Meiselman, ). The inclusion of emotional measurements could even enhance food choice prediction (Dalenberg et al, ) and the outcomes are associated with willingness‐to‐pay (Danner et al, ; Gutjar, de Graaf, Palascha, & Jager, ), which highlights the importance of measuring beyond overall liking. Regarding package information, recent studies have demonstrated its impact on the emotional conceptualisations consumers experience when evaluating a food product (Gutjar et al, ; Ng, Chaya, & Hort, ; Spinelli, Masi, Zoboli, Prescott, & Monteleone, ).…”

Section: Introductionmentioning

confidence: 99%

Consumers’ perceptions of GM‐free labelled foods: A sensory experiment

Schouteten

Gellynck

2018

Int J Consumer Studies

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As of today, the views of European consumers and policy makers on GM foods are still divided.While only few GM labelled foods ('does contain') have entered the market, GM-free labelling ('does not contain') is increasingly introduced in many EU member states. This study aims to examine whether GM-free labelling affects consumers' sensory profiling, emotional conceptualizations and overall liking. Based on a within-subjects experimental design, 126 Belgian subjects evaluated GM-free and nonlabelled samples of three food products: yogurt, traditional biscuit ('speculoos') and crisps. The results show that overall liking did not differ significantly according to label (no vs. GM-free), regardless of participants' knowledge of, or attitude towards GMOs. Furthermore, regarding the impact of GM-free labelling on consumers' subjective taste perceptions and emotional profiling, few significant differences were reported for crisps and traditional biscuit.Regarding the latter, less positive and more negative emotional terms have been assigned to the GM-free labelled sample. The findings of this study should be viewed in the context of the stringent EU mandatory GM food labelling policy, which led to an increase of GM-free rather than GM labels. Future research is needed to further underpin these findings and examine differently framed labels in various settings.

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“…Moreover, it is known that a product choice involves several elements as consumer perception, expectations, social and psychological factors, financial contexts and intrinsic and extrinsic product features (Deliza & MacFie, 1996;Fernqvist & Ekelund, 2014;Gutjar, Graaf, Palascha, & Jager, 2014, Hersleth, Monteleone, Segtnan, & Naes, 2015. Price is characterized as an extrinsic feature determinant in intention to purchase (Ares, Giménez & Deliza, 2010).…”

Section: Introductionmentioning

confidence: 99%

Willingness to pay more for value-added pomegranate juice ( Punica granatum L.): An open-ended contingent valuation

Romano

Finco

Rosenthal

et al. 2016

Food Research International

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This study aimed at estimating the consumer's willingness to pay (WTP) more for value-added pomegranate juice using the contingent valuation method (CVM). The WTP was estimated applying the open-ended elicitation technique with 454 consumers in two supermarkets located in Rio de Janeiro, Brazil. The average consumer's WTP more for pomegranate juice was estimated in R$2.04 (Brazilian currency) and the income elasticity coefficient at the midpoint was 0.19, i.e., a 10% increase in consumer income will increase, on average, 1.9% the WTP of pomegranate juice (ceteris paribus). Therefore, the income elasticity coefficient was considered inelastic, once an increase in income would have low effect on the WTP for these consumers. The results indicated that the consumers were interested in acquiring a non-traditional juice processed using a technology that preserves vitamins and antioxidants, maintains the flavor of "fresh juice" without colorants and preservatives, despite the pomegranate is not part of the Brazilian diet.

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Food choice: The battle between package, taste and consumption situation

Cited by 39 publications

References 21 publications

What reported food-evoked emotions may add: A model to predict consumer food choice

What reported food-evoked emotions may add: A model to predict consumer food choice

Consumers’ perceptions of GM‐free labelled foods: A sensory experiment

Willingness to pay more for value-added pomegranate juice ( Punica granatum L.): An open-ended contingent valuation

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