Functional ingredients and food choice: Results from a dual-mode study employing means-end-chain analysis and a choice experiment

Bitzios, Michael; Fraser, Iain; Haddock‐Fraser, Janet

doi:10.1016/j.foodpol.2011.06.004

Cited by 92 publications

(62 citation statements)

References 28 publications

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“…These results are in contrary to consumers' preference growth for low-calorie and freefat food products, and in contradiction to previous studies who state that consumers have stronger preferences for simple (Bitzios et al, 2011) and more familiar claims (Lahtenmaki et al, 2010). 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.…”

Section: Discussioncontrasting

confidence: 99%

Valuation of nutritional and health claims for yoghurts in Spain: A hedonic price approach

Ballco

Magistris

2018

Span. j. agric. res.

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This article investigates price effects of nutritional claims (NC) and health claims (HC), in addition to other attributes, on yoghurts in the Spanish market. Prices and product characteristics are collected from yoghurt label references found on the shelves of the main representative retail shops in the capital city of Aragon (Zaragoza) Spain. The total sample included 508 yoghurts. Nutritional and health claims (NHCs) are selected based on the official definitions of the (EC) Regulation No 1924/2006 and No 432/2012. Premium prices of the NHCs and other attributes included were assessed through a hedonic price approach. Results show that yoghurt is a highly differentiated food product. NCs related to fat-free, low in sugar and fiber content did not affect yoghurt prices while most of the health claims received significant positive effects. Health claims outperform nutritional claims leading to higher premium prices. These findings are a useful source in a better understanding of the evolution of NHCs in the Spanish market. Our findings suggest that NCs accompanied by the corresponding HC, which exactly defines the benefits of that nutrient in our health may be a promising strategy for product differentiation.

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Section: Discussioncontrasting

confidence: 99%

Valuation of nutritional and health claims for yoghurts in Spain: A hedonic price approach

Ballco

Magistris

2018

Span. j. agric. res.

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“…This analysis employs the stated preference method of survey based choice experiments to collect information on consumers' fruit preferences. There is an established literature of application to food in Japan (Aizaki, Nanseki, & Zhou, 2013;Hu, Chen, & Yoshida, 2006;Iwamoto, Yamamoto, Sato & Sawada, 2003;Managi, Tamamoto, Iwamoto, & Masuda, 2008) and the UK (Bitzios, Fraser, & Haddock-Fraser, 2011;Balcombe, Fraser, & Di Falco, 2010;Jaffrey et al, 2004). In this study, alternative fruit options are described by the environmental impacts of production, vitamin content and price.…”

Section: Choice Modelling Methodsmentioning

confidence: 99%

Valuing Preferences for Environmental Sustainability in Fruit Production by United Kingdom and Japanese Consumers

Tait¹,

Saunders²,

Guenther³

2015

JFR

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Reduction of carbon intensity of high volume grocery products is potentially a major contributor in meeting climate targets. In a choice experiment concerning fruit purchase decisions in the United Kingdom and Japan, this study estimates consumer willingness to pay for sustainability attributes of production alongside vitamin content, including water use efficiency, waste and packaging, and carbon emissions. Results indicate that sustainability attributes significantly influence consumers' fruit purchase decisions. Preferences are found to be very similar between countries, with reduction of carbon emissions the most valued sustainability attribute by both UK and Japanese consumers and increased vitamin content the least. This study's findings provide implications for carbon emission labeling development in the context of international food supply chains, and primary sector strategy encouraging initiatives to improve environmental performance domestically.

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“…The likelihood of functional food acceptance increases with the presence of an ill family member, with doctors/dieticians being the source of information (Loizou et al, 2013) and with the presence of children at home (Bechtold & Abdulai, 2014). As for the product related characteristics, the functional ingredients and the base products have varying effects on Ffs consumption (Bitzios et al, 2011;Fiszman, Carrillo, & Varela, 2015;Kraus, 2015). Functional ingredients and base products are valued better than others; carrier product may receive greater importance than functional ingredients (Bitzios et al, 2011).…”

Section: Functional Foodsmentioning

confidence: 99%

“…As for the product related characteristics, the functional ingredients and the base products have varying effects on Ffs consumption (Bitzios et al, 2011;Fiszman, Carrillo, & Varela, 2015;Kraus, 2015). Functional ingredients and base products are valued better than others; carrier product may receive greater importance than functional ingredients (Bitzios et al, 2011). For example, for functional dairy products, carriers are very effective in influencing consumers' perceived healthiness.…”

Section: Functional Foodsmentioning

confidence: 99%

Emerging trends in European food, diets and food industry

Santeramo

Carlucci

Devitiis

et al. 2018

Food Research International

193

113

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Understanding how an adequate food security may be determined, how nutritional intakes evolve over time and are influenced by global dynamics are few of the questions scholars are trying to answer. In addition, a great interest is devoted to the changes in consumers' preferences and expectations as well as to the analysis of food innovations and their impact on the global market.We review the recent and emerging trends in food supply chains of selected sectors (fruits and vegetables, meat, and seafood), and deepen on emerging trends in the food industry. By presenting the evidence provided by the literature and emphasizing the unresolved research questions, we offer a critical view of future directions that should be followed by research agenda.

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Functional ingredients and food choice: Results from a dual-mode study employing means-end-chain analysis and a choice experiment

Cited by 92 publications

References 28 publications

Valuation of nutritional and health claims for yoghurts in Spain: A hedonic price approach

Valuation of nutritional and health claims for yoghurts in Spain: A hedonic price approach

Valuing Preferences for Environmental Sustainability in Fruit Production by United Kingdom and Japanese Consumers

Emerging trends in European food, diets and food industry

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