New Areas in Agricultural and Food Marketing

Grunert, Klaus G.; Harmsen, Hanne; Larsen, Hanne Hartvig; Sørensen, Elin Brandi; Bisp, Søren

doi:10.1007/978-1-4615-6273-3_1

Cited by 13 publications

(8 citation statements)

References 35 publications

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“…Success of new product development (NPD) is determined by degree of fit of the newly developed product to the needs and wishes of consumers (Grunert et al, 1997). Consumers are not attracted to products per se, but rather to perceived benefits that the products deliver when consumed (Grunert and Van Trijp, 2014).…”

Section: Introductionmentioning

confidence: 99%

Exploring consumers’ health perception across cultures in the early stages of new product development

Sulistyawati

Sijtsema

Dekker

et al. 2019

BFJ

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Purpose The purpose of this paper is to explore consumers’ health perception and demonstrate its relevance in product and process design in early stages of new product development. Design/methodology/approach A dried mango was used as a case study involving three countries: Indonesia, China and the Netherlands. Data were collected from nine focus groups (n=53 participants) and were content-analysed to acquire in-depth insights. Findings Four themes of health perception emerged, namely, nutrition, naturalness, taste and well-being, which were all expressed on different levels of abstractness. Participants’ health perception of dried mango varied, it is related to the product category it is compared with, e.g. candy or fresh fruit, and the eating context, e.g. position in the diet either as a snack or a meal. In extension participants mentioned product and process characteristics. Application of the insights into product and process design was performed through iterative interactions between consumer scientists and food technologists. The development of two product concepts was elaborated to transform the insights into technical product and process specifications for a natural dried mango product. Originality/value This transformation suggests that iterative interactions are necessary to achieve relevant product and process characteristics in the simultaneous design of the technical product and process specifications based on consumer perceptions.

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Section: Introductionmentioning

confidence: 99%

Exploring consumers’ health perception across cultures in the early stages of new product development

Sulistyawati

Sijtsema

Dekker

et al. 2019

BFJ

View full text Add to dashboard Cite

show abstract

“…Consumers expect the meat products on the market to have the required nutritional value, be wholesome, fresh, lean and have adequate juiciness, flavour and tenderness (Dransfield, 2001(Dransfield, , 2003Ngapo & Dransfield, 2006). However, consumers are becoming less predictable in their behaviour, resulting in fragmented and inconsistent consumer demands, and therefore leaving producers with an ever-increasing challenge of identifying these demands (Grunert, Harmsen, Larsen, Sørensen, & Bisp, 1997). Consumer behaviour cannot only be explained in terms of what consumers prefer to buy, but also in terms of what is available.…”

Section: Introductionmentioning

confidence: 99%

Game and venison – meat for the modern consumer

Hoffman¹,

Wiklund²

2006

Meat Science

372

253

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This review focuses on how game meat from southern Africa and venison that are increasingly being imported into Europe and the US addresses consumer issues as pertaining to production (wild, free range or intensive production) and harvesting methods, healthiness (chemical composition, particularly fatty acid composition), and traceability. Although African game meat species are farmed extensively, deer species are farmed using extensive to intensive production systems. However, the increasingly intensive production of the cervids and the accompanying practices associated with this (castration, velvetting, feeding of balanced diets, etc.) may have a negative impact in the near future on the consumer's perception of these animals. These alternative meat species are all harvested in a sustainable manner using acceptable methods. All these species have very low muscle fat contents consisting predominantly of structural lipid components (phospholipid and cholesterol) that have high proportions of polyunsaturated fatty acids. This results in the meat having desirable polyunsaturated:saturated and n-6:n-3 fatty acid ratios. The South African traceability system is discussed briefly as an example on how these exporting countries are able to address the requirements pertaining to the import of meat as stipulated by the European Economic Community.

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“…Whilst primary producers and agro-industries take into account the characteristics of a product to assess its quality using technical indicators, consumers, on the other hand, use cues and experiences, to infer quality from the meat's attributes (Becker, 2000;Grunert, Harmsen, Sorensen & Bisp, 1997;Bello & Calvo, 1998;Maza & Ramírez, 2006). In general, it is considered that colour, price and freshness of meat are search attributes, due to the fact that they are known before purchase, whilst taste and tenderness are experience attributes because they are only known after consumption; however the greatest problem arises in the case of credence attributes, that is, those attributes that cannot be known even after having consumed the product or, on occasions, those with a high cost due to the adverse effects that they may cause on the consumer.…”

Section: Introductionmentioning

confidence: 99%

Factors that affect and motivate the purchase of quality-labelled beef in Spain

Sepúlveda

Maza

Mantecón³

2008

Meat Science

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The aim of the present study was to identify the factors that affect and motivate the purchase of quality-labelled beef in Spain. For this purpose a total of 364 surveys were carried out on buyers of beef in three Spanish cities. The sample was divided into three groups of buyers according to the frequency with which they buy beef with a quality label. A logistic regression analysis was used to estimate the differences between groups. The results showed the importance of the production region as a quality aspect. In general terms, variables such as income level and lifestyles would seem to be the variables that enable us to discriminate between quality-labelled beef buyers and non-buyers, whereas beef purchasing habits, a greater appreciation of production systems and attitudes towards quality-labelled beef, are the variables that may explain the differences that exist between regular and occasional quality-labelled beef buyers.

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New Areas in Agricultural and Food Marketing

Cited by 13 publications

References 35 publications

Exploring consumers’ health perception across cultures in the early stages of new product development

Exploring consumers’ health perception across cultures in the early stages of new product development

Game and venison – meat for the modern consumer

Factors that affect and motivate the purchase of quality-labelled beef in Spain

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