Purchasing practice of the consumers towards ready to eat food products

Abstract

: Recent trends in final food demand show that the concept of food has undergone a radical transformation in recent years. The diversification of food away from traditional products and in convergence with western style is responsible for changes in the whole food system. This paper aims to provide comprehensive approach to the consumer purchasing behaviour towards processed ready to eat and ready to cook food products. It thus focused on knowing the perception of the consumers towards Ready-to-Eat and ready to cook food and the impact of factors on their purchase intention. There existed an ambiguity of what Ready-to-Food is, as different sources provided with different meanings. In order to derive a niche expertise of derived findings, the research was restricted to only branded ready to eat and ready to cook food products and to Consumers who were aware about these food products. A sample of 110 respondents has been taken under convenient sampling technique in Bhubaneswar city, Odisha. The study reveals that majority of the respondents have planned decision in purchasing instant food products. Television plays a major role in providing information about instant food products.

Investigating the Role of Psychological, Social, Religious and Ethical Determinants on Consumers’ Purchase Intention and Consumption of Convenience Food

“…These include a more educated and entrepreneurial youth population residing in megacities, an increased proportion of monthly income spent on food, lack of time to spend on cooking, multiple income families where almost every active person is employed, and above all the dynamic lifestyle [27]. The confluence of these driving vectors leads to a forthcoming sprawl of convenience food [3,28,29]. Several studies in the recent past have been carried out to seek the effect of various factors on convenience food choice, most of which focused on markets in developed and industrialised countries [8,10,[12][13][14][15][16]22,26,30,31].…”

Adherence to Dietary Recommendations of 7-Year-Old Children from a Birth Cohort in Friuli Venezia Giulia, Italy

“…In addtion, 65% of our enrolled children had a sodium intake above the SDT [ 38 ], without any other possible comparisons except for Verduci et al [ 34 ], where 9% of children were above the SDT, in line with their lower median intake. Major food sources included “Cereal and cereal-based products” (34.4%), followed by “Herbs, spices and added salt” (14.1%), probably due to an increased frequency of consumption of bread substitutes [ 57 ] and ready-to-eat products [ 58 , 59 ], which are rich in salt [ 48 ]. The “Sweets and salty snacks” food group provided a nonnegligible contribution (8.9%) to sodium intake, with sweets accounting for 92.9% of the food group contribution.…”

Assessing the Consumers’ Purchase Intention and Consumption of Convenience Food in Emerging Economy: The Role of Physical Determinants

“…Further, the consumers possessing cooking skills consumed convenience food less often than those who lacked cooking and other food preparation skills. The availability of convenience food, time scarcity, knowledge about cooking process, and culinary training significantly leads to lack of food preparation confidence and meeting the dietary recommendations (Priyadarshini, 2015). Based on the aforementioned comprehensive literature review regarding cooking skills, meal preparation confidence, physical and mental effort for cooking, and availability of cooking resources, the following hypotheses are proposed: H2: Lack of cooking skills has a positive relationship with consumer's intention to purchase convenience food.…”

“…The motivation for cooking food from scratch is diminishing because consumers perceive that meal preparation from basic ingredients is a time consuming and tiring process (Boustani & Guine´, 2020;Celnik et al, 2021;Hartmann et al, 2013;Slater, 2012). Globally, a decreasing trend in cooking skills and motivation has been observed resulting from the lack of domestic culinary training, inclination toward career orientation, hectic work schedule, competitive environment, time pressure due to social and religious engagements, engagement in leisure activities, and lack of sufficient cooking resources (Brasington et al, 2021;Gupta & Singh, 2016;Priyadarshini, 2015). In view of the above comprehensive review, the hypothesis is proposed as: H7: Lack of motivation in cooking from scratch has a positive relationship with consumer's intention to purchase convenience food.…”