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Author: David Marshall
Publisher: Springer Science & Business Media
Published: 1995-12-31
Total Pages: 350
ISBN-13: 9780751402346
DOWNLOAD EBOOKThe provision of food for consumers is affected by factors concerned with a variety of disciplines such as technical feasibility, choice and environment. This book explores these factors.
Author: Dominique Barjolle
Publisher: Springer Science & Business Media
Published: 2013-03-22
Total Pages: 156
ISBN-13: 9400759460
DOWNLOAD EBOOKThis book explores the main methods, models, and approaches of food consumer science applied to six countries of the Western Balkans, illustrating each of these methods with concrete case studies. Research conducted between 2008 and 2011 in the course of the FOCUS-BALKANS project forms an excellent database for exploring recent changes and trends in food consumption.
Author: Taylor & Francis Group
Publisher: CRC Press
Published: 2021-03-31
Total Pages: 306
ISBN-13: 9780367781095
DOWNLOAD EBOOKFood credence attributes are food features that are difficult to verify even after consumption. Consumers, today, are concerned about many food credence attributes, including animal rights, contamination risk, fair trade practice, genetic modification, geographical origin, and organic farming. For the past several decades, many scholars have analyzed the value consumers place on credence attributes and have reported that consumers will pay a premium for foods with these desirable properties. In addition, their studies reveal that individual consumers place greater importance on some credence attributes than others. For example, some are seriously concerned about animal welfare, while others are solely concerned about food safety. One of the objectives of this book is to summarize recent empirical findings from scholarly works on how consumers value food credence attributes. Such knowledge would benefit producers, processors, retailers, and policy makers. Another objective of this book is to discuss the effectiveness of the programs that have been introduced to strengthen the relationship between producers and consumers. Many programs have been developed to more effectively inform consumers regarding food production processes.
Author: Lynn Frewer
Publisher: Woodhead Publishing
Published: 2006-12-22
Total Pages: 696
ISBN-13: 1845692500
DOWNLOAD EBOOKIn order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international.The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part two examines the role of consumers' attitudes towards quality and marketing, and their views on food preparation and technology. Part three covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers' preferences for unhealthy foods are discussed in part four. The final section concludes with advice on developing coherent safety policies and the consumers' responsibility for food production and consumption.Understanding consumers of food products is a standard reference for all those in the food industry concerned with product development and regulation. - Develop an understanding of buyer behaviour to assist developing successful products - Recognise the diversity between consumers and learn how to cater for their needs - Covers cultural and individual differences in food choice
Author: Amihud Kramer
Publisher:
Published: 1980
Total Pages: 246
ISBN-13:
DOWNLOAD EBOOKAbstract: In an effort to respond to growing demands for more nutrition information on the part of college students and consumers, information is presented on food science, research efforts to separate fact from fancy, and the interrelationships of food production, food processing, and food consumption. The opening chapter reviews the development of agriculture and industry and the attendant problems of labor, waste, and pollution. The following sections discuss the nutrients necessary for human health, the risks associated with deficiency and excess, and the psychological aspects of eating. Various forms of consumer protection are described, including nutrition labeling, and standards for food safety, quality, sensory appeal, and allergen content. A discussion of food habits includes cultural, economic, and environmental influences. Three chapters focus on food technology: preservation, energy concerns, food spoilage, convenience foods, packaging, and marketing. The problems of waste disposal, utilization and increase of the food supply, and what the future holds in store for the modern food economy are also addressed.
Author: Lynn J. Frewer
Publisher: Springer Science & Business Media
Published: 2013-03-09
Total Pages: 467
ISBN-13: 3662046016
DOWNLOAD EBOOKA unique insight into the decision-making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address the fundamental issues related to predicting food choice, consumer behavior and societal trust in quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail.
Author: Sebastiano Porretta
Publisher: Royal Society of Chemistry
Published: 2021-04-06
Total Pages: 209
ISBN-13: 183916333X
DOWNLOAD EBOOKIn food product development, as in all new product development, time is money. This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach. Innovative development starts with the consumers and makes use of new disrupting technologies to describe the process. Combining research from experienced and international top quality contributors, it defines the more nuanced development solutions that are becoming available. Coverage includes the use of artificial intelligence, big data and other new technologies that add to the new product development (NPD) process and help to create successful products with shorter lead times. It includes case studies from around the world that consider aspects of consumer behaviour as well as consumer responses to market research. Aimed at all those involved in new product development, e.g. marketing personnel, food engineers and manufacturers as well as food scientists, this book will provide a fascinating insight into this exciting area of research.
Author: Hal MacFie
Publisher: Elsevier
Published: 2007-06-30
Total Pages: 632
ISBN-13: 1845693388
DOWNLOAD EBOOKConsumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area.Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers' food-related attitudes and how these methods can be effectively used, covering techniques such as means-end chains and the food-related lifestyle approach. The final part of the book addresses a wide variety of methods used for consumer-led product development. Opportunity identification, concept development, difference testing and preference trials are discussed, as well as the use of techniques such as just-about-right scales and partial least squares methods.Written by an array of international experts, Consumer-led food product development is an essential reference for product developers in the food industry. - Introduces the factors affecting consumer food choice - Explores issues such as sensory perception, culture and ethics - Analyses methods to understand food related attitudes
Author: Isaac K. Ngugi
Publisher: CABI
Published: 2020-07-09
Total Pages: 225
ISBN-13: 1786392879
DOWNLOAD EBOOKThis book is an essential resource exploring the concepts, theories and methods in consumer behavior specifically applicable to the food and drink sector. Drawing examples from all continents, it provides accessible coverage and a truly global perspective of the particular characteristics of this industry. It offers clear explanations and applications of theoretical concepts, using specialized case studies and examples; features an introduction, learning objectives and summary in each chapter to hone your reading and revision; and provides you with companion online material including lecture slides, notes and self-assessment questions. This important new book is the perfect guide for students studying consumer behavior or experience in food and drink as part of courses in agricultural or agribusiness management and economics, hospitality and tourism, business studies, food science and nutrition, or generic marketing and consumer studies.
Author: National Academies of Sciences, Engineering, and Medicine
Publisher: National Academies Press
Published: 2020-10-14
Total Pages: 323
ISBN-13: 030968076X
DOWNLOAD EBOOKApproximately 30 percent of the edible food produced in the United States is wasted and a significant portion of this waste occurs at the consumer level. Despite food's essential role as a source of nutrients and energy and its emotional and cultural importance, U.S. consumers waste an estimated average of 1 pound of food per person per day at home and in places where they buy and consume food away from home. Many factors contribute to this wasteâ€"consumers behaviors are shaped not only by individual and interpersonal factors but also by influences within the food system, such as policies, food marketing and the media. Some food waste is unavoidable, and there is substantial variation in how food waste and its impacts are defined and measured. But there is no doubt that the consequences of food waste are severe: the wasting of food is costly to consumers, depletes natural resources, and degrades the environment. In addition, at a time when the COVID-19 pandemic has severely strained the U.S. economy and sharply increased food insecurity, it is predicted that food waste will worsen in the short term because of both supply chain disruptions and the closures of food businesses that affect the way people eat and the types of food they can afford. A National Strategy to Reduce Food Waste at the Consumer Level identifies strategies for changing consumer behavior, considering interactions and feedbacks within the food system. It explores the reasons food is wasted in the United States, including the characteristics of the complex systems through which food is produced, marketed, and sold, as well as the many other interconnected influences on consumers' conscious and unconscious choices about purchasing, preparing, consuming, storing, and discarding food. This report presents a strategy for addressing the challenge of reducing food waste at the consumer level from a holistic, systems perspective.
