Health perception and food attributes

Consumers’ perception of health related to food products, characteristics, ingredients and attributes is measured in a qualitative and quantitative approach. Cognitive aspects as well as affective aspects are taken in consideration. In the perspective of health perception consumers talk in terms of unprocessed, nutritious, fresh, and natural attributes, as well as affective aspects like appetizing, happy and enjoy. Different groups of consumers have their own perception of health. Depending the target group and the product the health perception of consumers is correlated to specific attributes and affective aspects

Cheese: Food Perception and Food Choice

In light of the increasing interest in the economic and socio-political impact of the ‘traditional food’ trend, it is essential to understand the determinant factors that lead to traditional consumer choices. The standardization of sensory quality evaluation methods marks the pressing need for food product certification, particularly foods with specific sensory characteristics, such as those with a Protected Designation of Origin (PDO). Consumer perception of particular foods, especially for foods that are culturally and socially contingent, such as cheese, must be understood as both a psychophysical reflex and a learned social practice. Consumers create their own perceptions based on the overall intrinsic or extrinsic cheese characteristics, mainly sensory characteristics that reflect others' attributes. These characteristics are normally linked to the specific cheese manufacture process. Some patents propose the use of adapted cheesemaking equipment (EP1982582A2), suitable for the manufacture of small-scale cheeses, such as some PDO cheese. Thus, sensory evaluation of any kind of cheese is based, in the initial phase, on knowledge of the sensory methods for cheese evaluation and, in a second phase, on the familiarity of the cheese characteristics and verbalization of desirable and undesirable attributes. This paper presents a case study based on the traditional food product, Évora cheese, assembled with PDO cheeses, whose sensory and physicochemical quality attributes are essential in order to obtain this designation and ensure the genuine properties that characterize them, as well as ascertaining exactly how they are perceived and further accepted by the consumer

Analysis of Consumer Perceptions on Quality and Food Safety in the Spanish Beef Market: A Future Application in New Product Development

During the last years, the research of food quality perception and food safety have been issue of greater attention due to the intense existing debate on aspects related to ethical considerations relative to the new agricultural production techniques, animal welfare concerns, food scares and crises and their impact in consumer's confidence, that have brought numerous questions about quality and food safety. With the Total Food Quality Model as a point of departure, this study proposes an analysis of quality perception and food safety related to beef in Spain. The objective of this paper is to focus on the focus group technique and the qualitative research, using NVivo software for the handling, analysing and interpretation of qualitative data. Results indicate the more significant factors for habits of purchase, place of shopping, quality and food safety perception, role and confidence on brands and willingness to pay for certified beef. Some of the outcomes are supported by the quantitative research results, which is currently in progress.focus groups, NVivo software, quality perception, food choice and food safety, Consumer/Household Economics, Q13,

The perception of polish organic food consumers

This paper presents the problems concerning the organic food demand in Poland. It indicates the reasons for such small interest in this kind of food, the main motives of purchase, and the barriers of market development. It also shows the ways of developing the organic food market development

THE SPARTA Model: An Econometric Analysis of Consumer Behaviour under Risk

This paper explores the role of trust in food safety information in determining consumer choice in relation to socio-demographic effects and other determinants. The complexity of factors influencing the way a consumer processes food safety information makes it difficult to develop adequate risk communication strategies. This is, however, a priority for current European policy and this paper tries to answer some key questions: (1) can the consumer be segmented into socio-demographic groups in relation to their trust in food safety information? (2) are country and cultural differences relevant in the way food safety information is processed? (3) how do risk perception and trust in food safety information influence food choice in relation to other determinants? (4) How does a food scare alter the weight of these determinants? (5) How do information sources differ in terms of how they impact on consumers risk perception and behaviours? To provide some answers to the above questions, we propose a modelling framework which extends the Theory of Planned Behaviour to account for risk perception and trust and allows for country-specific effects. The model is tested on the impact of salmonella information on chicken consumption choices across five European countries, France, Germany, Italy, Netherlands and the United Kingdom, based on a nationally representative survey for a total of 2725 face-to-face interviews. Results show that although no relationship emerges between socio-demographics variables and the trust placed by consumer in food safety information, although country differences are relevant. The findings also suggest that the policy priority should be on building and maintaining trust in food and health authorities, and research institutions.food safety information, trust, risk perception, Theory of Planned Behaviour, chicken, Consumer/Household Economics, Food Consumption/Nutrition/Food Safety,

Self-Perception of Weight and Health and Dietary Quality

perception, dietary quality, obesity, Food Consumption/Nutrition/Food Safety,

CONSUMER RISK PERCEPTION PROFILES FOR THE FOOD-RELATED BIOTECHNOLOGY, RECOMBINANT BOVINE GROWTH HORMONE (rbGH)

Consumer risk perception, biotechnology, bovine growth hormone, Food Consumption/Nutrition/Food Safety,

Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl

Reducing salt levels in processed food is an important target for a growing numbers of food manufacturers. The effects of pulsed delivery (Dynataste) and bouillon base on saltiness and bitterness perception of partially substituted solutions (KCl) were investigated. Pulsed delivery did not enhance salt perception and resulted in greater Overall Bitterness Scores for the same level of substitution with KCl. The presence of the bouillon base masked to a certain extent the loss of saltiness induced by the substitution and resulted in lower Overall Bitterness Scores of the substituted profiles

HUBUNGAN ANTARA PERSEPSI TENTANG SUSU FORMULA DENGAN INTENSI MEMBELI

For a few Indonesia society moment have been re-caused an uproar regarding the problem of health world with invention of bacterium of Enterobacter Sakazakii ( E. sakazakii) at milk of formula baby and baby food by researcher of IPB ( Institute Agriculture of Bogor). Before is final month of february last, researcher team of IPB announce result of research of them about milk of formula marketed baby food and baby during the month of April till June 2006. \ud Its result, researcher team find 22,73% from 22 milk sample of formula and 40% from 15 the baby food sample have bacterium contaminate E. Sakazakii. Result of finding of IPB concerning bacterium E. Sakazakii in milk of formula baby and baby food make society worry and anxious which so extraordinary. More than anything else, till now milk brand of formula anticipated contain bacterium E. Sakazakii still is mysterious. The news can influence perception of consumer about the product so that intention to buy product also will have an effect on. As for conducting of this research is to test by empiric relation between perception about milk of formula with intensity buy. \ud In this research of research subject the used is mothers having baby buying milk of formula that is totalizing the overall of subject counted 80 subject which consist of 30 subject for tryout and 50 subject for research, taken with technique of accidental sampling. Method data collecting the used is scale, there is 2 used scale that is perception scale about milk of formula scale and of intensity buy compiled by researcher alone, for method analyze data by using technique of product moment of assisted Karl Pearson with computer program of SPSS 12. \ud From data analysis which have to be got by result of that ( r) 0,725 and ( p) 0,000 hence earning concluded that there is positive relation and very significant between perception about milk of formula with intensity buy. Its positive meaning progressively perception of mothers about milk of formula hence excelsior of intensity buy mothers to milk of formula, so also on the contrary progressively negativity perception of mothers about milk of formula \ud hence progressively lower intensity buy it to milk of formula. Of this research is got also ( ) equal to 0,526 with the meaning effective contribution of perception about milk of formula to intensity buy is equal to 52,6%, and the rest equal to 47,4% is other factors which do not be involved in this research

Effects of Media Coverage on Demand

Food safety crises usually receive widespread publicity and an extensive media coverage which evidently is mainly negative. Based on previous research, the purpose of this article is to illustrate the impact of positive and negative food safety information on demand both in the short and long term. Apparently, asymmetric effects of media coverage provoke a shift in the consumers' perception of risk and, in a subsequent step, their reactions. This cycle shall be investigated and explained in detail since it improves the prospects for a prediction of consumers' reactions to food safety crises. Results will contribute to the European Commission's research project Food Risk Communication and Consumers' Trust in the Food Supply Chain - TRUST.food safety, media coverage, risk perception, consumer behaviour, Demand and Price Analysis,