Forbrugernes holdning til konservering med bær og urter.

I projekt BerryMeat forskes der i at anvende en ny konserveringsmetode til økologiske kødprodukter og –pålæg, hvor der benyttes bær og urter som konservering. Nærværende rapport har til formål at give indsigt i forbrugeres holdning til denne konserveringsmetode samt undersøge om forbrugerne kunne forestille sig at være interesserede i at købe kødprodukter og –pålæg konserveret efter denne teknik. Dernæst har rapporten mere konkret til formål at finde frem til, hvilke bær og urter, der ud fra en forbrugersynsvinkel, kan accepteres og hvilke, der ikke kan accepteres anvendt som konservering i et kødprodukt eller –pålæg. Dette ud fra en på forhånd fastlagt liste med 20 forskellige bær og urter, som alle har konserverende egenskaber. Endvidere ønskes der undersøgt, hvorvidt forbrugerne har en holdning til forarbejdningen af de anvendte bær og urter og om de har præferencer for forarbejdningsform. Der er bred enighed blandt forbrugerne omkring, at konservering med bær og urter er en god idé og er udtryk for en positiv udvikling indenfor fødevareindustrien. Konservering er dog ikke en parameter, som er speciel væsentlig for informanterne set i forhold til eksempelvis smagen og prisen på et kødprodukt eller –pålæg. Speciel smagen, men i stor udstrækning også produktets udseende, er afgørende for informanterne og de vægtes meget højt i forhold til alle andre parametre, herunder pris, konserveringsmetode og ideologi

Determinants of meal satisfaction in a workplace environment

To access publisher's full text version of this article click on the hyperlink at the bottom of the pageWorkplace lunches are recurrent meal occasions that can contribute to the general well-being of employees. The objective of our research was to study which factors influence consumers' satisfaction with these meals by exploring the relative role of food-related, personal, situational factors. Using a longitudinal approach, we monitored a total of 71 participants compiled and experienced 519 meals from their workplace canteen buffet during a three-month period; in addition the composed lunches were photographed. Before and after the lunch choice period respondents filled in a questionnaire on several meal-related variables. A mixed modelling approach was used to analyse the data. Meal satisfaction was directly associated with a positive ambience and a positive evaluation of both the quality of the food eaten and the buffet assortment, whereas the meal's energy content did not contribute to meal satisfaction. Additionally, meal satisfaction was associated with a more positive mood, lower hunger level as well as feeling less busy and stressed after lunch. The buffet assortment, a more positive mood before lunch and mindful eating contributed to the perceived food quality, but not associated with the hunger level before lunch. Time available, mindful eating and eating with close colleagues were positively associated with perceived ambience. The results indicate that consumers' satisfaction with workplace meals can be increased by putting emphasis on the quality of food served, but equally important is the ambience in the lunch situation. Most of the ambience factors were related to available time and mental resources of the participants and the possibility to share the meal with close colleagues. These are factors that can be facilitated by the service provider, but not directly influenced.Senswell project, Innovation Fund Denmark/0603-00418

Reablement professionals' perspectives on client characteristics and factors associated with successful home-based reablement:a qualitative study

Abstract Background To understand what is needed to achieve a successful Danish home-based reablement service from the perspective of reablement professionals. Methods Semi-structured interviews and observations were conducted with nine professionals within a municipal visitation unit in the Northern Denmark Region. Thematic analysis was used to analyze the interviews. Results Four major themes emerged during this study: “Heterogeneity of clients and mixed attitudes towards the reablement intervention”, “Shared understanding and acknowledging the need for help as the first step in reablement”, “Commitment and motivation are essential for successful reablement”, and “Homecare helpers as most important team players”. The findings indicate that the clients had both mixed characteristics and attitudes about participating in the reablement intervention. Essential factors for successful reablement included a shared understanding of the reablement intervention, commitment, and motivation in terms of client involvement and staff group collaboration. Conclusions Shared understanding of the reablement intervention, commitment, and motivation was found to be essential factors and the driving forces in relation to successful reablement

Forbrugeres holdning til konservering med bær og urter

I projekt BerryMeat forskes der i at anvende en ny konserveringsmetode til økologiske kødprodukter og -pålæg, hvor der benyttes bær og urter som konservering. Nærværende rapport har til formål at give indsigt i forbrugeres holdning til denne konserveringsmetode samt undersøge om forbrugerne kunne forestille sig at være interesserede i at købe kødprodukter og –pålæg konserveret efter denne teknik. Dernæst har rapporten mere konkret til formål at finde frem til, hvilke bær og urter, der ud fra en forbrugersynsvinkel, kan accepteres og hvilke, der ikke kan accepteres anvendt som konservering i et kødprodukt eller –pålæg. Dette ud fra en på forhånd fastlagt liste med 20 forskellige bær og urter, som alle har konserverende egenskaber (se bilag 1). Endvidere ønskes der undersøgt, om hvorvidt forbrugerne har en holdning til forarbejdningen af de anvendte bær og urter og om de har præferencer for forarbejdningsform

Consumer attitudes towards new technique for preserving organic meat using herbs and berries

This study aims to explore consumers´ attitude toward a new preservation technique using herbs and berries in organic meat production. This seems relevant both for the organic as well as the conventional meat producers, as this technique enable the organic producers to reduce the salt content in meat products and for the conventional producers to minimize the amount of chemical additives. Consumer acceptability toward the preservation technique using herbs and berries and further the willingness to buy products preserved with herbs and berries were exploited through a qualitative approach by means of three focus groups. We found that in general, most of the participants are positive toward the preservation technique using herbs and berries and there are only few concerns related to the technique. Some of the words they express their attitude toward the concept is that it is more natural and healthier, especially avoiding artificial additives is seen as a positive outcome. The concerns are related not as much to the technique but more toward the end products. Four factors seem important in this relation; these are shelf life, taste, appearance and texture. The willingness to buy products preserved with herbs and berries, is generally high, but is dependent on especially appearance, information and price level, whereas repeated buying depends mainly on taste

Consumer attitudes toward new technique for preserving organic meat using herbs and berries

This study aims to explore consumers´ attitude toward a new preservation technique using herbs and berries in organic meat production. This seems relevant both for the organic as well as the conventional meat producers, as this technique enable the organic producers to reduce the salt content in meat products and for the conventional producers to minimize the amount of chemical additives. Consumer acceptability toward the preservation technique using herbs and berries and further the willingness to buy products preserved with herbs and berries were exploited through a qualitative approach by means of three focus groups. We found that in general, most of the participants are positive toward the preservation technique using herbs and berries and there are only few concerns related to the technique. Some of the words they express their attitude toward the concept is that it is more natural and healthier, especially avoiding artificial additives is seen as a positive outcome. The concerns are related not as much to the technique but more toward the end products. Four factors seem important in this relation; these are shelf life, taste, appearance and texture. The willingness to buy products preserved with herbs and berries, is generally high, but is dependent on especially appearance, information and price level, whereas repeated buying depends mainly on taste