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Important differences have been reported in several countries about the level of concern in connection with food additives. In order to better understand the consumer preferences related to foodstuffs containing food additives, five hypotheses were tested with the help of a choice-based conjoint analysis. The study was performed in three European countries (Hungary, Romania, and Spain) having different risk perceptions concerning food additives. Two “model foodstuffs” were involved in the analysis: pre-packed sliced cheese (natural image) and chips (artificial image). For the creation of the conjoint cards, three attributes were selected: “preservatives” (natural/artificial), “packaging gases” (contains/does not contain) and “price” (average based on market data/+10%/+20%). Results were collected via Internet simultaneously and a total of 500 valid questionnaires were received in case of pre-packed cheese and 468 regarding chips. In the analysed countries “preservatives” had an outstanding importance — mainly in Hungary and Romania —, while “packaging gases” got lower importance during the shopping intention. “Natural preservatives” very positively contributed to the choosing of both pre-packed sliced cheese and chips. High level of willingness to pay was not observed, as well as the “price” was less important factor than the additives. Comparison of the data from three countries showed notable differences, which can determine the direction of the product planning and development.

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Acta Alimentaria
Authors:
V. Losó
,
A. Tóth
,
A. Gere
,
J. Heszberger
,
G. Székely
,
Z. Kókai
, and
L. Sipos

Helgesen, H., Solheim, R. & Næs, T. (1997): Consumer preference mapping of dry fermented lamb sausages. Fd Quality Preference , 8 , 97–109. Næs T. Consumer preference mapping of dry

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The present study investigated how sighted and blind sensory assessors evaluated the quality of various apple varieties: Regal Prince (Gala Must), Jonagold Schneica (Jonica), Watson Jonathan, Golden Reinders and Generos. A total of 80 sighted and 12 blind people participated in the study, in three groups (sighted people without blindfolds, sighted people with blindfolds, blind people). The preference of sensory attributes (size, shape, colour, texture, taste and odour) was evaluated on a six-category scale. The data were analysed using single-factor (ANOVA, LSD95%, 99%) and multi-factor (Cluster analysis, ANOVA, LSD95%, 99%) evaluation. The results showed that blind and sighted assessors made similar judgements on external attributes perceptible by touch (size, shape), but differed in their evaluation of certain quality factors (flavour, taste), resulting in opponent patterns of preference on some apple varieties (Generos, Jonagold Schneica). A further conclusion of the experiment is that there was less deviation between the judgements of sighted assessors when they saw the apples than when they were blindfolded. The background of this phenomenon might be explained by the uncertainty and disturbed perception, which lead to inconsistent judgements.

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food items. For example, Wang (2019) showed that curiosity increases consumers' preferences for unhealthy food. Another study by Lusk (2019) used the Best-Worst Scaling method to uncover American consumers' perception of healthy food, and the

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Introduction The consumers' preference is depending on the appearance not only in the case of table grape varieties but many horticultural crops. Numerous researches are dealing with this question. Although the colour of crops is a subjective factor

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emissions, c) preservation of farmland and rural lifestyles, and reduced food-based shortage ( Lev et al., 2014 ). These impacts form part of consumer preference and reflect a positive attitude toward these categories of product and in their willingness to

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661 677 Merino-Castello, A. (2003): Eliciting Consumers Preferences Using Stated Preference Discrete Choice Models: Contingent Ranking versus Choice Experiment. UPF Working Paper No. 705

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The review shows recent development of sensory analysis interfaced with the measurements of consumer preferences and its unique position among food analysis methods. Possibilities of application of sensory methods in the area of food science, product development and food quality assurance are discussed on three examples (case studies) taken from the authors own research.

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Based on both marketing and applied art approaches to industrial design, a two-phase study was conducted which measured consumer evaluations of competing product designs. Study 1 has proved that product design determines consumer-preference formation in choice situations: consumers consistently attach meanings to distinctive designs and preference for a given product design even lowers price sensitivity. Study 2 has shown that the characteristics of product design determine consumer evaluations.

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Abstract

This paper discusses the control of the electric energy consumption in a household equipped with smart devices. The household consumption pattern is the result of a two-level optimization framework. The scheduling of the electric appliances is determined by the first optimization, receiving Time of Use tariffs proposed by the utility company. The scheduler considers the consumer's preferences on the powering on for each appliance.

Secondly a model predictive controller is developed to control the electric heating system based on energy constraints resulting from the appliance scheduling.

Simulations show the energy efficiency and an optimized electricity cost of the strategy proposed.

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