Consumers’ associations with wellbeing in a food-related context: A cross-cultural study

Ares, Gastón; Saldamando, Luis de; Giménez, Ana; Claret, Anna; Cunha, Luís Miguel; Guerrero, Luís; Moura, Ana Pinto de; Oliveira, Denize; Symoneaux, Ronan; Deliza, Rosires

doi:10.1016/j.foodqual.2014.06.001

Cited by 146 publications

(133 citation statements)

References 52 publications

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“…The antonyms of each word were found, in order to build 19 pairs of emotions with opposite meanings, listed in Table . As can be observed, these terms arise from the consumer himself/herself, therefore in compliance with the suggested result by Ares et al …”

Section: Resultssupporting

confidence: 90%

Physico‐chemical and sensory properties of marmalades made from mixtures of fruits and under‐exploited Andean tubers

et al. 2017

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Section: Resultssupporting

confidence: 90%

Physico‐chemical and sensory properties of marmalades made from mixtures of fruits and under‐exploited Andean tubers

et al. 2017

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“…Culture is expected to influence consumers' conceptualization of wellbeing and the relative importance they attach to the different dimensions of wellbeing. In particular, differences between Uruguayan and Brazilian consumers have been previously reported (Ares et al, ; Ares et al, ).…”

Section: Discussionmentioning

confidence: 83%

Influence of intrinsic and extrinsic factors on consumer liking and wellbeing perception of two regular and probiotic milk products

Oliveira

Ares

Deliza

2017

Journal of Sensory Studies

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The aim of the study was to evaluate the influence of intrinsic and extrinsic characteristics of the regular and probiotic version of two milk products on consumer overall liking and perceived wellbeing. In Study 1, consumers evaluated milk samples with different label design. In Study 2, consumers evaluated samples of chocolate flavored milk differing in sugar content and nutrition information. In both studies, consumers rated their overall liking and completed a check‐all‐that‐apply question composed of expressions related to different dimensions of wellbeing. Overall liking scores were significantly affected by the sensory characteristics of samples but not by the characteristics of the labels. In Study 2, the highest average overall liking scores were found for samples with high sugar content (6.2 vs. 6.0). The frequency with which consumers used some of the wellbeing terms was influenced by both intrinsic and extrinsic variables. In Study 1, the term “It is nutritious” was significantly more used to described probiotic milk compared to regular milk. In Study 2, sugar content and the information included on the labels influenced the frequency of use of terms related to physical and psychological wellbeing, such as “It is good for wellbeing” and “It makes me feel guilty.” Practical applications Although hedonic aspects of food consumption are major determinants of consumer food choices, results from the present work showed that consumer perceived wellbeing enabled the discrimination of samples that did not significantly differ in their overall liking scores. This suggests that wellbeing measurements can provide complementary information about consumer perception of food products to overall liking scores.

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“…It can be used as an initial approach to a problem and its causes, being a more flexible and versatile research methodology. Due to its potential, qualitative research has been extensively used in the food sector (Guerrero et al 2010;Webber et al 2010;Antmann et al 2011;Chung et al 2011;Bunting et al 2013;Boquin et al 2014;Ares et al 2015).…”

Section: Introductionmentioning

confidence: 99%

The Role of Packaging and Presentation Format in Consumers’ Preferences for Food: An Application of Projective Techniques

Eldesouky

Pulido

Mesías

2015

Journal of Sensory Studies

103

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Qualitative research techniques are frequently used as a means to understand consumers’ perceptions and behavior when it comes to food choice. Particularly, projective techniques have been increasingly used in marketing and consumer research. In this context, this study aims to evaluate two projective techniques – word association and completion techniques – to study consumers’ expectations about food packaging. Additionally, it is intended to assess how packaging and presentation format influence food purchase decisions. The results obtained from both methodologies suggest that handiness to open, resealability, packaging size and packaging material transparency are among the features most appreciated by consumers. Specifically, word association has facilitated the identification of a larger number of items, probably thanks to the nonrestricted response character of this technique. Conversely, completion methodologies, a stimuli‐guided technique, has resulted in a richer range of perspectives by consumers thank to the focus on different aspects of the problem. Practical Applications Recent changes in eating habits and lifestyles are forcing the food industry to develop new foods or to improve existing products. In this context, sensory and nonsensory characteristics must be taken into account to meet consumer requirements. Packaging, especially, has become an important extrinsic quality cue which provides information not only about food but also about brand image or lifestyle. Nevertheless, the role of packaging and presentation format in the shaping of consumers’ preferences must be extensively assessed. In this article, we have used a qualitative research due to the complex aspects involved in the consumer/packaging relationship. The projective techniques used in this study proved to be suitable and, therefore, food companies could use them as a way to undertake preliminary researches about new packaging features or packaging materials. The information obtained is of great interest for food industries when planning to place new packaging formats in the market or to identify target markets.

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Consumers’ associations with wellbeing in a food-related context: A cross-cultural study

Cited by 146 publications

References 52 publications

Physico‐chemical and sensory properties of marmalades made from mixtures of fruits and under‐exploited Andean tubers

Physico‐chemical and sensory properties of marmalades made from mixtures of fruits and under‐exploited Andean tubers

Influence of intrinsic and extrinsic factors on consumer liking and wellbeing perception of two regular and probiotic milk products

The Role of Packaging and Presentation Format in Consumers’ Preferences for Food: An Application of Projective Techniques

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