Effect of liking, information and consumer characteristics on purchase intention and willingness to pay more for a fat spread with a proven health benefit

Bower, John A.; Saadat, Mohammad A; Whitten, Catherine

doi:10.1016/s0950-3293(02)00019-8

Cited by 196 publications

(157 citation statements)

References 21 publications

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“…Bower et al (2003) reported that PI was presumed to be based on sensory liking alone, and that PI based on a sensory test was highly correlated with OA in the case of a blind test. The results of this study are in line with the report by Bower et al (2003) by presenting a high correlation (r = 0.968, data not shown) between OA and PI in the blind test. As shown in Table 5, the percentages of consumers who are willing to buy the breads made with Korean wheat tended to increase when the origin of the wheat was informed.…”

Section: Consumer Testing Of Breadsmentioning

confidence: 99%

Consumer perception of bread depending on wheat origin in relation to physicochemical characteristics of wheat flour

Kim

Kwak

Jung

et al. 2017

Emir. J. Food Agric

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Section: Consumer Testing Of Breadsmentioning

confidence: 99%

Consumer perception of bread depending on wheat origin in relation to physicochemical characteristics of wheat flour

Kim

Kwak

Jung

et al. 2017

Emir. J. Food Agric

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“…Another relevant attribute within consumer preferences is represented by brand (Baourakis and Baltas 2003;Bower et al 2003;Del Giudice and D'Elia 2001;Cicia et al 2005;Bracco et al 2009;Dekhili and d'Hauteville 2009;Gázquez-Abad and Sánchez-Pérez 2009;Jiménez-Guerrero et al 2012). In particular, the literature highlights the preference of consumers for traditionally known brands and private labels, both with an increasing information value and reassuring features for the consumer.…”

Section: Brandmentioning

confidence: 99%

What attributes of extra virgin olive oil are really important for consumers: a meta-analysis of consumers’ stated preferences

et al. 2015

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The literature on food economics has extensively analyzed consumer preferences for extra-virgin olive oil attributes. In order to summarize and systematize the information gained in recent years, it seems appropriate to make a critique of the existing literature. First, we carry out a narrative systematic review of the literature on the topic. Subsequently, using only the empirical contributions which provide estimates of consumer willingness to pay for quality attributes including a measure of the goodness of the estimation (20 papers with 78 estimates), a meta-analysis was conducted to synthesize the empirical results obtained.JEL classification: D12; C25; Q18

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“…Studies have also found that people with unhealthy diets are less likely (than those with healthier diets) to be influenced by food labels when making decisions about which food products they will purchase (5)(6)(7)(8) . Consumers who use food labels and nutrition information on food packaging are more likely to be highly educated, nutritionally knowledgeable (9)(10)(11)(12) , female, older, with a healthy weight and/or weight conscious (13)(14)(15) , diagnosed with a chronic disease (12,(14)(15)(16) , acknowledge the diet-disease relationship, have accurate self-perception of body weight and live in urban areas (11) . A major challenge of promoting use of nutrition labels and claims is ensuring that consumers understand the label and that it does, indeed, assist them in making appropriate food choices (17) .…”

mentioning

confidence: 99%

Characteristics of consumers using ‘better for you’ front-of-pack food labelling schemes – an example from the Australian Heart Foundation Tick

Williams

Mummery

2012

Public Health Nutr.

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Objective: The Heart Foundation Tick aims to help consumers make healthier food choices and overcome confusion in understanding food labels. Little is known about what factors differentiate frequent from infrequent users and the effectiveness of this scheme in helping Australians make healthier food choices. Design: A cross-sectional survey was used to explore use of the Tick and associations with a range of individual characteristics. Setting: A national panel of Australians, living in each state and territory, completed an online survey (n 1446). Subjects: Adult men (41 %) and women participated in the study. Results: Most trusted the Heart Foundation (79 %), and used the Tick at least occasionally (19 % regularly, 21 % often, 35 % occasionally, 24 % never). A majority was classified as overweight/obese (60 %), 3?5 % were diagnosed with CHD, 5?2 % with diabetes and 23 % with hypertension. Many did not meet recommendations for the consumption of red meat (30 %), processed meat (23 %), vegetables (78 %), fruit (43 %) and fast foods (47 %). Female frequent users tended to have hypertension, be married/de facto, older than 45 years, rural dwellers, and limit their intake of fast foods. Male frequent users tended to have hypertension, meet recommendations for fruit, vegetables and processed meats, but not have a tertiary education. Conclusions: The Heart Foundation Tick is a highly trusted, highly recognizable food labelling scheme and helpful to consumers who are motivated to make healthier food choices. More inter-sector collaboration is required to incorporate these schemes into public health campaigns to help consumers make healthier food choices.

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Effect of liking, information and consumer characteristics on purchase intention and willingness to pay more for a fat spread with a proven health benefit

Cited by 196 publications

References 21 publications

Consumer perception of bread depending on wheat origin in relation to physicochemical characteristics of wheat flour

Consumer perception of bread depending on wheat origin in relation to physicochemical characteristics of wheat flour

What attributes of extra virgin olive oil are really important for consumers: a meta-analysis of consumers’ stated preferences

Characteristics of consumers using ‘better for you’ front-of-pack food labelling schemes – an example from the Australian Heart Foundation Tick

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