Factors for consumer choice of dairy products in Iran

Rahnama, Hassan; Rajabpour, Shayan

doi:10.1016/j.appet.2016.12.004

Cited by 60 publications

(58 citation statements)

References 71 publications

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“…The study finds that emotional value influences the green IT adoption in Pakistan with (β = 0.186, t = 5.327 > 1.64, p < 0.05). The result is in line with [39,64,66,70,75,116] and contradicts with [40,43,46,63,65,72,79]. However, in Pakistan, this study reveals that emotional value influences the intentions of consumers towards green IT adoption.…”

Section: Discussioncontrasting

confidence: 54%

The Intention to Adopt Green IT Products in Pakistan: Driven by the Modified Theory of Consumption Values

et al. 2019

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Over the last decades, prompt economic growth and the resulting overconsumption has deteriorated the environment in an accelerated way. This environmental deterioration has prompted academicians and practitioners to study ecological consumption behavior. E-waste and energy consumption play a major part in this environmental deterioration, which makes consumer conscious regarding their consumption pattern. In this regard, the emergence of green Information Technology (IT) enables individuals to become involved in environmental protection and sustainability programs to reduce the negative impact of IT products on the environment. This study aims to investigate individual intentions to adopt green IT products in Pakistan by the theoretical foundation of the theory of consumption values (functional value, social value, epistemic value, emotional value, and conditional value). Whereas, an additional value, i.e., the religious value, is included in the model, due to its significant impact in green consumption behavior of individuals. Cross-sectional data is used to obtain a total of 536 valid questionnaires to test the hypothesis. The Partial Least Square Modeling approach is used to test the proposed model (variance-based SEM). The results infer that functional value, social value, epistemic value, emotional value, conditional value, and religious value have significant positive impact on the consumer intention to adopt green IT products. The reasons for the results and implications for the practitioners are discussed. Furthermore, directions for future research have also been suggested.

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Section: Discussioncontrasting

confidence: 54%

The Intention to Adopt Green IT Products in Pakistan: Driven by the Modified Theory of Consumption Values

et al. 2019

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“…A number of studies [12][13][14][15] have established that sensory features, along with safety and health-promotion features play an important role in purchasing functional foods. The ratio of price and quality is also of a great importance.…”

Section: Resultsmentioning

confidence: 99%

“…For bread and bakery products, safety criterion is typically associated with the use of fats containing trans fats and the formation of acrylamide during the baking process [16]. Based on the questionnaire filled in by experts Nilova and Malyutenkova [5] and on the consumers opinion [12][13][14][15], the authors defined the main factors for assessing the competitive powers of functional bread and bakery products -functionality, safety and organoleptic characteristics, the latter directly dependent on the physical and chemical properties of the foods. Each of the selected consumer features is complex and therefore evaluated by a range of different characteristics.…”

Section: Fig 1 Competitive Factors Of Functional Food Productsmentioning

confidence: 99%

Developing the algorithm for assessing the competitive abilities of functional foods in marketing

Нилова

Malyutenkova

2017

SHS Web Conf.

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Abstract.A thorough analysis of competitive factors of functional foods has made it possible to develop an algorithm for assessing the competitive factors of functional food products, with respect to their essential consumer features -quality, safety and functionality. Questionnaires filled in by experts and the published results of surveys of consumers from different countries were used to help select the essential consumer features in functional foods. A "desirability of consumer features" model triangle, based on functional bread and bakery products, was constructed with the use of the Harrington function.

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“…The first one is related with the primary health concerns, as already highlighted, the consumers' familiarity with the new functional dairy food and with the functional food ingredients used on their formulation (i.e., nature of the carrier product, delivery of health effects, etc.) [11,43]. On the other hand, consumers are awareness about the health effects of multiple substances and food ingredients, being thus essential to provide specific and credible information about the latest documented studies on the area.…”

Section: Encapsulation Technologies Nanoencapsulationmentioning

confidence: 99%

“…Finally but also determinant is the overall organoleptic and sensory evaluation carried out by consumers about the new product. In fact, different surveys have been applied to consumers, being clearly evident the key conditions for acceptance, such as taste, product quality, price, convenience, and even the reliability of health claims [11,43,44]. Therefore, during the development of a functional dairy food, all these aspects should be taken into consideration, besides to ensure their added value in terms of biological activity.…”

Section: Encapsulation Technologies Nanoencapsulationmentioning

confidence: 99%

Development of Functional Dairy Foods

Martins

Oliveira

Ferreira

2019

Reference Series in Phytochemistry

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There has been a growing interest on functional foods, markedly recognized as being able to provide additional benefits on health promotion, wellbeing maintenance, and disease prevention. Based on this scenario, food industries have been increasingly focused in developing added-value foodstuffs, being dairy foods one of the most currently used food products for functional purposes. Different extraction and encapsulation technologies have been used to obtain target food bioactive ingredients and to ensure an effective functionalization of dairy products, respectively. Probiotics, prebiotics, mushrooms, and plant food bioactive extracts comprise the most commonly used food ingredients to produce functional dairy foods, mostly fermented milk, yogurt, and cheese. In fact, dynamic and promissory biological effects have been documented for these functional dairy foods, among them antioxidant, cardioprotective, antihypertensive, immunomodulatory, antimicrobial, antidiabetic, anti-inflammatory, neuromodulatory, and even bone protection. However, besides the impact of health benefits on consumers' acceptance and subsequent consumption of functional dairy foods, other factors, such as consumers' familiarity with new products and functional ingredients used on their formulation, consumers' knowledge and awareness

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Factors for consumer choice of dairy products in Iran

Cited by 60 publications

References 71 publications

The Intention to Adopt Green IT Products in Pakistan: Driven by the Modified Theory of Consumption Values

The Intention to Adopt Green IT Products in Pakistan: Driven by the Modified Theory of Consumption Values

Developing the algorithm for assessing the competitive abilities of functional foods in marketing

Development of Functional Dairy Foods

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