Likelihood of buying healthy convenience food: An at-home testing procedure for ready-to-heat meals

Conceptual model to identify factors with influence in Brazilian beef consumption

“…Although the factors related to sociocultural and economic dimensions are commonly cited in the classic (Kotler, 2006) and recent publications (IBGE, 2012;Mitchell et al, 2012;Olsen et al, 2012;Rezende and , their results highlight the environment and health/food dimensions related to beef consumption, which was not found in this study. The growing concern regarding the risks inherent to food, usually related to the misuse of chemicals in agriculture, promoted the search for alternative production methods (Aprile et al, 2012).…”

Salt as a public health challenge in continental European convenience and ready meals

“…overall consumer acceptance including the flavour of both meals was rated very high (5·0 and 5·7, respectively, on a scale 1 = very dissatisfied and 7 = very satisfied) (41) .…”

Consumer behavior in choice of minimally processed vegetables and implications for marketing strategies

“…The term "minimally processing" has been defined in various ways, for example very broadly as "the least possible treatment to achieve a purpose" (Manvell, 1997). An even more precise definition, which situates minimal processing methods within the context of more conventional technologies, describes them as techniques that preserve foods but also retain to a greater extent their nutritional quality and sensory characteristics by reducing the reliance on heat as the main preservative action (Olsen, Menichelli, Sørheim, & Naes, 2012;Raybaudi-Massilia, Calderon-Gabaldon, Mosqueda-Melgar, & Tapia, 2013). Minimal processing can, therefore, be seen in the context of the traditional concern of food processing to extend the shelf life of food (Nicoli, 2012).…”