Packed coffee drink consumption and product attribute preferences of young adults in Taiwan

Hsu, Jane Lu; Hung, Wei-Ching

doi:10.1016/j.foodqual.2004.06.004

Cited by 22 publications

(25 citation statements)

References 8 publications

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“…Although there are some consumer studies focusing on the purchase intention for coffee products (Deliza et al . ; Hsu and Hung ; Shih et al . ), there are few updated information in the literature about the effect of nonsensory parameters, such as packing characteristics, on the acceptance and purchase intent of instant coffee.…”

Section: Introductionmentioning

confidence: 99%

Impact of Packaging Characteristics on Consumer Purchase Intention: Instant Coffee in Refill Packs and Glass Jars

Kobayashi

Benassi

2015

Journal of Sensory Studies

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The study of food packaging is important as packaging represents the first contact between consumer and product. Attributes of interest in the study of instant coffee were initially determined by a focus group study. Subsequently, eight images of instant coffee packages were developed for the quantitative study, separately, for glass jars and refill packs (24−1 design, eight images, each). The package images were evaluated by a total of 206 coffee consumers for purchase intention. Two main groups of consumers were formed and characterized for each study in the conjoint analysis. For refill packs, purchase intention increased with the presence of photo depicting coffee cup with foam and coffee beans and additional information; for glass jars, lower price and shape. Brand was not emphasized as impacting in purchase intent of instant coffees, a positive finding for manufacturers of lesser known brands: improving packaging attributes may encourage product sales. Practical Applications These results are relevant to sensory scientists and instant coffee manufacturers interested in how packaging characteristics can impact on the purchase intention by consumers. Although coffee represents a significant source of income worldwide, there is less information in the literature about the effect of nonsensory parameters, such as packaging characteristics, in consumers' acceptance and purchase of instant coffee. The study showed that brand was less important than price and packaging attributes, such as additional information, adequate illustration (for refill packs) and package shape (for glass jars). Therefore, these results should hopefully help coffee manufacturers develop their packages and improve their sales, mainly those of lesser known brands, new brands or brands less associated with instant coffee.

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Section: Introductionmentioning

confidence: 99%

Impact of Packaging Characteristics on Consumer Purchase Intention: Instant Coffee in Refill Packs and Glass Jars

Kobayashi

Benassi

2015

Journal of Sensory Studies

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“…Previous research on coffee addressed a variety of aspects: coffee markets (Lewin et al ., ; Donnet et al ., ), environmental impacts of coffee preparation methods (Brommer et al . (), consumer preferences (Heidema and de Jong, ; Cristovam et al ., ; Hsu and Hung, ) and consumption patterns (Roseberry, ; Ponte, ). In addition, several studies have focused on specific market contexts, including France (Cailleba and Casteran, ), New Zealand (Murphy and Jenner‐Leuthart, ), Belgium (De Pelsmacker et al ., ), Central and Southern United States of America (Johnson‐Kozlow et al ., ; Donnet et al ., ), the United Kingdom (Golding and Peattie, ) and Taiwan (Hsu and Hung, ).…”

Section: Introductionmentioning

confidence: 99%

The behavioural intentions of specialty coffee consumers in South Africa

Merwe

Maree

2016

Int J Consumer Studies

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More than 1.6 billion cups of coffee are consumed worldwide on a daily basis. South Africa is rapidly adapting to worldwide trends with speciality coffee consumption on the rise, with South Africa recently having been recognised as a key player in the speciality coffee industry. Emerging market trends in speciality coffee consumption have resulted in a number of changes in consumption patterns, preferences and consumer behaviour. The purpose of this study was to determine the behavioural intention of speciality coffee consumers in South Africa, using the Theory of Planned Behaviour. The data were gathered from a non‐probability sample of 327 respondents, who were selected through a self‐completion online questionnaire. The results indicate that males consume more speciality coffee than females. The majority of respondents consume speciality coffee more than once a day, and foam cappuccinos are consumed most regularly. The results of the stepwise multiple regression analysis demonstrate the utility of the Theory of Planned Behaviour as a conceptual framework for predicting the behavioural intention of speciality coffee consumers. The findings indicate that attitude, subjective norms and perceived behavioural control are important predictors of behavioural intention. Furthermore, perceived behavioural control is the most important factor influencing speciality coffee consumption, and the most influential of the direct measures of the Theory of Planned Behaviour. With the current rise in speciality coffee consumption among South Africans, the Theory of Planned Behaviour framework contributes to understanding those factors which influence regular speciality coffee consumption. It is recommended that marketers and practitioners adapt their offerings to appeal to the specific needs of the growing speciality coffee market in South Africa.

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“…Within each class of brew preparation method, individual population groups consume coffee in a range of formats, e.g., 37-88°C (Lee et al, 2003), 0-80% milk (Lee and O'Mahony, 2002), 0-16 g of sugar, 25-880 ml in volume (Hsu and Hung, 2005), with foamed milk, cream, ice, flavorings, brew adjuncts, or co-adjuncts (Fisk et al, 2011). Caffeine is the most well-known psychoactive substance in coffee, appreciated for its stimulating effect; however, the strong pharmacological effects of caffeine have led to consumers' demand for caffeine-free coffee beverages.…”

Section: Introductionmentioning

confidence: 99%