The effect of food shape abnormality on purchase intentions in China

Loebnitz, Natascha; Grunert, Klaus G.

doi:10.1016/j.foodqual.2014.08.005

Cited by 79 publications

(44 citation statements)

References 46 publications

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“…In addition, follow-up studies could focus on how consumer acceptance of different food utilization options is influenced. So far, initial findings on non-standard fruits/vegetables are available [27][28][29].…”

Section: Discussionmentioning

confidence: 99%

“…The available consumer-related studies show that damage to the exterior of fruit rapidly attracts attention and that these products are rarely selected [25]. Moderately misfit fruits are accepted while consumer acceptance of extremely misfit products is low [26][27][28]. Moreover, differences in acceptance were observed with regard to the type of fruit/vegetable and the nature of the deviation from the standard.…”

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confidence: 99%

“…Moreover, differences in acceptance were observed with regard to the type of fruit/vegetable and the nature of the deviation from the standard. For instance, there is a higher willingness to buy non-standard lemons and eggplants than non-standard apples and carrots [28]. However, price reductions are necessary for the customer's decision to buy a non-standard product.…”

mentioning

confidence: 99%

“…Such discounts differ regarding the type of fruit/vegetable and the type of deviation from the accepted standard [e.g., average discount expectations: apple with spot: 67.1%, crooked cucumber: 23.7% [29]; irregularly shaped carrot: 30%, irregularly sized carrot: 7%; [26]]. Studies on consumer characteristics for the acceptance/purchase of non-standard fruits/vegetables show that an increased acceptance of or preference for non-standard products is associated with a higher awareness of food waste or a higher perceived importance of food waste [27,29], as well as environmental concerns [28].The production of valuable substances for food production from plant-based by-products is another option for the efficient use of plant-based foods during food processing. In the food industry, large quantities of by-products (or secondary streams) are produced during the processing of plant material (e.g., potato peels).…”

mentioning

confidence: 99%

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Comparing “Leaf-to-Root”, “Nose-to-Tail” and Other Efficient Food Utilization Options from a Consumer Perspective

Nitzko

Spiller

2019

Sustainability

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The efficient use of natural raw materials is a key element of sustainable development and is also gaining importance in the food sector. Consumers are increasingly realizing that food is too valuable to be used only partially. However, consumer acceptance is an important precondition for establishing efficient food utilization options. A total of 470 German consumers were surveyed through an online-questionnaire where they had to evaluate three options each for the efficient use of plant-based foods as well as animal-based foods with respect to eight different criteria. The results show that the six options differed significantly regarding consumer acceptance. The efficient use of plant-based foods (especially non-standard fruits/vegetables and the "leaf-to-root" principle) was more accepted than the efficient utilization of animal-based foods. Furthermore, it can be seen that options using the by-products in a natural form were considered more acceptable than those which subject the by-products to some form of processing. These results provide an insight into the views of consumers on food waste reduction strategies, which are frequently debated in the sustainability discussion.The acceptance of consumers is an essential precondition not only for being able to utilize the various methods of efficiently using either plant-or animal-based foods but also for successfully establishing new products based on food by-products [6][7][8]. Some studies show that sustainability-related [9] and ethical aspects [10] have gained in importance in food consumption on the side of the consumer. In addition, there is also an increasing general awareness of the subject of food waste and a growing appreciation of food [11,12]. Nevertheless, based on people´s culinary habits, the by-products of foods are still often regarded as waste [13] and are negatively associated by consumers (e.g., contamination) [14,15].It is known that deficits of trust in the food industry on the side of the consumer [16] can have adverse effects on the acceptance of the various methods of efficiently using foodstuffs or even the development of new products using by-products from the value chain stage of the food processing industry. The use of by-products for food production can be associated with consumer concerns regarding the use of raw materials of lower quality for cost-saving or the production of products of reduced quality [8]. In addition, consumers can have reservations towards certain innovative technologies [17], which are sometimes used for the efficient utilization of by-products.Against this background, six options of efficiently utilizing food, located at different stages of the value chain, will be presented and discussed in the following. Three methods for the efficient utilization of plant-based by-products will be considered: the "leaf-to-root" principle, non-standard fruits/vegetables, and the innovative production of valuable substances (by means of food and biotechnological processing techniques). The three methods for the efficient u...

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Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Comparing “Leaf-to-Root”, “Nose-to-Tail” and Other Efficient Food Utilization Options from a Consumer Perspective

Nitzko

Spiller

2019

Sustainability

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“…Several factors influence the production of waste in urban populations: gross domestic product, the quantity of solid waste transport vehicles, collection area of solid waste, the per capita disposable income of urban residents, policies and taxes, inflation rate, the solid waste treatment rate, urbanization, and socioeconomic status (Jaligot & Chenal, 2018). However, also in developed countries, consumers are more demanding about the esthetic, nutritional, and quality conditions of products (Loebnitz & Grunert, 2015;Symmank, Zahn, & Rohm, 2018;White, Lin, Dahl, & Ritchie, 2016).…”

Section: Byproducts Of Tropical Fruits and Their Utilizationmentioning

confidence: 99%

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Villacís-Chiriboga

Elst

Camp

et al. 2020

Comp Rev Food Sci Food Safe

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Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value‐added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio‐economy perspective. Given the ever‐increasing concern about sustainability, complete valorization through a bio‐refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio‐refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser‐known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.

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Physically processing imperfect produce: The impact of prototypicality

Barone

Donato

Romani

2021

J of Consumer Behaviour

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Forty percent of edible produce is wasted because of consumers' aversion toward esthetical imperfections related to size, shape, and blemish for produce. This phenomenon has huge implications in terms of both environmental sustainability and food security, and calls for the development of interventions that could facilitate the sale of products which would otherwise go to waste. This research provides an explanation for why transforming the physical state of imperfect produce—that is, by physically processing it and turning it into other products (e.g., juices)—is a successful strategy in this sense. More specifically, when imperfect produce is transformed, the new processed product (e.g., juice) belongs to a different conceptual category and thus is perceived as more prototypical and a good example of this new category. We show that higher perceptions of prototypicality in turn lead to more positive preferences. We test this effect in three experimental studies and show that this mechanism is robust across a range of possible transformations of imperfect produce (e.g., natural vs. artificial) and across different dependent variables (i.e., purchase intention, product choice, willingness to pay). Our findings provide evidence for the effectiveness of a solution to be enacted by retailers and actors of the food sector and provide suggestions for public policy initiatives aimed at curbing food waste.

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The effect of food shape abnormality on purchase intentions in China

Cited by 79 publications

References 46 publications

Comparing “Leaf-to-Root”, “Nose-to-Tail” and Other Efficient Food Utilization Options from a Consumer Perspective

Comparing “Leaf-to-Root”, “Nose-to-Tail” and Other Efficient Food Utilization Options from a Consumer Perspective

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Physically processing imperfect produce: The impact of prototypicality

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