Three issues in consumer quality perception and acceptance of dairy products

Grunert, Klaus G.; Bech‐Larsen, Tino; Bredahl, Lone

doi:10.1016/s0958-6946(00)00085-6

Cited by 215 publications

(162 citation statements)

References 28 publications

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“…The key issue in foods with health-related claims is the credibility of the information (Grunert et al, 2000;Bech-Larsen et al, 2001). In some cases, physiological effects can directly influence our responses to foods (Rozin, 1982;Yeomans et al, 2000).…”

Section: Consumers and Perceived Health Benefits Of Probioticsmentioning

confidence: 99%

Gut bacteria and health foods—the European perspective

Saarela

Lähteenmäki

Crittenden

et al. 2002

International Journal of Food Microbiology

258

139

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Probiotics, prebiotics, and synbiotics aimed at improving intestinal health currently represent the largest segment of the functional foods market in Europe, Japan and Australia. Evidence continues to emerge demonstrating that these ingredients have the potential to improve human health in specific intestinal disorders. The European Commission, through its 5th Framework Programme, is presently focusing on a substantial effort in the science of the intestinal microbiota, its interaction with its host and methods to manipulate its composition and activity for the improvement of human health and well being. Eight multicentre and multidisciplinary research projects now cover a range of topics required for the development of efficacious probiotic foods, from understanding probiotic mechanisms at a molecular level; developing technologies to ensure delivery of stable products; and demonstrating safety and efficacy of specific probiotics in defined treatment targets. This concerted research effort promises to provide us with an enhanced understanding of the human intestinal microbiota's role in health and disease, and new approaches and products to tackle a variety of intestinal problems. D

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Section: Consumers and Perceived Health Benefits Of Probioticsmentioning

confidence: 99%

Gut bacteria and health foods—the European perspective

Saarela

Lähteenmäki

Crittenden

et al. 2002

International Journal of Food Microbiology

258

139

View full text Add to dashboard Cite

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“…Grunert (2002) mentions quality labels as a possible solution to inform consumers about credence characteristics of food products. A typical process-related quality aspect, and consequently a credence attribute, is organic agriculture (Grunert et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Importance of health and environment as quality traits in the buying decision of organic products

Mondelaers

Verbeke

Huylenbroeck

2009

British Food Journal

149

100

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PurposeThis paper explores consumer preference for fresh vegetables labelled as organic in combination with health and environment related quality traits. The study decomposes organic farming into its main quality aspects and measures consumers' preference structure for organic in general and for specific organic quality traits in particular. Design / Methodology / ApproachBy means of stated choice preference modelling, the following hypotheses are tested: consumers prefer health over environment related quality traits; the organic label plays a significant role in consumers' choice for organic products; organic farming is perceived as healthier and more environmentally friendly than conventional farming; purchase intention is mainly driven by health related quality traits; both health and environmental concerns influence purchase frequency, though to a different extent. The choice experiment was completed by 527 participants, with four repetitions per participant. FindingsThe health related traits score better than environmental traits in shaping consumer preference for organic vegetables. Consumers prefer organic products over B-branded products, but not over A-branded products, which suggests that consumers classify organic products among other quality niche products. However, they attribute a better score to the health and environment related quality traits of organic products, indicating a difference in quality cues between organic products and quality products in general. Price becomes less important, whereas presence of an organic label becomes more important with increasing buying intensity of organic vegetables. Undesirable traits, such as pesticide residue levels trigger a stronger response than desirable traits, such as environmental or health benefits. Original valueThe measurement of the role of health and environment quality traits in consumers' decision to buy organic or not is of relevance given the current debate on the factual differences between organic and conventional vegetables. Furthermore, the use of the stated choice preference to test the before mentioned hypotheses is original and relevant.

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“…These attributes can be divided into intrinsic cues (such as flavor, color, smell) and extrinsic, that is, factors related to the product, but that do not form part of it physically (Steenkamp, 1989). An alternative classification includes a category called "search attributes" (such as price, color, and appearance), "attributes of experience" (such as flavor) and "attributes of credibility" (such as health considerations and microbiological safety) (Grunert et al, 2000). Food products are generally classified as "experience goods", given that the information about their attributes cannot be known until after they are prepared and consumed.…”

Section: Introductionmentioning

confidence: 99%

Consumer Perception of Animal Welfare and Livestock Production in the Araucania Region , Chile

et al. 2008

Chilean J. Agric. Res.

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A B S T R A C TGiven the importance of animal welfare (AW) in developed countries, a survey was carried out among 384 consumers in Temuco, Chile, to establish their knowledge and perceptions about animals handling during production, to detect preferences for meat produced under AW principles, their willingness to pay a higher price for this and to distinguish different consumer segments. Approximately 60% of people surveyed knew about livestock management practices, half of them considered that these practices had a negative effect on the animals, but only 32.1% have changed their meat consumption habits due to this. Seventy percent of the people surveyed had over 50% of knowledge about AW aspects. There is a strong preference and willingness to pay a higher price for meat produced under AW principles. Consumers have a positive perception of the fact that the meat that they consume comes from pasture-fed animals, raised in the open, and raised, transported and slaughtered following humane principles. Three segments were identified by using cluster analysis: the most numerous (58.6%) considers confinement and feeding with concentrates as positive; the second group (25.5%) showed a strong rejection of the use of hormones, feeding with broiler litter and concentrates, and places a positive value on raising animals in the open. The smallest segment (15.4%) placed the highest value on humane treatment of the animals, plus a positive value on concentrates use and rejected confined raising. The conclusion is that a large part of the population perceives AW as a desirable condition when purchasing beef.

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Three issues in consumer quality perception and acceptance of dairy products

Cited by 215 publications

References 28 publications

Gut bacteria and health foods—the European perspective

Gut bacteria and health foods—the European perspective

Importance of health and environment as quality traits in the buying decision of organic products

Consumer Perception of Animal Welfare and Livestock Production in the Araucania Region , Chile

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