Use of an open-ended question to identify drivers of liking of milk desserts. Comparison with preference mapping techniques

Ares, Gastón; Giménez, Ana; Barreiro, Cecilia; Gámbaro, Adriana

doi:10.1016/j.foodqual.2009.05.006

Cited by 129 publications

(79 citation statements)

References 21 publications

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“…These are a useful method in consumer research that enables respondents to describe issues of importance in their own words (Ares, Gimenez, Barreiro & Gambaro, 2010). Another appeal of the data from open ended questions is that it can provide a relatively rich description of respondents' views of issues under investigation at a relatively low cost and can offer greater anonymity to respondents than other qualitative techniques thereby eliciting more genuine responses.…”

Section: The Surveymentioning

confidence: 99%

Are Organic Food Labels Inadequate? Evidence from Consumers in Australia

Henryks

Pearson

Anisimova³

et al. 2015

BMS

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The organic sector is one of the fastest growing food markets in the developed world, with a significant number of consumers continuing to prioritise these products that are perceived to be healthier and more sustainably sourced. The body of existing research has identified that very few consumers are dedicated organic food buyers hence most are purchasing it only some of the time. The most commonly identified barriers to purchasing more are associated with price premiums and limited availability. This paper adds to the literature by exploring another barrier, that of potentially inadequate information on product labels. Based on a large study of consumers in Australia (N=1011) findings show the majority feel information provided on labels is inadequate, and that this has a negative impact on their purchasing behaviour. Priorities for the organic industry to address this consumer concern are enhancing visibility and confidence in organic certification logos, and explaining what organic food is on product labels. Enhancing these marketing communications by providing supporting information via the Internet, as it is now more important than product labels, is likely to further enhance sales.

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Section: The Surveymentioning

confidence: 99%

Are Organic Food Labels Inadequate? Evidence from Consumers in Australia

Henryks

Pearson

Anisimova³

et al. 2015

BMS

View full text Add to dashboard Cite

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“…The transcription and the interpretation made the understanding of consumers' comments easier, but the analysis was still time-consuming. Free comments were also used to describe milk desserts (Ares, Giménez, Barreiro, & Gámbaro, 2010), wines (Bécue-Bertaut, Álvarez-Esteban, & Pagès, 2008;Lawrence et al, 2013;Sauvageot, Urdapilleta, & Peyron, 2006), and textures of cheeses (Hanaei, Cuvelier, & Sieffermann, 2014). In other activity fields, Chung and Pennebacker (2008) used a writing exercise to study the personality of students and Lowe et al (2013) highlighted main themes of alcohol-related behavior by asking consumers to explain what they thought about drinking, as well as when and why they drank or not.…”

Section: Introductionmentioning

confidence: 99%

“…Libertino, Ferraris, López Osornio, and Hough (2012) applied it to the study of menus among different income-level populations. An alternative to free-listing is to limit the list to a few words, as in Guerrero et al (2010) where the concept of traditional food is handled by limiting participants to three relevant words, or as in Ares et al (2010) with four words qualifying milk desserts.…”

Section: Introductionmentioning

confidence: 99%

Analyses of open-ended questions by renormalized associativities and textual networks: A study of perception of minerality in wine

Deneulin

Bavaud

2016

Food Quality and Preference

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“…Chi-square statistic was calculated for evaluating differences between consumer preferences. This technique enables identification of liked and disliked samples, as well as the attributes that drive their likeness (Ares et al, 2010b).…”

Section: Does Consumer Preference Exceed Initially Indicated Wishes? mentioning

confidence: 99%

Does consumer preference exceed initially indicated wishes? The case of dessert topping

Borovsak

Gellynck

Pelsmaeker

et al. 2015

AAS

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however the revealed lack of innovation and new product development have a significant effect on the market position and business performance. It is known that a positive relationship exists between market orientation and business performance (Rodriguez Cano et al., 2004), which is largely dependent on the involvement of consumers' needs and wants in the innovation process (Moskowitz and Hartmann, 2008). New product devel- Does consumer preference exceed initially indicated wishes? The case of dessert toppingSuccess of a new food product on the market is strongly related to how good that product is adapted to consumers' preferences, wishes, expectations and needs. This paper shows the importance of consumer studies including consumer sensory tests for product prototype optimization on the case of an innovative sweet topping made from well-known Slovenian wine Teran. Empirical study was made combining two stages, first the exploratory qualitative research with focus groups and questionnaire and second a test for new food prototype with consumer sensory techniques. The results of the exploratory research were very encouraging and perceived market potential was substantial. However, when more precise and objective research techniques were applied, obtained managerial recommendation critically differ. Application of the consumer sensory tests, namely preference test and JAR (just about right) test, disconfirmed high expectations from the exploratory phase and showed that chocolate flavour is the main driver of liking the topping.Key words: food / new food products / sweet topping / Teran / consumers / sensory testing / preference test / hedonic test / prototype optimization Ali potrošnikov prvi odziv presega dejanske preference? Primer desertnega prelivaUspeh novega živilskega izdelka na trgu je močno povezan s tem, kako dobro je izdelek prilagojen željam, pričakova-njem in potrebam potrošnikov. V prispevku prikažemo pomembnost študije potrošnikov, ki vključuje senzorične teste pri optimizaciji in razvoju prototipa živilskega izdelka na primeru sladkega desertnega preliva, narejenega iz znanega slovenskega vina teran. Empirična raziskava je potekala v dveh stopnjah. Prvo kvalitativno stopnjo raziskave smo izvedli z intervjuji in fokusnima skupinama in drugo stopnjo z vprašalnikom, ki je vključeval testiranje s senzoričnimi tehnikami. Rezultati prvega dela raziskave so bili zelo spodbudni in zaključek prve stopnje raziskave je nakazoval visok tržni potencial za nov izdelek. S poglobljeno analizo in podrobnim vprašalnikom s senzoričnim testiranjem pa smo pridobili rezultate, ki so se kritično razlikovali od prvotno načrtovane strategije. Uporaba senzoričnih testov s potrošniki, in sicer preferenčnega testa in JAR (just about right-ravno prav) testa, je ovrgla visoka pričakovanja iz prve raziskovalne faze in pokazala, da je čokoladni okus glavni motiv všečnosti desertnega preliva.Ključne besede: živila / novi živilski izdelki / sladki preliv / teran /potrošniki / senzorična analiza / test preferenc / hedonski test / op...

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Use of an open-ended question to identify drivers of liking of milk desserts. Comparison with preference mapping techniques

Cited by 129 publications

References 21 publications

Are Organic Food Labels Inadequate? Evidence from Consumers in Australia

Are Organic Food Labels Inadequate? Evidence from Consumers in Australia

Analyses of open-ended questions by renormalized associativities and textual networks: A study of perception of minerality in wine

Does consumer preference exceed initially indicated wishes? The case of dessert topping

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