Virtual Solutions for Gathering Consumer Feedback on Food: A Literature Review and Analysis

Jung, Summer; Claire, Sahej; Fukunaga, Julie; García, Joaquín J.; Kim, Soh

doi:10.1007/978-3-030-77599-5_31

Cited by 3 publications

(3 citation statements)

References 127 publications

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“…They are at their emerging stage where diverse studies based on these technologies are focused on sensory evaluation, the customer's shopping behavior, the influence of environment and emotions on the eating behavior of consumers and treatment of eating disorders . A literature survey of 108 papers revealed that immersive technologies are employed in food tasting studies (45.4%), buying and selection behavior studies (31.5%), food perceptual behavioral studies (21.3%), and miscellaneous studies (2%) (Jung et al, 2021) Immersive technologies also find their application in food packaging, food safety, and as a tool for waste management. It was found that food waste generated from the retail distribution accounts for 7% (>7% for bread and oil, 5%-7% for fruits and vegetables, 1%-3% for frozen foods and sauces) of the total waste (Mena et al, 2011;Rodrigues et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Virtual, augmented, and mixed reality as a versatile tool in food consumer behavior evaluation: Recent advances in aroma, taste, and texture incorporation

Bhavadharini,

Monica,

Anbarasan

et al. 2023

Comp Rev Food Sci Food Safe

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The perceptual behavior of consumers on a product displayed in the market has a vital role in analyzing the importance given to that product. Therefore, various strategies have been developed to understand this consumer behavior in the selection of products. Immersive technologies like virtual, augmented, and mixed reality are among them. With the foremost feature of immersion in the virtual world and interaction of users with virtual objects, virtual reality, and augmented reality have unlocked their potential in research and a user‐friendly tool for analyzing consumer behavior. In addition to these technologies, mixed reality also has a significant role in investigating consumer behavior. Studies on immersive technologies in food applications are vast, hence this review focuses on the applications of virtual, augmented, and mixed reality in the food selection behavior of consumers. The behavioral studies are elicited to develop new products based on consumer needs, to understand the shopping behavior in supermarkets for real‐time usage, and to know the influence of emotions in a selection of products. The findings suggest that virtual, augmented, and mixed reality induce immersion of the users in food selection behavioral studies. Information on the technological advancements in the tools used for bringing immersion and interaction are discussed for its futuristic applications in food. Though immersive technology gives users a realistic virtual environment experience, its application in food systems is in the budding stage. More research on human response studies would contribute to its innovative and inevitable application in the future.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Virtual, augmented, and mixed reality as a versatile tool in food consumer behavior evaluation: Recent advances in aroma, taste, and texture incorporation

Bhavadharini,

Monica,

Anbarasan

et al. 2023

Comp Rev Food Sci Food Safe

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“…In the present study pictures of the brand, logos were used to represent the beers, since the pandemic forced the 2021 PoS Spain edition to be online. The use of remote tools has already been shown to help overcome the challenges brought to a sensory analysis by the COVID‐19 pandemic (Dinnella et al, 2022; Jung et al, 2021; Varela, 2022).…”

Section: Introductionmentioning

confidence: 99%

Image‐based evaluation of beers at an online Pint of Science festival using projective mapping, check‐all‐that‐apply, and acceptability

Orden

Fernández‐Fernández

Tejedor-Romero

2023

Journal of Sensory Studies

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A total of n = 67 untrained attendants at an outreach science festival, online because of the COVID‐19 pandemic but usually held at bars, used pictures of the brand logos to evaluate eight beers among the most commonly consumed in Spain. Projective mapping, acceptability and check‐all‐that‐apply (CATA) were used, in all cases leading to a clear picture of the consumers' opinion. For projective mapping the panel provided four clear groups, the first dimension replicating the acceptability outcome and the second dimension separating the national beers from the foreign one. For CATA the panel differentiated beers on the basis of 8 of the 10 attributes considered. The best‐ and worst‐rated beers in acceptability were associated, respectively, with positive and negative emotions from CATA, the worst‐rated one being the only beer of type Pilsener and the one with the least alcohol. Practical Applications Not many works combined the use of projective mapping, check‐all‐that‐apply, and acceptability. This study contributes to a better understanding of how those three techniques complement each other to shed light on the consumers' preference about commercial beers, based on images of their logos. The results obtained would be helpful for beer manufacturers in order to interpret the perception of commercial beers in a large market like Spain. Furthermore, this study shows the appropriateness of two‐way feedback between research and outreach activities.

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Understanding Consumers’ Perspectives on Nutritious Food Products: Testing Phone-Based Approaches for Collecting Customer Insights

Kwizera¹,

Kibanya²,

Adema³

et al. 2021

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Virtual Solutions for Gathering Consumer Feedback on Food: A Literature Review and Analysis

Cited by 3 publications

References 127 publications

Virtual, augmented, and mixed reality as a versatile tool in food consumer behavior evaluation: Recent advances in aroma, taste, and texture incorporation

Virtual, augmented, and mixed reality as a versatile tool in food consumer behavior evaluation: Recent advances in aroma, taste, and texture incorporation

Image‐based evaluation of beers at an online Pint of Science festival using projective mapping, check‐all‐that‐apply, and acceptability

Understanding Consumers’ Perspectives on Nutritious Food Products: Testing Phone-Based Approaches for Collecting Customer Insights

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