Understanding consumers of food products
著者
書誌事項
Understanding consumers of food products
（Woodhead Publishing in food science, technology and nutrition）
Woodhead , CRC Press, 2007
- : Woodhead Pub.
- : CRC Press
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注記
Includes bibliographical references and index
"Woodhead Pub. ISBN: 9781845692506 (e-book)"
内容説明・目次
- 巻冊次
-
: CRC Press ISBN 9780849391446
内容説明
In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behavior is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural context is increasingly important as markets become increasingly diverse and international.
The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part 2 examines the role of consumers' attitudes towards quality and marketing, and their views on food preparation and technology. Part 3 covers cultural and individual differences in food choice as well as addressing potential influential factors such as age and gender. Important topics such as public health and methods to change consumers' preferences for unhealthy foods are discussed in part 4. The final section concludes with advice on developing coherent safety policies and the consumers' responsibility for food production and consumption.
Understanding consumers of food products will provide a standard reference for all those in the food industry concerned with product development and regulation.
Professor Lynn Frewer and Professor Hans van Trijp both work at the Marketing and Consumer Behaviour Group of the highly regarded Wageningen University, The Netherlands, where Lynn Frewer holds the Chair of Food Safety and Consumer Behaviour and Hans van Trijp holds the Chair of Marketing and Consumer Behaviour.
目次
KEY INFLUENCES ON CONSUMER FOOD CHOICE
Food Choice: An Introduction
Sensory Influences on Food Choice and Food Intake
The Impact of Context and Environment on Consumer Food Choice
Theories of Food Choice Development
Perception of Risk, Benefit and Trust Associated with Consumer Food Choice
PRODUCT ATTRIBUTES AND CONSUMER FOOD CHOICE
Branding and Labeling of Food Products
How Consumers Perceive Food Quality
Consumer Attitudes Towards Convenience Foods
Outsourcing Meal Preparation
Consumer Attitudes to Food Innovation and Technology
Consumer Attitudes Towards Organic Foods
DIVERSITY IN CONSUMER FOOD CHOICE: CULTURAL AND INDIVIDUAL DIFFERENCE
Life Experience and Demographic Variables Influencing Food Preferences: The Case of the US
Cross-Cultural Dimensions in Food Choice: Europe
Gender Differences in Food Choice
Children and Food Choice
Understanding Asian Consumers of Food Products
CONSUMERS, FOOD AND HEALTH
Liking, Wanting and Eating: Drivers of Food Choice and Intake Obesity
Consumer Attitudes Towards Functional Foods
The Priorities of Health and Wellness Shoppers Around the Globe
Consumers, Communication and Food allergy
Consumers of Food Products, Domestic Hygiene and Public Health
Changing Unhealthy Food Choices
CONSUMER ATTITUDE, FOOD POLICY AND PRACTICE
Social Factor and Food Choice, Consumption as Practice
Developing a Coherent European Food Safety Policy: The Challenge of Value-Based Conflicts to EU Food Safety Governance
Science, Society and Food Policy
Planned Promotion of Healthy Eating to Improve Population Health
Public Engagement in Food Policy
Food, Citizens and Market: The Quest for Responsible Consuming
The Ethics of Food Production and Consumption
Final commentary: Future Research Needs
- 巻冊次
-
: Woodhead Pub. ISBN 9781845690090
内容説明
In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international.The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part two examines the role of consumers' attitudes towards quality and marketing, and their views on food preparation and technology. Part three covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers' preferences for unhealthy foods are discussed in part four. The final section concludes with advice on developing coherent safety policies and the consumers' responsibility for food production and consumption.Understanding consumers of food products is a standard reference for all those in the food industry concerned with product development and regulation.
目次
- Part 1 Key influences on consumer food choice: Overview of issues to do with food choice
- Sensory qualities and food preference
- The impact of context and environment on consumer food choice
- Theories of food choice development
- Perception of risk, benefit and trust associated with consumer food choice. Part 2 Product attributes and consumer food choice: The role of labelling and branding
- How consumers perceive food quality
- Consumer and convenience foods
- Consumer attitudes to food innovation and technology. Part 3 Diversity in food choices: Cultural and individual differences
- Dietary patterns in Europe
- Demographic variations in preferences in the USA
- Gender differences in food choice
- Children and food choice. Part 4 Consumers and health: Consumer attitudes towards functional foods
- Consumers and obesity. Part 5 Policy and practice: Social factors and food choice
- consumption as practice
- Science, society and food policy
- Public engagement in food policy
- Future challenges for the food industry.
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