Exploring American and Italian consumer preferences for Californian and Italian red wines.

PubMed

Torri, Luisa; Noble, Ann Curtis; Heymann, Hildegarde

2013-06-01

To increase the market share of Californian wines in other countries, wine preferences need to be explored in potential markets. This work studied the preferences of American and Italian consumers for red wines produced in California and Italy, focusing on wines made from the same varieties in each location. Descriptive analysis and consumer preference tests were performed. Americans scored each of the Californian wines significantly higher in preference than the Italian wines. In contrast, the Italian consumer preference scores for many Italian and Californian wines overlapped. By external preference mapping of the American consumer segments, the ideal flavour of one cluster was closest to the Californian Zinfandel, Merlot and Syrah, which had the 'most balanced' flavour profiles. Another cluster of Italians also preferred the Californian wines. In addition, one Italian cluster was driven by a dislike of the leather, band-aid and medicinal aromas of the Italian Merlot and Refosco. The results provided information that can contribute to wine marketing research necessary for successfully exporting Californian red wines to Italy and vice versa. © 2012 Society of Chemical Industry.

Understanding determinants of consumer mobile health usage intentions, assimilation, and channel preferences.

PubMed

Rai, Arun; Chen, Liwei; Pye, Jessica; Baird, Aaron

2013-08-02

Consumer use of mobile devices as health service delivery aids (mHealth) is growing, especially as smartphones become ubiquitous. However, questions remain as to how consumer traits, health perceptions, situational characteristics, and demographics may affect consumer mHealth usage intentions, assimilation, and channel preferences. We examine how consumers' personal innovativeness toward mobile services (PIMS), perceived health conditions, health care availability, health care utilization, demographics, and socioeconomic status affect their (1) mHealth usage intentions and extent of mHealth assimilation, and (2) preference for mHealth as a complement or substitute for in-person doctor visits. Leveraging constructs from research in technology acceptance, technology assimilation, consumer behavior, and health informatics, we developed a cross-sectional online survey to study determinants of consumers' mHealth usage intentions, assimilation, and channel preferences. Data were collected from 1132 nationally representative US consumers and analyzed by using moderated multivariate regressions and ANOVA. The results indicate that (1) 430 of 1132 consumers in our sample (37.99%) have started using mHealth, (2) a larger quantity of consumers are favorable to using mHealth as a complement to in-person doctor visits (758/1132, 66.96%) than as a substitute (532/1132, 47.00%), and (3) consumers' PIMS and perceived health conditions have significant positive direct influences on mHealth usage intentions, assimilation, and channel preferences, and significant positive interactive influences on assimilation and channel preferences. The independent variables within the moderated regressions collectively explained 59.70% variance in mHealth usage intentions, 60.41% in mHealth assimilation, 34.29% in preference for complementary use of mHealth, and 45.30% in preference for substitutive use of mHealth. In a follow-up ANOVA examination, we found that those who were more favorable

The analysis of consumption level and preferences of freshshallots consumers in Medan

NASA Astrophysics Data System (ADS)

Yani, F.; Supriana, T.

2018-02-01

Comprehension about consumer preferences gives a very important contribution to the consumer’s decision making process, which eventually affects the level of consumer consumption. This study aims to analyze the level of consumer consumption, consumer preferences, as well as the combination of the most preferred attributes by the fresh shallots consumers in Medan. The number of respondents in this study is 100 households. Consumer preferences were identified using conjoint analysis. Attributes of the product that were observed are the size of the root, aroma, price, and dryness. The result of this study shows that the average level of fresh shallots consumption in Medan is 11.67 grams/capita/day, which is higher compared to the 7 grams/capita/day average of national consumption. Consumers assume that the dryness is a very high importance value in judging and deciding whether to buy the fresh shallots, followed by the attribute of aroma, price, and size of the root. Meanwhile, the combination of attributes that is most preferred are fresh shallots with bulb diameter of 2.5 cm, strong aroma, low price ranging below Rp 35000/kg and dryness level in medium category which means the products are in a rather moist/dry condition, and has a little skin waste.

The pursuit of optimal distinctiveness and consumer preferences.

PubMed

He, Lingnan; Cong, Feng; Liu, Yanping; Zhou, Xinyue

2010-10-01

This article investigates the effect of optimal distinctiveness on consumer product consumption. The authors argue that consumers acquire and display material possessions to restore their optimal levels of distinctiveness. Results showed that placing consumers in a state of low distinctiveness increased desire to acquire distinctive products, whereas perceptions of high distinctiveness reduced desire to acquire such products. Consumers' desire for distinctiveness-related products held true for various consumer choices, including willingness to pay more for limited-edition products and preference for unpopular gifts. This finding has implications for understanding consumer choice in expressing identity. © 2010 The Authors. Scandinavian Journal of Psychology © 2010 The Scandinavian Psychological Associations.

Crop load and harvest maturity effects on consumer preferences for apricots.

PubMed

Stanley, Jill; Feng, Jinquan; Olsson, Shane

2015-03-15

Improving apricot fruit quality delivered to consumers is key to ensuring a successful apricot industry. Previous studies have focused on effects of either soluble solids content (SSC) or fruit firmness on consumer preferences, and results have been equivocal. This study evaluated the effects of crop load and harvest maturity how they affected on fruit SSC and firmness, and on subsequent consumer preferences. SSC of apricots was an important factor only when fruit were firmer than 15 N and not immature. When fruit were softer than 15 N, SSC had little influence on consumer liking. In general, consumers preferred fruit that were grown on trees thinned to approximately 10-20% less than typical commercial crop loads and were harvested in a more mature condition. Consumers also preferred fruit that had a higher sugar/acid ratio or BrimA value, which is the °Brix - k × titratable acidity, where k is a constant that varies between species and cultivars depending on the specific acids and sugars present. High apricot flavour and juiciness were associated with greater sweetness. Management practices that increase fruit SSC and sugar/acid ratio, such as reducing crop load, will improve consumer satisfaction as long as fruit are harvested at an adequate maturity stage and are maintained in storage so that they do not soften too quickly. © 2014 Society of Chemical Industry.

Consumer preference for dinoprostone vaginal gel using stated preference discrete choice modelling.

PubMed

Taylor, Susan; Armour, Carol

2003-01-01

To assess consumer preference for two methods of induction of labour using stated preference discrete choice modelling. The methods of induction were artificial rupture of the membranes (ARM) plus oxytocin and dinoprostone (prostaglandin E(2)) vaginal gel, followed by oxytocin if necessary. Consumer preference was measured in terms of willingness to pay for each of the attributes. These attributes were the method of administration, place of care, length of time from induction to delivery, need for epidural anaesthetic, type of delivery and cost. Levels were assigned to each of the attributes. Pregnant women attending a public hospital antenatal clinic were asked to read a description of the two methods and then to choose between them in 18 different scenarios in which the levels of the attributes were varied. Women were willing to pay 11 Australian dollars for a 1% reduction in the chance of needing oxytocin as well as the gel and 55 Australian dollars for every 1 hour reduction in the length of time from induction to delivery. For a 1% reduction in the chance of needing an epidural anaesthetic or Caesarean section, women expressed a willingness to pay of 20 Australian dollars and 90 Australian dollars, respectively. All estimates were obtained in 1998 and expressed in Australian dollars (1 Australian dollar = 0.63 US dollars). Women valued the less invasive method of administration of the gel and the associated greater freedom of movement during labour. However, they valued the shorter time from induction to delivery associated with ARM plus oxytocin more highly. A policy which allows women access to the gel for up to two doses would accommodate this consumer preference.

Do isolated packaging variables influence consumers' attention and preferences?

PubMed

García-Madariaga, Jesús; Blasco López, Maria-Francisca; Burgos, Ingrit Moya; Virto, Nuria Recuero

2018-04-25

Developments in neuroscience have provided the opportunity to know unconscious consumer reactions and acknowledge direct measures of cognitive constructs like attention. Given the ever-increasing concern over packaging's contribution to creating a positive first impression, the current research seeks to examine consumers' attention and declarative preferences regarding the three main different packaging attributes as isolated variables: images, texts and colours. The experiment exposed participants (N = 40) to 63 stimuli, which were based on modifications of the three main packaging attributes of three products of three different food categories. This study used electroencephalogram (EEG) and eye-tracking (ET) to measure attention, and a declarative test was employed to examine preference. First, the results presented herein show that the presence of visual elements, either images or texts on packages, increased the participants' level of attention. Second, the results reveal that colour modifications do not have a significant effect on participants' neurophysiological attention levels. Third, the results demonstrated that the neurophysiological effects among the participants do not necessarily coincide with their subjective evaluations of preference. Hence, this study increases awareness of the relevance of combining traditional market research tools that rely on explicit consumer responses with neuroscientific techniques. These findings indicate, first of all, that more research is needed to ascertain the extent to which consumers' neurophysiological outcomes correspond to their declarative preferences and second, that neurophysiological methods should be given more attention in research. Copyright © 2018 Elsevier Inc. All rights reserved.

Applying Disruptive Preference Test Protocols to Increase the Number of "No Preference" Responses in the Placebo Pair, Using Chinese Consumers.

PubMed

Xia, Yixun; Zhong, Fang; O'Mahony, Michael

2016-09-01

One form of paired preference test protocol requires consumers to assess 2 pairs of products. One is the target pair under consideration, while the other is a putatively identical pair named the "placebo pair" which is also presented as a control. Counterintuitively, the majority of consumers report preferences when presented with the placebo pair. Their response frequencies are hypothesized to be those of consumers having "no preference" and are compared with the response frequencies elicited by a target pair, to determine whether the target pair elicits significant preferences. The primary goal of this paper was to study the robustness of 2 new so called disruptive protocols that reduced the proportion of consumers, who reported preferences when assessing a putatively identical pair of products. For this task, the tests were performed in a different language, in a different country, using different products from before. The results showed that the proportion of consumers reporting preferences for the placebo pair was reduced, confirming earlier work. Also, comparison of d' values showed a lack of significant overall differences between the placebo and target pairs, while chi-squared analyses indicated significant differences in the response frequencies. This indicated that the sample was segmented into 2 balanced groups with opposing preferences. © 2016 Institute of Food Technologists®

Identification of Drivers of Liking for Bar-Type Snacks Based on Individual Consumer Preference.

PubMed

Kim, Mina K; Greve, Patrick; Lee, Youngseung

2016-01-01

Understanding consumer hedonic responses on food products are of greatest interests in global food industry. A global partial least square regression (GPLSR) had been well accepted method for understanding consumer preferences. Recently, individual partial least square regression (IPLSR) was accepted as an alternative method of predicting consumer preferences on given food product, because it utilizes the individual differences on product acceptability. To improve the understanding of what constitutes bar-type snack preference, the relationship between sensory attributes and consumer overall liking for 12 bar-type snacks was determined. Sensory attributes that drive consumer product likings were analyzed using averaged-consumer data by GPLSR. To facilitate the interpretation of individual consumer liking, a dummy matrix for the significant weighted regression coefficients of each consumer derived from IPLSR was created. From the application of GPLSR and IPLSR, current study revealed that chocolate and cereal-flavored bars were preferred over fruit-flavored bars. Attributes connected to chocolate flavor positively influenced consumer overall likings on the global and individual consumer levels. Textural attributes affected liking only on the individual level. To fully capture the importance of sensory attributes on consumer preference, the use of GPLSR in conjunction with IPLSR is recommended. © 2015 Institute of Food Technologists®

Preferences for family involvement in care among consumers with serious mental illness.

PubMed

Cohen, Amy N; Drapalski, Amy L; Glynn, Shirley M; Medoff, Deborah; Fang, Li Juan; Dixon, Lisa B

2013-03-01

Despite robust evidence of efficacy, family services for individuals diagnosed as having serious mental illness are of limited availability and drastically underutilized. This underutilization may be due to a mismatch between consumer and family preferences and the services offered. This study is the first systematic report on preferences expressed by consumers with serious mental illness for family involvement. The study enrolled 232 mental health consumers with serious mental illness who had contact with family but did not have any family regularly involved in their mental health care. Consumers were recruited from outpatient mental health clinics at three large medical centers in two Veterans Integrated Service Networks. Interviews elicited demographic characteristics, treatment preferences regarding family involvement, and perceived benefits and barriers to involvement. Chart diagnoses and measures of symptom severity, family functioning, and contact were collected. Seventy-eight percent (171 of 219) of the consumers wanted family members to be involved in their care, and many desired involvement through several methods. Consumers were concerned with the impact of involvement on both themselves and their family member. The consumer's degree of perceived benefit of family involvement significantly predicted the degree of desire for family involvement after analyses controlled for service need (family conflict, family-related quality of life, and symptom severity), enabling factors (family contact and family capacity), demographic variables (age, gender, race, living with family, and marital status), and barriers perceived by the consumer. The extent of overall support for family involvement in care coupled with the heterogeneity of preferred modes and concerns and anticipated benefits underscore the imperative to offer diverse family services and to elicit consumers' preferences regarding whether and how to involve their families.

Preference mapping of lemon lime carbonated beverages with regular and diet beverage consumers.

PubMed

Leksrisompong, P P; Lopetcharat, K; Guthrie, B; Drake, M A

2013-02-01

The drivers of liking of lemon-lime carbonated beverages were investigated with regular and diet beverage consumers. Ten beverages were selected from a category survey of commercial beverages using a D-optimal procedure. Beverages were subjected to consumer testing (n = 101 regular beverage consumers, n = 100 diet beverage consumers). Segmentation of consumers was performed on overall liking scores followed by external preference mapping of selected samples. Diet beverage consumers liked 2 diet beverages more than regular beverage consumers. There were no differences in the overall liking scores between diet and regular beverage consumers for other products except for a sparkling beverage sweetened with juice which was more liked by regular beverage consumers. Three subtle but distinct consumer preference clusters were identified. Two segments had evenly distributed diet and regular beverage consumers but one segment had a greater percentage of regular beverage consumers (P < 0.05). The 3 preference segments were named: cluster 1 (C1) sweet taste and carbonation mouthfeel lovers, cluster 2 (C2) carbonation mouthfeel lovers, sweet and bitter taste acceptors, and cluster 3 (C3) bitter taste avoiders, mouthfeel and sweet taste lovers. User status (diet or regular beverage consumers) did not have a large impact on carbonated beverage liking. Instead, mouthfeel attributes were major drivers of liking when these beverages were tested in a blind tasting. Preference mapping of lemon-lime carbonated beverage with diet and regular beverage consumers allowed the determination of drivers of liking of both populations. The understanding of how mouthfeel attributes, aromatics, and basic tastes impact liking or disliking of products was achieved. Preference drivers established in this study provide product developers of carbonated lemon-lime beverages with additional information to develop beverages that may be suitable for different groups of consumers. © 2013 Institute of Food

Assessment of Direct-to-Consumer Genetic Testing Policy in Korea Based on Consumer Preference.

PubMed

Jeong, Gicheol

2017-01-01

In June 2016, Korea permitted direct-to-consumer genetic testing (DTC-GT) on 42 genes. However, both the market and industry have not yet been fully activated. Considering the aforementioned context, this study provides important insights. The Korean DTC-GT policy assessment is based on consumer preference analysis using a discrete choice experiment. In August 2016, a web-based survey was conducted to collect data from 1,200 respondents. The estimation results show that consumers prefer a DTC-GT product that is cheap, tests various items or genes, offers accurate test results, and guarantees the confidentiality of all information. However, consumers are not entirely satisfied by current DTC-GT products due to the existence of insufficient and/or inadequate policies. First, the permitted testing of 42 genes is insufficient to satisfy consumers' curiosity regarding their genes. Second, the accuracy of the DTC-GT products has not been fully verified, assessed, and communicated to consumers. Finally, regulatory loopholes that allow information leaks in the DTC-GT process can occur. These findings imply that DTC-GT requires an improvement in government policy-making criteria and the implementation of practical measures to guarantee test accuracy and genetic information. © 2017 S. Karger AG, Basel.

Sensory characteristics and consumer preference for chicken meat in Guinea.

PubMed

Sow, T M A; Grongnet, J F

2010-10-01

This study identified the sensory characteristics and consumer preference for chicken meat in Guinea. Five chicken samples [live village chicken, live broiler, live spent laying hen, ready-to-cook broiler, and ready-to-cook broiler (imported)] bought from different locations were assessed by 10 trained panelists using 19 sensory attributes. The ANOVA results showed that 3 chicken appearance attributes (brown, yellow, and white), 5 chicken odor attributes (oily, intense, medicine smell, roasted, and mouth persistent), 3 chicken flavor attributes (sweet, bitter, and astringent), and 8 chicken texture attributes (firm, tender, juicy, chew, smooth, springy, hard, and fibrous) were significantly discriminating between the chicken samples (P<0.05). Principal component analysis of the sensory data showed that the first 2 principal components explained 84% of the sensory data variance. The principal component analysis results showed that the live village chicken, the live spent laying hen, and the ready-to-cook broiler (imported) were very well represented and clearly distinguished from the live broiler and the ready-to-cook broiler. One hundred twenty consumers expressed their preferences for the chicken samples using a 5-point Likert scale. The hierarchical cluster analysis of the preference data identified 4 homogenous consumer clusters. The hierarchical cluster analysis results showed that the live village chicken was the most preferred chicken sample, whereas the ready-to-cook broiler was the least preferred one. The partial least squares regression (PLSR) type 1 showed that 72% of the sensory data for the first 2 principal components explained 83% of the chicken preference. The PLSR1 identified that the sensory characteristics juicy, oily, sweet, hard, mouth persistent, and yellow were the most relevant sensory drivers of the Guinean chicken preference. The PLSR2 (with multiple responses) identified the relationship between the chicken samples, their sensory

Understanding Determinants of Consumer Mobile Health Usage Intentions, Assimilation, and Channel Preferences

PubMed Central

Chen, Liwei; Pye, Jessica; Baird, Aaron

2013-01-01

Background Consumer use of mobile devices as health service delivery aids (mHealth) is growing, especially as smartphones become ubiquitous. However, questions remain as to how consumer traits, health perceptions, situational characteristics, and demographics may affect consumer mHealth usage intentions, assimilation, and channel preferences. Objective We examine how consumers’ personal innovativeness toward mobile services (PIMS), perceived health conditions, health care availability, health care utilization, demographics, and socioeconomic status affect their (1) mHealth usage intentions and extent of mHealth assimilation, and (2) preference for mHealth as a complement or substitute for in-person doctor visits. Methods Leveraging constructs from research in technology acceptance, technology assimilation, consumer behavior, and health informatics, we developed a cross-sectional online survey to study determinants of consumers’ mHealth usage intentions, assimilation, and channel preferences. Data were collected from 1132 nationally representative US consumers and analyzed by using moderated multivariate regressions and ANOVA. Results The results indicate that (1) 430 of 1132 consumers in our sample (37.99%) have started using mHealth, (2) a larger quantity of consumers are favorable to using mHealth as a complement to in-person doctor visits (758/1132, 66.96%) than as a substitute (532/1132, 47.00%), and (3) consumers’ PIMS and perceived health conditions have significant positive direct influences on mHealth usage intentions, assimilation, and channel preferences, and significant positive interactive influences on assimilation and channel preferences. The independent variables within the moderated regressions collectively explained 59.70% variance in mHealth usage intentions, 60.41% in mHealth assimilation, 34.29% in preference for complementary use of mHealth, and 45.30% in preference for substitutive use of mHealth. In a follow-up ANOVA examination, we

Consumer Perception and Preference of Drinking Water Sources

PubMed Central

Sajjadi, Seyed Ali; Alipour, Vali; Matlabi, Mohammad; Biglari, Hamed

2016-01-01

Introduction Understanding consumer perception of drinking water can contribute to improvements in water management and consumer satisfaction. The aim of this study was to assess the consumer perception of tap water quality and other drinking water sources in Gonabad as a small semiarid city. Methods This study was performed in autumn and winter 2013. For collection data a researcher-made a questionnaire consisting of nine questions, based on demographic information prepared. Questions were asked for participants to provide information regarding household drinking water usage and patterns, opinion about tap water safety, taste and reasons for purchasing bottled water. For statistical analysis, analysis of variance (ANOVA) using SPSS version 16 was applied in this study. Results Results showed that demographic variables had a significant relationship with consumer satisfaction (p < 0.05). Office employees, women and poor families had the most satisfaction from tap water quality. Peoples’ preferences for tap water, commercial softener, domestic softener, ghanat (a type of underground cistern) and bottled water were 27.8, 19, 27.8, 40.4 and 3.5% respectively. Dissatisfaction from production of foam, unsuitable taste, unacceptable appearance and other problems in tap water was 11.1, 95.6, 27.8 and 0.4% respectively. Consumer reasons for using domestic water softeners are: suitable taste (80%), easy availability (71%), economical (56%) and low health side effects (34%). Conclusion According to these results it was clear that each consumer group, based on self-condition, prefers using a specific drinking water source. PMID:28070256

Consumer Perception and Preference of Drinking Water Sources.

PubMed

Sajjadi, Seyed Ali; Alipour, Vali; Matlabi, Mohammad; Biglari, Hamed

2016-11-01

Understanding consumer perception of drinking water can contribute to improvements in water management and consumer satisfaction. The aim of this study was to assess the consumer perception of tap water quality and other drinking water sources in Gonabad as a small semiarid city. This study was performed in autumn and winter 2013. For collection data a researcher-made a questionnaire consisting of nine questions, based on demographic information prepared. Questions were asked for participants to provide information regarding household drinking water usage and patterns, opinion about tap water safety, taste and reasons for purchasing bottled water. For statistical analysis, analysis of variance (ANOVA) using SPSS version 16 was applied in this study. Results showed that demographic variables had a significant relationship with consumer satisfaction (p < 0.05). Office employees, women and poor families had the most satisfaction from tap water quality. Peoples' preferences for tap water, commercial softener, domestic softener, ghanat (a type of underground cistern) and bottled water were 27.8, 19, 27.8, 40.4 and 3.5% respectively. Dissatisfaction from production of foam, unsuitable taste, unacceptable appearance and other problems in tap water was 11.1, 95.6, 27.8 and 0.4% respectively. Consumer reasons for using domestic water softeners are: suitable taste (80%), easy availability (71%), economical (56%) and low health side effects (34%). According to these results it was clear that each consumer group, based on self-condition, prefers using a specific drinking water source.

Using contingent choice methods to assess consumer preferences about health plan design.

PubMed

Marquis, M Susan; Buntin, Melinda Beeuwkes; Kapur, Kanika; Yegian, Jill M

2005-01-01

American insurers are designing products to contain health care costs by making consumers financially responsible for their choices. Little is known about how consumers will view these new designs. Our objective is to examine consumer preferences for selected benefit designs. We used the contingent choice method to assess willingness to pay for six health plan attributes. Our sample included subscribers to individual health insurance products in California, US. We used fitted logistic regression models to explore how preferences for the more generous attributes varied with the additional premium and with the characteristics of the subscriber. High quality was the most highly valued attribute based on the amounts consumers report they are willing to pay. They were also willing to pay substantial monthly premiums to reduce their overall financial risk. Individuals in lower health were willing to pay more to reduce their financial risk than individuals in better health. Consumers may prefer tiered-benefit designs to those that involve overall increases in cost sharing. More consumer information is needed to help consumers better evaluate the costs and benefits of their insurance choices.

Determining Consumer Preference for Furniture Product Characteristics

ERIC Educational Resources Information Center

Turner, Carolyn S.; Edwards, Kay P.

1974-01-01

The paper describes instruments for determining preferences of consumers for selected product characteristics associated with furniture choices--specifically style, color, color scheme, texture, and materials--and the procedures for administration of those instruments. Results are based on a random sampling of public housing residents. (Author/MW)

Comparison of two methods to explore consumer preferences for cottage cheese.

PubMed

Drake, S L; Lopetcharat, K; Drake, M A

2009-12-01

In the past 2 decades, total sales of cottage cheese have declined 17% despite increases in sales for low-fat cottage cheese. There are no recent published studies investigating consumer preferences for cottage cheese. This study was conducted to identify and define sensory characteristics of commercial cottage cheese and to compare 2 approaches for characterizing consumer preferences: traditional preference mapping and a new composite qualitative approach, qualitative multivariate analysis (QMA). A sensory language was identified to document the sensory properties (visual, flavor, and texture) of cottage cheeses. Twenty-six commercial cottage cheeses with variable fat contents (4, 2, 1, and 0% fat) were evaluated by trained panelists using the sensory language. Eight representative cottage cheeses were selected for consumer acceptance testing (n = 110) and QMA with consumer home usage testing (n = 12), followed by internal and external preference mapping to identify key drivers. Principal component analysis of descriptive data indicated that cottage cheeses were primarily differentiated by cooked, milkfat, diacetyl, and acetaldehyde flavors and salty taste, and by firmness, smoothness, tackiness, curd size, and adhesiveness texture attributes. Similar drivers of liking (diacetyl and milkfat flavors, smooth texture, and mouthcoating) were identified by both consumer research techniques. However, the QMA technique identified controversial distinctions among the cottage cheeses and the influence of brand and pricing. These results can be used by processors to promote cottage cheese sales.

Patterns of sweetness preference in red wine according to consumer characterisation.

PubMed

Sena-Esteves, Maria Madalena; Mota, Mariana; Malfeito-Ferreira, Manuel

2018-04-01

The preference for sweet taste in red wine was examined according to consumer categories of age, gender, drinking experience and personality type (Big-5 personality-test). A total of 114 subjects revealed their preferences for sweetness after tasting dry red wine spiked with equal concentrations of glucose and fructose at 2g/L, 4g/L, 8g/L, 16g/L and 32g/L, following an ascending forced choice paired comparison method (2-AFC). The overall preference for sweetness was shown within the range of 4.8 to 21.9g/L, with maximal liking at 8g/L. Three patterns of response to sweetness were observed (sweet dislikers, sweet likers and indifferent to sweet) according to the different categories of consumers. Differences (p>0.05) were not found in sweetness preference among the categories up to 16g/L sugar except for the trait extraversion at 8g/L, where low extraverts showed a higher proportion of responses preferring the sweeter sample. Most significant differences were found only under the highest tasted concentration (32g/L). Females and novices preferred sweeter samples (p<0.05) when compared with the response of males and experienced consumers, respectively. Copyright © 2017. Published by Elsevier Ltd.

Type of milk typically consumed, and stated preference, but not health consciousness affect revealed preferences for fat in milk.

PubMed

Bakke, Alyssa J; Shehan, Catherine V; Hayes, John E

2016-04-01

Fat is an important source of both pleasure and calories in the diet. Dairy products are a major source of fat in the diet, and understanding preferences for fat in fluid milk can potentially inform efforts to change fat consumption patterns or optimize consumer products. Here, patterns of preference for fat in milk were determined in the laboratory among 100 free living adults using rejection thresholds. Participants also answered questions relating to their health concerns, the type of fluid milk typically consumed, and their declared preference for type of milk (in terms of fat level). When revealed preferences in blind tasting were stratified by these measures, we observed striking differences in the preferred level of fat in milk. These data indicate a non-trivial number of consumers who prefer low-fat milk to full fat milk, a pattern that would have been overshadowed by the use of a group mean. While it is widely assumed and claimed that increasing fat content in fluid milk universally increases palatability, present data demonstrate this is not true for a segment of the population. These results underscore the need to go look beyond group means to understand individual differences in food preference.

Consumers' preferences for fresh yam: a focus group study.

PubMed

Barlagne, Carla; Cornet, Denis; Blazy, Jean-Marc; Diman, Jean-Louis; Ozier-Lafontaine, Harry

2017-01-01

In West and Central Africa and in the Caribbean, yam is one of the most important sources of carbohydrates and has a great potential to improve food security. The yam production sector is, however, now challenged by the satisfaction of evolving consumers' preferences. Since little is known about consumers' preferences regarding yams' characteristics, product quality, and the drivers of yam purchase, six focus group discussions were conducted (for a total of 31 participants). Among the purchasing criteria, price was considered more important than the others. It was followed by the external damage, the origin, and the size of the tuber. The most frequently cited consumption criteria were the taste, the texture, and color of flesh after cooking. Taste was considered more important than the other criteria. Three consumers' profiles were established reflecting heterogeneity in preferences, especially as concerns the willingness to pay for yam and consumption habits. They were designated as the Hedonistic, the Thrifty and the Flexible. Our results suggest that innovations can be implemented to sustain and stimulate the development of the yam sector in Guadeloupe. Two main development paths were identified. The first path is the valorization of the great existing diversity of yam varieties and the increase in the level of information for consumers about product attributes such as the cooking mode, the origin, and the mode of production. Building a marketing strategy based on the valorization of this diversity can help maintain and preserve yam's agro-biodiversity and the satisfaction of rapidly evolving consumption habits. The second path is the definition of yam ideotypes that suit consumers' needs. We expect that tailoring the production to consumers' needs will have a positive impact on global food security in the Caribbean region.

Preference Mapping of Soymilk with Different U.S. Consumers.

PubMed

Lawrence, S E; Lopetcharat, K; Drake, M A

2016-02-01

This study determined and compared drivers of liking for unflavored soymilk with different U.S. consumer groups. A highly trained panel documented appearance, mouthfeel and flavor attributes of 26 commercial soymilks. Twelve representative soymilks were then selected for evaluation by consumers from 3 age/cultural categories (n = 75 each category; Caucasian/African American females aged 18 to 30 y; Asian females aged 18 to 30 y; Caucasian/African American females aged 40 to 64 y). Consumers evaluated overall liking and liking and intensity of specific attributes. Results were evaluated by analysis of variance, followed by internal and external preference mapping. Age had no effect on overall liking, while ethnicity did (Caucasian/African American compared with Asian; P < 0.05). Caucasians/African Americans differentiated soymilks more than Asians and assigned a wider range of liking scores than Asians (2.1 to 7.2 compared with 4.0 to 6.1). Three consumer clusters were identified. Sweet taste with vanilla/vanillin and sweet aromatic flavors and higher viscosity were preferred by most consumers and differences between consumer clusters were primarily in drivers of dislike. Drivers of dislike were not identified for Cluster 1 consumers while Clusters 2 and 3 consumers (n = 84, n = 80) disliked beany, green/grassy and meaty/brothy flavors and astringency. Cluster 3 (n = 80) consumers scored all soymilks higher in liking (P < 0.05) than Cluster 2 consumers, and were willing to overlook disliked attributes with the addition of sweet taste, whereas the Cluster 2 consumers were not. These findings can be utilized to produce soymilks with attributes that are well liked by target consumers and to tailor attributes for segments of the population that have not yet been accommodated. © 2015 Institute of Food Technologists®

Consumer preferences for fresh tomato at the European scale: a common segmentation on taste and firmness.

PubMed

Causse, Mathilde; Friguet, Chloé; Coiret, Clément; Lépicier, Mélanie; Navez, Brigitte; Lee, Monica; Holthuysen, Nancy; Sinesio, Fiorella; Moneta, Elisabetta; Grandillo, Silvana

2010-01-01

Although tomato flavor has not been a major goal for breeders, nowadays it becomes important as it is a subject of consumer complaint. A better knowledge of tomato consumer preferences, at the European level, should provide the basis for improvement of fruit quality and for market segmentation. In the framework of a large European project, 806 consumers from 3 countries, The Netherlands, France, and Italy, were presented with a set of 16 varieties representing the diversity of fresh tomato offer in order to evaluate their preferences. In parallel, sensory profiles were constructed by expert panels in each country. Preference maps were then constructed in each country revealing the structure of consumer preferences and allowing identification of the most important characteristics. Then a global analysis revealed that preferences were quite homogeneous across countries. This study identified the overall flavor and firmness as the most important traits for improving tomato fruit quality. It showed that consumer preferences from different European countries, with different cultures and food practices, are segmented following similar patterns when projected onto a common referential plan. Moreover, the results clearly showed that diversification of taste and texture is required to satisfy all consumers' expectations as some consumers preferred firm tomatoes, while others preferred melting ones and were more or less demanding in terms of sweetness and flavor intensity. Detailed comparisons also showed the importance of the fruit appearance in consumer preference. © 2010 Institute of Food Technologists®

Type of milk typically consumed, and stated preference, but not health consciousness affect revealed preferences for fat in milk

PubMed Central

Bakke, Alyssa J.; Shehan, Catherine V.; Hayes, John E.

2015-01-01

Fat is an important source of both pleasure and calories in the diet. Dairy products are a major source of fat in the diet, and understanding preferences for fat in fluid milk can potentially inform efforts to change fat consumption patterns or optimize consumer products. Here, patterns of preference for fat in milk were determined in the laboratory among 100 free living adults using rejection thresholds. Participants also answered questions relating to their health concerns, the type of fluid milk typically consumed, and their declared preference for type of milk (in terms of fat level). When revealed preferences in blind tasting were stratified by these measures, we observed striking differences in the preferred level of fat in milk. These data indicate a non-trivial number of consumers who prefer low-fat milk to full fat milk, a pattern that would have been overshadowed by the use of a group mean. While it is widely assumed and claimed that increasing fat content in fluid milk universally increases palatability, present data demonstrate this is not true for a segment of the population. These results underscore the need to go look beyond group means to understand individual differences in food preference. PMID:26752811

Consumer experience of formal crisis-response services and preferred methods of crisis intervention.

PubMed

Boscarato, Kara; Lee, Stuart; Kroschel, Jon; Hollander, Yitzchak; Brennan, Alice; Warren, Narelle

2014-08-01

The manner in which people with mental illness are supported in a crisis is crucial to their recovery. The current study explored mental health consumers' experiences with formal crisis services (i.e. police and crisis assessment and treatment (CAT) teams), preferred crisis supports, and opinions of four collaborative interagency response models. Eleven consumers completed one-on-one, semistructured interviews. The results revealed that the perceived quality of previous formal crisis interventions varied greatly. Most participants preferred family members or friends to intervene. However, where a formal response was required, general practitioners and mental health case managers were preferred; no participant wanted a police response, and only one indicated a preference for CAT team assistance. Most participants welcomed collaborative crisis interventions. Of four collaborative interagency response models currently being trialled internationally, participants most strongly supported the Ride-Along Model, which enables a police officer and a mental health clinician to jointly respond to distressed consumers in the community. The findings highlight the potential for an interagency response model to deliver a crisis response aligned with consumers' preferences. © 2014 Australian College of Mental Health Nurses Inc.

Enhancing the economic value and consumer preferences of commercial mondol stingray (Himantura gerardi) leather creative products

NASA Astrophysics Data System (ADS)

Sahubawa, L.; Pertiwiningrum, A.; Rahmadian, Y.

2018-03-01

The research objectives were to design, assess the economic value and consumer preference level of stingray leather products. The research method included a product design, analysis of economic value and consumer preferences. Mondol stingray (Himantura gerardi) leather, with a length of 50 cm and width of 30 cm, were processed into ID card wallet, man and women’s wallet and key holder. The number of respondents involved to analyze the preference level is 75 respondents (students, lecturers and employees of Universitas Gadjah Mada). Indicators of consumer preferences were model, color, price and purchasing power. The price of ID card wallet is Rp. 450,000; women wallet is Rp. 650,000 and a key holder is Rp. 300,000. Consumer preferences on ID card wallet were as follow: 84 % stated very interesting model; 83 % stated very interesting color; 61 % stated cheap and 53 % had enough. Consumer preferences of women’s wallet were as follow: 81 % stated very interesting model; 84 % stated very interesting color; 56 % stated cheap and 57 % had enough. Consumer preferences on key holder were as follow: 49 % stated interesting model; 72 % stated very interesting color; 61 % stated cheap and 57 % had enough.

Sensory quality of fresh French and Dutch market tomatoes: a preference mapping study with Italian consumers.

PubMed

Sinesio, Fiorella; Cammareri, Maria; Moneta, Elisabetta; Navez, Brigitte; Peparaio, Marina; Causse, Mathilde; Grandillo, Silvana

2010-01-01

Sensory properties are important elements to evaluate the qualities of vegetable products and are also determinant factors in purchasing decision. Here we report the Italian results of a preference mapping study conducted within a larger European project with the aim of describing the preferences of European consumers in regard to the diversity of traditional and modern tomato varieties, available on the market. This study has allowed the assessment of fruit quality at 3 levels: objective description of sensory properties, consumer preference tests, and physicochemical measurements. A set of 16 tomato cultivars, with different fruit sizes and shapes, was described and classified according to 18 sensory attributes including flavor, appearance, and texture characteristics. The same cultivars were evaluated by 179 consumers in a "preference mapping" experiment with the goal of identifying the preferred varieties and the reasons for the choice. The consumer data are referred to hedonic ratings (aspect liking and overall liking), familiarity for the analyzed cultivars, and individual features collected by a questionnaire. A hierarchical analysis of the clusters allowed to distinguish, within the sampled Italian consumers, 4 segments with different preferences which represented 19%, 25%, 41%, and 15% of the population, respectively. A partial least square regression model allowed the identification of the sensory attributes that best described consumer cluster preferences for tomato cultivars. Both texture and flavor descriptors were important drivers of consumer preferences, but the relevance (predictive value) of individual descriptors to model tomato liking was different for each consumer segment. Information on demographic and behavioral characteristics, usage habits, and factors relevant for purchasing were also provided on the 4 groups of consumers.

Determining consumer preferences for a cash option: Arkansas survey results.

PubMed

Simon-Rusinowitz, L; Mahoney, K J; Desmond, S M; Shoop, D M; Squillace, M R; Fay, R A

1997-01-01

As long-term care (LTC) expenditures have risen, policymakers have sought ways to control costs while maintaining consumer satisfaction. Concurrently, there is increasing interest within the aging and disability communities in consumer-directed care. The Cash and Counseling Demonstration and Evaluation (CCDE) seeks to increase consumer direction and control costs by offering a cash allowance and information services to persons with disabilities, enabling them to purchase needed assistance. The authors present results from a telephone survey conducted to assess consumer preferences for a cash option in Arkansas and describe how findings from the four-State CCDE can inform consumer information efforts and policymakers.

Physical and sensory characterization and consumer preference of corn and barley-fed beef.

PubMed

Wismer, W V; Okine, E K; Stein, A; Seibel, M R; Goonewardene, L A

2008-11-01

Steaks from corn-fed and barley-fed beef were characterized by a trained panel, which rated corn-fed beef higher (p<0.05) for tenderness attributes and overall flavor intensity. Canadian consumers preferred (p<0.01) cooked and raw steaks from barley-fed beef, while Mexican consumers showed no preference (p>0.05) for either type of finished beef. Japanese consumers showed a preference (p<0.05) for the appearance of raw barley-fed steaks but a preference for cooked corn-fed steaks (p<0.05). No differences (p>0.05) were observed for Warner-Bratzler shear, marbling scores, cooking losses or Hunter colorimeter values. There was a trend for higher concentrations (p<0.08) of the saturated fatty acids in the barley treatment, but no differences (p>0.10) in mono or polyunsaturated fatty acids.

Functional and organic eggs as an alternative to conventional production: a conjoint analysis of consumers' preferences.

PubMed

Mesías, Francisco J; Martínez-Carrasco, Federico; Martínez, José M; Gaspar, Paula

2011-02-01

In the current context of growing consumer demand for foodstuffs that are healthy and safe and that are obtained in a manner respectful to the welfare of animals, the analysis of consumer preferences towards attributes of this type takes on particular importance. These trends are especially clear in the case of the consumption of eggs because of their strong negative association with cholesterol levels and their extremely intensive systems of production. The introduction of variants that are more in harmony with current consumer demands represents an interesting market alternative. The present study was aimed at investigating the preferences of Spanish consumers for these alternative types of egg that are entering the market. The survey was conducted with 361 consumers from October 2007 to March 2008. The conjoint analysis allowed us to estimate the relative importance of the main attributes that affect consumer preferences for eggs and to distinguish segments of consumers with similar preference profiles. It was found that price is the most important attribute determining consumer preferences, followed by the hens' feed and their rearing conditions. It was also found that only some groups of consumers are willing to pay the premium necessary for alternative methods of production. 2010 Society of Chemical Industry.

Determining Consumer Preferences for a Cash Option: Arkansas Survey Results

PubMed Central

Simon-Rusinowitz, Lori; Mahoney, Kevin J.; Desmond, Sharon M.; Shoop, Dawn M.; Squillace, Marie R.; Fay, Robert A.

1997-01-01

As long-term care(LTC) expenditures have risen, policymakers have sought ways to control costs while maintaining consumer satisfaction. Concurrently, there is increasing interest within the aging and disability communities in consumer-directed care. The Cash and Counseling Demonstration and Evaluation (CCDE) seeks to increase consumer direction and control costs by offering a cash allowance and information services to persons with disabilities, enabling them to purchase needed assistance. The authors present results from a telephone survey conducted to assess consumer preferences for a cash option in Arkansas and describe how findings from the four-State CCDE can inform consumer information efforts and policymakers. PMID:10345407

Intensive vs. free-range organic beef. A preference study through consumer liking and conjoint analysis.

PubMed

García-Torres, S; López-Gajardo, A; Mesías, F J

2016-04-01

This paper evaluates consumer liking and preferences towards organic beef from two production systems allowed by EU regulation: i) free-range and ii) intensive (fattened in feed-lot with organic feedstuff) as compared with conventionally produced beef. Data were obtained in April-May 2014 with a sample of 150 regular beef consumers who completed two tasks: firstly a sensory test where consumers tasted and rated the meats and secondly a conjoint analysis to study beef purchasing preferences. Willingness-to-pay for the different meats was also calculated from conjoint results. Results show that consumers preferred organic-from-concentrate beef at sensory level while organic beef from animals fed on grass was preferred when process characteristics (i.e. farming system) or attributes perceived at the point of purchase (i.e. colour) were evaluated. It was also found that the price-premium for organic beef is over 40%, with organic-fed-on grass beef preferred slightly over that fed-on-concentrate. Copyright © 2015 Elsevier Ltd. All rights reserved.

Wine consumption habits and consumer preferences between wines aged in barrels or with chips.

PubMed

Pérez-Magariño, Silvia; Ortega-Heras, Miriam; González-Sanjosé, María Luisa

2011-03-30

The use of oak wood pieces in winemaking is increasing, but the acceptance of this technique by consumers is unknown. For that reason, the main aim of this study was to measure consumers' opinion of red wines made with this new technique, their acceptance of them and their intention to purchase these wines. A preference ranking test was also carried out. A specific questionnaire was drawn up for this study and 65 frequent red wine consumers tasted four wines, two aged traditionally in barrels and two macerated with chips, and a forced choice preference test was carried out. Fifty-five per cent of respondents said that they would not buy wines made using oak chips, although most respondents would buy these wines if, after tasting them, they were as pleasant and had the same quality as the wines aged traditionally in barrels. Wines obtained with oak wood fragments were not significantly rejected either by consumers who answered the questionnaire or by consumer tasters, which could be due to the large disparity of preferences found among tasters. The results clearly indicate that producers should develop each wine taking into account the specific preferences of each consumer group. Copyright © 2011 Society of Chemical Industry.

Unravelling the concept of consumer preference: implications for health policy and optimal planning in primary care.

PubMed

Foster, Michele M; Earl, Peter E; Haines, Terry P; Mitchell, Geoffrey K

2010-10-01

Accounting for consumer preference in health policy and delivery system design makes good economic sense since this is linked to outcomes, quality of care and cost control. Probability trade-off methods are commonly used in policy evaluation, marketing and economics. Increasingly applied to health matters, the trade-off preference model has indicated that consumers of health care discriminate between different attributes of care. However, the complexities of the health decision-making environment raise questions about the inherent assumptions concerning choice and decision-making behavior which frame this view of consumer preference. In this article, we use the example of primary care in Australia as a vehicle to examine the concept of 'consumer preference' from different perspectives within economics and discuss the significance of how we model preferences for health policy makers. In doing so, we question whether mainstream thinking, namely that consumers are capable of deliberating between rival strategies and are willing to make trade-offs, is a reliable way of thinking about preferences given the complexities of the health decision-making environment. Alternative perspectives on preference can assist health policy makers and health providers by generating more precise information about the important attributes of care that are likely to enhance consumer engagement and optimise acceptability of health care. Copyright (c) 2010 Elsevier Ireland Ltd. All rights reserved.

Consumer preferences and willingness to pay for value-added chicken product attributes.

PubMed

Martínez Michel, Lorelei; Anders, Sven; Wismer, Wendy V

2011-10-01

A growing demand for convenient and ready-to-eat products has increased poultry processors' interest in developing consumer-oriented value-added chicken products. In this study, a conjoint analysis survey of 276 chicken consumers in Edmonton was conducted during the summer of 2009 to assess the importance of the chicken part, production method, processing method, storage method, the presence of added flavor, and cooking method on consumer preferences for different value-added chicken product attributes. Estimates of consumer willingness to pay (WTP) premium prices for different combinations of value-added chicken attributes were also determined. Participants'"ideal" chicken product was a refrigerated product made with free-range chicken breast, produced with no additives or preservatives and no added flavor, which could be oven heated or pan heated. Half of all participants on average were willing to pay 30% more for a value-added chicken product over the price of a conventional product. Overall, young consumers, individuals who shop at Farmers' Markets and those who prefer free-range or organic products were more likely to pay a premium for value-added chicken products. As expected, consumers' WTP was affected negatively by product price. Combined knowledge of consumer product attribute preferences and consumer WTP for value-added chicken products can help the poultry industry design innovative value-added chicken products. Practical Application:  An optimum combination of product attributes desired by consumers for the development of a new value-added chicken product, as well as the WTP for this product, have been identified in this study. This information is relevant to the poultry industry to enhance consumer satisfaction of future value-added chicken products and provide the tools for future profit growth. © 2011 Institute of Food Technologists®

Eliciting consumer preferences for health plans.

PubMed

Booske, B C; Sainfort, F; Hundt, A S

1999-10-01

To examine (1) what people say is important to them in choosing a health plan; (2) the effect, if any, that giving health plan information has on what people say is important to them; and (3) the effect of preference elicitation methods on what people say is important. A random sample of 201 Wisconsin state employees who participated in a health plan choice experiment during the 1995 open enrollment period. We designed a computer system to guide subjects through the review of information about health plan options. The system began by eliciting the stated preferences of the subjects before they viewed the information, at time 0. Subjects were given an opportunity to revise their preference structures first after viewing summary information about four health plans (time 1) and then after viewing more extensive, detailed information about the same options (time 2). At time 2, these individuals were also asked to rate the relative importance of a predefined list of health plan features presented to them. Data were collected on the number of attributes listed at each point in time and the importance weightings assigned to each attribute. In addition, each item on the attribute list was content analyzed. The provision of information changes the preference structures of individuals. Costs (price) and coverage dominated the attributes cited both before and after looking at health plan information. When presented with information on costs, quality, and how plans work, many of these relatively well educated consumers revised their preference structures; yet coverage and costs remained the primary cited attributes. Although efforts to provide health plan information should continue, decisions on the information to provide and on making it available are not enough. Individuals need help in understanding, processing, and using the information to construct their preferences and make better decisions.

Understanding consumer preference and willingness to pay for improved cookstoves in Bangladesh.

PubMed

Rosenbaum, Julia; Derby, Elisa; Dutta, Karabi

2015-01-01

The USAID/WASHplus project conducted a comprehensive assessment to understand consumer needs and preferences as they relate to increasing the uptake and consistent, exclusive, and correct use of improved cookstoves (ICSs) in Bangladesh. The assessment included household ICS trials, fuel and stove use monitoring, and consumers' perceived value of and willingness to pay for ICSs. Results showed that cooks appreciated and liked the ICS, but that no models met consumer needs sufficiently to replace traditional stoves. Initially, many preferred ICSs over traditional stoves, but this preference decreased over the 3-week trial period. Complaints and suggestions for improvement fell into two general categories: those that can be addressed through fairly simple modifications to the stove design, and those more appropriately addressed through point-of-purchase consumer education and follow-up from service agents or health outreach workers. Most households using the ICS realized fuel use reductions, although these were lower than expected, partly because of continued parallel traditional stove use. When given the option to purchase the stoves at market value, only one of 105 households did so; however, a separate assessment showed that 80% of participants (12 of 15 households) preferred to keep the stove rather than receive a cash buyout at market value. This indicates that users value the ICS when acquisition barriers are removed and highlights the need for better financing options.

Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers.

PubMed

Røssvoll, Elin; Sørheim, Oddvin; Heir, Even; Møretrø, Trond; Olsen, Nina Veflen; Langsrud, Solveig

2014-02-01

The aim of this study was to relate consumer preferences and preparation of hamburgers to color change, internal temperature and reduction of shigatoxigenic Escherichia coli (STEC) serogroups O157 and the "Big Six" (O26, O45, O103, O111, O121, O145) under two ground beef packaging scenarios: 75% O2 MAP and vacuum. 75% O2 MAP hamburgers cooked to 60 °C core temperature appeared done and showed less internal red color (lower a*) than corresponding vacuum hamburgers. Similar STEC reduction (<4 log10) was found for both hamburgers at core temperatures ≤ 66 °C. In a representative survey (N=1046) most consumers reported to judge hamburger doneness by the color and many preferred undercooked hamburgers. Premature browning of 75% O2 MAP hamburgers represents a risk of foodborne illness, when considering consumers' food handling practices. The risk is even greater if such ground beef is prepared by consumers who prefer undercooked hamburgers and judge doneness by color. © 2013.

What do consumer surveys and experiments reveal and conceal about consumer preferences for genetically modified foods?

PubMed

Colson, Gregory; Rousu, Matthew C

2013-01-01

Assessing consumer perceptions and willingness to pay for genetically modified (GM) foods has been one of the most active areas of empirical research in agricultural economics. Researchers over the past 15 years have delivered well over 100 estimates of consumers' willingness to pay for GM foods using surveys and experimental methods. In this review, we explore a number of unresolved issues related to three questions that are critical when considering the sum of the individual contributions that constitute the evidence on consumer preferences for GM foods.

Consumer preferences for food product quality attributes from Swedish agriculture.

PubMed

Carlsson, Fredrik; Frykblom, Peter; Lagerkvist, Carl Johan

2005-06-01

This paper employs a choice experiment to obtain consumer preferences and willingness to pay for food product quality attributes currently not available in Sweden. Data were obtained from a large mail survey and estimated with a random parameter logit model. We found evidence for intraproduct differences in consumer preferences for identical attributes, as well as interproduct discrepancies in ranking of attributes. Furthermore, we found evidence of a market failure relating to the potential use of genetically modified animal fodder. Finally, we found support for the idea that a cheap-talk script can alleviate problems of external validity of choice experiments. Our results are useful in forming product differentiation strategies within the food industry, as well as for the formation of food policy.

Consumer preferences for teledermoscopy screening to detect melanoma early.

PubMed

Spinks, Jean; Janda, Monika; Soyer, H Peter; Whitty, Jennifer A

2016-01-01

'Store and forward' teledermoscopy is a technology with potential advantages for melanoma screening. Any large-scale implementation of this technology is dependent on consumer acceptance. To investigate preferences for melanoma screening options compared with skin self-examination in adults considered to be at increased risk of developing skin cancer. A discrete choice experiment was completed by 35 consumers, all of whom had prior experience with the use of teledermoscopy, in Queensland, Australia. Participants made 12 choices between screening alternatives described by seven attributes including monetary cost. A mixed logit model was used to estimate the relative weights that consumers place on different aspects of screening, along with the marginal willingness to pay for teledermoscopy as opposed to screening at a clinic. Overall, participants preferred screening/diagnosis by a health professional rather than skin self-examination. Key drivers of screening choice were for results to be reviewed by a dermatologist; a higher detection rate; fewer non-cancerous moles being removed in relation to every skin cancer detected; and less time spent away from usual activities. On average, participants were willing to pay AUD110 to have teledermoscopy with dermatologist review available to them as a screening option. Consumers preferentially value aspects of care that are more feasible with a teledermoscopy screening model, as compared with other skin cancer screening and diagnosis options. This study adds to previous literature in the area which has relied on the use of consumer satisfaction scales to assess the acceptability of teledermoscopy. © The Author(s) 2015.

Influence of quality labels on the formation of preferences of lamb meat consumers. A Spanish case study.

PubMed

Bernabéu, Rodolfo; Rabadán, Adrián; El Orche, Nour E; Díaz, Mónica

2018-01-01

Analysis of the attributes determining the formation of consumers' preferences when buying lamb meat is a key aspect in increasing the demand for this product. To this end, by means of conjoint analysis, we determined lamb meat consumers' preferences according to their frequency of consumption, and we used logistic simulation to analyse market shares of the most valued attributes. After segmenting the market into habitual and occasional consumers of lamb meat, our results seem to suggest that while regular consumers base their preferences mostly on origin, occasional consumers take other attributes into account, such as Protected Geographical Origin (PGI) and organic production. An analysis of market shares shows that PGI significantly influences consumer preferences, while ecological production has a less marked impact. This finding confirms the usefulness of PGI in the lamb meat market and highlights the urgent need to improve the communication strategy of the organic production sector as a synergistic effect to increase its acceptance among consumers. Copyright © 2017 Elsevier Ltd. All rights reserved.

Nutritional information and health warnings on wine labels: Exploring consumer interest and preferences.

PubMed

Annunziata, A; Pomarici, E; Vecchio, R; Mariani, A

2016-11-01

This paper aims to contribute to the current debate on the inclusion of nutritional information and health warnings on wine labels, exploring consumers' interest and preferences. The results of a survey conducted on a sample of Italian wine consumers (N = 300) show the strong interest of respondents in the inclusion of such information on the label. Conjoint analysis reveals that consumers assign greater utility to health warnings, followed by nutritional information. Cluster analysis shows the existence of three different consumer segments. The first cluster, which included mainly female consumers (over 55) and those with high wine involvement, revealed greater awareness of the links between wine and health and better knowledge of wine nutritional properties, preferring a more detailed nutritional label, such as a panel with GDA%. By contrast, the other two clusters, consisting of individuals who generally find it more difficult to understand nutritional labels, preferred the less detailed label of a glass showing calories. The second and largest cluster comprising mainly younger men (under 44), showed the highest interest in health warnings while the third cluster - with a relatively low level of education - preferred the specification of the number of glasses not to exceed. Our results support the idea that the policy maker should consider introducing a mandatory nutritional label in the easier-to-implement and not-too-costly form of a glass with calories, rotating health warnings and the maximum number of glasses not to exceed. Copyright © 2016 Elsevier Ltd. All rights reserved.

The effects of preference for information on consumers' online health information search behavior.

PubMed

Zhang, Yan

2013-11-26

Preference for information is a personality trait that affects people's tendency to seek information in health-related situations. Prior studies have focused primarily on investigating its impact on patient-provider communication and on the implications for designing information interventions that prepare patients for medical procedures. Few studies have examined its impact on general consumers' interactions with Web-based search engines for health information or the implications for designing more effective health information search systems. This study intends to fill this gap by investigating the impact of preference for information on the search behavior of general consumers seeking health information, their perceptions of search tasks (representing information needs), and user experience with search systems. Forty general consumers who had previously searched for health information online participated in the study in our usability lab. Preference for information was measured using Miller's Monitor-Blunter Style Scale (MBSS) and the Krantz Health Opinion Survey-Information Scale (KHOS-I). Each participant completed four simulated health information search tasks: two look-up (fact-finding) and two exploratory. Their behaviors while interacting with the search systems were automatically logged and ratings of their perceptions of tasks and user experience with the systems were collected using Likert-scale questionnaires. The MBSS showed low reliability with the participants (Monitoring subscale: Cronbach alpha=.53; Blunting subscale: Cronbach alpha=.35). Thus, no further analyses were performed based on the scale. KHOS-I had sufficient reliability (Cronbach alpha=.77). Participants were classified into low- and high-preference groups based on their KHOS-I scores. The high-preference group submitted significantly shorter queries when completing the look-up tasks (P=.02). The high-preference group made a significantly higher percentage of parallel movements in query

Heterogeneity and nonlinearity in consumers' preferences: An application to the olive oil shopping behavior in Chile.

PubMed

Romo-Muñoz, Rodrigo Alejandro; Cabas-Monje, Juan Hernán; Garrido-Henrríquez, Héctor Manuel; Gil, José María

2017-01-01

In relatively unknown products, consumers use prices as a quality reference. Under such circumstances, the utility function can be non-negative for a specific price range and generate an inverted U-shaped function. The extra virgin olive oil market in Chile is a good example. Although domestic production and consumption have increased significantly in the last few years, consumer knowledge of this product is still limited. The objective of this study was to analyze Chilean consumer preferences and willingness to pay for extra virgin olive oil attributes. Consumers were segmented taking into account purchasing frequency. A Random Parameter Logit model was estimated for preference heterogeneity. Results indicate that the utility function is nonlinear allowing us to differentiate between two regimes. In the first regime, olive oil behaves as a conspicuous good, that is, higher utility is assigned to higher prices and consumers prefer foreign products in smaller containers. Under the second regime, Chilean olive oil in larger containers is preferred.

The influence of consumers' preferences and perceptions of oral solid dosage forms on their treatment.

PubMed

Ibrahim, Inas Rifaat; Ibrahim, Mohamed Izham Mohamed; Al-Haddad, Mahmoud Sa'di

2012-10-01

Beyond the direct pharmacological effect of medicines, preferences and perceptions toward a particular oral solid dosage form (OSDF) play a crucial role in recovery and may reduce adherence to the prescribed treatment. This study conducted to investigate the most preferred OSDF and the degree to which swallowing solid medication is an issue, to assess perceptions of the therapeutic benefits of the OSDF, and to find predictors of the most preferred OSDF. A cross-sectional study, through convenience sample method, was conducted to survey consumers visiting community pharmacies in Baghdad, Iraq. Data was collected by self-administered and pre-piloted questionnaires, and analyzed using Statistical Package for Social Science. Multiple logistic regression analysis and Chi-square tests were used at alpha level = 0.05. A total of 1,000 questionnaire were included in the analysis. Of all respondents, 52.9 % preferred capsule among other OSDF and this preference varied significantly with a number of socio-demographic factors. Ease of swallowing solid medication was the main issue which resulted in preferences for a particular form. A negative perception of the therapeutic benefits of the OSDF was found among 89.1 % of the consumers. Multiple logistic regression analysis indicated that gender, ease of swallowing, and perceptions of the therapeutic benefits of the OSDF were significant predictors of capsule preferences. Given the fact that consumers are the end users of medicines and their preferences may influence response to the treatment, efforts are worthwhile by the prescribers and medicines' manufactures to understand consumers' preferences of a particular dosage form in order to achieve successful therapy outcomes.

Consumer peach preferences and purchasing behavior: a mixed methods study.

PubMed

Kelley, Kathleen M; Primrose, Rachel; Crassweller, Robert; Hayes, John E; Marini, Richard

2016-05-01

Peaches (Prunus persica (L.) Stokes) are grown in several regions throughout the USA, are eaten fresh, and used as ingredients in value-added processed products. An Internet survey was conducted to investigate Mid-Atlantic consumers' fresh and processed peach purchasing behaviors, and whether packaging certain numbers of peaches together, providing information about nutritional content, and other factors would increase purchases. Additionally, laboratory-based sensory testing was used to better understand peel color, texture, sweetness, sourness, and flavor preferences for cultivars commonly grown in the Mid-Atlantic region. Irrespective of fresh peach consumption frequency, certain value-added products were of interest. For some products, interest in purchasing was higher than reported purchasing behavior. Preference for certain fresh peach characteristics, such as peel color, differed between less frequent fresh peach consumers and those who consumed fresh peaches more often. Of the four peach cultivars included in the sensory test, most were liked; however, there were some cultivar differences pertaining to color, texture, sweetness, tartness, and flavor liking. Potential marketing strategies can be developed based on frequency of fresh peach consumption and household demographics. Data can be used to select peaches that best appeal to consumers. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Role of intrinsic search cues in the formation of consumer preferences and choice for pork chops.

PubMed

Verbeke, Wim; De Smet, Stefaan; Vackier, Isabelle; Van Oeckel, Monique J; Warnants, Nathalie; Van Kenhove, Patrick

2005-02-01

This study investigates the role of drip, colour, marbling and fat cover as intrinsic search cues in the formation of pork chop preferences and individual determinants. Data are collected from a sample of 443 pork consumers in Belgium through using repeated selection of chops from randomised photobooks and questionnaires including socio-demographic, attitudinal and behavioural variables. Data analysis includes mixture regression analysis, bivariate descriptive statistics and the estimation of multivariate probit models. Consumers sampled in this study prefer pork chops without fat cover. Preference for fat cover is stronger among male, 35+ aged consumers with lower levels of awareness of the relation between food and health and who like pork for other reasons than taste and nutritional value (all p<0.05). Preference for colour is equally consistent within an individual, though fifty-fifty light-dark, with dark chops being more preferred by 35+ aged consumers (p<0.05). Preferences for marbling and drip are not consistent and not determined by joint socio-demographic, attitudinal and behavioural factors. Preferences for cue levels are not correlated, except a weak relation between preference for dark chops without drip (r=0.116). Preferences are apparently formed by deductions with the use of single cues as key information, mainly based on fat cover or colour, and random choice on marbling and drip.

FDA direct-to-consumer advertising for prescription drugs: what are consumer preferences and response tendencies?

PubMed

Khanfar, Nile; Loudon, David; Sircar-Ramsewak, Feroza

2007-01-01

The effect of direct-to-consumer (DTC) television advertising of prescription medications is a growing concern of the United States (U.S.) Congress, state legislatures, and the Food and Drug Administration (FDA). This research study was conducted in order to examine consumers' perceived preferences of DTC television advertisement in relation to "reminder" "help-seeking," and "product-claim" FDA-approved advertisement categories. An additional objective was to examine the influence of DTC television advertising of prescription drugs on consumers' tendency to seek more information about the medication and/or the medical condition. The research indicates that DTC television drug ads appear to be insufficient for consumers to make informed decisions. Their mixed perception and acceptance of the advertisements seem to influence them to seek more information from a variety of medical sources.

Scandinavian consumer preference for beef steaks packed with or without oxygen.

PubMed

Aaslyng, M D; Tørngren, M A; Madsen, N T

2010-07-01

Beef steaks retail-packed with (80% O(2), 20% CO(2)) or without oxygen (either skin-packed or gas-packed (69.6% N(2), 30% CO(2), 0.04% CO or 70% N(2), 30% CO(2))) were compared by consumers in Denmark (n=382), Norway (n=316) and Sweden (n=374). Two pairs of two steaks - one steak packed in a high oxygen atmosphere and one packed without oxygen - were given to the consumers. They were instructed to prepare the steaks at home on two consecutive days, and two persons had to taste each steak. In Denmark, the oxygen-free packing was either gas packing with CO (69.6% N(2), 30% CO(2), 0.04% CO) or without CO (70% N(2), 30% CO(2)), in Norway it was either gas packing with CO (69.6% N(2), 30% CO(2), 0.04% CO) or skin packing, and in Sweden it was either skin packing or gas packing without CO (70% N(2), 30% CO(2)). The meat represented animals that were between 17 and 80 months old (Denmark) and young bulls (Norway and Sweden). Consumers in all three countries clearly preferred steaks packed without oxygen, in terms of overall liking, willingness to pay and their preferred choice of one steak. Furthermore, they preferred the oxygen-free steaks in terms of both overall liking and liking of tenderness, juiciness and flavour. In Sweden, many consumers would pay more than usual for the skin-packed steak, and it was more often chosen as the preferred steak out of the four compared with gas-packed without oxygen. No difference was seen between the two oxygen-free packing methods in Denmark and Norway. Copyright 2010 Elsevier Ltd. All rights reserved.

Does Consuming Sugar and Artificial Sweeteners Change Taste Preferences?

PubMed Central

Bartolotto, Carole

2015-01-01

Americans consume a lot of sugar, primarily from sweeteners that are added to processed foods and beverages. Data from the US Department of Agriculture reveals that in 2013, Americans consumed 22.3 teaspoons of added caloric sweeteners a day, which is significantly more than the American Heart Association’s recommendation. Artificial and alternative sweeteners have also been added to a plethora of foods. These sweeteners range from about 180 times sweeter to as much as 13,000 times sweeter than sugar. Consumption of both sugar and artificial sweeteners may be changing our palates or taste preferences over time, increasing our desire for sweet foods. Unfortunately, the data on this are lacking. In the summer of 2014, a group of 20 people from Kaiser Permanente facilities throughout California agreed to cut out all added sugars and artificial sweeteners for 2 weeks and then complete a survey to determine whether their taste preferences had changed. After the 2-week challenge, 95% of participants (18 out of 19 respondents) found that sweet foods and drinks tasted sweeter or too sweet, 75% (15 out of 20 respondents) found that other foods tasted sweeter, and 95% (19 out of 20 respondents) said moving forward they would use less or even no sugar. Additionally, 86.6% of participants (13 out of 15 respondents) stopped craving sugar after 6 days. Although this was a small survey, the results suggest that using a 2-week sugar challenge can help to reset taste preferences and make consuming less or no sugar easier. Physicians should consider recommending a sugar and artificial sweetener challenge to all their patients, especially those with obesity, diabetes, or cardiovascular disease. PMID:26176574

Discrete choice experiments to measure consumer preferences for health and healthcare.

PubMed

Viney, Rosalie; Lancsar, Emily; Louviere, Jordan

2002-08-01

To investigate the impact of health policies on individual well-being, estimate the value to society of new interventions or policies, or predict demand for healthcare, we need information about individuals' preferences. Economists usually use market-based data to analyze preferences, but such data are limited in the healthcare context. Discrete choice experiments are a potentially valuable tool for elicitation and analysis of preferences and thus, for economic analysis of health and health programs. This paper reviews the use of discrete choice experiments to measure consumers' preferences for health and healthcare. The paper provides an overview of the approach and discusses issues that arise when using discrete choice experiments to assess individuals' preferences for health and healthcare.

Consumer preferences for front-of-pack calories labelling.

PubMed

van Kleef, Ellen; van Trijp, Hans; Paeps, Frederic; Fernández-Celemín, Laura

2008-02-01

In light of the emerging obesity pandemic, front-of-pack calories labels may be an important tool to assist consumers in making informed healthier food choices. However, there is little prior research to guide key decisions on whether caloric content should be expressed in absolute terms or relative to recommended daily intake, whether it should be expressed in per serving or per 100 g and whether the information should be further brought alive for consumers in terms of what the extra calorie intake implies in relation to activity levels. The present study aimed at providing more insight into consumers' appreciation of front-of-pack labelling of caloric content of food products and their specific preferences for alternative execution formats for such information in Europe. For this purpose, eight executions of front-of-pack calorie flags were designed and their appeal and information value were extensively discussed with consumers through qualitative research in four different countries (Germany, The Netherlands, France and the UK). The results show that calories are well-understood and that participants were generally positive about front-of-pack flags, particularly when flags are uniform across products. The most liked flags are the simpler flags depicting only the number of calories per serving or per 100 g, while more complex flags including references to daily needs or exercise and the flag including a phrase referring to balanced lifestyle were least preferred. Some relevant differences between countries were observed. Although participants seem to be familiar with the notion of calories, they do not seem to fully understand how to apply them. From the results, managerial implications for the design and implementation of front-of-pack calorie labelling as well as important directions for future research are discussed.

Consumer preference in ranking walking function utilizing the walking index for spinal cord injury II.

PubMed

Patrick, M; Ditunno, P; Ditunno, J F; Marino, R J; Scivoletto, G; Lam, T; Loffree, J; Tamburella, F; Leiby, B

2011-12-01

Blinded rank ordering. To determine consumer preference in walking function utilizing the walking Index for spinal cord injury II (WISCI II) in individuals with spinal cord injury (SCI)from the Canada, the Italy and the United States of America. In all, 42 consumers with incomplete SCI (25 cervical, 12 thoracic, 5 lumbar) from Canada (12/42), Italy (14/42) and the United States of America (16/42) ranked the 20 levels of the WISCI II scale by their individual preference for walking. Subjects were blinded to the original ranking of the WISCI II scale by clinical scientists. Photographs of each WISCI II level used in a previous pilot study were randomly shuffled and rank ordered. Percentile, conjoint/cluster and graphic analyses were performed. All three analyses illustrated consumer ranking followed a bimodal distribution. Ranking for two levels with physical assistance and two levels with a walker were bimodal with a difference of five to six ranks between consumer subgroups (quartile analysis). The larger cluster (N=20) showed preference for walking with assistance over the smaller cluster (N=12), whose preference was walking without assistance and more devices. In all, 64% (27/42) of consumers ranked WISCI II level with no devices or braces and 1 person assistance higher than multiple levels of the WISCI II requiring no assistance. These results were unexpected, as the hypothesis was that consumers would rank independent walking higher than walking with assistance. Consumer preference for walking function should be considered in addition to objective measures in designing SCI trials that use significant improvement in walking function as an outcome measure.

A systematic review of consumer preference for e-cigarette attributes: Flavor, nicotine strength, and type

PubMed Central

Nemati, Mehdi; Zheng, Yuqing

2018-01-01

Objective Systematic review of research examining consumer preference for the main electronic cigarette (e-cigarette) attributes namely flavor, nicotine strength, and type. Method A systematic search of peer-reviewed articles resulted in a pool of 12,933 articles. We included only articles that meet all the selection criteria: (1) peer-reviewed, (2) written in English, and (3) addressed consumer preference for one or more of the e-cigarette attributes including flavor, strength, and type. Results 66 articles met the inclusion criteria for this review. Consumers preferred flavored e-cigarettes, and such preference varied with age groups and smoking status. We also found that several flavors were associated with decreased harm perception while tobacco flavor was associated with increased harm perception. In addition, some flavor chemicals and sweeteners used in e-cigarettes could be of toxicological concern. Finally, consumer preference for nicotine strength and types depended on smoking status, e-cigarette use history, and gender. Conclusion Adolescents could consider flavor the most important factor trying e-cigarettes and were more likely to initiate vaping through flavored e-cigarettes. Young adults overall preferred sweet, menthol, and cherry flavors, while non-smokers in particular preferred coffee and menthol flavors. Adults in general also preferred sweet flavors (though smokers like tobacco flavor the most) and disliked flavors that elicit bitterness or harshness. In terms of whether flavored e-cigarettes assisted quitting smoking, we found inconclusive evidence. E-cigarette users likely initiated use with a cigarette like product and transitioned to an advanced system with more features. Non-smokers and inexperienced e-cigarettes users tended to prefer no nicotine or low nicotine e-cigarettes while smokers and experienced e-cigarettes users preferred medium and high nicotine e-cigarettes. Weak evidence exists regarding a positive interaction between menthol

A systematic review of consumer preference for e-cigarette attributes: Flavor, nicotine strength, and type.

PubMed

Zare, Samane; Nemati, Mehdi; Zheng, Yuqing

2018-01-01

Systematic review of research examining consumer preference for the main electronic cigarette (e-cigarette) attributes namely flavor, nicotine strength, and type. A systematic search of peer-reviewed articles resulted in a pool of 12,933 articles. We included only articles that meet all the selection criteria: (1) peer-reviewed, (2) written in English, and (3) addressed consumer preference for one or more of the e-cigarette attributes including flavor, strength, and type. 66 articles met the inclusion criteria for this review. Consumers preferred flavored e-cigarettes, and such preference varied with age groups and smoking status. We also found that several flavors were associated with decreased harm perception while tobacco flavor was associated with increased harm perception. In addition, some flavor chemicals and sweeteners used in e-cigarettes could be of toxicological concern. Finally, consumer preference for nicotine strength and types depended on smoking status, e-cigarette use history, and gender. Adolescents could consider flavor the most important factor trying e-cigarettes and were more likely to initiate vaping through flavored e-cigarettes. Young adults overall preferred sweet, menthol, and cherry flavors, while non-smokers in particular preferred coffee and menthol flavors. Adults in general also preferred sweet flavors (though smokers like tobacco flavor the most) and disliked flavors that elicit bitterness or harshness. In terms of whether flavored e-cigarettes assisted quitting smoking, we found inconclusive evidence. E-cigarette users likely initiated use with a cigarette like product and transitioned to an advanced system with more features. Non-smokers and inexperienced e-cigarettes users tended to prefer no nicotine or low nicotine e-cigarettes while smokers and experienced e-cigarettes users preferred medium and high nicotine e-cigarettes. Weak evidence exists regarding a positive interaction between menthol flavor and nicotine strength.

Consumer channeling by health insurers: natural experiments with preferred providers in the Dutch pharmacy market.

PubMed

Boonen, Lieke H H M; Schut, Frederik T; Koolman, Xander

2008-03-01

Consumer channeling is an important element in the insurer-provider bargaining process. Health insurers can influence provider choice by offering insurance contracts with restricted provider networks. Alternatively, they can offer contracts with unrestricted access and use incentives to motivate consumers to visit preferred providers. Little is known, however, about the effectiveness of this alternative strategy of consumer channeling. Using data from two natural experiments in the Dutch pharmacy market, we examine how consumers respond to incentives used by health insurers to influence their choice of provider. We find that consumers are sensitive to rather small incentives and that temporary incentives may sort a long-term effect on provider choice. In addition, we find that both consumer and provider characteristics determine whether consumers are willing to switch to preferred pharmacies.

Effects of species information and furniture price on consumer preferences for selected woods

Treesearch

Matthew Bumgardner; David Nicholls; Geoffrey Donovan

2007-01-01

Changing consumer tastes and species availability are influencing the design and manufacture of hardwood products. In addition, the globalization of wood product markets is exposing U.S. consumers to new species. This research evaluates consumer preferences for six domestic wood species--three from the eastern United States and three from the western United States. The...

Intergenerational care: an exploration of consumer preferences and willingness to pay for care.

PubMed

Vecchio, N; Radford, K; Fitzgerald, J A; Comans, T; Harris, P; Harris, N

2017-05-25

To identify feasible models of intergenerational care programmes, that is, care of children and older people in a shared setting, to determine consumer preferences and willingness to pay. Feasible models were constructed in extensive consultations with a panel of experts using a Delphi technique (n = 23) and were considered based on their practical implementation within an Australian setting. This informed a survey tool that captured the preferences and willingness to pay for these models by potential consumers, when compared to the status quo. Information collected from the surveys (n = 816) was analysed using regression analysis to identify fundamental drivers of preferences and the prices consumers were willing to pay for intergenerational care programmes. The shared campus and visiting models were identified as feasible intergenerational care models. Key attributes of these models included respite day care; a common educational pedagogy across generations; screening; monitoring; and evaluation of participant outcomes. Although parents were more likely to take up intergenerational care compared to the status quo, adult carers reported a higher willingness to pay for these services. Educational attainment also influenced the likely uptake of intergenerational care. The results of this study show that there is demand for the shared campus and the visiting campus models among the Australian community. The findings support moves towards consumer-centric models of care, in line with national and international best practice. This consumer-centric approach is encapsulated in the intergenerational care model and enables greater choice of care to match different consumer demands.

Understanding consumers' preferences and decision to enrol in community-based health insurance in rural West Africa.

PubMed

De Allegri, Manuela; Sanon, Mamadou; Bridges, John; Sauerborn, Rainer

2006-03-01

This paper presents a qualitative investigation of consumers' preferences regarding the single elements of a community-based health insurance (CBI) scheme recently implemented in a rural region in west Africa. The aim is to provide adequate policy-guidance to decision makers in low and middle income countries by producing an in-depth understanding of how consumers' preferences may affect decision to participate in such schemes. Although it has long been suggested that feeble levels of participation may very well be an expression of consumers' dissatisfaction with scheme design, little systematic efforts have so far been channelled towards supporting such argument with empirical evidence. Consumers' preferences were explored through means of 32 individual interviews with household heads. Analysis used the method of constant comparison and was conducted by two independent researchers. Data from 10 focus group discussions provided an additional valuable source of triangulation. Findings suggest that decision to enrol is closely linked to whether the single elements of the scheme match consumers' needs and expectations. In particular, consumers justified decision to join or not to join the insurance scheme in relation to their preference for the unit of enrolment, the premium level and the payment modalities, the benefit package, the health service provider network and the CBI managerial structure. The discussion of the findings focuses on how understanding consumers' preferences and incorporating them in the design of a CBI scheme may result in increased participation rates, ensuring that poor populations gain better access to health services and enjoy greater protection against the cost of illness.

Milk fat threshold determination and the effect of milk fat content on consumer preference for fluid milk.

PubMed

McCarthy, K S; Lopetcharat, K; Drake, M A

2017-03-01

Milk consumption in the United States has been in decline since the 1960s. Milk fat plays a critical role in sensory properties of fluid milk. The first objective of this study was to determine the change in percent milk fat needed to produce a detectable or just noticeable difference (JND) to consumers in skim, 1%, 2%, and whole milks. The second objective was to evaluate how milk fat affected consumer preferences for fluid milk. Threshold tests were conducted to determine the JND for each reference milk (skim, 1%, 2%, and whole milk), with a minimum of 60 consumers for each JND. The JND was determined for milks by visual appearance without tasting and tasting without visual cues. Serving temperature effect (4, 8, or 15°C) on tasting JND values were also investigated. The established JND values were then used to conduct ascending forced-choice preference tests with milks. Consumers were assigned to 3 groups based on self-reported milk consumption: skim milk drinkers (n = 59), low-fat milk drinkers (consumed 1% or 2% milk, n = 64), and whole milk drinkers (n = 49). Follow-up interviews were conducted where consumers were asked to taste and explain their preference between milks that showed the most polarization within each consumer segment. Descriptive sensory analysis was performed on the milks used in the follow-up interviews to quantify sensory differences. Visual-only JND were lower than tasting-only JND values. Preference testing revealed 3 distinct preference curves among the consumer segments. Skim milk drinkers preferred skim milk and up to 2% milk fat, but disliked milk higher in fat due to it being "too thick," "too heavy," "flavor and texture like cream," "too fatty," and "looks like half and half." Low-fat milk drinkers preferred 2% milk up to 3.25% (whole milk), but then disliked higher milk fat content. Whole milk drinkers preferred whichever milk was higher in milk fat regardless of how high the fat content was, distinct from skim and low-fat milk

Exploring consumer understanding and preferences for pharmacy quality information

PubMed Central

Shiyanbola, Olayinka O.; Mort, Jane R.

2014-01-01

Objective: To describe consumer understanding of pharmacy quality measures and consumer preferences for pharmacy quality information. Methods: Semi-structured focus group design was combined with survey methods. Adults who filled prescription medications for self-reported chronic illnesses at community pharmacies discussed their understanding of Pharmacy Quality Alliance approved quality measures. Questions examined preference of pharmacy quality information rating systems (e.g. stars versus percentages) and desired data display/formats. During the focus group, participants completed a survey examining their understanding of each pharmacy quality measure. All focus group discussions were transcribed verbatim. Data were analyzed using thematic analysis and descriptive statistics. Results: Thirty-four individuals participated (mean age= 62.85; SD=16.05). Participants were unfamiliar with quality measures information and their level of understanding differed for each quality measure. Surveys indicated 94.1% understood “Drug-Drug Interactions” and “Helping Patients Get Needed Medications” better than other measures (e.g., 76.5% understood “Suboptimal Treatment of Hypertension in Patients with Diabetes”). Qualitative analysis indicated participants preferred an overall pharmacy rating for quick access and use. However, participants also wanted quality measures information displayed by health conditions. Participants favored comparison of their pharmacy to city data instead of state data. Most participants liked star ratings better than percentages, letter grades, or numerical ratings. Conclusions: Individuals who have a chronic illness and regularly use community pharmacies are interested in pharmacy quality measures. However, specific quality measures were not understood by some participants. Participants had specific preferences for the display of pharmacy quality information which will be helpful in the design of appropriate quality report systems. PMID

Consumer preference of fertilizer in West Java using multi-dimensional scaling approach

NASA Astrophysics Data System (ADS)

Utami, Hesty Nurul; Sadeli, Agriani Hermita; Perdana, Tomy; Renaldy, Eddy; Mahra Arari, H.; Ajeng Sesy N., P.; Fernianda Rahayu, H.; Ginanjar, Tetep; Sanjaya, Sonny

2018-02-01

There are various fertilizer products in the markets for farmers to be used for farming activities. Fertilizers are a supplements supply to soil nutrients, build up soil fertility in order to support plant nutrients and increase plants productivity. Fertilizers consists of nitrogen, phosphorous, potassium, micro vitamins and other complex nutrient in farming systems that commonly used in agricultural activities to improve quantity and quality of harvest. Recently, market demand for fertilizer has been increased dramatically; furthermore, fertilizer companies are required to develop strategies to know about consumer preferences towards several issues. Consumer preference depends on consumer needs selected by subject (individual) that is measured by utilization from several things that market offered and as final decision on purchase process. West Java is one of province as the main producer of agricultural products and automatically is one of the potential consumer's fertilizers on farming activities. This research is a case study in nine districts in West Java province, i.e., Bandung, West Bandung, Bogor, Depok, Garut, Indramayu, Majalengka, Cirebon and Cianjur. The purpose of this research is to describe the attributes on consumer preference for fertilizers. The multi-dimensional scaling method is used as quantitative method to help visualize the level of similarity of individual cases on a dataset, to describe and mapping the information system and to accept the goal. The attributes in this research are availability, nutrients content, price, form of fertilizer, decomposition speed, easy to use, label, packaging type, color, design and size of packaging, hardening process and promotion. There are tendency towards two fertilizer brand have similarity on availability of products, price, speed of decomposition and hardening process.

Consumers' acceptance and preferences for nutrition-modified and functional dairy products: A systematic review.

PubMed

Bimbo, Francesco; Bonanno, Alessandro; Nocella, Giuseppe; Viscecchia, Rosaria; Nardone, Gianluca; De Devitiis, Biagia; Carlucci, Domenico

2017-06-01

This systematic literature review collects and summarizes research on consumer acceptance and preferences for nutrition-modified and functional dairy products, to reconcile, and expand upon, the findings of previous studies. We find that female consumers show high acceptance for some functional dairy products, such as yogurt enriched with calcium, fiber and probiotics. Acceptance for functional dairy products increases among consumers with higher diet/health related knowledge, as well as with aging. General interest in health, food-neophobia and perceived self-efficacy seem also to contribute shaping the acceptance for functional dairy products. Furthermore, products with "natural" matches between carriers and ingredients have the highest level of acceptance among consumers. Last, we find that brand familiarity drives consumers with low interest in health to increase their acceptance and preference for health-enhanced dairy products, such as probiotic yogurts, or those with a general function claim. Copyright © 2017 Elsevier Ltd. All rights reserved.

Analysis of consumers' preferences and behavior with regard to horse meat using a structured survey questionnaire.

PubMed

Oh, Woon Yong; Lee, Ji Woong; Lee, Chong Eon; Ko, Moon Seok; Jeong, Jae Hong

2009-12-01

In this study, a structured survey questionnaire was used to determine consumers' preferences and behavior with regard to horse meat at a horse meat restaurant located in Jeju, Korea, from October 1 to December 24, 2005. The questionnaire employed in this study consisted of 20 questions designed to characterize six general attributes: horse meat sensory property, physical appearance, health condition, origin, price, and other attributes. Of the 1370 questionnaires distributed, 1126 completed questionnaires were retained based on the completeness of the answers, representing an 82.2% response rate. Two issues were investigated that might facilitate the search for ways to improve horse meat production and marketing programs in Korea. The first step was to determine certain important factors, called principal components, which enabled the researchers to understand the needs of horse meat consumers via principal component analysis. The second step was to define consumer segments with regard to their preferences for horse meat, which was accomplished via cluster analysis. The results of the current study showed that health condition, price, origin, and leanness were the most critical physical attributes affecting the preferences of horse meat consumers. Four segments of consumers, with different demands for horse meat attributes, were identified: origin-sensitive consumers, price-sensitive consumers, quality and safety-sensitive consumers, and non-specific consumers. Significant differences existed among segments of consumers in terms of age, nature of work, frequency of consumption, and general level of acceptability of horse meat.

Consumer preferences for front-of-pack calories labelling

PubMed Central

van Kleef, Ellen; van Trijp, Hans; Paeps, Frederic; Fernández-Celemín, Laura

2008-01-01

Objective In light of the emerging obesity pandemic, front-of-pack calories labels may be an important tool to assist consumers in making informed healthier food choices. However, there is little prior research to guide key decisions on whether caloric content should be expressed in absolute terms or relative to recommended daily intake, whether it should be expressed in per serving or per 100 g and whether the information should be further brought alive for consumers in terms of what the extra calorie intake implies in relation to activity levels. The present study aimed at providing more insight into consumers’ appreciation of front-of-pack labelling of caloric content of food products and their specific preferences for alternative execution formats for such information in Europe. Design For this purpose, eight executions of front-of-pack calorie flags were designed and their appeal and information value were extensively discussed with consumers through qualitative research in four different countries (Germany, The Netherlands, France and the UK). Results The results show that calories are well-understood and that participants were generally positive about front-of-pack flags, particularly when flags are uniform across products. The most liked flags are the simpler flags depicting only the number of calories per serving or per 100 g, while more complex flags including references to daily needs or exercise and the flag including a phrase referring to balanced lifestyle were least preferred. Some relevant differences between countries were observed. Although participants seem to be familiar with the notion of calories, they do not seem to fully understand how to apply them. Conclusion From the results, managerial implications for the design and implementation of front-of-pack calorie labelling as well as important directions for future research are discussed. PMID:17601362

Health Data Sharing Preferences of Consumers: Public Policy and Legal Implications of Consumer-Mediated Data Management

ERIC Educational Resources Information Center

Moon, Lisa A.

2017-01-01

An individual's choice to share or have control of the sharing or withholding of their personal health information is one of the most significant public policy challenges associated with electronic information exchange. There were four aims of this study. First, to describe predictors of health data sharing preferences of consumers. Second, to…

A rapid review of consumer health information needs and preferences.

PubMed

Ramsey, Imogen; Corsini, Nadia; Peters, Micah D J; Eckert, Marion

2017-09-01

This rapid review summarizes best available evidence on consumers' needs and preferences for information about healthcare, with a focus on the Australian context. Three questions are addressed: 1) Where do consumers find and what platform do they use to access information about healthcare? 2) How do consumers use the healthcare information that they find? 3) About which topics or subjects do consumers need healthcare information? A hierarchical approach was adopted with evidence first sought from reviews then high quality studies using Medline (via PubMed), CINAHL, Embase, the JBI Database of Systematic Reviews and Implementation Reports, the Campbell Collaboration Library of Systematic Reviews, EPPI-Centre, and Epistemonikos. Twenty-eight articles were included; four systematic reviews, three literature reviews, thirteen quantitative studies, six qualitative studies, and two mixed methods studies. Consumers seek health information at varying times along the healthcare journey and through various modes of delivery. Complacency with historical health information modes is no longer appropriate and flexibility is essential to suit growing consumer demands. Health information should be readily available in different formats and not exclusive to any single medium. Copyright © 2017. Published by Elsevier B.V.

Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids.

PubMed

Baba, Yasmina; Kallas, Zein; Costa-Font, Montserrat; Gil, José María; Realini, Carolina E

2016-01-01

The impact of hedonic evaluation on consumers' preferences for beef attributes was evaluated (origin, animal diet, fat content, color, price) including its enrichment with omega-3 (n-3) and conjugated linoleic acid (CLA) fatty acids. One group of consumers (n=325) received information about n-3 and CLA, while the other group (n=322) received no information. Consumers conducted a Discrete Choice Experiment (DCE), using the recently developed Generalized Multinomial Logit model; followed by a blind hedonic evaluation of beef samples, which were identified after tasting, and finally repeated the DCE. Results showed that hedonic evaluation had a significant impact on consumers' preferences, which were similar after tasting for all consumers, with less emphasis on the fat content, color, and origin attributes and greater emphasis on animal diet. Preference for n-3 enriched beef increased, while preference for CLA enriched beef was still not significant after tasting. The information provided had a significant effect on consumers' beef preferences, but no significant impact on beef liking scores. Copyright © 2015 Elsevier Ltd. All rights reserved.

Using the animal to the last bit: Consumer preferences for different beef cuts.

PubMed

Scozzafava, Gabriele; Corsi, Armando Maria; Casini, Leonardo; Contini, Caterina; Loose, Simone Mueller

2016-01-01

Meat is expensive to produce, making it is essential to understand the importance consumers pay to different meat cuts. Previous research on consumers' meat choices has mainly focused on meat species, while consumer preferences for meat cuts has so far only received limited interest. The aim of this study is to shed some light into this relatively unexplored area by answering four research questions. First, this study intends to show the relative importance meat cuts play in relation to other extrinsic product attributes. Secondly, this paper looks into differences in choice criteria between regular and special occasions. Third, consumer segments that differ in their preferences and beef purchase are identified, and, finally, the meat purchase portfolios of these segments are revealed. A stated preference methodology of a discrete choice experiment with cut-specific prices covering several meat cuts simultaneously is proposed to answer the research questions. The sample consists of 1500 respondents representative of the Italian population in terms of age, gender and geographic location The results shows that meat cut is the most important factor when choosing bovine meat followed by quality certification (origin), production technique, the type of breed and price. In terms of consumption occasions, we observe significantly lower price sensitivity for marbled steaks and cutlets for special occasions compared to normal occasions. Segmentation analysis shows that while the choices of two segments (comprising about 40% of the sample) are mostly driven by extrinsic product attributes, the remaining segments are mostly driven by meat cuts. These varying preferences are also reflected in the purchase portfolios of the different segments, while less variability is detected from a socio-demographic perspective. Copyright © 2015 Elsevier Ltd. All rights reserved.

Demographics and beef preferences affect consumer motivation for purchasing fresh beef steaks and roasts.

PubMed

Reicks, A L; Brooks, J C; Garmyn, A J; Thompson, L D; Lyford, C L; Miller, M F

2011-04-01

Surveys completed by 1370 consumers determined the motivational factors affecting consumer purchasing decisions for fresh beef steaks and roasts in three regions in the United States. Females placed greater importance on tenderness, ease of preparation, and nutritional value of steaks and roasts when compared to males. Age influenced tenderness, product consistency, and nutritional value of steaks, but influenced flavor, product consistency, and nutritional value of roasts. Consumers felt juiciness, nutritional value, and natural products were less important in determining their purchasing choices of steaks and roasts as their level of education increased. The preferred degree of doneness of steaks influenced the value placed on six of the nine purchasing motivators. Beef preferences and demographics influenced consumer purchasing decisions for fresh beef steaks and roasts. Results from this study can be used to help identify factors to positively influence purchasing decisions within targeted market segments. © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

50% off or buy one get one free? Frame preference as a function of consumable nature in dairy products.

PubMed

Li, Shu; Sun, Yan; Wang, Yong

2007-08-01

Previous studies on how framing differentially affects consumer perceptions of value from equivalent deals indicate that perceptions of deal value from price-saving versus extra-product promotions are moderated by the stock-up characteristic of the category. In this study, the authors explored the relationship between stock-up characteristic and frame preference and the influence of the consumable nature of goods on frame preference. An experiment involving 223 student participants showed that consumable nature, but not stock-up characteristic, affected frame preference. The authors discuss the implications of this finding for the study of information framing and how it impacts consumer judgment and decision making.

Consumer Acceptance and Preference Study (CAPS) on brown and undermilled Indian rice varieties in Chennai, India.

PubMed

Sudha, Vasudevan; Spiegelman, Donna; Hong, Biling; Malik, Vasanti; Jones, Clara; Wedick, Nicole M; Hu, Frank B; Willett, Walter; Bai, Mookambika Ramya; Ponnalagu, Muthu Mariyammal; Arumugam, Kokila; Mohan, Viswanathan

2013-01-01

To study consumer acceptance of unmilled brown and undermilled rice among urban south Indians. Overweight and normal weight adults living in slum and nonslum residences in Chennai participated (n = 82). Bapatla (BPT) and Uma (red pigmented) rice varieties were chosen. These rice varieties were dehusked (unmilled, 0% polish) and further milled to 2.3% and 4.4% polishing (undermilled). Thus, 9 rice samples in both raw and parboiled forms were provided for consumer tasting over a period of 3 days. A 7-point hedonic scale was used to rate consumer preferences. A validated questionnaire was used to collect demographic, anthropometric, medical history, physical activity, dietary intake data, and willingness of the consumers to switch over to brown rice. Consumers reported that the color, appearance, texture, taste, and overall quality of the 4.4% polished rice was strongly preferred in both varieties and forms. Ratings for 0% polished (brown rice) were substantially lower than those of 2.3% polished rice, which were intermediate in ratings between 0% and 4.4% polishing. However, most of the consumers (93%) expressed a willingness to substitute brown or 2.3% polished rice, if affordable, after the taste tests and education on nutritional and health benefits of whole grains. Though most consumers preferred polished white rice, education regarding health benefits may help this population switch to brown or undermilled rice. Cooking quality and appearance of the grains were perceived as the most important factors to consider when purchasing rice among Chennai urban adults.

Understanding consumer and clinician preferences and decision making for rehabilitation following arthroplasty in the private sector.

PubMed

Buhagiar, Mark A; Naylor, Justine M; Simpson, Grahame; Harris, Ian A; Kohler, Friedbert

2017-06-19

To understand private consumer and clinician preferences towards different rehabilitation modes following knee or hip arthroplasty, and identify factors which influence the chosen rehabilitation pathway. Mixed methods cross-sectional study involving 95 semi-structured interviews of consumers (patients and carers) and clinicians (arthroplasty surgeons, physiotherapists and rehabilitation physicians) in Sydney, Australia, during 2014-2015. Participants were asked about the acceptability of different modes of rehabilitation provision, and factors influencing their chosen rehabilitation pathway. Interviews were in person or via the telephone. Qualitative analysis software was used to electronically manage qualitative data. An analytical approach guided data analysis. Pre-operative preferences strongly influenced the type of rehabilitation chosen by consumers. Key factors that influenced this were both intrinsic and extrinsic, including; the previous experience of self or known others, the perceived benefits of the chosen mode, a sense of entitlement, the role of orthopaedic surgeons and influence of patient preference, a patient's clinical status post-surgery, the private hospital business model and insurance provider involvement. The acceptability of rehabilitation modes varied between clinician groups. No one rehabilitation mode provided following arthroplasty is singularly preferred by stakeholders. Factors other than the belief that a particular mode was more effective than another appear to dominate the pathway followed by private arthroplasty consumers, indicating evidence-based policies around rehabilitation provision may have limited appeal in the private sector.

Healthy-unhealthy weight and time preference. Is there an association? An analysis through a consumer survey.

PubMed

Cavaliere, Alessia; De Marchi, Elisa; Banterle, Alessandro

2014-12-01

Individual time preference has been recognized as key driver in explaining consumers' probability to have a healthy weight or to incur excess weight problems. The term time preference refers to the rate at which a person is disposed to trade a current satisfaction for a future benefit. This characteristic may affect the extent at which individuals invest in health and may influence diet choices. The purpose of this paper is to analyse which could be the role of time preference (measured in terms of diet-related behaviours) in explaining consumers' healthy or unhealthy body weight. The analysis also considers other drivers predicted to influence BMI, specifically information searching, health-related activities and socio-demographic conditions. The survey was based on face-to-face interviews on a sample of 240 consumers living in Milan. In order to test the hypothesis, we performed a set of seven ORM regressions, all having consumers' BMI as the dependent variable. Each ORM contains a different block of explanatory variables, while time preference is always included among the regressors. The results suggest that the healthy weight condition is associated with a high orientation to the future, with a high interest in nutrition claims, a low attention to health-related claims, and a high level of education. On the opposite, the probability to be overweight or obese increases when consumers are less future-concerned and is associated with a low searching for nutrition claims and to a high interest in health claims. Copyright © 2014 Elsevier Ltd. All rights reserved.

Improving the sensory quality of flavored liquid milk by engaging sensory analysis and consumer preference.

PubMed

Zhi, Ruicong; Zhao, Lei; Shi, Jingye

2016-07-01

Developing innovative products that satisfy various groups of consumers helps a company maintain a leading market share. The hedonic scale and just-about-right (JAR) scale are 2 popular methods for hedonic assessment and product diagnostics. In this paper, we chose to study flavored liquid milk because it is one of the most necessary nutrient sources in China. The hedonic scale and JAR scale methods were combined to provide directional information for flavored liquid milk optimization. Two methods of analysis (penalty analysis and partial least squares regression on dummy variables) were used and the results were compared. This paper had 2 aims: (1) to investigate consumer preferences of basic flavor attributes of milk from various cities in China; and (2) to determine the improvement direction for specific products and the ideal overall liking for consumers in various cities. The results showed that consumers in China have local-specific requirements for characteristics of flavored liquid milk. Furthermore, we provide a consumer-oriented product design method to improve sensory quality according to the preference of particular consumers. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

"Worse but Ours," or "Better but Theirs?" - The Role of Implicit Consumer Ethnocentrism (ICE) in Product Preference.

PubMed

Maison, Dominika; Maliszewski, Norbert

2016-01-01

The goal of this project was to investigate whether consumer ethnocentrism is purely conscious mechanism based on ideology, as suggested by Shimp and Sharma (1987), or rather is an automatic, unconscious process. The aim of the project was an introduction of the Implicit Consumer Ethnocentrism (ICE) concept, measured by the Implicit Association Test (IAT). The goal of the four studies conducted was to investigate the following issues: (a) whether ICE - an automatic mechanism underlying the preference for local products over foreign - this could be observed next to the more ideologically based classic consumer ethnocentrism; (b) what happens when the consumer's automatic preference for local products (ICE) is confronted by objective evidence of the superiority of foreign products or by the inferiority of local products. It was assumed that ICE could be reduced when foreign products were associated with a higher level of competence than local products, and this could explain the preference for foreign products over local often observed in less developed countries. In study 1 the ICE for different product categories of existing brands was tested, and in study 2 the ICE was measured in the context of non-existent brands. Both studies showed a strong in-group brand preference and confirmed the existence of new phenomena - ICE. The results of studies 3 and 4 again indicated a strong, automatic in-group brand favoritism effect as measured by IAT - participants preferred local brands over foreign. However, the inclusion of well-known foreign brands associated with high competence reduced the IAT effect (in-group preference).

Consumer preferences and values as an integral key to evidence-based practice.

PubMed

Melnyk, Bernadette Mazurek; Fineout-Overholt, Ellen

2006-01-01

Although evidence-based practice (EBP) integrates the best evidence from well-designed studies with a clinician's expertise and patient preferences and values, most of what is emphasized in books and reports on EBP is the 5-step EBP process. However, the consideration of patient values and preferences in making clinical decisions is essential to deliver the highest quality of care. This article briefly reviews the status of EBP in the United States, described the ARCC mentorship model, and highlights how to engage consumers in the EBP process.

A cross-cultural segmentation of western Balkan consumers: focus on preferences toward traditional fresh cow cheese.

PubMed

Giraud, Georges; Amblard, Corinne; Thiel, Elise; Zaouche-Laniau, Martine; Stojanović, Zaklina; Pohar, Jure; Butigan, Ružica; Cvetković, Miljan; Mugosa, Boban; Kendrovski, Vladimir; Mora, Cristina; Barjolle, Dominique

2013-11-01

Western Balkan countries (WBCs) have a long-standing culinary tradition. The promotion of traditional foods may be a tool for coping with modernisation trends in such transition economies. This paper explores consumer preferences toward food in this region, focusing on a traditional fresh cow cheese locally called 'Mladi Sir'. This product was quoted in all the preliminary focus groups as a common traditional product present in the six WBCs studied: Bosnia-Herzegovina, Croatia, Macedonia, Montenegro, Serbia and Slovenia. After a literature review investigating the concept of traditional food in WBCs and the implementation of focus groups, a survey including a conjoint analysis on preferences for fresh cow cheese was carried out in 2011 to collect data from 1200 respondents. Four clusters of consumers were identified: one focused more on the local origin; one oriented more toward the scale of production (on-farm and small dairy); the third favouring low prices and the fourth preferring high prices and industrial products. Policy makers and the supply chain could take these differences in consumer preferences regarding traditional food products into account in order to develop specific strategies. © 2013 Society of Chemical Industry.

Analyzing the Sensitivity of Hydrogen Vehicle Sales to Consumers' Preferences

DOE Office of Scientific and Technical Information (OSTI.GOV)

Greene, David L; Lin, Zhenhong; Dong, Jing

2013-01-01

The success of hydrogen vehicles will depend on consumer behavior as well as technology, energy prices and public policy. This study examines the sensitivity of the future market shares of hydrogen-powered vehicles to alternative assumptions about consumers preferences. The Market Acceptance of Advanced Automotive Technologies model was used to project future market shares. The model has 1,458 market segments, differentiated by travel behavior, geography, and tolerance to risk, among other factors, and it estimates market shares for twenty advanced power-train technologies. The market potential of hydrogen vehicles is most sensitive to the improvement of drive train technology, especially cost reduction.more » The long-run market success of hydrogen vehicles is less sensitive to the price elasticity of vehicle choice, how consumers evaluate future fuel costs, the importance of fuel availability and limited driving range. The importance of these factors will likely be greater in the early years following initial commercialization of hydrogen vehicles.« less

Consumer preferences for food labels on tomatoes in Germany - A comparison of a quasi-experiment and two stated preference approaches.

PubMed

Meyerding, Stephan G H

2016-08-01

In many studies, consumer preferences are determined by using direct surveys. For this method social desirability is problematic. This leads to the effect that participants answer in a way that they perceive as desired by society. This leads to the stated importance of certain features in these studies not being reflected in real purchasing decisions. Therefore, the aim of the study is to compare consumer preferences measured by a quasi-experiment to those quantified by direct questions. Another objective is to quantify the part-worth utilities of product characteristics such as origin, price and food labels. Part-worth utilities are estimated on an interval scale with an arbitrary origin and are a measure for preferences. The real purchasing situation was simulated in a quasi-experiment using a choice-based conjoint analysis. The part-worth utilities were then compared with the results of a conventional preference assessment (Likert scale). For this purpose, 645 consumers from all over Germany were surveyed in 2014. The participants were on average 44 years old and 63% were women. The results of the conjoint analysis report the highest part-worth utility (2.853) for the lowest price (1.49€), followed by the characteristic "grown locally" (2.157). For the labels, the German organic label shows the highest part-worth utility (0.785) followed by Fairtrade/"A heart for the producer" (0.200). It is noticeable that the carbon footprint labels have negative part-worth utilities compared to tomatoes without a label (-0.130 with CO2 indication, -0.186 without CO2 indication). The price is ranked 12th in the importance of the characteristics of purchasing tomatoes in the survey with a Likert scale, whereas it is first in the evaluation of the quasi-experiment (conjoint analysis), which supports the assumption of a social desirability bias. Copyright © 2016 Elsevier Ltd. All rights reserved.

Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters.

PubMed

O'Quinn, T G; Woerner, D R; Engle, T E; Chapman, P L; Legako, J F; Brooks, J C; Belk, K E; Tatum, J D

2016-02-01

Sensory analysis of ground LL samples representing 12 beef product categories was conducted in 3 different regions of the U.S. to identify flavor preferences of beef consumers. Treatments characterized production-related flavor differences associated with USDA grade, cattle type, finishing diet, growth enhancement, and postmortem aging method. Consumers (N=307) rated cooked samples for 12 flavors and overall flavor desirability. Samples were analyzed to determine fatty acid content. Volatile compounds produced by cooking were extracted and quantified. Overall, consumers preferred beef that rated high for beefy/brothy, buttery/beef fat, and sweet flavors and disliked beef with fishy, livery, gamey, and sour flavors. Flavor attributes of samples higher in intramuscular fat with greater amounts of monounsaturated fatty acids and lesser proportions of saturated, odd-chain, omega-3, and trans fatty acids were preferred by consumers. Of the volatiles identified, diacetyl and acetoin were most closely correlated with desirable ratings for overall flavor and dimethyl sulfide was associated with an undesirable sour flavor. Copyright © 2015 Elsevier Ltd. All rights reserved.

Idiographic duo-trio tests using a constant-reference based on preference of each consumer: Sample presentation sequence in difference test can be customized for individual consumers to reduce error.

PubMed

Kim, Min-A; Sim, Hye-Min; Lee, Hye-Seong

2016-11-01

As reformulations and processing changes are increasingly needed in the food industry to produce healthier, more sustainable, and cost effective products while maintaining superior quality, reliable measurements of consumers' sensory perception and discrimination are becoming more critical. Consumer discrimination methods using a preferred-reference duo-trio test design have been shown to be effective in improving the discrimination performance by customizing sample presentation sequences. However, this design can add complexity to the discrimination task for some consumers, resulting in more errors in sensory discrimination. The objective of the present study was to investigate the effects of different types of test instructions using the preference-reference duo-trio test design where a paired-preference test is followed by 6 repeated preferred-reference duo-trio tests, in comparison to the analytical method using the balanced-reference duo-trio. Analyses of d' estimates (product-related measure) and probabilistic sensory discriminators in momentary numbers of subjects showing statistical significance (subject-related measure) revealed that only preferred-reference duo-trio test using affective reference-framing, either by providing no information about the reference or information on a previously preferred sample, improved the sensory discrimination more than the analytical method. No decrease in discrimination performance was observed with any type of instruction, confirming that consumers could handle the test methods. These results suggest that when repeated tests are feasible, using the affective discrimination method would be operationally more efficient as well as ecologically more reliable for measuring consumers' sensory discrimination ability. Copyright © 2016 Elsevier Ltd. All rights reserved.

Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bag.

PubMed

Stenström, Helena; Li, Xin; Hunt, Melvin C; Lundström, Kerstin

2014-02-01

The objective of this study was to determine which ageing treatment of beef was sensorially preferred by consumers and how their preference changed when given information about the ageing treatment used. Longissimus thoracis et lumborum from four young bulls were randomly assigned three ageing treatments: dry ageing, vacuum ageing and ageing in a highly moisture permeable bag (bag dry-ageing); each was aged at 1.6 °C for another 13 days. A preference test (171 consumers) with questions about overall liking, tenderness, and juiciness was performed. Thereafter, a deceptive test (61 consumers) was performed with two taste samples, the first taste sample with correct information about ageing treatment and the second with false information. In the preference test, consumers preferred dry ageing and bag dry-ageing to vacuum ageing. In the deceptive test, dry ageing was preferred, but the information given influenced preference. © 2013.

Efficacy and consumer preferences for different approaches to calorie labeling on menus.

PubMed

Pang, Jocelyn; Hammond, David

2013-01-01

To evaluate the efficacy and consumer preferences of calorie labeling on menus. Between-group experiment. Participants were randomized to view menu items according to 1 of 4 experimental conditions: no calorie information, calorie-only information, calorie plus health statement (HS), and calorie plus the Physical Activity Scale. Participants selected a snack and then rated menus from all conditions on the level of understanding and perceived effectiveness. University of Waterloo, Canada. A total of 213 undergraduate university students recruited from classrooms. The calorie amount of menu selection and ratings of understandability and perceived effectiveness. Linear regression models and chi-square tests. Participants who selected items from menus without calorie information selected snacks with higher calorie amounts than participants in the calorie-only condition (P = .002) and the calorie plus HS condition (P = .001). The calorie plus HS menu was perceived as most understandable and the calorie plus calorie plus Physical Activity Scale menu was perceived as most effective in helping to promote healthy eating. Calorie labeling on menus may assist consumers in making healthier choices, with consumer preference for menus that include contextual health statements. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

[The marketing evaluation of the consumers' preference as regards the use of medicinal and medicinal table mineral waters].

PubMed

Babaskin, D V; Babaskina, L I; Pavlova, A V

2017-12-28

The development of modern technologies in physiotherapy with the use of mineral waters, the expansion of the assortment of the medicinal and medicinal table waters as well as increasing the competitive advantages of domestic products require the more extensive marketing survey of the consumers' preferences in the market of mineral waters. The objective of the present study was the marketing evaluation of the consumers' preference in the segment of medicinal and medicinal table mineral waters in the city of Moscow. The survey involved 697 consumers of medicinal and medicinal table mineral waters. The sampling was carried out by the deterministic quota method. The field research was conducted by means of personal verbal interviews (32%) and the CATI to Web method (phone recruiting and on-line questioning) (68%) with the use of the structured questionnaire. Positioning was carried out making use of the two-dimensional schematic map and scoring assessment on an individual basis with calculation of integrated indicators. The marketing evaluation has demonstrated that the principal motive for purchasing mineral waters in more than 40% of respondents was the treatment and prevention of various diseases including disturbances in the urogenital system as well as digestive and respiratory disorders that appear to be the most frequent reasons for the consumption of mineral waters. The main factors that form the preferences of the consumers as regards the use of a concrete variety of mineral waters were elucidated. Of crucial importance for approximately 40% of the consumers (p<0.01) proved to be their health condition, the medical indications, and the available information about the therapeutic effectiveness of one or another type of mineral waters. Other factors were the quality of mineral water, its cost, the manufacturer and/or place of production, the attractiveness of the packaging, etc. The evaluation of the positioning of the mineral water consumers' preferences made

Consumer Preferences for Hearing Aid Attributes

PubMed Central

Lataille, Angela T.; Buttorff, Christine; White, Sharon; Niparko, John K.

2012-01-01

Low utilization of hearing aids has drawn increased attention to the study of consumer preferences using both simple ratings (e.g., Likert scale) and conjoint analyses, but these two approaches often produce inconsistent results. The study aims to directly compare Likert scales and conjoint analysis in identifying important attributes associated with hearing aids among those with hearing loss. Seven attributes of hearing aids were identified through qualitative research: performance in quiet settings, comfort, feedback, frequency of battery replacement, purchase price, water and sweat resistance, and performance in noisy settings. The preferences of 75 outpatients with hearing loss were measured with both a 5-point Likert scale and with 8 paired-comparison conjoint tasks (the latter being analyzed using OLS [ordinary least squares] and logistic regression). Results were compared by examining implied willingness-to-pay and Pearson’s Rho. A total of 56 respondents (75%) provided complete responses. Two thirds of respondents were male, most had sensorineural hearing loss, and most were older than 50; 44% of respondents had never used a hearing aid. Both methods identified improved performance in noisy settings as the most valued attribute. Respondents were twice as likely to buy a hearing aid with better functionality in noisy environments (p < .001), and willingness to pay for this attribute ranged from US$2674 on the Likert to US$9000 in the conjoint analysis. The authors find a high level of concordance between the methods—a result that is in stark contrast with previous research. The authors conclude that their result stems from constraining the levels on the Likert scale. PMID:22514094

Effect of two Spanish breeds and diet on beef quality including consumer preferences.

PubMed

Ripoll, Guillermo; Blanco, Mireia; Albertí, Pere; Panea, Begoña; Joy, Margalida; Casasús, Isabel

2014-03-30

Farmers in dry mountain areas are changing their management strategies to improve livestock farming efficiency, by using different forages or different breeds. The effect of breed (Parda de Montaña vs. Pirenaica) and finishing diet (grazing on meadows vs. a total mixed ration (50% alfalfa, 40% maize grain, 10% straw)) on carcass characteristics and meat quality of steers was studied. Parda de Montaña had a greater (P < 0.01) amount of intramuscular fat than Pirenaica. The finishing diet did not influence carcass fat color, but fatty acid composition was slightly affected. Finishing steers on a total mixed ration increased the percentage of fat of the 10th rib (P < 0.001). Supplementation with concentrates increased the diet energy concentration and also increased the dressing percentage. Both breeds had similar carcass characteristics. Consumers preferred beef from the Pirenaica breed because of its greater tenderness. Consumers did not differentiate between beef from animals fed different finishing diets. However, consumers who like meat very much preferred meat aged in a cooler at 4 °C for 15 days rather than 8 days. © 2013 Society of Chemical Industry.

Going direct to the consumer: Examining treatment preferences for veterans with insomnia, PTSD, and depression.

PubMed

Gutner, Cassidy A; Pedersen, Eric R; Drummond, Sean P A

2018-05-01

Inclusion of consumer preferences to disseminate evidence-based psychosocial treatment (EBPT) is crucial to effectively bridge the science-to-practice quality chasm. We examined this treatment gap for insomnia, posttraumatic stress disorder (PTSD), depression, and comorbid symptoms in a sample of 622 young adult veterans through preference in symptom focus, treatment modality, and related gender differences among those screening positive for each problem. Data were collected from veteran drinkers recruited through targeted Facebook advertisements as part of a brief online alcohol intervention. Analyses demonstrated that veterans reported greater willingness to seek insomnia-focused treatment over PTSD- or depression-focused care. Notably, even when participants screened negative for insomnia, they preferred sleep-focused care to PTSD- or depression-focused care. Although one in five veterans with a positive screen would not consider care, veterans screening for both insomnia and PTSD who would consider care had a preference for in-person counseling, and those screening for both insomnia and depression had similar preferences for in-person and mobile app-based/computer self-help treatment. Marginal gender differences were found. Incorporating direct-to-consumer methods into research can help educate stakeholders about methods to expand EBPT access. Though traditional in-person counseling was often preferred, openness to app-based/computer interventions offers alternative methods to provide veterans with EBPTs. Published by Elsevier B.V.

European citizen and consumer attitudes and preferences regarding beef and pork.

PubMed

Verbeke, Wim; Pérez-Cueto, Federico J A; Barcellos, Marcia D de; Krystallis, Athanasios; Grunert, Klaus G

2010-02-01

This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens' and consumers' attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals' views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers' acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.

Positive mood as a mediator of the relations among musical preference, postconsumption product evaluation, and consumer satisfaction.

PubMed

Teng, Ching-I; Tseng, Hsu-Min; Wu, Heng-Hui

2007-06-01

This study of how positive mood mediates the influences of musical preference and postconsumption product evaluation on consumer satisfaction focuses specifically on a model in which positive mood fully mediates the influences. The proposed model is compared with two competing models, and a structural equation model is used to test and compare the three theory-driven models. This study sampled 247 students majoring in management at a single university. They had mean age of 23 yr. (SD=2.5). This study used questionnaires to measure subjects' evaluations of a cup of coffee, preference for the music broadcast in the coffee shop, positive mood, and satisfaction after they had the coffee. Analysis indicated that the proposed model outperformed the two competing models in describing the data using chi-square difference tests. Positive mood was identified as a full mediator of the relationship between musical preference and consumer satisfaction. Moreover, the results demonstrate for service managers the importance of creating positive consumer mood.

Measurement of consumer preference for treatments used to induce labour: a willingness-to-pay approach.

PubMed

Taylor, Susan J.; Armour, Carol L.

2000-09-01

AIM: The purpose of the study was to assess the acceptability to consumers of two methods of induction of labour using a willingness-to-pay (WTP) approach. The methods compared were amniotomy plus oxytocin and prostaglandin E2 vaginal gel, followed by oxytocin if necessary. METHODS: A description of each method was presented, in questionnaire format, to pregnant women attending a public hospital ante-natal clinic. Women were asked to choose one of the two treatments, then give a valuation in dollar terms for both their preferred treatment and the alternative. RESULTS: It was found that 73.7% of patients preferred gel. The mean maximum WTP for amniotomy plus oxytocin was Aus$133 while that for gel was Aus$178 (P=0.0001). Those who chose amniotomy plus oxytocin were WTP 90% more for their preferred treatment compared with the alternative (Aus$180 vs. Aus$95). Similarly, those who preferred gel were WTP 90% more for their preferred treatment compared with the alternative (Aus$222 vs. Aus$119). CONCLUSION: Consumers were able to assess drug information provided on the two therapies, make an informed choice and to value that choice. Information obtained in this way, combined with information on costs, could be used in policy decision-making.

Measurement of consumer preference for treatments used to induce labour: a willingness‐to‐pay approach

PubMed Central

Taylor, Susan J.; Armour, Carol L.

2001-01-01

Aim The purpose of the study was to assess the acceptability to consumers of two methods of induction of labour using a willingness‐to‐pay (WTP) approach. The methods compared were amniotomy plus oxytocin and prostaglandin E2 vaginal gel, followed by oxytocin if necessary. Methods A description of each method was presented, in questionnaire format, to pregnant women attending a public hospital ante‐natal clinic. Women were asked to choose one of the two treatments, then give a valuation in dollar terms for both their preferred treatment and the alternative. Results It was found that 73.7% of patients preferred gel. The mean maximum WTP for amniotomy plus oxytocin was Aus$133 while that for gel was Aus$178 (P=0.0001). Those who chose amniotomy plus oxytocin were WTP 90% more for their preferred treatment compared with the alternative (Aus$180 vs. Aus$95). Similarly, those who preferred gel were WTP 90% more for their preferred treatment compared with the alternative (Aus$222 vs. Aus$119). Conclusion Consumers were able to assess drug information provided on the two therapies, make an informed choice and to value that choice. Information obtained in this way, combined with information on costs, could be used in policy decision‐making. PMID:11281930

Developing social marketed individual preconception care consultations: Which consumer preferences should it meet?

PubMed

van Voorst, Sabine F; Ten Kate, Chantal A; de Jong-Potjer, Lieke C; Steegers, Eric A P; Denktaş, Semiha

2017-10-01

Preconception care (PCC) is care that aims to improve the health of offspring by addressing risk factors in the pre-pregnancy period. Consultations are recognized as a method to promote perinatal health. However, prospective parents underutilize PCC services. Uptake can improve if delivery approaches satisfy consumer preferences. Aim of this study was to identify preferences of women (consumers) as a first step to social marketed individual PCC consultations. In depth, semi-structured interviews were performed to identify women's views regarding the four components of the social marketing model: product (individual PCC consultation), place (setting), promotion (how women are made aware of the product) and price (costs). Participants were recruited from general practices and a midwife's practice. Content analysis was performed by systematic coding with NVIVO software. The 39 participants reflected a multiethnic intermediately educated population. Product: Many participants had little knowledge of the need and the benefits of the product. Regarding the content of PCC, they wish to address fertility concerns and social aspects of parenthood. PCC was seen as an informing and coaching service with a predominant role for health-care professionals. the general practitioner and midwife setting was the most mentioned setting. Promotion: A professional led promotion approach was preferred. Price: Introduction of a fee for PCC consultations will make people reconsider their need for a consultation and could exclude vulnerable patients from utilization. This study provides consumer orientated data to design a social marketed delivery approach for individual PCC consultations. © 2017 The Authors Health Expectations Published by John Wiley & Sons Ltd.

Mitigating randomness of consumer preferences under certain conditional choices

NASA Astrophysics Data System (ADS)

Bothos, John M. A.; Thanos, Konstantinos-Georgios; Papadopoulou, Eirini; Daveas, Stelios; Thomopoulos, Stelios C. A.

2017-05-01

Agent-based crowd behaviour consists a significant field of research that has drawn a lot of attention in recent years. Agent-based crowd simulation techniques have been used excessively to forecast the behaviour of larger or smaller crowds in terms of certain given conditions influenced by specific cognition models and behavioural rules and norms, imposed from the beginning. Our research employs conditional event algebra, statistical methodology and agent-based crowd simulation techniques in developing a behavioural econometric model about the selection of certain economic behaviour by a consumer that faces a spectre of potential choices when moving and acting in a multiplex mall. More specifically we try to analyse the influence of demographic, economic, social and cultural factors on the economic behaviour of a certain individual and then we try to link its behaviour with the general behaviour of the crowds of consumers in multiplex malls using agent-based crowd simulation techniques. We then run our model using Generalized Least Squares and Maximum Likelihood methods to come up with the most probable forecast estimations, regarding the agent's behaviour. Our model is indicative about the formation of consumers' spectre of choices in multiplex malls under the condition of predefined preferences and can be used as a guide for further research in this area.

Consumer knowledge, preference, and perceived quality of dried tomato products in Ghana.

PubMed

Owureku-Asare, Mavis; Ambrose, R P Kingsly; Oduro, Ibok; Tortoe, Charles; Saalia, Firibu K

2017-05-01

Postharvest losses (PHL) are incurred in the tomato value chain in Ghana and solar drying of tomato is a promising technology for reducing the loss. However, there are concerns on the usage, functionality and sensory appeal of the dried products to consumers, compounded with the lack of information and research on dried tomato processing in Ghana. A survey was carried out by administering semistructured questionnaires to 395 randomly selected and willing respondents in the Accra Metropolis. Information was obtained on the socioeconomic profile, consumption pattern, knowledge, and acceptance of tomato processing technologies and assessment of quality attributes important to consumers. Most consumers (74%) preferred tomato powder that is conveniently packaged to retain the characteristic intense taste and the flavor using Friedman's rank mean procedure. The study indicated that consumers were more concerned about good manufacturing practices during the production of solar-dried tomato (48.8%) rather than the quality attributes (8.6%). These findings indicate the need for safe solar drying procedures in order to increase consumer acceptability of solar-dried tomato products in Ghana.

Evaluating selected demographic factors related to consumer preferences for furniture from commercial and from underutilized species

Treesearch

David Nicholls; Matthew Bumgardner

2007-01-01

This technical note describes consumer preferences within selected demographic categories in two major Pacific Northwest markets for six domestic wood species. These woods were considered for construction of four furniture pieces. Chi-square tests were performed to determine species preferences based on gender, age, and income. Age and income were statistically...

Evaluating selected demographic factors related to consumer preferences for furniture from commercial and from underutilized species.

Treesearch

David Nicholls; Matthew Bumgardner

2007-01-01

This technical note describes consumer preferences within selected demographic categories in two major Pacific Northwest markets for six domestic wood species. These woods were considered for construction of four furniture pieces. Chi-square tests were performed to determine species preferences based on gender, age, and income. Age and income were statistically...

The effect of information on beef husbandry systems on consumers' preferences and willingness to pay.

PubMed

Risius, Antje; Hamm, Ulrich

2017-02-01

This paper evaluates communication treatments and price differentiation for beef raised organically and in conventional animal husbandry production systems. Data were obtained from a choice experiment, assessing animal husbandry, organic or conventional production and price, with 676 consumers in six grocery stores in three different German cities. When choosing beef, participants exhibited a high preference for enhanced husbandry conditions and organic production. Without further information about the husbandry conditions, 'organic' and 'pasture-based' production labelling was most likely to influence buying decisions. When informed about the conditions of 'extensive suckler cow husbandry', consumers were most likely to be motivated by the label 'extensive suckler cow husbandry', followed by 'organic production'; accordingly, willingness to pay for a beef steak was highest for 'extensive suckler cow husbandry'. Informing consumers about suckler cow husbandry results in a change of their preferences from 'organic' to 'extensive suckler cow husbandry'. This holds great potential for extensively produced beef. Copyright © 2016 Elsevier Ltd. All rights reserved.

Consumer Acceptance and Preference Study [CAPS] on Brown and Under Milled Indian Rice Varieties in Chennai, India

PubMed Central

Sudha, Vasudevan; Spiegelman, Donna; Hong, Biling; Malik, Vasanti; Jones, Clara; Wedick, Nicole M.; Hu, Frank B.; Willett, Walter; Bai, Mookambika Ramya; Ponnalagu, Muthu Mariyammal; Arumugam, Kokila; Mohan, Viswanathan

2013-01-01

Objectives To study consumer acceptance of unmilled brown and under milled rice among urban south Indians. Methods Overweight and normal weight adults living in slum and non-slum residences in Chennai participated (n=82). Bapatla (BPT) and Uma (red pigmented) rice varieties were chosen. These rice varieties were dehusked (unmilled, 0% polish) and further milled to 2.3% and 4.4% polishing (under milled). Thus nine rice samples in both raw and parboiled forms were provided for consumer tasting over a period of three days. A hedonic 7-point scale was used to rate the consumer preferences. A validated questionnaire was used to collect demographic, anthropometric, medical history, physical activity, dietary intake data and willingness of the consumers to switch over to brown rice. Results Consumers reported that the color, appearance, texture, taste and overall quality of the 4.4% polished rice was strongly preferred in both varieties and forms. Ratings for 0% polished (brown rice) were substantially lower than those of 2.3% polished rice, which were intermediate in ratings between 0% and 4.4% polishing. However, most of the consumers (93%) expressed willingness to substitute brown or 2.3% polished rice if affordable after the taste tests and education on nutritional and health benefits of whole grains. Conclusion While most consumers’ preferred polished white rice, education regarding health benefits may help this population switch to brown or under milled rice. Cooking quality and appearance of the grains were perceived as the most important factors to consider when purchasing rice among Chennai urban adults. PMID:24015699

Japanese consumer preferences for milk certified with the good agricultural practice(GAP) label.

PubMed

Aizaki, Hideo; Nanseki, Teruaki; Zhou, Hui

2013-01-01

This study examined Japanese consumers' valuation of a good agricultural practice (GAP) label on packaged milk and investigated the effect of detailed GAP information on valuation. A total of 624 Japanese consumers were asked to select their most preferred milk through an online survey. The milk was assumed to have three attributes: the GAP label, Hazard Analysis and Critical Control Points certification, and price. The results showed that consumers' valuation of GAP was significantly positive. Although providing additional GAP information to a respondent who was aware of GAP and what it means had a positive effect on the consumers' valuation of GAP, provision of this information had no effect if the respondent knew about GAP either moderately or slightly, and had a negative effect if the respondent did not know about GAP at all. To increase broad consumer awareness and valuation of GAP, it is important to provide GAP information according to the requirements of consumers. © 2012 The Authors. Animal Science Journal © 2012 Japanese Society of Animal Science.

Consumer participation in housing: reflecting on consumer preferences.

PubMed

Browne, Graeme; Hemsley, Martin

2010-12-01

Historically, people living with mental illness have had limited chance to participate in mental health services other than as patients. Following on from a recent review focusing on consumer participation in mental health services, this paper looks at consumer participation in housing. Housing is a critical element in recovery from mental illness. Without suitable housing, people have little chance of maintaining other resources in their lives, such as supportive social relationships and meaningful activities. Consumer participation is not a common topic in the recent literature, despite the significant public policy push to promote it. The importance of appropriate housing to the recovery of people living with mental illness cannot be underestimated. Even well-meaning and well-resourced housing initiatives can fall short of meeting consumers' recovery goals when they do not incorporate the expressed needs of consumers. These expressed needs include keeping units small in size and employing drop-in support models.

Direct-to-consumer advertising (DTCA) for prescription drugs: consumers' attitudes and preferences concerning its regulation in South Korea.

PubMed

Suh, Hae Sun; Lee, Donghyun; Kim, Sang Yong; Chee, Dong Hyun; Kang, Hye-Young

2011-08-01

To examine consumers' attitudes toward direct-to-consumer advertising (DTCA) for prescription drugs in Korea. We conducted a survey of 350 patients visiting community pharmacies to fill their prescriptions. Consumers' attitudes toward DTCA were assessed in terms of whether they felt DTCA was necessary, their trust in the information provided by DTCA, and their intention to use the information provided by DTCA. We examined consumers' preferences regarding the regulation of DTCA and their expectations of the effects of DTCA. About 60% of the respondents responded that DTCA is necessary and that they intended to use the information from DTCA. Less than half of the respondents reported that they would trust DTCA information. About 70% of the participants expressed the need for prior vetting of the DTCA content. Respondents had the highest expectation on the effect of DTCA as an information source for patients. Positive consumer expectations regarding the effects of DTCA were significantly associated with positive consumer attitudes toward DTCA (odds ratio=4.70, 95% confidence interval: 2.25-9.82). This study provides evidence that consumers in South Korea generally have positive attitudes toward DTCA. However, most of the respondents wanted a prior examination system of DTCA content to ensure that the information conveyed to them via DTCA was trustworthy. Policy-makers should be cautious and well-prepared if they decide to introduce DTCA in Korea. Copyright © 2011 Elsevier Ireland Ltd. All rights reserved.

Consumer preference, behavior and perception about meat and meat products: an overview.

PubMed

Font-I-Furnols, Maria; Guerrero, Luis

2014-11-01

Meat and meat products currently represent an important source of protein in the human diet, and their quality varies according to intrinsic and extrinsic parameters that can sometimes be shaped to make a product more desirable. Because consumers are the final step in the production chain, it is useful to identify which factors affect their behavioral patterns. This would allow the meat sector to better satisfy consumer expectations, demands and needs. This paper focuses on features that might influence consumer behavior, preferences and their perception of meat and meat products with respect to psychological, sensory and marketing aspects. This multidisciplinary approach includes evaluating psychological issues such as attitudes, beliefs, and expectations; sensory properties such as appearance, texture, flavor and odor; and marketing-related aspects such as price and brand. Copyright © 2014 Elsevier Ltd. All rights reserved.

Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp.) for European Consumers.

PubMed

Lykomitros, Dimitrios; Fogliano, Vincenzo; Capuano, Edoardo

2018-04-01

Roasted peanuts are a popular snack in Europe, but their drivers of liking and perceived freshness have not been previously studied with European consumers. Consumer research to date has been focused on U.S. consumers, and only on specific peanut cultivars. In this study, 26 unique samples were produced from peanuts of different types, cultivars, origins, and with different process technologies (including baking, frying, and maceration). The peanut samples were subjected to sensory (expert panel, Spectrum TM ) and instrumental analysis (color, headspace volatiles, sugar profile, large deformation compression tests, and graded by size) and were hedonically rated by consumers in The Netherlands, Spain, and Turkey (n > 200 each). Preference Mapping (PREFMAP) on mean liking models revealed that the drivers of liking are similar across the three countries. Sweet taste, roasted peanut, dark roast, and sweet aromas and the color b * value were related to increased liking, and raw bean aroma and bitter taste with decreased liking. Further partial least square regression (PLSR) modeling of liking and perceived freshness against instrumental attributes showed that the color coordinates in combination with sucrose content and a select few headspace volatiles were strong predictors of both preference and perceived freshness. Finally, additional PLSR models focusing on the headspace volatiles only showed that liking and ''fresh'' attributes were correlated with the presence of several pyrroles in the volatile fraction, and inversely related to ''stale'' and to hexanal and 2-heptanone. This study provides insight into which flavor, taste, and appearance attributes drive liking and disliking of roasted peanuts for European consumers. The drivers are linked back to analytical attributes that can be measured instrumentally, thereby reducing the reliance on costly sensory panels. Particular emphasis is placed on color as a predictor of preference, because of the low cost of the

Predicting consumer liking and preference based on emotional responses and sensory perception: A study with basic taste solutions.

PubMed

Samant, Shilpa S; Chapko, Matthew J; Seo, Han-Seok

2017-10-01

Traditional methods of sensory testing focus on capturing information about multisensory perceptions, but do not necessarily measure emotions elicited by these food and beverages. The objective of this study was to develop an optimum model of predicting overall liking (rating) and preference (choice) based on taste intensity and evoked emotions. One hundred and two participants (51 females) were asked to taste water, sucrose, citric acid, salt, and caffeine solutions. Their emotional responses toward each sample were measured by a combination of a self-reported emotion questionnaire (EsSense25), facial expressions, and autonomic nervous system (ANS) responses. In addition, their perceived intensity and overall liking were measured. After a break, participants re-tasted the samples and ranked them according to their preference. The results showed that emotional responses measured using self-reported emotion questionnaire and facial expression analysis along with perceived taste intensity performed best to predict overall liking as well as preference, while ANS measures showed limited contribution. Contrary to some previous research, this study demonstrated that not only negative emotions, but also positive ones could help predict consumer liking and preference. In addition, since there were subtle differences in the prediction models of overall liking and preference, both aspects should be taken into account to understand consumer behavior. In conclusion, combination of evoked emotions along with sensory perception could help better understand consumer acceptance as well as preference toward basic taste solutions. Published by Elsevier Ltd.

Sunscreen Product Performance and Other Determinants of Consumer Preferences.

PubMed

Xu, Shuai; Kwa, Michael; Agarwal, Ashwin; Rademaker, Alfred; Kundu, Roopal V

2016-08-01

Sunscreen use is a modifiable behavior that can help reduce the risk for skin cancer, prevent sunburns, mitigate photoaging, and treat photosensitive dermatoses. A better understanding of consumer sunscreen preferences would inform dermatologists in their own recommendations. To determine the characteristics and the most commonly cited positive and negative features of highly rated sunscreens described by consumers. The top 1 percentile of sunscreen products on Amazon.com as of December 2015 was selected according to average consumer review (≥4 stars) and the highest number of consumer reviews. Descriptive data for each product were collected from the product page and manufacturer claims. The top 5 "most helpful" reviews (positive and critical) were analyzed and coded by a consensus qualitative coding scheme, which included positive and negative descriptors in 6 major categories according to consumer comments: affordability, cosmetic elegance, separate ratings, product ingredients, product performance, and skin compatibility. The Kruskal-Wallis test was performed to determine whether characteristics of each product (eg, American Academy of Dermatology [AAD] criteria, sun protection factor [SPF], or vehicle) could be used to predict price per ounce. The number (percentage) of comments categorized by major themes and subthemes was determined. Illustrative consumer comments were also collected. There were 6500 products categorized as sunscreens in the Amazon.com, online catalog. Of the 65 products evaluated, the median price per ounce was $3.32 (range, $0.68-$23.47). Of products, 40% (26 of 65) did not adhere to AAD guidelines (broad spectrum, SPF ≥30, and water resistant) for sunscreens. Vehicles, AAD, and sunscreen type predicted a higher price per ounce. Cosmetic elegance was the most cited positive feature (198 of 325 [61%] comments) followed by product performance (146 of 325 [45%] comments) and skin type compatibility (78 of 325 [24%] comments). In this

If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers.

PubMed

Slade, Peter

2018-06-01

In a hypothetical choice experiment consumers were given the option of purchasing burgers that were made from beef, plant-based protein, or cultured meat. Willingness to purchase plant-based and cultured meat burgers is linked to age, sex, views of other food technologies, and attitudes towards the environment and agriculture. Although consumers were told that all burgers tasted the same, there was a marked preference for beef burgers. A mixed-logit model predicts that, if prices were equal, 65% of consumers would purchase the beef burger, 21% would purchase the plant-based burger, 11% would purchase the cultured meat burger, and 4% would make no purchase. Preferences for plant-based and cultured meat burgers are found to be highly, but not perfectly, correlated. Copyright © 2018 Elsevier Ltd. All rights reserved.

Assessment of Thermal and Textural Characteristics and Consumer Preferences of Lemon and Strawberry Flavored Fish Oil Organogels.

PubMed

Yılmaz, Emin; Öǧütcü, Mustafa; Arifoglu, Nazan

2015-01-01

In this study, strawberry and lemon flavored fish oil organogels (FOO) were prepared with beeswax as the organogelator. The physical, thermal and textural characteristics as well as the consumer preferences of the flavored organogels were determined in comparison with fish oil and FOO containing no flavor. Furthermore, the stability of the organogels was evaluated during 90 day storage at 4°C. The results revealed that, structurally stable fish oil organogels as spreadable products might be formed and that flavoring of the gels enhances consumer preference. Thus, flavoring of fish oil organogels could be a challenge in increasing the consumption of fish oil.

Dr Google Is Here to Stay but Health Care Professionals Are Still Valued: An Analysis of Health Care Consumers' Internet Navigation Support Preferences.

PubMed

Lee, Kenneth; Hoti, Kreshnik; Hughes, Jeffery David; Emmerton, Lynne

2017-06-14

The Internet offers great opportunities for consumers to be informed about their health. However, concerns have been raised regarding its impact on the traditional health consumer-health professional relationship. Our recent survey of 400 Australian adults identified that over half of consumers required some form of navigational support in locating appropriate Web-based health information. We propose that support provided by health professionals would be preferred by consumers; this preference is regardless of whether consumers have a need for navigational support. Secondary analysis of the survey dataset is presented here to quantify consumer-reported support preferences and barriers when navigating Web-based health information. We aimed to quantitatively identify consumers' support preferences for locating Web-based health information and their barriers when navigating Web-based health information. We also aimed to compare such preferences and barriers between consumers identified as needing and not needing support when locating Web-based health information. Chi-square (χ 2 ) tests identified whether each listed support preference differed between subgroups of consumers classified as needing (n=205, 51.3%) or not needing (n=195, 48.8%) navigational support; degree of association, via phi coefficient (φ) tests, were also considered to ascertain the likely practical significance of any differences. This was repeated for each listed barrier. Free-text responses regarding additional support preferences were descriptively analyzed and compared with the quantitative findings to provide a richer understanding of desired support for health information searches. Of the 400 respondents, the most preferred mode of navigational support was involvement of health professionals; this was reported by participants identified as needing and not needing navigational support. While there was a significant difference between groups, the degree of association was small (χ 2 1 [N

Consumer preferences for the predictive genetic test for Alzheimer disease.

PubMed

Huang, Ming-Yi; Huston, Sally A; Perri, Matthew

2014-04-01

The purpose of this study was to assess consumer preferences for predictive genetic testing for Alzheimer disease in the United States. A rating conjoint analysis was conducted using an anonymous online survey distributed by Qualtrics to a general population panel in April 2011 in the United States. The study design included three attributes: Accuracy (40%, 80%, and 100%), Treatment Availability (Cure is available/Drug for symptom relief but no cure), and Anonymity (Anonymous/Not anonymous). A total of 12 scenarios were used to elicit people's preference, assessed by an 11-point scale. The respondents also indicated their highest willingness-to-pay (WTP) for each scenario through open-ended questions. A total of 295 responses were collected over 4 days. The most important attribute for the aggregate model was Accuracy, contributing 64.73% to the preference rating. Treatment Availability and Anonymity contributed 20.72% and 14.59%, respectively, to the preference rating. The median WTP for the highest-rating scenario (Accuracy 100%, a cure is available, test result is anonymous) was $100 (mean = $276). The median WTP for the lowest-rating scenario (40% accuracy, no cure but drugs for symptom relief, not anonymous) was zero (mean = $34). The results of this study highlight attributes people find important when making the hypothetical decision to obtain an AD genetic test. These results should be of interests to policy makers, genetic test developers and health care providers.

Looking is buying. How visual attention and choice are affected by consumer preferences and properties of the supermarket shelf.

PubMed

Gidlöf, Kerstin; Anikin, Andrey; Lingonblad, Martin; Wallin, Annika

2017-09-01

There is a battle in the supermarket isle, a battle between what the consumer wants and what the retailer and others want her to see, and subsequently to buy. Product packages and displays contain a number of features and attributes tailored to catch consumers' attention. These are what we call external factors comprising the visual saliency, the number of facings, and the placement of each product. But a consumer also brings with her a number of goals and interests related to the products and their attributes. These are important internal factors, including brand preferences, price sensitivity, and dietary inclinations. We fit mobile eye trackers to consumers visiting real-life supermarkets in order to investigate to what extent external and internal factors affect consumers' visual attention and purchases. Both external and internal factors influenced what products consumers looked at, with a strong positive interaction between visual saliency and consumer preferences. Consumers appear to take advantage of visual saliency in their decision making, using their knowledge about products' appearance to guide their visual attention towards those that fit their preferences. When it comes to actual purchases, however, visual attention was by far the most important predictor, even after controlling for all other internal and external factors. In other words, the very act of looking longer or repeatedly at a package, for any reason, makes it more likely that this product will be bought. Visual attention is thus crucial for understanding consumer behaviour, even in the cluttered supermarket environment, but it cannot be captured by measurements of visual saliency alone. Copyright © 2017 Elsevier Ltd. All rights reserved.

A Comparison of the Characteristics of Acupuncture- and Non-Acupuncture-Preferred Consumers: A Secondary Analysis of NHIS 2012 Data.

PubMed

Zhang, Yan; Leach, Matthew J; Bishop, Felicity L; Leung, Brenda

2016-04-01

To determine whether acupuncture use, sociodemographic characteristics, and existing health conditions differ between acupuncture-preferred consumers (i.e., those who deem acupuncture to be one of the three most important complementary and alternative medicine [CAM] modalities used) and non-acupuncture-preferred consumers who used acupuncture in the past 12 months This is a secondary analysis of the National Health Interview Survey Sample Adult File and Adult Alternative Medicine datasets collected by the Centers for Disease Control and Prevention during 2012. The sample was drawn from the noninstitutionalized civilian population of the United States. The datasets yielded 34,525 respondents aged 18 years and older. Measures included in the analysis were acupuncture use in the past 12 months, sociodemographic characteristics, and existing health conditions. Analyses were performed by using Stata software, version 9.0 (Stata Corp., College Station, TX). Of the 10,158 adults who responded to the question regarding the "three most important" CAM modalities used, 572 (5.6%) had used acupuncture in the past 12 months. Of these, 456 (79.7%) chose acupuncture as one of the top three CAM modalities most important to their health. Acupuncture-preferred consumers reported significantly more visits to acupuncturists (7.46 versus 3.99 visits; p < 0.001), as well as higher out-of-pocket costs ($342.8 versus $246.4; p < 0.001), compared with non-acupuncture-preferred consumers. The logistic regression model revealed that with every additional CAM modality used, the likelihood of deeming acupuncture as one of the three CAM modalities most important to one's health decreased by 39% (odds ratio, 0.61; 95% confidence interval, 0.52-0.71; p < 0.001). Health conditions were not statistically significant predictors. A consumer's preference for acupuncture appeared not to be driven by health conditions but rather was related to sociodemographic factors. This suggests that

Changes in seafood consumer preference patterns and associated changes in risk exposure.

PubMed

Jensen, Helen H

2006-01-01

Consumers world-wide are driving changes in the agriculture and food sector. Rising consumer income, changing demographics and lifestyles, and shifting preferences due to new information about the links between diet and health all contribute to new demands for foods. At the same time, technological changes in production, processing and distribution, growth in large-scale retailing, and changes in product availability, as well as expansion of trade world wide, have contributed to a rapidly changing market for food products. Changes in seafood consumption reflect these changes. The changes in consumer consumption patterns, new technologies and trade in product offer both expanded markets as well as new challenges to consumer exposure to food-borne risks. The strict quality control requirements of retail brokers, growth of private labels, and development of value-protecting marketing channels have become increasingly important in food markets. This paper addresses major trends that affect seafood consumption and the market for seafood products and the implications of these changes for consumer risk exposure to food safety hazards. The current economic environment highlights similarities and differences between the developed and developing countries, as well as diversity worldwide in consumption of seafood. Within this context, four major trends affect consumer consumption of foods, including seafood and fish products today: rising income; changing demographics; changing markets for food; and an increasingly global market for food products. Changes in consumer risk exposure to food safety problems are addressed in the context of these trends.

Consumer preferences for beef color and packaging did not affect eating satisfaction.

PubMed

Carpenter, C E; Cornforth, D P; Whittier, D

2001-04-01

We investigated whether consumer preferences for beef colors (red, purple, and brown) or for beef packaging systems (modified atmosphere, MAP; vacuum skin pack, VSP; or overwrap with polyvinyl chloride, PVC) influenced taste scores of beef steaks and patties. To test beef color effects, boneless beef top loin steaks (choice) and ground beef patties (20% fat) were packaged in different atmospheres to promote development of red, purple, and brown color. To test effects of package type, steaks and patties were pre-treated with carbon monoxide in MAP to promote development of red color, and some meat was repackaged using VSP or PVC overwrap. The differently colored and packaged meats were separately displayed for members of four consumer panels who evaluated appearance and indicated their likelihood to purchase similar meat. Next, the panelists tasted meat samples from what they had been told were the packaging treatments just observed. However, the meat samples actually served were from a single untreated steak or patty. Thus, any difference in taste scores should reflect expectations established during the visual evaluation. The same ballot and sample coding were used for both the visual and taste evaluations. Color and packaging influenced (P<0.001) appearance scores and likelihood to purchase. Appearance scores were rated red>purple >brown and PVC >VSP>MAP. Appearance scores and likelihood to purchase were correlated (r=0.9). However, color or packaging did not affect (P>0.5) taste scores. Thus, consumer preferences for beef color and packaging influenced likelihood to purchase, but did not bias eating satisfaction.

Influence of 1-MCP treatments on eating quality and consumer preferences of ‘Qinmei’ kiwifruit during shelf life

USDA-ARS?s Scientific Manuscript database

Consumers and growers in China sometime complain that Kiwifruits treated with an ethylene action inhibitor 1-MCP are difficult to ripen and show poor eating quality. This study addresses the quality parameters affecting consumer preferences and reevaluates the necessity of 1-MCP application for stor...

Sustainable sheep production and consumer preference trends: compatibilities, contradictions, and unresolved dilemmas.

PubMed

Montossi, F; Font-i-Furnols, M; del Campo, M; San Julián, R; Brito, G; Sañudo, C

2013-12-01

There are increasing concerns of society towards the consumption of animal products which have been produced and transformed in a sustainable manner. This trend influences consumer purchasing decision making, particularly in developed countries. On the other hand, in the next years, the pressure to increase the volume and efficiency of meat production will be much higher to cope with the expected unsatisfied demand. At least in part, current and future technologies could contribute to solve this challenge. However, the use of some of these innovations could have a negative effect on consumer preferences. There is no consensus in our society about this dilemma. The objective of this paper is to review the scientific evidence related to these topics and to analyze and discuss the effect of some of the extrinsic and intrinsic factors linked with the sheep industry which could affect the acceptability of lamb meat by consumers. Copyright © 2013 The Authors. Published by Elsevier Ltd.. All rights reserved.

Consumer preferences for kitchen cabinets made from red alder: a comparison to other hardwoods.

Treesearch

David L. Nicholls; Geoffrey H. Donovan; Joseph Roos

2004-01-01

In Alaska, red alder (Alnus rubra Bong.) is an abundant but commercially underutilized species despite having properties suitable for higher value products, including furniture and cabinetry. However, it laces the name recognition of mote traditional hardwoods. Our research measured the effect of this lack of familiarity on consumer preferences...

Does race matters in consumers' stated preferences for water and carbon footprints labelled food products? Insights from black and white South Africans

NASA Astrophysics Data System (ADS)

Owusu-Sekyere, Enoch; Jordaan, Henry

2017-04-01

In recent years, governments, policy-makers, and managers of private food companies and agribusinesses are interested in understanding how consumers will react to environmentally sustainable attributes and information on food product labels. This study examines consumers' stated preferences for water and carbon footprints labelled food products from the viewpoint of black and white South Africans. Discrete choice experimental data was collected from black and white consumers to possibly assess cross-ethnic variations in preferences for environmentally sustainable products. Two widely purchased livestock products were chosen for the choice experiment. We found that consumers' preferences for environmentally sustainable attributes vary significantly between black and white South Africans. Our findings revealed that there are profound heterogeneous consumer segments within black and white respondents. The heterogeneity within both sub-samples is better explained at the segment level, rather than at individual level. For both product categories, the findings revealed that there are more distinct consumer segments among black respondents, relative to white respondents. The black respondents consist of water sustainability advocates, carbon reduction advocates, keen environmentalist and environmental neutrals. The white respondents entail keen environmentalist, environmental cynics, and environmental neutrals. The inherent significant variations in preferences for environmentally sustainable attributes across segments and racial groups would help in formulating feasible, and segment-specific environmental sustainability policies and marketing strategies aimed at changing consumers' attitude towards environmentally sustainable products. Demographic targeting of consumer segments, sustainability awareness and segment-specific educational campaigns meant to enhance subjective and objective knowledge on environmental sustainability are important tools for food companies and

Consumer attitudes and preferences towards pangasius and tilapia: The role of sustainability certification and the country of origin.

PubMed

Hinkes, Cordula; Schulze-Ehlers, Birgit

2018-05-04

The majority of farmed fish produced in Bangladesh is consumed domestically, while global demand for fish is increasing. Non-tariff barriers resulting from consumers' concerns about sustainability and food safety or attitudes towards the country of origin might be one reason for limited export. The purpose of this study is to analyze consumer preferences for frozen pangasius and tilapia fillets from Bangladesh in order to explore market opportunities in Germany. A discrete choice experiment was conducted to estimate marginal utilities and willingness-to-pay for different product attributes, focusing on sustainability certification and the country of origin. Vietnam as a major exporter of pangasius to Germany was selected as a reference country for the analysis. The results of fitted mixed logit models indicate that German consumers are price-sensitive and prefer fish produced in Germany over fish farmed in either Bangladesh or Vietnam. While this finding seems not to be attributable to consumer ethnocentrism, country image constructs might play a role. A significant positive utility was identified for both sustainability and fair trade certification. The overall opt-out rate of the choice experiment was relatively high, indicating a general reluctance to consume pangasius and tilapia. Older respondents as well as those concerned about sustainability and those having less positive attitudes towards aquaculture were more likely to opt out. Overall, concerns about sustainability and the country of origin are relevant factors influencing purchase decisions, but aspects of taste and preferences for certain fish species might be even more significant in this context, limiting the market potential of pangasius and tilapia in Germany. Copyright © 2018 Elsevier Ltd. All rights reserved.

Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes.

PubMed

Monteiro, Maria João P; Costa, Ana Isabel A; Fliedel, Geneviève; Cissé, Mady; Bechoff, Aurélie; Pallet, Dominique; Tomlins, Keith; Pintado, Maria Manuela E

2017-06-15

The need to increase sustainability and add value to traditional foods claiming health benefits led to the introduction of key improvements in the production of hibiscus beverages in Senegal. The physicochemical and sensory properties of three resulting products (an under-vacuum concentrate, a dilute-to-taste syrup and a ready-to-drink infusion) were assessed, vis-à-vis those of conventionally manufactured beverages, and their impact on local consumer preference determined (n=146). New beverages had more intense, redder colour and higher monomeric anthocyanin content, total phenolic content and antioxidant capacity. Moreover, their colour evaluations by trained panellists were mainly linked to colour density and anthocyanin/polyphenol content, while flavour assessments were associated to titratable acidity and sugar-to-acid ratio. Consumer evaluations, in turn, were driven by the beverages' red colour intensity, aroma strength and balance between sweetness and acidity. This explained why they overwhelmingly preferred the under-vacuum concentrate, regardless of their age, gender or frequency of hibiscus beverage consumption. Copyright © 2016 Elsevier Ltd. All rights reserved.

Understanding consumer preferences in the context of managed competition: evidence from a choice experiment in Colombia.

PubMed

Trujillo, Antonio J; Ruiz, Fernando; Bridges, John F P; Amaya, Jeannette L; Buttorff, Christine; Quiroga, Angélica M

2012-03-01

In many countries, health insurance coverage is the primary way for individuals to access care. Governments can support access through social insurance programmes; however, after a certain period, governments struggle to achieve universal coverage. Evidence suggests that complex individual behaviour may play a role. Using a choice experiment, this research explored consumer preferences for health insurance in Colombia. We also evaluated whether preferences differed across consumers with differing demographic and health status factors. A household field experiment was conducted in Bogotá in 2010. The sample consisted of 109 uninsured and 133 low-income insured individuals. Each individual evaluated 12 pair-wise comparisons of hypothetical health plans. We focused on six characteristics of health insurance: premium, out-of-pocket expenditure, chronic condition coverage, quality of care, family coverage and sick leave. A main effects orthogonal design was used to derive the 72 scenarios used in the choice experiment. Parameters were estimated using conditional logit models. Since price data were included, we estimated respondents' willingness to pay for characteristics. Consumers valued health benefits and family coverage more than other attributes. Additionally, differences in preferences can be exploited to increase coverage. The willingness to pay for benefits may partially cover the average cost of providing them. Policy makers might be able to encourage those insured via the subsidized system to enrol in the next level of the social health insurance scheme through expanding benefits to family members and expanding the level of chronic condition coverage.

Absolute risk representation in cardiovascular disease prevention: comprehension and preferences of health care consumers and general practitioners involved in a focus group study.

PubMed

Hill, Sophie; Spink, Janet; Cadilhac, Dominique; Edwards, Adrian; Kaufman, Caroline; Rogers, Sophie; Ryan, Rebecca; Tonkin, Andrew

2010-03-04

Communicating risk is part of primary prevention of coronary heart disease and stroke, collectively referred to as cardiovascular disease (CVD). In Australia, health organisations have promoted an absolute risk approach, thereby raising the question of suitable standardised formats for risk communication. Sixteen formats of risk representation were prepared including statements, icons, graphical formats, alone or in combination, and with variable use of colours. All presented the same risk, i.e., the absolute risk for a 55 year old woman, 16% risk of CVD in five years. Preferences for a five or ten-year timeframe were explored. Australian GPs and consumers were recruited for participation in focus groups, with the data analysed thematically and preferred formats tallied. Three focus groups with health consumers and three with GPs were held, involving 19 consumers and 18 GPs. Consumers and GPs had similar views on which formats were more easily comprehended and which conveyed 16% risk as a high risk. A simple summation of preferences resulted in three graphical formats (thermometers, vertical bar chart) and one statement format as the top choices. The use of colour to distinguish risk (red, yellow, green) and comparative information (age, sex, smoking status) were important ingredients. Consumers found formats which combined information helpful, such as colour, effect of changing behaviour on risk, or comparison with a healthy older person. GPs preferred formats that helped them relate the information about risk of CVD to their patients, and could be used to motivate patients to change behaviour.Several formats were reported as confusing, such as a percentage risk with no contextual information, line graphs, and icons, particularly those with larger numbers. Whilst consumers and GPs shared preferences, the use of one format for all situations was not recommended. Overall, people across groups felt that risk expressed over five years was preferable to a ten-year risk

Evolution of consumer information preferences with market maturity in solar PV adoption

DOE Office of Scientific and Technical Information (OSTI.GOV)

Reeves, D. Cale; Rai, Varun; Margolis, Robert

Residential adoption of solar photovoltaics (PV) is spreading rapidly, supported by policy initiatives at the federal, state, and local levels. Potential adopters navigate increasingly complex decision-making landscapes in their path to adoption. Much is known about the individual-level drivers of solar PV diffusion that steer adopters through this process, but relatively little is known about the evolution of these drivers as solar PV markets mature. By understanding the evolution of emerging solar PV markets over time, stakeholders in the diffusion of solar PV can increase policy effectiveness and reduce costs. This analysis uses survey data to compare two adjacent marketsmore » across a range of relevant characteristics, then models changes in the importance of local vs cosmopolitan information sources by combining theory relating market maturity to adopter behavior with event-history techniques. In younger markets, earlier, innovative adoptions that are tied to a preference for cosmopolitan information sources are more prevalent than expected, suggesting a frustrated demand for solar PV that segues into adoptions fueled by local information preferences contemporary with similar adoptions in older markets. Furthermore, the analysis concludes with policy recommendations to leverage changing consumer information preferences as markets mature.« less

Evolution of consumer information preferences with market maturity in solar PV adoption

DOE PAGES

Reeves, D. Cale; Rai, Varun; Margolis, Robert

2017-07-04

Residential adoption of solar photovoltaics (PV) is spreading rapidly, supported by policy initiatives at the federal, state, and local levels. Potential adopters navigate increasingly complex decision-making landscapes in their path to adoption. Much is known about the individual-level drivers of solar PV diffusion that steer adopters through this process, but relatively little is known about the evolution of these drivers as solar PV markets mature. By understanding the evolution of emerging solar PV markets over time, stakeholders in the diffusion of solar PV can increase policy effectiveness and reduce costs. This analysis uses survey data to compare two adjacent marketsmore » across a range of relevant characteristics, then models changes in the importance of local vs cosmopolitan information sources by combining theory relating market maturity to adopter behavior with event-history techniques. In younger markets, earlier, innovative adoptions that are tied to a preference for cosmopolitan information sources are more prevalent than expected, suggesting a frustrated demand for solar PV that segues into adoptions fueled by local information preferences contemporary with similar adoptions in older markets. Furthermore, the analysis concludes with policy recommendations to leverage changing consumer information preferences as markets mature.« less

Evolution of consumer information preferences with market maturity in solar PV adoption

NASA Astrophysics Data System (ADS)

Cale Reeves, D.; Rai, Varun; Margolis, Robert

2017-07-01

Residential adoption of solar photovoltaics (PV) is spreading rapidly, supported by policy initiatives at the federal, state, and local levels. Potential adopters navigate increasingly complex decision-making landscapes in their path to adoption. Much is known about the individual-level drivers of solar PV diffusion that steer adopters through this process, but relatively little is known about the evolution of these drivers as solar PV markets mature. By understanding the evolution of emerging solar PV markets over time, stakeholders in the diffusion of solar PV can increase policy effectiveness and reduce costs. This analysis uses survey data to compare two adjacent markets across a range of relevant characteristics, then models changes in the importance of local vs cosmopolitan information sources by combining theory relating market maturity to adopter behavior with event-history techniques. In younger markets, earlier, innovative adoptions that are tied to a preference for cosmopolitan information sources are more prevalent than expected, suggesting a frustrated demand for solar PV that segues into adoptions fueled by local information preferences contemporary with similar adoptions in older markets. The analysis concludes with policy recommendations to leverage changing consumer information preferences as markets mature.

Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. longissimus lumborum steaks cooked to various end-point temperatures.

PubMed

Schmidt, T B; Schilling, M W; Behrends, J M; Battula, V; Jackson, V; Sekhon, R K; Lawrence, T E

2010-01-01

Consumer research was conducted to evaluate the acceptability of choice and select steaks from the Longissimus lumborum that were cooked to varying degrees of doneness using demographic information, cluster analysis and descriptive analysis. On average, using data from approximately 155 panelists, no differences (P>0.05) existed in consumer acceptability among select and choice steaks, and all treatment means ranged between like slightly and like moderately (6-7) on the hedonic scale. Individual consumers were highly variable in their perception of acceptability and consumers were grouped into clusters (eight for select and seven for choice) based on their preference and liking of steaks. The largest consumer groups liked steaks from all treatments, but other groups preferred (P<0.05) steaks that were cooked to various end-point temperatures. Results revealed that consumers could be grouped together according to preference, liking and descriptive sensory attributes, (juiciness, tenderness, bloody, metallic, and roasted) to further understand consumer perception of steaks that were cooked to different end-point temperatures.

Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat.

PubMed

Paulos, Kátia; Rodrigues, Sandra; Oliveira, António Filipe; Leite, Ana; Pereira, Etelvina; Teixeira, Alfredo

2015-07-01

The main objective of this study was the sensory characterization, by a taste and a consumers' panel, of fresh sausages from 140 culled goats and 140 culled ewes. Species and type of preparation effects were studied. All data were previously analyzed by analysis of variance. Taste panel data were analyzed by a Generalized Procrustes Analysis (GPA). Consumers' panel data were analyzed by Preference Mapping. The 1st 2 factors explained 88.22% of total variation in GPA. Different sausages samples were perfectly differentiated by assessors. Goat sausages have been considered harder, more fibrous, and less juicy than sheep sausages. The panelists observed that sheep sausages without paprika had greater intensity of flavor, tasted spicy, and had an off-odor, while goat sausages with paprika were considered sweeter. Consumers' panel did not show any preference for the different types of sausages. This means that all types of sausages can have market opportunity. The present study was a result of a project in co-promotion between 2 breeder associations, an industry unit and a research center. Results indicated that the meat from animals out of quality commercial brands could be useful as processed meat in a product with consumer acceptability. Also these new meat products brought diversity to meat industry to reach new markets and originating 2 new meat brands recorded at INPI (Instituto Nacional da Propriedade Industrial—Natl. Industrial Property Inst.) with the numbers of 489664 and 489662 of National Brands of sheep and goat meat, respectively. © 2015 Institute of Food Technologists®

Consumer preferences for health and nonhealth outcomes of health promotion: results from a discrete choice experiment.

PubMed

Alayli-Goebbels, Adrienne F G; Dellaert, Benedict G C; Knox, Stephanie A; Ament, André J H A; Lakerveld, Jeroen; Bot, Sandra D M; Nijpels, G; Severens, J L

2013-01-01

Health promotion (HP) interventions have outcomes that go beyond health. Such broader nonhealth outcomes are usually neglected in economic evaluation studies. To allow for their consideration, insights are needed into the types of nonhealth outcomes that HP interventions produce and their relative importance compared with health outcomes. This study explored consumer preferences for health and nonhealth outcomes of HP in the context of lifestyle behavior change. A discrete choice experiment was conducted among participants in a lifestyle intervention (n = 132) and controls (n = 141). Respondents made 16 binary choices between situations that can be experienced after lifestyle behavior change. The situations were described by 10 attributes: future health state value, start point of future health state, life expectancy, clothing size above ideal, days with sufficient relaxation, endurance, experienced control over lifestyle choices, lifestyle improvement of partner and/or children, monetary cost per month, and time cost per week. With the exception of "time cost per week" and "start point of future health state," all attributes significantly determined consumer choices. Thus, both health and nonhealth outcomes affected consumer choice. Marginal rates of substitution between the price attribute and the other attributes revealed that the attributes "endurance," "days with sufficient relaxation," and "future health state value" had the greatest impact on consumer choices. The "life expectancy" attribute had a relatively low impact and for increases of less than 3 years, respondents were not willing to trade. Health outcomes and nonhealth outcomes of lifestyle behavior change were both important to consumers in this study. Decision makers should respond to consumer preferences and consider nonhealth outcomes when deciding about HP interventions. Copyright © 2013 International Society for Pharmacoeconomics and Outcomes Research (ISPOR). Published by Elsevier Inc. All

Consumer preferences and brand equity measurement of Spanish national daily newspapers: a conjoint analysis approach.

PubMed

Varela Mallou, J; Rial Boubeta, A; Braña Tobío, T

2001-05-01

Brand is a product attribute that, for many types of goods or services, makes a major contribution to consumer preferences. Conjoint analysis is a useful technique for the assessment of brand values for a given consumer or group of consumers. In this paper, an application of conjoint analysis to the estimation of brand values in the Spanish daily newspaper market is reported. Four newspaper attributes were considered: brand (i.e., newspaper name), price (0.60, 1.05, or 1.50 euros), Sunday supplement (yes/no), and daily pullout (yes/no). A total of 510 regular readers of the national press, stratified by age and sex, were asked to rank 16 profiles representing an orthogonal fraction of the possible attribute-level combinations. Brand was by far the most important attribute, whereas price had negligible effect. More generally, the results confirm the utility of conjoint analysis for assessing brand equity in the newspaper market and for estimating the relative importance of the various attributes to different subgroups of consumers.

Consumer preferences for reduced packaging under economic instruments and recycling policy.

PubMed

Yamaguchi, Keiko; Takeuchi, Kenji

2016-02-01

This study was conducted using a web-based survey and bidding game in contingent valuation method to evaluate consumer preferences for packaging with less material. Results revealed that people who live in a municipality implementing unit-based pricing of waste have a higher willingness-to-pay (WTP) for a product. Economic instruments can affect the purchase of products with reduced packaging because a higher disposal cost increases the attractiveness of source reduction. However, unit-based pricing combined with plastic separation for recycling reduces WTP. This result suggests that recycling policy weakens the effect of economic instruments on source reduction of waste. Copyright © 2015 Elsevier Ltd. All rights reserved.

Measuring consumer preference for models of diabetes care delivered by pharmacists.

PubMed

Taylor, Susan; Hourihan, Fleur; Krass, Ines; Armour, Carol

2009-10-01

Evaluation of a community pharmacy disease management program for type 2 diabetes, 'SugarCare', was conducted. Compared with the standard care offered by pharmacists, this enhanced program offered patients closer monitoring of blood glucose levels, counselling about lifestyle, etc. The SugarCare study was funded by a grant but if the care is to continue some other method of financing must be found. This study aimed to measure consumer preference for one of the two types of care offered in the SugarCare study, the control/standard and the intervention/enhanced service; the strength of that preference; and participants' willingness to pay (WTP) for their preferred care. SugarCare was a parallel groups, control versus intervention, repeated measures design conducted in three areas of NSW, Australia. Patients in the Intervention group (enhanced care) had one initial visit to the pharmacy with six follow up visits over approximately 9 months. At these visits blood glucose was downloaded and patient care issues addressed. At the end of the service, a survey instrument was mailed to the intervention and control participants who were asked to read it and then expect a telephone call within 2 weeks of receipt. Responses were requested over the phone and the survey instrument completed by the researcher. WTP data were collected using a modified payment card method. Overall, 44/75 (59%; 47%-70% 95%CI) respondents expressed a preference for Scenario B (the enhanced care) while 31/75 (41%; 31%-52% 95%CI) preferred Scenario A (standard care) however, the difference was not statistically significant. The median maximum WTP was AUD10 for the enhanced care and AUD3.50 for the standard care (p<0.03). While the WTP values expressed were significantly higher for the enhanced care they did not match with the cost providing that diabetes care. Discrete choice analysis has the potential to overcome some of the difficulties encountered with the contingent valuation technique used here

Consumer preferences for household water treatment products in Andhra Pradesh, India.

PubMed

Poulos, Christine; Yang, Jui-Chen; Patil, Sumeet R; Pattanayak, Subhrendu; Wood, Siri; Goodyear, Lorelei; Gonzalez, Juan Marcos

2012-08-01

Over 5 billion people worldwide are exposed to unsafe water. Given the obstacles to ensuring sustainable improvements in water supply infrastructure and the unhygienic handling of water after collection, household water treatment and storage (HWTS) products have been viewed as important mechanisms for increasing access to safe water. Although studies have shown that HWTS technologies can reduce the likelihood of diarrheal illness by about 30%, levels of adoption and continued use remain low. An understanding of household preferences for HWTS products can be used to create demand through effective product positioning and social marketing, and ultimately improve and ensure commercial sustainability and scalability of these products. However, there has been little systematic research on consumer preferences for HWTS products. This paper reports the results of the first state-of-the-art conjoint analysis study of HWTS products. In 2008, we conducted a conjoint analysis survey of a representative sample of households in Andhra Pradesh (AP), India to elicit and quantify household preferences for commercial HWTS products. Controlling for attribute non-attendance in an error components mixed logit model, the study results indicate that the most important features to respondents, in terms of the effect on utility, were the type of product, followed by the extent to which the product removes pathogens, the retail outlet and, the time required to treat 10 L. Holding all other product attributes constant, filters were preferred to combination products and chemical additives. Department stores and weekly markets were the most favorable sales outlets, followed by mobile salespeople. In general, households do not prefer to purchase HWTS products at local shops. Our results can inform the types of products and sales outlets that are likely to be successful in commercial HWTS markets in AP, as well as the influence of different pricing and financing strategies on product demand

Increasing the appeal and utilization of services for alcohol and drug problems: what consumers and their social networks prefer.

PubMed

Tucker, Jalie A; Foushee, H Russell; Simpson, Cathy A

2009-01-01

A large gap exists in the United States between population need and the utilization of treatment services for substance-related problems. Surveying consumer preferences may provide valuable information for developing more attractive services with greater reach and impact on population health. A state-level telephone survey using random digit dialling sampling methods assessed preferences for available professional, mutual help, and lay resources, as well as innovative computerized and self-help resources that enhance anonymity (N=439 households in Alabama). Respondents preferred help that involved personal contact compared to computerized help or self-help, but were indifferent whether personalized help was dispensed by professional or lay providers. Attractive service features included lower cost, insurance coverage, confidentiality, rapid and convenient appointments, and addressing functional problems and risks of substance misuse. Respondents in households with a member who misused substances rated services more negatively, especially if services had been used. The findings highlight the utility of viewing substance misusers and their social networks as consumers, and the implications for improving the system of care and for designing and marketing services that are responsive to user preferences are discussed.

Consumer Preferences for Written and Oral Information about Allergens When Eating Out.

PubMed

Begen, Fiona M; Barnett, Julie; Payne, Ros; Roy, Debbie; Gowland, M Hazel; Lucas, Jane S

2016-01-01

Avoiding food allergens when eating outside the home presents particular difficulties for food allergic (FA) and intolerant (FI) consumers and a lack of allergen information in restaurants and takeaways causes unnecessary restrictions. Across Europe, legislation effective from December 2014, aims to improve allergen information by requiring providers of non-prepacked foods to supply information related to allergen content within their foods. Using in-depth interviews with 60 FA/FI adults and 15 parents/carers of FA/FI children, we aimed to identify FA/FI consumers' preferences for written and/or verbal allergen information when eating out or ordering takeaway food. A complex and dynamic set of preferences and practices for written and verbal allergen information was identified. Overwhelmingly, written information was favoured in the first instance, but credible personal/verbal communication was highly valued and essential to a good eating out experience. Adequate written information facilitated implicit trust in subsequent verbal information. Where written information was limited, FA/FIs depended on social cues to assess the reliability of verbal information resources, and defaulted to tried and tested allergen avoidance strategies when these were deemed unreliable. Understanding the subtle negotiations and difficulties encountered by FA/FIs when eating out can serve as a guide for legislators and food providers; by encouraging provision of clear written and verbal allergen information, and training of proactive, allergen-aware staff. This, in tandem with legal requirements for allergen information provision, paves the way for FA/FIs to feel more confident in eating out choices; and to experience improved eating out experiences.

Effect of micro-oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine.

PubMed

Parpinello, Giuseppina Paola; Plumejeau, François; Maury, Chantal; Versari, Andrea

2012-04-01

The main objective of this study was to improve the structure of a Cabernet Sauvignon red wine in a short period of time by micro-oxygenation (MOX) at high rates (25 and 50 mL L(-1) month(-1) ), the effects of which were evaluated based on sensory characteristics and consumer preference. Sensory data were analysed by principal component analysis, discriminant analysis and ordinal logistic regression (OLR). MOX led to significant differences in the colour, colour stability and phenolic compounds of wine. Sensory characteristics also changed through MOX treatment, and wine experts were able to discriminate between MOX-treated and untreated samples, with olfactory intensity, complexity, astringency and roundness being the main discriminating characteristics. Ordinal logistic regression enabled identification of the sensory characteristics that drove consumer preference. MOX at high rates improved the sensory characteristics of wine and may therefore be considered a valid technique for obtaining structured wines in a short period of time, i.e. within just a few months after the vintage. The results highlight the need for (i) careful selection of the MOX dosage rate and duration (the 25 mL L(-1) month(-1) dose for 6 days provided the best result) and (ii) continuous monitoring of the MOX treatment. Copyright © 2011 Society of Chemical Industry.

Foods with increased protein content: A qualitative study on European consumer preferences and perceptions.

PubMed

Banovic, Marija; Arvola, Anne; Pennanen, Kyösti; Duta, Denisa E; Brückner-Gühmann, Monika; Lähteenmäki, Liisa; Grunert, Klaus G

2018-06-01

Foods with increased protein content have rapidly become one of the fastest-growing product categories targeting image- and health-focused consumers. However, it is not clear whether consumers really understand the difference between 'inherently rich in protein' and 'artificially increased protein'. This study used a qualitative focus group approach to investigate the consumer preferences and perceptions of foods with increased protein content among mixed-age and older population in four European countries. In total fifty-two participants were involved in the study. Understanding of the concept of foods with 'increased protein' content was limited. Both older and mixed-age participants could not differentiate between natural sources of protein and foods with increased protein content, no matter whether foods with animal or plant proteins were mentioned. Older participants expressed more scepticism towards foods with increased protein content than mixed-age participants. The combination of protein type and food carrier closer to conventional foods received more acceptance among both older and mixed-age participants. Future use and acceptance of foods with increased protein content will depend on the extent to which consumer concerns about incorporating additional protein into a diet can be responded. Copyright © 2018 Elsevier Ltd. All rights reserved.

Over-the-counter pharmaceuticals: exploratory research of consumer preference toward solid oral dosage forms.

PubMed

Reisenwitz, T H; Wimbish, G J

1996-01-01

The capsule dosage form in nonprescription pharmaceuticals persists as being one of the most vulnerable to product tampering. This study examines consumer preference toward three solid oral dosage forms (capsules, caplets, and tablets) in nonprescription products. Thirteen independent variables representing dosage form attributes are measured on semantic differential scales. The data are analyzed using analysis of variance (ANOVA) and factor analysis. Implications for the pharmaceutical marketer are noted. Future directions for research are also outlined.

Consumer Preference for Graded Maple Syrup

Treesearch

Paul E. Sendak

1978-01-01

The three grades of maple syrup and a commercial table syrup containing artificial flavor and 3 percent pure maple syrup were evaluated by 1,018 women in four cities. The results indicate that differences in preference for flavor are related to how close the respondents are to a maple syrup-production region. Differences in preference among grades of pure maple syrup...

“Worse but Ours,” or “Better but Theirs?” – The Role of Implicit Consumer Ethnocentrism (ICE) in Product Preference

PubMed Central

Maison, Dominika; Maliszewski, Norbert

2016-01-01

The goal of this project was to investigate whether consumer ethnocentrism is purely conscious mechanism based on ideology, as suggested by Shimp and Sharma (1987), or rather is an automatic, unconscious process. The aim of the project was an introduction of the Implicit Consumer Ethnocentrism (ICE) concept, measured by the Implicit Association Test (IAT). The goal of the four studies conducted was to investigate the following issues: (a) whether ICE – an automatic mechanism underlying the preference for local products over foreign – this could be observed next to the more ideologically based classic consumer ethnocentrism; (b) what happens when the consumer’s automatic preference for local products (ICE) is confronted by objective evidence of the superiority of foreign products or by the inferiority of local products. It was assumed that ICE could be reduced when foreign products were associated with a higher level of competence than local products, and this could explain the preference for foreign products over local often observed in less developed countries. In study 1 the ICE for different product categories of existing brands was tested, and in study 2 the ICE was measured in the context of non-existent brands. Both studies showed a strong in-group brand preference and confirmed the existence of new phenomena – ICE. The results of studies 3 and 4 again indicated a strong, automatic in-group brand favoritism effect as measured by IAT – participants preferred local brands over foreign. However, the inclusion of well-known foreign brands associated with high competence reduced the IAT effect (in-group preference). PMID:27920746

Consumer preferences for sustainable aquaculture products: Evidence from in-depth interviews, think aloud protocols and choice experiments.

PubMed

Risius, Antje; Janssen, Meike; Hamm, Ulrich

2017-06-01

Fish from aquaculture is becoming more important for human consumption. Sustainable aquaculture procedures were developed as an alternative to overcome the negative environmental impacts of conventional aquaculture procedures and wild fisheries. The objective of this contribution is to determine what consumers expect from sustainable aquaculture and whether they prefer sustainable aquaculture products. A combination of qualitative research methods, with think aloud protocols and in-depth interviews, as well as quantitative methods, using choice experiments and face-to-face interviews, was applied. Data was collected in three different cities of Germany. Results revealed that sustainable aquaculture was associated with natural, traditional, local, and small scale production systems with high animal welfare standards. Overall, participants paid a lot of attention to the declaration of origin; in particular fish products from Germany and Denmark were preferred along with local products. Frequently used sustainability claims for aquaculture products were mostly criticized as being imprecise by the participants of the qualitative study; even though two claims tested in the choice experiments had a significant positive impact on the choice of purchase. Similarly, existing aquaculture-specific labels for certified sustainable aquaculture had an impact on the buying decision, but were not well recognized and even less trusted. Overall, consumers had a positive attitude towards sustainable aquaculture. However, communication measures and labelling schemes should be improved to increase consumer acceptance and make a decisive impact on consumers' buying behavior. Copyright © 2017 Elsevier Ltd. All rights reserved.

Consumer preferences for electronic cigarettes: results from a discrete choice experiment.

PubMed

Czoli, Christine D; Goniewicz, Maciej; Islam, Towhidul; Kotnowski, Kathy; Hammond, David

2016-04-01

E-cigarettes present a formidable challenge to regulators given their variety and the rapidly evolving nicotine market. The current study sought to examine the influence of e-cigarette product characteristics on consumer perceptions and trial intentions among Canadians. An online discrete choice experiment was conducted with 915 Canadians aged 16 years and older in November 2013. An online commercial panel was used to sample 3 distinct subpopulations: (1) non-smoking youth and young adults (n=279); (2) smoking youth and young adults (n=264) and (3) smoking adults (n=372). Participants completed a series of stated-preference tasks, in which they viewed choice sets with e-cigarette product images that featured different combinations of attributes: flavour, nicotine content, health warnings and price. For each choice set, participants were asked to select one of the products or indicate 'none of the above' with respect to the following outcomes: interest in trying, less harm and usefulness in quitting smoking. The attributes' impact on consumer choice for each outcome was analysed using multinomial logit regression. Health warning was the most important attribute influencing participants' intentions to try e-cigarettes (42%) and perceived efficacy as a quit aid (39%). Both flavour (36%) and health warnings (35%) significantly predicted perceptions of product harm. The findings indicate that consumers make trade-offs with respect to e-cigarette product characteristics, and that these trade-offs vary across different subpopulations. Given that health warnings and flavour were weighted most important by consumers in this study, these may represent good targets for e-cigarette regulatory frameworks. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/

Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences.

PubMed

Kortesniemi, Maaria; Rosenvald, Sirli; Laaksonen, Oskar; Vanag, Anita; Ollikka, Tarja; Vene, Kristel; Yang, Baoru

2018-04-25

The sensory-chemical profiles of Finnish honeys (labeled as buckwheat, cloudberry-bog, lingonberry, sweet clover, willowherb and multifloral honeys) were investigated using a multi-analytical approach. The sensory test (untrained panel, n = 62) was based on scaling and check-all-that-apply (CATA) methods accompanied with questions on preference and usage of honey. The results were correlated with corresponding profiles of odor-active compounds, determined using gas chromatography coupled with mass spectrometry/olfactometry (GC-MS/O). Botanical origins and chemical compositions including sugars were evaluated using NMR spectroscopy. A total of 73 odor-active compounds were listed based on GC-O. Sweet and mild honeys with familiar sensory properties were preferred by the panelists (PCA, R 2 X(1) = 0.7) while buckwheat and cloudberry-bog honeys with strong odor, flavor and color were regarded as unfamiliar and unpleasant. The data will give the honey industry novel information on honey properties in relation to the botanical origin, and consumer preference. Copyright © 2017 Elsevier Ltd. All rights reserved.

Beyond Wishful Thinking: Integrating Consumer Preferences in the Assessment of Dietary Recommendations

PubMed Central

2016-01-01

Convenience, taste, and prices are the main determinants of food choices. Complying with dietary recommendations therefore imposes a “taste cost” on consumers, potentially hindering adoption of those recommendations. The study presents and applies a new methodology, based on economic theory, to quantify this taste cost and assess the health and welfare effects of different dietary recommendations. Then, by comparison of those effects, we identify socially desirable recommendations that are most compatible with consumer preferences (i.e., that best balance health benefits against”taste cost”) and should be prioritized for promotion. The methodology proceeds in three-steps: first, an economic-behavioral model simulates how whole diets would change if consumers complied with dietary recommendations; second, an epidemiological model estimates the number of deaths avoided (DA) due to the dietary change; third, an efficiency analysis weighs the health benefits against the taste and policy costs of each recommendation. The empirical model is calibrated using French data. We find that recommendations to reduce consumption of red meat and soft-drinks, or raise consumption of milk products and fish/seafood impose relatively moderate taste costs. By comparison, recommendations related to F&V consumption and, to a lesser extent, butter/cream/cheese, snacks, and all meats impose larger taste costs on consumers. The F&V recommendation is the costliest for consumers to comply with, but it also reduces diet-related mortality the most, so that a large budget could be allocated to promoting F&V consumption while keeping this policy cost-beneficial. We conclude that promotion of most dietary recommendations improves social welfare. Our framework complements the programming models available in nutrition and public health: those models are best used to identify dietary targets, following which our framework identifies cost-beneficial ways of moving towards those targets. PMID

Beyond Wishful Thinking: Integrating Consumer Preferences in the Assessment of Dietary Recommendations.

PubMed

Irz, Xavier; Leroy, Pascal; Réquillart, Vincent; Soler, Louis-Georges

2016-01-01

Convenience, taste, and prices are the main determinants of food choices. Complying with dietary recommendations therefore imposes a "taste cost" on consumers, potentially hindering adoption of those recommendations. The study presents and applies a new methodology, based on economic theory, to quantify this taste cost and assess the health and welfare effects of different dietary recommendations. Then, by comparison of those effects, we identify socially desirable recommendations that are most compatible with consumer preferences (i.e., that best balance health benefits against"taste cost") and should be prioritized for promotion. The methodology proceeds in three-steps: first, an economic-behavioral model simulates how whole diets would change if consumers complied with dietary recommendations; second, an epidemiological model estimates the number of deaths avoided (DA) due to the dietary change; third, an efficiency analysis weighs the health benefits against the taste and policy costs of each recommendation. The empirical model is calibrated using French data. We find that recommendations to reduce consumption of red meat and soft-drinks, or raise consumption of milk products and fish/seafood impose relatively moderate taste costs. By comparison, recommendations related to F&V consumption and, to a lesser extent, butter/cream/cheese, snacks, and all meats impose larger taste costs on consumers. The F&V recommendation is the costliest for consumers to comply with, but it also reduces diet-related mortality the most, so that a large budget could be allocated to promoting F&V consumption while keeping this policy cost-beneficial. We conclude that promotion of most dietary recommendations improves social welfare. Our framework complements the programming models available in nutrition and public health: those models are best used to identify dietary targets, following which our framework identifies cost-beneficial ways of moving towards those targets.

Consumer preferences regarding the introduction of new organic products. The case of the Mediterranean sea bass (Dicentrarchus labrax) in Italy.

PubMed

Mauracher, C; Tempesta, T; Vecchiato, D

2013-04-01

The introduction of new products on the market poses several challenges; in particular, whether the characteristics of the proposed product will be judged positively by potential consumers. This paper analyses the preferences of consumers regarding the introduction on the Italian market of a new product: organic Mediterranean sea bass. The aim of this study is to assess the importance given by consumers to four main characteristics of sea bass (country of origin, size, production method - organic or conventional - and price) so as to be able to formulate marketing strategies. We applied a choice experiment (CE) in order to define not only the ordinal ranking of preferences but also the willingness to pay (WTP) for the key characteristics of the newly-introduced product. We found that consumers show a higher WTP for the sea bass country of origin than for the breeding method used. Our results suggest that while organic aquaculture might be a new and important strategy for diversification, if suitable communication, either from a public policy or commercial perspective, and labelling/certification are not taken into consideration, the added value of the production method might not be perceived by the final consumers. Copyright © 2012 Elsevier Ltd. All rights reserved.

Consumer preferences for over-the-counter drug retailers in the reregulated Swedish pharmacy market.

PubMed

Håkonsen, Helle; Sundell, Karolina Andersson; Martinsson, Johan; Hedenrud, Tove

2016-03-01

Following a large regulatory reform in 2009, which ended the state's pharmacy monopoly, non-pharmacy retailers in Sweden today sell certain over-the-counter (OTC) drugs. The aim of this study was to investigate consumer preferences regarding OTC drug retailers and the reasons for choosing a pharmacy versus non-pharmacy retailer. We conducted a web survey aimed at Swedish adults. Out of a stratified sample of 4058 persons, 2594 agreed to take part (48% women; mean age: 50.3 years). Questions related to OTC drug use, retailer choice and factors affecting the participants' preferences for OTC drug retailers. Logistic regression was conducted to analyse OTC drug use and reasons for retailer choice in relation to sex, age and education. Nine in ten participants reported OTC drug use in the 6 months prior to the study. For their last OTC purchase, 76% had gone to a pharmacy, 20% to a grocery shop and 4% to a convenience store, gas station or online. Geographic proximity, opening hours and product range were reported as the most important factors in retailer choice. Counselling by trained staff was important to 57% of participants. The end of the state's pharmacy monopoly and the increase in number of pharmacies seem to have impacted more on Swedish consumers' purchase behaviours compared with the deregulation of OTC drug sales. Copyright © 2016 Elsevier Ireland Ltd. All rights reserved.

Measuring consumer preference for models of diabetes care delivered by pharmacists

PubMed Central

Taylor, Susan; Hourihan, Fleur; Krass, Ines; Armour, Carol

2009-01-01

Evaluation of a community pharmacy disease management program for type 2 diabetes, ‘SugarCare’, was conducted. Compared with the standard care offered by pharmacists, this enhanced program offered patients closer monitoring of blood glucose levels, counselling about lifestyle, etc. The SugarCare study was funded by a grant but if the care is to continue some other method of financing must be found. Objectives: This study aimed to measure consumer preference for one of the two types of care offered in the SugarCare study, the control/standard and the intervention/enhanced service; the strength of that preference; and participants’ willingness to pay (WTP) for their preferred care. Methods: SugarCare was a parallel groups, control versus intervention, repeated measures design conducted in three areas of NSW, Australia. Patients in the Intervention group (enhanced care) had one initial visit to the pharmacy with six follow up visits over approximately 9 months. At these visits blood glucose was downloaded and patient care issues addressed. At the end of the service, a survey instrument was mailed to the intervention and control participants who were asked to read it and then expect a telephone call within 2 weeks of receipt. Responses were requested over the phone and the survey instrument completed by the researcher. WTP data were collected using a modified payment card method. Results: Overall, 44/75 (59%; 47%-70% 95%CI) respondents expressed a preference for Scenario B (the enhanced care) while 31/75 (41%; 31%-52% 95%CI) preferred Scenario A (standard care) however, the difference was not statistically significant. The median maximum WTP was AUD10 for the enhanced care and AUD3.50 for the standard care (p<0.03). Conclusions: While the WTP values expressed were significantly higher for the enhanced care they did not match with the cost providing that diabetes care. Discrete choice analysis has the potential to overcome some of the difficulties encountered with

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.

PubMed

Bindon, Keren; Holt, Helen; Williamson, Patricia O; Varela, Cristian; Herderich, Markus; Francis, I Leigh

2014-07-01

A series of five Vitis vinifera L. cv Cabernet Sauvignon wines were produced from sequentially-harvested grape parcels, with alcohol concentrations between 12% v/v and 15.5% v/v. A multidisciplinary approach, combining sensory analysis, consumer testing and detailed chemical analysis was used to better define the relationship between grape maturity, wine composition and sensory quality. The sensory attribute ratings for dark fruit, hotness and viscosity increased in wines produced from riper grapes, while the ratings for the attributes red fruit and fresh green decreased. Consumer testing of the wines revealed that the lowest-alcohol wines (12% v/v) were the least preferred and wines with ethanol concentration between 13% v/v and 15.5% v/v were equally liked by consumers. Partial least squares regression identified that many sensory attributes were strongly associated with the compositional data, providing evidence of wine chemical components which are important to wine sensory properties and consumer preferences, and which change as the grapes used for winemaking ripen. Copyright © 2014 Elsevier Ltd. All rights reserved.

Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics.

PubMed

Bechoff, Aurélie; Tomlins, Keith; Fliedel, Geneviève; Becerra Lopez-Lavalle, Luis Augusto; Westby, Andrew; Hershey, Clair; Dufour, Dominique

2018-03-04

Breeding efforts have focused on improving agronomic traits of the cassava plant however little research has been done to enhance the crop palatability. This review investigates the links between cassava traits and end-user preference in relation with sensory characteristics. The main trait is starch and its composition related to the textural properties of the food. Pectin degradation during cooking resulted in increased mealiness. Nutritional components such as carotenoids made the cassava yellow but also altered sweetness and softness; however, yellow cassava was more appreciated by consumers than traditional (white) varieties. Components formed during processing such as organic acids gave fermented cassava products an acidic taste that was appreciated but the fermented smell was not always liked. Anti-nutritional compounds such as cyanogenic glucosides were mostly related to bitter taste. Post-harvest Physiological Deterioration (PPD) affected the overall sensory characteristics and acceptability. Genes responsible for some of these traits were also investigated. Diversity in cassava food products can provide a challenge to identifying acceptance criteria. Socio-economic factors such as gender may also be critical. This review leads to questions in relation to the adaptation of cassava breeding to meet consumer needs and preference in order to maximize income, health and food security.

Factors affecting dry-cured ham consumer acceptability.

PubMed

Morales, R; Guerrero, L; Aguiar, A P S; Guàrdia, M D; Gou, P

2013-11-01

The objectives of the present study were (1) to compare the relative importance of price, processing time, texture and intramuscular fat in purchase intention of dry-cured ham through conjoint analysis, (2) to evaluate the effect of dry-cured ham appearance on consumer expectations, and (3) to describe the consumer sensory preferences of dry-cured ham using external preference mapping. Texture and processing time influenced the consumer preferences in conjoint analysis. Red colour intensity, colour uniformity, external fat and white film presence/absence influenced consumer expectations. The consumer disliked hams with bitter and metallic flavour and with excessive saltiness and piquantness. Differences between expected and experienced acceptability were found, which indicates that the visual preference of consumers does not allow them to select a dry-cured ham that satisfies their sensory preferences of flavour and texture. Copyright © 2013 Elsevier Ltd. All rights reserved.

Cultural beliefs and mental health treatment preferences of ethnically diverse older adult consumers in primary care.

PubMed

Jimenez, Daniel E; Bartels, Stephen J; Cardenas, Veronica; Dhaliwal, Sanam S; Alegría, Margarita

2012-06-01

Beliefs concerning the causes of mental illness may help to explain why there are significant disparities in the rates of formal mental health service use among racial/ethnic minority elderly as compared with their white counterparts. This study applies the cultural influences on mental health framework to identify the relationship between race/ethnicity and differences in 1) beliefs on the cause of mental illness, 2) preferences for type of treatment, and 3) provider characteristics. Analyses were conducted using baseline data collected from participants who completed the cultural attitudes toward healthcare and mental illness questionnaire, developed for the Primary Care Research in Substance Abuse and Mental Health for the Elderly study, a multisite randomized trial for older adults (65+) with depression, anxiety, or at-risk alcohol consumption. The final sample consisted of 1,257 non-Latino whites, 536 African Americans, 112 Asian Americans, and 303 Latinos. African Americans, Asian Americans, and Latinos had differing beliefs regarding the causes of mental illness when compared with non-Latino whites. Race/ethnicity was also associated with determining who makes healthcare decisions, treatment preferences, and preferred characteristics of healthcare providers. This study highlights the association between race/ethnicity and health beliefs, treatment preferences, healthcare decisions, and consumers' preferred characteristics of healthcare providers. Accommodating the values and preferences of individuals can be helpful in engaging racial/ethnic minority patients in mental health services.

Split-face vitamin C consumer preference study.

PubMed

Baumann, Leslie; Duque, Deysi K; Schirripa, Michael J

2014-10-01

Vitamin C is commonly used to treat aged skin. It has shown regenerative effects on skin wrinkles, texture, strength, and evenness of tone through its roles as an antioxidant, tyrosinase inhibitor, and inducer of collagen synthesis. Available vitamin C formulations on the anti-aging skin care market vary by their pH, packaging, and vehicle, which may decrease absorption, and therefore, the efficacy of the product. The purpose of this study was to assess the subjective efficacy, wearability, tolerance and overall preference of two professional vitamin C topical serums and sunscreens in Caucasian females using a split face method. A virtual split-face study of 39 Caucasian women compared two popular vitamin C and SPF product combinations - C-ESTA® Face Serum and Marini Physical Protectant SPF 45 (Jan Marini Skin, San Jose, CA; Products A) and CE Ferulic® and Physical Fusion UV Defense SPF 50 (Products B; SkinCeuticals Inc, Garland, TX). The products were assigned to each subject's left or right side of the face, and subjects rated and compared products through 5 online surveys at baseline, 24 hours, days 3, 7, and 14. Over 86% of the 35 subjects who completed the study preferred the smell and 83% preferred the feel and application of vitamin C Serum A over Serum B. Seventy-one percent of subjects preferred the feel and application of Sunscreen A over Sunscreen B. Results also showed a significant skin texture improvement and skin tone with Products A vs Product B. Products A trended higher for multiple additional categories. Products A exhibited superior anti-aging benefits than Products B. Subjects preferred the smell, feel, and application of Products A and experienced significantly less irritation than Products B. Overall, Products A were preferred over Products B with subjects willing to pay more for Products A over Products B.

Cultural Beliefs and Mental Health Treatment Preferences of Ethnically Diverse Older Adult Consumers in Primary Care

PubMed Central

Jimenez, Daniel E.; Bartels, Stephen J.; Cardenas, Veronica; Daliwal, Sanam S.; Alegría, Margarita

2011-01-01

Background Beliefs concerning the causes of mental illness may help explain why there are significant disparities in the rates of formal mental health service use among racial/ethnic minority elderly as compared with their Caucasian counterparts. This study applies the Cultural Influences on Mental Health framework to identify the relationship between race/ethnicity and differences in: (1) beliefs on the cause of mental illness; (2) preferences for type of treatment; and (3) provider characteristics. Method Analyses were conducted using baseline data collected from participants who completed the Cultural Attitudes toward Healthcare and Mental Illness Questionnaire, developed for the PRISM-E (Primary Care Research in Substance Abuse and Mental Health for the Elderly) study, a multi-site randomized trial for older adults (65+) with depression, anxiety, or at-risk alcohol consumption. The final sample consisted of 1257 non-Latino Whites, 536 African-Americans, 112 Asian-Americans, and 303 Latinos. Results African-Americans, Asian-Americans, and Latinos had differing beliefs regarding the causes of mental illness when compared to Non-Latino Whites. Race/ethnicity was also associated with determining who makes healthcare decisions, treatment preferences, and preferred characteristics of healthcare providers. Conclusions This study highlights the association between race/ethnicity and health beliefs, treatment preferences, healthcare decisions, and consumers' preferred characteristics of healthcare providers. Accommodating the values and preferences of individuals can be helpful in engaging racial/ethnic minority patients in mental health services. PMID:21992942

Verbal and numerical consumer recommendations: switching between recommendation formats leads to preference inconsistencies.

PubMed

Maciejovsky, Boris; Budescu, David V

2013-06-01

Many Web sites provide consumers with product recommendations, which are typically presented by a sequence of verbal reviews and numerical ratings. In three experiments, we demonstrate that when participants switch between formats (e.g., from verbal to numerical), they are more prone to preference inconsistencies than when they aggregate the recommendations within the same format (e.g., verbal). When evaluating recommendations, participants rely primarily on central-location measures (e.g., mean) and less on other distribution characteristics (e.g., variance). We explain our findings within the theoretical framework of stimulus-response compatibility and we make practical recommendations for the design of recommendation systems and Web portals.

Flesh colour dominates consumer preference for chicken.

PubMed

Kennedy, Orla B; Stewart-Knox, Barbara J; Mitchell, Peter C; Thurnham, David I

2005-04-01

Existing research investigating interactions between visual and oral sensory cues has tended to use model food systems. In contrast, this study compared product quality assessments of corn-fed and wheat-fed chicken products among persons recruited in Northern Ireland. Three approaches have been adopted to investigate the effect of colour upon consumer choice of chicken: sensory assessment under normal lighting; focus group discussion; and sensory assessment under controlled lighting conditions. Initial consumer sensory assessment indicated that wheat-fed chicken was perceived to be tenderer and to have a more intense flavour than that which was corn-fed. Qualitative enquiry discerned that this was because consumers perceived the yellow colour of corn-fed chicken negatively. Yellow-coloured corn-fed chicken was therefore again compared with wheat-fed chicken in terms of flavour, texture and overall liking with the flesh colour disguised by means of controlled lighting. Quality ratings for corn-fed chicken were more positive when the yellow flesh colour was disguised, with corn-fed chicken judged to be tenderer than wheat-fed chicken and more flavoursome. This study illustrates the importance of using a combination of methods to gain insight into interactions between different sensory modalities in consumer quality judgements and adds to previous research on the importance of colour upon consumer choice of real foods.

Manufacturer Responsiveness to Consumer Correspondence: An Empirical Investigation of Consumer Perceptions.

ERIC Educational Resources Information Center

Smart, Denise T.; Martin, Charles L.

1992-01-01

Evaluation of manufacturers' responses to 300 consumer letters of praise or complaint as well as consumer's reactions to responses concluded that (1) businesses should tell consumers their input is appreciated; (2) sincere, personal responses are preferred; and (3) coupons, refunds, or similar gifts should be sent with letters. (SK)

Exploring consumer opinions on the presentation of side-effects information in Australian Consumer Medicine Information leaflets.

PubMed

Tong, Vivien; Raynor, David K; Blalock, Susan J; Aslani, Parisa

2016-06-01

Consumer Medicine Information (CMI) is a brand-specific and standardized source of written medicine information available in Australia for all prescription medicines. Side-effect information is poorly presented in CMI and may not adequately address consumer information needs. To explore consumer opinions on (i) the presentation of side-effect information in existing Australian CMI leaflets and alternative study-designed CMIs and (ii) side-effect risk information and its impact on treatment decision making. Fuzzy trace, affect heuristic, frequency hypothesis and cognitive-experiential theories were applied when revising existing CMI side-effects sections. Together with good information design, functional linguistics and medicine information expertise, alternative ramipril and clopidogrel CMI versions were proposed. Focus groups were then conducted to address the study objectives. Three focus groups (n = 18) were conducted in Sydney, Australia. Mean consumer age was 58 years (range 50-65 years), with equal number of males and females. All consumers preferred the alternative CMIs developed as part of the study, with unequivocal preference for the side-effects presented in a simple tabular format, as it allowed quick and easy access to information. Consumer misunderstandings reflected literacy and numeracy issues inherent in consumer risk appraisal. Many preferred no numerical information and a large proportion preferred natural frequencies. One single method of risk presentation in CMI is unable to cater for all consumers. Consumer misunderstandings are indicative of possible health literacy and numeracy factors that influence consumer risk appraisal, which should be explored further. © 2014 The Authors Health Expectations Published by John Wiley & Sons Ltd.

Consumer and product-specific characteristics influencing the effect of nutrition, health and risk reduction claims on preferences and purchase behavior - A systematic review.

PubMed

Steinhauser, Johann; Hamm, Ulrich

2018-08-01

The research on nutrition, health, and risk reduction claims (NHR claims) shows a lack of consensus as to whether these claims have a positive or negative effect on consumer's preferences and purchase behavior. This issue has been highlighted by many authors. Therefore, a comprehensive literature review was performed to find reasons for contradictory results. First, a theoretical framework was developed which divided the determinants of the effects of NHR claims on consumers' preferences and purchase behavior into consumer and product-specific characteristics. Additionally, a categorization for the different NHR claim types was constructed to make the studies comparable. Afterwards, the scientific literature from the 1980s until May 2017 was scanned and 66 articles were found to be relevant. Consumer-specific characteristics such as nutrition knowledge, health motivation, familiarity, and socio-demographic characteristics were found to influence the NHR claim effect. Important product-specific characteristics were the perceived healthiness of the food product, the interaction between the product and the nutrient in the NHR claim, and the interaction between the claimed benefit and the NHR claim type. The consumer's nutrition knowledge and the product's perceived healthiness were deemed to be the most promising determinants for further investigation. Copyright © 2018 Elsevier Ltd. All rights reserved.

Typical Vine or International Taste: Wine Consumers' Dilemma Between Beliefs and Preferences.

PubMed

Scozzafava, Gabriele; Boncinelli, Fabio; Contini, Caterina; Romano, Caterina; Gerini, Francesca; Casini, Leonardo

2016-01-01

The wine-growing sector is probably one of the agricultural areas where the ties between product quality and territory are most evident. Geographical indication is a key element in this context, and previous literature has focused on demonstrating how certification of origin influences the wine purchaser's behavior. However, less attention has been devoted to understanding how the value of a given name of origin may or may not be determined by the various elements that characterize the typicality of the wine product on that territory: vines, production techniques, etc. It thus seems interesting, in this framework, to evaluate the impacts of several characteristic attributes on the preferences of consumers. This paper will analyze, in particular, the role of the presence of autochthonous vines in consumers' choices. The connection between name of origin and autochthonous vines appears to be particularly important in achieving product "recognisability", while introducing "international" vines in considerable measure into blends might result in the loss of the peculiarity of certain characteristic and typical local productions. A standardization of taste could thus risk compromising the reputation of traditional production areas. The objective of this study is to estimate, through an experimental auction on the case study of Chianti, the differences in willingness to pay for wines produced with different shares of typical vines. The results show that consumers have a willingness to pay for wine produced with typical blends 34% greater than for wines with international blends. However, this difference is not confirmed by blind tasting, raising the issue of the relationship between exante expectations about vine typicality and real wine sensorial characteristics. Finally, some recent patents related to wine testing and wine packaging are reviewed.

Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum.

PubMed

Li, Xin; Babol, Jakub; Wallby, Anna; Lundström, Kerstin

2013-10-01

This study investigated meat quality and consumer preference after ageing beef gluteus medius in a water vapour-permeable dry-ageing bag or in vacuum for 14 days. Higher ageing and trim losses but lower thawing loss, cooking loss and water content were found in samples aged in dry ageing bags compared to those aged in vacuum. Samples aged in dry ageing bags had higher total bacteria and yeast counts but lower lactic acid bacteria counts than those aged in vacuum, both before and after trimming. Meat aged in dry ageing bag was more tender and juicier and overall preferred by consumers compared with samples aged in vacuum. Female participants outperformed the males in detecting differences in palatability. No differences were found in pH, smell, shear force, colour, Enterobacteriaceae, and mould counts. Thus, by using a dry ageing bag, it is possible to produce dry-aged meat in a more controlled condition without negative effects on sensory or other quality attributes. Copyright © 2013. Published by Elsevier Ltd.

Providing Personalised Nutrition: Consumers' Trust and Preferences Regarding Sources of Information, Service Providers and Regulators, and Communication Channels.

PubMed

Poínhos, Rui; Oliveira, Bruno M P M; van der Lans, Ivo A; Fischer, Arnout R H; Berezowska, Aleksandra; Rankin, Audrey; Kuznesof, Sharron; Stewart-Knox, Barbara; Frewer, Lynn J; de Almeida, Maria D V

2017-01-01

Personalised nutrition has potential to revolutionise dietary health promotion if accepted by the general public. We studied trust and preferences regarding personalised nutrition services, how they influence intention to adopt these services, and cultural and social differences therein. A total of 9,381 participants were quota-sampled to be representative of each of 9 EU countries (Germany, Greece, Ireland, Poland, Portugal, Spain, the Netherlands, the UK, and Norway) and surveyed by a questionnaire assessing their intention to adopt personalised nutrition, trust in service regulators and information sources, and preferences for service providers and information channels. Trust and preferences significantly predicted intention to adopt personalised nutrition. Higher trust in the local department of health care was associated with lower intention to adopt personalised nutrition. General practitioners were the most trusted of service regulators, except in Portugal, where consumer organisations and universities were most trusted. In all countries, family doctors were the most trusted information providers. Trust in the National Health Service as service regulator and information source showed high variability across countries. Despite its highest variability across countries, personal meeting was the preferred communication channel, except in Spain, where an automated internet service was preferred. General practitioners were the preferred service providers, except in Poland, where dietitians and nutritionists were preferred. The preference for dietitians and nutritionists as service providers highly varied across countries. These results may assist in informing local initiatives to encourage acceptance and adoption of country-specific tailored personalised nutrition services, therefore benefiting individual and public health. © 2017 S. Karger AG, Basel.

Attitudes and preferences of consumers toward food allergy labeling practices by diagnosis of food allergies.

PubMed

Ju, Se-Young; Park, Jong-Hwan; Kwak, Tong-Kyoung; Kim, Kyu-Earn

2015-10-01

The objective of this study was to investigate food allergens and prevalence rates of food allergies, followed by comparison of consumer attitudes and preferences regarding food allergy labeling by diagnosis of food allergies. A total of 543 individuals living in Seoul and Gyeonggi area participated in the survey from October 15 to 22 in 2013. The results show that the prevalence of doctor-diagnosed food allergies was 17.5%, whereas 6.4% of respondents self-reported food allergies. The most common allergens of doctor-diagnosed and self-reported food allergy respondents were peaches (30.3%) and eggs (33.3%), respectively, followed by peanuts, cow's milk, and crab. Regarding consumer attitudes toward food labeling, checking food allergens as an item was only significantly different between allergic and non-allergic respondents among all five items (P < 0.001). All respondents reported that all six items (bold font, font color, box frame, warning statement, front label, and addition of potential allergens) were necessary for an improved food allergen labeling system. PLSR analysis determined that the doctor-diagnosed group and checking of food allergens were positively correlated, whereas the non-allergy group was more concerned with checking product brands. An effective food labeling system is very important for health protection of allergic consumers. Additionally, government agencies must develop policies regarding prevalence of food allergies in Korea. Based on this information, the food industry and government agencies should provide clear and accurate food labeling practices for consumers.

Patient preferences for direct-to-consumer telemedicine services: a nationwide survey.

PubMed

Welch, Brandon M; Harvey, Jillian; O'Connell, Nathaniel S; McElligott, James T

2017-11-28

Direct-to-consumer (DTC) telemedicine providers has the potential to change the traditional patient-physician relationship. Professional medical organizations recommend that telemedicine exist within the medical home. This study aims to understand patients' preferences and desires for DTC telemedicine. We conducted a nationwide survey of 4345 survey respondents demographically balanced to represent the United States adult population. The survey consisted of questions assessing the respondents' attributes and their willingness and comfortability using telemedicine as well as the importance and desired attributes of a provider providing care via telemedicine. Relatively few respondents (3.5%) had ever had an online video visit with their care provider. Respondents were more willing to see their own provider via telemedicine than unwilling (52% vs. 25%). Additionally, respondents were less willing to use telemedicine to see a different provider from the same healthcare organization (35%) and were least willing to see a different provider from a different organization (19%). Forty-one percent of respondents felt it was unimportant that their current provider offer telemedicine, and only 15% would consider leaving their current provider to a new provider who offers telemedicine as an option. More than half (56%) of respondents felt it was important to have an established relationship with a provider they're having a telemedicine visit with. Nearly two-thirds of respondents (60%) felt it was important for a telemedicine provider to have access to their health records. Patients prefer to use telemedicine with their own doctor with whom they have an established relationship.

Consumer preference for mandarins: Implications of a sensory analysis

USDA-ARS?s Scientific Manuscript database

While consumption of mandarins has grown steadily in the United States, mandarin cultivars being produced and consumed have been changing. The goal of this research is to identify factors that impact consumer choice of mandarins. In this analysis, consumers were presented with multiple mandarins for...

Consumer preference in using the services of bukalapak website with conjoint method

NASA Astrophysics Data System (ADS)

Batavio, A. B.; Tripiawan, W.; Amani, H.

2017-12-01

Internet has become a necessity for society in Indonesia, is seen with the internet impact for the development of information technology in the environment of the community, one of which is E-commerce (electronic commerce) or commonly referred to as the shopping activity is done online, e-commerce is one of the utilization of internet technology is done by the community. With e-commerce, the community may make purchases or sales in accordance with his wishes. Bukalapak one of the companies in Indonesia who stand as an e-commerce company that offers a community to be able to make purchases or sales on his website for free. Bukalapak has competitors to continue to compete in the world of e-commerce in Indonesia. This research aims to know the preferences of consumers in using the services of the site Bukalapak. This research includes the types of descriptive and exploratory research, using the technique of Non-probability sampling and purposive sampling that are specific to the community of Bandung city ever doing online shopping at Bukalapak as a criterion of the respondents in this study, with the number of samples as many as 100 respondents in Bandung. The analysis of the data used is conjoint analysis. The results of this study showed that overall the respondents made the attribute method of the payment as the main preference in using the services of the site Bukalapak, and then followed by the attribute display websites, products and features.

Product reformulation in the context of nutritional warning labels: Exploration of consumer preferences towards food concepts in three food categories.

PubMed

Ares, Gastón; Aschemann-Witzel, Jessica; Curutchet, María Rosa; Antúnez, Lucía; Machín, Leandro; Vidal, Leticia; Giménez, Ana

2018-05-01

The reformulation of the food products available in the marketplace to improve their nutritional quality has been identified as one of the most cost-effective policies for controlling the global obesity pandemic. Front-of-pack (FOP) nutrition labelling is one of the strategies that has been suggested to encourage the food industry to reformulate their products. However, the extent to which certain FOP labels can encourage product reformulation is dependent on consumer reaction. The aim of the present work was to assess consumers' perception towards product reformulation in the context of the implementation of nutritional warnings, an interpretive FOP nutrition labelling scheme. Three product categories were selected as target products: bread, cream cheese and yogurt, each associated with high content of one target nutrient. For each category, six packages were designed using a 3 × 2 experimental design with the following variables: product version (regular, nutrient-reduced and nutrient-free) and brand (market leader and non-market leader). A total 306 Uruguayan participants completed a choice experiment with 18 choice sets. Reformulated products without nutritional warnings were preferred by participants compared to regular products with nutritional warnings. No apparent preference for products reformulated into nutrient-reduced or nutrient-free product versions was found, although differences depended on the product category and the specific reformulation strategy. Preference for reformulated products without nutritional warnings was more pronounced for non-market leaders. Results from the present work suggest that reformulation of foods in the context of the implementation of nutritional warnings holds potential to encourage consumers to make more healthful food choices and to cause a reduction of their intake of nutrients associated with non-communicable diseases. Copyright © 2018 Elsevier Ltd. All rights reserved.

Surveys suck: Consumer preferences when purchasing genetically engineered foods.

PubMed

Powell, Douglas A

2013-01-01

Many studies have attempted to gauge consumers' acceptance of genetically engineered or modified (GM) foods. Surveys, asking people about attitudes and intentions, are easy-to-collect proxies of consumer behavior. However, participants tend to respond as citizens of society, not discrete individuals, thereby inaccurately portraying their potential behavior. The Theory of Planned Behavior improved the accuracy of self-reported information, but its limited capacity to account for intention variance has been attributed to the hypothetical scenarios to which survey participants must respond. Valuation methods, asking how much consumers may be willing to pay or accept for GM foods, have revealed that consumers are usually willing to accept them at some price, or in some cases willing to pay a premium. Ultimately, it's consumers' actual--not intended--behavior that is of most interest to policy makers and business decision-makers. Real choice experiments offer the best avenue for revealing consumers' food choices in normal life.

Attitudes and preferences of consumers toward food allergy labeling practices by diagnosis of food allergies

PubMed Central

Ju, Se-young; Park, Jong-Hwan; Kim, Kyu-earn

2015-01-01

BACKGROUND/OBJECTIVES The objective of this study was to investigate food allergens and prevalence rates of food allergies, followed by comparison of consumer attitudes and preferences regarding food allergy labeling by diagnosis of food allergies. SUBJECTS/METHODS A total of 543 individuals living in Seoul and Gyeonggi area participated in the survey from October 15 to 22 in 2013. RESULTS The results show that the prevalence of doctor-diagnosed food allergies was 17.5%, whereas 6.4% of respondents self-reported food allergies. The most common allergens of doctor-diagnosed and self-reported food allergy respondents were peaches (30.3%) and eggs (33.3%), respectively, followed by peanuts, cow's milk, and crab. Regarding consumer attitudes toward food labeling, checking food allergens as an item was only significantly different between allergic and non-allergic respondents among all five items (P < 0.001). All respondents reported that all six items (bold font, font color, box frame, warning statement, front label, and addition of potential allergens) were necessary for an improved food allergen labeling system. PLSR analysis determined that the doctor-diagnosed group and checking of food allergens were positively correlated, whereas the non-allergy group was more concerned with checking product brands. CONCLUSIONS An effective food labeling system is very important for health protection of allergic consumers. Additionally, government agencies must develop policies regarding prevalence of food allergies in Korea. Based on this information, the food industry and government agencies should provide clear and accurate food labeling practices for consumers. PMID:26425282

Influence of Japanese consumer gender and age on sensory attributes and preference (a case study on deep-fried peanuts).

PubMed

Miyagi, Atsushi

2017-09-01

Detailed exploration of sensory perception as well as preference across gender and age for a certain food is very useful for developing a vendible food commodity related to physiological and psychological motivation for food preference. Sensory tests including color, sweetness, bitterness, fried peanut aroma, textural preference and overall liking of deep-fried peanuts with varying frying time (2, 4, 6, 9, 12 and 15 min) at 150 °C were carried out using 417 healthy Japanese consumers. To determine the influence of gender and age on sensory evaluation, systematic statistical analysis including one-way analysis of variance, polynomial regression analysis and multiple regression analysis was conducted using the collected data. The results indicated that females were more sensitive to bitterness than males. This may affect sensory preference; female subjects favored peanuts prepared with a shorter frying time more than male subjects did. With advancing age, textural preference played a more important role in overall preference. Older subjects liked deeper-fried peanuts, which are more brittle, more than younger subjects did. In the present study, systematic statistical analysis based on collected sensory evaluation data using deep-fried peanuts was conducted and the tendency of sensory perception and preference across gender and age was clarified. These results may be useful for engineering optimal strategies to target specific segments to gain greater acceptance in the market. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Front of package symbols as a tool to promote healthier food choices in Slovenia: Accompanying explanatory claim can considerably influence the consumer's preferences.

PubMed

Miklavec, Krista; Pravst, Igor; Raats, Monique M; Pohar, Jure

2016-12-01

Many nutrition and/or health symbols were introduced in different countries in the past years and Slovenia is no exception. The objective of our study was to examine familiarity with and perception of the Protective Food symbol (PF symbol) in Slovenia and to investigate consumers' associations related to the symbol, and the influence of symbols' appearance on their preferences. The study was conducted through online questionnaire with incorporated word-association tasks and conjoint analysis; GfK consumer panel and social media (Facebook) were used for recruitment of Slovenian adults (n=1050; 534 men, 516 women). The majority (78%) of the participants reported they had previously seen the PF symbol, and 64% declared familiarity with it. Familiarity was verified using a word-association task in which we analysed the nature of the symbol's description, distinguishing the description of symbol's visual appearance or its meaning. In this task, 73% of the participants described the symbol's meaning with reference to health or a healthy lifestyle, confirming their familiarity with it. Women and those responsible for grocery shopping were significantly more familiar with the symbol. The impact of the symbol's appearance on consumers' preferences was investigated using conjoint analysis consisting of two attributes - three different symbols found on foods in Slovenia (PF symbol, Choices Programme symbol and Keyhole symbol), and accompanying worded claims. Although worded claims had less relative importance (29.5%) than the symbols (70.5%), we show that careful choice of the wording can affect consumers' preferences considerably. The lowest part-worth utility was observed without an accompanying claim, and the highest for the claim directly communicating health ("Protects your health"). The fact that most participants are well familiar with the PF symbol indicates the symbol's potential to promote healthier food choices, which could be further improved by an accompanying

Consumer preferences for micronutrient strategies in China. A comparison between folic acid supplementation and folate biofortification.

PubMed

De Steur, Hans; Feng, Shuyi; Xiaoping, Shi; Gellynck, Xavier

2014-06-01

Despite public health efforts, folate deficiency is still largely prevalent in poor, rural populations and continues to cause a large burden of disease. The present paper determines and compares consumer preferences for two folate strategies: folic acid supplementation v. folate biofortification, i.e. the enhancement of the folate content in staple crops. Experimental auctions with non-repeated information rounds are applied to rice in order to obtain willingness-to-pay for folate products. Thereby, GM or non-GM folate-biofortified rice (FBR) is auctioned together with rice that is supplemented with free folic acid pills (FAR). Shanxi Province (China) as a high-risk region of folate deficiency. One hundred and twenty-six women of childbearing age, divided into a school (n 60) and market sample (n 66). Despite differences according to the targeted sample, a general preference for folate biofortification is observed, regardless of the applied breeding technology. Premiums vary between 33·9 % (GM FBR), 36·5 % (non-GM FBR) and 19·0 % (FAR). Zero bidding behaviour as well as the product choice question, respectively, support and validate these findings. The targeted sample, the timing of the auction, the intention to consume GM food and the responsibility for rice purchases are considered key determinants of product choice. A novel ex-post negative valuation procedure shows low consistency in zero bidding. While the low attractiveness of FAR provides an additional argument for the limited effectiveness of past folic acid supplementation programmes, the positive reactions towards GM FBR further support its potential as a possible complementary micronutrient intervention.

Mexican consumers at the point of meat purchase. Beef choice.

PubMed

Ngapo, T M; Braña Varela, D; Rubio Lozano, M S

2017-12-01

Within-consumer preference replication achieved through systematic image manipulation was used in consumer surveys in four cities across Mexico (Mexico City, n=195; Guadalajara, n=100; Hermosillo, n=132; Veracruz, n=61) to study beef preferences. Images of beef steaks controlled for lean and fat colour, fat cover and marbling were presented to consumers to determine the characteristics used in beef choice and the levels of preference of these characteristics. The most important choice criteria were fat cover (62% preferring little fat cover) and marbling (59% preferring non-marbled). Lean colour was also important with 24% and 29% choosing light and dark red beef, respectively. Fat colour was the least important of the four attributes studied (18% and 19% choosing white and yellow, respectively), but was nevertheless important given that 43% of consumers used three or four characteristics to make their choice. Imported and domestic beef in the Mexican marketplace appear to respond to the range of consumers' beef preferences at the point of purchase. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

Consumer acceptance of fresh blueberries in bio-based packages.

PubMed

Almenar, Eva; Samsudin, Hayati; Auras, Rafael; Harte, Janice

2010-05-01

Instrumental analyses have shown that non-vented bio-based containers made from poly(lactic acid) (PLA) have the capability to enhance blueberry shelf life as compared with commercial vented petroleum-based clamshell containers. However, consumer preference has not been explored so far. In this study, two sensory evaluations, triangle and paired preference tests, were performed after storing fruit in both containers at 3 and 10 degrees C for 7 and 14 days. In addition, physicochemical analyses were performed after each tasting in order to correlate instrumental findings with consumer preference. The results of the triangle test showed the capability of the consumer to differentiate (P < or = 0.001) between blueberries from different packages at both storage temperatures. A consumer preference for flavour, texture, external appearance and overall quality (P < or = 0.001) of blueberries packaged in PLA containers was observed in the paired comparison test. The instrumental analyses showed that blueberries in the PLA packages exhibited a weight loss below the limit for marketable life, a stable soluble solid content and titratable acidity and no fungal growth during storage. Consumers distinguished between blueberries from different packages and preferred those packaged in the PLA containers. The instrumental analyses showed that the usable life of the berries was extended in the PLA containers. A correlation between consumer preference and instrumental evaluations was found.

How Are Preferences Revealed?

PubMed Central

Beshears, John; Choi, James J.; Laibson, David; Madrian, Brigitte C.

2009-01-01

Revealed preferences are tastes that rationalize an economic agent’s observed actions. Normative preferences represent the agent’s actual interests. It sometimes makes sense to assume that revealed preferences are identical to normative preferences. But there are many cases where this assumption is violated. We identify five factors that increase the likelihood of a disparity between revealed preferences and normative preferences: passive choice, complexity, limited personal experience, third-party marketing, and intertemporal choice. We then discuss six approaches that jointly contribute to the identification of normative preferences: structural estimation, active decisions, asymptotic choice, aggregated revealed preferences, reported preferences, and informed preferences. Each of these approaches uses consumer behavior to infer some property of normative preferences without equating revealed and normative preferences. We illustrate these issues with evidence from savings and investment outcomes. PMID:24761048

Consumer Preferences for Written and Oral Information about Allergens When Eating Out

PubMed Central

Begen, Fiona M.; Barnett, Julie; Payne, Ros; Roy, Debbie; Gowland, M. Hazel; Lucas, Jane S.

2016-01-01

Background Avoiding food allergens when eating outside the home presents particular difficulties for food allergic (FA) and intolerant (FI) consumers and a lack of allergen information in restaurants and takeaways causes unnecessary restrictions. Across Europe, legislation effective from December 2014, aims to improve allergen information by requiring providers of non-prepacked foods to supply information related to allergen content within their foods. Methods Using in-depth interviews with 60 FA/FI adults and 15 parents/carers of FA/FI children, we aimed to identify FA/FI consumers’ preferences for written and/or verbal allergen information when eating out or ordering takeaway food. Results A complex and dynamic set of preferences and practices for written and verbal allergen information was identified. Overwhelmingly, written information was favoured in the first instance, but credible personal/verbal communication was highly valued and essential to a good eating out experience. Adequate written information facilitated implicit trust in subsequent verbal information. Where written information was limited, FA/FIs depended on social cues to assess the reliability of verbal information resources, and defaulted to tried and tested allergen avoidance strategies when these were deemed unreliable. Conclusion Understanding the subtle negotiations and difficulties encountered by FA/FIs when eating out can serve as a guide for legislators and food providers; by encouraging provision of clear written and verbal allergen information, and training of proactive, allergen-aware staff. This, in tandem with legal requirements for allergen information provision, paves the way for FA/FIs to feel more confident in eating out choices; and to experience improved eating out experiences. PMID:27223698

Identifying the ideal profile of French yogurts for different clusters of consumers.

PubMed

Masson, M; Saint-Eve, A; Delarue, J; Blumenthal, D

2016-05-01

Identifying the sensory properties that affect consumer preferences for food products is an important feature of product development. Different methods, such as external preference mapping or partial least squares regression, are used to establish relationships between sensory data and consumer preferences and to identify sensory attributes that drive consumer preferences, by highlighting optimum products. Plain French yogurts were evaluated by a sensory profiling method performed by 12 trained judges. In parallel, 180 consumers were asked to score their overall liking and complete a cognitive restraint questionnaire. After hierarchical cluster analysis on the liking scores, preference mapping using a quadratic regression model was performed. Five clusters of consumers were identified as a function of different preference patterns. Contrary to our expectations, fat levels were not discriminating. For each cluster, the results of preference mapping enabled the identification of optimum products. A comparison of the 5 sensory profiles revealed numerous differences between key sensory attributes. For example, one consumer cluster had a strong preference for products perceived as very thick, grainy, but with a less flowing texture, less sticky, whey presence and color, in contrast to other clusters. In addition, each segment of consumers was characterized according to the results of the cognitive restraint questionnaire. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Product Manuals: A Consumer Perspective.

ERIC Educational Resources Information Center

Showers, Linda S.; And Others

1993-01-01

Qualitative analysis of insights from consumer focus groups on product manual usage reveals consumer perceptions and preferences regarding manual and safety message format. Results can be used to improve manual design and content. (JOW)

Product Variety, Consumer Preferences, and Web Technology: Can the Web of Data Reduce Price Competition and Increase Customer Satisfaction?

NASA Astrophysics Data System (ADS)

Hepp, Martin

E-Commerce on the basis of current Web technology has created fierce competition with a strong focus on price. Despite a huge variety of offerings and diversity in the individual preferences of consumers, current Web search fosters a very early reduction of the search space to just a few commodity makes and models. As soon as this reduction has taken place, search is reduced to flat price comparison. This is unfortunate for the manufacturers and vendors, because their individual value proposition for a particular customer may get lost in the course of communication over the Web, and it is unfortunate for the customer, because he/she may not get the most utility for the money based on her/his preference function. A key limitation is that consumers cannot search using a consolidated view on all alternative offers across the Web. In this talk, I will (1) analyze the technical effects of products and services search on the Web that cause this mismatch between supply and demand, (2) evaluate how the GoodRelations vocabulary and the current Web of Data movement can improve the situation, (3) give a brief hands-on demonstration, and (4) sketch business models for the various market participants.

A fuzzy set preference model for market share analysis

NASA Technical Reports Server (NTRS)

Turksen, I. B.; Willson, Ian A.

1992-01-01

Consumer preference models are widely used in new product design, marketing management, pricing, and market segmentation. The success of new products depends on accurate market share prediction and design decisions based on consumer preferences. The vague linguistic nature of consumer preferences and product attributes, combined with the substantial differences between individuals, creates a formidable challenge to marketing models. The most widely used methodology is conjoint analysis. Conjoint models, as currently implemented, represent linguistic preferences as ratio or interval-scaled numbers, use only numeric product attributes, and require aggregation of individuals for estimation purposes. It is not surprising that these models are costly to implement, are inflexible, and have a predictive validity that is not substantially better than chance. This affects the accuracy of market share estimates. A fuzzy set preference model can easily represent linguistic variables either in consumer preferences or product attributes with minimal measurement requirements (ordinal scales), while still estimating overall preferences suitable for market share prediction. This approach results in flexible individual-level conjoint models which can provide more accurate market share estimates from a smaller number of more meaningful consumer ratings. Fuzzy sets can be incorporated within existing preference model structures, such as a linear combination, using the techniques developed for conjoint analysis and market share estimation. The purpose of this article is to develop and fully test a fuzzy set preference model which can represent linguistic variables in individual-level models implemented in parallel with existing conjoint models. The potential improvements in market share prediction and predictive validity can substantially improve management decisions about what to make (product design), for whom to make it (market segmentation), and how much to make (market share

Animal welfare versus food quality: factors influencing organic consumers' preferences for alternatives to piglet castration without anaesthesia.

PubMed

Heid, Astrid; Hamm, Ulrich

2013-10-01

Surgical piglet castration without pain relief has been banned in organic farming in the EU since the beginning of 2012. Alternative methods therefore need to be implemented that improve animal welfare and solve the underlying problem of boar taint. This paper explores German organic consumers' preferences for piglet castration without pain relief and three alternative methods. In an innovative approach using a multi-criteria decision making procedure, qualitative data from focus group discussions were compared with quantitative results from Vickrey auctions. Overall, participants preferred all alternatives to castration without pain relief. Different aspects influenced willingness-to-pay for the methods. Animal welfare was important for the evaluation of castration without pain relief and castration with anaesthesia. Food safety played a major role for willingness-to-pay for immunocastration, while taste and, to some extent, animal welfare were dominant factors for fattening of boars. These differences should be considered when communicating the alternatives. Copyright © 2013 Elsevier Ltd. All rights reserved.

Consumer choice of pork chops in Taiwan.

PubMed

Chen, M T; Guo, H L; Tseng, T F; Roan, S W; Ngapo, T M

2010-07-01

Digital photographs of pork chops varying systematically in appearance were presented to 716 Taiwanese consumers in a study that aimed to identify the most important characteristics of fresh pork which determine consumer choice in Taiwan. Relationships between consumer segmentation in choice and socio-demographic and cultural differences were also investigated. Colour and fat cover were the most frequently chosen of the four characteristics studied. Dark red colour was preferred by 64% of consumers and lean fat cover by 44%. Marbling and drip were less important in the decision making process being used by less than a half of consumers. The four preference-based clusters of consumers showed no correlation with socio-demographic-based consumer clusters, but did show significant links with possession of a refrigerator, age at which schooling was completed, liking pork for its price and gender of consumer. Crown Copyright 2010. Published by Elsevier Ltd. All rights reserved.

Mere exposure and the endowment effect on consumer decision making.

PubMed

Tom, Gail; Nelson, Carolyn; Srzentic, Tamara; King, Ryan

2007-03-01

Previous researchers (e.g., J. A. Bargh, 1992, 2002) demonstrated the importance of nonconscious processes on consumer choice behavior. Using an advertisement, the authors determined the effect of two nonconscious processes--the mere exposure effect, which increases object preference by increasing consumer exposure to an object, and the endowment effect, which increases object valuation by providing consumer possession of an object--on consumer behavior. Although the mere exposure effect and endowment effect did not produce an interaction, they produced independent effects. The endowment effect increased object valuation but not object preference. The mere exposure effect increased object preference but not object valuation. Thus, at the unconscious level, an increase in object preference does not lead to an increase in object valuation, nor does an increase in object valuation lead to an increase in object preference. The authors discuss the importance of developing measures of unconscious process in advertising effectiveness.

Rice Grain Quality and Consumer Preferences: A Case Study of Two Rural Towns in the Philippines

PubMed Central

Velarde, Orlee; Demont, Matty

2016-01-01

Hedonic pricing analysis is conducted to determine the implicit values of various attributes in the market value of a good. In this study, hedonic pricing analysis was applied to measure the contribution of grain quality search and experience attributes to the price of rice in two rural towns in the Philippines. Rice samples from respondents underwent quantitative routine assessments of grain quality. In particular, gelatinization temperature and chalkiness, two parameters that are normally assessed through visual scores, were evaluated by purely quantitative means (differential scanning calorimetry and by digital image analysis). Results indicate that rice consumed by respondents had mainly similar physical and chemical grain quality attributes. The respondents’ revealed preferences were typical of what has been previously reported for Filipino rice consumers. Hedonic regression analyses showed that grain quality characteristics that affected price varied by income class. Some of the traits or socioeconomic factors that affected price were percent broken grains, gel consistency, and household per capita rice consumption. There is an income effect on rice price and the characteristics that affect price vary between income classes. PMID:26982587

Rice Grain Quality and Consumer Preferences: A Case Study of Two Rural Towns in the Philippines.

PubMed

Cuevas, Rosa Paula; Pede, Valerien O; McKinley, Justin; Velarde, Orlee; Demont, Matty

2016-01-01

Hedonic pricing analysis is conducted to determine the implicit values of various attributes in the market value of a good. In this study, hedonic pricing analysis was applied to measure the contribution of grain quality search and experience attributes to the price of rice in two rural towns in the Philippines. Rice samples from respondents underwent quantitative routine assessments of grain quality. In particular, gelatinization temperature and chalkiness, two parameters that are normally assessed through visual scores, were evaluated by purely quantitative means (differential scanning calorimetry and by digital image analysis). Results indicate that rice consumed by respondents had mainly similar physical and chemical grain quality attributes. The respondents' revealed preferences were typical of what has been previously reported for Filipino rice consumers. Hedonic regression analyses showed that grain quality characteristics that affected price varied by income class. Some of the traits or socioeconomic factors that affected price were percent broken grains, gel consistency, and household per capita rice consumption. There is an income effect on rice price and the characteristics that affect price vary between income classes.

[Peculiarity of consumer preference shaping in pharmaceutical market in azerbaijan].

PubMed

Mansurova, L

2011-01-01

Pharmaceutical market researches in terms of consumer behavior are topical in current social-economical conditions. Thereby the goal of these researches is studying of particular properties of consumer behavior on the drug market and identifying of factors affect on its formation. The method of questioning was used. The questionnaire has been completed from the point of view of possibilities and interests of common consumer. One part of questions was concerned to demographical and personal characteristics of customers. For the analysis of consumer behavior have been used parameters such as frequency of visits to definite pharmacy, attraction of pharmacy, types of purchases. The survey had been determined the basic factors of pharmacy visitors' consumer behavior. According to the consumers opinion the main criteria of choice of pharmacy were professional knowledge and experience of pharmacy's workers. Some of economical factors, such as affordability and etc. have been analyzed.

Mexican consumers at the point of meat purchase. Pork choice.

PubMed

Ngapo, T M; Rubio Lozano, M S; Braña Varela, D

2018-01-01

Use of within-consumer preference replication and systematic image manipulation in surveying showed that consumers in four cities across Mexico had similar strategies for pork choice. New surveying tools also determined preferred levels of the characteristics used in the decision-making process. The most important choice criteria were colour (31% chose dark and 21% light red), and fat cover (42% chose lean and 8% fatty). Marbling and drip were less used, but are nevertheless important given that 21% of consumers used three or four characteristics to make their choice. Split colour and marbling preferences and a range of acceptable limits for both, and a preference for the leanest fat cover available were observed. Preferences within the normal range of pork colour, fat cover achieved through trimming and drip countered by an absorbent pad all favour industry practice. Unfortunately, preferences for minimal or no marbling and fat cover likely result in a compromised gustative experience for many Mexican consumers. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

Evaluation of different types of dry-cured ham by Italian and French consumers.

PubMed

Cannata, S; Ratti, S; Meteau, K; Mourot, J; Baldini, P; Corino, C

2010-04-01

The aim was to analyse the distribution of preferences between two group of consumers (100 consumers each) from different countries (Italy and France), in order to establish which type of dry-cured ham is most acceptable and to compare results across countries using preference mapping. A preference test was carried out on four types of dry-cured hams: Parma ham (P), Italian non-branded ham (I) and hams derived from pigs fed a diet containing sunflower oil (2.5%) (S) or extruded linseed (5%) (L). The consumers were requested to evaluate each single descriptor using a hedonic scale and assigning a score between 1 (dislike extremely) and 9 (like extremely). The four different dry-cured hams were sensorially well differentiated by the consumers of different nationalities. Italian consumers preferred P and S hams while French consumers preferred S, I and P hams in terms of overall acceptability and acceptability of aroma and flavour. L ham was negatively discriminated, compared to the other hams, by both consumer groups. A good differentiation between the dry-cured hams was obtained using the internal preference map method: P was discriminated from the other hams. 2009 Elsevier Ltd. All rights reserved.

The Neuroscience of Consumer Choice

PubMed Central

Hsu, Ming; Yoon, Carolyn

2015-01-01

We review progress and challenges relating to scientific and applied goals of the nascent field of consumer neuroscience. Scientifically, substantial progress has been made in understanding the neurobiology of choice processes. Further advances, however, require researchers to begin clarifying the set of developmental and cognitive processes that shape and constrain choices. First, despite the centrality of preferences in theories of consumer choice, we still know little about where preferences come from and the underlying developmental processes. Second, the role of attention and memory processes in consumer choice remains poorly understood, despite importance ascribed to them in interpreting data from the field. The applied goal of consumer neuroscience concerns our ability to translate this understanding to augment prediction at the population level. Although the use of neuroscientific data for market-level predictions remains speculative, there is growing evidence of superiority in specific cases over existing market research techniques. PMID:26665152

Prey diversity effects on ecosystem functioning depend on consumer identity and prey composition.

PubMed

Wohlgemuth, Daniel; Filip, Joanna; Hillebrand, Helmut; Moorthi, Stefanie D

2017-07-01

Consumer diversity effects on ecosystem functioning are highly context dependent and are determined by consumer specialization and other consumer and prey specific traits such as growth and grazing rates. Despite complex reciprocal interactions between consumers and their prey, few experimental studies have focused on prey diversity effects on consumer dynamics and trophic transfer. In microbial microcosms, we investigated effects of algal prey diversity (one, two and four species) on the production, evenness and grazing rates of 4 ciliate consumers, differing in grazing preferences and rates. Prey diversity increased prey biovolume in the absence of consumers and had opposing effects on different consumers, depending on their specialization and their preferred prey. Consumers profited from prey mixtures compared to monocultures of non-preferred prey, but responded negatively if preferred prey species were offered together with other species. Prey diversity increased consumer evenness by preventing dominance of specific consumers, demonstrating that the loss of prey species may have cascading effects resulting in reduced consumer diversity. Our study emphasizes that not only the degree of specialization but also the selectivity for certain prey species within the dietary niche may alter the consequences of changing prey diversity in a food web context.

Consumer nueroscience: a new area of study for biomedical engineers.

PubMed

Babiloni, Fabio

2012-01-01

In scientific literature, the most accepted definition of consumer neuroscience or neuromarketing is that it is a field of study concerning the application of neuroscience methods to analyze and understand human behavior related to markets and marketing exchanges. First, it might seem strange that marketers would be interested in using neuroscience to understand consumer's preferences. Yet in practice, the basic goal of marketers is to guide the design and presentation of products in such a way that they are highly compatible with consumer preferences. To understand consumers preferences, several standard research tools are commonly used by marketers, such as personal interviews with the consumers, scoring questionnaries gathered from consumers, and focus groups. The reason marketing researchers are interested in using brain imaging tools instead of simply asking people for their preferences in front of marketing stimuli, arises from the assumption that people cannot (or do not want to) fully explain their preference when explicitly asked. Researchers in the field hypothesize that neuroimaging tools can access information within the consumer's brain during the generation of a preference or the observation of a commercial advertisement. The question of will this information be useful in further promoting the product is still up for debate in marketing literature. From the marketing researchers point of view, there is a hope that this body of brain imaging techniques will provide an efficient tradeoff between costs and benefits of the research. Currently, neuroscience methodology includes powerful brain imaging tools based on the gathering of hemodynamic or electromagnetic signals related to the human brain activity during the performance of a relevant task for marketing objectives. These tools are briefly reviewed in this article.

Neuroprosthesis consumers' forum: consumer priorities for research directions.

PubMed

Kilgore, K L; Scherer, M; Bobblitt, R; Dettloff, J; Dombrowski, D M; Godbold, N; Jatich, J W; Morris, R; Penko, J S; Schremp, E S; Cash, L A

2001-01-01

The purpose of this forum was to discuss with consumers having spinal cord injury what their research priorities would be for the field of functional electrical stimulation (FES) and to explore the impact of technology in the lives of people with disabilities. Both FES users and nonusers were included on the panel. The format for the discussion was primarily question and answer, with each participant giving his or her personal response to the moderator's question. Consumer research priorities depended on the individual and his or her personal priorities, preferences, background, history, and level of injury. Common themes that emerged were independence, ease of movement, ease of control, and spontaneity. From the consumers' perspective, the focus of research to restore function ought to be based on the needs and desires of the consumer, not just on the scientifically intriguing aspects of a particular technology.

Associations of alcoholic beverage preference with cardiometabolic and lifestyle factors: the NQplus study

PubMed Central

Sluik, Diewertje; Brouwer-Brolsma, Elske M; de Vries, Jeanne H M; Geelen, Anouk; Feskens, Edith J M

2016-01-01

Objectives The preference for a specific alcoholic beverage may be related to an individual's overall lifestyle and health. The objective was to investigate associations between alcoholic beverage preference and several cardiometabolic and lifestyle factors, including adiposity, cholesterol, glycated haemoglobin (HbA1c), liver enzymes and dietary patterns. Design Cross-sectional study. Setting The Dutch Longitudinal Nutrition Questionnaires plus (NQplus) Study. Participants 1653 men and women aged 20–77 years. Methods Diet, including alcohol, was assessed by Food Frequency Questionnaire. Based on the average number of reported glasses of alcoholic beverage, a person was classified as having a preference for beer, wine, spirit/no specific preference, or as a non-consumer. Mixed linear models were used to calculate crude and adjusted means of cardiometabolic and lifestyle factors across alcoholic beverage preference categories. Primary outcome measures Anthropometric measures, blood pressure, lipids, HbA1c, albumin, creatinine, uric acid, liver enzymes and dietary patterns. Results In the study population, 43% had a wine preference, 13% a beer preference, 29% had a spirit or no specific preference, and 15% did not consume alcohol. Men who preferred wine had lowest measures of adiposity; the preference for alcoholic beverages was not associated with adiposity measures in women. Wine consumers had higher high density lipoprotein-cholesterol, lower HbA1c and were more likely to follow the ‘Salad’ pattern. Beer consumers had highest levels of triglycerides and liver enzymes, and had higher scores for the ‘Meat’ and ‘Bread’ pattern. Conclusions Few differences in dietary patterns across alcoholic beverage preference categories were observed. Those differences in cardiometabolic parameters that were observed according to alcoholic beverage preference, suggested that wine consumers have a better health status than beer consumers. PMID:27311903

Associations of alcoholic beverage preference with cardiometabolic and lifestyle factors: the NQplus study.

PubMed

Sluik, Diewertje; Brouwer-Brolsma, Elske M; de Vries, Jeanne H M; Geelen, Anouk; Feskens, Edith J M

2016-06-15

The preference for a specific alcoholic beverage may be related to an individual's overall lifestyle and health. The objective was to investigate associations between alcoholic beverage preference and several cardiometabolic and lifestyle factors, including adiposity, cholesterol, glycated haemoglobin (HbA1c), liver enzymes and dietary patterns. Cross-sectional study. The Dutch Longitudinal Nutrition Questionnaires plus (NQplus) Study. 1653 men and women aged 20-77 years. Diet, including alcohol, was assessed by Food Frequency Questionnaire. Based on the average number of reported glasses of alcoholic beverage, a person was classified as having a preference for beer, wine, spirit/no specific preference, or as a non-consumer. Mixed linear models were used to calculate crude and adjusted means of cardiometabolic and lifestyle factors across alcoholic beverage preference categories. Anthropometric measures, blood pressure, lipids, HbA1c, albumin, creatinine, uric acid, liver enzymes and dietary patterns. In the study population, 43% had a wine preference, 13% a beer preference, 29% had a spirit or no specific preference, and 15% did not consume alcohol. Men who preferred wine had lowest measures of adiposity; the preference for alcoholic beverages was not associated with adiposity measures in women. Wine consumers had higher high density lipoprotein-cholesterol, lower HbA1c and were more likely to follow the 'Salad' pattern. Beer consumers had highest levels of triglycerides and liver enzymes, and had higher scores for the 'Meat' and 'Bread' pattern. Few differences in dietary patterns across alcoholic beverage preference categories were observed. Those differences in cardiometabolic parameters that were observed according to alcoholic beverage preference, suggested that wine consumers have a better health status than beer consumers. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/

Spanish, French and British consumers' acceptability of Uruguayan beef, and consumers' beef choice associated with country of origin, finishing diet and meat price.

PubMed

Realini, C E; Font i Furnols, M; Sañudo, C; Montossi, F; Oliver, M A; Guerrero, L

2013-09-01

The effect of country of origin (local, Switzerland, Argentina, Uruguay), finishing diet (grass, grass plus concentrate, concentrate), and price (low, medium, high) on consumer's beef choice and segmentation was evaluated in Spain, France and United Kingdom. Sensory acceptability of Uruguayan beef from different production systems was also evaluated and contrasted with consumers' beef choices. Origin was the most important characteristic for the choice of beef with preference for meat produced locally. The second most important factor was animal feed followed by price with preference for beef from grass-fed animals and lowest price. The least preferred product was beef from Uruguay, concentrate-fed animals and highest price. Sensory data showed higher acceptability scores for Uruguayan beef from grass-fed animals with or without concentrate supplementation than animals fed concentrate only. Consumer segments with distinct preferences were identified. Foreign country promotion seems to be fundamental for marketing beef in Europe, as well as the development of different marketing strategies to satisfy each consumer segment. Copyright © 2013 Elsevier Ltd. All rights reserved.

Consumer perception of risk associated with eating genetically engineered soybeans is less in the presence of a perceived consumer benefit.

PubMed

Brown, J Lynne; Ping, Yanchao

2003-02-01

To determine whether perceived benefit alters personal risk perception associated with eating genetically engineered soybeans, consumer desire for labeling, preferred phrase on a label symbol, and desired information in an educational brochure. Comparison of responses of two consumer groups who completed one of two survey versions. One hundred fifty supermarket shoppers, age 21 years and older, for each survey or n=300 total. Focus groups and a pilot test were used to develop the final survey in which consumers read a description of a genetically engineered soybean with either no obvious consumer benefit or an obvious consumer benefit and then completed a set of attitude questions and evaluated a voluntary label design and educational brochure content. Main outcome measures were mean opinion scores of personal risk and desire for labeling and ranking of desired label phrase and brochure topics. Chi;(2) and t Tests were used. Consumers reading about the soybean with obvious consumer benefit were significantly more comfortable eating these than those reading about the soybean with no obvious consumer benefit (2.9+/-1.1 vs 3.4+/-1.0, respectively; Ppreferred brochure content. They did differ significantly in preferred phrase on the symbol (Pconsumers assess these applications. Dietitians can play a critical role in explaining labeling terms and designing educational materials when the FDA finalizes voluntary labeling regulations for genetically engineered foods.

Distinguishing the Spending Preferences of Seniors.

ERIC Educational Resources Information Center

Zimmer, Zachary; Chappell, Neena L.

1996-01-01

The consumer spending preferences of 1,406 senior Canadians were surveyed. Age distinguished those who had product-specific preferences. Income and health status separated those interested in recreational spending from those more interested in basic needs. Diversity of health and social characteristics in this population extends to their…

CONSUMER PREFERENCES FOR SCANNING MODALITY TO DIAGNOSE FOCAL LIVER LESIONS.

PubMed

Whitty, Jennifer; Filby, Alexandra; Smith, Adam B; Carr, Louise M

2015-01-01

Differences in the process of using liver imaging technologies might be important to patients. This study aimed to investigate preferences for scanning modalities used in diagnosing focal liver lesions. A discrete choice experiment was administered to 504 adults aged 25 ≥years. Respondents made repeated choices between two hypothetical scans, described according to waiting time for scan and results, procedure type, the chance of minor side-effects, and whether further scanning procedures were likely to be required. Choice data were analyzed using mixed-logit models with respondent characteristics used to explain preference heterogeneity. Respondents preferred shorter waiting times, the procedure to be undertaken with a handheld scanner on a couch instead of within a body scanner, no side-effects, and no follow–up scans (p≤.01). The average respondent was willing to wait an additional 2 weeks for the scan if it resulted in avoiding side-effects, 1.5 weeks to avoid further procedures or to be told the results immediately, and 1 week to have the scan performed on a couch with a handheld scanner. However, substantial heterogeneity was observed in the strength of preference for desirable imaging characteristics. An average individual belonging to a general population sub–group most likely to require imaging to characterize focal liver lesions in the United Kingdom would prefer contrast–enhanced ultrasound over magnetic resonance imaging or computed tomography. Insights into the patient perspective around differential characteristics of imaging modalities have the potential to be used to guide recommendations around the use of these technologie

Comparative analyses of the chemical and sensory parameters and consumer preference of a semi-dried smoked meat product (cabanossi) produced with warthog (Phacochoerus africanus) and domestic pork meat.

PubMed

Swanepoel, Monlee; Leslie, Alison J; Hoffman, Louwrens C

2016-04-01

The study compared the chemical and sensory characteristics and consumer preference of a semi-dried, cured meat product, cabanossi, produced with warthog meat and with domestic pork. The warthog and pork cabanossi had similar total moisture (59.0%±2.07 and 54.3%±1.26) and protein (26.3%±2.20 and 24.2%±2.15) contents, while the warthog cabanossi was lower in total fat content (6.9%±1.01) compared to pork cabanossi (13.7%±1.77, P=0.007). Descriptive sensory analysis found that the warthog cabanossi appeared darker red (P=0.001) and less fatty (P=0.001), while the pork cabanossi had a higher overall pork flavour (P=0.001). There were no differences in consumer preference of the appearance and taste between the two types of cabanossi, while the majority of consumers (91%) supported the use of game meat in meat products. The study concluded that warthog meat can be used in processed products without compromising the associated technical or organoleptic properties. Copyright © 2015 Elsevier Ltd. All rights reserved.

Consumer preferences for hearing aid attributes: a comparison of rating and conjoint analysis methods.

PubMed

Bridges, John F P; Lataille, Angela T; Buttorff, Christine; White, Sharon; Niparko, John K

2012-03-01

Low utilization of hearing aids has drawn increased attention to the study of consumer preferences using both simple ratings (e.g., Likert scale) and conjoint analyses, but these two approaches often produce inconsistent results. The study aims to directly compare Likert scales and conjoint analysis in identifying important attributes associated with hearing aids among those with hearing loss. Seven attributes of hearing aids were identified through qualitative research: performance in quiet settings, comfort, feedback, frequency of battery replacement, purchase price, water and sweat resistance, and performance in noisy settings. The preferences of 75 outpatients with hearing loss were measured with both a 5-point Likert scale and with 8 paired-comparison conjoint tasks (the latter being analyzed using OLS [ordinary least squares] and logistic regression). Results were compared by examining implied willingness-to-pay and Pearson's Rho. A total of 56 respondents (75%) provided complete responses. Two thirds of respondents were male, most had sensorineural hearing loss, and most were older than 50; 44% of respondents had never used a hearing aid. Both methods identified improved performance in noisy settings as the most valued attribute. Respondents were twice as likely to buy a hearing aid with better functionality in noisy environments (p < .001), and willingness to pay for this attribute ranged from US$2674 on the Likert to US$9000 in the conjoint analysis. The authors find a high level of concordance between the methods-a result that is in stark contrast with previous research. The authors conclude that their result stems from constraining the levels on the Likert scale.

A likelihood-based biostatistical model for analyzing consumer movement in simultaneous choice experiments.

PubMed

Zeilinger, Adam R; Olson, Dawn M; Andow, David A

2014-08-01

Consumer feeding preference among resource choices has critical implications for basic ecological and evolutionary processes, and can be highly relevant to applied problems such as ecological risk assessment and invasion biology. Within consumer choice experiments, also known as feeding preference or cafeteria experiments, measures of relative consumption and measures of consumer movement can provide distinct and complementary insights into the strength, causes, and consequences of preference. Despite the distinct value of inferring preference from measures of consumer movement, rigorous and biologically relevant analytical methods are lacking. We describe a simple, likelihood-based, biostatistical model for analyzing the transient dynamics of consumer movement in a paired-choice experiment. With experimental data consisting of repeated discrete measures of consumer location, the model can be used to estimate constant consumer attraction and leaving rates for two food choices, and differences in choice-specific attraction and leaving rates can be tested using model selection. The model enables calculation of transient and equilibrial probabilities of consumer-resource association, which could be incorporated into larger scale movement models. We explore the effect of experimental design on parameter estimation through stochastic simulation and describe methods to check that data meet model assumptions. Using a dataset of modest sample size, we illustrate the use of the model to draw inferences on consumer preference as well as underlying behavioral mechanisms. Finally, we include a user's guide and computer code scripts in R to facilitate use of the model by other researchers.

Citrus fruit quality assessment; producer and consumer perspectives

USDA-ARS?s Scientific Manuscript database

Consumption of citrus fruit and juices is popular with consumers worldwide and makes an important contribution to a healthy diet. Nevertheless, consumer preferences for citrus have undergone significant changes over the last twenty years and it is important to understand what consumers are looking ...

A real-time error-free color-correction facility for digital consumers

NASA Astrophysics Data System (ADS)

Shaw, Rodney

2008-01-01

It has been well known since the earliest days of color photography that color-balance in general, and facial reproduction (flesh tones) in particular, are of dominant interest to the consumer, and significant research resources have been expended in satisfying this need. The general problem is a difficult one, spanning the factors that govern perception and personal preference, the physics and chemistry of color reproduction, as well as wide field of color measurement specification, and analysis. However, with the advent of digital photography and its widespread acceptance in the consumer market, and with the possibility of a much greater degree of individual control over color reproduction, the field is taking on a new consumer-driven impetus, and the provision of user facilities for preferred color choice now constitutes an intense field of research. In addition, due to the conveniences of digital technology, the collection of large data bases and statistics relating to individual color preferences have now become a relatively straightforward operation. Using a consumer preference approach of this type, we have developed a user-friendly facility whereby unskilled consumers may manipulate the color of their personal digital images according to their preferred choice. By virtue of its ease of operation and the real-time nature of the color-correction transforms, this facility can readily be inserted anywhere a consumer interacts with a digital image, from camera, printer, or scanner, to web or photo-kiosk. Here the underlying scientific principles are explored in detail, and these are related to the practical color-preference outcomes. Examples are given of the application to the correction of images with unsatisfactory color balance, and especially to flesh tones and faces, and the nature of the consumer controls and their corresponding image transformations are explored.

Nutrition labels in bar graph format deemed most useful for consumer purchase decisions using adaptive conjoint analysis.

PubMed

Geiger, C J; Wyse, B W; Parent, C R; Hansen, R G

1991-07-01

This study estimated the effects of changing multiple levels and combinations of nutrition information format, load, expression, and order on consumers' perceptions of label usefulness in purchase decisions using adaptive conjoint analysis. A shopping mall intercept survey, which was administered by a marketing research firm, assessed consumer preferences for 12 label alternatives produced on Campbell's soup cans to portray nutrition information realistically; 252 of 258 respondents completed the computer interactive interview. Consumers significantly preferred the bar graph format to the bar graph/nutrient density and traditional label formats. Consumers considered the bar graph/nutrient density format to be as useful as the traditional label format. There was a highly significant difference among the three levels of information load; the most information load was preferred regardless of nutrient importance. Consumers significantly preferred nutrition information stated in absolute numbers and percentages vs in absolute numbers only in traditional, or in percentages only expressions. There was a significant difference between consumer preferences for the two types of information order. The findings indicate that consumers clearly preferred the nutrition label that displayed all nutrient values using a bar graph format, offered the most information load, and expressed nutrient values using both absolute numbers and percentages. Consumers also preferred nutrition information rearranged in an order that grouped nutrients that should be consumed in adequate amounts on the top, calories in the middle, and nutrients that should be consumed in lesser amounts on the bottom of the label.

Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang).

PubMed

Kim, H G; Hong, J H; Song, C K; Shin, H W; Kim, K O

2010-09-01

This study was conducted to examine the sensory profiles of fermented soybean paste (Doenjang), to understand consumers' acceptability of different types of Doenjang samples and to identify the sensory characteristics that drive consumer acceptability of Doenjang products. Descriptive analysis and consumer acceptability test were conducted for 7 different types of Doenjang samples. The samples included 2 types of Doenjang made by either traditional or commercially modified methods. For the descriptive analysis, 8 trained panelists developed and evaluated 31 descriptors. There were significant differences in all 31 attributes among the samples. Principal component analysis was also performed to summarize the sensory characteristics of the samples. In consumer testing, 200 consumers evaluated the acceptability of Doenjang samples. Significant differences in consumer acceptability were observed among the samples. The consumers preferred the Doenjang samples manufactured using a commercially modified method. In overall point of view, most consumers liked the Doenjang samples that had strong "sweet" and "MSG (monosodium glutamate)" tastes. It appears that "sweet" and "MSG" tastes are the drivers of liking for Doenjang. "Salty" taste, "meju,"traditional Korean soy sauce," and "fermented fish" odor/flavors seem to be the drivers of disliking for Doenjang. Cluster analysis identified 3 subconsumer segments sharing a common preference pattern for the 7 samples within a cluster. The results showed that each consumer cluster preferred different Doenjang samples. External preference mapping was performed to establish the relationships between the sensory attributes and consumer acceptability in each cluster. Consumption of the fermented soybean products is gradually expanding around the world, due to their various health benefits. Therefore, understanding sensory characteristics and consumer acceptability of Doenjang are becoming increasingly important. The intense and complex

Analysis of Consumers’ Preferences and Price Sensitivity to Native Chickens

PubMed Central

Lee, Min-A; Jung, Yoojin; Jo, Cheorun

2017-01-01

This study analyzed consumers’ preferences and price sensitivity to native chickens. A survey was conducted from Jan 6 to 17, 2014, and data were collected from consumers (n=500) living in Korea. Statistical analyses evaluated the consumption patterns of native chickens, preference marketing for native chicken breeds which will be newly developed, and price sensitivity measurement (PSM). Of the subjects who preferred broilers, 24.3% do not purchase native chickens because of the dryness and tough texture, while those who preferred native chickens liked their chewy texture (38.2%). Of the total subjects, 38.2% preferred fried native chickens (38.2%) for processed food, 38.4% preferred direct sales for native chicken distribution, 51.0% preferred native chickens to be slaughtered in specialty stores, and 32.4% wanted easy access to native chickens. Additionally, the price stress range (PSR) was 50 won and the point of marginal cheapness (PMC) and point of marginal expensiveness (PME) were 6,980 won and 12,300 won, respectively. Evaluation of the segmentation market revealed that consumers who prefer broiler to native chicken breeds were more sensitive to the chicken price. To accelerate the consumption of newly developed native chicken meat, it is necessary to develop a texture that each consumer needs, to increase the accessibility of native chickens, and to have diverse menus and recipes as well as reasonable pricing for native chickens. PMID:28747834

An experimental methodology for a fuzzy set preference model

NASA Technical Reports Server (NTRS)

Turksen, I. B.; Willson, Ian A.

1992-01-01

A flexible fuzzy set preference model first requires approximate methodologies for implementation. Fuzzy sets must be defined for each individual consumer using computer software, requiring a minimum of time and expertise on the part of the consumer. The amount of information needed in defining sets must also be established. The model itself must adapt fully to the subject's choice of attributes (vague or precise), attribute levels, and importance weights. The resulting individual-level model should be fully adapted to each consumer. The methodologies needed to develop this model will be equally useful in a new generation of intelligent systems which interact with ordinary consumers, controlling electronic devices through fuzzy expert systems or making recommendations based on a variety of inputs. The power of personal computers and their acceptance by consumers has yet to be fully utilized to create interactive knowledge systems that fully adapt their function to the user. Understanding individual consumer preferences is critical to the design of new products and the estimation of demand (market share) for existing products, which in turn is an input to management systems concerned with production and distribution. The question of what to make, for whom to make it and how much to make requires an understanding of the customer's preferences and the trade-offs that exist between alternatives. Conjoint analysis is a widely used methodology which de-composes an overall preference for an object into a combination of preferences for its constituent parts (attributes such as taste and price), which are combined using an appropriate combination function. Preferences are often expressed using linguistic terms which cannot be represented in conjoint models. Current models are also not implemented an individual level, making it difficult to reach meaningful conclusions about the cause of an individual's behavior from an aggregate model. The combination of complex aggregate

Correlating consumer perception and consumer acceptability of traditional Doenjang in Korea.

PubMed

Kim, Mina K; Lee, Kwang-Geun

2014-11-01

Doenjang is a traditional Korean food and is widely used for many Korean foods. Consumer perception and consumer acceptability on the typical sensory characteristics of traditional Doenjang remain unknown. The objective of the current study was to determine the consumer perception on traditional Doenjang characteristics and how preexisting consumer perception influenced the consumer liking for traditionally and commercially manufactured Doenjang. A consumer survey was conducted by presenting 26 sensory descriptions to consumers (n = 82) for check-all-that-apply measurement. Then, a consumer acceptance test was conducted over 2 d on 2 Doenjang samples representing commercially produced Doenjang and traditionally produced Doenjang: Day 1 consumers evaluated without any information (n = 182), and day 2 consumers evaluated samples informed that both samples were made by the "traditional" method (n = 109). Two-way ANOVA and multivariate analyses were conducted. Consumers' preexisting perceptions on the typical sensory characteristics of traditionally made Doenjang were similar in that they associate "gu-soo flavor," "dark color," "flavorful," and "well-fermented flavor" regardless of consumer demographics and Doenjang user status. However, these consumer perceptions on sensory attributes of traditional Doenjang did not agree with desirable sensory attributes for consumer liking, in that consumers preferred the commercially made Doenjang regardless of the evaluation condition and consumer user status. Findings from the current study therefore suggested a discrepancy between the preexisting current consumer perception and actual consumer acceptability of traditional Doenjang products. © 2014 Institute of Food Technologists®

A Methodology for Determining Consumer Attitudes and Behavior Air Force Appropriated Dinning

DTIC Science & Technology

1990-08-01

concerns and some 8 deal with consumer preferences . Though none of the information was used as such for the questionnaires developed for this study, they...D.C.: National Restaurant Association, Research and Information Service Department. National Restaurant Association. (1984). Consumer preferences for

The Influence of Purchasing Context and Reversibility of Choice on Consumer Responses Toward Personalized Products and Standardized Products.

PubMed

Choi, Jieun; Lee, Doo-Hee; Taylor, Charles R

2016-04-01

Existing research on personalization has found that consumers generally prefer personalized products over standardized ones. This study argued that consumer preference for personalized products is dependent on purchasing context and reversibility of choice. Results of an experiment conducted in this study found that consumers preferred personalized products when purchasing an item for personal use but preferred standardized products when purchasing an item as a gift. However, the effects of purchasing context were negated when consumers were given the assurance that personalized products could be returned (reversibility of choice); when presented with reversibility of choice, consumers preferred personalized products over standardized products regardless of purchasing context. Theoretical and managerial implications of these results were discussed. © The Author(s) 2016.

[Preferential habits of consumers of common bean (Phaseolus vulgaris L.) in Mexico].

PubMed

Castellanos, J Z; Guzmán Maldonado, H; Jiménez, A; Mejía, C; Muñoz Ramos, J J; Acosta Gallegos, J A; Hoyos, G; López Salinas, E; González Eguiarte, D; Salinas Pérez, R; González Acuña, J; Muñoz Villalobos, J A; Fernández Hernández, P; Cáceres, B

1997-06-01

A detailed knowledge of the consumer's preferences for the different classes of common bean is useful to define objectives in bean breeding and quality projects in a given region or country and it is also a valuable tool to design marketing strategies. The present work consisted on the application of a survey to 1514 common bean consumers in 14 states of Mexico. To facilitate the interpretation of the results the country was divided in four regions: North East, North West, Center and South. In the North West region, 98% of the surveyed individuals eat the "Azufrado" types (sulphur yellow); in the North East, 70% of the consumers prefer "pinto" (beige with brown mottles) and "Bayo" (cream) types; in the South, 90% of the consumers prefer the "Black" type; and in the Center of the country, all commercial classes are consumed. Within a commercial class, specific characteristics are demanded. For instance, in the black type, small and opaque seeds are preferred while in the "Flor de mayo" (Beige with pink mottles) type medium to large seeds having bright seed coat are preferred. The main characteristics utilized by consumers to select a given bean type are cooking time and flavor. It was observed that preferential classes are well established among the consumers since 70% responded that they would not change the preferred class even if the alternative class was sold to a lower price. Consumers do not soak the beans, because it changes the flavor and the aspect of the cooked beans and they do not add salt at the beginning of the cooking process due to the same reason. Organoleptic studies conducted in the laboratory confirmed that soaking of beans or addition of salts in the soaking water or at the beginning of the cooking process negatively affected acceptability of cooked beans by panelists. In this paper aspects related to ways of processing and consuming common beans as well as marketing aspects are discussed.

Understanding consumer preferences for communication channels to create consumer-directed health promotion efforts in psychiatric rehabilitation settings.

PubMed

DiFranco, Evelina; Bressi, Sara K; Salzer, Mark S

2006-01-01

People with serious mental illnesses experience increased rates of physical illnesses. Drop-in centers and psychosocial rehabilitation programs can serve as important settings for health promotion efforts, but such efforts should utilize communication strategies that are used by consumers and are perceived to be reliable. Focus groups involving 23 consumers at drop-in centers in Philadelphia were conducted to assess the perceived usefulness of health information from a variety of sources. Consumers especially liked getting information from other people, including health care professionals, friends, and family, and found the information to be reliable and useful. Print literature, the Internet, and a library had various limitations. Respondents were generally unfamiliar with community health fairs and related events. Consumers considered trustworthiness, proximity and availability, and the specificity and depth of information provided by a communication source when getting health information. Implications for health promotion efforts are discussed.

Attitudes towards honey among Italian consumers: A choice experiment approach.

PubMed

Cosmina, Marta; Gallenti, Gianluigi; Marangon, Francesco; Troiano, Stefania

2016-04-01

Honey is becoming increasingly popular with consumers for its nutritional benefits as well as many other functions. The objective of this article is to determine which factors influence consumers' purchase intentions and to assess the importance of certain honey characteristics to enable identification of the constituents of an ideal honey profile. This information will lead to satisfaction of consumers' preferences and formulation of marketing strategies that support honey makers. We applied a choice experiment to the Italian honey market to define the preferences and the willingness to pay for key characteristics of the product. A face-to-face questionnaire survey was conducted in 2014 (January-July) among Italian consumers; it was completed by 427 respondents. A latent class model was estimated and four classes were identified, with different preferences, illustrating that respondents seem to be heterogeneous honey consumers. Results suggest the "organic" attribute was more important than others factors, such as the place where the honey was produced (landscape), but less important than the country of origin; local Italian honey was preferred to foreign honey. Respondents showed a higher willingness to pay (WTP) for honey from their country of origin versus the production method used. Our results suggest that while organic beekeeping might be an important strategy for diversification, if suitable communication is not taken into consideration, the added value of the production method might not be perceived by consumers. Copyright © 2015 Elsevier Ltd. All rights reserved.

ACCEPTANCE OF FUNCTIONAL FOOD AMONG CHILEAN CONSUMERS: APPLE LEATHER.

PubMed

van Vliet, Maya; Adasme-Berrios, Cristian; Schnettler, Berta

2015-10-01

the aim of this study is to measure acceptance of a specific functional food: apple (fruit) leather, based on organoleptic characteristics and to identify consumer types and preferences for natural additives which increase the product's functionality and meet current nutritional needs. a sample of 800 consumers provided an evaluation of apple leather in terms of acceptance (liking). A sensorial panel was carried out using a 9-point hedonic scale. Cluster analysis was used to identify different acceptance-based consumer types. In addition, a conjoint analysis was carried out to determine preference for different additives. the cluster analysis resulted in four groups with significant differences in the average likings obtained from the sensory panel. Results indicate that the sweetness of the tested apple leather was evaluated best among all groups and, on average, color was rated as the worst attribute. However, overall likings differ significantly between groups. Results from the conjoint analysis indicate that, in general, consumers prefer natural additives included in the product which enhance functionality. although there is a "global acceptance" of the product, there are significant differences between groups. The results of the conjoint analysis indicate that, in general, consumers prefer the aggregation of natural additives which increase the product's functionality. Apple leather with natural additives, such as anticariogenics and antioxidants, can be considered a functional substitute of unhealthy snacks and/or sweets. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

Enhancing Consumer Choice: Are We Making Appropriate Recommendations?

ERIC Educational Resources Information Center

Lee, Jinkook; Geistfeld, Loren V.

1998-01-01

This study used conjoint analysis to identify consumer choice models. Results suggest a need to base choice-making aids on ideal choice models if the aid is to lead consumers to decisions consistent with true preferences. (Author/JOW)

Materialism, status consumption, and consumer independence.

PubMed

Goldsmith, Ronald Earl; Clark, Ronald A

2012-01-01

Materialism influences many people. We focus on two aspects of this influence: reactions to prestige products and to the influence of others. A study of 187 U.S. student consumers shows that materialism is positively related to buying products that confer status. In contrast, materialism is negatively related to consumer independence, an enduring tendency to pay minimal attention to the prescribed norms of other consumers and to make product and brand decisions according to personal preferences. Consuming products for status is also negatively related to consumer independence. Moreover, the association between materialism and consumer independence is completely mediated by consuming for status. Materialism urges consumers to be status conscious so that they follow social norms in purchasing, but seeking status through goods is avoided by less materialistic, independent consumers. A second study (n = 258) also using student consumers confirmed these results.

Sensory properties and consumer acceptance of imported and domestic sliced black ripe olives.

PubMed

Lee, Soh Min; Kitsawad, Kamolnate; Sigal, Abdulkadir; Flynn, Dan; Guinard, Jean-Xavier

2012-12-01

Table olives are healthy and nutritious products with high contents of monounsaturated fatty acids, phenolics, vitamins, minerals, and fiber. Understanding sensory cues affecting consumer preferences would enable the increase of olive consumption. The objectives of this study were to characterize the sensory properties of commercial sliced black ripe olives from different regions, including California, Egypt, Morocco, Portugal, and Spain, and to examine the preferences of California consumers for sliced black ripe olives. Sensory profiles and preferences for 20 sliced olive samples were determined using descriptive analysis with a trained panel and a consumer test with 104 users and likers of table olives. Aroma and flavor characteristics separated the olives according to country of origin, and were the main determinants of consumer preferences for sliced olives, even though the biggest differences among the samples were in appearance and texture. Total of 2 consumer segments were identified with 51 and 53 consumers, respectively, that both liked Californian products, but differed in the olives they disliked. Negative drivers of liking for both segments included alcohol, oak barrel, and artificial fruity/floral characteristics; however, consumers from Cluster 1 were further negatively influenced by rancid, gassy, and bitter characteristics. This study stresses the need for sound and appealing flavor quality for table olives to gain wider acceptance among U.S. consumers. © 2012 Institute of Food Technologists®

The influence of phytochemical composition and resulting sensory attributes on preference for salad rocket (Eruca sativa) accessions by consumers of varying TAS2R38 diplotype.

PubMed

Bell, Luke; Methven, Lisa; Wagstaff, Carol

2017-05-01

Seven accessions of Eruca sativa ("salad rocket") were subjected to a randomised consumer assessment. Liking of appearance and taste attributes were analysed, as well as perceptions of bitterness, hotness, pepperiness and sweetness. Consumers were genotyped for TAS2R38 status to determine if liking is influenced by perception of bitter compounds such as glucosinolates (GSLs) and isothiocyanates (ITCs). Responses were combined with previously published data relating to phytochemical content and sensory data in Principal Component Analysis to determine compounds influencing liking/perceptions. Hotness, not bitterness, is the main attribute on which consumers base their liking of rocket. Some consumers rejected rocket based on GSL/ITC concentrations, whereas some preferred hotness. Bitter perception did not significantly influence liking of accessions, despite PAV/PAV 'supertasters' scoring higher for this attribute. High sugar-GSL/ITC ratios significantly reduce perceptions of hotness and bitterness for some consumers. Importantly the GSL glucoraphanin does not impart significant influence on liking or perception traits. Copyright © 2016 The Authors. Published by Elsevier Ltd.. All rights reserved.

"A little information excites us." Consumer sensory experience of Vermont artisan cheese as active practice.

PubMed

Lahne, Jacob; Trubek, Amy B

2014-07-01

This research is concerned with explaining consumer preference for Vermont artisan cheese and the relationship between that preference and sensory experience. Artisan cheesemaking is increasingly an important part of Vermont's dairy sector, and this tracks a growing trend of artisan agricultural practice in the United States. In popular discourse and academic research into products like artisan cheese, consumers explain their preferences in terms of intrinsic sensory and extrinsic - supposedly nonsensory - food qualities. In laboratory sensory studies, however, the relationship between preference, intrinsic, and extrinsic qualities changes or disappears. In contrast, this study explains this relationship by adopting a social theory of sensory perception as a practice in everyday life. This theory is applied to a series of focus group interviews with Vermont artisan cheese consumers about their everyday perceptions. Based on the data, a conceptual framework for the sensory perception of Vermont artisan cheese is suggested: consumers combine information about producer practice, social context, and the materiality of the product through an active, learned practice of sensory perception. Particular qualities that drive consumer sensory experience and preference are identified from the interview data. Many of these qualities are difficult to categorize as entirely intrinsic or extrinsic, highlighting the need for developing new approaches of sensory evaluation in order to fully capture everyday consumer sensory perception. Thus, this research demonstrates that social theory provides new and valuable insights into consumer sensory preference for Vermont artisan cheese. Copyright © 2014 Elsevier Ltd. All rights reserved.

Do consumer reports of health plan quality affect health plan selection?

PubMed Central

Spranca, M; Kanouse, D E; Elliott, M; Short, P F; Farley, D O; Hays, R D

2000-01-01

OBJECTIVE: To learn whether consumer reports of health plan quality can affect health plan selection. DATA SOURCES: A sample of 311 privately insured adults from Los Angeles County. STUDY DESIGN: The design was a fractional factorial experiment. Consumers reviewed materials on four hypothetical health plans and selected one. The health plans varied as to cost, coverage, type of plan, ability to keep one's doctor, and quality, as measured by the Consumer Assessment of Health Plans Study (CAHPS) survey. DATA ANALYSIS: We used multinomial logistic regression to model each consumer's choice among health plans. PRINCIPAL FINDINGS: In the absence of CAHPS information, 86 percent of consumers preferred plans that covered more services, even though they cost more. When CAHPS information was provided, consumers shifted to less expensive plans covering fewer services if CAHPS ratings identified those plans as higher quality (59 percent of consumers preferred plans covering more services). Consumer choices were unaffected when CAHPS ratings identified the more expensive plans covering more services as higher quality (89 percent of consumers preferred plans covering more services). CONCLUSIONS: This study establishes that, under certain realistic conditions, CAHPS ratings could affect consumer selection of health plans and ultimately contain costs. Other studies are needed to learn how to enhance exposure and use of CAHPS information in the real world as well as to identify other conditions in which CAHPS ratings could make a difference. PMID:11130805

How important is local food to organic-minded consumers?

PubMed

Hempel, Corinna; Hamm, Ulrich

2016-01-01

The study deals with German consumers' attitudes towards organic food and local food, their food purchase behaviour and their personal characteristics. The purpose is to investigate the differences in attitudes and willingness-to-pay values between consumers who consider the organic production of food (very) important and those who consider it less important. This study combines a consumer survey with an in-store, discrete choice experiment. In the analysis, findings from the consumer survey were related to the choices made by consumers in the experiment. Consumers' preferences and willingness-to-pay values were estimated through random parameter logit modelling. Organic-minded consumers (i.e. those who regarded organic food production as (very) important in the survey) have stronger preferences and estimated willingness-to-pay values for organic as well as local products. Locally produced food, as opposed to food from neighbouring countries or non-EU countries, is preferred over organically produced food by both consumer groups which demonstrates that organic-minded consumers do not only consider organic food production as important, but also value local food production in a purchase situation. Hence, it can be assumed that local food production complements organic food production for the group of organic-minded consumers. This contribution is the first study dealing with local and organic food purchase behaviour in Germany that examines four different products and is carried out in rural as well as urban locations in four different regions. Due to the application of a choice experiment including no-choice options and binding purchase decisions, the results are expected to be closer to real purchase situations than results of direct questioning and choice experiments in online applications. Copyright © 2015 Elsevier Ltd. All rights reserved.

Analysis of skin conductance response during evaluation of preferences for cosmetic products

PubMed Central

Ohira, Hideki; Hirao, Naoyasu

2015-01-01

We analyzed skin conductance response (SCR) as a psychophysiological index to evaluate affective aspects of consumer preferences for cosmetic products. To examine the test-retest reliability of association between preferences and SCR, we asked 33 female volunteers to complete two experimental sessions approximately 1 year apart. The participants indicated their preferences in a typical paired comparison task by choosing the better option from a combination of two products among four products. We measured anticipatory SCR prior to expressions of the preferences. We found that the mean amplitude of the SCR elicited by the preferred products was significantly larger than that elicited by the non-preferred products. The participants' preferences and corresponding SCR patterns were well preserved at the second session 1 year later. Our results supported cumulating findings that SCR is a useful index of consumer preferences that has future potential, both in laboratory and marketing settings. PMID:25709593

Consumer food choices: the role of price and pricing strategies.

PubMed

Steenhuis, Ingrid H M; Waterlander, Wilma E; de Mul, Anika

2011-12-01

To study differences in the role of price and value in food choice between low-income and higher-income consumers and to study the perception of consumers about pricing strategies that are of relevance during grocery shopping. A cross-sectional study was conducted using structured, written questionnaires. Food choice motives as well as price perceptions and opinion on pricing strategies were measured. The study was carried out in point-of-purchase settings, i.e. supermarkets, fast-food restaurants and sports canteens. Adults (n 159) visiting a point-of-purchase setting were included. Price is an important factor in food choice, especially for low-income consumers. Low-income consumers were significantly more conscious of value and price than higher-income consumers. The most attractive strategies, according to the consumers, were discounting healthy food more often and applying a lower VAT (Value Added Tax) rate on healthy food. Low-income consumers differ in their preferences for pricing strategies. Since price is more important for low-income consumers we recommend mainly focusing on their preferences and needs.

Consuming a low-fat diet from weaning to adulthood reverses the programming of food preferences in male, but not in female, offspring of 'junk food'-fed rat dams.

PubMed

Ong, Z Y; Muhlhausler, B S

2014-01-01

This study aimed to determine whether the negative effects of maternal 'junk food' feeding on food preferences and gene expression in the mesolimbic reward system could be reversed by weaning the offspring onto a low-fat diet. Offspring of control (n = 11) and junk food-fed (JF, n = 12) dams were weaned onto a standard rodent chow until 6 weeks (juvenile) or 3 months (adult). They were then given free access to both chow and junk food for 3 weeks and food preferences determined. mRNA expression of key components of the mesolimbic reward system was determined by qRT-PCR at 6 weeks, 3 and 6 months of age. In the juvenile group, both male and female JF offspring consumed more energy and carbohydrate during the junk food exposure at 6 weeks of age and had a higher body fat mass at 3 months (P < 0.05). Female juvenile JF offspring had higher tyrosine hydroxylase, dopamine receptors and dopamine active transporter expression in the ventral tegmental area (P < 0.05). In the adult group, there was no difference between control and JF offspring in energy and macronutrient intakes during exposure to junk food; however, female JF offspring had a higher body fat mass at 6 months (P < 0.05). These results suggest that the effects of perinatal junk food exposure on food preferences and fat mass can be reversed by consuming a low-fat diet from weaning to adulthood in males. Females, however, retain a higher propensity for diet-induced obesity even after consuming a low-fat diet for an extended period after weaning. © 2013 Scandinavian Physiological Society. Published by John Wiley & Sons Ltd.

What Do Patients Want? Patient Preference in Wound Care

PubMed Central

Corbett, Lisa Q.; Ennis, William J.

2014-01-01

Patient preferences are statements made or actions taken by consumers that reflect their desirability of a range of health options. The concept occupies an increasingly prominent place at the center of healthcare reform, and is connected to all aspects of healthcare, including discovery, research, delivery, outcome, and payment. Patient preference research has focused on shared decisions, decisional aids, and clinical practice guideline development, with limited study in acute and chronic wound care populations. The wound care community has focused primarily on patient focused symptoms and quality of life measurement. With increasing recognition of wound care as a medical specialty and as a public health concern that consumes extensive resources, attention to the preferences of end-users with wounds is necessary. This article will provide an overview of related patient-centered concepts and begin to establish a framework for consideration of patient preference in wound care. PMID:25126474

Drivers of high-involvement consumers' intention to buy PDO wines: Valpolicella PDO case study.

PubMed

Capitello, Roberta; Agnoli, Lara; Begalli, Diego

2016-08-01

This study investigates whether different sensory profiles of wines belonging to the same Protected Designation of Origin (PDO) are perceived as different products by consumers. It identifies the drivers of consumers' intention to buy preferred wines. Descriptive sensory analysis, consumer tests and consumer interviews were conducted to reach research aims. To perform the consumer tests and interviews, 443 consumers participated in the survey. The tasted wines comprised five samples representative of Valpolicella PDO wine. Analysis of variance tests, principal component analysis and linear and logit regressions were employed to verify the research hypotheses. The results demonstrated: (1) different sensory profiles exist within the Valpolicella PDO wine; (2) these sensory profiles result in consumers having the perception of diversified products; (3) the perception of differences was less marked for consumers than for trained assessors due to the different weight attributed to visual, aroma and the taste/mouthfeel hedonic dimensions; and (4) consumers' liking, as well as general perceptions, attitudes, preferences, wine knowledge and experience, contribute to consumers' intentions to buy more than the socio-demographic characteristics of consumers. The analysis of the drivers of consumers' intention to buy certain PDO wines provides new marketing insights into the roles of intrinsic quality, preferences and consumers' subjective characteristics in market segmentation. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Heterogeneity and nonlinearity in consumers’ preferences: An application to the olive oil shopping behavior in Chile

PubMed Central

Romo-Muñoz, Rodrigo Alejandro; Cabas-Monje, Juan Hernán; Garrido-Henrríquez, Héctor Manuel

2017-01-01

In relatively unknown products, consumers use prices as a quality reference. Under such circumstances, the utility function can be non-negative for a specific price range and generate an inverted U-shaped function. The extra virgin olive oil market in Chile is a good example. Although domestic production and consumption have increased significantly in the last few years, consumer knowledge of this product is still limited. The objective of this study was to analyze Chilean consumer preferences and willingness to pay for extra virgin olive oil attributes. Consumers were segmented taking into account purchasing frequency. A Random Parameter Logit model was estimated for preference heterogeneity. Results indicate that the utility function is nonlinear allowing us to differentiate between two regimes. In the first regime, olive oil behaves as a conspicuous good, that is, higher utility is assigned to higher prices and consumers prefer foreign products in smaller containers. Under the second regime, Chilean olive oil in larger containers is preferred. PMID:28892516

Consumer evaluations of processed meat products reformulated to be healthier - A conjoint analysis study.

PubMed

Shan, Liran C; De Brún, Aoife; Henchion, Maeve; Li, Chenguang; Murrin, Celine; Wall, Patrick G; Monahan, Frank J

2017-09-01

Recent innovations in processed meats focus on healthier reformulations through reducing negative constituents and/or adding health beneficial ingredients. This study explored the influence of base meat product (ham, sausages, beef burger), salt and/or fat content (reduced or not), healthy ingredients (omega 3, vitamin E, none), and price (average or higher than average) on consumers' purchase intention and quality judgement of processed meats. A survey (n=481) using conjoint methodology and cluster analysis was conducted. Price and base meat product were most important for consumers' purchase intention, followed by healthy ingredient and salt and/or fat content. In reformulation, consumers had a preference for ham and sausages over beef burgers, and for reduced salt and/or fat over non reduction. In relation to healthy ingredients, omega 3 was preferred over none, and vitamin E was least preferred. Healthier reformulations improved the perceived healthiness of processed meats. Cluster analyses identified three consumer segments with different product preferences. Copyright © 2017 Elsevier Ltd. All rights reserved.

Assessing the impact of a Christmas advertisement campaign on Catalan wine preference using Choice Experiments.

PubMed

Kallas, Zein; Escobar, Cristina; Gil, José Maria

2012-02-01

Our paper seeks to assess the impact of information and advertisement on consumers' preference for wines in special occasions (Christmas) in Catalonia (Spain). We apply the Choice Experiments method to study the relative importance of attributes that describe consumers' decision to purchase wine by using the Heteroskedastic Extreme Value (HEV) model. Data were obtained from two questionnaires applied to a pre and post spot samples formed by 299 and 400 individuals, respectively. Results suggest that the proposed spot does not affect the ranking of the preferred attributes, nevertheless this preference is heterogeneous. After advertising preferences scores have revealed significant differences. The relative importance of the "Catalan" wine has increased compared to the "Spanish" wine. The most preferred product is a Catalan wine made from the "Cabernet Sauvignon" variety. Wines that have been previously tasted by the consumer seem to be preferred over recommended or prestigious wines. However, advertising increases the relative importance of prestigious wines. Copyright © 2011 Elsevier Ltd. All rights reserved.

Flavor preferences conditioned by intragastric monosodium glutamate in mice.

PubMed

Ackroff, Karen; Sclafani, Anthony

2013-11-01

The consumption of monosodium glutamate (MSG) solutions has been shown to reinforce preferences for MSG and for MSG-paired flavors in mice. These effects appear to have a strong postoral component, such that MSG detected in the gut is associated with concurrently consumed flavors. Two experiments investigated postoral MSG reward by infusing 400mM MSG intragastrically (IG) to C57BL/6 mice as they consumed a conditioned stimulus (CS+) flavor. An alternate CS- flavor was paired with IG water. In Experiment 1, the grape and cherry CS flavors were unsweetened, and intakes and preferences for the CS+ flavor were modest. Experiment 2 attempted to generate stronger preferences by adding 0.05% saccharin to the CS flavors. Sweet taste did enhance intakes during training and testing but did not significantly increase percent CS+ intake or persistence of the preference. However, only conditioning with the sweet CS+ resulted in the mice expressing a preference for oral MSG in an initial choice test with water. These findings extend recent studies demonstrating postoral MSG conditioning in rats.

Reprint of "Attitudes towards honey among Italian consumers: A choice experiment approach".

PubMed

Cosmina, Marta; Gallenti, Gianluigi; Marangon, Francesco; Troiano, Stefania

2016-11-01

Honey is becoming increasingly popular with consumers for its nutritional benefits as well as many other functions. The objective of this article is to determine which factors influence consumers' purchase intentions and to assess the importance of certain honey characteristics to enable identification of the constituents of an ideal honey profile. This information will lead to satisfaction of consumers' preferences and formulation of marketing strategies that support honey makers. We applied a choice experiment to the Italian honey market to define the preferences and the willingness to pay for key characteristics of the product. A face-to-face questionnaire survey was conducted in 2014 (January-July) among Italian consumers; it was completed by 427 respondents. A latent class model was estimated and four classes were identified, with different preferences, illustrating that respondents seem to be heterogeneous honey consumers. Results suggest the "organic" attribute was more important than others factors, such as the place where the honey was produced (landscape), but less important than the country of origin; local Italian honey was preferred to foreign honey. Respondents showed a higher willingness to pay (WTP) for honey from their country of origin versus the production method used. Our results suggest that while organic beekeeping might be an important strategy for diversification, if suitable communication is not taken into consideration, the added value of the production method might not be perceived by consumers. Copyright © 2015 Elsevier Ltd. All rights reserved.

Disgust, Sadness, and Appraisal: Disgusted Consumers Dislike Food More Than Sad Ones.

PubMed

Motoki, Kosuke; Sugiura, Motoaki

2018-01-01

According to the affect-as-information framework, consumers base judgments on their feelings. Disgust is associated with two kinds of appraisal: one in which the consumer avoids and distances him/herself immediately from the object concerned, and another in which the consumer is disgusted due to contamination and impurities within the environment. The first instance indicates that disgust can decrease a consumer's preference for a product, regardless of its category. In contrast, the second case suggests that a product's degree of depreciation is greater in products vulnerable to contamination, such as foods. However, it remains largely unknown how incidental disgust affects product preferences in accordance with the two appraisal-related goals. The present research investigates how incidental disgust (as opposed to sadness, an equally valenced but distinct emotion of appraisal) influences consumer preferences for products with or without a risk of contamination. Twenty-four participants repeatedly judged foods or household products after seeing an emotional image (conveying disgust, sadness, or neutrality). Foods and household products are the two representative product categories in grocery stores, but only foods are associated with a risk of contamination. The results showed that incidental disgust led to negative evaluations of both types of products; however, compared to sadness, incidental disgust demonstrated a stronger negative effect on preference for foods than household products. These findings elucidate that disgust and the appraisal of contamination specifically devalue foods, and broaden the application of the appraisal-information framework in consumer settings.

Simultaneous analysis of consumer variables, acceptability and sensory characteristics of dry-cured ham.

PubMed

Sugimoto, Masahiro; Obiya, Shinichi; Kaneko, Miku; Enomoto, Ayame; Honma, Mayu; Wakayama, Masataka; Tomita, Masaru

2016-11-01

We conducted a consumer acceptability analysis of dry-cured ham based on sensory evaluation. Consumer acceptability data are rendered heterogeneous by the diverse backgrounds and assessment abilities of the participants, requiring versatile analytical methods for their interpretation. Totally, 9 sensory attributes of 12 kinds of dry-cured ham samples collected from Japan (n=9), Italy (n=1), Spain (n=1), and Germany (n=1) were tasted by 117 Japanese consumers who showed acceptable evaluation abilities during blind sampling. Common techniques, such as hierarchical clustering, principal component analysis, and external preference mapping, were simultaneously utilized to analyze each characteristics scored in modified hedonic scale. These analyses revealed the relationships between the features and preferences of the assessors. For example, consumers aged 20-30 with smoking and drinking habits preferred sweetness and saltiness, and gave high ratings to Spanish Jómon serrano and Italian prosciutto. Our approach could assist ham marketers to identify potential purchasers and the preferred characteristics of their products. Copyright © 2016 Elsevier Ltd. All rights reserved.

Pasta with unripe banana flour: physical, texture, and preference study.

PubMed

Agama-Acevedo, Edith; Islas-Hernandez, José J; Osorio-Díaz, Perla; Rendón-Villalobos, Rodolfo; Utrilla-Coello, Rubí G; Angulo, Ofelia; Bello-Pérez, Luis A

2009-08-01

Banana is a starchy food that contains a high proportion of undigestible compounds such as resistant starch and nonstarch polysaccharides. Products with low glycemic response such as pasta are considered favorable to health. The objective of this study was to use unripe banana flour to make spaghetti with low-carbohydrates digestibility and evaluate its physical and texture characteristics, as well as consumer preference. Formulations with 100% durum wheat semolina (control) and formulations with 3 semolina: banana flour ratios (85: 15, 70: 30, and 55: 45) were prepared for spaghetti processing. The use of banana flour decreased the lightness and diameter of cooked spaghetti, and increased the water absorption of the product. Hardness and elasticity of spaghetti were not affected by banana flour, but adhesiveness and chewiness increased as the banana flour level in the blend rose. Spaghettis prepared in the laboratory (control and those with banana flour) did not show differences in preference by consumers. In general, the preference of spaghettis with different banana flour level was similar. The addition of a source of undigestible carbohydrates (banana flour) to spaghetti is possible without affecting the consumer preference.

Would Your Patient Prefer to Be Considered Your Friend? Patient Preferences in Physician Relationships

ERIC Educational Resources Information Center

Magnezi, Racheli; Bergman, Lisa Carroll; Urowitz, Sara

2015-01-01

Objectives. To understand how patient preferences and perceptions of their relationship with their doctor (as patient, friend, partner, client, consumer, or insured) affects confidence in care provided and participation in health care. Methods. Telephone questionnaire to 2,135 households, representative of the population in Israel. Results. A…

Achieving Consumer Purchase Payoffs: A Used Car Purchase.

ERIC Educational Resources Information Center

Maynes, E. Scott; Maynes, Blanche R.

1997-01-01

This case study of a used car purchase illuminates the concepts and principles that should guide purchase decisions. It suggests that consumers should be aware there is little correlation between price and quality; competent shopping yields better quality; and consumers must decide their preferred trade-off between price and quality. (SK)

Consumer satisfaction with psychiatric services: The role of shared decision making and the therapeutic relationship.

PubMed

Klingaman, Elizabeth A; Medoff, Deborah R; Park, Stephanie G; Brown, Clayton H; Fang, Lijuan; Dixon, Lisa B; Hack, Samantha M; Tapscott, Stephanie L; Walsh, Mary Brighid; Kreyenbuhl, Julie A

2015-09-01

Although dissatisfaction is a primary reason for disengagement from outpatient psychiatric care among consumers with serious mental illnesses, little is known about predictors of their satisfaction with medication management visits. The primary purpose of this study was to explore how dimensions of consumer preferences for shared decision making (i.e., preferences for obtaining knowledge about one's mental illness, being offered and asked one's opinion about treatment options, and involvement in treatment decisions) and the therapeutic relationship (i.e., positive collaboration and type of clinician input) were related to visit satisfaction. Participants were 228 Veterans with serious mental illnesses who completed a 19-item self-report questionnaire assessing satisfaction with visits to prescribers (524 assessments) immediately after visits. In this correlational design, a 3-level mixed model with the restricted maximum likelihood estimation procedure was used to examine shared decision-making preferences and therapeutic alliance as predictors of visit satisfaction. Preferences for involvement in treatment decisions was the unique component of shared decision making associated with satisfaction, such that the more consumers desired involvement, the less satisfied they were. Positive collaboration and prescriber input were associated with greater visit satisfaction. When consumers with serious mental illnesses express preferences to be involved in shared decision making, it may not be sufficient to only provide information and treatment options; prescribers should attend to consumers' interest in involvement in actual treatment decisions. Assessment and tailoring of treatment approaches to consumer preferences for shared decision making should occur within the context of a strong therapeutic relationship. (c) 2015 APA, all rights reserved).

Modeling Individual Differences in Unfolding Preference Data: A Restricted Latent Class Approach.

ERIC Educational Resources Information Center

Bockenholt, Ulf; Bockenholt, Ingo

1990-01-01

A latent-class scaling approach is presented for modeling paired comparison and "pick any/t" data obtained in preference studies. The utility of this approach is demonstrated through analysis of data from studies involving consumer preference and preference for political candidates. (SLD)

Use of descriptive analysis and preference mapping for early-stage assessment of new and established apples.

PubMed

Cliff, Margaret A; Stanich, Kareen; Lu, Ran; Hampson, Cheryl R

2016-04-01

This research compared four new apple selections with 16 established apples using descriptive analysis (DA), instrumental analyses and preference mapping, in order to identify suitable selections for commercialization and further research. DA revealed that the new apple selections (PARC1, PARC2, PARC3, PARC4) were very similar in texture/mouthfeel (T) but differed in their flavor (F) and appearance (A) characteristics. Preference mapping revealed that consumers' T preferences were driven primarily by crispness, juiciness and lack of skin toughness, while F preferences were driven by sweetness, lack of tartness and presence of fruity flavor. Consumers' A preferences were driven by a high percentage of red color and degree of striping. The majority of consumers had similar T (82-85%) and F (88-92%) preferences for the early- and mid/late-harvest apples. In contrast, consumers' A preferences were differentiated into three subgroups (60%, 24%, 16%) for the early-harvest apples, but not for the mid/late-harvest apples. The new apple selections were among those most liked for T, F and A. This early-stage consumer research confirmed that the new apples were comparable, if not superior, to the established apples. As such, it provided the necessary feedback to industry to proceed with commercialization and optimization of cultural and storage practices. © 2015 Her Majesty the Queen in Right of Canada. Journal of the Science of Food and Agriculture © 2015 Society of Chemical Industry.

Predictors of Shared Decision Making and Level of Agreement between Consumers and Providers in Psychiatric Care

PubMed Central

Fukui, Sadaaki; Salyers, Michelle P.; Matthias, Marianne S.; Collins, Linda; Thompson, John; Coffman, Melinda; Torrey, William C.

2014-01-01

The purpose of this study was to quantitatively examine elements of shared decision making (SDM), and to establish empirical evidence for factors correlated with SDM and the level of agreement between consumer and provider in psychiatric care. Transcripts containing 128 audio-recorded medication check-up visits with eight providers at three community mental health centers were rated using the Shared Decision Making scale, adapted from Braddock’s Informed Decision Making Scale (Braddock et al., 1997; 1999; 2008). Multilevel regression analyses revealed that greater consumer activity in the session and greater decision complexity significantly predicted the SDM score. The best predictor of agreement between consumer and provider was “exploration of consumer preference,” with a four-fold increase in full agreement when consumer preferences were discussed more completely. Enhancing active consumer participation, particularly by incorporating consumer preferences in the decision making process appears to be an important factor in SDM. PMID:23299226

A Critique of the Controversy about the Stability of Consumers' Tastes.

ERIC Educational Resources Information Center

Daniel, Coldwell, III

1988-01-01

Examines the role of the stability of consumer tastes in descriptive theory. Summarizes the traditional approach to the derivation of the consumer's preference structure, considers ways in which the conventional theory has been extended, presents the Stigler-Becker theory of consumer choice, and evaluates both approaches. (GEA)

Insurance choice and tax-preferred health savings accounts.

PubMed

Cardon, James H; Showalter, Mark H

2007-03-01

We develop an infinite horizon utility maximization model of the interaction between insurance choice and tax-preferred health savings accounts. The model can be used to examine a wide range of policy options, including flexible spending accounts, health savings accounts, and health reimbursement accounts. We also develop a 2-period model to simulate various implications of the model. Key results from the simulation analysis include the following: (1) with no adverse selection, use of unrestricted health savings accounts leads to modest welfare gains, after accounting for the tax revenue loss; (2) with adverse selection and an initial pooling equilibrium comprised of "sick" and "healthy" consumers, introducing HSAs can, but does not necessarily, lead to a new pooling equilibrium. The new equilibrium results in a higher coinsurance rate, an increase in expected utility for healthy consumers, and a decrease in expected utility for sick consumers; (3) with adverse selection and a separating equilibrium, both sick and healthy consumers are better off with a health savings account; (4) efficiency gains are possible when insurance contracts are explicitly linked to tax-preferred health savings accounts.

Consumers' Preferences for a Local Food Product: The Case of a New Carnaroli Rice Product in Lombardy.

PubMed

Ferrazzi, Giovanni; Ventura, Vera; Ratti, Sabrina; Balzaretti, Claudia

2017-04-13

Italy, with a cultivated area of 218,000 ha, is a European leader of rice production. In particular Lombardy region accounts for 40% of total rice cultivation and the case study in object accounts for 3.2% of Lombardy total rice area (2773 ha). Starting from 2012, through a regional project titled Buono, Sano e Vicino (good, healthy and close), Riso e Rane rural district supported local rice farmers in developing innovation in rice production and promoting an alternative supply chain to increase farmers bargaining power and promote new market strategies. More specifically, the innovation introduced is a new biotech method for variety certification, named DNA controllato (DNA tested). In the first step of the project, the attention was focused on an Italian traditional variety of rice: Carnaroli rice. Thanks to a commercial agreement with one of the most important large retailers in Lombardy, the Riso e Rane rice is offered for sale both in the traditional and wholegrain version. In this context, this work aims to evaluate the determinants of consumer's quality perception of this product, through a preference study of the commercial rice package. Preliminary results reveal that consumers perceive information about origin, local food-system and tradition more easily than DNA tested certification. In conclusion, this work contributes to evaluate the role of bio economy applications to the food sector and offers new insights for the debate about the relationships between tradition and innovation.

Preference of Food Saltiness and Willingness to Consume Low-Sodium Content Food in a Chinese Population.

PubMed

Chau, P H; Ngai, H H Y; Leung, A Y M; Li, S F; Yeung, L O Y; Tan-Un, K C

2017-01-01

To compare the preference of food saltiness and the willingness to consume low-sodium food among hypertensive older people, non-hypertensive older people and non-hypertensive young people in a Chinese population. A cross-sectional study based on a quota sample. Three saltiness options (low-sodium, medium-sodium and high-sodium) of soup and bread were offered to each participant who rated the taste of each food on a 5-point Likert scale. Then, the participants rated their willingness to consume the low-sodium content foods on a 5-point Likert scale, given they were informed of the benefit of the low-sodium option. Generalised linear mixed model and multiple linear regression were used to analyse the data. Elderly centres and community centres in Hong Kong. Sixty hypertensive older people, 49 non-hypertensive older people and 60 non-hypertensive young people were recruited from June to August 2014. The tastiness score and the willingness score were the primary outcome measures. The Chinese Health Literacy Scale for Low Salt Consumption - Hong Kong population (CHLSalt-HK) was also assessed. The tastiness rating of the high-sodium option of soup was significantly lower than the medium-sodium option (p<0.001), but there was no significant difference between the low-sodium and the medium-sodium options (p=0.204). For bread, tastiness rating of the low-sodium option and the high-sodium option were significantly lower than the medium-sodium option (p<0.001 for both options). The tastiness score of soup did not have significant difference across the groups (p=0.181), but that of bread from the hypertensive older adults (p=0.012) and the non-hypertensive older adults (p=0.006) was significantly higher than the non-hypertensive young adults. Higher willingness rating to consume the low-sodium option was significantly (p<0.001) associated with higher tastiness rating of the low-sodium option of soup and bread, and weakly associated with higher health literacy of low salt

Models of physician-patient relationships in pharmaceutical direct-to-consumer advertising and consumer interviews.

PubMed

Arney, Jennifer; Lewin, Benjamin

2013-07-01

The rise of direct-to-consumer advertising (DTCA) has mirrored, if not facilitated, the shift toward more active health care consumers. We used content analysis to identify models of physician-patient interaction in DTCA from the 1997 to 2006 issues of a broad sample of women's, men's, and common readership magazines. We also conducted 36 in-depth interviews to examine the ways consumers receive and regard advertising messages, and to explore their preferences for clinical communication and decision making. We identified four models of physician-patient relationships that vary in their locus of control (physician, patient, or shared) and the form of support sought or obtained in the relationship (emotional or instrumental). Whereas consumer interviews reflected references to all four models of interaction, only two appeared in DTCA. The limited range of interactions seen in these advertisements creates a lack of congruity between interaction styles found in advertisements vs. styles reported by actual consumers.

Enhancing provision of written medicine information in Australia: pharmacist, general practitioner and consumer perceptions of the barriers and facilitators.

PubMed

Hamrosi, Kim K; Raynor, David K; Aslani, Parisa

2014-04-23

Written medicine information can play an important role in educating consumers about their medicines. In Australia, standardised, comprehensive written information known as Consumer Medicine Information (CMI) is available for all prescription medicines. CMI is reportedly under-utilised by general practitioners (GPs) and community pharmacists in consultations, despite consumer desire for medicine information. This study aimed to determine consumers', GPs' and community pharmacists' preferences for CMI provision and identify barriers and facilitators to its use. Structured questionnaires were developed and administered to a national sample of Australian consumers (phone survey), community pharmacists and GPs (postal surveys) surrounding utilisation of CMI. Descriptive and comparative analyses were conducted. Half of consumers surveyed wanted to receive CMI for their prescription medicine, with spoken information preferable to written medicine information for many consumers and healthcare professionals. GPs and pharmacists remained a preferred source of medicine information for consumers, although package inserts were appealing to many among all three cohorts. Overall pharmacists were the preferred provider of CMI primarily due to their medicine expertise, accessibility and perceived availability. GPs preferred CMI dissemination through both the GP and pharmacist. Some consumers preferred GPs as the provider of medicines information because of their knowledge of the patients' medicines and/or medical history, regularity of seeing the patient and good relationship with the patient. Common barriers to CMI provision cited included: time constraints, CMI length and perceptions that patients are not interested in receiving CMI. Facilitators to enhance provision included: strategies to increase consumer awareness, longer consultation times and counseling appointments, and improvements to pharmacy software technology and workflow. Medicine information is important to

Consumer Participation in Quality Improvements for Chronic Disease Care: Development and Evaluation of an Interactive Patient-Centered Survey to Identify Preferred Service Initiatives

PubMed Central

Paul, Christine L; Bryant, Jamie; Roos, Ian A; Henskens, Frans A; Paul, David J

2014-01-01

Background With increasing attention given to the quality of chronic disease care, a measurement approach that empowers consumers to participate in improving quality of care and enables health services to systematically introduce patient-centered initiatives is needed. A Web-based survey with complex adaptive questioning and interactive survey items would allow consumers to easily identify and prioritize detailed service initiatives. Objective The aim was to develop and test a Web-based survey capable of identifying and prioritizing patient-centered initiatives in chronic disease outpatient services. Testing included (1) test-retest reliability, (2) patient-perceived acceptability of the survey content and delivery mode, and (3) average completion time, completion rates, and Flesch-Kincaid reading score. Methods In Phase I, the Web-based Consumer Preferences Survey was developed based on a structured literature review and iterative feedback from expert groups of service providers and consumers. The touchscreen survey contained 23 general initiatives, 110 specific initiatives available through adaptive questioning, and a relative prioritization exercise. In Phase II, a pilot study was conducted within 4 outpatient clinics to evaluate the reliability properties, patient-perceived acceptability, and feasibility of the survey. Eligible participants were approached to complete the survey while waiting for an appointment or receiving intravenous therapy. The age and gender of nonconsenters was estimated to ascertain consent bias. Participants with a subsequent appointment within 14 days were asked to complete the survey for a second time. Results A total of 741 of 1042 individuals consented to participate (71.11% consent), 529 of 741 completed all survey content (78.9% completion), and 39 of 68 completed the test-retest component. Substantial or moderate reliability (Cohen’s kappa>0.4) was reported for 16 of 20 general initiatives with observed percentage agreement

Consumer participation in quality improvements for chronic disease care: development and evaluation of an interactive patient-centered survey to identify preferred service initiatives.

PubMed

Fradgley, Elizabeth A; Paul, Christine L; Bryant, Jamie; Roos, Ian A; Henskens, Frans A; Paul, David J

2014-12-19

With increasing attention given to the quality of chronic disease care, a measurement approach that empowers consumers to participate in improving quality of care and enables health services to systematically introduce patient-centered initiatives is needed. A Web-based survey with complex adaptive questioning and interactive survey items would allow consumers to easily identify and prioritize detailed service initiatives. The aim was to develop and test a Web-based survey capable of identifying and prioritizing patient-centered initiatives in chronic disease outpatient services. Testing included (1) test-retest reliability, (2) patient-perceived acceptability of the survey content and delivery mode, and (3) average completion time, completion rates, and Flesch-Kincaid reading score. In Phase I, the Web-based Consumer Preferences Survey was developed based on a structured literature review and iterative feedback from expert groups of service providers and consumers. The touchscreen survey contained 23 general initiatives, 110 specific initiatives available through adaptive questioning, and a relative prioritization exercise. In Phase II, a pilot study was conducted within 4 outpatient clinics to evaluate the reliability properties, patient-perceived acceptability, and feasibility of the survey. Eligible participants were approached to complete the survey while waiting for an appointment or receiving intravenous therapy. The age and gender of nonconsenters was estimated to ascertain consent bias. Participants with a subsequent appointment within 14 days were asked to complete the survey for a second time. A total of 741 of 1042 individuals consented to participate (71.11% consent), 529 of 741 completed all survey content (78.9% completion), and 39 of 68 completed the test-retest component. Substantial or moderate reliability (Cohen's kappa>0.4) was reported for 16 of 20 general initiatives with observed percentage agreement ranging from 82.1%-100.0%. The majority of

Let your preference be your guide? Preferences and choices are more tightly linked for North Americans than for Indians.

PubMed

Savani, Krishna; Markus, Hazel Rose; Conner, Alana L

2008-10-01

Using experimental paradigms from economics and social psychology, the authors examined the cross-cultural applicability of 3 widely held assumptions about preference and choice: People (a) recruit or construct preferences to make choices; (b) choose according to their preferences; and (c) are motivated to express their preferences in their choices. In 6 studies, they compared how middle-class North American and Indian participants choose among consumer products. Participants in both contexts construct nonrandom preferences at similar speeds. Those in Indian contexts, however, are slower to make choices, less likely to choose according to their personal preferences, and less motivated to express their preferences in their choices. The authors infer that the strong link between preferences and choices observed among North Americans is not a universal feature of human nature. Instead, this link reflects the disjoint model of agency, which prescribes that people should choose freely on the basis of their preferences. In contrast, Indian contexts reflect and promote a conjoint model of agency, according to which agency is responsive to the desires and expectations of important others and may require restraining one's preferences.

Using Consumer Preference Information to Increase the Reach and Impact of Media-Based Parenting Interventions in a Public Health Approach to Parenting Support

PubMed Central

Metzler, Carol W.; Sanders, Matthew R.; Rusby, Julie C.; Crowley, Ryann

2012-01-01

Within a public health approach to improving parenting, the mass media offer a potentially more efficient and affordable format for directly reaching a large number of parents with evidence-based parenting information than do traditional approaches to parenting interventions that require delivery by a practitioner. Little is known, however, about factors associated with parents’ interest in and willingness to watch video messages about parenting. Knowledge of consumer preferences could inform the effective design of media interventions to maximize parental engagement in the parenting messages. This study examined parents’ preferred formats for receiving parenting information, as well as family sociodemographic and child behavior factors that predict parents’ ratings of acceptability of a media-based parenting intervention. An ethnically diverse sample of 162 parents of children ages 3–6 years reported their preferences for various delivery formats for parenting information and provided feedback on a prototype episode of a video-format parenting program based on the Triple P Positive Parenting Program. Parents reported the strongest preference for self-administered delivery formats such as television, online programs, and written materials; the least preferred formats were home visits, therapists, and multiweek parenting groups. Parents’ ratings of engagement, watchability, and realism of the prototype parenting episode were quite strong. Parents whose children exhibited clinical levels of problem behaviors rated the episode as more watchable, engaging, and realistic. Mothers also rated the episodes as more engaging and realistic than did fathers. Lower income marginally predicted higher watchability ratings. Minority status and expectations of future problems did not predict acceptability ratings. The results suggest that the episode had broad appeal across groups. PMID:22440064

Using consumer preference information to increase the reach and impact of media-based parenting interventions in a public health approach to parenting support.

PubMed

Metzler, Carol W; Sanders, Matthew R; Rusby, Julie C; Crowley, Ryann N

2012-06-01

Within a public health approach to improving parenting, the mass media offer a potentially more efficient and affordable format for directly reaching a large number of parents with evidence-based parenting information than do traditional approaches to parenting interventions that require delivery by a practitioner. Little is known, however, about factors associated with parents' interest in and willingness to watch video messages about parenting. Knowledge of consumer preferences could inform the effective design of media interventions to maximize parental engagement in the parenting messages. This study examined parents' preferred formats for receiving parenting information, as well as family sociodemographic and child behavior factors that predict parents' ratings of acceptability of a media-based parenting intervention. An ethnically diverse sample of 162 parents of children ages 3-6 years reported their preferences for various delivery formats for parenting information and provided feedback on a prototype episode of a video-format parenting program based on the Triple P Positive Parenting Program. Parents reported the strongest preference for self-administered delivery formats such as television, online programs, and written materials; the least preferred formats were home visits, therapists, and multiweek parenting groups. Parents' ratings of engagement, watchability, and realism of the prototype parenting episode were quite strong. Parents whose children exhibited clinical levels of problem behaviors rated the episode as more watchable, engaging, and realistic. Mothers also rated the episodes as more engaging and realistic than did fathers. Lower income marginally predicted higher watchability ratings. Minority status and expectations of future problems did not predict acceptability ratings. The results suggest that the episode had broad appeal across groups. Copyright © 2011. Published by Elsevier Ltd.

Sensory profiling and consumer acceptability of new dark cocoa bars containing Tuscan autochthonous food products.

PubMed

Cantini, Claudio; Salusti, Patrizia; Romi, Marco; Francini, Alessandra; Sebastiani, Luca

2018-03-01

A new set of cocoa bars named Toscolata ® were developed containing top-quality extra virgin olive oil, dried apples cultivars, and chestnut flour. The present work has been conducted to define the sensory profile of these products through tasting by trained experts and consumers to study the acceptability, preference, and quality perception. The four sensorial profiles of the bars differed in the level of persistence, bitterness, aromaticity, acidity, astringency, and tastiness. In particular, the sour attribute could be traced to the presence of dried apple. Bars containing apple and chestnut flour obtained higher acceptance ratings, compared to those with extra virgin olive oil. The bar with chestnut flour was preferred by consumers who considered it to be sweeter due to the presence of natural sugars, which lowered the bitter sensation of cocoa. These results showed that the selection of the preferred bar by consumers was mainly based on the level of bitterness and, in particular, elderly consumers expressed a strong preference for the sweetest product. As far as we know, this is the first study comparing the results of a panel of expert tasters with that of consumers in the tasting of dark chocolate.

Identifying Key Flavors in Strawberries Driving Liking via Internal and External Preference Mapping.

PubMed

Oliver, Penelope; Cicerale, Sara; Pang, Edwin; Keast, Russell

2018-04-01

Australian consumers desire the development of a more flavorsome Australian strawberry cultivar. To aid in the development of well-liked strawberries, the attributes driving liking need to be identified. The objective of this research is to apply Preference Mapping (PM) techniques to the descriptive profile of commercial and newly bred strawberry cultivars, together with consumer preference data to determine the flavors contributing to liking. A trained sensory panel (n = 12) used Quantitative Descriptive Analysis (QDA®) methodology to evaluate two appearance, seven aroma, five texture, 10 flavor and 10 aftertaste attributes of three commercial strawberry cultivars and six elite breeding lines grown in Victoria, Australia. Strawberry consumers (n = 150) assessed their liking of the same strawberry cultivars. QDA® significantly discriminated strawberries on 28 of the 34 sensory attributes. There were significant differences in hedonic ratings of strawberries (F(8,714) = 11.5, P = 0.0001), with Hierarchical Cluster Analysis (HCA) identifying three consumer clusters each displaying differing patterns of preference. Internal and external PM techniques were applied to the data to identify the attributes driving consumer acceptability. Sweet, berry, caramel, fruity and floral attributes were identified as most contributing to liking. Sour, citrus, green, astringent, firm and gritty attributes were conversely associated with a reduction in consumer liking. Elite Lines 2 and 6 have been identified as having the broadest appeal, satisfying between 60% and 70% of consumers in the population assessed, thus the introduction of these cultivars should satisfy the largest group of consumers in the Australian market. The results of this research could be applied to breeding programs, to ensure newly bred cultivars express characteristics that were identified as well-liked amongst consumers. In addition, this research provides evidence for marketing strawberries by

Where's the beef? Retail channel choice and beef preferences in Argentina.

PubMed

Colella, Florencia; Ortega, David L

2017-11-01

Argentinean beef is recognized and demanded internationally. Locally, consumers are often unable to afford certified beef products, and may rely on external cues to determine beef quality. Uncovering demand for beef attributes and marketing them accordingly, may require an understanding of consumers' product purchasing strategies, which involves retailer choice. We develop a framework utilizing latent class analysis to identify consumer groups with different retailer preferences, and separately estimate their demand for beef product attributes. This framework accounts for the interrelationship between consumers' choice of retail outlets and beef product preferences. Our analysis of data from the city of Buenos Aires identifies two groups of consumers, a convenience- (67%) and a service- (33%) oriented group. We find significant differences in demand for beef attributes across these groups, and find that the service oriented group, while not willing to pay for credence attributes, relies on a service-providing retailer-namely a butcher-as a source of product quality assurance. Copyright © 2017. Published by Elsevier Ltd.

Color preferences are not universal.

PubMed

Taylor, Chloe; Clifford, Alexandra; Franklin, Anna

2013-11-01

Claims of universality pervade color preference research. It has been argued that there are universal preferences for some colors over others (e.g., Eysenck, 1941), universal sex differences (e.g., Hurlbert & Ling, 2007), and universal mechanisms or dimensions that govern these preferences (e.g., Palmer & Schloss, 2010). However, there have been surprisingly few cross-cultural investigations of color preference and none from nonindustrialized societies that are relatively free from the common influence of global consumer culture. Here, we compare the color preferences of British adults to those of Himba adults who belong to a nonindustrialized culture in rural Namibia. British and Himba color preferences are found to share few characteristics, and Himba color preferences display none of the so-called "universal" patterns or sex differences. Several significant predictors of color preference are identified, such as cone-contrast between stimulus and background (Hurlbert & Ling, 2007), the valence of color-associated objects (Palmer & Schloss, 2010), and the colorfulness of the color. However, the relationship of these predictors to color preference was strikingly different for the two cultures. No one model of color preference is able to account for both British and Himba color preferences. We suggest that not only do patterns of color preference vary across individuals and groups but the underlying mechanisms and dimensions of color preference vary as well. The findings have implications for broader debate on the extent to which our perception and experience of color is culturally relative or universally constrained. PsycINFO Database Record (c) 2013 APA, all rights reserved.

Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks.

PubMed

Sitz, B M; Calkins, C R; Feuz, D M; Umberger, W J; Eskridge, K M

2006-05-01

To determine sensory preference and value of fresh beef steak differing in aging technique, strip steaks were evaluated by consumers in Denver (n = 132 consumers) and Chicago (n = 141 consumers). Wet-aged Choice strip loins were matched with dry-aged Choice strip loins, whereas wet-aged Prime strip loins were matched with dry-aged Prime strip loins. Dry-aged strip loins were commercially aged in air in a controlled environment for 30 d and vacuum-aged for 7 d during shipping and storage. Wet-aged strip loins were vacuum-packaged and aged for 37 d in a 1 degrees C cooler. Pairs of strip loins were matched to similar Warner-Bratzler shear force values and marbling scores. Twelve sensory evaluation panels (of 12 scheduled panelists each) were conducted over a 3-d period in each city. Individual samples from a pair of steaks were evaluated by the panelists for sensory traits. Bids were placed on the samples after sensory traits were obtained utilizing a variation of the Vickery auction with silent, sealed bids. No significant differences for sensory traits of flavor, juiciness, tenderness, or overall acceptability were detected between wet-aged Choice samples and dry-aged Choice samples. Although wet-aged Choice samples were numerically superior for all sensory traits, consumers placed similar bid values (P = 0.12) on wet- and dry-aged Choice samples ($3.82 per 0.45 kg and $3.57 per 0.45 kg, respectively). Wet-aged Prime samples were rated more desirable (P < 0.001) for flavor, tenderness, and overall acceptability than dry-aged Prime samples. Wet-aged Prime samples were valued at $4.02 per 0.45 kg, whereas dry-aged Prime samples brought $3.58 per 0.45 kg (P = 0.008). Consumers (29.3%) who preferred the dry-aged Choice samples over the wet-aged Choice samples were willing to pay $1.99/0.45 kg more (P < 0.001) for dry-aged samples. The consumers who preferred the wet-aged Choice over the dry-aged Choice samples (39.2%) were willing to pay $1.77/0.45 kg more (P < 0

Disgust, Sadness, and Appraisal: Disgusted Consumers Dislike Food More Than Sad Ones

PubMed Central

Motoki, Kosuke; Sugiura, Motoaki

2018-01-01

According to the affect-as-information framework, consumers base judgments on their feelings. Disgust is associated with two kinds of appraisal: one in which the consumer avoids and distances him/herself immediately from the object concerned, and another in which the consumer is disgusted due to contamination and impurities within the environment. The first instance indicates that disgust can decrease a consumer’s preference for a product, regardless of its category. In contrast, the second case suggests that a product’s degree of depreciation is greater in products vulnerable to contamination, such as foods. However, it remains largely unknown how incidental disgust affects product preferences in accordance with the two appraisal-related goals. The present research investigates how incidental disgust (as opposed to sadness, an equally valenced but distinct emotion of appraisal) influences consumer preferences for products with or without a risk of contamination. Twenty-four participants repeatedly judged foods or household products after seeing an emotional image (conveying disgust, sadness, or neutrality). Foods and household products are the two representative product categories in grocery stores, but only foods are associated with a risk of contamination. The results showed that incidental disgust led to negative evaluations of both types of products; however, compared to sadness, incidental disgust demonstrated a stronger negative effect on preference for foods than household products. These findings elucidate that disgust and the appraisal of contamination specifically devalue foods, and broaden the application of the appraisal-information framework in consumer settings. PMID:29467697

Nursery, gutter, or anatomy class? Obscene expression in consumer health

PubMed Central

Smith, Catherine Arnott

2007-01-01

This paper presents results of a consumer health vocabulary study of text appearing on Web-based bulletin boards. Consumers used obscenities and euphemisms to refer to certain body parts, functions, and behaviors. The female genitalia are the body region most often described with an obscenity (29% of all instances); male genitalia, in contrast, were rendered as obscene only 3% of the time. Consumers responding on the bulletin boards appear genuinely to prefer euphemistic slang and baby talk (62%) over obscenities (24%) when referring to the buttocks. From an anatomical perspective, this large dataset reveals a consumer health vocabulary of euphemisms and outright obscenities coexisting with professional medical terminology. The evident preference for euphemisms and slang for some anatomical parts has important implications for the design of health information controlled vocabularies and translation systems, faced with a lay language more informal than expected. PMID:18693922

Internal preference mapping of milk-fruit beverages: Influence of color and appearance on its acceptability.

PubMed

Fernández-Vázquez, Rocío; Stinco, Carla M; Hernanz Vila, Dolores; Heredia, Francisco J; Chaya, Carolina; Vicario, Isabel M

2018-01-01

The individual preferences of 100 consumers between 20 and 30 years old for the color of 16 milk-fruit juice beverages (MFJB) were investigated by preference mapping technique. Consumers were asked to evaluate, just by looking at the samples, how much they liked them (from "Extremely dislike" to "Extremely like"). The color of the samples was analyzed by two different instrumental techniques. Results obtained from the instrumental color measurement showed the wide diversity in hues of the beverages available in the market, and correlations between techniques proved that both of them were appropriate to analyze color. Results showed that participants preferred samples with orangish appearance instead of those with a whiter look. Anyway, punctuations given by the consumers suggest that generally, color of these products is not highly evaluated by consumers, as the best mean punctuation was 6.6.

Chemical evaluation, antioxidant capacity, and consumer acceptance of several oak infusions.

PubMed

Rocha-Guzmán, Nuria Elizabeth; Medina-Medrano, Jose Roberto; Gallegos-Infante, José Alberto; Gonzalez-Laredo, Rubén Francisco; Ramos-Gómez, Minerva; Reynoso-Camacho, Rosalía; Guzmán-Maldonado, Horacio; González-Herrera, Silvia Marina

2012-02-01

As part of an ongoing screening on natural products, 4 oak leaves were analyzed as potential nutraceutical beverages. The phenolic composition, antioxidant capacity, and sensory preferences of leaves infusions from Quercus resinosa, Q. sideroxyla, Q. eduadii, and Q. durifolia in comparison with 2 commercial green teas were investigated. Herbal infusions from oak leaves and Green teas (1%, 80 °C, 10 min) were evaluated for total polyphenol content (TPC), total flavonoid content (TFC), HPLC analysis, trolox equivalent antioxidant capacity (TEAC), oxygen radical absorbance capacity (ORAC), soluble solids, pH, color, and consumer preference analysis. Q. resinosa leaves infusions have shown the highest TPC, TEAC, and ORAC values but they have attained the lowest preference score. Quercus leaves infusions with higher content of gallic acid and catechins showed best antioxidant capacity but lower consumer preference. © 2012 Institute of Food Technologists®

Relationships among trust in messages, risk perception, and risk reduction preferences based upon avian influenza in Taiwan.

PubMed

Fang, David; Fang, Chen-Ling; Tsai, Bi-Kun; Lan, Li-Chi; Hsu, Wen-Shan

2012-08-01

Improvements in communications technology enable consumers to receive information through diverse channels. In the case of avian influenza, information repeated by the mass media socially amplifies the consumer awareness of risks. Facing indeterminate risks, consumers may feel anxious and increase their risk perception. When consumers trust the information published by the media, their uncertainty toward avian influenza may decrease. Consumers might take some actions to reduce risk. Therefore, this study focuses on relationships among trust in messages, risk perception and risk reduction preferences. This study administered 525 random samples and consumer survey questionnaires in different city of Taiwan in 2007. Through statistical analysis, the results demonstrate: (1) the higher the trust consumers have in messages about avian influenza, the lower their risk perceptions are; (2) the higher the consumers' risk perceptions are and, therefore, the higher their desired level of risk reductive, the more likely they are to accept risk reduction strategies; (3) consumer attributes such as age, education level, and marital status correlate with significant differences in risk perception and risk reduction preferences acceptance. Gender has significant differences only in risk reduction preferences and not in risk perception.

What consumers don't know about genetically modified food, and how that affects beliefs.

PubMed

McFadden, Brandon R; Lusk, Jayson L

2016-09-01

In the debates surrounding biotechnology and genetically modified (GM) food, data from consumer polls are often presented as evidence for precaution and labeling. But how much do consumers actually know about the issue? New data collected from a nationwide U.S. survey reveal low levels of knowledge and numerous misperceptions about GM food. Nearly equal numbers of consumers prefer mandatory labeling of foods containing DNA as do those preferring mandatory labeling of GM foods. When given the option, the majority of consumers prefer that decisions about GM food be taken out of their hands and be made by experts. After answering a list of questions testing objective knowledge of GM food, subjective, self-reported knowledge declines somewhat, and beliefs about GM food safety increase slightly. Results suggest that consumers think they know more than they actually do about GM food, and queries about GM facts cause respondents to reassess how much they know. The findings question the usefulness of results from opinion polls as a motivation for creating public policy surrounding GM food.-McFadden, B. R., Lusk, J. L. What consumers don't know about genetically modified food, and how that affects beliefs. © FASEB.

Knowledge, perceptions and preferences of elderly regarding protein-enriched functional food.

PubMed

van der Zanden, Lotte D T; van Kleef, Ellen; de Wijk, René A; van Trijp, Hans C M

2014-09-01

Promoting protein consumption in the elderly population may contribute to improving the quality of their later years in life. Our study aimed to explore knowledge, perceptions and preferences of elderly consumers regarding protein-enriched food. We conducted three focus groups with independently living (ID) elderly (N = 24, Mage = 67 years) and three with elderly living in a residential home (RH) (N = 18, Mage = 83 years). Both the ID and RH elderly were predominantly sceptical about functional food in general. Confusion, distrust and a perceived lack of personal relevance were main perceived barriers to purchasing and consuming these products, although a majority of the participants did report occasionally consuming at least one type of functional food. For the ID elderly, medical advice was an important facilitator that could overcome barriers to purchasing and consuming protein-enriched food, indicating the importance of personal relevance for this group. For the RH elderly, in contrast, sensory appeal of protein-enriched foods was a facilitator. Carrier preferences were similar for the two groups; the elderly preferred protein-enriched foods based on healthy products that they consumed frequently. Future studies should explore ways to deal with the confusion and distrust regarding functional food within the heterogeneous population of elderly. Copyright © 2014 Elsevier Ltd. All rights reserved.

A systematic narrative review of consumer-directed care for older people: implications for model development.

PubMed

Ottmann, Goetz; Allen, Jacqui; Feldman, Peter

2013-11-01

Consumer-directed care is increasingly becoming a mainstream option in community-based aged care. However, a systematic review describing how the current evaluation research translates into practise has not been published to date. This review aimed to systematically establish an evidence base of user preferences for and satisfaction with services associated with consumer-directed care programmes for older people. Twelve databases were searched, including MedLine, BioMed Central, Cinahl, Expanded Academic ASAP, PsychInfo, ProQuest, Age Line, Science Direct, Social Citation Index, Sociological Abstracts, Web of Science and the Cochrane Library. Google Scholar and Google were also searched. Eligible studies were those reporting on choice, user preferences and service satisfaction outcomes regarding a programme or model of home-based care in the United States or United Kingdom. This systematic narrative review retrieved literature published from January 1992 to August 2011. A total of 277 references were identified. Of these 17 met the selection criteria and were reviewed. Findings indicate that older people report varying preferences for consumer-directed care with some demonstrating limited interest. Clients and carers reported good service satisfaction. However, research comparing user preferences across countries or investigating how ecological factors shape user preferences has received limited attention. Policy-makers and practitioners need to carefully consider the diverse contexts, needs and preferences of older adults in adopting consumer-directed care approaches in community aged care. The review calls for the development of consumer-directed care programmes offering a broad range of options that allow for personalisation and greater control over services without necessarily transferring the responsibility for administrative responsibilities to service users. Review findings suggest that consumer-directed care approaches have the potential to empower older

Effect of tasting and information on consumer opinion about pig castration.

PubMed

Kallas, Zein; Gil, José Maria; Panella-Riera, Nuria; Blanch, Marta; Font-i-Furnols, Maria; Chevillon, Patrick; De Roest, Kees; Tacken, Gemma; Oliver, Maria Angels

2013-10-01

Our research explored the relative importance of pig castration amongst other aspects of animal welfare, and the potential impact of information and sensory experiences on European Union (EU) consumers' preferences. The EU is considering a future ban on surgical pig castration by 2018 which may affect markets and consumers' preferences. We carried out an empirical study using consumer-level data obtained from questionnaires completed in a controlled environment by a total of 825 consumers. The experiment was carried out in six EU countries (Spain, United Kingdom, The Netherlands, France, Italy and Germany) which account for 66.0% of the EU-27's and 76.3% of the EU-15's meat production. Results show that consumers do not perceive pig castration to be a relevant aspect of animal welfare nor its relationship with meat quality. Consumers with healthy life styles, concerned about animal welfare and who have had a negative sensory experience with boar meat are willing to accept paying more to avoid boar taint. Copyright © 2013 Elsevier Ltd. All rights reserved.

Consumers' quality perception of national branded, national store branded, and imported store branded beef.

PubMed

Banović, Marija; Grunert, Klaus G; Barreira, Maria Madalena; Fontes, Magda Aguiar

2010-01-01

This study investigated the differences in the consumers' quality perception of national branded, national store branded, and imported store branded beef. Partial Least Squares analysis is used for modelling the quality perception process. Results show that consumers perceived national branded Carnalentejana beef, as better on all quality cues and quality aspects than the other two store branded beefs. Preference for Carnalentejana beef stayed highly consistent even after the blind test, where consumers differentiated this beef from the other two beef brands on all sensory dimensions: taste, tenderness, and juiciness, and chose it as the preferred one. Consumers utilized more perceived intrinsic cues to infer expected eating quality of store branded beefs.

Increasing market share through consumer marketing: a case study in obstetrics.

PubMed

Kingsley, V H

1986-05-01

Consumers are becoming ever more selective in their choice of health care providers. Hospitals that are aware of local preferences and how to reach and influence consumers will gain a competitive advantage. Outlined in this article are consumer marketing techniques that can be utilized for all product lines. The concept is applied here as a case study in obstetrics.

Consumer-mediated recycling and cascading trophic interactions.

PubMed

Leroux, Shawn J; Loreau, Michel

2010-07-01

Cascading trophic interactions mediated by consumers are complex phenomena, which encompass many direct and indirect effects. Nonetheless, most experiments and theory on the topic focus uniquely on the indirect, positive effects of predators on producers via regulation of herbivores. Empirical research in aquatic ecosystems, however, demonstrate that the indirect, positive effects of consumer-mediated recycling on primary producer stocks may be larger than the effects of herbivore regulation, particularly when predators have access to alternative prey. We derive an ecosystem model with both recipient- and donor-controlled trophic relationships to test the conditions of four hypotheses generated from recent empirical work on the role of consumer-mediated recycling in cascading trophic interactions. Our model predicts that predator regulation of herbivores will have larger, positive effects on producers than consumer-mediated recycling in most cases but that consumer-mediated recycling does generally have a positive effect on producer stocks. We demonstrate that herbivore recycling will have larger effects on producer biomass than predator recycling when turnover rates and recycling efficiencies are high and predators prefer local prey. In addition, predictions suggest that consumer-mediated recycling has the largest effects on primary producers when predators prefer allochthonous prey and predator attack rates are high. Finally, our model predicts that consumer-mediated recycling effects may not be largest when external nutrient loading is low. Our model predictions highlight predator and prey feeding relationships, turnover rates, and external nutrient loading rates as key determinants of the strength of cascading trophic interactions. We show that existing hypotheses from specific empirical systems do not occur under all conditions, which further exacerbates the need to consider a broad suite of mechanisms when investigating trophic cascades.

Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences

PubMed Central

Harwood, Meriel L.; Loquasto, Joseph R.; Roberts, Robert F.; Ziegler, Gregory R.; Hayes, John E.

2016-01-01

Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes determining whether that product will be acceptable to the consumer. Thus, the purpose of this research was to manipulate the bitterness of chocolate ice cream to examine how this influences consumer preferences. The main goal of this study was to estimate group rejection thresholds for bitterness in chocolate ice cream, and to see if solid chocolate preferences (dark vs. milk) generalized to ice cream. A food-safe bitter ingredient, sucrose octaacetate, was added to chocolate ice cream to alter bitterness without disturbing other the sensory qualities of the ice cream samples, including texture. Untrained chocolate ice cream consumers participated in a large-scale sensory test by indicating their preferences for blinded pairs of unspiked and spiked samples, where the spiked sample had increasing levels of the added bitterant. As anticipated, the group containing individuals who prefer milk chocolate had a much lower tolerance for bitterness in their chocolate ice cream compared with the group of individuals who prefer dark chocolate; indeed, the dark chocolate group tolerated almost twice as much added bitterant in the ice cream before indicating a significant preference for the unspiked (control) ice cream. This work demonstrates the successful application of the rejection threshold method to a complex dairy food. Estimating rejection thresholds could prove to be an effective tool for determining acceptable formulations or quality limits when considering attributes that become

Fresh meat packaging: consumer acceptance of modified atmosphere packaging including carbon monoxide.

PubMed

Grebitus, Carola; Jensen, Helen H; Roosen, Jutta; Sebranek, Joseph G

2013-01-01

Consumers' perceptions and evaluations of meat quality attributes such as color and shelf life influence purchasing decisions, and these product attributes can be affected by the type of fresh meat packaging system. Modified atmosphere packaging (MAP) extends the shelf life of fresh meat and, with the inclusion of carbon monoxide (CO-MAP), achieves significant color stabilization. The objective of this study was to assess whether consumers would accept specific packaging technologies and what value consumers place on ground beef packaged under various atmospheres when their choices involved the attributes of color and shelf life. The study used nonhypothetical consumer choice experiments to determine the premiums that consumers are willing to pay for extended shelf life resulting from MAP and for the "cherry red" color in meat resulting from CO-MAP. The experimental design allowed determination of whether consumers would discount foods with MAP or CO-MAP when (i) they are given more detailed information about the technologies and (ii) they have different levels of individual knowledge and media exposure. The empirical analysis was conducted using multinomial logit models. Results indicate that consumers prefer an extension of shelf life as long as the applied technology is known and understood. Consumers had clear preferences for brighter (aerobic and CO) red color and were willing to pay $0.16/lb ($0.35/kg) for each level of change to the preferred color. More information on MAP for extending the shelf life and on CO-MAP for stabilizing color decreased consumers' willingness to pay. An increase in personal knowledge and media exposure influenced acceptance of CO-MAP negatively. The results provide quantitative measures of how packaging affects consumers' acceptance and willingness to pay for products. Such information can benefit food producers and retailers who make decisions about investing in new packaging methods.

Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks.

PubMed

Torrico, Damir Dennis; Wardy, Wisdom; Pujols, Kairy Dharali; Carabante, Kennet Mariano; Jirangrat, Wannita; Scaglia, Guillermo; Janes, Marlene E; Prinyawiwatkul, Witoon

2015-10-01

Rib-eye steaks, from 3 forage-finished systems (S1, S2, and S3) and 1 commercial steak (C), either cooked by 1-sided-grilling or 2-sided-grilling, were evaluated for sensory acceptability [overall appearance (ORA) and overall appearance of fat (OAF) for raw steaks; overall appearance (OCA), overall beef aroma (OBA), overall beef flavor (OBF), juiciness, tenderness and overall liking (OL) for cooked steaks] and purchase intent by Hispanic, Asian and U.S. consumers. They also indicated preferred degree of doneness and cooking methods. Cross-cultural differences in preferences and consumer acceptability of rib-eye steaks were observed. Grilling was the most preferred cooking method. Hispanics and Asians preferred medium and/or medium well, while U.S. consumers preferred medium and/or medium rare. For cooked steaks, the population effect was significant for all sensory attributes; Asians generally scored lower than did Hispanics and U.S. consumers. C and S3 generally had higher scores for all sensory attributes across 3 populations. Purchase intent for all forage-finished steaks was higher for Hispanics and U.S. consumers compared to Asians (50.0% to 77.8% compared with 43.2% to 65.9%). Attributes influencing purchase intent of forage-finished steaks differed among populations: tenderness (odds ratio = 1.4) for Hispanics, OCA (odds ratio = 1.5) for Asians, and OBF (odds ratio = 1.3) for U.S. consumers. Overall, this study demonstrated that the type of forage-finished system and ethnic differences influenced sensory acceptability and purchase intent of forage-finished rib-eye steaks. Demand for forage-finished beef has increased worldwide due to its potential health benefits. Little is known regarding the cross-cultural effects on the consumer acceptance of forage-finished beef. We evaluated sensory acceptance and purchase intent of raw and cooked forage-finished rib-eye steaks using Hispanic, Asian, and U.S. (White and African American) populations. This study

Relationships among Trust in Messages, Risk Perception, and Risk Reduction Preferences Based upon Avian Influenza in Taiwan

PubMed Central

Fang, David; Fang, Chen-Ling; Tsai, Bi-Kun; Lan, Li-Chi; Hsu, Wen-Shan

2012-01-01

Improvements in communications technology enable consumers to receive information through diverse channels. In the case of avian influenza, information repeated by the mass media socially amplifies the consumer awareness of risks. Facing indeterminate risks, consumers may feel anxious and increase their risk perception. When consumers trust the information published by the media, their uncertainty toward avian influenza may decrease. Consumers might take some actions to reduce risk. Therefore, this study focuses on relationships among trust in messages, risk perception and risk reduction preferences. This study administered 525 random samples and consumer survey questionnaires in different city of Taiwan in 2007. Through statistical analysis, the results demonstrate: (1) the higher the trust consumers have in messages about avian influenza, the lower their risk perceptions are; (2) the higher the consumers’ risk perceptions are and, therefore, the higher their desired level of risk reductive, the more likely they are to accept risk reduction strategies; (3) consumer attributes such as age, education level, and marital status correlate with significant differences in risk perception and risk reduction preferences acceptance. Gender has significant differences only in risk reduction preferences and not in risk perception. PMID:23066394

Variations in Consumer Self-Determination within US Psychiatric Advance Directives

ERIC Educational Resources Information Center

Zeman, Laura Dreuth; Swanke, Jayme

2008-01-01

Advance directives are legal documents that formalize consumer psychiatric care preferences. This article examines the statutes and goals of US psychiatric advance directives within the framework of consumer self-determination, a priority in national mental health reform. It seeks to distinguish between state models based on the degree that…

Consumer Satisfaction with Psychiatric Services: The Role of Shared Decision-Making and the Therapeutic Relationship

PubMed Central

Klingaman, Elizabeth A.; Medoff, Deborah R.; Park, Stephanie G.; Brown, Clayton H.; Fang, Lijuan; Dixon, Lisa B.; Hack, Samantha M.; Tapscott, Stephanie L.; Walsh, Mary Brighid; Kreyenbuhl, Julie A.

2017-01-01

Objective Although dissatisfaction is a primary reason for disengagement from outpatient psychiatric care among consumers with serious mental illnesses, little is known about predictors of their satisfaction with medication management visits. The primary purpose of the present study was to explore how dimensions of consumer preferences for shared decision-making (i.e., preferences for obtaining knowledge about one’s mental illness, being offered and asked one’s opinion about treatment options, and involvement in treatment decisions) and the therapeutic relationship (i.e., positive collaboration and type of clinician input) were related to visit satisfaction. Methods Participants were 228 Veterans with serious mental illnesses who completed a 19-item self-report questionnaire assessing satisfaction with visits to prescribers (n=524 assessments) immediately after visits. In this correlational design, a 3-level mixed model with the restricted maximum likelihood estimation procedure was used to examine shared decision-making preferences and therapeutic alliance as predictors of visit satisfaction. Results Preferences for involvement in treatment decisions was the unique component of shared decision-making associated with satisfaction, such that the more consumers desired involvement, the less satisfied they were. Positive collaboration and prescriber input were associated with greater visit satisfaction. Conclusions and Implications for Practice When consumers with serious mental illnesses express preferences to be involved in shared decision-making, it may not be sufficient to only provide information and treatment options; prescribers should attend to consumers’ interest in involvement in actual treatment decisions. Assessment and tailoring of treatment approaches to consumer preferences for shared decision-making should occur within the context of a strong therapeutic relationship. PMID:25664755

A statistical study on consumer's perception of sustainable products

NASA Astrophysics Data System (ADS)

Pater, Liana; Izvercian, Monica; Ivaşcu, Larisa

2017-07-01

Sustainability and sustainable concepts are quite often but not always used correctly. The statistical research on consumer's perception of sustainable products has tried to identify the level of knowledge regarding the concept of sustainability and sustainable products, the selected criteria concerning the buying decision, the intention of purchasing a sustainable product, main sustainable products preferred by consumers.

Enhancing provision of written medicine information in Australia: pharmacist, general practitioner and consumer perceptions of the barriers and facilitators

PubMed Central

2014-01-01

Background Written medicine information can play an important role in educating consumers about their medicines. In Australia, standardised, comprehensive written information known as Consumer Medicine Information (CMI) is available for all prescription medicines. CMI is reportedly under-utilised by general practitioners (GPs) and community pharmacists in consultations, despite consumer desire for medicine information. This study aimed to determine consumers’, GPs’ and community pharmacists’ preferences for CMI provision and identify barriers and facilitators to its use. Method Structured questionnaires were developed and administered to a national sample of Australian consumers (phone survey), community pharmacists and GPs (postal surveys) surrounding utilisation of CMI. Descriptive and comparative analyses were conducted. Results Half of consumers surveyed wanted to receive CMI for their prescription medicine, with spoken information preferable to written medicine information for many consumers and healthcare professionals. GPs and pharmacists remained a preferred source of medicine information for consumers, although package inserts were appealing to many among all three cohorts. Overall pharmacists were the preferred provider of CMI primarily due to their medicine expertise, accessibility and perceived availability. GPs preferred CMI dissemination through both the GP and pharmacist. Some consumers preferred GPs as the provider of medicines information because of their knowledge of the patients’ medicines and/or medical history, regularity of seeing the patient and good relationship with the patient. Common barriers to CMI provision cited included: time constraints, CMI length and perceptions that patients are not interested in receiving CMI. Facilitators to enhance provision included: strategies to increase consumer awareness, longer consultation times and counseling appointments, and improvements to pharmacy software technology and workflow. Conclusion

Cross-cultural perception of six commercial olive oils: A study with Spanish and US consumers.

PubMed

Vázquez-Araújo, L; Adhikari, K; Chambers, E; Chambers, D H; Carbonell-Barrachina, A A

2015-09-01

A cross-cultural study was conducted with Spanish and US consumers to gain an insight into the preferred characteristics of olive oils in both countries. Six commercial olive oils (four samples from Spain and two samples from the US) were analyzed by a highly trained panel (descriptive analysis) and also by two consumers' groups (100 consumers from Spain and 100 from the US). Demographic, acceptability, and Just-About-Right data were collected to study the preferences of both groups, and the relationships with descriptive data were explored to determine the drivers of like/dislike. The Spanish extra virgin olive oils and the imported US extra virgin olive oil were characterized by having bitter, pungent, and more green notes, and were preferred by the Spanish consumers. The US consumers liked the bland Spanish refined olive oil, and the Californian olive oil that was characterized by fruity, floral, and sweet notes. The results showed that the Spanish consumers were more aware about olive oil quality in general than their US counterparts, maybe because of a higher usage of the product in Spain. The present study provides essential data which might help producers in designing and promoting olive oils matching US consumers' requirements, an emerging market for this Mediterranean product. © The Author(s) 2014.

Recovery-promoting professional competencies: perspectives of mental health consumers, consumer-providers and providers.

PubMed

Russinova, Zlatka; Rogers, E Sally; Ellison, Marsha Langer; Lyass, Asya

2011-01-01

The purpose of this study was to empirically validate a set of conceptually derived recovery-promoting competencies from the perspectives of mental health consumers, consumer-providers and providers. A national sample of 603 consumers, 153 consumer-providers and 239 providers completed an anonymous survey via the Internet. The survey evaluated respondents' perceptions about a set of 37 competencies hypothesized to enhance clients' hope and empowerment and inquired about interactions with providers that enhanced clients' recovery process. We used descriptive statistics and ranking to establish the relevance of each competency and generalized linear models and post-hoc tests to examine differences in the consumers', consumer-providers' and providers' assessments of these competencies. Analyses confirmed the recovery relevance of several competencies and their relative importance within each group of study participants. They also revealed that while most competencies tended to have universal significance, others depended more strongly on the client's preferences. Finally, differences in the perceptions of consumers, consumer-providers and providers about the recovery relevance of these competencies were established. The study highlighted the crucial role practitioners play in enhancing recovery from serious mental illnesses through specific strategies and attitudes that acknowledge clients' personhood and foster their hopefulness, empowerment and illness management. It informed the development of a new instrument measuring providers' recovery-promoting competence and provides guidelines for sharpening the recovery focus of a wide range of mental health and rehabilitation services.

Consumer acceptance of irradiated food: theory and reality

NASA Astrophysics Data System (ADS)

Bruhn, Christine M.

1998-06-01

For years most consumers have expressed less concern about food irradiation than other food processing technologies. Attitude studies have demonstrated that when given science-based information, from 60% to 90% of consumers prefer the advantages irradiation processing provides. When information is accompanied by samples, acceptance may increase to 99%. Information on irradiation should include product benefits, safety and wholesomeness, address environmental safety issues, and include endorsements by recognized health authorities. Educational and marketing programs should now be directed toward retailers and processors. Given the opportunity, consumers will buy high quality, safety-enhanced irradiated food.

Factors influencing consumer purchasing patterns of generic versus brand name over-the-counter drugs.

PubMed

Kohli, Erol; Buller, Allison

2013-02-01

US consumers spend more than $20 billion/year on over-the-counter (OTC) drugs. Although generic and brand name OTC drugs share the same active ingredients and undergo the same rigorous Food and Drug Administration approval process, brand name formulations continue to lead the OTC drug market with a higher market share. There is a limited amount of publicly available information regarding consumer perceptions and awareness about generic and brand name OTC drugs. The main objective of this research was to understand what factors influence US consumers to purchase generic versus brand name OTC drugs. The researchers used a 20-question, self-administered, multiple-choice survey to collect data on the factors influencing consumers' preferences for generic versus brand name OTC drugs. Results revealed that the single most influential factor for participants when purchasing OTC drugs was lower cost. Although economic factors play an important role in influencing consumers to choose generic formulations, a variety of other factors including advertisements, duration of the OTC effectiveness, severity of sickness, preferable form of OTC medication, safety of the OTC, relief of multiple symptoms, and preferred company will persuade others to pay more for brand name drugs. Ultimately, increased awareness and use of generic OTC drugs may result in substantial cost savings for consumers.

Consumer profile and acceptability of cooked beef steaks with edible and active coating containing oregano and rosemary essential oils.

PubMed

Vital, Ana Carolina Pelaes; Guerrero, Ana; Kempinski, Emilia Maria Barbosa Carvalho; Monteschio, Jessica de Oliveira; Sary, Cesar; Ramos, Tatiane Rogelio; Campo, María Del Mar; Prado, Ivanor Nunes do

2018-09-01

Fresh animal products are highly perishable and characterized by a short shelf-life. Edible coatings with natural antioxidants (essential oils: EOs) could improve stability, ensure quality, and increase the shelf-life of fresh products. Due to the strong flavor of EOs, their use should consider consumer preferences and sensory acceptability. This study evaluated the effects of edible coating (with oregano and rosemary essential oil) on beef in relation to consumer preferences, besides the determination of habits of consumption and buying intentions of consumers. Acceptability scores from three clusters of consumers was described. Coating with oregano was the preferred. The higher consumer acceptance and willingness to buy this product indicate a great potential and possibility of using coatings with essential oils in fresh animal products. Copyright © 2018. Published by Elsevier Ltd.

Consumer demand as a driver of improved working conditions: the 'Ergo-Brand' proposition.

PubMed

Neumann, W Patrick; Dixon, Shane M; Nordvall, Anna-Carin

2014-01-01

This article develops and explores the 'Ergo-Brand' proposition, which posits that consumers may prefer to buy goods that are made under good working conditions (GWCs). This preference would enhance a differentiation strategy for companies, thereby fostering the application of ergonomics in production. This proposition is developed in the context of a narrative review of the literature on 'ethical consumerism'. This is supplemented with a survey study, conducted in both Canada and Sweden (n = 141) to explore this proposition. Results indicate that consumers would prefer goods made under GWCs, but not unconditionally as quality and price concerns were ranked higher. Access to information on the working conditions in production was seen as a barrier. Nevertheless, the Ergo-Brand concept may be a viable avenue in promoting attention towards ergonomics in companies - particularly if consumer habits are subject to intervention by advertising. Further research on this strategy is warranted.

Neural signals of selective attention are modulated by subjective preferences and buying decisions in a virtual shopping task.

PubMed

Goto, Nobuhiko; Mushtaq, Faisal; Shee, Dexter; Lim, Xue Li; Mortazavi, Matin; Watabe, Motoki; Schaefer, Alexandre

2017-09-01

We investigated whether well-known neural markers of selective attention to motivationally-relevant stimuli were modulated by variations in subjective preference towards consumer goods in a virtual shopping task. Specifically, participants viewed and rated pictures of various goods on the extent to which they wanted each item, which they could potentially purchase afterwards. Using the event-related potentials (ERP) method, we found that variations in subjective preferences for consumer goods strongly modulated positive slow waves (PSW) from 800 to 3000 milliseconds after stimulus onset. We also found that subjective preferences modulated the N200 and the late positive potential (LPP). In addition, we found that both PSW and LPP were modulated by subsequent buying decisions. Overall, these findings show that well-known brain event-related potentials reflecting selective attention processes can reliably index preferences to consumer goods in a shopping environment. Based on a large body of previous research, we suggest that early ERPs (e.g. the N200) to consumer goods could be indicative of preferences driven by unconditional and automatic processes, whereas later ERPs such as the LPP and the PSW could reflect preferences built upon more elaborative and conscious cognitive processes. Copyright © 2017 Elsevier B.V. All rights reserved.

Health Insurance for "Humans": Information Frictions, Plan Choice, and Consumer Welfare.

PubMed

Handel, Benjamin R; Kolstad, Jonathan T

2015-08-01

Traditional models of insurance choice are predicated on fully informed and rational consumers protecting themselves from exposure to financial risk. In practice, choosing an insurance plan is a complicated decision often made without full information. In this paper we combine new administrative data on health plan choices and claims with unique survey data on consumer information to identify risk preferences, information frictions, and hassle costs. Our additional friction measures are important predictors of choices and meaningfully impact risk preference estimates. We study the implications of counterfactual insurance allocations to illustrate the importance of distinguishing between these micro-foundations for welfare analysis.

Ecolabeled paper towels: consumer valuation and expenditure analysis.

PubMed

Srinivasan, Arun K; Blomquist, Glenn C

2009-01-01

Ecolabeled paper towels are manufactured using post-consumer recycled material and sold in markets using a recycle logo. Environmentally conscious consumers purchase these paper towels and thereby contribute to improving environmental quality. In this paper, we estimate the implicit value placed by consumers on ecolabeled paper towels using a hedonic price function and conduct an expenditure analysis using Heckman's selection model. Using the data set from the Internet-based grocery stores called as Peapod we find that some consumers recognize ecolabels on paper towels and place a substantial, positive price premium on them. The expenditure analysis indicates that for the preferred functional form, the demand for ecolabeled paper towels is inelastic for environmentally conscious consumers. The simulated results from the selection model indicate that a small subsidy for ecolabeled paper towels will not substantially change consumers' purchase decisions.

Consumer Preference and Attitude Regarding Online Food Products in Hanoi, Vietnam.

PubMed

Kim Dang, Anh; Xuan Tran, Bach; Tat Nguyen, Cuong; Thi Le, Huong; Thi Do, Hoa; Duc Nguyen, Hinh; Hoang Nguyen, Long; Huu Nguyen, Tu; Thi Mai, Hue; Dinh Tran, Tho; Ngo, Chau; Thi Minh Vu, Thuc; Latkin, Carl A; Zhang, Melvyn W B; Ho, Roger C M

2018-05-14

This study aimed to examine: (1) how the Internet has changed consumers food-buying behavior and identify its associated factors; (2) consumers' concern about food safety information of online food products. A cross-sectional study was performed from October to December 2015 in Hanoi-a Vietnamese epicenter of food service. One thousand seven hundred and thirty six (1736) customers were randomly chosen from food establishments of 176 communes. Data were collected through face-to-face interviews using structured questionnaires. The majority of participants reported using the Internet to search for food products (81.3%). The most crucial factors influencing food purchases through the Internet were convenience (69.1%) and price (59.3%). Only one-third of participants selected products based on accurate evidence about food safety certification or food origin. The majority of participants were concerned about the expiration date (51.6%), while brand (9.8%) and food licensing information (11.3%) were often neglected. People who were:(1) female, (2) highly influenced by online relationships, and (3) having difficulty in doing usual activities were more likely to look for online food products. These findings produce practical advice to consumers when purchasing their desired food products on the Internet, to online food retailers and to the Government of Vietnam to implement appropriate legislation regarding trading online food products.

Consumer liking of fruit juices with different açaí (Euterpe oleracea Mart.) concentrations.

PubMed

Sabbe, Sara; Verbeke, Wim; Deliza, Rosires; Matta, Virginia M; Van Damme, Patrick

2009-06-01

Overall liking, flavor, and perceived healthiness of one newly developed fruit juice with high açaí content (40% açaí) and 5 commercially available fruit juices with lower (4% to 20%) açaí concentrations were evaluated by consumers in Belgium. General trends for the overall sample were examined by means of analysis of variance, whereas individual consumer preferences were evaluated using internal preference mapping and hierarchical cluster analysis. The relative contribution of flavor and perceived health benefits as predictors of consumers' overall liking of the 6 açaí-based fruit juices was estimated through linear regression analysis. The results showed a negative relationship between the juices' overall liking and their açaí concentrations. Although the vast majority of consumers preferred the juices having a low açaí content (4% to 5% açaí), a small consumer segment liked the juice with 40% açaí. Flavor or taste experience superseded consumers' perceived health benefits as the primary determinant of the fruit juices' overall liking. The impact of perceived health benefits on the overall liking of the açaí juices decreased with higher taste dissatisfaction.

Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.

PubMed

Harwood, Meriel L; Loquasto, Joseph R; Roberts, Robert F; Ziegler, Gregory R; Hayes, John E

2013-08-01

Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes determining whether that product will be acceptable to the consumer. Thus, the purpose of this research was to manipulate the bitterness of chocolate ice cream to examine how this influences consumer preferences. The main goal of this study was to estimate group rejection thresholds for bitterness in chocolate ice cream, and to see if solid chocolate preferences (dark vs. milk) generalized to ice cream. A food-safe bitter ingredient, sucrose octaacetate, was added to chocolate ice cream to alter bitterness without disturbing other the sensory qualities of the ice cream samples, including texture. Untrained chocolate ice cream consumers participated in a large-scale sensory test by indicating their preferences for blinded pairs of unspiked and spiked samples, where the spiked sample had increasing levels of the added bitterant. As anticipated, the group containing individuals who prefer milk chocolate had a much lower tolerance for bitterness in their chocolate ice cream compared with the group of individuals who prefer dark chocolate; indeed, the dark chocolate group tolerated almost twice as much added bitterant in the ice cream before indicating a significant preference for the unspiked (control) ice cream. This work demonstrates the successful application of the rejection threshold method to a complex dairy food. Estimating rejection thresholds could prove to be an effective tool for determining acceptable formulations or quality limits when considering attributes that become

A Comparison of Work Value Preferences of Individuals with Disabilities and Individuals without Disabilities

ERIC Educational Resources Information Center

Lustig, Daniel C.; Zanskas, Stephen

2014-01-01

Purpose: The purpose of this pilot study was to compare the work value preferences of individuals with disabilities with the work value preferences for a sample of individuals without disabilities. Methods: The preferred work values of a sample of vocational rehabilitation consumers were compared to workers employed in a Southeastern university.…

Does Consuming Sugar and Artificial Sweeteners Change Taste Preferences?

PubMed

Bartolotto, Carole

2015-01-01

Americans consume 22.3 teaspoons of added caloric sweeteners a day. Sweeteners range from 180 to 13,000 times sweeter than sugar. In summer 2014, 20 people from Kaiser Permanente California facilities cut out all added sugars and artificial sweeteners for 2 weeks: 95% of participants found that sweet foods and drinks tasted sweeter or too sweet, 75% found that other foods tasted sweeter, and 95% said moving forward they would use less or even no sugar. Additionally, 86.6% of participants stopped craving sugar after 6 days.

Consumers' Patient Portal Preferences and Health Literacy: A Survey Using Crowdsourcing.

PubMed

Zide, Mary; Caswell, Kaitlyn; Peterson, Ellen; Aberle, Denise R; Bui, Alex At; Arnold, Corey W

2016-06-08

eHealth apps have the potential to meet the information needs of patient populations and improve health literacy rates. However, little work has been done to document perceived usability of portals and health literacy of specific topics. Our aim was to establish a baseline of lung cancer health literacy and perceived portal usability. A survey based on previously validated instruments was used to assess a baseline of patient portal usability and health literacy within the domain of lung cancer. The survey was distributed via Amazon's Mechanical Turk to 500 participants. Our results show differences in preferences and literacy by demographic cohorts, with a trend of chronically ill patients having a more positive reception of patient portals and a higher health literacy rate of lung cancer knowledge (P<.05). This article provides a baseline of usability needs and health literacy that suggests that chronically ill patients have a greater preference for patient portals and higher level of health literacy within the domain of lung cancer.

Consumer Acceptability of Intramuscular Fat

PubMed Central

Frank, Damian; Joo, Seon-Tea

2016-01-01

Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has resulted in general avoidance of fatty cuts of meat. Paradoxically, low fat or lean meat tends to have poor eating quality and flavor and low consumer acceptability. The failure of low-fat high-carbohydrate diets to curb “globesity” has prompted many experts to re-evaluate of the place of fat in human diets, including animal fat. Attitudes towards fat vary dramatically between and within cultures. Previous generations of humans sought out fatty cuts of meat for their superior sensory properties. Many consumers in East and Southeast Asia have traditionally valued more fatty meat cuts. As nutritional messages around dietary fat change, there is evidence that attitudes towards animal fat are changing and many consumers are rediscovering and embracing fattier cuts of meat, including marbled beef. The present work provides a short overview of the unique sensory characteristics of marbled beef and changing consumer preferences for fat in meat in general. PMID:28115880

Direct-to-consumer ads can influence behavior. Advertising increases consumer knowledge and prescription drug requests.

PubMed

Peyrot, M; Alperstein, N M; Van Doren, D; Poli, L G

1998-01-01

This study examines the impact of direct-to-consumer (DTC) pharmaceutical advertising on prescription drug knowledge and the requesting behavior of consumers. The authors developed and tested a conceptual model of prescription drug knowledge and requests. Consumers' belief that drug advertising can educate them was associated with a greater amount of drug knowledge, and the belief they would upset physicians by asking for specific drugs was associated with less knowledge. The belief that drug advertising reduces prices was associated with greater probability of drug requests, and the belief that physicians should be the sole source of drug information was associated with lesser probability of request. Preference for generic drugs was associated with a lesser likelihood of requesting a specific drug. Media exposure and drug advertising awareness were associated with higher drug knowledge and a greater probability of drug requesting.

Interest, Not Preference: Dewey and Reframing the Conceptual Vocabulary of School Choice

ERIC Educational Resources Information Center

Wilson, Terri S.

2016-01-01

School choice positions parents as consumers who select schools that maximize their preferences. This account has been shaped by rational choice theory. In this essay, Terri Wilson contrasts a rational choice framework of "preferences" with John Dewey's understanding of "interest." To illustrate this contrast, she draws on an…

Preference for wine is associated with lower hip fracture incidence in post-menopausal women

PubMed Central

2013-01-01

Background Past studies of relationships between alcohol and hip fracture have generally focused on total alcohol consumed and not type of alcohol. Different types of alcohol consist of varying components which may affect risk of hip fracture differentially. This study seeks to examine the relationship between alcohol consumption, with a focus on type of alcohol consumed (e.g. beer, wine, or hard liquor) and hip fracture risk in post-menopausal women. Methods The longitudinal cohort consisted of U.S. post-menopausal women aged 50–79 years enrolled between 1993–1998 in the Women’s Health Initiative Clinical Trials and Observational Study (N=115,655). Results Women were categorized as non-drinkers, past drinkers, infrequent drinkers and drinkers by preference of alcohol type (i.e. those who preferred wine, beer, hard liquor, or who had no strong preference). Mean alcohol consumption among current drinkers was 3.3 servings per week; this was similar among those who preferred wine, beer and liquor. After adjustment for potential confounders, alcohol preference was strongly correlated with hip fracture risk (p = 0.0167); in particular, women who preferred wine were at lower risk than non-drinkers (OR=0.78; 95% CI 0.64-0.95), past drinkers (OR=0.85; 95% CI 0.72-1.00), infrequent drinkers (OR=0.73; 95% CI 0.61-0.88), hard liquor drinkers (OR=0.87; 95% CI 0.71-1.06), beer drinkers (OR=0.72; 95% CI 0.55-0.95) and those with no strong preference (OR=0.89; 95% CI 0.89; 95% CI 0.73-1.10). Conclusions Preference of alcohol type was associated with hip fracture; women who preferentially consumed wine had a lower risk of hip fracture compared to non-drinkers, past drinkers, and those with other alcohol preferences. PMID:24053784

Consumer Views on Transportation and Advanced Vehicle Technologies

DOE Office of Scientific and Technical Information (OSTI.GOV)

Singer, Mark

Vehicle manufacturers, U.S. Department of Energy laboratories, universities, private researchers, and organizations from countries around the globe are pursuing advanced vehicle technologies that aim to reduce gasoline and diesel consumption. This report details study findings of broad American public sentiments toward issues surrounding advanced vehicle technologies and is supported by the U.S. Department of Energy Vehicle Technology Office (VTO) in alignment with its mission to develop and deploy these technologies to improve energy security, increase mobility flexibility, reduce transportation costs, and increase environmental sustainability. Understanding and tracking consumer sentiments can influence the prioritization of development efforts by identifying barriers tomore » and opportunities for broad acceptance of new technologies. Predicting consumer behavior toward developing technologies and products is inherently inexact. A person's stated preference given in an interview about a hypothetical setting may not match the preference that is demonstrated in an actual situation. This difference makes tracking actual consumer actions ultimately more valuable in understanding potential behavior. However, when developing technologies are not yet available and actual behaviors cannot be tracked, stated preferences provide some insight into how consumers may react in new circumstances. In this context this report provides an additional source to validate data and a new resource when no data are available. This report covers study data captured from December 2005 through June 2015 relevant to VTO research efforts at the time of the studies. Broadly the report covers respondent sentiments about vehicle fuel economy, future vehicle technology alternatives, ethanol as a vehicle fuel, plug-in electric vehicles, and willingness to pay for vehicle efficiency. This report represents a renewed effort to publicize study findings and make consumer sentiment data available to

Do Consumers Want More Nutritional and Health Information on Wine Labels? Insights from the EU and USA.

PubMed

Annunziata, Azzurra; Pomarici, Eugenio; Vecchio, Riccardo; Mariani, Angela

2016-07-07

The global strategy to reduce the harmful use of alcohol launched in 2010 by the World Health Organization includes, amongst several areas of recommended actions, providing consumer information about, and labelling, alcoholic beverages to indicate alcohol-related harm. Labelling requirements worldwide for alcoholic drinks are currently quite diverse and somewhat limited compared to labelling on food products and on tobacco. In this context, the current paper contributes to the academic and political debate on the inclusion of nutritional and health information on wine labelling, providing some insights into consumer interest in, and preferences for, such information in four core wine-producing and -consuming countries: Italy, France, Spain, and the United States of America. A rating-based conjoint analysis was performed in order to ascertain consumer preferences for different formats of additional information on wine labels, and a segmentation of the sample was performed to determine the existence of homogeneous groups of consumers in relation to the degrees of usefulness attached to the nutritional and health information on wine labels. Our results highlight the interest expressed by European and United States consumers for introducing nutrition and health information on wine labels. However, the results of conjoint analysis show some significant differences among stated preferences of the information delivery modes in different countries. In addition, segmentation analysis reveal the existence of significant differences between consumer groups with respect to their interest in receiving additional information on wine labels. These differences are not only linked to the geographic origin of the consumers, or to socio-demographic variables, but are also related to wine consumption habits, attitudes towards nutritional information, and the degree of involvement with wine. This heterogeneity of consumer preferences indicates a need for a careful consideration of wine

On Consumer Self-Direction of Attendant Care Services: An Empirical Analysis of Survey Responses.

ERIC Educational Resources Information Center

Asher, Cheryl C.; And Others

1991-01-01

The concept of attendant care--provision of personal services to severely disabled individuals--is presented. Data from a survey of about 340 out of 718 consumers of attendant care indicate the existence of a mix of consumer-oriented programs. Consumer preference for a particular program design appeared to be governed by experience. (SLD)

Investigating factors influencing consumer willingness to buy GM food and nano-food

NASA Astrophysics Data System (ADS)

Yue, Chengyan; Zhao, Shuoli; Cummings, Christopher; Kuzma, Jennifer

2015-07-01

Emerging technologies applied to food products often evoke controversy about their safety and whether to label foods resulting from their use. As such, it is important to understand the factors that influence consumer desires for labeling and their willingness-to-buy (WTB) these food products. Using data from a national survey with US consumers, this study employs structural equation modeling to explore relationships between potential influences such as trust in government to manage technologies, views on restrictive government policies, perceptions about risks and benefits, and preferences for labeling on consumer's WTB genetically modified (GM) and nano-food products. Some interesting similarities and differences between GM- and nano-food emerged. For both technologies, trust in governing agencies to manage technologies did not influence labeling preferences, but it did influence attitudes about the food technologies themselves. Attitudes toward the two technologies, as measured by risk-benefit comparisons and comfort with consumption, also greatly influenced views of government restrictive policies, labeling preferences, and WTB GM or nano-food products. For differences, labeling preferences were found to influence WTB nano-foods, but not WTB GM foods. Gender and religiosity also had varying effects on WTB and labeling preferences: while gender and religiosity influenced labeling preferences and WTB for GM foods, they did not have a significant influence for nano-foods. We propose some reasons for these differences, such as greater media attention and other heuristics such as value-based concerns about "modifying life" with GM foods. The results of this study can help to inform policies and communication about the application of these new technologies in food products.

26 CFR 1.247-1 - Deduction for dividends paid on preferred stock of public utilities.

Code of Federal Regulations, 2010 CFR

2010-04-01

... consumers as are the rates within the regulated territory. (c) Preferred stock. (1) For the purposes of... distributions, and payable in preference to the payment of dividends on other stock, and (iii) the rate of...

Alcoholic beverage preference and diet in a representative Dutch population: the Dutch national food consumption survey 2007-2010.

PubMed

Sluik, D; van Lee, L; Geelen, A; Feskens, E J

2014-03-01

The habitual consumption of a specific type of alcoholic beverage may be related to the overall dietary pattern. The objective of this cross-sectional study was to investigate associations between alcoholic beverage preference and dietary intake in The Netherlands. A total of 2100 men and women from the Dutch National Food Consumption Survey 2007-2010 were studied. A general questionnaire assessed alcoholic beverage preference and two non-consecutive 24-h dietary recalls assessed overall diet. Mean nutrient and food group intakes, and adherence to the 2006 Dutch dietary guidelines across categories of alcoholic beverage preference were compared and adjusted for age, sex, body mass index (BMI), education, smoking, physical activity, energy intake and frequency and absolute alcohol consumption. Largest differences in dietary habits were detected between persons who preferred wine and those who preferred beer. Persons with a beer preference had a higher absolute intake of meat, soft drinks, margarine and snacks. In contrast, persons with a wine preference had a higher absolute consumption of healthy foods. However, after multiple adjustments, wine consumers still consumed less energy and more vegetables and fruit juices compared with beer consumers. Adherence to the Dutch dietary guidelines did not differ between preference categories after multiple adjustments. In this cross-sectional analysis in a representative sample of the Dutch population, a beer preference was associated with less healthy dietary behaviour, especially compared with wine preference. However, these differences were largely explained by other socio-demographic and lifestyle factors. These results suggest that alcoholic beverage preference may not be independently related to diet.

Information needs and preferences of low and high literacy consumers for decisions about colorectal cancer screening: utilizing a linguistic model

PubMed Central

Smith, Sian K; Trevena, Lyndal; Nutbeam, Don; Barratt, Alexandra; McCaffery, Kirsten J

2008-01-01

Abstract Context  The use of written decision aids (DAs) in clinical practice has proliferated. However, few DAs have been developed for low literacy users, despite this group having low knowledge about healthcare and lacking involvement in health decisions. Objective  To explore the information needs and understanding of adults with varying literacy in relation to colorectal cancer screening, and to consider their responses to two versions of a decision aid. Participants  Thirty‐three men and women aged 45–74 years were recruited from Adult Basic Education classes (n = 17) and University Continuing Education programs (n = 16). Methods  We used qualitative methods (in‐depth, semi‐structured interviews) to compare and contrast the views of adults with lower and higher literacy levels, to gain a better understanding of how people with lower literacy value and interpret specific DA content and components; and determine whether needs and preferences are specific to lower literacy groups or generic across the broad literacy spectrum. Results  Regardless of literacy perspective, participants’ interpretations of the DA were shaped by their prior knowledge and expectations, as well as their values and preferences. This influenced perceptions of the DAs role in supporting informed decision making. A linguistic theoretical model was applied to interpret the findings. This facilitated considerations beyond the traditional focus on the readability of materials. Conclusion  Decision aids developers may find it useful to apply alternative approaches (linguistic) when creating DAs for consumers of varying literacy. PMID:18494957

Influence of branding on preference-based decision making.

PubMed

Philiastides, Marios G; Ratcliff, Roger

2013-07-01

Branding has become one of the most important determinants of consumer choices. Intriguingly, the psychological mechanisms of how branding influences decision making remain elusive. In the research reported here, we used a preference-based decision-making task and computational modeling to identify which internal components of processing are affected by branding. We found that a process of noisy temporal integration of subjective value information can model preference-based choices reliably and that branding biases are explained by changes in the rate of the integration process itself. This result suggests that branding information and subjective preference are integrated into a single source of evidence in the decision-making process, thereby altering choice behavior.

Insurees' preferences in hospital choice-A population-based study.

PubMed

Schuldt, Johannes; Doktor, Anna; Lichters, Marcel; Vogt, Bodo; Robra, Bernt-Peter

2017-10-01

In Germany, the patient himself makes the choice for or against a health service provider. Hospital comparison websites offer him possibilities to inform himself before choosing. However, it remains unclear, how health care consumers use those websites, and there is little information about how preferences in hospital choice differ interpersonally. We conducted a Discrete-Choice-Experiment (DCE) on hospital choice with 1500 randomly selected participants (age 40-70) in three different German cities selecting four attributes for hospital vignettes. The analysis of the study draws on multilevel mixed effects logit regression analyses with the dependent variables: "chance to select a hospital" and "choice confidence". Subsequently, we performed a Latent-Class-Analysis to uncover consumer segments with distinct preferences. 590 of the questionnaires were evaluable. All four attributes of the hospital vignettes have a significant impact on hospital choice. The attribute "complication rate" exerts the highest impact on consumers' decisions and reported choice confidence. Latent-Class-Analysis results in one dominant consumer segment that considered the complication rate the most important decision criterion. Using DCE, we were able to show that the complication rate is an important trusted criterion in hospital choice to a large group of consumers. Our study supports current governmental efforts in Germany to concentrate the provision of specialized health care services. We suggest further national and cross-national research on the topic. Copyright © 2017 The Authors. Published by Elsevier B.V. All rights reserved.

Consumer Perception of Retail Pork Bacon Attributes Using Adaptive Choice-based Conjoint Analysis and Maximum Differential Scaling.

PubMed

McLean, K G; Hanson, D J; Jervis, S M; Drake, M A

2017-11-01

Bacon is one of the most recognizable consumer pork products and is differentiated by appearance, flavor, thickness, and several possible product claims. The objective of this study was to explore the attributes of retail bacon that influence consumers to purchase and consume bacon. An Adaptive Choice-Based Conjoint (ACBC) survey was designed for attributes of raw American-style bacon. An ACBC survey (N = 1410 consumers) and Kano questioning were applied to determine the key attributes that influenced consumer purchase. Attributes included package size, brand, thickness, label claims, flavor, price, and images of the bacon package displaying fat:lean ratio. Maximum Difference Scaling (MaxDiff) was used to rank appeal of 20 different bacon images with variable fat:lean ration and slice shape. The most important attribute for bacon purchase was price followed by fat:lean appearance and then flavor. Three consumer clusters were identified with distinct preferences. For 2 clusters, price was not the primary attribute. Understanding preferences of distinct consumer clusters will enable manufacturers to target consumers and make more appealing bacon. Adaptive Choice-Based Conjoint (ACBC) is a research technique that allows consumers to react to assembled products and identify product attributes that they prefer. Kano questions allow researchers to look at the individual aspects of a product and understand consumer sentiment and expectations towards those product qualities while Maximum Difference scaling allows consumers to directly rank single attributes of a product relative to one another. A combination of these 3 approaches can provide key understandings on consumer perception of retail bacon allowing companies to optimize and maximize their development and advertising resources. © 2017 Institute of Food Technologists®.

Drivers of liking for soy-based Indian-style extruded snack foods determined by U.S. and Indian consumers.

PubMed

Neely, Erika A; Lee, Youngsoo; Lee, Soo-Yeun

2010-08-01

Although many researchers have studied potential ways to deliver soy in novel forms, little is known about specific sensory attributes associated with soy snacks, or how those attributes drive liking for consumers. The first objective of this study was to use sensory descriptive analysis to characterize 9 extruded soy snacks with varying soy levels and soy grits contents. A total of 12 trained panelists used a descriptive analysis method to evaluate the snacks and found 14 attributes to be significantly different across the samples. Furthermore, it is not known how preferences of Indian snack consumers living in the United States and India may vary for sensory attributes of soy snacks. The 2nd objective was to correlate descriptive profiling data and previously collected consumer data to construct preference maps illustrating consumers' attitudes toward the snacks. Results indicate that consumers generally accept samples characterized by attributes such as crunchy, cumin, curry, salty, and umami, but dislike samples with wheat, rough, or porous attributes. Indian consumers differed from the U.S. consumers in that their preferences were more varied, and they tended to be more tolerant of wheat and porous attributes. Therefore, different strategies should be utilized when developing products for these groups to cater to their specific inclinations.

Evaluation of an advanced physical diagnosis course using consumer preferences methods: the nominal group technique.

PubMed

Coker, Joshua; Castiglioni, Analia; Kraemer, Ryan R; Massie, F Stanford; Morris, Jason L; Rodriguez, Martin; Russell, Stephen W; Shaneyfelt, Terrance; Willett, Lisa L; Estrada, Carlos A

2014-03-01

Current evaluation tools of medical school courses are limited by the scope of questions asked and may not fully engage the student to think on areas to improve. The authors sought to explore whether a technique to study consumer preferences would elicit specific and prioritized information for course evaluation from medical students. Using the nominal group technique (4 sessions), 12 senior medical students prioritized and weighed expectations and topics learned in a 100-hour advanced physical diagnosis course (4-week course; February 2012). Students weighted their top 3 responses (top = 3, middle = 2 and bottom = 1). Before the course, 12 students identified 23 topics they expected to learn; the top 3 were review sensitivity/specificity and high-yield techniques (percentage of total weight, 18.5%), improving diagnosis (13.8%) and reinforce usual and less well-known techniques (13.8%). After the course, students generated 22 topics learned; the top 3 were practice and reinforce advanced maneuvers (25.4%), gaining confidence (22.5%) and learn the evidence (16.9%). The authors observed no differences in the priority of responses before and after the course (P = 0.07). In a physical diagnosis course, medical students elicited specific and prioritized information using the nominal group technique. The course met student expectations regarding education of the evidence-based physical examination, building skills and confidence on the proper techniques and maneuvers and experiential learning. The novel use for curriculum evaluation may be used to evaluate other courses-especially comprehensive and multicomponent courses.

Consumer attitudes and the governance of food safety.

PubMed

Todt, Oliver; Muñoz, Emilio; González, Marta; Ponce, Gloria; Estévez, Betty

2009-01-01

This paper reports the analysis of a recent study of public perception of food safety governance in Spain, using genetically modified (GM) foods as an indicator. The data make clear that Spanish food consumers are aware of their rights and role in the marketplace. They are critical of current regulatory decision making, which they perceive to be unduly influenced by certain social actors, such as industry. In contrast, consumers demand decisions to be based primarily on scientific opinion, as well as consumer preferences. They want authorities to facilitate informed purchasing decisions, and favor labeling of GM foods mostly on the grounds of their right to know. However, consumers' actual level of knowledge with respect to food technology and food safety remains low. There are several ambivalences as to the real impact of these attitudes on actual consumer behavior (specifically when it comes to organizing themselves or searching out background information).

Long-lasting, experience-dependent alcohol preference in Drosophila

PubMed Central

Peru y Colón de Portugal, Raniero L.; Ojelade, Shamsideen A.; Penninti, Pranav S.; Dove, Rachel J.; Nye, Matthew J.; Acevedo, Summer F.; Lopez, Antonio; Rodan, Aylin R.; Rothenfluh, Adrian

2013-01-01

To understand the molecular and neural mechanisms underlying alcohol addiction, many models ranging from vertebrates to invertebrates have been developed. In Drosophila melanogaster, behavioral paradigms from assaying acute responses to alcohol, to behaviors more closely modeling addiction, have emerged in recent years. However, both the CAFÉ assay, similar to a 2-bottle choice consumption assay, as well as conditioned odor preference, where ethanol is used as the reinforcer, are labor intensive and have low throughput. To address this limitation, we have established a novel ethanol consumption preference assay, called FRAPPÉ, which allows for fast, high throughput measurement of consumption in individual flies, using a fluorescence plate reader. We show that naïve flies do not prefer to consume ethanol, but various pre-exposures, such as ethanol vapor or voluntary ethanol consumption, induce ethanol preference. This ethanol-primed preference is long lasting and is not driven by calories contained in ethanol during the consumption choice. Our novel experience-dependent model of ethanol preference in Drosophila – a highly genetically tractable organism – therefore recapitulates salient features of human alcohol abuse and will facilitate the molecular understanding of the development of alcohol preference. PMID:24164972

Consumer preferences for fresh citrus: Impacts of demographic and behavioral characteristics

USDA-ARS?s Scientific Manuscript database

From 2000 to 2006, per capita consumption of fresh citrus fruit increased by 11.0%, but the relative shares of types of citrus consumed changed. Per capita consumption of the historically dominant citrus fruit, fresh oranges, experienced a continuous decline from 12.4 pounds to 7.4 pounds from 1990 ...

The Effects of Preference for Information on Consumers’ Online Health Information Search Behavior

PubMed Central

2013-01-01

Background Preference for information is a personality trait that affects people’s tendency to seek information in health-related situations. Prior studies have focused primarily on investigating its impact on patient-provider communication and on the implications for designing information interventions that prepare patients for medical procedures. Few studies have examined its impact on general consumers’ interactions with Web-based search engines for health information or the implications for designing more effective health information search systems. Objective This study intends to fill this gap by investigating the impact of preference for information on the search behavior of general consumers seeking health information, their perceptions of search tasks (representing information needs), and user experience with search systems. Methods Forty general consumers who had previously searched for health information online participated in the study in our usability lab. Preference for information was measured using Miller’s Monitor-Blunter Style Scale (MBSS) and the Krantz Health Opinion Survey-Information Scale (KHOS-I). Each participant completed four simulated health information search tasks: two look-up (fact-finding) and two exploratory. Their behaviors while interacting with the search systems were automatically logged and ratings of their perceptions of tasks and user experience with the systems were collected using Likert-scale questionnaires. Results The MBSS showed low reliability with the participants (Monitoring subscale: Cronbach alpha=.53; Blunting subscale: Cronbach alpha=.35). Thus, no further analyses were performed based on the scale. KHOS-I had sufficient reliability (Cronbach alpha=.77). Participants were classified into low- and high-preference groups based on their KHOS-I scores. The high-preference group submitted significantly shorter queries when completing the look-up tasks (P=.02). The high-preference group made a significantly higher

Data on customer perceptions on the role of celebrity endorsement on brand preference.

PubMed

Ibidunni, Ayodotun Stephen; Olokundun, Maxwell Ayodele; Ibidunni, Oyebisi Mary; Borishade, Taiye Tairat; Falola, Hezekiah Olubusayo; Salau, Odunayo Paul; Amaihian, Augusta Bosede; Fred, Peter

2018-06-01

This research presents data on the effect of celebrity endorsement on consumers' brand preference. Copies of structured questionnaire were administered to 384 customers of telecommunication industry. Using descriptive, correlation and regression statistical analysis, the data revealed that celebrity image has an effect on consumer brand loyalty, celebrity trustworthiness has an influence on consumer brand association. More so, the relationship between celebrity expertise and perceived quality of the product was established.

The Anatomy of the Long Tail of Consumer Demand

NASA Astrophysics Data System (ADS)

Broder, Andrei

The long tail of consumer demand is consistent with two fundamentally different theories. The first, and more popular hypothesis, is that a majority of consumers have similar tastes and only few have any interest in niche content; the second, is that everyone is a bit eccentric, consuming both popular and niche products. By examining extensive data on user preferences for movies, music, web search, and web browsing, we found overwhelming support for the latter theory. Our investigation suggests an additional factor in the success of "infinite-inventory" retailers such as Netflix and Amazon: besides the significant revenue obtained from tail sales, tail availability may boost head sales by offering consumers the convenience of "one-stop shopping" for both their mainstream and niche interests.

Do Consumers Want More Nutritional and Health Information on Wine Labels? Insights from the EU and USA

PubMed Central

Annunziata, Azzurra; Pomarici, Eugenio; Vecchio, Riccardo; Mariani, Angela

2016-01-01

The global strategy to reduce the harmful use of alcohol launched in 2010 by the World Health Organization includes, amongst several areas of recommended actions, providing consumer information about, and labelling, alcoholic beverages to indicate alcohol-related harm. Labelling requirements worldwide for alcoholic drinks are currently quite diverse and somewhat limited compared to labelling on food products and on tobacco. In this context, the current paper contributes to the academic and political debate on the inclusion of nutritional and health information on wine labelling, providing some insights into consumer interest in, and preferences for, such information in four core wine-producing and -consuming countries: Italy, France, Spain, and the United States of America. A rating-based conjoint analysis was performed in order to ascertain consumer preferences for different formats of additional information on wine labels, and a segmentation of the sample was performed to determine the existence of homogeneous groups of consumers in relation to the degrees of usefulness attached to the nutritional and health information on wine labels. Our results highlight the interest expressed by European and United States consumers for introducing nutrition and health information on wine labels. However, the results of conjoint analysis show some significant differences among stated preferences of the information delivery modes in different countries. In addition, segmentation analysis reveal the existence of significant differences between consumer groups with respect to their interest in receiving additional information on wine labels. These differences are not only linked to the geographic origin of the consumers, or to socio-demographic variables, but are also related to wine consumption habits, attitudes towards nutritional information, and the degree of involvement with wine. This heterogeneity of consumer preferences indicates a need for a careful consideration of wine

Dr Google Is Here to Stay but Health Care Professionals Are Still Valued: An Analysis of Health Care Consumers’ Internet Navigation Support Preferences

PubMed Central

Hoti, Kreshnik; Hughes, Jeffery David; Emmerton, Lynne

2017-01-01

Background The Internet offers great opportunities for consumers to be informed about their health. However, concerns have been raised regarding its impact on the traditional health consumer-health professional relationship. Our recent survey of 400 Australian adults identified that over half of consumers required some form of navigational support in locating appropriate Web-based health information. We propose that support provided by health professionals would be preferred by consumers; this preference is regardless of whether consumers have a need for navigational support. Secondary analysis of the survey dataset is presented here to quantify consumer-reported support preferences and barriers when navigating Web-based health information. Objective We aimed to quantitatively identify consumers’ support preferences for locating Web-based health information and their barriers when navigating Web-based health information. We also aimed to compare such preferences and barriers between consumers identified as needing and not needing support when locating Web-based health information. Methods Chi-square (χ2) tests identified whether each listed support preference differed between subgroups of consumers classified as needing (n=205, 51.3%) or not needing (n=195, 48.8%) navigational support; degree of association, via phi coefficient (φ) tests, were also considered to ascertain the likely practical significance of any differences. This was repeated for each listed barrier. Free-text responses regarding additional support preferences were descriptively analyzed and compared with the quantitative findings to provide a richer understanding of desired support for health information searches. Results Of the 400 respondents, the most preferred mode of navigational support was involvement of health professionals; this was reported by participants identified as needing and not needing navigational support. While there was a significant difference between groups, the degree

Relationship Between Consumer Acceptability and Pungency-Related Flavor Compounds of Vidalia Onions.

PubMed

Kim, Ha-Yeon; Jackson, Daniel; Adhikari, Koushik; Riner, Cliff; Sanchez-Brambila, Gabriela

2017-10-01

A consumer study was conducted to evaluate preferences in Vidalia onions, and define consumer acceptability thresholds for commonly analyzed flavor compounds associated with pungency. Two varieties of Vidalia onions (Plethora and Sapelo Sweet) were grown at 3 fertilizer application rates (37.5 and 0; 134.5 and 59.4; and 190 and 118.8 kg/ha of nitrogen and sulfur, respectively), creating 6 treatments with various flavor attributes to use in the study. Bulb soluble solids, sugars, pyruvic acid, lachrymatory factor (LF; propanethial S-oxide), and methyl thiosulfinate (MT) content were determined and compared to sensory responses for overall liking, intensity of the sharp/pungent/burning sensation (SPB), and intent to buy provided by 142 consumers. Onion pyruvate, LF, MT, and sugar content increased as fertilization rate increased, regardless of onion variety. Consumer responses showed participants preferred onions with low SPB, which correlated positively to lower pyruvate, LF and MT concentrations, but showed no relationship to total sugars in the onion bulb. Regression analyses revealed that the majority of consumers (≥55%) found the flavor of Vidalia onions acceptable when the concentrations of LF, pyruvic acid, and MT within the bulbs were below 2.21, 4.83, and 0.43 nmol/mL, respectively. These values will support future studies aimed at identifying the optimal cultivation practices for production of sweet Vidalia onions, and can serve as an industry benchmark for quality control, thus ensuring the flavor of Vidalia onions will be acceptable to the majority of consumers. This study identified the relationship between consumer preferences and commonly analyzed flavor compounds in Vidalia onions, and established thresholds for these compounds at concentrations which the majority of consumers will find desirable. These relationships and thresholds will support future research investigating how cultural practices impact onion quality, and can be used to assist

European consumer response to packaging technologies for improved beef safety.

PubMed

Van Wezemael, Lynn; Ueland, Øydis; Verbeke, Wim

2011-09-01

Beef packaging can influence consumer perceptions of beef. Although consumer perceptions and acceptance are considered to be among the most limiting factors in the application of new technologies, there is a lack of knowledge about the acceptability to consumers of beef packaging systems aimed at improved safety. This paper explores European consumers' acceptance levels of different beef packaging technologies. An online consumer survey was conducted in five European countries (n=2520). Acceptance levels among the sample ranged between 23% for packaging releasing preservative additives up to 73% for vacuum packaging. Factor analysis revealed that familiar packaging technologies were clearly preferred over non-familiar technologies. Four consumer segments were identified: the negative (31% of the sample), cautious (30%), conservative (17%) and enthusiast (22%) consumers, which were profiled based on their attitudes and beef consumption behaviour. Differences between consumer acceptance levels should be taken into account while optimising beef packaging and communicating its benefits. Copyright © 2011 Elsevier Ltd. All rights reserved.

Variables influencing food perception reviewed for consumer-oriented product development.

PubMed

Sijtsema, Siet; Linnemann, Anita; van Gaasbeek, Ton; Dagevos, Hans; Jongen, Wim

2002-01-01

Consumer wishes have to be translated into product characteristics to implement consumer-oriented product development. Before this step can be made, insight in food-related behavior and perception of consumers is necessary to make the right, useful, and successful translation. Food choice behavior and consumers' perception are studied in many disciplines. Models of food behavior and preferences therefore were studied from a multidisciplinary perspective. Nearly all models structure the determinants related to the person, the food, and the environment. Consequently, the overview of models was used as a basis to structure the variables influencing food perception into a model for consumer-oriented product development. To this new model, referred to as food perception model, other variables like time and place as part of consumption moment were added. These are important variables influencing consumers' perception, and therefore of increasing importance to consumer-oriented product development nowadays. In further research, the presented food perception model is used as a tool to implement successful consumer-oriented product development.

Convenience food with environmentally-sustainable attributes: A consumer perspective.

PubMed

Stranieri, Stefanella; Ricci, Elena Claire; Banterle, Alessandro

2017-09-01

The use of chemicals in agriculture poses risks on both human health and the environment. Regulatory measures, both mandatory and voluntary, have been introduced to promote a reduction in the use of pesticides. The proliferation of such standards is related to the gradual shift of consumer preferences towards food with reduced negative health and environmental impacts. Beside consumer demand for sustainable food products, convenience food is also assuming an increasingly important role in developed countries. Among such products, minimally-processed vegetables are showing a growing positive trend, but their production has also negative effects on the environment. The goal of this study is to investigate the interaction between environmentally-friendly and healthy convenience food, and to investigate the determinants behind the purchase of healthy convenience food products with environmentally-sustainable attributes, focusing on minimally-processed vegetables labelled with voluntary standards related to integrated agriculture. To do so, we started from the Theory of Planned Behaviour and tested the efficacy of an extended model by considering also other variables which were found to affect significantly food choices. Data were collected by means of face-to-face interviews with 550 consumers in charge of grocery shopping in the metropolitan area of Milan, in northern Italy. Structural equation modelling was performed to analyse the relative importance of the constructs on consumer behaviour. Results confirm the relations of Ajzen's theory and reveal positive relations with consumer food shopping habits, food-related environmental behaviour, gender, income and knowledge. A negative relation with agricultural practices concern also emerges, highlighting that the most concerned consumers may prefer other more stringent environmental certifications. Copyright © 2017 Elsevier Ltd. All rights reserved.

Core domains of shared decision-making during psychiatric visits: scientific and preference-based discussions.

PubMed

Fukui, Sadaaki; Matthias, Marianne S; Salyers, Michelle P

2015-01-01

Shared decision-making (SDM) is imperative to person-centered care, yet little is known about what aspects of SDM are targeted during psychiatric visits. This secondary data analysis (191 psychiatric visits with 11 providers, coded with a validated SDM coding system) revealed two factors (scientific and preference-based discussions) underlying SDM communication. Preference-based discussion occurred less. Both provider and consumer initiation of SDM elements and decision complexity were associated with greater discussions in both factors, but were more strongly associated with scientific discussion. Longer visit length correlated with only scientific discussion. Providers' understanding of core domains could facilitate engaging consumers in SDM.

Refeeding after acute food restriction: differential reduction in preference for ethanol and ethanol-paired flavors in selectively bred rats.

PubMed

Dess, Nancy K; Chapman, Clinton D; Cousins, Laura A; Monroe, Derek C; Nguyen, Phuong

2013-01-17

Rats' voluntary ethanol intake varies with dispositional factors and energy status. The joint influences of these were of interest here. We previously reported that rats selectively bred for high voluntary saccharin intake (HiS) consume more ethanol and express more robust conditioning of preference for flavors paired with voluntarily consumed ethanol than do low-saccharin consuming counterparts (LoS). Three new experiments examined the effect of refeeding after an episode of food restriction on ethanol intake and on preference for ethanol-paired flavors in HiS and LoS rats. A 48-h episode of food restriction with wheel running reduced intake of and preference for 4% ethanol (Exp. 1a) and preference for an ethanol-paired flavor (Exp. 1b) during refeeding. Food restriction alone was sufficient to reduce the flavor preference (Exp. 2). Adding fat to the refeeding diet or extending the food restriction period exacerbated the effect (Exp. 3), yielding a frank aversion to ethanol-paired flavors in LoS rats. These studies indicate that rebound from negative energy balance shifts responses to ethanol-associated cues from preference toward aversion. Analyses of bodyweight changes and caloric intake during refeeding support this conclusion and further suggest that lower metabolic efficiency may be a marker for enhanced preference mutability. Copyright © 2012 Elsevier Inc. All rights reserved.

Feeding preferences of mesograzers on aquacultured Gracilaria and sympatric algae

PubMed Central

Cruz-Rivera, Edwin; Friedlander, Michael

2011-01-01

While large grazers can often be excluded effectively from algal aquaculture operations, smaller herbivores such as small crustaceans and gastropods may be more difficult to control. The susceptibility of three Gracilaria species to herbivores was evaluated in multiple-choice experiments with the amphipod Ampithoe ramondi and the crab Acanthonyx lunulatus. Both mesograzers are common along the Mediterranean coast of Israel. When given a choice, the amphipod preferred to consume Gracilaria lemaneiformis significantly more than either G. conferta or G. cornea. The crab, however, consumed equivalent amounts of G. lemaneiformis and G. conferta, but did not consume G. cornea. Organic content of these algae, an important feeding cue for some mesograzers, could not account for these differences. We further assessed the susceptibility of a candidate species for aquaculture, G. lemaneiformis, against local algae, including common epiphytes. When given a choice of four algae, amphipods preferred the green alga Ulva lactuca over Jania rubens. However, consumption of U. lactuca was equivalent to those of G. lemaneiformis and Padina pavonica. In contrast, the crab showed a marked and significant preference for G. lemaneiformis above any of the other three algae offered. Our results suggest that G. cornea is more resistant to herbivory from common mesograzers and that, contrary to expectations, mixed cultures or epiphyte growth on G. lemaneiformis cannot reduce damage to this commercially appealing alga if small herbivores are capable of recruiting into culture ponds. Mixed cultures may be beneficial when culturing other Gracilaria species. PMID:22711945

Exploring the influence of consumer characteristics on veal credence and experience guarantee purchasing motivators.

PubMed

Resano, H; Olaizola, A M; Dominguez-Torreiro, M

2018-07-01

In Europe, in the last decades, public administration has encouraged extensive livestock farming systems, usually related to high quality meat and the preservation of endangered local breeds. Nevertheless, its continuity in the near future should be based on adapting it to the market requirements. This paper investigates consumers' preferences heterogeneity towards veal attributes, as well as the linkage between a wide range of consumer traits and attributes that motivate purchasing of veal with unique characteristics. Main method of analysis included a choice experiment method. Findings showed that regional origin and health information play a stronger role than tenderness degree guarantee at the moment of choice. Moreover, regional origin is more relevant when it is linked to a local breed. Nevertheless, heterogeneous preferences have been detected. In contrast to the general trend, one-person households attach greater importance to the presence of a high degree of tenderness guarantee. Furthermore, younger consumers value more this guarantee, while expert consumers do not. Copyright © 2018 Elsevier Ltd. All rights reserved.

Measuring customer preferences in the German statutory health insurance.

PubMed

Pendzialek, Jonas B; Simic, Dusan; Stock, Stephanie

2017-09-01

This paper investigates consumer preferences in the German statutory health insurance market. It further aims to test whether preferences differ by age and health status. Evidence is provided by a discrete choice experiment conducted in 2014 using the six most important attributes in sickness fund competition and ten random generated choice sets per participant. Price is found to be the most important attribute followed by additional benefits, managed care programmes, and distance to nearest branch. Other positive attributes of sickness funds are found to balance out a higher price, which would allow a sickness fund to position itself as high quality. However, significant differences in preferences were found between age and health status group. In particular, compromised health is associated with higher preference for illness-related additional benefits and less distance to the lowest branch, but lower preference for a lower price. Based on these differences, a distinct sickness fund offer could be constructed that would allow passive risk selection.

Organic and conventional nonflavored yogurts from the Italian market: study on sensory profiles and consumer acceptability.

PubMed

Toschi, Tullia Gallina; Bendini, Alessandra; Barbieri, Sara; Valli, Enrico; Cezanne, Marie Louise; Buchecker, Kirsten; Canavari, Maurizio

2012-11-01

The sensory properties of food products are an important success factor, especially in the organic market, where many producers and distributors of organic food claim superior taste for their products compared to the conventional alternative. For this reason consumer expectations and preferences, as well as the sensory properties of conventional and organic yogurt, have to be investigated in depth. In this work, the sensory profiling and consumer data of six nonflavored organic and conventional Italian yogurts were elaborated. Some results on the data segmentation (heavy and light users of organic food) and on the effect of information on liking (blind and labeled test) were obtained. Multivariate analysis was carried out to study how the sensory characteristics of 'natural yogurts' drive consumer liking. Consumers' preferences were oriented towards a creamy mouthfeel and smooth visual appearance and for a less acid and fresh taste. In particular, a conventional yogurt was the least accepted, because it was not creamy enough. This paper shows there is room to improve unflavored yogurt to better meet consumer expectations. Sensory profiling did not allow a distinction in odor/taste/texture between organic and conventional samples. However, three of four organic samples were in the region of highest consumer acceptability, fitting well consumers' preference. There was no clear tendency that heavy or light users scored differently in the blind and labeled tests regarding overall liking but, for all, the most liked conventional yogurt scored higher when labeled as organic. Copyright © 2012 Society of Chemical Industry.

Family and Consumer Sciences Curricula: What Do Students, Parents, Faculty and Community Want?

ERIC Educational Resources Information Center

Pauley, Elizabeth D.

1996-01-01

A survey of 317 Pennsylvania middle school students, 237 parents, 29 faculty, 39 family/consumer professionals, and 19 community members indicated that the program teaches only 4 of adults' top 10 subject preferences and none of the top 3 (family, parenting, communicating). All four top subjects preferred by students (banking, sewing, child care,…

Financial Management and Relationship Skills Education: Gauging Consumer Interest and Delivery Preferences

ERIC Educational Resources Information Center

Futris, Ted G.; Nielsen, Robert B.; Barton, Allen W.

2011-01-01

The study reported here explored level of interest and preferred delivery method of Extension programming related to financial management and relationship skills education. These two subjects comprise areas of Extension that often receive less recognition but appear as pertinent issues in the lives of many individuals. Using a diverse sample of…

Individuality in nutritional preferences: a multi-level approach in field crickets.

PubMed

Han, Chang S; Jäger, Heidi Y; Dingemanse, Niels J

2016-06-30

Selection may favour individuals of the same population to differ consistently in nutritional preference, for example, because optimal diets covary with morphology or personality. We provided Southern field crickets (Gryllus bimaculatus) with two synthetic food sources (carbohydrates and proteins) and quantified repeatedly how much of each macronutrient was consumed by each individual. We then quantified (i) whether individuals were repeatable in carbohydrate and protein intake rate, (ii) whether an individual's average daily intake of carbohydrates was correlated with its average daily intake of protein, and (iii) whether short-term changes in intake of carbohydrates coincided with changes in intake of protein within individuals. Intake rates were individually repeatable for both macronutrients. However, individuals differed in their relative daily intake of carbohydrates versus proteins (i.e., 'nutritional preference'). By contrast, total consumption varied plastically as a function of body weight within individuals. Body weight-but not personality (i.e., aggression, exploration behaviour)-positively predicted nutritional preference at the individual level as large crickets repeatedly consumed a higher carbohydrate to protein ratio compared to small ones. Our finding of level-specific associations between the consumption of distinct nutritional components demonstrates the merit of applying multivariate and multi-level viewpoints to the study of nutritional preference.

Development of a lexicon for caviar and its usefulness for determining consumer preference.

PubMed

Baker, Allison K; Vixie, Beata; Rasco, Barbara A; Ovissipour, Mahmoudreza; Ross, Carolyn F

2014-12-01

Although caviar is a premium product which offers nutritional benefits, few studies have characterized its sensory properties. As such, this study sought to develop a lexicon for sensory evaluation of caviar appearance, texture, aroma, and flavor/taste and to relate these attributes to consumer acceptance. A trained panel identified 16 sensory attributes for evaluation along a 15-cm scale and used CATA (check all that apply) methodology to indicate the less frequently encountered off-aromas, appearance traits, and persistent flavors. Using this lexicon, the trained panel described differences among caviar samples harvested from sturgeon fed varying diets. Acceptance of the caviar was also evaluated by a consumer panel. As evaluated by the trained panelists, analysis of variance (ANOVA) results indicated differences among caviar in the sensory attributes of tactile firmness, mustard color, egg size, in-mouth firmness, seafood fresh flavor, fresh butter flavor, earthy flavor, yeasty flavor, and bitterness (P < 0.05). Logistic regression of CATA responses indicated that caviar varied by diet in several aroma and aftertaste attributes, and marbled appearance (P < 0.05). Using partial least squares analysis on the consumer and trained panel data, overall consumer acceptance of caviar was driven by tactile firmness, sea fresh flavor, fresh butter flavor, and black color. This overall acceptance was highly correlated with acceptance of texture (r = 0.867) and flavor/taste (r = 0.999). Overall, this lexicon allows for standardized sensory evaluation of caviar using a common set of descriptors. This lexicon and information regarding the drivers of caviar acceptance can be used by industry professionals to ensure optimal caviar quality. © 2014 Institute of Food Technologists®

Governing the ethical consumer: identity, choice and the primary care medical encounter.

PubMed

McDonald, Ruth; Mead, Nicola; Cheraghi-Sohi, Sudeh; Bower, Peter; Whalley, Diane; Roland, Martin

2007-04-01

Government policy promoting consumerism in healthcare can be seen as offering up certain preferred identities to which its citizens are encouraged to aspire. Whilst many commentators reject the notion that health services users should be conceived of as consumers, this paper outlines the relevance of the concept to our understanding of the ways in which individuals manage their health and service use. The paper examines the identity work undertaken by individuals in relation to decisions about healthcare preferences and assesses the extent to which this is compatible with the identities promoted in Government policy. We suggest that in circumstances where individuals feel both a sense of personal entitlement and a desire to be supportive of the needs of other members of the community, 'doing' ethical consumer can be fraught with discomfort and anxiety. These anxieties are exacerbated in a context where citizenship is increasingly being defined in terms of consumer identities, and making good (health) choices might be seen as distinguishing the civilised from the marginalised.

EEG and ERP profiles in the high alcohol preferring (HAP) and low alcohol preferring (LAP) mice: relationship to ethanol preference.

PubMed

Slawecki, Craig J; Grahame, Nicholas J; Roth, Jennifer; Katner, Simon N; Ehlers, C L

2003-01-31

Neurophysiological measures, such as decreased P300 amplitude and altered EEG alpha activity, have been associated with increased alcoholism risk. The purpose of the present study was to extend the assessment of the neurophysiological indices associated with alcohol consumption to a recently developed mouse model of high ethanol consumption, the first replicate line of high alcohol preferring (HAP-1) and low alcohol preferring (LAP-1) mice. Male HAP-1, LAP-1, and HS mice from the Institute for Behavioral Genetics at the University of Colorado Health Science Center (i.e., HS/Ibg mice) were implanted with cortical electrodes. EEG activity, and event related potentials (ERPs) were then examined. Following electrophysiological assessment, ethanol preference was assessed to examine the relationship between neurophysiological indices and ethanol consumption. EEG analyses revealed that HAPs and HS/Ibgs had greater peak frequency in the 2-4-Hz band and lower peak frequency in the 6-8- and 1-50-Hz bands of the cortical EEG compared to LAPs. Compared to HAPs, LAPs and HS/Ibgs had decreased peak EEG frequency in the 8-16-Hz band. Decreased parietal cortical power from 8 to 50 Hz was associated with high initial ethanol preference in HAP mice. In regards to ERPs, P1 amplitude was greater in HAPs compared to both LAPs and HS/Ibgs and the P3 latency in LAPs was decreased compared to both HAPs and HS/Ibgs. As expected, HAPs consumed more ethanol and had higher ethanol preference than LAPs and HS/Ibgs. There were no significant differences in ethanol intake or preference between HS/Ibgs and LAPs. These data indicate that selective breeding of the HAP and LAP lines has resulted in the divergence of EEG and ERP phenotypes. The differences observed suggest that increased cortical P1 amplitude and altered cortical EEG activity in the 8-50-Hz frequency range may be neurophysiological 'risk factors' associated with high ethanol consumption in mice. Decreased P3 latency in LAPs compared

Consumer-directed teaching of health care professionals involved in the care of people with spinal cord injury: the Consumer-Professional Partnership Program.

PubMed

Kroll, Thilo; Groah, Suzanne; Gilmore, Brenda; Neri, Melinda

2008-05-01

The Consumer-Professional Partnership Program (CPPP) was developed to increase patient participation in the education of nurses and other health care professionals. Its goal is to inform nurses about disability and health issues from the perspective of people with spinal cord injury. This article discusses the development of this program and the first experiences with its implementation. Forty-three nursing professionals took part in CPPP training. Initial participant responses were positive, especially with regard to hearing from consumers about care preferences, barriers to care, and ways to improve patient-provider interaction.

A study about the young consumers' consumption behaviors of street foods.

PubMed

Sanlier, Nevin; Sezgin, Aybuke Ceyhun; Sahin, Gulsah; Yassibas, Emine

2018-05-01

As in almost every country in the world, street foods are frequently used in Turkey. To determine the preferences for these foods, a questionnaire was given to 847 individuals constituted by randomly selected high school and university students. Of the participants, 43.4% were male and 56.6% were female; the majority of them were between 19 and 22 years of age. It was found that 40.1% of the young people ate street food 2-3 times per week, whereas 23.3% were found to eat it every day. Turkish bagels, döner, boiled corn in a cup and toast are most preferred street foods. A statistically significant negative correlations were found between consumption preference scores and education, gender, and age. Although consumers know that street foods can cause contamination with microorganisms, that sellers do not pay attention to hygiene, and that these foods are raw or not cooked well, they prefer because of their cheapness, deliciousness, variety and fast service. Street foods are widely consumed in Turkish young students and because of preventing food poisoning, they should be educated about food hygiene and safety. Also, educating vendors in personal hygiene and good manufacture practice can minimize contamination risk.

Food Group Preferences of Elementary School Children Participating in the National School Lunch Program

ERIC Educational Resources Information Center

Cashman, Linda; Tripurana, Madhuri; Englund, Tim; Bergman, Ethan A.

2010-01-01

Purpose/Objectives: The purpose of the study was to assess the food group preferences of second through fifth grade children based on ethnic background, gender, and grade. Food group preferences were determined by the amount of various food groups consumed in meals served as part of the National School Lunch Program at selected schools. Research…

Nutrition labelling: a review of research on consumer and industry response in the global South.

PubMed

Mandle, Jessie; Tugendhaft, Aviva; Michalow, Julia; Hofman, Karen

2015-01-01

To identify peer-reviewed research on consumers' usage and attitudes towards the nutrition label and the food industry's response to labelling regulations outside Europe, North America, and Australia and to determine knowledge gaps for future research. Narrative review. This review identified nutrition labelling research from 20 countries in Asia, Africa, the Middle East, and Latin America. Consumers prefer that pre-packaged food include nutrition information, although there is a disparity between rates of use and comprehension. Consumer preference is for front-of-pack labelling and for information that shows per serving or portion as a reference unit, and label formats with graphics or symbols. Research on the food and beverage industry's response is more limited but shows that industry plays an active role in influencing legislation and regulation. Consumers around the world share preferences with consumers in higher income countries with respect to labelling. However, this may reflect the research study populations, who are often better educated than the general population. Investigation is required into how nutrition labels are received in emerging economies especially among the urban and rural poor, in order to assess the effectiveness of labelling policies. Further research into the outlook of the food and beverage industry, and also on expanded labelling regulations is a priority. Sharing context-specific research regarding labelling between countries in the global South could be mutually beneficial in evaluating obesity prevention policies and strategies.

Consumer acceptance and stability of spray dried betanin in model juices.

PubMed

Kaimainen, Mika; Laaksonen, Oskar; Järvenpää, Eila; Sandell, Mari; Huopalahti, Rainer

2015-11-15

Spray dried beetroot powder was used to colour model juices, and the consumer acceptance of the juices and stability of the colour during storage at 60 °C, 20 °C, 4 °C, and -20 °C were studied. The majority of the consumers preferred the model juices coloured with anthocyanins or beetroot extract over model juices coloured with spray dried beetroot powder. The consumers preferred more intensely coloured samples over lighter samples. Spray dried betanin samples were described as 'unnatural' and 'artificial' whereas the colour of beetroot extract was described more 'natural' and 'real juice'. No beetroot-derived off-odours or off-flavours were perceived in the model juices coloured with beetroot powder. Colour stability in model juices was greatly dependent on storage temperature with better stability at lower temperatures. Colour stability in the spray dried powder was very good at 20 °C. Betacyanins from beetroot could be a potential colourant for food products that are stored cold. Copyright © 2015 Elsevier Ltd. All rights reserved.

Consumer Perceptions of the Media and Their Advertising Content.

ERIC Educational Resources Information Center

Larkin, Ernest F.

To determine consumer preference regarding four forms of mass communication, an 18-item questionnaire was devised that asked individuals where they sought information on national and world affairs, local events, entertainment, and shopping (advertising). Results from the 108 respondents in the random sample indicated the following: newspapers…

Consumers' perceptions of preconception health.

PubMed

Squiers, Linda; Mitchell, Elizabeth W; Levis, Denise M; Lynch, Molly; Dolina, Suzanne; Margolis, Marjorie; Scales, Monica; Kish-Doto, Julia

2013-01-01

To inform the development of a preconception health (PCH) social marketing plan, we conducted qualitative research with prospective consumers. We present formative findings based on the four Ps of social marketing: product, price, promotion, and place. We conducted focus groups with 10 groups of women in Atlanta, Georgia, in fall 2010. We classified women aged 18 to 44 into five groups based on their pregnancy plans, and then further segmented the groups based on socioeconomic status for a total of 10 groups. The focus group guide was designed to elicit participants' responses about the product, price, promotion, and placement of PCH. We used NVivo 9 software to analyze focus group data. Women planning a pregnancy in the future had different perspectives on PCH as a product than women not planning a pregnancy. Barriers to PCH included lack of social support, addiction, and lack of awareness about PCH. Participants preferred to think of PCH behaviors as "promoting" a healthy baby rather than preventing an unhealthy birth outcome. Many women in the focus groups preferred to hear PCH messages from a health care provider, among other channels. The results from this research will inform the development of a social marketing plan for PCH and the development of concepts that will be tested with consumers to determine their viability for use in a national campaign.

Common Visual Preference for Curved Contours in Humans and Great Apes.

PubMed

Munar, Enric; Gómez-Puerto, Gerardo; Call, Josep; Nadal, Marcos

2015-01-01

Among the visual preferences that guide many everyday activities and decisions, from consumer choices to social judgment, preference for curved over sharp-angled contours is commonly thought to have played an adaptive role throughout human evolution, favoring the avoidance of potentially harmful objects. However, because nonhuman primates also exhibit preferences for certain visual qualities, it is conceivable that humans' preference for curved contours is grounded on perceptual and cognitive mechanisms shared with extant nonhuman primate species. Here we aimed to determine whether nonhuman great apes and humans share a visual preference for curved over sharp-angled contours using a 2-alternative forced choice experimental paradigm under comparable conditions. Our results revealed that the human group and the great ape group indeed share a common preference for curved over sharp-angled contours, but that they differ in the manner and magnitude with which this preference is expressed behaviorally. These results suggest that humans' visual preference for curved objects evolved from earlier primate species' visual preferences, and that during this process it became stronger, but also more susceptible to the influence of higher cognitive processes and preference for other visual features.

Consumers' acceptance of innovations in traditional cheese. A comparative study in France and Norway.

PubMed

Almli, Valérie Lengard; Naes, Tormod; Enderli, Géraldine; Sulmont-Rossé, Claire; Issanchou, Sylvie; Hersleth, Margrethe

2011-08-01

This study explores consumers' acceptance of innovations in traditional cheese in France (n=120) and Norway (n=119). The respondents were presented with 16 photographs of a traditional cheese from their respective countries, varying according to six factors: pasteurisation, organic production, omega-3, packaging, price and appropriateness. For each of the scenarios the consumers indicated their willingness to buy the cheese on a nine-point scale. Results show that consumers' willingness to buy traditional cheese is highly driven by price, appropriateness and pasteurisation in both countries. However, on average consumers in the French sample prefer buying raw milk cheese, while consumers in the Norwegian sample prefer buying pasteurised cheese. These general trends are led by a pro-raw milk segment in France and a pro-pasteurised milk segment in Norway. Several interaction effects involving appropriateness are detected, indicating the importance of the consumption context on the acceptance of innovations in traditional cheese. On a general level, the results indicate that well-accepted innovations in traditional cheese are those that reinforce the traditional and authentic character of the product. Copyright © 2011 Elsevier Ltd. All rights reserved.

Understanding Senior Housing: An American Association of Retired Persons Survey of Consumers' Preferences, Concerns, and Needs.

ERIC Educational Resources Information Center

American Association of Retired Persons, Washington, DC.

Aging and housing professionals must reexamine housing policy and practices, and reshape housing opportunities for older persons without undermining their preferences and values. A nationwide survey of 1,500 adults age 60 and older was conducted to determine their housing needs, concerns, and preferences. The results revealed that 70% of…

Consumer perception and acceptance of pork and chicken sausage

NASA Astrophysics Data System (ADS)

Ristić, M.; Troeger, K.; Đinović-Stojanović, J.; Knežević, N.; Damnjanović, M.

2017-09-01

This study was performed to evaluate consumers’ perception and acceptance of selected pork and chicken sausage (budim and chicken sausages, respectively) from Zlatiborac Meat Company. Sensory evaluation was performed by Serbian consumers (n=1157) in three retail stores in Belgrade. Consumers were asked for their preference for taste, salt content and smoke of two sausages and to recognize the kind of meat which was used to make these meat products. Consumers evaluated taste, salt content and smoke flavor of budim and chicken sausages with the highest percentage of the best offered answer. Between 47-55%, 72-76% and 82-84% of consumers evaluated the taste of sausages as good, the salt content as well-balanced and the smoke flavor as balanced, respectively. Tukey’s HSD test was applied to analyze variations of male and female perception and acceptance of analyzed sausages.

An Empirical Study on the Preference of Supermarkets with Analytic Hierarchy Process Model

NASA Astrophysics Data System (ADS)

Weng Siew, Lam; Singh, Ranjeet; Singh, Bishan; Weng Hoe, Lam; Kah Fai, Liew

2018-04-01

Large-scale retailers are very important to the consumers in this fast-paced world. Selection of desirable market to purchase products and services becomes major concern among consumers in their daily life due to vast choices available. Therefore, the objective of this paper is to determine the most preferred supermarket among AEON, Jaya Grocer, Tesco, Giant and Econsave by the undergraduate students in Malaysia with Analytic Hierarchy Process (AHP) model. Besides that, this study also aims to determine the priority of decision criteria in the selection of supermarkets among the undergraduatestudents with AHP model. The decision criteria employed in this study are product quality, competitive price, cleanliness, product variety, location, good price labelling, fast checkout and employee courtesy. The results of this study show that AEON is the most preferred supermarket followed by Jaya Grocer, Tesco, Econsave and Giant among the students based on AHP model. Product quality, cleanliness and competitive price are ranked as the top three influential factors in this study. This study is significant because it helps to determine the most preferred supermarket as well as the most influential decision criteria in the preference of supermarkets among the undergraduate students with AHP model.

Integrating values and consumer involvement in guidelines with the patient at the center: article 8 in Integrating and coordinating efforts in COPD guideline development. An official ATS/ERS workshop report.

PubMed

Kelson, Marcia; Akl, Elie A; Bastian, Hilda; Cluzeau, Françoise; Curtis, J Randall; Guyatt, Gordon; Montori, Victor M; Oliver, Sandy; Schünemann, Holger J

2012-12-01

Professional societies, like many other organizations around the world, have recognized the need to use rigorous processes to ensure that healthcare recommendations are informed by the best available research evidence. They are also realizing the need to involve consumers of healthcare (patients, caregivers, and the public) and integrate their values and preferences in clinical guideline development. This is the eighth of a series of 14 articles that were prepared to advise guideline developers in respiratory and other diseases. It focuses on where to find information about consumer values and preferences, at what points in the guideline development process to integrate their values and preferences, and why. In this review, we addressed the following questions: (1) What do we mean by "consumers"? (2) Why integrate the values and preferences of consumers of healthcare (patients, caregivers, and the public) into clinical practice guidelines? (3) What are the sources of information on consumer values? (4) When and how should consumer values and preferences be integrated into chronic obstructive pulmonary disease guideline recommendations? We defined consumers as patients, caregivers, and members of the public, excluding groups that may also be identified as consumers of guidelines including health professionals, providers, and commissioners of services. We searched PubMed and other databases of methodological studies for existing systematic reviews and relevant methodological research. We did not conduct systematic reviews ourselves. Our conclusions are based on available evidence, supplemented by a rapid appraisal of a selection of qualitative studies, experience of what guideline developers are doing, and workshop discussions. A clear distinction needs to be made between the use of information on consumer values and preferences by guideline developers, and the direct involvement of consumers in guideline development processes. Sources of information on consumer

Variation in saltiness perception of soup with respect to soup serving temperature and consumer dietary habits.

PubMed

Kim, Jeong-Weon; Samant, Shilpa S; Seo, Yoojin; Seo, Han-Seok

2015-01-01

Little is known about the effect of serving temperature on saltiness perception in food products such as soups that are typically consumed at high temperature. This study focused on determining whether serving temperature modulates saltiness perception in soup-base products. Eight trained panelists and 62 untrained consumers were asked to rate saltiness intensities in salt water, chicken broth, and miso soup, with serving temperatures of 40, 50, 60, 70, and 80 °C. Neither trained nor untrained panelists were able to find significant difference in the saltiness intensity among salt water samples served at these five different temperatures. However, untrained consumers (but not trained panelists) rated chicken broth and miso soup to be significantly less salty when served at 70 and/or 80 °C compared to when served at 40 to 60 °C. There was an interaction between temperature-related perceived saltiness and preference; for example, consumers who preferred soups served at lower temperatures found soups served at higher temperatures to be less salty. Consumers who frequently consumed hot dishes rated soup samples served at 60 °C as saltier than consumers who consumed hot dishes less frequently. This study demonstrates that soup serving temperature and consumer dietary habits are influential factors affecting saltiness perception of soup. Published by Elsevier Ltd.

What Is "Natural"? Consumer Responses to Selected Ingredients.

PubMed

Chambers, Edgar; Chambers, Edgar; Castro, Mauricio

2018-04-23

Interest in “natural” food has grown enormously over the last decade. Because the United States government has not set a legal definition for the term “natural”, customers have formed their own sensory perceptions and opinions on what constitutes natural. In this study, we examined 20 ingredients to determine what consumers consider to be natural. Using a national database, 630 consumers were sampled (50% male and 50% female) online, and the results were analyzed using percentages and chi-square tests. No ingredient was considered natural by more than 69% of respondents. We found evidence that familiarity may play a major role in consumers’ determination of naturalness. We also found evidence that chemical sounding names and the age of the consumer have an effect on whether an ingredient and potentially a food is considered natural. Interestingly, a preference towards selecting GMO (genetically modified organisms) foods had no significant impact on perceptions of natural.

Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective.

PubMed

Monteiro, Maria Lúcia G; Mársico, Eliane T; Soares Junior, Manoel S; Deliza, Rosires; de Oliveira, Denize C R; Conte-Junior, Carlos A

2018-01-01

Six bread formulations with different levels of tilapia-waste flour (BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20%) were analyzed for nutritional composition and sensory characterization. Tilapia-waste flour (TF) increased (P < 0.05) the lipid, protein and ash contents, and decreased (P < 0.05) the levels of carbohydrates and total dietary fiber. BTF0%, BTF2.5% and BTF5% received the highest (P < 0.05) scores for acceptance and preference. Despite this apparent consumer preference for low or no levels, TF can be added to bread at levels below 12.17% (P < 0.05) without triggering consumer rejection. TF changed (P < 0.05) the sensory characterization of bread because of a disagreeable flavor, aroma, and texture; however, airy appearance, sticky in the teeth and cream color did not influence the overall liking. TF at 5% enhanced the nutritional value while maintaining acceptable sensory scores for bread, constituting a potential strategy to satisfy consumer and industry requirements.

Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective

PubMed Central

Mársico, Eliane T.; Soares Junior, Manoel S.; Deliza, Rosires; de Oliveira, Denize C. R.; Conte-Junior, Carlos A.

2018-01-01

Six bread formulations with different levels of tilapia-waste flour (BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20%) were analyzed for nutritional composition and sensory characterization. Tilapia-waste flour (TF) increased (P < 0.05) the lipid, protein and ash contents, and decreased (P < 0.05) the levels of carbohydrates and total dietary fiber. BTF0%, BTF2.5% and BTF5% received the highest (P < 0.05) scores for acceptance and preference. Despite this apparent consumer preference for low or no levels, TF can be added to bread at levels below 12.17% (P < 0.05) without triggering consumer rejection. TF changed (P < 0.05) the sensory characterization of bread because of a disagreeable flavor, aroma, and texture; however, airy appearance, sticky in the teeth and cream color did not influence the overall liking. TF at 5% enhanced the nutritional value while maintaining acceptable sensory scores for bread, constituting a potential strategy to satisfy consumer and industry requirements. PMID:29723283

Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams.

PubMed

Pagliarini, Ella; Laureati, Monica; Dinnella, Caterina; Monteleone, Erminio; Proserpio, Cristina; Piasentier, Edi

2016-02-01

This study investigated the sensory properties and acceptability of different Protected Designation of Origin (PDO) dry-cured hams. For each PDO, two genotypes were selected: IL×LW (reference hybrid) and Goland (commercial hybrid). According to descriptive analysis, genetic variance affected few attributes describing Toscano and San Daniele ham sensory quality. The commercial hybrid Parma ham was distinct from the traditional one, the Goland genotype being significantly higher in red color, saltiness, dryness and hardness and showing a lower intensity of pork-meat odor/flavor and sweetness than the IL×LW genotype. Consumer acceptance was mainly influenced by the PDO technology. A genotype effect on acceptance was only observed in Toscano ham. Principal component regression analysis revealed that Toscano ham was the preferred sample. Considering that the consumers involved were from Tuscany, it is likely that Toscano ham was preferred owing to their higher familiarity with this product. Sensory properties of ham samples were better discriminated according to their PDO than their genotype. Likewise, consumer liking was more affected by the specific PDO technology than by genetic type. Toscano ham was the most preferred and most familiar product among Tuscan consumers, indicating that familiarity with the product was the best driver of dry-cured ham preference. © 2015 Society of Chemical Industry.

Consumer Preference and Attitude Regarding Online Food Products in Hanoi, Vietnam

PubMed Central

Kim Dang, Anh; Xuan Tran, Bach; Tat Nguyen, Cuong; Thi Le, Huong; Thi Do, Hoa; Duc Nguyen, Hinh; Hoang Nguyen, Long; Huu Nguyen, Tu; Thi Mai, Hue; Dinh Tran, Tho; Ngo, Chau; Thi Minh Vu, Thuc; Latkin, Carl A.; Zhang, Melvyn W.B.

2018-01-01

This study aimed to examine: (1) how the Internet has changed consumers food-buying behavior and identify its associated factors; (2) consumers’ concern about food safety information of online food products. A cross-sectional study was performed from October to December 2015 in Hanoi—a Vietnamese epicenter of food service. One thousand seven hundred and thirty six (1736) customers were randomly chosen from food establishments of 176 communes. Data were collected through face-to-face interviews using structured questionnaires. The majority of participants reported using the Internet to search for food products (81.3%). The most crucial factors influencing food purchases through the Internet were convenience (69.1%) and price (59.3%). Only one-third of participants selected products based on accurate evidence about food safety certification or food origin. The majority of participants were concerned about the expiration date (51.6%), while brand (9.8%) and food licensing information (11.3%) were often neglected. People who were:(1) female, (2) highly influenced by online relationships, and (3) having difficulty in doing usual activities were more likely to look for online food products. These findings produce practical advice to consumers when purchasing their desired food products on the Internet, to online food retailers and to the Government of Vietnam to implement appropriate legislation regarding trading online food products. PMID:29757954

Consumer taste tests and milk preference in low-income, urban supermarkets.

PubMed

Weiss, Stephanie; Davis, Erica; Wojtanowski, Alexis C; Foster, Gary D; Glanz, Karen; Karpyn, Allison

2015-06-01

To explore shoppers' responses to the taste of different types of cow's milk in a blind taste test and to examine their willingness to purchase lower-fat milk as part of an in-store marketing intervention. Participants were recruited on-site in the supermarket to participate in a blind taste test of three varieties of cow's milk and asked to guess what type they sampled. The taste testing was conducted as part of the Healthy Retail Solution (HRS) intervention that took place in four large supermarkets in Philadelphia, PA, USA over the course of six months. Adults (n 444) at participating Philadelphia supermarkets. The majority of participants at all stores reported typically purchasing higher-fat milk. Forty per cent of participants reported buying whole milk, 38 % purchased milk with 2 % fat. Very few participants correctly identified all three milk samples during the taste test (6·9 %) and a majority of participants were unable to identify the type of milk they self-reported typically purchased. Most consumers could not accurately distinguish between various types of milk. Taste testing is a promising strategy to introduce lower-fat milks to consumers who have not tried them before. Campaigns to purchase skimmed, 1 % or 2 % milk may result in significant energy reduction over time and can serve as a simple way to combat overweight and obesity.

Food and Food-Odor Preferences in Dogs: A Pilot Study

PubMed Central

Péron, Franck; Cambou, Stéphanie; Callejon, Laurence; Wynne, Clive D.L.

2017-01-01

Abstract Evaluation of food palatability and preference is of great importance to the pet food industry. One common technique for evaluating palatability is a 2-bowl test in which 2 products are offered simultaneously and food consumption is measured. This yields clear results with dogs trained to routinely conduct such comparisons, but it is less clear how this extends to untrained pet dogs. In addition, prior research indicates that olfaction is important in food preference, but methods for evaluating odor preference in canines are currently lacking. In this study, we developed a modified 2-bowl test for evaluation of food preferences in pet dogs with minimal training, and an olfactometer technique for the evaluation of odor preferences. In our 2-bowl procedure, we observed clear preferences among 4 commercial food products in 6 pet dogs. Across repeated testing, preferences strengthened, but the first evaluation accurately estimated the direction and significance of preference. In addition, dogs typically (89% of the time) consumed more of the food they chose first, suggesting they did not need to taste each food to choose. Our odor preference olfactometer assessment, however, did not reveal odor preferences other than that dogs preferred to sniff a food odor over clean air. Further work will be needed to identify methods of measuring odor preferences amongst food odors for dogs, but the modified 2-bowl test shows promise for further testing in pet dogs.

Consumer acceptance of irradiated poultry.

PubMed

Hashim, I B; Resurreccion, A V; McWatters, K H

1995-08-01

A simulated supermarket setting (SSS) test was conducted to determine whether consumers (n = 126) would purchase irradiated poultry products, and the effects of marketing strategies on consumer purchase of irradiated poultry products. Consumer preference for irradiated poultry was likewise determined using a home-use test. A slide program was the most effective educational strategy in changing consumers' purchase behavior. The number of participants who purchased irradiated boneless, skinless breasts and irradiated thighs after the educational program increased significantly from 59.5 and 61.9% to 83.3 and 85.7% for the breasts and thighs, respectively. Using a label or poster did not increase the number of participants who bought irradiated poultry products. About 84% of the participants consider it either "somewhat necessary" or "very necessary" to irradiate raw chicken and would like all chicken that was served in restaurants or fast food places to be irradiated. Fifty-eight percent of the participants would always buy irradiated chicken if available, and an additional 27% would buy it sometimes. About 44% of the participants were willing to pay the same price for irradiated chicken as for nonirradiated. About 42% of participants were willing to pay 5% or more than what they were currently paying for nonirradiated chicken. Seventy-three percent or more of consumers who participated in the home-use test (n = 74) gave the color, appearance, and aroma of the raw poultry products a minimum rating of 7 (= like moderately). After consumers participated in a home-use test, 84 and 88% selected irradiated thighs and breasts, respectively, over nonirradiated in a second SSS test.

Applying parallel factor analysis and Tucker-3 methods on sensory and instrumental data to establish preference maps: case study on sweet corn varieties.

PubMed

Gere, Attila; Losó, Viktor; Györey, Annamária; Kovács, Sándor; Huzsvai, László; Nábrádi, András; Kókai, Zoltán; Sipos, László

2014-12-01

Traditional internal and external preference mapping methods are based on principal component analysis (PCA). However, parallel factor analysis (PARAFAC) and Tucker-3 methods could be a better choice. To evaluate the methods, preference maps of sweet corn varieties will be introduced. A preference map of eight sweet corn varieties was established using PARAFAC and Tucker-3 methods. Instrumental data were also integrated into the maps. The triplot created by the PARAFAC model explains better how odour is separated from texture or appearance, and how some varieties are separated from others. Internal and external preference maps were created using parallel factor analysis (PARAFAC) and Tucker-3 models employing both sensory (trained panel and consumers) and instrumental parameters simultaneously. Triplots of the applied three-way models have a competitive advantage compared to the traditional biplots of the PCA-based external preference maps. The solution of PARAFAC and Tucker-3 is very similar regarding the interpretation of the first and third factors. The main difference is due to the second factor as it differentiated the attributes better. Consumers who prefer 'super sweet' varieties (they place great emphasis especially on taste) are much younger and have significantly higher incomes, and buy sweet corn products rarely (once a month). Consumers who consume sweet corn products mainly because of their texture and appearance are significantly older and include a higher ratio of men. © 2014 Society of Chemical Industry.

Veteran satisfaction and treatment preferences in response to a posttraumatic stress disorder specialty clinic orientation group.

PubMed

Schumm, Jeremiah A; Walter, Kristen H; Bartone, Anne S; Chard, Kathleen M

2015-06-01

To maximize accessibility to evidence-based treatments for posttraumatic stress disorder (PTSD), the United States Department of Veterans Affairs (VA) has widely disseminated cognitive processing therapy (CPT) and prolonged exposure (PE) therapy to VA clinicians. However, there is a lack of research on veteran preferences when presented with a range of psychotherapy and medication options. This study uses a mixed-method approach to explore veteran satisfaction with a VA PTSD specialty clinic pre-treatment orientation group, which provides education about available PTSD treatment options. This study also tested differences in treatment preference in response to the group. Participants were 183 US veterans. Most were White, male, and referred to the clinic by a VA provider. Results indicated high satisfaction with the group in providing an overview of services and helping to inform treatment choice. Most preferred psychotherapy plus medications (63.4%) or psychotherapy only (30.1%). Participants endorsed a significantly stronger preference for CPT versus other psychotherapies. PE was significantly preferred over nightmare resolution therapy and present-centered therapy, and both PE and cognitive-behavioral conjoint therapy were preferred over virtual reality exposure therapy. Results suggest that by informing consumers about evidence-based treatments for PTSD, pre-treatment educational approaches may increase consumer demand for these treatment options. Published by Elsevier Ltd.

A qualitative evaluation of breast cancer survivors' acceptance of and preferences for consumer wearable technology activity trackers.

PubMed

Nguyen, Nga H; Hadgraft, Nyssa T; Moore, Melissa M; Rosenberg, Dori E; Lynch, Chris; Reeves, Marina M; Lynch, Brigid M

2017-11-01

Physical inactivity and sedentary behaviour are common amongst breast cancer survivors. These behaviours are associated with an increased risk of comorbidities such as heart disease, diabetes and other cancers. Commercially available, wearable activity trackers (WATs) have potential utility as behavioural interventions to increase physical activity and reduce sedentary behaviour within this population. The purpose of the study is to explore the acceptability and usability of consumer WAT amongst postmenopausal breast cancer survivors. Fourteen participants tested two to three randomly assigned trackers from six available models (Fitbit One, Jawbone Up 24, Garmin Vivofit 2, Garmin Vivosmart, Garmin Vivoactive and Polar A300). Participants wore each device for 2 weeks, followed by a 1-week washout period before wearing the next device. Four focus groups employing a semi-structured interview guide explored user perceptions and experiences. We used a thematic analysis approach to analyse focus group transcripts. Five themes emerged from our data: (1) trackers' increased self-awareness and motivation, (2) breast cancer survivors' confidence and comfort with wearable technology, (3) preferred and disliked features of WAT, (4) concerns related to the disease and (5) peer support and doctor monitoring were possible strategies for WAT application. WATs are perceived as useful and acceptable interventions by postmenopausal breast cancer survivors. Effective WAT interventions may benefit from taking advantage of the simple features of the trackers paired with other behavioural change techniques, such as specialist counselling, doctor monitoring and peer support, along with simple manual instructions.

Role of Information in Consumer Selection of Health Plans

PubMed Central

Sainfort, François; Booske, Bridget C.

1996-01-01

Considerable efforts are underway in the public and private sectors to increase the amount of information available to consumers when making health plan choices. The objective of this study was to examine the role of information in consumer health plan decisionmaking. A computer system was developed which provides different plan descriptions with the option of accessing varying types and levels of information. The system tracked the information search processes and recorded the hypothetical plan choices of 202 subjects. Results are reported showing the relationship between information and problem perception, preference structure, choice of plan, and attitude towards the decision. PMID:10165036

Eating green. Consumers' willingness to adopt ecological food consumption behaviors.

PubMed

Tobler, Christina; Visschers, Vivianne H M; Siegrist, Michael

2011-12-01

Food consumption is associated with various environmental impacts, and consumers' food choices therefore represent important environmental decisions. In a large-scale survey, we examined consumers' beliefs about ecological food consumption and their willingness to adopt such behaviors. Additionally, we investigated in more detail how different motives and food-related attitudes influenced consumers' willingness to reduce meat consumption and to buy seasonal fruits and vegetables. We found consumers believed avoiding excessive packaging had the strongest impact on the environment, whereas they rated purchasing organic food and reducing meat consumption as least environmentally beneficial. Similarly, respondents appeared to be most unwilling to reduce meat consumption and purchase organic food. Taste and environmental motives influenced consumers' willingness to eat seasonal fruits and vegetables, whereas preparedness to reduce meat consumption was influenced by health and ethical motives. Women and respondents who preferred natural foods were more willing to adopt ecological food consumption patterns. Copyright © 2011 Elsevier Ltd. All rights reserved.

Consumer perceptions of the Nutrition Facts table and front-of-pack nutrition rating systems.

PubMed

Emrich, Teri E; Qi, Ying; Mendoza, Julio E; Lou, Wendy; Cohen, Joanna E; L'abbé, Mary R

2014-04-01

Preferences for, and consumer friendliness of, front-of-pack (FOP) nutrition rating systems have not been studied in a Canadian population, and studies comparing systems that are accompanied by mandatory labelling, such as Canada's Nutrition Facts table (NFt), are lacking. The purpose of this study was to evaluate 4 FOP systems relative to the NFt with respect to consumer friendliness and their influence on perceptions of the healthiness and nutrient content of food. Canadian consumers (n = 3029) participating in an online survey were randomized to score the consumer friendliness of 1 of 5 FOP conditions with or without an NFt and to score the healthiness and nutrient content of 2 foods using the provided label(s). The mean differences in scores were evaluated with analysis of covariance (ANCOVA) controlling for age, gender, and education, with Tukey-Kramer adjustments for multiple comparisons. The NFt received the highest scores of consumer friendliness with respect to liking, helpfulness, credibility, and influence on purchase decisions (p < 0.05); however, consumers still supported the implementation of a single, standardized FOP system, with the nutrient-specific systems (a "Traffic Light" and a Nutrition Facts FOP system) being preferred and scored as more consumer friendly than the summary indicator systems. Without the NFt, consumer ratings of the healthiness and calorie and nutrient content differed by FOP system. With the NFt present, consumers rated the healthiness and calorie and nutrient content similarly, except for those who saw the Traffic Light; their ratings were influenced by the Traffic Light's colours. The introduction of a single, standard, nutrient-specific FOP system to supplement the mandatory NFt should be considered by Canadian policy makers.

Sexual differences in food preferences in the white stork: an experimental study

NASA Astrophysics Data System (ADS)

Kwieciński, Zbigniew; Rosin, Zuzanna M.; Dylewski, Łukasz; Skórka, Piotr

2017-06-01

Sex differences in the foraging ecology of monomorphic species are poorly understood, due to problems with gender identification in field studies. In the current study, we used experimental conditions to investigate the food preferences of the white stork Ciconia ciconia, an opportunistic species in terms of food, but characterised by a low level of sexual dimorphism. During a 10-day experiment, 29 individuals (20 females and 9 males) were studied by means of a `cafeteria test' in which the storks' diet consisted of mammals, birds, fish, amphibians, insects and earthworms. The storks preferred food characterised by high calorific and protein values such as mammals, birds and fish. Sexes differed strongly in their preferences; males preferred mammals, whereas females preferred birds. Moreover, females consumed insects and earthworms less often than males. Interestingly, males spent significantly less time foraging than females. We have demonstrated that the white stork exhibits clear sexual differences in food preferences which are mostly attributable to differences in parental duties, physiology and anatomy.

Profile and effects of consumer involvement in fresh meat.

PubMed

Verbeke, Wim; Vackier, Isabelle

2004-05-01

This study investigates the profile and effects of consumer involvement in fresh meat as a product category based on cross-sectional data collected in Belgium. Analyses confirm that involvement in meat is a multidimensional construct including four facets: pleasure value, symbolic value, risk importance and risk probability. Four involvement-based meat consumer segments are identified: straightforward, cautious, indifferent, and concerned. Socio-demographic differences between the segments relate to gender, age and presence of children. The segments differ in terms of extensiveness of the decision-making process, impact and trust in information sources, levels of concern, price consciousness, claimed meat consumption, consumption intention, and preferred place of purchase. The two segments with a strong perception of meat risks constitute two-thirds of the market. They can be typified as cautious meat lovers versus concerned meat consumers. Efforts aiming at consumer reassurance through quality improvement, traceability, labelling or communication may gain effectiveness when targeted specifically to these two segments. Whereas straightforward meat lovers focus mainly on taste as the decisive criterion, indifferent consumers are strongly price oriented.

Health care consumer reports: an evaluation of employer perspectives.

PubMed

Longo, Daniel R

2004-01-01

The proliferation of health care consumer reports (also known as "consumer guides," "report cards," and "performance reports") designed to assist consumers in making more informed health care decisions makes it vital to understand the perspective of employers who provide the vast majority of health insurance to the working population regarding the use of these reports. There is little empirical evidence on how consumer reports are used by employers to make health care purchasing decisions. This study fills that gap by surveying 154 businesses in Boone County, Missouri, regarding their evaluation of a consumer guide. The majority of employers surveyed indicate that the report will not have a direct effect on their health care purchasing decisions. However, they indicate that the reports are "positive and worthwhile" and their responses reflect a favorable view of the health care organization that developed and disseminated the report. Additionally, findings indicate that employers generally prefer consumer reports as a means to compare local health care institutions, rather than reviewing national averages to locate the same information. Report developers should take precautions to determine the intent of such reports, as they may not achieve the objective of changing employers' health care purchasing behavior.

Adult Parasitoids of Honeydew-Producing Insects Prefer Honeydew Sugars to Cover their Energetic Needs.

PubMed

Lenaerts, Marijke; Abid, Lamis; Paulussen, Caroline; Goelen, Tim; Wäckers, Felix; Jacquemyn, Hans; Lievens, Bart

2016-10-01

To meet their carbohydrate requirements, adult parasitoids exploit a broad range of sugar resources, including floral and extrafloral nectar and honeydew. Although honeydew might be the predominant sugar source, especially in agricultural systems, it often is nutritionally inferior to sugar sources like nectar. Given its broad availability, it may be expected that sugar-feeding insects have evolved specialized adaptations to deal with this typically inferior sugar source. This would apply especially to organisms that have a close association with honeydew producers. Here, we hypothesized that parasitoids of honeydew-producing insects should show a pronounced response to sugars, such as fructose, sucrose, melezitose, and trehalose, and to a lesser extent glucose. To test this hypothesis, we investigated sugar consumption, feeding behavior and survival of the aphid parasitoid Aphidius ervi on several sugars (equiweight solutions). Our results show that A. ervi adults consumed typical honeydew sugars (sucrose, fructose, trehalose, and melezitose) the most, while consuming considerably less glucose or melibiose. Rhamnose, which does not occur in aphid honeydew, was not, or was only marginally, consumed. When different sugars were provided at the same time, A. ervi adults preferred sucrose or fructose over glucose or melezitose. Furthermore, pre-exposure to sucrose or fructose significantly reduced subsequent intake of glucose, suggesting an acquired distaste for glucose after being previously exposed to highly preferred sugars such as sucrose and fructose. Altogether, this study shows that A. ervi adults prefer sugars (fructose, melezitose, trehalose, and sucrose) that are overrepresented in aphid honeydew and show a lower preference to one (glucose) that is underrepresented in honeydew.

Untrained consumer assessment of the eating quality of European beef: 2. Demographic factors have only minor effects on consumer scores and willingness to pay.

PubMed

Bonny, S P F; Gardner, G E; Pethick, D W; Allen, P; Legrand, I; Wierzbicki, J; Farmer, L J; Polkinghorne, R J; Hocquette, J-F

2017-08-01

The beef industry must become more responsive to the changing market place and consumer demands. An essential part of this is quantifying a consumer's perception of the eating quality of beef and their willingness to pay for that quality, across a broad range of demographics. Over 19 000 consumers from Northern Ireland, Poland, Ireland and France each tasted seven beef samples and scored them for tenderness, juiciness, flavour liking and overall liking. These scores were weighted and combined to create a fifth score, termed the Meat Quality 4 score (MQ4) (0.3×tenderness, 0.1×juiciness, 0.3×flavour liking and 0.3×overall liking). They also allocated the beef samples into one of four quality grades that best described the sample; unsatisfactory, good-every-day, better-than-every-day or premium. After the completion of the tasting panel, consumers were then asked to detail, in their own currency, their willingness to pay for these four categories which was subsequently converted to a proportion relative to the good-every-day category (P-WTP). Consumers also answered a short demographic questionnaire. The four sensory scores, the MQ4 score and the P-WTP were analysed separately, as dependant variables in linear mixed effects models. The answers from the demographic questionnaire were included in the model as fixed effects. Overall, there were only small differences in consumer scores and P-WTP between demographic groups. Consumers who preferred their beef cooked medium or well-done scored beef higher, except in Poland, where the opposite trend was found. This may be because Polish consumers were more likely to prefer their beef cooked well-done, but samples were cooked medium for this group. There was a small positive relationship with the importance of beef in the diet, increasing sensory scores by about 4% in Poland and Northern Ireland. Men also scored beef about 2% higher than women for most sensory scores in most countries. In most countries, consumers were

Color of low-fat cheese influences flavor perception and consumer liking.

PubMed

Wadhwani, R; McMahon, D J

2012-05-01

The present study examines the effect of color on low-fat cheese flavor perception and consumer acceptability. To understand the flavor preferences of the consumer population participating in the sensory testing, 4 brands of retail full-fat Cheddar cheeses labeled as mild, medium, or sharp were obtained. These cheeses were evaluated by a trained descriptive panel to generate a flavor profile for each cheese and then by consumer sensory panels. Overall and color liking were measured using a 9-point hedonic scale, and flavor, chewiness, level of sharpness measured using a 5-point just-about-right (JAR) scale (with 1 being not enough, 3 being just about right, and 5 being too much of the attribute). Subsequently, 9 low-fat Cheddar cheeses were manufactured using 3 levels of annatto (0, 7.34, and 22 g/100 kg) and 3 levels of titanium dioxide (0, 7.67, and 40 g/100 kg) using a randomized block design in duplicate. Cheeses were then evaluated by descriptive and consumer sensory panels. Each consumer testing consisted of 120 panelists who were mainly 18 to 35 yr of age (>90% of total populace) with >60% being frequent cheese consumers. Overall liking preference of the consumer group was for mild to medium cheese. Using the JAR scale, the medium cheeses were considered closest to JAR with a mean score of 3.0, compared with 2.4 for mild cheese and 3.6 for sharp cheese. Among low-fat cheeses, color was shown to be important with consumer liking being negatively influenced when the cheese appearance was too translucent (especially when normal levels of annatto were used) or too white. Matching the level of titanium dioxide with the annatto level gave the highest liking scores and flavor perception closest to JAR. This study established a significant effect of color on overall liking of low-fat versions of Cheddar cheese. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars.

PubMed

McMahon, Kenneth M; Diako, Charles; Aplin, Jesse; Mattinson, D Scott; Culver, Caleb; Ross, Carolyn F

2017-09-01

The dosage liquid, added at the final stage of sparkling wine production, imparts residual sweetness to the wine. No study has yet analyzed the influence of dosage composition on the final wine's sensory profile or consumer acceptance. In this study, dosage composition was altered through the addition of different sugar types (ST; fructose, glucose, or sucrose) to produce seven sparkling wines of varying residual sugar levels (RSL), including no sugar added, brut (5.3-8.4gST/L) or demi sec (34.9-37.8gST/L). As evaluated by a trained panel (n=9), the interaction between ST and RSL influenced the perception of caramelized/vanilla/honey (CVH) flavor, sweet taste, and sour taste attributes (p<0.05). Demi sec wines displayed lower intensities of green flavor, yeasty flavor, and sour taste compared to the no sugar added wine (p<0.05). Consumers (n=126) also evaluated the sparkling wines and ST, RSL, and their interaction influenced consumer acceptance of different attributes, as well as the perception of the "refreshing" aspect of the wine (p<0.05). Overall consumer acceptance of sparkling wines was highly correlated (r 2 ≤0.88) to CVH, floral, and fruity flavors, as well as sweet taste and creamy mouthfeel. External preference mapping revealed two clusters of consumers. Both consumer clusters liked wines sweetened with fructose, but Cluster 1 liked the demi sec sparkling wine sweetened with fructose (32.8g/L fructose) while Cluster 2 preferred the brut wine sweetened with fructose (8.4g/L fructose). These results suggest that consumer preference for sparkling wine was segmented based on sweetness preference. The results of this study offer winemakers knowledge about the influence of dosage composition on the sensory profile of sparkling wine. Copyright © 2017 Elsevier Ltd. All rights reserved.

Evaluation of a novel Conjunctive Exploratory Navigation Interface for consumer health information: a crowdsourced comparative study.

PubMed

Cui, Licong; Carter, Rebecca; Zhang, Guo-Qiang

2014-02-10

-tailed) between A and B showed that A was significantly easier than B (P<.001). Paired t tests (one-tailed) between A and C showed A was significantly easier than C (P<.001). Participant responses on the preferred search modes showed that 47.8% (43/90) participants preferred A, 25.6% (23/90) preferred B, 24.4% (22/90) preferred C. Participant comments on the preferred search modes indicated that CENI was easy to use, provided better organization of health questions by topics, allowed users to narrow down to the most relevant contents quickly, and supported the exploratory navigation by non-experts or those unsure how to initiate their search. We presented a novel conjunctive exploratory navigation interface for consumer health information retrieval and navigation. Crowdsourcing permitted a carefully designed comparative search-interface evaluation to be completed in a timely and cost-effective manner with a relatively large number of participants recruited anonymously. Accounting for possible biases, our study has shown for the first time with crowdsourcing that the combination of exploratory navigation and lookup search is more effective than lookup search alone.

Salivary Cortisol Levels and Depressive Symptomatology in Consumers and Nonconsumers of Self-Help Books: A Pilot Study

PubMed Central

Raymond, Catherine; Marin, Marie-France; Hand, Anne; Sindi, Shireen; Juster, Robert-Paul; Lupien, Sonia J.

2016-01-01

The self-help industry generates billions of dollars yearly in North America. Despite the popularity of this movement, there has been surprisingly little research assessing the characteristics of self-help books consumers, and whether this consumption is associated with physiological and/or psychological markers of stress. The goal of this pilot study was to perform the first psychoneuroendocrine analysis of consumers of self-help books in comparison to nonconsumers. We tested diurnal and reactive salivary cortisol levels, personality, and depressive symptoms in 32 consumers and nonconsumers of self-help books. In an explorative secondary analysis, we also split consumers of self-help books as a function of their preference for problem-focused versus growth-oriented self-help books. The results showed that while consumers of growth-oriented self-help books presented increased cortisol reactivity to a psychosocial stressor compared to other groups, consumers of problem-focused self-help books presented higher depressive symptomatology. The results of this pilot study show that consumers with preference for either problem-focused or growth-oriented self-help books present different physiological and psychological markers of stress when compared to nonconsumers of self-help books. This preliminary study underlines the need for additional research on this issue in order to determine the impact the self-help book industry may have on consumers' stress. PMID:26839713

Salivary Cortisol Levels and Depressive Symptomatology in Consumers and Nonconsumers of Self-Help Books: A Pilot Study.