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You searched for: Journal Food quality and preference Remove constraint Journal: Food quality and preference Source 2008 v.19 no.7 Remove constraint Source: 2008 v.19 no.7 Subject contingent valuation Remove constraint Subject: contingent valuation
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1. Explaining intention to consume a new fish product: A cross-generational and cross-cultural comparison

Author:
Olsen, Svein Ottar; Heide, Morten; Dopico, Domingo Calvo; Toften, Kjell
Source:
Food quality and preference 2008 v.19 no.7 pp. 618-627
ISSN:
0950-3293
Subject:
fish products; new products; consumer attitudes; consumer preferences; consumer expenditure; cross cultural studies; consumer surveys; adolescents; young adults; parents; food acceptability; contingent valuation; Norway; Spain
Abstract:
... The general purpose of this study is to describe and explain attitudes and intention to consume a new fish product by using the general framework from the theory of planned behaviour (TPB) in a multi-group context. The field experiments were performed in Norway with 110 adolescents and young adults and 149 of their parents, and in Spain with 175 adolescents and young adults (termed “young consumer ...
DOI:
10.1016/j.foodqual.2008.04.007

2. Partitioning methods outperform hierarchical methods for clustering consumers in preference mapping

Author:
Wajrock, Sophie; Antille, Nicolas; Rytz, Andreas; Pineau, Nicolas; Hager, Corinne
Source:
Food quality and preference 2008 v.19 no.7 pp. 662-669
ISSN:
0950-3293
Subject:
foods; food quality; food industry; consumer preferences; consumer surveys; contingent valuation; consumer acceptance; consumer attitudes
Abstract:
... In preference mapping, mean liking scores of the products often appear to be the resultant of diverging opinions that need to be summarized with a small number of homogeneous consumer clusters. For doing so, the common practice of most consumer research agencies is to use hierarchical clustering methods. The objective of this work is to compare this common practice with partitioning methods (e.g. ...
DOI:
10.1016/j.foodqual.2008.06.002

3. Understanding consumers' perception of conventional and functional yogurts using word association and hard laddering

Author:
Ares, Gastón; Giménez, Ana; Gámbaro, Adriana
Source:
Food quality and preference 2008 v.19 no.7 pp. 636-653
ISSN:
0950-3293
Subject:
frozen yogurt; low calorie diet; low fat dairy products; fortified foods; dietary fiber; antioxidants; sensory evaluation; contingent valuation; consumer surveys; consumer information; Daily Values; consumer attitudes; health promotion; nutritive value; consumer preferences; food choices
Abstract:
... Consumers' perceptions of conventional (regular plain yogurt, low-calorie and low-fat yogurt) and functional yogurts (enriched with fibre and antioxidants) were studied using word association and hard laddering. Both methodologies provided similar results, being consumers' perceptions of these products mainly related to health, nutrition, sensory characteristics and pleasure. However, both methodo ...
DOI:
10.1016/j.foodqual.2008.05.005