Food, People and Society

by Frewer, Lynn J.; Risvik, Einar; Schifferstein, H.

• ISBN13: 9783540415213
• ISBN10: 3540415211
• Format: Hardcover
• Copyright: 2001-10-01
• Publisher: Springer Verlag

Summary

This book, edited and authored by a group of scientists experienced in European cross-cultural and interdisciplinary research in the field of consumer food perceptions, sensory evaluation, product image and risk research, delivers a unique insight into decision making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address fundamental issues to do with predicting food choice, consumer behavior and societal trust into quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail.

Table of Contents

Part I: Food
Introduction	3	(6)
Hendrik N.J. Schifferstein
Lynn J. Frewer
Einar Risvik
Development and Acquisition of Food Likes	9	(14)
David J. Mela
What do we Mean by ``Liking'' and ``Preference''?	9	(2)
``Innate'' Aspects and Early Acquisition of Likes	11	(2)
Mere Exposure or More Exposure?	13	(6)
Mere Exposure?	14	(1)
Associative Conditioning?	14	(2)
Liking, Desire and Boredom	16	(1)
Short-Term Effects on Food Acceptance	16	(1)
Food Desire, ``Boredom'' and Monotony	17	(2)
Conclusions: HOW do we Acquire Specific Food Likes?	19	(4)
References	19	(4)
The Food and I Sensory Perception as Revealed by Multivariate Methods	23	(16)
Einar Risvik
Introduction	23	(1)
Brief Introduction to Perception	23	(1)
Sensory Science	24	(2)
Descriptive Sensory Analysis	26	(1)
Sensory Profiling of Whole Meat as an Example	26	(1)
Sensory Profiling of Coffee as an Example	27	(1)
Affective Sensory Analysis	27	(1)
The Role of the Product	28	(2)
Multivariate Analysis	30	(1)
Consumer Preferences	31	(1)
A Strategy for Segmenting Consumers--Segmentation by Taste Preference	31	(5)
Apples as an Example	31	(4)
Future Perspectives	35	(1)
Conclusions	36	(3)
References	36	(3)
Beliefs About Fat Why do we Hold Beliefs About Fat and why and how do we Study these Beliefs?	39	(16)
Johannes Brug
Patricia van Assema
Introduction: Beliefs About Foods or Nutrients?	39	(1)
Why Fat?	40	(2)
How Concerned are we About Fat	41	(1)
Investigating Beliefs About Fat in Order to Design Planned Nutrition Education Aimed at Fat Reduction	42	(2)
Theories that have been used to Study Beliefs as Determinants of Fat Intake	44	(2)
Four Belief Categories Related to Fat Intake	46	(3)
Health Beliefs and Risk Perception	47	(1)
A Weighing of Pros and Cons	47	(1)
What we Think Others Would Like us to do and what we Think Others do	48	(1)
What we Think we can do	48	(1)
Are These Beliefs Really Important?	49	(2)
Environmental Factors	50	(1)
Awareness of our Personal Intake of Fat	50	(1)
Summary	51	(4)
References	52	(3)
Product Packaging and Branding	55	(18)
Rosira Deliza
Hal MacFie
Introduction	55	(1)
General Packaging Effects on the Expected Sensory Attributes	56	(5)
Packaging Effects and Labelled Product Perception	61	(6)
Branding Effect on Consumers' Intention to Purchase Vegetable Oil	67	(6)
References	71	(2)
Effects of Product Beliefs on Product Perception and Liking	73	(24)
Hendrik N.J. Schifferstein
Introduction	73	(2)
Expectations in the Sensory Evaluation of Foods	74	(1)
Theories	75	(14)
Information Integration	76	(1)
Assimilation and Contrast	77	(4)
Asymmetrical Assimilation	81	(1)
Processing Affect	82	(5)
Variations of the Expectancy-Disconfirmation Model	87	(2)
Moderating Variables	89	(1)
Methodological Issues	90	(2)
Conclusion	92	(5)
References	93	(4)
Consumers' Quality Perception	97	(20)
Anne C. Bech
Klaus G. Grunert
Lone Bredahl
Hans J. Juhl
Carsten S. Poulsen
Introduction	97	(1)
The Importance of Quality	97	(1)
Quality from a Means-End Perspective	98	(1)
Types of Quality Dimensions	99	(1)
Quality Expectations, Quality Experience and Physical Product Characteristics	100	(11)
Perspectives and Future Research	111	(6)
References	111	(6)
Part II: People
Does Taste Determine Consumption? Understanding the Psychology of Food Choice	117	(14)
Richard Shepherd
Introduction	117	(1)
The Impact of Taste on Intake	118	(2)
Questionnaire Studies	120	(1)
Relative Importance of Taste in Questionnaire Studies	121	(2)
Influences on Choice Beyond Belief-Based Attitudes	123	(5)
The Role of Self-Identity	123	(2)
Moral and Ethical Concerns	125	(3)
Conclusions	128	(3)
References	129	(2)
Food Choice, Phytochemicals and Cancer Prevention	131	(24)
Nigel Lambert
Cancer Incidence and Mortality	131	(3)
Cancer Rates in Europe	133	(1)
Phytochemicals and Cancer Prevention	134	(6)
Problems Currently Facing Researchers	137	(3)
Psycho-Social Determinants of Fruit and Vegetable Consumption	140	(2)
Barriers to Eating Fruits and Vegetables	141	(1)
How to get ``us'' to Eat more Fruit and Veg!	142	(1)
Theoretical Models	143	(1)
Individual Level	143	(1)
Environmental Level	143	(1)
Nutritional Intervention Strategies	143	(2)
Interventions to Specifically Increase Fruit and Vegetable Consumption	145	(3)
Problems Associated with 5--a--Day Campaigns	146	(1)
Why F+V Interventions are not Working	147	(1)
Summary	148	(7)
Considerations for the Future	149	(1)
Addendum	150	(1)
References	151	(4)
Private Body Consciousness	155	(6)
Oydis Ueland
Private Body Consciousness	155	(1)
The Private Body Consciousness Scale	156	(1)
Application of the Private Body Consciousness Scale	157	(1)
Conclusion	158	(3)
References	158	(3)
Food Neophobia and Variety Seeking - Consumer Fear or Demand for New Food Products	161	(16)
Liisa Lahteenmaki
Anne Arvola
Novelty and Variety in Food Choices	161	(1)
Food Neophobia and Variety Seeking Tendency as Individual Traits	162	(6)
What is Food Neophobia	162	(1)
What is Variety Seeking Tendency	163	(1)
Scales to Measure Food Neophobia and Variety Seeking Tendency in Food Choices	164	(1)
Food Neophobia Scale (FNS)	164	(2)
The VARSEEK-scale	166	(1)
Stability of the Measurements	166	(1)
Relations of Food Neophobia, Variety Seeking and Other Behavioural Tendencies	167	(1)
Food Neophobia and Variety Seeking--Opposite Ends of One Dimension or Separate Dimension?	167	(1)
Factors Influencing Expression of Food Neophobia	168	(2)
Type of Food	168	(1)
Contextual Factors and Mood Influencing Food Neophobia	168	(1)
Decreasing Neophobia	169	(1)
Expressing Variety Seeking in Food Choices	170	(1)
Sticking with the Familiar or Exploring New Territories--Scheme for Integrating New Foods into Diet	171	(6)
References	173	(4)
Convenience-Oriented Shopping: A Model from the Perspective of Consumer Research	177	(20)
Bernhard Swoboda
Dirk Morschett
Introduction and a Descriptive Analysis Model for the Convenience Phenomenon	177	(2)
Types of Convenience Offers	179	(2)
Convenience Products	179	(1)
Convenience Retail Formats	179	(1)
Convenience Services	180	(1)
Fusing of Convenience Products, Retail Formats and Services	181	(1)
Convenience as an Underlying Social Trend In Europe	181	(4)
Factors that Influence Convenience Orientation	181	(1)
Empirical Findings on Social Determining Factors	182	(3)
Convenience-Oriented Purchasing Behaviour	185	(8)
Synopsis of Approaches	185	(2)
Gratification Approach as Heuristics	187	(2)
Empirical Findings	189	(4)
Summary and Outlook	193	(4)
Systematically with an Overview of the Types of Convenience Offers	193	(1)
Initial Approaches to Describe the Social Phenomenon	194	(1)
Analysis of Purchasing Behaviour	194	(1)
References	195	(2)
Food Intake and the Elderly - Social Aspects	197	(14)
Christina Fjellstrom
Birgitta Sidevall
Margaretha Nydahl
The Ageing Society	197	(1)
Food and Culture	198	(1)
Social Theory and Old Age	199	(1)
Nutrition and Health	200	(1)
Shopping, Cooking and Serving Food	200	(2)
Food Intake and Meal Patterns	202	(1)
Social Aspects on Nutrition and Taste	203	(2)
Attitudes to Food in Everyday Life	205	(1)
Food in Old Age and Gender	205	(1)
The Future	206	(5)
References	208	(3)
Food-Related Lifestyle: A Segmentation Approach to European Food Consumers	211	(22)
Klaus G. Grunert
Karen Brunso
Lone Bredahl
Anne C. Bech
Cross-European Segmentation and International Food Marketing	211	(1)
The Food-Related Lifestyle Concept	212	(3)
Food-Related Lifestyle Segments in European Countries	215	(8)
Food-Related Lifestyle and Food Choice	223	(3)
Applications in Product Development and Market Communication	226	(3)
Future Perspectives	229	(4)
References	229	(4)
Part III: Society
Cross-Cultural Differences in Food Choice	233	(14)
Saba Anna
Dietary Patternzs in Europe	233	(1)
Factors Influencing Consumers Food Choice	234	(9)
Attitudes and Beliefs in Food Choice of Europeans	243	(2)
Conclusions	245	(2)
References	245	(2)
Appropriateness as a Cognitive-Contextual Measure of Food Attitudes	247	(20)
Howard G. Schutz
Magni Martens
Introduction	247	(1)
Description of Procedures for Appropriateness, Item by use Technique	248	(17)
Selection of Stimuli	249	(1)
Foods	249	(1)
Uses	250	(2)
Format of the Questionnaire	252	(1)
Selection of Respondents	253	(1)
Collection of Non-Appropriateness Data	254	(1)
Data Collection	254	(1)
Analysis of Appropriateness Data	255	(1)
Use of Principal Component Analysis	256	(6)
Use of Partial Least Squares Regression (PLSR)	262	(2)
Analyses with Non-Appropriateness Data	264	(1)
Conclusions	265	(2)
References	265	(2)
The Origin of the Spices: The Impact of Geographic Product Origin on Consumer Decision Making	267	(14)
Peeter W.J. Verlegh
Koert van Ittersum
Introduction	267	(1)
The Role of Geographic Origin in Consumer Decision Making: A Framework	268	(13)
Cognitive Aspects of Geographic Origin	270	(1)
The Predictive Value of Geographic Origin	270	(1)
Experiential Beliefs	271	(1)
Inferential Beliefs	271	(2)
The Confidence Value of Geographic Origin	273	(1)
Affective Aspects of Geographic Origin	274	(1)
Feelings Attached to Geographic Origin	274	(1)
Symbolic and Cultural Meaning of Products	275	(1)
Normative Aspects of Geographic Origin	276	(1)
Discussion: Interrelations Between Cognitive, Affective and Normative Aspects	277	(1)
References	278	(3)
Marketing PDO (Products with Denominations of Origin) and PGI (Products with Geographical Identities)	281	(18)
Luis Guerrero
Introduction	281	(2)
Importance of Food Origin and its Functions	283	(3)
Denominations of Origin	286	(3)
Consumer Attitudes Towards Food Products with Denomination	289	(4)
Spain	291	(1)
Germany	292	(1)
The Future of PDO/PGI Products	293	(6)
References	296	(3)
Effect of Communication (Advertising or News) on Sales of Commodities	299	(18)
Wim Verbeke
Jacques Viaene
Introduction	299	(1)
Role of Communication in Consumer Decision-Making	300	(1)
Specificity of Generic Advertising	301	(3)
Evaluation of Communication Effects	304	(4)
Defining Effectiveness	304	(1)
Data and Measurement	305	(2)
Modelling Issues	307	(1)
Selected Case Study: Beef in Belgium	308	(5)
Rationale and Research Method	308	(2)
Perception of Meat Attributes	310	(1)
Impact of Communication	310	(3)
Conclusions and Research Challenges	313	(1)
Suggestions for Further Reading	313	(4)
References	314	(3)
Food Availability and The European Consumer	317	(22)
David Marshall
Food Availability?	318	(3)
Farmgate: Food Production and Trade Within the EU	321	(3)
Consumption and Regional Cuisine	324	(5)
Food System: Structural Constraints on Access	326	(3)
Food Store: The Continued Dominance of the Supermarket	329	(4)
Own Label in Europe	330	(1)
European Retail Format	331	(2)
Familiy Home: Domestic Constrains on Access	333	(1)
Is the Consumer Sovereign?	334	(1)
Concluding Comments	335	(4)
References	336	(3)
The Economics of Food Choice: Is Price Important?	339	(26)
Christopher Ritson
Dan Petrovici
Introduction: What do we mean by the Economics of Food Choice?	339	(1)
Economic Factors--Do they Matter?	340	(1)
Role of Prices as Determinants of Consumer Behaviour: Price Evaluated from the Point of View of what People Say	340	(3)
Price Sensitivity	343	(3)
Direct Questioning--Purchase Intentions	343	(1)
Price Sensitivity Metre	343	(2)
Evaluation of Trade-Offs Between Factors	345	(1)
Role of Price Evaluated from the Point of View of what People do	346	(1)
Own Price Elasticity of Demand for Food	347	(2)
Exceptions to the Normal Law of Demand--Can an Increase in Price Cause an Increase in the Consumption of a Food Product?	349	(1)
Reference Prices	350	(1)
Cross-Price Effects	351	(1)
Role of Income in Food Choice	352	(5)
Food Consumption Patterns in the Ceecs	357	(2)
Conclusion: Economic Variables in Context	359	(6)
References	361	(4)
Food Choice in Europe--The Consumer Perspective	365	(16)
Sue Davies
Introduction	365	(1)
Globalisation	365	(3)
Agricultural Policy	368	(1)
The Complexity of Food Production	368	(1)
A Breakdown in Consumer Confidence	369	(2)
The Role of Science	371	(3)
Choice Versus Safety	373	(1)
Changing Eating Patterns	374	(1)
Low Income Consumers	375	(1)
An Informed Choice?	376	(1)
Risk Communication	376	(1)
The Role of Labelling	377	(1)
The Future--Making Consumer Choice Integral to Food Policy	378	(2)
Conclusion	380	(1)
Beliefs Associated with Food Production Methods	381	(20)
Reimar von Alvensleben
Introduction	381	(1)
Beliefs Associated with Agricultural Production Methods in General	381	(3)
Beliefs Associated with Organic Food	384	(4)
Beliefs Associated with Free-Range Livestock Products	388	(1)
Beliefs Associated with Functional Food	389	(3)
Beliefs Associated with GM Food	392	(4)
Summary and Conclusions	396	(5)
References	397	(4)
Risk Perception, Communication and Trust. How Might Consumer Confidence in the Food Supply be Maintained?	401	(14)
Lynn J. Frewer
Susan Miles
Risk Perception and Food Choice	401	(1)
Impact of Public Trust and Distrust in Food Risk Information	402	(1)
Food Risk and ``Food Scares'': The Social Amplification of Risk	403	(2)
The Potential Influence of Pressure Groups on Public Perception of Food Risk	405	(1)
Individual Differences in Risk Perceptions	406	(2)
Effective Risk Communication	407	(1)
Optimistic Bias	408	(1)
Understanding Public Preferences for the Regulation of Food Risk	409	(1)
Conclusions and Future Research	410	(5)
References	411	(4)
Public Participation in Developing Policy Related to Food Issues	415	(18)
Gene Row
Catherine Reynolds
Lynn J. Frewer
Introduction	415	(1)
Public Participation: What Is It?	415	(3)
Participation in the UK: Historical Context	418	(2)
Public Involvement in Food Policy in the UK	420	(3)
The Impact of Public Involvement on Food Policy: Myth or Reality?	423	(6)
Acceptance of the Exercises by the Public: Issues of Representation and Influence	424	(3)
Good Process in Participation Exercises	427	(1)
Other Difficulties in the use of Participation Exercises	428	(1)
The Future of Public Participation	429	(4)
References	430	(3)
The Future of European Food Choice	433	(10)
Lynn J. Frewer
Einar Risvik
Some Thoughts on the Future of Food Choice in Europe	433	(4)
Public ``Irrationality'' and the Politicisation of Science	437	(4)
Some Final Comments	441	(2)
References	441	(2)
Subject Index	443