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Article
Publication date: 1 April 2003

Tanja Kesic´ and Suncana Piri‐Rajh

This paper explores the existence of different food‐related lifestyle segments in the Republic of Croatia. Using international instruments and a cluster analysis…

Abstract

This paper explores the existence of different food‐related lifestyle segments in the Republic of Croatia. Using international instruments and a cluster analysis (joining‐tree clustering), five different segments were found which differ in buying motives, quality aspects of the food, buying decisions, cooking methods and consumption situations. They also differ in socio‐demographic characteristics. These segments, making up the following percentage of the population, were named: relaxed – 13 percent, traditionalists – 27 percent, modern – 32 percent, concerned –11 percent and hedonists – 17 percent. The names were determined by the main statements more frequently used by the families who belong to the respective segments. These segments are expected to change in the future, in size and in the characteristics of behaviour concerning food‐related lifestyles. Therefore, we plan to repeat the research in the year 2004. At the same time, we would like to compare these segments with those distinguished in developed European countries that have conducted similar research.

Details

British Food Journal, vol. 105 no. 3
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 6 November 2018

Saman Sheikhesmaeili and Sana Hazbavi

The purpose of this paper is to determine the impact of food-related lifestyle (FRL) and food-related personality traits (FRPTs) on customer satisfaction and loyalty so…

Abstract

Purpose

The purpose of this paper is to determine the impact of food-related lifestyle (FRL) and food-related personality traits (FRPTs) on customer satisfaction and loyalty so that sufficient evidence for forming a new pattern of predictors of customer satisfaction and loyalty can be explored.

Design/methodology/approach

The research method in this study was the descriptive type and was based on the goal of the applied research methods. Data were collected from 384 sample group consumers of chain stores in the city of Tehran. The hypothesized relationships were tested using structural equation modeling (SEM).

Findings

Final results of study showed the significant effects of FRL and FRPT on satisfaction and loyalty of consumers. This indicates that aforementioned variables can create customer satisfaction and loyalty toward food. The research conceptual model was confirmed with goodness of fit.

Research limitations/implications

First, the sample consisted of customers who use a wide range of food despite diverse motives and interests. While knowing that costumers’ specific traits about food would have provided a more detailed and comprehensive understanding, conducting research in a set of general food consumer without considering special foods category could be a limitation. Second, and more importantly, since the customer behavior in consumption choices is an unconscious and cognitive process, other factors and domain that are linked to customer satisfaction and loyalty would have been missed.

Practical implications

This study shows that understanding the behavioral aspects of food consumption can help food producing companies to adjust their production and specially to foresee changes. Marketers are advised to investigate customer traits to promote customer satisfaction and loyalty effectively. This paper contributes to the body of knowledge in food marketing.

Originality/value

The present study offers a unique and valuable insight into a customer’s behavior and deepens customer satisfaction and loyalty by incorporating FRL, food neophobia scale and food involvement scale as independent variables to contribute knowledge in the context of food marketing, and throws some light upon the predictive power of mentioned variables on customer behaviors.

Details

British Food Journal, vol. 121 no. 1
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 July 2004

Marieke Nijmeijer, Anthony Worsley and Brian Astill

A short questionnaire was completed by 276 South Australian consumers, which examined postulated relationships between personal values, food lifestyle, demographics and…

Abstract

A short questionnaire was completed by 276 South Australian consumers, which examined postulated relationships between personal values, food lifestyle, demographics and their usual consumption of 24 vegetables. Principal components analyses showed that consumers' vegetable consumption could be divided into several categories, most notably salad and boiled vegetables. In multiple regression analyses different sets of values and lifestyle factors predicted intakes of overall vegetable (Rsq=27 per cent), salad (16 per cent) and boiled (27 per cent) vegetables. Path analysis revealed a complex set of pathways leading from values and personal demographics through motives, perceived food attributes and cooking skills to consumption. These partly confirmed the food lifestyle model proposed by Grunert et al. The findings show that vegetable consumption has a number of contextual and cognitive antecedents but strongly suggest that other likely predictive variables require investigation.

Details

British Food Journal, vol. 106 no. 7
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 16 March 2021

Renata Hrubá and Tomáš Sadílek

The purpose of this study is to segment Czech consumers based on their sustainable food consumption and their relationship with listening to music. Specifically, the…

Abstract

Purpose

The purpose of this study is to segment Czech consumers based on their sustainable food consumption and their relationship with listening to music. Specifically, the authors attempt to answer the following question: is the relationship to music a segmentation difference for young consumers in the case of sustainability? The food-related lifestyle (FRL) concept is used as a framework; little attention has been paid to the FRL profile in the context of certain types of consumer orientations toward sustainability as a social value among consumers in Czechia.

Design/methodology/approach

In this research, the authors used 22 items related to sustainability (identify sustainability-oriented and health-oriented variables and socially and ethically oriented variables). The statistical data analysis techniques included factor analysis and cluster analysis. The results of the cluster analysis are the market segments. The total sample consists of 331 university students from Czechia. These data are from a continuous research project. A factor analysis identified six factors with satisfactory reliability coefficients. Using factor scores, a cluster analysis was run, resulting in four segments. These segments were further analyzed and described toward their sustainability orientation.

Findings

FRL concept was used to evaluate whether there are differences in the profiles of consumer orientations. Results emphasize the importance of personal characteristics and attitudes toward music, which in turn affect strategies to communicate with different segments to promote sustainable foods. Each segment has statistically significant differences in terms of its FRL.

Originality/value

This study explores the link between attitudes and behavior and suggests strategies to better understand the effect of information on consumer behavior. The results can help practitioners develop labeling strategies for fair-trade and sustainable foods to better focus on specific segments of consumers. This can be relevant when a sustainable food market is just starting, but hopes to reach more maturity in Czechia should be of the utmost importance for investors making long-term investments.

Details

British Food Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 15 June 2020

Ga Eun Yeo, Mi-Sook Cho and Jieun Oh

As the risks associated with sugar-sweetened beverages (SSBs) increase, various policies require sugar to be reduced in beverages. This paper segmented consumers according…

Abstract

Purpose

As the risks associated with sugar-sweetened beverages (SSBs) increase, various policies require sugar to be reduced in beverages. This paper segmented consumers according to food-related lifestyle (FRL), analyzed beverage selection attributes and preference for sugar-reduced beverages (SRBs) for each group and presented basic data for the strategies of SRBs for each consumer group.

Design/methodology/approach

In total, 1,000 Korean consumer panels responded to the online survey. The questionnaire consisted of FRL, beverage selection attributes and attitude toward SRBs.

Findings

Consumer groups were divided according to FRL: rational, value seeking and careless consumer. Rational consumers tended to be in their 30s or 50s and women, and they focused on product quality/hygiene when choosing beverages. Value seeking consumers were mainly in their 40s and 50s and were characterized by high education and income. They showed high scores in quality/hygiene, economy and sensory traits. Careless consumers were more likely to be in their 20s–30s, unmarried men and considered sensory traits as the most important factor.

Research limitations/implications

The main limitation of this study is the lack of generalization of consumer panels to represent the entire population because they were part of an online research firm.

Originality/value

This study implies that segmenting consumers according to FRL allows detailed analysis of consumer attitudes and behaviors. Using this analysis, the complex consumer pattern can be used as basic data for promoting sugar-reduced beverages.

Details

British Food Journal, vol. 122 no. 12
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 23 March 2010

Won-Moo Hur, Hyun Kyung Kim and JungKun Park

The primary purpose of this research is to draw out in-depth lifestyle characteristics which can be used in new product development and marketing. To achieve this goal…

Abstract

Purpose

The primary purpose of this research is to draw out in-depth lifestyle characteristics which can be used in new product development and marketing. To achieve this goal, this research aims to explore US female household consumers ' lifestyle structures regarding food-related AIO and identify the values that discriminate best among different consumer segments.

Design/methodology/approach

A total of 518 US female consumers aged between 20 and 65 participated based on multi-stage stratified random selection of age. The cluster analysis was performed to identify meaningful segments.

Findings

Six segments of Wellbeing-oriented, Social- and dining-oriented, Family-oriented, Innovation- and action-oriented, Price-conscious, and Convenience-oriented were found. These segments show differences in motivation for buying kitchen appliances, evaluation of quality aspect of foods, consumption situations, and in socio-demographic characteristics.

Research limitations/implications

These results identify that a product-specific lifestyle helps one to understand the market better than product function even in a technology-oriented industry. Consumer electronics companies should concentrate on their potential target market and understand their specific needs.

Originality/value

The study found that refined and modified AIO-based research is effective in terms of consumer lifestyle analysis. In addition, employing the combination of multivariate analytical techniques made it possible to attain the major objectives of the study

Details

British Food Journal, vol. 112 no. 3
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 June 2005

Klaus G. Grunert and Kim Ramus

The purpose of this paper is to review literature on factors that may have an impact on consumers’ probability to buy food over the internet, and to suggest a model that…

Abstract

Purpose

The purpose of this paper is to review literature on factors that may have an impact on consumers’ probability to buy food over the internet, and to suggest a model that can guide future research.

Design/methodology/approach

Determinants of consumer intention to buy food via the internet are sorted into the categories medium, product, consumer, firm, and environment. In order to draw the various results together and provide a coherent framework for future research, a model is proposed that combines the theory of planned behaviour and the lifestyle construct.

Findings

While a lot of scattered evidence is available, there is a need for a coherent, operational, theory‐based model that can summarize findings and guide future research.

Research limitations/implications

The proposed model is operational and can be used in future empirical research on consumers’ food shopping via the internet.

Practical implications

The literature review suggests that concepts combining convenience and an emphasis on information intensive food products will be most successful, and that consumers having a “wired lifestyle” are the most likely users. However, much more detailed insights will be possible by using the proposed model.

Originality/value

The paper is the first comprehensive summary of evidence on consumer food shopping via the internet. It will be useful basis for future research on this topic.

Details

British Food Journal, vol. 107 no. 6
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 5 May 2015

Berta Schnettler, Horacio Miranda, German Lobos, Jose Sepulveda, Ligia Orellana, Marcos Mora and Klaus Grunert

The purpose of this paper is to explore differences in consumers’ willingness to purchase functional foods (FFs) in southern Chile in terms of socio-demographic…

Abstract

Purpose

The purpose of this paper is to explore differences in consumers’ willingness to purchase functional foods (FFs) in southern Chile in terms of socio-demographic characteristics, consumer knowledge, and subjective well-being.

Design/methodology/approach

A survey was carried out among 400 people in southern Chile. The questionnaire measured willingness to buy FFs with 18 different benefits, knowledge about FFs, socio-demographic characteristics and satisfaction with life and with food-related life.

Findings

Two dimensions were found for benefits sought in FFs: disease prevention and improvement of bodily functions. Cluster analysis was used to distinguish three types of consumers. The majority (59.8 per cent) showed a significant disposition to buy FFs that prevent diseases or improve bodily functions. Others (25.8 per cent) were less inclined to buy either type of FF. A minority (14.5 per cent) showed greater disposition to buy FFs which improve bodily functions. The types differ according to the size of family, presence and age of children at home, ethnic origin, education, socio-economic status, knowledge about FFs and satisfaction with life and food-related life.

Research limitations/implications

This study was conducted in the context of only one country in South America. The results reveal a high interest to buy FFs in order to improve bodily functions, and this preference may be associated to lifestyle changes in the population in Latin American countries.

Originality/value

This study provides information on the willingness to buy FFs and relates it to ethnic origin and satisfaction with food-related life. People from ethnic minorities are less inclined to buy FFs. People who are more inclined to buy FFs are more satisfied with their life and their food-related life.

Details

British Food Journal, vol. 117 no. 5
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 11 May 2015

Soyoung Kim, Jihyun Yoon and Joongwon Shin

This study aimed to investigate consumers’ perception on sustainable business-and-industry (B&I) foodservice and their willingness to pay a premium for it.

Abstract

Purpose

This study aimed to investigate consumers’ perception on sustainable business-and-industry (B&I) foodservice and their willingness to pay a premium for it.

Design/methodology/approach

An online survey was conducted. Among the 978 respondents, a total of 548 respondents who used B&I foodservice equal to or more than five times a month on an average were included for analyses.

Findings

The result revealed that consumers tended to perceive the concept of sustainability as “equivalent to (32 per cent) or beyond (28 per cent) being green or eco-friendly”. Consumers appeared to perceive the need for and the quality of sustainable B&I foodservice highly, but their awareness was comparatively low. Consumers’ awareness was significantly different across all demographic and food-related lifestyle variables. However, significant differences in the need and perceived quality were found only among food-related lifestyle variables. The result also indicated that 66 per cent of consumers were willing to pay a premium average of USD 0.72, 21 per cent of the reference meal price (USD 3.53) proposed in the survey. Consumers’ gender and eco-friendly dietary lifestyles were the significant determinants in predicting consumers’ willingness to pay a premium.

Originality/value

With concerns over environmental crisis, sustainable development has been a mainstream agenda across the world. However, the issue of sustainable development appears to be relatively overlooked in the field of foodservice research. This study is meaningful, in that it calls attention to the importance and potential of realizing sustainable foodservice and provides a starting point in relevant researches.

Details

International Journal of Contemporary Hospitality Management, vol. 27 no. 4
Type: Research Article
ISSN: 0959-6119

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Article
Publication date: 11 January 2016

Peter Björk and Hannele Kauppinen-Räisänen

This study aims to explore factors affecting travellers’ food-related behaviour by focusing on the local food market. By doing so, the study contributes to the research on…

Abstract

Purpose

This study aims to explore factors affecting travellers’ food-related behaviour by focusing on the local food market. By doing so, the study contributes to the research on food experience in tourism and food-based regional development. The local food phenomenon presents essential research issues from various perspectives.

Design/methodology/approach

A self-administered questionnaire provided to attendees of a travel fair gauges respondents’ food attitudes and food-related behaviour related to information sourcing and perceptions of food experiences.

Findings

The study reveals three types of food-related behaviour. Experiencers are committed; they perceive food as essential to destination choices. They search for food-related information before their trips and value originality, newness and locality, as well as authenticity and uniqueness in local food, which eventually have an impact on travel satisfaction. Enjoyers have more casual attitudes towards food, though they view it as an important aspect of their holiday. For survivors, the local food of their destination serves mainly physiological needs.

Practical implications

Travellers’ food-related attitudes vary, and they behave according to these variations. This information serves as a means to brand hospitality and tourism businesses. Local food attracts travellers and it contributes to the tourist experience, indicating marketing potential for hospitality industries, tourism business and regional development.

Originality/value

This study adds to tourism research by exploring the effect of food attitudes on behaviours related to local food and local food markets. In particular, it highlights information sourcing, including local food and restaurants, and reveals food and eating characteristics that contribute to various types of travellers’ local food experiences, which have received little prior research attention.

Details

International Journal of Contemporary Hospitality Management, vol. 28 no. 1
Type: Research Article
ISSN: 0959-6119

Keywords

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