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Healthy eating behaviour in adolescence may be negatively affected by lack of self-regulation. The purpose of this paper is to discuss strategies for regulating eating behaviour as formulated by adolescents themselves.

Self-regulatory strategies were elicited with concept mapping, which is a group-based method. Three meetings were conducted with each of four school classes in Denmark. Participants in the 12-15-year age group were recruited for the study. At the first meeting, participants had to complete the phrase “Things I can do to ensure my healthy eating are: […]”. At the second meeting, participants had to group the statements. At the third meeting, the results were discussed with participants.

The results suggest that adolescents’ knowledge about healthy and unhealthy eating is in line with the official guidelines provided by health organisations. Adolescents made 142 statements about things they could do to ensure healthy eating; the statements were grouped by adolescents, and 12 strategies were formulated: following nutrition recommendations, developing own rules, making healthy deals with oneself, ensuring the right balance and regularity of food intake, awareness: remember to eat healthy, thinking of consequences, good advice for shopping and cooking, seeking help from parents, influencing family and others, avoiding temptations, replacing unhealthy food with a healthier option and reducing the amounts of unhealthy food in diet.

Focusing on improving adolescents’ self-regulatory skills in the domain of eating behaviour is a promising approach in developing future interventions.

The present article explores self-regulatory strategies for eating behaviour in adolescence and discusses their relevance.

The purpose of this paper is to investigate motives and barriers for eating fish among light users and heavy users, to discuss consumer evaluation of fish quality, and to explore the existence of cross‐cultural fish consumer segments.

Qualitative data were collected through six focus group discussions, three in Spain and three in Belgium. In each country, one group consisted of heavy users while two groups included light users.

The same attitudinal motives and barriers for fish consumption can be found in both countries and across user groups, even though fish consumption levels differ considerably. The main motives for eating fish are health and taste, while the main barriers are price perception, smell when cooking fish, and that fish does not deliver the same level of satiety as compared to meat. Big differences are found between countries and user groups with respect to preparation skills and the use of quality cues. Heavy users are very skilled in evaluating fish quality, especially those in Spain, while light users, especially those in Belgium, make seemingly irrational assumptions when evaluating the quality of fish.

This study is based on qualitative focus group discussions in two European countries only.

This study explores and compares motives, barriers and quality evaluation among heavy and light fish consumers in two European countries. The paper yields valuable insights for further quantitative research into explaining variations in fish consumption, as well as for fish quality evaluation and fish market segmentation studies.

The evening meal is an important, regular event in the lives of many people and its daily practices lead consumers to develop habits that determine their food choices. The objective of the present work is to further investigate how consumers make choices by determining the stages as well as the content of the family's daily food (i.e. seafood and meat‐related) decision‐making process.

Twenty‐four families in Denmark, Norway and Iceland were asked to fill in a one‐to‐two‐week semi‐structured diary regarding any thoughts they had about the decision‐making sequence regarding their evening meals. Data were analysed by means of content analysis so as to gain insight into the main themes and distinctive patterns with respect to the four stages of the decision‐making sequence by identifying a number of codes and sub‐codes of high and lower abstraction level.

The main results were similar across the three countries. Planning was the most important phase of the evening meal decision‐making sequence, where Nordic respondents considered practical issues, and engaged in a more rational type of thinking, allowing cognitive aspects to prevail at this particular stage. The presence of rational thoughts was repeated in the successive stages of purchasing, whereas affective thoughts were elicited mainly during the later stages of preparation and consumption. Furthermore, the comparison of seafood and meat as choices that complied with respondents' demands and expectations revealed that the two food types were perceived as substitutes for each other; however, meat was considered a choice that respondents felt more confident with in terms of pre‐ and post‐purchasing experience.

This paper offers substantial insights into the factors that influence the decision making process, as well as the importance that consumers assign to those factors across most stages of the decision making process. This valuable, in‐depth information can only be collected by using qualitative methods such as the present diaries. Gaining insights into the factors that influence various stages of the evening meal decision‐making process enables researchers to identify the importance that consumers assign to cognitive and affective factors across the food provisioning stages for a variety of food products (including seafood).

The purpose of this paper is to investigate the impact of consumers' health beliefs, health involvement, and risk perception on fish consumption behaviour in five European countries.

Cross‐sectional data were collected through a pan‐European consumer survey (n=4,786) with samples representative for age and region in Belgium, The Netherlands, Denmark, Spain and Poland. First, the cross‐cultural validity and cross‐cultural differences in health beliefs, health involvement and risk perception in relation to fish have been tested. Next, structural equation modelling (LISREL) was used in order to simultaneously estimate the strength and direction of relationships between health beliefs, health involvement and risk perception in relation to fish consumption.

Health involvement links up indirectly with subjective health and with total fish consumption, in both cases through increased interest in healthy eating. Interest in healthy eating positively and directly influences fish consumption. Increased risk perception from fish consumption negatively influences consumers' subjective health, as well as consumers' total fish consumption. Finally, subjective health positively relates to satisfaction with life.

This study focused on fish as a product category, and included only a limited number of attitudinal constructs.

This paper provides a unique model relating health beliefs, health involvement and risk perception to fish consumption, which has been tested and validated using a large pan‐European consumer sample.

The aim of this study is to explore potential barriers to seafood consumption by young adults and the parents of young children. Knowledge of these barriers will be used to assist the development of new seafood product concepts that fulfil the needs of consumers.

To gather this information, 28 infrequent consumers of seafood participated in three semi‐structured two‐hour focus group discussions in Denmark, Norway, and Iceland. The results were then linked to the Stage‐Gate model for consumer‐based new product development (NPD).

The participants thought of seafood as either healthy or convenient, although there were concerns about the amount of effort required to prepare it. These concerns resulted in an expression of their need for products that are attractive, healthy, palatable, and convenient. In particular, the newly developed products should be accompanied by clear advice on preparation methods and materials. An increase in seafood availability coupled with lower prices would encourage these consumers to add seafood to their diet.

Purchase‐point‐marketing and habitual behaviour were found to implicitly skew planned behaviour.

Inputs for NPD related to convenience, attractiveness, quality, trustworthiness, knowledge and requirements about seafood preparation are discussed.

The present study combines qualitative methods to lead to practical input for NPD focusing on overcoming the barriers that keep consumers from choosing existing healthy seafood products. The importance of the consumers' confidence in their ability to successfully prepare a seafood meal was revealed and can be used in Stage‐Gate based NPD.

The objective of this article is to conduct a case study of the Supermalt brand of malt beer, which has become the preferred beverage of Afro‐Caribbean consumers in Brixton on a very limited marketing budget.

The article uses the concepts of personal identity and brand identity in a qualitative study to explore how Brixton‐based Afro‐Caribbean consumers construct their self‐identities and the brand identity of Supermalt. Semi‐structured interviews were conducted with 14 Afro‐Caribbean consumers. Each interview was divided into three parts. The first part focused on consumers' self‐identities. The second part explored the role of food and beverage products in the construction of self‐identities. The final part focused on the construction of brand identity for Supermalt.

The article provides information on the self‐identities constructed by Afro‐Caribbean informants. The food and beverage consumption of informants reflects their mixed cultural identity. The brand identity Supermalt appears to be malleable, with ample room for consumer co‐construction. Perceptions of brand identity differ markedly among informants, who are all able to construct Supermalt as one of their own.

The findings are based solely on semi‐structured interviews with a small sample of Afro‐Caribbean consumers. The findings are therefore not generalizable.

The Supermalt brand represents an interesting case for companies aiming to develop strong brands with a limited marketing budget. Based on the Supermalt case, suggestions are made regarding branding in relation to ethnic minorities.

This article provides a study of a brand that has become strong within a narrowly defined group of consumers.

The purpose of this paper is to investigate how three dimensions of retailer brand architecture – share or retailer brands, quality of retailer brands and visibility of retailer brands – affect consumer intention to shop at stores

A conjoint analysis is conducted with a sample of 599 Danish consumers, which rated intention to shop at hypothetical new shops based on profiles derived from an orthogonal design

Two segments of consumers emerge, one price conscious and one more differentiated. Consumers prefer shops with lower price levels, with dominantly manufacturer brands, with quality of retailer brands at the same level as manufacturer brands, and with good visibility of retailer brands.

The results are based on the evaluation of hypothetical stores, and many additional factors affect store choice in the real world.

Results suggest that we may be heading towards a polarized retail market, mainly divided between discount concepts and high quality retailer brand concepts.

The paper is innovative in isolating the effect of dimensions of retailer brand architecture on consumer store preference.

This study aims to address the role of habit strength in explaining loyalty behaviour.

The study uses 2,063 consumers' data from a survey in Denmark and Spain, and multigroup structural equation modelling to analyse the data. The paper describes an approach employing the psychological meanings of the habit construct, such as automaticity, lack of awareness or very little conscious deliberation.

The findings suggest that when habits start to develop and gain strength, less planning is involved, and that the loyalty behaviour sequence mainly occurs guided by automaticity and inertia. A new model with habit strength as a mediator between satisfaction and loyalty behaviour provides a substantial increase in explained variance in loyalty behaviour over the traditional model with intention as a mediator.

This study contributes to the existent literature by providing an extension of the prevalent consumer loyalty theorizing by integrating the concept of habit strength and by generating new knowledge concerning the conscious/strategic and unconscious/automatic nature of consumer loyalty. The study derives managerial implications on how to facilitate habit formation and how to influence habit‐based versus intention‐based loyalty behaviour. The external validity of this study is assured by nationwide representative samples in two countries.

Using the family activity of hobby stock-keeping (“petstock”) as a context, this paper aims to extend singularization theory to model the negotiations, agencies and resistances of children, parents and petstock, as they work through how animals become food within the boundaries of the family home. In doing so, the authors present an articulation of this process, deciphering the cultural biographies of petstock and leading to an understanding of the emergent array of child animal food-product preferences.

Data were collected from petstock-keeping parents through a mixture of ethnographic, in-depth interviewing and netnographic engagements in this qualitative, interpretive study; with parents offering experiential insights into animal meat and food-product socialization behaviours played out within the family environments.

The findings discuss the range of parental behaviours, motivations and activities vis-à-vis petstock, and their children’s responses, ranging from transgression to full compliance, in terms of eating home-raised animal food-products. The discussion illustrates that in the context of petstock, a precocious child food preference agency towards animal meat and food products is reported to emerge.

This research has empirical and theoretical implications for the understanding of the development of child food preference agency vis-à-vis animal food products in the context of family petstock keeping.

The research has the potential to inform policy makers around child education and food in regard to how child food preferences emerge and can inform marketers developing food-based communications aimed at children and parents.

Two original contributions are presented: an analysis of the under-researched area of how children’s food preferences towards eating animal food products develop, taking a positive child food-choice agency perspective, and a novel extension of singularization theory, theorizing the radical transformation, from animal to food, encountered by children in the petstock context.

The purpose of this paper is to contribute to studies of family decision making during food buying. In particular a theoretical framework is proposed for structuring future studies of family decision making that include children's influence and participation at specific stages of the process.

The conceptual framework is developed on the basis of earlier theoretical work focused on family shopping as well as an ethnographic study of parents and children. The framework was refined after testing in a survey with 451 Danish families with children aged ten to 13 using questionnaires for both children and parents.

Family food decision making is often a joint activity, and children's active participation, among other things, determines the influence they gain. Parents and children do not always agree on how much influence children have in the various stages of the process, indicating the importance of listening to both parties in research into the family dynamics and processes involved in everyday food buying.

Future research should further extend the knowledge about the areas where children have influence, about the techniques used by children to achieve influence, and more about those factors that explain when they gain influence.

Marketers can benefit from the findings when promoting food products to adults as well as to children. Specifically, the findings suggest that children have most influence on decisions regarding easily prepared meals.

This mixed‐method approach provides interesting new results, and the main findings emphasise the importance of looking at food decision making as a joint activity where children participate actively and gain influence.