Consumers may encounter a number of potential food hazards through their food choice decisions and consumption behaviour. It is psychologically determined risk perceptions…
Consumers may encounter a number of potential food hazards through their food choice decisions and consumption behaviour. It is psychologically determined risk perceptions that drive acceptance of such potential food hazards, and define people's risk‐taking or self‐protective behaviours. As such, it is necessary to understand exactly what consumers are worried about. Food issues of concern to consumers were identified in a previous exploratory focus group study. A list of 18 food safety issues was developed for the purpose of the study reported here, with the aim of comparing worry about the different issues and investigating any demographic differences. Factor analysis indicated that attitudes to the 18 food safety issues reflected two underlying constructs, the first relating to technological food issues and the second to lifestyle food issues. In general, people were more worried about technological food hazards compared to lifestyle hazards. Demographic differences were observed for gender, age and social class, but not for geographical region, or having children; furthermore, experience of food allergy or intolerance increased worry about technological issues.
Investigates consumer perceptions of “regional foods” in England. Results show understandings of regional foods to be a complex dynamic of interrelated concepts. Regional foods are defined by place and human‐related factors. An implicit factor in attitudes towards regional food is the “perceived authenticity” of the various product attributes by the consumer. Regional foods are characterized as “regional products” (high‐value, speciality or hand‐crafted products) and “regional recipes” (dishes readily associated with home preparation and cooking). Proposes that findings have implications for marketing, in particular product differentiation and communication. Implications are discussed for food producers and retailers, and recommendations are made for future research.
This study employs a focus group methodology to examine the factors affecting the acceptability of gene technology in food production, using genetically modified (GM…
This study employs a focus group methodology to examine the factors affecting the acceptability of gene technology in food production, using genetically modified (GM) farmed salmon as a focus for the research. The results identified a small group of “triers” ‐ willing to try any GM food product, and a small group of “refusers” ‐ rejecting the technology and derivative products. For the middle majority of “undecided” consumers, the decision to accept or reject GM food products was based on a number of interrelated factors, associated with the food product and the benefits conferred.
The purpose of this paper is to explore the barriers to, and implications of, salt reduction initiatives within the UK food manufacturing industry.
In total, 13 technical and new product development (NPD) managers were purposefully sampled from businesses supplying foods within the chilled convenience food sector. Data were generated using semi-structured interviews incorporating the critical incident technique. Thematic and comparative analyses identified similarities and differences in the challenges facing different product categories within the sector.
Barriers to further salt reduction included: manufacturing limitations; NPD constraints; food safety, quality and shelf-life trade-offs; and organoleptic acceptance. No single barrier dominated industry concerns and many barriers were interlinked. Overarching issues of competitive inequality between signatories and non-participants to voluntary salt reduction agreements, and the experience of product reformulation having reached its limits were prevalent.
This research provides a food industry perspective on the identified barriers faced by UK food processors and manufacturers in advancing salt reduction within the chilled convenience sector.
“Theory versus practice” and “rigour versus relevance” debates have long been a feature of the discipline of marketing, not least within the sub‐field of marketing…
“Theory versus practice” and “rigour versus relevance” debates have long been a feature of the discipline of marketing, not least within the sub‐field of marketing education, where authors have increasingly called for the adoption of more critical approaches as a means to enhance undergraduate degrees. To date, however, little is actually known about how undergraduate programmes are perceived by those who deliver them. The aim of this research is to investigate educators' views of the primary purpose of undergraduate degrees, and their perceptions and experiences of critical approaches.
A series of 23 exploratory interviews was conducted, followed by a national survey of UK marketing educators. For the main phase of data analysis, multivariate techniques were employed.
Respondents generally agreed that intellectual rigour is a priority in marketing education. However, significant differences in opinion were identified on the extent to which degrees actually provide this, the extent to which students should be treated as customers, and whether curricula should be driven by industry. In terms of critical approaches, the majority of staff rated such approaches as important to undergraduate programmes, and most had introduced at least one type in their own teaching. There were no significant differences in ratings and experiences of critical approaches between those respondents who emphasised industry relevance in marketing education and the rest.
The divergence of views revealed by the research raises important questions about how marketing is currently positioned to different stakeholders, and how the discipline may evolve in future.
Although students have several characteristics in common with the 18‐24 year old youth group, they have many distinguishing features and merit consideration as a separate…
Although students have several characteristics in common with the 18‐24 year old youth group, they have many distinguishing features and merit consideration as a separate segment. Yet very little academic research has looked at the student market although over recent years commercial marketers have begun to take more interest in this group. The paper reports the results of a study of student food shopping behaviour. It is concerned especially with establishing the dimensions underlying the importance that students attach to supermarket store attributes, exploring the existence of student segments and subsequently, to profile the segments in terms of shopping behaviour and attitudes to store features. The empirical results indicate that there are four dimensions that underlie the importance of store features. These are defined respectively as economy, finance, products, personnel and access. Subsequently, two clusters are identified. The cluster profiles indicate that the clusters are distinguished by their financial situation.