The purpose of this study was to investigate the effect of information on English consumers' evaluation of fresh and thawed cod fillets which in English retail stores is…
The purpose of this study was to investigate the effect of information on English consumers' evaluation of fresh and thawed cod fillets which in English retail stores is referred to as “chilled” seafood.
After the exploration of consumers' impressions of thawed fish, this study followed a pair‐wise comparison approach in a central location consumer test. Fish fillets were evaluated on liking, smell and texture by means of a questionnaire with additional behavioural and attitudinal questions.
This study showed that consumers in England may prefer thawed over fresh cod fillets without information. However, consumers' evaluations increased for labelled fresh cod fillets and decreased for thawed. Finally, consumers reported positive expectations about fillets labelled “fresh” or “frozen at sea”.
This study involved testing cod fillets in a central location test. Consumers do not usually evaluate cod fillets in this way in their daily life. The quality of the two types of fillets made especially for this test may vary compared to the ones usually sold and consumed.
This study can inform producers and retailers about what to expect by means of sales of fresh and thawed cod products with or without information.
It was shown that consumers are positively influenced by information and are willing to consume more fish if they know that the fish is fresh or thawed properly.
This is the first paper to present English consumers' evaluations of thawed cod.
The aims of this study were: to identify consumer segments in France, based on their use of and trust in information sources regarding the freshness of fish, to examine…
The aims of this study were: to identify consumer segments in France, based on their use of and trust in information sources regarding the freshness of fish, to examine differences between the segments regarding use of and interest in information cues and objective and subjective knowledge, to compare the consumer segments regarding their fish consumption and fish storage behaviour and to discover how different consumer segments reacted to labels regarding the processing of cod fillet products.
This paper describes how French consumers (n=485) of fish were clustered in three segments based on their use of and trust in information sources regarding the freshness of fish and then compared by means of use of and interest in various information cues, knowledge, fish consumption behaviour, age and parenthood.
Information regarding thawed cod fillet products should be carefully communicated. Fresh fish remains at the top of consumers' aspirations, regarding fish. However, a short label indicating that fish was frozen directly after catch and thawed directly before they were put on the retailers' displays may lead to an improvement of the image of previously frozen cod fillet products.
This survey based study could be confirmed in a real-life experimental setting.
The results can be direct advice for the development of communication strategies for the successful launching of fresh and thawed cod fillet products in the market.
This manuscript expands the segmentation presented by Pieniak et al. to France. Using this segmentation as a starting point, this study demonstrates the benefits of its use in the development of directed communication strategies.
The lengthy review of the Food Standards Committee of this, agreed by all public analysts and enforcement officers, as the most complicated and difficult of food groups subject to detailed legislative control, is at last complete and the Committee's findings set out in their Report. When in 1975 they were requested to investigate the workings of the legislation, the problems of control were already apparent and getting worse. The triology of Regulations of 1967 seemed comprehensive at the time, perhaps as we ventured to suggest a little too comprehensive for a rational system of control for arguments on meat contents of different products, descriptions and interpretation generally quickly appeared. The system, for all its detail, provided too many loopholes through which manufacturers drove the proverbial “carriage and pair”. As meat products have increased in range and the constantly rising price of meat, the “major ingredient”, the number of samples taken for analysis has risen and now usually constitutes about one‐quarter of the total for the year, with sausages, prepared meats (pies, pasties), and most recently, minced meat predominating. Just as serial sampling and analysis of sausages before the 1967 Regulations were pleaded in courts to establish usage in the matter of meat content, so with minced meat the same methods are being used to establish a maximum fat content usage. What concerns food law enforcement agencies is that despite the years that the standards imposed by the 1967 Regulations have been in force, the number of infringements show no sign of reduction. This should not really surprise us; there are even longer periods of failures to comply; eg., in the use of preservatives which have been controlled since 1925! What a number of public analysts have christened the “beefburger saga” took its rise post‐1967 and shows every indication of continuing into the distant future. Manufacturers appear to be trying numerous ploys to reduce the content below the Regulation 80% mainly by giving their products new names. Each year, public analysts report a flux of new names and ingenious defences; eg, “caterburgers” and similar concocted nomenclature, and the defence that because the name does not incorporate a meat, it is outside the statutory standard.