In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international.The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part two examines the role of consumers’ attitudes towards quality and marketing, and their views on food preparation and technology. Part three covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers’ preferences for unhealthy foods are discussed in part four. The final section concludes with advice on developing coherent safety policies and the consumers’ responsibility for food production and consumption.Understanding consumers of food products is a standard reference for all those in the food industry concerned with product development and regulation.
Develop an understanding of buyer behaviour to assist developing successful products
Recognise the diversity between consumers and learn how to cater for their needs
Covers cultural and individual differences in food choice
All those in the food industry concerned with product development and regulation
Table of Contents
Part 1 Key influences on consumer food choice: Overview of issues to do with food choice; Sensory qualities and food preference; The impact of context and environment on consumer food choice; Theories of food choice development; Perception of risk, benefit and trust associated with consumer food choice. Part 2 Product attributes and consumer food choice: The role of labelling and branding; How consumers perceive food quality; Consumer and convenience foods; Consumer attitudes to food innovation and technology. Part 3 Diversity in food choices: Cultural and individual differences; Dietary patterns in Europe; Demographic variations in preferences in the USA; Gender differences in food choice; Children and food choice. Part 4 Consumers and health: Consumer attitudes towards functional foods; Consumers and obesity. Part 5 Policy and practice: Social factors and food choice; consumption as practice; Science, society and food policy; Public engagement in food policy; Future challenges for the food industry.
Professor Lynn Frewer works at the Marketing and Consumer Behaviour Group of the highly regarded Wageningen University, The Netherlands, where Hans van Trijp holds the Chair of Marketing and Consumer Behaviour.
Hans Van Trijp
Hans van Trijp works at the Marketing and Consumer Behaviour Group of the highly regarded Wageningen University, The Netherlands, where Lynn Frewer holds the Chair of Food Safety and Consumer Behaviour.