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Article
Publication date: 7 September 2015

Nina Veflen Olsen, Themistoklis Altintzoglou, Valérie Lengard Almli, Margrethe Hersleth, Aase Skuland and Pirjo Honkanen

The purpose of this paper is to investigate how vegetable side components (carrot and broccoli) influence children’s associations and expected liking of two common Norwegian…

233

Abstract

Purpose

The purpose of this paper is to investigate how vegetable side components (carrot and broccoli) influence children’s associations and expected liking of two common Norwegian dishes (meatballs and salmon).

Design/methodology/approach

Children aged 11-12 years old were recruited to complete an adapted free association test (n=89). Each participant was exposed to four pictures of dishes that included combinations of the experimental food items served with potatoes and sauce. Participants stated their immediate associations and how much they liked each meal on a five-point smiley face scale for children. Evoked associations were coded and categorized before the relationship between the expected liking of the dishes and the associations were visualized based on correspondence analysis.

Findings

The authors found that the expected liking of the dishes was significantly affected by the composition of the dish, that the associations related to the meal changed when the vegetable component changed, and that children’s associations to food are quite similar to what previous studies have found for adults.

Originality/value

How children categorize complex dishes and how their mental representation explains expected liking has rarely been investigated before. By investigating how dishes with different components activate different associations and how these associations co-occur with children’s expected liking of the dishes, the authors gain knowledge that can help us develop strategies for improved dietary change.

Details

British Food Journal, vol. 117 no. 9
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 6 July 2015

Roselyne Alphonce, Anna Temu and Valerie Lengard Almli

The purpose of this paper is to assess European consumer preference and willingness to pay (WTP) for tropical dried fruits from Africa. The paper specifically investigates sensory…

1187

Abstract

Purpose

The purpose of this paper is to assess European consumer preference and willingness to pay (WTP) for tropical dried fruits from Africa. The paper specifically investigates sensory and credence characteristics driving consumer preferences.

Design/methodology/approach

Data on sensory descriptive analysis and hedonic evaluation for seven samples representing three fruit types: mango, pineapple and banana, were collected together with data on Country of Origin (COO) preferences and WTP for conventional, organic and fair-trade labelled dried fruits, among Norwegian consumers (n=96).

Findings

The results show that consumer preferences for a dried fruit are affected significantly by its typical aroma intensity and consumers are willing to pay a premium for both organic and fair-trade products. Two consumer groups expressing distinct COO preferences for tropical dried fruits and a third group with no country preferences are revealed.

Originality/value

This study provides useful insights for dried fruit producers and market strategists in tropical countries attempting to position value-added products for maximum revenue.

Details

British Food Journal, vol. 117 no. 7
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 14 June 2021

Sergio Erick García-Barrón, Doris Arianna Leyva-Trinidad, Rosa Pilar Carmona-Escutia, Angélica Romero-Medina and Socorro Josefina Villanueva-Rodríguez

This review aims to summarize some of the relevant methodologies used to study traditional foods evaluated from the consumers' perspective. The analysis provided in this review…

378

Abstract

Purpose

This review aims to summarize some of the relevant methodologies used to study traditional foods evaluated from the consumers' perspective. The analysis provided in this review will shed light on the methods as a valuable tool to stimulate research in traditional to promote cultural and nutritional revaluation of these products.

Design/methodology/approach

A systematic literature review was performed on 60 articles related to the study of traditional foods from the consumer's perspective.

Findings

Ten methodologies were found that address the study of this product category. European countries lead the research in traditional foods while research in Latin America, Africa and Asia is still incipient.

Practical implications

This review shows the potential of each method to be applied in the study of traditional foods as well as the positive implications that research about these products could bring to regions/countries with a great diversity of traditional products.

Originality/value

This review reveals the need to approach the study of traditional foods and encourage future research on them, which in turn, will contribute to the cultural and integral development of local communities, even to the recovery of ingredients and local raw materials.

Details

British Food Journal, vol. 123 no. 12
Type: Research Article
ISSN: 0007-070X

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