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Journals
Foods
Special Issues
How Does Consumers’ Perception Influence Their Food Choices?
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How Does Consumers’ Perception Influence Their Food Choices?

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: 30 November 2024 | Viewed by 1983

Special Issue Editors

Prof. Dr. Wilma Araújo

E-Mail Website
Guest Editor
Department of Nutrition, Faculty of Health Sciences, University of Brasília, Brasília, Brazil
Interests: food acceptance; consumer behavior; food preference; sensory perception; food choice
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Sandra Fernandes Arruda

E-Mail Website
Guest Editor
Department of Nutrition, Faculty of Health Sciences, University of Brasília, Brasília, Brazil
Interests: biochemistry; focusing on metabolism and bioenergetics; iron; bioavailability
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Some foods provide nutrients that will maintain the body’s biological functions. The choice of food is influenced by factors such as the knowledge and understanding that the consumer has about the quality of natural or processed foods and the credibility of industrialized formulations influenced by current trends (products for vegans, plant-based products, foods supplemented with proteins, minerals, vitamins, antioxidants, bioactive compounds etc.). This Special Issue aims to identify how gender, social status, education level, flavor, price, health, and convenience factors can contribute to consumers’ behavior.

Prof. Dr. Wilma Araújo
Prof. Dr. Sandra Fernandes Arruda
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food choices
  • acceptance
  • eating behaviour
  • consumer perception
  • consumer understanding
  • consumer preference
  • consumer behaviour
  • consumer evaluations
  • consumer attitudes
 

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Published Papers (2 papers)

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Research

18 pages, 967 KiB  
Article
Purchase Intention of Healthy Foods: The Determinant Role of Brand Image in the Market of a Developing Country
by Elizabeth Emperatriz García-Salirrosas, Manuel Escobar-Farfán, Iván Veas-González, Jorge Alberto Esponda-Perez, Rodrigo Gallardo-Canales, Rodrigo Ruiz-Andia, Virginia Mercedes Fernandez-Daza and Rosa Fabiana Zabalaga-Davila
Foods 2024, 13(20), 3242; https://doi.org/10.3390/foods13203242 - 12 Oct 2024
Viewed by 950
Abstract
In the current consumer context, the trend towards a healthy lifestyle has significantly increased the demand for healthy foods. This study aims to identify the relationship between the brand image (BI) and purchase intention (PI) of these products and how variables such as [...] Read more.
In the current consumer context, the trend towards a healthy lifestyle has significantly increased the demand for healthy foods. This study aims to identify the relationship between the brand image (BI) and purchase intention (PI) of these products and how variables such as perceived brand quality (BPQ) and brand satisfaction (BS) influence brand trust (BT) and brand loyalty (BL) in this relationship. The methodology includes a quantitative approach, using non-probability convenience sampling. Using an online survey, data were collected from 637 consumers. Analyses were performed using structural equation modeling (SEM-PLS). The results show no significant correlation between BI and PI, but BI significantly impacts BPQ, BS, BT, and BL. Furthermore, BPQ positively influences BS, BT, and BL, but it does not have a direct influence on PI. The findings suggest that a positive brand image satisfies consumers and generates long-term trust and loyalty. However, perceived quality does not always translate into purchase intention due to various barriers. Practical implications highlight the importance of building a strong and positive brand image to encourage demand for healthy products. Full article
(This article belongs to the Special Issue How Does Consumers’ Perception Influence Their Food Choices?)
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18 pages, 3598 KiB  
Article
Perception, Knowledge, and Consumption Potential of Crude and Refined Palm Oil in Brazilian Regions
by Alana Moreira Bispo, Agnes Sophia Braga Alves, Edilene Ferreira da Silva, Fernanda Doring Krumreich, Itaciara Larroza Nunes and Camila Duarte Ferreira Ribeiro
Foods 2024, 13(18), 2923; https://doi.org/10.3390/foods13182923 - 15 Sep 2024
Viewed by 653
Abstract
Crude palm oil (CPO) is the most produced vegetable oil globally, with Brazil contributing only 0.74% of global production. Pará and Bahia account for more than 82% of Brazil’s output. Despite its widespread use in the food industry after refining, there is little [...] Read more.
Crude palm oil (CPO) is the most produced vegetable oil globally, with Brazil contributing only 0.74% of global production. Pará and Bahia account for more than 82% of Brazil’s output. Despite its widespread use in the food industry after refining, there is little research on CPO consumption and perception in Brazil, particularly regarding its nutritional aspects. This study, conducted between March and July 2022, explored Brazilians’ perceptions and the potential for CPO consumption. The results show that most participants are unfamiliar with CPO but view its nutrients favorably. Less than half regularly purchase CPO. Refined palm oil (RPO) is even less known, with many unaware that refining CPO can produce carcinogenic substances. The respondents showed little concern about RPO in their foods, rarely noticing its presence on labels. Despite limited knowledge, participants understand that refining reduces CPO’s health benefits, leading to a greater preference for crude oil over refined oil. This study highlights the need for better dissemination of information about CPO in Brazil, emphasizing its nutritional benefits and the importance of adhering to daily lipid intake limits. Adding CPO at the end of cooking or consuming it raw to preserve thermosensitive compounds is also recommended. Full article
(This article belongs to the Special Issue How Does Consumers’ Perception Influence Their Food Choices?)
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