Sustainability

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12 pages, 511 KiB

Open AccessArticle

Consumer Preferences for Private Label Brand vs. National Brand Organic Juice and Eggs: A Latent Class Approach

by Ellen J. Van Loo, Fien Minnens and Wim Verbeke

Sustainability 2021, 13(13), 7028; https://doi.org/10.3390/su13137028 - 23 Jun 2021

Cited by 10 | Viewed by 4179

Many retailers have expanded and diversified their private label food product assortment by offering premium-quality private label food products such as organic products. With price being identified as the major barrier for organic food purchases, private label organic food products could be a [...] Read more.

Many retailers have expanded and diversified their private label food product assortment by offering premium-quality private label food products such as organic products. With price being identified as the major barrier for organic food purchases, private label organic food products could be a suitable and more affordable alternative for many consumers. While numerous studies have examined consumer preferences for organic food, very few organic food studies have incorporated the concept of private labels. This study addresses this research gap by studying consumer preferences and willingness to pay for national brand and private label organic food using a latent class model. Specifically, this study analyzes consumer preferences for organic eggs and orange juice and the effect of national branding versus private label. Findings show heterogeneity in consumer preferences for production method and brand, with three consumer segments being identified based on their preferences for both juice and eggs. For eggs, about half of the consumers prefer private label and organic production, whereas one-quarter clearly prefers organic, and another quarter is indifferent about the brand and the organic production. For orange juice, the majority (75%) prefer the national brand. In addition, one-quarter of the consumers prefers organic juice, and about one-third values both organic and the national brand. Full article

(This article belongs to the Special Issue Food Quality, Price and Consumer Choices)

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17 pages, 305 KiB

Open AccessArticle

Do Fair Trade Labels Bias Consumers’ Perceptions of Food Products? A Comparison between a Central Location Test and Home-Use Test

by Joachim J. Schouteten, Xavier Gellynck and Hendrik Slabbinck

Sustainability 2021, 13(3), 1384; https://doi.org/10.3390/su13031384 - 28 Jan 2021

Cited by 18 | Viewed by 4458

Abstract

Consumers are paying more and more attention to ethical and social criteria during grocery shopping. As a result, Fair Trade products which are certified to address global supply chain issues (e.g., forced labor, working conditions, fair pay), are gaining popularity. However, it is [...] Read more.

Consumers are paying more and more attention to ethical and social criteria during grocery shopping. As a result, Fair Trade products which are certified to address global supply chain issues (e.g., forced labor, working conditions, fair pay), are gaining popularity. However, it is unclear to which extent Fair Trade labels might influence how consumers perceive such labelled food products. The aim of this research was to examine the potential effect of Fair Trade labels on several measurements (overall liking, sensory profiling, emotions, willingness-to-pay and kCal estimations). Furthermore, tests were carried out at a sensory lab and at home to examine if the evaluation context might impact the label effect. In total, 179 consumers participated in this study of which 90 carried out the test in the sensory test facilities (central location test—CLT) and 89 at home (home-use-test—HUT). Participants evaluated three pairs of food products (nuts, juice and chocolate) of which one was labelled as conventional and the other one as Fair Trade. However, participants were each time evaluating the same Fair Trade product. Results showed that the Fair Trade label increased the overall liking. For the juice and chocolate, a higher willingness-to-pay was found when the product was labelled as ‘Fair Trade’ while no effect of the label was established for the nuts. The Fair Trade label did not affect the kcal estimation of the samples. The Fair Trade label had a rather limited influence on the sensory and emotional profiling of the food products. Furthermore, the results of the CLT and HUT were highly similar indicating that the evaluation context has little impact on the labelling effect. Full article

(This article belongs to the Special Issue Food Quality, Price and Consumer Choices)

18 pages, 581 KiB

Open AccessArticle

Assessing the Impact of COVID-19 on Consumer Food Safety Perceptions—A Choice-Based Willingness to Pay Study

by Oliver Meixner and Felix Katt

Sustainability 2020, 12(18), 7270; https://doi.org/10.3390/su12187270 - 4 Sep 2020

Cited by 43 | Viewed by 7745

Abstract

As the COVID-19 pandemic brings about sudden change in societies across the globe and likely heralds the start of a recession, we examine the pandemic’s impact on consumer food safety perceptions. Due to its origin, COVID-19, likely spurring from an animal-to-human transmission in [...] Read more.

As the COVID-19 pandemic brings about sudden change in societies across the globe and likely heralds the start of a recession, we examine the pandemic’s impact on consumer food safety perceptions. Due to its origin, COVID-19, likely spurring from an animal-to-human transmission in the context of a wet market, may impact consumer food perceptions in similar ways to the avian flu (H5N1) and the swine flu (H1N1). We examine this effect by studying preferences for beef meat in a consumer survey in the United States (n = 999) using a choice-based experiment. We compare our findings to Lim et al. (2014), who elicited consumer beef willingness to pay (WTP). Additionally, we investigate the impact of the looming recession by analyzing several attributes and their effect on consumer preferences. Our findings suggest that food safety concerns have become more important. As a result, production standards and the country of origin have lost importance. Additionally, we show that the socioeconomic impact for some respondents impacts their shopping preferences. Finally, we outline potential areas for future research as well as managerial implications. Full article

(This article belongs to the Special Issue Food Quality, Price and Consumer Choices)

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26 pages, 801 KiB

Open AccessArticle

No Palm Oil or Certified Sustainable Palm Oil? Heterogeneous Consumer Preferences and the Role of Information

by Cordula Hinkes and Inken Christoph-Schulz

Sustainability 2020, 12(18), 7257; https://doi.org/10.3390/su12187257 - 4 Sep 2020

Cited by 12 | Viewed by 7268

Abstract

Public concerns about the adverse effects of palm oil production and consumption have contributed both to the development of certification standards for sustainable palm oil and to the promotion of palm-oil-free products. While research on consumer preferences for palm oil is growing, potential [...] Read more.

Public concerns about the adverse effects of palm oil production and consumption have contributed both to the development of certification standards for sustainable palm oil and to the promotion of palm-oil-free products. While research on consumer preferences for palm oil is growing, potential trade-offs between these two options—products containing certified palm oil versus palm-oil-free products—are still largely unexplored. Focusing on this research gap, a discrete choice experiment involving chocolate cookies was implemented as part of a web survey among consumers in Germany. Results indicate that consumers on average prefer palm-oil-free cookies, although a latent class analysis identifies several consumer segments that differ in terms of preferences, attitudes, and characteristics. Many respondents are highly price-sensitive. After the provision of additional information, stated preferences for certified palm oil increase, but four out of five consumer segments still prefer palm-oil-free products. Prevailing health concerns and a potential lack of trust in certification might explain this choice behavior. As alternatives to palm oil are not necessarily more sustainable, initiatives supporting the uptake of certified sustainable palm oil should be further strengthened. Targeted information campaigns might be a suitable instrument to raise awareness and increase knowledge about palm oil. Full article

(This article belongs to the Special Issue Food Quality, Price and Consumer Choices)

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18 pages, 627 KiB

Open AccessArticle

Are Consumers Willing to Pay a Premium for Pure Rice Noodles? A Study of Discrete Choice Experiments in Taiwan

by Yu-Hui Chen, Kai-Han Qiu, Kang Ernest Liu and Chun-Yuan Chiang

Sustainability 2020, 12(15), 6144; https://doi.org/10.3390/su12156144 - 30 Jul 2020

Cited by 3 | Viewed by 2901

Abstract

Most consumers in Taiwan have never eaten pure rice noodles (PRNs) and some may mistakenly treat corn starch-based rice noodles as PRNs. This study examines consumers’ willingness to pay (WTP) for PRNs using discrete choice (DC) experiments with a blind tasting test to [...] Read more.

Most consumers in Taiwan have never eaten pure rice noodles (PRNs) and some may mistakenly treat corn starch-based rice noodles as PRNs. This study examines consumers’ willingness to pay (WTP) for PRNs using discrete choice (DC) experiments with a blind tasting test to understand consumers’ ability to identify PRNs with varying rice content on the basis of their appearance and taste. Collecting data from the Taipei metropolitan area, our DC experimental results of both pre- and post-experiment conditions show that Taiwanese consumers do prefer PRNs and their WTP for PRNs was strengthened. A latent class model highlights that attribute preferences tend to differ by group and thus rice content ratios should be properly labeled so that consumers can make a better choice according to their preferences. Our WTP estimates also imply that offering tasting trials to consumers is an effective marketing strategy to encourage potential purchases of PRNs for the rice noodle industry. Full article

(This article belongs to the Special Issue Food Quality, Price and Consumer Choices)

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15 pages, 523 KiB

Open AccessArticle

Vietnamese Consumers’ Preferences for Functional Milk Powder Attributes: A Segmentation-Based Conjoint Study with Educated Consumers

by Trong Phan, Phil Bremer and Miranda Mirosa

Sustainability 2020, 12(13), 5258; https://doi.org/10.3390/su12135258 - 29 Jun 2020

Cited by 1 | Viewed by 6193

Abstract

This paper investigated Vietnamese consumers’ preferences for functional milk powder products to determine if there were differences in market segments. A Qualtrics survey and a 1000minds choice-based conjoint survey were completed by 272 participants, predominantly 18-30-year-old males with high education levels and above [...] Read more.

This paper investigated Vietnamese consumers’ preferences for functional milk powder products to determine if there were differences in market segments. A Qualtrics survey and a 1000minds choice-based conjoint survey were completed by 272 participants, predominantly 18-30-year-old males with high education levels and above average incomes. Firstly, general perceptions of the use of functional foods to maintain health were determined, with results revealing that participants believed in the benefits the foods claim to provide. Secondly, participants’ tradeoffs for specific extrinsic functional milk powder attributes were determined by examining the relative importance they placed on a range of attributes. Participants prioritized a quality stamp attribute and preferred that this was obtained from an international certification body. Finally, a two-step cluster analysis and multinomial logistic regression was used to profile the participants and analyze relationships between socio-demographic data and the four resulting segments (i.e., Food Safety Concerned, Price Sensitive, Premium Product Focused, and Nutrition Focused). The largest of these segments was Food Safety Concerned (46.3%) with males significantly less likely than females to be in this segment. Given the limited literature on Vietnamese consumers’ decision-making processes, this study is an important contribution to this topic, as well as providing information about market opportunities. Full article

(This article belongs to the Special Issue Food Quality, Price and Consumer Choices)

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23 pages, 1601 KiB

Open AccessEditor’s ChoiceArticle

Food Heritage Makes a Difference: The Importance of Cultural Knowledge for Improving Education for Sustainable Food Choices

by Suzanne Kapelari, Georgios Alexopoulos, Theano Moussouri, Konstantin J. Sagmeister and Florian Stampfer

Sustainability 2020, 12(4), 1509; https://doi.org/10.3390/su12041509 - 18 Feb 2020

Cited by 36 | Viewed by 13088

Abstract

This paper presents findings from a study carried out as part of BigPicnic, a European Commission’s Horizon 2020 project. BigPicnic brought together members of the public, scientists, policy-makers and industry representatives to develop exhibitions and science cafés. Across 12 European and one Ugandan [...] Read more.

This paper presents findings from a study carried out as part of BigPicnic, a European Commission’s Horizon 2020 project. BigPicnic brought together members of the public, scientists, policy-makers and industry representatives to develop exhibitions and science cafés. Across 12 European and one Ugandan botanic gardens participating in the study, we surveyed 1189 respondents on factors and motives affecting their food choices. The study highlights the importance that cultural knowledge holds for understanding food choices and consumer preferences. The findings of this study are discussed in the wider context of food security issues related to sustainable food choice, and the role of food as a form of cultural heritage. Specifically, the findings underline the importance of the impact of food preferences and choices on achieving sustainability, but also indicate that heritage is a key parameter that has to be more explicitly considered in definitions of food security and relevant policies on a European and global level. Full article

(This article belongs to the Special Issue Food Quality, Price and Consumer Choices)

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16 pages, 446 KiB

Open AccessArticle

Public and Private Standards in Crop Production: Their Role in Ensuring Safety and Sustainability

by Salvatore Squatrito, Elena Arena, Rosa Palmeri and Biagio Fallico

Sustainability 2020, 12(2), 606; https://doi.org/10.3390/su12020606 - 14 Jan 2020

Cited by 7 | Viewed by 2872

Abstract

From the comparison of regulations and/or standards for the organic, conventional and/or integrated citrus production method and a voluntary certification, it emerges that farms certified with voluntary non-regulated certification systems, such as the IFA FV GLOBALG.A.P, are obliged to take into account the [...] Read more.

From the comparison of regulations and/or standards for the organic, conventional and/or integrated citrus production method and a voluntary certification, it emerges that farms certified with voluntary non-regulated certification systems, such as the IFA FV GLOBALG.A.P, are obliged to take into account the highest number of aspects, reported in a more complete register, than the organic ones. Moreover, this is also supported by a continuous-time planned process of revision and updating of the applicable versions of the standard. The environmental impact of the food production, the safety aspects of food products, as well as the health, ethics, and safety aspects of workers, are largely considered and inspected in the GLOBALG.A.P., while the organic system, despite the IFOAM suggestions and indications, is only considered partially. This means that, from a practical point of view, the organic product can be considered “clean and safe”, but not more environmentally friendly than the GLOBALG.A.P. products. Full article

(This article belongs to the Special Issue Food Quality, Price and Consumer Choices)

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