Understanding consumers of food products / edited by Lynn Frewer and Hans van Trijp.

CRC Press order no. WP9144.

Includes bibliographical references and index.

Part I.Key influences on consumer food choice 1.Food choice: an introduction.P. Rozin 2.Sensory influences on food choice and food intake. C. de Graaf 3.The impact of context and environment on consumer food choice. H, Meiselman 4.Theories of food choice development. E. P. Köster and J. Mojet
5.Perception of risk, benefit and trust associated with consumer food choice, J. de Jonge, E. van Kleef, L. Frewer and O. Renn Part II.Product attributes and consumer food choice 6.Branding and labelling of food products. Y. K. van Dam and H. C. M. van Trijp 7.How consumers perceive food quality. K. G. Grunert 8.Consumer attitudes towards convenience foods. M. Buckley and C. Cowan 9.Outsourcing meal preparation. J. R. Cornelisse-Vermaat, G. Antonides and J. van Ophem 10.Consumer attitudes to food innovation and technology. M.Siegrist 11.Food consumers and organic agriculture. C. Ritson and E. Oughton Part III.Diversity in consumer food choice: cultural and individual difference 12.Life experience and demographic variables influencing food preferences: the case of the US. R. Bell 13.Cross-cultural dimensions in food choice: Europe 14.Gender differences in food choice. Ø Ueland. 15.Children and food choice. S. Nicklaus and S. Issanchou 16.Understanding Asian consumers of food products. D. N. Cox Part IV.Consumers, food and health 17.Liking, wanting and eating: drivers of food choice and intake in obesity. D. J. Mela 18.Consumer attitudes towards functional foods. L. Lähteenmäki, M. Lyly and N. Urala 19.The priorities of health and wellness shoppers around the globe. R. Vaidya and M. Mogelonsky 20.Consumers, communication and food allergy. M. C. van Putten, M. F. Schenk, B. Gremmen and L. J. Frewer. 21.Consumers of food products, domestic hygiene and public health. E. Redmond and C. Griffith 22.Changing unhealthy food choices. A. S. Anderson. Part V.Consumer attitude, food policy and practice 23.Social factors and food choice: consumption as practice 24.Developing a coherent European food safety policy: the challenge of value-based conflicts to EU food safety governance. M. Dreyer and O. Renn 25.Science, society and food policy. D. Coles 26.Planned promotion of healthy eating to improve population health. J. Brug and B. Wammes 27.Public engagement in food policy 28.Food, citizens and market: the quest for responsible consuming. F. W. A.Brom, T. Visak and F. Meijboom 29.The ethics of food production and consumption. M. Korthals 30.Looking to the future. L. J. Frewer and H. C. M. van Trijp

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 productsRecognise the diversity between consumers and learn how to cater for their needsCovers cultural and individual differences in food choice.