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Consumer perceptions and food

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Consumer perceptions and food/ edited by Diana Bogueva.
其他作者:	Bogueva, Diana.
出版者:	Singapore :Springer Nature Singapore : : 2024.,
面頁冊數:	xxii, 755 p. :ill., digital ;24 cm.
內容註:	The role and importance of consumer perception -- The effect of cultural and socioeconomic factors on consumer perception -- The impact of kosher and halal on consumers -- Perceptions of food safety and nutrition among different age groups of consumers -- Food legislation and the consumers: the EU perspective -- The food product quality harmonization with identified consumers' preferences -- A comparative review of the consumers' perspective on the safety, quality, and sensory attributes of alternative proteins -- Legal aspects of functional food and dietary supplements in medicinal foods around the world -- Consumer perception of edible insects -- Consumer perception of plant-based meat substitutes -- Consumer perception of plant-based milk and dairy products -- Consumer perception of algae and algae-based products -- Consumer perception of plant-based eggs -- Consumer perception of cultivated meat -- Consumer attitudes and views on sustainable food consumption -- Sustainable food systems and sustainable diet -- Flexitarianism: responding to the health and environmental challenges of human diets -- Key drivers and innovation approaches to sustainable management of agricultural and food business -- Consumer perception of food safety in Africa: A multinational study on knowledge, attitude and practices -- Consumer perception of food safety in Asia and the Pacific -- Consumer perception of food safety in Europe -- Consumer perception of food safety in the Middle East and North African Region -- Consumer perception of food safety in the Americas and the Caribbean -- Consumer perception of food packaging -- Front-of-pack labelling: consumer perception of nutrition and health claims -- Consumer perceptions of food via image processing -- Comparing precision fermentation and traditional fermentations: consumer views -- Consumer perception of fortified food -- Global consumer perception towards healthy foods: influencing factors and current trends -- Perception and motivational trends towards kefir consumption -- Technological and health effect of butter by-products rich in phospholipids in consumer's sustainable diet -- Consumer perceptions in time of crisis -- Zero food loss and food waste -- Psychosocial factors affecting the consumer perception -- Dietary guidelines, sustainability, and consumers -- Ethical and sustainable consumer behaviours within the context of food ethics.
Contained By:	Springer Nature eBook
標題:	Food industry and trade - Social aspects. -
電子資源:	https://doi.org/10.1007/978-981-97-7870-6
ISBN:	9789819778706

Consumer perceptions and food
Consumer perceptions and food[electronic resource] /edited by Diana Bogueva. - Singapore :Springer Nature Singapore :2024. - xxii, 755 p. :ill., digital ;24 cm.

The role and importance of consumer perception -- The effect of cultural and socioeconomic factors on consumer perception -- The impact of kosher and halal on consumers -- Perceptions of food safety and nutrition among different age groups of consumers -- Food legislation and the consumers: the EU perspective -- The food product quality harmonization with identified consumers' preferences -- A comparative review of the consumers' perspective on the safety, quality, and sensory attributes of alternative proteins -- Legal aspects of functional food and dietary supplements in medicinal foods around the world -- Consumer perception of edible insects -- Consumer perception of plant-based meat substitutes -- Consumer perception of plant-based milk and dairy products -- Consumer perception of algae and algae-based products -- Consumer perception of plant-based eggs -- Consumer perception of cultivated meat -- Consumer attitudes and views on sustainable food consumption -- Sustainable food systems and sustainable diet -- Flexitarianism: responding to the health and environmental challenges of human diets -- Key drivers and innovation approaches to sustainable management of agricultural and food business -- Consumer perception of food safety in Africa: A multinational study on knowledge, attitude and practices -- Consumer perception of food safety in Asia and the Pacific -- Consumer perception of food safety in Europe -- Consumer perception of food safety in the Middle East and North African Region -- Consumer perception of food safety in the Americas and the Caribbean -- Consumer perception of food packaging -- Front-of-pack labelling: consumer perception of nutrition and health claims -- Consumer perceptions of food via image processing -- Comparing precision fermentation and traditional fermentations: consumer views -- Consumer perception of fortified food -- Global consumer perception towards healthy foods: influencing factors and current trends -- Perception and motivational trends towards kefir consumption -- Technological and health effect of butter by-products rich in phospholipids in consumer's sustainable diet -- Consumer perceptions in time of crisis -- Zero food loss and food waste -- Psychosocial factors affecting the consumer perception -- Dietary guidelines, sustainability, and consumers -- Ethical and sustainable consumer behaviours within the context of food ethics.

This book is a timely overview of the various aspects of consumer perception related to food. This book explores consumer perceptions that are vital to marketers and often underlie the success or failure of products in the marketplace. Perception is the process of selecting, organizing, and interpreting sensations into a meaningful whole, and this book highlights how human perceptions are unique, highly subjective, and easily distorted. These perceptions are influenced by our senses-sight, hearing, taste, smell, and touch-as well as our beliefs, emotions, opinions, and experiences. This book states that this is related to food, and perceptions are also guided by beliefs, thoughts, emotions, feelings, and opinions about, or preferences, expectations, and knowledge of, and the sensory experience, the fear, and the relationships built between the consumers and the food over time. This book aims to further the understanding of the fundamental mechanisms which determine individual responses to existing and emerging food issues. This book provides insights into consumer behaviour (e.g. consumer decision making, promoting behaviour change), factors influencing consumers' food and meal choices, confidence in the safety of food, perception of health-related messages and food laws and regulations, sustainable and responsible consumer behaviour (e.g. food waste), acceptability of new food alternatives, innovations and technologies, integrating consumer insight and communication challenges in cross-functional communications in innovation processes. "Consumer Perceptions and Food" delves into how these perceptions shape consumer behavior, from decision-making and behavior change to meal choices and confidence in food safety. It explores the impact of health-related messages, food laws, and regulations, and examines the acceptability of new food alternatives and technologies. The book also addresses the importance of sustainable and responsible consumer behavior, including food waste and ethical consumption. Through a rich array of insights, this book provides a deep understanding of the fundamental mechanisms that drive individual responses to food issues. It emphasizes the importance of mindful eating-making conscious food choices that benefit our health, the environment, and the planet. This involves considering the origins of our food, its production methods, and the broader impacts of our choices on public health and ecosystems. This book is a call to action for consumers to rethink their relationship with food, fostering deeper connections and appreciation for sustainable practices and ethical consumption. It is a crucial step in the ongoing journey of shaping the future of food, guided by informed and mindful consumers.

ISBN: 9789819778706

Standard No.: 10.1007/978-981-97-7870-6doiSubjects--Topical Terms:

562206
Food industry and trade
--Social aspects.

LC Class. No.: HD9000.5 / .C66 2024

Dewey Class. No.: 338.19

Consumer perceptions and food
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505 0 $a The role and importance of consumer perception -- The effect of cultural and socioeconomic factors on consumer perception -- The impact of kosher and halal on consumers -- Perceptions of food safety and nutrition among different age groups of consumers -- Food legislation and the consumers: the EU perspective -- The food product quality harmonization with identified consumers' preferences -- A comparative review of the consumers' perspective on the safety, quality, and sensory attributes of alternative proteins -- Legal aspects of functional food and dietary supplements in medicinal foods around the world -- Consumer perception of edible insects -- Consumer perception of plant-based meat substitutes -- Consumer perception of plant-based milk and dairy products -- Consumer perception of algae and algae-based products -- Consumer perception of plant-based eggs -- Consumer perception of cultivated meat -- Consumer attitudes and views on sustainable food consumption -- Sustainable food systems and sustainable diet -- Flexitarianism: responding to the health and environmental challenges of human diets -- Key drivers and innovation approaches to sustainable management of agricultural and food business -- Consumer perception of food safety in Africa: A multinational study on knowledge, attitude and practices -- Consumer perception of food safety in Asia and the Pacific -- Consumer perception of food safety in Europe -- Consumer perception of food safety in the Middle East and North African Region -- Consumer perception of food safety in the Americas and the Caribbean -- Consumer perception of food packaging -- Front-of-pack labelling: consumer perception of nutrition and health claims -- Consumer perceptions of food via image processing -- Comparing precision fermentation and traditional fermentations: consumer views -- Consumer perception of fortified food -- Global consumer perception towards healthy foods: influencing factors and current trends -- Perception and motivational trends towards kefir consumption -- Technological and health effect of butter by-products rich in phospholipids in consumer's sustainable diet -- Consumer perceptions in time of crisis -- Zero food loss and food waste -- Psychosocial factors affecting the consumer perception -- Dietary guidelines, sustainability, and consumers -- Ethical and sustainable consumer behaviours within the context of food ethics.
520 $a This book is a timely overview of the various aspects of consumer perception related to food. This book explores consumer perceptions that are vital to marketers and often underlie the success or failure of products in the marketplace. Perception is the process of selecting, organizing, and interpreting sensations into a meaningful whole, and this book highlights how human perceptions are unique, highly subjective, and easily distorted. These perceptions are influenced by our senses-sight, hearing, taste, smell, and touch-as well as our beliefs, emotions, opinions, and experiences. This book states that this is related to food, and perceptions are also guided by beliefs, thoughts, emotions, feelings, and opinions about, or preferences, expectations, and knowledge of, and the sensory experience, the fear, and the relationships built between the consumers and the food over time. This book aims to further the understanding of the fundamental mechanisms which determine individual responses to existing and emerging food issues. This book provides insights into consumer behaviour (e.g. consumer decision making, promoting behaviour change), factors influencing consumers' food and meal choices, confidence in the safety of food, perception of health-related messages and food laws and regulations, sustainable and responsible consumer behaviour (e.g. food waste), acceptability of new food alternatives, innovations and technologies, integrating consumer insight and communication challenges in cross-functional communications in innovation processes. "Consumer Perceptions and Food" delves into how these perceptions shape consumer behavior, from decision-making and behavior change to meal choices and confidence in food safety. It explores the impact of health-related messages, food laws, and regulations, and examines the acceptability of new food alternatives and technologies. The book also addresses the importance of sustainable and responsible consumer behavior, including food waste and ethical consumption. Through a rich array of insights, this book provides a deep understanding of the fundamental mechanisms that drive individual responses to food issues. It emphasizes the importance of mindful eating-making conscious food choices that benefit our health, the environment, and the planet. This involves considering the origins of our food, its production methods, and the broader impacts of our choices on public health and ecosystems. This book is a call to action for consumers to rethink their relationship with food, fostering deeper connections and appreciation for sustainable practices and ethical consumption. It is a crucial step in the ongoing journey of shaping the future of food, guided by informed and mindful consumers.
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650 2 4 $a Agricultural Economics. $3 895207
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