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Resano H.,Ghent University | Perez-Cueto F.J.A.,Ghent University | de Barcellos M.D.,University of Aarhus | de Barcellos M.D.,Federal University of Rio Grande do Sul | And 3 more authors.
Appetite | Year: 2011

This paper investigates consumers' satisfaction level with pork meat and derived products in five European countries. Data were collected through a cross-sectional web-based survey in Belgium, Denmark, Germany, Greece, and Poland during January 2008 with a total sample of 2437 consumers. Data included socio-demographics and questions regarding satisfaction with 27 common pork-based products; classified into fresh pork, processed pork and pork meat products. Satisfaction was evaluated in terms of overall satisfaction, as well as satisfaction with health-giving qualities, price, convenience and taste. Logistic regression analyses showed taste as the main determinant of satisfaction, followed by convenience. Healthfulness is not a significant driver of overall satisfaction. Price influences satisfaction with fresh pork more than with processed products. Tasty pork, easy to prepare and consume, with adequate promotion of its healthfulness, and with a good price/quality relationship appears to be the key factor to satisfy pork consumers. © 2010 Elsevier Ltd. Source


Torri L.,University of Gastronomic Sciences | Dinnella C.,University of Florence | Recchia A.,University of Florence | Naes T.,Matforsk as | And 3 more authors.
Food Quality and Preference | Year: 2013

The perceptions of differences in the aroma of high quality Italian red wines were compared in experts and consumers by Projective Mapping. Quality and typicality assessments from experts, and liking ratings from consumers, were collected on the same wine set. The sensory profiles of the wines were described by a panel of trained subjects. The results suggest that product separation by experts was mainly based on the perceived overall quality rather than on specific sensory differences. Product differentiation by consumers was poor and worse than that of experts and trained subjects. Consumers' internal preference map showed a good sample separation based on liking data and allowed the identification of the aroma attributes that drove their preferences. Results from consumer tests indicated that differences among samples based on liking data were more evident than those from Projective Mapping. An increased differentiation ability was observed for those consumers able to match the duplicate samples in the Projective Mapping test. In this group, sample differentiation based mainly on liking was observed. The socio-cognitive traits of these subjects highlighted their high level of wine knowledge.In general, the results indicate that Projective Mapping can be a valuable method for investigating the perceived similarities/dissimilarities among samples with subtle sensory differences when assessors share a high level of knowledge and experience about the product. © 2013 Elsevier Ltd. Source


Heggen E.,University of Oslo | Granlund L.,Mills da | Pedersen J.I.,University of Oslo | Holme I.,University of Oslo | And 4 more authors.
Nutrition, Metabolism and Cardiovascular Diseases | Year: 2010

Background and aims: Data comparing the impact of different sources of plant sterols on CVD risk factors and antioxidant levels is scarce. We evaluated the effects of plant sterols from rapeseed and tall oils on serum lipids, lipoproteins, fat-soluble vitamins and plant sterol concentrations. Methods and results: This was a double-blinded, randomized, crossover trial in which 59 hypercholesterolemic subjects consumed 25 g/day of margarine for 4 weeks separated by 1 week washout periods. The two experimental margarines provided 2 g/day of plant sterols from rapeseed or tall oil. The control margarine had no added plant sterols. The control margarine reduced LDL cholesterol by 4.5% (95% CI 1.4, 7.6%). The tall and rapeseed sterol margarines additionally reduced LDL cholesterol by 9.0% (95% CI 5.5, 12.4%) and 8.2% (95% CI 5.2, 11.4%) and apolipoprotein B by 5.3% (95% CI 1.0, 9.6%) and 6.9% (95% CI 3.6, 10.2%), respectively. Lipid-adjusted β-carotene concentrations were reduced by both sterol margarines (P < 0.017). α-Tocopherol concentrations were reduced by the tall sterol compared to the rapeseed sterol margarine (P = 0.001). Campesterol concentrations increased more markedly with the rapeseed sterol versus tall sterol margarine (P < 0.001). The rapeseed sterol margarine increased while the tall sterol margarine decreased brassicasterol concentrations (P < 0.001). Conclusions: Plant sterols from tall and rapeseed oils reduce atherogenic lipids and lipoproteins similarly. The rapeseed sterol margarine may have more favorable effects on serum α-tocopherol concentrations. © 2009 Elsevier B.V. All rights reserved. Source


Vanhonacker F.,Ghent University | Lengard V.,Matforsk as | Hersleth M.,Matforsk as | Verbeke W.,Ghent University
British Food Journal | Year: 2010

Purpose: The paper seeks to provide a picture of the profile of European traditional food consumers (TFC) in terms of their socio-demographics, attitudes, life-style orientations and behavioural characteristics. Design/methodology/approach: Cross-sectional data were collected through a pan-European consumer survey (n = 4,828) conducted in November and December 2007, with samples representative for gender, age and region, collected from six European countries: Spain, Italy, France, Belgium, Poland and Norway. First, information about the consumption of traditional food and the image of a typical TFC was provided through descriptive analysis. Next, the actual characteristics of TFC were assessed using partial least squares regression and these were discussed in the context of the theory of self-image congruity. Findings: Traditional food consumption patterns are stronger in the south than in the north of Europe. TFC across Europe are typically middle-aged to elderly, health-conscious, ethnocentric, food connoisseurs, who are attached to familiarity in their food choices and who very much enjoy cooking. Practical implications: The information about the profile, the image and the actual characteristics of TFC has practical implications for marketing and communicating about traditional foods, including their identification, differentiation, research and development and positioning in the European food market. Originality/value: Traditional food is currently undergoing a revival, with increased sales, consumer and regulatory interest. This paper provides cross-cultural results from a large pan-European consumer sample that provides highly relevant and useful information about the market potentials of the traditional food industry, which mostly consists of small-and medium-sized enterprises. The application of the self-image congruity theory to validate the results contributes to the originality of the paper. © Emerald Group Publishing Limited. Source


Guerrero L.,IRTA Monells | Claret A.,IRTA Monells | Verbeke W.,Ghent University | Vanhonacker F.,Ghent University | And 4 more authors.
Food Quality and Preference | Year: 2012

Traditional food products (TFPs) are an important element of human culture, identity and heritage. However, their production still relies on traditional manufacturing practices, often with low competitiveness, efficiency and R&D investment. The introduction of innovations could help producers to increase the market share of TFP, although some innovations could have a negative impact on their traditional character and image. The objective of this study was to understand the meaning of the concepts "Traditional" and "Innovation" in a cross-cultural context by means of a sorting task. The study was done in four regions of four European countries (Belgium, France, Norway and Spain). A total of 476 participants performed a sorting task with 13 different key words written on cards (one word per card), including the words "Traditional" and "Innovation" An additional affective evaluation was carried out by each participant by assessing how they perceived each key word in a food context. The sorting task proved to be an efficient method to conceptualize the words "Traditional" and "Innovation" from a consumer perspective. The affective test complemented the sorting task and helped to better understand the groups obtained. A noticeable incompatibility between the two concepts, "Traditional" and "Innovation" was detected as well as the relative unhealthy character of some traditional food products. The information provided in this study may help producers of TFP to improve the image of this category of foods and to implement potentially successful innovations in the European traditional food sector. © 2012 Elsevier Ltd. Source

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