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The aim of this study is to investigate whether hunger matters in consumer purchase behaviour relating to processed food products. Therefore, a non-hypothetical experiment was implemented to assess truthful preferences by asking individuals the maximum price that they would pay for various processed cheese products. The findings indicated that consumers were willing to pay more when hungry than when satiated. Moreover, women and obese participants were willing to pay more than men and normal-weight participants. However, older and hungry people were willing to pay less than younger, satiated individuals. [ABSTRACT FROM AUTHOR]

In the EU food market, different food labeling schemes co-exist with the aim of informing customers and providing trust on different quality characteristics of food products. To understand which food labeling schemes are the most and the least important for consumers is very relevant because a labeling strategy will be useful for food companies if consumers, or at least one segment of consumers, value food labeling. The aim of this study was to measure the importance consumers attach to different labeling schemes available in the food market. Seven different food labeling schemes, some regulated by the EU (the EU organic logo, the Protected Designation of Origin (PDO) indication and the nutritional fact panel) and some of them not yet regulated at the European level (the food miles indication; the local origin; the carbon footprint information; and an improved animal welfare indication), were assessed by consumers. To do this, the direct ranking preference method was used and a rank-ordered mixed logit model was estimated with the data from a survey conducted with food shoppers in a medium-sized Spanish town. The results indicate that the most preferred labeling scheme was the PDO indication, closely followed by the nutritional fact panel and the EU organic logo. In other words, consumers clearly valued labeling schemes that are regulated by EU law. Moreover, consumer preferences for food labeling were heterogeneous and three segments of consumers based on preferences were found: PDO lovers, organic EU logo lovers and the nutritional information lovers. [ABSTRACT FROM AUTHOR]

The aim of the paper is to assess the effect of the participants' competitiveness on their valuation for food products. Specifically, to investigate the effect of the participants' competitiveness on their bids in a non-hypothetical experimental auction. Then, we designed an experimental auction to measure the consumers' preferences for food products with two treatments. Both treatments had all the same designed characteristics except that in the second treatment, the participants who reported the highest levels of competitiveness were not allowed to participate in the auction. Then, we could directly compare bids from the participants with two different levels of competitiveness (higher competitiveness and lower competitiveness). Because the bids from the two treatments were found statistically the same, we can conclude that the consumer's valuation for food products using the non-hypothetical experimental auctions are independent on the level of the participants' competitiveness. [ABSTRACT FROM AUTHOR]

• Extrinsic cues such as price, brand, packaging shape and NHCs affect food purchases. • Consumers are not willing to sacrifice the pleasure of sensory function to health. • Familiarity, nutritional knowledge and motivation affect choices of food with NHCs. • Perceived healthiness, understanding, liking and use affect peoples' personal processes. • Future research should exploit more realistic methods representing real-life behaviours. This systematic literature review collected and summarized research on consumer preferences and the purchase behaviour of food products with nutritional claims (NCs) and health claims (HCs), to reconcile, and expand upon, the findings of previous studies. First, considering that consumer behaviour is affected by a wide range of factors, to narrow the research we used a theoretical framework and divided the determinants of the effects of NCs and HCs on consumers' preferences and purchasing behaviour into consumer characteristics, product characteristics, and consumers' personal processes, using the quality perception process. Second, since most studies were conducted within the European Union (EU), we collected the scientific literature from 2006, when the law on NCs and HCs was harmonized in the EU, until September 2020. This same period was used to scan for other studies outside EU who used similar terminology on NCs and HCs. In total, 125 articles were found to be relevant for further analysis. The results showed that consumer characteristics such as familiarity, nutritional knowledge, motivation, and demographics affected choices. Extrinsic product characteristics, such as price, brand, colour, packaging shape and NCs and HCs, affected purchase decisions. Taste was the most important intrinsic characteristic, and consumers are not willing to sacrifice the pleasure of sensory function for health benefits. Perceived healthiness, understanding of the claims, liking and use were important factors that affected consumers' personal processes in purchasing food with NCs and HCs. A challenge for future research is to consider exploiting new technologies and more realistic experimental methods to provide information that represents as close as possible consumers' behaviour in real-life situations. [ABSTRACT FROM AUTHOR]

The article presents an empirical analysis of organic and distance label on agricultural produce in Spain. Topics include globalization of agricultural markets, credence attributes in the produce and food marketing. Other topics include consumers' preferences, origin of production and choice modelling.

This paper provides an analysis of consumer preferences for product claims, specifically about origin and production methods. In particular, it addresses two important questions: i) whether consumers are willing to pay a premium for food products carrying these claims; and ii) whether local and organic claims are complements or substitutes. A choice experiment designed to estimate two-way interactions was undertaken in Spain for eggs. The findings show first, that consumers are willing to pay a positive premium price for an enhanced method of production (that of barn, free-range and/or organic instead of cage produced eggs) as well as for the proximity of production (local, regional and national over imported). Second, the findings show that consumer preferences for the claims are heterogeneous with two consumer segments being identified: 'origin preference', the larger segment, and the 'production method preference'. Results show that organic and local claims were complements for the larger first segment but that free-range and local/regional claims were substitutes for the second smaller segment. These results provide the marketing chains with insights applicable for pricing strategies. [ABSTRACT FROM AUTHOR]

Abstract: This paper analyzes consumers' preferences for different lamb meat attributes using a choice experiment. In particular, preferences for the type of commercial lamb meat (“Ternasco” and “Suckling”) and the origin of production (locally produced “Ojinegra from Teruel”) were evaluated. Moreover, we endogenously identify consumers' segments based on consumers' preferences for the analyzed attributes. Data come from a survey administrated in Spain during 2009. A latent class model was used to estimate the effect of the attributes on consumer utility, derive the willingness to pay and determine consumers' segments. Results suggest that consumers' preferences for both attributes are heterogeneous and two homogenous consumers' segments were detected. The largest segment (79%) did not value any of the analyzed attributes while the smaller one (21%) valued both of them positively. In particular, consumers in this second segment are willing to pay an extra premium for the “Ternasco” lamb meat, around double the premium they are willing to pay for the locally produced lamb meat “Ojinegra from Teruel”. [Copyright &y& Elsevier]

Abstract: This paper examines the link between nutrition label use and consumers’ healthier food choices. Label use is considered for the two main types of labels currently found on food products; nutrition facts panels and nutrition/health claims. This link is tested using a three-equation multivariate probit model. Data were obtained from an ad hoc survey conducted in two medium-sized Spanish cities. The results indicate that the use of nutrition information by consumers, whether this involves the fact panel or the claim labels, does influence consumer choice of healthier food products to the same extent, although different types of consumers use the various types of labels considered. [Copyright &y& Elsevier]

Abstract: The European Union is implementing new regulations regarding the provision of nutritional information on food products. A random utility model is used to evaluate European consumers’ valuation of two general types of nutritional information: nutritional facts panel label and a nutritional claim (i.e., a “light” claim). Results suggest that although consumers value both types of nutritional information, nutritional facts panel label is valued more than a specific nutritional claim. Specifically, using a choice experimental approach, consumers’ willingness to pay a premium is about twice as much more for a box of breakfast cookies with a nutrition label than for a box of breakfast cookies with a “light” nutritional claim. These findings have important implications for the European food industry and policy makers. [Copyright &y& Elsevier]

Multiple quality labels that signal whether a particular food has special characteristics relating to geographical origin or production method have become standard within European food policy. The aim of this paper was to investigate how two of these labels in particular influence consumers' food choices. We assessed consumers' preferences for an extra virgin olive oil (EVOO) displaying EU quality labels and focus on whether they are complements or substitutes. In order to do so, we used a discrete choice experiment (DCE) to estimate main and two-way interactions effects with data from a self-administrated survey in a Spanish region. Results indicate that while consumers positively value both the Protected Designation of Origin (PDO) and the organic labels, the valuation for PDO is almost double that of the valuation of the organic label. Furthermore, the findings show that for a majority of consumers considered both labels substitutes, while a small group considered them complements. These findings can help producers identify an optimal labelling strategy to maximize returns on certification investments. [ABSTRACT FROM AUTHOR]

As a result of increased consumer awareness, demand for healthier food products is increasing day by day. Consumers seek healthier versions of food products which they relate to reduced presence of unhealthy components or increased presence of healthy ones. As a result, the food industry has not only increased the variety of products available but also uses nutritional claims to signal the presence of more substances. As an average consumer at the supermarket devotes just a few seconds to selecting each product, they are only able or willing to process that information that immediately attracts their attention or that is felt to be more important to them. This paper analyses how consumers rank different nutritional claims for two processed cereal products. Five claims were chosen to reflect the current market landscape of availability, and that relates to both "healthy" (i.e., fiber) and "unhealthy" (i.e., fat) substances. We use a direct ranking preference method with data from a survey conducted with consumers in a Spanish region in 2017. Results show that the ranking of claims differs between the two products (biscuits and pastries) and across consumers. However, consumers prefer those that show reduced presence of unhealthy substances above those that highlight the presence of healthy ones. Therefore, policy to maximize the impact of nutritional labelling should be product-specific. [ABSTRACT FROM AUTHOR]