Now showing 1 - 4 of 4
  • Publication
    Factors that predict consumer acceptance of enriched processed meats
    The study aimed to understand predictors of consumers' purchase intention towards processed meat based functional foods (i.e. enriched processed meat). A cross-sectional survey was conducted with 486 processed meat consumers in spring 2016. Results showed that processed meats were perceived differently in healthiness, with sausage-type products perceived less healthy than cured meat products. Consumers were in general more uncertain than positive about enriched processed meat but differences existed in terms of the attitudes and purchase intention. Following regression analysis, consumers' purchase intention towards enriched processed meat was primarily driven by their attitudes towards the product concept. Perceived healthiness of existing products and eating frequency of processed meat were also positively associated with the purchase intention. Other factors such as general food choice motives, socio-demographic characteristics, consumer health and the consumption of functional foods and dietary supplements in general, were not significant predictors of the purchase intention for enriched processed meat.
  • Publication
    Consumer evaluations of processed meat products reformulated to be healthier - A conjoint analysis study
    Recent innovations in processed meats focus on healthier reformulations through reducing negative constituents and/or adding health beneficial ingredients. This study explored the influence of base meat product (ham, sausages, beef burger), salt and/or fat content (reduced or not), healthy ingredients (omega 3, vitamin E, none), and price (average or higher than average) on consumers' purchase intention and quality judgement of processed meats. A survey (n = 481) using conjoint methodology and cluster analysis was conducted. Price and base meat product were most important for consumers' purchase intention, followed by healthy ingredient and salt and/or fat content. In reformulation, consumers had a preference for ham and sausages over beef burgers, and for reduced salt and/or fat over non reduction. In relation to healthy ingredients, omega 3 was preferred over none, and vitamin E was least preferred. Healthier reformulations improved the perceived healthiness of processed meats. Cluster analyses identified three consumer segments with different product preferences.
      256Scopus© Citations 94
  • Publication
    Exploring coverage of the 2008 Irish dioxin crisis in Irish and UK newsprint media
    The 2008 dioxin crisis occurred as a result of contamination of Irish pork. The event had significant implications for Ireland’s economy and the reputation of its agricultural industry, as well as raising concerns for human health. This study describes the results of a content analysis of Irish and UK newspaper coverage of the 2008 Irish dioxin crisis, as this is likely to provide insight into how public perceptions of this issue were shaped. Articles from 16 print publications were systematically sampled for the period December 2008 to February 2009. The resulting data set of 141 articles was examined using a coding protocol developed based on previous research and refined during piloting. Results indicated that the dioxin crisis was primarily portrayed by the media as an industry/economic crisis, dominant in 26.9% of articles in the sample. Within this dominant portrayal, the agricultural industry was frequently cited as being in crisis (42.6%); however, the implications of the crisis on the wider economic environment also received attention (17.7%). Differences between Irish and UK-based media were also examined, revealing that while the Irish media most frequently described the crisis in terms of its impact on the industry and economy, the UK media were more likely to portray the crisis as a risk to health. These dominant media messages and message framings have implications for the public understanding of the issue in each country and potential consequences regarding perception of the adequacy of existing food policy and regulatory oversight.
      417Scopus© Citations 5
  • Publication
    What makes smartphone games successful in food information communication?
    China’s annual Food Safety Publicity Week in June 2019 has, for the first time, included smartphone games in its activities. Food related governmental and non-governmental organizations liaised with Alipay (Alibaba’s payment application) launching a smartphone quiz-game with an unprecedented level of public engagement with food information (i.e., food safety, nutrition, and food science and technologies): 12 million participants and 1.7 billion instances of participation within 1 week. This example demonstrates the great potential of smartphone games, and more widely, digital tools, in food-related public education. Given the extent of misinformation among the public on food safety and nutrition issues, food scientists and organizations should be empowered to embrace emerging tools, such as smartphone games, in order to positively shape public opinions. To aid in this task, this commentary article analyzes the factors behind the unprecedented success of Alipay’s smartphone quiz-game during China’s Food Safety Publicity Week.
      446Scopus© Citations 7