Erzsébet Szabó

Consumers’ Perceptions of HPP and PEF Food Products

Purpose – The purpose of this paper is to examine consumer attitudes towards apple juice produced by means of two new processing technologies, high‐pressure processing (HPP) and pulsed electric field processing (PEF).Design/methodology/approach – Means‐end chain approach is used. Laddering interviews are conducted with consumers in Norway, Denmark, Hungary and Slovakia.Findings – Consumers in this study did recognize and appreciate the benefits that HPP and PEF apple juice have to offer over a juice produced by pasteurization. The respondents in all four countries associated positive consequences with product attributes related to the nutritional value and the taste of the products produced by means of these novel technologies. Also the environmental benefits from processing foods by applying these technologies were seen as highly positive characteristics of the technologies. However, many respondents also expressed some scepticism, especially towards the PEF treated juice and were unsure about if there w...

Chow Mein and Halva in Europe? Consumption Frequency of Different Cuisines in Europe

Due to the globalizing world, nowadays it is not necessary to travel to a given country in order to get acquainted and taste the gastronomic specialties of them. In order to analyse the consumption frequency of different international cuisines and to identify the features of their consumers a questionnaire survey was conducted in seven European countries (Austria, Germany, Hungary, Ireland, Latvia, the Netherlands and Slovakia). Results of 1731 consumers showed the strong dominance of national cuisines. Italian and Chinese were found to be the most frequently consumed as well as the most admitted ones. Respondents preferring spicy meals chose Chinese, Japanese/Thai or Indian cuisines more frequently. In addition Indian meals are also preferred by respondents showed high willingness to try new or special herbs and spices. Higher consumption frequency of young adults, big city citizens, single households and higher educated participants was found in case of several cuisines. Open-mindedness of young consumers was identified, thus rising popularity and consumption frequency of international cuisines is expected. As appearance and rising consumption popularity of international cuisines will be occurred in the future, nutritional surveys as well as strategies to promote healthy eating and nutritional policies have to take them into consideration.

Exploration of healthy nutrition attitudes using a questionnaire survey

Bevezetes: Napjainkban a civilizacios betegsegekben szenvedők szama folyamatosan nő, de ezen betegsegek előfordulasanak kockazata jelentősen csokkenthető a helyesen megtervezett, kiegyensulyozott es egeszseges eletvitellel. Celkitűzes: A kutatas fő celja a magyar fogyasztok egeszseges taplalkozassal kapcsolatos attitűdjenek megismerese volt. Modszer: A kerdőives vizsgalatot 473 resztvevővel vegeztek. Eredmenyek: A resztvevők, bevallasuk szerint, nehezen igazodnak el az egeszseges taplalkozassal kapcsolatos informaciok kozott, es leggyakrabban az „internetet” hasznaljak tajekozodasra. Klaszterelemzes segitsegevel a szerzők 3 szignifikansan elkulonulő fogyasztoi csoportot azonositottak: a „torekvőket”, akik pozitiv hozzaallast mutatnak; az „egeszsegtudatosokat”, akik aktivan cselekednek taplalkozasuk egeszsegesse tetelenek erdekeben; valamint a „kozombosoket”, akik kevesbe erdeklődőek es nem tesznek jelentős lepeseket az egeszseges taplalkozas erdekeben. Kovetkeztetesek: A kerdőives felmeres eredmenyei ramu...