Gillian Armstrong

The importance of packaging design for own‐label food brands

Purpose – This paper seeks to investigate the importance of packaging design for a UK premium own‐label food brand, by developing an understanding of how consumers evaluate own‐label packaging, providing an insight into their shopping behaviour regarding premium own‐label desserts and identifying the factors that influence their purchase decisions. Implicit in this is a need to establish how the packaging designs of premium own‐label products influence the purchase decisions of consumers.Design/methodology/approach – The paper reports on the findings of participant observational exercises employed at two Tesco stores.Findings – Overall, analysis of findings would clearly indicate that there is a strong association regarding the influence of packaging on the purchase decision, with over 73 per cent of interviewed consumers stating that they rely on packaging to aid their decision‐making process at the point of purchase.Research limitations/implications – This study reports on the preliminary findings of th...

Opportunities and constraints in the functional food market

Reviews the main food choice trends driving consumer demand for functional foods and the constraints limiting market development. Considers previous research activity in the functional food arena and subsequently identifies paramount research priorities that may facilitate the development of products that will help satisfy consumer demands for convenience, health and sensory pleasure.

An exploration of small business Website optimization: Enablers, influencers and an assessment approach

The literature reveals a need for more integrated research contributions to small business Internet adoption and theoretical development. There is also a need for these developments to relate more closely to effective, or optimized, use of web applications in business processes and growth. To address this, and building upon recent integrated theoretical developments, the aim of this study is to explore the determinants and outcomes relating to small business Website optimization. Five determining variables isolated from recent theoretical developments relate to small business Website adoption outcomes. Utilizing an optimization rating instrument with these variables a methodological approach produced four key findings. From these findings we develop an optimization model and focus important contributions as propositions. These propositions provide a new understanding of the enablers and influencers of small business Website optimization and a basis for research to develop further insights in this area.

Determinants of internet adoption by SME agri‐food companies

Purpose – As evidence mounts on the importance of small to medium‐sized enterprises (SMEs) to national and international economies and the opportunities presented to them by the internet, it becomes important to understand the key issues which determine internet adoption and utilisation. With literature on SME internet adoption fragmented and incoherent, there is also a need for conceptual framework development and testing to provide more focused research in this important area. Several researchers have also highlighted a need for research which concentrates more on specific industrial sectors rather than taking a more generalist approach to SME internet adoption. Within this evolving research context, the agri‐food industry makes a particularly relevant area of study, which this paper aims to study.Design/methodology/approach – This paper addresses this purpose by conducting a study of 50 Northern Ireland SME agri‐food companies. The study utilises and tests a conceptual framework derived from the extant...

Using behavioural and motivational thinking in food segmentation

Purpose – Emerging consumer trends within the food industry have increased the need to create market‐oriented products. In order to do so, a future strategy focusing on consumer behaviour and segmentation should be utilised. By identifying how a consumer behaves throughout the purchasing process a company can determine whether what they are offering translates into what a consumer actually needs. This paper seeks to propose that the utilisation of consumer purchase motivation and decision‐making models can help identify specific customer clusters to improve marketing strategy.Design/methodology/approach – The proposed methodology is a combined study of both qualitative and quantitative methods consisting of interviews, focus groups and a consumer questionnaire.Findings – A new conceptual model, which integrates motivation, and decision‐making models in a food context are proposed.Practical implications – By potentially gaining an intimate knowledge of the consumer, such models can optimise food‐marketing ...

Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes

Abstract Two sous vide dishes, bolognaise meat sauce and chicken tikka masala which were processed at 70°C for 900 min and 90°C for 45 min, respectively, were stored at 1.5°C and assessed at regular intervals up to 40 days storage. Trained quantitative descriptive analysis panels and laboratory consumer panels indicated that the products largely retained their level of sensory quality and acceptance throughout the 40 days. The sous vide process can, therefore, produce perceived “fresh”, convenient, high quality refrigerated foods of extended durability.

A case for reducing salt in processed foods

Salt is one of the most valuable substances available to man, with a definitive role in the human body and in food production. However, the continued use or indeed misuse of salt has led to adverse effects on health. The increasing consumption of convenience foods has contributed greatly to a high salt intake. Highly processed, convenience foods are known to contain large quantities of salt to optimise storage stability and flavour acceptability. Current high salt intakes have therefore been attributed to processed foods, accounting for 75‐85 per cent of total salt intake. Such findings and associated health implications have prompted a call from health professionals and food researchers to reduce salt intake. Effective salt reduction, however, can only be achieved with the co‐operation and commitment of the food industry in the development of lower‐salt processed foods.

Meat avoidance and the role of replacers

Manufacturers are producing an extensive range of added value products which are formulated using meat replacers but which are designed to appeal to a wide range of consumers, above and beyond the “traditional vegetarian” market. This study considered the relatively recent impact of such products on the Northern Ireland market, with a particular emphasis on the quality and acceptability of Quorn based products. A small‐ scale questionnaire (n = 100) considered customer perceptions of meat replacers, whilst the acceptance of selected tofu, textured vegetable protein (TVP) and Quorn products was measured using selected sensory evaluation techniques. The study concluded that Quorn can offer similar texture and flavour attributes to those consumers who wish to avoid meat products for health and/or safety reasons. It is this customer base which needs to be targeted, but it must be noted that negative perceptions of meat replacers still exist. Therefore, further developments need to be supported by appropriate marketing strategies which will both attract and educate consumers and help to achieve a sustained level of purchasing.

Marketing health-enhancing foods: implications from the dairy sector

Purpose – To assess the potential for development in the agri‐food sector by investigating: consumer awareness of health‐enhancing foods; key influences on their perceptions of and attitudes towards these foods; their relevant purchasing behaviour in the context of the Northern Irish dairy products market. To develop recommendations for future segmentation and positioning strategies for health‐enhancing dairy foods.Design/methodology/approach – Northern Ireland is a geographically discrete area of the United Kingdom, which relies heavily on the agri‐food industry in general, and the dairy sector in particular. A consumer questionnaire was adapted from previous studies. After two pilot studies with 30 and 50 consumers, 600 were administered face‐to‐face to a quota sample of male and female shoppers in six key supermarkets across Northern Ireland. Results were collated and analysed by SPSS. Descriptive parametric and non‐parametric statistics re‐reported in findings.Findings – There is potential for the agr...

Sensory analysis and assessor motivation : Can computers make a difference ?

Abstract The potential value of using computerised systems in sensory analysis is discussed in this preliminary study. This included assessing the impact on panel motivation, and on the consistency of responses made through a comparison of manual and computerised methods. Accuracy and consistency appeared to improve significantly as the tests progressed, and on completing the session computer accuracy was superior. Hedonic tests provided substantial variation, although generally deviations in computer responses were lower. The affective tests produced a more erratic response pattern, although this may have been expected, due to the greater subjectivity involved. Finally, a focus group provided valuable reinforcement of results and clarification of assessor preferences. The computerised sensory system was unanimously preferred and may provide an effective tool in maintaining motivation levels. However, careful and consistent management is still required if results are to be meaningful.