Convenience food products. Drivers for consumption

Brunner, Thomas; Van der Horst, Klazine; Siegrist, Michael (2010). Convenience food products. Drivers for consumption Appetite, 55(3), pp. 498-506. Elsevier 10.1016/j.appet.2010.08.017

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Convenience is one of the big trends in the food business. The demand for convenience food products is steadily increasing; therefore, understanding convenience food consumption is an important issue. Despite being vital properties of convenience food, saving time and effort have not been very successful constructs for predicting convenience food consumption. To examine a wide range of possible drivers for convenience food consumption, the present study uses a convenience food frequency questionnaire that asks about consumption behavior. A paper-and-pencil questionnaire was sent out to a representative sample of people in German-speaking Switzerland and yielded N = 918 complete datasets from persons mainly responsible for buying and preparing food in the household. The various convenience food products could be categorized into four groups, which we labeled as highly processed food items, moderately processed food items, single components, and salads. Fifteen drivers were found to have a significant impact either on total convenience consumption or on one of the identified categories. Strong predictors were age, concern about naturalness, nutrition knowledge, and cooking skills. Previous article in issue

Item Type:	Journal Article (Original Article)
Division/Institute:	School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused Food Production
Name:	Brunner, Thomas0000-0002-6770-6548; Van der Horst, Klazine0000-0001-7265-428X and Siegrist, Michael
Subjects:	H Social Sciences > H Social Sciences (General) T Technology > T Technology (General)
ISSN:	01956663
Publisher:	Elsevier
Language:	English
Submitter:	Thomas Brunner
Date Deposited:	05 May 2020 13:02
Last Modified:	21 Mar 2024 13:09
Publisher DOI:	10.1016/j.appet.2010.08.017
Uncontrolled Keywords:	Convenience food products, Consumption, Drivers, Eating behavior, Food frequency, Cooking skills, Naturalness, Nutrition knowledge
ARBOR DOI:	10.24451/arbor.11693
URI:	https://arbor.bfh.ch/id/eprint/11693