This book is a timely overview of the various aspects of consumer perception related to food. This book explores consumer perceptions that are vital to marketers and often underlie the success or failure of products in the marketplace. Perception is the process of selecting, organizing, and interpreting sensations into a meaningful whole, and this book highlights how human perceptions are unique, highly subjective, and easily distorted. These perceptions are influenced by our senses—sight, hearing, taste, smell, and touch—as well as our beliefs, emotions, opinions, and experiences. This book states that this is related to food, and perceptions are also guided by beliefs, thoughts, emotions, feelings, and opinions about, or preferences, expectations, and knowledge of, and the sensory experience, the fear, and the relationships built between the consumers and the food over time. This book aims to further the understanding of the fundamental mechanisms which determine individual responses to existing and emerging food issues. This book provides insights into consumer behaviour (e.g. consumer decision making, promoting behaviour change), factors influencing consumers’ food and meal choices, confidence in the safety of food, perception of health-related messages and food laws and regulations, sustainable and responsible consumer behaviour (e.g. food waste), acceptability of new food alternatives, innovations and technologies, integrating consumer insight and communication challenges in cross-functional communications in innovation processes. ‘Consumer Perceptions and Food’ delves into how these perceptions shape consumer behavior, from decision-making and behavior change to meal choices and confidence in food safety. It explores the impact of health-related messages, food laws, and regulations, and examines the acceptability of new food alternatives and technologies. The book also addresses the importance of sustainable and responsible consumer behavior, including food waste and ethical consumption. Through a rich array of insights, this book provides a deep understanding of the fundamental mechanisms that drive individual responses to food issues. It emphasizes the importance of mindful eating—making conscious food choices that benefit our health, the environment, and the planet. This involves considering the origins of our food, its production methods, and the broader impacts of our choices on public health and ecosystems. This book is a call to action for consumers to rethink their relationship with food, fostering deeper connections and appreciation for sustainable practices and ethical consumption. It is a crucial step in the ongoing journey of shaping the future of food, guided by informed and mindful consumers.
Table of Content
The role and importance of consumer perception.- The effect of cultural and socioeconomic factors on consumer perception.- The impact of kosher and halal on consumers.- Perceptions of food safety and nutrition among different age groups of consumers.- Food legislation and the consumers: the EU perspective.- The food product quality harmonization with identified consumers’ preferences.- A comparative review of the consumers’ perspective on the safety, quality, and sensory attributes of alternative proteins.- Legal aspects of functional food and dietary supplements in medicinal foods around the world.- Consumer perception of edible insects.- Consumer perception of plant-based meat substitutes.- Consumer perception of plant-based milk and dairy products.- Consumer perception of algae and algae-based products.- Consumer perception of plant-based eggs.- Consumer perception of cultivated meat.- Consumer attitudes and views on sustainable food consumption.- Sustainable food systems and sustainable diet.- Flexitarianism: responding to the health and environmental challenges of human diets.- Key drivers and innovation approaches to sustainable management of agricultural and food business.- Consumer perception of food safety in Africa: A multinational study on
knowledge, attitude and practices.- Consumer perception of food safety in Asia and the Pacific.- Consumer perception of food safety in Europe.- Consumer perception of food safety in the Middle East and North African
Region.- Consumer perception of food safety in the Americas and the Caribbean.- Consumer perception of food packaging.- Front-of-pack labelling: consumer perception of nutrition and health claims.- Consumer perceptions of food via image processing.- Comparing precision fermentation and traditional fermentations: consumer
views.- Consumer perception of fortified food.- Global consumer perception towards healthy foods: influencing factors and current trends.- Perception and motivational trends towards kefir consumption.- Technological and health effect of butter by-products rich in phospholipids in consumer’s sustainable diet.- Consumer perceptions in time of crisis.- Zero food loss and food waste.- Psychosocial factors affecting the consumer perception.- Dietary guidelines, sustainability, and consumers.- Ethical and sustainable consumer behaviours within the context of food ethics.
About the author
Dr. Diana Bogueva is a social scientist and interdisciplinary researcher dedicated to sustainable food consumption, generational consumer behavior, food and masculinity, alternative proteins, novel food processing technologies, and food sustainability and harmonization. Her work has garnered several prestigious awards, including at the 24th and 28th Gourmand Awards, often likened to the Oscars for food books, for her edited book ‘Environmental, Health and Business Opportunities in the New Meat Alternatives Market’ (2019) and co-authored book ‘Food in a Planetary Emergency’ (2022). Her recent co-edited book ‘Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy’ (2023) is a finalist at the Association of American Publishers Awards for Professional and Scholarly Excellence (PROSE) Awards. Diana is currently a Research Fellow at the Curtin University Sustainability Policy Institute, where she also teaches the ‘People and Planet’ unit as part of the Masters in Sustainability and Built Environment. She is the President of the Global Harmonization Initiative, headquartered in Vienna, and serves as a Board Member and Chair of the Consumer Perceptions Working Group.
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