showing 7 related works from this author
Logos indicating environmental sustainability in wine production: An exploratory study on how do Burgundy wine consumers perceive them
2014
Corrigendum to “Logos indicating environmental sustainability in wine production: An exploratory study on how do Burgundy wine consumers perceive them”Food Research International, Volume 66, December 2014, Page 515; Logos on environmental sustainability could consist of an effective strategy to provide consumers with accurate, understandable and trustworthy information to encourage them to buy environmentally sustainable wines. However, the large number of different logos indicating environmental sustainability available in the market raises the question of whether their associated messages are successfully conveyed to consumers. In this context, the aim of the present exploratory study was…
Identifying motives underlying wine purchase decisions: Results from an exploratory free listing task with Burgundy wine consumers
2014
Abstract To better understand consumer decision making processes while purchasing wine it is important to identify which attributes consumers actually rely on and how they perceive and weight them in order to reach a final decision. The aims of the present work were to identify motives underlying wine purchase decisions and to identify consumer segments with different drivers of wine purchase. One hundred and twenty seven Burgundy wine consumers were asked to complete a free listing task. Relevance of each category of elicited terms was estimated by Smith's and Cognitive saliency indices. Hierarchical cluster analysis was performed on individual Smith's saliency indices. In the free listing…
Logos on environmental sustainability in wine production: How do Burgundy consumers perceive them?
2013
Logos on environmental sustainability in wine production: How do Burgundy consumers perceive them?. 134.EAAE Seminar. Labels on sustainability: an issue for consumers, producers, policy makers, and NGOs
How do French consumers perceive organic labels in wine?
2011
International audience
Identifying important package features of milk desserts using free listing and word association
2010
Identifying the package and label features that are most relevant for consumer might provide useful information for designing a food package that closely matches consumer needs and expectations. In the present work two groups of 100 milk dessert consumers were asked to elicit package and label features of milk desserts using word association and free listing. Both methodologies were useful, efficient and quick methods to determine package and label features most likely to influence consumer perception of milk desserts. Although some differences were found between them, results related to the design of milk dessert packages were similar and suggested that brand, package shape, colour, and th…
What does it matter for consumers: sensory pleasure or health? A willingness to exchange approach
2011
International audience; Sensory pleasure and health concerns are two often conflicting dimensions of food choices. Consequently, it is important to develop methods to assess the relative importance of immediate sensory pleasure and future health benefits in consumers’ decisions. In the present experiment, the impact of sensory characteristics and nutritional labelling was examined for a snack product: chips. Three variants of chips were used: a regular recipe, a low salt version, and a low fat one. They were presented to 124 consumers in three different conditions: blind condition where consumers tasted the chips, product’s label (the expected liking was evaluated), and full information con…
Does innovation in a traditional product affect consumer's evaluation? A case study on Serrano ham with Spanish and French consumers
2010
International audience