Food product quality, environmental and personal characteristics affecting consumer perception toward food
Issued Date
2023-01-01
Resource Type
eISSN
2571581X
Scopus ID
2-s2.0-85168160548
Journal Title
Frontiers in Sustainable Food Systems
Volume
7
Rights Holder(s)
SCOPUS
Bibliographic Citation
Frontiers in Sustainable Food Systems Vol.7 (2023)
Suggested Citation
Rai S., Wai P.P., Koirala P., Bromage S., Nirmal N.P., Pandiselvam R., Nor-Khaizura M.A.R., Mehta N.K. Food product quality, environmental and personal characteristics affecting consumer perception toward food. Frontiers in Sustainable Food Systems Vol.7 (2023). doi:10.3389/fsufs.2023.1222760 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/88818
Title
Food product quality, environmental and personal characteristics affecting consumer perception toward food
Other Contributor(s)
Abstract
Food industries are developing new processing technologies, resulting in the emergence of new product categories, including ready-to-eat meals, functional foods and beverages, and plant-based foods, etc. Rapid globalization, changes in lifestyle, consumer awareness, and perception toward food drive further technical advancements. However, consumer perception remains the prime factor for food marketing and technological development. Consumer perception is a trifecta of sensory properties, personal and environmental factors. Sensory and personal factors include consumer age, attitude, health condition, nutrition awareness, and religion which directly influence consumer choice. Whereas environmental factors consist of regional variation in the food process, national economic status, and consumer purchasing power. All these factors affect consumers’ decisions to accept or reject foods. Additionally, consumers are more willing to taste innovative food products that assure the safety and quality of the product.