Consumer preference for

Consumer Preferences. Studies into consumer preferences for tamper-evident (TE) packaging have consistentiy revealed that consumers prefer products that are resistant to tampering and have shelf-visible features. The same studies have indicated that a consumer is willing to pay slightly more than a competing brand that is not TE, indicating consumer awareness of packaging. 

Building on the U.S. consumers preference for the convenient HDLs, a new bottle design was introduced in which the large cap doubled as a dosage cup. 

Synthetic pigments traditionally used by food processors continue to be utilized with success however, with the increasing consumer preference for natural food additives, natural colorants from plants now present big business and most of the research efforts within the scientific field of colorants are conducted on natural materials. Among microalgal production methods, marine background is a very positive aspect in the success of P-carotene produced by Dunaliella salina. 

Wier, M., Hansen, L.G., Andersen, L.M., Milloock, K. Browning, M. (2002) Consumer preferences for Organic Foods. Proceedings of the 14th IFOAM Organic World Congress, Victoria BC, Canada, p. 189. 

Schutz HC and Lorenz O (1976) Consumer preferences for vegetables grown under commercial and organic conditions . Journal of Food Science, 40, 70-73. 

Weir, M., Hansen, L., Andersen, L. and Millock, K. 2003. Consumer preferences for organic food. In OECD (ed.) Organic Agriculture Sustainability, Markets and Policies. CAB International, Wallingford, pp. 257-271. 

O Donovan, P. and McCarthy, M. (2002) Irish consumer preference for organic meat. British Food Journal 104,353-370. 

The choice of breed also depends on the final market for the birds. The consumer preference for chicken meat varies dramatically throughout the world. For example, in North America consumers prefer yellow skin colour while in Europe they prefer white skin. Similarly, in East Asia and Europe consumers prefer a more tasty chicken meat produced in less confined conditions (Yang and Jiang, 2005). In North America the most readily available breed of chicken available to producers is a white-feathered Cornish cross. In many areas, however, breeds have been developed that are slower-growing and have coloured feathers. 

The foam head created when beer is poured or dispensed, is an important aspect of consumer approval of a particular beer product. Compared with champagne foams, beer foams need to have different properties and be much more stable (beer foam needs to last for about five minutes). A cryogenic electron microscope image of beer foam is provided by Wilson [73]. Consumer preferences for beer foams vary, but can be characterized in terms of foam stability, quantity, lacing (adhesion to a glass surface), whiteness, creaminess (bubble texture), and concentration [852,853], As a result, much work has been done in order to be able to control these properties. 

In addition to large increases in vegetable oil production in recent decades, a trend toward lower carcass fat contents at slaughter has also held down the rate of growth of animal fat production. This trend has been a result of two factors consumer preferences for lean meat and economic pressure to produce animals more... 

Synthetic antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), ascorbyl palmitate, and tertiary-butyl-hydroquinone (TBHQ), are used in soybean cooking oils and frying fats (230). These antioxidants are typically added at 0.01% for one antioxidant and 0.02% total for two or more. Natural antioxidants, derived from sage, rosemary, and green tea, are increasingly popular because of consumer preferences for natural food ingredients (231). 

The regulatory climate and growing consumer preference for natural products caused the U.S. and European food industries to search for natural sources of antioxidants rather than invest in synthetic antioxidants. 

Other important emulsifiers are monoglycerides and stearoyl-lactylates. These have different functionalities and effects (Table 3.38) and their use depends on legislation, flour types and consumer preference for differing bread types. 

Will it be necessary to design packs where the information will dominate the design parameters This is already a reality in some limited areas of packaging, e.g. leaflets on small parenteral antibiotic packs More importance is now placed on eye appeal with the creation of consumer preference for the product, particularly in the case of OTC medicines. However, less ornate and more functional forms of labelling must not be ignored, i.e. identifying features for parcels, cases, crates, etc. and as seals to show when a product has been tampered with. 

Another application of madder extract is its use as food colourant. Natural food colourants are used rather than synthetic ones, because of a consumer preference for natural products. It is widely believed that natural... 

The following notation will be used the price p of the chemical is a function of the total quantity sold, Q, and an index A, representing the reliability of the chemical this index will be referred to as the accumulation constant of the chemical. The inverse demand curve can therefore be written as p(Q, A). Consumers preferences for chemical persistence mean that marginal utility (and hence price) is increasing in the level of this characteristic, up to some critical point A after this point, concerns for toxic residues and personal safety mean that marginal utility/price decreases. Therefore dp/dA = p >OfoiA< A but < 0 for A > A and p < 0. As usual the price of the chemical decreases with the aggregate quantity sold (i.e. dp/dQ= Pq< 0). 

This paper reports some preliminary results on a mixed logit random utility analysis of conjoint data from consumers preferences for agricultural products. The data were collected via a telematic sample representative of Italian households. The survey instrument was implemented via a computer supported system. A multivariate normal full correlation structure is imposed in the mixed logit estimation and the implications of such a taste structure are examined. 

Wessels, C.R., Donath, H., and Johnson, R.J., 1999, Assessing consumer preferences for ecolabeled seafood the influence of species, certifier and household attributes, American Journal of Agricultural economics, 81(5) 1084-1089. 

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