Exploring consumer preferences for hedonic and utilitarian food attributes. Issue 12 (7th December 2015)

• Record Type: Journal Article
• Authors: Maehle, Natalia; Iversen, Nina; Hem, Leif; Otnes, Cele
• Is Part Of: British food journal. Volume 117:Issue 12(2015)
• Page Start: 3039
• Page End: 3063
• Publication Date: 2015-12-07
• Subjects: Consumer behaviour -- Food consumption -- Consumer choice -- Consumer purchasing decisions -- Conjoint analysis; Food industry and trade -- Periodicals; Food -- Marketing -- Periodicals; Food adulteration and inspection -- Periodicals; Food -- Periodicals; 381.456413
• DOI: 10.1108/BFJ-04-2015-0148
• Languages: English
• ISSNs: 0007-070X

Abstract

Abstract : Purpose: – The purpose of this paper is to identify the relative importance of four main attributes of food products for consumer's choice. These are price, taste, environmental friendliness and healthfulness, tested across hedonic and utilitarian food products (milk and ice-cream). The weighting of attributes involved in food choices is a complex phenomenon, as consumers must consider contradictory requirements when making their choices. Consumers' decision-making processes might also be influenced by food category. Some food products are mostly consumed for pleasure, whereas others are consumed because of their nutritional value. Design/methodology/approach: – The study employs a choice-based conjoint technique, which addresses how consumers make trade-offs across a set of product attributes. Findings: – The results indicate that price and taste attributes are rated as the most important for both hedonic and utilitarian food products. However, when the authors group consumers according to their product preferences, the relative importance of product attributes changes. Specifically, the importance of environmental friendliness and healthfulness is much higher among the health-conscious and environmentally conscious segments than for other segments. Originality/value: – To the knowledge, this is the first study comparing the importance of this combination of product attributes (price, taste, calorie content and eco-label) across hedonic and utilitarian foods in a choice-based conjoint setting. Moreover, a new way of grouping consumers according to their ethical-value profiles enables the authors to create a psychographic description of these segments, and to relate it to their food attribute preferences.