Pub Date : 2021-10-03DOI: 10.1080/08974438.2021.1970686
Hasan Ali Mughal, J. Thøgersen, F. Faisal
Abstract This study is one of the first to investigate consumer preferences toward organic food in a developing country, Pakistan, where organic food is not certified. Responses to a survey based on the theory of planned behavior (TPB) were collected from a sample of 204 organic food shoppers. Data were analyzed by means of structural equation modeling (Partial least square). The model fits the data well and it shows moderate predictive power. Health beliefs and consumer ethnocentrism are found to be significant predictors of the organic buying attitude whereas trust and price beliefs are not. Subjective norms and the attitude toward buying are significantly related to purchase intentions while perceived behavioral control is not significant. These results differ slightly from studies on certified organic food in similar contexts. Implications for various stakeholders and directions for future research are discussed.
{"title":"Purchase Intentions of Non-Certified Organic Food in a Non-Regulated Market: An Application of the Theory of Planned Behavior","authors":"Hasan Ali Mughal, J. Thøgersen, F. Faisal","doi":"10.1080/08974438.2021.1970686","DOIUrl":"https://doi.org/10.1080/08974438.2021.1970686","url":null,"abstract":"Abstract This study is one of the first to investigate consumer preferences toward organic food in a developing country, Pakistan, where organic food is not certified. Responses to a survey based on the theory of planned behavior (TPB) were collected from a sample of 204 organic food shoppers. Data were analyzed by means of structural equation modeling (Partial least square). The model fits the data well and it shows moderate predictive power. Health beliefs and consumer ethnocentrism are found to be significant predictors of the organic buying attitude whereas trust and price beliefs are not. Subjective norms and the attitude toward buying are significantly related to purchase intentions while perceived behavioral control is not significant. These results differ slightly from studies on certified organic food in similar contexts. Implications for various stakeholders and directions for future research are discussed.","PeriodicalId":35464,"journal":{"name":"Journal of International Food and Agribusiness Marketing","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43049995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-19DOI: 10.1080/08974438.2021.1975008
Elizabeth Bucher-Edwards, L. Grimmer, M. Grimmer
Abstract Producers of premium-niche products increasingly use place-of-origin branding strategies for differentiation in domestic and international markets. There has been little research focusing on the significant role of product labels in this regard. Employing content analysis of 253 different product labels using established measures of country-of-origin branding, this exploratory study investigates how Australian distillers use place-branding elements on product labels. Findings show producers communicate “place” using 58 separate phrases, other than the generic “Made in …”, allowing distillers to convey “place”, “localness”, and by extension, product authenticity and quality. Findings extend knowledge of place-of-origin branding and its value for promoting premium-niche products.
{"title":"Using Place-of-Origin Branding Strategies to Market Australian Premium-Niche Whisky and Gin Products","authors":"Elizabeth Bucher-Edwards, L. Grimmer, M. Grimmer","doi":"10.1080/08974438.2021.1975008","DOIUrl":"https://doi.org/10.1080/08974438.2021.1975008","url":null,"abstract":"Abstract Producers of premium-niche products increasingly use place-of-origin branding strategies for differentiation in domestic and international markets. There has been little research focusing on the significant role of product labels in this regard. Employing content analysis of 253 different product labels using established measures of country-of-origin branding, this exploratory study investigates how Australian distillers use place-branding elements on product labels. Findings show producers communicate “place” using 58 separate phrases, other than the generic “Made in …”, allowing distillers to convey “place”, “localness”, and by extension, product authenticity and quality. Findings extend knowledge of place-of-origin branding and its value for promoting premium-niche products.","PeriodicalId":35464,"journal":{"name":"Journal of International Food and Agribusiness Marketing","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47793029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-10DOI: 10.1080/08974438.2021.1956667
Anita Goyal, Pranay Verma
Abstract This study examines the relationship of brand engagement (BE) with attitudinal loyalty (ATL), behavioral loyalty (BHL), overall brand equity (OBE), and word-of-mouth (WOM) in the context of restaurant diners. This integrative relationship has been identified with the framework of the theory of planned behavior. Data was collected from 302 Indian customers of casual dining restaurants. Proposed theoretical relationships were tested with confirmatory factor analysis and structural equation modeling. The findings suggest that BE directly results in ATL (t = 3.31, p < 0.001), BHL (t = 3.33, p < 0.001), and OBE (t = 3.33, p < 0.001) but does not directly lead to WOM (t = 1.52, p = 0.13). BHL does not result in WOM (t = 1.82, p = 0.07) and OBE (t = 0.36, p = 0.072), and OBE does not influence WOM (t = −0.50, p = 0.62). ATL directly affects BHL (t = 6.01, p < 0.001), OBE (t = 4.93, p < 0.001) and WOM (t = 5.08, p < 0.001) but plays a stronger role as a mediator for relationships between BE and BHL (95% CI: 0.069–0.361), BE and OBE (CI: 0.056–0.316), and BE and WOM (95% CI: 0.065–0.487). Thus, this study’s overall result indicates the role of brand engagement in building ATL, which leads to BHL, WOM, and OBE in the context of diner restaurants.
{"title":"Impact of Brand Engagement on Behavioral Loyalty, Brand Equity and WOM Through Attitudinal Loyalty","authors":"Anita Goyal, Pranay Verma","doi":"10.1080/08974438.2021.1956667","DOIUrl":"https://doi.org/10.1080/08974438.2021.1956667","url":null,"abstract":"Abstract This study examines the relationship of brand engagement (BE) with attitudinal loyalty (ATL), behavioral loyalty (BHL), overall brand equity (OBE), and word-of-mouth (WOM) in the context of restaurant diners. This integrative relationship has been identified with the framework of the theory of planned behavior. Data was collected from 302 Indian customers of casual dining restaurants. Proposed theoretical relationships were tested with confirmatory factor analysis and structural equation modeling. The findings suggest that BE directly results in ATL (t = 3.31, p < 0.001), BHL (t = 3.33, p < 0.001), and OBE (t = 3.33, p < 0.001) but does not directly lead to WOM (t = 1.52, p = 0.13). BHL does not result in WOM (t = 1.82, p = 0.07) and OBE (t = 0.36, p = 0.072), and OBE does not influence WOM (t = −0.50, p = 0.62). ATL directly affects BHL (t = 6.01, p < 0.001), OBE (t = 4.93, p < 0.001) and WOM (t = 5.08, p < 0.001) but plays a stronger role as a mediator for relationships between BE and BHL (95% CI: 0.069–0.361), BE and OBE (CI: 0.056–0.316), and BE and WOM (95% CI: 0.065–0.487). Thus, this study’s overall result indicates the role of brand engagement in building ATL, which leads to BHL, WOM, and OBE in the context of diner restaurants.","PeriodicalId":35464,"journal":{"name":"Journal of International Food and Agribusiness Marketing","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41956047","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-07-25DOI: 10.1080/08974438.2021.1936332
N. Abdalla, M. Bavorova, Sven Gruener
Abstract In recent decades, meat consumption patterns have been changing. This study investigates the main drivers of white and red meat consumption in crisis regions based on microeconomic theory, hegemonic masculinity theory, meat paradox theory, and nutrition transition theory. A quantitative questionnaire survey was conducted in Sulaymaniyah city in Iraqi Kurdistan in 2018. Data from 233 respondents were collected. Multifactorial linear regression analysis showed that the main drivers in the consumption of white meat and red meat are similar: higher income and preferences for the taste of white or red meat have a statistically significant, positive effect on meat consumption. Men consume white meat more than women. The consumption of red meat decreases when the respondent is concerned about the fat content of meat and animal welfare awareness does not have a statistically significant effect on the consumption of either type of meat.
{"title":"Meat Consumption in Transition: The Case of Crisis Region of Iraqi Kurdistan","authors":"N. Abdalla, M. Bavorova, Sven Gruener","doi":"10.1080/08974438.2021.1936332","DOIUrl":"https://doi.org/10.1080/08974438.2021.1936332","url":null,"abstract":"Abstract In recent decades, meat consumption patterns have been changing. This study investigates the main drivers of white and red meat consumption in crisis regions based on microeconomic theory, hegemonic masculinity theory, meat paradox theory, and nutrition transition theory. A quantitative questionnaire survey was conducted in Sulaymaniyah city in Iraqi Kurdistan in 2018. Data from 233 respondents were collected. Multifactorial linear regression analysis showed that the main drivers in the consumption of white meat and red meat are similar: higher income and preferences for the taste of white or red meat have a statistically significant, positive effect on meat consumption. Men consume white meat more than women. The consumption of red meat decreases when the respondent is concerned about the fat content of meat and animal welfare awareness does not have a statistically significant effect on the consumption of either type of meat.","PeriodicalId":35464,"journal":{"name":"Journal of International Food and Agribusiness Marketing","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08974438.2021.1936332","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44927035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-07-20DOI: 10.1080/08974438.2021.1943101
S. Hashemi, Husam Jasim Mohammed, S. Kiumarsi, D. Kee, Behnaz Babaei Anarestani
Abstract The important role of local culinary in the area of tourism has received the attention of scholars in recent decades, in spite of the fact that the influence of the culinary image on traveler’s destination has not been thoroughly explored. Moreover, extremely limited attention has been given to the development of a measurement scale for the corresponding perceptions. Therefore, this study examines existing relationships among a tourist destination’s food image, food neophobia, and the behavioral intention of international tourists in Malaysia. Out of the total number of questionnaires administered to international tourists in Malaysia, 292 were fully completed and returned. Furthermore, this study utilizes Partial Least Squares-Structural Equation Modeling (PLS-SEM) using Smart-PLS 3.2.9 to analyze the data. As such, the results indicate a significant and positive relationship between destination food image and food neophobia. Indeed, this empirical outcome plays a fundamental about destinations that intend to facilitate food tourism.
{"title":"Destinations Food Image and Food Neophobia on Behavioral Intentions: Culinary Tourist Behavior in Malaysia","authors":"S. Hashemi, Husam Jasim Mohammed, S. Kiumarsi, D. Kee, Behnaz Babaei Anarestani","doi":"10.1080/08974438.2021.1943101","DOIUrl":"https://doi.org/10.1080/08974438.2021.1943101","url":null,"abstract":"Abstract The important role of local culinary in the area of tourism has received the attention of scholars in recent decades, in spite of the fact that the influence of the culinary image on traveler’s destination has not been thoroughly explored. Moreover, extremely limited attention has been given to the development of a measurement scale for the corresponding perceptions. Therefore, this study examines existing relationships among a tourist destination’s food image, food neophobia, and the behavioral intention of international tourists in Malaysia. Out of the total number of questionnaires administered to international tourists in Malaysia, 292 were fully completed and returned. Furthermore, this study utilizes Partial Least Squares-Structural Equation Modeling (PLS-SEM) using Smart-PLS 3.2.9 to analyze the data. As such, the results indicate a significant and positive relationship between destination food image and food neophobia. Indeed, this empirical outcome plays a fundamental about destinations that intend to facilitate food tourism.","PeriodicalId":35464,"journal":{"name":"Journal of International Food and Agribusiness Marketing","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08974438.2021.1943101","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47899615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-10DOI: 10.1080/08974438.2021.1933668
Marlon Dalmoro, Celso Augusto de Matos, M. D. de Barcellos
Abstract Building more sustainable markets requires a combination of resources and motivations to overcome the structural barriers that exist at the different social levels. Farmers are powerful agents who can overcome these barriers to promote more sustainable food systems. By adopting the theoretical perspective of markets as aggregate systems, this study aims to present the barriers faced by farmers and the motivations that stimulate them to act toward forming a more sustainable market system. Our empirical research comprises in-depth interviews with 21 organic food farmers in the southern region of Brazil. The results suggest a complex relationship between structure and agency at the different social levels, which can lead to particular motivations for a sustainable food production system. Finally, we theorize about producers’ roles and how they act to realign different social levels to build more sustainable food markets.
{"title":"Barriers to and Motivations for Building More Sustainable Food Markets: The View and Role of Brazilian Organic Food Farmers","authors":"Marlon Dalmoro, Celso Augusto de Matos, M. D. de Barcellos","doi":"10.1080/08974438.2021.1933668","DOIUrl":"https://doi.org/10.1080/08974438.2021.1933668","url":null,"abstract":"Abstract Building more sustainable markets requires a combination of resources and motivations to overcome the structural barriers that exist at the different social levels. Farmers are powerful agents who can overcome these barriers to promote more sustainable food systems. By adopting the theoretical perspective of markets as aggregate systems, this study aims to present the barriers faced by farmers and the motivations that stimulate them to act toward forming a more sustainable market system. Our empirical research comprises in-depth interviews with 21 organic food farmers in the southern region of Brazil. The results suggest a complex relationship between structure and agency at the different social levels, which can lead to particular motivations for a sustainable food production system. Finally, we theorize about producers’ roles and how they act to realign different social levels to build more sustainable food markets.","PeriodicalId":35464,"journal":{"name":"Journal of International Food and Agribusiness Marketing","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08974438.2021.1933668","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43385263","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-05-27DOI: 10.1080/08974438.2020.1795774
E. Salnikova, S. Baglione, J. Stanton
Abstract This research reveals the success rate of new private label products and compares the PL results to branded new products. The data is based on the GNP database from Mintel. New product success is defined as the product still available two years after introduction. A sample of the new product introductions from 2010 to 2012 was drawn. An amount of 10% was randomly selected each food category. A total of 2,810 new products that were sampled from 17 food categories. An amount of 43% of new private label products was successful, greater than ±30% found in the literature. It was, lower than the success rate for branded at 71%.
{"title":"New Product Introduction Success for Private Label Products Compared to Branded by Product Category","authors":"E. Salnikova, S. Baglione, J. Stanton","doi":"10.1080/08974438.2020.1795774","DOIUrl":"https://doi.org/10.1080/08974438.2020.1795774","url":null,"abstract":"Abstract This research reveals the success rate of new private label products and compares the PL results to branded new products. The data is based on the GNP database from Mintel. New product success is defined as the product still available two years after introduction. A sample of the new product introductions from 2010 to 2012 was drawn. An amount of 10% was randomly selected each food category. A total of 2,810 new products that were sampled from 17 food categories. An amount of 43% of new private label products was successful, greater than ±30% found in the literature. It was, lower than the success rate for branded at 71%.","PeriodicalId":35464,"journal":{"name":"Journal of International Food and Agribusiness Marketing","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08974438.2020.1795774","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44679699","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-05-27DOI: 10.1080/08974438.2020.1797607
M. Mostafa
Abstract This study investigates the influence of various cultural values and psychological factors on the genetically modified food (GMF) purchase behavior of Egyptian consumers. A conceptual model based on the value-attitude-behavior hierarchy has been developed. The survey results provide strong support for the validity of the proposed model. Specifically, the findings from the structural equation model confirm the influence of the consumers’ values, gene technology knowledge, and perceived benefits and risks of gene technology on their attitudes toward GMF. Consumers’ attitudes toward GMF, in turn, are also found to affect their actual GMF purchase behavior. The study discusses how the present findings may help marketers to fine-tune their GMF marketing programs.
{"title":"Who eats “frankenfoods” in Egypt? A structural equation analysis","authors":"M. Mostafa","doi":"10.1080/08974438.2020.1797607","DOIUrl":"https://doi.org/10.1080/08974438.2020.1797607","url":null,"abstract":"Abstract This study investigates the influence of various cultural values and psychological factors on the genetically modified food (GMF) purchase behavior of Egyptian consumers. A conceptual model based on the value-attitude-behavior hierarchy has been developed. The survey results provide strong support for the validity of the proposed model. Specifically, the findings from the structural equation model confirm the influence of the consumers’ values, gene technology knowledge, and perceived benefits and risks of gene technology on their attitudes toward GMF. Consumers’ attitudes toward GMF, in turn, are also found to affect their actual GMF purchase behavior. The study discusses how the present findings may help marketers to fine-tune their GMF marketing programs.","PeriodicalId":35464,"journal":{"name":"Journal of International Food and Agribusiness Marketing","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08974438.2020.1797607","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44262256","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-05-19DOI: 10.1080/08974438.2021.1924334
Virginia Aparecida Castro, Marina Lourenção, Janaina de Moura Engracia Giraldi, Jorge Henrique Caldeira de Oliveira
Abstract This study aims to understand how the creation and implementation of collective brands can contribute to reducing the challenges of selling national wines in the domestic market. An exploratory qualitative research was developed through 36 in-depth interviews with wine collective brands’ stakeholders such as the managers of government agencies, associations, and wineries. Data analysis was performed using the content analysis technique. The results indicate that the creation and implementation of collective brands for the Brazilian wine sector can contribute to the reduction of the challenges faced by the sector, such as high taxation, low per capita consumption, and the Brazilians’ lack of knowledge concerning the product. The theoretical contribution occurs by highlighting the collective brands’ contribution to reducing the challenges presented in the Brazilian wine sector. As a practical implication, the present research provides examples of collective brands' implementation that might be used to facilitate the application of this resource in other sectors and countries. The study’s originality lies in linking the wine sector challenges with possible benefits that come from the implementation of collective brands, suggesting how they can contribute to overcoming the sector challenges.
{"title":"Creation and Implementation of Collective Brands: An Analysis of the Brazilian Wine Sector Challenges","authors":"Virginia Aparecida Castro, Marina Lourenção, Janaina de Moura Engracia Giraldi, Jorge Henrique Caldeira de Oliveira","doi":"10.1080/08974438.2021.1924334","DOIUrl":"https://doi.org/10.1080/08974438.2021.1924334","url":null,"abstract":"Abstract This study aims to understand how the creation and implementation of collective brands can contribute to reducing the challenges of selling national wines in the domestic market. An exploratory qualitative research was developed through 36 in-depth interviews with wine collective brands’ stakeholders such as the managers of government agencies, associations, and wineries. Data analysis was performed using the content analysis technique. The results indicate that the creation and implementation of collective brands for the Brazilian wine sector can contribute to the reduction of the challenges faced by the sector, such as high taxation, low per capita consumption, and the Brazilians’ lack of knowledge concerning the product. The theoretical contribution occurs by highlighting the collective brands’ contribution to reducing the challenges presented in the Brazilian wine sector. As a practical implication, the present research provides examples of collective brands' implementation that might be used to facilitate the application of this resource in other sectors and countries. The study’s originality lies in linking the wine sector challenges with possible benefits that come from the implementation of collective brands, suggesting how they can contribute to overcoming the sector challenges.","PeriodicalId":35464,"journal":{"name":"Journal of International Food and Agribusiness Marketing","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08974438.2021.1924334","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41986915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-28DOI: 10.1080/08974438.2021.1915222
A. Rondoni, Elena Millan, D. Asioli
Abstract Plant-based eggs have been recently developed by food practitioners as an alternative to conventional eggs. However, there is uncertainty on how the current egg market will react to plant-based eggs, as well as lack of knowledge about product development and regulations. In this manuscript, we explored this issue by conducting in-depth interviews with egg industries and retailers, as well as with plant-based egg manufacturers. Results show that despite egg manufacturers are struggling to provide an alternative to people who do not consume eggs, they are skeptical that plant-based eggs can replicate all eggs’ nutrients and functionalities. Furthermore, egg industries do not see plant-based eggs as potential competitors to their products, while plant-based egg manufactures argue that they will directly compete with eggs. Also, there is uncertainty on how to label and name plant-based eggs, which has important implications in terms of marketing and policy labeling of these new products.
{"title":"Plant-based Eggs: Views of Industry Practitioners and Experts","authors":"A. Rondoni, Elena Millan, D. Asioli","doi":"10.1080/08974438.2021.1915222","DOIUrl":"https://doi.org/10.1080/08974438.2021.1915222","url":null,"abstract":"Abstract Plant-based eggs have been recently developed by food practitioners as an alternative to conventional eggs. However, there is uncertainty on how the current egg market will react to plant-based eggs, as well as lack of knowledge about product development and regulations. In this manuscript, we explored this issue by conducting in-depth interviews with egg industries and retailers, as well as with plant-based egg manufacturers. Results show that despite egg manufacturers are struggling to provide an alternative to people who do not consume eggs, they are skeptical that plant-based eggs can replicate all eggs’ nutrients and functionalities. Furthermore, egg industries do not see plant-based eggs as potential competitors to their products, while plant-based egg manufactures argue that they will directly compete with eggs. Also, there is uncertainty on how to label and name plant-based eggs, which has important implications in terms of marketing and policy labeling of these new products.","PeriodicalId":35464,"journal":{"name":"Journal of International Food and Agribusiness Marketing","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08974438.2021.1915222","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43254299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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