Next Article in Journal
Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils
Previous Article in Journal
Evaluation of Biochemical Juice Attributes and Color-Related Traits in Muscadine Grape Population
Previous Article in Special Issue
“The Good, The Bad, and the Minimum Tolerable”: Exploring Expectations of Institutional Food
Article

Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food

1
Food Technology Department, Universitat Politècnica de València, 46022 Valencia, Spain
2
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Paterna, Spain
*
Author to whom correspondence should be addressed.
Academic Editors: Luís Miguel Cunha, Ana Pinto de Moura and Derek V. Byrne
Foods 2021, 10(5), 1102; https://doi.org/10.3390/foods10051102
Received: 2 March 2021 / Revised: 21 April 2021 / Accepted: 13 May 2021 / Published: 16 May 2021
(This article belongs to the Special Issue Individual Determinants of Food Choice in a New Decade)
Sandwiches are the most common “casual-food” consumed by all age groups in Spain. Due to the importance of visual appearance to promote unplanned or impulse buying, foodservice and hospitality companies focus on improving the visual impression of their food menus to create an expectation that satisfies both sensory and hedonic consumer experiences. To provide a list of attributes about the visual appearance of sandwiches, 25 students were recruited from a university and were invited to participate in two nominal group technique (NGT) sessions. To understand whether a sandwiches’ appearance can influence the expectation of consumers, 259 participants completed an online survey specially designed from the results of the NGT sessions. Data were analyzed using conjoint, internal preference mapping and cluster analysis; the interaction effect by gender was also studied. The conjoint results indicate that visual perception about the filling (vegetal or pork based) plays the most key role overall in consumer expectation. When consumers choose vegetables as the filling, the consumers’ perceived sandwiches as healthier, but the pork filling was perceived as more attractive and satiating. Interaction effect by gender was observed in filling when females perceived pork filling as less healthy than vegetable. By acceptance, consumers were segmented into three groups. The first cluster (n = 80) selected the pork filling. The smaller group (cluster 3, n = 36) prioritized the vegetal filling, and the most numerous cluster 2 (n = 140) liked sandwiches with multigrain bread. These results may help companies to build tailor-made marketing strategies to satisfy consumer segments. View Full-Text
Keywords: visual assessment; sandwiches; consumer expectations; acceptance; healthiness visual assessment; sandwiches; consumer expectations; acceptance; healthiness
Show Figures

Figure 1

MDPI and ACS Style

García-Segovia, P.; Pagán-Moreno, M.J.; Tárrega, A.; Martínez-Monzó, J. Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food. Foods 2021, 10, 1102. https://doi.org/10.3390/foods10051102

AMA Style

García-Segovia P, Pagán-Moreno MJ, Tárrega A, Martínez-Monzó J. Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food. Foods. 2021; 10(5):1102. https://doi.org/10.3390/foods10051102

Chicago/Turabian Style

García-Segovia, Purificación; Pagán-Moreno, Mª J.; Tárrega, Amparo; Martínez-Monzó, Javier. 2021. "Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food" Foods 10, no. 5: 1102. https://doi.org/10.3390/foods10051102

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop