Food Texture Perception and Its Influence on Consumer Preferences
DOI:
https://doi.org/10.47941/jfs.1847Keywords:
Food Texture, Perception, Consumer Preferences, Sensory Evaluation, Product Development, Marketing Strategies, Sensory Marketing, Regulations, Labeling, InnovationAbstract
Abstract
Purpose: The general purpose of this study was to evaluate food texture perception and its influence on consumer preferences.
Methodology: The study adopted a desktop research methodology. Desk research refers to secondary data or that which can be collected without fieldwork. Desk research is basically involved in collecting data from existing resources hence it is often considered a low cost technique as compared to field research, as the main cost is involved in executive's time, telephone charges and directories. Thus, the study relied on already published studies, reports and statistics. This secondary data was easily accessed through the online journals and library.
Findings: The findings reveal that there exists a contextual and methodological gap relating to food texture perception and its influence on consumer preferences. Preliminary empirical review revealed that that food texture plays a pivotal role in shaping consumer preferences and purchase decisions across various product categories. Through a review of empirical studies, it was found that texture preferences are influenced by sensory experiences, cultural norms, and individual differences. Cross-cultural variability in texture preferences was noted among Western, Asian, and Middle Eastern populations, highlighting the importance of considering cultural factors in product development. Furthermore, texture was found to elicit emotional responses during eating, with certain textures evoking positive emotions while others elicited negative ones. The practical implications of texture research were underscored, emphasizing its relevance for food manufacturers, marketers, and policymakers in developing products that align with consumer expectations and promoting healthier food choices.
Unique Contribution to Theory, Practice and Policy: The Sensory-Specific Satiety theory, Elaboration Likelihood Model (ELM) and Schema theory may be used in anchoring future studies on food texture perception and its influence on consumer preferences. The study provided recommendations that contributed to theory, practice, and policy in the field of food science and consumer behavior. The study suggested further exploration of texture perception mechanisms, tailored product development strategies based on sensory evaluations, and sensory marketing approaches emphasizing texture cues. Additionally, it recommended integrating sensory considerations into food regulations, promoting consumer education on texture-related labeling, and investing in sensory research and innovation. These recommendations aimed to enhance understanding of texture perception, improve product development and marketing strategies, and inform policy initiatives to meet consumer preferences effectively.
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