Abstract
This chapter presents how European consumers define and perceive traditional foods based on consumer research performed within the EU-funded project Truefood. The insights were obtained through focus group studies, free word association tests, and cross-European quantitative consumer surveys. Consumers’ definition of traditional foods refers primarily to eating habits, naturalness, heritage, taste, and locality. Traditional foods have an overall positive image among European consumers, which provides an ideal basis to capitalize on future product development, market positioning, and marketing communication.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Abad NS, Sheldon KM (2008) Parental autonomy support and ethnic culture identification among second-generation immigrants. J Fam Psychol 22:652–657
Almli VL, Verbeke W, Vanhonacker F, Næs T, Hersleth M (2011) General image and attribute perception of traditional foods in Europe. Food Qual Prefer 22:129–138
Askegaard S, Madsen TK (1998) The local and the global: exploring traits of homogeneity and heterogeneity in European food cultures. Int Bus Rev 7:549–568
Avermaete T, Viaene J, Morgan EJ, Pitts E, Crawford N, Mahon D (2004) Determinants of product and process innovation in small food manufacturing firms. Trends Food Sci Technol 15:474–783
Becker T (2009) European food quality policy: the importance of geographical indications, organic certification and food quality assurance schemes in European countries. Estey Centre J Int Law Trade Policy 10:111–130
Bertozzi L (1998) Tipicidad alimentaria y dieta mediterranea. In: Medina A, Medina F, Colesantie G (eds) El color de la alimentacion mediterranea: Elementos sensoriales y culturales de la nutricion. Icaria, Barcelona, pp 15–41
Caporale G, Policastro S, Carlucci A, Monteleone E (2006) Consumer expectations for sensory properties in virgin olive oils. Food Qual Prefer 17:116–125
Cayot N (2007) Sensory quality of traditional foods. Food Chem 101:154–162
Cembalo L, Cicia G, Del Giudice T, Scarpa R, Tagliafierro T (2008) Beyond agropiracy: the case of Italian pasta in the United States retail market. Agribusiness 24:403–413
Chambers S, Lobb A, Butler L, Harvey K, Traill B (2007) Local, national and imported foods: a qualitative study. Appetite 49:208–213
EU (2006) Council Regulation (EC) No 509/2006 of 20 March 2006 on agricultural products and foodstuffs as traditional specialities guaranteed. Off J Eur Union L 93/1
EU DOOR (2011) EU agricultural product quality policy. DOOR (Database of Origin and Registration). http://ec.europa.eu/agriculture/quality/door/list.html. Accessed May 2011
EU DOOR (2015) EU agricultural product quality policy. DOOR (Database of Origin and Registration). http://ec.europa.eu/agriculture/quality/door/list.html. Accessed May 2015 (Retrieved May 2015 from EU DOOR. 2011. “EU agricultural product quality policy—DOOR Database of Origin and Registration”)
EuroFIR (2007) FOOD-CT-2005-513944. EU 6th Framework Food Quality and Safety Programme. http://www.eurofir.net
European Commission (2007) European research on traditional foods. http://ftp.cordis.europa.eu/pub/fp7/kbbe/docs/traditional-foods.pdf
Guerrero L, Colomer Y, Guardia MD, Xicola J, Clotet R (2000) Consumer attitude towards store brands. Food Qual Prefer 11:387–395
Guerrero L, Guàrdia MD, Xicola J, Verbeke W, Vanhonacker F, Zakowska S, Sajdakowska M, Sulmont-Rossé C, Issanchou S, Contel M, Scalvedi LM, Granli BS, Hersleth M (2009) Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study. Appetite 52:345–354
Guerrero L, Claret A, Verbeke W, Enderli G, Zadowska-Biemans S, Vanhonacker F, Issanchou S, Sajdakowska M, Granli BS, Scalvedi L, Contel M, Hersleth M (2010) Perception of traditional food products in six European countries using free word association. Food Qual Prefer 21:225–233
Guinard JX, Yip D, Cubero E, Mazzucchelli R (1999) Quality ratings by experts, and relation with descriptive analysis ratings: a case study with beer. Food Qual Prefer 10:59–67
Iaccarino T, Di Monaco R, Mincione A, Cavella S, Masi P (2006) Influence of information on origin and technology on the consumer response: the case of soppressata salami. Food Qual Prefer 17:76–84
Jordana J (2000) Traditional foods: challenges facing the European food industry. Food Res Int 33:147–152
Kjaernes U, Roe E, Bock B (2007) Societal concerns on farm animal welfare. PowerPoint presentation on the Second Stakeholder Conference ‘Assuring animal welfare: from societal concerns to implementation’, Welfare Quality®, Berlin, 3–4 May. www.welfarequality.net
Krueger RA (1988) Focus groups: a practical guide for applied research. Sage, Newbury Park, 215 p
Kuznesof S, Tregear A, Moxey A (1997) Regional foods: a consumer perspective. Br Food J 99:199–206
Lobb A, Mazzocchi M (2007) Domestically produced food: consumer perceptions of origin, safety and the issue of trust. Acta Agric Scand C Food Econ 4:3–12
Ministero Agricoltura (1999) Decreto Legislativo 30 Aprile 1998 n. 173. Decreto Ministero Agricoltura 8 settembre 1999 n. 350, Italy
Montanari M (1994) The culture of food. Wiley-Blackwell, Hoboken, 232 p
Nelms BC (2005) Giving children a great gift: family traditions. J Pediatr Health Care 19:345–346
Nosi C, Zanni L (2004) Moving from “typical products” to “food-related services”. Br Food J 106:779–792
Pieniak Z, Verbeke W, Vanhonacker F, Guerrero L, Hersleth M (2009) Association between traditional food consumption and motives for food choice in six European countries. Appetite 53:101–108
Platania M, Privitera D (2006) Typical products and consumer preferences: the “soppressata” case. Br Food J 108:385–395
Resurreccion AVA (1998) Consumer sensory testing for product development. Aspen, Gaitherburg, 254 p
Roininen K, Arvola A, Lahteenmaki L (2006) Exploring consumers’ perceptions different qualitative of local food with two techniques: laddering and word association. Food Qual Prefer 17:20–30
Sanzo MJ, Belen del Rio A, Iglesias V, Vazquez R (2003) Attitude and satisfaction in a traditional food product. Br Food J 105:771–790
Schamel G (2007) Auction markets for specialty food products with geographical indications. Agric Econ 37:257–264
Stefani G, Romano D, Cavicchi A (2006) Consumer expectations, liking and willingness to pay for specialty foods: do sensory characteristics tell the whole story? Food Qual Prefer 17:53–62
Vanhonacker F, Lengard V, Hersleth M, Verbeke W (2010a) Profiling European traditional food consumers. Br Food J 112:871–886
Vanhonacker F, Verbeke W, Guerrero L, Claret A, Contel M, Scalvedi L, Zakowska-Biemans S, Gutkowska K, Sulmot-Rossé C, Raude J, Gransli BS, Hersleth M (2010b) How European consumers define the concept of traditional food: evidence from a survey in six countries. Agribusiness 26:453–476
Verbeke W, Pieniak Z, Guerrero L, Hersleth M (2012) Consumers’ awareness and attitudinal determinants of European Union quality label use on traditional foods. Bio-Based Appl Econ 1:89–105
Weatherell C, Tregear A, Allinson J (2003) In search of the concerned consumer: UK public perceptions of food, farming and buying local. J Rural Stud 19:233–244
Wycherley A, McCarthy M, Cowan C (2008) Speciality food orientation of food related lifestyle (FRL) segments in Great Britain. Food Qual Prefer 19:498–510
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2016 Springer Science+Business Media New York
About this chapter
Cite this chapter
Verbeke, W., Guerrero, L., Almli, V.L., Vanhonacker, F., Hersleth, M. (2016). European Consumers’ Definition and Perception of Traditional Foods. In: Kristbergsson, K., Oliveira, J. (eds) Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7648-2_1
Download citation
DOI: https://doi.org/10.1007/978-1-4899-7648-2_1
Published:
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4899-7646-8
Online ISBN: 978-1-4899-7648-2
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)