The Canadian egg industry has introduced a number of specialty eggs, including Omega-3, organic, free run/range, vitamin enhanced and vegetarian over the past few decades. These eggs are generally sold at prices higher than the ‘normal’ egg and there has been little analysis of the consumer...

The Canadian chicken industry has operated under supply management since the mid-1970s. Canadian consumer preferences for chicken have grown dramatically since then possibly in response to concerns about health and the levels of fat and cholesterol in red meats. However Canadian consumers are...

The purpose of the study is to examine the differential effects of relative prices and diet-health link information on the degree of substitution between corn and cane sugar in the U.S. food processing sector. Our results suggest that the nature of the relationship between cane and corn sugar is...

The mid 1990s was a pivotal period for the UK retail wine market, as New World Wines started to expand significantly at the expense of Old World Wines. This paper reviews supply and demand-side characteristics of the UK wine market during this period, and the underlying wine labeling scheme,...

Recent food science research on packaging at the University of Alberta has focused on the use of biological agents (biopreservatives) to extend meat shelf life. This potential technology involves the introduction of microbial organisms into food packages to control or inhibit the growth of...

Consumers' attitudes to genetically modified (GM) food ingredients and their reactions to and preferences for labeling of GM food are topical issues for Canadian food policy and are the subjects of this study. This project included several components. The first of these was an assessment of...

Many believe that fast food promotion is a significant cause of the obesity epidemic in North America. Industry members argue that promotion only reallocates brand shares and does not increase overall demand. This study weighs into the debate by specifying and estimating a discrete/continuous...

This paper examines the reference-dependent and labelling effects when consumers make choices about functional foods, and explores how changes in reference points could alter individuals’ preferences. Functional food (probiotic yogurt) and regular food (regular yogurt) are used as examples to...