Willingness to pay (WTP) for a basic chilled soup product and for an improved, self-heating version was measured by methods experimentally varied according to a 2 3 design, varying the basic m easurement approach (contingent valuation, experimental auction, conjoint analysis) and the use of real...

When the buyer and the consumer of a food product are not identical, the risk of discrepancies between food quality expectations and experience is even higher than when the buyer is also the consumer. In such situations the interpersonal aspects of food quality formation become the focus of...

Purpose – Snacking has been characterized as normatively unrestricted and identified as one of the main causes of adolescent obesity. The purpose of this paper is not to question the relation between obesity and snacking, but to ask to which extent adolescent snacking is socially unrestricted...