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Brockman, C. and Beeren, C.J.M. (2011) Additives in Dairy Foods; Consumer Perceptions of Additives in Dairy Products. In: Fuquay, J.W., Fox, P.F. and McSweeney, P.L.H., Eds., Encyclopedia of Dairy Sciences, 2nd Edition, Academic Press, Washington DC, 41-48.
http://dx.doi.org/10.1016/B978-0-12-374407-4.00003-0

has been cited by the following article:

• TITLE: Motivation Factors of Consumers’ Food Choice

  AUTHORS: Iraz Haspolat Kaya

  KEYWORDS: Food Consumer Choice, Organic Food, Natural Food, Healthy Nutrition

  JOURNAL NAME: Food and Nutrition Sciences, Vol.7 No.3, March 14, 2016

  ABSTRACT: Consumer perception of food products is a very complex phenomenon that is influenced by a wide range of characteristics. The major motivation for food science and nutrition should be sensual features, cost/price balance, and consumer health (sufficient/balanced nutrition). However, there are important differences between theory and reality. Food choice is a complex process influenced by a number of factors related to the product, the consumer, and the consumption context. The role of the consumer in determining the market success of a product is of maximum relevance. Consumer perceptions and preferences are in motion and in change. Understanding and analyzing consumers’ motivation factors, perception and preferences are important both food industry and also governments. In this study, some of these factors were discussed and aimed to identify them with reasons.