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• Testing for Consumer Preferences of Smoked Asian Sea Bass (Barramundi) Filet Products in Hungary

  21-36

  István Szűcs

  Ildikó Edit Tikász

  Laura Karnai

  László Stündl

  Views:

  90

  The present paper discusses the findings of primary research studies related to the development of smoked fish fillet made of the barramundi fish species into a functional food, connected to product tasting. The study sought to provide information for the target audience, in our case, for consumers in hypermarkets on (1) their certain fish consumption habits, (2) their attitudes towards conscious fish consumption, (3) the reputation of the barramundi brought to the domestic market recently and the related considerations of consumers, and (4) consumers’ perceptions of the latest product development, smoked barramundi enriched with substances of positive nutritional effects (e.g. vitamin complex, pumpkin-seed oil, Gingko biloba extract, Sylibum marianum oil, etc.) Our findings suggest that consumers’ perceptions of the barramundi were positive as they positioned this fish species as an attractive, premium category product. The product development, i.e. the smoked barramundi fillet, as a functional food, was well received by consumers. The target audience had already tasted smoked fish earlier, and they were satisfied with the taste of the new premium product. It is important to stress that the respondents lacked a good understanding of the meaning of “functional foods”; however, they agreed with such kind of product developments. They mostly appreciated the components of functional foods with positive and preventive effects on heart and eye health. On the basis of the research it can be concluded that product development is on the right track, it fulfils all the habits, expectations and demands of the target audience related to fish consumption.

  JEL codes: Q13, P46

• Qualitative Analysis of Consumers’ and Experts’ Perceptions of Energy Drinks

  51-63

  Alexa Berencsi

  András Fehér

  Views:

  517

  Energy drinks are very popular products, as evidenced by their high soaring market value. However, perceptions surrounding beverages often take extreme forms, both among consumers and experts. Our research aim is to get closer to expert and consumer insights using qualitative methods. The study consisted of three main parts: the first was a netnographic study, while the authors successfully separated 3 online consumer groups. This was followed by a closer examination of each group. We interviewed four prominent representatives from three disciplines, asking about the differences between coffee and energy drinks and their effects on the body. This was followed by an examination of the consumer side through two focus group discussions of 8-8 people. Participants in one group are supporters of consuming energy drinks and in the other group are opponents of consuming energy drinks. Both conversations took place under the same conditions, based on a similar scenario, which included several questions as well as tasks that shaped projective techniques. The results of the research can be attributed to the statement that the assessment of energy drinks contains many contradictory elements, yet those interviewed during the research and the known literature sources all emphasized the importance of moderation.

  JEL Classification: M31, Q13

• Examination and Consumers’ Evaluation of New Pilot Products from Pseudocereals

  57-68

  Szintia Jevcsák

  Péter Sipos

  Views:

  176

  Nowadays the importance of the use of pseudocereals is increasing, especially in the diet of health conscious consumers and those who follow reform diet. In our research we produced pilot products with health-beneficial properties. The main ingredients were pseudocereals, such as buckwheat, amaranth and quinoa flour, and our aim was to get more information about their possible uses in nutrition. These grains have typical (buckwheat) or bitter taste (amaranth), therefore our second aim was to survey the consumers’ opinions, which help us to determine further direction of development. In our research we produced bakery pilot products from the previously defined mixtures of different gluten free flours and natural additives, taking into account the consumer’s demands, because more and more people are looking for the opportunity to reduce the gluten intake improving their health condition. Physical and chemical parameters of pilot products were determined. Finally, we evaluated the consumers’ opinions by a sensory test and questionnaire, therefore, we got results not only about the quality of products but the consumers’ preference orders too.

  JEL Code: I19

• Growing Demand for Functional Foods – The Customer Perception of the Domestic Cereal Market

  23-37

  Júlia Barcs

  Barbara Jenes

  Views:

  138

  Current scientific research raises questions as to how and why food-market consumer demands have changed over time, in relation to increasing health awareness. As a hypothesis, we assume that today’s customers are more health-conscious and open-minded about healthy food and health-related marketing messages both in Hungary and world-wide. Consequently, customers tend to look for the potential benefits of functional foods. We describe present-day lifestyle trends and the changing habits of nutrition as well as introduce the science of nutrimarketing and functional foods, along with their relevant claims. In our field research, we examine customers’ attitudes and mind-sets regarding the domestic cereal market between 2013 and 2016 with the aid of the Neticle system, an innovative online media-monitoring and analysis programme. Examining and understanding these trending needs could open new opportunities for companies to satisfy their customers with applicable product developments.

  JEL codes: I12, I15, M31