1. Examination of Margarine Preferences Among College Consumers

Czine, Péter – Szakály, Zoltán – Balogh, Péter

The purpose of this study is to investigate the applicability of discrete choice experiment and thereby assess consumer preferences for margarine among students of the University of Debrecen Faculty of Economics and Business. The questionnaire was based on a focus group interview where the most important product attributes (price, fat, salt and sunflower oil content) and their levels were determined. Based on the estimates of the multinomial logit model, we concluded that increasing fat and salt content among participants reduced the sense of utility and hence willingness to pay, while we cannot found significant effect in respect of sunflower oil content.

DOI: 10.20494/TM/6/2/1

The Hungarian Journal of Nutrition Marketing. 2019. 6 (2) 3-12.

Download: 01_Czine et al_Margarinnal kapcsolatos preferenciák vizsgálata egyetemista fogyasztók körében

2. Eating Behaviors of Preschool-Aged Children – Gender-Linked Differences

Kásler, Timea

A growing popularity in the consumption of foods with low nutritional value is increasing amongst the preschool age groups worldwide, which is partially responsible for the increase of childhood obesity rates globally. Thus, it is vital to examine the eating behavior of preschool aged children, as these are known to effect the daily energy intake. On the contrary, gender differences could possibly also influence the food intake and therefore health-related outcomes in children. In order to investigate the relationship between the children’s eating behavior and their gender, a survey was conducted amongst the parents of children aged between 3-7 in Hungary, which included Wardle et al.’s (2001a) 35-item instrument, the Children’s Eating Behavior Questionnaire, together with questions concerning possible food allergies and demographics. The sample of size N=365 was then analyzed using SPSS via the INDSCAL method. The initial creators of the Child Eating Behavior Questionnaire found only one gender difference, namely that the incidence of eating fussiness was slightly higher in boys, the findings of the current study were able to verify this result together with other dissimilarities. The findings indicate that other eating behaviors can be linked to gender, including that girls’ desires to drink, which is generally higher than that of boys and that boys tend to eat slower than girls. Boys also lean towards emotional undereating, while girls have a tendency towards emotional overeating. The information above can be of great use to marketers in the food and beverage industry as well as the healthcare industry.

DOI: 10.20494/TM/6/2/2

The Hungarian Journal of Nutrition Marketing. 2019. 6 (2) 13-26.

Download: 02_Eating Behaviors of Preschool-Aged Children – Gender-Linked Differences

3. Parental Health Conciousness and Examination of Eating Preferences in Reflection of Childhood Obesity

Holczer, Adél Judit – Kiss, Virág Ágnes

One of the 21st century’s well-known megatrend is the healthy lifestyle and eating which is the basis of this research. We have already known some aspects of this topic, but the parental health consciousness and the examination of eating preferences is not as well known as it has to be, so this makes this study relevant. The goal of this exploratory research was to get to know more about the parental health consciousness, their eating preferences and attitudes, so Hungarian parents were asked who have children under 14 years old to tell more about their habits and lifestyle. In the primer research an online questionnaire was used which reaches 206 people so we could make some consequences about the lifestyle and the preferences of the families in Hungary. The main parts of this research were: the importance of health and the healthy lifestyle, the form of the parental research about the topic, which sources they find the most relevant and authentic, the parental eating habits, family health, the responsibility of the parents. During the statistical analysis some segments of people could be separated whose different attitudes and preferences were shown very clearly. It reveals of the results for example that the groups have different eating habits and researching systems.

DOI: 10.20494/TM/6/2/3

The Hungarian Journal of Nutrition Marketing. 2019. 6 (2) 27-38.

Download: 03_A szülői egészségtudatosság és az étkezési preferenciáik vizsgálata a gyermekkori elhízás tükrében

4. Investigating the Dietary Practice of Students at the University of Debrecen

Karnai, Laura – Szűcs, István

Nowadays, the importance of food in the preservation and restoration of health has become more and more important, as the number of people suffering from diabetes, cardiovascular disease and various food allergies is increasing. In many cases, there is a problem with what is the recommended range of foods, and what is (the meaning of) a healthy and health-conscious diet. The focus of our study is on the nutritional habits of young university students, as the health consciousness of this age group plays a prominent role at both domestic and international level. The primary purpose of the research is to map the daily dietary habits university students in Debrecen to the recommendations of the nutritional pyramid of dietary nutrition and good nutrition created by dietitians. The basis of our primary study was the observational procedure by creating a food diary and fill it with the randomly chosen students, during which we could observe the quality and quantity of food consumed by them during their daily meals. On the basis of the results, the dietitians expected and actual food consumption in the case of the target group were able to compared, on the basis of which it can be concluded that the eating habits of the university students of Debrecen fall short of the healthy eating recommendation.

DOI: 10.20494/TM/6/2/4

The Hungarian Journal of Nutrition Marketing. 2019. 6 (2) 39-50.

Download: 04_Táplálkozási szokások vizsgálata a debreceni egyetemisták körében

5. The Competitiveness of Hungarian Micro-Enterprises in the Pasta Market

Fehér, Ilona

By analysing the long-term competitiveness of Hungarian dry pasta making micro and small businesses, I intend to explore its strategic potential. The changes in the competitiveness of the dry pasta sector in Hungary between 1969 and 2019 were analysed with the help of contemporary periodicals from the database of the Hungarian Agricultural Museum and Library. The changes in the competitiveness of the Hungarian dry pasta market over the period 1969-2019 were analyzed according to the six aspects of diamond model: factor conditions, demand conditions, corporate strategy, structure and rivalry, relating and supporting industries, government regulations, change. Looking at future trends in the dry pasta market, the bidirectional impact on the competitiveness of the pasta market will be affected. One effect is to move towards horizontal networking as a result of globalization, making the pasta company that is able to negotiate better in the food supply chain more competitive. The other effect is the trend of local patriotism, which stimulates the development of micro-regions and originates in the initiative of the locals: innovation of flavours, innovation in raw materials, possibilities of Hungarian ethnocentrism. In addition, retail brands are expected to grow further. As retail chains do not pass on any gains from the increase of their export volume to the processors, the manufacturers’ own brand is weakened. The study provides a long-term overview of the changes in the competitiveness of companies operating in the dry pasta market. There has been a tremendous change over the last eighty years with the innovative transformation of the pasta industry. At that time, almost all pasta products were made at home, and today the pasta group is competing for housewives by employing industrial designers.

DOI: 10.20494/TM/6/2/5

Táplálkozásmarketing. 2019. 6 (2) 51-60.

Download: 05_The Competitiveness of Hungarian Micro-Enterprises in the Pasta Market

6. Investigating the Factors of a Healthy Lifestyle Among Amateur Sportsmen

Markos, Attila – Kiss, Virág Ágnes

Worldwide, there is a growing demand for health-conscious lifestyles and, according to Gfk’s surveys, this trend is becoming increasingly prevalent in Hungary. In this study, middle-aged hobby sportmen were asked about their attitudes towards a health-conscious lifestyle with particular emphasis on eating and consuming functional foods. This research is based on in-depth interviews with four amateur athletes on the topics above. When preparing the interviews, great emphasis was put on the spontaneous responses and reactions of the subjects. According to our results, amateur athletes who take part in a training session several times a week, pay special attention to healthy eating and the appropriate exercise activities, which are complementary to training. They eat and maintain the functional foods required for a given workout, and they have serious professional knowledge. However, their main sources of information are typically not personal consultations with professionals but information available on the Internet.

DOI: 10.20494/TM/6/2/6

The Hungarian Journal of Nutrition Marketing. 2019. 6 (2) 61-70.

Download: 06_Az egészségtudatos életmód tényezőinek vizsgálata az amatőr férfisportolók körében

1. Analysis of the Health – Environment – Nutrition Nexus: A Review

The fastest improvement of the wealth and quality of life was witnessed in last decades by the humanity globally. Economic and social development, however, influenced the state and processes of the natural environment at the same time significantly. Food supply is one of the major interfaces between the society and the natural resources, as we highlight in our literature review; approximately one-third of the resource use and pollution is originated in nutritional needs. Also, health effects of western diet are remarkable. Consequently, debate on ‘healthy diet’ and ‘environmentally friendly’ food supply chain became complementary and reinforcing topics recently, at least in the scientific communication.

DOI: 10.20494/TM/6/1/1

The Hungarian Journal of Nutrition Marketing. 2019. 6 (1) 3-24.

Download: 01_Kiss et al_Az egészség, a környezet és az étkezés kapcsolata – Szakirodalmi áttekintés

2. Value Dimensions of Consumers And the Weak Commitment on the Food Market

Miklós, Ilona

This paper aims to present the value dimensions of the protection of the domestic food market by analyzing the consumer value of the European Union geographical indications of origin (which defines certain foods as national ownership). The research covers the relationship between contemporary food policy and sociological values of consumers, including identity, credibility and culture, as well as the complexity of globalization. Although food plays a central role in maintaining human life, consumers generally know very little about where the purchased product comes from, the environmental and social costs involved, as monitoring the environmental impacts of the entire global food system is complex and a complex process. For a customer to understand what steps need to be taken to ensure the sustainability of the system and launch a change needs a huge amount of knowledge. This study applied face consciousness as a sustainability is a cultural dimension to explore the cultural impact on consumers’ decision-making styles. The paper is used empirical research multi-dimensional scaling to find out what some food products become known to domestic customers while other products do not. The results found the gap that the Hungarians are rather risk-averse customers than health conscious which does not fulfil the requirement of the long-term sustainability of the nation.

DOI: 10.20494/TM/6/1/2

The Hungarian Journal of Nutrition Marketing. 2019. 6 (1) 25-40.

Download: 02_Miklós_A vásárlói értékek és a gyenge elköteleződések az élelmiszerpiacon

3. The Effect of Consumer Perceived Trust and Image Toward Food Brands on Consumers’ Willingness to Buy

Abdalrahman, Mohammed – Lehota, József

Purpose – consumers’ buying process is affected by many variables in which branding strategy is indeed an important variable to be considered. This paper aims to evaluate the influence of three branding elements – brand name, packaging, and country of origin – on Palestinian consumers’ willingness to buy food products to understand better their buying. Methodology – The study was conducted in the Palestinian market, the sample was selected according to simple random sampling technique, and a structured questionnaire was prepared, then it was electronically distributed by using emails and social media. The questionnaire contains 35 questions depending on a balanced Fifth Likert Scale and a single-item 7-point differential semantic scale, the questions intended to determine the influence of the selected branding elements on consumers’ willingness to buy food products. The data were analysed depending on the descriptive analysis and one sample t-test. Findings – according to the results of the data analysis it was found that product features and attributes were the factors of the highest importance that influenced the consumers’ willingness to buy, while the branding elements variables came at second rank of importance. Also, the results show that the effect of three chosen branding elements on consumer willingness to buy is significant. The outcomes of this study may be advantageous for firms working in food sectors, since the Palestinian market is lacking such a scientific study and help them in creating marketing strategies to increase the sales volume of their products.

DOI: 10.20494/TM/6/1/3

The Hungarian Journal of Nutrition Marketing. 2019. 6 (1) 41-56.

Download: 03_Abdalrahman – Lehota_The Effect of Consumer Perceived Trust and Image Toward Food Brands on Consumers’ Willingness to Buy

4. Examination and Consumers’ Evaluation of New Pilot Products from Pseudocereals

Jevcsák, Szintia – Sipos, Péter

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.

DOI: 10.20494/TM/6/1/4

The Hungarian Journal of Nutrition Marketing. 2019. 6 (1) 57-68.

Download: 04_Jevcsák – Sipos_Pszeudocereáliákból készített innovatív próbatermékek vizsgálata és fogyasztói értékelése