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

5. Connection of Food Waste and Consumer Awareness

Szűcs, Róbert

One of the most significant problems of developed countries is the food waste and the efficient consumption of food. The developed countries struggle with the overweight and obesity while the other part of the world fight with the starvation. Nowadays, the number of overweight people exceeds the number of hungry people. The consumer asserts that his decisions are consistent and rational. In my research (size of the sample is 918 people) I have to distinguish between the real and presumed awareness in case of food consumption. Real awareness is rooted in the knowledge and behavior of consumer which manifest in a low level of waste, while the presumed awareness exists only in the consumer belief in himself. According to my results, the food waste is significant in Hungary and the proportion of waste is related to the consumer’s income. I can state that the presumed awareness is stronger than the real awareness.

DOI: 10.20494/TM/6/1/5

The Hungarian Journal of Nutrition Marketing. 2019. 6 (1) 69-80.

Download: 05_Szűcs_Az élelmiszerpazarlás és a fogyasztói tudatosság kapcsolata

6. The Recognition and the Embeddedness of the TTR Trademark Among the Hungarian Consumers

Török, Áron

The Traditions-Tastes-Regions (TTR) programme has more than 20 years of history, promoting and economically stimulating the traditional and local food products of Hungary. Since 2002 the TTR is a registered trademark and used for product differentiation. At the end of 2018 altogether 92 producers with 176 products had the right to use the trademark. The Geographical Indications Programme – initiated by the Hungarian government in order to increase the number of the Hungarian GI products in the EU register – is also based on the TTR initiative. The demand of the Hungarian traditional food products in general, as well the supply side of the TTR programme is well described by the literature, however the field of the consumers’ relation with the TTR trademark seems to be undiscovered. In spite of this background, this study tries to describe the recognition and the embeddedness of the TTR trademark among the Hungarian consumers. Part of an international survey conducted by the Strength2Food H2020 research project, the TTR trademark was analysed on a sample of 444 Hungarian consumers, retrieved from an online survey. Results suggest that the almost 40% recognition of the TTR trademark significantly exceeds recognition of the EU geographical indications labels. However, only roughly 10% of the consumers seeks purposefully food products with TTR label. Regular buyers of such foods usually seek for meat products. Based on the binomial regression models the recognition of the TTR trademark’s logo is significantly higher among female, older and non-vegetarian consumers with lower income levels. The place of regular purchase is also statistically significant: consumers with regular purchase in organic shops and in short food supply chains (directly from the producer) tend to be more aware of the TTR logo. Regarding the regular consumption of such products we can say that males and consumers shopping in supermarkets and discounters are becoming a frequent buyer of TTR products with a higher probability.

DOI: 10.20494/TM/6/1/6

The Hungarian Journal of Nutrition Marketing. 2019. 6 (1) 81-97.

Download: 06_Török_A HÍR védjegy ismertsége és beágyazódottsága a magyar fogyasztók körében

1. Attitudes of Alternative Diet Followers Towards Purchasing Local Products

Barna, Fédra – Bauerné Gáthy, Andrea – Kovács, Bence – Szakály, Zoltán

Earth’s population has been growing steadily over the last centuries, with increasing demand for food production. For this reason, despite the current technological progress, even more and more cultivated lands are needed. The purpose of our research is to examine the proportion of local products that are being used by those who follow different alternative diets, which can also be used to test the behaviour towards sustainability. In order to reach our goals, we have developed a national survey including 504 Hungarian consumers. The survey consists of several questions about alternative diets, food-oriented lifestyle, and local products. The answers were weighted in order to properly represent the gender distribution of the population and were analysed using descriptive statistics and factor analysis. According to the results, environmental conscious behaviour appears among the alternative diet followers, but for sustainability this is not a sufficient condition. Local products are bought by 82.9% of the respondents. The biggest incentives of buying local products are the origin, the support of local producers / merchants, the reduction of food kilometres, the healthy and natural characteristics of the products, and the positive experiences with local products. In contrast, the reasons why local products are mostly refused by consumers are the facts that they are time consuming and difficult to obtain.

DOI: 10.20494/TM/5/2/1

The Hungarian Journal of Nutrition Marketing. 2018. 5 (2) 3-15.

Download: 01_Barna – Bauerné Gáthy – Kovács – Szakály_Az alternatív étrendet követők helyi termékek vásárlásához kapcsolódó attitűdjei