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Food product development - A consumer-led text analytic approach to generate preference structures

Mattsson, Jan and Helmersson, Helge LU (2007) In British Food Journal 109(2-3). p.246-259
Abstract
Purpose - This paper aims to illustrate a new method to cluster consumer attribute preferences and to transform spontaneously written texts by consumers about a certain favourite food product (hamburger) into distinct preference clusters of attributes. Design/methodology/approach - A new way of finding significant clusters of consumer attribute preferences is developed by means of a new text analytical approach (Pertex) and a multi-step two-sided cluster analysis procedure. Findings - Clear linkages were ascertained between four respondent and four preference clusters for the two key product dimensions taste and ingredients of the hamburger. Research limitations/implications - Clusters expressed were in close conformity to the conception... (More)
Purpose - This paper aims to illustrate a new method to cluster consumer attribute preferences and to transform spontaneously written texts by consumers about a certain favourite food product (hamburger) into distinct preference clusters of attributes. Design/methodology/approach - A new way of finding significant clusters of consumer attribute preferences is developed by means of a new text analytical approach (Pertex) and a multi-step two-sided cluster analysis procedure. Findings - Clear linkages were ascertained between four respondent and four preference clusters for the two key product dimensions taste and ingredients of the hamburger. Research limitations/implications - Clusters expressed were in close conformity to the conception of the standard hamburger. Only one student sample (N = 100) was used. Practical implications - A new and practical method to transform written text into distinct consumer preferences (segments) was tested using a multi-step cluster analysis to support food innovation in the food industry. Originality/value - Product dimensions were integrated in a meaningful way into distinct preference clusters that could be used to segment consumers when innovating new food products. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
consumer behaviour, food industry, food products, fast foods, Sweden
in
British Food Journal
volume
109
issue
2-3
pages
246 - 259
publisher
Emerald Group Publishing Limited
external identifiers
  • wos:000246085600011
  • scopus:33847793857
ISSN
0007-070X
DOI
10.1108/00070700710732565
language
English
LU publication?
yes
id
1af003b0-8409-4dee-934f-b467c461f912 (old id 663201)
date added to LUP
2007-12-15 14:08:56
date last changed
2017-02-26 04:06:52
@article{1af003b0-8409-4dee-934f-b467c461f912,
  abstract     = {Purpose - This paper aims to illustrate a new method to cluster consumer attribute preferences and to transform spontaneously written texts by consumers about a certain favourite food product (hamburger) into distinct preference clusters of attributes. Design/methodology/approach - A new way of finding significant clusters of consumer attribute preferences is developed by means of a new text analytical approach (Pertex) and a multi-step two-sided cluster analysis procedure. Findings - Clear linkages were ascertained between four respondent and four preference clusters for the two key product dimensions taste and ingredients of the hamburger. Research limitations/implications - Clusters expressed were in close conformity to the conception of the standard hamburger. Only one student sample (N = 100) was used. Practical implications - A new and practical method to transform written text into distinct consumer preferences (segments) was tested using a multi-step cluster analysis to support food innovation in the food industry. Originality/value - Product dimensions were integrated in a meaningful way into distinct preference clusters that could be used to segment consumers when innovating new food products.},
  author       = {Mattsson, Jan and Helmersson, Helge},
  issn         = {0007-070X},
  keyword      = {consumer behaviour,food industry,food products,fast foods,Sweden},
  language     = {eng},
  number       = {2-3},
  pages        = {246--259},
  publisher    = {Emerald Group Publishing Limited},
  series       = {British Food Journal},
  title        = {Food product development - A consumer-led text analytic approach to generate preference structures},
  url          = {http://dx.doi.org/10.1108/00070700710732565},
  volume       = {109},
  year         = {2007},
}