Consumers implicitly incorporate their perceptions of products into their decision processes,
yet little research has explicitly focused on how those perceptions influence demand for …

This study uses experimental economic techniques to explore consumers' preferences
between conventional beef and grass-fed beef, and their willingness to pay for grass-fed …

Economists frequently use choice experiments (CEs) to evaluate demand for new attributes
in food products. Using a split-sample experimental design focused on demand for pork …

The topics discussed in this paper are the changing demand for meat and the factors that
influence this demand. These factors include increased health concerns, change in …

The failure of taste tests to predict the market performance of new food products (cf. Burger
King's new french fries, New Coke) illustrate the inability of marketing researchers to perform …

Although consumers show considerable interest in higher animal welfare, the market share
for such products remains low. To provide consumers with a choice regarding different …

The impact of participant characteristics and product sensory attributes on willingness to pay
(WTP) for a nutraceutical‐rich juice blend (75% C oncord grapes+ 12% pomegranate+ 13 …

There is a lack of research into why consumers value process characteristics. In this study,
we test the hypothesis that the impact of process characteristics such as organic and free …

The livestock sector has environmental, health, and animal welfare impacts. This UK-based,
quantitative study aimed to elucidate consumers' valuation of alternatives to conventional …

In a study of beef quality, consumers tasted steak samples and participated in an
experimental auction to determine their willingness to pay. Steaks differed in marbling …