Related Literature Review On Food

Chapter II

Review of Related Literature Having an abundant and certified supplier of food products is essential in ensuring safe foods to serve to customers. As a purchaser and consumer of food products, you need to know that the food is safe and healthy. You can ask the supplier to confirm that the sources of their supply are approved and certified food departments. The following review of literature highlights that factors that can influence the preferences in purchasing food, discuses the numerous methods on how people select, and concludes that purchasing the correct food is important. Clik (2015) cites the factors that hugely affect food consumption namely: Physiological factors, food accessibility, food characteristics, environmental

Clik also discovered that the accessibility of food can influence the choice of food which often revolves around life-style and by living or working situations. Families or other groups will have primary access to foods that are purchased and prepared by the person who is in charge or in authorities. People who often purchase and prepare foods have more control over what foods are purchased and the case of how it is prepared, but this authority could be changed or affected by the preferences of different household members. There are also people who have a life-style that manages the consumption of foods that are from restaurants or any establishments that deals on foods. Clik has categorized the food characteristics that includes the following: Physical appearance of colour, shape, temperature, aroma and flavour. Foods that are based from these characteristics plays a huge role in food preferences of different people. Clik has also stated that exposure to food-related customs and traditions, parental and peer influence, media advertisement, merchandising/marketing displays, and knowledge about diet-health relationships are part of the environmental influences which plays a

Bar M. and Neta M. (2006) implies that the shapes, colours, orientations and even minor design details could have a powerful impact on a customer 's willingness to purchase it. Hine T. (1995) suggest that over the past three decades, the packaging of both food and drink products can inform, tempt and even persuade the consumer, both at the scale of being sold and being consumed. Billeter D. (2012) did an experiment which describes that transparent packages were to be deemed to be more effective and trustworthy, has higher preference of customers and a huge intention of being purchased. However, it would only take in effect if the product themselves were appealing to the customers and it would backfire if not. Meanwhile, Chandran S. (2009) discovered that the packaging being transparent can result to an increase in product trust, and that the increased in trust could also mean an increase in product quality being expected by the consumers. In this situation, the effect could only be witnessed for those products if the consumer was rather unfamiliar with it and that no further improvements was seen for familiar products. Furthermore, in a chain of experiments by Deng and Srinivasan (2013), People were discovered that they often purchase more from transparent packaging when it has attractive and appealing visual presentation compared to opaque packaging. However, the level of consumption for the unattractive foods were somehow the same for both the opaque and transparent