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Model for understanding consumer textural food choice

机译：理解消费者质地食物选择的模型

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AbstractThe current paradigm for developing products that will match the marketing messaging is flawed because the drivers of product choice and satisfaction based on texture are misunderstood. Qualitative research across 10 years has led to the thesis explored in this research that individuals have a preferred way to manipulate food in their mouths (i.e., mouth behavior) and that this behavior is a major driver of food choice, satisfaction, and the desire to repurchase. Texture, which is currently thought to be a major driver of product choice, is a secondary factor, and is important only in that it supports the primary driver—mouth behavior. A model for mouth behavior is proposed and the qualitative research supporting the identification of different mouth behaviors is presented. The development of a trademarked typing tool for characterizing mouth behavior is described along with quantitative substantiation of the tool's ability to group individuals by mouth behavior. The use of these four groups to understand textural preferences and the implications for a variety of areas including product design and weight management are explored.
机译：摘要当前开发与营销信息相匹配的产品的范例存在缺陷，因为人们误解了基于纹理的产品选择和满意度的驱动力。历时10年的定性研究导致本研究探讨了一个论点，即人们拥有一种在嘴中操纵食物的首选方法（即嘴行为），并且这种行为是食物选择，满意度和对食物的渴望的主要驱动力。回购。质地（目前被认为是产品选择的主要驱动力）是次要因素，并且仅在它支持主要驱动力（嘴行为）的情况下才重要。提出了一种口行为的模型，并提出了定性研究以支持不同口行为的识别。描述了表征口行为的商标打字工具的开发以及该工具按口行为对个人进行分组的能力的定量证明。探索了使用这四个组来了解纹理偏好以及对包括产品设计和重量管理在内的各个领域的含义。

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