The understanding of what the consumer considers as craftsmanship is a sensitive question in the food sector. Despite food label regulations on this issue having undergone partial harmonisation, revealing what the consumer perceives as a craft food is a feat that has yet to be achieved. Drawing upon a review of literature in the field of consumer research, this investigation addresses this knowledge gap. In the light of the Alphabet Theory framework, the review offers a systematic overview of the motives affecting individuals’ perception of food product craftsmanship, as well as of the key factors affecting consumer behaviour towards craft foods. The findings provide useful insight to add to the body of extant literature and to discuss the possible directions of research. Moreover, the results can also have relevant importance to support legislators in designing appropriate regulations on craft foods.

Consumers’ perception of food product craftsmanship: a review of evidence

Sergio Rivaroli;Roberta Spadoni
2020

Abstract

The understanding of what the consumer considers as craftsmanship is a sensitive question in the food sector. Despite food label regulations on this issue having undergone partial harmonisation, revealing what the consumer perceives as a craft food is a feat that has yet to be achieved. Drawing upon a review of literature in the field of consumer research, this investigation addresses this knowledge gap. In the light of the Alphabet Theory framework, the review offers a systematic overview of the motives affecting individuals’ perception of food product craftsmanship, as well as of the key factors affecting consumer behaviour towards craft foods. The findings provide useful insight to add to the body of extant literature and to discuss the possible directions of research. Moreover, the results can also have relevant importance to support legislators in designing appropriate regulations on craft foods.
Sergio Rivaroli, Beatrice Baldi, Roberta Spadoni
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11585/698963
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