Ready to eat Food Perception, Food Preferences and Food Choice: A Theoretical Discussion
- Author Deval Patel, Raju Rathod
- DOI
- Country : India
- Subject : Food Business Management
Keywords : Ready-to-eat, Ready-to-serve, Food preference and Food Choice
Abstract
Food is one of the basic needs of the human being. It is required for the normal functioning of the body parts and for a healthy growth. Consumer interest in ready-to-eat (RTE) snack and ready-to-serve (RTS) food is growing due to their convenience, value, attractive appearance, taste and texture. This paper discusses the relationship between food perception, preferences and food choice. First, we aim to identify and point out what factors affect our food perception, preferences and thereby try to explain the many reasons for differing food choice and preferences. The underlying reasons might come from different sources, and this paper focuses on trying to fully grasp this complexity. Researcher illustrates the variation of factors affecting our ready to eat food preferences. Second, researcher aim to give a general overview over factors affecting ready to eat food choice and the actual decision making process used for food preference and choice. Third, researcher provides a brief discussion regarding the connection between food preferences and food choice. Finally, we conclude by stating that further insight is needed in areas such as cultural, historical and demographic factors.
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