Blar i forfatter "Heide, Morten"

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    • Consumers’ evaluation and intention to buy traditional seafood: The role of vintage, uniqueness, nostalgia and involvement in luxury 

      Olsen, Svein Ottar; Skallerud, Kåre; Heide, Morten (Journal article; Tidsskriftartikkel; Peer reviewed, 2020-10-17)
      This study extends the understanding of the relationship between consumer motivation, involvement and evaluation of traditional food products (TFP). One important research issue was to explore whether consumers' perceived uniqueness could be one important quality or value that theoretically and empirically could differentiate TFP from ordinary, usual and “everyday” traditional food. A central location ...

    • Influence of packaging attributes on consumer evaluation of fresh cod 

      Heide, Morten; Olsen, Svein Ottar (Journal article; Tidsskriftartikkel; Peer reviewed, 2017-03-03)
      Packaging attributes have an important role in attracting consumer attention, creating expectations and influencing food choice. In this study, conjoint and cluster analysis were used to investigate the importance of visual attributes (packaging shape and colour) and informational attributes (freshness indicators, shelf life and freshness statements, convenience and taste information) for fresh cod. ...

    • The influence of product, contextual and individual characteristics on food evaluation 

      Heide, Morten (Doctoral thesis; Doktorgradsavhandling, 2017-11-04)
      The overall objective of this thesis is to provide insights with regard to how characteristics of the product, the context and the individual relate to consumer evaluation of food products. This thesis considered evaluation of food as a global attitude and as an evaluation of various attributes as expectations or experiences, and explore how evaluation is influenced by product, contextual and ...

    • Markedstest av reinkalvkjøtt i det norske restaurantsegmentet 

      Heide, Morten; Utsi, Tove Aagnes; Østli, Jens (Research report; Forskningsrapport, 2009-04)
      Rapporten omfatter resultatene fra en markedstest der 30 norske kjøkkensjefer har prøvd både reinkalvkjøtt og kjøtt fra voksen rein (simle). Målsettingen med undersøkelsen var å undersøke om en introduksjon av reinkalvkjøtt som eget produkt i det norske restaurantsegmentet kan bidra til økt differensiering og verdiskapning på reinkjøtt. Resultatene viser at kjøkkensjefene synes at reinkalvkjøtt ...

    • The use of food quality and prestige-based benefits for consumer segmentation 

      Heide, Morten; Olsen, Svein Ottar (Journal article; Tidsskriftartikkel; Peer reviewed, 2018)
      <p><i>Purpose</i>: The purpose of this paper is to identify consumer segments based on the importance of food quality and prestige benefits when buying food for a special occasion; dinner party with friends.</p> <p><i>Design/methodology/approach</i>: Using cluster analysis, the importance of food quality benefits (quality, taste and health) and prestige benefits (prestige quality, hedonic, ...