• Culinary science and hospitality research
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• v.23 no.3
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• pp.77-88
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• 2017

The purposes of this study were to verify the effects of corporate image on HMR (Home Meal Replacement) brand image, HMR product attitude and HMR behavioral intention. Using a convenience sampling method, the data were collected from those who have bought HMR in Seoul area, Korea. After a total of 350 responses were collected, 342 were used for the analyses. Both standard and hierarchical multiple regression analyses were conducted to test the hypotheses. The results are as follows. First, corporate image and HMR brand image had an effect on product attitude of HMR. Second, corporate image of HMR significantly impacted brand image of HMR. Third, brand image of HMR mediated the relationship between corporate image and behavioral intention. Fourth, product attitude of HMR had an effect on behavioral intention of HMR. These findings provide practical implication and marketing strategies for researchers and marketers regarding corporate image and brand image in the HMR context.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.10-21
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• 2017

The purposes of this study were to verify the effects of HMR (Home Meal Replacement) selection attributes on satisfaction and loyalty for HMR. In addition, the moderating role of customer value was examined among selection attributes of HMR, satisfaction and loyalty for HMR. Using a convenience sampling method, the data were collected from those who have bought HMR in Seoul and Kyonggi area. After a total of 235 responses were collected, 220 were used for the analyses. The multiple regression analyses were conducted to test the hypotheses. The results are as follows. First, it was found that product practicality and cooking convenience of HMR selection attributes had an effect on satisfaction of HMR but that ingredients safety and package & circulation period did not have an effect on satisfaction of HMR. Second, satisfaction of HMR significantly impacted loyalty for HMR. Third, in low group for customer value, product practicality of HMR selection attributes had an positive effect on satisfaction of HMR, and ingredients safety of HMR selection attributes had an negative effect on satisfaction of HMR. In high group for customer value, cooking convenience of HMR selection attributes had an positive effect on satisfaction of HMR. In low group as high group for customer value, satisfaction of HMR had a greater impact on loyalty for HMR.

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.22-29
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• 2021

This research has conducted one-on-one depth interviews targeting baby boomers who are economically active; It seeks to analyze the purchase factor of HMR products to deduct conclusion. The result of the research deducted through depth interviews is as follows. First, baby boomers described HMR products as a reliable meal. Second, baby boomers described HMR products as a cold-hearted meal. Third, baby boomers described HMR products as a habitual meal. Fourth, baby boomers described HMR products as lacking. Fifth, baby boomers thanked to HMR products. The research deducted the conclusion about the HMR products' purchase factor through one-on-one depth interviews. Additionally, the research showed a potential direction for the research and development of HMR products.

• Journal of the Korean Society of Food Culture
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• v.35 no.3
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• pp.233-240
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• 2020

This study examined the nutrient content of HMR products and recipes by television chefs. Twelve menu items from the soup, stew, and broth category were chosen from HMR products and TV chef's recipes. The data on the nutrition labeling from the HMR products and TV chef's recipes were calculated using Can-Pro 5.0. The results of the analysis were the differences between the HMR products and TV recipes per serving size. The energy content of TV recipes 236.1 kcal was significantly higher than the HMR products. On the other hand, HMR products contained significantly higher sodium (926.9 mg) levels than the TV recipes (565.8 mg). In general, HMR products contained more sodium and less energy and protein than TV recipes. The highest sodium content containing products among the 12 menu items was the Spicy soft tofu stew (1,421.4 mg) from HMR products. The results revealed the significant differences in the macronutrient and sodium content between HMR products and the TV chef's recipe. This study provides supportive data for the need to reduce the sodium content in HMR products. TV cooking programs should focus on the importance of balanced nutrition, how to reduce sodium intake, and how to achieve this without disrupting well-balanced nutrition.

• Journal of Nutrition and Health
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• v.38 no.3
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• pp.251-258
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• 2005

The purposes of this study were to conceptualize the Home Meal Replacement (HMR) in Korea and to gather professionals' opinions of prospect and task for HMR industry in Korea. A total of 67 experts participated in a three round survey by Delphi technique, which was used to integrate and share the each expert's professional idea. According to the result, HMR was translated into 'Gajeongsiksa daeyongsik' in Korean and given definition to 'a meal taken directly or through brief cooking process at home by purchasing ready to eat or ready to end-cook type of food'. As the result of categorizing HMR products of Korean food, 'I. Ready to eat' such as side dishes, kimchi, salad, sandwich, kimbab, and so on and 'II. Ready to heat' such as rice, porridge, retort food (soup, broth, curry, spaghetti, etc.), frozen pizza, grilled food, jabchae, instant soup, and so on were construed in a limited sense of the HMR. In addition, 'III. Ready to end-cook' such as frozen dumpling, frozen pork cutlet, seasoned meat, powder-type soup, and so on as well as these two kinds were interpreted in a broad sense of the HMR. In the prospect of HMR industry in Korea, the Korean HMR industry would develop continuously accompanied by increasing of consumers using HMR products. Introduction and generalization of HMRs would serve the convenience for meal preparation and then influence the change of home meal pattern. Nevertheless, it was concerned about that using HMRs might have limitation on solving the problems of dietary life including irregular meal, skipping a meal, and so on and influence the nutrition imbalance. For the development of HMRs, developing various menu and the packaging materials for HMR products, constructing the thorough sanitary management, and strengthening R & D for the HMR of Korean food were the future tasks in Korean HMR industry.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.19 no.7
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• pp.1256-1271
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• 1994

In this paper a GFC protocol based on HMR(High-speed Multimedia Ring) with a dynamic quota allocation is proposed and the performance of proposed protocol is evaluated by simulation. The HMR a medium access protocol proposed for Gbit ATM-LAN, can be applied to the GFC protocol without any modification because it uses only 4 bits for medium access of several topologies such as bus, ring and stared-bus, and priority control for satisfaction of different QoS(Quality of Service) requirements. The quota allocation method of HMR called static quota allocation has a problem of excessive access delay for the traffic with high burstness. In this paper a dynamic quota allocation method which allocates quota to the nodes according to the queue length is proposed and the performance of HMR with dynamic quota allocation is evaluated by seven simulation scenarios of CCITT. The HMR with proposed method shows better shows better access delay characteristics than the HMR with static quota allocation. Also the simulation results show that access delay performance of HMR is better than that of ATMR proposed by Japan and is similar to that of DQDB proposed by Australia.

• Food Science and Industry
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• v.50 no.1
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• pp.57-66
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• 2017

Home meal replacements (HMR) are kinds of convenient foods as cooked or semi-cooked foods, which are produced outside of home, to eat directly or after simple cooking in substitution for traditional home meals. Recently the market size for HMR is expanding rapidly around the world due to the changes of global consumer trends, growth of single-person household, increase in economic participation of women, aging population, and so on. The Europe takes over 52.4% of the global market share for HMR in global HMR market, and North America, Asia-Pacific, and Africa-Middle East are following. The most popular HMR products in US and Europe are frozen foods, whereas the market share of chilled products in Asia including Japan, South Korea, and Vietnam are much higher than that in US and Europe. Currently, the trends in HMR is focus on the expansion of the list of products that replace for meals with simple cooking, but it is expected that nutrition-enforced HMR product for aged persons or patients who live alone are requested for the further growth of the HMR market.

• Journal of Distribution Science
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• v.14 no.6
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• pp.5-15
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• 2016

Purpose - The continuously fluctuating consumer who desires simplicity and convenience has had much influence on the food industry. This trend has led to a new food market sector known as HMR (Home Meal Replacement). This study aims to understand the status of the HMR market in United States. Research Design, Data, and Methodology - In order to research the status of the HMR market, quantitative analysis and secondary research were carried out. By using data from Euromonitor, Agriculture and Agri-Food Canada, we have estimated food segment sales contributions to the HMR market in United States. Results - HMR products are being sold in various channels such as traditional stores, convenience stores, and even farmers' markets. Some restrictions on the HMR products exist for food safety. Conclusions - HMR industry in United States has expanded continuously. To keep pace with the growth of the HMR market, the United States government has focused on food and safety regulations with regards to the products used in HMR. Finally, this study discusses the implications for Korean HMR market.

• Journal of the Korean Dietetic Association
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• v.24 no.3
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• pp.246-260
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• 2018

This study examined the customers' perception on Home Meal Replacement (HMR) products. Specifically, there were three research objectives: 1. to identify the customers' HMR purchase patterns and preference of HMR product development; 2. to identify the attributes of the HMR products that the customers perceive; and 3. to examine the customers' level of expectation-confirmation toward HMR product attributes according to the demographic characteristics. This study employed a self-administered survey that was distributed online from November 21~24, 2017. The sample of the study was the customers who had purchased HMR products in the six months prior to taking the survey. A total of 553 respondents completed the survey, which was used for data analysis. The results revealed the customers' HMR purchase patterns. The major HMR product type of purchase was ready to heat (52.6%), while the main reason for purchasing HMR products was convenience (83.2%). For the differences in the level of expectation-confirmation toward HMR products in accordance with the demographic characteristics of customers, the results indicated that there was a difference in the expectation-confirmation level according to age, whereas the respondents aged 29 and under showed a significantly higher level of time-saving for the preparation and ease of cooking (P<0.05) than the other age groups. In addition, there was a significant difference in the expectation-confirmation level for saving meal preparation time (P<0.05) and convenience (P<0.01) among the customer's occupation. These findings can provide the basis for a strategy for developing HMR products reflecting the rapidly changing customers' needs. HMR products should be developed according to the specific target market, as the study indicated that the respective customer segmentation resulted in a difference in their expectation toward HMR products.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.296-311
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• 2013

This study aims to show basic data to build suitable marketing strategies for consumers by determining the motivation and selection attributes of HMR according to their lifestyles. A survey was conducted from March 1st to March 30th, 2013, and total 362 out of 450 copies of questionnaire were used for analysis. The results are as follows. First, it showed that the pursuit of health in lifestyle had a significant effect on usefulness and economical efficiency. Next, the pursuit of health was analyzed not to have a significant effect on HMR quality and convenience. Third, usefulness and economical efficiency in the category of motives for purchasing HMR didn't have any significant effect on repurchase intention. Finally, HMR quality and convenience in the selection attributes of HMR had a significant effect on repurchase intention.