• The Korean Journal of Food And Nutrition
• /
• v.31 no.5
• /
• pp.616-630
• /
• 2018

This study analyzed the current status of registered patents related to food tech in Korea and Japan. Using the patent information search services of Korean and Japanese Patent Offices, patents registered during the past 10 years from January 1, 2005 to December 31, 2015 were searched with the following key words/phrases: "food or meal or diet" and "program or information system". A total of 669 patents (539 for Korea and 130 for Japan) were finally selected and analyzed. Based on Porter's value chain theory, the patents were categorized into three dimensions related to "manufacturing/processing/distribution", "sales & marketing", and "consumer support". The results showed that in Korea, 41.7% of the total patents were related to sales & marketing followed by consumer support (37.3%) and manufacturing/processing/distribution (21.0%). In Japan, patents related to consumer support accounted for 56.2% followed by manufacturing/processing/distribution (32.3%), and sales & marketing (11.5%). In the area of manufacturing/processing/distribution, "food quality management system" in Korea, and "food manufacturing and processing management system" and "food safety control and hazard analysis system" in Japan tended to show a significantly higher proportion of patents registered (p<.05). Under sales & marketing, patents in the categories of "food purchase and delivery service system" in Korea and "restaurant information sharing system" in Japan tended to be more frequently registered (p<.05). Finally, in the area of consumer support, "kitchen facility and cooking device control system" in Korea and "menu and nutrition management system" in Japan tended to account for a significantly higher proportion of patents registered (p<.001). The results are expected to provide useful insights into the development of new patents and markets for food tech in the future.

• Journal of the Korean Home Economics Association
• /
• v.33 no.1
• /
• pp.19-32
• /
• 1995

The purpose of this study is to investigate the consumer safety problems appeared in the Korean mass media-the newspaper(the Kong-A Ilbo and the Chosun Ilbo) and the consumer magazines(the Sobija-Sidae and the Sobija) from 1991 to 1993. I use the content analysis of the articles related with consumer safety through the above mass media. The results are (1) the goods-services areas that are severe in the consumer safety problem are food, environment, medicine, electric appliances, services(restaurant, medical service), and etc. (2) the most important problem areas are Toxic ingredients(remaining agricultural chemicals and heavy metal), Food additionals, Sanitary problem, Hygiene products hazard, Safety accident, Environmental pollution, etc. (3) the goods-service area and the consumer safety problem are different according to the publication year and the mass media type.

• Korean Journal of Human Ecology
• /
• v.9 no.4
• /
• pp.447-457
• /
• 2000

The purpose of this study was to examine the accuracy of consumer's self-assessment on actual diets and to analyze its accuracy by consumer's health status. The results were as follows: In general, many consumers misunderstood or assessed inaccurately their actual diets. In particular, the Extreme Optimists and the Optimists were the consumers whose diets were poor, but who assessed wrongly their actual diet quality. In relation with their health status, these two groups showed that the better the consumers consider their health, the more the Extreme Optimists and the Optimists are.

• The Journal of the Korea Contents Association
• /
• v.12 no.11
• /
• pp.358-367
• /
• 2012

Recently, The development of information and communication technologies is having a very strong effect on the agri-food industry. Especially, agri-food content utilizing social network services such as Facebook and Twitter led to direct communication with consumers stirred into a new distribution channel. The purpose of this paper is to provide way to successful utilization of agri-food contents and improvement of purchase intention. The results of analyzing the relation between the three characteristics of SNS-social presence, conversation and interaction frequency-, consumer satisfaction and purchase intention are summarized as follows. First, characteristics of SNS of social presence and conversation have a positive effect on consumer satisfaction. Second, the interaction frequency does not have positive effect on consumer satisfaction. Finally, the consumer satisfaction has a positive effect on purchase intention.

• Preventive Nutrition and Food Science
• /
• v.16 no.4
• /
• pp.390-393
• /
• 2011

The effects of differing baking ingredient formulations on physicochemical qualities and consumer preferences were investigated using sponge cakes incorporated with tomato powder, a healthy and beneficial food ingredient, as a model system. Tomato powder was incorporated into cake batter at four different amounts (0%, 10%, 20%, and 30%, w/w) by replacing equivalent amount of wheat flour. After appropriate mixing, sponge cakes were baked and cake quality attributes were evaluated after cooling. Specific volume decreased with an increase in the tomato powder substitution, although not significantly (p>0.05). On the other hand, baking loss increased from 10.3 (control) to 13.4 (30% sample) as the tomato powder level increased in the formulation. Lightness ($L^*$) decreased significantly from 79.5 to 74.1 whereas the firmness significantly increased with the higher incorporation of tomato powder (p<0.05). The consumer preferences on color, taste, and flavor, but not softness, were significantly affected by the amount of tomato powder incorporated in the sample (p<0.05). With respect to overall acceptability, the 20% sample received the highest mean score of 5.1, although this was not significantly different from the 10% sample or control (p>0.05). The incorporation of tomato powder, up to 20%, in the formulation of sponge cakes did not significantly influence the consumers' acceptability in all attributes tested.

• Journal of Nutrition and Health
• /
• v.41 no.4
• /
• pp.353-364
• /
• 2008

In this study elementary school children's food purchasing and consumer competency for a healthier diet were compared by their attitude toward the meal management. The subjects were 779 sixth grade elementary school children (417 boys and 362 girls) in Busan. They were classified into three groups: 'High' was composed of 226 subjects who had more than the mean +1/2 SD of attitude toward the meal management; 'Medium' was composed of 343 subjects who had the mean ${\pm}1/2$SD; and 'Low' was composed of 210 subjects who had the less than the mean -1/2 SD. The results were as follows. The high group had less pocket money than the low group, and thought that their allowances were adequate to their needs. They also had a habit of entering amounts into an account book. The children in the low group purchased mostly snacks without making or practicing a budget. The high group purchased yogurt, fruit, or bread as snacks more frequently than the low group. More children checked the nutrient facts on the package in high group than in the low group. There were no significant differences in the consumer's knowledge of a healthy diet among the groups; but there were significant differences in the consumer's skill, and the consumer's attitude toward a healthy diet among the groups. The high group had higher skills and more positive attitudes than the low group. This research suggests that education can elevate interest and can help develop more positive attitudes toward healthy diets among children. The education can help them to develop planned food purchasing habits, and improve their consumer competency for a healthy diet.

• Food Science and Industry
• /
• v.51 no.1
• /
• pp.16-25
• /
• 2018

Recently, the importance of analytical techniques related to food safety is emerging in the food industry due to changes in diet patterns, environmental changes, climate change and consumer's interest in food safety. In particular, food safety accidents in the food industry may cause economic losses such as media reports, product recalls, consumer distrust, and so on. Therefore, a systematic, proactive and comprehensive food safety management system is increasingly required to prevent food safety issues. Efforts to ensure the reliability of food safety are essential by introducing various analysis instruments such as LC, GC, ICP, LC/MS/MS, GC/MS/MS, ICP/MS, PCR, and RT-PCR. In addition, recent food safety analytical techniques used in food industry should be shifted paradigm by developing multi-component simultaneous analytical method, low cost with high efficient analytical method, and eco-friendly method.

• Journal of the Korean Society of Food Culture
• /
• v.31 no.1
• /
• pp.64-72
• /
• 2016

This study investigated the correlation between consumer's buying habits and food styling visual elements. Differentiated and original techniques were used to determine whether or not visual elements in tteok menus reflect the aesthetic needs of consumers without altering the nutrition of tteok. The targeted tteok cafes were in Jeonju Hanok Village, which is a tourist attraction in Korea. First, sub-factors of food styling visual elements applied to tteok $caf{\acute{e}}$ menus such as shape, size/volume, color, and texture all had significantly positive effects on customer satisfaction, proving that food styling visual effects applied to tteok $caf{\acute{e}}$ menus have significant effects on customer satisfaction. Second, sub-factors of food styling visual elements applied to tteok $caf{\acute{e}}$ menus all had significantly positive effects on buying habits. Third, customer satisfaction of menus had a significant effect on buying habits, as proven by previous studies. Fourth, the effects of customer satisfaction on the relationship between food styling visual factors applied to tteok $caf{\acute{e}}$ menus and buying habits were investigated.

• Food Engineering Progress
• /
• v.21 no.1
• /
• pp.12-21
• /
• 2017

Foods are becoming more customized and consumers demand food that provides great taste and appearance and that improves health. Food three-dimensional (3D)-printing technology has a great potential to manufacture food products with customized shape, texture, color, flavor, and even nutrition. Food materials for 3D-printing do not rely on the concentration of the manufacturing processes of a product in a single step, but it is associated with the design of food with textures and potentially enhanced nutritional value. The potential uses of food 3D-printing can be forecasted through the three following levels of industry: consumer-produced foods, small-scale food production, and industrial scale food production. Consumer-produced foods would be made in the kitchen, a traditional setting using a nontraditional tool. Small-scale food production would include shops, restaurants, bakeries, and other institutions which produce food for tens to thousands of individuals. Industrial scale production would be for the mass consumer market of hundreds of thousands of consumers. For this reason, food 3D-printing could make an impact on food for personalized nutrition, on-demand food fabrication, food processing technologies, and process design in food industry in the future. This article review on food materials for 3D-printing, rheology control of food, 3D-printing system for food fabrication, 3D-printing based on molecular cuisine, 3D-printing mobile platform for customized food, and future trends in the food market.

• Human Ecology Research
• /
• v.62 no.1
• /
• pp.181-196
• /
• 2024

This study examined the influence of perceptions of food risk and food labeling on the purchase of labeled food items and the intention to pay higher prices for safe food. Data were obtained from the Korea Rural Economic Institute's Consumer Behavior Survey for Food 2020. The analysis focused on the responses of 6,355 consumers, all of whom were mainly responsible for food purchases. The analysis investigated the moderating effect of food risk perception on the relationship between food labeling perception and the purchase of labeled food. Regarding the purchase of labeled food, statistically significant effects were noted for gender, educational level, perception of food labeling, and perception of food risk; however, the interaction effect of perceptions of food labeling and food risk was not statistically significant. With regard to the intention to pay higher prices for safe food, except for age, statistically significant effects were observed for gender, educational level, food expenditure, perception of food labeling, and perception of food risk; moreover, the interaction effect of perceptions of food labeling and food risk was significant. The results indicate that consumers reporting low food labeling perception and low purchase of labeled food were most vulnerable regarding food safety; therefore, it is necessary to provide such consumers with food label provision methods and specified education programs.