FRANCE: CONSUMERS AND PRODUCT QUALITY

Article Abstract:

The IPSOS institute carried out a survey of French consumers' food practices and knowledge for the 1998 taste week. This survey shows that the origin of food products is important for 75% of those surveyed, and it is very important for 36%. Outside of the Paris region, 77% of consumers think that it is important to know where products come from, but this figure drops to 68% in Paris. Of those with a lower level of education, 86% think that this is important to know, more than those with a higher level of education, while 79% of those with a low income think this information is important compared with 66% of those with a high level of income. The percentage also varies according to age: 45% of these in the 15 to 19 age range want to know the origin of products, compared with 60% of those in the 20 to 24 age range, 65% of those in the 25 to 34 age range, 86% of those in the 45 to 59 age range and 95% of these in the 60 to 69 age range. For these consumers, the three principal sectors for which the product origin is important are chilled products (83%), semi-chilled or sous-vide products (64%), and frozen products (60%). In addition to the origin of the product, 18% of consumers want to know 'the product composition and processing details,' and 10% want to know the precise geographic origin. Of those surveyed 45% think that the guarantee of a quality label is fundamental, but half of those surveyed said that they didn't know this label. The Label Rouge was cited by 33% of those surveyed, the VF (French meat) logo was cited by 7%, AOC was cited by 3%, organic agriculture was cited by 3% and NF was cited by 3%. This concern for quality is an opportunity for organic products, purchased by 39% of the French.

Product standards, safety, & recalls, Research Findings

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FRANCE: NEW SEGMENTATION OF FOODS

Article Abstract:

Retailers must revise the way their food departments are segmented in order to better respond to when people eat the products or the function it fills in one's diet - nourishing oneself or for pleasure. Especially since now situations or occasions for eating appear to dictate the choice of the product. According to a GIRA survey, between 60% and 70% of French people's occasions for eating are neutral. In other words, these are meals without any emotional involvement. The functions sought for these meals are rapidity, practicality, and digestibility of the product. However, other occasions for eating, (30% to 40%) have other functions, such as a ceremonial meal. In order to construct new segments which meet customer needs, one must determine all of the usual situations and functions of eating for each product concerned. The resulting matrix combining these situations and functions will provide the basis upon which the new segments will be constructed.

Food Stores, Food and Beverage Stores

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