Explaining the sweetener substitution in the US food processing industry

dc.contributor.advisorHailu, Getu
dc.contributor.advisorCranfield, John
dc.contributor.authorThangaraj, Rawlin
dc.date.accessioned2021-04-26T19:47:33Z
dc.date.available2021-04-26T19:47:33Z
dc.date.copyright2007
dc.degree.departmentDepartment of Agricultural Economics and Businessen_US
dc.degree.grantorUniversity of Guelphen_US
dc.degree.nameMaster of Scienceen_US
dc.description.abstractFood processing firms are facing increased pressures related to the health concerns of consumers' to whom they sell products. These consumers' health concerns are largely driven by a growing awareness of the link between food and beverages that one eats and one's health status. As changes in consumers' food habits reflect this phenomenon, food processing firms have increasingly reformulated their ingredients to sustain market shares. More often, this decision to change the input-mix formulation in response to health concerns conflicts with least cost of food good production. As such, the decision to change the input mix, based on consumer's health concerns, reflects higher cost of production and vice-versa. This study attempts to explain the role of relative prices and health information in the sweetener substitution across US Food processing firms. Results suggest an influence of health information in explaining sweetener substitution. Implication of these results may be significant to many economic agents.en_US
dc.identifier.urihttps://hdl.handle.net/10214/25443
dc.language.isoen
dc.publisherUniversity of Guelphen_US
dc.rights.licenseAll items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectfood processingen_US
dc.subjectconsumer health concernsen_US
dc.subjectconsumers food habitsen_US
dc.subjectfood processing firmsen_US
dc.subjectingredientsen_US
dc.subjectinput-mix formulationen_US
dc.subjectcost of productionen_US
dc.subjectsweetener substitutionen_US
dc.subjectUnited Statesen_US
dc.titleExplaining the sweetener substitution in the US food processing industryen_US
dc.typeThesisen_US

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