The influence of lifestyle characteristics and beliefs about convenience food on the demand for convenience foods in the Irish market
Abstract
This paper focuses on the Irish convenience food consumer and investigates four convenience food categories: ready meals, take-away meals, restaurant meals, and pub meals. A nationally representative (n=1024) survey was undertaken in Ireland amongst primary food purchasers in the household. Within each convenience food category, consumers were segmented into tertiles based on their level of consumption. The tertile with the highest consumption level of convenience foods was compared with the tertile with the lowest consumption level on their food-related lifestyles, convenience food-related lifestyles and their beliefs about convenience food. Analysis of data found that the consumption of ready meals and take-away meals was most associated with convenience related dimensions. Restaurant and pub meals seem to be less related to the convenience dimensions. The purchase of restaurant meals was strongly related to social event. Furthermore the effect of lifestyles and beliefs on the purchase of convenience food was examined. Comparison of the regression results across the four convenience food categories highlighted the importance of convenience food-related lifestyle issues in the purchase of ready meals. General food-related lifestyle issues were more important in the purchase of take-away meals. The consumption of restaurant and pub meals was least effected by convenience related dimensions and more by the importance of social events.
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Convenience food choice is positively related to lifestyle (social events, breakdown of mealtimes, eating alone, novelty) and time constraints, but negatively associated with cooking ability and importance of freshness.
“de Boer, McCarthy, Cowan, and Ryan (2004) compared convenience categories (take-away meals, ready meals, and pub-restaurant meals) and concluded that convenience food choice is positively related to the lifestyle (social events breakdown of mealtimes, eating alone, novelty) and time constraints, but negatively associated to cooking ability and importance of freshness into food choice.”
From Emerging trends in European food, diets and food industry (2018) · cites this paper as de Boer et al., 2004
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Family Meals and Parents' Challenges
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“Extensive foreign travel has brought with it more adventurous eating habits (Carrigan et al. 2006; DeBoer et al. 2004; Moisio et al. 2004).”
BackgroundAttitudes and beliefs directed towards ready‐meal consumption
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Quality preferences and pricing of fresh-cut salads in Italy: New evidence from market data
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Acceptance or refusal of convenience food in present-day prison
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Consumer Perception of the Quality of Lamb and Lamb Confit
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“These convenience foods are increasingly demanded due to the greater incorporation of women into the labor market, the proliferation of small, single-parent or single-person families, individualistic and impulsive consumer behavior, and lack of interest or skill in the kitchen [5].”
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“…to be consistent in assessing Maltese consumers’ perception of fresh fruit and vegetables, These aspects were translated into 18 variables that were selected from the 27 items identified by De Boer et al. (2004) in her research and which reflected all the elements identified by Grunert (1993).”
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A Double-Hurdle Model of Irish Households' Food Service Expenditure Patterns
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“It is expected that the demand for convenience is the primary factor driving quick-service expenditure whereas full-service expenditure is fueled by the demand for pleasure or leisure because full-service dining can use up considerable time, potentially as much as home meal preparation (De Boer, McCarthy, Cowan, & Rya…”
BackgroundExploring Convenience Food Consumption Through a Structural Equation Model
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“This trend is manifested in consumer s food preferences not only in U.S.A. (Senauer, 2001) and Western Europe (Costa et al., 2001; de Boer et al., 2004; Mahon et al., 2005) but also in developing countries where consumption shifts away from staple sources of calories towards manufactured food…”
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Understanding consumers' online conversation practices in the context of convenience food
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“The closed-response questionnaire comprised differences and similarities between markets and countries (Brunso et al., 2004; Scholderer et al., 2004) or identify customer segments for new products (de Boer et al., 2004; Hoek et al., 2004; Buckley et al., 2007).”
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Food habits and the increase in ready-to-eat and easy-to-prepare products
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Quantity-based analysis of household food consumption patterns and drivers: The case of Israel
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Food Choice Influencers of Mothers of Young Children
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The appropriateness of ready meals for dinner
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An Examination of Gym Supplement Choice: Using the Modified Theory of Planned Behaviour
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“The relationship between convenience and food choice or preference has been discussed in some studies (de Boer et al. 2004; Jaeger 2006).”
BackgroundDetection and identification of Penicillium spp. in a frozen chicken nuggets production facility
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- Authors
- de Boer, M., McCarthy, M., Cowan, C., & Ryan, I.
- Affiliations
- National University of Ireland (IE)
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
- ORCID
- McCarthy, Mary
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 2004-03
- Volume
- 15
- Issue
- 2
- Pages
- 155-165
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W2078338240
- Cited by
- 199
- References
- 24
- Citations by year
- 2026: 5 · 2025: 10 · 2024: 8 · 2023: 11 · 2022: 6 · 2021: 8 · 2020: 12 · 2019: 6 · 2018: 13 · 2017: 18 · 2016: 9 · 2015: 11 · 2014: 10 · 2013: 10 · 2012: 11
- FWCI
- 2.86
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Quality and Preference (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Social Sciences › Business, Management and Accounting › Marketing › Consumer Behavior and Marketing Influence
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Keywords
- convenience foods, consumer lifestyle, ready-to-eat meals, restaurant meals, dietary intake, customer segmentation, social gatherings, Irish consumers
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