Nutritional value is an important attribute of foods whose benefits can only be experienced by repetitive consumption in long run. Consumers’ knowledge about the importance and usefulness of specific nutrients in a food product may influence their subjective expectation of the product’s...

Experimental Economics methods are used to determine Hispanic consumers’ sensory acceptance of pasture-fed beef and evaluate visual and taste influences on their overall preferences and willingness-to-pay (WTP). Two hundred and thirty-one Hispanic consumers in four experimental sites in...

The relationship between nutrition knowledge and consumers’ food behavior has been debated for years. This may be partially attributed to the difficulty introduce by endogeneity of nutrition knowledge in econometric modeling. Using grass-fed beef as a vehicle, this paper investigates the...

Labels, certifications and endorsements signaling the quality of food have an impact on the purchasing choices of multiple segments of US consumers. At the same time, not much is known about the relationships between the sources providing information through these quality signals and consumer...

Labels, certifications and endorsements signaling the quality of food have an impact on the purchasing choices of multiple segments of US consumers. At the same time, not much is known about the relationships between the sources providing information through these quality signals and consumer...