Innovative Food and Its Effects toward Consumers’ Purchase Intention of Fast Food Product
Why this work is in the frame
A frame that forgets how it found something cannot be audited. These are the routes that admitted this work.
Bibliographic record
Abstract
Abstract: This study is about the discoveries on innovative food and its effects toward consumers’ purchase intention of fast food products in Malaysia. The research aims to investigate whether consumers really consider the innovation factor when making decision to purchase the fast food products. The findings of the study indicated that there is less influence of innovative food on the consumers’ purchase intention which emphasizes more on the ‘output’ (which is the end products) rather than ‘input’ (which is raw materials used in producing the foods). Innovative food is being too narrowly defined by the consumers’ as only a technology-related part of innovations. Whereas innovative food could be perceived in a broader scope such as product innovation, process innovation, organizational innovation and market innovation. The result has shown some differences with the previous literature where food innovativeness were found to have positive relationship toward the consumers’ satisfaction. Hence, this study is expected to contribute to the existing knowledge on the dimension of consumer purchase intention to the industry players as well as academicians. Future research should focus on the similar study with the extended scope to other fast food restaurants in Malaysia. By doing this, hopefully we can get a clearer picture on the existing and new variables which can be further examined. Key words: Innovative Food; Freshness; Presentation; Taste; Fast Food RestaurantResume: Cette etude porte sur les decouvertes concernant les denrees alimentaires innovantes et de ses effets a l'intention d’achats des consommateurs sur les produits de restauration rapide en Malaisie. La recherche vise a determiner si les consommateurs ont vraiment considerer le facteur de l'innovation lors de la decision d'achat des produits de restauration rapide. Les conclusions de l'etude indiquent qu'il y a moins d'influence de la nourriture innovantes sur l’'intention d' achat des consommateurs qui met l'accent plus sur la «production» (ce qui est produit fini) plutot que «input» (ce qui est de matiere premiere utilisee dans la production des aliments ). Les alimentaires innovants sont trop etroitement definie par les consommateurs car seule une partie de technologie lies a des innovations. Considerant que les aliments innovants pourrait etre percue dans un plus large champ d'application tels que l'innovation produit, innovation de processus, l'innovation organisationnelle et innovation sur le marche. Le resultat a montre quelques differences avec la litterature anterieure, ou l'innovation alimentaire a ete trouvee a avoir des relations positives a l'egard de la satisfaction des consommateurs. Ainsi, cette etude devrait contribuer aux connaissances existantes sur la dimension de l'intention d'achat des consommateurs pour les joueurs de l'industrie ainsi que des universitaires. Les recherches futures devraient se concentrer sur l'etude similaire avec le champ d'application etendu a d'autres restauration rapide en Malaisie. En faisant cela, j'espere que nous pourrons obtenir une image plus claire sur les nouveaux et les variables existantes qui peuvent etre examinees plus avant. Mots cles: Aliments innovants; Fraicheur; Presentation; Gout; Restauration rapide
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Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.003 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.001 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from it