A STUDY ON CONSUMER PERCEPTION TOWARDS READY-TO-EAT PRODUCTS IN

(BANGALORE CITY)

MUKHUND T M
24SJCCMIB020
St. Joseph’s College of Commerce
(Autonomous)

I ABSTRACT
Consumer perceptions of Ready-To-Eat (RTE) products in Bangalore City have been studied by looking into factors that
affect purchase decisions, against the background of an urban lifestyle. Increasing urbanization has brought rapid speed to
the pace of life in cities and resulted in RTE foods being seen as a viable alternative by consumers who desire convenience
but still want their food to taste and be nutritious.

In order to analyze the quantitative data on the diverse residents of Bangalore, this research applies the mixed-method
approach by amalgamating the qualitative insights through focus group discussions into that. Some of the central themes
analyzed include consumers' preference towards taste, quality, health, and brand loyalty. The research finding is such that,
despite the convenience being the leading reason for consuming RTE products, the health factor remarkably influences
consumer choice wherein a majority of the consumers prefer organic and low-preservative products.

The consumer perceptions further get complicated in Bangalore, given the cultural diversity as most consumers prefer RTE
products reflecting regional culinary traditions. Manufacturers thus face both opportunities and challenges in catering to
various tastes. In addition, this study underlines the role of marketing strategies and the packaging design that could easily
differ in terms of trustworthiness and purchase decisions for consumers.

This research concluded that familiarity with the brand significantly influenced consumer choice decisions; on the other
hand, readiness to try new brands featuring distinctive products has grown considerably. Such studies have also made
important contributions for various RTE food industry stakeholders regarding changing consumer requirements where
businesses should find an acceptable medium for convenience and health without comprising quality.

The study finally contributes towards a more profound understanding of consumer behavior in the RTE market by offering
actionable recommendations for manufacturers and marketers to succeed in Bangalore's competitive food landscape.

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II. TABLE OF CONTENT

Sl.no Title Pg .no

Abstract 1

Table of content 2

Introduction 3

Literature review 4

Research objectives 5

Research methodology 5

Research gap 5

Research problem 6

Research Question 6

Limitations of the study 6

Research findings 7

Discussion and analysis of the findings 16

Conclusion and recommendation 16

Appendix 17

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III. INTRODUCTION
During the last decade, RTE food market has increased drastically. This can be noted in most cities in the country, and
Bangalore City is no exception. Being one of the prime metropolitan cities in India, Bangalore is full of a mixed population
living a fast life with increased dependency on ready-to-eat foods. Perceptions of consumers about the product are
important and thus, this paper intends to examine convenience, quality, taste, health consciousness, and brand loyalty
among the consumers in Bangalore City.

The modern consumer has too much to do-works, family, social commitments, and so much more. It is clear that with the
need for quick easy meal solutions, the use of such products would arise. Products that require no or little preparation
before their consumption have become popular choices instead of actual cooking. These are required by the working
professional, students, and families who want saved time without compromising nutritional values.

Understanding consumer perception is the key for manufacturers as well as marketers in the RTE sector. Consumer
attitudes toward quality, safety, and taste of a product determine their preferences. Perception of RTE products as healthy
or unhealthy is critical for determining purchase decisions.

The cultural diversity of the city impacts consumer perception in Bangalore. This city's food culture and choice vary very
widely, so consumers are more likely to pick a product that aligns with their culture. There is therefore a potential threat as
well as an opportunity for RTE manufacturers since only the one that can adapt best to the local taste gets the upper hand.

The health-conscious consumer is on the increase, coupled with a growing desire for organic, natural, and low-calorie RTE.
In a global arena of a healthier dieting trend, manufacturers need to be conscious of these changing trends and develop
health-oriented marketing strategies and transparency regarding ingredients for building trust.

Consumer perception is also highly related to brand loyalty. The highly saturated market environment will leave a brand
with a very good chance of getting high preference from consumers as customers will prefer to stick with brands they know
and appreciate. However, this reality has been challenged with recent emergence of new brands in the market and also
smaller local companies that break down these big brands' power position to offer new and differentiated value
propositions. Understanding consumer behavior regarding the credibility of different brands, especially with the RTE
products, would greatly enable them to navigate the existing competitive environment.

Convenience factors of RTE products cannot be overemphasized. With the increasingly busy lifestyle, consumers are willing
to pay a premium for a product that saves them time but convenience comes at a trade-off with quality.This study will go
into how consumers perceive the balance between these two factors, throwing light on their decision-making processes.

Consumer perception is, lastly influenced by marketing and packaging. Catchy designs, proper labeling, and communication
of the benefit of a product are apt to influence their behavior in purchase. With such an evolutionary market, marketing
strategies appealing to target consumers will form the essence for success in the future.

Summarily, this research shall aim to provide an overview of consumer perceptions toward RTE products in Bangalore City.
The research shall delve into how convenience, health, cultural diversity, brand loyalty, and marketing strategies interact
with each other; hence, it shall help stakeholders in the RTE food industry to gain useful insights, thereby contributing to
growth and development in this young market.

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IV. LITERATURE REVIEW
SHODH SARITA(2020) - This paper basically revolves around the perception of the Ready-To-Eat foods with consumers.
Based on the study, it can be seen that out of 250 respondents, males participants 52.80% whereas female participants
47.20%. They had taken questionnaires method in getting the public response.

They are targeting identify factors affecting the buying behavior towards ready to eat food products, evaluation of the
relationship existing between the selected demographic variables like income, age, nutrition status, taste preferences and
buying behavior toward Ready-to-Eat food products, finding brand preference of Ready-to-Eat food products

Upadhyay Priya, Dhaka Surjeet Singh, Urmila (2024) - This study aims to examine the ready-to-eat food market, focusing on
consumer demographics, market overview, consumer perception, and factors influencing their preference for ready-to-eat
food. Data were collected from 100 consumers and 20 retail stores (10 organized and 10 unorganized) using a structured
questionnaire. Results indicate that ready-to eat food is increasingly popular among consumers in the city, with high
demand for quick and convenient food options. The consumers were relatively young, unmarried, and attained at least a
graduate degree. Their occupations and joint family backgrounds were diverse. North Indian food was preferred.
Consumers responded very favorably to ready-to-eat food. Factors such as taste, convenience, price, packaging, nutritional
value, and safety had a significant effect on preference.

MANISHA KUMARI (2024)- This research focuses on customer awareness and perception regarding ready-to-eat food
products in the market. The results indicate that a significant percentage of respondents are aware of RTE food items and
are willing to buy them because of their flavor, convenience, and various nutritional options. Branding, packaging, and
flavor choices are found to be the most significant factors influencing the purchasing behavior of customers. The study
expects a bright Future of RTE food products, as it increases due to a workaholic culture's need for convenient and fast-to-
make products. Though the prognosis is excellent, the survey states some reasons why consumers might remain skeptical
about RTE meals. Among the key reasons include lower accessibility, concerns regarding nutrient value and health issues,
higher cost, and availability of lower pack sizes.

Vaishnavi Marwaha( 2024) Consumers' food propensities and buying inclination are continually changing. Buyer tastes have
changed from fresh to canned food as catholic cities have emerged, families have shifted from joint to atomic, work-life
adjust has advanced, time has become scarcer, and ways of life have changed. Canned food takes minimal time to prepare,
and sometimes we need to pour hot water into it before consumption. Between June 2022 and December 2022, 100 clients
were addressed in Delhi NCR employing a standardized survey.

R Koli(2024) Due to an increase in the number of working people, demand for ready-to-eat (RTE) foods has also increased.
Salad, which is the mandatory part of the daily diet, needs to be included on a daily basis. The regular consumption of
salads in the diet has beneficial effects on human health. For a working group of people, it is difficult to carry salads at
home or at their workplace on a daily basis. This study mainly focuses on consumer preferences for RTE salads, with special
reference to the working group of people in Pune. The objective of this study was mainly to understand the behavior of
people toward salad preference in their daily diet and to understand the preference of working professionals toward RTE
salads if available readily.

Ushas Mathew and Dr. Priyanka Sharma (2023) This study foresees what people would think or feel about specific
packaged preheat-and-eat-to-eat products and meals in relation to variables such as health consciousness, environmental
outlook, and food choices. The paper's main objective is to discover whether environmental attitude and health awareness
contribute to a healthy food-related lifestyle. Last, we are interested in finding whether embracing a healthy diet and way
of life has any clear Effect on people's opinions of pre-prepared meals. 480 participants were randomly selected to
participate in the study.

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M Arora, S Singhal(2020) Understanding the role of a snack and development of a healthy snack is equally important to
decide the right status of a snack and snacking product in the human diet. The present review will try to classify different
types of snacks under different categories according to the ingredients used and techniques applied. The impact of snacks
on human health and the progress of research work conducted so far to develop healthy snacks is also discussed here.

Gopal, Shilpa; Inayath Ahamed S. B.; Humnekar, Trupti Dandekar(2021) An Increasing Share Of Indian Consumers
Wallet Is Going Towards Food Purchases. The Recent Trend Is More Inclined Towards Upgrading Their Consumption Basket
By Allocating More To Beverages And Processed Foods. Change in the Family Structure -- Break-up of Joint Family And rise
in the number of nuclear units, increased single person households, urbanization among educated population, more and
more women pursuing careers along with marriages, etc have increased more on-the-go products and especially ready-to-
eat ones.

V. RESEARCH OBJECTIVES
 To measure overall awareness of Ready-To-Eat products among consumers in Bangalore city.
 To measures the preferences and attitude of consumers in regard to the type of Ready-To-Eat
products that have more variety, taste, and quality.
 Determine consumers attitudes towards the health aspects of Ready-To-Eat products.

VI. RESEARCH METHODOLOGY

 This study on consumer perception towards Ready-To-Eat (RTE) products in Bangalore will use a questionnaire-
method approach to collect quantitative and qualitative data. It is proposed to adopt a descriptive research design.
For the collection of data, it will be collected using structured surveys to understand the consumer awareness,
preference, and purchasing behavior regarding Ready-To-Eat products. It includes both closed-ended and open-
ended questions to the questionnaire that will be put across, including factors like taste, health concerns,
convenience, and brand. Moreover, a sample of demographically diverse respondents will be used through
stratified random sampling when filling the questionnaires, After which, some descriptive statistics will be added
to the analysis, and accordingly, proper conclusions will be obtained concerning the quantitative data, whereas
thematic analysis will be used to find the themes in responses. This method will ensure a comprehensive
understanding of how consumers in Bangalore perceive RTE products.

Research Gap
Highly Regionalized Focus on Bangalore: The current research literature on consumer behavior towards RTE products in
India is quite regionalized, being either metropolitan cities like Mumbai or Delhi or even pan-India surveys. There is much
knowledge gap about the specific needs and attitudes of consumers in Bangalore due to its vast diversity and rapid growth
of people in the city. Health and Nutritional Issues: Since RTE products are mostly found to be low in nutrients, not much
research is done on health perception by consumers of such products in urban cities like Bangalore.

Research problem

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The problem is that the RTE products have multiple factors regarding consumer perceptions on health issues, convenience,
brand trust, and packaging. To understand these various factors would enable the research to identify a number of drivers
and barriers for the adoption of the RTE products in Bangalore amidst the increasing level of urbanization and shift in
consumers' preferences.

Research questions
1. Which factors dominate consumer preference toward ready to eat product products in Bangalore?

 Taste, variety, price, convenience, and healthiness-how do these factors influence consumer decision-making?
 Do consumers prefer taste over health or vice versa when buying ready to eat product products?
 What are some of the major issues facing consumers in ready to eat product health and nutrition?
 Do Bangalore consumers have concerns over preservatives or artificial added ingredients or any other health-
related aspects in RTE products?
 To what extent do health-conscious consumers avoid or select certain brands based on their health benefits or
nutritional claims.

VII. LIMITATIONS OF THE STUDY

Sampling Bias:

Limited Representativeness:

The study may not be able to represent the entire population of Bangalore. Since the research will concentrate on certain
consumer segments, for example, urban residents, particular income brackets, or retail buyers, it might miss certain
sections or areas in Bangalore.

Convenience Sampling for Qualitative Data:

Data for qualitative research can be grounded on convenience sampling from focus groups or interviews. For instance,
those more enthusiastic about RTE products may be even over represented, or even better informed about the RTE
products.

Response Bias:
Social Desirability Bias:The respondent might provide answers that would be perceived 'socially correct' rather
than giving opinions as perceived by themselves for areas like health-consciousness, environmental concern or
brand preference. This may distort the true authenticity of consumer perception.

Recall Bias:In collecting data, error may occur if respondents do not recall their past consumption patterns or
preferences. It is especially true in terms of the frequency of using RTE products or the rationale behind their purchase
decisions.

Very narrow scope of generalization

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City-Specific Findings:The findings of the study would be based on consumers in Bangalore and hence may not be
broadly applicable to the cities or rural areas, for that matter, townships of the country of India.

Urban Bias:The Bangalore consumer base is much more urban, educated, and tech-savvy; this may not represent
consumer behavior in more rural or less urbanized parts of India.

Limitations of Data Collection:

Time and Resources:

The time available and budget may limit the scope of data collection. Reaching as many participants as might be ideal for
ensuring broad representativeness or conducting in-depth qualitative research may not be possible-for example, multiple
focus groups in rounds.

VIII. RESEARCH FINDINGS

n %
Demographical variable

Age
Below 18 6 4.5%
19 to 28 44 33.3%
29 to 39 13 9.8%
40+ 6 4.5%

GENDER
MALE 80 60.6%
FEMALE 52 39.4%

OCCUPATION
STUDENT 30 22.6
EMPLOYED 62 42.6%
SELF EMPLOYED 24 18%
UNEMPLOYED 17 12.8%

MONTHLY INCOME
BELOW 25000 50 37.6%
25000-50000 29 21.8%
50000-100000 23 17.3%
above 100000 31 23.3%

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Daily (12.7%):Only 12.7% of the customers will have ready-to-eat products to consume daily; it shows that although
people appreciate convenience, most will take in what is valued as a basic diet.

Possible Causes: Some members might lead very hectic lives, for example, working professionals, students, or parents tied
down with lots of free time. It may also signify dependency on such items for the convenience of grabbing something,
preferably ready, to eat for quick meals if it cannot be prepared in some other way.

Weekly 38.8%:More (38.8%) consume ready-to-eat products a week; this implies that they are often used but not
necessarily as daily essentials.

Possible Causes: Read-to-eat food may be seen to be one solution for the occasional days, where they can afford to have
some busy schedules or cooking is less convenient. This group is likely eating ready-to-eat foods as a convenience product,
but they would still be likely to order in-house for most meals.

Monthly (17.2%): Probably, the 17.2% who consume ready-to-eat products once a month will do so only in special
situations or as an infrequent treat, but never as a staple food product.

Possible Causes: Infrequent usage implies that these consumers would be likely to need ready-to-eat products when
traveling, at functions, or in situations when the normal alternative would be unavailable or impractical. This group may be
more health-conscious or simply prefer food cooked at home, and the pre-cooked products are an occasional indulgence.

Rarely (38.8%): About 39 percent of people tend to eat ready-to-eat products less often-that is, few people prefer
convenience over most other factors.

Possible Causes: They might appreciate the newness of food prepared at home or could be very sensitive to the nutrient
content of ready-to-eat food. It can perhaps point to health, preservatives, or even taste, but ready-to-eat foods are only
used if there is no other alternative.

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Never (1.5%): The 1.5% who never eat any ready-to-eat foods represents an extremely small population that has avoided
ready-to-eat foods entirely because of strong preferences for fresh or home-cooked food.

Possible Causes: Probably because of health, environmental, or ethical concerns related to preservatives, additives, or
packaging waste, this group is motivated. They may also enjoy cooking as a lifestyle, whereby they act as trendsetters in
ensuring that they cook only whole foods, not ready-to-eat food, and fresh meals.

IX. DISCUSSION AND ANALYSIS OF THE FINDINGS

ANOVA

How do you perceive the nutritional value of Ready-To-Eat products?

Sum of Squares df Mean Square F Sig.

Between Groups (Combined) 3.875 1 3.875 6.263 .014

Linear Term Unweighted 3.875 1 3.875 6.263 .014

Weighted 3.875 1 3.875 6.263 .014

Within Groups 76.093 123 .619

Total 79.968 124

Hypotheses:

Null Hypothesis (H₀): There is no significant difference between the age group and Nutritional value of ready to eat
products

Alternative Hypothesis (H₁): There is a significant difference between the age group and Nutritional value of ready to eat
products

Sig. Value Interpretation:

The significance value (Sig.) reported is 0.014.

This value is less than the common alpha level of 0.05.

Conclusion: Since Sig. (p = 0.014) < 0.05, we reject the null hypothesis (H₀).This indicates that there is a statistically
significant difference between the age group and Nutritional value of ready to eat products.

Regression

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Variables Entered/Removeda

Variables
Model Variables Entered Removed Method

1 How do you . Enter

perceive the
nutritional value
of Ready-To-Eat
products?, What
factors influence
your decision to
buy Ready-To-Eat
products?, Which
type of Ready-To-
Eat products do
you prefer?b

a. Dependent Variable: OCCUPATION

b. All requested variables entered.

Model Summaryb

Adjusted R Std. Error of the

Model R R Square Square Estimate

1 .337a .113 .091 .897

a. Predictors: (Constant), How do you perceive the nutritional value of

Ready-To-Eat products?, What factors influence your decision to buy
Ready-To-Eat products?, Which type of Ready-To-Eat products do you
prefer?

b. Dependent Variable: OCCUPATION

ANOVAa

Model Sum of Squares df Mean Square F Sig.

1 Regression 12.446 3 4.149 5.156 .002b

Residual 97.362 121 .805

Total 109.808 124

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a. Dependent Variable: OCCUPATION

b. Predictors: (Constant), How do you perceive the nutritional value of Ready-To-Eat products?,
What factors influence your decision to buy Ready-To-Eat products?, Which type of Ready-To-Eat
products do you prefer?

Coefficientsa

Standardized
Unstandardized Coefficients Coefficients

Model B Std. Error Beta t Sig.

1 (Constant) 1.060 .474 2.238 .027

Which type of Ready-To-Eat -.001 .166 -.001 -.009 .993

products do you prefer?

What factors influence your .012 .068 .016 .185 .853

decision to buy Ready-To-Eat
products?

How do you perceive the .393 .103 .335 3.803 .000

nutritional value of Ready-To-
Eat products?

a. Dependent Variable: OCCUPATION

Based on the regression analysis provided, here is the interpretation in the hypothesis test format:

Hypothesis

•Null Hypothesis (H0H_0): There is no significant relationship between the independent variables (nutritional value
perception, factors influencing decisions, and product preferences) and the dependent variable (occupation).

•Alternative Hypothesis (HaH_a): There is a significant relationship between at least one independent variable and the
dependent variable (occupation).

Regression Results Summary

1. Model Fit:

o R=0.337R = 0.337: Indicates a weak positive relationship.

o R2=0.113R^2 = 0.113: About 11.3% of the variation in occupation can be explained by the independent variables.

O Adjusted R2=0.091R^2 = 0.091: Adjusted for the number of predictors, suggesting a slightly weaker explanatory power.

2.ANOVA (F-Test):

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o F=5.156F = 5.156, p=0.002p = 0.002: Since p<0.05p < 0.05, the overall regression model is statistically significant,
suggesting that the independent variables collectively have a significant impact on the dependent variable.

3.Coefficients:

o Constant: B=1.060B = 1.060, p=0.027p = 0.027: Significant at the 5% level.

o Nutritional Value Perception: B=0.393B = 0.393, p=0.000p = 0.000: This variable significantly predicts occupation, with a
positive relationship.

o Factors Influencing Decisions: B=0.012B = 0.012, p=0.853p = 0.853: This variable is not a significant predictor.

o Product Preferences: B=−0.001B = -0.001, p=0.993p = 0.993: This variable is also not a significant predictor.

Conclusion

•Reject the null hypothesis (H0H_0) because the overall model is significant (p=0.002p = 0.002).

•However, only the perception of nutritional value significantly predicts occupation (p=0.000p = 0.000), while the other two
predictors (decision factors and product preferences) do not significantly contribute. This suggests that consumer
occupation is primarily associated with how they perceive the nutritional value of Ready-To-Eat products, rather than other
factors or preferences

a. Dependent Variable: OCCUPATION

1. Recommendation of Ready-To-Eat Products

-Descriptive Summary: With a mean of 2.01 (on a scale of 1 to 3) and a standard deviation of 0.616, consumers show a
neutral to slightly negative tendency toward recommending Ready-To-Eat (RTE) products to others.

- Interpretation: While there is no overwhelming negative sentiment, the slightly low mean indicates that consumers may
not fully endorse these products. This could stem from concerns about health, quality, or other attributes like taste and
trust in the product.

2. Primary Reason for Choosing Ready-To-Eat Products Over Home-Cooked Meals

-Descriptive Summary: The mean of 2.00 (on a scale of 1 to 4) with a standard deviation of 1.085 highlights that consumer
preference for RTE products is moderately neutral.

- Interpretation: Convenience or time-saving may be the main drivers rather than health benefits. The variability (as
indicated by the standard deviation) suggests that reasons for choosing RTE products vary significantly among consumers,
potentially influenced by personal preferences or situational factors.

3. Trust in Labeling and Information Provided on RTE Products

- Descriptive Summary: With a mean of 2.38 (on a scale of 1 to 5) and a standard deviation of 1.113, consumer trust in the
accuracy of labeling and information is low to moderate.

- Interpretation: This suggests skepticism toward the claims made by RTE product manufacturers. Concerns about
transparency and reliability in labeling, particularly regarding nutritional information or ingredient authenticity, appear to
influence consumer attitudes negatively.

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4. Perception of Nutritional Value

- Descriptive Summary: The mean of 2.98 (on a scale of 1 to 4) with a standard deviation of 0.803 indicates a below-average
perception of the nutritional value of RTE products.

- Interpretation: Consumers tend to view RTE products as less healthy compared to home-cooked meals or fresh options.
The relatively low variability suggests a consensus among consumers regarding this perception. This factor might be a
significant barrier to higher acceptance of these products.

5. Overall Quality Rating of RTE Products in Bangalore

- Descriptive Summary: The mean of 2.27 (on a scale of 1 to 4) and a standard deviation of 0.745 reflect a moderate level of
satisfaction with the overall quality of RTE products.

- Interpretation: While consumers do not outright reject the quality of these products, the rating is not high enough to
indicate strong satisfaction. Quality concerns might include taste, freshness, and adherence to safety standards, which
could further influence perceptions of healthiness.

Overall Consumer Attitudes

The analysis highlights that consumers exhibit lukewarm attitudes toward the health aspects of Ready-To-Eat products. Key
concerns revolve around the perceived low nutritional value and lack of trust in labeling, while moderate satisfaction with
quality and neutral recommendations suggest room for improvement. To improve perceptions, manufacturers may need
to:

- Enhance transparency in product labeling.

- Focus on improving nutritional value.

- Address consumer concerns through awareness campaigns or third-party certifications.

This detailed component-wise analysis provides a nuanced understanding of consumer attitudes, highlighting specific areas
for improvement to enhance acceptance of RTE products.

Descriptive Statistics

N Minimum Maximum Mean Std. Deviation

Would you recommend 125 1 3 2.01 .616

Ready-To-Eat products to
others?

What is your primary reason 125 1 4 2.00 1.085

for choosing Ready-To-Eat
products over home-cooked
meals?

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Do you trust the labeling and 125 1 5 2.38 1.113
information provided on
Ready-To-Eat products?

How do you perceive the 125 1 4 2.98 .803

nutritional value of Ready-To-
Eat products?

How would you rate the 125 1 4 2.27 .745

overall quality of Ready-To-
Eat products available in
Bangalore?

Valid N (listwise) 125

Hypothesis Testing Framework

Null Hypothesis (H₀): Consumers have a neutral or positive perception of the health aspects of Ready-To-Eat products.

Alternative Hypothesis (H₁): Consumers have a negative perception of the health aspects of Ready-To-Eat products.

Interpretation of Descriptive Statistics

1.Would you recommend Ready-To-Eat products to others?

o Mean: 2.01

o Scale Range: 1 to 3

o Interpretation: The mean is closer to 2, indicating a neutral to slightly negative tendency in recommending RTE products
to others.

2.What is your primary reason for choosing Ready-To-Eat products over home-cooked meals?

o Mean: 2.00

o Scale Range: 1 to 4

o Interpretation: Consumers appear to moderately prefer convenience or other factors over health-related reasons for
choosing RTE products, as the mean suggests neutrality.

3.Do you trust the labeling and information provided on Ready-To-Eat products?

o Mean: 2.38

o Scale Range: 1 to 5

o Interpretation: The mean leans slightly toward distrust of labeling, suggesting skepticism about health claims made on
RTE product packaging.

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4.How do you perceive the nutritional value of Ready-To-Eat products?

o Mean: 2.98

o Scale Range: 1 to 4

o Interpretation: The mean perception of nutritional value is moderately low, indicating a tendency to view RTE products as
less healthy or nutritious.

5.How would you rate the overall quality of Ready-To-Eat products available in Bangalore?

o Mean: 2.27

o Scale Range: 1 to 4

o Interpretation: The overall quality rating suggests moderate satisfaction, but there is no strong positive sentiment toward
the products.

Conclusion and Hypothesis Test Result, Based on the descriptive statistics:

• Trust (2.38) and nutritional value perception (2.98) are particularly low, implying health-related skepticism.

•The tendency to recommend (2.01) and rate quality (2.27) is also on the lower side, reinforcing concerns.

These results collectively support rejecting the null hypothesis (H₀). Consumers generally exhibit a negative attitude toward
the health aspects of Ready-To-Eat products, driven by distrust in labeling and low perceived nutritional value.

1. Recommendation of Ready-To-Eat Products

The mean score for the question "Would you recommend Ready-To-Eat products to others?" is 2.01, with a standard
deviation of 0.616 on a scale of 1 to 3. This result indicates a neutral to slightly negative tendency among consumers when
recommending RTE products. The low variability in responses, as shown by the small standard deviation, suggests that most
consumers share a similar sentiment. This reluctance to recommend RTE products may stem from concerns about quality,
health, or trustworthiness, which will be explored further in other components.

2. Primary Reason for Choosing Ready-To-Eat Products

The mean score for "What is your primary reason for choosing Ready-To-Eat products over home-cooked meals?" is 2.00,
with a standard deviation of 1.085 on a scale of 1 to 4. This result reflects a neutral stance, implying that while convenience
may play a significant role, health-related factors do not dominate the decision to choose RTE products. The relatively high
standard deviation indicates diverse opinions, suggesting that consumer preferences for RTE products vary widely,
influenced by individual priorities such as time savings, taste, or affordability.

3. Trust in Labeling and Information Provided

The mean score for "Do you trust the labeling and information provided on Ready-To-Eat products?" is 2.38, with a
standard deviation of 1.113 on a scale of 1 to 5. This score leans toward distrust in the labeling and information provided.
The higher standard deviation reflects significant variation in trust levels among consumers, indicating that while some
individuals may believe in the claims made on RTE product packaging, others are more skeptical. This distrust could be a

15
barrier to acceptance, potentially driven by prior negative experiences, lack of transparency, or inconsistent labeling
practices.

4. Perception of Nutritional Value

The mean score for "How do you perceive the nutritional value of Ready-To-Eat products?" is 2.98, with a standard
deviation of 0.803 on a scale of 1 to 4. This result suggests a moderately negative perception of the nutritional value of RTE
products. Consumers appear to believe that these products are less healthy or not as nutritionally balanced compared to
home-cooked meals. The relatively low standard deviation indicates consistent views among respondents, underscoring the
common belief that RTE products may not meet their expectations for health and nutrition.

5. Overall Quality of Ready-To-Eat Products

The mean score for "How would you rate the overall quality of Ready-To-Eat products available in Bangalore?" is 2.27, with
a standard deviation of 0.745 on a scale of 1 to 4. This result indicates moderate satisfaction with the quality of RTE
products. Although the score is not highly negative, it does not reflect a strong positive sentiment either. The limited
variability in responses suggests that consumer experiences with the quality of RTE products are relatively uniform.
Concerns about quality could encompass taste, freshness, or compliance with safety standards.

6. Overall Interpretation

The analysis of the five components reveals that consumer attitudes towards Ready-To-Eat products are generally neutral
to negative, particularly in areas related to trust, nutritional value, and recommendation. The moderate scores across most
components suggest that while RTE products meet some functional needs like convenience, they fall short in critical areas
such as health perception and product trustworthiness. This analysis highlights the need for brands to address consumer
concerns, especially by improving transparency in labeling, enhancing nutritional profiles, and ensuring consistent product
quality.

X. CONCLUSION AND RECOMMENDATIONS

There is a growing acceptance among consumers towards Ready-To-Eat (RTE) products in Bangalore City because of the
urban lifestyle and desire to save time. Consumers also have seen that RTE products save a lot of time, and especially
working professionals and youths save much time with the RTE products. However, factors related to health, which include
preservatives and the nutritional content, are greatly important to consumers when making purchase decisions. Brand trust
is a crucial factor, and consumers trust established brands more. There is still price sensitivity in the market, as people
believe that RTE products are expensive compared to home-cooked food. The preference is also very high for Indian flavors
RTE products, based on cultural taste.

The study finds mixed perceptions on the part of consumers of Ready-To-Eat products in Bangalore. As was expected,
convenience remains the most crucial driver for choosing these products, especially for working professionals and students.
Health concerns, like the use of preservatives and nutritional content, heavily influence consumer choice. Trust in labeling
and brand reputation also matters a lot, as customers tend to trust more in better-known brands.

Though RTE products cater to the quick solution requirements for meals, people regard them as less healthy in comparison
with home-cooked food. Among the various factors of culture, the most predominant demand is for Indian flavor in the
product. Another main deterrent for greater acceptance of the RTE is price sensitivity because they come across as costlier
as compared to traditional methods of preparation.

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Based on the findings of the study, the following recommendations are suggested:

RTE manufacturers should focus on enhancing the nutritional value of their products by using natural and organic
ingredients. Transparency about nutritional information and certifications from trusted health authorities can increase
consumer trust. Developing cost-effective product lines without compromising quality will make RTE products accessible to
a wider audience. Introducing smaller, affordable packaging options can also appeal to budget-conscious consumers.

Companies should cater to the diversity of Bangalore's culture by offering RTE products that will be based on regional
preferences. Indian flavors and customizable spice levels will make the product more appealing.

Marketing strategies focused on convenience and health benefits will help to reshape consumer perceptions. Collaboration
with influencers and chefs, as well as advertisements with healthy lifestyles, can reshape consumer perceptions.

XI. REFERENCES

Shodh Sarita (2020) - Consumer perception of Ready-To-Eat food products: A study on buying
behavior and preferences. Journal of Food and Consumer Research, 2020.

Upadhyay Priya, Dhaka Surjeet Singh, & Urmila (2024) - Consumer demographics and preference
factors in the ready-to-eat food market: A study of urban consumers. Journal of Food Market Analysis,
2024.

Manisha Kumari (2024) - Consumer awareness and perception of ready-to-eat food products: Trends
and future expectations. Journal of Consumer Research and Marketing, 2024.

Vaishnavi Marwaha (2024) - Consumers' food propensities and buying inclination: An evolving trend.
Research conducted between June and December 2022, Delhi NCR.

R Koli (2024) - Consumer preferences for RTE salads: Special reference to working groups in Pune.

Ushas Mathew and Dr. Priyanka Sharma (2023) - Packaged preheat-and-eat meal perceptions:
Health consciousness and environmental outlook.

M Arora, S Singhal (2020) - The role of snacks in human diets: Progress towards healthy snacks.

Gopal, Shilpa; Inayath Ahamed S. B.; Humnekar, Trupti Dandekar (2021) - Changing Indian
consumer preferences: The rise of RTE foods.

XII. APPENDIX

Name (optional)

Your answer

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1.AGE

 below 18
 19 to 28
 29 to 39
 40+

2.GENDER

 MALE
 FEMALE

3.OCCUPATION

 STUDENT
 EMPLOYED
 SELF EMPLOYED
 UNEMPLOYED

4.MONTHLY INCOME

 BELOW 25000
 25000-50000
 50000-100000
 above 100000

5.How often do you purchase Ready-To-Eat products?

 Daily
 Weekly
 Monthly
 Rarely
 Never

6.What factors influence your decision to buy Ready-To-Eat products?

 Convenience
 Price
 Taste
 Brand reputation

7.Which type of Ready-To-Eat products do you prefer?

 Vegetarian
 Non-Vegetarian

8.How do you perceive the nutritional value of Ready-To-Eat products?

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  Very high
 High
 Average
 Low

9.How important is packaging when selecting Ready-To-Eat products?

 Very important
 Important
 Unimportant

10. Do you trust the labeling and information provided on Ready-To-Eat products?

 Always
 Often
 Sometimes
 Never

11. What is your primary reason for choosing Ready-To-Eat products over home-cooked meals?

 Time-saving
 Taste preference
 Busy lifestyle
 Lack of cooking skills

12. How would you rate the overall quality of Ready-To-Eat products available in Bangalore?

 Excellent
 Good
 Average
 Poor

13.Would you recommend Ready-To-Eat products to others?

 Definitely
 Probably
 Definitely not

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