Underage drinking is common in Italy. Children experiment under parental supervision their first sip of alcohol as family is reputed a factor of mitigation of unwanted consequences. However, evidence about later age outcomes is not conclusive. Methods. A national sample of 1.180 lower secondary school students (12-14), was surveyed for first drinking experience, subsequent drinking and opinions on alcohol. Multivariate analysis was conducted using SEM (Structural Equation Modeling) analysis. Results. 1) alcohol use (including drunkenness) is mediated by frequency but also by facility of access and peers. Positive alcohol appreciation normalizes the idea that moderate drinking is unproblematic; 2) girls are more exposed to drunkenness if their peers get drunk; 3) initiation under adults external to parents expose to uncontrolled drinking; 4) a positive appreciation at first experience confirms higher consumption levels but not excess. Conclusion. Alcohol initiation seems relatively independent from the presence/absence of family figures. Peers mediates towards higher consumptions.

Aims: Juvenile alcohol consumption and abuse cohort studies are rare. A three-year-long project, provided a cohort of students followed up at 16 and 18 years of age. Alcohol behaviour is supposed to link drinking patterns with psychosocial influences. A panel of 258 Italian students was interviewed in 2009 and in 2011 using a questionnaire focussed on: drinking habits, alcohol use and abuse awareness and opinions, family cohesion, personality traits self-perception and coping. Methods: Drinking patterns were identified based on Alcohol use, Intoxication and Binge Drinking by means of a multivariate analysis. The results are consistent with findings from the ESPAD study. A set of psychosocial variables used as potential predictors of three drinking patterns has been investigated adopting a Discriminant Analysis. Findings: Results contribute to “fill the gap” of the drinking pattern’s profiles. Those who do not drink to excess show a higher coping disposition and family cohesion. Conclusions: Positive influences derive from awareness of the drinking consequences since the Drinking to Intoxication and Drinking to excess are associated with low awareness of alcohol risks.

Within the European food market, traditional food products (TFP) represent a growing segment. Nonetheless, European consumers' definition and perception of TFP have not been thoroughly addressed thus far. The specific aim of this study was to provide an all-embracing consumer definition of the concept of TFP that is comfortable for the largest possible majority of European food consumers. Cross-sectional survey data were collected from representative consumer samples from Belgium, France, Italy, Norway, Poland, and Spain in November 2007, yielding a total sample of 4,828 participants. The study elaborates on country-specific peculiarities and identifies consumer segments that differ in the emphasis they place in the conceptualization of TFP. The following definition emerged, A traditional food product is a product frequently consumed or associated to specific celebrations and/or seasons, transmitted from one generation to another, made in a specific way according to gastronomic heritage, naturally processed, and distinguished and known because of its sensory properties and associated to a certain local area, region or country. Cross-European homogeneity was found in the elements to include in the definition, across and within-country heterogeneity existed regarding the specific emphasis of particular elements. Four consumer segments were distinguished by whom TFP are predominantly defined as multiconcept, usual/familiar, authentic/typical, and inherited. The first segment displayed a very broad conceptualization, without a clear differentiation. For the latter three segments, particular elements dominated their conceptualization. Product positioning, marketing, and communication challenges for TFP facing these consumer segments are discussed. [EconLit citations: D12; M39; Q13]. © 2010 Wiley Periodicals, Inc.

A total of 721 consumers were interviewed in order to obtain and compare consumer-driven associations to the word “Traditional”, in a food context, in six European regions. Participants, who were individually interviewed, had to state the first words that came into their mind when the word “Traditional” was verbally presented. Frequencies of occurrence of associations were obtained and analysed by means of simple correspondence analysis. The different word associations obtained were classified in 55 classes and then grouped in ten principal dimensions by triangulation. In general, southern European regions tended to associate the concept of “Traditional” more frequently with broad concepts such as heritage, culture or history. Central and Nordic European regions tended to focus mainly on practical issues such as convenience, health or appropriateness. As a final outcome of the analyses, a consensus conceptual map of traditional food products was obtained. The empirical findings of this qualitative exploratory free word association test provide valuable insights for product positioning, innovation and new developments in the traditional food market.

Traditional food products (TFP) are an important part of European culture, identity, and heritage. In order to maintain and expand the market share of TFP, further improvement in safety, health, or convenience is needed by means of different innovations. The aim of this study was to obtain a consumer-driven definition for the concept of TFP and innovation and to compare these across six European countries (Belgium, France, Italy, Norway, Poland and Spain) by means of semantic and textual statistical analyses. Twelve focus groups were performed, two per country, under similar conditions. The transcriptions obtained were submitted to an ordinary semantic analysis and to a textual statistical analysis using the software ALCESTE. Four main dimensions were identified for the concept of TFP: habit-natural, origin-locality, processing-elaboration and sensory properties. Five dimensions emerged around the concept of innovation: novelty-change, variety, processing-technology, origin-ethnicity and convenience. TFP were similarly perceived in the countries analysed, while some differences were detected for the concept of innovation. Semantic and statistical analyses of the focus groups led to similar results for both concepts. In some cases and according to the consumers’ point of view the application of innovations may damage the traditional character of TFP.