MODERN LIFESTYLE AND DYNAMICS OF READY-TO-EAT FOOD CONSUMPTION
Keywords:
Modern lifestyle, consumption patterns, ready-to-eat products, consumer behavior, purchase decisions, processed food, public health
Abstract
This study aims to analyze the influence of modern lifestyles on changes in ready-to-eat food consumption patterns and to identify factors affecting consumer decisions to choose these products. The research employs a qualitative literature study with a content analysis approach, drawing upon various relevant scholarly sources. The findings indicate that urbanization, shifts in family structure, time constraints, and advancements in food technology have driven a transformation in consumption patterns toward more convenient ready-to-eat products. Convenience emerges as the primary value sought by consumers, particularly among urban workers and younger generations. However, consumer decision-making is multidimensional, influenced by factors including price, taste, health awareness, social influence, marketing, availability, packaging, brand trust, emotional attachment, product innovation, and seasonal considerations. Consumers continuously negotiate between frequently conflicting factors, such as the desire for convenience versus healthiness, or affordability versus palatability. The implications of this study encourage manufacturers to innovate toward healthier products, marketers to develop more nuanced consumer segmentation strategies, and policymakers to formulate regulations supporting healthy consumption choices. Enhancing consumer awareness and nutritional literacy is also essential to enable more balanced decision-making.
References
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Ghianti, A. C., & Sukmono, R. A. (2023). Factors Influencing Consumer Purchase Decisions: A Study on Pawon Klotok Ning Ninik Products in Surabaya. Indonesian Journal of Law and Economics Review. https://doi.org/10.21070/ijler.v18i4.975
Hariani, M., Mardikaningsih, R., Darmawan, D., & Irfan, M. (2021). Strategies for developing perceived support for employees in diverse work environments. Journal of Social Science Studies, 1(2), 81–88.
Hidayat, R. T., & Darmawan, D. (2025). Pengaruh Persepsi Risiko Terhadap Keputusan Pengguna Pinjaman Online. Jurnal Penelitian Multidisiplin Nusantara, 6(1), 114-133.
Imelia, V. J., Aulia, U., Ingtyas, F. T., & Ginting, L. (2024). Analysis of the Impact of Lifestyle Changes on Fast Food Consumption Trends Among Millennial: Implication for Educational Awareness. Journal Corner of Education, Linguistics, and Literature, 4(001), 89–98. https://doi.org/10.54012/jcell.v4i001.366
Infante, A., & Mardikaningsih, R. (2022). The Potential of Social Media as a Means of Online Business Promotion. Journal of Social Science Studies, 2(2), 45-49.
Irfan, M., & Darmawan, D. (2021). Improving psychological wellbeing through emotion management in daily life. Journal of Social Science Studies, 1(1), 179–184.
Jackson, P., Brembeck, H., Everts, J., Fuentes, M., Halkier, B., Hertz, F. D., Meah, A., Viehoff, V., & Wenzl, C. (2018). Convenience Food as a Contested Category. 39–58. https://doi.org/10.1007/978-3-319-78151-8_3
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Kahma, N., Mäkelä, J., Niva, M., Ganskau, E., & Minina, V. (2016). Convenience food consumption in the Nordic countries and St. Petersburg area. International Journal of Consumer Studies, 40(4), 492–500. https://doi.org/10.1111/IJCS.12270
Kotler, P., & Armstrong, G. (2018). Principles of Marketing (17th ed.). Harlow: Pearson.
Mardikaningsih, R. & M. Hariani. (2023). Technology Strategy in Product Development for Sustainable Innovation in Global Markets, Journal of Social Science Studies, 3(2), 71 – 76.
Mardikaningsih, R., & Darmawan, D. (2021). Business sustainability strategies in the facing of regulatory uncertainty and managerial challenges. Journal of Social Science Studies, 1(2), 111–118.
Mardikaningsih, R., & Darmawan, D. (2022). Design and implementation of communication strategy in change management. Journal of Social Science Studies, 2(2), 237–242.
Mardikaningsih, R., & Wardoyo, D. T. W. (2024). The Role of Technology in Human Resource Development for Sustainability: A Literature Review on Digital Innovation. Bulletin of Science, Technology and Society, 3(3), 20-26.
Margareta, A., & Darmawan, D. (2025). Pengaruh Keragaman Produk Terhadap Keputusan Membeli dalam Pasar. Jurnal Penelitian Multidisiplin Nusantara, 6(1), 134-152.
Mathew, U., & Sharma, Dr. P. (2023). Recent developments in ready-to-eat and ready-to-cook foods: An overview. International Journal of Agriculture and Food Science, 5(1), 147–152. https://doi.org/10.33545/2664844x.2023.v5.i1b.135
Megha Urs L, & Almeida, V. M. de. (2025). Consuming convenience: an analysis of consumer attitudes and behaviour towards convenience foods. EPRA International Journal of Economics, Business and Management, 112–121. https://doi.org/10.36713/epra22436
Mohammad, N. L. B. (2022). Innovation Strategy and Product Quality as the Competitive Advantage Key in Saturated Markets, Journal of Social Science Studies, 2(1), 81 – 86.
Nahar, M. Z., Al Maghrobi, A., & Darmawan, D. (2025). Pengaruh Promosi dan Citra Merek Terhadap Minat Beli Ulang Produk Kahf. Jurnal Strategi Bisnis dan Keuangan, 6(3), 57-77.
Nakano, S., & Washizu, A. (2020). Aiming for better use of convenience food: an analysis based on meal production functions at home. Journal of Health Population and Nutrition, 39(1), 3–3. https://doi.org/10.1186/S41043-020-0211-3
Noor, N. H. M., & Fuzi, A. M. (2024). Packaging Features and Purchasing Decisions: Strengthening the Local Home-Based Products. International Journal of Art & Design. https://doi.org/10.24191/ijad.v8i2/si.3018
Oluwatoyin, F. & R. Mardikaningsih. 2024. Business Model Transformation From Product to Service in Service Science, International Journal of Service Science, Management, Engineering, and Technology, 6(1), 7–12.
Pandey, R. (2023). Purchasing intentions of women toward processed food. International Journal of Science and Research Archive, 8(1), 445–453. https://doi.org/10.30574/ijsra.2023.8.1.0087
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2026-03-22
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