Consumer perception of functional foods: A conjoint analysis with probiotics

被引：196

作者：

Annunziata, Azzurra ^{[1
]}

Vecchio, Riccardo ^{[2
]}

机构：

[1] Univ Naples Parthenope, Dept Econ Studies, Naples, Italy

[2] Univ Naples Federico II, Dept Agr Econ & Policy, I-80055 Portici, Na, Italy

来源：

FOOD QUALITY AND PREFERENCE | 2013年 / 28卷 / 01期

关键词：

Functional foods; Probiotics; Conjoint analysis; Cluster analysis; HEALTH CLAIM; PERCEIVED HEALTHINESS; PRODUCT COMPATIBILITY; WILLINGNESS; ACCEPTANCE; ATTITUDES; PREFERENCES; INFORMATION; NUTRITION; AMERICAN;

D O I：

10.1016/j.foodqual.2012.10.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The current study, performed on a sample of 600 respondents responsible of household food shopping, explored consumers evaluation of four attributes of probiotics functional foods: base product (yoghurt, orange juice and biscuits), health claim (generic, psychological and prevention), price (high, regular and low) and brand (familiar and unfamiliar). Conjoint analysis ascertained that consumers consider the base product as the most important attribute in selecting a probiotic functional food and asses prevention claim as the most valuable. In addition cluster analysis revealed that customer groups significantly differ in their evaluation of perceived healthiness of functional foods and in the importance attached to price and brand. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：348 / 355

页数：8

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