Natural versus enriched food: Evidence from a laboratory experiment with chewing gum

被引：36

作者：

Caracciolo, Francesco ^{[1
]}

Vecchio, Riccardo ^{[1
]}

Lerro, Marco ^{[2
]}

Migliore, Giuseppina ^{[3
]}

Schifani, Giorgio ^{[3
]}

Cembalo, Luigi ^{[1
]}

机构：

[1] Univ Naples Federico II, Dept Agr Sci, Via Univ 96, I-80055 Naples, Italy

[2] Univ Sannio, Dept Law Econ Management & Quantitat Methods, Benevento, Italy

[3] Univ Palermo, Dept Agr Food & Forest Sci, Palermo, Italy

来源：

FOOD RESEARCH INTERNATIONAL | 2019年 / 122卷

关键词：

Natural; Enriched; Consumer preferences; Willingness to pay; BDM mechanism; Structural equation modelling; WILLINGNESS-TO-PAY; CONSUMERS WILLINGNESS; FUNCTIONAL FOODS; ORGANIC FOOD; VALUE APPROPRIATION; HEALTH; ATTITUDES; CONSUMPTION; QUANTIFICATION; PERCEPTION;

D O I：

10.1016/j.foodres.2019.03.069

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The current study explored consumers' preferences for natural versus enriched foods and identified the underlying driving forces behind consumer interest towards both attributes. A laboratory experiment with 200 respondents was carried out, applying the incentive compatible Becker-DeGroot-Marschak mechanism to measure consumers' willingness to pay for natural and enriched attributes of chewing gum. Empirical findings reveal that the two attributes are evaluated similarly by consumers. Furthermore, structural equation modelling identified a strong interdependence between the natural and the enriched attributes, suggesting they are complementary rather than substitutes/alternatives in consumers' food choices. Indeed, preferences for natural and for enriched attributes are influenced by different motivations nonetheless share a common driver: the general interest for healthy food.

引用

页码：87 / 95

页数：9

共 60 条

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