Influence of Information About the Benefits of Consuming Fruit on Consumer Preferences in Temuco, Region of the Araucanía

Schnettler, Berta; Lobos, Germán; Miranda, Horacio; Orellana, Ligia; Grunert, Klaus G.

doi:10.1590/0100-2945-201/14

Cited by 2 publications

(5 citation statements)

References 18 publications

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“…Regarding consumer segment characteristics, we only found differences related to family composition (Contini et al , 2015; Schnettler, Miranda, Lobos, Sepulveda, Orellana, Mora and Grunert, 2015), general health interest (Contini et al , 2015; Hung, de Kok and Verbeke, 2016), level of satisfaction with food-related life (Schnettler, Lobos, Miranda, Orellana and Grunert, 2015; Schnettler, Miranda, Lobos, Sepulveda, Orellana, Mora and Grunert, 2015) and ethnic origin (Schnettler, Miranda, Lobos, Sepulveda, Orellana, Mora and Grunert, 2015). More families with children under 12 years in Group 1 are consistent with reports from Contini et al (2015) in Europe, regarding the direct connection between presence of children and choice of health claims.…”

Section: Resultsmentioning

confidence: 81%

“…One possible explanation is that participants are unconvinced about the concept of functional processed meat, as reported in Europe (Shan et al , 2016; Tobin et al , 2014). This finding could also indicate Chilean consumers still do not value consuming foods with functional ingredients; a previous study in Chile found that information about health benefits for fruit consumption was less relevant than brand name, fruit type and price (Schnettler, Lobos, Miranda, Orellana and Grunert, 2015). However, de Andrade et al (2017) recently reported similar findings in Brazil.…”

Section: Resultsmentioning

confidence: 97%

“…Respondents indicated their degree of agreement with the five statements using a six-point Likert scale (1: completely disagree; 6: completely agree). This study used the Spanish-language version of SWFL which has shown good internal consistency (Cronbach’s α between 0.83 and 0.88) in studies of Chilean supermarket shoppers (Schnettler et al , 2011; Schnettler, Lobos, Miranda, Orellana and Grunert, 2015; Schnettler, Miranda, Lobos, Sepulveda, Orellana, Mora and Grunert, 2015). In this study, the SWFL shows a good level of internal consistency (Cronbach’s α =0.801).…”

Section: Methodsmentioning

confidence: 99%

“…The functional ingredients claims used in this study are commonly used for other foods in the Chilean market. The level “without functional ingredient claim” was not included, considering a prior study in Chile revealed the overall sample preferred products with a health claim (Schnettler, Lobos, Miranda, Orellana and Grunert, 2015). Region of origin was included since lamb meat consumption has been linked with regional identity (Schnettler et al , 2011).…”

Section: Methodsmentioning

confidence: 99%

“…Although Shan, Brún, Henchion, Murrin, Wall and Monahan (2017), concluded that demographics do not account for a large variation in functional processed meat products, others authors have associated the differences in the acceptance of health claims, FFs in general and functional meat products with family composition (Contini et al , 2015; Schnettler, Miranda, Lobos, Sepulveda, Orellana, Mora and Grunert, 2015), education (Hung, de Kok and Verbeke, 2016; Schnettler et al , 2015a), ethnic origin (Schnettler, Miranda, Lobos, Sepulveda, Orellana, Mora and Grunert, 2015), age (Díaz-Vela et al , 2017; Masson et al , 2016; Schnettler, Miranda, Lobos, Sepulveda, Orellana, Mora and Grunert, 2015; Shan, Brún, Henchion, Murrin, Wall and Monahan, 2017) and gender (Contini et al , 2015; Díaz-Vela et al , 2017; Masson et al , 2016). Others researchers have associated the differences with general health interest (Contini et al , 2015; Díaz-Vela et al , 2017; Hung, de Kok and Verbeke, 2016), level of satisfaction with food-related life (Schnettler, Miranda, Lobos, Sepulveda, Orellana, Mora and Grunert, 2015; Schnettler, Lobos, Miranda, Orellana and Grunert, 2015; Schnettler et al , 2016), familiarity with the product (Contini et al , 2015; Hung, de Kok and Verbeke, 2016) and consumer country of origin (Contini et al , 2015; Hung, de Kok and Verbeke, 2016). Recently, Kraus et al (2017) reported that gender and age differentiate the preferences for base product or carrier, since young men prefer meat products in the role of functional carriers, whereas women and older men prefer cereal products as carriers.…”

Section: Introductionmentioning

confidence: 99%

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Consumer acceptance of a functional processed meat product made with different meat sources

Schnettler

Sepúlveda

Bravo

et al. 2018

BFJ

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Purpose The purpose of this paper is to explore the consumer acceptance of a functional meat processed product made with different meat sources, and to distinguish the existence of different market segments. Design/methodology/approach Non-probability sampling was used to recruit a sample of 411 consumers in Southern Chile, over the age of 18 and responsible for the purchase of meat products for their household. Findings Using a fractional factorial design for conjoint analysis, it was found in the total sample that the meat source of the meat processed product was more important than packaging, region of origin, price and the functional ingredient claim, with preference for lamb and pork meat processed products with omega-3. Two main segments were identified using a cluster analysis; these segments differed according to family size, presence and age of children, ethnic origin, general health interest, quality of diet and level of satisfaction with food-related life. The largest segment (56.0 percent) shows a high preference toward lamb meat processed product with dietary fiber and omega-3. The second (33.6 percent) preferred turkey meat processed product with antioxidants. Practical implications A differentiated marketing strategy with different meat sources and functional ingredients may give access to a large market share. People more willing to accept different functional ingredients in processed meat products may enjoy a better quality of life. The level of satisfaction with food-related life and quality of diet can be useful in explaining preferences for functional meat processed products. Originality/value This is the first study to evaluate consumer acceptance of a functional meat processed product made with three different meats and three different functional ingredient claims, which analyzed the relationship between acceptance, the consumer’s quality of diet and their level of satisfaction with food-related life.

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