Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry

Abstract

The dairy market is hugely competitive, with dairy industries always looking for new products to reach the consumer. Projective techniques, such as the Completion task, are great allies in this process, as they identify consumer needs and expectations, which helps in developing brand new, more competitive products. Petit-Suisse cheese is a product which is well established in the Brazilian dairy market; however, its consumption is restricted to children and has few sales variations. The objective of the present work was to investigate the consumers' perception about Petit-Suisse and to identify possibilities of market expansion for this product category, through the technique of Completion task. According to the participants, Petit-Suisse is a widely accepted product, and its recognition was strongly related to the brand. Besides, although considered a product intended primarily for children, as a snack option, there is a substantial market possibility for the consumption of this product by other groups. Completion task made it possible to identify that there are different aspects of Petit-Suisse cheese, like flavor, composition and functional appeal that can still be explored by the dairy industry in making more competitive products on the market.

Mascarpone cheese from sheep's milk - a new option for the consumer

“…The average fat content varied between 49.48 and 50.75% (Figure 3D), with no significant differences between sampling times (p<0.05). In commercial products, the fat values in Mascarpone were 40% (Almeida et al, 2018), 42% (Kapetanakou et al, 2017) 42.5% (Carvalho et al, 2015) and from 33.3 to 49.8% (Buratto, 2010), results slightly below those observed in the present study, The free word association method and the completion task can be useful to comprehend the thoughts and feelings about food products and can be explored by the dairy industry in making more competitive products (Judacewski et al, 2019;Torres et al, 2020). The free listing task and preferred attribute elicitation methodologies do not require previous training and allow to assess the perceptions of consumers of dairy products and to develop derivatives with appropriate sensory attributes, in addition to efficient marketing strategies for their commercialization (Soares et al, 2019;Vieira et al, 2020).…”

Inactivation efficacy of 405 nm light emitting diodes (LEDs) on Salmonella Enteritidis at different illumination temperatures

“…Food preservation has been essential activity, serving the purpose of prolonging the shelf life of products, preventing deterioration and foodborne illness and ensuring a safer food supply. Chemical preservatives, heat treatments such as pasteurization and physical methods such as dehydration and irradiation are used to ensure microbial safety in food industry (Gonzalez & Barrett, 2010;Guimarães et al, 2019;Torres et al, 2020). PDI of pathogens using a LEDsbased illumination is a novel approach to inactivate foodborne pathogens and antibacterial effect of LEDs varies depending upon the wavelength and the bacteria species (Ghate et al, 2013;Alves et al, 2015).…”

Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method

“…In this context, it is important to transfer traditional Orgu cheese to the industry without losing its natural structure. For this purpose, sensory studies, which were previously carried out on different cheeses (Rodrigues et al, 2020(Rodrigues et al, , 2021Soares et al, 2020;Torres et al, 2020) are needed in order to evaluate the consumer perceptions of Orgu cheese in different regions of Turkey.…”