Alimentos inovadores: comportamentos neofóbicos e desafios para as indústrias do setor

Goulart, Gislayne da Silva; Lucchese-Cheung, Thelma

doi:10.1590/0104-530x1269

Cited by 4 publications

(4 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Although consumers are demonstrating a progressive change in behaviour and are more informed and more aware of their role in health care and acquisition of innovative products, there are still barriers that can influence them not to consume new products. To be consumed, food must break down important barriers of attitudes and behaviours of individuals, such as the body barrier and the symbolic aspects, proper to the eating act (GOULART & LUCCHESE-CHEUNG, 2014).…”

Section: Discussionmentioning

confidence: 99%

“…In addition, the sampling was nonprobabilistic, since people who could have less food neophobia, would tend to answer the questionnaire, which makes it difficult to generalize our results and interpret/apply them to the different Brazilian regions. Another important limitation is the lack of studies about edible insects in Brazil, with the exception of GOULART & LUCCHESE-CHEUNG (2014). We might attribute this fact to the low availability of edible insects in the Brazilian market and the lack of specific legislation to produce insect-based food.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Brazilian consumers’ perception of edible insects

et al. 2019

View full text Add to dashboard Cite

It is estimated that by 2050 the world population will be 9 billion people; and therefore, the need for alternative sources of protein is inevitable, since conventional sources, such as beef, pork and poultry, will not be sufficient to meet the demand of population growth. Food that includes alternative sources of protein, such as insects, is a reality in countries of Latin America, Asia, Australia, Europe and Africa. This research presents the results of an exploratory study that analysed the food profile of 1,619 consumers in the five Brazilian regions (North, Northeast, Midwest, Southeast and South) as well as their perception, motivation and preferred form of edible insects. The data were analysed by cross-tabulation and expressed as frequencies. Our results show that women are more reluctant than men to consume insects. In general, there is a preference for consumption of insects in the form of flour. However, those with more familiarity with this type of consumption prefer the whole insect. Most Brazilian consumers have no opinion about the safety of consuming insects; however, consumers with higher levels of education and familiarity consider it safe.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Brazilian consumers’ perception of edible insects

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Several studies found that the SES factors tend to influence the degree of food neophobia among consumers (e.g. Bäckström et al , 2003; Camarena et al , 2011; D'Antuono and Bignami, 2012; Fernández-Ruiz et al , 2013; Frank and Klaauw, 1994; Goulart and Lucchese-Cheung, 2014; Goulart et al , 2017; Jaeger et al , 2017; Mascarello et al , 2020; Meiselman et al , 2010; Sanjuán-López et al , 2011; Sogari et al , 2019; Tuorila et al , 2001). Income, which influences the composition of the individual's diet, can increase or decrease the probability of the individual having access to different foods in general (Sanjuán-López et al , 2011).…”

Section: Literature Reviewmentioning

confidence: 99%

Consumer perception towards familiar and innovative foods: the case of a Brazilian product

Goulart

Viana

Lucchese-Cheung

2020

BFJ

Self Cite

View full text Add to dashboard Cite

PurposeThe purpose of this paper is to assess consumers' perception of a typical Brazilian food in its familiar and innovative versions through a survey combined with textual analysis.Design/methodology/approachThe study collected consumers’ data (N = 476) via survey and conducted two textual analysis – similitude and descending hierarchical classification (DHC) – using the Iramuteq software. In order to evaluate the consumers’ perception, traditional cheese breads (familiar) and cheese breads with carrots (innovative) were used. The consumers are from Central-West Brazil and had diverse socioeconomic status.FindingsSimilitude analysis showed that the familiar product presented mostly neutral or positive characteristics. The DHC analysis provided three relevant classes for the traditional cheese bread (familiar) product, considering the consumers’ perceptions and socioeconomic status. For the innovative product, the similitude analysis showed negative associations with the food (food neophobia), but there are also positive characteristics to be explored (food neophilia). Neophobia was attributed to hedonic aspects, e.g. doubts about the taste approval. Neophilia was related to normative aspects, e.g. the product's health benefits.Research limitations/implicationsThe results are exploratory and, therefore, cannot be generalized, but can arise insights to different food products. It was observed that the chosen method can be useful to access the consumer's perception and could be replicated in other cultures and regarding different products.Practical implicationsFood neophobia can be avoided by highlighting hedonic aspects and food neophilia can be activate via normative attributes, so the launch of an innovative food should be accompanied by consumer-oriented marketing strategies.Originality/valueThe present study brings relevant insights regarding food neophobia and neophilia and uses a combination of survey with textual analysis.

show abstract

“…As for the importance of literacy, it was possible to see that respondents whose education level was higher than the 12th grade were more predisposed to increase the consumption of pulses instead of eating animal products. Generally, people with more years of schooling tend to have a higher quality diet, to seek information on healthier alternatives and to invest more in their health [39].…”

Section: Discussionmentioning

confidence: 99%

Pulse Consumption among Portuguese Adults: Potential Drivers and Barriers towards a Sustainable Diet

2020

View full text Add to dashboard Cite

The transition from diets rich in animal products to plant-based protein foods—like pulses—is crucial, for both environmental sustainability and human health. The aim of this study was to characterize the current consumption and to describe the drivers of and barriers to pulse intake in Portugal. Using a quantitative approach, a semi-structured questionnaire was distributed online, and 1174 valid responses were obtained. The most consumed pulses were beans and peas, consumed at least once a week by 48.3% and 44.4% of the sample, respectively. When participants were asked about the possibility of replacement, even partially, of animal products for pulses, 15.0% stated they would not substitute even in a food scarcity scenario. In the qualitative study, ten individuals involved at different steps of pulses’ supply and value chain were interviewed in order to study individual behaviors and experiences linked knowledge and consumption of pulses. It was noticed that the lack of recognition of their nutritional value, the high cooking time and the effect of the anti-nutritional factors were commonly pointed out as barriers. The identification and understanding of perceived barriers for that low consumption will leverage the development of new strategies to promote this promising alternative.

show abstract

Alimentos inovadores: comportamentos neofóbicos e desafios para as indústrias do setor

Cited by 4 publications

References 22 publications

Brazilian consumers’ perception of edible insects

Brazilian consumers’ perception of edible insects

Consumer perception towards familiar and innovative foods: the case of a Brazilian product

Pulse Consumption among Portuguese Adults: Potential Drivers and Barriers towards a Sustainable Diet

Contact Info

Product

Resources

About