Analysis of the perception and behaviour of consumers regarding probiotic dairy products

Ávila, Bianca Pio; Rosa, Patrícia Pinto da; Fernandes, Tiago A.; Chesini, Rodrigo Garavaglia; Sedrez, Pamela Aristimunho; Oliveira, Allan Patrick Timm de; Mota, Gilliany Nessy; Gularte, Márcia Arocha; Roll, Victor Fernando Büttow

doi:10.1016/j.idairyj.2020.104703

Cited by 25 publications

(13 citation statements)

References 31 publications

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“…A new dimension to consumer perception was suggested by Conti-Silva and de Souza-Borges (2019) by emphasizing that intrinsic (sensory characteristics) and extrinsic (brand and probiotic claim) are given utmost importance and are relevant to commercial dairybased products (fermented milk). Avila et al (2020) reported a similar result using the word association technique, where sensory characteristics (appearance, texture and flavor) were found most cited dimensions among consumers of probiotic dairy products of Brazil. Apart from that, the attitudinal questionnaire revealed the lack of understanding among consumers on packaging labels of probiotic dairy products and attested to the high cost of such products.…”

Section: Literature Reviewmentioning

confidence: 65%

Consumer awareness and willingness to purchase probiotic food and beverage products: a study of Sonipat district, Haryana

Arora

Prabha

Sharanagat

et al. 2020

BFJ

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PurposeIn a developing country like India, consumers are shifting from high-energy diet to balanced nutritional diet, which enhances the metabolic, physiological, functional and health benefits of consumers. The growing self-care and health-embracing population made the probiotic sector as lucrative market for functional food manufacturers and suppliers. Therefore, an analysis is required to understand consumers’ knowledge and buying behavior regarding probiotic products for product innovation and development.Design/methodology/approachAwareness, knowledge and consumption patterns of probiotic products were investigated among randomly selected 306 consumers in the Sonipat city of Haryana, which comes in the proximity of national capital, i.e. Delhi, India. A structured questionnaire with exploratory characteristics was developed and face-to-face interviews were conducted as a part of data collection.FindingsThe inference is that there is immense potential for the probiotic fruit beverage market as a higher proportion of the population was interested in probiotic products delivered with fruits as a base matrix followed by dairy products. Further, government’s initiation and support are required not only for manufacturing such health-beneficial products having therapeutic value but also to spread awareness regarding the necessity of including such products in the meals of the growing children.Originality/valueThe study shows changing customer attitudes toward probiotic products and sheds light on consumers’ preference on the medium (food matrix) of probiotic delivery, thereby exploring market opportunities in the area of the functional food sector.

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Section: Literature Reviewmentioning

confidence: 65%

Consumer awareness and willingness to purchase probiotic food and beverage products: a study of Sonipat district, Haryana

Arora

Prabha

Sharanagat

et al. 2020

BFJ

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“…In recent days, the popularity of non-dairy fermented products characterized by probiotic properties is increasing, especially among producers of functional foods, food technologists, scientists and health-conscious consumers (Panghal et al, 2018). Although the current probiotic market is dominated by dairy food (mostly yoghurts), non-dairy fermented food products based on fruit and vegetables possess some exclusive features and advantages compared to traditional dairy probiotic food (Ávila et al, 2020;Granato, Branco, Nazzaro, Cruz, & Faria, 2010). From the point of view of potential customers and producers, these advantages can be divided into health-related and economic issues.…”

Section: Introductionmentioning

confidence: 99%

Consumer Behaviour on the Non-Dairy Fermented Market

Szutowska

Gwiazdowska

Sojkin

2021

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Theoretical background: In recent decades, an increase in the consumption of non-dairy fermented products with probiotic potential has been observed. Food choices is a complex process that involves several factors concerning product-related aspects like taste, pro-health values, price or packaging, as well as individual factors (e.g. beliefs) or social issues (e.g. culture, tradition). Purpose of the article: Therefore, the aim of this study was to understand the food choices, food intake and purchasing habits regarding vegetables fermented products (focusing on preserves and juices) in the reality of the Polish market. Research methods:The research was conducted in Poland with the use of an original questionnaire among a group of 205 individuals of both genders, aged between 21 and above 60 years old. Also, descriptive statistics, one-way analysis of variance (ANOVA) and post-hoc Tukey's test were used in the data analyses. Main findings: Research findings indicate that fermented vegetable foods are mainly seen as pro-health products characterized by probiotic properties, higher vitamin C content and associated with the ability to increase human's immunity. Sauerkraut, pickled cucumbers and beetroots are the most frequently and eagerly consumed products. On the other hand, fermented vegetable juices are less popular among respondents. The most crucial factors determining the choice of this product category include taste, pro-health and probiotic properties, nutritional values and product composition.Pobrane z czasopisma Annales H -Oeconomia http://oeconomia.annales.umcs.pl Data

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“… 20 Otherwise, the scant existing literature mainly focuses on the impact of advertisement and perceptions of consumers from a marketing standpoint. 21 , 22 More studies are needed on the relationship between allergic status and perceptions towards dairy products.…”

Section: Discussionmentioning

confidence: 99%

Calcium and vitamin D intake in allergic versus non-allergic children and corresponding parental attitudes towards dairy products

Darwin

Carroll

Noda

et al. 2021

World Allergy Organization Journal

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Background It is hypothesized that parents of children with allergic conditions believe dairy products are potentially harmful to their child. Objectives This study compares the calcium and vitamin D intake of allergic versus non-allergic children and parental beliefs about milk and dairy products. Methods A survey and food-frequency-questionnaire were administered to parents of children between 3 and 13 years, 110 with allergic disease (allergic rhinitis, asthma, food allergy, and/or atopic dermatitis) versus 110 without allergic disease. Calcium and vitamin D intake was calculated from the food-frequency-questionnaire and compared to National Institutes of Health recommendations. Associations between atopy, calcium and vitamin D intake, and beliefs were investigated using Chi-square test (α = 0.05). Distribution across subjects was investigated using Mann-Whitney-U test (α = 0.05). Results Fewer allergic (51.8%) versus non-allergic children (77.3%) met the recommended calcium intake (p < 0.001). Both had similar rates of insufficient vitamin D intake: 12.7% allergic and 17.3% non-allergic (p = 0.345). 81.7% of parents of allergic versus 94.0% of non-allergic children believe intake of dairy is important (p = 0.009). 23.7% of parents of allergic versus 8.0% of non-allergic children believe dairy negatively impacts their child (p = 0.003). 19.1% of parents of allergic children (excluding 3 with documented milk allergy) versus 2.0% of non-allergic believe their child is allergic or intolerant to dairy (p < 0.001). Conclusions Children are at risk of insufficient calcium and vitamin D intake. Atopic children may be at increased risk for insufficient intake, due in part to parent's negative beliefs regarding dairy products. Physicians should counsel on the importance of micronutrient intake and how allergic conditions do or do not entail dietary restrictions.

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Analysis of the perception and behaviour of consumers regarding probiotic dairy products

Cited by 25 publications

References 31 publications

Consumer awareness and willingness to purchase probiotic food and beverage products: a study of Sonipat district, Haryana

Consumer awareness and willingness to purchase probiotic food and beverage products: a study of Sonipat district, Haryana

Consumer Behaviour on the Non-Dairy Fermented Market

Calcium and vitamin D intake in allergic versus non-allergic children and corresponding parental attitudes towards dairy products

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