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

Goulart, Gislayne da Silva; Viana, Mayra Monteiro; Lucchese-Cheung, Thelma

doi:10.1108/bfj-02-2020-0160

Cited by 20 publications

(9 citation statements)

References 50 publications

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“…Moreover, this target group of consumers was found to confer little importance to health and environmental issues [57,58]. It is also interesting to note that neophiliacs were not found to be exclusively younger consumers, unlike in other studies [59,60].…”

Section: Discussionmentioning

confidence: 72%

Understanding Consumers’ Convenience Orientation. An Exploratory Study of Fresh-Cut Fruit in Italy

2021

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In Western society, the fresh-cut fruit market is experiencing significant growth, especially in Italy, where, in 2019, the fresh-cut fruit sales volume increased by 35% compared with the previous year. This study aims to understand Italian consumers’ demand for fresh-cut fruits and to explore whether this trend is also affected by the prevalence of healthy lifestyles. Health orientation seems, in fact, to be a growing trend in the food sector. Research has recognized that consumers’ orientation towards products that are ready to be consumed is not only related to saving time. Sociodemographic factors and psychometric variables, including values and lifestyles, play important roles in understanding consumer demand for convenience products. For this purpose, the food-related lifestyles (FRLs) tool was used to profile consumers. The FRLs tool is a useful instrument that describes different ways in which people use food to achieve their values in life. Data were collected by using an online survey carried out with Italian consumers of fresh-cut fruits. By using a cluster analysis technique, four Italian fresh-cut fruit consumer target groups were identified. The largest target group was represented by uninvolved consumers, who are not inclined to cook or plan meals and who are very influenced by the advertising of food products in their buying decisions. An interesting target group, which may represent a challenge for food enterprises in the sector, was health-oriented consumers, who attach great importance to organic certification and to product information. This target group was also characterized by older consumers with higher net monthly household incomes than other target groups.

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Section: Discussionmentioning

confidence: 72%

Understanding Consumers’ Convenience Orientation. An Exploratory Study of Fresh-Cut Fruit in Italy

2021

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“…Furthermore, consumers with a higher level of education typically show lower food neophobia and are more open to new products and new technologies (Goulart et al . 2021). Regardless of their innovativeness, consumers tend to choose products based on the hedonic properties (sensory characteristics) and perceived quality (Barrena‐Figueroa and Meneses 2013).…”

Section: Resultsmentioning

confidence: 99%

Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation

Delorme

Pimentel

Freitas³

et al. 2021

Int J of Dairy Tech

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Brazilian consumers' innovativeness and motivation to eat new foods were evaluated using a new scale and conventional or UV‐C‐treated sliced Prato cheeses with or without a labelled claim in the package. The proposed scale (16 statements) showed discriminant (heterotrait–monotrait ratio values <0.85) and convergent (average variance extracted >0.6) validity and adequate reliability (composite reliability >0.8). Consumers (n = 395) tend to show neophilic attitudes and innovativeness towards new foods or familiar foods with new ingredients if new sensory characteristics and quality assurance were provided. It is found that the highest acceptance, purchase intention and perceived safety and quality can be achieved with UV‐C‐treated cheese with labelled claim.

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“…The findings show that Brazilian consumers are willing to try new foods or traditional foods with new components, but sensory features and perceived quality must be assured. Furthermore, consumers with a higher level of education are more open to new products and technology and have less food anxiety (Goulart et al, 2021).…”

Section: Consumer Acceptancementioning

confidence: 99%

Cold plasma in food processing and preservation: A review

Birania

Attkan

Kumar

et al. 2022

J Food Process Engineering

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The need for safe and healthy foods has increased since the turn of the century. Novel non‐thermal food processing technologies are being adopted by the food sector. Cold plasma (CP) is a proposed, non‐thermal food processing method that inactivates contaminating bacteria on foods and packing materials by using charged, highly reactive gaseous molecules and species. It was originally established to improve the printing and adhesive capabilities of polymers, as well as several electronic applications. The uses of cold plasma have expanded up to food industries in recent decades as a powerful tool for non‐thermal food processing, with a variety of applications. The impact of CP on food quality is crucial to its acceptability as an alternative food processing technology. As the cold plasma possesses non‐thermal characteristics, these can be a great combination of high reactivity and moderate temperatures, which can be used for heat‐sensitive products. CP treatments have had no or little effects on the chemical, physical, sensory, and nutritional properties of different items because of the non‐thermal nature. This review paper discusses the cold plasma, generation method, effect on food and limitations, and future prospects. Practical applications Non‐thermal food processing is a relatively new application that is gaining attraction. As a non‐thermal technology, cold plasma is environmentally safe and produces minimal modifications in treated products. Cold plasma has a wide range of uses in the food and biomedical industries. The application of cold plasma for surface sterilization of both food products and food packaging materials is progressing due to significant advances in plasma science and its advantages over the conventional sterilization technologies. This paper highlights recent cold plasma breakthroughs on several plant and animal‐based food matrices with the goal of emphasizing prospective applications, current research, and industry trends. This analysis will help students, researchers, consumers, and food processors to understand the safety of cold plasma and its wide‐scale commercial application in food by assessing the safety of gases utilized in the plasma treatment.

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

Cited by 20 publications

References 50 publications

Understanding Consumers’ Convenience Orientation. An Exploratory Study of Fresh-Cut Fruit in Italy

Understanding Consumers’ Convenience Orientation. An Exploratory Study of Fresh-Cut Fruit in Italy

Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation

Cold plasma in food processing and preservation: A review

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