Heterogeneous preferences and consumer willingness to pay for vitamin D fortification of eggs
Francisco J. Areal,
Daniele Asioli
Abstract:Food reformulation can contribute to achieve public health objectives by facilitating access to healthy and sustainable food choices to consumers. Vitamin D is an important micronutrient that contributes to calcium absorption and bone health. Low vitamin D levels may lead to having a higher risk of poor bone and muscle for human health. In this manuscript we investigated, for the first time, United Kingdom consumer willingness to pay (WTP), and heterogeneity preferences for vitamin D fortification of eggs. We … Show more
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