Microwave-dried or air-dried? Consumers' stated preferences and attitudes for organic dried strawberries. A multi-country investigation in Europe

Asioli, Daniele; Rocha, Célia; Wongprawmas, Rungsaran; Popa, Mona Elena; Göğüş, Fahrettin; Almli, Valérie Lengard

doi:10.1016/j.foodres.2018.11.037

Cited by 24 publications

(29 citation statements)

References 77 publications

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“…In the present paper, focus is brought on consumer choices for products labeled with "more natural nutrients" as opposed to "natural nutrients". For more details on the choice design and analysis of consumer preferences with regard to all four attributes, see Asioli et al [74].…”

Section: Choice Taskmentioning

confidence: 99%

“…These sociodemographic characteristics were similarly distributed across the three countries. For further details about the sociodemographic characteristics of the sample investigated, see [74]. During the test, the participants first received the recruitment questionnaire.…”

Section: Data Collectionmentioning

confidence: 99%

“…This model is based on all 11 choice sets, and includes main effects and two-way interactions of the attributes origin, technology, nutrition content, and price. Full details on this model and its results are given in [74] and will not be discussed here. For the purpose of this study, individual parameter estimates (beta coefficients) for attribute nutrients were then extracted from the ML model and utilized as a measure of consumers' nutrient label preferences in further analyses.…”

Section: Individual Choices For "More Nutrients"mentioning

confidence: 99%

“…This variable was therefore not retained in the refined model. [74]. FTNS: Food technology neophobia score, from the Food Technology Neophobia Scale (FTNS) [76].…”

Section: Factors Connected To Nutrient Labels Choices In Organic Consmentioning

confidence: 99%

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Organic Consumer Choices for Nutrient Labels on Dried Strawberries among Different Health Attitude Segments in Norway, Romania, and Turkey

2019

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Consumer interest towards healthy food is driving the growth of the organic food market because consumers perceive organic food products to improve their personal health. Berries have well-known health benefits and show increasing market shares in European markets. This manuscript investigates for the first time how health attitudes relate to organic consumers’ choices for nutrient labels of organic dried strawberry products. We conducted an online survey with 614 consumers from Norway, Romania, and Turkey. All participants consumed and liked strawberries and purchased organic food at least once a month. Participants filled out attitudinal questionnaires and conducted an experimental choice task featuring paired images of packaged organic dried strawberries varying in nutrients content label and other factors. The pooled sample was split into three groups of varying health attitudes for profiling and choice analysis. The results show that broad variations exist in health attitudes among Norwegian, Romanian, and Turkish organic consumers. A non-linear effect of health attitude is revealed, where a moderate health attitude is more strongly associated with the selection of products with increased nutrients content than either a low or a high health attitude. The results highlight the complexity in targeting nutrition labels to organic consumers. Finally, implications and suggestions for organic food operators are discussed along with future research avenues.

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Section: Choice Taskmentioning

confidence: 99%

Section: Data Collectionmentioning

confidence: 99%

Section: Individual Choices For "More Nutrients"mentioning

confidence: 99%

“…This variable was therefore not retained in the refined model. [74]. FTNS: Food technology neophobia score, from the Food Technology Neophobia Scale (FTNS) [76].…”

Section: Factors Connected To Nutrient Labels Choices In Organic Consmentioning

confidence: 99%

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Organic Consumer Choices for Nutrient Labels on Dried Strawberries among Different Health Attitude Segments in Norway, Romania, and Turkey

2019

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“…Sensory characteristics are crucial quality attributes and normally influence the consumer preferences [62]. DIC dried, or treated products in general, are distinguished by preserved and even improved sensory properties such as flavor, color, and texture.…”

Section: Quality Of Instant Controlled Pressure Drop (Dic)-treated Prmentioning

confidence: 99%

Instant Controlled Pressure Drop (DIC) Technology in Food Preservation: Fundamental and Industrial Applications

Hamoud-Agha¹,

Allaf²

2020

Food Preservation and Waste Exploitation

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Alternative to conventional processes, many innovative techniques have been studied to preserve the nutritional quality and to protect food from deterioration. This chapter represents the principles and the applications of the instant controlled pressure drop (DIC) process in food drying and decontamination. This process is considered as a highly appropriate HTST-type treatment induced by subjecting the material to saturated steam, during a short time, followed by an instant pressure drop leading to auto evaporation of water, product texturing, and cooling. This effect results in improved drying of foods and in killing of the vegetative bacteria and/or spores with no impact on thermosensitive molecules or on the product quality. A wide range of foods and pharmaceutical products were effectively treated by DIC technology at both laboratory and industrial scales.

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Functional food characteristics in organic food products—the perspectives of Italian consumers on organic eggs enriched with omega-3 polyunsaturated fatty acids

et al. 2022

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Innovation in organic food products plays an important role in further developing its competitiveness in the market and meeting the emerging consumers’ needs. However, few studies have analysed consumers’ points of view of innovations on organic food, limited to the change in the natural food composition or the enrichment of the nutritional contents of the product. This study, using experimental auctions, aims to overcome this gap by enriching the knowledge on organic consumers’ preference for organic food with functional characteristics. Specifically, this study analyses the willingness to pay (WTP) of 110 Italian consumers for organic eggs enriched with omega-3 polyunsaturated fatty acids (PUFA), compared to standard organic eggs, and the factors underlying this choice. Findings of the study reveal that over 73% of the sample is willing to pay an average price premium of €0.16 for functional organic eggs. This choice is mainly due to both selfish factors and a high attitude towards the environment. From a theoretical perspective, these findings enrich the literature on consumers of organic food with functional characteristics. At the same time, from a managerial point of view these results could be of interest for those breeding of laying hens that want to innovate and be competitive on the market segment of functional food. Finally, this study also contributes to the political discussions regarding the organic agriculture of the future which may also include health claims.

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Microwave-dried or air-dried? Consumers' stated preferences and attitudes for organic dried strawberries. A multi-country investigation in Europe

Abstract: Microwavedried or airdried? Consumers' stated preferences and attitudes for organic dried strawberries. A multicountry investigation in Europe. Food Research International, 120. pp. 763775.

Cited by 24 publications

References 77 publications

Organic Consumer Choices for Nutrient Labels on Dried Strawberries among Different Health Attitude Segments in Norway, Romania, and Turkey

Organic Consumer Choices for Nutrient Labels on Dried Strawberries among Different Health Attitude Segments in Norway, Romania, and Turkey

Instant Controlled Pressure Drop (DIC) Technology in Food Preservation: Fundamental and Industrial Applications

Functional food characteristics in organic food products—the perspectives of Italian consumers on organic eggs enriched with omega-3 polyunsaturated fatty acids

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