Older people's perceptions towards conventional and functional yoghurts through the repertory grid method

Messina, Federico; Saba, Anna; Turrini, Aida; Raats, Monique M.; Lumbers, Margaret

doi:10.1108/00070700810893322

Cited by 35 publications

(32 citation statements)

References 46 publications

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“…Messina and others (2008) reported use of the repertory grid method to evaluate European older people's perception toward conventional and functional (probiotic) yogurts. Fifty‐six distinct verbalizations were noted, suggesting there are complex cognitive structures regarding these products.…”

Section: Probiotic Prebiotic and Synbiotic Foodsmentioning

confidence: 99%

Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development

Cruz¹,

Cadena²,

Walter³

et al. 2010

Comp Rev Food Sci Food Safe

163

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Sensory analysis represents a decisive step during the various stages of food product development. For probiotic, prebiotic, and synbiotic foods, which have shown continuous and significant consumption in the functional food category, the choice of an appropriate technique allows obtaining relevant sensory information that contributes to consumer acceptance. This review focuses on the importance of sensory analytical techniques in prebiotic and probiotic food product development. Examples of the most known sensory methodologies applied to these important functional foods are presented, as well as some considerations about consumer attitudes that can influence acceptance of these products. Moreover, applications of such techniques on functional product evaluation are provided.

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Section: Probiotic Prebiotic and Synbiotic Foodsmentioning

confidence: 99%

Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development

Cruz¹,

Cadena²,

Walter³

et al. 2010

Comp Rev Food Sci Food Safe

163

View full text Add to dashboard Cite

show abstract

“…Paradoxically, the oldest age groups refer these foods as practical and economical too. Messina et al () commented that the acceptability of functional foods depends on the cost/benefit relation perceived by consumers. Unfortunately the variable for incomes could not be analyzed.…”

Section: Resultsmentioning

confidence: 99%

“…Urala and Lahteenmaki () and Markovina, Cacic, Gajdos, and Kovacic () mention that studying the level of awareness or perception of the consumers is an indispensable element in the acceptance and use of these foods; therefore, studies on attitudes, behavior, acceptance and willingness to try, and the perception of functional foods have increased over the last two decades (Ares & Gámbaro, ; Chen, ; Messina et al, ; Siegriest, Shi, Giusto, & Hartmann, ; Siró et al, ; Urala & Lahteenmaki, ). One of the challenges facing these works is to establish the concept of functional foods, which at the beginning in Japan, were named Food for Specified Health Uses (Ares et al, ).…”

Section: Introductionmentioning

confidence: 99%

Exploring the perception of Mexican urban consumers toward functional foods using the Free Word Association technique

Rojas-Rivas

Espinoza‐Ortega

Martínez‐García

et al. 2018

Journal of Sensory Studies

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Demographic changes in contemporary societies has promoted sectors of consumers aware of the food they buy for health reasons, as functional foods, whose demand has grown in diverse countries as Mexico, recognized as one of the emergent market with the highest consumption of these products in Latin America. However, there is little knowledge on the attitudes of Mexican consumers toward functional foods. The objective was to explore the perception of functional foods by Mexican urban consumers using the free word association technique. A total of 610 persons were asked the three first words that came to their minds with the stimulus “functional food.” Twenty‐three categories were grouped in nine dimensions, the most important were: Health, Nutrition, and Foods and Nutrients. Differences due to age and schooling level were found in dimensions and categories. Consumers have a clear idea of “functional food” that explains growth in this market. The promotion of functional foods should take into consideration the demands that specific groups of consumers have for these products. Practical applications This work is a first approach on the study of the perception of Mexican urban consumers toward functional foods, with results that may be useful for public or private entities. As mentioned in works conducted in other areas of the world, demographic and socio‐economic characteristics are identified as significant determinants; the perception toward functional foods is positively associated with educational achievement, age and women. Taking into consideration the diabetes and overweight problems of the Mexican population, research results indicate an opportunity for producers of functional foods for an adequate development, improvement, and promotion of these products to meet specific perceptions of each target group of consumers.

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“…Research in this area is supported by public policy bodies such as the Commission of European Communities (2010). In this context, food is evaluated on two dimensions: the sensory, e.g., taste, and the functional, i.e., improving the state of health and well-being and/or reduction of risk of disease (Messina et al 2008).…”

Section: Product Classmentioning

confidence: 99%

Constructing Communication Strategy: A Three-Country Case Study

Rabino

Moskowitz

Paulus³

et al. 2012

Journal of International Consumer Marketing

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The Crave It! conjoint research studies on dairy products (cheese, ice cream, yogurt) were conducted in 2004 in France, Germany, and the UK. Milk, chocolate milk, soy, and other milk substitutes were studied in other years and other locations. In each study, consumers were provided with 36 elements (different types of communication/information), combined into short concepts, presented over the Internet. Here we report on yogurt research conducted in France, Germany, and UK. Consumers rated each test concept. Individual respondent models of the part-worth contribution of each concept element to interest were created. Segmentation showed two groups of consumers, present in about 2:1 ratios in all three countries: taste/fruit seekers and health/wellness seekers, with a slightly higher proportion of health seekers present in Germany. Slight differences in geodemographics, attitude profiles, and self-reported body state suggest that marketing efforts to reach the segments have to be fine-tuned to address product-specific issues, not lifestyle-specific issues.

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Older people's perceptions towards conventional and functional yoghurts through the repertory grid method

Abstract: Purpose -The aim of this study is to investigate older people's perceptions, across eight European countries (the UK,

Cited by 35 publications

References 46 publications

Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development

Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development

Exploring the perception of Mexican urban consumers toward functional foods using the Free Word Association technique

Constructing Communication Strategy: A Three-Country Case Study

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