Related Experiment Video
Updated: May 14, 2026

Valorization of the Red Seaweed Gracilaria gracilis Through a Biorefinery Approach
Published on: November 21, 2023
Consumer attitudes, knowledge, and consumption of organic yogurt
Ellen J Van Loo1, My Nguyen Hoang Diem1, Zuzanna Pieniak1
1Department of Agricultural Economics, Ghent University, 9000 Gent, Belgium.
Abstract:
The segment of organic products occupies an increasingly important place in dairy assortments. The European Union (EU) introduced a new EU organic logo in 2010 with the aim of harmonizing its organic sector and boosting consumer trust in organic food. This study focuses on organic yogurt and investigates consumer awareness and knowledge of the new EU logo. Consumers evaluate organic yogurt as superior compared with conventional yogurt on healthiness, environmental friendliness, quality, and safety. More frequent buyers of organic yogurt have a stronger belief that organic yogurt is superior. The willingness-to-pay for organic yogurt ranged from a premium of 15% for nonbuyers to 40% for habitual buyers, indicating the market potential for this product. A structural equations model reveals the positive association between knowledge, attitudes, and the frequency of purchasing and consuming organic yogurt. Nevertheless, consumer awareness of the EU organic logo remains rather low, which suggests a need for more effective information campaigns and marketing actions.
More Related Videos
08:38Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
08:43PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
Published on: May 11, 2017
Related Concept Videos
Microbes in Food Production
Attitudes
What is Organic Chemistry?
Production of Organic Acids
Organic Compounds
Routes of Persuasion