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功能性饼干,你的咖啡休息的健康补充-评估消费者接受度和支付意愿
Emanuele Blasi1, Eleonora Sofia Rossi1, Roberta Pietrangeli2
1Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo del Lellis snc, 01100 Viterbo, Italy.
Foods (Basel, Switzerland)
|June 19, 2024
概括
功能性饼干含有高粉糖含量显示消费者接受. 一些消费者优先考虑健康益处,而另一些人则关注味道,这表明需要针对新型功能性食品制定有针对性的沟通策略.
科学领域:
- 食品科学 食品科学 食品科学
- 营养 营养 营养 营养 营养
- 消费者行为 消费者行为
背景情况:
- 越来越多地依赖便利食品和外出饮食影响了饮食选择.
- 预包装食品和零食可能会对健康产生长期影响.
- 自动售货机中的功能性食品为更健康的零食选择提供了潜在的机会.
研究的目的:
- 在工人和学生中评估高粉含量新型功能饼干 (FB) 的可接受性和支付意愿 (WTP).
- 评估消费者对旨在预防非传染性疾病的食用食品的反应.
主要方法:
- 两阶段分析涉及209名参与者.
- 功能饼干 (FB) 与传统饼干的盲目感官评估.
- 在通知参与者健康益处后,应用到支付意愿 (WTP) 数据的有限混合模型.
主要成果:
- 功能饼干 (FBs) 在盲目测试中显示出与传统饼干相比的可接受性.
- 支付意愿 (WTP) 分析揭示了不同的消费者群体:一些人重视高氨糖混合物的健康益处,另一些人优先考虑享乐主义的味道.
- 实验面粉有效预防非传染性疾病.
结论:
- 新型功能性食品,如高氨糖饼干,可以被消费者接受.
- 消费者对功能性食品的偏好不同,包括健康属性和感官吸引力.
- 有效的沟通策略对于促进消费者对新型功能性食品的理解和采用至关重要,强调健康和感官方面.
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