烟味处理态度:来自挪威消费者的见解
Lene Waldenstrøm1, Jørgen Lerfall1, Valérie Lengard Almli2
1Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, Trondheim, Norway.
Journal of food science
|November 8, 2025
概括
消费者的怀疑围绕着烟味加工 (SFP),一种食品技术替代品. 这项研究确定了不同的消费者群体及其对SFP的态度,这对于有效的沟通策略至关重要.
科学领域:
- 食品科学与技术 食品科学与技术
- 消费者行为 消费者行为
- 风险沟通 风险沟通
背景情况:
- 烟味加工 (SFP) 作为传统吸烟的替代品,以减轻环境和健康风险,如多环芳.
- 尽管SFP被广泛采用,但由于潜在的基因毒性风险,它面临着消费者的怀疑和监管审查,导致市场退出和不确定性.
- 了解消费者看法对于在不断变化的食品加工技术和法规领域进行导航至关重要.
研究的目的:
- 确定影响消费者对烟味加工 (SFP) 态度的关键因素.
- 展示适用于更广泛的消费者对食品相关主题的认知研究设计.
- 为政府和行业提供有关新型食品技术的沟通策略.
主要方法:
- 对1003名挪威消费者进行了数字调查.
- 参与者被分为负面,中性和积极的组,根据他们对有关烟雾处理的说法的反应.
- 统计分析探讨了态度,食物参与和食品技术恐惧症之间的相关性.
主要成果:
- 44%的消费者表达了对SFP的负面态度,36%是中立的,20%是积极的.
- 与负面的受访者相比,具有积极/中立态度的消费者对食品技术的关注程度较低,对食品技术的恐惧程度也较低.
- 消费者关注的是加工和自然性,根据人口和心理特征确定了不同的子组.
结论:
- 消费者对SFP的态度是细分的,受食品参与,新恐惧症和对自然性的担忧等因素的影响.
- 确定这些细分市场对于为特定消费者群体量身定制信息和沟通策略至关重要.
- 该研究的方法提供了一个可转移的框架,用于评估消费者对其他食品技术和创新的看法.
关键词:
消费者的态度 消费者的态度食品参与 (FI)食品加工法规 食品加工法规食物 吸烟 食物 吸烟食品技术恐惧症 (FTN) 是一种恐惧症.人格特征 (BFI‐20) 个人特征 (BFI‐20)细分化 细分化的细分化烟味加工 烟味加工传统食品 (TFP) 是一种传统的食品.更多相关视频
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