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Consumer acceptance for sheep milk-based yogurt-Evidence from a large sample of Italian consumers.
De Devitiis, B; Bimbo, F; Viscecchia, R; Nardone, G; Seccia, A; Monacis, L; Albenzio, M; Santillo, A.
Afiliación
  • De Devitiis B; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, Italy 71122.
  • Bimbo F; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, Italy 71122. Electronic address: francesco.bimbo@unifg.it.
  • Viscecchia R; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, Italy 71122.
  • Nardone G; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, Italy 71122.
  • Seccia A; Department of Humanities, University of Foggia, Foggia, Italy 71122.
  • Monacis L; Department of Humanities, University of Foggia, Foggia, Italy 71122.
  • Albenzio M; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, Italy 71122.
  • Santillo A; Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, Italy 71122.
J Dairy Sci ; 106(12): 8469-8478, 2023 Dec.
Article en En | MEDLINE | ID: mdl-37678764
Testing consumer acceptance for a new product, such as the sheep milk-based yogurt, provides a measure of its market success, thus it informs producers on the effectiveness of their decision to transform sheep milk into yogurt to increase their revenues. This work explores to what extent consumers accept sheep milk-based yogurt and tests the role of personal-related factors and product-related features on shaping its acceptance. The study collects data from a representative sample of Italian yogurt consumers, and data are then analyzed via a logistic regression. Results show that male, highly educated, and high-income consumers are more likely than others to accept sheep milk-based yogurt. Findings suggest that consumers' food neophobia and variety seeking traits play a pivotal role in affecting consumer acceptance. Lastly, interest in nutritional and health-related yogurt features increases the probability of accepting sheep milk-based yogurt. Thus, sheep milk-based yogurt should be targeted at high-end male consumers and those interested in nutritional and health-related aspects of yogurt. Informing consumers about the sheep milk yogurt properties may further increase its acceptance and curb food neophobia, which we found to be one of the main barriers for the product acceptance. Future studies will explore consumer acceptance by using a real product and taste experiments.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Yogur / Leche Tipo de estudio: Prognostic_studies Límite: Animals País/Región como asunto: Europa Idioma: En Revista: J Dairy Sci Año: 2023 Tipo del documento: Article Pais de publicación: Estados Unidos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Yogur / Leche Tipo de estudio: Prognostic_studies Límite: Animals País/Región como asunto: Europa Idioma: En Revista: J Dairy Sci Año: 2023 Tipo del documento: Article Pais de publicación: Estados Unidos