Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 69, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.jff.2020.103940
Keywords
Traditional food product; Clustering of consumers; EVOO polyphenols; Innovative food products; Latent Class Model
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Funding
- EU through the Apulia region: Aiuti a sostegno dei Cluster Tecnologici Regionali per l'Innovazione-Project PERFORM TECH-PUGLIA EMERGING FOOD TECHNOLOGY [LPIJ9P2]
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Innovation is fundamental for all agri-food companies to increase competitiveness. Being extra-virgin olive oil (EVOO) a traditional food product (TFP), the main obstacle to innovation is its traditional nature. This study evaluated consumers' acceptance for an EVOO with a naturally increased content of poliphenols, as it has been extracted through ultrasounds. This product has been compared with a set of emerging innovations that may be introduced in the next future. To this end, a choice experiment was carried out bent on the estimation of a Latent Class Model (LCM). A nationally-representative sample of EVOO consumers were involved in a web-based interview. The LCM analysis highlighted three segments of consumers: (1) innovative; (2) traditionalist; (3) cautious. Results showed that there is cluster of consumers willing to accept this innovation, therefore its introduction on the market appears to be possibly successful.
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