Testing consumers’ acceptance for an extra-virgin olive oil with a naturally increased content in polyphenols: The case of ultrasounds extraction

Journal of Functional Foods

R. Vecchio¹  D. Carlucci²  B. De Gennaro³  T. Del Giudice⁴  G. Cicia⁴  V. Carfora⁴  C. Cavallo⁴  R. Sardaro⁵  L. Roselli⁵  D. Caso⁶ 

[1] Corresponding author at: via Università, 100, 80055 Portici, NA, Italy.;Department of Agricultural Sciences, University of Naples Federico II, Portici, NA, Italy;Department of Psychology, Catholic University of Milan, Milan, Italy;Department of Agricultural Sciences, University of Naples Federico II, Portici, NA, Italy;Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy;Department of Psychology, Catholic University of Milan, Milan, Italy;

关键词: Traditional food product;    Clustering of consumers;    EVOO polyphenols;    Innovative food products;    Latent Class Model;   

DOI  :  

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown