Study of consumer acceptance about the possible commercialization of a cheese with berries
Main Author: | |
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Publication Date: | 2019 |
Other Authors: | , |
Format: | Article |
Language: | eng |
Source: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Download full: | http://hdl.handle.net/10400.19/5462 |
Summary: | BACKGROUND: Nowadays, consumers are more concerned about the issues related to the maintenance and promotion of health, trying to combine the pleasure in the consumption of certain foods with health benefits. Therefore, there has been an increasing in the market of functional foods. OBJECTIVE: The present study was carried out in order to explore the consumers’ acceptance regarding the possibility of introducing in the market a new dairy product with functional properties, namely a cheese with berries. METHODS: A descriptive cross-sectional study was undertaken on a non-probabilistic sample of 335 adult participants. The questionnaires were applied online after informed consent only to adults (aged 18 or over) and the data were collected from August 2016 to March 2017 among the Portuguese population. RESULTS: The results obtained showed that approximately 92% of the participants consumed cheese of any type regularly and 50% consumed cheese two or three times per week. Most of the participants (~62%) revealed that they did not consume any type of cheese with additional benefits. Nevertheless, they indicated that they might be potential consumers of a cheese with berries (~73%) and would like the product to have the ability to improve cardiovascular health (~73%) and have high antioxidant capacity (~51%). Participants recognized as very important the addition of ingredients such as blackberry, raspberry, gooseberry, blueberry, strawberry or cherry, and manifested that all of the ingredients suggested might combine well with cheese. CONCLUSION: This work showed that the introduction in the market of this new dairy product, a cheese with berries, might be a successful strategy. |
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Study of consumer acceptance about the possible commercialization of a cheese with berriesFunctional foodsSurveyCheeseConsumersHealth benefitsMarket studyNew products developmentBACKGROUND: Nowadays, consumers are more concerned about the issues related to the maintenance and promotion of health, trying to combine the pleasure in the consumption of certain foods with health benefits. Therefore, there has been an increasing in the market of functional foods. OBJECTIVE: The present study was carried out in order to explore the consumers’ acceptance regarding the possibility of introducing in the market a new dairy product with functional properties, namely a cheese with berries. METHODS: A descriptive cross-sectional study was undertaken on a non-probabilistic sample of 335 adult participants. The questionnaires were applied online after informed consent only to adults (aged 18 or over) and the data were collected from August 2016 to March 2017 among the Portuguese population. RESULTS: The results obtained showed that approximately 92% of the participants consumed cheese of any type regularly and 50% consumed cheese two or three times per week. Most of the participants (~62%) revealed that they did not consume any type of cheese with additional benefits. Nevertheless, they indicated that they might be potential consumers of a cheese with berries (~73%) and would like the product to have the ability to improve cardiovascular health (~73%) and have high antioxidant capacity (~51%). Participants recognized as very important the addition of ingredients such as blackberry, raspberry, gooseberry, blueberry, strawberry or cherry, and manifested that all of the ingredients suggested might combine well with cheese. CONCLUSION: This work showed that the introduction in the market of this new dairy product, a cheese with berries, might be a successful strategy.Bentham Science PublishersRepositório Científico do Instituto Politécnico de ViseuFerrão, Ana CristinaGuiné, RaquelCorreia, Paula2019-04-03T09:46:01Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.19/5462engFerrão, A.C., Guiné, R.P.F., & Correia, P.M.R. (2019). Study of consumer acceptance about the possible commercialization of a cheese with berries. Current Nutrition and Food Science, 15 (2), 185-195. DOI : 10.2174/15734013136661707071039331573-401310.2174/1573401313666170707103933info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-01-16T15:28:06Zoai:repositorio.ipv.pt:10400.19/5462Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:43:48.783439Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Study of consumer acceptance about the possible commercialization of a cheese with berries |
title |
Study of consumer acceptance about the possible commercialization of a cheese with berries |
spellingShingle |
Study of consumer acceptance about the possible commercialization of a cheese with berries Ferrão, Ana Cristina Functional foods Survey Cheese Consumers Health benefits Market study New products development |
title_short |
Study of consumer acceptance about the possible commercialization of a cheese with berries |
title_full |
Study of consumer acceptance about the possible commercialization of a cheese with berries |
title_fullStr |
Study of consumer acceptance about the possible commercialization of a cheese with berries |
title_full_unstemmed |
Study of consumer acceptance about the possible commercialization of a cheese with berries |
title_sort |
Study of consumer acceptance about the possible commercialization of a cheese with berries |
author |
Ferrão, Ana Cristina |
author_facet |
Ferrão, Ana Cristina Guiné, Raquel Correia, Paula |
author_role |
author |
author2 |
Guiné, Raquel Correia, Paula |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico de Viseu |
dc.contributor.author.fl_str_mv |
Ferrão, Ana Cristina Guiné, Raquel Correia, Paula |
dc.subject.por.fl_str_mv |
Functional foods Survey Cheese Consumers Health benefits Market study New products development |
topic |
Functional foods Survey Cheese Consumers Health benefits Market study New products development |
description |
BACKGROUND: Nowadays, consumers are more concerned about the issues related to the maintenance and promotion of health, trying to combine the pleasure in the consumption of certain foods with health benefits. Therefore, there has been an increasing in the market of functional foods. OBJECTIVE: The present study was carried out in order to explore the consumers’ acceptance regarding the possibility of introducing in the market a new dairy product with functional properties, namely a cheese with berries. METHODS: A descriptive cross-sectional study was undertaken on a non-probabilistic sample of 335 adult participants. The questionnaires were applied online after informed consent only to adults (aged 18 or over) and the data were collected from August 2016 to March 2017 among the Portuguese population. RESULTS: The results obtained showed that approximately 92% of the participants consumed cheese of any type regularly and 50% consumed cheese two or three times per week. Most of the participants (~62%) revealed that they did not consume any type of cheese with additional benefits. Nevertheless, they indicated that they might be potential consumers of a cheese with berries (~73%) and would like the product to have the ability to improve cardiovascular health (~73%) and have high antioxidant capacity (~51%). Participants recognized as very important the addition of ingredients such as blackberry, raspberry, gooseberry, blueberry, strawberry or cherry, and manifested that all of the ingredients suggested might combine well with cheese. CONCLUSION: This work showed that the introduction in the market of this new dairy product, a cheese with berries, might be a successful strategy. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-04-03T09:46:01Z 2019 2019-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.19/5462 |
url |
http://hdl.handle.net/10400.19/5462 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Ferrão, A.C., Guiné, R.P.F., & Correia, P.M.R. (2019). Study of consumer acceptance about the possible commercialization of a cheese with berries. Current Nutrition and Food Science, 15 (2), 185-195. DOI : 10.2174/1573401313666170707103933 1573-4013 10.2174/1573401313666170707103933 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Bentham Science Publishers |
publisher.none.fl_str_mv |
Bentham Science Publishers |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799130907557232640 |