| Autor: |
B. De Devitiis, F. Bimbo, R. Viscecchia, G. Nardone, A. Seccia, L. Monacis, M. Albenzio, A. Santillo |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Journal of Dairy Science, Vol 106, Iss 12, Pp 8469-8478 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
0022-0302 |
| DOI: |
10.3168/jds.2023-23403 |
| Popis: |
ABSTRACT: 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. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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