Consumer attitudes and preference exploration towards fresh-cut salads using best–worst scaling and latent class analysis

Francesco Sottile, Cristiana Peano, Valentina Maria Merlino, Stefano Massaglia, Danielle Borra, Aurora Bargetto

Risultato della ricerca: Articlepeer review

3 Citazioni (Scopus)

Abstract

This research explored the preferences and buying habits of a sample of 620 consumers of fresh-cut, ready-to-eat salads. A best–worst scaling approach was used to measure the level of preference stated by individuals regarding 12 attributes for quality (intrinsic, extrinsic and credence) of fresh-cut salads. The experiment was carried out through direct interviews at several large-scale retail outlets in the Turin metropolitan area (north-west of Italy). Out of the total number of questioned consumers, 35% said they did not consume fresh-cut salads. On the contrary, the rest of the involved sample expressed the highest degree of preference towards the freshness/appearance attribute, followed by the expiration date and the brand. On the contrary, attributes such as price, organic certification and food safety did not emerge as discriminating factors in consumer choices. Additionally, five clusters of consumers were identified, whose preferences are related both to purchasing styles and socio-demographic variables. In conclusion, this research has highlighted the positive attitude of consumers towards quality products backed by a brand, providing ideas for companies to improve within this sector and implement strategies to answer the needs of a new segment of consumers, by determining market opportunities that aim to strengthen local brands.
Lingua originaleEnglish
pagine (da-a)568-582
Numero di pagine15
RivistaFoods
Volume8
Stato di pubblicazionePublished - 2019

All Science Journal Classification (ASJC) codes

  • Food Science
  • Microbiology
  • Health(social science)
  • Health Professions (miscellaneous)
  • Plant Science

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