Italian Consumers’ Preferences for Pasta and Consumption Trends: Tradition or Innovation?

Risultato della ricerca: Article

Abstract

The aim of this study is to know Italian consumers’ preferences for Pasta and consumption habits. Food culture and concerns about food security and product innovation were investigated. A sample of Italian consumers was interviewed. Consumer’ profile, motivations and purchasing behavior were described. Relationships between observed variables and the latent constructs that explain the preferences were highlighted. There is asymmetric information between consumers and producers. Consumers believe Pasta is made with Italian grains, and therefore it is healthy and safe, although that’s not always the case. Intrinsic and extrinsic high quality, which derives from growing and production technologies, is required.
Lingua originaleEnglish
Numero di pagine24
RivistaJOURNAL OF INTERNATIONAL FOOD & AGRIBUSINESS MARKETING
Volume31
Stato di pubblicazionePublished - 2019

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Food Supply
pasta
consumer preferences
Habits
Motivation
Technology
Food
foodways
purchasing
food security
production technology
foods
Consumer Behavior
Consumer preferences
Innovation
sampling

All Science Journal Classification (ASJC) codes

  • Business and International Management
  • Food Science
  • Marketing

Cita questo

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title = "Italian Consumers’ Preferences for Pasta and Consumption Trends: Tradition or Innovation?",
abstract = "The aim of this study is to know Italian consumers’ preferences for Pasta and consumption habits. Food culture and concerns about food security and product innovation were investigated. A sample of Italian consumers was interviewed. Consumer’ profile, motivations and purchasing behavior were described. Relationships between observed variables and the latent constructs that explain the preferences were highlighted. There is asymmetric information between consumers and producers. Consumers believe Pasta is made with Italian grains, and therefore it is healthy and safe, although that’s not always the case. Intrinsic and extrinsic high quality, which derives from growing and production technologies, is required.",
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author = "Simona Bacarella and Stefania Chironi and Luca Altamore and Marzia Ingrassia and Pietro Columba",
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T1 - Italian Consumers’ Preferences for Pasta and Consumption Trends: Tradition or Innovation?

AU - Bacarella, Simona

AU - Chironi, Stefania

AU - Altamore, Luca

AU - Ingrassia, Marzia

AU - Columba, Pietro

PY - 2019

Y1 - 2019

N2 - The aim of this study is to know Italian consumers’ preferences for Pasta and consumption habits. Food culture and concerns about food security and product innovation were investigated. A sample of Italian consumers was interviewed. Consumer’ profile, motivations and purchasing behavior were described. Relationships between observed variables and the latent constructs that explain the preferences were highlighted. There is asymmetric information between consumers and producers. Consumers believe Pasta is made with Italian grains, and therefore it is healthy and safe, although that’s not always the case. Intrinsic and extrinsic high quality, which derives from growing and production technologies, is required.

AB - The aim of this study is to know Italian consumers’ preferences for Pasta and consumption habits. Food culture and concerns about food security and product innovation were investigated. A sample of Italian consumers was interviewed. Consumer’ profile, motivations and purchasing behavior were described. Relationships between observed variables and the latent constructs that explain the preferences were highlighted. There is asymmetric information between consumers and producers. Consumers believe Pasta is made with Italian grains, and therefore it is healthy and safe, although that’s not always the case. Intrinsic and extrinsic high quality, which derives from growing and production technologies, is required.

KW - Branding

KW - consumer preferences

KW - food culture

KW - pricing

KW - sensory attributes

UR - http://hdl.handle.net/10447/369939

UR - http://www.tandfonline.com/toc/wifa20/current

M3 - Article

VL - 31

JO - JOURNAL OF INTERNATIONAL FOOD & AGRIBUSINESS MARKETING

JF - JOURNAL OF INTERNATIONAL FOOD & AGRIBUSINESS MARKETING

SN - 1528-6983

ER -