Cargando…
Consumer Attitudes towards Food Preservation Methods
The development and scope of using various food preservation methods depends on the level of consumers’ acceptance. Despite their advantages, in the case of negative attitudes, producers may limit their use if it determines the level of sales. The aim of this study was to evaluate the perception of...
Autores principales: | , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9099755/ https://www.ncbi.nlm.nih.gov/pubmed/35564072 http://dx.doi.org/10.3390/foods11091349 |
_version_ | 1784706684834283520 |
---|---|
author | Guzik, Paulina Szymkowiak, Andrzej Kulawik, Piotr Zając, Marzena |
author_facet | Guzik, Paulina Szymkowiak, Andrzej Kulawik, Piotr Zając, Marzena |
author_sort | Guzik, Paulina |
collection | PubMed |
description | The development and scope of using various food preservation methods depends on the level of consumers’ acceptance. Despite their advantages, in the case of negative attitudes, producers may limit their use if it determines the level of sales. The aim of this study was to evaluate the perception of seven different food processing methods and to identify influencing factors, such as education as well as living area and, at the same time, to consider whether consumers verify this type of information on the labels. Additionally, the study included the possibility of influencing consumer attitudes by using alternative names for preservation methods, on the example of microwave treatment. The results showed that conventional heat treatments were the most preferred preservation methods, whereas preservatives, irradiation, radio waves and microwaves were the least favored, suggesting that consumers dislike methods connected with “waves” to a similar extent as their dislike for preservatives. The control factors proved to significantly modify the evaluation of the methods. The analysis of alternative names for microwave treatment showed that “dielectric heating” was significantly better perceived. These research findings are important as the basis for understanding consumer attitudes. Implications for business and directions of future research are also indicated. |
format | Online Article Text |
id | pubmed-9099755 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-90997552022-05-14 Consumer Attitudes towards Food Preservation Methods Guzik, Paulina Szymkowiak, Andrzej Kulawik, Piotr Zając, Marzena Foods Article The development and scope of using various food preservation methods depends on the level of consumers’ acceptance. Despite their advantages, in the case of negative attitudes, producers may limit their use if it determines the level of sales. The aim of this study was to evaluate the perception of seven different food processing methods and to identify influencing factors, such as education as well as living area and, at the same time, to consider whether consumers verify this type of information on the labels. Additionally, the study included the possibility of influencing consumer attitudes by using alternative names for preservation methods, on the example of microwave treatment. The results showed that conventional heat treatments were the most preferred preservation methods, whereas preservatives, irradiation, radio waves and microwaves were the least favored, suggesting that consumers dislike methods connected with “waves” to a similar extent as their dislike for preservatives. The control factors proved to significantly modify the evaluation of the methods. The analysis of alternative names for microwave treatment showed that “dielectric heating” was significantly better perceived. These research findings are important as the basis for understanding consumer attitudes. Implications for business and directions of future research are also indicated. MDPI 2022-05-06 /pmc/articles/PMC9099755/ /pubmed/35564072 http://dx.doi.org/10.3390/foods11091349 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Guzik, Paulina Szymkowiak, Andrzej Kulawik, Piotr Zając, Marzena Consumer Attitudes towards Food Preservation Methods |
title | Consumer Attitudes towards Food Preservation Methods |
title_full | Consumer Attitudes towards Food Preservation Methods |
title_fullStr | Consumer Attitudes towards Food Preservation Methods |
title_full_unstemmed | Consumer Attitudes towards Food Preservation Methods |
title_short | Consumer Attitudes towards Food Preservation Methods |
title_sort | consumer attitudes towards food preservation methods |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9099755/ https://www.ncbi.nlm.nih.gov/pubmed/35564072 http://dx.doi.org/10.3390/foods11091349 |
work_keys_str_mv | AT guzikpaulina consumerattitudestowardsfoodpreservationmethods AT szymkowiakandrzej consumerattitudestowardsfoodpreservationmethods AT kulawikpiotr consumerattitudestowardsfoodpreservationmethods AT zajacmarzena consumerattitudestowardsfoodpreservationmethods |