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Consumers' approach regarding the offer of innovative food products on the example of pasta

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Jezewska-Zychowicz M., Sajdakowska M., Jarossova M.

Handel Wewnętrzny

2017

tom 63

nr 1

The aim of the study was to determine the willingness of the respondents to consume innovative food products using the example of pasta. The technique of questionnaire survey with computer-aided (CAPI) was implemented. The research was conducted in the spring of 2015 among 1004 adults. The willingness to consume innovative products, such as pasta with the addition of fibre, pasta with reduced caloric value and one with short cooking time, was evaluated. The characteristics of consumers included sociodemographic features, a declaration on reading food labels and taking care of health. Frequency analysis, cross table, Chi-square test and ANOVA (p <0.05) were used in the analyses. The study found that consumers declared relatively greater willingness to consume pasta with short cooking time compared to other abovementioned types of this product. Becoming familiar with the information on the packaging and attributing big importance to health was interlocked with declaring a greater willingness to consume pasta with the addition of fibre and one with reduced caloric value. The results obtained can be used in the design phase and the marketing of innovative pasta. This is a research article.

Ograniczanie wyników

1 Handel Wewnętrzny

1 Jarossova M.

1 Jezewska-Zychowicz M.

1 Sajdakowska M.

1 2017

Wyniki wyszukiwania

Consumers' approach regarding the offer of innovative food products on the example of pasta