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Consumer Insights to Eco-Design a Hot Sauce: Understanding Household Use for Product Optimization through Focus Groups and a Home-Use-Test Study.
Torán-Pereg, Paula; Romeo-Arroyo, Elena; Novoa, Stéfani; Pardo, Guillermo; Vázquez-Araújo, Laura.
Afiliação
  • Torán-Pereg P; BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain.
  • Romeo-Arroyo E; Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragón Unibertsitatea, 20009 Donostia-San Sebastián, Spain.
  • Novoa S; BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain.
  • Pardo G; BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain.
  • Vázquez-Araújo L; Basque Centre for Climate Change (BC3), 48940 Leioa, Spain.
Foods ; 13(6)2024 Mar 20.
Article em En | MEDLINE | ID: mdl-38540935
ABSTRACT
Promoting sustainable choices requires making food with proper environmental performance readily available to consumers, but these products must be appealing to ensure market success. The aim of the present study was to investigate the acceptability and perception of an eco-designed product using a home-use-test approach to identify its desired extrinsic features and to better understand how consumers would use the product in a real consumption context. First, three focus groups were conducted to identify the key perceived aspects of the product. A consumer survey was designed with the information gathered from the focus groups, and a home-use-test was then performed (n = 207). Results showed high acceptance of the product, as well as its potential corrections, e.g., to thicken the texture of the sauce. A total of 64% of consumers expressed their willingness to switch from a well-known brand to the new developed product, and this hypothetical shift could lead up to a 58% reduction in greenhouse gas emissions associated with the product use. Understanding consumer expectations at every design stage helps the development of market-viable and sustainable products, and the present research proposes an interesting methodology that can be effectively applied during the final stages of eco-designed food development.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Espanha

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Espanha