The effect of sensory properties on non-celiac consumers? willingness to pay for a gluten-free snack

Tiziana de Magistris, Wilma Xhakollari and Naomi Munoz

Economia agro-alimentare, 2015, vol. 17, issue 1, 107-118

Abstract: The aim of our exploratory study is to assess the effects of organoleptic attributes on willingness-to-pay (wtp) values for gluten-free (gf) snacks assessed by non-celiac consumers. This study was undertaken using data from a hypothetical experiment conducted in Spain. We find that non-celiac consumers value the texture of gf snacks and that this is the only attribute to have a significant positive effect on wtp. The descriptive results show that consumers believe that gf products are expensive, but that they do not present secondary effects; they are not considered either a fashion or a fraud. Moreover, the participants followed a healthy diet, which consisted of fruits and vegetables and foods rich in minerals and vitamins.

JEL-codes: C10 C93 D12 (search for similar items in EconPapers)
Date: 2015
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Citations: View citations in EconPapers (1)

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