Factors Influencing Consumers’ Attitude Towards Biopreservatives

Maria Angela Perito (), Emilio Chiodo, Annalisa Serio, Antonello Paparella and Andrea Fantini
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Maria Angela Perito: Faculty of BioScience and Technology for Food, Agriculture and Environment - UT - University of Teramo, ALISS - Alimentation et sciences sociales - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement
Emilio Chiodo: Faculty of BioScience and Technology for Food, Agriculture and Environment - UT - University of Teramo
Annalisa Serio: Faculty of BioScience and Technology for Food, Agriculture and Environment - UT - University of Teramo
Antonello Paparella: Faculty of BioScience and Technology for Food, Agriculture and Environment - UT - University of Teramo
Andrea Fantini: Faculty of BioScience and Technology for Food, Agriculture and Environment - UT - University of Teramo

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Abstract: Biopreservatives have received considerable attention in recent years as natural alternatives to synthetic preservatives. This seems to be a response to an increased demand for natural and organic foods. This study investigates the potential market for products enriched with biopreservatives in Italy. Data were collected from a sample of Italian consumers (N = 479) using a web-based survey. The main results indicate that 64% of respondents declared themselves to be willing to consume biopreservatives only if they replaced synthetic preservatives. Principal component analysis (PCA) was applied to reduce the number of variables. The factorial scores of the components obtained from PCA were used for a Cluster Analysis related to consumers' perceptions about biopreservatives. Moreover, the survey highlights that the respondents had positive opinions about biopreservatives, although they showed difficulty in perceiving the exact meaning of the term. The study could provide useful implications for food manufacturers and facilitate the design of marketing strategies for foods enriched with biopreservatives.

Keywords: Biopreservative; Shelf life; Organic food (search for similar items in EconPapers)
Date: 2020-12-10
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Published in Sustainability, 2020, 12 (24), pp.10338. ⟨10.3390/su122410338⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-04554239

DOI: 10.3390/su122410338

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