Consumer Choices in the Pasta Market: The Importance of Fiber in Consumer Decisions
The aim of the current study was two-fold: (1) to identify consumer segments based on pasta selection motives and (2) to examine the differences between the identified segments in terms of perception of pasta and pasta with added fiber and information on the food label. The data were collected using...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-08-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/13/9/2931 |
| _version_ | 1797517809899536384 |
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| author | Marta Sajdakowska Jerzy Gębski Marzena Jeżewska-Zychowicz Maria Jeznach Małgorzata Kosicka-Gębska |
| author_facet | Marta Sajdakowska Jerzy Gębski Marzena Jeżewska-Zychowicz Maria Jeznach Małgorzata Kosicka-Gębska |
| author_sort | Marta Sajdakowska |
| collection | DOAJ |
| description | The aim of the current study was two-fold: (1) to identify consumer segments based on pasta selection motives and (2) to examine the differences between the identified segments in terms of perception of pasta and pasta with added fiber and information on the food label. The data were collected using a CAPI (computer-assisted personal interview) survey on a sample of 1013 consumers. The k-means clustering method was used to identify four clusters of consumers, namely, quality-oriented, sensory-oriented, convenience-oriented, and neutral consumers. The quality-oriented group was the group that expressed the most positive opinions about the pasta and about the addition of fiber to pasta. Moreover, they appreciated the information placed on the pasta label the most. Consumers in the sensory-oriented segment were the least likely to agree that the addition of fiber to pasta deteriorated its taste and to agree that it looked worse compared to pasta without fiber. These findings are of significance for those involved in the public nutrition sector as well as for those responsible for preparing well-targeted marketing messages. The conclusions may constitute invaluable insights for those devising educational initiatives and campaigns. |
| first_indexed | 2024-03-10T07:21:24Z |
| format | Article |
| id | doaj.art-8d6e7c20f8f047d798a89b1ac4da5b71 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-10T07:21:24Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-8d6e7c20f8f047d798a89b1ac4da5b712023-11-22T14:34:40ZengMDPI AGNutrients2072-66432021-08-01139293110.3390/nu13092931Consumer Choices in the Pasta Market: The Importance of Fiber in Consumer DecisionsMarta Sajdakowska0Jerzy Gębski1Marzena Jeżewska-Zychowicz2Maria Jeznach3Małgorzata Kosicka-Gębska4Department of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, PolandDepartment of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, PolandDepartment of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, PolandDepartment of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, PolandDepartment of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, PolandThe aim of the current study was two-fold: (1) to identify consumer segments based on pasta selection motives and (2) to examine the differences between the identified segments in terms of perception of pasta and pasta with added fiber and information on the food label. The data were collected using a CAPI (computer-assisted personal interview) survey on a sample of 1013 consumers. The k-means clustering method was used to identify four clusters of consumers, namely, quality-oriented, sensory-oriented, convenience-oriented, and neutral consumers. The quality-oriented group was the group that expressed the most positive opinions about the pasta and about the addition of fiber to pasta. Moreover, they appreciated the information placed on the pasta label the most. Consumers in the sensory-oriented segment were the least likely to agree that the addition of fiber to pasta deteriorated its taste and to agree that it looked worse compared to pasta without fiber. These findings are of significance for those involved in the public nutrition sector as well as for those responsible for preparing well-targeted marketing messages. The conclusions may constitute invaluable insights for those devising educational initiatives and campaigns.https://www.mdpi.com/2072-6643/13/9/2931consumer choicesfiberpastapasta with added fiber |
| spellingShingle | Marta Sajdakowska Jerzy Gębski Marzena Jeżewska-Zychowicz Maria Jeznach Małgorzata Kosicka-Gębska Consumer Choices in the Pasta Market: The Importance of Fiber in Consumer Decisions Nutrients consumer choices fiber pasta pasta with added fiber |
| title | Consumer Choices in the Pasta Market: The Importance of Fiber in Consumer Decisions |
| title_full | Consumer Choices in the Pasta Market: The Importance of Fiber in Consumer Decisions |
| title_fullStr | Consumer Choices in the Pasta Market: The Importance of Fiber in Consumer Decisions |
| title_full_unstemmed | Consumer Choices in the Pasta Market: The Importance of Fiber in Consumer Decisions |
| title_short | Consumer Choices in the Pasta Market: The Importance of Fiber in Consumer Decisions |
| title_sort | consumer choices in the pasta market the importance of fiber in consumer decisions |
| topic | consumer choices fiber pasta pasta with added fiber |
| url | https://www.mdpi.com/2072-6643/13/9/2931 |
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