Ready-to-Eat Innovative Legumes Snack: The Influence of Nutritional Ingredients and Labelling Claims in Italian Consumers’ Choice and Willingness-to-Pay
The global offer of legume-based snacks has sharply increased in recent years. However, to date, few studies have focused on the relationship between product supply and demand concerning the importance of attributes of such innovative foods. In this research, we identified the key internal and exter...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/15/7/1799 |
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| author | Alessandro Petrontino Michel Frem Vincenzo Fucilli Antonella Labbate Emanuela Tria Francesco Bozzo |
| author_facet | Alessandro Petrontino Michel Frem Vincenzo Fucilli Antonella Labbate Emanuela Tria Francesco Bozzo |
| author_sort | Alessandro Petrontino |
| collection | DOAJ |
| description | The global offer of legume-based snacks has sharply increased in recent years. However, to date, few studies have focused on the relationship between product supply and demand concerning the importance of attributes of such innovative foods. In this research, we identified the key internal and external determinants that affect legumes snack (LS) price and choice by Italian industries and consumers, respectively. In parallel, we investigated their preferences and perceptions towards these foods. We used the hedonic price model (HPM) and the discrete choice experiment (DCE) approach for these purposes, respectively. HPM revealed that the monetary value of LS was determined to greater significance by the: (i) size of the package; (ii) presence of rice, presence of lentils; (iii) presence of the nutritional information; and (iv) the discount shops as site of purchase. DCE revealed that the: (i) origin certification, (ii) recyclability of the package, and (iii) use of extra virgin olive oil of LS provided Italian consumers a high utility, for which they were willing to pay an average price premium of EUR 3.85, 3.64, and 1.87, respectively. On the contrary, the sunflower oil induced a decrease in their function utility. As such, this paper contributes to define potent market-segmentation strategies and to deliver effective private and public nutrition interventions for healthy eating. |
| first_indexed | 2024-03-11T05:28:15Z |
| format | Article |
| id | doaj.art-e037394828f249649b03c81e2d563c48 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-11T05:28:15Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-e037394828f249649b03c81e2d563c482023-11-17T17:22:14ZengMDPI AGNutrients2072-66432023-04-01157179910.3390/nu15071799Ready-to-Eat Innovative Legumes Snack: The Influence of Nutritional Ingredients and Labelling Claims in Italian Consumers’ Choice and Willingness-to-PayAlessandro Petrontino0Michel Frem1Vincenzo Fucilli2Antonella Labbate3Emanuela Tria4Francesco Bozzo5Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, ItalySinagri s.r.l., Spin Off of the University of Bari-Aldo Moro, Via Amendola 165/A, 70126 Bari, ItalyDepartment of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, ItalyDepartment of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, ItalyDepartment of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, ItalyDepartment of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, ItalyThe global offer of legume-based snacks has sharply increased in recent years. However, to date, few studies have focused on the relationship between product supply and demand concerning the importance of attributes of such innovative foods. In this research, we identified the key internal and external determinants that affect legumes snack (LS) price and choice by Italian industries and consumers, respectively. In parallel, we investigated their preferences and perceptions towards these foods. We used the hedonic price model (HPM) and the discrete choice experiment (DCE) approach for these purposes, respectively. HPM revealed that the monetary value of LS was determined to greater significance by the: (i) size of the package; (ii) presence of rice, presence of lentils; (iii) presence of the nutritional information; and (iv) the discount shops as site of purchase. DCE revealed that the: (i) origin certification, (ii) recyclability of the package, and (iii) use of extra virgin olive oil of LS provided Italian consumers a high utility, for which they were willing to pay an average price premium of EUR 3.85, 3.64, and 1.87, respectively. On the contrary, the sunflower oil induced a decrease in their function utility. As such, this paper contributes to define potent market-segmentation strategies and to deliver effective private and public nutrition interventions for healthy eating.https://www.mdpi.com/2072-6643/15/7/1799choice experimenthealthy eatinghedonic pricelegumes snack choice determinantslegumes snack quality and preferences |
| spellingShingle | Alessandro Petrontino Michel Frem Vincenzo Fucilli Antonella Labbate Emanuela Tria Francesco Bozzo Ready-to-Eat Innovative Legumes Snack: The Influence of Nutritional Ingredients and Labelling Claims in Italian Consumers’ Choice and Willingness-to-Pay Nutrients choice experiment healthy eating hedonic price legumes snack choice determinants legumes snack quality and preferences |
| title | Ready-to-Eat Innovative Legumes Snack: The Influence of Nutritional Ingredients and Labelling Claims in Italian Consumers’ Choice and Willingness-to-Pay |
| title_full | Ready-to-Eat Innovative Legumes Snack: The Influence of Nutritional Ingredients and Labelling Claims in Italian Consumers’ Choice and Willingness-to-Pay |
| title_fullStr | Ready-to-Eat Innovative Legumes Snack: The Influence of Nutritional Ingredients and Labelling Claims in Italian Consumers’ Choice and Willingness-to-Pay |
| title_full_unstemmed | Ready-to-Eat Innovative Legumes Snack: The Influence of Nutritional Ingredients and Labelling Claims in Italian Consumers’ Choice and Willingness-to-Pay |
| title_short | Ready-to-Eat Innovative Legumes Snack: The Influence of Nutritional Ingredients and Labelling Claims in Italian Consumers’ Choice and Willingness-to-Pay |
| title_sort | ready to eat innovative legumes snack the influence of nutritional ingredients and labelling claims in italian consumers choice and willingness to pay |
| topic | choice experiment healthy eating hedonic price legumes snack choice determinants legumes snack quality and preferences |
| url | https://www.mdpi.com/2072-6643/15/7/1799 |
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