Consumer Attitudes towards Local and Organic Food with Upcycled Ingredients: An Italian Case Study for Olive Leaves

Silvia Coderoni, Maria Angela Perito, Carlo Russo

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

7 Citazioni (Scopus)

Abstract

Food made with upcycled ingredients has received considerable attention in very recent years as a result of the need to both reduce waste and increase food nutritional properties. However, consumer acceptance of these novel foods is fundamental to their market uptake. This paper aims to assess the likelihood of the acceptance of food obtained from upcycled ingredients of olive oil productions and its association with some relevant recent consumption trends, such as organic food consumption and attention to food origin. In addition, particular attention is given to age group behaviors to appraise the differences between generations. Results suggest that, despite the negative influence of food technophobia, a core of sustainability-minded consumers seems to emerge that is interested in organic or local products, that could also favor the uptake of these novel food made with upcycled ingredients in the market. Results suggest that developing organic or “local” food products with upcycled ingredients can increase the probability of consumer acceptance.
Lingua originaleEnglish
pagine (da-a)1-17
Numero di pagine17
RivistaFoods
Volume9
DOI
Stato di pubblicazionePubblicato - 2020

Keywords

  • by-products
  • consumer attitude
  • generational differences
  • local
  • olive leaves
  • organic
  • up-cycled ingredients

Fingerprint Entra nei temi di ricerca di 'Consumer Attitudes towards Local and Organic Food with Upcycled Ingredients: An Italian Case Study for Olive Leaves'. Insieme formano una fingerprint unica.

Cita questo