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Advisor(s)
Abstract(s)
Yogurts are a staple food for many people around the world, with particular importance for certain segments, such as infants or elderly. They provide important macronutrients, such as protein, vitamins and dietary minerals such as calcium. This chapter aims to highlight the role of consumer in the market of yogurts and evaluate the reactions, preferences and attitudes towards yogurts. This is a longitudinal observational study performed with a non-probabilistic sample of 289 participants. The results obtained indicated that the consumption of dairy products is low, and this also applies to yogurt’s consumption. Some types of yogurt are consumed 2-3 times/week by about 20% of the participants, like natural yogurt, yogurt with aroma or liquid yogurt. The possible yogurt health claims and/or characteristics that are more valued by the consumers are absence of added sugars, absence of fat, and also the presence of beneficial bacteria.
Regarding the knowledge about yogurts, and their health effects, there seems to exist still a great lack of information and therefore actions are needed to improve these aspects and correctly inform the consumers.
However, people are more conscientious about the health benefits of yogurt, like improving intestinal health and providing protein, calcium and vitamins A and D. Regarding marketing and commercialization of yogurts,
an important number of participants trust both, trademarks and white label brands, although most find it hard to rely advertisements about the health benefits of yogurt.
Description
Keywords
functional yogurt consumer preferences marketing study questionnaire survey
Pedagogical Context
Citation
Guiné RPF, Florença SG (2020) Consumer Preferences and Attitudes Toward Yogurts. In Primeau M (Ed.) Yogurt Production and Consumption. Chapter 3, pp. 155-185, Nova Science Publishers, Inc., USA.
Publisher
Nova Science Publishers, Inc., USA