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Consumer Preferences and Attitudes Toward Yogurts

2020Book part Open access
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dc.contributor.authorGuiné, Raquel
dc.contributor.authorFlorença, S. G.
dc.date.accessioned2021-01-27T11:53:36Z
dc.date.available2021-01-27T11:53:36Z
dc.date.issued2020
dc.description.abstractYogurts 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGuiné 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.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/6553
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherNova Science Publishers, Inc., USApt_PT
dc.subjectfunctional yogurtpt_PT
dc.subjectconsumer preferencespt_PT
dc.subjectmarketing studypt_PT
dc.subjectquestionnaire surveypt_PT
dc.titleConsumer Preferences and Attitudes Toward Yogurtspt_PT
dc.typebook part
dspace.entity.typePublication
oaire.citation.endPage185pt_PT
oaire.citation.startPage155pt_PT
oaire.citation.titleYogurt Production and Consumptionpt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typebookPartpt_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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