Data/hora: 03/06/2024 16:30:08

Provedor de dados: 	31	
País: 	United States	
Título: 	Functional Ingredients and Food Choice: Results from a Choice Experiment	
Autores: 	Fraser,   Iain; Bitzios,   Michael; Haddock-Fraser,   Janet.	
Data: 	2010-03-29	
Ano: 	2010	
Palavras-chave: 	Functional Food; Bread; Choice Experiment; Food Consumption/Nutrition/Food Safety; I10; Q10; R22.	
Resumo: 	In this paper we present the results of a Choice Experiment (CE) conducted to examine how the inclusion of an attribute for a functional ingredient affects consumer food choice. Specifically, we examine consumer attitudes towards bread and the inclusion of a functional ingredient (eg, inulin), which can be added to bread to increase the quantity and the effectiveness of fibre in the final product A novel feature of the design of this CE was the use of Means-End-Chain analysis via semi-structured interviews to reveal key attributes to be included in the CE. In addition, the CE included the Dutch Eating Behaviour Questionnaire (DEBQ) so as to collect information on all participants underlying eating behaviours. Preliminary analysis of the data reveals that bread type determines choice, and that the inclusion of a functional ingredient yielded relatively small measures of value. Also, the use of a Latent Class Model reveals that there are differences in willingness-to-pay (WTP) between groups of respondents and that group membership can be partly explained by the DEBQ information. The public health implications of these findings are discussed.	
Tipo: 	Conference Paper or Presentation	
Idioma: 	Inglês	
Identificador: 	http://purl.umn.edu/91755	
Relação: 	Agricultural Economics Society&gt;84th Annual Conference, March 29-31, 2010, Edinburgh, Scotland	
Formato: 	21