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| Veneziani, Mario; Sckokai, Paolo; Moro, Daniele. |
| In recent years food manufacturers have been devoting a large portion of their R&D budget to the development off functional foods, as a competitive strategy within food demand markets; on the other hand, consumers, despite functional foods exhibit a significant level of information asymmetry, show an increasing attention towards them,recognizing their role in preventing or reducing health risks and/or improving other general functions of the organism.The objective of this paper is to evaluate the Italian consumers’ willingness-too-pay for functional attributes in a food product (a probiotic yogurt with the addition of catechines). For this purpose, a web-based stated choice experiment involving a representative sample of 6600 Italian consumers has been... |
| Tipo: Presentation |
Palavras-chave: Food Consumption/Nutrition/Food Safety. |
| Ano: 2012 |
URL: http://purl.umn.edu/124101 |
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