Journal of Food, Agriculture and Environment
Vol 1,
Issue 1,2003
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Consumer attitudes to high pressure food processing
Author(s):
Peter Butz 1*,
Eric C. Needs 4, Alain Baron 2, Otto Bayer 1, Bärbel Geisel 1, Bharat Gupta 3, Ulrich Oltersdorf 1, Bernhard Tauscher 1Recieved Date: 2002-10-12, Accepted Date: 2002-12-20
Abstract:As part of an EU-funded research project a representative survey of consumer attitudes concerning high pressure processing (HPP) of foods was carried out. 3000 adults aged 14 years and over, in France, Germany and the UK were interviewed in face-to-face computer assisted personal interviews (CAPI) and asked to indicate their opinion by evaluating 35 positive and 25 negative statements about the new technique, to compare the new technique with the conventional techniques, and they were asked if they would buy products preserved using High Pressure Pasteurization. The concept used for the data analysis was that of a market segmentation model using sociodemographical, geographical and psychographical attributes. The average acceptability rate is discussed with respect to the MAYA threshold value (Most Advanced Yet Acceptable), a pragmatic market research threshold value.
Keywords:High pressure,
food processing, consumer, surveyJournal: Journal of Food, Agriculture and Environment
Year: 2003
Volume: 1
Issue: 1
Category: Food and Health
Pages: 30-34
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