Browsing by Subject "Natural preservatives"

Now showing 1 - 2 of 2
  • Thumbnail Image
    Publication
    Open Access
    A comparative study on the preferences of Spanish consumers towards the use of natural preservatives in different fruits
    (Elsevier, 2024-11-30) Martínez-Carrasco Pleite, Federico; Lami, Olda; Martín, Alberto; Hernandez, Alejandro; Sama-Berrocal, Celia; Mesías Díaz, Francisco Javier; Economía Aplicada
    This study aims to investigate the preferences of Spanish consumers regarding the use of natural preservatives in fruit, taking into account the different factors that may influence their purchase decision. Although preservatives are mainly used in packaged fruit, this study also considers other relevant factors in the purchasing process too, such as geographical origin and price. The study focuses on two of the most popular packaged fruits in supermarkets in Spain -plums and table grapes- with the aim of determining whether preferences are general for all fruits or whether they vary according to the type of product consumed. To carry out this study, a representative sample of Spanish consumers in terms of age and sex was surveyed. Results reveal that participants' preferences follow the same pattern for both fruits although with minimal differences in utility values. Generally, a growing consumer interest in healthier and more natural food options is found. However, even though theoretically consumers prefer natural preservatives, when put in purchase situation, they choose fruits without preservatives over those with natural ones.
  • Thumbnail Image
    Publication
    Open Access
    Can fruit be more sustainable? A study on consumer preferences towards the use of natural preservatives in chierries.
    (Bologna University Press, 2024-06-20) Lami, Olda; Mesias, Francisco Javier; Martín, Alberto; Hernández, Alejandro; Escribano, Miguel; Martínez-Carrasco Pleite, Federico; Economía Aplicada
    Consumer awareness on how food is produced, the effects of food consumption on health and the environment is growing, and with it the importance of sustainability and sustainable production. In this context, fruits are one of the healthiest and most demanded food products, but also, they are highly perishable, requiring the use of chemical preservatives to extend their shelf life. The latter is inconsistent with consumer demands for healthy and sustainable food products and paves the path for the development of natural harmless preservatives. Therefore, it was deemed necessary to study consumers’ preferences towards different factors determining a sustainable approach in fruit production and distribution, such as the use of natural preservatives, the local/regional origin, or the organic production. Results reveal a growing interest in society for the use of natural versus artificial preservatives, linked to the increasing awareness of their benefits for health and the environment. However, there are also barriers that prevent these novel products from becoming more extended, such as the existence of a price premium which may turn many consumers away.