國立虎尾科技大學 |

Consumer Perception of Dairy Foods : = Sustainability and Processing Methods.

紀錄類型:	書目-語言資料,手稿 : Monograph/item
正題名/作者:	Consumer Perception of Dairy Foods :/
其他題名:	Sustainability and Processing Methods.
作者:	Schiano, Angelina Nicole.
面頁冊數:	1 online resource (223 pages)
附註:	Source: Dissertations Abstracts International, Volume: 83-01, Section: B.
Contained By:	Dissertations Abstracts International83-01B.
標題:	Focus groups. -
電子資源:	click for full text (PQDT)
ISBN:	9798522941406

Consumer Perception of Dairy Foods : = Sustainability and Processing Methods.
Schiano, Angelina Nicole.

Consumer Perception of Dairy Foods :Sustainability and Processing Methods. - 1 online resource (223 pages)

Source: Dissertations Abstracts International, Volume: 83-01, Section: B.

Thesis (Ph.D.)--North Carolina State University, 2021.

Includes bibliographical references

Changing consumer desires have led the growth of new dairy products and plant-based dairy alternatives to better meet these needs. The objective of this dissertation was to better understand changing consumer needs for and perception of dairy products. Four different studies were conducted. In the first study, consumer perception of the sustainability of milk and dried dairy ingredients and their respective plant-based alternatives were characterized using focus groups and two online surveys with dairy product consumers. Focus groups and survey maximum difference scaling results identified 5 key attributes for sustainability: minimal carbon footprint/greenhouse gas emissions, few/no preservatives, animal happiness and welfare, and simple/minimal ingredients. Plant-based dairy alternatives were considered more sustainable than dairy products, but package type and organic status also played a role in consumer sustainability perception. There was cognitive overlap among the terms sustainable, natural, healthy, ethical, and trustworthy as they relate to dairy products, but consumers used the terms distinctly. Consumers perceived differences in these terms between general categories of dairy as well as among products in a specific dairy category.In the second study, an online survey with three MaxDiff exercises was conducted to determine the importance of 63 label claims to consumer definitions of the terms sustainable, natural, and healthy. Claims related to animal welfare and happiness or simple, minimal ingredients and processing were considered by consumers to be important for all three terms. Priming consumers with information did not impact consumer definitions of any of these terms. For each of these terms, there was a cluster of consumers who defined the term primarily by simple ingredients and minimal processing, and another cluster who defined the term primarily by happy cows and conscious farming practices. The terms sustainable and healthy each had a third, unique consumer cluster. Age and to a lesser extent, gender, impacted importance placed on these three terms and also impacted definition of the term. Understanding these consumer definitions provides insight on how to formulate marketing and educational messaging to speak to each consumer segment.In the third study, parents' implicit and explicit attitudes towards dairy milk and plantbased alternatives were assessed. An online survey including an Implicit Association Test (IAT) was conducted, followed by in-depth one-on-one qualitative interviews. Implicit bias impacted purchase likelihood for both dairy milk and plant-based alternatives. The majority of parents were biased in favor of dairy milk over plant-based alternatives, and no matter their bias, parents are more likely to purchase dairy milk than alternatives. However, the majority of parents now take a neutral stance towards encouraging their children to drink milk despite remembering encouragement from their own parents to drink milk during their childhood. These results suggest that the dairy industry should focus on developing and widely distributing marketing messaging educating parents about the benefits of dairy milk.In the fourth study, consumer understanding of milk processing and constituents were assessed using one-to-one qualitative interviews and a follow-up online survey. Survey responses paralleled those from one-on-one interviews. The average dairy product consumer could recall key words related to dairy processing, composition, nutrients, and ingredients, but was largely unfamiliar with these subjects. For the majority of consumers, purchase intent for fluid milk and cultured dairy products was not impacted when non-conventional processing terms such as ultrafiltered or microfiltered were included in the ingredients statement. This impact was consistent for fluid milk and Cheddar cheeses but not for cottage cheese, suggesting the possibility of product specific effects. Providing respondents with a definition of filtration increased consumer understanding of, positive beliefs about, and purchase intent for fluid filtered milk and cheese made with filtered milk. Educating consumers through on-package labeling and other marketing messaging should be investigated for dairy products incorporating processes such as ultrapasteurization or filtration.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2024

Mode of access: World Wide Web

ISBN: 9798522941406Subjects--Topical Terms:

659817
Focus groups.
Index Terms--Genre/Form:

554714
Electronic books.

Consumer Perception of Dairy Foods : = Sustainability and Processing Methods.
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