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Consumer Perspectives on Processing Technologies for Organic Food

Hüppe, Ronja and Zander, Katrin (2021) Consumer Perspectives on Processing Technologies for Organic Food. Foods - Consumer Behavior and Food Choice, 10 (6), pp. 1212-1228.

[thumbnail of Hueppe and Zander 2021 - Consumer Perspectives on Processing Technologies for Organic Food.pdf] PDF - German/Deutsch
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Document available online at: https://www.mdpi.com/2304-8158/10/6/1212


Summary

Over the last years, consumer demand for natural and healthy convenient food has increased, and with it the demand for organic convenience food. With convenience food, the processing level increases, which consumers are sceptical of. This holds especially for organic consumers who prefer natural, healthy, and sustainable food products. In the literature, consumer preferences are investigated for processed conventional food, but rarely for organic products. Therefore, this study investigates consumers’ knowledge, expectations, and attitudes towards selected processing technologies for organic food. Nine focus groups with 84 organic consumers were conducted, discussing preservation technologies of organic milk and orange juice. Results showed that participants had little knowledge about processing technologies but were interested in their benefits. Organic processing technologies should include fewer processing steps, low environmental impact, while keeping the product as natural as possible. Since consumers want to know benefits but not details of processing, asking consumers for their specific preferences when developing new processing technologies remains challenging. This paper shows how consumers’ benefit and risk perception including their want for naturalness, and scepticism for new technologies shape their evaluation of (organic) food processing technologies. Two consumer groups with different attitudes towards processing could be identified: ’organic traditionalists’ and ‘organic pragmatics’.


EPrint Type:Journal paper
Agrovoc keywords:
Language
Value
URI
English
processing technologies
UNSPECIFIED
English
organic processing
UNSPECIFIED
English
consumer preferences -> consumer behaviour
http://aims.fao.org/aos/agrovoc/c_1821
English
focus groups
UNSPECIFIED
English
food preservation
http://aims.fao.org/aos/agrovoc/c_25005
English
shelf life -> keeping quality
http://aims.fao.org/aos/agrovoc/c_4082
English
organic food products -> organic foods
http://aims.fao.org/aos/agrovoc/c_29261
German - Deutsch
Verarbeitungstechnologien
UNSPECIFIED
German - Deutsch
Ökologische Lebensmittel
UNSPECIFIED
German - Deutsch
Gruppendiskussionen
UNSPECIFIED
German - Deutsch
Verbraucherverhalten
http://aims.fao.org/aos/agrovoc/c_1821
UNSPECIFIED
ProOrg Code of Practice
UNSPECIFIED
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Food systems > Produce chain management
Research affiliation: European Union > CORE Organic Cofund > ProOrg
H2020 or FP7 Grant Agreement Number:696231
Deposited By: Hüppe, Ronja
ID Code:40001
Deposited On:31 May 2021 10:51
Last Modified:31 May 2021 10:51
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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