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dc.contributor.authorTorán-Pereg, P.
dc.contributor.authorRomeo-Arroyo, E.
dc.contributor.authorNovoa, S.
dc.contributor.authorPardo, G.
dc.contributor.authorVázquez-Araújo, L.
dc.date.accessioned2024-05-24T10:04:16Z
dc.date.available2024-05-24T10:04:16Z
dc.date.issued2024-03-01
dc.identifier.citationFoods: 13 (6): 945 (2024)es_ES
dc.identifier.urihttp://hdl.handle.net/10810/68144
dc.description.abstractPromoting sustainable choices requires making food with proper environmental performance readily available to consumers, but these products must be appealing to ensure market success. The aim of the present study was to investigate the acceptability and perception of an eco-designed product using a home-use-test approach to identify its desired extrinsic features and to better understand how consumers would use the product in a real consumption context. First, three focus groups were conducted to identify the key perceived aspects of the product. A consumer survey was designed with the information gathered from the focus groups, and a home-use-test was then performed (n = 207). Results showed high acceptance of the product, as well as its potential corrections, e.g., to thicken the texture of the sauce. A total of 64% of consumers expressed their willingness to switch from a well-known brand to the new developed product, and this hypothetical shift could lead up to a 58% reduction in greenhouse gas emissions associated with the product use. Understanding consumer expectations at every design stage helps the development of market-viable and sustainable products, and the present research proposes an interesting methodology that can be effectively applied during the final stages of eco-designed food development.es_ES
dc.description.sponsorshipFinancial support for BCC Innovation was provided by Basque Government (Departamento de Desarrollo Económico e Infraestructuras de la Viceconsejería de Agricultura, Pesca e Industria Alimentaria del Gobierno Vasco). Financial support for BC3 research was provided by the Spanish Government through María de Maeztu excellence accreditation 2023–2026 (Ref. CEX2021-001201-M, funded by MCIN/AEI/10.13039/501100011033), and by the Basque Government through the BERC 2022–2025 program.es_ES
dc.language.isoenges_ES
dc.publisherFoodses_ES
dc.relationEUS/BERC/BERC.2022-2025es_ES
dc.relationinfo:eu-repo/grantAgreement/MCIN/CEX2021-001201-Mes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/es/*
dc.subjectconsumer-centrices_ES
dc.subjectfood developmentes_ES
dc.subjecthome-use-testes_ES
dc.subjecthot saucees_ES
dc.subjectqualitative researches_ES
dc.subjectsustainabilityes_ES
dc.titleConsumer Insights to Eco-Design a Hot Sauce: Understanding Household Use for Product Optimization through Focus Groups and a Home-Use-Test Studyes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.holder© 2024 by the authorses_ES
dc.rights.holderAtribución-NoComercial-CompartirIgual 3.0 España*
dc.relation.publisherversionhttps://dx.doi.org/10.3390/foods13060945es_ES
dc.identifier.doi10.3390/foods13060945


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