dc.contributor.author | Torán-Pereg, P. | |
dc.contributor.author | Romeo-Arroyo, E. | |
dc.contributor.author | Novoa, S. | |
dc.contributor.author | Pardo, G. | |
dc.contributor.author | Vázquez-Araújo, L. | |
dc.date.accessioned | 2024-05-24T10:04:16Z | |
dc.date.available | 2024-05-24T10:04:16Z | |
dc.date.issued | 2024-03-01 | |
dc.identifier.citation | Foods: 13 (6): 945 (2024) | es_ES |
dc.identifier.uri | http://hdl.handle.net/10810/68144 | |
dc.description.abstract | Promoting 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.sponsorship | Financial 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.iso | eng | es_ES |
dc.publisher | Foods | es_ES |
dc.relation | EUS/BERC/BERC.2022-2025 | es_ES |
dc.relation | info:eu-repo/grantAgreement/MCIN/CEX2021-001201-M | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/3.0/es/ | * |
dc.subject | consumer-centric | es_ES |
dc.subject | food development | es_ES |
dc.subject | home-use-test | es_ES |
dc.subject | hot sauce | es_ES |
dc.subject | qualitative research | es_ES |
dc.subject | sustainability | es_ES |
dc.title | Consumer Insights to Eco-Design a Hot Sauce: Understanding Household Use for Product Optimization through Focus Groups and a Home-Use-Test Study | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.rights.holder | © 2024 by the authors | es_ES |
dc.rights.holder | Atribución-NoComercial-CompartirIgual 3.0 España | * |
dc.relation.publisherversion | https://dx.doi.org/10.3390/foods13060945 | es_ES |
dc.identifier.doi | 10.3390/foods13060945 | |