Consumer perception of yoghurt enriched with galactooligosaccharides

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41110%2F25%3A103538" target="_blank" >RIV/60460709:41110/25:103538 - isvavai.cz</a>
Result on the web
<a href="https://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=64&article=2402" target="_blank" >https://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=64&article=2402</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.64122/ZZPQ4414" target="_blank" >10.64122/ZZPQ4414</a>

Result language
angličtina
Original language name
Consumer perception of yoghurt enriched with galactooligosaccharides
Original language description
Our society faces numerous challenges, including rapid population growth, fast-paced lifestyles negatively impacting health, and the environmental consequences of increasing food production. To promote healthier living and sustainable consumption, consumers are encouraged to incorporate alternative protein sources into their diets, novel food being one possibility. However, the adoption of novel food depends heavily on public perception of novel technologies. This study examines Slovak consumers' acceptance of novel food, using survey data and a discrete choice experiment to analyse preferences and willingness to pay for yoghurt containing galactooligosaccharides (GOS), a prebiotic known for its potential health benefits. This approach allows for the simultaneous evaluation of key product attributes, such as price, production method, and environmental impact, providing utility parameters for each attribute and its levels. The findings indicate that consumers generally view GOS in yoghurt positively, though its influence on purchase decisions is weaker than that of health benefits, brand, or price. Additionally, older consumers and those living in urban areas find the benefits of GOS more appealing.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages

Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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