Torán-Pereg Paula, Romeo-Arroyo Elena, Novoa Stéfani, Pardo Guillermo, Vázquez-Araújo Laura
BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain.
Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragón Unibertsitatea, 20009 Donostia-San Sebastián, Spain.
Foods. 2024 Mar 20;13(6):945. doi: 10.3390/foods13060945.
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 ( = 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.
推广可持续选择需要向消费者提供具有良好环境绩效的食品，但这些产品必须具有吸引力才能确保在市场上取得成功。本研究的目的是采用家庭使用测试方法，调查一款生态设计产品的可接受性和消费者认知，以确定其理想的外在特征，并更好地了解消费者在实际消费场景中会如何使用该产品。首先，进行了三个焦点小组讨论，以确定该产品的关键感知方面。根据从焦点小组收集到的信息设计了一项消费者调查，然后进行了家庭使用测试（ = 207）。结果显示该产品的接受度很高，以及其潜在的改进之处，例如使酱汁质地变浓稠。共有64%的消费者表示愿意从知名品牌转向新开发的产品，这种假设的转变可能会使与该产品使用相关的温室气体排放量减少高达58%。了解每个设计阶段的消费者期望有助于开发适销对路且可持续的产品，本研究提出了一种有趣的方法，可在生态设计食品开发的最后阶段有效应用。
