Voorkeur consument voor ‘natuurlijke’ verpakkingstechnieken

Today’s consumer is interested in safe food products and foods with “natural” ingredients. Researchers at Arizona State University, US studied consumers’ purchasing decisions for ground beef labeled with different packaging technologies, specifically modified atmosphere packaging (MAP) and “natural” ingredients such as rosemary extract.
They found that consumers placed positive values on extended shelf life and light red and cherry red colors. Though the MAP technology increases these characteristics, the results showed that informing consumers about the different techniques used ultimately decreased their preferences. An article about the research is published in AgBioForum.
Klik hier voor het artikel (173 kB).
Klik hier voor meer informatie over de NVC Cursus Food Packaging.

Heeft u vragen over dit onderwerp, neem dan contact met ons op via e-mail of bel: +31-(0)182-512411. Dit bericht is ook opgenomen in ons maandelijkse overzicht, de NVC Members-only Update.