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Food Processing Innovation: A Case Study with Pressurized Passion Fruit Juice;
Food Processing Innovation: A Case Study with Pressurized Passion Fruit Juice

dc.creatorLaboissière, Lúcia Helena
dc.creatorDeliza, Rosires
dc.creatorBarros-Marcellini, Aline Mota
dc.creatorRosenthal, Amauri
dc.creatorCamargo, Lourdes Maria
dc.creatorJunqueira, Roberto
dc.date2007-09-15
dc.identifierhttps://www.jotmi.org/index.php/GT/article/view/cas10
dc.descriptionTropical fruit juice production shows an annual increase in volume of 15 to 20% in Brazil. Growing demand for processed fruit pulp arouses juice industry interest to search for novel technologies. High Hydrostatic Pressure (HHP) is an innovative technology which allows juice production with improved sensory characteristics compared to pasteurization, meeting consumer demands for fresh-like foods. Despite recognized advantages of pressurized products described in the literature, a positive consumer attitude towards them is required to guarantee their success in today’s competitive global market. The objective of this study was to evaluate the effect of packaging attributes on consumer expected liking and purchase intention of passion fruit juice. One hundred and twenty consumers evaluated twelve prototypes for expected liking and purchase intention. Data were analyzed using ANOVA, Conjoint and Cluster Analyses. Results showed that information about benefits of used technology (HHP) presented on the package played an important role on consumer attitude, suggesting a positive contribution to his/her satisfaction, a key point for the food industry.en-US
dc.descriptionTropical fruit juice production shows an annual increase in volume of 15 to 20% in Brazil. Growing demand for processed fruit pulp arouses juice industry interest to search for novel technologies. High Hydrostatic Pressure (HHP) is an innovative technology which allows juice production with improved sensory characteristics compared to pasteurization, meeting consumer demands for fresh-like foods. Despite recognized advantages of pressurized products described in the literature, a positive consumer attitude towards them is required to guarantee their success in today’s competitive global market. The objective of this study was to evaluate the effect of packaging attributes on consumer expected liking and purchase intention of passion fruit juice. One hundred and twenty consumers evaluated twelve prototypes for expected liking and purchase intention. Data were analyzed using ANOVA, Conjoint and Cluster Analyses. Results showed that information about benefits of used technology (HHP) presented on the package played an important role on consumer attitude, suggesting a positive contribution to his/her satisfaction, a key point for the food industry.es-ES
dc.descriptionTropical fruit juice production shows an annual increase in volume of 15 to 20% in Brazil. Growing demand for processed fruit pulp arouses juice industry interest to search for novel technologies. High Hydrostatic Pressure (HHP) is an innovative technology which allows juice production with improved sensory characteristics compared to pasteurization, meeting consumer demands for fresh-like foods. Despite recognized advantages of pressurized products described in the literature, a positive consumer attitude towards them is required to guarantee their success in today’s competitive global market. The objective of this study was to evaluate the effect of packaging attributes on consumer expected liking and purchase intention of passion fruit juice. One hundred and twenty consumers evaluated twelve prototypes for expected liking and purchase intention. Data were analyzed using ANOVA, Conjoint and Cluster Analyses. Results showed that information about benefits of used technology (HHP) presented on the package played an important role on consumer attitude, suggesting a positive contribution to his/her satisfaction, a key point for the food industry.pt-BR
dc.formatapplication/pdf
dc.languageeng
dc.publisherFacultad de Economía y Negocios, Universidad Alberto Hurtadoen-US
dc.relationhttps://www.jotmi.org/index.php/GT/article/view/cas10/423
dc.rightsCopyright (c) 2007 Journal of Technology Management & Innovationen-US
dc.rightshttps://creativecommons.org/licenses/by-sa/4.0en-US
dc.sourceJournal of Technology Management & Innovation; Vol. 2 No. 3 (2007); 108-123en-US
dc.sourceJournal of Technology Management & Innovation; Vol. 2 Núm. 3 (2007); 108-123es-ES
dc.source0718-2724
dc.titleFood Processing Innovation: A Case Study with Pressurized Passion Fruit Juiceen-US
dc.titleFood Processing Innovation: A Case Study with Pressurized Passion Fruit Juicees-ES
dc.titleFood Processing Innovation: A Case Study with Pressurized Passion Fruit Juicept-BR
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US


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