Articles
Millennial consumers acceptance and attitude related to salmorejo innovation
Article number
1351_40
Pages
275 – 282
Language
English
Abstract
In recent years there is an increasing research interest of the generation group called Millennials, since they may have a set of unique ideals, principles, and attitudes that outcome in different behaviors.
Millennials exhibit high level of involvement in all related to food, for them a meal is not just for feeding, is an opportunity to express themselves and to get new experiences.
It will be very interesting to understand the behavior of these consumers especially relating to food choices and preferences.
These food preferences are linked to the Millennials own characteristics, the inherent properties of the food matrix but also to other individual, educational, socioeconomic, eco-friendly, demographic and advertising characteristics.
Salmorejo, a traditional cold soup consumed in Spain, is mainly formulated with tomato, bread, garlic, oil, vinegar and salt, and can be considered as a good option to promote the adequate consumption of vegetables adopting a varied and balanced diet such as the Mediterranean Diet.
In this study, the sensory analysis of six salmorejo formulations is performed in order to 1) understand the aspects that influence the acceptance of these formulations by Millennials, 2) interpret the possible correlation with the chemical composition of the formulations, as it directly affects their sensory characteristics, and 3) know their attitude related to salmorejo innovation.
The study of Millennials’ acceptance and attitude toward innovation regarding new formulation of salmorejo emerges as a relevant and practical research objective, particularly considering the limited research in this scientific area.
Multidimensional statistical analysis (preference mapping) was applied to the data obtained, trying to establish Millennial consumers acceptance and attitude related to salmorejo innovation.
The results obtained in the study through consumer sensory test of six new salmorejo formulations (St1, St2, St3, St4, St5, St6) evaluated by Millennials showed a correlation with the information includes in the label of these commercial tomato products.
Millennials exhibit high level of involvement in all related to food, for them a meal is not just for feeding, is an opportunity to express themselves and to get new experiences.
It will be very interesting to understand the behavior of these consumers especially relating to food choices and preferences.
These food preferences are linked to the Millennials own characteristics, the inherent properties of the food matrix but also to other individual, educational, socioeconomic, eco-friendly, demographic and advertising characteristics.
Salmorejo, a traditional cold soup consumed in Spain, is mainly formulated with tomato, bread, garlic, oil, vinegar and salt, and can be considered as a good option to promote the adequate consumption of vegetables adopting a varied and balanced diet such as the Mediterranean Diet.
In this study, the sensory analysis of six salmorejo formulations is performed in order to 1) understand the aspects that influence the acceptance of these formulations by Millennials, 2) interpret the possible correlation with the chemical composition of the formulations, as it directly affects their sensory characteristics, and 3) know their attitude related to salmorejo innovation.
The study of Millennials’ acceptance and attitude toward innovation regarding new formulation of salmorejo emerges as a relevant and practical research objective, particularly considering the limited research in this scientific area.
Multidimensional statistical analysis (preference mapping) was applied to the data obtained, trying to establish Millennial consumers acceptance and attitude related to salmorejo innovation.
The results obtained in the study through consumer sensory test of six new salmorejo formulations (St1, St2, St3, St4, St5, St6) evaluated by Millennials showed a correlation with the information includes in the label of these commercial tomato products.
Publication
Authors
V. Fernández-Ruiz, L. Domínguez, M.C. Sánchez-Mata, P. Morales, C. Gervás, M. Cámara
Keywords
millennials, salmorejo, hedonic data, preference mapping, neophobia
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