Food Processing Innovation: A Case Study with Pressurized Passion Fruit Juice
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| Format: | Artículo científico |
| Langue: | en |
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Universidad Alberto Hurtado
2007
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| _version_ | 1876484152943968256 |
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| author | Lúcia Helena E.S Laboissière |
| author_facet | Lúcia Helena E.S Laboissière |
| contents | Food Processing Innovation: A Case Study with Pressurized Passion Fruit Juice Lúcia Helena E.S Laboissière Rosires Delia Aline Mota Barros-Marcellini Amauri Rosenthal Lourdes Maria A. Q. Camargo Roberto G. Junqueira Ingeniería Package Consumer Passion fruit juice Innovative technology Tropical 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 todays 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. 2007 artículo científico 0718-2724 https://www.redalyc.org/articulo.oa?id=84720310 en http://www.redalyc.org/revista.oa?id=847 Journal of Technology Management & Innovation application/pdf Universidad Alberto Hurtado Journal of Technology Management & Innovation (Chile) Num.3 Vol.2 |
| format | Artículo científico |
| id | redalyc_84720310 |
| institution | Redalyc |
| language | en |
| publishDate | 2007 |
| publisher | Universidad Alberto Hurtado |
| spellingShingle | Food Processing Innovation: A Case Study with Pressurized Passion Fruit Juice Lúcia Helena E.S Laboissière Ingeniería Package Consumer Passion fruit juice Innovative technology Food Processing Innovation: A Case Study with Pressurized Passion Fruit Juice Lúcia Helena E.S Laboissière Rosires Delia Aline Mota Barros-Marcellini Amauri Rosenthal Lourdes Maria A. Q. Camargo Roberto G. Junqueira Ingeniería Package Consumer Passion fruit juice Innovative technology Tropical 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 todays 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. 2007 artículo científico 0718-2724 https://www.redalyc.org/articulo.oa?id=84720310 en http://www.redalyc.org/revista.oa?id=847 Journal of Technology Management & Innovation application/pdf Universidad Alberto Hurtado Journal of Technology Management & Innovation (Chile) Num.3 Vol.2 |
| title | Food Processing Innovation: A Case Study with Pressurized Passion Fruit Juice |
| topic | Ingeniería Package Consumer Passion fruit juice Innovative technology |
| url | https://www.redalyc.org/articulo.oa?id=84720310 |