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Acceptance of yoghurt with different functional ingbkp_redients among consumers in supermarkets in southern Chile

Abstract:

In view of the interest in the role of foodstuffs in improving wellbeing and health, the object of this study is to distinguish consumer typologies in Temuco, La Araucanía Region, Chile, according to their preferences for different functional ingbkp_redients, flavouring, colouring and price in yoghurt. A semi-structured survey was applied to 400 supermarket customers. The respondents ordered eight alternative yoghurts according to their preferences, with different functional ingbkp_redients (fibre, antioxidants), flavourings (sugar, sweetener), colouring (natural, artificial) and three price options, for a conjoint analysis with fractional factorial design. Variables affecting knowledge of "functional food" were evaluated using a binomial logit model. It was determined by conjoint analysis that in general a preference existed for yoghurt containing fibre, sweetener, natural colouring, and at the lowest price. Three typologies were distinguished by analysis of hierarchical conglomerates: the majority segment (48.8%) displayed a greater preference for fibre; the second (41.7%) also preferred fibre, but gave first priority to artificial colouring and preferred a higher price. The minority (9.5%) was the only segment to prefer antioxidants. The typologies differed significantly in satisfaction with their food-related life, knowledge of the function of fibre and presence of cancer and obesity in some member of the respondent's family. The binomial logit model was significant (P<0.01), indicating that If the consumer has a job or has had access to information on functional foods, the probability increased of knowledge of what these mean. There was thus majority acceptance of yoghurt enriched with fibre and with added sweetener.