6533b832fe1ef96bd129afd5

RESEARCH PRODUCT

Italian Consumers’ Preferences for Pasta and Consumption Trends: Tradition or Innovation?

Stefania ChironiMarzia IngrassiaPietro ColumbaSimona BacarellaLuca Altamore

subject

food cultureMarketingConsumption (economics)0303 health sciencesFood securityconsumer preference030309 nutrition & dieteticsProduct innovation05 social sciencesSample (statistics)Food cultureBranding03 medical and health sciencesSettore AGR/01 - Economia Ed Estimo Rurale0502 economics and businesspricing050211 marketingBusinessBusiness and International ManagementMarketingsensory attributeFood Science

description

The aim of this study is to know Italian consumers’ preferences for Pasta and consumption habits. Food culture and concerns about food security and product innovation were investigated. A sample of Italian consumers was interviewed. Consumer’ profile, motivations and purchasing behavior were described. Relationships between observed variables and the latent constructs that explain the preferences were highlighted. There is asymmetric information between consumers and producers. Consumers believe Pasta is made with Italian grains, and therefore it is healthy and safe, although that’s not always the case. Intrinsic and extrinsic high quality, which derives from growing and production technologies, is required.

https://doi.org/10.1080/08974438.2019.1650865