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Title: FOOD ATTRIBUTES OF FORTIFIED FOODS: AN ANALYSIS OF CONSUMPTION BEHAVIOUR
FOOD ATTRIBUTES OF FORTIFIED FOODS: AN ANALYSIS OF CONSUMPTION BEHAVIOUR

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Gaetano Chinnici; Carla Zarba; Donatella Stefania Privitera; Agata Matarazzo; Alessandro Scuderi
10.5593/sgem2023V/6.2/s25.28
10.5593/sgem2023v/6.2
1314-2704
978-619-7603-66-8
English
23
6.2
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Advances in Biotechnology
The issue of food security, in the face of threats as resource scarcity, climate change, population growth, pollution etc confronts the agri-food systems all over the world with the challenge of pursuing resilience and sustainability. Western populations do not currently experience food shortages, but others do not have enough food available and some others suffer from hunger. Besides, a topic gaining much attention is the malnutrition condition of the global population. International research present fortification as a novel approach to promote public health in the fight against severe nutritional deficiencies (vitamin A, iron, and zinc), particularly in developing Nations, in the context of micronutrient malnutrition. Consumers’ acceptance of fortified products are receiving more and more attention from the institutional, scientific and industrial sphere. The present survey aims at investigating the level of consumer’s knowledge regarding fortified products, the factors influencing their purchasing decisions, their food value systems in terms of sensory evaluation and economic valuation compared to conventional ones and the traits influencing the higher willingness to pay for these foods.. to identify The investigation on the factors that may influence the propensity and frequency of fortified products’ consumption bases on a survey sample. Specifically, following the administration of an ad hoc questionnaire, the methodology comprehend statistical analyses: the Principal Component Analysis (PCA) that synthetized the food values and the consumption motivations comprised in the questionnaire and a non-hierarchical Cluster Analysis to categorize fortified products consumers. The investigation conducted identified the Italian customer profile of fortified food product.
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Funder: Project funded under the National Recovery and Resilience Plan (NRRP), Mission4 Component 2. Investment 1.3 - Call for tender No. 341 of 15 March 2022 of ItalianMinistry of University and Research funded by the European Union – NextGenerationEU.This section is optional. Award Number: Project code PE00000003, Concession DecreeNo. 1550 of 11 October 2022 adopted by the Italian Ministry of University and Research,CUP D93C22000890001, Project title “ON Foods – Research and innovation network onfood and nutrition Sustainability, Safety and Security – Working ON Foods”.
conference
https://doi.org/10.5593/sgem2023V/6.2/s25.28
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Proceedings of 23rd International Multidisciplinary Scientific GeoConference SGEM 2023
23rd International Multidisciplinary Scientific GeoConference SGEM 2023, 28-30 November, 2023
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference-SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Russian Acad Arts; Turkish Acad Sci.
223-230
28-30 November, 2023
website
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Fortified foods, Foos Innovations, Food Technology, Consumption.