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Insights for the development of a functional fish product: drivers and barriers, acceptance, and communication of health benefits

De Devitiis, B., Carlucci, D., Nocella, G., Viscecchia, R., Bimbo, F. and Nardone, G. (2018) Insights for the development of a functional fish product: drivers and barriers, acceptance, and communication of health benefits. Journal of Aquatic Food Product Technology, 27 (4). pp. 430-445. ISSN 1547-0636

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To link to this item DOI: 10.1080/10498850.2018.1447059

Abstract/Summary

This study aims to explore consumer acceptance of a new functional fish burger using a qualitative approach based on four focus group discussions conducted in selected major Italian cities. Results show that the development of functional fish products may bypass fish consumption barriers, combining convenience and health benefits delivered by functional ingredients. The acceptance of new functional fish products seems to be influenced positively by the enrichment of functional ingredients naturally present in fish, particularly omega-3 fatty acids. Consumer acceptance of this new product is also influenced by the use of different nutritional and health claims. Implications for marketers and policy makers and insights for further research are discussed in the conclusions.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Agriculture, Policy and Development > Economic and Social Sciences Division > Food Economics and Marketing (FEM)
ID Code:75945
Publisher:Taylor & Francis

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