Do consumers care about organic when consuming speciality bakery products or is it all about indulgence

Datos Bibliográficos

ID21295075
AutoresTatiana Drugova (0000-0002-7574-6515, Utah State University), Kynda R Curtis (0000-0002-3719-6444, Utah State University)
Año2024
Volumen126
Número10
Páginas3740-3755
Fecha de publicación2024-09-24
Open AccessSí
TipoARTICLE
RevistaBritish Food Journal (JOURNAL)
Identificadores de la revistaISSN: 0007-070X • E-ISSN: 1758-4108
EditorialEmerald (PUBLISHER)
DOI10.1108/bfj-02-2024-0153
OpenAlexW4402095317
IdiomaEN
Citas recibidas1
Referencias citadas34

Purpose This study explores the viability of incorporating more expensive organic wheat flour into speciality bakery products, which are of superior quality, thus justifying the higher cost. As consumers may be reluctant to purchase organic speciality baked goods due to unfavorable taste associations with organic foods, particularly those consumed as a treat or for pleasure, this study investigates the impact of providing taste assurances and origin information on consumer acceptance and WTP for organic speciality bakery products. Design/methodology/approach Using data from an online survey of US consumers, random parameter logit models were estimated and willingness-to-pay (WTP) values were calculated. Findings Study results show that the use of more expensive organic flour is justified for speciality bakery products when favorable taste assurances are provided or for consumers who value organic foods. Freshness indictors were only important in the case of speciality breads, but not for other products. Finally, improving consumer awareness of organic labeling standards does not significantly impact their organic product preferences or taste perceptions. Practical implications This analysis aims to identify the product information likely to increase the consumption of organic speciality bakery/pastry products and thus support the incorporation of organic wheat flour into these higher-value products. Originality/value While previous choice experiment studies have extensively examined consumer preferences for organic products, few have evaluated the impact of providing taste and freshness indicators, particularly in the context of vice goods. This study examines the impact of providing taste and freshness indicators on consumer acceptance and WTP for various organic speciality bakery/pastry products in stated choice experiments, where consumers to not have the option to taste the product. Specifically, we examine if taste and freshness assurances reduce potential negative organic product taste biases

Advertising · Business · Commerce · Consumer demand · Economics · Indulgence · Chemistry · Consumer Attitudes and Food Labeling · Culinary Culture and Tourism · Food Science · Marketing · Organic Food and Agriculture

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