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Title: Functional Biscuits, a Healthy Addition to Your Coffee Break-Evaluating Consumer Acceptability and Willingness to Pay
Authors: Blasi, Emanuele 
Rossi, Eleonora Sofia
Pietrangeli, Roberta
Nasso, Marco
Cicatiello, Clara 
Palombieri, Samuela 
Sestili, Francesco 
Journal: FOODS 
Issue Date: 2024
An increasing number of individuals are eating out due to work and study commitments. This trend directly influences people's food choices, especially those who frequently rely on snacks and pre-packaged foods. Consuming these foods can lead to long-term health consequences. Adding functional foods to vending machines could lead to healthier choices. Our aim is to evaluate the acceptability and willingness to pay (WTP) of workers and students for a snack pack of novel functional biscuits (FBs) made with high amylose contents. We found that the experimental flour used is effective in preventing various non-communicable diseases; two phases of analysis were carried out on 209 participants. The participants blindly tested the products and only after the sensory evaluation were they informed about the biscuits' health contents. Firstly, the blind investigation highlighted the acceptability of the FBs compared to the conventional biscuits. Secondly, the finite mixture model on WTP revealed that some consumers are interested in the health benefits associated with high-amylose test blends and others are focused on hedonistic taste. The design of a communication strategy and industry approach should aim to assist consumers in comprehending the health benefits and sensory aspects of novel functional foods available on the market.
ISSN: 2304-8158
DOI: 10.3390/foods13111731
Rights: Attribution 4.0 International
Appears in Collections:A1. Articolo in rivista

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