Browsing by Author "Frias, Ana"
Now showing 1 - 5 of 5
Results Per Page
Sort Options
- Characterization of portuguese attitudes towards innovative food technologiesPublication . Teixeira, Rute; Frias, Ana; Moura, Ana Pinto de; Almeida, Maria Daniel Vaz de; Cunha, Luís Miguel
- Consumer perception and willingness to try new food products produced by new food technologiesPublication . Frias, Ana; Moura, Ana Pinto de; Cunha, Luís Miguel; Silva, Aline; Almeida, Maria Daniel Vaz deThe increased demand for healthier and sustainable foods is a major driver for the development of a wide variety of processing technologies, such as ohmic heating, high-pressure processing and edible coating. These technologies have the advantage of better preserving the original quality of food products. Therefore, understanding consumers’ needs and possible barriers to acceptance of these technologies helps to better assess the commercial viability of new food products resulting from their application. The aim of this research is to evaluate Portuguese consumers’ attitudes towards new food technologies and understand their willingness to try new food products produced with such technologies.
- Designing and development of food structure with high acceptance based on the consumer perceptionPublication . Isaías, Ricardo; Frias, Ana; Rocha, Célia; Moura, Ana Pinto de; Cunha, Luís Miguel
- A utilização da rotulagem alimentar e nutricional por parte do consumidor: estudo sobre os principais elementos valorizados para o pão de forma embaladoPublication . Frias, Ana; Mouraz, Ana; Cunha, Luís MiguelA identificação das características da embalagem que podem influenciar a perceção do produto revela-se importante, podendo permitir o consumo de um produto alimentar que melhor corresponda às expectativas dos consumidores. Pretendeu-se avaliar o padrão de fixação de atributos específicos de embalagens de pão de forma e avaliar como essa variabilidade se relaciona com as preferências do produto. Foi selecionada uma amostra de conveniência de 57 participantes. Cada participante visualizou num eye tracker 4 tríades compostas por três embalagens de pão de forma, e selecionou a sua embalagem preferida, à medida que os seus movimentos oculares eram registados e várias métricas eram calculadas através do software do eye tracker: tempo até a primeira fixação, número de visitas e duração total da visita. Cada participante elicitou os atributos percebidos como semelhantes e diferentes em 9 conjuntos de 4 embalagens diferentes, totalizando 27 embalagens de pão de forma. Os resultados revelaram que os participantes raramente visualizam a informação nutricional, a menos que a mesma esteja localizada centralmente na embalagem. As características da rotulagem mais relevantes foram: a data de validade, os elementos gráficos e transparência da embalagem, e as informações sobre o tipo de produto. Estes resultados sugerem que existe uma necessidade de melhorar a apresentação da informação nutricional nas embalagens de pão de forma, de modo a ajudar os consumidores a fazerem escolhas alimentares mais informadas.
- Valorisation of menu labelling at fast food restaurants: exploring consumer perceptionsPublication . Cunha, Luís Miguel; Moura, Ana Pinto de; Lima, Rui Costa; Frias, AnaThe present study aimed to investigate Portuguese consumers’ interest for the provision of nutrition information at fast food restaurants and reactions to alternative presentations of this information. Four focus groups, with 5 to 8 consumers, were conducted in which participants were asked to look at three mock fast food restaurant menus that varied with respect to whether calorie information was provided and whether small portions and salads were available. Participants also discussed about fast food perceptions and attitudes, and fast food meal criteria decisions as well as the influence of nutrition information available at fast food restaurants on consumer meal decisions. Generally, participants were not interested on nutrition information when they eat at fast food restaurants, because eating at fast food restaurants continues to be mainly associated with taste, pleasure and convenience. Except for women with lower education, some participants were very critical regarding healthy menu identification, putting into question the regular menus without nutrition information. Some participants did not think they would do the calculations required to use the information on number of calories in each serving in order to report their estimation of daily energy requirements. Men, compared to women, were more aware of the possible ways in which fast food restaurants could provide point of purchase nutrition information.