Work

Conjoint Analysis Study to Examine Consumer’s Preferences for Hybrid Yogurt

Year: 2024

Type: article

Abstract: Plant-based alternatives have a lower environmental impact than animal-derived proteins, but many consumers hesitate to try them. An alternative strategy is partially substituting animal proteins with plant proteins, creating hybrid products with improved characteristics. This study investigates consumer perception of hybrid yogurt using choice-based conjoint analysis (CBC) with five attributes: protein source, protein content, flavor, price, and claims. Results showed protein source was the most significant factor (27.5%), followed by protein content (22.4%), flavor (20.3%), price (16.5%), and claims (13.3%). Dairy and hybrid yogurts had positive utility scores, while plant-based yogurt had a negative score, indicating a preference for dairy and hybrid options.

Source: Sustainability

DOI: 10.3390/su16177460

Authors: Likhitha Marlapati, Amanda J. Kinchla, Alissa A. Nolden

Institution: University of Massachusetts Amherst

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: gold

Estimated APC paid: $2,728