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. 2022 May 6;11(9):1349.
doi: 10.3390/foods11091349.

Consumer Attitudes towards Food Preservation Methods

Paulina Guzik  1 , Andrzej Szymkowiak  2 , Piotr Kulawik  1 , Marzena Zając  1
Affiliations

Consumer Attitudes towards Food Preservation Methods

Paulina Guzik et al. Foods. .

Abstract

The development and scope of using various food preservation methods depends on the level of consumers' acceptance. Despite their advantages, in the case of negative attitudes, producers may limit their use if it determines the level of sales. The aim of this study was to evaluate the perception of seven different food processing methods and to identify influencing factors, such as education as well as living area and, at the same time, to consider whether consumers verify this type of information on the labels. Additionally, the study included the possibility of influencing consumer attitudes by using alternative names for preservation methods, on the example of microwave treatment. The results showed that conventional heat treatments were the most preferred preservation methods, whereas preservatives, irradiation, radio waves and microwaves were the least favored, suggesting that consumers dislike methods connected with "waves" to a similar extent as their dislike for preservatives. The control factors proved to significantly modify the evaluation of the methods. The analysis of alternative names for microwave treatment showed that "dielectric heating" was significantly better perceived. These research findings are important as the basis for understanding consumer attitudes. Implications for business and directions of future research are also indicated.

Keywords: consumer perception; food preservation; novel methods of food preservation; preservation method; preserved food acceptance.

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Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.

Figures

Figure 1
Figure 1
Consumer’ preference for food product preservation methods (PRE—addition of preservatives; IRR—irradiation preservation; RWV—radio wave preservation; MAP—packaging in modified atmosphere preservation; STE—sterilisation; PAS—pasteurisation; HPP—high pressure processing; MWV—microwave preservation).
Figure 2
Figure 2
Consumer preference for food product preservation methods depending on education level; 1—lowest; 2—average; 3—highest (PRE—addition of preservatives; IRR—irradiation preservation; RWV—radio wave preservation; MAP—packaging in modified atmosphere preservation; STE—sterilisation; PAS—pasteurisation; HPP—high-pressure processing; MWV—microwave preservation).
See this image and copyright information in PMC

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