Consumers’ preference for “natural” packaging techniques

15 February 2016

Today’s consumer is interested in safe food products and foods with “natural” ingredients. Researchers at Arizona State University, US studied consumers’ purchasing decisions for ground beef labeled with different packaging technologies, specifically modified atmosphere packaging (MAP) and “natural” ingredients such as rosemary extract.
They found that consumers placed positive values on extended shelf life and light red and cherry red colors. Though the MAP technology increases these characteristics, the results showed that informing consumers about the different techniques used ultimately decreased their preferences. An article about the research is published in AgBioForum.
Click here for the article (173 kB).
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