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MARZIA INGRASSIA

Italian Consumers’ Preferences for Pasta and Consumption Trends: Tradition or Innovation?

  • Authors: Altamore L.; Ingrassia M.; Columba P.; Chironi S.; Bacarella S.
  • Publication year: 2019
  • Type: Articolo in rivista
  • Key words: Branding; consumer preferences; food culture; pricing; sensory attributes;
  • OA Link: http://hdl.handle.net/10447/369939

Abstract

The aim of this study is to know Italian consumers’ preferences for Pasta and consumption habits. Food culture and concerns about food security and product innovation were investigated. A sample of Italian consumers was interviewed. Consumer’ profile, motivations and purchasing behavior were described. Relationships between observed variables and the latent constructs that explain the preferences were highlighted. There is asymmetric information between consumers and producers. Consumers believe Pasta is made with Italian grains, and therefore it is healthy and safe, although that’s not always the case. Intrinsic and extrinsic high quality, which derives from growing and production technologies, is required.