Consumer perception, preferences and purchase intention towards ice cream in brazilian regions
Keywords:dairy products, eating habits, healthy lifestyle, regional food, social anthropology of food, consumer behavior
The study's objective was to evaluate the preferences of ice cream consumption in Brazilian regions and to identify the perception and purchase intention. The research covered 3,339 individuals; most reported having no dietary restrictions, consuming ice cream regardless of the time of year, preferring chocolate and strawberry flavors, considering the ice cream a dessert, unhealthiness was the perception most expressed and, as purchase intention, lactose-free and vegan, light and with fiber products were the most cited. Therefore, ice cream has high market potential for developing new functional products, given its high prevalence of consumption and acceptability.
Akintunde, T. Y., Musa, T. H., Musa, H. H., Musa, I. H., Chen, S., Ibrahim, E., Tassang, A. E. & Helmy, M. (2021). Bibliometric analysis of global scientific literature on effects of COVID-19 pandemic on mental health. Asian J Psych 63, 102753.
Asioli, D., Aschemann-Witzel, J., Caputo, V., Vecchio, R., Annunziata, A., Naes, T. & Varela, P. (2017). Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications. Food Res Intern, 99, 58–71.
Ávila, B. P., Rosa, P. P., Fernandes, T. A., Chesini, R. G., Sedrez, P. A., Oliveira, A. P. T., Mota, G. N., Gularte, M. A. & Buttow Roll, V. F. (2020). Analysis of the perception and behaviour of consumers regarding probiotic dairy products. Intern Dairy J, 104703.
Baboota, R. K., Bishnoi, M., Ambalam, P., Kondepudi, K. K., Sarma, S. M., Boparai, R. K. & Podili, K. (2013). Functional food ingredients for the management of obesity and associated comorbidities - A review. J of Func Foods, 5(3), 997-1012.
Brazil. (2015). Ministry of Health. Health Care Department. Department of Primary Care. Brazilian regional foods / Ministry of Health, Department of Health Care, Department of Primary Care. – 2. ed. – Brasilia: Ministry of Health, 2015.
Brazilian Association of Industries and the Ice Cream Sector. (2021). Series on the Production and Consumption of Ice Cream in Brazil (portuguese). Available in: <https://www.abis.com.br/mercado/> Acess in: 7 jan 2022.
Bullock, K., Lahne, J. & Pope, L. (2019). Investigating the Role of Health Halos and Reactance in Ice Cream Choice. Food Quality and Prefer, 103826. doi:10.1016/j. foodqual.2019.10382
Busse, M. & Siebert, R. (2018). The role of consumers in food innovation processes. Eur J of Innovation Management, 21(1), 20–43.
Caso, D., Guidetti, M., Capasso, M. & Cavazza, N. (2022). Finally, the chance to eat healthily: Longitudinal study about food consumption during and after the first COVID-19 lockdown in Italy. Food Quality and Prefer, 95, 104275.
Chaves, G., Anhesini, C. (2014). Ingredients from Brazil (portuguese). São Paulo: Academia Brasileira de Arte, Cultura e História, 2014.
Chen, Y., Perez-Cueto, J. A. F., Giboreau, A., Mavridis, I. & Hartwell, H. (2021). Consumer preferences for the use of an innovative digital menu solution in public food service settings in four European countries. Food Quality and Prefer, 94, 104324.
Costa, A. I. A. & Jongen, W. M. F. (2006). New insights into consumer-led food product development. Trends in Food Sci & Tech, 17(8), 457–465.
Embrapa. (2021). Dairy consumption in the pandemic. Main changes in the behavior of Brazilian consumers of milk and dairy products during the Covid-19 pandemic (portuguese). Siqueira, K. B., Rocha, D. T., Diniz, F. H., Carvalho, G. R., Chaves, D. O. Embrapa Dairy Cattle. technical circular 126. 1ª ed. On-line, 2021.
Fortune Business Insights. (2022). Food & Beverages / Ice cream Market. Ice cream Market Size, Share & COVID-19 Impact Analysis, By Type, (Impulse ice cream and take home), Flavor (Vanilla, chocolate, fruit and others), Packaging (Cup, cone, stick, brick, tub and others), Distribuition Channel (Hypermarket/supermarket, ice cream parlor, online retailer and others) and Regional Forecast, 2021-2028. Market research report p. 200. 2022. Available in: <https://www.fortunebusinessinsights.com/ice-cream-market-104847> Acess in: March, 2022.
Goff, H. D. (2022). Ice Cream and Frozen Desserts: Product Types. Editor(s): McSweeney, P. L. H., McNamara, J. P. Encyclopedia of Dairy Sciences (Third Edition), Academic Press, p. 498-503.
Janssen, K. L. & Dankbaar, B. (2008). Proactive involvement of consumers in innovation: selecting appropriate techniques. Intern J of Innovation Management, 12(03), 511–541.
King, S. C., Meiselman, H. L., & Carr, T. B. (2013). Measuring emotions associated with foods: Important elements of questionnaire and test design. Food Quality and Prefer, 28(1), 8–16.
Kraus, A. (2014). Development of functional food with the participation of the consumer. Motivators for consumption of functional products. Intern J Consum Stud, 39(1), 2-11.
Krumreich, F. D., Seifert, M., Santos, R. B. & Gularte, M. A. (2019). Consumers’ Impression of Minimally Processed Gala Apples Using Word Association. J of Food Sci, 84(10), 2955-2960.
Küster-Boludaa, I. & Vidal-Capilla, I. (2017). Consumer attitudes in the election of functional foods. Spanish J of Marketing, 21(S1), 65-79.
Moore, L. E., Stewart, P. H. & Shazo, R. D. (2017). Food allergy: What we know now. Amer J of the Med Sci, 353(4), 353-66.
Nelson, D. L., Mcevoy, C. L. & Dennis, S. (2018). What is free association and what does it measure? Memory and Cognition, 28(6), 887–899.
Piqueras-Fiszman, B. & Jaeger, S. R. (2015). The effect of product–context appropriateness on emotion associations in evoked eating occasions. Food Quality and Prefer, 40, 49–60.
Puleo, S., Valentino, M., Mais, P. & Monaco, R. (2021). Hardness sensitivity: Are old, young, female and male subjects all equally sensitive? Food Quality and Prefer, 90, 104118.
Renhe, I. R. T., Weisberg, E. & Pereira, D. B. C. (2015). Industry of edible ice cream in Brazil. Infor Agrop, 36(284), 81-86.
Riquelme, N., Robert, P. & Arancibia, C. (2022). Undertanding older peolple perceptions about desserts using word association and sorting methodologies. Food Quality and Prefer, 96:104423.
Ronteltap, A., Sijtsema, S. J., Dagevos, H. & Winter, M. (2012). Construal levels of healthy eating. Exploring consumers’interpretation of health in the food context. Appetite, 59(2), 333–340.
Santaoja, M. & Jallinoja, P. (2021). Food out of its usual rut. Carnivalesque online veganism as political consumerism, Geoforum, 126, 59-67.
Schneider-Kamp, A. (2020). Inclusion of the excluded: Consumers’ quest for hedonism in food consumption. Intern J Consum Stud, 45, 320-334.
Sicherer, S. H. & Sampson, H. A. (2018). Food allergy: A review and update on epidemiology, pathogenesis, diagnosis, prevention, and management. J of Allergy and Clinic Immu, 141, 41-58.
Silva, V. M., Minim, V. P. R., Ferreira, M. A. M., Souza, P. H. P., Moraes, L. E. S. & Minim, L. A. (2014). Study of the perception of consumers in relation to different ice cream concepts. Food Quality and Prefer, 36, 161-168.
Sipple, L. R., Racette, C. M., Schiano, A. N. & Drake, M. A. (2022). Consumer perception of ice cream and frozen desserts in the “better-for-you” category. J of Dairy Sci. 105(1), 154-169
Souza, J. C. B., Costa, M. R., Rensis, C. M. V. B. & Sivieri, K. (2010). Ice cream: composition, processing and addition of probiotic. Alimentos e Nutr, Araraquara, 21(1),155-165.
Srividhya, R. & Savithri, R. (2021). Consumer perception as regards ice-creams a study with special reference to Chennai city. Intern J of Transdisciplinary Res and Development, 1(1), 9-15.
Tadhani, M. B., Sah, S. P. & Karia, P. M. (2010). Consumer’s perceptions and awareness towards ice cream as functional food with respect to Ahmedabad city, India. Tourism and Hospitality Management,17-23.
Terpou, A., Papadaki, A., Lappa, I. K., Kachrimanidou, V., Bosnea, L. A. & Kopsahelis, N. (2019). Probiotics in food systems: Significance and emerging strategies towards improved viability and delivery of enhanced beneficial value. Nutrients, 11(7), 1–32.
Vidal, L., Ares, G. & Gimenez, A. (2017). Projective techniques to uncover consumer perception: Application of three methodologies to ready-to-eat salads. Food Quality and Prefer, 28, 1–7.
Wang, X., Keh, H. T. & Chao, C. (2018). Nostalgia and consumer preference for indulgent foods: The role of social connectedness. Intern J Consum Stud, 42, 316-326.
How to Cite
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.