The Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring consumer behaviours towards a novel ice cream

dc.contributor.authorMehta, A
dc.contributor.authorServenti, Luca
dc.contributor.authorKumar, Lokesh
dc.contributor.authorTorrico, Damir
dc.coverage.spatialSwitzerland
dc.date.accessioned2023-10-03T02:58:39Z
dc.date.available2023-08-22
dc.date.issued2023-09
dc.date.submitted2023-08-16
dc.description.abstractWith the growing demand for sustainable practises, the food industry is increasingly adopting circular economy approaches. One example is recycling the symbiotic culture of bacteria and yeast (SCOBY) used in kombucha fermentation to create value-added products. However, consumer acceptance of such novel products remains unclear. To address this, the present study examined consumer attitudes towards ice cream made with SCOBY as an ingredient and how this affected their intention to consume it. Drawing on the theory of planned behaviour (TPB) and additional constructs such as emotions and food neophobia, an online survey was conducted with New Zealand consumers (N = 170). Results showed that the TPB constructs significantly predicted the intention to consume SCOBY ice cream. Moreover, by adding emotions to the constructs, the model’s explanatory power was enhanced. Attitudes, subjective norms, and emotions were the main predictors of intention, which in turn was found to be the main predictor of behaviour. Participants’ beliefs about the safety and taste of SCOBY ice cream were significantly correlated with their intention and behaviour, as were the opinions of nutritionists/dietitians, friends, and family. The model accounted for 21.7% of the variance in behaviour and 57.4% of the variance in intention. These findings can be used to plan marketing strategies related to waste-to-value-added products such as SCOBY ice cream.
dc.format.extent18 pages
dc.format.mediumElectronic
dc.identifierfoods12173152
dc.identifierhttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:001062626800001&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.doi10.3390/foods12173152
dc.identifier.eissn2304-8158
dc.identifier.issn2304-8158
dc.identifier.otherR2IG4 (isidoc)
dc.identifier.other37685086 (pubmed)
dc.identifier.urihttps://hdl.handle.net/10182/16525
dc.language.isoen
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)
dc.relationThe original publication is available from Multidisciplinary Digital Publishing Institute (MDPI) - https://doi.org/10.3390/foods12173152 - http://dx.doi.org/10.3390/foods12173152
dc.relation.isPartOfFoods
dc.relation.urihttps://doi.org/10.3390/foods12173152
dc.rights© 2023 by the authors. Licensee MDPI, Basel, Switzerland.
dc.rights.ccnameAttribution
dc.rights.ccurihttps://creativecommons.org/licenses/by/4.0/
dc.subjecttheory of planned behaviour (TPB)
dc.subjectemotions
dc.subjectSCOBY
dc.subjectfood neophobia
dc.subjectsensory evaluation
dc.subjectconsumer research
dc.subject.anzsrc2020ANZSRC::350601 Consumer behaviour
dc.subject.anzsrc2020ANZSRC::300602 Food chemistry and food sensory science
dc.subject.anzsrc2020ANZSRC::350602 Consumer-oriented product or service development
dc.subject.anzsrc2020ANZSRC::300699 Food sciences not elsewhere classified
dc.subject.anzsrc2020ANZSRC::3006 Food sciences
dc.subject.anzsrc2020ANZSRC::3106 Industrial biotechnology
dc.titleThe Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring consumer behaviours towards a novel ice cream
dc.typeJournal Article
lu.contributor.unitLU
lu.contributor.unitLU|Agriculture and Life Sciences
lu.contributor.unitLU|Agriculture and Life Sciences|WFMB
lu.contributor.unitLU|Research Management Office
lu.contributor.unitLU|Research Management Office|OLD QE18
lu.identifier.orcid0000-0002-5172-8515
lu.identifier.orcid0000-0001-6147-3221
lu.identifier.orcid0000-0003-1482-2438
pubs.article-number3152
pubs.issue17
pubs.notesSeptember-1 2023
pubs.publication-statusPublished
pubs.publisher-urlhttp://dx.doi.org/10.3390/foods12173152
pubs.volume12
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