The Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours towards a Novel Ice Cream

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dc.citation.issue17
dc.citation.volume12
dc.contributor.authorMehta A
dc.contributor.authorServenti L
dc.contributor.authorKumar L
dc.contributor.authorTorrico DD
dc.contributor.editorCox DN
dc.coverage.spatialSwitzerland
dc.date.accessioned2024-10-31T21:51:18Z
dc.date.available2024-10-31T21:51:18Z
dc.date.issued2023-09
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.description.confidentialfalse
dc.edition.editionSeptember-1 2023
dc.format.pagination3152-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/37685086
dc.identifier.citationMehta A, Serventi L, Kumar L, Torrico DD. (2023). The Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours towards a Novel Ice Cream.. Foods. 12. 17. (pp. 3152-).
dc.identifier.doi10.3390/foods12173152
dc.identifier.eissn2304-8158
dc.identifier.elements-typejournal-article
dc.identifier.issn2304-8158
dc.identifier.number3152
dc.identifier.piifoods12173152
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71886
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2304-8158/12/17/3152
dc.relation.isPartOfFoods
dc.rights(c) 2023 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectSCOBY
dc.subjectconsumer research
dc.subjectemotions
dc.subjectfood neophobia
dc.subjectsensory evaluation
dc.subjecttheory of planned behaviour (TPB)
dc.titleThe Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours towards a Novel Ice Cream
dc.typeJournal article
pubs.elements-id491825
pubs.organisational-groupOther
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