Irish Consumer Attitudes on Salt and Fat Processed Meats

S. Fellendorf; J.P. Kerry; M.G. O’Sullivan

Irish Consumer Attitudes on Salt and Fat Processed Meats

In: 63rd International Congress of Meat Science and Technology

Authors:

S. Fellendorf

S. Fellendorf The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland; maurice.osullivan@ucc.ie

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J.P. Kerry

J.P. Kerry The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland; maurice.osullivan@ucc.ie

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, and

M.G. O’Sullivan

M.G. O’Sullivan The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland; maurice.osullivan@ucc.ie

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Type:: Chapter

Pages:: 770–771

DOI:: https://doi.org/10.3920/9789086868605_343

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The following survey reflects how Irish consumers (302 male, 743 female) have responded to the message of healthier food consumption, particularly salt and fat reduction. It appears that educational campaigns have generally been well adopted. From respondents there was a high demand for salt- and fat-reduced products and that they would like to buy more of these kinds of products if available on the market. Younger and lower income respondents pointed to concerns in relation to unit cost prices for such products, but highlighted that if commodity cost prices were reduced, they would purchase more of these reformulated products over conventional equivalents.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

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- Life Sciences

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Irish Consumer Attitudes on Salt and Fat Processed Meats

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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