Relations between consumer's concern with own health and their perception about frankfurters with functional ingredients.

This study investigated possible relationships between the consumer's concern about their own health and their perception of frankfurter sausages incorporated with functional ingredients. A 5-step online questionnaire was applied as follows: identification and recruitment; application of the completion test; the shopping list technique (to determine the consumers' impressions about food incorporated with dietary fibre and omega-3 fatty acids); attitudinal issues; socioeconomic matters. The addition of dietary fibre and omega-3 to the frankfurters provided predominantly positive associations.

Understanding the consumer's perception of traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques.

This study evaluated the consumer's perception towards traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques. Images with descriptions of various frankfurter types (traditional, with natural antioxidants, reduced sodium, reduced fat, as a source of dietary fibre, with omega 3, no phosphate added, no nitrite added) were presented as stimuli to 164 previously recruited consumers. The lack of information, natural, flavour issues and not being appealing characterised the no phosphate and no nitrite frankfurter groups.