Table 5.

Factor analysis with a varimax rotation.

	Factor 1	Factor 2	Factor 3	Factor 4	Factor 5	Factor 6	Factor 7
Health aspects (α = 0.95) **
Health effects	0.87
Proteic	0.78
Caloric	0.86
Fat	0.84
Hygienic	0.84
Geographic	0.76
Seasons	0.77
Traditions	0.69
Environmental impact	0.80
Social impact	0.77
Production method	0.76
Food neophobia (α = 0.99) **
New *		0.72
Different culture *		0.95
New food *		0.78
Ethnic restaurant *		0.82
Food technology neophobia (α = 0.76) **
No technology			0.74
Environmental benefits overestimated			0.88
World hunger overestimated			0.87
Low quality			0.77
Good enough			0.75
Unknown effect on health			0.56
Type of pasta (α = 0.75) **
Fresh pasta				0.57
Stuffed pasta				0.66
Egg pasta				0.62
Italian pasta tradition (α = 0.91) **
Origin as quality indicator					0.64
Italian wheat					0.69
Southern Italy wheat					0.52
Recycled packaging					0.60
Info health benefits					0.75
Info production					0.82
Territorial brand					0.80
Low impact					0.86
Quality certification					0.85
Health certification					0.83
Ethical certification					0.81
Attributes of pasta (α = 0.91) **
Method						0.73
Type						0.73
Origin						0.80
Pasta brand						0.73
Labeled nutrition						0.82
Color						0.68
Time						0.67
Cooking method						0.63
Quality certification						0.77
Price						0.48
Functional pasta (α = 0.87) **
Curiosity							0.74
Health benefits							0.86
More nutrients							0.81
Low environmental impact							0.89
Low cost							0.58
Pasta factory							0.62
More info							0.83

* Reversed coded. ** The questionnaire is available in the Supplementary Materials, along with details about the abbreviations of the variables.