Table 6.
Profiles of consumers segments (n = 328) with mean scores of variables within the groups.
| n | Label of Consumers Profiles |
% | Edu | Food Consumption Attitudes | Pasta Consumption Attitudes | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| Health Aspects |
Food Neophobia |
Food Technology Neophobia |
Type of Pasta |
Italian Pasta Tradition |
Attributes of Pasta | Functional Pasta | ||||
| 1 | Healthy and traditional consumer | 7.71 | 0.74 | 7.36 | 4.55 | 4.09 | 1.10 | 7.36 | 6.83 | 5.80 |
| 2 | Refractory consumer | 5.56 | 0.58 | 5.29 | 3.15 | 2.20 | 1.07 | 3.89 | 4.87 | 5.55 |
| 3 | Neophobic and traditional consumer | 4.75 | 0.51 | 2.29 | 6.86 | 3.18 | 1.35 | 7.14 | 7.34 | 6.31 |
| 4 | Healthy, technophobic, and traditional consumer | 43.23 | 0.60 | 8.39 | 4.59 | 6.51 | 1.10 | 8.70 | 8.34 | 7.33 |
| 5 | Healthy and expert consumer | 28.10 | 0.94 | 8.73 | 5.62 | 6.03 | 0.44 | 3.16 | 9.38 | 8.02 |
| 6 | Neophobic and critical consumer | 3.64 | 0.11 | 4,23 | 8.28 | 5.43 | 0.71 | 3.87 | 5.67 | 3.14 |
| 7 | Neophobic consumer | 7.01 | 0.28 | 2.84 | 8.73 | 3.08 | 1.10 | 2.71 | 2.34 | 2.29 |
| The whole sample | 100.00 | 0.90 | 6.58 | 5.17 | 4.41 | 1.07 | 6.67 | 6.68 | 6.77 | |
Legend: Edu = education of respondent: 0 = low education; 1 = high education level. For health aspects, food neophobia, food technology neophobia, Italian pasta tradition, attributes of pasta, and functional pasta, ten-point Likert scales have been used (1: totally disagree, to 10: totally agree). The periodicity values for other types of pasta are coded as 0 = never; 1 = once a month; 2 = once a week; 3 = twice a week; 4 = more than twice a week; 5 = every day.