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Factors Affecting the Consumption of Soy-based Foodstuffs in Hungary

Viktória Szűcs 1 and Erzsébet Szabó 2
1. Directory of Food Industry, Hungarian Chamber of Agriculture, Budapest, Hungary
2. Department of Technology and Food Chain Analysis, National Agricultural Research and Innovation Centre - Food Science Research Institute, Budapest, Hungary
Abstract—According to the most optimistic forecasts, alternative sources have to be found to cover the protein needs of expanding population. Soy is a potential ingredient for substitute of meat. However, it is an ‘unconventional’ ingredient in Hungary and mainly consumed in Asian restaurants. Therefore, identification of the consumption frequency and exploration of the factors influencing the present and future (intention) consumption of soy-based foodstuffs are reasonable. For this purpose a quantitative survey was conducted with Hungarian participants (N= 411) having mixed diet. Theoretical models of the present and future soy-based foodstuff consumption were developed and validated by the results of the survey (path analysis). Consumption frequency of soy sauce was found to be notable, while the popularity of other soy products was much lower. Results of the model validation pointed out that health-related factors and soy-related attitude seem to be key element in actual soy product consumption, while future actions are mainly influenced by more detailed knowledge of health benefits and the dominance of sustainable thinking in Hungary. Findings of our study might be useful for product development and communication activities as well.
 
Index Terms—soy consumption, intention, attitude, healthy lifestyle, suspicion, sustainable consumption

Cite: Viktória Szűcs and Erzsébet Szabó, "Factors Affecting the Consumption of Soy-based Foodstuffs in Hungary," International Journal of Food Engineering, Vol. 4, No. 3, pp. 234-239, September 2018. doi: 10.18178/ijfe.4.3.234-239
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