Consumers’ Opinion and Perception toward a Convenience Food through Projective Techniques

Abstract

Convenience food cooked by sous vide has been developing in the field of high cuisine and restaurants. In this paper the perception of Argentinian consumers of a convenience food cooked by sous vide was explored through the use of projective techniques. The results demonstrated that good taste and convenience were the principal positive characteristics that promoted the intent to purchase a convenience food cooked by sous vide, whereas mistrust and lack of knowledge of the preparation and composition of the product discouraged the consumption.