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자료유형
학술저널
저자정보
(충남대학교) (충남대학교) (충남대학교) (충남대학교) (충남대학교) (충남대학교)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.31 No.3(Wn.176)
발행연도
수록면
30 - 41 (12page)
DOI
10.20878/cshr.2025.31.3.004

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초록· 키워드

This study investigated the consumption behavior of domestic consumers on the purchase intention of plant-based alternative milk and explored how each factor of consumption value and purchasing attributes affects. Of the respondents, 77.7% had experience purchasing plant-based alternative milk, and 62.0% did not prefer plant-based alternative milk. As a result of analyzing the factors that influence consumers' consumption value and purchasing attributes on their purchase intention, consumption value explained 27.2% of the purchase intention of plant-based alternative milk. In particular, functional, exploratory, and environmental values were found to have a positive effect on purchase intention. Also, the purchase attribute explained 12.5% of the purchase intention of plant-based alternative milk, and it was analyzed that personal disposition and nutritional factors had a significant effect on purchase intention. This study is meaningful in that it identified adult consumers' demand for vegetable alternative milk with growth value in a food consumption environment where consumer health and consumption value are emphasized.
#Plant-based alternative milk #Consumption value #Purchasing attributes #Purchase intention #Perception
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목차

  1. ABSTRACT
  2. 1. 서론
  3. 2. 이론적 배경
  4. 3. 연구방법
  5. 4. 실증분석
  6. 5. 결론 및 고찰
  7. REFERENCES

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