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Functional Foods as a Value‐Added Strategy: The Commercial Potential of “Cancer‐Fighting” Dairy Products
Author(s) -
Maynard Leigh J.,
Franklin Sharon T.
Publication year - 2003
Publication title -
applied economic perspectives and policy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.4
H-Index - 49
eISSN - 2040-5804
pISSN - 2040-5790
DOI - 10.1111/1467-9353.00141
Subject(s) - value (mathematics) , business , dairy industry , food products , milk products , food science , microbiology and biotechnology , computer science , biology , machine learning
Levels of conjugated linoleic acid, which may help prevent cancer, can be elevated in milk. A sensory evaluation, willingness‐to‐pay survey, and feasibility analysis suggest that profit potential exists for producers serving niche markets via small‐scale processing ventures. Households with children and health‐conscious consumers appear most willing to pay premiums for “cancer‐fighting” dairy products. Consumer demand and the legality of health claims hinge on pending medical research outcomes.