Consumer Attitudes and Acceptability of Soy‐fortified Yogurts

The objective of this study was to determine consumer knowledge of soy and dairy foods and consumer acceptance of yogurts fortified with 2.5% soy protein concentrate (SPC). Consumers were polled from a university campus location ( n = 388) and from a local grocery store ( n = 159). Consumers filled out a questionnaire requesting demographics information as well as knowledge and attitudes on dairy and soy foods. Consumption of dairy foods was more frequent than consumption of soy foods. Yogurts without SPC received higher acceptance scores than yogurts containing SPC ( p < 0.05). Acceptability scores for yogurts increased with frequency of dairy yogurt consumption ( p < 0.05). Knowledge of the health claim increased acceptability scores for yogurts ( P < 0.05).