Willingness to try innovative food products: a comparison between British and Brazilian consumers

Barcellos, Márcia Dutra de; Aguiar, Luís Kluwe de; Ferreira, Gabriela Cardozo; Vieira, Luciana Marques

doi:10.1590/s1807-76922009000100005

Cited by 53 publications

(38 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The product may be called a 'mistake' and is fated to forgetfulness. Besides that, consumers also show resistance to the adoption of new food products that are introduced into the market (De Barcellos et al, 2009). It is known that consumer choices for FF depend on how consumers perceive and understand the claims (van Trijp & van der Lans, 2007;Lähteenmäki, 2013).…”

Section: Ff Regulation Influencementioning

confidence: 99%

“…Particularly for this industry, innovation is an important source of differentiation, as well as a value-adding opportunity for managers to develop new products. Hence, innovation constitutes a competitive advantage in the globalized agri-food scenario (De Barcellos, Aguiar, Ferreira, & Vieira, 2009). FF global sales reached the amount of US$ 150 billion in 2011.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Institutional Barriers for Food Innovation: A Study of the Brazilian Functional Food Industry

Oliveira

Vieira

Barcellos

et al. 2014

JOSCM

Self Cite

View full text Add to dashboard Cite

The regulation of functional food (FF) is essential to develop innovation in food industry and to ensure consumers' health. This study aims to identify if and how the institutional environment affects the FF R&D initiatives in Brazil. Data were collected through personal in-depth interviews with FF chain members (experts; industries; regulatory agency) and analyzed through content analysis. Three main agents were identified in the FF R&D initiatives: food manufacturer, functional component suppliers and universities. Results show a negative impact of resolutions proposed by the regulatory agency in these initiatives, but also highlight the importance of institutional factors as drivers to the innovation process. A clearer legislation is needed in order to facilitate innovations in the food sector. Moreover, the selection of the most promising partnerships can help to minimize uncertainties involved in those initiatives. Further researches on measuring the regulation impact on the innovation initiatives are suggested.

show abstract

Section: Ff Regulation Influencementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Institutional Barriers for Food Innovation: A Study of the Brazilian Functional Food Industry

Oliveira

Vieira

Barcellos

et al. 2014

JOSCM

Self Cite

View full text Add to dashboard Cite

show abstract

“…In spite of technological improvements and animal genetic developments in Brazil (especially in regard to quality assurance, feed conversion efficiency and production of lean pork), producers and industry are not yet able to innovate nor inform and captivate consumers. At the retail level, several studies report a lack of variety as well as high product prices (Altmann, 1997;De Barcellos et al, 2009;Miele, 2006;Miele and Waquil, 2007;Saab, 2011;Weydmann, 2004).…”

Section: The Pork Production Chain In Brazilmentioning

confidence: 99%

Pork consumption in Brazil: challenges and opportunities for the Brazilian pork production chain

Barcellos

Saab

Perez-Cueto

et al. 2011

Journal on Chain and Network Science

View full text Add to dashboard Cite

1 Credence attributes are content or process attributes that are difficult for the consumer to detect during or after food consumption (e.g. calcium-added, country-of-origin, organic or preferred processing techniques). Instead, consumers have to trust the information and information sources that claim or certify the credence character of the good. AbstractIn spite of being the world's most consumed meat, pork ranks only third in Brazil, with a consumption level much lower than that of poultry and beef. Although consumption of fresh pork meat has been increasing in recent years, 67.9% of the Brazilian pork consumption is based on processed pork products. Despite the chain's many technological improvements in recent years, producers and industry are not yet focused on innovation nor on informing and captivating the new millennium's consumer. Brazil is a country of continental dimensions and recent changes in the economic status of the population have created a favourable environment for the development of new pork products. This study investigates consumers' eating habits, preferences and satisfaction using data collected from a survey among 482 consumers as part of the Q-PorkChains project in Brazil. Results indicate that consumers prefer fresh (not frozen) products and the supermarket is their preferred distribution channel. Pork products are consumed mostly at home, with family, on any day of the week. Consumers are generally satisfied with the products available in the market, although health aspects, convenience and price could be improved. Overall, the interviewed pork consumers in Brazil signal opportunities for the pork chain in terms of innovation and new product development.

show abstract

“…Marketing strategies related to increasing consumer familiarity with novel foods have shown the potential to introduce these products into the market successfully [50]. Therefore, in order to ensure the market success of reformulated food products, such as with sodium or sugar-reduced foods, it is imperative to verify the purchase intentions of consumers for these products in consideration of their level of food neophobia.…”

Section: Food Neophobiamentioning

confidence: 99%

Factors Influencing Purchase Intention for Low-Sodium and Low-Sugar Products

Park

Lee

Park

et al. 2020

Foods

View full text Add to dashboard Cite

As sodium and sugar intake in South Korea exceed recommended levels, the government and food industry have been attempting to reduce the amount of sodium and sugar in the food products. In line with these efforts, this study sought to examine how the purchase intention for low-sodium/low-sugar products vary based on consumers’ previous choices of low-sodium/low-sugar products and other consumer-related factors. For this study, two online survey-based experiments were conducted: one using soy sauce to represent a sodium-based product and the other using yogurt to represent a sugar-based product. The significant variables that influenced the purchase intention for both were the consumers’ previous low-sodium/low-sugar product choices and their propensity for food neophobia. Consumers who had previously selected regular products showed a lower intention to purchase low-sodium soy sauce or low-sugar yogurt. In addition, those who had a strong tendency toward food neophobia also had a significantly lower purchase intention for these products. Moreover, the lower the consumer′s unhealthy = tasty intuition (UTI), the higher the purchase intention for the low-sodium soy sauce, but UTI did not act as a significant variable for the low-sugar yogurt. These results demonstrate that government interventions for low-sodium products and low-sugar products should be differentiated.

show abstract

Willingness to try innovative food products: a comparison between British and Brazilian consumers

Cited by 53 publications

References 20 publications

Institutional Barriers for Food Innovation: A Study of the Brazilian Functional Food Industry

Institutional Barriers for Food Innovation: A Study of the Brazilian Functional Food Industry

Pork consumption in Brazil: challenges and opportunities for the Brazilian pork production chain

Factors Influencing Purchase Intention for Low-Sodium and Low-Sugar Products

Contact Info

Product

Resources

About