An analysis of the impacts of tasting experience and peer effects on consumers’ willingness to pay for novel foods

Alemu, Mohammed Hussen; Olsen, Søren Bøye

doi:10.1002/agr.21644

Cited by 13 publications

(7 citation statements)

References 98 publications

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“…Generally, consumers are unwilling to have unfamiliar foods due to the lack of information and understanding of the product [ 18 ], which may lead to lower consumption intentions by deriving less expectations [ 19 ]. The taste experience of consumers, as well as their peers, influences consumer preferences for food products [ 20 ]. Integrating consumption experience into food preference research might enable the observation of the true perception of consumers [ 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology

Jun

Lee

2021

Foods

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Capturing and understanding consumers’ perceptions is not a simple quest, particularly for wine, which is one of the most complex beverages. In contrast to the increasing amount of wine import and consumption, studies on how Korean consumers perceive wine characteristics are limited. In this study, two different consumer-based questionnaires, check-all-that-apply (CATA) and rating, were used to compare the discrimination ability of samples and attributes. Consumer data were analyzed and compared to investigate whether the difference in the degree of familiarity with consumption frequency affects wine perception and preference. Consumers discriminated samples and attributes by sample using both scales, CATA and rating. It was confirmed that the CATA citation frequency reflected the rated intensity of the attributes in this study. Consumers who checked or did not check the CATA response rated the intensity of attributes differently. Different consumer subgroups based on familiarity also discriminated the samples effectively. However, users had a higher configuration similarity between the two questionnaires than non-users. Furthermore, the preference for wine might be affected by the degree of familiarity.

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Section: Introductionmentioning

confidence: 99%

Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology

Jun

Lee

2021

Foods

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“…Therefore, consumers with the lowest income have shown the highest willingness to consume insects. This could be explained since insects are considered as food consumed by primitive people and associated with poverty [ 40 , 41 ]. Additionally, meat consumption compared to other sources of protein increases with the increase of income [ 7 ].…”

Section: Resultsmentioning

confidence: 99%

Impact of COVID-19 Pandemic on Willingness to Consume Insect-Based Food Products in Catalonia

Khalil

Kallas

Haddarah

et al. 2021

Foods

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Edible insects are being considered as a sustainable source of protein and are continuously appearing in markets in the West. The impact of COVID-19 on the willingness to consume (WTC) two products enriched with insect ingredients, jam and yogurt, was analyzed. A semistructured questionnaire was applied using the Qualtrics© consumer panel. Data was collected from 799 and 481 consumers before and during the COVID-19 lockdown in Catalonia (Spain), respectively. The multinomial logit (MNL) model was used to analyze the determinant factors affecting consumers’ WTC insect-based products and the impact of COVID-19 on such heterogeneity. Results showed that the outbreak of COVID-19 caused a significant decrease in the WTC. Findings also revealed that consumers who contracted the COVID-19, strictly followed the regulations during the confinement, and are well informed about symptoms were more likely to reject the consumption of the insect-based products. Both before and during the lockdown, results showed that young and employed consumers, with low-income level, who give importance to the environmental attribute in food are prone to consume insect-based food products. The COVID-19 outbreak had a homogenizing impact on consumers’ WTC with respect to the gender variable. Consumers’ affirmation towards strict food safety standards of the insect-based products should be remarked.

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“…Middle level income earners (Ksh 20,000–30,000) perceived the ethics aspect to be less important than those who earned relatively lower incomes. This might be explained given that insects are affiliated with primitive people and often associated with poverty ( Osimani et al, 2018 ; Alemu and Olsen, 2020 ).…”

Section: Discussionmentioning

confidence: 99%

Consumers’ perception towards eggs from laying hens fed commercial black soldier fly (Hermetia illucens) larvae meal-based feeds

et al. 2022

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Increased demand for animal protein has motivated the search for more efficient livestock production systems. In recent years, there has been growing interest to incorporate insect meal as an alternative source of protein to fish/soybean meal in chicken feed for improved nutrition, sustainability, and animal welfare benefits. Black soldier fly larval ( BSFL )-based feeds has been shown to increase egg production in a cost-effective manner. However, poultry consumers perception towards the consumption of eggs from layers fed diet integrated with BSFL-based meal have received limited research attention. This study evaluates consumers’ perception towards eggs from hens fed BSFL-based diets and socioeconomic factors influencing the conceived perceptions. The study adopted an exploratory factor analysis ( EFA ) and binary logit regression models to establish perceptions of 200 consumers in Kiambu County, Kenya. Our results revealed that 65% of the consumers were aware of the benefits of integrating insect protein in poultry feed. Over 70% of respondents showed preference and willingness to consume egg products from hens fed diets with BSFL-based feeds. The EFA identified perceived benefits, ethics and traceability as the key aspects that influence consumer intention to consume eggs. Binary logit model revealed that consumer characteristics such as household size, gender, awareness of insects as feed, off-farm income, household income, nature of buying place, and access to credit were important factors driving consumers perceptions. Our findings provide insight into the market perception and potential of eggs from laying hens fed BSFL-based feeds. Our findings demonstrated that increased awareness creation and evidence-based demonstration on the benefits of BSFL-based feed in poultry production would improve consumer perception and foster uptake of this rapidly growing and emerging technology. This work contributes to the limited knowledge on BSFL-based feeds and paves way for further linkages between farmers, public private partners, policy makers, and consumers.

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An analysis of the impacts of tasting experience and peer effects on consumers’ willingness to pay for novel foods

Cited by 13 publications

References 98 publications

Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology

Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology

Impact of COVID-19 Pandemic on Willingness to Consume Insect-Based Food Products in Catalonia

Consumers’ perception towards eggs from laying hens fed commercial black soldier fly (Hermetia illucens) larvae meal-based feeds

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