Consumers' perceptions of HPP and PEF food products

Abstract

Purpose -The purpose of this paper is to examine consumer attitudes towards apple juice produced by means of two new processing technologies, high-pressure processing (HPP) and pulsed electric field processing (PEF). Design/methodology/approach -Means-end chain approach is used. Laddering interviews are conducted with consumers in Norway, Denmark, Hungary and Slovakia. Findings -Consumers in this study did recognize and appreciate the benefits that HPP and PEF apple juice have to offer over a juice produced by pasteurization. The respondents in all four countries associated positive consequences with product attributes related to the nutritional value and the taste of the products produced by means of these novel technologies. Also the environmental benefits from processing foods by applying these technologies were seen as highly positive characteristics of the technologies. However, many respondents also expressed some scepticism, especially towards the PEF treated juice and were unsure about if there were risks associated with consuming products processed by this technology. Practical implications -When new processing technologies are introduced, consumer acceptance is one of the key issues for their future success. It is up to food producers and food scientists to provide the evidence that will convince consumers that these new technologies are safe to use. Originality/value -This research contributes to the limited knowledge on consumer attitudes towards food products produced by HPP and PEF. From a general perspective, the research expands the body of knowledge on consumer perception of food technologies.

Microwave-dried or air-dried? Consumers' stated preferences and attitudes for organic dried strawberries. A multi-country investigation in Europe

“…processing technologies are relatively well accepted by consumers (Fischer, van Trijpe, Hofenk, Ronteltap, & Tudoran 2012), but some differences between specific technologies exist. Sonne et al (2012) found that while high pressure pasteurisation (HPP) is quite accepted by consumers because it is easy to explain and linked to natural and healthy aspects, other technologies such as pulsed electric field (PEF) have led to a more sceptical response from consumers. It is possible that the rejection of MW might be linked to the lack of perceived naturalness and familiarity especially for organic consumers who might be more sensitive towards new food technologies.…”

The Use of Qualitative Research Methods in Quantitative Science: A Review

“…An HVM showing a more complete view of consumer perception of high‐pressure processed apple juices is shown in Figure (Sonne et al . ). The percentage of respondents who elicited each ACV is included to illustrate importance of each.…”

“… Hierarchical Value Map of Consumer Choice of High‐Pressure Processed Juice (Taken from Sonne et al . ) …”

Impact of terminology on consumer acceptance of emerging technologies through the example of PEF technology

“…Within the framework of the project, consumer opinions were evaluated in four European countries (Sonne et al, 2012).…”