Effect of expectations and the definition of product category on the acceptance of unfamiliar foods

Older people's perceptions towards conventional and functional yoghurts through the repertory grid method

“…Familiarity was the key driver in products' separation, actually for the Italian case, as well as the Spanish, Portuguese, Danish and Swedish the first principal axis could be interpreted as novel-common axis (Jaeger et al, 2005). Our findings confirmed other works (Tuorila et al, 1998;Arvola et al, 1999) regarding to lower expectations for unfamiliar products, the more the products were familiar the more they were recognized through beneficial and imagery attributes (Creusen and Schoormans, 1997). The functional yoghurts (e.g.…”

Are young teens influenced by increased product description detail and branding during consumer testing?

“…In consideration of this research study, contextual research publications on brand names, health claims, meal suggestions, and advertising information have provided the most significant insights on the impact of information on respondents' scaling behavior (DiMonaco, Cavella, Iaccarino, Mincione, & Masi, 2003;Jaeger & MacFie, 2001;Levis & Chambers, 1996;Puumalainen et al, 2002;Stein et al, 2003;Tuorila, Andersson, Martikainen, & Salovaara, 1998a;Tuorila, Meiselman, Cardello, & Lesher, 1998b;Wansink & Park, 2002). DiMonaco et al (2003) clearly indicated the enhancement of general liking scores when products were accompanied with brand names.…”

“…Tuorila et al (1998aTuorila et al ( , 1998b found consumer acceptance of an unfamiliar product is dependent on previous exposure to the general category; it may be easier for consumers to accept new products within the context of their experience with the intended category. Additionally, branding research from Sujan (1985) found that consumers would be less critical or discriminating of products if they fell within the expectations of a category.…”

The Food Situations Questionnaire: a measure of children's willingness to try novel foods in stimulating and non-stimulating situations

“…Furthermore, although there seem to be large effects of neophobia on expected liking for novel foods (Pliner & Hobden, 1992;Raudenbush & Frank, 1999;Tuorila et al, 1994;1998a,b), several other studies have demonstrated either no relation between food neophobia and liking for novel foods actually tasted (Pliner & Hobden, 1992) or a weaker relation between neophobia and actual liking than between neophobia and expected liking (Arvola et al, 1999;Raudenbush & Frank, 1999;Tuorila et al, 1998a; but see Pliner et al, 1998).…”