Effect of portion size on long-term acceptability as affected by consumers’ neophobia level: A case study on flavored green-tea drinks

Jeon, Seon-Young; Kim, Kwang‐Ok

doi:10.1016/j.foodqual.2017.07.014

Cited by 5 publications

(3 citation statements)

References 25 publications

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“…The J-FNS-A score (mean = 41.51), multiplied by 10, was notably higher than previous FN scores worldwide ( 32 ). Furthermore, this score is higher than the score [ n = 2,935, mean = 29.99; calculated weighted average by the authors from five studies ( 33 , 34 , 44 , 76 , 77 )] obtained by recent studies in East Asian countries (China and Korea). This indicates that only 8.53% of Japanese (92 of 1,079 respondents) are below the East Asian (Chinese and Korean) average.…”

Section: Discussionmentioning

confidence: 72%

Development and validation of Japanese version of alternative food neophobia scale (J-FNS-A): association with willingness to eat alternative protein foods

Kamei,

Nishibe,

Horie

et al. 2024

Front. Nutr.

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IntroductionFood neophobia (FN) is a psychological trait that inhibits one’s willingness to eat unfamiliar foods. It is related to the acceptance of insect foods and cultured meat, which are major protein alternatives to conventional meat, and is an important personality trait for understanding the near-future food industry. However, the factor structure of Pliner and Hobden’s FN scale (FNS) is unstable due to respondents’ cultural backgrounds. Thus, we aimed to develop a Japanese version based on the alternative FNS (FNS-A), the most recent revised version, and to examine its validity.MethodsFour online surveys (preliminary 1: n = 202; preliminary 2: n = 207; main: n = 1,079; follow-up: n = 500) were conducted on the FNS-A. For the main survey, Japanese respondents (aged 20–69 years) answered the Japanese version of the FNS-A (J-FNS-A), their willingness to eat (WTE), and their familiarity with hamburgers containing regular protein foods (ground beef, tofu) and alternative protein foods (soy meat, cultured meat, cricket powder, algae powder, and mealworm powder).ResultsConsistent with the FNS-A, confirmatory factor analysis assuming a two-dimensional structure (approach and avoidance) showed satisfactory model fit indices. The mean J-FNS-A score (Cronbach’s α for 8 items = 0.83) was 4.15 [standard deviation (SD) = 0.93]. J-FNS-A scores were not associated with age and gender, whereas a greater than moderate association was found with WTE hamburgers containing alternative protein foods (rs = −0.42 to −0.33). The strength of these negative associations increased as food familiarity decreased (r = 0.94). The test–retest reliability at 1 month was also satisfactory (r = 0.79).DiscussionThe validity of the J-FNS-A was confirmed. Higher J-FNS-A scores (mean = 41.51, SD = 9.25, converted to Pliner and Hobden’s FNS score) of the respondents suggest that Japanese people prefer conservative foods. This scale could predict the negative attitudes toward foods with low familiarity, such as alternative proteins. The J-FNS-A appears to be a useful psychological tool for assessing Japanese food neophobia tendencies and predicting novel food choices of Japanese individuals.

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Section: Discussionmentioning

confidence: 72%

Development and validation of Japanese version of alternative food neophobia scale (J-FNS-A): association with willingness to eat alternative protein foods

Kamei,

Nishibe,

Horie

et al. 2024

Front. Nutr.

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“…The comparisons of the PII scores by subject factors such as gender, age, and education in previous studies showed inconsistent results depending on the product of interest; for instance, in gender, a highly involved group for chocolate desserts was composed of a high proportion of females [ 40 ], and highly involved people in sausages and chocolate bars were mainly males and females, respectively [ 53 ]. Although it is difficult to compare the mean FNS scores by country since the number, age, and gender of participants in each study are diverse, Koreans [ 54 , 55 ] generally tend to be slightly higher in mean food neophobia than the US population [ 56 ] and lower than other populations [ 23 , 57 ]. The gender ratio of food neophobia in this study showed a similar result to several previous studies [ 57 , 58 , 59 ].…”

Section: Discussionmentioning

confidence: 99%

“…To some extent, the results of this study are limited by the fact that the acceptability of the samples was not measured. Given that there are previous studies supporting the correlation between involvement and interest [ 26 ] and between food neophobia and acceptability [ 25 , 55 ], the overall acceptability of the samples might provide additional evidence or information about the relationship between individual characteristics and performance in sensory evaluation. Nevertheless, since it is not desirable for the same subjects to undertake analytic profiling and judge holistic acceptance within the same test [ 66 ], overall acceptability was not evaluated in this study.…”

Section: Discussionmentioning

confidence: 99%

Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia

Lee

Prescott²,

Kim

2021

Foods

Self Cite

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The relationship between food-related individual characteristics and performance in sensory evaluation was investigated. The study focused on differences in discriminative ability and perceptual sensitivity according to levels of product involvement or food neophobia during the intensity rating of sensory attributes in consumer profiling. Consumers (N = 247) rated the intensity of attributes for seven flavored black tea drinks and completed the Food Neophobia Scale and the Personal Involvement Inventory measuring product involvement with the flavored black tea drink. In the higher product involvement (IH) group and the lower food neophobia (NL) group, the number of sensory attributes representing the sample effect and of subsets discriminating the samples were greater, and more total variance of the samples was explained. The higher the product involvement or the lower the food neophobia, the greater the differentiation in characterizing samples with more attributes in the intensity ratings. Interestingly, the high food neophobia (NH) group showed less active performance compared to the NL group during the sensory evaluation overall, but the NH group was more concerned about unfamiliar attributes and samples. The results implied that the positive attitude resulting from high product involvement and low food neophobia may induce more active behavior and better performance during the sensory evaluation.

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A systematic review of studies using the Food Neophobia Scale: Conclusions from thirty years of studies

Rabadán

Cañete

2021

Food Quality and Preference

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Effect of portion size on long-term acceptability as affected by consumers’ neophobia level: A case study on flavored green-tea drinks

Cited by 5 publications

References 25 publications

Development and validation of Japanese version of alternative food neophobia scale (J-FNS-A): association with willingness to eat alternative protein foods

Development and validation of Japanese version of alternative food neophobia scale (J-FNS-A): association with willingness to eat alternative protein foods

Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia

A systematic review of studies using the Food Neophobia Scale: Conclusions from thirty years of studies

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