Innovations in traditional foods: Impact on perceived traditional character and consumer acceptance

Vanhonacker, Filiep; Kühne, Bianka; Gellynck, Xavier; Guerrero, Luís; Hersleth, Margrethe; Verbeke, Wim

doi:10.1016/j.foodres.2013.10.027

Cited by 108 publications

(135 citation statements)

References 30 publications

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“…Research and development institutes such as the INIA should innovate towards products that highlight these sensations. Additionally, in contrast to the findings reported by some authors regarding different health benefits (Wilkinson et al, 2005;Verbeke, 2005;Ronteltap et al, 2007;Jones & Jew, 2007;Lee et al, 2007;Barrena & Sánchez, 2009;Annunziata & Vecchio, 2011;Vanhonacker et al, 2013;Bearth et al, 2014), in this study, regional promotion was not found to influence the intention to consume.…”

Section: Discussioncontrasting

confidence: 99%

“…To maintain or expand its market share and profitability, the traditional food industry must innovate ( Vanhonacker et al, 2013). However, whilst innovation is necessary for an industry's growth and competitiveness, it remains rare in the food industry, even though European consumers are generally open to innovation in the traditional food market (Beckeman & Skjölde-brand, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…The following hypotheses were formulated based on the conceptual framework for how the aforementioned expected health benefits (Wilkinson et al, 2005;Verbeke, 2005;Jones & Jew, 2007;Lee et al, 2007;Annunziata & Vecchio, 2011), regional and social benefits (e.g. Frewer et al, 1997;Ronteltap et al, 2007;Vanhonacker et al, 2013), and sensory attributes (e.g. Elsner et al, 1998;Herrera et al, 2007;Sae-Eaw et al, 2007;Chung et al, 2011;Montouto et al, 2012;Talsma et al, 2013;Espina et al, 2014;Bearth et al, 2014) influence the intention to consume: H1: The expected health benefits of the new natural sparkling red wine positively affect the intention to consume it.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Model of acceptance of a new type of beverage: application to natural sparkling red wine

Pascual¹,

Borondo²,

Lara³

2017

Span. j. agric. res.

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Wine is a traditional beverage with a saturated market, in which consumers are open to innovation. In this context, an innovative experience was launched to create a new natural sparkling red wine with a view to diversifying production and studying its acceptance. This paper uses an original acceptance model for new foods called the Cognitive-Affective-Normative (CAN) model. The model was tested on a sample of 500 Spanish consumers in a real-world test context and explains 64.1% of the intention to consume the new wine. The results showed the importance of the cognitive factor in consumer intention. In particular, sensory and price benefits were found to be the key criteria explaining the intention to consume (41.34%). The results also confirmed the usefulness of expanding the factors that determine new food acceptance to include the emotional and normative dimensions of consumer behaviour. The social norm (18.54%) and affective factors (4.2%) contributed to the explanation of the underlying reasons influencing consumers' assessments of the product. It is proposed that efforts focus on new visual, olfactory and taste-related sensations with a view to producing an appetising product that offers good value for money. Research and development institutes should innovate towards products that highlight these sensations. Therefore, attention should be drawn to the importance of acting on potential consumers' reference groups and membership groups, with a view to involving them in recommending the product. Managers should focus on measuring and influencing social opinion, working on marketing communication to achieve acceptance.Additional key words: consumer acceptance; new foods; wine; performance expectancy; social norm; emotions.Correspondence should be addressed to Eva Reinares: eva.reinares@urjc.es Authors' contributions:The three co-authors participated in all stages of the work, including the conception and design of the research, the revision of the intellectual content and the drafting of the paper. Competing interests:The authors have declared that no competing interests exist.

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Section: Discussioncontrasting

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Model of acceptance of a new type of beverage: application to natural sparkling red wine

Pascual¹,

Borondo²,

Lara³

2017

Span. j. agric. res.

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“…Therefore, consumers demanded for a label to distinguish traditional foods clearly from other similar foods. In 2013, Vanhonacker et al . investigated whether consumers accept or reject innovations among traditional foods.…”

Section: Importance Of Quality Labelsmentioning

confidence: 99%

“…investigated whether consumers accept or reject innovations among traditional foods. It was interesting to observe that consumers accept an innovation, if this contributes to the reinforcement of the traditional character, namely by using a label that guarantees the origin/quality of the food . Also, the registration of traditional foods could also protect those against imitations, ensure their quality and be a proof of origin .…”

Section: Importance Of Quality Labelsmentioning

confidence: 99%

25 years of European Union (EU) quality schemes for agricultural products and foodstuffs across EU Member States

2018

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Consumers are increasingly turning their attention to the quality and origin of products that they consume. European Union (EU) quality schemes are associated with a label, which was introduced to allow consumers to perform an informed choice and to protect producers from unfair practices. This present study provides an overview of the last 25 years of EU quality schemes [Protected Designations of Origin (PDO), Protected Geographical Indications (PGI) and Traditional Specialities Guaranteed (TSG)] on agricultural products and foodstuffs across the 28 EU Member States. According to the results, it was possible to conclude that Southern European countries have the highest number of registered products. The most used EU quality scheme is PGI, followed by PDO. Concerning the analysis of the evolution in the last 25 years, the number of registered products among EU Member States has increased significantly. The fruit, vegetables and cereals (fresh or processed) category is the one that accounts for the highest percentage (26.8%) of registered products, followed by cheeses and meat products (cooked, salted, smoked) categories, with 17.2% and 13.5%, respectively. Further investigations should address consumer preferences, knowledge and attitudes, especially Northern European countries with a lower number of registered products. Moreover, the investigation and registration of products should be encouraged among all EU Member States to allow the maintenance of important elements of the history, culture and heritage of the local areas, regions and countries. © 2017 Society of Chemical Industry.

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Consumer acceptance of innovations in food: A survey among Polish consumers

Sajdakowska

Jankowski

Gutkowska

et al. 2018

J of Consumer Behaviour

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The aim of the study was to examine the possible factors that might contribute to consumer acceptance of food innovations. Particular attention was paid to 3 main factors: (a) relationship between socio‐demographic determinants and level of consumer innovation, (b) evaluation of consumer innovation acceptance, particularly toward animal‐derived food products, and (c) consumer preferences for health‐promoting food innovation over time. Studies were conducted using quantitative research methods in 2004 and 2011. An organic method of production, least important in 2004, was top rated in 2011, and ease of preparation dropped to the bottom of the list in 2011, whereas food origin, low fat, and sugar content were ranked in the first group of the considered factors in 2011. Since 2004, consumers have become used to products with various innovations. The new generation of Poles is relatively more open to new food products, due to the wide range of food products available on the free market. Furthermore, the group of well‐educated consumers with a higher level of income has increased in size, and this includes people interested in knowledge of a product's nutritional value and its health impact. Our study extends existing research in the area of understanding consumer expectations toward food innovations. The results not only contribute to the field of consumer behavior but also have practical potential for food market applications, especially for companies operating on or planning to enter the Polish food market, and which could be used for developing communication strategies.

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Innovations in traditional foods: Impact on perceived traditional character and consumer acceptance

Cited by 108 publications

References 30 publications

Model of acceptance of a new type of beverage: application to natural sparkling red wine

Model of acceptance of a new type of beverage: application to natural sparkling red wine

25 years of European Union (EU) quality schemes for agricultural products and foodstuffs across EU Member States

Consumer acceptance of innovations in food: A survey among Polish consumers

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