The effect of consumer innovativeness in the acceptance of a new food product. An application for the coffee market in Spain

Barrena, Ramo; Garcia, Teresa

doi:10.5424/sjar/2013113-3903

Cited by 16 publications

(14 citation statements)

References 54 publications

(62 reference statements)

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“…Consumer innovators tend to adopt new products earlier, are less concerned with having a perfect product and are willing to pay a premium to have the new products (Gil et al , 2000). Studies on organic food product adoption (Barrena-Figueroa and Garcia-Lopez-de-Meneses, 2012; Bhate and Lawler, 1997) confirm these claims since early adopters of organic products tend to be more environmentally sensitive and are willing to pay a premium for products that appear inferior to competing conventional products. Additionally, less innovative consumers tend to take longer to make new product choices and place greater emphasis on price and product quality (Barrena-Figueroa and Garcia-Lopez-de-Meneses, 2012).…”

Section: Conceptual Background and Hypothesesmentioning

confidence: 97%

Purchasing organic products: role of social context and consumer innovativeness

Persaud

Schillo

2017

MIP

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Purpose The purpose of this paper is to investigate how individual innovativeness and social factors shape consumers’ purchase decisions of organic products. Design/methodology/approach The study is based on an online survey of 988 Canadian participants. Structural equation modelling was used to test the relationships between social identity, social influence, perceived value and purchase intention within a multi-group framework to show the moderating effect of consumer innovativeness. Findings The results show that the two social dimensions – social identity and social influence – influence purchase intention and the perceived value of organic products partially mediates these relationships. Further, the personal characteristic, “consumer innovativeness”, moderates these relationships. Research limitations/implications Although the sample consists of a higher proportion of younger participants, the results are consistent with theoretical arguments and empirical evidence, which underscores the importance of generational differences in organic product purchases. Practical implications Managers need to develop a more nuanced understanding of how social influence and social identity play different roles in the purchase intentions of consumer innovators vs later adopters. This knowledge can guide practical segmentation, targeting, positioning and promotion strategies. Originality/value This study complements the individual innovativeness predispositions literature by showing that the consideration of social factors leads to a more nuanced understanding of consumers’ purchase intention than either set of factors separately. It also contributes to the literature on adoption of organic products by introducing consumer innovativeness dimension as a key factor.

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Section: Conceptual Background and Hypothesesmentioning

confidence: 97%

Purchasing organic products: role of social context and consumer innovativeness

Persaud

Schillo

2017

MIP

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“…These include: novel foods (e.g. Barrena-Figueroa and Garcia-Lopez-de-Meneses, 2013; Barrena et al , 2017); local foods (e.g. Aertsens et al , 2009; Arsil et al , 2014), organic food (e.g.…”

Section: Introductionmentioning

confidence: 99%

Personal values underlying halal food consumption: evidence from Indonesia and Malaysia

Arsil

Tey

Brindal

et al. 2018

BFJ

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Purpose The purpose of this paper is to uncover the personal values driving Indonesian and Malaysian Muslims’ consumption decisions with respect to halal food. Design/methodology/approach The personal values of 130 Indonesian and 80 Malaysian Muslims have been analyzed, using a means-end chain (MEC) approach, in relation to halal food. Findings Primary personal values are identified as a better sense of personal security. This is ascribed as seeking “better future” and “go to heaven.” Other personal values are related to tradition, benevolence and achievement. Research limitations/implications Since this study was conducted in both the capital cities of Indonesia and Malaysia, this study might not take account of cultural diversity within the two countries’ Muslim communities. Practical implications An understanding of the personal values governing Muslim consumption is a useful tool toward improving the promotion of halal certification and food products. Originality/value This study reveals the personal values of Indonesian and Malaysian Muslims with underpinning their consumption of halal food.

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“…Indeed, several authors have sought to demonstrate the role of benefits in the acceptance of a new food (e.g. Sorenson & Henchion, 2011;Barrena & García, 2013;Barrena et al, 2015). 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.…”

Section: Introductionmentioning

confidence: 99%

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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The effect of consumer innovativeness in the acceptance of a new food product. An application for the coffee market in Spain

Cited by 16 publications

References 54 publications

Purchasing organic products: role of social context and consumer innovativeness

Purchasing organic products: role of social context and consumer innovativeness

Personal values underlying halal food consumption: evidence from Indonesia and Malaysia

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

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