Willingness to try new foods as predicted by social representations and attitude and trait scales

Do Consumers’ Attitudes Towards Food Technologies and Motives of Food Choice Influence Willingness to Eat Cereal Products Fortified with Fibre?

“…In the case of the tested cereal products enriched with fi bre, women were more willing to eat them than men, which is supported by some studies [Childs, 1997;Bäckström et al, 2004]. Lack of correlation between gender and acceptance of functional foods has also been shown by researchers [Bech-Larsen & Grunert, 2003], proving that the differences in acceptance may result from the specifi cs of the tested products.…”

“…For example study by Dean et al [2007] has shown that women evaluated pasta fortifi ed with fi bre more positively than men, while in the case of bread such differences were not found. Other studies have shown that men with lower education, living in rural areas were more suspicious of new products [Bäckström et al, 2004].…”

Emerging trends in European food, diets and food industry

“…Recent innovations in food sector led to a considerable increase in the number of new foods entering the market and creating a climate of insecurity for consumers (Bäckström et al, 2004). The rejection that some people show towards new or unfamiliar foods, a phenomenon known as neophobia led to a very high new product failure rate, around 70-80%.…”

Role of food neophilia in food market tourists’ motivational construct: The case of La Boqueria in Barcelona, Spain

“…Food neophobia has been widely analyzed (Pliner and Hobden, 1992;Arvola et al, 1999;Ritchey et al, 2003;Nordin et al, 2004;Verbeke and López, 2005;Pliner and Salvy, 2006;Veeck, 2010;Schnettler et al, 2013, Verneau et al, 2014 as the personality trait that shows reluctance to try new foods; as a form of behavior that rejects or avoids any unknown food proposals. Food neophobia has been seen as the avoidance to try new food (Arvola et al, 1999;Backstrom at al., 2004;Henriques et al, 2009;Chung et al, 2012) and as a restriction of the acceptance of new food flavors, styles and ingredients (Johns et al, 2011). Torres (2002) suggests that tourists in general prefer foods to which they are accustomed and resist trying local varieties.…”