Journal ArticleDOI
Intention to Try Unfamiliar Food: The Role of Level and Type of Unfamiliarity, Food Neophobia, and Ethnocentrism
TLDR
In this paper, the authors make a distinction for the concept of unfamiliar food based on consumers' degree of knowledge of the ingredients, therefore, they categorize unfamiliar food in two different types: unknown food (unknown ingredients) and novelty combination food (known ingredients combined in a novel or unusual way).Abstract:
The present work is focused in some aspects of the adoption process of unfamiliar foods. We make a distinction for the concept of unfamiliar food based on consumers’ degree of knowledge of the ingredients, therefore, we categorize unfamiliar food in two different types: unknown food (unknown ingredients) and novelty combination food (known ingredients combined in a novel or unusual way). Based on this distinction, we analyze the effect of this different source of food unfamiliarity on the intention to try it, considering personal traits such as food neophobia and consumer ethnocentrism. Our results show that the degree of food unfamiliarity has a higher impact on intention to try in consumers with low levels of consumer ethnocentrism, and that type of unfamiliarity moderates the effect of level of unfamiliarity on intention to try only in consumers with high level of consumer ethnocentrism.read more
Citations
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Journal ArticleDOI
Tasty but nasty? Exploring the role of sensory-liking and food appropriateness in the willingness to eat unusual novel foods like insects
TL;DR: In this paper, the authors explored how the levels of sensory-liking and food appropriateness contribute to the willingness to eat unusual foods, and concluded that positive sensory experiences play a necessary role in the process of learning to accept a food, but are inadequate when unusual and culturally-inappropriate foods are involved.
Journal ArticleDOI
Role of unfamiliarity and information on consumers’ willingness to try new healthy foods
TL;DR: Examination of the role of type of unfamiliarity and information on willingness-to-try unfamiliar healthy native foods in males and females suggests that the information on health benefits or taste expectations does not have a main effect on willingness to try a new healthy native food, in both males and Females.
Journal ArticleDOI
Developing New Food Products For A Changing Marketplace
TL;DR: In this paper, Abdalla et al. present the results of a correctly conducted new food product development process and provide an Instructional Guide for developing new food products for a changing marketplace.
DissertationDOI
Eating insects: Consumer acceptance of a culturally inappropriate food
TL;DR: In this paper, the authors investigated what determines the consumer acceptance of culturally inappropriate foods to provide insights into how insects may gain entry into Western diets, and found that the key difference between those who accept versus reject insects as food lies in individual experiences.
Journal ArticleDOI
Comparing early hemp food consumers to non-hemp food consumers to determine attributes of early adopters of a novel food using the Food Choice Questionnaire (FCQ) and the Food Neophobia Scale (FNS)
TL;DR: In this article, an online questionnaire disseminated one year after the introduction of hemp foods employed the Food Neophobia Scale (FNS) and Food Choice Questionnaire (FCQ) as well as attitudinal questions on hemp.
References
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Book
Diffusion of Innovations
TL;DR: A history of diffusion research can be found in this paper, where the authors present a glossary of developments in the field of Diffusion research and discuss the consequences of these developments.
Journal ArticleDOI
Consumer Ethnocentrism: Construction and Validation of the CETSCALE:
Terence A. Shimp,Subhash Sharma +1 more
TL;DR: In this paper, the concept of consumer ethnocentrism is introduced and a corresponding measure, the CETSCALE, is formulated and validated, and four separate studies provide support for the CETScale's reliability and reliability.
Consumer Ethnocentrism: construction and validation of the CETSCALE ', Journal of Marketing Research, 24(August ), .
TL;DR: In this paper, the concept of consumer ethnocentrism is introduced and a corresponding measure, the CETSCALE, is formulated and validated, and four separate studies provide support for the CETScale's reliability and reliability.