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Health Innovation in Patty Products. The Role of Food Neophobia in Consumers’ Non-Hypothetical Willingness to Pay, Purchase Intention and Hedonic Evaluation
Consumers’ personality traits are key factors in understanding consumers’ choice and acceptance for health innovations in food products, in particular, food neophobia (FN). The patty product as a traditional pork product (TPP) with two innovative traditional pork products (ITPP) from the untapped pi...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6412754/ https://www.ncbi.nlm.nih.gov/pubmed/30791660 http://dx.doi.org/10.3390/nu11020444 |
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author | Kallas, Zein Vitale, Mauro Gil, José Maria |
author_facet | Kallas, Zein Vitale, Mauro Gil, José Maria |
author_sort | Kallas, Zein |
collection | PubMed |
description | Consumers’ personality traits are key factors in understanding consumers’ choice and acceptance for health innovations in food products, in particular, food neophobia (FN). The patty product as a traditional pork product (TPP) with two innovative traditional pork products (ITPP) from the untapped pig breed (Porc Negre Mallorquí) in Spain were analysed. Patties were enriched with Porcini (Boletus edulis) using the claim “enriched with a natural source of dietary fiber Beta glucans that may contribute to improve our defence system” (ITPP1) and enriched with blueberries (Vaccinium corymbosum) using the claim “enriched with a natural source of antioxidant that may help to prevent cardiovascular diseases” (ITPP2). Two non-hypothetical discrete choice experiments were applied to investigate the importance of FN in consumers’ purchase intention (PI) and willingness to pay (WTP) before and after tasting the products. Results showed that the TPP and the ITPP2 received higher than expected PI and WTP. However, after tasting the products, consumers exhibited lower WTP for all ITPP showing the prevalence of the sensory experience on health innovation. The FN was highly related to WTP before the hedonic evaluation. However, it turned out to be non-significant, showing a homogenising role of the sensory experience in reducing the FN impact. |
format | Online Article Text |
id | pubmed-6412754 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-64127542019-04-09 Health Innovation in Patty Products. The Role of Food Neophobia in Consumers’ Non-Hypothetical Willingness to Pay, Purchase Intention and Hedonic Evaluation Kallas, Zein Vitale, Mauro Gil, José Maria Nutrients Article Consumers’ personality traits are key factors in understanding consumers’ choice and acceptance for health innovations in food products, in particular, food neophobia (FN). The patty product as a traditional pork product (TPP) with two innovative traditional pork products (ITPP) from the untapped pig breed (Porc Negre Mallorquí) in Spain were analysed. Patties were enriched with Porcini (Boletus edulis) using the claim “enriched with a natural source of dietary fiber Beta glucans that may contribute to improve our defence system” (ITPP1) and enriched with blueberries (Vaccinium corymbosum) using the claim “enriched with a natural source of antioxidant that may help to prevent cardiovascular diseases” (ITPP2). Two non-hypothetical discrete choice experiments were applied to investigate the importance of FN in consumers’ purchase intention (PI) and willingness to pay (WTP) before and after tasting the products. Results showed that the TPP and the ITPP2 received higher than expected PI and WTP. However, after tasting the products, consumers exhibited lower WTP for all ITPP showing the prevalence of the sensory experience on health innovation. The FN was highly related to WTP before the hedonic evaluation. However, it turned out to be non-significant, showing a homogenising role of the sensory experience in reducing the FN impact. MDPI 2019-02-20 /pmc/articles/PMC6412754/ /pubmed/30791660 http://dx.doi.org/10.3390/nu11020444 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Kallas, Zein Vitale, Mauro Gil, José Maria Health Innovation in Patty Products. The Role of Food Neophobia in Consumers’ Non-Hypothetical Willingness to Pay, Purchase Intention and Hedonic Evaluation |
title | Health Innovation in Patty Products. The Role of Food Neophobia in Consumers’ Non-Hypothetical Willingness to Pay, Purchase Intention and Hedonic Evaluation |
title_full | Health Innovation in Patty Products. The Role of Food Neophobia in Consumers’ Non-Hypothetical Willingness to Pay, Purchase Intention and Hedonic Evaluation |
title_fullStr | Health Innovation in Patty Products. The Role of Food Neophobia in Consumers’ Non-Hypothetical Willingness to Pay, Purchase Intention and Hedonic Evaluation |
title_full_unstemmed | Health Innovation in Patty Products. The Role of Food Neophobia in Consumers’ Non-Hypothetical Willingness to Pay, Purchase Intention and Hedonic Evaluation |
title_short | Health Innovation in Patty Products. The Role of Food Neophobia in Consumers’ Non-Hypothetical Willingness to Pay, Purchase Intention and Hedonic Evaluation |
title_sort | health innovation in patty products. the role of food neophobia in consumers’ non-hypothetical willingness to pay, purchase intention and hedonic evaluation |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6412754/ https://www.ncbi.nlm.nih.gov/pubmed/30791660 http://dx.doi.org/10.3390/nu11020444 |
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