Consumer perceptions of foods processed by innovative and emerging technologies: A conjoint analytic study

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 1, 2007, Pages 73-83

  Cardello, Armand V ^a   Schutz, Howard G ^b   Lesher, Larry L ^c  

^a DEVELOPMENT AND ENGINEERING CENTER   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c SAIC   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CONSUMER PRODUCTS; FOOD PRESERVATION; MARKETING; PRODUCT DEVELOPMENT; RISK ASSESSMENT;

FOOD INDUSTRY; GENETIC MODIFICATION; PRODUCT INFORMATION;

FOOD PRODUCTS;

EID: 33846837130     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2006.07.002     Document Type: Article

References (47)

1. Bord R.J., and Conner R.E. Risk communication, knowledge and attitudes: Explaining reactions to a technology perceived as risky. Risk Analysis 10 4 (1990) 499-506
2. Bredahl L. Consumer's cognitions with regard to genetically modified foods: Results of a qualitative study in four countries. Appetite 33 (1999) 343-360
3. Bruhn C.M. Consumer attitudes and market response to irradiated food. Journal of Food Protection 58 (1995) 175-181
4. Bruhn C.M. Strategies for communicating the facts on food irradiation to consumers. Journal of Food Protection 58 (1995) 213-216
5. Bruhn C.M., and Schutz H.G. Consumer food safety knowledge and practices. Journal of Food Safety 19 (1999) 73-87
6. Bruhn C.M., Schutz H.G., Johns M.C., Lamp C., Stanford G., Steinbring Y.J., et al. Consumer response to the use of lasers in food processing. Dairy, Food and Environmental Sanitation 16 12 (1996) 810-816
7. Bruhn C.M., Schutz H.G., and Sommer R. Food irradiation and consumer values. Ecology of Food and Nutrition. 21 (1987) 219-235
8. Cardello, A.V. (2000). Consumer attitudes and expectations toward non-thermal and other novel food processing techniques. Presentation at: the IFT Non-thermal Processing Division Workshop on Non-thermal Processing of Food. Portland, OR.
9. Cardello A.V. Consumer concerns and expectations about novel food processing technologies: Effects on product liking. Appetite 40 3 (2003) 217-233
10. Cardello A.V., and Schutz H.G. The concept of food freshness: Uncovering its meaning and importance to consumers. In: Cadwallader K.R., and Weenen H. (Eds). Freshness and Shelf Life of Foods (2003), American Chemical Society, Washington, D.C. 22-41
11. Chen S., and Raffan J. Biotechnology: Student's knowledge and attitudes in the U.K. and Taiwan. Journal of Biological Education 34 1 (1999) 17-23
12. Deliza R., Rosenthal A., and Silva A.L.S. Consumer attitude towards information on non-conventional technology. Food Science and Technology 14 (2003) 43-49
13. Dunlap R.E., and Beus C.E. Understanding public concerns about pesticides: An empirical examination. Journal of Consumer Affairs 26 (1992) 418-438
14. Dunne C.P. Food processing industry advances. The Warrior (1999, Nov.-Dec. 9-11) 9-11
15. Frewer L.J., Howard C., Hedderley D., and Shepherd R. Consumer attitudes toward different food-processing technologies used in cheese production - The influence of consumer benefit. Food Quality and Preference 8 (1997) 271-280
16. Frewer L.J., Howard C., and Shepherd R. The influence of realistic product exposure on attitudes towards genetic engineering foodstuffs. Food Quality and Preference 7 (1996) 61-67
17. Frewer L.J., Howard C., and Shepherd R. Public concerns about general and specific applications of genetic engineering: Risk, benefit and ethics. Science, Technology and Human Values 22 (1997) 98-124
18. Frewer L.J., and Shepherd R. Ethical concerns and risk perceptions associated with different applications of genetic engineering: Interrelationships with the perceived need for regulation of the technology. Agricultural and Human Values 12 (1995) 48-57
19. Frewer L.J., Shepherd R., and Sparks P. The interrelationship between perceived knowledge, control and risk associated with a range of food-related hazards targeted at the individual, other people and society. Journal of Food Safety 14 (1994) 19-40
20. Funcane M.L., and Holup J.L. Psychosocial and cultural factors affecting perceived risk of genetically modified food: An overview of the literature. Social Science and Medicine 60 (2005) 1603-1612
21. Grunert K.G., Lahteenmaki L., Nielsen N.A., Poulsen J.B., Ueland O., and Astrom A. Consumer perceptions of food products involving genetic modification - Results from a qualitative study in four Nordic countries. Food Quality and Preference 12 (2001) 527-542
22. Harper, G., Henson, S. J., Bredhal, M., Jaeger, S. R. (2002). Consumer acceptability of genetically-modified functional food products. Unpublished working paper, Center for International Trade Studies, University of Missouri.
23. Hashim I.B., Resurreccion A.V.A., and McWatters K.H. Consumer attitudes toward irradiated poultry. Food Technology 50 (1996) 77-80
24. Jaeger, S. R., Deliza, R., & Barros, A. M. (2003). Demand for genetically modified fruit among consumers in Brazil and New Zealand. Poster presented at the 5th Rosemary Pangborn Sensory Science Symposium, Boston, MA, July 2003.
25. Jaeger S.R., Lusk J.L., House L.O., Valli C., Moore M., Morrow B., et al. The use of non-hypothetical experimental markets for measuring the acceptance of genetically modified foods. Food Quality and Preference 15 (2004) 701-714
26. Luckow T., Sheehan V., Delahunty C., and Fitzgerald G. Determining the odor and flavor characteristics of probiotic, health-promoting ingredients and the effects of repeated exposure on consumer acceptance. Journal of Food Science 70 1 (2005) S53-S59
27. Lusk J.L., House L.O., Valli C., Jaeger S.R., Moore M., Morrow B., et al. Effect of information about benefits of biotechnology on consumer acceptance of genetically modified food: Evidence from experimental auctions in United States. European Review of Agricultural Economics 31 (2004) 179-204
28. Malone Jr. J.W. Consumer willingness to purchase and to pay more for potential benefits of irradiated fresh food products. Agribusiness 6 2 (1990) 163-178
29. Miles S., and Frewer L.J. Investigating specific concerns about different food hazards. Food Quality and Preference 12 (2001) 47-61
30. Moseley B. Food safety: Perception, reality and research. Royal College of General Practitioners Members Handbook (1990) 346-351
31. Moses V. Biotechnology products and European consumers. Biotechnology Advances 17 8 (1999) 647-678
32. Moskowitz H.R., and Krieger B. The contribution of sensory liking to overall liking: An analysis of six food categories. Food Quality and Preference 6 (1995) 83-90
33. Mucci A., and Hough G. Perceptions of genetically modified foods by consumers in Argentina. Food Quality and Preference 15 (2004) 43-51
34. Mucci A., Hough G., and Ziliani C. Factors that influence purchase intent and perceptions of genetically modified foods among Argentine consumers. Food Quality and Preference 15 (2004) 559-567
35. Oser B.L. Benefit/risk: Whose? What? How much?. Food Technology 32 8 (1978) 55-58
36. Pohlman A.J., Wood O.B., and Mason A.C. Influence of audiovisuals and food samples on consumer acceptance of food irradiation. Food Technology 48 12 (1994) 46-49
37. Saba A., and Vassallo M. Consumer attitudes toward the use of gene technology in tomato production. Food Quality and Preference 13 (2002) 13-21
38. Schutz H.G., Bruhn C.M., and Diaz-Knauf K.V. Consumer attitude toward irradiated foods: Effects of labeling and benefit information. Food Technology 43 (1989) 80-86
39. Schutz H.G., and Cardello A.V. Information effects on acceptance of irradiated foods in a military population. Dairy, Food, and Environmental Sanitation 17 8 (1997) 470-481
40. Slovic P. Risk perception. Science 236 (1987) 280-285
41. Sparks P., and Shepherd R. A review of risk perception research: Implications for food safety issues. Report for the Ministry of Agriculture, Fisheries and Food. (1991), AFRC Institute of Food Research, Reading, England
42. Sparks P., and Shepherd R. Public perceptions of food related hazards: Individual and social dimensions. Food Quality and Preference 5 (1994) 185-194
43. Taub I.A. An integrated perspective on food preservation and stabilization. Activities Report of the R&D Associates 51 1 (1999) 171-188
44. Terry D.E., and Tabor R.L. Consumer acceptance of irradiated produce. Journal of Food Distribution Research 19 1 (1988) 73-89
45. Tuorila H., and Cardello A.V. Consumer responses to an off-flavor in the presence of specific health claims. Food Quality and Preference 13 (2002) 561-669
46. Wilcock A., Pun M., Khanona J., and Aung M. Consumer attitudes, knowledge and behavour: A review of food safety issues. Trends in Food Science and Technology 15 (2004) 56-66
47. Wolf I.D. Critical issues in food safety, 1991-2000. Food Technology 46 1 (1992) 64-70