Editorial: Consumer acceptance of food innovations

Innovation: Management, Policy and Practice

Volumn 10, Issue 1, 2008, Pages 91-95

  Bruhn, Christine M ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Communication; Consumer attitudes; Food technology; Risk perception

Indexed keywords

EID: 50449089421     PISSN: 14479338     EISSN: None     Source Type: Journal    
DOI: 10.5172/impp.453.10.1.91     Document Type: Editorial

References (37)

1. American Dietetic Association (2000) Nutrition and you. Trends 2000: What do Americans think, need, expect? Journal of the American Dietetic Association 100(6): 626-627.
2. Belton P (2001) Chance, risk, uncertainty and food. Trends in Food Science and Technology 12: 32-35.
3. Bord RJ and O'Conner RF (1989) Who wants irradiated food? Untangling complex public opinion. Food Technology 43: 87.
4. Bruhn CM(1995) Consumer attitudes and market response to irradiated food. Journal of Food Protection 58: 175-181.
5. Bruhn CM and Mason A (2002) Community leader response to educational information about biotechnology. Journal of Food Science 67: 399-403.
6. Butz P, Needs EC, Baron A, Bayer O, Geisel B, Gupta B et al (2003) Consumer attitudes to high pressure food processing. Food, Agriculture and Environment 1: 30-34.
7. Cardello A (2003) Consumer concerns and expectations about novel food processing technologies: effects on product liking. Appetite 40: 217-233.
8. Cardello AV, Schutz HG and Lesber LL (2007) Consumer perceptions of foods processed by innovative and emerging technologies: A conjoint analytic study. Innovative Food Science and Emerging Technologies 8: 73-83.
9. Center for Media and Public Affairs (2004) Food for thought. V Research, Retrieved 25 April, 2008 from http://ific.org
10. Cogent Research (2006) Food Biotechnology: A study of US consumer attitudinal trends, Retrieved 25 April 2008 from http:www.ific.org
11. Cogent Research (2007a) Food & Health Survey: Consumer attitudes toward food, nutrition and health. Retrieved April 25 2008, http://www.ific.org/research/foodandhealthsurvey.cfm
12. Cogent Research (2007b) Food Biotechnology: A study of US consumer attitudinal trends. Retrieved April 24 2008, http://www.ific.org/ research/biotechres.cfm
13. Food Marketing Institute (2005) US Grocery Shopper Trends. Food Marketing Institute: Washington, DC.
14. Frever LJ, Howard C, Hedderley D and Shepherd R (1997) Consumer attitudes toward different food-processing technologies used in cheese production - The influence of consumer benefit. Food Quality and Preference 8: 271-280.
15. Frewer L, Howard C, Hedderley D and Shepherd R (1996) What determines trust in information about food-related risks? Underlying psychological constructs. Risk Analysis 16: 473-485.
16. Information Resources Inc (2004a) Convenience benefits continue to make living easier. Retrieved December 11 2005 from http://www.gmabrands.com/publications/gmairi.cfm
17. Information Resources Inc (2004b) The low-carb craze appears to be shifting to 'less-of' foods - Many are focusing on curbing calories. Retrieved December 11 2005, from http://www.gmabrands.com/publications/ gmairi.cfm
18. Information Resources Inc (2004c) Taste and convenience benefits are widespread, but wellness benefits are emerging as key differentiators. Retrieved December 11, 2005 from http://www.gmabrands.com/publications/gmairi.cfm
19. Information Resources Inc (2004d) Will carb-cutting rise or demise? Retrieved December 11, 2005, from http://www.gmabrands.com/ publications/gmairi.cfm
20. Information Resources Inc (2005a) 2003-2004 Food and beverage pacesetters - Benefits. Retrieved December 11, 2005 from http://www.gmabrands.com/publications/gmairi.cfm
21. Information Resources Inc (2005b) Convenience products beyond time savings: The new face of convenience. Retrieved December 11, 2007 from http://www.gmabrands.com/publications/gmairi.cfm
22. Information Resources Inc (2005c) The enjoyment factor: Consumers' unwavering demand for taste, indulgence and variety. Retrieved December 11, 2005 from http://www.gmabrands.com/publications/gmairi.cfm
23. Information Resources Inc (2008a) 2007 New produce pacesetters. Retrieved April 25, 2008 from http://www.gmabrands.com/publications/ gmairi.cfm
24. Information Resources Inc (2008b) Consumer Trend Watch 2008, Retrieved April 25, 2008 from http://www.gmabrands.com/publications/ gmairi.cfm
25. Lahteenmaki L, Grunert K, Ueland O, Astrom A, Arvola A and Bech-Larsen T (2002) Acceptability of genetically modified cheese presented as real product alternative. Food Quality and Preference 13: 523-533.
26. Li-Cohen AE and Bruhn CM (2002) Safety of consumer handling of fresh produce from the time of purchase to the plate: a comprehensive consumer survey. Journal of Food Protection 65: 1287-1296.
27. Pew Initiative on Biotechnology (2004). Overview of Findings: 2004 Focus groups and polls. Retrieved April 205, 2008 from http://pewagbiotech.org/research/2004update/overview.pdf.
28. Ragaert P, Verbeke W, Devlieghere F and Debevere J (2004) Consumer perception and choice of minimally processed vegetables and packaged fruits. Food Quality and Preference 15: 259-270.
29. Rogers EM (1995) Diffusion of Innovation (Fourth Edn.). The Free Press: New York.
30. Sapp SG, Harrod WJ and Zhan L (1994) Social demographic and attitudinal determinates of consumer acceptance of food irradiation. Agribusinesss 11: 117-130.
31. Schultz H (1994) Consumer/soldier acceptance of irradiated food. Army Natick Res. Center, Natick, MA.
32. Schutz HG, Bruhn CM and Diazknauf KV (1989) Consumer attitude toward irradiated foods - effects of labeling and benefits information. Food Technology 43: 80-86.
33. Slovic P (1987) Perception of risk. Science 236: 280-285.
34. Tuorila H, Cardello AV and Lesher L (1994) Antecedents and consequences of expectations related to fat-free and regular-fat foods. Appetite 23: 247-263.
35. Williams PRD and Hammitt JK (2001) Perceived risks of conventional and organic produce: Pesticides, pathogens, and natural toxins. Risk Analysis 21: 319-330.
36. Yeung RMW and Morris JL (2006) An empirical study of the impact of consumer perceived risk on purchase likelihood: a modeling approach. International Journal of Consumer Studies 30: 294-305.
37. Yeung RMW and Yee WMS (2005) Consumer perception of food safety related risk: a multiple regression approach. Journal of International Food and Agribusiness 17: 195-212.