Consumers' acceptance of innovations in traditional cheese. A comparative study in France and Norway

Appetite

Volumn 57, Issue 1, 2011, Pages 110-120

  Almli, Valérie Lengard ^a,b   Næs, Tormod ^a   Enderli, Géraldine ^c   Sulmont Rossé, Claire ^c   Issanchou, Sylvie ^c   Hersleth, Margrethe ^a,b  

^a NOFIMA   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Appropriateness; Cheese; Consumer; Innovation; Pasteurisation; Raw milk

Indexed keywords

OMEGA 3 FATTY ACID;

ADULT; AGED; ARTICLE; CHEESE; CHEESEMAKING; CONSUMER ATTITUDE; FEMALE; FOOD PACKAGING; FOOD PREFERENCE; FRANCE; HUMAN; MALE; MARKETING; NORWAY; PASTEURIZATION;

ADULT; AGED; ANIMALS; CHEESE; CONSUMER SATISFACTION; FATTY ACIDS, OMEGA-3; FEMALE; FOOD HANDLING; FOOD PACKAGING; FOOD PREFERENCES; FOOD, FORTIFIED; FOOD, ORGANIC; FRANCE; HUMANS; MALE; MIDDLE AGED; MILK; NORWAY; REGRESSION ANALYSIS;

EID: 79955979463     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2011.04.009     Document Type: Article

References (45)

1. Abrahamsen R.K., Byre O., Steinsholt K., Strand A.H. Jarlsbergosten historie og utvikling/Jarlsberg cheese history and development 2006, Tun Forlag.
2. Almli V.L., Verbeke W., Vanhonacker F., Naes T., Hersleth M. General image and attribute perceptions of traditional food in six European countries. Food Quality and Preference 2011, 22(1):129-138.
3. Antal E.A., Hogasen H.R., Sandvik L., Maehlen J. Listeriosis in Norway 1977-2003. Scandinavian Journal of Infectious Diseases 2007, 39(5):398-404.
4. Bishop R. Cheese innovation. Market driven vs. regulatory standards. Australian Journal of Dairy Technology 2006, 61(2):196-197.
5. CDIC (2010). World cheese production. Canadian Dairy Information Center, Government of Canada. Visited October 2010. http://www.dairyinfo.gc.ca/pdf/world_cheese_production.pdf.
6. Chittleborough C.R., Baum F., Taylor A.W., Hiller J.E. Missing data on retrospective recall of early-life socio-economic position in surveillance systems. An additional disadvantage?. Public Health 2008, 122(11):1152-1166.
7. CNIEL (2010). Centre National Interprofessionnel de l'Economie Laitière (French National Interprofessional Centre of the Dairy Economy), Visited November 2010. http://www.cniel.com/quifait/OrgInter/CNIEL/cniel.html.
8. de Valk H., Valliant V., Jacquet C., Rocourt J., Le Querrec F., Stainer F., et al. Two consecutive nationwide outbreaks of listeriosis in France October 1999-February 2000. American Journal of Epidemiology 2001, 154(10):944-950.
9. Décret Epoisses Décret 2010-50 du 12 janvier 2010 relatif à l'appellation d'origine contrôlée "Epoisses" 2010, Journal Officiel de la République Francaise, Paris.
10. Dominguez M., Jourdan-Da Silva N., Vaillant V., Pihier N., Kermin C., Weill F.X., et al. Outbreak of Salmonella enterica serotype Montevideo infections in France linked to consumption of cheese made from raw milk. Foodborne Pathogens and Disease 2009, 6(1):121-128.
11. Doyon M., Jullien C., Labrecque J. Mesure des propensions individuelles à payer pour les aliments fonctionnels. une approche expérimentale auprès de consommateurs francais 2008, Série recherche des Cahiers du CRÉA, pp. 65-68, ISBN 978-2-922378-.
12. Endrizzi I., Menichelli E., Johansen S.B., Olsen N.V., Naes T. Handling of individual differences in rating-based conjoint analysis. Food Quality and Preference 2011, 22(3):241-254.
13. Ginon E., Lohéac Y., Martin C., Combris P., Issanchou S. Effect of fibre information on consumer willingness to pay for French baguettes. Food Quality and Preference 2009, 20(5):343-352.
14. Ginzinger W., Jaros D., Lavanchy P., Rohm H. Raw milk flora affects composition and quality of Bergkase 3. Physical and sensory properties, and conclusions. Lait 1999, 79(4):411-421.
15. Goulet V., Jacquet C., Martin P., Vaillant V., Laurent E., deValk H. Surveillance of human listeriosis in France, 2001-2003. Euro Surveill 2006, 11(6):79-81.
16. Guerrero L., Claret A., Guàrdia M.D., Contel M., Scalvedi M.L. Consumer acceptance of innovated traditional cheese. An experimental study in Italy and Spain. Poster at Eurosense, Fourth European Conference on Sensory and Consumer Research. A Sense of Quality 2010.
17. Guerrero L., Guardia M.D., Xicola J., Verbeke W., Vanhonacker F., Zakowska-Biemans S., et al. Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study. Appetite 2009, 52(2):345-354.
18. Harper C.M., Cowell N.A., Adams B.C., Langley A.J., Wohlsen T.D. Outbreak of Cryptosporidium linked to drinking unpasteurised milk. Communicable Diseases Intelligence 2002, 26:449-450.
19. Hersleth M., Lengard V., Verbeke W., Guerrero L., Naes T. Consumers' acceptance of innovations in dry-cured ham Impact of reduced salt content, prolonged aging time and new origin. Food Quality and Preference 2011, 22(1):31-41.
20. Jordana J. Traditional foods. Challenges facing the European food industry. Food Research International 2000, 33(3-4):147-152.
21. Jorgensen H.J., Mork T., Rorvik L.M. The occurrence of Staphylococcus aureus on a farm with small-scale production of raw milk cheese. Journal of Dairy Science 2005, 88(11):3810-3817.
22. Kerhoas N., Fischler C., Weill P., Debucquet G., Masson E., Merdji M. Perception des allégations nutritionnelles par le consommateur en fonction de son profil social, alimentaire et médical et selon la catégorie d'aliment considérée. Nutrition clinique et metabolisme 2008, 22(S1):90-91.
23. Kolanowski W., Weissrodt J. Sensory quality of dairy products fortified with fish oil. International Dairy Journal 2007, 17(10):1248-1253.
24. Liptakova A., Siegfried L., Rosocha J., Podracka L., Bogyiova E., Kotulova D. A family outbreak of haemolytic uraemic syndrome and haemorrhagic colitis caused by verocytotoxigenic Escherichia coli O157 from unpasteurised cow's milk in Slovakia. Clinical Microbiology and Infection 2004, 10(6):576-578.
25. McAlister L., Pessemier E. Variety seeking behaviour: an interdisciplinary review. Journal of Consumer Research 1982, 9(12):311-322.
26. Morgan D., Gunneberg C., Gunnell D., Healing T.D., Lamerton S., Soltanpoor N., et al. An outbreak of Campylobacter infection associated with the consumption of unpasteurized milk at a large festival in England. European Journal of Epidemiology 1994, 10(5):581-585.
27. Napolitano F., Braghieri A., Piasentier E., Favotto S., Naspetti S., Zanoli R. Cheese liking and consumer willingness to pay as affected by information about organic production. Journal of Dairy Research 2010, 77(3):280-286.
28. Næs T., Brockhoff P., Tomic O. Statistics for sensory and consumer science 2010, Wiley, Chichester, UK.
29. Opplysningskontoret for meieriprodukter (2010). Visited November 2010. http://www.melk.no/artikkel.aspx%3Fmnu1id=9180%26artid=17339.
30. Ortigosa M., Arizcun C., Oneca M., Irigoyen A., Torre P. Effects of pasteurisation on microorganisms and sensory attributes in Roncal type cheese from ewe's milk. Milchwissenschaft-Milk Science International 2004, 59(7-8):392-396.
31. Perkin M.R. Unpasteurized milk. Health or hazard?. Clinical and Experimental Allergy 2007, 37:627-630.
32. Perkin M.R., Strachan D.P. Which aspects of the farming lifestyle explain the inverse association with childhood allergy?. Journal of Allergy and Clinical Immunology 2006, 117(6):1374-1381.
33. Pliner P., Hobden K. Development of a scale to measure the trait of food neophobia in humans. Appetite 1992, 19(2):105-120.
34. Rehman S.U., Banks J.M., McSweeney P.L.H., Fox P.F. Effect of ripening temperature on the growth and significance of non-starter lactic acad bacteria in Cheddar cheese made from raw or pasteurised milk. International Dairy Journal 2000, 10(1-2):45-53.
35. Roberts S.D., Micken K.S. Le fromage as life. French attitudes and behavior toward cheese. Research frame synergies 1996, Vol. 23. Assoc Consumer Research, Provo. K.P. Corfman, J.G. Lynch (Eds.).
36. Rudolf M., Scherer S. High incidence of Listeria monocytogenes in European red smear cheese. International Journal of Food Microbiology 2001, 63(1-2):91-98.
37. Schutz H.G., Martens M. Appropriateness as a cognitive-contextual measure of food attitudes. Food, people and society. A European perspective of consumers' food choices 2001, Springer, Berlin, ISBN 3-540-41521-1. L.J. Frewer, E. Risvik, H. Schifferstein (Eds.).
38. Stephan R., Schumacher S., Corti S., Krause G., Danuser J., Beutin L. Prevalence and characteristics of Shiga toxin-producing Escherichia coli in swiss raw milk cheeses collected at producer level. Journal of Dairy Science 2008, 91(7):2561-2565.
39. Syndicat de défense de l'Epoisses (2010). Epoisses. Visited October 2010. http://www.fromage-epoisses.com/index.php?lang=44.
40. TINE BA (2010). The annual report for TINE 2009. Oslo.
41. Van Leuven I., Van Caelenberg T., Dirinck P. Aroma characterisation of Gouda-type cheeses. International Dairy Journal 2008, 18(8):790-800.
42. Vanhonacker F., Lengard V., Hersleth M., Verbeke W. Profiling European traditional food consumers. British Food Journal 2010, 112(8):871-886.
43. Vuitton, D. A. (2009). Risk versus benefit of raw milk consumption. Visited August 2010. http://www.oikos.no/newsread/readimage.aspx?WCI=GetByID&IMAGEID=4&DOCID=10680.
44. Ye A., Cui J., Taneja A., Zhu X., Singh H. Evaluation of processed cheese fortified with fish oil emulsion. Food Research International 2009, 42(8):1093-1098.
45. Zweifel C., Giezendanner N., Corti S., Krause G., Beutin L., Danuser J., et al. Characteristics of shiga toxin-producing Escherichia coli isolated from Swiss raw milk cheese within a 3-year monitoring program. Journal of Food Protection 2010, 73(1):88-91.