Measuring consumer resistance to a new food technology: A choice experiment in meat packaging

Food Quality and Preference

Volumn 28, Issue 2, 2013, Pages 419-428

  Chen, Qing ^a   Anders, Sven ^a   An, Henry ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Consumer resistance; Food technology neophobia scale; Innovation; Vacuum packaging; Willingness to pay

Indexed keywords

EID: 84872967556     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2012.10.008     Document Type: Article

References (46)

1. Aoki K., Shen J.Y., Saijo T. Consumer reaction to information on food additives: Evidence from an eating experiment and a field survey. Journal of Economic Behaviour and Organization 2010, 73:433-438.
2. Arvanitoyannis I.S., Stratakos A. Ch. Application of modified atmosphere packaging and active/smart technologies to red meat and poultry: A review. Food and Bioprocess Technology 2012, 5(5):1423-1446.
3. Brazell J., Diener C., Karniouchina E., Moore W., Severin V., Uldry P.-F. The no-choice option and dual response choice designs. Marketing Letters 2006, 17(4):255-268.
4. Cardello A.V. Consumer concerns and expectations about novel food processing technologies: Effects on product liking. Appetite 2003, 40:217-233.
5. Carlsson F., Frykblom P., Lagerkvist C.J. Consumer benefits of labels and bans on GM foods - Choice experiments with Swedish consumers. American Journal of Agricultural Economics 2007, 89(1):152-161.
6. Carpenter C.E., Cornforth D.P., Whittier D. Consumer preferences for beef color and packaging did not affect eating satisfaction. Meat Science 2001, 57:359-363.
7. Census of Canada. 2006. Available at:. http://www.statcan.gc.ca.
8. Chang J.B., Lusk J.L., Norwood F.B. How closely do hypothetical surveys and laboratory experiments predict field behavior?. American Journal of Agricultural Economics 2009, 91(2):518-534.
9. Chen H.-Y., Chern W.S. Willingness to pay for GM foods: Results from a public survey in the USA. Consumer acceptance of genetically modified foods 2004, 117-130. CAB International, Wallingford, UK. R.E. Evenson, V. Santaniello (Eds.).
10. Chern W.S., Rickertsen K. A comparative analysis of consumer acceptance of GM foods in Norway and the United States. Consumer acceptance of genetically modified foods 2004, 95-100. CAB International, Wallingford, UK. R.E. Evenson, V. Santaniello (Eds.).
11. Cox D.N., Evans G. Construction and validation of a psychometric scale to measure consumers' fears of novel food technologies: The food technology neophobia scale. Food Quality and Preference 2008, 19:704-710.
12. Cox D.N., Evans G., Lease H.J. The Influence of information and beliefs about technology on the acceptance of novel food technologies: A conjoint study of farmed prawn concepts. Food Quality and Preference 2007, 18:813-823.
13. De Steur H., Gellynck X., Feng S.Y., Rutsaert P., Verbeke W. Determinants of willingness-to-pay for GM rice with health benefits in a high-risk region: Evidence from experimental auctions for folate biofortified rice in China. Food Quality and Preference 2012, 25(2):87-94.
14. Evans G., Kermarrec C., Sable T., Cox D.N. Reliability and predictive validity of the food technology neophobia scale. Appetite 2010, 54(2):390-393.
15. Frewer L., Howard C., Hedderley D., Shepherd R. Consumer attitudes towards different food-processing technologies used in cheese production e the influence of consumer benefit. Food Quality and Preference 1997, 8(4):271-280.
16. Frewer L., Scholderer J., Lambert N. Consumer acceptance of functional foods: Issues for the future. British Food Journal 2003, 105:714-731.
17. Gao Z., Schroeder C. Effects of label information on consumer willingness-to-pay for food attributes. American Journal of Agricultural Economics 2009, 91(3):795-809.
18. Garcia R., Bardhi F., Friedrich C. Overcoming consumer resistance to innovation. MIT Sloan Management Review 2007, 48(4):82-88.
19. Grebitus, C., Jensen, H. H., & Roosen, J. (2010). US and German Consumer Preferences for Ground Beef Packaged Under a Modified Atmosphere. In Paper presented at the 115th Joint EAAE/AAEA Seminar, European Association of Agricultural Economists, September 15-17, 2010, Germany: Freising-Weihenstephan.
20. Harrison G.W., Rutström E.E. Experimental evidence on the existence of hypothetical bias in value elicitation methods. In Handbook of Experimental Economics Results 2008, 1(5):752-767.
21. Horowitz J.K., McConnell K.E. A review of WTA/WTP studies. Journal of Environmental Economics and Management 2002, 44(3):426-447.
22. Hu W., Veeman M.M., Adamowicz W.L. Labelling genetically modified food: Heterogeneous consumer preferences and the value of information. Canadian Journal of Agricultural Economics 2005, 53(1):83-102.
23. Kleijnen M., Lee N., Wetzels M. An exploration of consumer resistance to innovation and its antecedents. Journal of Economic Psychology 2009, 30:344-357.
24. Lafley, A.G. (2008). P&G's innovation culture. Strategy+business. Available at:. http://www.strategy-business.com/media/file/sb52_08304.pdf.
25. Lähteenmäki L., Lyly M., Urala N. Consumer attitudes towards functional foods. Understanding consumers of food products 2007, 412-427. Woodhead, Cambridge, England. L. Frewer, H. van Trijp (Eds.).
26. Marette S., Roosen J., Blanchemanche S., Verger P. The choice of fish species: An experiment measuring the impact of risk and benefit information. Journal of Agricultural and Resource Economics 2008, 33(1):1-18.
27. McFadden D., Train K. Mixed MNL models of discrete response. Journal of Applied Econometrics 2000, 15:447-470.
28. O'Sullivan, M. G. (2011). The stability and shelf life of meat and poultry. In D. Kilcast & P. Subramaniam (Eds.), Food and beverage stability and shelf-life (pp. 793-816). Woodhead Publishing in Food Science Technology and Nutrition Issue: 210.
29. Pliner P., Salvy S.-J. Food neophobia in humans. The psychology of food choice 2007, 75-92. CABI, Wallingfod. R. Shepherd, M. Ratts (Eds.).
30. Ram S. Consumer resistance to innovation: The Marketing problem and its solution. The Journal of Consumer Marketing 1989, 6(2):5-14.
31. Revelt D., Train K. Mixed logit with repeated choices: Households' choices of appliance efficiency level. The Review of Economics and Statistics 1998, 80(4):647-657.
32. Roosen J., Lusk J.L., Fox J.A. Consumer demand for and attitudes toward alternative beef labeling strategies in France, Germany, and UK. Agribusiness, An International Journal 2003, 19(1):77-90.
33. Roosen J., Marette S. Making the right choice based on experiments: Regulatory decisions for food and health. European Review of Agricultural Economics 2011, 38(3):361-381.
34. Schmitz D., Menkhaus J., Whipple D., Hoffman E., Field A. Impact of changing consumer preferences on willingness-to-pay for beef steaks in alternative retail packaging. Journal of Food Distribution Research 1993, 24(2):23-35.
35. Seideman S.C., Durland P.R. Vacuum packaging of fresh beef: A review. Journal of Food Quality 1983, 6(1):29-47.
36. Siegrist M. Factors influencing public acceptance of innovative food technologies and products. Trends in Food Science & Technology 2008, 19:603-608.
37. Sloan A.E. Why new products fail. Food Technology 1994, 48(1):36-37.
38. Tonsor G.T., Schroeder T.C., Fox J.A., Biere A. European preferences for beef steak attributes. Journal of Agricultural and Resource Economics 2005, 30(20):367-380.
39. Tonsor G.T. Consumer inferences of food safety and quality. European Review of Agricultural Economics 2011, 38(2):213-235.
40. Train K. Discrete choice methods with simulation 2009, Cambridge University Press, New York. 2nd ed.
41. Van Loo E.J., Caputo V., Nayga R.M., Meullenet J.-F., Ricke S.C. Consumers' willingness to pay for organic chicken breast: Evidence from choice experiments. Food Quality and Preference 2011, 22:603-613.
42. Viana E.S., Gomide L.A.M., Vanetti M.C.D. Effect of modified atmospheres on microbiological, color and sensory properties of refrigerated pork. Meat Science 2005, 71:696-705.
43. Watzke H.J., Saguy I.S. Innovation R&D innovation. Food Technology 2001, 55(5):174-188.
44. Winger, R., & Wall, G. (2006). Food product innovation: A Background paper. Agricultural and food engineering working document, food and agriculture organization of the united nations, rome. Available at:. http://www.fao.org/fileadmin/user_upload/ags/publications/J7193_e.pdf.
45. Zakrys P.I., O'Sullivan M.G., Allen P., Kerry J.P. Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks. Meat Science 2009, 81:720-725.
46. Zhou G.H., Xu X.L., Liu Y. Preservation technologies for fresh meat - A review. Meat Science 2010, 86(1):119-128.