Consumer Trends and Perception of Novel Technologies

Nonthermal Processing Technologies for Food

Volumn , Issue , 2011, Pages 473-481

  Bruhn, Christine M ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Consumer attitudes, not always predicting actual marketplace behavior; Consumer research, identifying questions consumers, and a new technology; Consumers, not asking for technologies expecting the food industry, to deliver products with benefits in their lives; Continuous consumer communication a pivotal role in acceptance; Driving forces consumer trends and perception of novel technologies, acceptance of a technology, consumer's perception of benefits and risks; Flavor ratings, lower when people were told that product produced by a new processing method; Good flavor, convenience, and health enhancing properties key consumer benefits in today's marketplace; Neutral or positive information repeated exposures to a technology, lowering concern; New processing technologies advantages that consumers seek; Research, and consumer's view of important product characteristics

Indexed keywords

EID: 84886183632     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470958360.ch31     Document Type: Chapter

References (56)

1. America 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. Bhumiratana, N., Belten, L.K., and Bruhn, C.M. 2007. Effect of an educational program on attitudes of California consumers toward food irradiation. Food Protection Trends 27(10):744-748.
4. Bord, R.J. and O'Conner, R.F. 1989. Who wants irradiated food? Untangling complex public opinion. Food Technology 43:87.
5. Bruhn, C. and Noel, J. 1987. Consumer in-store response to irradiated papayas. Food Technology 41(9):83-85.
6. Bruhn, C.M. 1995. Consumer attitudes and market response to irradiated food. Journal of Food Protection 58(2):175-181.
7. Bruhn, C.M. and Mason, A. 2002. Community leader response to educational information about biotechnology. Journal of Food Science 67:399-403.
8. Butz, P., Needs, E.C., Baron, A., Bayer, O., Geisel, B., Gupta, B., Oltersdorf, U., and Tauscher, B. 2003. Consumer attitudes to high pressure food processing. Food, Agriculture and Environment 1(1):30-34.
9. Cardello, A. 2003. Consumer concerns and expectations about novel food processing technologies: effects on product liking. Appetite 40:217-233.
10. Cardello, A.V., Schutz, H.G., and Lesher, L.L. 2007. Consumer perceptions of foods processed by innovative and emerging technologies: a conjoint analytic study. Innovative Food Science and Emerging Technologies 8:73-83.
11. Center for Media and Public Affairs. 2004. Food for Thought V Research. Available from the International Food Information council at http://ific.org.
12. Cogent. 2006. Food biotechnology: a study of US consumer attitudinal trends. Available from the International Food Information council at www.ific.org.
13. Delgado-Gutlerrez, C. and Bruhn, C.M. 2008. Health professionals attitudes and educational needs regarding new food processing technologies. Journal of Food Science Education 7:8-13.
14. Donovan, R.J. and Jalleh, G. 1999. Positively versus negatively framed product attributes; the influence of involvement. Psychology and Marketing 16(7):613-630.
15. Eustice, R. and Bruhn, C.M. (eds). 2006. Consumer Acceptance and Marketing of Irradiated Foods. Ames, IA: Blackwell Publishing.
16. Fink, A. and Kosecoff, J. 1985. How to Conduct Surveys. A Step by Step Guide. Beverly Hills, CA: Sage Publications.
17. Food and Drug Administration. 2008. Irradiation in the production, processing and handling of food. CFR 21 Part 179. Federal Register 73(164):49593-49603.
18. Food Marketing Institute. 1998. Consumers' Views on Food Irradiation. Washington DC: Food Marketing Institute and Grocery Manufacturers of America.
19. Food Marketing Institute. 2005. U.S. Grocery Shopper Trends. Washington, DC: Food Marketing Institute.
20. Food Marketing Institute. 2008. U.S. Grocery Shopper Trends 2008. Arlington, VA: Food Marketing Institute.
21. Fox, J.A. 2002. Influences on purchase of irradiated foods. Food Technology 56(11):34-37.
22. Fox, J.A., Bruhn, C.M., and Sapp, S. 2001. Consumer acceptance of irradiated meat. In: Interdisciplinary Food Safety Research, edited by Hooker, N.H. and Murano, E.A. New York: CRC Press, pp. 139-158.
23. 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(4):473-485.
24. Frewer, L.J., 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.
25. Hicks, D.T., Pivarnik, L.F., McDermott, R., Richard, N., Hoover, D.G., and Kniel, K.E. 2009. Consumer awareness and willingness to pay for high-pressure processing of ready-to-eat food. Journal of Food Science Education 8:32-38.
26. Information Resources Inc. 2004a. Convenience Benefits Continue to Make Living Easier. Retrieved December 11, 2005, May, Available at: http://www.gmabrands.com/publications/gmairi.cfm.
27. Information Resources Inc. 2004b. The Law-Carb Craze Appears to be Shifting to "Less-of" Foods-Many are Focusing on Curbing Calories. Retrieved December 11, 2005, Available at: http://www.gmabrands.com/publications/gmairi.cfm.
28. InformationResources Inc. 2004c. Taste and Convenience Benefits are Widespread, but Wellness Benefits are Emerging as Key Differentiators. Retrieved December 11, 2005, Available at: http://www.gmabrands.com/publications/gmairi.cfm.
29. Information Resources Inc. 2004d. Will Carb-Cutting Rise or Demise? Retrieved December 11, 2005, Available at: http://www.gmabrands.com/publications/gmairi.cfm.
30. Information Resources Inc. 2005a. 2003-2004 Food and Beverage Pacesetters-Benefits. Retrieved December 11, 2005, March, Available at: http://www.gmabrands.com/publications/gmairi.cfm.
31. Information Resources Inc. 2005b. Convenience Products beyond Time Savings: The New Face of Convenience. Retrieved December 11, 2007, Available at: http://www.gmabrands.com/publications/gmairi.cfm.
32. Information Resources Inc. 2005c. The Enjoyment Factor: Consumers' Unwavering Demand for Taste, Indulgence and Variety. Retrieved December 11, 2005, Available at: http://www.gmabrands.com/publications/gmairi.cfm.
33. International Food Information Council (IFIC). 2008. Food Biotechnology: A Study of US Consumer Attitudinal Trends, 2008 Report. Retrieved May 6, 2009, Available at: http://www.ific.org/research/biotechres.cfm.
34. Johnson, A.M., Reynolds, A.E., Chen, J., and Resurreccion, A.V.A. 2004. Consumer attitudes toward irradiated food: 2003 vs. 1993. Food Protection Trends 24(6):408-418.
35. Krueger, R.A. and Casey, M.A. 2000. Focus Groups. A Practical Guide for Applied Research. Thousand Oaks, CA: Sage Publications.
36. 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.
37. Li-Cohen, A.E. and Bruhn, C.M. 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(8):1287-1296.
38. Marcotte, M. 1992. Irradiated strawberries enter the US market. Food Technology 46(5):80.
39. McNutt, K., Powers, M., and Sloan, A. 1986. Food colors, flavors, and safety: a consumer viewpoint. Food Technology 1: 72-78.
40. Pew Initiative on Biotechnology. 2004. Overview of Findings: 2004 Focus Groups and Polls. Retrieved January 5, 2009, Available at: http://pewagbiotech.org/research/2004update/overview.pdf.
41. Pope, J.L. 1993. Practical Marketing Research, New Updated Edition. New York: American Management Association.
42. Pszczola, D. 1992. Irradiated produce reaches Midwest market. Food Technology 46(5):89.
43. 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.
44. Resurreccion, A., Galvez, F., Fletch, S., and Misra, S. 1995. Consumer attitudes toward irradiated food: results of a new study. Journal of Food Protection 58(2):193-196.
45. Rogers, E.M. 1995. Diffusion of Innovation, 4th Edition. New York: The Free Press.
46. Rogers, E.M. and Shoemaker, R.F. 1971. Communication of Innovation. New York: The Free Press.
47. Salant, P. and Dillman, D.A. 1994. How to Conduct Your Own Survey. New York: John Wiley & Sons.
48. Sapp, S.G., Harrod, W.J., and Zhan, L. 1994. Social demographic and attitudinal determinates of consumer acceptance of food irradiation. Agribusinesss 11(2):117-130.
49. Schutz, H. 1994. Consumer/Soldier Acceptance of Irradiated Food. Natick, MA: US Army Natick Research, Development and Engineering Center.
50. Schutz, H.G., Bruhn, C.M., and Diazknauf, K.V. 1989. Consumer attitude toward irradiated foods-effects of labeling and benefits information. Food Technology 43(10):80-86.
51. Slovic, P. 1987. Perception of risk. Science 236:280-285.
52. Tuorila, H., Cardello, A.V., and Lesher, L. 1994. Antecedents and consequences of expectations related to fat-free and regular-fat foods. Appetite 23:247-263.
53. Williams, P.R.D. and Hammitt, J.K. 2001. Perceived risks of conventional and organic produce: Pesticides, pathogens, and natural toxins. Risk Analysis 21(2):319-330.
54. Yeung, R.M.W. and Morris, J.L. 2006. An empirical study of the impact of consumer perceived risk on purchase likelihood: a modeling approach. International Journal of Consumer Studies 30(3):294-305.
55. Yeung, R.M.W. and Yee, W.M.S. 2005. Consumer perception of food safety related risk: a multiple regression approach. Journal of International Food and Agribusiness 17(2):195-212.
56. Zienkewicz, L.S.H. and Penner, K.P. 2004. Consumers' perceptions of irradiated ground beef after education and product exposure. Food Protection Trends 24(10):740-745.