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

Almli, Valérie Lengard; Næs, Tormod; Enderli, Géraldine; Sulmont-Rossé, Claire; Issanchou, Sylvie; Hersleth, Margrethe

doi:10.1016/j.appet.2011.04.009

Cited by 59 publications

(55 citation statements)

References 28 publications

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“…The observed consumer preference heterogeneity suggests that attribute preference varies significantly between individuals and nationalities. Hartmann et al's study of four European countries (France, Poland, Sweden and the United Kingdom) found that the French were more likely to pay a premium for sustainability attributes [59], a finding supported by Almli et al's comparison of French and Norwegian preferences [54]. In comparison, the UK and North America appear more concerned with health and nutrition attributes than European countries [42,45].…”

Section: Drivers Of Consumer Preference and Likingmentioning

confidence: 94%

“…Three studies found a mix of both health and environmental and/or social responsibility attributes were most popular [47,49,50]. In those studies where environmental and social responsibility attributes were preferred, organic was the preferred choice in eight studies [28,43,46,[51][52][53][54], with animal welfare claims coming a close second (five studies) [44,[55][56][57][58]. Two studies found environmental impact labels were valued most highly [42,59], one Fairtrade [40] and one carbon footprint [60].…”

Section: Attribute Preferencementioning

confidence: 99%

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Sustainable Diet Dimensions. Comparing Consumer Preference for Nutrition, Environmental and Social Responsibility Food Labelling: A Systematic Review

et al. 2019

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Global food systems are currently challenged by unsustainable and unhealthy consumption and production practices. Food labelling provides information on key characteristics of food items, thereby potentially driving more sustainable food choices or demands. This review explores how consumers value three different elements of sustainable diets: Comparing consumer response to nutrition information on food labels against environmental and/or social responsibility information. Six databases were systematically searched for studies examining consumer choice/preference/evaluation of nutrition against environmental and/or social responsibility attributes on food labels. Studies were quality assessed against domain-based criteria and reported using PRISMA guidelines. Thirty articles with 19,040 participants met inclusion criteria. Study quality was mixed, with samples biased towards highly-educated females. Environmental and social responsibility attributes were preferred to nutrition attributes in 17 studies (11 environmental and six social), compared to nine where nutrition attributes were valued more highly. Three studies found a combination of attributes were valued more highly than either attribute in isolation. One study found no significant preference. The most preferred attribute was organic labelling, with a health inference likely. Consumers generally have a positive view of environmental and social responsibility food labelling schemes. Combination labelling has potential, with a mix of sustainable diet attributes appearing well-received.

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Section: Drivers Of Consumer Preference and Likingmentioning

confidence: 94%

Section: Attribute Preferencementioning

confidence: 99%

Sustainable Diet Dimensions. Comparing Consumer Preference for Nutrition, Environmental and Social Responsibility Food Labelling: A Systematic Review

et al. 2019

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“…According to Vanhonacker et al [2010a], while the Poles defi ne traditional food mainly as specialty dishes consumed on festive occasions, the Belgians mostly consider traditional food as familiar food of daily character. The research of Almli et al [2011a] shows that taste is an attribute of primary importance while conceptualizing TFP. Polish consumers characterise TFP by a good and special taste, a high yet not highly consistent quality, a high environmental friendliness, a good support for the local economy, a high preparation time and rather high prices.…”

Section: Introductionmentioning

confidence: 99%

Impact of Innovation on Consumers Liking and Willingness to Pay for Traditional Sausages

Żakowska‐Biemans¹,

Sajdakowska²,

Issanchou³

2016

Pol. J. Food Nutr. Sci.

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International audienceThe main objective of the study was to evaluate Polish consumers' liking and willingness to pay for innovations in traditional sausages "Kabanos". The study also attempted to determine whether regional differences may influence acceptance of innovations and the willingness to pay for such products. As both sensory factors and prices are important in food choice decisions, the methodological approach combined hedonic liking and experimental auctions. The study involved 221 consumers of traditional pork sausages who evaluated intrinsic and extrinsic product attributes in blind (tasting only), expectancy (product information only) and fully informed (tasting and product information) experimental conditions. The results show that acceptance of innovation in traditional sausages is determined by the type of innovation proposed. Innovation related to extrinsic attributes like packaging i.e. biodegradable packaging seem to be the most welcome regardless experimental conditions while innovations improving healthiness of traditional sausages but violating their sensory properties i.e. lower salt level tend to be disapproved. There are regional differences observed in acceptance and willingness to pay for innovative variants of Kabanos. In general, consumers in Warsaw are more inclined to pay more for innovative variants of Kabanos than consumers in Cracow. Participants from the two regions had also different hedonic reactions towards organic and spicy variant of Kabanos. Prior research concerning acceptance of innovation in traditional food products in Poland is scarce. Therefore, such information is particularly pertinent to SMEs and distributors operating in traditional food sector to support innovation and development of adequate communication strategies

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“…These results may be attributed to the fact that Norwegian consumers were more concerned about safety issues, whereas French were more interested in cheese sensory properties. In both countries appropriateness affected consumer acceptance with traditional cheese consumption related with special occasion rather than everyday use (Almli et al, 2011).…”

Section: Innovation Of Traditional Cheesesmentioning

confidence: 99%

Liking of Traditional Cheese and Consumer Willingness to Pay

Braghieri

Girolami

Riviezzi

et al. 2014

Italian Journal of Animal Science

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

Cited by 59 publications

References 28 publications

Sustainable Diet Dimensions. Comparing Consumer Preference for Nutrition, Environmental and Social Responsibility Food Labelling: A Systematic Review

Sustainable Diet Dimensions. Comparing Consumer Preference for Nutrition, Environmental and Social Responsibility Food Labelling: A Systematic Review

Impact of Innovation on Consumers Liking and Willingness to Pay for Traditional Sausages

Liking of Traditional Cheese and Consumer Willingness to Pay

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