Effect of product formula, information and consumer characteristics on the acceptance of a new snack food

Consumer acceptance of dairy products with a saturated fatty acid–reduced, monounsaturated fatty acid–enriched content

“…This is in line with previous work that has demonstrated a positive influence of nutritional information on acceptance of unfamiliar foods (Kähkönen et al, 1996;Tuorila et al, 1998). Furthermore, the overall liking of the modified cheese with information was similar to the mean ratings given by consumers when they tasted the control and fat-reduced cheeses in a blinded manner.…”

Factors influencing tourist food consumption

“…Pliner and Hobden (1992) developed the Food Neophobia Scale, a ten-item instrument, to measure individual differences in food neophobia. Research shows that when measured with the scale, people who are more neophobic tend to expect various novel foods to taste worse than the less neophobic, and thus are generally less willing to taste or choose novel foods (Pliner & Hobden, 1992;Tuorila et al, 1998;Tuorila et al, 1994).…”

Recent Application of Probiotics in Food and Agricultural Science

“…Nonsensory techniques have proven useful in enhancing the sensory quality of products, such as providing consumers with health benefit information associated with probiotic cultures. Health information has been shown to be a vital tool in the consumer acceptance of a variety of probiotic food products [164][165][166]. Finally, microcapsules of probiotics may help prevent the off flavor of cultures [167].…”