Effects of food neophobia on visual attention and sensory acceptance of ethnic-flavored foods

Samant, Shilpa S.; Hanson, Aubrie D.; Asare, Ruby; Nichols, Dalton S.; Nna-Mba, Jean-Pierre; Seo, Han‐Seok

doi:10.1007/s40167-017-0057-8

Cited by 14 publications

(9 citation statements)

References 24 publications

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“…The study will also examine what marketing communication messages to send to these consumers in order to entice them to consume ethnic foods. To achieve this objective, the current research designs studies concerning about regulatory focus, which is one of personality traits, an important aspect of internal factors of consumer acceptance to novel food products (Samant et al , 2018). In the field of new product development and marketing, regulatory focus is an important variable to analyze consumers’ attitude to new unfamiliar products, and regulatory fit tactics are usually used in new product advertisement (Herzenstein et al , 2007).…”

Section: Introductionmentioning

confidence: 99%

Regulatory focus and message framing’s effects on intention to consume ethnic food in China

Cui

Fam

Zhao

2019

BFJ

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Purpose The purpose of this paper is to examine the effect of regulatory focus on Chinese consumers’ intention to consume ethnic food, the mediating role of food neophobia and the moderating role of message framing with regard to regulatory focus and ethnic food consumption. Design/methodology/approach Lab experiments method was used in this paper, two studies were designed to test the relationship between regulatory focus, food neophobia, message framing and intention to eat ethnic food. Study 1 was to test the influence of regulatory focus on intention to eat ethnic food, and the mediation role of food neophobia. Study 2 was to test the moderation role of message framing. Findings Results indicated that consumers with promotion focus have higher intention to eat ethnic food than consumers with prevention focus. Prevention-focus consumers have higher food neophobia, which leads to lower intention to eat ethnic food. Food neophobia plays the mediating role in the relationship between regulatory focus and intention to eat ethnic food. Regulatory fit can increase consumers’ intention to eat ethnic food. Promotion-focus consumers show higher eating intention in gain-framing situation, while prevention-focus consumers show higher eating intention in loss-framing situation. Research limitations/implications The study was undertaken in China. Further studies should include respondents living in countries other than China. Practical implications This research provides a venue for marketers of destination tourism, especially for ethnic food marketers to introduce and advertise ethnic foods to tourists. Regulatory fit is important for destination tourism. To improve consumers’ eating intention, this research suggests that ethnic food marketers should pay attention to regulatory focus of consumers from different regions and cultural background, and design corresponding message framing for consumers with different regulatory focus to form regulatory fit. Originality/value First, this study has proposed and tested regulatory focus’ effect on intention to consumer ethnic food. Food neophobia is used to explain the mechanism of relation between regulatory focus and intention to eat ethnic food. Also, message framing is introduced to define the boundary of relation between regulatory focus and intention to eat ethnic food.

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Section: Introductionmentioning

confidence: 99%

Regulatory focus and message framing’s effects on intention to consume ethnic food in China

Cui

Fam

Zhao

2019

BFJ

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“…The absence of significant effects related to these demographic profiles on consumer acceptability of RMA samples might be attributed to a low level of food neophobia traits among those who took part in this study (mean ± SD = 2.3 ± 0.9 on a 7‐point scale). In other words, based on their low levels on the food neophobia scale, consumer panelists who participated in this study, apart from their demographic profiles, seemed likely to explore and accept either unfamiliar or novel food and beverages (Jaeger et al, ; Pliner & Hobden, ; Samant et al ), thereby lessening the impact of their demographic profiles on the hedonic ratings of RMAs in this study. Although 97% of the consumer panelists showed low levels of food neophobia (below 4.0 on a 7‐point scale), the study explored whether food neophobia traits could be associated with hedonic ratings of RMA samples.…”

Section: Resultsmentioning

confidence: 99%

“…It has been found that consumer acceptability of food or beverage items varies not only by sensory attributes, but also by individual consumer-related factors such as demographic profiles and personality traits (Alley & Burroughs, 1999;Cho et al, 2016;Rozin & Tuorila, 1993;Wu, Ross, Morris, & Murphy, 2017). In particular, food neophobia traits, defined as "a reluctance to eat and/or avoidance of novel foods" (Pliner & Hobden, 1992), have been found to affect consumer acceptability of new or unfamiliar foods (Choe & Cho, 2011;Samant et al, 2018). Individuals with high food-neophobia traits are also more likely to have lower acceptance of food items in general than those with low food-neophobia traits (Knaapila, Silventoinen, Broms, Rose, Perola, Kaprio, & Tuorila, 2011;Jaeger, Rasmussen, & Prescott, 2017;Samant et al, 2018).…”

mentioning

confidence: 99%

“…In particular, food neophobia traits, defined as "a reluctance to eat and/or avoidance of novel foods" (Pliner & Hobden, 1992), have been found to affect consumer acceptability of new or unfamiliar foods (Choe & Cho, 2011;Samant et al, 2018). Individuals with high food-neophobia traits are also more likely to have lower acceptance of food items in general than those with low food-neophobia traits (Knaapila, Silventoinen, Broms, Rose, Perola, Kaprio, & Tuorila, 2011;Jaeger, Rasmussen, & Prescott, 2017;Samant et al, 2018). These findings show that individual consumerrelated nonsensory factors should also be considered when identifying key factors that influence consumer acceptability of unfamiliar beverage items such as RMAs.…”

mentioning

confidence: 99%

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Variations in U.S. consumers' acceptability of commercially‐available rice‐based milk alternatives with respect to sensory attributes and food neophobia traits

Pramudya

Lee

Chapko

et al. 2019

Journal of Sensory Studies

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This study aimed to determine whether acceptability of rice‐based milk alternatives (RMAs) is influenced by sensory attributes and nonsensory factors, in particular with respect to US consumers' demographic profiles, frequency of RMA consumption, and food neophobia traits. Ten trained panelists evaluated 7 commercially‐available RMA samples with respect to 23 attributes, and 101 consumer panelists rated both hedonic impressions and just‐about‐right (JAR) intensities of attributes among the 7 RMA samples. Descriptive sensory analysis revealed that the 7 RMA samples differed significantly in terms of the 13 attributes. A partial least squares regression found that overall liking of RMAs was positively associated with higher intensities of sweetness, astringency, and nutty, vanillin, and grainy flavor attributes, while it was negatively associated with higher intensities of yeasty/fermented, vanillin, and starchy aromas, yeasty/fermented and cardboard flavors, bitter and sour tastes, and dark color. Consumers with higher food neophobia traits were found to like flavors of RMAs less. Overall likings of RMAs did not differ as a function of gender, age group, annual household income, and frequency of RMA consumption. In conclusion, this study provides a better understanding of sensory attributes, consumer acceptability, and drivers of liking for commercially‐available RMAs in the U.S. market. Practical applications Rice‐based milk alternatives are one category of nondairy milk alternatives commercially available in the U.S. market. Food manufacturers, marketers, and sensory professionals should consider RMAs' sensory attributes and consumers' food neophobia traits not only when designing new products, but also when promoting their products to potential customers.

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“…Researchers recognize that people eat for different reasons, whether those reasons be economic, satisfaction, curiosity, social demands, and forth [3]. The studies on what makes people try ethnic foods are often studies of the psychology of people or just as often the using people to understand more deeply the aspects of the food itself [4][5][6]. This paper emerges from a joint focus on the above issues; the mind of the consumer (rules of decision), and an interest in ethnic foods as it enters society (responses to ethnic foods going 'mainstream' , and concerns about food safety) safety.…”

Section: Introductionmentioning

confidence: 99%

The Dollar Value of Ideas Surrounding Ethnic Foods: A Mind Genomics Cartography

2022

Nutr Res Food Sci J

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310 respondents each evaluated 60 unique vignettes (combinations of messages) about ethnic foods, the messages presenting information about the country of origin, when and why the food is eaten, and the benefit if the ethnic food goes 'mainstream', and the issues about food safety. Respondents each rated unique sets of 60 the vignettes, first assigning purchase price, and second recording their emotion on reading the vignette. Three mind-sets emerged, based upon the dollar value of the messages. Further analysis demonstrated the interaction of elements, showing how the specific ethnic source drove the dollar value of other elements. The approach is presented as a model for the easy, rapid, and affordable creations of databases of the mind of people as they experience issues of everyday life.

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Effects of food neophobia on visual attention and sensory acceptance of ethnic-flavored foods

Cited by 14 publications

References 24 publications

Regulatory focus and message framing’s effects on intention to consume ethnic food in China

Regulatory focus and message framing’s effects on intention to consume ethnic food in China

Variations in U.S. consumers' acceptability of commercially‐available rice‐based milk alternatives with respect to sensory attributes and food neophobia traits

The Dollar Value of Ideas Surrounding Ethnic Foods: A Mind Genomics Cartography

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