Evaluative Conditioning of Food Technologies

Loebnitz, Natascha; Grunert, Klaus G.

doi:10.1002/mar.20813

Cited by 10 publications

(3 citation statements)

References 61 publications

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“…Newly introduced food technologies might be perceived as risky due to their names, the media debate about them or because of the formation of a strong social opposition [52]. Genetic technology tends to evoke strong negative attitudes, while consumers appear to have positive attitudes towards conventional technologies [53]. However, GM foods are more likely to be accepted when their benefits are concrete, tangible and personally relevant [54].…”

Section: Discussionmentioning

confidence: 99%

Acceptance of Food Technologies, Perceived Values and Consumers’ Expectations towards Bread. A Survey among Polish Sample

2018

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The aims of the study were to identify the perceptions about the technologies that are used to increase the nutritional value of cereal products, and to evaluate relations between consumers' perceptions of them, expected changes to bread, and the perceived values. Quantitative data was collected through computer-assisted personal interviews (CAPI) within a sample of 1000 Polish adults. Clustering method was used to identify homogeneous groups based on opinions on the technologies used in the production of cereals and cereal products. Neutral attitudes towards technologies were presented in the sample with relatively greater acceptance of traditional crossbreeding of varieties and enrichment processes. Nevertheless, three homogeneous clusters were identified: technological sceptics (33.6%), technological traditionalists (15.0%) and technological enthusiasts (51.4%). Technological traditionalists appreciated the naturalness of food, tradition, natural environment, quality of life and health more than the other clusters. Perceiving themselves as a person valuing tradition and quality of life was associated with belonging to the technological sceptics. Both sceptics and traditionalists declared greater fears resulting from the application of new technologies in food production, including threats to the environment, health, naturalness of food and quality of life. Technological enthusiasts were anticipating more changes in bread. The differences among the clusters, including perceived values, require communication that is adapted to the profile of the consumers. The results can be useful for bread manufacturers to predict the demand and deliver against it and for marketers who are responsible for the process of effective product labelling and communication in order to meet the consumer needs.

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Section: Discussionmentioning

confidence: 99%

Acceptance of Food Technologies, Perceived Values and Consumers’ Expectations towards Bread. A Survey among Polish Sample

2018

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“…Other studies have tested moderators in the lab that are relevant to marketing in the real world. For example, studies have found persistence of EC effects over time (e.g., Loebnitz & Grunert 2015), and generalization to other similar products (e.g., Till & Priluck 2000). Others found that the fit between the CS and the US matters (e.g., pairing a sports drink [CS] with Michael Jordan [US] leads to stronger effects than pairing it with Pierce Brosnan [US]; Till et al 2008).…”

Section: Ec In the Marketing Domainmentioning

confidence: 99%

Evaluative Conditioning: Past, Present, and Future

Moran

Nudler

Anan

2023

Annu. Rev. Psychol.

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Evaluative Conditioning (EC) research investigates changes in the evaluation of a stimulus after co-occurrence with an affective stimulus. To explain the motivation behind this research, this review begins with an overview of the history of EC research, followed by a summary of the state of the art with respect to three key questions. First, how should EC procedures be used to influence evaluation? We provide a guide based on evidence concerning the functional properties of EC effects. Second, how does the EC effect occur? We discuss the possible mediating cognitive processes and their automaticity. Third, are EC effects ubiquitous outside the lab? We discuss the evidence for the external validity of EC research. We conclude that the most important open questions pertain to the relevance of EC to everyday life and to the level of control that characterizes the processes that mediate the EC effect after people notice the stimulus co-occurrence. Expected final online publication date for the Annual Review of Psychology, Volume 74 is January 2023. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

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“…In the presence of irrational behaviors, customers may contrast new food technologies, this is a phenomenon known as technophobia (Gorgitano, Verneau, and Sodano 2017). To obstruct technophobia and change consumer attitudes toward food technologies adoption, firms need to associate food innovations with positive pictures, which not only has immediate benefits but also prevents positive effects from extinction (Loebnitz and Grunert 2015). Briefly, to launch a successful new food product in the market, it is advocated to involve the customers in the food development process for improving consumers' acceptance (Busse and Siebert 2018).…”

Section: Digital Transformation In the Agri-food Industrymentioning

confidence: 99%

Exploring the Use of Digital Data in the Agri-Food Context

Frau¹,

Cabiddu²

2019

Third International Scientific Conference ITEMA Recent Advances in Information Technology, Tourism, Economics, Management and A

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This paper explores digital data exploitation behaviors and shows how these comportments change according to the data sources employed by the firms when trying to develop their products. This article aims to provide a theoretical framework concerning how digital data are employed for product development. Since the relationship between data exploitation and product development represents an empirically under-explored research area, the authors adopt an exploratory multiple case study design to develop new theoretical and empirical insights pertaining to this topic. This paper provides guidelines that help agri-food firms recognize the features of how food processing might take advantage of digital transformation and digital data gaining competitiveness by improving production efficiency and supporting the development of their products.

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Evaluative Conditioning of Food Technologies

Cited by 10 publications

References 61 publications

Acceptance of Food Technologies, Perceived Values and Consumers’ Expectations towards Bread. A Survey among Polish Sample

Acceptance of Food Technologies, Perceived Values and Consumers’ Expectations towards Bread. A Survey among Polish Sample

Evaluative Conditioning: Past, Present, and Future

Exploring the Use of Digital Data in the Agri-Food Context

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