Food Reputation Map (FRM): Italian long and short versions’ psychometric features

Influence of intrinsic and extrinsic factors on consumer liking and wellbeing perception of two regular and probiotic milk products

“…Due to the public increased concern about the relationship between eating patterns and noncommunicable diseases (such as cardiovascular diseases, diabetes, and some types of cancer), health‐related intrinsic and extrinsic product characteristics are getting a more relevant role in determining consumer food choices (Bonaiuto et al, ). The food industry faces a challenge to respond to consumers' interest in health by developing healthful products and conveying accurate messages about the nutritional characteristics and potential health benefits of products (Lähteenmäki, ).…”

Food Reputation and Food Preferences: Application of the Food Reputation Map (FRM) in Italy, USA, and China

“…Based on collectively shared judgements about a given entity (Moscovici, 1988 ), the concept of reputation may shed light on a series of social-psychological processes that individuals use in their transactions with food. Because reputation is a concept that affects and orients knowledge, trust, attitude, and choices toward a specific object, it can be considered both a social process and the product of such a process (Bonaiuto et al, 2017 ). Reputation is defined as the “the distribution of opinions about a person or other entity, in a stakeholder or interest group” (Bromley, 2001 , p. 154), and, critically, it can be used to refer to any entity, such as individuals (Emler, 1990 ), groups (Bromley, 2001 ), organizations (Riel and van Fombrun, 2007 ), and even food (Bonaiuto et al, 2012b , 2017 ).…”

“…Such a wide and open perspective, appropriate to understand food reputation, defines food features along three main areas (Bonaiuto et al, 2012b ): (1) features linked to food (physical-chemical features and nutritional content); (2) features linked to the environment (economical, social and cultural features); and (3) features linked to the effects on the individual (sensorial, physiological and psychological effects). As such, food reputation can be considered both the social process of creating shared meaning around the concept of food and the result of such a process (Bonaiuto et al, 2017 ). Therefore, food reputation is defined as the whole set of beliefs (representations, attitudes, direct and indirect knowledge, etc.)…”

“…Based on this definition, an integrative model has been developed to operationalize food reputation's various facets. Established via a series of studies (qualitative, quantitative, and experimental) which indeed employed an international pool of experts (e.g., focus group) and participants (e.g., RCT experiment; see Bonaiuto et al, 2012a , b , 2017 ), the Food Reputation Map (henceforth, FRM) integrates the intrinsic characteristics of food, its effects on the environment, and its effects on the individual encompassing six main areas (second-order factors), namely “Synthetic Indicators” of food reputation: Essence, Cultural Effects, Economical Effects, Environmental Effects, Physical Effects, and Psychological Effects. These areas are further articulated into 23 specific areas (first-order factors), namely “Specific Indicators” of food reputation: Composition, Genuineness, Life time, Recognition, Territorial identity, Tradition, Familiarity, Innovativeness, Context, Price, Preparation, Social and environmental responsibility, Traceability, Proximity, Safety, Ability to satisfy, Digestibility, Lightness, Organoleptic perception, Personal memories, Psycho-physical well-being, Conviviality, Group belongingness.…”

“…On the basis of a series of different studies encompassing different methodological approaches—qualitative and quantitative, correlational and experimental (Bonaiuto et al, 2012a , b , 2017 ), these areas represent all the known possible features of food reputation.…”