Human food choices: An examination of the factors underlying acceptance/rejection of novel and familiar animal and nonanimal foods

Martins, Yolanda; Pliner, Patricia

doi:10.1016/j.appet.2005.08.002

Cited by 194 publications

(118 citation statements)

References 35 publications

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“…The cultural and identity dimensions of food, together with the fact that the product's constituents will enter the body as a result of biological transformations occurring after its ingestion, may accentuate this potential fear and therefore the likelihood of reticence to purchase cultured meat. Furthermore, it has been shown that disgust reactions are particularly strong towards unfamiliar foods from animal origin, mostly owing to their expected aversive textural properties and reminders of livingness or animalness (Martins and Pliner 2005).…”

Section: Criteria Shaping Consumer Acceptancementioning

confidence: 99%

Challenges and prospects for consumer acceptance of cultured meat

Verbeke

Sans

Loo

2015

Journal of Integrative Agriculture

261

176

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OATAO is an open access repository that collects the work of Toulouse researchers and makes it freely available over the web where possible. This is an author-deposited version published in : http://oatao.univ-toulouse.fr/ Eprints ID : 15560 AbstractConsumer acceptance of cultured meat is expected to depend on a wide diversity of determinants ranging from technologyrelated perceptions to product-specific expectations, and including wider contextual factors like media coverage, public involvement, and trust in science, policy and society. This paper discusses the case of cultured meat against this multitude of possible determinants shaping future consumer acceptance or rejection. The paper also presents insights from a primary exploratory study performed in April 2013 with consumers from Flanders (Belgium) (n=180). The concept of cultured meat was only known (unaided) by 13% of the study participants. After receiving basic information about what cultured meat is, participants expressed favorable expectations about the concept. Only 9% rejected the idea of trying cultured meat, while two thirds hesitated and about quarter indicated to be willing to try it. The provision of additional information about the environmental benefits of cultured meat compared to traditional meat resulted in 43% of the participants indicating to be willing to try this novel food, while another 51% indicated to be 'maybe' willing to do so. Price and sensory expectations emerged as major obstacles. Consumers eating mostly vegetarian meals were less convinced that cultured meat might be healthy, suggesting that vegetarians may not be the ideal primary target group for this novel meat substitute. Although exploratory rather than conclusive, the findings generally underscore doubts among consumers about trying this product when it would become available, and therefore also the challenge for cultured meat to mimic traditional meat in terms of sensory quality at an affordable price in order to become acceptable for future consumers.

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Section: Criteria Shaping Consumer Acceptancementioning

confidence: 99%

Challenges and prospects for consumer acceptance of cultured meat

Verbeke

Sans

Loo

2015

Journal of Integrative Agriculture

261

176

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“…Most of the research on food acceptance has focused on familiar instead of novel foods (Martins and Pliner, 2005;Pliner and Salvy, 2006). Few studies have particularly focused on the differences between food neophobic tendency and people from different countries.…”

Section: Food Neophiliamentioning

confidence: 99%

Role of food neophilia in food market tourists’ motivational construct: The case of La Boqueria in Barcelona, Spain

Dimitrovski

Crespi‐Vallbona

2016

Journal of Travel & Tourism Marketing

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“…Other studies argue that the perception of food taste is the main reason why people are unwilling to try novel food (Arvola, Lahteenmaki, & Tuorila, 1999;Martins & Pliner, 2005;P. Pliner, Pelchat, & Grabski, 1993).…”

Section: Food Neophobia Researchmentioning

confidence: 99%

“…Food neophobia has however received little attention in the tourism context, and has not been applied to traditional food consumption behaviour. The most frequent subjects of food neophobia studies are with children (Addessi et al, 2005;Birch, Francis, & Hofer, 2001;Cooke et al, 2007;Dovey et al, 2011;Pelchat & Pliner, 1995;Russell & Worsley, 2008), adults (Arvola et al, 1999;Choe & Cho, 2011;Hwang & Lin, 2010;Tuorila et al, 2001;Verbeke & Lopez, 2005) and students (Edwards, Hartwell, & Brown, 2010;Eertmans et al, 2005;Flight et al, 2003;Martins & Pliner, 2005;Olabi et al, 2009;P. Pliner et al, 1993).…”

Section: Food Neophobia Researchmentioning

confidence: 99%

Food tourism: consumer behaviour in relation to traditional food

Hsu¹

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Traditionally, sun, sea, and sand are the major reasons why tourists travel, however, in postmodern tourism, tourism products are no longer restricted by these types of natural resources. In order to extend the tourism life cycle and to attract more inbound tourists from overseas, more and more niche markets are developing. One such market that has been highlighted recently is food tourism. Over the past two decades, food tourism is emerging as an area of practical interest for both the host country and tourists as food is an inevitable experience at the travel destination.Food, unlike other natural resources can be provided year-round by utilizing local ingredients.For destination managers there is a need to develop a sense of regional distinctiveness and to maintain the local cultural traditions of their regions. For tourists, food provides the tourists with a novel experience and the chance to become more deeply involved in the local culture and traditions.Accordingly, because of the benefits of food tourism, it has also created interest among scholars to investigate in greater depth. However, even though the study of tourism is increasing, research issues and topics are still somewhat limited. At this stage, there is still a lack of research regarding the tourist's traditional food consumption behaviour. In redressing this omission, this study examines consumer choice behaviour of traditional Taiwanese foods. The specific objectives of this study are to: firstly, explore the food choice behaviour in relation to traditional food; secondly, to examine the impact of personality traits on tourists' traditional food choice behaviour. After a review of the literature, the theory of planned behaviour (TPB) was selected to help explain tourists' traditional food buying behaviour. This theory of TPB was used as it explained human's behaviour from the perspective of the attitude-behaviour relationship and allows the researcher to conduct empirically based research. Furthermore, personality traits have been regarded as an important factor that influences people's food choice behaviour. Therefore, in order to examine the influence of food tourism, two personality traits, food neophobia and sensation-seeking have been examined in this study.A quantitative research study design was adopted which was based on the postpostivism paradigm. A pilot survey was conducted in Australia involving 149 respondents to confirm the iii validity and reliability of the six scales used in the pilot study. As a result, the final questionnaire consisted of a total of 44 items in six different scales and two open-ended questions. The final survey was conducted using face-to-face interviews in Taiwan, with Caucasian tourists using a convenience sampling design. This resulted in 389 completed questionnaires. SPSS version 21 and AMOS version 21 were employed to analyse the numeric data and to test the hypotheses.Statistical techniques used with the pilot survey data included item analysis, reliability, and exploratory factor analysis. Fo...

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Human food choices: An examination of the factors underlying acceptance/rejection of novel and familiar animal and nonanimal foods

Cited by 194 publications

References 35 publications

Challenges and prospects for consumer acceptance of cultured meat

Challenges and prospects for consumer acceptance of cultured meat

Role of food neophilia in food market tourists’ motivational construct: The case of La Boqueria in Barcelona, Spain

Food tourism: consumer behaviour in relation to traditional food

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