Tradução e validação para a língua portuguesa da escala de neofobia em relação à tecnologia de alimentos: food technology neophobia scale

Vidigal, Márcia Cristina Teixeira Ribeiro; Minim, Valéria Paula Rodrigues; Moreira, Rêmio Teixeira; Pires, Ana Clarissa dos Santos; Ferreira, Marco Aurélio Marques; Gonçalves, Aline Cristina Arruda; Minim, Luís Antônio

doi:10.1590/s0103-84782013005000150

Cited by 12 publications

(5 citation statements)

References 21 publications

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“…For each of the sets, they had to indicate the one they would choose. Then, participants were asked to complete the Portuguese version of the FTNS (Cox & Evans, ), which has already been validated with Brazilian consumers (Vidigal et al , ). They were asked to indicate their degree of agreement with the 13 statements of the scale using 7‐point likert scales (1: strongly disagree, 7: strongly agree) (Table ).…”

Section: Methodsmentioning

confidence: 99%

How do processing technology and formulation influence consumers’ choice of fruit juice?

Martins

Rosenthal

Ares

et al. 2020

Int J of Food Sci Tech

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The study aimed at investigating the influence of four variables related to processing technology and formulation on consumer's choice of fruit juice, and to explore the moderating effect of food technology neophobia (FTN). A choice-conjoint task was implemented considering four variables: processing technology, added sugar, preservatives and cold pressing. Sixteen pairs of labels were presented to 369 Brazilian consumers to that indicate which of the products they would purchase. Then, they answered the FTN scales and a socio-demographic questionnaire. Data were analysed using a logit model with random parameters. Results showed that cold pressing, pressurisation and the claims 'no added sugar' and 'no preservatives' had a positive effect on consumers' choices, whereas the claim 'not pressurised' had a negative effect. The FTN moderated the effect of the variables on participants' choices of fruit juices. The main difference between groups of consumers with different level of neophobia (low, medium and high) was related to the effect of information about juice processing.

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Section: Methodsmentioning

confidence: 99%

How do processing technology and formulation influence consumers’ choice of fruit juice?

Martins

Rosenthal

Ares

et al. 2020

Int J of Food Sci Tech

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show abstract

“…The original version (in English) of the instrument developed by Cox and Evans (2008) was constructed in the form of a questionnaire containing 13 items (Table 1), which are presented in the form of statements in which the respondent should express his/her opinion using the concordance scale (7-point scale anchored at the extremes). This questionnaire was translated and validated for the Portuguese language by Vidigal et al (2014), using the backtranslation technique (Prieto, 1992). Three bilingual translators translated all original items of the FTNS (Cox & Evans, 2008), from English to Portuguese.…”

Section: Instrumentmentioning

confidence: 99%

Food technology neophobia and consumer attitudes toward foods produced by new and conventional technologies: A case study in Brazil

Vidigal

Minim

Simiqueli

et al. 2015

LWT - Food Science and Technology

125

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New food technologies are promoting innovations in the food sector. However, not all technologies are accepted and understood by consumers; some cause resistance. The present work sought to study the behavior of Brazilian consumers in relation to different food technologies. A questionnaire was administered to a representative sample of 389 respondents in Belo Horizonte-MG, Brazil. Questionnaire collected information on consumer perceptions regarding new technologies by means of the Food Technology Neophobia Scale (FTNS), translated and validated into Portuguese, in addition to familiarity and willingness to try yogurts labeled such as traditional, pasteurized, organic, genetically modified, enriched with bioactive proteins and nanotechnology. Results suggested that neophobia regarding food technology is important to explain consumer behavior in relation to new technologies, especially for nanotechnology. Participants were less familiar with foods labeled as GM and nanotechnology, and willingness to try these products was lower. Consumers are still wary of GM and nanotechnology, possibly due to lack of assurance that these foods are safe for human health and the environment. For new food technologies (such as nanotechnology) that are still recent, communication is very important, being decisive for the consolidation of consumer perceptions, and consequently for the acceptance of these innovations on the market.

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“…The first FA dimension was correlated with 1-5 and 9-12 items of the neophobia questionnaire for both groups of consumers. Therefore, consumers believe that "new technologies are necessary" (items 1-5 and 12), healthier options (item 7), and without risk (items 9-11) [33]. Furthermore, the second FA was correlated with 6-8 items of the neophobia questionnaire for both groups of consumers.…”

Section: Food Neophobia Scale and Attributes Important For Acceptancementioning

confidence: 93%

“…After the packaging evaluation, the respondents were asked to answer the Food Technology Neophobia scale questions using a 7-point Likert scale (1 = totally disagree; 4 = neither agree nor disagree; 7 = totally agree) (Table 2). This scale evaluates the new food openness and consists of thirteen (n = 13) sentences [10,32,33]. Furthermore, the importance of attributes of probiotic fermented beverages for consumer acceptance was evaluated using a 7-point Likert scale (1 = not important; 7 = very important) [9].…”

Section: Recruitment Of Consumers and Questionnaire Applicationmentioning

confidence: 99%

Probiotic Almond-Fermented Beverages Processed by Ultrasound: Vegan and Non-Vegan Consumer Perceptions through Packaging

Carneiro,

Rocha,

Fernandes

et al. 2024

Foods

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Consumer perception of foods processed by emerging technologies has been scarcely studied. This study aimed to evaluate the perception of vegan and non-vegan consumers regarding probiotic almond-fermented beverages processed by ultrasound using the packaging of the products (pasteurized/conventional, processed by ultrasound, and processed by ultrasound with a claim on the label). A “Check All That Apply” test with emojis and the Food Technology Neophobia scale were used. The “processed by ultrasound” information did not impact the purchase intention and the perception of healthiness, safety, nutrition, environmental impact, flavor, texture, and price of the products. The claim inclusion increased the perceived acceptability and purchase intention and improved the emotional profile. The vegan consumers showed a more positive perception of ultrasound processing, resulting in increased perceived acceptability, higher citation frequency of positive emoji, and lower sums for the neophobia scale. Vegan and non-vegan consumers agreed that the most important attributes for consumer acceptance are almond aroma, flavor, and consistency. In conclusion, the “processed by ultrasound” information did not negatively impact the acceptability and emotional profile of probiotic almond-fermented beverages, and using a claim on the label may improve consumer perception of the products.

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Tradução e validação para a língua portuguesa da escala de neofobia em relação à tecnologia de alimentos: food technology neophobia scale

Abstract: RESUMO As indústrias de alimentos vêm inovando e desenvolvendo novos produtos e processamentos, e os consumidores estão mais conscientes e preocupados em relação às novas tecnologias alimentares, o que pode infl uenciar

Cited by 12 publications

References 21 publications

How do processing technology and formulation influence consumers’ choice of fruit juice?

How do processing technology and formulation influence consumers’ choice of fruit juice?

Food technology neophobia and consumer attitudes toward foods produced by new and conventional technologies: A case study in Brazil

Probiotic Almond-Fermented Beverages Processed by Ultrasound: Vegan and Non-Vegan Consumer Perceptions through Packaging

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