Tüketicilerin Yiyecekte Yenilik Korkusu Düzeyleri Üzerine Bir Araştırma

Abstract

Depending on the innovations, the food and beverage sector; In order to keep up with the changes that occur in the wishes and desires of the consumers, they can seek new and different services. In recent years, especially with the influence of gastronomy science, the food and beverage sector is being renewed every day. However, innovations in the food and beverage sector may not always be reciprocated. The reason for this is that a certain portion of consumers are not open to innovation. Fear of innovation (neophobia), which is one of the topics studied by psychology; It is called the fear that people feed against innovations that occur in their lives or in their surroundings. People with this fear do not want innovation in their lives and intend to continue their habits throughout their lives. Food neophobia, which constitutes one of the main subjects of the study, is a kind of fear of innovation. Food neophobia is generally observed as fear, retreat and unwillingness to try new foods. Although the food neophobia has protected the individual from the potential harm of new food, it limits the individual's nutritional cycle over time.The aim of this study; to determine consumers' the levels of food neophobia. In this study, the level of food neophobia was measured by the scale of food neophobia (FNS). The scale used in the study was developed by Pliner and Hobden (1992). The survey method was used as data collection method and 413 participants were reached. As a result, the levels of consumers in terms of food neophobia were determined to be "neutral. The meaning of this level; consumers are cautious about trying new foods.

Yeni̇ Yi̇yecek Deneme Korkusu Ve Yeni̇ Yi̇yecek Deneme Arzusu İle İlgi̇li̇ Yapilmiş Ulusal Çalişmalarin Bi̇bli̇yometri̇k Anali̇zi̇

“…Kişilerin tercihlerinin yanında tercihlerini etkileyen kişisel özellikler gibi birçok unsur da devreye girmektedir. Özgen, (2014) ve Olabi vd., (2009) tarafından yapılan çalışmalarda (aktaran Yiğit & Doğdubay, 2020); Bir bireyin yemek tercihlerinin, kişinin sahip olmuş olduğu damak tadı, sağlık durumu, sosyal statüsü, gelir durumu, kişisel ve sosyal faktörler, dini inancı, yeme-içme alışkanlığı, yaşadığı çevre ve diğer psikolojik unsurlara bağlı olarak şekillendiği ifade edilmektedir.…”