Consumer perceptions of foods processed by innovative and emerging technologies: a conjoint analytic study

Auteur(s) :
Schutz H., Cardello AV., Lesher LL.
Date :
Mar, 2007
Source(s) :
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. #8:1 p73-83
Adresse :
Addresses: Cardello AV (reprint author), USA, Natick Soldier Ctr, Sci & Technol Directorate, Natick, MA 01760 USA USA, Natick Soldier Ctr, Sci & Technol Directorate, Natick, MA 01760 USA Univ Calif Davis, Dept Food Sci & Technol, Davis, CA 95616 USA SAIC, Natick, MA 01760 USA E-mail Addresses: armand.cardello@natick.army.mil

Sommaire de l'article

Abstract: Conjoint analytic surveys were administered to 225 potential consumers of foods processed by innovative and emerging food technologies in order to assess the factors contributing to their interest in using such products. Respondents included 1) a consumer panel of civilian lab employees, 2) shoppers in a mail in the northeastern U.S., and 3) U.S. military troops on training exercises. Respondents rated their interest in 49 different food product concepts that varied in food type, processing or production technology, costs, benefits, risks, endorsing agencies, and product information. Results showed that the relative importance of factors did not vary greatly among the consumer groups. Perceived risks associated with the technologies were the most important factors influencing interest in use. Among the emerging technologies assessed, irradiation and genetic modification resulted in the greatest negative effect on likely use, while high pressure processing produced the most positive effect. The term « cold preservation » had positive associations for all groups, but « minimally processed » had negative associations. Implications of the data for the marketing of foods processed by innovative and emerging technologies are discussed. (c) 2006 Elsevier Ltd. All rights reserved.

Source : Pubmed
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