Food Neophobia and Variety Seeking — Consumer Fear or Demand for New Food Products

2001 ◽  
pp. 161-175 ◽  
Author(s):  
Liisa Lähteenmäki ◽  
Anne Arvola
Keyword(s):  
Food Products ◽  
Variety Seeking ◽  
Food Neophobia

scholarly journals Role of Food Neophobia and Allergen Content in Food Choices for a Polish Cohort of Young Women

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2622 ◽  
Author(s):  
Guzek ◽  
Pęska ◽  
Głąbska
Keyword(s):  
Young Women ◽  
Choice Experiment ◽  
Food Product ◽  
Food Products ◽  
Food Choices ◽  
Food Allergies ◽  
Food Neophobia ◽  
Product Choices ◽  
Allergen Content ◽  
High Level

Young women are vulnerable to a number of factors which influence their food choices, including beliefs about food products, or information about nutritional value, while information, that product is free from specific component generates consumer perceptions of its healthfulness. Among the factors which may influence such perception, there is food neophobia (FN). The aim of this study was to determine the influence of FN and information about allergens on the food product choices in the Polish cohort of young women, in the choice experiment when given a model restaurant menu. The web-based choice experiment, in a group of 600 women, aged 18–30 years, with no food allergies diagnosed, was conducted using a mock Italian-style restaurant menu. For 2 starters, 2 soups, 3 main courses and 3 desserts that were included, the allergen content, neophobic potential and perceived lack of healthiness, for a Polish population, were defined. Each respondent randomly received the version containing only a description of dishes, or a description accompanied by the allergens listed. The FN was assessed using the Food Neophobia Scale (FNS). The type of menu (with or without allergens listed) did not influence the choices of dishes. The highest FN level was observed for the women being inhabitants of villages (median of 32). The respondents characterized by a high level of FN less commonly chose dishes characterized by neophobic potential as a starter (Carpaccio), main course (Risotto ai frutti di mare) and dessert (Zabaglione). At the same time, the highest FN level was observed for respondents who chose dishes with no neophobic potential (median of 34.5). However, for allergen content and perceived lack of healthiness, no association with FN was observed, so it may be stated that for neophobic respondents, only neophobic potential is a factor limiting the choice of dishes. It may be concluded that food neophobia in young women may limit the consumption of dishes with unknown food products, and the influence is observed independently of other features of a dish, such as allergen content or perceived healthiness. The problem may appear especially for inhabitants of villages, who are characterized by the highest level of FN.

Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample

2018 ◽  
Vol 68 ◽  
pp. 113-124 ◽  
Author(s):  
M. Laureati ◽  
S. Spinelli ◽  
E. Monteleone ◽  
C. Dinnella ◽  
J. Prescott ◽  
...  
Keyword(s):  
Large Population ◽  
Population Sample ◽  
Food Products ◽  
Food Neophobia ◽  
Large Population Sample

scholarly journals The Effect of Labelling and Visual Properties on the Acceptance of Foods Containing Insects

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2498
Author(s):  
Klaudia Modlinska ◽  
Dominika Adamczyk ◽  
Katarzyna Goncikowska ◽  
Dominika Maison ◽  
Wojciech Pisula
Keyword(s):  
Food Products ◽  
Environmental Policies ◽  
Marketing Strategies ◽  
The Other ◽  
Food Labelling ◽  
Variety Seeking ◽  
Behavioral Reactions ◽  
Experimental Conditions ◽  
Behavioral Reaction ◽  
Visual Properties

Introducing insects as a source of nutrients (e.g., protein) plays a key role in many countries’ environmental policies. However, westerners generally reject insects as an ingredient of food products and meals. The aim of our study was to assess if explicitly labelling food as containing insects and/or implying it by manipulating the appearance of food influences the participants’ perception of food products or their behavioral reaction to such products. Participants were asked to try a range of foods, none of which contained ingredients derived from insects. However, the experimental conditions varied with regard to food labelling (insect content) and appearance (traces of insect-like ingredients). We observed the participants’ non-verbal behavioral reactions to the foods. Next, the respondents filled in a questionnaire evaluating the food’s properties. Additionally, we asked the participants to fill in a set of questionnaires measuring other variables (food neophobia, disgust, variety seeking, etc.) The results showed that products labelled as containing insects are consumed with reluctance and in lower quantities despite their appearance. In addition, people with lower general neophobia and a higher tendency to seek variety tried the insect-labelled samples sooner than people from the other groups. Recommendations for marketing strategies are provided.

scholarly journals Do Consumers Want Seaweed in Their Food? A Study Evaluating Emotional Responses to Foods Containing Seaweed

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2737
Author(s):  
Rachael Moss ◽  
Matthew B. McSweeney
Keyword(s):  
Positive Emotions ◽  
Functional Foods ◽  
Emotional Responses ◽  
Food Products ◽  
Lifestyle Changes ◽  
Future Research ◽  
Purchase Intent ◽  
Food Neophobia ◽  
Food Items ◽  
Secondary Objective

Seaweeds are nutrient-dense marine organisms that have been proposed as a key ingredient to produce new functional foods. This study’s first objective was to identify consumers’ emotional responses and purchase intent towards a variety of food products containing seaweed. The secondary objective was to evaluate how hunger status and lifestyle affect consumers’ emotional responses. Participants (n = 108) were asked to evaluate pictures of different food items containing seaweed (beef burger, cheddar cheese, fettuccine, fish filet, sausage, bread, yogurt, and dried seaweed) using the CATA variant of EsSense25 Profile® and a purchase-intent scale. The consumers also answered questions about their hunger status, food neophobia, food-related lifestyle, as well as open-ended comment questions about seaweed. Participants’ purchase-intent scores were highest for bread and dried seaweed, which they associated with positive emotions. The participants disliked yogurt and sausage, indicating that they were disgusted with them. Participants believed seaweed could be added to fish, savoury, and cereal grains-based foods. The participants’ hunger status as well as their food neophobia and lifestyle impacted their emotional responses. Future research should continue to investigate how emotions affect purchase intent, how participant’s hunger status affects their emotions, and how participants’ lifestyle changes how they perceive new food products.

Effect of Regulatory Focus on Food Variety-Seeking Behavior of Chinese Tourists

2021 ◽  
pp. 109634802098889
Author(s):  
Hong-jing Cui ◽  
Feng Yao ◽  
Xiao-tong Jin ◽  
Tai-yang Zhao ◽  
Wei Xu ◽  
...  
Keyword(s):  
Regulatory Focus ◽  
Negative Influence ◽  
Limited Attention ◽  
Chinese Consumers ◽  
Variety Seeking ◽  
Discussion Section ◽  
Food Neophobia ◽  
Mediating Role ◽  
Seeking Behavior ◽  
Food Variety

While limited attention has been paid to personality traits that influence tourists’ variety-seeking behavior with respect to food, evidence shows that Chinese people choose less variety than their counterparts in Western countries. We propose that regulatory focus influences consumers’ food variety-seeking behavior. Building on the theoretical alignment between regulatory focus, food neophobia, and food variety-seeking tendency, this research examines the effect of regulatory focus on Chinese consumers’ food variety-seeking behavior through three studies. Study 1 indicates that prevention-focused consumers have lower food variety-seeking intention than promotion-focused consumers. Study 2 shows that the former have higher food neophobia, leading to lower intention to seek food variety. Food neophobia plays the mediating role. Study 3 examines the moderating role of psychological safety, which can decrease food neophobia’s negative influence on seeking food variety. The results and implications of our findings are presented in the discussion section.

Level of food neophobia in Dutch adults and association with familiarity with and willingness to try new healthful food products

Appetite ◽  
2006 ◽  
Vol 47 (2) ◽  
pp. 276 ◽  
Author(s):  
Bilbo Schickenberg ◽  
Patricia van Assema ◽  
Johannes Brug ◽  
Nanne de Vries
Keyword(s):  
Food Products ◽  
Food Neophobia ◽  
Healthful Food

Food neophobia and the adoption of new food products

2011 ◽  
Vol 41 (3) ◽  
pp. 201-209 ◽  
Author(s):  
Nick Johns ◽  
John S.A. Edwards ◽  
Heather Hartwell
Keyword(s):  
Food Products ◽  
Food Neophobia
Sign in / Sign up

Export Citation Format

Share Document