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Attitudes and Sensory Perceptions of Food Consumers towards Technological Innovation in Mexico: A Case-Study on Rice-Based Dessert

1
Department of Economic and Administrative Sciences, University of Sonora, 83621 Hermosillo, Mexico
2
Environmental and Planning Program, Northwest Biological Research Center, 23096 La Paz, Mexico
3
Department of Accounting, University of Sonora, 83000 Hermosillo, Mexico
*
Author to whom correspondence should be addressed.
Sustainability 2018, 10(1), 175; https://doi.org/10.3390/su10010175
Received: 16 November 2017 / Revised: 23 December 2017 / Accepted: 9 January 2018 / Published: 12 January 2018
(This article belongs to the Section Economic, Business and Management Aspects of Sustainability)
Innovation in the agro-food system has become a strategy increasingly used by companies as a means to increase their competitiveness and position themselves in the market. In this context, the objective of this work is to identify the attitudes and sensory perceptions of consumers towards food technology through two scales (food technology neophobia and domain specific innovativeness) and hedonic tastings. For this, a new product was selected in the market: powder to prepare rice with milk. Most consumers have attitudes toward low neophobia to products with food technology, but there is also some caution, a situation that is corroborated by the moderate predisposition towards innovations. Color and flavor attributes can make the difference in positive perceptions. It should not be forgotten that there is a segment of innovative consumers that represent a key market. View Full-Text
Keywords: food innovation; rice with milk; hedonic tasting food innovation; rice with milk; hedonic tasting
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Salgado-Beltrán, L.; Beltrán-Morales, L.F.; Velarde-Mendivil, A.T.; Robles-Baldenegro, M.E. Attitudes and Sensory Perceptions of Food Consumers towards Technological Innovation in Mexico: A Case-Study on Rice-Based Dessert. Sustainability 2018, 10, 175.

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