Next Article in Journal
Examining the Association between Food Literacy and Food Insecurity
Next Article in Special Issue
How Much Can Product Reformulation Improve Diet Quality in Households with Children and Adolescents?
Previous Article in Journal
Macronutrient and Micronutrient Intake during Pregnancy: An Overview of Recent Evidence
Previous Article in Special Issue
How Low-Income Mothers Select and Adapt Recipes and Implications for Promoting Healthy Recipes Online
Article Menu
Issue 2 (February) cover image

Export Article

Open AccessArticle
Nutrients 2019, 11(2), 444; https://doi.org/10.3390/nu11020444

Health Innovation in Patty Products. The Role of Food Neophobia in Consumers’ Non-Hypothetical Willingness to Pay, Purchase Intention and Hedonic Evaluation

1
Centre for Agro-food Economy & Development (CREDA-UPC-IRTA), 08860 Castelldefels, Spain
2
Institute of Agrifood Research and Technology (IRTA), Product Quality Program, 17121 Monells, Spain
*
Author to whom correspondence should be addressed.
Received: 23 January 2019 / Revised: 12 February 2019 / Accepted: 18 February 2019 / Published: 20 February 2019
(This article belongs to the Special Issue Food Choice and Nutrition)
  |  
PDF [328 KB, uploaded 27 February 2019]

Abstract

Consumers’ personality traits are key factors in understanding consumers’ choice and acceptance for health innovations in food products, in particular, food neophobia (FN). The patty product as a traditional pork product (TPP) with two innovative traditional pork products (ITPP) from the untapped pig breed (Porc Negre Mallorquí) in Spain were analysed. Patties were enriched with Porcini (Boletus edulis) using the claim “enriched with a natural source of dietary fiber Beta glucans that may contribute to improve our defence system” (ITPP1) and enriched with blueberries (Vaccinium corymbosum) using the claim “enriched with a natural source of antioxidant that may help to prevent cardiovascular diseases” (ITPP2). Two non-hypothetical discrete choice experiments were applied to investigate the importance of FN in consumers’ purchase intention (PI) and willingness to pay (WTP) before and after tasting the products. Results showed that the TPP and the ITPP2 received higher than expected PI and WTP. However, after tasting the products, consumers exhibited lower WTP for all ITPP showing the prevalence of the sensory experience on health innovation. The FN was highly related to WTP before the hedonic evaluation. However, it turned out to be non-significant, showing a homogenising role of the sensory experience in reducing the FN impact. View Full-Text
Keywords: food innovations; hedonic evaluation; non-hypothetical discrete choice experiment; food neophobia; patty; untapped pig food innovations; hedonic evaluation; non-hypothetical discrete choice experiment; food neophobia; patty; untapped pig
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Supplementary material

SciFeed

Share & Cite This Article

MDPI and ACS Style

Kallas, Z.; Vitale, M.; Gil, J.M. Health Innovation in Patty Products. The Role of Food Neophobia in Consumers’ Non-Hypothetical Willingness to Pay, Purchase Intention and Hedonic Evaluation. Nutrients 2019, 11, 444.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Nutrients EISSN 2072-6643 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top