文章基本信息

标题：Health Innovation in Patty Products. The Role of Food Neophobia in Consumers’ Non-Hypothetical Willingness to Pay, Purchase Intention and Hedonic Evaluation
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作者：Zein Kallas ; Mauro Vitale ; José Maria Gil 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2019
卷号：11
期号：2
页码：444-458
DOI：10.3390/nu11020444
出版社：MDPI Publishing
摘要：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.
关键词：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