Details
| Original language | English |
|---|---|
| Title of host publication | Boundary Blurred: A Seamless Customer Experience in Virtual and Real Spaces |
| Subtitle of host publication | Proceedings of the 2018 Academy of Marketing Science (AMS) Annual Conference |
| Publisher | Springer Nature |
| Pages | 505 |
| Number of pages | 1 |
| ISBN (electronic) | 978-3-319-99181-8 |
| ISBN (print) | 978-3-319-99180-1 |
| Publication status | Published - 28 Nov 2018 |
Publication series
| Name | Developments in Marketing Science: Proceedings of the Academy of Marketing Science |
|---|---|
| ISSN (Print) | 2363-6165 |
| ISSN (electronic) | 2363-6173 |
Abstract
The relentless progress in research and the resulting new food technologies enable a variety of innovations in the food sector. However, in general, consumers are often highly skeptical about new products and perceive great (consumption) risks when that innovative product has been produced and created by a more or less unfamiliar technology. An increasing mistrust of consumers toward the food chain led to a decreasing acceptance of regular and newly developed products. However, consumer acceptance is crucial to the development of successful food products. Adding the increased consumer interest in food production technology, consumers’ overall attitudes toward new food technologies should be taken into account in order to be successful in the market. Against that background, the present study aims to analyze in detail the factors that affect consumers’ acceptance of innovative food products. Specifically, a new multifaceted model of consumers’ acceptance of innovative food products is developed and empirically tested considering the influence on product image and buying intention as selected product performance outcomes. As investigation object, an innovative flavor enhancer was used, which improves consumers’ health by strengthening the flavor of salt and thus helping to reduce salt levels in food.
ASJC Scopus subject areas
- Business, Management and Accounting(all)
- Marketing
- Business, Management and Accounting(all)
- Strategy and Management
Sustainable Development Goals
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Boundary Blurred: A Seamless Customer Experience in Virtual and Real Spaces : Proceedings of the 2018 Academy of Marketing Science (AMS) Annual Conference. Springer Nature, 2018. p. 505 (Developments in Marketing Science: Proceedings of the Academy of Marketing Science).
Research output: Chapter in book/report/conference proceeding › Conference contribution › Research › peer review
}
TY - GEN
T1 - An Abstract
T2 - Consumer’s Acceptance of Food Innovations: Effects on Product Perception and Consumer Behavior
AU - Albertsen, Levke
AU - Wiedmann, Klaus Peter
AU - Karampournioti, Evmorfia
AU - Langner, Sascha
PY - 2018/11/28
Y1 - 2018/11/28
N2 - The relentless progress in research and the resulting new food technologies enable a variety of innovations in the food sector. However, in general, consumers are often highly skeptical about new products and perceive great (consumption) risks when that innovative product has been produced and created by a more or less unfamiliar technology. An increasing mistrust of consumers toward the food chain led to a decreasing acceptance of regular and newly developed products. However, consumer acceptance is crucial to the development of successful food products. Adding the increased consumer interest in food production technology, consumers’ overall attitudes toward new food technologies should be taken into account in order to be successful in the market. Against that background, the present study aims to analyze in detail the factors that affect consumers’ acceptance of innovative food products. Specifically, a new multifaceted model of consumers’ acceptance of innovative food products is developed and empirically tested considering the influence on product image and buying intention as selected product performance outcomes. As investigation object, an innovative flavor enhancer was used, which improves consumers’ health by strengthening the flavor of salt and thus helping to reduce salt levels in food.
AB - The relentless progress in research and the resulting new food technologies enable a variety of innovations in the food sector. However, in general, consumers are often highly skeptical about new products and perceive great (consumption) risks when that innovative product has been produced and created by a more or less unfamiliar technology. An increasing mistrust of consumers toward the food chain led to a decreasing acceptance of regular and newly developed products. However, consumer acceptance is crucial to the development of successful food products. Adding the increased consumer interest in food production technology, consumers’ overall attitudes toward new food technologies should be taken into account in order to be successful in the market. Against that background, the present study aims to analyze in detail the factors that affect consumers’ acceptance of innovative food products. Specifically, a new multifaceted model of consumers’ acceptance of innovative food products is developed and empirically tested considering the influence on product image and buying intention as selected product performance outcomes. As investigation object, an innovative flavor enhancer was used, which improves consumers’ health by strengthening the flavor of salt and thus helping to reduce salt levels in food.
UR - http://www.scopus.com/inward/record.url?scp=85125177166&partnerID=8YFLogxK
U2 - 10.1007/978-3-319-99181-8_165
DO - 10.1007/978-3-319-99181-8_165
M3 - Conference contribution
AN - SCOPUS:85125177166
SN - 978-3-319-99180-1
T3 - Developments in Marketing Science: Proceedings of the Academy of Marketing Science
SP - 505
BT - Boundary Blurred: A Seamless Customer Experience in Virtual and Real Spaces
PB - Springer Nature
ER -