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Cited by 111Consumer Attitudes and Food LabelingSensory Analysis and Statistical MethodsOrganic Food and Agriculture

How innovativeness relates to social representation of new foods and to the willingness to try and use such foods

Huotilainen, A., Pirttilä-backman, A.-M., Tuorila, H.·2006·Food Quality and Preference
DOI 10.1016/j.foodqual.2005.04.005
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Abstract

The relationship between domain specific innovativeness scale (DSI) and social representation (SR) components of new foods (suspicion of new foods; adherence to natural food; adherence to technology; eating as an enjoyment; eating as a necessity) was explored in a survey with Finnish consumers (N = 1156). Both DSI and SR were used to predict willingness to try/use new foods, categorized into six subgroups of which three were functional (cereal-based and otherwise functional foods; functional drinks), and the remaining three categories were modified dairy products, organic products, and energy drinks. Enjoyment and low suspicion predicted 27% of variation in DSI, which, in turn, predicted up to 6% of willingness to try categories of new foods, excluding organic products. When added to the predictive model, SR components increased the prediction of all food categories, particularly functional cereal-based and organic products (up to 20.4%). Thus, DSI predicted willingness to try new foods to some extent, but SR components, most of all low suspicion of new foods and adherence to natural food, significantly improved the prediction.

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  • Both variety-seeking tendency and consumer innovativeness are relevant concepts in predicting or explaining consumer behavior with respect to foods.

    “Both VST and CI are thus relevant concepts in predicting or explaining consumer behavior with respect to foods (Huotilainen et al., 2006;van Trijp & Steenkamp, 1992).”

    From Relationships between functional food consumption and individual traits and values: A segmentation approach (2021) · cites this paper as Huotilainen et al., 2006

  • Domain-specific innovativeness is predictive of willingness to try and use new food products, including functional foods.

    “Further, research has demonstrated that domain-specific innovativeness is predictive of willingness to try and use new food products, including functional foods (Huotilainen et al., 2006).”

    From Relationships between functional food consumption and individual traits and values: A segmentation approach (2021) · cites this paper as Huotilainen et al., 2006

  • Although self-controlled consumers actively seek new food ideas and find pleasure in new food experiences, their weaker convenience orientation may explain why they do not consider functional foods more favorable.

    “Although self-controlled consumers actively seek new food ideas and find pleasure in new food experiences-a trait previously associated with proneness to consuming functional foods (cf., Huotilainen et al., 2006)-their weaker convenience orientation may explain why they do not consider functional foods more favorable (Brečić et al., 2017).”

    From Relationships between functional food consumption and individual traits and values: A segmentation approach (2021) · cites this paper as Huotilainen et al., 2006

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Authors
Huotilainen, A., Pirttilä-backman, A.-M., & Tuorila, H.
Affiliations
University of Helsinki (FI)
Corresponding author
Huotilainen, A.
ORCID
Tuorila, H.
Venue
Food Quality and Preference
Publisher
Elsevier BV
Published
2006-07
Volume
17
Issue
5
Pages
353-361
ISSN
0950-3293 (ISSN-L)
DOI
10.1016/j.foodqual.2005.04.005
OpenAlex
W2025771734
Cited by
111
References
26
Citations by year
2026: 3 · 2025: 6 · 2024: 7 · 2023: 5 · 2022: 5 · 2021: 6 · 2020: 7 · 2019: 4 · 2018: 6 · 2017: 5 · 2016: 5 · 2015: 5 · 2014: 8 · 2013: 5 · 2012: 4
FWCI
4.19
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
Food Quality and Preference (publishedVersion)
Topics
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Organic Food and Agriculture
Keywords
innovativeness, social representations, novel foods, willingness to try, functional foods, functional beverages, organic food, energy drinks, consumer behavior

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