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

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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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McAdams, C. (2011) · OakTrust (Texas A&M University Libraries)
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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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How innovativeness relates to social representation of new foods and to the willingness to try and use such foods

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