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

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 in

SUBMITTER: Kallas Z 

PROVIDER: S-EPMC6412754 | biostudies-literature | 2019 Feb

REPOSITORIES: biostudies-literature