Role of consumer expectancies in the acceptance of novel foods
1985
Cardello, A.V. | Maller, O. | Masor, H.B. | Dubose, C. | Edelman, B.
A set of studies evaluated the influence of 6 informative and hedonic variables on consumer acceptability of novel foods. These variables were: preparation differences; product name and serving vessel type; brand labels and packaging; product information availability; nature and amount of product information; and familiarity of the user with the product. A theoretically based evaluation of the results indicated that the hedonic response to food depends upon the extent of coupling between food expectancies and subsequent experiences. The theoretical model is proposed as a useful tool for assessing the acceptability of novel foods by consumers.(wz)
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