Consumer acceptance of technology-based food innovations: Lessons for the future of nutrigenomics

被引:227
作者
Ronteltap, A.
van Trijp, J. C. M.
Renes, R. J.
Frewer, L. J.
机构
[1] Univ Wageningen & Res Ctr, Mkt & Consumer Behav Grp, NL-6706 KN Wageningen, Netherlands
[2] Univ Wageningen & Res Ctr, NL-6706 KN Wageningen, Netherlands
关键词
food; innovation; technology; adoption; consumer acceptance; nutrigenomics; FUNCTIONAL FOODS; PROCESSING TECHNOLOGIES; INFORMATION-TECHNOLOGY; GENE TECHNOLOGY; RISK PERCEPTION; PERCEIVED RISK; SELF-SERVICE; ATTITUDES; BEHAVIOR; TRUST;
D O I
10.1016/j.appet.2007.02.002
中图分类号
B84 [心理学]; C [社会科学总论]; Q98 [人类学];
学科分类号
010107 [宗教学]; 030301 [社会学]; 070906 [古生物学及地层学(含古人类学)];
摘要
Determinants of consumer adoption of innovations have been studied from different angles and from the perspectives of various disciplines. In the food area, the literature is dominated by a focus on consumer concern. This paper reviews previous research into acceptance of technology-based innovation from both inside and outside the food domain, extracts key learnings from this literature and integrates them into a new conceptual framework for consumer acceptance of technology-based food innovations. The framework distinguishes 'distal' and 'proximal' determinants of acceptance. Distal factors (characteristics of the innovation the consumer and the social system) influence consumers' intention to accept an innovation through proximal factors (perceived cost/benefit considerations, perceptions of risk and uncertainty, social norm and perceived behavioural control). The framework's application as a tool to anticipate consumer reaction to future innovations is illustrated for an actual technology-based innovation in food science, nutrigenomics (the interaction between nutrition and human genetics). (c) 2007 Elsevier Ltd. All rights reserved.
引用
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页码:1 / 17
页数:17
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