Acceptance Of New Products Research Articles

Effect of sight on the evaluation and acceptance of new products: Breaded nuggets with breadcrumbs and a new seasoning

The main aim of this study is to examine the influence of chicken nugget color and appearance on the overall acceptance rates and responses of a panel of consumers. Fifty blindfolded and fifty-two non-blindfolded panelists tasted the nuggets. They evaluated their Overall Liking (OL) and their perceptions of the sensory properties of chicken nuggets with no seasoning and chicken nuggets coated in breadcrumbs with 10% and 25% of a red pomace seasoning, a by-product of red winemaking. Just-About-Right (JAR) scales and Penalty Analysis (PA) were then used to determine the adequacy of the sensory attributes that the consumers had attributed to the products. Furthermore, purchase intention was also studied. The red pomace seasoning, regardless of the quantity that was used, darkened the nugget coatings. No effect of color on OL was observed when comparing the responses of the blindfolded and the non-blindfolded consumers. Their purchase intention decreased in proportion to the increased amount of seasoning added to the breadcrumbs. However, PA suggested that nuggets coated in breadcrumbs with 10% red pomace seasoning could after some reformulation be successfully marketed.

Profiling culinary properties of East African highland cooking bananas to enhance hybrid selection efficiency

In many tropical households, the East African Highland Cooking Bananas (EAHCB) referred to as “Matooke” in Uganda are a staple food. Despite its importance, the crop is faced with numerous challenges such as drought, soil fertility, pests, and diseases that threaten its production and productivity. To curb this, banana breeding was developed as one of the strategies to avert the depletion of these bananas through the development of not only pests and disease resistant cultivars but also drought tolerant and high yielding cultivars. The pressure to satisfy the growing global population is also mounting, hence the need to increase production for food security. Breeding has proven to be an approach by which food production is boosted through the development of high yielding and fast-growing varieties. Unfortunately, not so many cooking banana hybrids that have been developed and released are cultivated by farmers as most are rejected as a result of consumer perception of them. The hybrids sometimes possess culinary properties considered inferior. Consumer demands are pertinent in any product development. This review aimed to determine the key factors that influenced consumer perception and acceptability of improved cooking banana hybrids. The data sources used for this study were Google Scholar, PubMed, AgEcon, Sciencedirect.com, CABI Abstracts, and organizational websites (FAO, RTBFoods, and CGIAR). The keywords and search terms used were “East African Highland cooking bananas”, “consumer acceptability”, “sensory attributes”, “culinary properties,” “hybrid selection”, and “banana breeding”. This article presents a summary of banana production and its challenges, banana breeding and its successes, consumer perception, and acceptability of banana hybrids, and profiles the consumer traits responsible for the acceptance or rejection of new hybrids. Overall, the most important culinary properties for both preference and acceptance of new hybrids were the perceived deep yellow color of the cooked matooke, soft texture, smooth mouthfeel, “matooke” aroma, and non-astringent taste, all summed up as “tookeness”. Attributes for rejection included possession of mixed colors of the cooked matooke, absence of deep yellow color, lack of “matooke” aroma, hard placentas, and hard texture. Knowledge of product attributes that lead to the acceptance of new products is vital for breeders and this information could guide them during the development and selection of hybrids for release. Key words: Consumer acceptability, improved traits, new varieties, perception, quality, sensory attributes

РЕЦЕПТУРНІ ІННОВАЦІЇ ЯК СКЛАДОВІ ТРАНСФОРМАЦІЇ РИНКУ МАЙОНЕЗНОЇ ПРОДУКЦІЇ

Mayonnaises and mayonnaise sauces are food products for mass consumption. There is no intensive growth in the may-onnaise market, but it has a stable dynamic in terms of expanding the range of products, which differ in calorie content, composition, taste properties and functional purpose. Analysts see the main ways to the positive dynamics of mayonnaise production in Ukraine as the expansion of the assortment due to the introduction of recipe innovations, improvement of the safety and quality of mayonnaise when using components of natural origin.The market of mayonnaise products has changed significantly over the past decades. We have a significant expansion of the assortment due to dietary, vegetarian, nutrient-enriched mayonnaise sauces and products with special flavor and aroma additives and fillers. A large number of functional additives (including complex action) appeared among the prescription com-ponents, which requires their systematization, study of properties and interaction with other components, as well as research into the issues of their influence on the quality and safety of the obtained products. It is urgent to form a comprehensive ap-proach to the practical implementation of innovative recipe proposals in production, taking into account advanced global trends and transformational changes in the food market.The analysis of the publications showed that considerable attention is paid to the issue of expanding the assortment of mayonnaise products due to recipe innovations. Scientific works are carried out, which are aimed at finding new functional additives and creating products with a balanced fatty acid composition, enriched with vitamins, trace elements, dietary fibers and with improved organoleptic characteristics. The possibility of using food production waste as secondary raw materials in the production of mayonnaise sauces is being studied. At the same time, a significant number of obtained research results do not find practical implementation directly in production, which requires the search for a new approach to ensuring the full cycle of creating an innovative mayonnaise product.The information presented in the article is of an overview nature and contains an analysis of existing trends in the pro-duction of new types of mayonnaise products and the search for ways to implement recipe innovations. The creation of innova-tive mayonnaise sauces is carried out by extracting individual recipe components (for example, egg products); replacing one component with another (for example, removing sugar and introducing synthetic sweeteners, or replacing synthetic E-additives with natural analogues); additional introduction of functional additives for enrichment with vitamins, minerals, dietary fibers; use of oil mixtures with a balanced fatty acid composition, etc. The practical implementation of recipe innovations at enterprises of the industry requires close cooperation of scientists and manufacturers of mayonnaise products, the use of digital technolo-gies, artificial intelligence, taking into account changes in regulatory documents that regulate issues of product safety, waste management, etc. The production and entry into the market of innovative mayonnaise products must be accompanied by the provision of complete information about the composition and properties of the product, as well as take into account the requests of all groups of consumers, studying their reaction and the degree of acceptance of new products

Why can’t you be all talk to get things done? Consumer acceptance of voice-assisted products

PurposeVoice assistant technology represents one of the most radical artificial intelligence innovations. Drawing on the processing fluency theory and consumer learning literature, this study aims to explore how consumer acceptance of new products is influenced by voice assistant function (VAF), along with the impacts of role clarity and learning modality.Design/methodology/approachFour between-subjects experimental studies were conducted. Study 1 tested the main effect of VAF on consumer acceptance. Study 2 included role clarity as a mediator between VAF and consumer acceptance. Study 3 examined the moderation effect of learning modality and contrasted the effectiveness of experiential and verbal learning in helping increase consumer acceptance. Study 4, as a post hoc study, tested serial mediations to validate whether processing fluency was indeed the mechanism explaining the indirect relationship between VAF and consumer acceptance via role clarity.FindingsThe negative impact of VAF on consumer acceptance was demonstrated in all four studies. Studies 2 and 3 showed VAF decreased role clarity which further influenced consumer acceptance. Moreover, Study 3 evidenced that experiential learning was more effective than verbal learning in increasing consumer acceptance of voice-assisted products via role clarity. Study 4 demonstrated that VAF decreased role clarity, which in turn decreased processing fluency, leading to lower consumer acceptance.Originality/valueThis research views the usage of voice-assisted products as a coproduction process between consumers and the VAF. Accordingly, findings provide novel insights into processing fluency of tasks assisted by VAF through the lens of role clarity and learning modality, which enriches the understanding of potential barriers and opportunities for consumers to accept voice-assisted products.

Use of Multivariate Analysis Methods in the Sensory Evaluation of Sweet Potato Chips

Aims: To determine the acceptance of sweet potato chips through the application of multivariate analysis methods.
 Study Design: Sweet potato chips were subjected to sensory analysis.
 Place and Duration of Study: Study was carried out at Laboratory of Agriculture of the State Technical School Arlindo Ferreira dos Santos, Sertânia-PE, Brazil, During the pedagogic show held on November 23rd and 24th, 2017.
 Methodology: The sweet potato was minimally processed with the aid of a multiprocessor of food (Metvisa) to obtain the chips. Sensory analysis was performed according to the hedonic scale of nine points: 9 = as extremely and 1 = not extremely like. The tasters attributed notes to the appearance of the attributes, aroma, flavor and color.
 Results: Factorial analysis made it possible to reduce the variables for two common factors, being factor 1, the factor containing the highest original information (88.05% of the original variation was explained by this factor). Subsequently, the cluster analysis allowed the formation of three groups of tasters presenting different characteristics.
 Conclusion: These results demonstrate that the use of multivariate analysis methods becomes important in the verification of the acceptance of new products to be submitted to the evaluation by the consumer, taking into account the differences presented in this evaluation, aiming at the commercialization of these products.

Modelling the Factors Influencing Polish Consumers’ Approach towards New Food Products on the Market

The sustainability of food systems and circular economy aspects are ending the traditional food approaches and are demanding changes in raw materials and products supplied by agriculture and the food industry. However, the “supply” of new products is the easiest to achieve, while gaining the acceptance of consumers for a new product will always be the toughest. For the consumer the new product is an item which until recently was not known or used. However, considering the newness of products concept on a scientific basis, it is obvious that the concept covers new, novel, and innovative food products. The study applies an advanced analysis of the factors that drive the consumers’ acceptance of new products (perceived as new, novel, and innovative) on the food market in Poland. Specifically, seaweeds (as new), edible insects (as novel), and 3D-printed personalized food products (as innovative) were chosen. The selected factors influencing the Polish consumers’ approach towards the newness of food products, including the different tendencies to accept innovations in this area, were analyzed by using factor and reliability analysis. The assessment of the differences towards an acceptance of new products based on the socio-demographic characteristics of the consumer was completed using the Kruskal–Wallis test. Furthermore, to analyze the features favoring the acceptance of new products, the logistic regression was estimated. The article presents the results of a survey of 500 Polish respondents in the 20–44 age group. The profound statistical analysis showed that the destiny of foreign travel turned out to be an important variable in the logistic regression model.

Residential mobility boosts new product adoption

AbstractA major challenge in new product development is how to increase consumers' adoption of new offerings. Using the socio‐ecological perspective, we reveal a largely ignored but important social factor that alters consumers' new product adoption. Specifically, we propose that residential mobility—the frequency with which individuals change their residence—acts as an antecedent of new product adoption. Six studies—using different operationalizations of residential mobility—provide convergent evidence that residential mobility (vs. stability) augments new product adoption in both laboratory settings and real business settings. This effect is driven by openness to new experiences and moderated by the voluntariness of moving. Our findings add to the literature on new product adoption and residential mobility. Moreover, marketers should take residential mobility into full consideration when designing marketing strategies for new products and presenting contextual cues to activate consumers' residential mobility mindset to enhance their acceptance of new products.

Modelling new products acceptance among retailers in Nigeria

Purpose — The study modelled the determining factors affecting the acceptance of new products among retailers in Nigeria. Four antecedents of new product acceptance namely relationship quality, channel motivation, product advantage, and market competitiveness were explored.Research method — A cross-sectional survey research design was employed by using questionnaire to collect data for the study. The data obtained from eighty-six respondents were presented and analyzed using different statistical tools such as mean, correlation, and Partial Least Square Structural Equation Modelling (PLS-SEM) through the use of SmartPLS 3.0 software.Result — The study revealed that relationship quality and market competitiveness have positive and significant influence on new product acceptance among retailers. However, channel motivation and product advantage do not have a statistically significant influence on new product acceptance.Recommendation — The relationship between suppliers and retailers can be strengthened by taking advantage of the dynamic innovations in different social media platforms to establish uninterrupted links for effective communication. This study contributes to knowledge by adding to the emerging discourse on the strategic space occupied by retailers in guaranteeing the ultimate success of new products in the Nigerian business setting by providing insights on the determinants of new products acceptance among retailers.

Incorporation of roe, milt and liver from plaice (Pleuronectes platessa), herring (Clupea harengus) and cod (Gadus morhua) in newly developed seafood Pâtés: Sensory evaluation by teenage consumers in Ireland and their attitudes to seafood

Roe, milt and liver of marine fish caught in Irish fisheries are generally discarded at sea or processed on-shore as low-value fishmeal. This study aimed to 1) develop new added-value seafood products using roe, milt and liver; 2) determine eating quality and acceptance among teenagers; and 3) survey teenagers' attitudes towards seafood consumption. Four pâtés were developed by combining marine ingredients in varying proportions: 1) 100% plaice roe (RO), 2) 75% roe/25% milt (RM), 3) 75% roe/25% liver (RL) and 4) 75% roe/12.5% liver/12.5% milt (RLM) with plant-based ingredients. Physico-chemical, colour and texture analyses were conducted. Sensory evaluation using temporal dominance of sensations (TDS) and acceptance testing (hedonic and JAR scales) with 72 subjects aged 15–16 years were undertaken. Fat content ranged from 4% in RO to 15% in RL, while protein ranged from 21% to 17%, respectively. Significant L*a*b* differences (p < 0.05) resulted in a ‘great’ total colour difference (ΔE* = 11.56) between RO and RL. TDS curves indicated fish flavour and saltiness as the main attributes significantly dominating during oral processing. Flavour was important in overall acceptance, with perception of products being ‘too-fishy’ negatively impacting overall liking. Cumulative positive responses (‘like slightly’ to ‘like extremely’) for RO, RLM, RL and RM were 52%, 48%, 39% and 36%, respectively. Reported seafood consumption was relatively low (9% of respondents eating fish more than twice a week and 36% once a month or less). A positive correlation between overall liking and ‘desire to eat more seafood’ was observed. Approximately 33% of students stated they would consider snacking with the new pâtés. Positive acceptance of new products, along with positive attitude towards seafood and willingness to try new species suggests that roe, milt and liver could be incorporated into seafood formulations for healthy snacks in the Irish teenage market.Incorporation of roe, milt and liver from plaice (Pleuronectes platessa), herring (Clupea harengus) and cod (Gadus morhua) in newly developed seafood pâtés: sensory evaluation by teenage consumers in Ireland and their attitudes to seafood.

HOW DOES CONSUMER ACCEPTANCE AFFECT PURCHASE INTENTION OF NEW PRODUCTS?

The rapid competition in the instant noodle food industry in Indonesia makes it difficult for new instant noodle products to enter the market. This study aims to analyze consumer acceptance of new products that affect purchase intentions. consumer innovation and consumer preferences are used to describe consumer acceptance of new instant noodle products. The method used in this study is a quantitative online questionnaire that collects data from 135 potential customers as instant noodle buyers. Regression analysis was used to analyze consumer acceptance as proxied by consumer innovation, quality and nutrition innovation, convenience, and marketing efforts. The results of this study indicate that consumer innovation, convenience, and marketing efforts, all three are said to have an influence on new product purchase intentions. Meanwhile, nutritional quality and innovation are said to have no effect. It is hoped that the results of this research can be used to contribute to the development of marketing concepts for new products on the market.

The Romance Effect: Romantic Stimulation Increases Consumers’ Acceptance of New Products

The Romance Effect: Romantic Stimulation Increases Consumers’ Acceptance of New Products

Crowdsourcing and Behaviour of Participant in Social Media Marketing

Web 2.0 technology, called the Internet and Social Web, has created a participatory cultural environment in the relations of individuals with each other and with organizations. Businesses use external resources, taking advantage of the collective intelligence and wisdom of online communities, as well as internal resources and professional collaborations in the process of solving problems or obtaining innovative ideas. Today, consumers have begun to be involved in all processes in businesses. The desire of consumers to be included in all the processes of the businesses, the desire of the businesses to learn the demands and needs of the consumers, and the inclusion of them in the innovation processes accelerated the transition to open innovation. The ideas, opinions, suggestions and content created by the masses created online in order to increase the participation of the masses in the management, to design innovative products or services and to solve the problems have become very important. Crowdsourcing in the value creation process provides benefits such as reducing new product development time, reducing innovation costs, increasing the acceptance of new products, and services in the market, and improving the consumer's subjective perception of innovation. However, in the value creation process, who will add value, how the audience will be determined, the size of the audience and motivation are important issues. In this study, the topics of crowdsourcing, open and user innovation, user-generated content, consumer creativity, co-creative consumers, producing consumers and crowdsourcing user behaviors, and the contributions of crowdsourcing to the realization of problem solving processes and innovations of enterprises, and user behaviors are examined.

The impact of K-beauty social media influencers, sponsorship, and product exposure on consumer acceptance of new products

This research identified the different ways in which K-beauty social media influencers (SMIs) impact consumers’ tendencies to accept new products by closely investigating their sponsorship displays and product exposure methods. We conducted an experiment to examine how influencers’ posts affect Chinese millennial consumers’ acceptance of new products. We used a 2 (influencer type: celebrity versus general public) × 2 (sponsorship display status: display versus no display) × 2 (product exposure method: exposure versus no exposure) factorial design. The findings reveal that the social media posts that made consumers most likely to accept a new product were created by a general public influencer and did not include a display of any sponsorship affiliation with the product. Additionally, there was a significant interplay between the influencer type, sponsorship display status, and product exposure method regarding consumers’ acceptance intention toward a new product. A consumer was most likely to accept and purchase a new product when three factors (general public influencer, sponsorship displayed, and product exposed) were combined. Based on the findings, we draw important implications and present marketing strategies for companies in the beauty industry that use SMI marketing.

Partitioning cash flows to overcome retailer aversion to stocking new products

AbstractBecause decision makers tend to dislike ambiguity, the uncertainty surrounding new products can act as a barrier to retailer acceptance. We propose that by changing the structure of cash flows in the contract offered to a retailer (keeping net payments constant), a manufacturer can shift a retailer from making ambiguity‐averse to ambiguity‐neutral choices, thereby increasing the retailer's willingness to stock new products. In a series of studies, we demonstrate that contracts structured to provide positive cash flows after ambiguity has been resolved can increase the retailer's willingness to choose products with an unknown demand distribution. Thus, contracts with positive postdemand payments to the retailer have the potential to increase acceptance of new products.

Research on Quality Evaluation Method of New Medical Achievements

Objective: in order to explore the general quality evaluation model of new medical achievements. New drugs are the most common and main form of medical achievements. Mastering the quality evaluation indicator and quality evaluation model of new drugs will also have important reference value for other medical achievements. Methods: the quality characteristics of new drugs were analyzed by Delphi method or expert consultation method, and the quality evaluation indicator system was obtained. Then the weight coefficient of the indicator was calculated by analytic hierarchy process, and the mathematical model for quantitative analysis was obtained. And develop the technology to identify the quality of many medical achievements by using the percentage exchange algorithm and Bradford's law. Results: using the expert consultation method can get a high reliability of the quality evaluation indicator system, can implement a comprehensive quality evaluation of new medical achievements, and obtain a new quality evaluation model. Conclusion: the new quality evaluation model can fully display the level of medical achievements, and can also be used for the quality acceptance of new products and fair competition between similar products. Fair evaluation makes the evaluation results easily accepted by customers.

ДЕМОГРАФИЧЕСКИЕ ПРОЦЕССЫ НА СЕЛЬСКИХ ТЕРРИТОРИЯХ РЕГИОНА В УСЛОВИЯХ ТРАНСФОРМАЦИИ СОЦИУМА

Reduction of number and aging of the population causes the necessity of stu- dying of trends and regularities of the movement of various age groups of the population, in relation to zone conditions of the region – as favorable for accommodation and farming, and in severe conditions, with the droughty and semidesertic steppe. Results of the analysis of structure of age groups in the total number of the population on the Russian Federation, the Volga Federal Dist- rict (VFD) and the Saratov region are presented in article. Calculations of indicators and dyna- mics of demographic and pension burden, potential load of working-age population for rural territories of Right-bank and Left-bank areas and area in general are executed. Demographic indicators of rural territories of the Saratov region show the steady growth of the population of advanced age and decrease in number of younger and able-bodied age. Increase in population is more senior than working-age can demonstrate improvement of medical care, ecology, climate and conditions for accommodation. Increase in number of elderly people in the village at the small number of children is a negative factor, confirming outflow of youth from the region. But, judging by a share of growth of youth in structure of the population, especially in Left-bank areas, quite reasonably to believe that extinction does not threaten the village. Also the shortcoming of workers for agrarian economy, experts and workers of the social sphere of the village since the number of toilers will be reduced further in connection with modernization of agricultu- ral production does not threaten in the long term. In this regard a strategic task on prospect will be carrying out structural and functional transformations of rural territories, and also need of creation of other sources of earnings for rural areas. Considering the concept of «Silver economy» in the Western community, the trends promoting improvement of quality of life of the population are noted, and authors consider one of the main results and innovations growth of number of jobs and satisfaction of the growing number of requirements of the new market of services for elderly people, and also development of actions for support of active and healthy aging, emergence and readiness of acceptance of new products and services which will allow to increase employment rate of elderly people in the village.

The role of brand innovativeness on attitudes towards new products marketed by the brand

Purpose This paper aims to examine whether perceived brand innovativeness has a positive effect on new product evaluations, which individual variables mediate and moderate this effect and whether perceived brand innovativeness is reinforced by new product launch. Design/methodology/approach A total of 387 adults residing in France took part in a two-stage study. The two-stage research design aimed to investigate the effect of the introduction of a new product on brand perceptions. The innovation context used to test the hypotheses was the launch of a new electricity meter in the French market. Findings Brand innovativeness affects the way consumers evaluate new products launched by the brand. This effect is mediated by perceived newness and moderated by functional, hedonic and social consumer innovativeness. In addition, attitudes toward the brand improve as a result of the new product launch. Research limitations/implications Future research should test these hypotheses with other product categories and populations to provide external validity for the results and further investigate lack of support for some of the hypotheses. Practical implications The study’s findings highlight that the ability to develop and launch innovative products is not only know-how that is critical to innovation management but also a brand attribute stored in consumers’ minds that facilitates acceptance of the brand’s future new products. Originality/value This research addresses the underexplored question of how brand innovativeness and new product launch are interrelated. Extensive research has indeed shown the importance of customer-based brand equity and brand knowledge in evaluation and acceptance of new products. However, research on customer-based brand equity so far has paid limited attention to brand innovativeness. This research provides new findings on the relationship between brand innovativeness and new product evaluations.

The impact of online movie word-of-mouth on consumer choice

PurposeElectronic word-of-mouth (eWOM) is very important for consumer decision making; previous international product diffusion studies have investigated eWOM and cultural factors that influence consumers’ acceptance of new products, but they have not adequately compared the differences in these factors between the USA and China. Therefore, the purpose of this paper is to compare the impact of eWOM on consumer choices in China and the USA. The authors addressed the following questions: What are the cross-cultural differences in consumers’ eWOM behavior between the USA and China: Which genres of Hollywood movies have better cross-culture predictability in terms of box office performance; and What factors affect the success of Hollywood movies in entering the Chinese market?Design/methodology/approachReal eWOM data were collected from two online movie review websites, IMDb.com (the USA) and Douban.com (China), from January 2010 to December 2015. In addition, box office revenue information was collected from BoxOfficeMojo.com. The authors used an independent sample t-test to check whether the differences in consumers’ eWOM behavior between China and the USA and different types of movie lead to cultural discount differences. Furthermore, a log-linear regression model is used to examine which factors influence the commercial success of new movies.FindingsThere are specific similarities and differences between the American and Chinese movie markets. First, the results show that American consumers are more engaged in online review systems and tend to submit extreme reviews, but Chinese consumers tend to submit moderate reviews on movies, and the eWOM variance there is smaller than in the USA. Second, genres are useful variables as indicators of movie content; the genres of comedy and drama are not popular in the Chinese market. Finally, eWOM variance has a positive impact on box office in China, but eWOM variance has no impact on the US box office. In addition, the interactive effect of the average rating and eWOM variance on sales is positively significant in China. Importantly, the one-star reviews have a negative impact on the Chinese box office, but it has no impact on US box office.Practical implicationsUnderstanding how cultural factors influence consumer eWOM communication will help managers to better apply this new marketing communication tool to create more aggressive and targeted promotional plans. Marketers may use eWOM behavior to better respond to and target consumers to overcome barriers to the selection of their products by consumers. Therefore, more effective management of eWOM can improve the acceptance of and preference for products in different cultural consumer groups.Originality/valueThis study expands the existing body of knowledge on eWOM and international marketing literature. Clearly, culture is an important determinant of eWOM’s impact on sales. In addition, it provides strategic direction and practical implications for eWOM communication management in cross-cultural settings.

Assessing Sensory Characteristics and Consumer Preference of Legume-Cereal-Root Based Porridges in Nandi County

Previously, porridge has been cereal based, consumed as a beverage or weaning food. Malnutrition among children has necessitated inclusion of legumes and roots in an effort to boost nutrient density. Therefore, the current study aimed at identifying the most acceptable porridge based on different food ingredient combination. Composite porridge flour included legumes (soybean, groundnut, and lablab), cereals (finger millet, sorghum, maize, and wheat), pseudocereals (pumpkin seed, buckwheat, and amaranth seed), and roots (cassava and arrowroot). New composite porridge flours were formulated using Nutrisurvey linear programming software. Different composite flours formulated to target either school-going children or a family setup were subjected to sensory analysis and the consumer preference test. Eight new formulations were developed. Buckwheat, wheat, and arrowroot were eliminated, maize and lablab content (%) were reduced, and cassava and finger were increased in the new formulations. A total of 149 participants composed of men (30.9%) and women (69.1%) aged between 11 and &gt;60 yrs were interviewed. Newly formulated porridges were more preferred to the previous porridge formulations on color (40–54.2%), smell (40–52.4%), taste (41.5–47.5%), texture (58.3%), viscosity (35.4–45.8%), and overall acceptability (35–54.2%). The most cited reason for liking or disliking a particular porridge was taste (38.9%) and texture (32.2%), respectively. However, all the sensory attributes positively correlated with overall acceptability. Increased finger millet and cassava proportions in the newly formulated composite porridge flour highly influenced their high acceptability. Thus, consumer acceptability of new products is key for their adoption.

Strategic recommendations for new product adoption in the Chinese market

ABSTRACTThis study extended current understandings of the relationships among domain specific innovativeness (DSI), the desire for unique consumer products (DUCPs), perceived new product characteristics (PNPCs), and Chinese consumers’ new product adoption behavior. It also investigated the indirect effect of vicarious learning behavior on Chinese consumers’ acceptance of new products. Data was collected in Shanghai, China. The results demonstrated that DSI and PNPCs were the primary drivers of new product adoption. The study also showed that PNPCs played a mediating role in the relationship between vicarious learning and the adoption of new products by Chinese consumers. The results confirmed the predictive power of DSI and how PNPCs affect Chinese innovative buying behavior. The results also suggest that PNPCs facilitate Chinese consumers’ new product learning behavior.