Consumer Acceptance Of Innovations Research Articles

The consumer’s perceptions and attitudes toward innovative foods in united arab emirates

The success of innovations in food industry mainly depends on consumers’ involvement in the process. Consumers’ trust on developed innovative food products or food production technologies can enhance acceptance/adaptation of them. Consumer acceptance of innovations in general, and technology-based food advances in particular, have been studied extensively. They cover a wide range of facets of the consumer adoption process, from awareness to actual adoption. However, there is a lack of a comprehensive and systematic overview that includes all potentially influential determinants. To fill this gap, we used a conceptual framework for consumer acceptance and adaptation of food innovations. The question needs to be answered is, how consumers perceive sustainable innovations in food products, the way the perception affects their perceived risk & uncertainty, perceived cost/benefit, and attitude strengths toward the innovations? A questionnaire was developed and implemented via stratified random sampling on 400 selected consumers in UAE consumers. Confirmatory factor analysis and a structural equation model (SEM) were used to analyze the general fit of the proposed model and test the developed hypotheses. According to the results the perception of sustainable food innovations is directly affected by some contextual factors (relative advantage, complexity, and observability) determined as product characteristics and mediates the relationship between those factors and consumer adaptation of the innovation which is affected by perceived cost/benefit, perceived risk & uncertainty, and attitudes

Consumer acceptance of innovations in food: A survey among Polish consumers

AbstractThe aim of the study was to examine the possible factors that might contribute to consumer acceptance of food innovations. Particular attention was paid to 3 main factors: (a) relationship between socio‐demographic determinants and level of consumer innovation, (b) evaluation of consumer innovation acceptance, particularly toward animal‐derived food products, and (c) consumer preferences for health‐promoting food innovation over time. Studies were conducted using quantitative research methods in 2004 and 2011. An organic method of production, least important in 2004, was top rated in 2011, and ease of preparation dropped to the bottom of the list in 2011, whereas food origin, low fat, and sugar content were ranked in the first group of the considered factors in 2011. Since 2004, consumers have become used to products with various innovations. The new generation of Poles is relatively more open to new food products, due to the wide range of food products available on the free market. Furthermore, the group of well‐educated consumers with a higher level of income has increased in size, and this includes people interested in knowledge of a product's nutritional value and its health impact. Our study extends existing research in the area of understanding consumer expectations toward food innovations. The results not only contribute to the field of consumer behavior but also have practical potential for food market applications, especially for companies operating on or planning to enter the Polish food market, and which could be used for developing communication strategies.