Acceptability of genetically modified cheese presented as real product alternative

Liisa Lähteenmäki (Corresponding Author), Klaus Grunert, Oydis Ueland, Annika Åström, Anne Arvola, Tino Bech-Larsen

    Research output: Contribution to journalArticleScientificpeer-review

    95 Citations (Scopus)

    Abstract

    European consumers, in general, have negative attitudes towards the use of gene technology in food production.
    The objective of this study was to examine whether taste and health benefits influence the acceptability of genetically modified (gm) products when they are presented as real product alternatives.
    Consumers in Denmark, Finland, Norway and Sweden (n=738) assessed two cheeses: one was labelled as genetically modified (preferred in an earlier product test) and the other as conventional (neutral in an earlier product test).
    A smaller control group received two cheeses with blind codes. Labelling decreased consumers' intentions to buy the originally preferred gm-labelled cheese, but still the intentions were at the same level with the conventionally labelled option.
    Participants chose two gm cheeses out of five possible when given the option to take cheese home after tasting. Intentions to buy gm cheese could best be explained by respondents' attitudes towards gene technology and perceived taste benefits.
    General health interest was also a reinforcer of intentions for gm cheese with reduced fat content.
    Original languageEnglish
    Pages (from-to)523-533
    JournalFood Quality and Preference
    Volume13
    Issue number7-8
    DOIs
    Publication statusPublished - 2002
    MoE publication typeA1 Journal article-refereed

    Keywords

    • Gene modification
    • Consumer attitudes
    • Acceptability
    • Cheese

    Fingerprint Dive into the research topics of 'Acceptability of genetically modified cheese presented as real product alternative'. Together they form a unique fingerprint.

  • Cite this