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

94 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

Fingerprint

Cheese
cheeses
Food Technology
Insurance Benefits
Denmark
Finland
Norway
food production
Sweden
Genes
genes
Fats
lipid content
testing
Technology
Control Groups
Health

Keywords

  • Gene modification
  • Consumer attitudes
  • Acceptability
  • Cheese

Cite this

Lähteenmäki, Liisa ; Grunert, Klaus ; Ueland, Oydis ; Åström, Annika ; Arvola, Anne ; Bech-Larsen, Tino. / Acceptability of genetically modified cheese presented as real product alternative. In: Food Quality and Preference. 2002 ; Vol. 13, No. 7-8. pp. 523-533.
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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.",
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Lähteenmäki, L, Grunert, K, Ueland, O, Åström, A, Arvola, A & Bech-Larsen, T 2002, 'Acceptability of genetically modified cheese presented as real product alternative', Food Quality and Preference, vol. 13, no. 7-8, pp. 523-533. https://doi.org/10.1016/S0950-3293(01)00077-5

Acceptability of genetically modified cheese presented as real product alternative. / Lähteenmäki, Liisa (Corresponding Author); Grunert, Klaus; Ueland, Oydis; Åström, Annika; Arvola, Anne; Bech-Larsen, Tino.

In: Food Quality and Preference, Vol. 13, No. 7-8, 2002, p. 523-533.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Lähteenmäki, Liisa

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AU - Bech-Larsen, Tino

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AB - 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.

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