Consumers' attitudes towards high pressure freezing of food

Piritta Lampila, Liisa Lähteenmäki

Research output: Contribution to journalArticleScientificpeer-review

14 Citations (Scopus)

Abstract

Purpose
– When new processing technologies are introduced to the food domain, consumer acceptance is one of the key issues for their future success.
The purpose of this paper is to study whether consumers are ready to accept a new high pressure freezing method for food processing when different benefits are attached to the processing method.

Design/methodology/approach
– Consumer attitudes towards high pressure freezing were surveyed in The Netherlands, Belgium, Spain and Finland (n = 936).

Findings
– Generally, attitudes towards high pressure freezing were neutral, even though the term was unfamiliar for most consumers. When given some information about high pressure freezing technology, consumers considered applying this method as appropriate, especially if it had advantageous consequences to the product. Processing method itself was considered less important than price or environmental impact when the relative importance of choice criteria was studied with conjoint analysis.

Practical implications
– Not having to raise the price and possible environmental benefits seem to be the most crucial factors for promoting the acceptance of high pressure freezing as a new processing method in food processing.

Originality/value
– The paper shows that advantages of high pressure freezing technology, like decreasing the probability of microbial spoilage or improving the quality of products, had the clearest influence on consumers' appropriateness ratings.
Original languageEnglish
Pages (from-to)838-851
JournalBritish Food Journal
Volume109
Issue number10
DOIs
Publication statusPublished - 2007
MoE publication typeA1 Journal article-refereed

Fingerprint

consumer attitudes
Freezing
freezing
processing technology
Pressure
Food
Food Handling
Technology
food processing
consumer acceptance
Belgium
Finland
spoilage
ecosystem services
Netherlands
product quality
Spain
Consumer attitudes
environmental impact
methodology

Keywords

  • Consumer behaviour
  • Cross-cultural studies
  • Europe
  • Food technology
  • Frozen foods

Cite this

Lampila, Piritta ; Lähteenmäki, Liisa. / Consumers' attitudes towards high pressure freezing of food. In: British Food Journal. 2007 ; Vol. 109, No. 10. pp. 838-851.
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Consumers' attitudes towards high pressure freezing of food. / Lampila, Piritta; Lähteenmäki, Liisa.

In: British Food Journal, Vol. 109, No. 10, 2007, p. 838-851.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Consumers' attitudes towards high pressure freezing of food

AU - Lampila, Piritta

AU - Lähteenmäki, Liisa

PY - 2007

Y1 - 2007

N2 - Purpose– When new processing technologies are introduced to the food domain, consumer acceptance is one of the key issues for their future success. The purpose of this paper is to study whether consumers are ready to accept a new high pressure freezing method for food processing when different benefits are attached to the processing method.Design/methodology/approach– Consumer attitudes towards high pressure freezing were surveyed in The Netherlands, Belgium, Spain and Finland (n = 936).Findings– Generally, attitudes towards high pressure freezing were neutral, even though the term was unfamiliar for most consumers. When given some information about high pressure freezing technology, consumers considered applying this method as appropriate, especially if it had advantageous consequences to the product. Processing method itself was considered less important than price or environmental impact when the relative importance of choice criteria was studied with conjoint analysis.Practical implications– Not having to raise the price and possible environmental benefits seem to be the most crucial factors for promoting the acceptance of high pressure freezing as a new processing method in food processing.Originality/value– The paper shows that advantages of high pressure freezing technology, like decreasing the probability of microbial spoilage or improving the quality of products, had the clearest influence on consumers' appropriateness ratings.

AB - Purpose– When new processing technologies are introduced to the food domain, consumer acceptance is one of the key issues for their future success. The purpose of this paper is to study whether consumers are ready to accept a new high pressure freezing method for food processing when different benefits are attached to the processing method.Design/methodology/approach– Consumer attitudes towards high pressure freezing were surveyed in The Netherlands, Belgium, Spain and Finland (n = 936).Findings– Generally, attitudes towards high pressure freezing were neutral, even though the term was unfamiliar for most consumers. When given some information about high pressure freezing technology, consumers considered applying this method as appropriate, especially if it had advantageous consequences to the product. Processing method itself was considered less important than price or environmental impact when the relative importance of choice criteria was studied with conjoint analysis.Practical implications– Not having to raise the price and possible environmental benefits seem to be the most crucial factors for promoting the acceptance of high pressure freezing as a new processing method in food processing.Originality/value– The paper shows that advantages of high pressure freezing technology, like decreasing the probability of microbial spoilage or improving the quality of products, had the clearest influence on consumers' appropriateness ratings.

KW - Consumer behaviour

KW - Cross-cultural studies

KW - Europe

KW - Food technology

KW - Frozen foods

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DO - 10.1108/00070700710821368

M3 - Article

VL - 109

SP - 838

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JO - British Food Journal

JF - British Food Journal

SN - 0007-070X

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