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首页> 美国卫生研究院文献>Nutrients >Health Innovation in Patty Products. The Role of Food Neophobia in Consumers’ Non-Hypothetical Willingness to Pay, Purchase Intention and Hedonic Evaluation
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Health Innovation in Patty Products. The Role of Food Neophobia in Consumers’ Non-Hypothetical Willingness to Pay, Purchase Intention and Hedonic Evaluation

机译：肉饼产品中的健康创新。食物新恐惧症在消费者非假设的支付意愿，购买意愿和享乐评价中的作用

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摘要

Consumers’ personality traits are key factors in understanding consumers’ choice and acceptance for health innovations in food products, in particular, food neophobia (FN). The patty product as a traditional pork product (TPP) with two innovative traditional pork products (ITPP) from the untapped pig breed (Porc Negre Mallorquí) in Spain were analysed. Patties were enriched with Porcini (Boletus edulis) using the claim “enriched with a natural source of dietary fiber Beta glucans that may contribute to improve our defence system” (ITPP1) and enriched with blueberries (Vaccinium corymbosum) using the claim “enriched with a natural source of antioxidant that may help to prevent cardiovascular diseases” (ITPP2). Two non-hypothetical discrete choice experiments were applied to investigate the importance of FN in consumers’ purchase intention (PI) and willingness to pay (WTP) before and after tasting the products. Results showed that the TPP and the ITPP2 received higher than expected PI and WTP. However, after tasting the products, consumers exhibited lower WTP for all ITPP showing the prevalence of the sensory experience on health innovation. The FN was highly related to WTP before the hedonic evaluation. However, it turned out to be non-significant, showing a homogenising role of the sensory experience in reducing the FN impact.
机译：消费者的人格特质是了解消费者对食品（尤其是食品新恐惧症）食品中的健康创新的选择和接受程度的关键因素。分析了作为传统猪肉产品（TPP）的小馅饼产品，以及来自西班牙未开发猪种（Porc NegreMallorquí）的两种创新传统猪肉产品（ITPP）。肉饼中添加了牛肝菌（Boletus edulis），其说法是“富含天然膳食纤维β-葡聚糖，可能有助于改善我们的防御系统”（ITPP1），而蓝莓中则添加了牛肝菌（Vaccinium corymbosum）。可以帮助预防心血管疾病的天然抗氧化剂”（ITPP2）。进行了两个非假设的离散选择实验，以研究FN在品尝产品前后对消费者购买意愿（PI）和支付意愿（WTP）的重要性。结果显示，TPP和ITPP2收到的PI和WTP高于预期。但是，在品尝了产品之后，消费者对所有ITPP的WTP都较低，这表明健康创新方面的感官体验盛行。在享乐评价之前，FN与WTP高度相关。然而，事实证明它并不重要，显示出感觉体验在降低FN冲击方面具有同质作用。

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