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"consumer acceptance"
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A Multisensor Data Fusion Approach for Predicting Consumer Acceptance of Food Products
Sensory experiences play an important role in consumer response, purchase decision, and fidelity towards food products. Consumer studies when launching new food products must incorporate physiological response assessment to be more precise and, thus, increase their chances of success in the market. This paper introduces a novel sensory analysis system that incorporates facial emotion recognition (FER), galvanic skin response (GSR), and cardiac pulse to determine consumer acceptance of food samples. Taste and smell experiments were conducted with 120 participants recording facial images, biometric signals, and reported liking when trying a set of pleasant and unpleasant flavors and odors. Data fusion and analysis by machine learning models allow predicting the acceptance elicited by the samples. Results confirm that FER alone is not sufficient to determine consumers’ acceptance. However, when combined with GSR and, to a lesser extent, with pulse signals, acceptance prediction can be improved. This research targets predicting consumer’s acceptance without the continuous use of liking scores. In addition, the findings of this work may be used to explore the relationships between facial expressions and physiological reactions for non-rational decision-making when interacting with new food products.
Journal Article
Consumer Acceptance of Genome-Edited Foods in Japan
Genome-edited (GE) food is recently being introduced into the market with the promise of efficient food production and food waste reduction. Genetic editing aims to accelerate genetic progress by replacing the germ cell lineage of commercial breeding animals with cells derived from genetically elite lines. At the present early stage of the GE food market in Japan, this study investigated consumer acceptance of GE foods and constructed a GE foods acceptance model. This model illustrated that awareness of GE technology is essential for the stimulation of consumer acceptance, which is mediated by information credibility and the perceived usefulness of GE foods. It suggests that Japanese consumers may demand more information about how GE foods are produced and what their benefits are. Further research on effective food technology education and on communication about GE foods is needed.
Journal Article
Nexus between Environmental Consciousness and Consumers’ Purchase Intention toward Circular Textile Products in India: A Moderated-Mediation Approach
The textile industry has witnessed rapid growth due to fast fashion and the growing use of textile products, resulting in terribly increasing textile waste and biodiversity and humans. Therefore, a shift from a linear paradigm (take-make-use-discard) to a circular model of textiles production (take-make-use-recycle-remanufacture-reuse) is urgently required. Still, it can only be successful if consumers accept circular textile products (CTP). Hence, the study assesses the direct and indirect (via perceived risks and perceived benefits) influence of environmental consciousness on purchase intention. Moreover, the study also attempts to check the moderating role of product knowledge on the direct links between perceived risks, perceived benefits, and purchase intention such that the indirect effects of environmental consciousness (via perceived risks and perceived benefits) on purchase intention are conditioned at low/high levels of product knowledge. Collecting a sample of 409 respondents from the National Capital Region (NCR) and Aligarh in India, we used SEM to test the direct and indirect effects, while model-14 in Process Macro was used to measure conditional indirect effects. The results show that environmental consciousness directly influences purchase intention and perceived risks, and perceived benefits partially mediate the direct link between environmental consciousness and purchase intention. Further, product knowledge conditionally moderates the indirect effect of EC on PI (via perceived risks and perceived benefits) such that the mediating effects of perceived risks and perceived benefits significantly vary at low/high levels of product knowledge. The findings direct retail managers and decision-making bodies in the Indian textile industry to frame focused strategies for reducing textile waste and protecting the environment by developing bylaws in favor of circular economy and CTP.
Journal Article
Consumer Acceptance and Continuance of Online Group Buying
The aim of this study is to establish and examine the significance of a consumer acceptance and continuance model for online group buying through the integration of entertainment gratification and perceived risk with the Technology Acceptance Model. A quantitative study was conducted and data were obtained through a mall-intercept systematic sampling distribution of questionnaires. The results indicate that perceived usefulness, perceived ease of use and perceived risk all have a significant relationship with consumer attitudes, which subsequently has a significant effect on intention to use online group buying sites. While entertainment gratification was found to be insignificant, we reveal some possible reasons for this finding. The implications of the findings and future research directions are also discussed.
Journal Article
Effects of alternative sweeteners with or without xanthan gum on the physicochemical properties of scone products
The physicochemical properties of scones made with alternative sweeteners (stevia, sucralose, and allulose) at different ratios (30, 70, and 100%) with or without xanthan gum were investigated. Nineteen samples were evaluated for crust color, moisture content, specific volume, and texture properties. Scones with allulose had lower L values but higher a and b values due to the Maillard and caramelization reactions. The moisture content increased with xanthan gum addition, thereby decreasing the specific volume. The sample with 30% of stevia (ST30), 30% of sucralose (SC30), and 30% of allulose and xanthan gum (AL30G) had similar characteristics to the sample with sucrose (CON). In the consumer acceptance test, CON was the most preferred, but ST30 showed no significant difference. AL30G was less preferred because of its lack of sweetness. Overall, the physicochemical properties and consumer acceptance of ST30 were closest to those of CON, suggesting its potential use in scone products.
Journal Article
Overcoming obstacles in insect utilization
Edible insects have long been part of human diets in some countries, and they are expected to become an important alternative food source because of their nutritional value and favorable environmental impact. However, insects’ consumption safety and consumer acceptance are still significant barriers to market positioning, mainly in Western regions. Therefore, several processing technologies have been applied to develop insect-based food products and derivatives to increase consumer safety, shelf-life, and sensorial properties, including appearance. The processing pathway for insects as food might then be focused on eliminating such concerns. However, even though there is enough information related to processing techniques for edible insects, the use of the treated material has been limited as a substitute rather than a main constituted nutritional component. Moreover, there is little information about novel technologies and uses of insect derivatives compared to the minimally processed insect, as in the case of flours. This review presents the food safety (biological and chemical hazards) and cultural aspects of difficulties of eating insects and the role of processing raw material, extraction of insect derivatives (lipids and proteins), and food prototypes development on safety and consumer acceptance.
Journal Article
Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree
Nuroongji is a traditional rice-based snack that is widely consumed in Korea, but there is no reported comprehensive sensory characterization of this popular snack. The objective of this study was to conduct a sensory analysis of Nuroongji made with rice with different degrees of milling. Four different types of Nuroongji samples according to the degree of milling were prepared in the lab and subjected to physiochemical analysis. Descriptive sensory analysis was conducted by a trained panel (n = 8), and a consumer acceptance test was conducted using college students (n = 70). A sensory lexicon describing the flavor and texture characteristics of Nuroongji was developed: it included roasted brown rice, burnt, buckwheat, rice powder, glutinous rice power, and floral. The following texture attributes were evaluated in triplicate: hardness of particles, irregularity of particles, degree of coagulation, number of chews, and residual mouthfeel. Significant differences in flavor and mouthfeel attributes were observed between the Nuroongji samples according to the degree of milling (p < 0.05). Nuroongji made with white rice (N1) had a higher hardness value and less sweetness compared to other samples (p < 0.05). Texture- and mouthfeel-related attributes such as cohesiveness of the mass, irregularity of the surface, and astringency were identified as important characteristics that drive consumer acceptance of Nuroongji products. Findings from this study can provide Nuroongji product developers a valuable insight to extend their market by reformulating the product to be appealing to young consumers.
Journal Article
Ciabatta Bread Incorporating Goji (Lycium barbarum L.): A New Potential Functional Product with Impact on Human Health
This work investigated the phytochemical content and bioactivity of Lycium barbarum collected in Calabria and evaluated, for the first time, the possibility of enriching traditional ciabatta bread with goji fresh flesh puree. For this purpose, goji flesh puree, bread, and bread enriched with 20% and 40% goji flesh puree (G20 and G40 samples, respectively) were subjected to several analyses. Selected compounds were quantified by UHPLC analysis in both goji fresh flesh puree and after simulation of the cooking process. The impact of the addition on key enzymes (lipase, α-amylase, and α-glucosidase) related to metabolic syndrome was assessed together with the antioxidant properties. Texture, colourimetric, and sensory analyses on enriched bread were performed to evaluate consumer acceptance. Despite cooking, the enriched bread maintained good levels of bioactive compounds compared to the berry pulp alone (p < 0.01). The enriched bread showed the ability to protect against lipid peroxidation, with IC50 values of 6.88 and 6.52 μg/mL for samples G20 and G40, respectively, after incubation for 30 min (p < 0.01). Although less active than the control, the enriched bread showed inhibitory activities against the enzymes involved in the digestion of carbohydrates. From a sensory point of view, the addition of goji fresh pulp puree slightly modified the appearance but not the flavour and taste of the bread. Collectively, our results support the potential healthy function of this baked product.
Journal Article
Understanding perceived risks in mobile payment acceptance
Purpose
– The purpose of this paper is to examine and quantify how various uncertainties result in different perceived risk dimensions that hinder mobile payment (m-payment) acceptance.
Design/methodology/approach
– An uncertainty-risk-value framework was proposed based on perceived risk theory, prospect theory, and perceived value theory. Structural equation modeling method was used to test the research model.
Findings
– Perceived information asymmetry, perceived technology uncertainty, perceived regulatory uncertainty, and perceived service intangibility are confirmed as the main determinants of perceived risk, while perceived performance risk, perceived financial risk, and perceived privacy risk were found to have strong negative effects on perceived value and acceptance intention.
Practical implications
– The findings may help businesses and policy makers better understand the sources of perceived risk and help support the development of appropriate strategies to mitigate the risk concerns consumers have regarding m-payment.
Originality/value
– Although the hindering effects of perceived risk regarding m-payment acceptance have been confirmed in previous studies, the sources of perceived risk were rarely investigated. By examining the determinants of perceived risk in m-payment acceptance, this paper offers insights into how consumers perceive risks when adopting new innovations. Additionally, it bridges the gap between the antecedents and consequences of perceived risk.
Journal Article