Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study.

By L. Guerrero, M. D. Guàrdia, J. Xicola, Wim Verbeke, F. Vanhonacker, S. Żakowska-Biemans, M. Sajdakowska, C. Sulmont-Rosse, S. Issanchou, M. Contel and 3 more. Appetite, 2009

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Traditional cheeses: rich and diverse microbiota with associated benefits. (2014, background): “Guerrero et al. (2009), analysing European consumers' perceptions, defined a traditional food product as “a product frequently consumed or associated with specific celebrations and/or seasons, normally transmitted from one generation to another, made accurately in a specific way according to the…”
The valuation and purchase of food products that combine local, regional and traditional features: The influence of consumer ethnocentrism (2018, background): “The results of Guerrero et al. (2009) show that from the perspective of European consumers, a product that is considered traditional must contain traditional ingredients and be processed in a traditional way that follows a traditional recipe.”
Consumer willingness to pay for traditional food products (2016, background): “Importantly, consumers judge the merit of a particular TFP in terms of its authenticity (Tregear et al., 1998), with those perceived as genuine forming part of an area’s gastronomic heritage (Guerrero et al., 2009).”