How innovativeness relates to social representation of new foods and to the willingness to try and use such foods

By Anna Huotilainen, Anna‐Maija Pirttilä‐Backman, H. Tuorila. 2006

108 citations recorded by the source corpus.

How researchers see this paper

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Perspectives and Dimensions of Consumer Innovativeness: A Literature Review and Future Agenda (2014, background): “Although a few studies emphasizing negative attitudes toward adoption could provide a few initial ideas (Bäckström et al. 2004; Huotilainen et al. 2006), this requires further study.”
The importance of food naturalness for consumers: Results of a systematic review (2017, background): “…intention to eat foods that were more environmentally friendly (Tobler et al., 2011), fresh (Gomez, Schneid, & Delaere, 2015), natural (Oellingrath, Hersleth, & Svendsen, 2013), localetraditional (Hemmerling et al., 2016; Huotilainen et al., 2006), and lower in calories (Phan & Chambers, 2016b).”
Attitudinal inconsistency toward organic food in relation to purchasing intention and behavior (2012, background): “Once “consumer concern” about chemicals in non-organic products is substantiated and the truthfulness of organic products is verified, WTP is a good predictor of purchasing behavior with regard to organic products (Huotilainen et al., 2006).”
Motivational differences in food orientation and the choice of snacks made from lentils, locusts, seaweed or “hybrid” meat (2013, background): “Our approach may help to put empirical work on food neophobia and the adoption of new foods (Huotilainen et al., 2006) in a broader perspective.”