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Title: Consumer acceptance of novel foods : a grounded theory study
Author: Kuznesof, Sharron A. B.
Awarding Body: University of Newcastle Upon Tyne
Current Institution: University of Newcastle upon Tyne
Date of Award: 2010
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Abstract:
The aim of this thesis was to develop a conceptual understanding of consumer acceptance of novel foods, grounded in the attitudes, perceptions and behaviours of individuals to foods that were "novel" by virtue of an innovative method of production or newness within the diet. Novel food acceptance is dominated by psycho-sensory research and thus this thesis' behavioural approach provides an alternative perspective that contributes to the food choice and acceptance literature. The grounded theory method (GTM) was selected as the guiding methodology because of its theory building mandate. The GTM procedures were applied to a secondary data set of 45 transcripts drawn from 6 separate research projects. These projects were linked by the common use of the focus group technique to gene rate data together with a complementary subject matter, namely data relating to the attitudes perceptions and experiences of i11dividuals to cOnve11lional foods, novel foods and novel food technologies. The analysis showed novel food acceptance is a cyclical process of acceptance or rejection containing five 'acceptance states', rather than a single decision point. The five acceptance states derived from the analysis 'and related to the consideration, trial and sustained incorporation of a novel food into dietary practices that arc shaped by personal, product and situational factors are: i) conceptual acceptance, or the degree of engagement with and approval of a novel food; ii) connective acceptance, ,or the personal connections that an individual makes with a novel food by visualising its potential benefits and its role in satisfying a perceived personal need; iii) evaluative acceptance, or the trade-offs made when evaluating novel foods with available alternatives; iv) tri al acceptance, or the practices associated with the preparation of the novel food, the taste: of the novel food and its perceived impact on well-being; and v) dietary acceptance, or the complementarity of a novel food with the structure of existing meal patterns and the substitutability of the novel food with existing foods within the diet. An outcome of this behavioural model of consumer acceptance is the incorporation of the novel food into established dietary practices, which is referred to as the "acceptability of dietary change". These findings provide a framework for novel food acceptance research and have implications for food consumer research.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.601689  DOI: Not available
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