Do consumers like food product innovation? An analysis of willingness to pay for innovative food attributes

Are risk or benefit perceptions more important for public acceptance of innovative food technologies: A meta-analysis

(2016) Angela Bearth et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

“Rationally Local”: Consumer Participation in Alternative Food Chains

(2015) Luigi Cembalo et al.   Agribusiness

Product reformulation in the food system to improve food safety. Evaluation of policy interventions

(2013) Giuseppe Marotta et al.   APPETITE

Differences in Innovation Between Food and Manufacturing Firms: An Analysis of Persistence

(2013) Ángela Triguero et al.   Agribusiness

Antecedents of food neophobia and its association with eating behavior and food choices

(2013) Michael Siegrist et al.   FOOD QUALITY AND PREFERENCE

Innovations in traditional foods: Impact on perceived traditional character and consumer acceptance

(2013) Filiep Vanhonacker et al.   FOOD RESEARCH INTERNATIONAL

Consumer concepts in new product development of local foods: Traditional versus novel honeys

(2013) Sandra Stolzenbach et al.   FOOD RESEARCH INTERNATIONAL

Cross-cultural conceptualization of the words Traditional and Innovation in a food context by means of sorting task and hedonic evaluation

(2012) Luis Guerrero et al.   FOOD QUALITY AND PREFERENCE

Which perceived characteristics make product innovations appealing to the consumer? A study on the acceptance of fruit innovations using cross-cultural consumer segmentation

(2011) Marleen C. Onwezen et al.   APPETITE

Consumers’ acceptance of innovations in traditional cheese. A comparative study in France and Norway

(2011) Valérie Lengard Almli et al.   APPETITE

Product and process innovation in the Italian food industry

(2010) Fabian Capitanio et al.   Agribusiness

How European consumers define the concept of traditional food: evidence from a survey in six countries

(2010) Filiep Vanhonacker et al.   Agribusiness

Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin

(2010) Margrethe Hersleth et al.   FOOD QUALITY AND PREFERENCE

Consumer acceptance of high pressure processed beef-based chilled ready meals: The mediating role of food-related lifestyle factors

(2010) Douglas Sorenson et al.   MEAT SCIENCE

Consumers and new food technologies

(2010) Fanny Rollin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Indications for drivers of innovation in the food sector

(2009) Fabian Capitanio et al.   British Food Journal

Innovation and integration in the agri-food industry

(2009) Kostas Karantininis et al.   FOOD POLICY

Sensory education decreases food neophobia score and encourages trying unfamiliar foods in 8–12-year-old children

(2009) Sari Mustonen et al.   FOOD QUALITY AND PREFERENCE

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

(2008) Luis Guerrero et al.   APPETITE

Consumer segmentation based on food neophobia and its application to product development

(2008) Ami S. Henriques et al.   FOOD QUALITY AND PREFERENCE

Factors influencing public acceptance of innovative food technologies and products

(2008) M SIEGRIST   TRENDS IN FOOD SCIENCE & TECHNOLOGY