-
[show abstract]
[hide abstract]
ABSTRACT: Nutrigenomics is a new and promising development in nutritional science which aims to understand the fundamental molecular processes affected by foods. Despite general agreement on its promise for better understanding diet-health relationships, less consensus exists among experts on the potential of spin-offs aimed at the consumer such as personalised nutrition. Research into consumer acceptance of such applications is scarce. The present study develops a set of key hypotheses on public acceptance of personalised nutrition and tests these in a representative sample of Dutch consumers. An innovative consumer research methodology is used in which consumers evaluate short films which are systematically varied scenarios for the future of personalised nutrition. Consumer evaluations of these films, which are pre-tested in a pilot study, allow a formal test of how consumer perceptions of personalised nutrition drive consumer acceptance and through which fundamental psychological processes these effects are mediated. Public acceptance is enhanced if consumers can make their genetic profile available free at their own choice, if the actual spin-off products provide a clearly recognisable advantage to the consumer, and are easy to implement into the daily routine. Consumers prefer communication on nutrigenomics and personalised nutrition by expert stakeholders to be univocal and aimed at building support with consumers and their direct environments for this intriguing new development. Additionally, an exploratory segmentation analysis indicated that people have different focal points in their preferences for alternative scenarios of personalised nutrition. The insights obtained from the present study provide guidance for the successful further development of nutrigenomics and its applications.
The British journal of nutrition 06/2008; 101(1):132-44. · 3.45 Impact Factor
-
[show abstract]
[hide abstract]
ABSTRACT: Determinants of consumer adoption of innovations have been studied from different angles and from the perspectives of various disciplines. In the food area, the literature is dominated by a focus on consumer concern. This paper reviews previous research into acceptance of technology-based innovation from both inside and outside the food domain, extracts key learnings from this literature and integrates them into a new conceptual framework for consumer acceptance of technology-based food innovations. The framework distinguishes 'distal' and 'proximal' determinants of acceptance. Distal factors (characteristics of the innovation, the consumer and the social system) influence consumers' intention to accept an innovation through proximal factors (perceived cost/benefit considerations, perceptions of risk and uncertainty, social norm and perceived behavioural control). The framework's application as a tool to anticipate consumer reaction to future innovations is illustrated for an actual technology-based innovation in food science, nutrigenomics (the interaction between nutrition and human genetics).
Appetite 08/2007; 49(1):1-17. · 2.59 Impact Factor
-
[show abstract]
[hide abstract]
ABSTRACT: In a double-blind placebo-controlled food challenge (DBPCFC), it is necessary that recipes comprising the allergen cannot be distinguished from placebo.
We investigated whether the method of paired comparisons, a sensory difference test, could be used to test the suitability of recipes for a DBPCFC.
We used two recipes, each with three concentrations of peanut or hazelnut flour. The recipe for peanut consisted of mashed potatoes with 2.7, 8.9, or 26.8 mg of peanut flour, and the recipe for hazelnut of oatmeal porridge with 74, 247, or 742 mg of hazelnut flour. Corresponding amounts of protein in the provided 15 g portions of each recipe were 0.7, 2.3, and 6.8 mg for peanut, and 11.6, 39, and 117 mg for hazelnut, respectively. Recipes were offered together with a placebo, and evaluated on sensory features by 81 healthy volunteers.
The sensory test was easy to perform. Volunteers were not able to detect peanut flour in mashed potatoes, but they recognized hazelnut flour in oatmeal porridge on visual features.
Sensory testing by means of the method of paired comparisons is a useful method to evaluate masking of foods for DBPCFC.
Allergy 05/2004; 59(4):457-60. · 6.27 Impact Factor
-
[show abstract]
[hide abstract]
ABSTRACT: This paper applied the Group Decision Room methodology, a research tool to facilitate stakeholder dialogue, to develop a shared view on the further development of nutrigenomics (i.e. the interaction between nutrition and human genes). Results show that stakeholders are well aware of consumer preferences, but that they do not expect nutrigenomics to develop fully in line with those preferences. Furthermore, the experts agree that it is crucial for them to be transparent to the public about their views on nutrigenomics. For the case of nutrigenomics, we found relatively limited controversy both among experts and between experts and consumers.
Trends in Food Science & Technology.
-
-
Personalized nutrition: Principles and applications.
-
-
Genes & Nutrition 2 (2007) 1.
-
-
Genomics 2030, Part of everyday Life.
-
[show abstract]
[hide abstract]
ABSTRACT: This paper applied the Group Decision Room methodology, a research tool to facilitate stakeholder dialogue, to develop a shared view on the further development of nutrigenomics (i.e. the interaction between nutrition and human genes). Results show that stakeholders are well aware of consumer preferences, but that they do not expect nutrigenomics to develop fully in line with those preferences. Furthermore, the experts agree that it is crucial for them to be transparent to the public about their views on nutrigenomics. For the case of nutrigenomics, we found relatively limited controversy both among experts and between experts and consumers.
Trends in Food Science and Technology 19 (2008) 7.
-
-
Ontwikkelingen in het Marktonderzoek: Jaarboek 2006 MarktOnderzoekAssociatie (in Dutch).
-
[show abstract]
[hide abstract]
ABSTRACT: Een innovatieve ontwikkeling op het gebied van de voedingswetenschap is het inzetten van kennis over genen om de relatie tussen voeding en gezondheid beter te begrijpen. Genen worden overgedragen van ouder op kind, liggen bij elk individu vast bij de geboorte en bepalen uiterlijke kenmerken zoals haarkleur. Daarnaast beinvloeden de genen ook de manier waarop het lichaam voedsel verwerkt. Het vakgebied dat zich daarmee bezighoudt, wordt nutrigenomics genoemd.
Kunst en Wetenschap 18 (2009) 1.
-
-
-
[show abstract]
[hide abstract]
ABSTRACT: We investigate how consumers evaluate service value chains designed to create and deliver knowledge-based personalized recommendations. We conceptualize the underlying benefit trade-offs that consumers make in evaluating such systems as the manifestation of a psychological contract in which consumers contribute their personal information and effort in exchange for a more useful, tailored recommendation by the firm. Consumer benefit perceptions are differentially affected by the stages of such a system, and the context in which the use of a knowledge-based personalized recommendation system originates moderates the impact of consumer benefit perceptions on consumer willingness to use such systems.
Advances in Consumer Research 36 (2009) 1.
-
-
[show abstract]
[hide abstract]
ABSTRACT: Nutrigenomics is a new and promising development in nutritional science which aims to understand the fundamental molecular processes affected by foods. Despite general agreement on its promise for better understanding diet¿health relationships, less consensus exists among experts on the potential of spin-offs aimed at the consumer such as personalised nutrition. Research into consumer acceptance of such applications is scarce. The present study develops a set of key hypotheses on public acceptance of personalised nutrition and tests these in a representative sample of Dutch consumers. An innovative consumer research methodology is used in which consumers evaluate short films which are systematically varied scenarios for the future of personalised nutrition. Consumer evaluations of these films, which are pre-tested in a pilot study, allow a formal test of how consumer perceptions of personalised nutrition drive consumer acceptance and through which fundamental psychological processes these effects are mediated. Public acceptance is enhanced if consumers can make their genetic profile available free at their own choice, if the actual spin-off products provide a clearly recognisable advantage to the consumer, and are easy to implement into the daily routine. Consumers prefer communication on nutrigenomics and personalised nutrition by expert stakeholders to be univocal and aimed at building support with consumers and their direct environments for this intriguing new development. Additionally, an exploratory segmentation analysis indicated that people have different focal points in their preferences for alternative scenarios of personalised nutrition. The insights obtained from the present study provide guidance for the successful further development of nutrigenomics and its applications.
British Journal of Nutrition 101 (2009) 1.
-
[show abstract]
[hide abstract]
ABSTRACT: Determinants of consumer adoption of innovations have been studied from different angles and from the perspectives of various disciplines. In the food area, the literature is dominated by a focus on consumer concern. This paper reviews previous research into acceptance of technology-based innovation from both inside and outside the food domain, extracts key learnings from this literature and integrates them into a new conceptual framework for consumer acceptance of technology-based food innovations. The framework distinguishes `distal¿ and `proximal¿ determinants of acceptance. Distal factors (characteristics of the innovation, the consumer and the social system) influence consumers¿ intention to accept an innovation through proximal factors (perceived cost/benefit considerations, perceptions of risk and uncertainty, social norm and perceived behavioural control). The framework's application as a tool to anticipate consumer reaction to future innovations is illustrated for an actual technology-based innovation in food science, nutrigenomics (the interaction between nutrition and human genetics).
Appetite 49 (2007) 1.
