Study: Acceptance of innovations in traditional cheese (France & Norway)

A new study published in the journal Appetite focuses on consumers’ acceptance of innovations in traditional cheese in France and Norway and finds that price is the most important factor.

This study explores consumers’ acceptance of innovations in traditional cheese in France (n = 120) and Norway (n = 119).

The respondents were presented with 16 photographs of a traditional cheese from their respective countries, varying according to six factors: pasteurisation, organic production, omega-3, packaging, price and appropriateness. For each of the scenarios the consumers indicated their willingness to buy the cheese on a nine-point scale.

Results show that consumers’ willingness to buy traditional cheese is highly driven by price, appropriateness and pasteurisation in both countries. However, on average consumers in the French sample prefer buying raw milk cheese, while consumers in the Norwegian sample prefer buying pasteurised cheese. These general trends are led by a pro-raw milk segment in France and a pro-pasteurised milk segment in Norway.

Several interaction effects involving appropriateness are detected, indicating the importance of the consumption context on the acceptance of innovations in traditional cheese. On a general level, the results indicate that well-accepted innovations in traditional cheese are those that reinforce the traditional and authentic character of the product.

Click here for the abstract.

Source: http://www.ingredientswizard.com/component/content/article/7-front-page/4820-study-acceptance-of-innovations-in-traditional-cheese

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