Consumer's Perception of Sustainable Food Innovations: Effects on Perceived Risk, Perceived Benefit, and Attitude Strength

摘要

Consumers are more and more interested about food technologies and specific food ingredients, but at the same time, they are also worried about new food technologies and food additives. Consequently, consumers increasingly mistrust new developed food products or food production technologies, which in turnis leading to a decreased acceptance of those innovations. Therefore, our research questions is, how consumer perceive innovative and sustainable food products and in which way the perception affects the customer perceived risk (CPR), customer perceived value (CPV) and attitude strength toward food innovations.