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Innovation Influences Liking For Chocolates Among Neophilic Consumers, Christopher R. Loss, Debra Zellner, Francisco Migoya
Innovation Influences Liking For Chocolates Among Neophilic Consumers, Christopher R. Loss, Debra Zellner, Francisco Migoya
Department of Psychology Faculty Scholarship and Creative Works
The fear of trying new foods is a major barrier for entry for innovative ingredients, foods, flavors, or cuisines into the market place. We explored the relationship between perceived innovation and liking for chocolates and degree of neophobia. Line scales were used to measure: innovation, liking, and perceived dollar value for three chocolate confections. One was a traditional confection (palette d′or), and two others were designed to be more innovative (white miso with dark chocolate and white chocolate with candied black olive). An analysis of variance found that panelists (n=44) perceived significant (p<0.01) differences among the chocolates in innovation, and liking, but not dollar value or estimated caloric content. The chocolate rated as the most innovative was also rated as the least liked. This finding is significant since the mean neophobia score of our subjects was quite low and very few of them would have been classified as neophobic. This current work suggests that acceptance of innovative new foods is dependent, in part, upon factors that transcend neophobic mindsets. Chefs and product developers should be aware of the fact that even among neophilic consumers who are quite willing to consume novel foods, there is a possibility that a food might be too innovative, resulting in a negative impact on liking.
Eat Your Veggies: A Chef-Prepared, Family Style School Lunch Increases Vegetable Liking And Consumption In Elementary School Students, Debra Zellner, Jennifer L. Cobuzzi
Eat Your Veggies: A Chef-Prepared, Family Style School Lunch Increases Vegetable Liking And Consumption In Elementary School Students, Debra Zellner, Jennifer L. Cobuzzi
Department of Psychology Faculty Scholarship and Creative Works
School lunches provide an opportunity to introduce children to healthy foods in ways that might result in both short- and long-term healthier eating. This study compared vegetable consumption and liking for vegetables in 8–10 year old children at two schools, one with a traditional lunch service (61–84 students in School B) and the other (24–26 students in School A) which devoted one day each week to the “Eatiquette Program”, which incorporates chef-prepared food, non-disposable plates and cutlery, and family style service including an adult at each table. Consumption of target vegetables (cauliflower and sweet potato “fries”) was recorded in the …