Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Attitudes and Sensory Perceptions of Food Consumers towards Sustainable Technological Innovation in Mexico

Lizbeth Salgado-Beltrán
* ORCID logo ,
Luis F. Beltrán-Morales
,
Alma T. Velarde-Mendivil
,
Maria E. Robles-Baldenegro
Version 1 : Received: 16 November 2017 / Approved: 16 November 2017 / Online: 16 November 2017 (07:29:20 CET)

A peer-reviewed article of this Preprint also exists.

Salgado-Beltrán, L.; Beltrán-Morales, L.F.; Velarde-Mendivil, A.T.; Robles-Baldenegro, M.E. Attitudes and Sensory Perceptions of Food Consumers towards Technological Innovation in Mexico: A Case-Study on Rice-Based Dessert. Sustainability 2018, 10, 175. Salgado-Beltrán, L.; Beltrán-Morales, L.F.; Velarde-Mendivil, A.T.; Robles-Baldenegro, M.E. Attitudes and Sensory Perceptions of Food Consumers towards Technological Innovation in Mexico: A Case-Study on Rice-Based Dessert. Sustainability 2018, 10, 175.

Abstract

Sustainable innovation in the agro-food system has become a strategy increasingly used by companies as a means to increase their competitiveness and position themselves in the market. In this context, the objective of this work is to identify the attitudes and sensory perceptions of consumers towards sustainable food technology through two scales (Food Technology Neophobia and Domain Specific Innovativeness) and hedonic tastings. For this, a new product was selected in the market: powder to prepare rice with milk. Most consumers have attitudes toward low neophobia to products with food technology, but there is also some caution, situation that is corroborated by the moderate predisposition towards innovations. Color and flavor attributes can make the difference in positive perceptions. It should not be forgotten that there is a segment of innovative sustainable consumers that represent a key market.

Keywords

food sustainable innovation; rice with milk; hedonic tasting

Subject

Business, Economics and Management, Marketing

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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