Search

Abstract: This study investigated the effect of consumer test format (choice versus no choice) and food neophobia and acceptability of novel flavors of salad dressing. Half of the subjects chose the salad dressings from a list (choice test) while the other half were randomly assigned dressings (no choice test). Having respondents choose a product(s) was associated with higher hedonic ratings, and neophilics tended to score products higher. Neophobics scored products similarly to neophilics under a no choice test format, whereas neophilics responded higher with choice. These results demonstrate the enhancing effect of providing choice to consumers in food evaluations. Prior research showed that choice was associated with higher ratings; the present results demonstrate that psychological factors such as neophobia play an important interactive role in these responses and might function in a broader manner than simply affecting responses to novelty. [Copyright &y& Elsevier]

Abstract: Consumer acceptance of food and beverage was measured in three different settings/locations: a central location test in a laboratory facility, a central location test at one unit of a national chain restaurant and a customer satisfaction survey at the same chain restaurant in multiple cities. Two main dishes (lasagna, cannelloni), salad, breadsticks and iced tea were served either as individual items or as part of a meal. Meal context and the consumer’s ability to choose had the strongest positive effects on acceptance ratings, while social interaction and enhanced environment had no noticeable effects on the acceptability scores. There were significant age and gender effects in the two restaurant settings, but not in the laboratory central location test. The results of this study confirm some of the results of [King, S., Weber, A., Meiselman H., & Lv, N. (2004). The effect of meal situation, social interaction, physical environment and choice on food acceptability. Food Quality and Preference, 15, 645–653] on the enhancing effects of context variables on product acceptance, and on how the relationship between context effect and consumer acceptance may not be consistent within and across meal components. [Copyright &y& Elsevier]

Consumer acceptance of food and beverage was measured after modifying four key factors or `context effects'' in five consumer central location tests: its function as a meal component, social interaction during consumption, the physical environment in which the food is selected and consumed, and food choice. One of two flavor variations each of salad, pizza and iced tea were served. Acceptance ratings and self-reported food intake were obtained from consumers. In Tests 1–5, context effects were added sequentially, so that by Test 5 all context effects were present. Sixth test served as a comparison to `real life'' and took place at a local restaurant. Our hypothesis was that product acceptability would increase with the addition of the various context effects. Meal context had the strongest positive effect on tea; social context had a strong negative effect on pizza; environment had a weak but positive effect on pizza and tea and a negative effect on salad; and choice had a positive effect on salad. These results suggest that context variables do affect product acceptance, but that the relationship between context effect and consumer acceptance may not be consistent within and across meal components. [Copyright &y& Elsevier]

Consumption of pizza, salad and iced tea was assessed in four separate tests at a central location. Three aspects of context were added in successive tests—social interaction during consumption, the physical environment in which the food was consumed and choice among foods—so that the fourth test had all effects present. The proportion consumed averaged from 79 to 82% of the food presented and increased significantly in the presence of one or more of the context manipulations. Salad consumption was higher when there was a choice of dressings in an enhanced environment. Pizza and tea consumption were higher in an enhanced restaurant-like environment. Social interaction alone has no detectable impact on food consumption. It is concluded that people eat more in enhanced contexts and careful consideration should be given to the environment in studies of food consumption. [Copyright &y& Elsevier]