This page has only limited features, please log in for full access.

Prof. Dr. Nina Veflen
Department of Marketing, BI Norwegian Business School, 0484 Oslo, Norway

Basic Info

Basic Info is private.

Research Keywords & Expertise

0 Consumer Behavior
0 Food Safety
0 Innovation
0 Marketing
0 risk communication

Fingerprints

Food Safety
Innovation
Risk Perception
risk communication

Honors and Awards

The user has no records in this section


Career Timeline

The user has no records in this section.


Short Biography

The user biography is not available.
Following
Followers
Co Authors
The list of users this user is following is empty.
Following: 0 users

Feed

Short communication
Published: 29 July 2021 in Tourism Management
Reads 0
Downloads 0

Taking a firm perspective, this study investigates cooperation in a destination network in a mountain village in Norway. 51 organizations participated in a survey, indicating their main cooperation partners and assessing the value of each cooperation in terms of ten intermediary benefits (increased sales, reduced costs, etc.) and two ultimate outcomes (business results, destination development). Firms perceived a cooperation to contribute to business results if the cooperation had led to increased sales or made the firm more resilient to market fluctuations. Firms perceived a cooperation to contribute to destination development if the cooperation had led to new knowledge, improved customer satisfaction, and hat not simply helped improve operations. The findings demonstrate the interconnectedness of intermediate and ultimate relationship outcomes on firm and destination level. The study contributes to a more comprehensive understanding of network relations, relevant to the literature on relational benefits and destination development.

ACS Style

Ingunn Elvekrok; Nina Veflen; Joachim Scholderer; Bjarne Taulo Sørensen. Effects of network relations on destination development and business results. Tourism Management 2021, 88, 104402 .

AMA Style

Ingunn Elvekrok, Nina Veflen, Joachim Scholderer, Bjarne Taulo Sørensen. Effects of network relations on destination development and business results. Tourism Management. 2021; 88 ():104402.

Chicago/Turabian Style

Ingunn Elvekrok; Nina Veflen; Joachim Scholderer; Bjarne Taulo Sørensen. 2021. "Effects of network relations on destination development and business results." Tourism Management 88, no. : 104402.

Journal article
Published: 23 May 2020 in Appetite
Reads 0
Downloads 0

Previous studies indicate that many consumers eat rare hamburgers and that information about microbiological hazards related to undercooked meat does not necessarily lead to changed behavior. With this study we aim to investigate whether consumers’ willingness to eat hamburgers, both risky and safe, depends on the situation where they are confronted with the food. A representative sample of 1046 Norwegian consumers participated in a web experiment. Participants were randomly divided into four groups. Each group was told to imagine a specific eating situation (at their friend's place, at home, at a restaurant abroad, at a domestic restaurant). Four pictures of hamburgers (rare, medium rare, medium, well-done) were presented in randomized order, and participants rated their intentions to eat each hamburger. Situated risk perception was measured as the stated likelihood of food poisoning from consuming hamburgers in eight different situations. The results show that both risk perception and risk taking vary depending on the situation. In general, participants perceive their own home to be the safest place to consume a hamburger, but they are significantly more likely to consume an undercooked hamburger when at a friend's place. These findings indicate that situations play an important role for consumers' likelihood of eating unsafe food, and that risk taking does not always follow risk perception. That risk taking is elevated in situations that may have social consequences should be taken into consideration when developing food safety strategies.

ACS Style

Nina Veflen; Elin Røssvoll; Solveig Langsrud; Joachim Scholderer. Situated food safety behavior. Appetite 2020, 153, 104751 .

AMA Style

Nina Veflen, Elin Røssvoll, Solveig Langsrud, Joachim Scholderer. Situated food safety behavior. Appetite. 2020; 153 ():104751.

Chicago/Turabian Style

Nina Veflen; Elin Røssvoll; Solveig Langsrud; Joachim Scholderer. 2020. "Situated food safety behavior." Appetite 153, no. : 104751.

Original research article
Published: 27 January 2020 in Risk Analysis
Reads 0
Downloads 0

Previous studies of risk behavior observed weak or inconsistent relationships between risk perception and risk‐taking. One aspect that has often been neglected in such studies is the situational context in which risk behavior is embedded: Even though a person may perceive a behavior as risky, the social norms governing the situation may work as a counteracting force, overriding the influence of risk perception. Three food context studies are reported. In Study 1 (N = 200), we assess how norm strength varies across different social situations, relate the variation in norm strength to the social characteristics of the situation, and identify situations with consistently low and high levels of pressure to comply with the social norm. In Study 2 (N = 502), we investigate how willingness to accept 15 different foods that vary in terms of objective risk relates to perceived risk in situations with low and high pressure to comply with a social norm. In Study 3 (N = 1,200), we test how risk‐taking is jointly influenced by the perceived risk associated with the products and the social norms governing the situations in which the products are served. The results indicate that the effects of risk perception and social norm are additive, influencing risk‐taking simultaneously but as counteracting forces. Social norm had a slightly stronger absolute effect, leading to a net effect of increased risk‐taking. The relationships were stable over different social situations and food safety risks and did not disappear when detailed risk information was presented.

ACS Style

Nina Veflen; Joachim Scholderer; Solveig Langsrud. Situated Food Safety Risk and the Influence of Social Norms. Risk Analysis 2020, 40, 1092 -1110.

AMA Style

Nina Veflen, Joachim Scholderer, Solveig Langsrud. Situated Food Safety Risk and the Influence of Social Norms. Risk Analysis. 2020; 40 (5):1092-1110.

Chicago/Turabian Style

Nina Veflen; Joachim Scholderer; Solveig Langsrud. 2020. "Situated Food Safety Risk and the Influence of Social Norms." Risk Analysis 40, no. 5: 1092-1110.

Review article
Published: 10 August 2018 in Trends in Food Science & Technology
Reads 0
Downloads 0

Social norms are beliefs about what people in general would consider appropriate behaviour in a particular social context. In this mini-review, we summarise research on the role of social norms in the context of safe food handling practices. We review existing evidence regarding the influence of social norms on food handling practices related to cross-contamination and hygiene, time-temperature control and adequate cooking. Furthermore, we discuss the consequences of biases in social norms and how they might be mitigated by norm-oriented risk communication messages. Finally, we discuss potential conflicts between norms that are instrumental for safe food handling practices and norms that are instrumental for maintaining social relationships, and suggest directions for future research.

ACS Style

Joachim Scholderer; Nina Veflen. Social norms and risk communication. Trends in Food Science & Technology 2018, 84, 62 -63.

AMA Style

Joachim Scholderer, Nina Veflen. Social norms and risk communication. Trends in Food Science & Technology. 2018; 84 ():62-63.

Chicago/Turabian Style

Joachim Scholderer; Nina Veflen. 2018. "Social norms and risk communication." Trends in Food Science & Technology 84, no. : 62-63.

Special issue article
Published: 19 February 2018 in Creativity and Innovation Management
Reads 0
Downloads 0

Online communities can be an attractive source of ideas for product and process innovations. However, innovative user‐contributed ideas may be few. From a perspective of harnessing “big data” for inbound open innovation, the detection of good ideas in online communities is a problem of detecting rare events. Recent advances in text analytics and machine learning have made it possible to screen vast amounts of online information and automatically detect user‐contributed ideas. However, it is still uncertain whether the ideas identified by such systems will also be regarded as sufficiently novel, feasible and valuable by firms who might decide to develop them further. A validation study is reported in which 200 posts from an online home brewing community were extracted by an automatic idea detection system. Two professionals from a brewing company evaluated the posts in terms of idea content, idea novelty, idea feasibility and idea value. The results suggest that the automatic idea detection system is sufficiently valid to be deployed for the harvesting and initial screening of ideas, and that the profile of the identified ideas (in terms of novelty, feasibility and value) follows the same pattern identified in studies of user ideation in general.

ACS Style

Kasper Christensen; Joachim Scholderer; Stine Alm Hersleth; Tormod Naes; Knut Kvaal; Torulf Mollestad; Nina Veflen; Einar Risvik. How good are ideas identified by an automatic idea detection system? Creativity and Innovation Management 2018, 27, 23 -31.

AMA Style

Kasper Christensen, Joachim Scholderer, Stine Alm Hersleth, Tormod Naes, Knut Kvaal, Torulf Mollestad, Nina Veflen, Einar Risvik. How good are ideas identified by an automatic idea detection system? Creativity and Innovation Management. 2018; 27 (1):23-31.

Chicago/Turabian Style

Kasper Christensen; Joachim Scholderer; Stine Alm Hersleth; Tormod Naes; Knut Kvaal; Torulf Mollestad; Nina Veflen; Einar Risvik. 2018. "How good are ideas identified by an automatic idea detection system?" Creativity and Innovation Management 27, no. 1: 23-31.

Journal article
Published: 03 October 2017 in Regional Studies
Reads 0
Downloads 0
ACS Style

Ingunn Elvekrok; Nina Veflen; Etty R. Nilsen; Anne H. Gausdal. Firm innovation benefits from regional triple-helix networks. Regional Studies 2017, 52, 1214 -1224.

AMA Style

Ingunn Elvekrok, Nina Veflen, Etty R. Nilsen, Anne H. Gausdal. Firm innovation benefits from regional triple-helix networks. Regional Studies. 2017; 52 (9):1214-1224.

Chicago/Turabian Style

Ingunn Elvekrok; Nina Veflen; Etty R. Nilsen; Anne H. Gausdal. 2017. "Firm innovation benefits from regional triple-helix networks." Regional Studies 52, no. 9: 1214-1224.

Journal article
Published: 01 February 2015 in Trends in Food Science & Technology
Reads 0
Downloads 0
ACS Style

Nina Veflen Olsen. Design Thinking and food innovation. Trends in Food Science & Technology 2015, 41, 182 -187.

AMA Style

Nina Veflen Olsen. Design Thinking and food innovation. Trends in Food Science & Technology. 2015; 41 (2):182-187.

Chicago/Turabian Style

Nina Veflen Olsen. 2015. "Design Thinking and food innovation." Trends in Food Science & Technology 41, no. 2: 182-187.

Randomized controlled trial
Published: 01 July 2014 in Appetite
Reads 0
Downloads 0

Previous studies indicate that many consumers eat rare hamburgers and that information about microbiological hazards related to undercooked meat not necessarily leads to more responsible behavior. With this study we aim to investigate whether consumers' willingness to eat hamburgers depends on the emotions they experience when confronted with the food. A representative sample of 1046 Norwegian consumers participated in an online experiment. In the first part, participants were randomly divided into two groups. One group was confronted with a picture of a rare hamburger, whereas the other group was confronted with a picture of a well-done hamburger. The respondents were instructed to imagine that they were served the hamburger on the picture and then to indicate which emotions they experienced: fear, disgust, surprise, interest, pleasure, or none of these. In part two, all respondents were confronted with four pictures of hamburgers cooked to different degrees of doneness (rare, medium rare, medium well-done, well-done), and were asked to state their likelihood of eating. We analyzed the data by means of a multivariate probit model and two linear fixed-effect models. The results show that confrontation with rare hamburgers evokes more fear and disgust than confrontation with well-done hamburgers, that all hamburgers trigger pleasure and interest, and that a consumer's willingness to eat rare hamburgers depends on the particular type of emotion evoked. These findings indicate that emotions play an important role in a consumer's likelihood of eating risky food, and should be considered when developing food safety strategies.

ACS Style

Nina Veflen Olsen; Elin Røssvoll; Solveig Langsrud; Joachim Scholderer. Hamburger hazards and emotions. Appetite 2014, 78, 95 -101.

AMA Style

Nina Veflen Olsen, Elin Røssvoll, Solveig Langsrud, Joachim Scholderer. Hamburger hazards and emotions. Appetite. 2014; 78 ():95-101.

Chicago/Turabian Style

Nina Veflen Olsen; Elin Røssvoll; Solveig Langsrud; Joachim Scholderer. 2014. "Hamburger hazards and emotions." Appetite 78, no. : 95-101.

Journal article
Published: 01 December 2012 in Appetite
Reads 0
Downloads 0

Existing research on public attitudes towards agricultural production systems is largely descriptive, abstracting from the processes through which members of the general public generate their evaluations of such systems. The present paper adopts a systems perspective on such evaluations, understanding them as embedded into a wider attitude system that consists of attitudes towards objects of different abstraction levels, ranging from personal value orientations over general socio-political attitudes to evaluations of specific characteristics of agricultural production systems. It is assumed that evaluative affect propagates through the system in such a way that the system becomes evaluatively consistent and operates as a schema for the generation of evaluative judgments. In the empirical part of the paper, the causal structure of an attitude system from which people derive their evaluations of pork production systems was modelled. The analysis was based on data from a cross-national survey involving 1931 participants from Belgium, Denmark, Germany and Poland. The survey questionnaire contained measures of personal value orientations and attitudes towards environment and nature, industrial food production, food and the environment, technological progress, animal welfare, local employment and local economy. In addition, the survey included a conjoint task by which participants' evaluations of the importance of production system attributes were measured. The data were analysed by means of causal search algorithms and structural equation models. The results suggest that evaluative judgments of the importance of pork production system attributes are generated in a schematic manner, driven by personal value orientations. The effect of personal value orientations was strong and largely unmediated by attitudes of an intermediate level of generality, suggesting that the dependent variables in the particular attitude system that was modelled here can be understood as value judgments in a literal sense.

ACS Style

Bjarne Taulo Sørensen; Márcia Dutra De Barcellos; Nina Veflen Olsen; Wim Verbeke; Joachim Scholderer. Systems of attitudes towards production in the pork industry. A cross-national study. Appetite 2012, 59, 885 -897.

AMA Style

Bjarne Taulo Sørensen, Márcia Dutra De Barcellos, Nina Veflen Olsen, Wim Verbeke, Joachim Scholderer. Systems of attitudes towards production in the pork industry. A cross-national study. Appetite. 2012; 59 (3):885-897.

Chicago/Turabian Style

Bjarne Taulo Sørensen; Márcia Dutra De Barcellos; Nina Veflen Olsen; Wim Verbeke; Joachim Scholderer. 2012. "Systems of attitudes towards production in the pork industry. A cross-national study." Appetite 59, no. 3: 885-897.

Journal article
Published: 30 April 2012 in Food Quality and Preference
Reads 0
Downloads 0

The aim of this study is to determine drivers of consumers’ likelihood of buying healthy convenience meals. Convenience meals, like hamburger, pizza and other fast food meals are often perceived as unhealthy food choices, and previous studies have stated different drivers of convenience and healthy food choices. In this study, a new concept of a complete and healthy ready-to-heat (RTH) meal was developed and tested in an at-home study in Norway. Since previous at-home testing of meals has been conducted on products like soup and lasagne, we adapted a new procedure for at-home testing of more complex meals. Based on an extensive literature review of factors previously found to influence consumers’ healthy food choice, a model was developed and tested by multifactor ANOVA and multiple regression. The results indicate that the likelihood of buying healthy convenience food is first of all affected by overall liking of the meal, which is affected by liking of sensory specific product attributes like appearance, flavour, and odour. Effects of socio-demographic factors are found to be product dependent. Gender, age, education, as well as the interaction between health orientation and age, education and age, and education and overall liking influence consumers’ likelihood of buying the salmon meal, while no significant socio-demographic drivers are found for the chicken meal.

ACS Style

Nina Veflen Olsen; Elena Menichelli; Oddvin Sørheim; Tormod Næs. Likelihood of buying healthy convenience food: An at-home testing procedure for ready-to-heat meals. Food Quality and Preference 2012, 24, 171 -178.

AMA Style

Nina Veflen Olsen, Elena Menichelli, Oddvin Sørheim, Tormod Næs. Likelihood of buying healthy convenience food: An at-home testing procedure for ready-to-heat meals. Food Quality and Preference. 2012; 24 (1):171-178.

Chicago/Turabian Style

Nina Veflen Olsen; Elena Menichelli; Oddvin Sørheim; Tormod Næs. 2012. "Likelihood of buying healthy convenience food: An at-home testing procedure for ready-to-heat meals." Food Quality and Preference 24, no. 1: 171-178.

Journal article
Published: 31 March 2012 in Food Quality and Preference
Reads 0
Downloads 0

This paper proposes a methodology for combining extrinsic and intrinsic attributes in consumer testing of food products. The paper attempts to focalize on the main sensory drivers of liking or choice probability and their interaction with additional information, and to investigate effects related to the population as well as how consumers differ in their assessments. Two different data analysis approaches are considered and compared on choice probability data from a consumer study of orange juice. One of the methods is based on mixed model ANOVA of individual differences, the other approach is based on fuzzy clustering related to regression residuals. The main results show that extrinsic consumer attributes are easily and efficiently related to the sensory properties of products, allowing for interactions. The methodology estimates population or segment means and gives an overview of individual differences in choice intent or liking.

ACS Style

Elena Menichelli; Nina Veflen Olsen; Christine Meyer; Tormod Næs. Combining extrinsic and intrinsic information in consumer acceptance studies. Food Quality and Preference 2012, 23, 148 -159.

AMA Style

Elena Menichelli, Nina Veflen Olsen, Christine Meyer, Tormod Næs. Combining extrinsic and intrinsic information in consumer acceptance studies. Food Quality and Preference. 2012; 23 (2):148-159.

Chicago/Turabian Style

Elena Menichelli; Nina Veflen Olsen; Christine Meyer; Tormod Næs. 2012. "Combining extrinsic and intrinsic information in consumer acceptance studies." Food Quality and Preference 23, no. 2: 148-159.

Journal article
Published: 30 June 2011 in Appetite
Reads 0
Downloads 0

The objective of this article is to compare product quality and brand choice for private labels (PL) and national brands (NB). Over the past two decades, PL have gained larger and larger share of grocery sales, and nowadays PL play a crucial part in the European food retail sector. Since it is stated that most PL have moved on from being mostly low cost me-too products to become also premium products, we want to investigate if objective and perceived quality of PL fits the quality of NB. Four hypotheses are stated and tested on orange juice data from Norway. A trained sensory panel and consumers (n = 105) evaluated six juice samples that vary according to three factors. These factors were (1) Brand (PL and NB), (2) Treatment (Gentle heat treatment and Pasteurized) and (3) Pulp (with and without). Principal component analysis, two-way ANOVA, and PLS regression were conducted, and the results indicate that variation in quality exists both among PL and NB, there is a large discrepancy between blind liking and brand choice, and that consumers with a positive attitude towards PL are more likely to choose a PL instead of a NB.

ACS Style

Nina Veflen Olsen; Elena Menichelli; Christine Meyer; Tormod Næs. Consumers liking of private labels. An evaluation of intrinsic and extrinsic orange juice cues. Appetite 2011, 56, 770 -777.

AMA Style

Nina Veflen Olsen, Elena Menichelli, Christine Meyer, Tormod Næs. Consumers liking of private labels. An evaluation of intrinsic and extrinsic orange juice cues. Appetite. 2011; 56 (3):770-777.

Chicago/Turabian Style

Nina Veflen Olsen; Elena Menichelli; Christine Meyer; Tormod Næs. 2011. "Consumers liking of private labels. An evaluation of intrinsic and extrinsic orange juice cues." Appetite 56, no. 3: 770-777.

Journal article
Published: 01 February 2011 in Appetite
Reads 0
Downloads 0

This paper investigates consumers' satisfaction level with pork meat and derived products in five European countries. Data were collected through a cross-sectional web-based survey in Belgium, Denmark, Germany, Greece, and Poland during January 2008 with a total sample of 2437 consumers. Data included socio-demographics and questions regarding satisfaction with 27 common pork-based products; classified into fresh pork, processed pork and pork meat products. Satisfaction was evaluated in terms of overall satisfaction, as well as satisfaction with health-giving qualities, price, convenience and taste. Logistic regression analyses showed taste as the main determinant of satisfaction, followed by convenience. Healthfulness is not a significant driver of overall satisfaction. Price influences satisfaction with fresh pork more than with processed products. Tasty pork, easy to prepare and consume, with adequate promotion of its healthfulness, and with a good price/quality relationship appears to be the key factor to satisfy pork consumers.

ACS Style

Helena Resano; Federico Ja Perez-Cueto; Marcia Barcellos; Nina Veflen; Klaus G Grunert; Wim Verbeke. Consumer satisfaction with pork meat and derived products in five European countries. Appetite 2011, 56, 167 -170.

AMA Style

Helena Resano, Federico Ja Perez-Cueto, Marcia Barcellos, Nina Veflen, Klaus G Grunert, Wim Verbeke. Consumer satisfaction with pork meat and derived products in five European countries. Appetite. 2011; 56 (1):167-170.

Chicago/Turabian Style

Helena Resano; Federico Ja Perez-Cueto; Marcia Barcellos; Nina Veflen; Klaus G Grunert; Wim Verbeke. 2011. "Consumer satisfaction with pork meat and derived products in five European countries." Appetite 56, no. 1: 167-170.

Dataset
Published: 01 January 2011 in PsycTESTS Dataset
Reads 0
Downloads 0
ACS Style

Nina Veflen Olsen; Elena Menichelli; Christine Meyer; Tormod Næs. Attitudes Towards Private Labels Measure. PsycTESTS Dataset 2011, 1 .

AMA Style

Nina Veflen Olsen, Elena Menichelli, Christine Meyer, Tormod Næs. Attitudes Towards Private Labels Measure. PsycTESTS Dataset. 2011; ():1.

Chicago/Turabian Style

Nina Veflen Olsen; Elena Menichelli; Christine Meyer; Tormod Næs. 2011. "Attitudes Towards Private Labels Measure." PsycTESTS Dataset , no. : 1.

Journal article
Published: 01 January 2011 in Journal on Chain and Network Science
Reads 0
Downloads 0

Consumers differ in their demands, and this may have implications for the type of supply chain governance that is most suitable for serving them. We present a segmentation of pork consumers in the EU based on their food-related lifestyles and demands for different pork products. We then present an inventory of pork chain governance and quality management systems, also resulting from a pan-European study, and attempt to match types of chains to consumer segments, arguing that the type of quality demanded by consumers has implications especially for the quality management system governing the chain, and that these implications are different for fresh meat and processed meat. The paper closes with a call for more collaboration between chain researchers and consumer researchers.

ACS Style

Klaus G. Grunert; Nel Wognum; Jacques Trienekens; Mark Wever; Nina Veflen Olsen; Joachim Scholderer. Consumer demand and quality assurance: segmentation basis and implications for chain governance in the pork sector. Journal on Chain and Network Science 2011, 11, 89 -97.

AMA Style

Klaus G. Grunert, Nel Wognum, Jacques Trienekens, Mark Wever, Nina Veflen Olsen, Joachim Scholderer. Consumer demand and quality assurance: segmentation basis and implications for chain governance in the pork sector. Journal on Chain and Network Science. 2011; 11 (2):89-97.

Chicago/Turabian Style

Klaus G. Grunert; Nel Wognum; Jacques Trienekens; Mark Wever; Nina Veflen Olsen; Joachim Scholderer. 2011. "Consumer demand and quality assurance: segmentation basis and implications for chain governance in the pork sector." Journal on Chain and Network Science 11, no. 2: 89-97.

Journal article
Published: 31 December 2010 in Appetite
Reads 0
Downloads 0

This study investigates the usefulness of integrating moral attitude into the Theory of Planned Behavior (TPB) model when predicting intention to consume ready-to-eat (RTE) meals. Questionnaire data were gathered in three countries: Norway (N = 112), The Netherlands (N = 99), and Finland (N = 134) in spring 2009. A stepwise hierarchical regression was conducted, and the analyses showed that moral attitude is an important predictor of RTE-meal consumption. The feeling of moral obligation, operationalised as a negative feeling of guilt, had a negative effect on peoples' intention to consume ready meals in all the three countries tested, and the explained variance (R²) for TPB increased when moral was added as an explanatory factor. However, although the test showed significant results for the effect of attitude towards behavior and moral in all countries, non-significant results were observed for the effect of subjective norm in both The Netherlands and Norway when moral attitude was included to the TPB-model, indicating cultural differences in the social pressure towards ready meal consumption.

ACS Style

Nina Veflen Olsen; Siet J. Sijtsema; Gunnar Hall. Predicting consumers’ intention to consume ready-to-eat meals. The role of moral attitude. Appetite 2010, 55, 534 -539.

AMA Style

Nina Veflen Olsen, Siet J. Sijtsema, Gunnar Hall. Predicting consumers’ intention to consume ready-to-eat meals. The role of moral attitude. Appetite. 2010; 55 (3):534-539.

Chicago/Turabian Style

Nina Veflen Olsen; Siet J. Sijtsema; Gunnar Hall. 2010. "Predicting consumers’ intention to consume ready-to-eat meals. The role of moral attitude." Appetite 55, no. 3: 534-539.

Review article
Published: 30 September 2010 in Trends in Food Science & Technology
Reads 0
Downloads 0

The food industry continuously develops new products and new processing techniques. While food scientists may focus on the technical novelty and applaud the progress of science, consumers are often conservative and sceptical towards changes. The advantages that a new processing technology has to offer, do not necessarily guarantee the success of a product in the market place. Consumer acceptance depends on whether they perceive any specific benefits associated with the product. This review focuses specifically on how high-pressure processing (HPP) and pulsed-electric field (PEF) technologies and products produced by means of these novel technologies are perceived by consumers.

ACS Style

Nina Veflen Olsen; Klaus G. Grunert; Anne-Mette Sonne. Consumer acceptance of high-pressure processing and pulsed-electric field: a review. Trends in Food Science & Technology 2010, 21, 464 -472.

AMA Style

Nina Veflen Olsen, Klaus G. Grunert, Anne-Mette Sonne. Consumer acceptance of high-pressure processing and pulsed-electric field: a review. Trends in Food Science & Technology. 2010; 21 (9):464-472.

Chicago/Turabian Style

Nina Veflen Olsen; Klaus G. Grunert; Anne-Mette Sonne. 2010. "Consumer acceptance of high-pressure processing and pulsed-electric field: a review." Trends in Food Science & Technology 21, no. 9: 464-472.

Journal article
Published: 28 February 2009 in Appetite
Reads 0
Downloads 0

The success of new food processing technologies is highly dependent on consumers' acceptance. The purpose of this paper is to study consumers' perceptions of two new processing technologies and food products produced by means of these novel technologies. To accomplish this, a qualitative study on consumer attitudes towards high-pressure processing (HPP) and pulsed electric field (PEF) processing of food was carried out. In all 97 adults between 20 and 71 years of age participated in 12 focus groups conducted in Slovenia, Hungary, Serbia, Slovakia, Norway and Denmark using a common guideline. Participants were introduced to the HPP and PEF technologies and then to the effect of the two new technologies on two specific product categories: juice and baby food. The transcribed data was content analysed and the coded data was transformed into diagrams using UCINET 5 and NETDRAW. The results show that consumers perceived the main advantages of HPP and PEF products to be the products' naturalness, improved taste and their high nutritional value, whereas the main disadvantage was the lack of information about the PEF and HPP products. The results of the participants' evaluation of the PEF and HPP processes showed that environmental friendliness and the more natural products were seen as the main advantages, while they were concerned about body and health, the higher price of the products, the lack of information about the technologies and a general scepticism. The study also shows that North European participants were a bit more sceptical towards PEF and HPP products than the East European participants.

ACS Style

Henriette Boel Nielsen; Anne-Mette Sonne; Klaus G Grunert; Diana Banati; Annamária Pollák-Tóth; Zoltán Lakner; Nina Veflen Olsen; Tanja Pajk Žontar; Marjana Peterman. Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production. Appetite 2009, 52, 115 -126.

AMA Style

Henriette Boel Nielsen, Anne-Mette Sonne, Klaus G Grunert, Diana Banati, Annamária Pollák-Tóth, Zoltán Lakner, Nina Veflen Olsen, Tanja Pajk Žontar, Marjana Peterman. Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production. Appetite. 2009; 52 (1):115-126.

Chicago/Turabian Style

Henriette Boel Nielsen; Anne-Mette Sonne; Klaus G Grunert; Diana Banati; Annamária Pollák-Tóth; Zoltán Lakner; Nina Veflen Olsen; Tanja Pajk Žontar; Marjana Peterman. 2009. "Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production." Appetite 52, no. 1: 115-126.

Book chapter
Published: 01 January 2007 in Understanding Consumers of Food Products
Reads 0
Downloads 0
ACS Style

L.J. Frewer; Hans C.M. Van Trijp; Paul Rozin; Cees De Graaf; Herbert Meiselman; Egon Peter Köster; Jozina Mojet; J. De Jonge; E. Van Kleef; Ortwin Renn; Ynte K. Van Dam; Klaus G. Grunert; M. Buckley; Cathal Cowan; Mary McCarthy; Gerrit Antonides; Judith R. Cornelisse-Vermaat; Johan Van Ophem; Henriette Maassen Van Den Brink; Michael Siegrist; Christopher Ritson; Elizabeth Oughton; Rick Bell; Einar Risvik; Marit Rødbotten; Nina Veflen Olsen; Øydis Ueland; Sophie Nicklaus; Sylvie Issanchou; David N. Cox; David J. Mela; Liisa Lähteenmäki; Marika Lyly; Nina Urala; Rohit Vaidya; Marcia Mogelonsky; M.C. Van Putten; M.F. Schenck; B. Gremmen; Elizabeth Redmond; Christopher Griffith; Annie S. Anderson; Unni Kjaernes; Lotte Holm; Marion Dreyer; David Coles; Johannes Brug; Gene Rowe; Frans W.A. Brom; Tatjana Višak; Franck Meijboom; Michiel Korthals. Contributor contact details. Understanding Consumers of Food Products 2007, 1 .

AMA Style

L.J. Frewer, Hans C.M. Van Trijp, Paul Rozin, Cees De Graaf, Herbert Meiselman, Egon Peter Köster, Jozina Mojet, J. De Jonge, E. Van Kleef, Ortwin Renn, Ynte K. Van Dam, Klaus G. Grunert, M. Buckley, Cathal Cowan, Mary McCarthy, Gerrit Antonides, Judith R. Cornelisse-Vermaat, Johan Van Ophem, Henriette Maassen Van Den Brink, Michael Siegrist, Christopher Ritson, Elizabeth Oughton, Rick Bell, Einar Risvik, Marit Rødbotten, Nina Veflen Olsen, Øydis Ueland, Sophie Nicklaus, Sylvie Issanchou, David N. Cox, David J. Mela, Liisa Lähteenmäki, Marika Lyly, Nina Urala, Rohit Vaidya, Marcia Mogelonsky, M.C. Van Putten, M.F. Schenck, B. Gremmen, Elizabeth Redmond, Christopher Griffith, Annie S. Anderson, Unni Kjaernes, Lotte Holm, Marion Dreyer, David Coles, Johannes Brug, Gene Rowe, Frans W.A. Brom, Tatjana Višak, Franck Meijboom, Michiel Korthals. Contributor contact details. Understanding Consumers of Food Products. 2007; ():1.

Chicago/Turabian Style

L.J. Frewer; Hans C.M. Van Trijp; Paul Rozin; Cees De Graaf; Herbert Meiselman; Egon Peter Köster; Jozina Mojet; J. De Jonge; E. Van Kleef; Ortwin Renn; Ynte K. Van Dam; Klaus G. Grunert; M. Buckley; Cathal Cowan; Mary McCarthy; Gerrit Antonides; Judith R. Cornelisse-Vermaat; Johan Van Ophem; Henriette Maassen Van Den Brink; Michael Siegrist; Christopher Ritson; Elizabeth Oughton; Rick Bell; Einar Risvik; Marit Rødbotten; Nina Veflen Olsen; Øydis Ueland; Sophie Nicklaus; Sylvie Issanchou; David N. Cox; David J. Mela; Liisa Lähteenmäki; Marika Lyly; Nina Urala; Rohit Vaidya; Marcia Mogelonsky; M.C. Van Putten; M.F. Schenck; B. Gremmen; Elizabeth Redmond; Christopher Griffith; Annie S. Anderson; Unni Kjaernes; Lotte Holm; Marion Dreyer; David Coles; Johannes Brug; Gene Rowe; Frans W.A. Brom; Tatjana Višak; Franck Meijboom; Michiel Korthals. 2007. "Contributor contact details." Understanding Consumers of Food Products , no. : 1.