Functional foods og genmodificerede fødevarer – hvad mener forbrugerne?

Resultater fra MAPP-centret’s forskning i functionall foods og genmodificerede fødevarer er offentliggjort i en række artikler i udenlandske tidsskrifter. “Markedsføring” bringer her abstracts fra af nogle af disse artikler, hentet fra MAPP-centrets hjemmeside.


The perceived healthiness of functional foods: A conjoint study of Danish, Finnish and American consumers’ perception of functional foods
Tino Bech-Larsen, Klaus G. Grunert, Appetite nr. 1, 2003, www.mapp.asb.dk


Abstract:
The general results indicate that values pertaining to man’s manipulation of nature is only modestly related to acceptance of functiona l foods, whereas the use of different health claims, processing methods, enrichments, product types, and especially the interactions between the two latter, are important determinants of consumers’ perceptions of the healthiness of functional foods.



Communicating about the risk and benefits of genetically modified foods: The mediating role of trust
Lynn J. Frewer, Joachim Scholderer, Lone Bredahl, Risk Analysis, nr. 23, 2003, www.mapp.asb.dk


Abstract:
The results showed that information provision had little effect on people’s attitudes towards genetically modified foods, and that perceptions of information source characteristics contributed very little to attitude change. Furthermore, the type of information strategy adopted had almost no impact on post-experimental attitudes. The extent to which people trusted the information sources appeared to be driven by people’s attitudes to genetically modified foods, rather than trust influencing the way that people reacted to the information. Trust was not driving risk perception – rather, attitudes were informing perceptions of the motivation of the source providing the information.



Consumer acceptance of functional foods: Issues for the future
Lynn J. Frewer, Joachim Scholderer, Nigel Lambert, British Food Journal, nr. 105, 2003,www.mapp.asb.dk


Abstract:
In conclusion, it is argued that understanding consumer’s risk perceptions and concerns associated with processing technologies, emerging scientific innovations and their own health status may enable the development of information strategies that are relevant to wider groups of individuals in the population, and deliver real health benefits to people suffering from illnesses relating to ageing and over nutrition, or illnesses linked to genetic predispositions or other risk factors.


Four questions on European consumers’ attitudes to the use genetic modification in the food production
Klaus G. Grunert, Lone Bredahl, Joachim Scholderer. I: Innovative Food Science and Emerging Technolo gies, 2003, www.mapp.asb.dk


Abstract:
Four questions on European consumers’ attitudes to the use of genetic modification (GM) in food production are posed and answered: (1) how negative are consumer attitudes to GM applications in food production? (2) How do the attitudes affect perception of and preference for products involving GM application? (3) How deeply rooted are these attitudes? (4) Will the attitudes change due to more information and/or product experience?
Drawing on two major studies researching these questions, it is concluded that consumer attitudes towards GM in food production are negative, that these negative attitudes guide the perception of food products involving the use of GM and lead to range of sweeping negative associations which overshadow potential benefits perceived, that these negative attitudes are embedded in a system of more general attitudes, especially attitude to nature, to technology, and alienation from marketplace, implying that they are deeply rooted, and that they will no easily be changed by information. They may change, however, due to own experience with products produced using GM and involving clear consumer benefits.


MAPP workshop

Mapp Centret afholder en workshop med emnet: Consumer Behaviour and Food Marketing 26. – 27. april på Hotel Kongebrogaarden, Middelfart. Pris for deltagelse: Kr. 2.500.-. Nærmere oplysninger og reservation ( med forbehold for plads): Julia Stacy:
E-mail: Stacy@asb.dk