A voice-of-consumer approach in development of new seafood product concepts
This article describes a consumer-based approach for development of new seafood product concepts among young adults in Norway and Iceland. The study aim was to gain insight into how young adults determine their acceptance of seafood and make potential product choices. Additional insights measured we...
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ftunivwagenin:oai:library.wur.nl:wurpubs/403340 2024-01-21T10:07:15+01:00 A voice-of-consumer approach in development of new seafood product concepts Altintzoglou, T. Einarsdóttir, G. Valsdóttir, T. Schelvis, R. Skåra, T. Luten, J.B. 2010 application/pdf https://research.wur.nl/en/publications/a-voice-of-consumer-approach-in-development-of-new-seafood-produc https://doi.org/10.1080/10498850.2010.493636 en eng https://edepot.wur.nl/162249 https://research.wur.nl/en/publications/a-voice-of-consumer-approach-in-development-of-new-seafood-produc doi:10.1080/10498850.2010.493636 info:eu-repo/semantics/restrictedAccess Wageningen University & Research Journal of Aquatic Food Product Technology 19 (2010) 2 ISSN: 1049-8850 adulthood age barriers convenience determinants fish consumption involvement norway quality info:eu-repo/semantics/article Article/Letter to editor info:eu-repo/semantics/publishedVersion 2010 ftunivwagenin https://doi.org/10.1080/10498850.2010.493636 2023-12-27T23:15:21Z This article describes a consumer-based approach for development of new seafood product concepts among young adults in Norway and Iceland. The study aim was to gain insight into how young adults determine their acceptance of seafood and make potential product choices. Additional insights measured were confidence in seafood preparation and consumption choices when exposed to specific new seafood concepts. Based on consumer-reported values, three seafood product concepts were evaluated by 354 consumers in a web-based, conjoint experiment in Norway and Iceland. Consumers' evaluations showed a number of consumer preferences for specific seafood product concepts partly associated with and partly conflicting with their original values. Understanding consumer attitudes can help to explain these results. The results of this study will be used as a guide for the next step in developing seafood product concepts. Article in Journal/Newspaper Iceland Wageningen UR (University & Research Centre): Digital Library Norway Journal of Aquatic Food Product Technology 19 2 130 145 |
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Open Polar |
collection |
Wageningen UR (University & Research Centre): Digital Library |
op_collection_id |
ftunivwagenin |
language |
English |
topic |
adulthood age barriers convenience determinants fish consumption involvement norway quality |
spellingShingle |
adulthood age barriers convenience determinants fish consumption involvement norway quality Altintzoglou, T. Einarsdóttir, G. Valsdóttir, T. Schelvis, R. Skåra, T. Luten, J.B. A voice-of-consumer approach in development of new seafood product concepts |
topic_facet |
adulthood age barriers convenience determinants fish consumption involvement norway quality |
description |
This article describes a consumer-based approach for development of new seafood product concepts among young adults in Norway and Iceland. The study aim was to gain insight into how young adults determine their acceptance of seafood and make potential product choices. Additional insights measured were confidence in seafood preparation and consumption choices when exposed to specific new seafood concepts. Based on consumer-reported values, three seafood product concepts were evaluated by 354 consumers in a web-based, conjoint experiment in Norway and Iceland. Consumers' evaluations showed a number of consumer preferences for specific seafood product concepts partly associated with and partly conflicting with their original values. Understanding consumer attitudes can help to explain these results. The results of this study will be used as a guide for the next step in developing seafood product concepts. |
format |
Article in Journal/Newspaper |
author |
Altintzoglou, T. Einarsdóttir, G. Valsdóttir, T. Schelvis, R. Skåra, T. Luten, J.B. |
author_facet |
Altintzoglou, T. Einarsdóttir, G. Valsdóttir, T. Schelvis, R. Skåra, T. Luten, J.B. |
author_sort |
Altintzoglou, T. |
title |
A voice-of-consumer approach in development of new seafood product concepts |
title_short |
A voice-of-consumer approach in development of new seafood product concepts |
title_full |
A voice-of-consumer approach in development of new seafood product concepts |
title_fullStr |
A voice-of-consumer approach in development of new seafood product concepts |
title_full_unstemmed |
A voice-of-consumer approach in development of new seafood product concepts |
title_sort |
voice-of-consumer approach in development of new seafood product concepts |
publishDate |
2010 |
url |
https://research.wur.nl/en/publications/a-voice-of-consumer-approach-in-development-of-new-seafood-produc https://doi.org/10.1080/10498850.2010.493636 |
geographic |
Norway |
geographic_facet |
Norway |
genre |
Iceland |
genre_facet |
Iceland |
op_source |
Journal of Aquatic Food Product Technology 19 (2010) 2 ISSN: 1049-8850 |
op_relation |
https://edepot.wur.nl/162249 https://research.wur.nl/en/publications/a-voice-of-consumer-approach-in-development-of-new-seafood-produc doi:10.1080/10498850.2010.493636 |
op_rights |
info:eu-repo/semantics/restrictedAccess Wageningen University & Research |
op_doi |
https://doi.org/10.1080/10498850.2010.493636 |
container_title |
Journal of Aquatic Food Product Technology |
container_volume |
19 |
container_issue |
2 |
container_start_page |
130 |
op_container_end_page |
145 |
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1788697790550900736 |