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Credence and the effect on consumer liking of food

a review

Fernqvist, Fredrik and Ekelund Axelson, Lena (2014). Credence and the effect on consumer liking of food. Food quality and preference. 32, 340-353
[Journal article]

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Official URL: http://dx.doi.org/10.1016/j.foodqual.2013.10.005

Abstract

While credence cues cannot be accurately evaluated by consumers, the expectations they generate have an effect on consumers' perceived quality and sensory experiences. This paper reviews relevant literature from the period 2003-2012 and summarises research concerning the effect of credence cues on consumers' hedonic liking of food. A conceptual model based on a framework of consumers' quality perception process is presented and applied. Seven main categories of credence characteristics can be identified in the literature: (a) health; (b) organic food; (c) origin; (d) brand; (e) production methods; (f) ethics; and (g) descriptive food names and ingredients. Theoretical and practical limitations and possible trajectories to future research are discussed. (C) 2013 Elsevier Ltd. All rights reserved.

Authors/Creators:Fernqvist, Fredrik and Ekelund Axelson, Lena
Title:Credence and the effect on consumer liking of food
Subtitle:a review
Series/Journal:Food quality and preference (0950-3293)
Year of publishing :2014
Volume:32
Page range:340-353
Number of Pages:14
Publisher:Elsevier
Associated Programs and Other Stakeholders:Z - SLU - Libray > Odla mera
ISSN:0950-3293
Language:English
Publication Type:Journal article
Refereed:Yes
Article category:Scientific peer reviewed
Version:Accepted version
Full Text Status:Public
Agris subject categories.:Q Food science > Q01 Food science and technology
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Agrovoc terms:Consumer behavior, Consumer surveys, Quality, Perception
Keywords:Consumer attitudes, Quality perception, Hedonic liking, Extrinsic characteristics, Credence cues
URN:NBN:urn:nbn:se:slu:epsilon-e-1867
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-e-1867
Additional ID:
Type of IDID
Web of Science (WoS)000328597600017
DOI10.1016/j.foodqual.2013.10.005
ID Code:11058
Faculty:LTV - Fakulteten för landskapsarkitektur, trädgårds- och växtproduktionsvetenskap
Department:(LTJ, LTV) > Department of Work Science, Business Economics, and Environmental Psychology
Deposited By: SLUpub Connector
Deposited On:24 Apr 2014 10:21
Metadata Last Modified:08 Mar 2016 21:39

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