Stability in consumer responses to familiar and new chocolates during a period of exposure

Tormod Næs; Anne  Segtnan; Britt  Signe Granli; Elena  Menichelli; Margrethe  Hersleth

doi:10.1016/j.foodqual.2014.07.015

Stability in consumer responses to familiar and new chocolates during a period of exposure

Tormod Næs, Anne Segtnan, Britt Signe Granli, Elena Menichelli, Margrethe Hersleth

Food Analytics and Biotechnology

2 Citations (Scopus)

Abstract

The aim of this paper is to study the effects of exposure to different types of chocolate on consumer responses. Three different chocolates were considered, one established market leader and two new chocolates from a product development project. A group of consumers participated two times in a central location test and were exposed to different chocolates over a 4. weeks period between the two occasions. Main focus is on informed liking with the inclusion of brand name. Both average effects and individual differences in consumers' responses are discussed. The main conclusion of this study is that the liking of the established chocolate was similar before and after exposure (with a slight decrease in liking) while the liking went significantly up for one of the new products.

Original language	English
Journal	Food Quality and Preference
Volume	39
Pages (from-to)	176–182
Number of pages	7
ISSN	0950-3293
DOIs	https://doi.org/10.1016/j.foodqual.2014.07.015
Publication status	Published - Jan 2015

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title = "Stability in consumer responses to familiar and new chocolates during a period of exposure",

abstract = "The aim of this paper is to study the effects of exposure to different types of chocolate on consumer responses. Three different chocolates were considered, one established market leader and two new chocolates from a product development project. A group of consumers participated two times in a central location test and were exposed to different chocolates over a 4. weeks period between the two occasions. Main focus is on informed liking with the inclusion of brand name. Both average effects and individual differences in consumers' responses are discussed. The main conclusion of this study is that the liking of the established chocolate was similar before and after exposure (with a slight decrease in liking) while the liking went significantly up for one of the new products.",

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T1 - Stability in consumer responses to familiar and new chocolates during a period of exposure

AU - Næs, Tormod

AU - Segtnan, Anne

AU - Signe Granli, Britt

AU - Menichelli, Elena

AU - Hersleth, Margrethe

PY - 2015/1

Y1 - 2015/1

N2 - The aim of this paper is to study the effects of exposure to different types of chocolate on consumer responses. Three different chocolates were considered, one established market leader and two new chocolates from a product development project. A group of consumers participated two times in a central location test and were exposed to different chocolates over a 4. weeks period between the two occasions. Main focus is on informed liking with the inclusion of brand name. Both average effects and individual differences in consumers' responses are discussed. The main conclusion of this study is that the liking of the established chocolate was similar before and after exposure (with a slight decrease in liking) while the liking went significantly up for one of the new products.

AB - The aim of this paper is to study the effects of exposure to different types of chocolate on consumer responses. Three different chocolates were considered, one established market leader and two new chocolates from a product development project. A group of consumers participated two times in a central location test and were exposed to different chocolates over a 4. weeks period between the two occasions. Main focus is on informed liking with the inclusion of brand name. Both average effects and individual differences in consumers' responses are discussed. The main conclusion of this study is that the liking of the established chocolate was similar before and after exposure (with a slight decrease in liking) while the liking went significantly up for one of the new products.

U2 - 10.1016/j.foodqual.2014.07.015

DO - 10.1016/j.foodqual.2014.07.015

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VL - 39

SP - 176

EP - 182

JO - Food Quality and Preference

JF - Food Quality and Preference

ER -

Stability in consumer responses to familiar and new chocolates during a period of exposure

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