Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production

Henriette Boel Nielsen, Anne-Mette Sonne, Klaus G. Grunert, Diana Banati, Annamária Pollák-Tóth, Zoltán Lakner, Nina Veflen Olsen, Tanja Pajk Zontar, Marjana Peterman

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

Resumé

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.
OriginalsprogEngelsk
TidsskriftAppetite
Vol/bind52
Udgave nummer1
Sider (fra-til)115-126
Antal sider12
ISSN0195-6663
DOI
StatusUdgivet - 2009
Udgivet eksterntJa

Fingeraftryk

Slovenia
Serbia
Slovakia
Hungary
Denmark
Norway
Focus Groups
Guidelines
Food
Health

Citer dette

Nielsen, H. B., Sonne, A-M., Grunert, K. G., Banati, D., Pollák-Tóth, A., Lakner, Z., ... Peterman, M. (2009). Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production. Appetite, 52(1), 115-126. https://doi.org/10.1016/j.appet.2008.09.010
Nielsen, Henriette Boel ; Sonne, Anne-Mette ; Grunert, Klaus G. ; Banati, Diana ; Pollák-Tóth, Annamária ; Lakner, Zoltán ; Olsen, Nina Veflen ; Zontar, Tanja Pajk ; Peterman, Marjana. / Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production. I: Appetite. 2009 ; Bind 52, Nr. 1. s. 115-126.
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abstract = "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.",
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Nielsen, HB, Sonne, A-M, Grunert, KG, Banati, D, Pollák-Tóth, A, Lakner, Z, Olsen, NV, Zontar, TP & Peterman, M 2009, 'Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production', Appetite, bind 52, nr. 1, s. 115-126. https://doi.org/10.1016/j.appet.2008.09.010

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

I: Appetite, Bind 52, Nr. 1, 2009, s. 115-126.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

TY - JOUR

T1 - Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production

AU - Nielsen, Henriette Boel

AU - Sonne, Anne-Mette

AU - Grunert, Klaus G.

AU - Banati, Diana

AU - Pollák-Tóth, Annamária

AU - Lakner, Zoltán

AU - Olsen, Nina Veflen

AU - Zontar, Tanja Pajk

AU - Peterman, Marjana

PY - 2009

Y1 - 2009

N2 - 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.

AB - 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.

U2 - 10.1016/j.appet.2008.09.010

DO - 10.1016/j.appet.2008.09.010

M3 - Journal article

VL - 52

SP - 115

EP - 126

JO - Appetite

JF - Appetite

SN - 0195-6663

IS - 1

ER -