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- Grunert, K.G., et al.
(författare)
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Consumer perceptions of food products involving genetic modification : Results from a qualitative study in four Nordic countries
- 2001
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Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 12:8, s. 527-542
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Tidskriftsartikel (refereegranskat)abstract
- Product descriptions of cheese, candy and salmon products were presented to samples of respondents in four Nordic countries. The descriptions represented various applications of genetic modification (GM), varied along a 'distance' dimension and a 'what is modified' dimension, and were presented along with a conventionally produced product. Respondents ranked the products according to preference, and their perceptions were ascertained by the laddering method. Results indicate that respondents regard 'non-GM' as a value in itself, and associate the use of GM with a host of negative consequences and risks, but mostly with uncertainty and unhealthiness. Benefits of the use of GM were perceived and regarded as relevant, but could not compensate for the negative associations. The 'distance' dimension had a clear impact on consumer preferences, whereas the 'what is modified' dimension had effects which were product specific. © 2001 Elsevier Science Ltd.
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- Lahteenmaki, L., et al.
(författare)
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Acceptability of genetically modified cheese presented as real product alternative
- 2002
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Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 13:42193, s. 523-533
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Tidskriftsartikel (refereegranskat)abstract
- European consumers, in general, have negative attitudes towards the use of gene technology in food production. The objective of this study was to examine whether taste and health benefits influence the acceptability of genetically modified (gm) products when they are presented as real product alternatives. Consumers in Denmark, Finland, Norway and Sweden (n=738) assessed two cheeses: one was labelled as genetically modified (preferred in an earlier product test) and the other as conventional (neutral in an earlier product test). A smaller control group received two cheeses with blind codes. Labelling decreased consumers' intentions to buy the originally preferred gm-labelled cheese, but still the intentions were at the same level with the conventionally labelled option. Participants chose two gm cheeses out of five possible when given the option to take cheese home after tasting. Intentions to buy gm cheese could best be explained by respondents' attitudes towards gene technology and perceived taste benefits. General health interest was also a reinforcer of intentions for gm cheese with reduced fat content. © 2002 Elsevier Science Ltd. All rights reserved.
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