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dc.contributor.author
Román, Sergio
dc.contributor.author
Sánchez-Siles, Luis M.
dc.contributor.author
Siegrist, Michael
dc.date.accessioned
2019-10-11T09:57:54Z
dc.date.available
2017-09-06T07:43:56Z
dc.date.available
2017-09-06T13:27:11Z
dc.date.available
2017-12-05T13:58:10Z
dc.date.available
2019-10-11T09:57:54Z
dc.date.issued
2017-09
dc.identifier.issn
0924-2244
dc.identifier.issn
0968-0020
dc.identifier.other
10.1016/j.tifs.2017.06.010
en_US
dc.identifier.uri
http://hdl.handle.net/20.500.11850/183182
dc.identifier.doi
10.3929/ethz-b-000183182
dc.description.abstract
Background Consumers’ perceptions of naturalness are important for the acceptance of foods and food technologies. Thus, several studies have examined the significance of naturalness among consumers. Nonetheless, the aspects that are considered essential in perceiving a food item as natural may vary across consumers and different stakeholder groups. Scope and approach This systematic review identified 72 studies conducted in 32 countries involving 85,348 consumers. We aimed to answer the following questions: 1) How has the perceived importance of naturalness for consumers been defined and measured? 2) To what extent is perceived naturalness important to consumers? 3) Are there individual differences regarding the importance given to food naturalness that can be explained by consumers' characteristics? 4) Do consumers’ attitudes toward food naturalness influence their intentions and behavior? Key findings and conclusions The review clearly shows that for the majority of consumers, food naturalness is crucial. This finding could be observed across countries and in the different years when the studies were conducted. Therefore, neglecting the aspect of naturalness in the food industry may be very costly in the end. Our review also reveals differences across studies in how naturalness has been defined and measured. Based on a content analysis of the measurement scales, the items used to measure the importance of naturalness can be classified into three categories: 1) the way the food has been grown (food origin), 2) how the food has been produced (what technology and ingredients have been used), and 3) the properties of the final product.
en_US
dc.format
application/pdf
en_US
dc.language.iso
en
en_US
dc.publisher
Elsevier
en_US
dc.rights.uri
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject
Consumer
en_US
dc.subject
Importance of food naturalness
en_US
dc.subject
Systematic review
en_US
dc.title
The importance of food naturalness for consumers: Results of a systematic review
en_US
dc.type
Journal Article
dc.rights.license
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
dc.date.published
2017-06-16
ethz.journal.title
Trends in Food Science & Technology
ethz.journal.volume
67
en_US
ethz.journal.abbreviated
Trends Food Sci. Technol.
ethz.pages.start
44
en_US
ethz.pages.end
57
en_US
ethz.size
14 p.
en_US
ethz.version.deposit
publishedVersion
en_US
ethz.identifier.wos
ethz.identifier.scopus
ethz.publication.place
Oxford
en_US
ethz.publication.status
published
en_US
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::03780 - Siegrist, Michael / Siegrist, Michael
en_US
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::03780 - Siegrist, Michael / Siegrist, Michael
en_US
ethz.date.deposited
2017-09-06T07:43:56Z
ethz.source
FORM
ethz.eth
yes
en_US
ethz.availability
Open access
en_US
ethz.rosetta.installDate
2017-12-05T13:58:14Z
ethz.rosetta.lastUpdated
2022-03-28T23:51:03Z
ethz.rosetta.versionExported
true
ethz.COinS
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