The Neglect of Positive Aspects in Novel Food Products

A current trend is to design foods very similar to existing ones, but made healthier. However, consumers often neglect the similarities of products, and base their judgments on distinct information. In five studies, we illustrate that this evaluation bias leads to a negative evaluation of novel, healthier foods.



Citation:

Arnd Florack, Teresa Koch, Simona Haasova, and Hans Alves (2020) ,"The Neglect of Positive Aspects in Novel Food Products", in NA - Advances in Consumer Research Volume 48, eds. Jennifer Argo, Tina M. Lowrey, and Hope Jensen Schau, Duluth, MN : Association for Consumer Research, Pages: 335-336.

Authors

Arnd Florack, University of Vienna, Austria
Teresa Koch, University of Vienna, Austria
Simona Haasova, University of Lausanne
Hans Alves, University of Cologne



Volume

NA - Advances in Consumer Research Volume 48 | 2020



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