Pushing the Boundaries of Food Product Innovation Acceptance: A Case of Radical Ready-to-Eat Food Product Innovation in Malaysia

Wan Rusni Wan Ismail; Nur Hidayah Che Ahmat; Rafidah Aida Ramli; Sri Handajani; Anderson Ngelambong

doi:10.22610/imbr.v16i3(I)S.3954

Author

Wan Rusni Wan Ismail
- Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Cawangan Pulau Pinang, Malaysia
- Malaysia
Nur Hidayah Che Ahmat
- Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Cawangan Pulau Pinang, Malaysia
- Malaysia
Rafidah Aida Ramli
- Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Cawangan Pulau Pinang, Malaysia
- Malaysia
Sri Handajani
- Home Economic Department, Faculty of Engineering, Universitas Negeri Surabaya, Indonesia
- Indonesia
Anderson Ngelambong
- Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Cawangan Pulau Pinang, Malaysia
- Malaysia

Abstract

This study examines the impact of food neophobia and food innovation on Malaysian consumer attitudes, subjective norms, perceived behaviour control, and consumer behaviour intention towards readyto-eat (RTE) foods. Additionally, this study investigates the mediating effects of food innovation, attitude, subjective norms, and perceived behaviour control on the relationship between food neophobia and consumer behaviour intention. A quantitative cross-sectional study was used whereby an online survey was developed and disseminated via social media platforms to all Malaysian consumers aged 18 years and above from October 2023 to January 2024. A total of 321 valid responses were used for hypothesis testing using SPSS and MPlus software. This study found eleven out of nineteen proposed hypotheses were statistically significant. Food neophobia directly influences food innovation, attitude, subjective norms, and perceived behaviour control. More importantly, this study found the significant influence of attitude, subjective norms, and food innovation as mediators in influencing the association between food neophobia and consumer behaviour intention. Findings from this study contribute to the RTE food behavioural studies by incorporating the theory of planned behaviour and stimulus-organism-response models. This study also introduces attitude, subjective norms, and food innovation as mediators in influencing the association between food neophobia and consumer behaviour intention. Results from the integrated model provide a more comprehensive understanding of the impact of food neophobia and food innovation on consumer attitude, subjective norms, perceived behaviour control, and behaviour intention. Findings underline the importance of RTE food producers exploring young consumers as the new markets for their products.

Keywords

References

Abdullah, F.A., Saidi, S.F.S, Abu Bakar, T.H.S.T & Young, L.Y. (2022). The level of buying behaviour towards organic food among Malays consumers. 4th International Conference on Tropical Resources and Sustainable Sciences. IOP Conference Series: Earth and Environmental Science. doi: 10.1088/1755-1315/1102/1/012051 DOI: https://doi.org/10.1088/1755-1315/1102/1/012051
Ajzen, I. (2015). Consumer attitudes a behaviour: The theory of planned behaviour applied to food consumption decisions. Italian Review of Agricultural Economics, 70(2), 121-138. DOI: https://doi.org/10.13128/REA-18003
Ajzen, I. (1991). The theory of planned behaviour. Organizational Behaviour and Human Decision Processes, 50(2), 179-211. DOI: https://doi.org/10.1016/0749-5978(91)90020-T
Alam, S.S., Masukujjaman, M., Kokash, H.A. & Hashim, N.M.H.N. (2024). Application of TPB-SOR theory on remanufactured product buying intention among Malaysian consumers: Mediation of TPB constructs and functional value. Journal of Remanufacturing, 14, 125-154. https://doi.org/10.1007/s13243-024-00136-5 DOI: https://doi.org/10.1007/s13243-024-00136-5
Alkerwi, A.A., Crichton, G.E. & Hébert, J.R. (2015). Consumption of ready-made meals and increased risk of obesity: Findings from the Observation of Cardiovascular Risk Factors in Luxembourg (ORISCAV-LUX) study. British Journal of Nutrition, 113(2), 270-277. DOI: https://doi.org/10.1017/S0007114514003468
Al-Swidi, A., Mohammed Rafiul Huque, S., Haroon Hafeez, M. & Noor Mohd Shariff, M. (2014). The role of subjective norms in the theory of planned behaviour in the context of organic food consumption. British Food Journal, 116(10), 1561-1580. https://doi.org/10.1108/BFJ-05-2013-0105 DOI: https://doi.org/10.1108/BFJ-05-2013-0105
Alvarez, M.V., Ponce, A.G. & Moreira, M.R. (2018). Influence of polysaccharide?based edible coatings as carriers of prebiotic fibres on quality attributes of ready?to?eat fresh blueberries. Journal of the Science of Food and Agriculture, 98(7), 2587-2597. doi: 10.1002/jsfa.8751 DOI: https://doi.org/10.1002/jsfa.8751
Anusha, A.C.S., Tunung, R., Kavita, C., Ribka, A. & Chandrika, M. (2020). Ready-to-eat food consumption practices, food safety knowledge and relation to gender and education level of consumers in Kuala Lumpur, Malaysia. Food Research, 4(5), 1537-1544. https://doi.org/10.26656/fr.2017.4(5).037 DOI: https://doi.org/10.26656/fr.2017.4(5).037
Ardoin, R. & Prinyawiwatkul, W. (2021). Consumer perceptions of insect consumption: A review of Western research since 2015. International Journal of Food Science & Technology, 56(10), 4942-4958. https://doi.org/10.1111/ijfs.15167 DOI: https://doi.org/10.1111/ijfs.15167
Azman, A.B., Mazlan, N., Abd Ghani, F., Ramli, N. & Yusoff, N.M. (2023). Consumer behaviour: Ready-to-eat food in peninsular Malaysia based on food-related lifestyle. Journal of Islamic, Social, Economics and Development, 8(53), 15-24. doi: 10.55573/JISED.085302
Bae, H.J., Chae, M.J. & Ryu, K. (2010). Consumer behaviours towards ready-to-eat foods based on food-related lifestyles in Korea. Nutrition Research and Practice, 4(4), 332-338. doi: 10.4162/nrp.2010.4.4.332 DOI: https://doi.org/10.4162/nrp.2010.4.4.332
Bagozzi, R. & Yi, Y. (1988). On the evaluation of structural equation models. Journal of the Academy of Marketing Sciences. 16, 74-94. http://dx.doi.org/10.1007/BF02723327 DOI: https://doi.org/10.1007/BF02723327
Barrenar, R., Garcia, T. & Camarena, D.M. (2015). An analysis of the decision structure for food innovation based on consumer age. International Food Agribusiness Management Review, 18(3), 149–170. doi: 10.22004/ag.econ.208499
Basurra, R.S., Tunung, R., Kavita, C., Ribka, A., Chandrika, M. & Ubong, A. (2021). Consumption practices and perception of ready-to-eat food among university students and employees in Kuala Lumpur, Malaysia. Food Research, 5, 246-251. DOI: https://doi.org/10.26656/fr.2017.5(1).357
Bigne, E., Chatzipanagiotou, K. & Ruiz, C. (2020). Pictorial content, sequence of conflicting online reviews and consumer decision-making: The stimulus-organism-response model revisited. Journal of Business Research, 115, 403-416. https://doi.org/10.1016/j.jbusres.2019.11.031 DOI: https://doi.org/10.1016/j.jbusres.2019.11.031
Brislin, R.W. (1990). Translation and content analysis of oral and written material. In Triandis, H.C. and Berry, J.W. (Eds.), Handbook of cross-cultural psychology (389–444). Boston: Allyn & Bacon.
Buijs, J., Smulders, F. & Meer, H.V.D. (2009). Towards a more realistic creative problem-solving approach. Creativity and Innovation Management, 18(4), 286-298. https://doi.org/10.1111/j.1467-8691.2009.00541.x DOI: https://doi.org/10.1111/j.1467-8691.2009.00541.x
Casini, L., Contini, C., Romano, C. & Scozzafava, G. (2015). Trends in food consumption: What is happening to Generation X? British Food Journal, 117(2), 705-718. https://doi.org/10.1108/BFJ-10-2013-0283 DOI: https://doi.org/10.1108/BFJ-10-2013-0283
Chang, H.J., Eckman, M. & Yan, R.N. (2011). Application of the stimulus-organism-response model to the retail environment: The role of hedonic motivation in impulse buying behaviour. The International Review of Retail, Distribution and Consumer Research, 21(3), 233-249. https://doi.org/10.1080/09593969.2011.578798 DOI: https://doi.org/10.1080/09593969.2011.578798
Cheesman, M.J., Shivashekaregowda, N.K.H. & Cock, I.E. (2023). Bacterial foodborne illness in Malaysia: Terminalia spp. as a potential resource for treating infections and countering antibiotic resistance. Malaysia Journal of Medical Sciences, 30(2), 42-54. doi: 10.21315/mjms2023.30.2.4 DOI: https://doi.org/10.21315/mjms2023.30.2.4
Chen, M.F. (2007). Consumer attitudes and purchase intentions about organic foods in Taiwan: Moderating effects of food-related personality traits. Food Quality Preference, 18(7), 1008–1021. http://dx.doi.org/10.1016/j.foodqual.2007.04.004. DOI: https://doi.org/10.1016/j.foodqual.2007.04.004
Chenarides, L., Grebitus, C., Lusk, J.L. & Printezis, I. (2021). Food consumption behaviour during the COVID-19 pandemic. Agribusiness, 37(1), 44-81. doi: 10.1002/agr.21679 DOI: https://doi.org/10.1002/agr.21679
Chinchkar, A.V., Singh, A., Kamble, M.G., Prabhakar, P.K., Meghwal, M. & Sharma, A. (2023). Chapter 14-Nanotechnology applications for quality determination of RTE and packaged food. Nanotechnology Applications for Food Safety and Quality Monitoring, 265-288. https://doi.org/10.1016/B978-0-323-85791-8.00002-1 DOI: https://doi.org/10.1016/B978-0-323-85791-8.00002-1
Choi, J. (2022). A pilot study on RTE food purchasing and food-related behaviours of college students in an urbanized area. International Journal of Environmental Research and Public Health, 19(6), 3322. doi: 10.3390/ijerph19063322 DOI: https://doi.org/10.3390/ijerph19063322
Clement, J. (2007). Visual influence on in-store buying decisions: An eye-track experiment on the visual influence of packaging design. Journal of Marketing Management, 23(9-10), 917-928. https://doi.org/10.1362/026725707X250395 DOI: https://doi.org/10.1362/026725707X250395
Conner, M. & Norman, P. (2022). Understanding the intention-behaviour gap: The role of intention strength. Frontiers in Psychology, 13, 923464. doi: 10.3389/fpsyg.2022.923464 DOI: https://doi.org/10.3389/fpsyg.2022.923464
Coutinho, N.M., Silveira, M.R., Guimarães, J.T., Fernandes, L.M., Pimentel, T.C., Silva, M.C., Borges, F.O., Fernandes, F.A.N., Rodrigues, S., Freitas, M.Q.; et al. (2021). Are consumers willing to pay for a product processed by emerging technologies? The case of chocolate milk drinks processed by cold plasma. LWT, 138, 110772. DOI: https://doi.org/10.1016/j.lwt.2020.110772
Dezanetti, T., Quinaud, R.T, Caraher, M. & Jomori, M.M. (2022). Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students. Appetite, 1(175), 106036. doi: 10.1016/j.appet.2022.106036. DOI: https://doi.org/10.1016/j.appet.2022.106036
Dittmar, H. (1992). The social psychology of material possessions: To have is to be. Harvester Wheat Sheaf and St: Martin’s Press.
Dovey, T.M., Staples, P.A., Gibson, E.L. & Halford, J.C.G. (2008). Food neophobia and “picky/fussy” eating in children: A review. Appetite, 50(2–3), 181–193. doi: 10.1016/j.appet.2007.09.009 DOI: https://doi.org/10.1016/j.appet.2007.09.009
Evans, G. & Cox, D.N. (2006). Australian consumers' antecedents of attitudes towards foods produced by novel technologies. British Food Journal, 108(11), 916–930. https://doi.org/10.1108/00070700610709968 DOI: https://doi.org/10.1108/00070700610709968
Fischer, A.R. & Van Loo, E.J. (2021). Social acceptability of radical food innovations. In Food Technology Disruptions (325-361). Academic Press. DOI: https://doi.org/10.1016/B978-0-12-821470-1.00002-1
Fishbein, M. & Ajzen, I. (2010). Predicting and changing behaviour: The reasoned action approach. Psychology Press. https://doi.org/10.4324/9780203838020 DOI: https://doi.org/10.4324/9780203838020
Food Standard Agency (n.d.). Ready-to-eat food. Retrieved March 2, 2024, from https://www.food.gov.uk/sites/default/files/media/document/ready-to-eat-food.pdf
Fornell, C. & Larcker, D.F. (1981). Evaluating structural equation models with unobservable variables and measurement error. Journal of Marketing Research, 18(1), 39–50. https://doi.org/10.2307/3151312 DOI: https://doi.org/10.1177/002224378101800104
Gallen, C., Pantin-Sohier, G. & Peyrat-Guillard, D. (2019). Cognitive acceptance mechanisms of discontinuous food innovations: The case of insects in France. Recherche et Applications en Marketing (English Edition), 34(1), 48-73. https://doi.org/10.1177/2051570718791785 DOI: https://doi.org/10.1177/2051570718791785
Gaviria, P.R. & Bluemelhuber, C. (2010). Consumers’ transformations in a liquid society. introducing the concepts of autobiographical concern and desire assemblage. Journal of Consumer Behaviour, 9(2), 126–138. https://doi.org/10.1002/cb.309 DOI: https://doi.org/10.1002/cb.309
Gigerenzer, G. & Gaissmaier, W. (2011). Heuristic decision-making. Annual Review of Psychology, 62, 451-482. doi: 10.1146/annurev-psych-120709-145346 DOI: https://doi.org/10.1146/annurev-psych-120709-145346
Goldsmith, R.E. & Hofacker, C.F. (1991). Measuring consumer innovativeness. Journal of the Academy of Marketing Science, 19, 209-221. DOI: https://doi.org/10.1007/BF02726497
Guine, R. P., Florenca, S.G., Costa, D.T.V., Celik, S., Ferreira, M., Cardoso, A.P., Cetin, S., & Costa, C.A. (2022). Comparative study about the consumption of organic food products on samples of Portuguese and Turkish consumers under the COVID-19 pandemic context. Agronomy, 12, 1385. https://doi.org/10.3390/agronomy12061385 DOI: https://doi.org/10.3390/agronomy12061385
Haddock, G. & Maio, G.R. (2008). Attitudes: Content, structure, and functions. Introduction to social psychology: A European perspective, 112-133. https://www.blackwellpublishing.com/content/hewstonesocialpsychology/chapters/chapter6.pdf
Hair, J.F., Black, W.C., Babin, B.J. & Anderson, R.E. (2010). Multivariate data analysis (7th ed.). Pearson, New York.
Han, T.I. & Stoel, L. (2017). Explaining socially responsible consumer behaviour: A meta-analytic review of the theory of planned behaviour. Journal of International Consumer Marketing, 29(2), 91-103. https://doi.org/10.1080/08961530.2016.1251870 DOI: https://doi.org/10.1080/08961530.2016.1251870
Harman, H.H. (1976). Modern factor analysis (3rd ed.). The University of Chicago Press, Chicago.
Hartmann, C. & Siegrist, M. (2016). Becoming an insectivore: Results of an experiment. Food Quality Preference, 51, 118–122. http://dx.doi.org/10.1016/j.foodqual.2016.03.003. DOI: https://doi.org/10.1016/j.foodqual.2016.03.003
Hayes, A.F. (2018). Introduction to mediation, moderation, and conditional process analysis: A regression-based approach (methodology in the social sciences) (2nd ed.). New York: The Guilford Press.
Hofstede, G. & Bond, M.H. (1984). Hofstede's culture dimensions: An independent validation using Rokeach's value survey. Journal of Cross-Cultural Psychology, 15(4), 417-433. https://doi.org/10.1177/0022002184015004003 DOI: https://doi.org/10.1177/0022002184015004003
Huo, H., Ahmad, F.S. & Teoh, B. (2023). Evaluating the purchasing behaviour of organic food among Chinese consumers. Young Consumers, 24(6), 669–685. doi: 10.1108/YC-04-2023-1721 DOI: https://doi.org/10.1108/YC-04-2023-1721
Hussain, M. A., & El-Din Ahmed Bekhit, A. (2023). Innovative Foods: The Future Food Supply, Nutrition and Health. Foods, 12(7). https://doi.org/10.3390/foods12071359 DOI: https://doi.org/10.3390/foods12071359
Hwang, C.A. & Huang, L. (2012). In-package pasteurization of ready-to-eat meat and poultry products. Advances in Meat, Poultry and Seafood Packaging, 437-450. https://doi.org/10.1533/9780857095718.3.437 DOI: https://doi.org/10.1533/9780857095718.3.437
Jabs, J. & Devine, C.M. (2006). Time scarcity and food choices: An overview. Appetite, 47(2), 196-204. https://doi.org/10.1016/j.appet.2006.02.014 DOI: https://doi.org/10.1016/j.appet.2006.02.014
Kabir, M.R. (2023). A longitudinal study on organic food continuance behaviour of Generation Y and Generation Z: Can health consciousness moderate the decision? Young Consumers, 24(5), 513-539. doi: 10.1108/YC-09-2022-1606 DOI: https://doi.org/10.1108/YC-09-2022-1606
Kim, M.J., Lee, C.K. & Jung, T. (2020). Exploring consumer behaviour in virtual reality tourism using an extended stimulus-organism-response model. Journal of Travel Research, 59(1), 69-89. https://doi.org/10.1177/0047287518818915 DOI: https://doi.org/10.1177/0047287518818915
Laska, M.N., Hearst, M.O., Lust, K., Lytle, L.A. & Story, M. (2015). How we eat what we eat: Identifying meal routines and practices most strongly associated with healthy and unhealthy dietary factors among young adults. Public Health Nutrition, 18(12), 2135-2145. doi: 10.1017/S1368980014002717 DOI: https://doi.org/10.1017/S1368980014002717
Liu, Y., Li, Q., Edu, T., Fam, K.S., Zaharia, R. & Negricea, C. (2023). Mobile social commerce content, consumer emotions and behaviour. International Journal of Consumer Studies, 47(4), 1315-1334. https://doi.org/10.1111/ijcs.12908 DOI: https://doi.org/10.1111/ijcs.12908
Mahasuweerachai, P., Suttikun, C. & Bicksler, W.H. (2023). From pride to plate: How feelings of pride and guilt lead Gen Z to plant-based consumption at restaurants. Young Consumers, 24(6), 831-848. doi: 10.1108/YC-12-2022-1658 DOI: https://doi.org/10.1108/YC-12-2022-1658
Malik, T., Saxena, M. & Sonu K.S. (2018). Development of a ready-to-cook curry. International Journal of Innovative Science and Research Technology, 3(3), 354-357.
McDermott, M.S., Oliver, M. & Svenson, A. (2015). The theory of planned behaviour and discrete food choices: A systematic review and meta-analysis. International Journal Behavioural Nutrition and Physical Activity, 12(162). https://doi.org/10.1186/s12966-015-0324-z DOI: https://doi.org/10.1186/s12966-015-0324-z
Mehrabian, A. & Russell, J.A. (1974). An approach to environmental psychology. the MIT Press:
Mengistu, D.A., Belami, D.D., Tefera, A.A. & Asefa, Y.A. (2022). Bacteriological quality and public health risk of ready-to-eat foods in developing countries: Systematic review and meta-analysis. Microbiology Insights, 15. doi: 10.1177/11786361221113916 DOI: https://doi.org/10.1177/11786361221113916
Mohd Fauad, S.N.A, Kaur, S. & Shafie, S.R. (2020). Nutritional composition and cost differences between gluten-free and gluten-containing food products in Kuala Lumpur, Malaysia. Malaysian Journal of Medicine and Health Sciences, 16, 178-183.
Morris, L.S., Grehl, M.M., Rutter, S.B., Mehta, M., & Westwater, M.L. (2022). On what motivates us: A detailed review of intrinsic v. extrinsic motivation. Psychological medicine, 52(10), 1801-1816. DOI: https://doi.org/10.1017/S0033291722001611
Muhammad, R., Ibrahim, M.A., Ahmad, R. & Hanan, F. (2016). Psychological factors on food neophobia among the young culinarian in Malaysia: Novel food preferences. Procedia-Social Behavioural Sciences, 222, 358–366. https://doi.org/10.1016/j.sbspro.2016.05.180 DOI: https://doi.org/10.1016/j.sbspro.2016.05.180
Muthen, L.K. & Muthen, B.O. (2017). Mplus: Statistical analysis with latent variables: User’s guide (8th ed.). Los Angeles, CA.
Nystrand, B.T. & Olsen, S.O. (2020). Consumers’ attitudes and intentions toward consuming functional foods in Norway. Food Quality and Preference, 80, 103827. DOI: https://doi.org/10.1016/j.foodqual.2019.103827
Okada, E.M. (2005). Justification effects on consumer choice of hedonic and utilitarian goods. Journal of Marketing Research, 42(1), 43-53. https://psycnet.apa.org/doi/10.1509/jmkr.42.1.43.56889 DOI: https://doi.org/10.1509/jmkr.42.1.43.56889
Onwezen, M.C., Van den Puttelaar, J., Verain, M.C.D. & Veldkamp, T. (2019). Consumer acceptance of insects as food and feed: The relevance of affective factors. Food Quality and Preference, 77, 51-63. https://doi.org/10.1016/j.foodqual.2019.04.011 DOI: https://doi.org/10.1016/j.foodqual.2019.04.011
Pascucci, S. & Magistris, T.D. (2013). Information bias condemning radical food innovators? The case of insect-based products in the Netherlands. International Food and Agribusiness Management Review, 16(3), 1-16.
Pliner, P. & Hobden, K. (1992). Development of a scale to measure the trait of food neophobia in humans. Appetite, 19(2), 105-120 https://doi.org/10.1016/0195-6663(92)90014-W. DOI: https://doi.org/10.1016/0195-6663(92)90014-W
Podsakoff, P.M., McKenzie, S.B. & Podsakoff, N.P. (2012). Sources of method bias in social science research and recommendations on how to control it. Annual Reviews of Psychology, 63, 539-569. doi: 10.1146/annurev-psych-120710-100452 DOI: https://doi.org/10.1146/annurev-psych-120710-100452
Preacher, K.J., Rucker, D.D. & Hayes, A.F. (2007). Addressing moderated mediation hypotheses: Theory, methods, and prescriptions. Multivariate Behavioral Research, 42(1), 185-227. doi: 10.1080/00273170701341316 DOI: https://doi.org/10.1080/00273170701341316
Priyadarshini, A., Rajauria, G., O’Donnell, C.P., & Tiwari, B.K. (2019). Emerging food processing technologies and factors impacting their industrial adoption. Critical Reviews in Food Science and Nutrition. 59(19), 3082–3101. doi: 10.1080/10408398.2018.1483890 DOI: https://doi.org/10.1080/10408398.2018.1483890
Rabadán, A., Nieto, R., & Bernabéu, R. Food innovation as a means of developing healthier and more sustainable foods. Foods, 10(9), 2069. https://doi.org/10.3390/foods10092069 DOI: https://doi.org/10.3390/foods10092069
Rollin, F., Kennedy, J. & Wills, J. (2011). Consumer and new food technologies. Trends in Food Science and Technology, 22, 99–111. http://dx.doi.org/10.1016/j.tfs.2010.09.001. DOI: https://doi.org/10.1016/j.tifs.2010.09.001
Roslan, M.N.A & Mohd Nawi, N.S. (2022). Food delivery service application during the pandemic COVID-19. Journal of Technology and Operations Management, 17(1). 71-79. https://doi.org/10.32890/jtom2022.17.1.7 DOI: https://doi.org/10.32890/jtom2022.17.1.7
Sanbonmatsu, D.M. & Fazio, R.H. (1990). The role of attitudes in memory-based decision making. Journal of Personality and Social Psychology, 59(4), 614-622. https://doi.org/10.1037/0022-3514.59.4.614 DOI: https://doi.org/10.1037/0022-3514.59.4.614
Scholderer, J. & Grunert, K.G. (2005). Consumers, food and convenience: The long way from resource constraints to actual consumption patterns. Journal of Economic Psychology, 26, 105-128. https://doi.org/10.1016/j.joep.2002.08.001 DOI: https://doi.org/10.1016/j.joep.2002.08.001
Scholliers, P. (2015). Convenience foods. What, why, and when. Appetite, 94, 2-6. doi: 10.1016/j.appet.2015.02.017 DOI: https://doi.org/10.1016/j.appet.2015.02.017
Siddiqui, S.A., Zannou, O., Karim, I., Kasmiati, Awad, N.M.H., Golaszewski, J., Heinz, V. & Stemana, S. (2022). Avoiding food neophobia and increasing consumer acceptance of new food trends: A decade of research. Sustainability, 14(16), 10391. https://doi.org/10.3390/su141610391 DOI: https://doi.org/10.3390/su141610391
Siegrist, M. (2008). Factors influencing public acceptance of innovative food technologies and products. Trends in Food Science and Technology, 19(11), 603–608. https://doi.org/10.1016/j.tifs.2008.01.017 DOI: https://doi.org/10.1016/j.tifs.2008.01.017
Smigic, N., Ozilgen, S., Gómez-López, V.M., Osés, S.M., Miloradovic, Z., Aleksic, B., Miocinovic, J., Smole Možina, S., Kun?i?, A., Guiné, R. & Gonçalves, J.C. (2023). Consumer attitudes and perceptions towards chilled ready-to-eat foods: A multi-national study. Journal of Consumer Protection and Food Safety, 18, 133-146. https://doi.org/10.1007/s00003-023-01424-1 DOI: https://doi.org/10.1007/s00003-023-01424-1
Stanton, J., Rezai, G. & Baglione, S. (2021). The effect of persuasive/possessing information regarding GMOs on consumer attitude. Future Foods, 4. https://www.sciencedirect.com/science/article/pii/S2666833521000666 DOI: https://doi.org/10.1016/j.fufo.2021.100076
Statista (2024). Ready-to-eat meals – Malaysia. Retrieved March 2, 2024, from https://www.statista.com/outlook/cmo/food/convenience-food/ready-to-eat-.meals/malaysia
Statista Research Department (October 5, 2022). Factors for choosing plant-based food in Malaysia 2021. Retrieved November 30, 2023, from https://www.statista.com/statistics/1075717/malaysia-reasons-for-choosing-plant-based-food/#:~:text=According%20to%20a%20survey%20on,plant%2Dbased%20products%20were%20healthier.
Sumari, M., Baharudin, D.F., Khalid, N.M., Ibrahim, N.H. & Ahmed Tharbe, I.H. (2020). Family functioning in a collectivist culture of Malaysia: A qualitative study. The Family Journal, 28(4), 396-402. https://doi.org/10.1177/1066480719844334 DOI: https://doi.org/10.1177/1066480719844334
Tan, H.S.G., Fischer, A.R., Tinchan, P., Stieger, M., Steenbekkers, L.P.A. & Van Trijp, H.C. (2015). Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance. Food Quality and Preference, 42, 78-89. https://doi.org/10.1016/j.foodqual.2015.01.013 DOI: https://doi.org/10.1016/j.foodqual.2015.01.013
Thienhirun, S. & Chung, S. (2018). Consumer attitudes and preferences toward cross-cultural ready-to-eat (RTE) food, Journal of Food Products Marketing, 24(1), 56-79. https://doi.org/10.1080/10454446.2016.1266544 DOI: https://doi.org/10.1080/10454446.2016.1266544
Uzunoglu, M.I. & Sozer, E.G. (2020). Cognitive, perceptual and behavioural effects of neuro-stimuli: A study on packaged food products. Business & Management Studies: An International Journal, 8(3), 3097-3122. http://dx.doi.org/10.15295/bmij.v8i3.1513 DOI: https://doi.org/10.15295/bmij.v8i3.1513
Van Wezemael, L., DeSmet, S., Ueland,O. & Verbeke, W. (2014). Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics. Meat Science, 97(3), 310–315. http://dx.doi.org/10.1016/ j.meatsci.2013.07.029. DOI: https://doi.org/10.1016/j.meatsci.2013.07.029
Verbeke, W. & Vackier, I. (2005). Individual determinants of fish consumption: Application of the theory of planned behaviour. Appetite, 44(1), 67-82. doi: 10.1016/j.appet.2004.08.006 DOI: https://doi.org/10.1016/j.appet.2004.08.006
Verneau, F., Caracciolo F., Coppola A. & Lombardi P. (2014). Consumer fears and familiarity with processed food. The value of information provided by the FTNS. Appetite, 73, 140-146. doi: 10.1016/j.appet.2013.11.004. Epub 2013 Nov 11. PMID: 24231427. DOI: https://doi.org/10.1016/j.appet.2013.11.004
Vidigal, M.C.T.R., Minim, V.P.R., Moreira, R.T., Pires, A.C.D., Ferreira, M.A.M. & Goncalves, A.C.A. (2014). Translation and validation to the Portuguese language of food technology neophobia scale. Ciência Rural, 44(1), 174–180. doi: http://dx.doi.org/10.1590/S0103-84782013005000150 DOI: https://doi.org/10.1590/S0103-84782013005000150
Voss, K.E., Spangenberg, E.R. & Grohmann, B. (2003). Measuring the hedonic and utilitarian dimensions of consumer attitude. Journal of Marketing Research, 40(3), 310-320. https://doi.org/10.1509/jmkr.40.3.310.19238 DOI: https://doi.org/10.1509/jmkr.40.3.310.19238
Wan, C.J. & Yazdanifard, R. (2021). A study of the prospect of Korean cuisine in two states of Selangor and Kuala Lumpur from a customer decision-making perspective. International Journal of Management, Accounting and Economics, 8(6), 401-446.
Wendt, M.C. & Weinrich, R. (2023). A systematic review of consumer studies applying the Food Technology Neophobia Scale: Lessons and applications. Food Quality and Preference. 106. https://doi.org/10.1016/j.foodqual.2023.104811 DOI: https://doi.org/10.1016/j.foodqual.2023.104811
Wu, Y.L. & Li, E.Y. (2018). Marketing mix, customer value, and customer loyalty in social commerce: A stimulus-organism-response perspective. Internet Research, 28(1), 74-104. https://doi.org/10.1108/IntR-08-2016-0250 DOI: https://doi.org/10.1108/IntR-08-2016-0250
Yeap, J.A., Ong, K.S.G., Yapp, E.H. & Ooi, S.K. (2020). Hungry for more: Understanding young domestic travellers’ return for Penang street food. British Food Journal, 122(6), 1935-1952. https://doi.org/10.1108/BFJ-09-2018-0632 DOI: https://doi.org/10.1108/BFJ-09-2018-0632
Yuhaniz, M. & Jusan, M.M. (2016). The role and activities of Malay housewives and their influence on housing design preferences. Procedia-Social and Behavioural Sciences, 222, 720-728. https://doi.org/10.1016/j.sbspro.2016.05.233 DOI: https://doi.org/10.1016/j.sbspro.2016.05.233
Zainal Abidin, M., Terano, R., Yeoh, S.J. & Iliyasu, A. (2017). Opinions of non-vegetarian consumers among the Chinese community in Malaysia toward vegetarian food and diets. Journal of Food Products Marketing, 23(1), 80-98. doi: 10.1080/10454446.2017.1244795 DOI: https://doi.org/10.1080/10454446.2017.1244795

Downloads

Full-text downloads recorded for this article, by month.

No downloads have been recorded for this article yet. Figures appear here once readers begin downloading the full text.

How to Cite

Wan Ismail, W. R., Che Ahmat, N. H., Ramli, R. A., Handajani, S., & Ngelambong, A. (2024). Pushing the Boundaries of Food Product Innovation Acceptance: A Case of Radical Ready-to-Eat Food Product Innovation in Malaysia. Information Management and Business Review, 16(3(I)S), 23-40. https://doi.org/10.22610/imbr.v16i3(I)S.3954

Share this article

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Author (s) should affirm that the material has not been published previously. It has not been submitted and it is not under consideration by any other journal. At the same time author (s) need to execute a publication permission agreement to assume the responsibility of the submitted content and any omissions and errors therein. After submission of revised paper in the light of suggestions of the reviewers, the editorial team edits and formats manuscripts to bring uniformity and standardization in published material.

This work will be licensed under Creative Commons Attribution 4.0 International (CC BY 4.0) and under condition of the license, users are free to read, copy, remix, transform, redistribute, download, print, search or link to the full texts of articles and even build upon their work as long as they credit the author for the original work. Moreover, as per journal policy author (s) hold and retain copyrights without any restrictions.

Pushing the Boundaries of Food Product Innovation Acceptance: A Case of Radical Ready-to-Eat Food Product Innovation in Malaysia

Download the full text

Author

Abstract

Keywords

References

Downloads

How to Cite

Share this article

License

Keywords

Section

Published in

Published

Submissions