Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 403532
Title Translating barriers into potential improvements: the case of healthy seafood product development
Author(s) Altintzoglou, T.; Birch-Hansen, K.; Valsdóttir, T.; Odland, J.O.; Martinsdóttir, E.; Brunso, K.; Luten, J.B.
Source Journal of Consumer Marketing 27 (2011)3. - ISSN 0736-3761 - p. 224 - 230.
DOI http://dx.doi.org/10.1108/07363761011038293
Department(s) AFSG Food Quality
IMARES Aquaculture
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2011
Abstract Purpose – The aim of this study is to explore potential barriers to seafood consumption by young adults and the parents of young children. Knowledge of these barriers will be used to assist the development of new seafood product concepts that fulfil the needs of consumers. Design/methodology/approach – To gather this information, 28 infrequent consumers of seafood participated in three semi-structured two-hour focus group discussions in Denmark, Norway, and Iceland. The results were then linked to the Stage-Gate model for consumer-based new product development (NPD). Findings – The participants thought of seafood as either healthy or convenient, although there were concerns about the amount of effort required to prepare it. These concerns resulted in an expression of their need for products that are attractive, healthy, palatable, and convenient. In particular, the newly developed products should be accompanied by clear advice on preparation methods and materials. An increase in seafood availability coupled with lower prices would encourage these consumers to add seafood to their diet. Research limitations/implications – Purchase-point-marketing and habitual behaviour were found to implicitly skew planned behaviour. Practical implications – Inputs for NPD related to convenience, attractiveness, quality, trustworthiness, knowledge and requirements about seafood preparation are discussed. Originality/value – The present study combines qualitative methods to lead to practical input for NPD focusing on overcoming the barriers that keep consumers from choosing existing healthy seafood products. The importance of the consumers' confidence in their ability to successfully prepare a seafood meal was revealed and can be used in Stage-Gate based NPD.
Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.