Online from: 1899
Subject Area: Industry and Public Sector Management
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|Title:||Stakeholder and consumer views regarding novel hypoallergenic foods|
|Author(s):||Margreet van Putten, (Marketing and Consumer Behaviour Group, Wageningen University, Wageningen, The Netherlands), Lynn Frewer, (Marketing and Consumer Behaviour Group, Wageningen University, Wageningen, The Netherlands), Luud Gilissen, (Plant Research International, Wageningen University and Research Centre, Wageningen, The Netherlands), Gremmen Bart, (META, Wageningen University, Wageningen, The Netherlands), Aad Peijnenburg, (Institute of Food Safety, RIKLT, Wageningen University, Wageningen, The Netherlands), Harry Wichers, (Food and Biobased Research, Wageningen University, Wageningen, The Netherlands)|
|Citation:||Margreet van Putten, Lynn Frewer, Luud Gilissen, Gremmen Bart, Aad Peijnenburg, Harry Wichers, (2010) "Stakeholder and consumer views regarding novel hypoallergenic foods", British Food Journal, Vol. 112 Iss: 9, pp.949 - 961|
|Keywords:||Consumer behaviour, Diet, Food products, Genetic modification|
|Article type:||Research paper|
|DOI:||10.1108/00070701011074336 (Permanent URL)|
|Publisher:||Emerald Group Publishing Limited|
|Acknowledgements:||The authors would like to thank all stakeholders who were interviewed and the food allergic consumers who participated in the focus groups. This paper has been done as part of a PhD project funded by the Allergy Consortium Wageningen, The Netherlands.|
Purpose – The development and introduction of novel hypoallergenic foods represents a potential approach to reducing the negative health impacts of food allergy. The purpose of this paper is to assess whether novel hypoallergenic foods will be accepted by food chain actors and consumers.
Design/methodology/approach – Stakeholder opinions (collated using semi-structured interviews (
Findings – Food allergic consumers expressed a preference for a “cure” for food allergy. However, they acknowledged that hypoallergenic foods had the potential to improve the quality of lives of food allergy sufferers through increasing dietary variation and reducing restrictions on product selection. Stakeholders supported the introduction of novel foods (although this support was not universal), assuming that the products were acceptable to food allergic consumers, consumers in general and regulators.
Originality/value – The paper is likely to be useful for the potential developers of hypoallergenic foods, allergen food products (food industry and scientists) and policy makers regarding the commercialisation of novel hypoallergenic foods and their regulation.
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