Intuitive and explicit reactions towards "new" food technologies: attitude strength and familiarity

P. Tenbült*, N.K. de Vries, E. Dreezens, C. Martijn

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

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Purpose - New food technologies are of increasing importance but not a lot of research into how people react to these technologies has been conducted. The purpose of this paper is to provide insight into how implicit measurements in addition to explicit measurements give insight into how well an attitude towards a food concept, in relation to its familiarity, is predictive for behaviour. Design/methodology/approach - An implicit measurement (EAST) and an explicit questionnaire were used to investigate people's attitudes and attitude strength towards two food technologies (genetic modification and organic production). Correlations between the two measurements were calculated to determine whether familiar food technologies are more predictive for behaviour than relatively unfamiliar food technologies. Findings - Implicit measurements showed negative associations with genetic modification. Explicit measurements showed neutral associations with genetic modification. In contrast, implicit and explicit measurements showed positive associations with organic production. When a food technology is well known (e.g. organic production), significant correlations between the two measurements were present suggesting that attitudes were predictive for behaviour. In contrast, when a food technology is not well known (e.g. genetic modification), significant correlations were not present suggesting that attitudes were not predictive for behaviour. Originality/value - This is the first study to examine the relation between intuitive and explicit reactions in relation with the novelty of food technologies.
Original languageEnglish
Pages (from-to)622-635
JournalBritish Food Journal
Issue number6
Publication statusPublished - 1 Jan 2008

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