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The impact of consumers’ food experience on acceptance of innovative confectionery products




Key words: 

consumer acceptance, innovations, sensory analysis, food experience.


The high competition in the food market forces manufactures to seek various ways to achieve advantage over the others. One of the options is by developing and launching innovative products. They are a chance for a higher profit but there is also the risk that they will not be accepted by consumers. The risk is even higher if the new product is remote from what the consumers already know. The objective of this paper was to determine the influence of food experience on acceptance of innovative confectionery products. In the first experiments, the influence of consumption was examined. Evaluation of acceptance that was made concerned three kinds of chocolates (with fried bacon, with Gruyère cheese and smoked white chocolate) before and after consumption. The results obtained demonstrated that in each case evaluations from the second part of the study were significantly higher than those recorded prior to consumption (the average score increased by at least two points). In the second experiment, the subjects were divided into two groups according to the criterion of culinary experience (non-standard or normal). Those people’s task was to evaluate descriptions of eight innovative confectionery products, which translated into an overall evaluation of acceptance for such products. Respondents with non-standard experience displayed a significantly higher level of overall acceptance. The average score for this group was 43 points compared with 36 points for the group with normal experience. The results presented indicate that both consumption and previous culinary experience have an essential impact on acceptance of innovative confectionery products. 

mgr inż. Jędrzej KNOT

prof. dr hab. Władysław KĘDZIOR

Cracow University of Economics Faculty of Commodity Science

Department of Food Commodity Science

ul. Sienkiewicza 5 30-033 Kraków, Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.




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