Fernqvist, Fredrik
- Department of People and Society, Swedish University of Agricultural Sciences
Research article2014Peer reviewedOpen access
Fernqvist, Fredrik; Ekelund Axelson, Lena
While credence cues cannot be accurately evaluated by consumers, the expectations they generate have an effect on consumers' perceived quality and sensory experiences. This paper reviews relevant literature from the period 2003-2012 and summarises research concerning the effect of credence cues on consumers' hedonic liking of food. A conceptual model based on a framework of consumers' quality perception process is presented and applied. Seven main categories of credence characteristics can be identified in the literature: (a) health; (b) organic food; (c) origin; (d) brand; (e) production methods; (f) ethics; and (g) descriptive food names and ingredients. Theoretical and practical limitations and possible trajectories to future research are discussed. (C) 2013 Elsevier Ltd. All rights reserved.
Consumer attitudes; Quality perception; Hedonic liking; Extrinsic characteristics; Credence cues
Food Quality and Preference
2014, Volume: 32, pages: 340-353 Publisher: ELSEVIER SCI LTD
SDG2 Zero hunger
Food Science
DOI: https://doi.org/10.1016/j.foodqual.2013.10.005
https://res.slu.se/id/publ/51594