{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,27]],"date-time":"2026-02-27T17:00:26Z","timestamp":1772211626540,"version":"3.50.1"},"reference-count":50,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2019,2,20]],"date-time":"2019-02-20T00:00:00Z","timestamp":1550620800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100000780","name":"European Commission","doi-asserted-by":"publisher","award":["No 634476 (project acronym TREASURE) H2020 programme"],"award-info":[{"award-number":["No 634476 (project acronym TREASURE) H2020 programme"]}],"id":[{"id":"10.13039\/501100000780","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Consumers\u2019 personality traits are key factors in understanding consumers\u2019 choice and acceptance for health innovations in food products, in particular, food neophobia (FN). The patty product as a traditional pork product (TPP) with two innovative traditional pork products (ITPP) from the untapped pig breed (Porc Negre Mallorqu\u00ed) in Spain were analysed. Patties were enriched with Porcini (Boletus edulis) using the claim \u201cenriched with a natural source of dietary fiber Beta glucans that may contribute to improve our defence system\u201d (ITPP1) and enriched with blueberries (Vaccinium corymbosum) using the claim \u201cenriched with a natural source of antioxidant that may help to prevent cardiovascular diseases\u201d (ITPP2). Two non-hypothetical discrete choice experiments were applied to investigate the importance of FN in consumers\u2019 purchase intention (PI) and willingness to pay (WTP) before and after tasting the products. Results showed that the TPP and the ITPP2 received higher than expected PI and WTP. However, after tasting the products, consumers exhibited lower WTP for all ITPP showing the prevalence of the sensory experience on health innovation. The FN was highly related to WTP before the hedonic evaluation. However, it turned out to be non-significant, showing a homogenising role of the sensory experience in reducing the FN impact.<\/jats:p>","DOI":"10.3390\/nu11020444","type":"journal-article","created":{"date-parts":[[2019,2,20]],"date-time":"2019-02-20T11:45:39Z","timestamp":1550663139000},"page":"444","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":34,"title":["Health Innovation in Patty Products. The Role of Food Neophobia in Consumers\u2019 Non-Hypothetical Willingness to Pay, Purchase Intention and Hedonic Evaluation"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2870-3691","authenticated-orcid":false,"given":"Zein","family":"Kallas","sequence":"first","affiliation":[{"name":"Centre for Agro-food Economy &amp; Development (CREDA-UPC-IRTA), 08860 Castelldefels, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mauro","family":"Vitale","sequence":"additional","affiliation":[{"name":"Institute of Agrifood Research and Technology (IRTA), Product Quality Program, 17121 Monells, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3313-9052","authenticated-orcid":false,"given":"Jos\u00e9 Maria","family":"Gil","sequence":"additional","affiliation":[{"name":"Centre for Agro-food Economy &amp; Development (CREDA-UPC-IRTA), 08860 Castelldefels, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2019,2,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1016\/j.foodqual.2004.01.001","article-title":"Consumer acceptance of functional foods: Sociodemographic, cognitive and attitudinal determinants","volume":"16","author":"Verbeke","year":"2005","journal-title":"Food Qual. 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