Innover dans le secteur traditionnel: l’importance de l’authenticité et de la typicalité perçues
Gaëlle Pantin-Sohier (),
Caroline Lancelot Miltgen () and
Sandra Camus ()
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Gaëlle Pantin-Sohier: GRANEM - Groupe de Recherche Angevin en Economie et Management - UA - Université d'Angers - AGROCAMPUS OUEST - Institut National de l'Horticulture et du Paysage
Caroline Lancelot Miltgen: Audencia Recherche - Audencia Business School
Sandra Camus: GRANEM - Groupe de Recherche Angevin en Economie et Management - UA - Université d'Angers - AGROCAMPUS OUEST - Institut National de l'Horticulture et du Paysage
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Abstract:
This article deals with consumers' perceptions of innovative traditional products. Using food products, it studies how innovation (on flavour or packaging, incremental or radical) on traditional products influences two main variables of the consumers' decision process: the perceived authenticity and typicality. After a literature review, we set up an experiment with 383 participants to test the effect of both the food product flavour and its packaging. The results confirm the holistic judgment for typicality and the highest perceived typicality of the flavor / packaging incremental combination. The results also show that incremental packaging innovation positively influences the origin dimension of authenticity. In addition, radical flavor innovation positively influences the singularity dimension of authenticity. Finally, we identify a positive relationship between typicality, the projection and singularity dimensions of authenticity and product attitude.
Keywords: Perceived authenticity; Typicality; Innovation; Traditional sector; Authenticité perçue; Secteur traditionnel; Typicalité (search for similar items in EconPapers)
Date: 2015-01
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Citations: View citations in EconPapers (1)
Published in Décisions Marketing, 2015, 77, pp.63-84. ⟨10.7193/DM.077.63.84⟩
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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-01134175
DOI: 10.7193/DM.077.63.84
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