*Article* **Consumer Attitudes towards Technological Innovation in a Traditional Food Product: The Case of Wine**

**Adrián Rabadán**

> Higher Technical School of Agriculture and Forestry Engineering, University of Castilla-La Mancha, 02071 Albacete, Spain; Adrian.Rabadan@uclm.es

**Abstract:** Food innovation is crucial for food companies in order to produce healthier, safer, and more convenient foods. However, there is a segmen<sup>t</sup> of consumers reluctant to accept new foods. This attitude is even more important when those novelties are developed in products such as wine that have habitually relied on heritage and traditional production as their main competitive advantage. In this study, consumer attitudes toward innovation in the wine industry were evaluated by simultaneously considering product neophobia and process neophobia. Based upon a sample of 400 personal interviews with Spanish wine consumers, the results showed that these two aspects of neophobia were uncorrelated, meaning they are useful to measure different aspects of general food neophobia. Cluster analysis showed that four different segments of consumers exist, with different attitudes toward technological innovation in the wine industry. The consumer segmen<sup>t</sup> that shows the most positive attitudes toward wine innovation (product and process innovation) is that with the highest income and highest level of education. Moreover, greater involvement with the product (wine) results in lower product neophobia. Therefore, future studies should consider product involvement and exposure to cultural diversity as essential factors when evaluating food neophobia.

**Keywords:** product innovation; process innovation; neophobia; food technology neophobia; wine neophobia scale
