The research found a relationship between the degree of familiarity of a product and its apparent versatility, revealing that past experiences with a particular product type or brand play a role when evaluating product suitability.
The results suggested that product familiarity may make consumers resistant to change, a finding that highlighted the challenge faced by food manufacturers when introducing new food and beverage products to the market.
"External factors such as product appearance and packaging can influence a consumer's buying behaviour," Jaeger explained.
"However, the less familiar consumers are with a product, the more difficult it is for them to evaluate it as suitable for their needs."
She said it could also be that consumers worried that an unfamiliar food might not live up to expectations or even pose a risk, which reduced the incentive for trying new products.
"This highlights the importance of getting the external product cues right to create a sense of familiarity when developing and marketing new products."
The research, co-authored by Associate Professor Davide Giacalone from the University of Southern Denmark, has been published in the Journal of Economic Psychology.