This study addresses the problem caused by unhealthy = tasty intuition (UTI) when positioning innovative new categories of food products. Our research on Japanese consumers’ choice of soy meat hamburgers shows that UTI formed by the old category influences choices in the new product category.

The purpose of this paper is to understand how customer relationship termination (i.e., preparation and process), alone or in combination with customer involvement, contributes to the new product development outcome. While termination preparation has a synergistic effect with customer involvement, the termination process has a trade-off relationship with customer involvement.