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Lee J, Seok J, Oh J, Cho M. Comparison of CATA and napping to identify sensory properties and drivers of liking for novel blended teas using Dendranthema Zawadskii Var. Latilobum. Food Sci Biotechnol 2022; 31:1559-1570. [PMID: 36278130 PMCID: PMC9582088 DOI: 10.1007/s10068-022-01149-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 07/14/2022] [Accepted: 07/22/2022] [Indexed: 11/29/2022] Open
Abstract
Product development involves consumer perception and desired attributes. Various consumer-based methods have been studied, and it is important to choose the most suitable method among them. Here, consumers (n = 120) evaluated five novel blended teas containing Dendranthema zawadskii var. latilobum and five commercial teas using check-all-that-apply (CATA) and Napping combined with UFP methods. This study compared the methods and identified sensory properties and drivers of liking. The sensory terminology derived from CATA and Napping results were very similar and Napping allowed samples to be similarly recognized based on blended ingredients other than Dendranthema zawadskii var. latilobum. CATA and Napping combined with UFP methods could be useful to identify characteristics and drivers of likings for novel food such as DZVL blended teas.
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Affiliation(s)
- Jio Lee
- Department of Nutritional Science and Food Management, Ewha Woman’s University, Seoul, 03760 Korea
| | - Jungeun Seok
- Department of Nutritional Science and Food Management, Ewha Woman’s University, Seoul, 03760 Korea
| | - Jieun Oh
- College of Science and Industry Convergence, Ewha Woman’s University, Seoul, 03760 Korea
| | - Misook Cho
- Department of Nutritional Science and Food Management, Ewha Woman’s University, Seoul, 03760 Korea
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2
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Tackling nutritional and health claims to disentangle their effects on consumer food choices and behaviour: A systematic review. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104634] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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3
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Moss R, McSweeney MB. Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products. J SENS STUD 2022. [DOI: 10.1111/joss.12743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Rachael Moss
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
| | - Matthew B. McSweeney
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
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4
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Romeo‐Arroyo E, Mora M, Pazos N, Deba‐Rementeria S, Vázquez‐Araújo L. Effect of product properties and context on the perception of sweetness and liking: A case study with butter cookies. J SENS STUD 2022. [DOI: 10.1111/joss.12740] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Elena Romeo‐Arroyo
- BCC Innovation, Centro Tecnológico en Gastronomía Basque Culinary Center Donostia‐San Sebastián Spain
- Basque Culinary Center, Facultad de Ciencias Gastronómicas Mondragon Unibersitatea Donostia‐San Sebastián Spain
| | - María Mora
- BCC Innovation, Centro Tecnológico en Gastronomía Basque Culinary Center Donostia‐San Sebastián Spain
- Basque Culinary Center, Facultad de Ciencias Gastronómicas Mondragon Unibersitatea Donostia‐San Sebastián Spain
| | - Nahuel Pazos
- BCC Innovation, Centro Tecnológico en Gastronomía Basque Culinary Center Donostia‐San Sebastián Spain
| | - Shuyana Deba‐Rementeria
- BCC Innovation, Centro Tecnológico en Gastronomía Basque Culinary Center Donostia‐San Sebastián Spain
- Basque Culinary Center, Facultad de Ciencias Gastronómicas Mondragon Unibersitatea Donostia‐San Sebastián Spain
| | - Laura Vázquez‐Araújo
- BCC Innovation, Centro Tecnológico en Gastronomía Basque Culinary Center Donostia‐San Sebastián Spain
- Basque Culinary Center, Facultad de Ciencias Gastronómicas Mondragon Unibersitatea Donostia‐San Sebastián Spain
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5
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Budhathoki M, Zølner A, Nielsen T, Reinbach HC. The role of production method information on sensory perception of smoked salmon—A mixed-method study from Denmark. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104325] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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6
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Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers. Food Res Int 2021; 149:110652. [PMID: 34600654 DOI: 10.1016/j.foodres.2021.110652] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 08/12/2021] [Accepted: 08/17/2021] [Indexed: 11/21/2022]
Abstract
Consumers are increasingly interested in health and sustainability aspects of their diets. Meat reduction diets have gained popularity with some consumers, leading to an increase in plant-based products in the markets. Additionally, the demand for more natural and healthier products is associated with the clean label trend. But how these two trends relate to each other, has not yet been widely investigated. The aim of the present research was to explore the perception of different consumers (vegans, vegetarians, flexitarians and omnivores), towards clean label, plant-based products in order to better understand their motivations and attitudes. Consumers in Spain, followers of these four diets, participated in a projective mapping task - categorisation of twenty plant-based products (ten clean label and ten original products) - and answered a health and sustainability attitudes survey. The results showed that according to the diet followed by the consumers, they categorised and perceived the products differently, in line with their attitudes. Meat-reducer and avoider consumers paid more attention to quality and health and presented a greater concern for animal welfare and sustainability. Also, they focused on the clean label status for product categorization, while omnivores did not separate between original and clean label products. The present study shows a first exploration of how consumers with different relation to meat (frequent consumption-reduction-avoidance) perceive clean label plant-based products, in relation to their attitudes to health and sustainability, a building block on the way to support consumers in the transition to healthier, more sustainable diets.
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Reinoso-Carvalho F, Campo R, De Luca M, Velasco C. Toward Healthier Cookie Habits: Assessing the Role of Packaging Visual Appearance in the Expectations for Dietary Cookies in Digital Environments. Front Psychol 2021; 12:679443. [PMID: 34367001 PMCID: PMC8341112 DOI: 10.3389/fpsyg.2021.679443] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Accepted: 06/15/2021] [Indexed: 11/13/2022] Open
Abstract
As we tend to consume more and more via e-commerce platforms, the digital version of a dietary product's package can be one of the most important touchpoints that the consumer has with such product during the purchasing stage of the consumer's journey. Hence, a dietary food/drink properly presented via its packaging in e-commerce is key, for example, to nudge consumers toward healthier purchase habits. In this study, we assessed the role of different configurations of visual cues commonly present in a product's packaging (jar vs. bag, transparent vs. opaque, labeled vs. unlabeled) in the expectations associated with dietary cookies when presented in a digital environment. A between-participants study was conducted where eight different packages with different combinations of the three aforementioned features were digitally evaluated by the participants. The results suggest that the presence (vs. absence) of labeling triggered the highest ratings on most assessed dimensions (product quality, healthiness, lightness, sweetness, crumbliness, price, tastiness, greediness for product, product/packaging liking). Moreover, transparent (vs. opaque) packaging tends to yield higher expectations concerning this product's quality (i.e., product liking, package liking, greediness), though it has an opposite effect on the expected healthiness for such cookies. Some particular interactions between these three visual cues were also observed and are discussed as part of the obtained results. In summary, our results point to how the visual appearance of packaging can be strategically used in order to potentially nudge consumers toward healthier cookie purchase habits.
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Affiliation(s)
| | - Raffaele Campo
- Department of Economics, Management and Business Law, University of Bari, Bari, Italy
| | | | - Carlos Velasco
- Centre for Multisensory Marketing, Department of Marketing, BI Norwegian Business School, Oslo, Norway
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Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food. Foods 2021; 10:foods10051102. [PMID: 34065707 PMCID: PMC8156823 DOI: 10.3390/foods10051102] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 04/21/2021] [Accepted: 05/13/2021] [Indexed: 12/03/2022] Open
Abstract
Sandwiches are the most common “casual-food” consumed by all age groups in Spain. Due to the importance of visual appearance to promote unplanned or impulse buying, foodservice and hospitality companies focus on improving the visual impression of their food menus to create an expectation that satisfies both sensory and hedonic consumer experiences. To provide a list of attributes about the visual appearance of sandwiches, 25 students were recruited from a university and were invited to participate in two nominal group technique (NGT) sessions. To understand whether a sandwiches’ appearance can influence the expectation of consumers, 259 participants completed an online survey specially designed from the results of the NGT sessions. Data were analyzed using conjoint, internal preference mapping and cluster analysis; the interaction effect by gender was also studied. The conjoint results indicate that visual perception about the filling (vegetal or pork based) plays the most key role overall in consumer expectation. When consumers choose vegetables as the filling, the consumers’ perceived sandwiches as healthier, but the pork filling was perceived as more attractive and satiating. Interaction effect by gender was observed in filling when females perceived pork filling as less healthy than vegetable. By acceptance, consumers were segmented into three groups. The first cluster (n = 80) selected the pork filling. The smaller group (cluster 3, n = 36) prioritized the vegetal filling, and the most numerous cluster 2 (n = 140) liked sandwiches with multigrain bread. These results may help companies to build tailor-made marketing strategies to satisfy consumer segments.
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Lee SH, Choe SY, Seo GG, Hong JH. Can "Functional Sweetener" Context Increase Liking for Cookies Formulated with Alternative Sweeteners? Foods 2021; 10:foods10020361. [PMID: 33562409 PMCID: PMC7915414 DOI: 10.3390/foods10020361] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 01/27/2021] [Accepted: 02/01/2021] [Indexed: 12/14/2022] Open
Abstract
Various strategies for replacing sugar with naturally derived sweeteners are being developed and tested. In this study, the effect of the “functional sweetener” context, which is created by providing health-promoting information, on liking for the sweeteners was investigated using a cookie model system. Cookie samples were prepared by replacing the sugar of 100% sucrose cookies (control) with phyllodulcin, rebaudioside A, xylobiose and sucralose either entirely or partly. The sensory profile of the samples was obtained using descriptive evaluations. Hedonic responses to cookie samples were collected from 96 consumers under blind and informed conditions. Replacement of 100% sucrose with rebaudioside A or phyllodulcin significantly increased bitterness but replacement of 50% sugar elicited sensory characteristics similar to those of the control. Although the “functional sweetener” context did not influence overall liking, liking for the samples was more clearly distinguished when information was provided. Consumers were segmented into three clusters according to their shift in liking in the informed condition: when information was presented, some consumers decreased their liking for sucralose cookies, while other consumers increased or decreased their liking for sucrose cookies. Results suggest that the influence of information varies among individual consumers and that cognitive stimulation, such as health-promoting information, affects liking.
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Affiliation(s)
- Soo-Hyun Lee
- Research Institute of Human Ecology, Seoul University, Seoul 03080, Korea;
| | - Seo-Youn Choe
- Department of Food and Nutrition, College of Science and Technology, Kookmin University, Seoul 02707, Korea;
| | - Ga-Gyeong Seo
- Department of Food and Nutrition, College of Human Ecology, Seoul University, Seoul 03080, Korea;
| | - Jae-Hee Hong
- Research Institute of Human Ecology, Seoul University, Seoul 03080, Korea;
- Department of Food and Nutrition, College of Human Ecology, Seoul University, Seoul 03080, Korea;
- Correspondence: ; Tel.: +82-2-880-6837
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Influence of Intrinsic and Extrinsic Food Attributes on Consumers' Acceptance of Reformulated Food Products: a Systematic Review. Zdr Varst 2020; 60:72-78. [PMID: 33488825 PMCID: PMC7780774 DOI: 10.2478/sjph-2021-0011] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Accepted: 11/23/2020] [Indexed: 11/20/2022] Open
Abstract
Introduction Reducing the salt, sugar and fat content of food is recognised worldwide as one of the strategies available for reducing the incidence of obesity and non-communicable diseases. The food industry has a major influence on achieving these goals by preserving intrinsic (chemical and sensory properties) and modifying extrinsic (food packaging and other external information) food attributes that can influence purchasing decisions. This article is a literature review of studies that analyse the influence of intrinsic and/or extrinsic attributes on consumer product preference and purchasing decisions. Methods A keyword search for relevant studies was conducted using Web of Science, an interdisciplinary electronic resource. Articles from other sources were also included and systematically reviewed. Results The search string identified 266 results. Thirty-eight articles were included in the final analysis and coded according to intrinsic and extrinsic food attributes, reformulated nutrient, food category, condition, research methods, consumer response, study location and sample size. There are several authors investigating the effect of intrinsic rather than extrinsic product attributes. Most research deals with processed foods in the category of milk and dairy products, followed by sweetened fruit juices, meat products, sweets and bread. Salt content is the attribute most often reduced, followed by sugar and fat. Conclusions Consumers find it hard to swap potential health benefits for hedonic attributes. When evaluating products in expected conditions, they usually rate the reformulated product more highly than the conventional one, while in informed conditions they usually choose the regular product. When products are labelled with a traffic light or nutritional warnings, consumers opt for a reformulated product, even in informed conditions. This review highlights the heterogeneity between food groups, and the fact that many factors influence consumers’ product preferences and purchasing decisions. The product should be analysed as a whole and tested in blind, expected and informed conditions, as each individual factor represents a phase of the consumer purchasing decision. The extent of nutrient reduction should be determined by calculating the difference threshold, and the industry should reformulate products gradually based on how consumers detect the reduction.
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11
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Ballco P, Jurado F, Gracia A. Do health claims add value to nutritional claims? Evidence from a close-to-real experiment on breakfast biscuits. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103968] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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12
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Murley T, Kumar R, Chambers E, Chambers D, Ciccone M, Yang G. A process for evaluating a product category in an unfamiliar country: Issues and solutions in a case study of snacks in Japan. J SENS STUD 2020. [DOI: 10.1111/joss.12574] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Tyler Murley
- Center for Sensory Analysis and Consumer BehaviorKansas State University Manhattan Kansas USA
| | - Rajesh Kumar
- Center for Sensory Analysis and Consumer BehaviorKansas State University Manhattan Kansas USA
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer BehaviorKansas State University Manhattan Kansas USA
| | - Delores Chambers
- Center for Sensory Analysis and Consumer BehaviorKansas State University Manhattan Kansas USA
| | - Melissa Ciccone
- Center for Sensory Analysis and Consumer BehaviorKansas State University Manhattan Kansas USA
| | - Gongshun Yang
- Center for Sensory Analysis and Consumer BehaviorKansas State University Manhattan Kansas USA
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13
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Martins IBA, Rosenthal A, Ares G, Deliza R. How do processing technology and formulation influence consumers’ choice of fruit juice? Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14519] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Inayara Beatriz Araujo Martins
- Food Technology Department Technology Institute Federal Rural University of Rio de Janeiro Rodovia BR 456, km 7 Seropédica RJ Brazil
| | - Amauri Rosenthal
- Embrapa Agroindústria de Alimentos Av. das Américas, 29501 CEP 23.020‐470 Rio de Janeiro RJ Brazil
| | - Gastón Ares
- Sensometrics & Consumer Science Facultad de Química Instituto Polo Tecnológico de Pando Universidad de la República By Pass de Rutas 8 y 101 s/n Pando Uruguay
| | - Rosires Deliza
- Embrapa Agroindústria de Alimentos Av. das Américas, 29501 CEP 23.020‐470 Rio de Janeiro RJ Brazil
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Dial LA, Musher-Eizenman DR. Power of packaging: Evaluations of packaged fruits and vegetables by school-age children in the U.S. Appetite 2020; 148:104591. [DOI: 10.1016/j.appet.2020.104591] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2019] [Revised: 12/11/2019] [Accepted: 01/07/2020] [Indexed: 10/25/2022]
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Yang Q, Shen Y, Foster T, Hort J. Measuring consumer emotional response and acceptance to sustainable food products. Food Res Int 2020; 131:108992. [PMID: 32247500 DOI: 10.1016/j.foodres.2020.108992] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 01/05/2020] [Accepted: 01/07/2020] [Indexed: 11/26/2022]
Abstract
With current global challenges such as population growth, climate change and water scarcity, it is critical to develop sustainable strategies to achieve food security. One way to tackle this is by developing new products that use alternative and more sustainable ingredients. Bambara groundnut is a low-impact African legume as it can be grown on marginal soils and is resistant to high temperatures. The aim of this study was to investigate UK consumer acceptability and emotional response to snack products containing Bambara groundnut flour as an alternative sustainable ingredient. A key objective was to understand the contribution that measuring emotional response would reveal. Additionally the impact of extrinsic information on consumer acceptability and emotional response to snack products was investigated by sharing information concerning Bambara groundnut's sustainability and nutritional credentials. 100 UK participants were recruited to evaluate two biscotti and two cracker products. For each category a standard product made from standard ingredients sourced commercially, and one made replacing some of standard flour with Bambara flour were obtained. For each sample, participants were asked to rate their overall liking and emotional response based on sensory properties of the product (the blind condition). Participants were invited back for a second session, where they were informed about global resource challenges, and the sustainable features and nutritional value of Bambara, and which products contained this as an ingredient (informed condition). Under the blind condition, no significant differences in overall liking were observed between standard and Bambara products, indicating UK consumers accept the sensory properties of products that contain Bambara flour. Interestingly, the extrinsic information shifted consumer emotional response towards more positive emotions and less negative emotions when consuming products containing Bambara flour. It also made them felt less guilty when consuming the Bambara products, suggesting consumers engage with the idea of sustainable ingredients, and that this sustainable ingredient has potential for future new product development. It also highlighted the value of measuring emotional response for novel products to understand what may drive purchase behaviour when products are matched for liking. Food neophobia status did not impact product acceptability and emotional response between Bambara and standard products, however overall a lower emotional response was found for medium neophobic consumers in general who are more likely to evade novel products.
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Affiliation(s)
- Qian Yang
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, LE12 5RD, United Kingdom.
| | - Yuchi Shen
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, LE12 5RD, United Kingdom
| | - Tim Foster
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, LE12 5RD, United Kingdom
| | - Joanne Hort
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, LE12 5RD, United Kingdom; Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand; Riddet Institute, Massey University, Palmerston North 4410, New Zealand
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López-Galán B, de-Magistris T. Testing Emotional Eating Style in Relation to Willingness to Pay for Nutritional Claims. Nutrients 2019; 11:nu11081773. [PMID: 31374898 PMCID: PMC6723849 DOI: 10.3390/nu11081773] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Revised: 07/28/2019] [Accepted: 07/30/2019] [Indexed: 12/24/2022] Open
Abstract
In face of the high prevalence of non-communicable diseases, nutritional claims represent a useful tool to help people to make healthier food choices. However, recent research notes that when some people experience an intense emotional state, they increase their food consumption, particularly of energy-dense and sweet foods. In consequence, this study aims to assess whether emotional eating (EE) style influences the purchase of food products carrying these claims. To this end, a real choice experiment (RCE) was conducted with 306 participants who were asked to evaluate different types of toast. An error component random parameter logit (ECRPL) was used to analyze their preferences for reduced-fat and low-salt claims toast and the effects of the variation of the EE score on individual preferences. Findings of this study suggest that emotional eating negatively impacts purchasing behavior related to nutritional claims. In particular, a decrease of the willingness to pay between 9% and 16% for every unit of toast with nutritional claims was noted when an increase of EE individual score was registered. In this regard, to increase the effectiveness of the nutritional claims, policymakers and private sectors should consider the management of individuals’ emotional states in designing public health policies and marketing strategies, respectively.
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Affiliation(s)
- Belinda López-Galán
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Unidad de Economía Agroalimentaria y de los Recursos Naturales, Saragossa 50013, Spain
| | - Tiziana de-Magistris
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Unidad de Economía Agroalimentaria y de los Recursos Naturales, Saragossa 50013, Spain.
- Instituto Agroalimentario de Aragón (IA2), CITA-Universidad de Zaragoza, Saragossa 50059, Spain.
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The effect of service recovery on customer loyalty: the role of perceived food safety. INTERNATIONAL JOURNAL OF QUALITY AND SERVICE SCIENCES 2019. [DOI: 10.1108/ijqss-10-2017-0093] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
PurposeThis study aims to focus on the food industry and empirically examine the mediating role of consumers’ perceived food safety on the relationship between a company’s service recovery and customer loyalty. In addition, consumers’ demographic characteristics and their influences on the relationship between perceived food safety and customer loyalty are determined.Design/methodology/approachA survey was carried out through a structured questionnaire which was administered to the public. Using a small intercept interview, a random sample of 836 usable questionnaires was collected in Greece. Exploratory and confirmatory factor analyses were applied to validate the proposed constructs. The causal relationships among constructs were examined using structural equation modeling.FindingsAccording to the findings, consumers’ perceived food safety partially mediates the effect of a company’s service recovery on customer loyalty. The socio-demographic profile of consumers (gender, marital and parenthood status) also significantly influences the underlying factors of product and the loyalty attributes.Practical implicationsThis study enriches the existing literature of food safety by examining the distinct role that consumers’ perceptions play in forming loyalty, highlighting the importance of companies’ recovery efforts. The results obtained from this analysis offer a better understanding of consumer behavior toward food safety – encouraging and supporting food companies to successfully design their marketing strategies. Food safety issues also have become increasingly important in international trade, which makes it essential to understand consumer perceptions and behavior toward food safety.Originality/valueThis study fills the identified literature gap and contributes to the literature, as no previous study has examined the proposed relationships in the food sector, taking into consideration food safety issues.
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Orden D, Fernández-Fernández E, Rodríguez-Nogales JM, Vila-Crespo J. Testing SensoGraph, a geometric approach for fast sensory evaluation. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.09.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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19
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Wang S, Zhang S, Adhikari K. Influence of Monosodium Glutamate and Its Substitutes on Sensory Characteristics and Consumer Perceptions of Chicken Soup. Foods 2019; 8:foods8020071. [PMID: 30769808 PMCID: PMC6406985 DOI: 10.3390/foods8020071] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2018] [Revised: 02/12/2019] [Accepted: 02/12/2019] [Indexed: 11/16/2022] Open
Abstract
Soup manufacturers are removing monosodium glutamate (MSG) to meet consumer demand for natural ingredients. This research investigated the influence of MSG and its substitutes (yeast extract: YE; mushroom concentrate: MC; tomato concentrate: TC) on clear chicken soup with 0.4% sodium chloride (salt) by comparing sensory attributes and consumer acceptability among each other, and to a chicken soup sample containing 0.5% salt (Salt 0.5%). The soup with 0.4% salt without enhancers was designated as the control. Corresponding list of ingredients was also presented to consumers to study the effects on consumer expectations about chicken soup products. Our results showed that MSG and its substitutes significantly (P < 0.05) enhanced the sensory properties of chicken soup. These flavor enhancers also achieved statistically same or stronger improvement in overall flavor, meaty flavor, chicken flavor and umami taste when compared to Salt 0.5% sample. Consumers significantly preferred MSG 0.1%, YE 0.025%, and Salt 0.5% samples than others. Compared to MC and TC samples, less consumers perceived MSG and YE samples as “free of artificial” and “natural” with lower consumption interest. Claims about artificial/natural ingredients were attractive selling points for chicken soups, but good sensory appealing was the most important attribute linearly affecting consumer satisfactions.
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Affiliation(s)
- Shangci Wang
- Department of Food Science and Technology, University of Georgia-Griffin Campus, 1109 Experiment Street, Griffin, GA 30223, USA.
| | - Shaokang Zhang
- Department of Food Science and Technology, University of Georgia-Griffin Campus, 1109 Experiment Street, Griffin, GA 30223, USA.
| | - Koushik Adhikari
- Department of Food Science and Technology, University of Georgia-Griffin Campus, 1109 Experiment Street, Griffin, GA 30223, USA.
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20
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Steinhauser J, Hamm U. Consumer and product-specific characteristics influencing the effect of nutrition, health and risk reduction claims on preferences and purchase behavior - A systematic review. Appetite 2018; 127:303-323. [PMID: 29772293 DOI: 10.1016/j.appet.2018.05.012] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 04/09/2018] [Accepted: 05/09/2018] [Indexed: 11/25/2022]
Abstract
The research on nutrition, health, and risk reduction claims (NHR claims) shows a lack of consensus as to whether these claims have a positive or negative effect on consumer's preferences and purchase behavior. This issue has been highlighted by many authors. Therefore, a comprehensive literature review was performed to find reasons for contradictory results. First, a theoretical framework was developed which divided the determinants of the effects of NHR claims on consumers' preferences and purchase behavior into consumer and product-specific characteristics. Additionally, a categorization for the different NHR claim types was constructed to make the studies comparable. Afterwards, the scientific literature from the 1980s until May 2017 was scanned and 66 articles were found to be relevant. Consumer-specific characteristics such as nutrition knowledge, health motivation, familiarity, and socio-demographic characteristics were found to influence the NHR claim effect. Important product-specific characteristics were the perceived healthiness of the food product, the interaction between the product and the nutrient in the NHR claim, and the interaction between the claimed benefit and the NHR claim type. The consumer's nutrition knowledge and the product's perceived healthiness were deemed to be the most promising determinants for further investigation.
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Affiliation(s)
- Johann Steinhauser
- Department of Agricultural and Food Marketing, Faculty of Organic Agricultural Sciences, University of Kassel, Steinstr. 29, 37213, Witzenhausen, Germany.
| | - Ulrich Hamm
- Department of Agricultural and Food Marketing, Faculty of Organic Agricultural Sciences, University of Kassel, Steinstr. 29, 37213, Witzenhausen, Germany.
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Khedkar S, Carraresi L, Bröring S. Food or pharmaceuticals? Consumers' perception of health-related borderline products. PHARMANUTRITION 2017. [DOI: 10.1016/j.phanu.2017.10.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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22
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Varela P, Berget I, Hersleth M, Carlehög M, Asioli D, Næs T. Projective mapping based on choice or preference: An affective approach to projective mapping. Food Res Int 2017; 100:241-251. [DOI: 10.1016/j.foodres.2017.08.049] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Revised: 08/21/2017] [Accepted: 08/22/2017] [Indexed: 10/19/2022]
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23
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24
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Esmerino EA, Tavares Filho ER, Thomas Carr B, Ferraz JP, Silva HL, Pinto LP, Freitas MQ, Cruz AG, Bolini HM. Consumer-based product characterization using Pivot Profile, Projective Mapping and Check-all-that-apply (CATA): A comparative case with Greek yogurt samples. Food Res Int 2017; 99:375-384. [DOI: 10.1016/j.foodres.2017.06.001] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2017] [Revised: 05/30/2017] [Accepted: 06/01/2017] [Indexed: 10/19/2022]
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25
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Mitterer Daltoé ML, Breda LS, Belusso AC, Nogueira BA, Rodrigues DP, Fiszman S, Varela P. Projective mapping with food stickers: A good tool for better understanding perception of fish in children of different ages. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.12.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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26
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A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.03.015] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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27
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Is plain food packaging plain wrong? Plain packaging increases unhealthy snack intake among males. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.12.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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28
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Barbieri S, Bendini A, Valli E, Gallina Toschi T. Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.09.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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Fiszman S, Carrillo E, Varela P. Consumer perception of carriers of a satiating compound. Influence of front-of-package images and weight loss-related information. Food Res Int 2015; 78:88-95. [DOI: 10.1016/j.foodres.2015.11.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Revised: 11/02/2015] [Accepted: 11/04/2015] [Indexed: 10/22/2022]
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30
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Influence of evoked contexts on consumers' rejection of two products: Implications for shelf life estimation. Food Res Int 2015; 76:527-531. [DOI: 10.1016/j.foodres.2015.06.041] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2015] [Revised: 06/19/2015] [Accepted: 06/23/2015] [Indexed: 11/23/2022]
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31
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Romano KR, Rosenthal A, Deliza R. How do Brazilian consumers perceive a non-traditional and innovative fruit juice? An approach looking at the packaging. Food Res Int 2015; 74:123-130. [PMID: 28411976 DOI: 10.1016/j.foodres.2015.04.033] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2014] [Revised: 04/11/2015] [Accepted: 04/18/2015] [Indexed: 11/17/2022]
Abstract
Consumer interest in nutritious and innovative foods encourages the development of products based on raw materials with nutraceutical potential. The health benefits provided by pomegranate have been recognized; therefore, the development of pomegranate juice may match consumer expectations regarding this goal. However, the concept has to first be accepted by the consumer. The aim of the study was to utilize a rating based conjoint analysis to investigate how Brazilian consumers perceive pomegranate juice by identifying the role of packaging attributes relevant to the consumer's intention to purchase. Five factors were considered in the study: technology used in the juice production (high hydrostatic pressure - HHP - a technology that preserves nutritional and sensory properties), antioxidants, price, preservatives, and colorant. Eight hypothetical pomegranate juice packages were created following an incomplete block design and evaluated by 150 fruit juice consumers. Three clusters were identified. The average results revealed that antioxidants were the attribute of greatest relative importance to cluster 1 (RI: 36%), followed by HHP (RI: 25%) and colorants (14%). Consumers in cluster 2 considered price as the most important attribute (RI: 41%), followed by antioxidants (RI: 21%) and HHP (RI: 18%). Cluster 3, as well as cluster 2, considered price the most important attribute (RI: 28%), followed by antioxidants (RI: 26%) and HHP (RI: 22%). The results showed that consumers valued information on the health benefits of antioxidants as well as on the technology, suggesting that both types of information may be relevant tools to increase the intention to purchase the product. The application of HHP for pomegranate juice processing was positively perceived by consumers, suggesting a potential commercial application in the Brazilian industry.
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Affiliation(s)
- Karen R Romano
- Food Technology Department, Federal Rural University of Rio de Janeiro, BR 465 - km 07, CEP 23.890-000 Seropédica, RJ, Brazil
| | - Amauri Rosenthal
- Embrapa Food Technology, Av. das Américas, 29.501, CEP 23.020-470 Rio de Janeiro, RJ, Brazil
| | - Rosires Deliza
- Embrapa Food Technology, Av. das Américas, 29.501, CEP 23.020-470 Rio de Janeiro, RJ, Brazil.
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33
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Marcano J, Ares G, Fiszman S. Comparison of partial and global projective mapping with consumers: A case study with satiating cheese pies. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.052] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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34
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Attentional capture and importance of package attributes for consumers' perceived similarities and differences among products: A case study with breakfast cereal packages. Food Res Int 2014; 64:701-710. [DOI: 10.1016/j.foodres.2014.08.015] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2014] [Revised: 08/01/2014] [Accepted: 08/14/2014] [Indexed: 11/23/2022]
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35
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Consumer perceptions of satiating and meal replacement bars, built up from cues in packaging information, health claims and nutritional claims. Food Res Int 2014; 64:456-464. [PMID: 30011675 DOI: 10.1016/j.foodres.2014.07.028] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2014] [Revised: 07/04/2014] [Accepted: 07/20/2014] [Indexed: 11/24/2022]
Abstract
Previous research has shown that consumers' sensory and hedonic perceptions could be greatly influenced by the messages highlighted on the front of the packaging, particularly nutrition and health claims for reduced-calorie or functional foods. In food products designed for hunger control, mentioning satiating effects or meal replacement could potentially influence the expected satiety or other perceptions, including those associated with a filling effect. This study investigated the effect of packaging information on consumer perceptions of eleven commercial chocolate-flavoured satiating and meal replacement bars. Projective mapping (Napping®) with a descriptive step was used to profile the expectations elicited by the eleven bars, based on their extrinsic characteristics (without tasting them), with two different groups of consumers in two different scenarios: mapping the samples' packaging and mapping cards with an identical design showing the most important information displayed on the packaging (product name, nutrition information panel and nutrition and health messages or claims). The terms and comments obtained in the two scenarios were analysed and perceptual spaces were generated from the sample location and attributes obtained in the Napping® exercises, using multi factor analysis (MFA). The results showed that when evaluating the real packaging, the consumers mainly focused on the meal replacement- or satiation-related messages and on the images to build up their perception, attaching less or no importance to the nutritional information that was also displayed on the box. When examining the packaging, sensory expectations - which probably emerged from the images of the bars - were also a very important factor in placing the samples in the perceptual space. When looking only at the cards, the consumers' grouping and attribute generation focused in great detail on the nutritional information. The calorie content also became a much more important factor in their perceptions of the bars. Interestingly for the product category analysed, messages about "satiating" and "meal replacement" effects were clearly distinct and negatively correlated in the consumers' minds.
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36
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Varela P, Tárrega A, Salvador A, Leal A, Flanagan J, Roller M, Feuillere N, Issaly N, Fiszman S. Diabetic and non-diabetic consumers' perception of an apple juice beverage supplemented with a Fraxinus excelsior L. seed extract having potential glucose homeostasis benefits. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.017] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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37
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Vidal L, Cadena RS, Antúnez L, Giménez A, Varela P, Ares G. Stability of sample configurations from projective mapping: How many consumers are necessary? Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2013.12.006] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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39
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Vidal L, Silva Cadena R, Correa S, Ábalos RA, Gómez B, Giménez A, Varela P, Ares G. Assessment of Global and Individual Reproducibility of Projective Mapping with Consumers. J SENS STUD 2014. [DOI: 10.1111/joss.12083] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Leticia Vidal
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la República; General Flores 2124 CP 11800 Montevideo Uruguay
| | - Rafael Silva Cadena
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la República; General Flores 2124 CP 11800 Montevideo Uruguay
| | - Silvana Correa
- Facultad de Bromatología; Universidad Nacional de Entre Ríos; Gualeguaychú Entre Ríos Argentina
| | - Rosa A. Ábalos
- Facultad de Bromatología; Universidad Nacional de Entre Ríos; Gualeguaychú Entre Ríos Argentina
| | - Beatriz Gómez
- Facultad de Bromatología; Universidad Nacional de Entre Ríos; Gualeguaychú Entre Ríos Argentina
| | - Ana Giménez
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la República; General Flores 2124 CP 11800 Montevideo Uruguay
| | - Paula Varela
- Instituto de Agroquímica and Tecnología de Alimentos (CSIC); Paterna Valencia Spain
- Nofima AS; PO Box 210 1431 Ås Norway
| | - Gastón Ares
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la República; General Flores 2124 CP 11800 Montevideo Uruguay
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40
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Tarancón P, Sanz T, Fiszman S, Tárrega A. Consumers' hedonic expectations and perception of the healthiness of biscuits made with olive oil or sunflower oil. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.11.011] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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41
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Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.056] [Citation(s) in RCA: 118] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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42
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Vidal L, Antúnez L, Sapolinski A, Giménez A, Maiche A, Ares G. Can Eye-Tracking Techniques Overcome a Limitation of Conjoint Analysis? Case Study on Healthfulness Perception of Yogurt Labels. J SENS STUD 2013. [DOI: 10.1111/joss.12062] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Leticia Vidal
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química. Universidad de la República (UdelaR); General Flores 2124 CP 11800 Montevideo Uruguay
| | - Lucía Antúnez
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química. Universidad de la República (UdelaR); General Flores 2124 CP 11800 Montevideo Uruguay
| | - Alejandra Sapolinski
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química. Universidad de la República (UdelaR); General Flores 2124 CP 11800 Montevideo Uruguay
| | - Ana Giménez
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química. Universidad de la República (UdelaR); General Flores 2124 CP 11800 Montevideo Uruguay
- Centro de Investigación Básica en Psicología (CIBPsi), Facultad de Psicología; Universidad de la República (UdelaR); Tristán Narvaja 1674 11100 Montevideo Uruguay
| | - Alejandro Maiche
- Centro de Investigación Básica en Psicología (CIBPsi), Facultad de Psicología; Universidad de la República (UdelaR); Tristán Narvaja 1674 11100 Montevideo Uruguay
| | - Gastón Ares
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química. Universidad de la República (UdelaR); General Flores 2124 CP 11800 Montevideo Uruguay
- Centro de Investigación Básica en Psicología (CIBPsi), Facultad de Psicología; Universidad de la República (UdelaR); Tristán Narvaja 1674 11100 Montevideo Uruguay
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43
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Coleman KL, Miah EM, Morris GA, Morris C. Impact of health claims in prebiotic-enriched breads on purchase intent, emotional response and product liking. Int J Food Sci Nutr 2013; 65:164-71. [DOI: 10.3109/09637486.2013.836744] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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44
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Kim YK, Jombart L, Valentin D, Kim KO. A cross-cultural study using Napping®: Do Korean and French consumers perceive various green tea products differently? Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.05.015] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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45
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Classification of cereal bars using near infrared spectroscopy and linear discriminant analysis. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.02.014] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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46
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Annunziata A, Vecchio R. Consumer perception of functional foods: A conjoint analysis with probiotics. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2012.10.009] [Citation(s) in RCA: 173] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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47
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Vidal L, Barreiro C, Gómez B, Ares G, Giménez A. Influence of Information on Consumers' Evaluations Using Check-All-That-Apply Questions and Sorting: A Case Study with Milk Desserts. J SENS STUD 2013. [DOI: 10.1111/joss.12030] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Leticia Vidal
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la Republica; General Flores 2124 C.P. 11800 Montevideo Uruguay
| | - Cecilia Barreiro
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la Republica; General Flores 2124 C.P. 11800 Montevideo Uruguay
| | - Beatriz Gómez
- Facultad de Bromatología; Universidad Nacional de Entre Ríos; Gualeguaychú Argentina
| | - Gastón Ares
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la Republica; General Flores 2124 C.P. 11800 Montevideo Uruguay
| | - Ana Giménez
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la Republica; General Flores 2124 C.P. 11800 Montevideo Uruguay
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48
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Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.06.037] [Citation(s) in RCA: 436] [Impact Index Per Article: 36.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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49
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Carrillo E, Varela P, Fiszman S. Effects of food package information and sensory characteristics on the perception of healthiness and the acceptability of enriched biscuits. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.03.016] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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50
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Bilman EM, Kleef EV, Mela DJ, Hulshof T, van Trijp HCM. Consumer understanding, interpretation and perceived levels of personal responsibility in relation to satiety-related claims. Appetite 2012; 59:912-20. [PMID: 22841815 DOI: 10.1016/j.appet.2012.07.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2012] [Revised: 06/12/2012] [Accepted: 07/12/2012] [Indexed: 01/01/2023]
Abstract
The aim of this study was to explore (a) whether and how consumers may (over-) interpret satiety claims, and (b) whether and to what extent consumers recognize that personal efforts are required to realize possible satiety-related or weight loss benefits. Following means-end chain theory, we explored for a number of satiety claims the extent of inference-making to higher-level benefits than actually stated in the claim, using internet-based questions and tasks. Respondents (N=1504) in U.K., France, Italy and Germany participated in the study. The majority of these respondents correctly interpret satiety-related claims; i.e. they largely limit their interpretation to what was actually stated. They do not expect a "magic bullet" effect, but understand that personal efforts are required to translate product attributes into potential weight control benefits. Less-restrained eaters were at lower risk for over-interpreting satiety-related claims, whilst respondents with a stronger belief that their weight is something that they can control accept more personal responsibility, and better understand that personal efforts are required to be effective in weight control. Overall, these results indicate there is likely to be a relatively low level of consumer misinterpretation of satiety-related claims on food products.
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Affiliation(s)
- Els M Bilman
- Marketing and Consumer Behaviour Group, Wageningen University and Research Centre, Hollandseweg 1, 6706 KN Wageningen, Netherlands
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