1
|
Kuang T, Yang D, Zou D. The impact of transparent packaging: how transparent packaging for organic foods affects tourists' green purchasing behavior. Front Nutr 2024; 11:1328596. [PMID: 38406189 PMCID: PMC10885356 DOI: 10.3389/fnut.2024.1328596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Accepted: 01/25/2024] [Indexed: 02/27/2024] Open
Abstract
Previous studies have shown that transparent packaging can influence consumer behavior, but the impact on tourists' environmentally friendly purchase intentions is not well-understood. This study conducted four experiments with 1,513 participants to explore the role of transparent packaging in tourists' willingness to engage in green purchasing. Factors such as ecological concern, nature connectedness, and environmental consequences were also examined. The results showed that transparent packaging significantly enhanced tourists' purchase intentions and that ecological concern, nature connectedness, and environmental consequences had a significant influence on these intentions. These findings contribute to understanding the packaging paradox and its relationship with tourists' green purchasing behavior. The study has implications for the food retail industry and the promotion of sustainable development in scenic areas, suggesting that transparent packaging can effectively enhance tourists' purchase intentions for green products. Understanding factors like ecological concern and nature connectedness can also provide valuable insights for the industry to improve marketing strategies and promote environmentally friendly choices among tourists.
Collapse
Affiliation(s)
- TingYue Kuang
- Faculty of Business, City University of Macau, Macao, Macao SAR, China
| | - Dajun Yang
- School of Administration, North Sichuan Medical College, Nanchong, Sichuan Province, China
| | - Dingxia Zou
- School of Administration, North Sichuan Medical College, Nanchong, Sichuan Province, China
| |
Collapse
|
2
|
Herdiana Y. Functional Food in Relation to Gastroesophageal Reflux Disease (GERD). Nutrients 2023; 15:3583. [PMID: 37630773 PMCID: PMC10458865 DOI: 10.3390/nu15163583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 08/01/2023] [Accepted: 08/04/2023] [Indexed: 08/27/2023] Open
Abstract
Gastroesophageal reflux disease (GERD) is a common esophageal disorder characterized by troublesome symptoms associated with increased esophageal acid exposure. The cornerstones of therapy in this regard include treatment with acid-suppressive agents, lifestyle modifications, and dietary therapy, although the latter has not been well defined. As concerns regarding long-term proton pump inhibitor (PPI) use continue to be explored, patients and healthcare providers are becoming increasingly interested in the role of diet in disease management. However, dietary interventions lack evidence of the synthesis effect of functional foods. The following is a review of dietary therapy for GERD, emphasizing food components' impact on GERD pathophysiology and management. Although the sequential dietary elimination of food groups is a common practice, the literature supports broader intervention, including reduced overall sugar intake, increased dietary fiber, and changes in overall eating practices. While the primary concern of food companies is to provide safe products, the caloric, nutritional, and functional composition of foods is also generating interest in the food industry due to consumers' concerns.
Collapse
Affiliation(s)
- Yedi Herdiana
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
| |
Collapse
|
3
|
S MA, S PS, Subramaniyan V, Subramanian S, Sathiavelu M. Bread packaging techniques and trends. Ital J Food Saf 2022; 11:10771. [PMID: 36590023 PMCID: PMC9795822 DOI: 10.4081/ijfs.2022.10771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Accepted: 11/08/2022] [Indexed: 12/10/2022] Open
Abstract
Bread staling and microbial growth is a complex physiochemical change that occurs during bread storage mainly reducing the quality and consumer acceptance. It is significant to understand the causes of physical, chemical, and microbial spoilage of bakery products in the food industry, to prevent quality decay and economic loss for manufacturers and consumers. Traditional packaging has limitations in protecting and preserving the final products' safety, hygiene, and quality. Effective novel strategies must be included in food packaging, especially to minimize the organoleptic losses of baked foods during their shelf life. Furthermore, owing to the spread of foodborne diseases, which directly affect the safety of the products, customer demand is increasing significantly to reduce the use of synthetic preservatives instead of natural ones. Innovative packaging is altering the way food items are packed in several ways to extend and monitor product shelf life. Traditional packaging includes packaging food in synthetic polymer film; however, modern technology allows them to interact with active/functional substances. This paper discusses innovative bread packaging strategies such as modified atmosphere packaging (MAP), active packaging (AP), intelligent packaging (IP), biosensor, and nano packaging. Furthermore, MAP and AP have received greater attention in this study due to their considerable effect in prolonging the shelf life of bread and naturally preventing fungal activity, and have gained a lot of interest among producers and consumers in recent years.
Collapse
Affiliation(s)
| | - Periyar Selvam S
- Department of Food Process Engineering, Postharvest Research Lab,Department of Food Process Engineering, Postharvest Research Lab, School of Bioengineering, SRM Institute of Science and Technology, Potheri, Kattankulathur 603203, Chengalpattu District, Tamilnadu, India. +91-7904250136, periyars@ srmist.edu.in
| | - Vishnupriya Subramaniyan
- Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology, Potheri, Kattankulathur, Chengalpattu District, Tamilnadu, India
| | - Sanjana Subramanian
- School of Biosciences and Technology, Vellore Institute of Technology, Vellore, Tamilnadu, India
| | - Mythili Sathiavelu
- School of Biosciences and Technology, Vellore Institute of Technology, Vellore, Tamilnadu, India
| |
Collapse
|
4
|
Gelatin films from wastes: a review of production, characterization, and application trends in food preservation and agriculture. Food Res Int 2022; 162:112114. [DOI: 10.1016/j.foodres.2022.112114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/27/2022] [Accepted: 10/30/2022] [Indexed: 11/06/2022]
|
5
|
Consumers’ Awareness, Behavior and Expectations for Food Packaging Environmental Sustainability: Influence of Socio-Demographic Characteristics. Foods 2022; 11:foods11162388. [PMID: 36010389 PMCID: PMC9407116 DOI: 10.3390/foods11162388] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 08/03/2022] [Accepted: 08/06/2022] [Indexed: 12/13/2022] Open
Abstract
Packaging is a leading factor determining the total environmental effect of food products. This study investigated consumers’ awareness, behavior and expectations in relation to the environmental sustainability aspects of food packaging. Using an online survey, responses from 646 participants were collected. The effect of socio-demographic characteristics on all variable responses was explored by ANOVA models and t-tests. Participants were segmented according to a visual approach based on a principal component analysis applied on the consumers’ behavioral data. Gender, age, and education level affected consumer awareness, behavior and expectations differently. Four groups of consumers were distinguished on the grounds of their behavior in relation to food packaging: (1) More sustainable—packaging-role-oriented; (2) More sustainable—packaging minimizers; (3) Less sustainable; and (4) Medium sustainable. The most sustainable groups were mainly composed of females, while less sustainable consumers were mainly the youngest. The four groups differed in terms of expectations for sustainability-related information that can be communicated through food labels. In conclusion, this work provided new knowledge that is useful to understand the factors that influence consumer behavior and to promote the consumers’ packaging-related sustainability choices through food packaging.
Collapse
|
6
|
On-the-Pack Voluntary Well-Being Messaging for Milks Targeting Chinese Older Adults: A Content Analysis. Foods 2022; 11:foods11152212. [PMID: 35892798 PMCID: PMC9331808 DOI: 10.3390/foods11152212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 07/13/2022] [Accepted: 07/21/2022] [Indexed: 02/04/2023] Open
Abstract
China is experiencing severe population aging. Given that milks targeting older adults are one of the most popular foods designed for Chinese older adults (COA), this study investigated on-the-pack (OTP) voluntary well-being messaging (VWM, ways of communicating a product's broad well-being benefits through information on food content or statements linked to favourable components, functions, or well-being outcomes) for milk targeting COA. Over 200 products identified from two sources (JD.com and Mintel's global new products database), were analysed for type, content, and VWM frequency for different brand origins and milk sources of various animal species, nutrition claim regulation compliance and alignment with nutrition facts. The results suggested: (1) different brand origins (domestic vs. international) and milk source (cow vs. goat) highlighted different well-being aspects of products, (2) three products failed to comply with government regulations made for nutrition labelling of pre-packed foods (GB 28050-2011), but (3) excepting fat, all 'contains' claims and most 'high' claims did not reflect significantly greater levels of nutrients, compared to products with no claims. The findings create a comprehensive picture of OTP VWM for milks targeting older adults in China, providing useful information for consumer, domestic, and international dairy industries, and policymakers.
Collapse
|
7
|
Lenssen KG, Garcia Fuentes A, van Osch FH, Bast A, de Boer A. Assessing the influence of information on the intention to use dietary supplements: An online questionnaire study. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105017] [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] Open
|
8
|
An exploratory study using graphic design to communicate consumer benefits on food packaging. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104458] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
9
|
Abstract
Since the mid-1990s, there has been a growing interest among consumers and producers in downscaling to a local level the length of the agri-food chains as a solution for fairer and more sustainable food production systems. From the point of view of consumption, the attribute “local” is assuming an important role in defining food purchasing preferences, both in terms of expectations of product quality and in terms of its perceived relevance in determining the supply chain sustainability. This research aims to define how individuals’ perception of local production influences the definition of “local” among consumers based on a survey submitted to a sample of 500 consumers in North-Western Italy. The paper provides: (i) a semantic map built on keywords adopted by the respondents to describe local production; (ii) a categorization of food consumers divided in clusters on the basis of their eating styles; and (iii) a characterization of consumers clusters according to the preferences and knowledge expressed towards local production. The results show that consumers’ awareness and attitudes towards the concept of the “local” are influenced by the joint effect of their socio-demographic profile and their food consumption style, with some unexpected evidences that would deserve to be deepen with further research. However, given this uncertainty, three main traits seem to characterize the consumers attitude towards the “local”: a positive relation among the dimensions of environment, local development and product quality and the strength of the link between local production and the reduction of the length of the supply chain. Ultimately, territoriality is perceived as an index of higher product quality (seasonal, therefore fresh and genuine).
Collapse
|
10
|
"It's All Just Marketing", a Qualitative Analysis of Consumer Perceptions and Understandings of Nutrition Content and Health Claims in New Zealand. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19063510. [PMID: 35329195 PMCID: PMC8949035 DOI: 10.3390/ijerph19063510] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/10/2022] [Accepted: 03/14/2022] [Indexed: 12/10/2022]
Abstract
Nutrition content and health claims are widely used globally on both food labels and in food advertising. This study explored how New Zealand consumers understand, perceive, and use nutrition content and health claims on food labels. A qualitative approach was used with semi-structured in-depth online interviews and in-person focus groups including 49 participants, aged ≥25 years responsible for household food shopping. Transcripts were analysed using reflexive thematic analysis using inductive coding, with development of five themes—(1) aware of claims but did not use, (2) mistrust and scepticism, (3) confusion and misinterpretation, (4) using claims to guide food choice, and (5) not all claims are equal. For theme 1, price and habit were found to be the most influential in driving food choice. Underlying theme 2 was the perception by most of nutrition and health claims as marketing. Scepticism was exacerbated when nutrient claims were displayed on inherently unhealthy products. However participants with specific dietary requirements did find claims helpful. Restricting nutrient claims to foods meeting a healthy nutrient profile aligned to the existing Health Star Rating system, education about regulation and supporting claims with more contextual information may increase trust, the perceived value of claims and therefore their utility.
Collapse
|