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• Consumer reactions to a snack with health- versus taste-related information was studied. • Both implicit and explicit consumer reactions were examined. • Explicitly, perceived healthiness positively influenced expected tastiness and explicit liking when the snack showed health-related information. • In contrast, when the snack showed taste-related information, perceived healthiness did not significantly influence expected tastiness or explicit liking. • Implicit and explicit liking were positively correlated when the snack had taste-related information but not when it had health-related information. Despite extensive consumer testing during product development, healthy snacks often fail in the market. This indicates that other factors are at play besides what is traditionally being tested before product launch. The aim of the study was to examine how exposure to a snack with a health versus taste message affects perceived healthiness, expected tastiness, as well as implicit and explicit consumer liking, and how implicit and explicit liking are related. In a between-subjects design, consumers were either exposed to a snack with health- or taste-related information on the product package. To capture both implicit and explicit consumer reactions, this research utilized a combination of implicit (EEG data) and explicit (questionnaire) measures. Results indicate that explicitly perceived healthiness positively influences expected tastiness and explicit liking when health-related information is present on the product package. Implicit and explicit liking aligned for snacks positioned as tasty, whereas for healthy snacks, implicit and explicit liking did not align. This implies that using implicit measures of liking can help to understand consumer preferences, especially when studying products with health-related information on the product package. [ABSTRACT FROM AUTHOR]

• Ethnocentrism involves multiple dimensions, and it is founded on social identity. • Identity comes from belonging, and both imply the development of ethnocentric attitudes. • Our scale development process included two countries from beginning to end, providing a more adaptable scale. • The multilevel food ethnocentrism scale demonstrates strong internal consistency and measurement invariance, ensuring the scale's reliability across diverse cultural contexts. • Explores the nomological validity of MFE by examining its associations with key constructs. • MFE construct, expanding ethnocentrism to different group levels, particularly focusing on food choices. In this paper, we develop the Multilevel Food Ethnocentrism (MFE) construct, broadening the ethnocentrism concept to include different group levels while at the same time concentrating on ethnocentrism with regard to food choices. This approach is grounded in Social Identity and Self-categorization theories. We develop a scale measuring multilevel food ethnocentrism, following the steps outlined previously in the marketing and consumer psychology literature.. In the first stage, we generated items and analyzed them by an exploratory factor analysis (EFA) with data from Denmark and Mexico. In the second phase of our study, we refined the scale and validated it through various tests The scale exhibits strong internal consistency and measurement invariance, indicating its stability and applicability across diverse cultural contexts. Furthermore, the study explores the nomological validity of MFE, revealing its associations with constructs such as Consumer Ethnocentrism, collectivism, local and global identity, locavorism, ethnic identity, and patriotism. The findings provide insights into the relationships between food ethnocentrism and related constructs, shedding light on the factors influencing consumers' preferences for local foods. Our findings exhibited consistency between the two countries examined. Particularly noteworthy was the impact of our city/local dimension on preferences for local food products. The MFE instrument provides a precise means of gauging consumer ethnocentric attitudes toward food products and their origins. [ABSTRACT FROM AUTHOR]

• Qualifications of animal welfare claims can both increase or reduce the perception of the degree of animal welfare. • Effects of qualifications on purchase intentions depend on the time available during processing. • Processing under a time constraints focusses processes on the claim. • Dual processing theories can explain effects of animal welfare claim qualifications. • Testing effects of qualifications before implementing them is advisable. Claims about animal welfare and other sustainability characteristics are often used in market communication to promote food products. When such claims are suspected to be deceptive, accusations of greenwashing may appear. One method to counteract greenwashing is to substantiate the claims with additional information, i.e., with qualifications. However, the effectiveness of such qualifications has been critically debated. Based on two experimental surveys carried out in Denmark on animal welfare claims for pork and chicken and their qualifications, we show that such qualifications can both reduce and enhance consumers' evaluation of the degree of animal welfare of the product advertised. In addition, we show that the effect of such qualifications on consumers' purchase intentions depends on whether they process the information under a time constraint – as would be typical in everyday purchasing – or not. Contrary to common assumptions, we provide evidence that a time constraint can lead to consumer information processing becoming more focussed on the qualified claim, and that this claim then has more impact on purchase intention. We interpret these effects based on dual processing theory. The results have implications for the regulation of animal welfare claims and their qualifications. [ABSTRACT FROM AUTHOR]

When channels of distribution change, consumer competences have to adapt. We define supermarket competence as the set of skills and knowledge that enables consumers to locate, evaluate, and choose among product offerings in a supermarket to fulfill their shopping goals. We develop a scale that measures three components of supermarket competence: finding and locating products, understanding and using packaging information, and interpreting prices. To test the structure and reliability of the scale, it is applied to three consumer samples in China. Supermarket competence is found to be related to shopping trip satisfaction, perceived shopping risk, and use of brand information. In addition, consumers with different levels of supermarket competence are found to differ in their demographic characteristics and in their shopping behavior. Policy implications for strengthening consumers' supermarket competence are discussed. [ABSTRACT FROM AUTHOR]

• The effect of the information 'bird friendly' on willingness to pay for coffee is studied. • Sustainability information affects willingness to pay. • This effect is mediated by taste perception. • The effect on taste perception is due to positive valence and moral satisfaction. • Effects of sustainability information change after first product exposure. • Dynamics of the effects of sustainability information need further study. Using bird-friendly coffee as an example, we investigated how sustainability information affects willingness to pay directly, to what extent this effect is mediated by taste perception and whether the effect of the sustainability information on taste perception is due to positive affect and/or due to a feeling of moral satisfaction. Stability of these effects was studied across two coffee tastings. Participants tasted two coffees prepared from two bird-friendly coffees, either after being informed about bird-friendly coffee and that the coffees they were about to taste were bird-friendly or in a control condition where tasting was blind. After each tasting, participants were asked to indicate their willingness to pay for the coffee using the Becker-DeGroot-Marschak procedure. Taste perception, moral satisfaction with drinking the coffee, and affective valence were recorded using questionnaires. Emotional responses were also identified by analyzing facial expressions. Results indicated that when tasting the first coffee served, information about the bird-friendly production affected willingness to pay (WTP) positively both directly and mediated by taste perception, where the effect of the information on taste perception was in turn mediated by affect valence and moral satisfaction. When tasting the second coffee served, however, a positive impact on taste perception via increased moral satisfaction and a negative taste inference from the information resulted in a net zero effect of the information on WTP. The results provide new insights on how sustainability information can affect WTP via effects on taste perception and the dynamics of these effects over repeated choice and consumption situations. [ABSTRACT FROM AUTHOR]

[Display omitted] • Sweet proteins could lower added sugar in products and excessive sugar consumption. • Healthiness (vs. naturalness) framing was key to sweet protein product acceptance. • Healthiness framing impacted health perceptions of individuals with high BMI. • Naturalness framing affected naturalness perceptions of high sweetener users. • Attitudes were enhanced with high (vs. low) BMI, anticipatory guilt, and pleasure. Amidst rising obesity rates in the EU and the significant public health impact of excessive sugar consumption, the debate on reducing sugar through reformulation with sweet proteins derived from precision fermentation gains prominence, presenting a viable alternative to traditional sugars and conventional sweeteners. We conducted two studies to investigate the effects of health (emphasizing sugar reduction) versus naturalness (highlighting sweet proteins as alternatives to artificial sweeteners) message framing on the acceptance of products reformulated with sweet proteins. Study 1 (N = 296, Denmark) evaluated the impact of health and naturalness message framing on attitudes towards such reformulations. Study 2, in a cross-cultural sample (N = 3,000 Denmark, Germany, and Poland), tested the mediating role of health perceptions and the moderating effects of BMI and guilt (Study 2a), as well as naturalness perceptions, sweetener use, and pleasure (Study 2b) on product attitudes. Results of Study 1 indicated that healthiness perceptions had a more persuasive influence than naturalness perceptions. The cross-cultural findings of Studies 2a and 2b revealed that BMI, sweetener usage frequency, anticipatory guilt, and pleasure can modulate these effects. These insights suggest that while both perceived healthiness and naturalness shape attitudes towards sweet protein-enriched products, the significance of health perceptions prevails, with anticipatory emotions of guilt enhancing this influence, particularly when sweet proteins substitute added sugar. Such evidence holds substantial implications for strategies aimed at reducing sugar consumption and fostering the acceptance of products containing alternative sweeteners. [ABSTRACT FROM AUTHOR]

Abstract We sought to identify profiles of single-mother families according to the quality of family members' diets. A total of 170 single-mother-adolescent-children dyads participated in the study, the Adapted Healthy Eating Index (AHEI), Satisfaction with Life Scale (SWLS), Satisfaction with Food-related Life (SWFL) scale and Food Involvement Scale (FIS) were used. Cluster analysis identified three family profiles with significant differences in the average scores of the AHEI family members: "unhealthy diet families" (48.8%), "families of mothers with unhealthy diets and children with healthier diets" (17.6%) and "healthier diet families" (33.5%). Profiles differed in average AHEI scores of mothers and children, frequency of consumption of different foods included in the AHEI, both family members' variety of diet scores, the mothers' mean scores from the SWLS and the mean scores from the "importance of food" factor of the FIS. These findings suggest the need to apply intervention strategies to improve the quality of the diet by family profile and by family member. Special emphasis should be placed on increasing the levels of food involvement and life satisfaction of the mothers. Highlights • Diet quality was heterogeneous among single mother families. • Children with mothers with low levels of well-being have poorer diet qualities. • Three family profiles were distinguished based on the quality of the diet. • Different intervention strategies should be applied to improve diet quality by each family profile and family member. • Special emphasis should be placed on increasing levels of well-being in mothers. [ABSTRACT FROM AUTHOR]

Abstract International segmentation is defined as the identification of groups of consumers with similar needs and wants in the food domain across cultural units. Four criteria for such segmentations are discussed (theoretical support for the segmentation base, cross-cultural relevance of the segmentation base, cross-cultural validity of the measurement instrument, validation by measures of responses to marketing parameters). Three dominant approaches are identified in the literature: segmentation by importance of product benefits, by means-end chains, and by food-related lifestyles. Pros and cons of each are discussed and needs for future research are outlined. Highlights • Discusses issues in finding consumer segments that transcend cultural borders. • Formulates criteria for successful segmentation. • Three major approaches (product benefits, means-end chains, food-related lifestyle) are discussed. [ABSTRACT FROM AUTHOR]

[Display omitted] • 81% of participants have changed food-related behaviours in the wake of the Ukraine war and rising prices. • Increased price sensitivity was most common change in the wake of the Ukraine war and rising prices. • 32% of participants reported more mindful food choices compared to pre-COVID-19. • Reported changes are in line with changes observed in 2020 in response to COPVID-19. When the COVID-19 pandemic subsided, the war in Ukraine led to further disruptions in consumers' daily behaviours, with rising prices for food and energy. We conducted a survey study on self-reported changes in food-related consumer behaviour in ten European countries and compared the results to a similar study conducted two years ago. A latent class cluster analysis distinguished five clusters and showed that different types of consumers can be distinguished based on how they react to the crisis as regards their eating habits. 19% of survey participants reported no major changes, and 32% reported changes mostly in terms of more price sensitivity. Among those that reported changes beyond reacting to higher prices, there are indications of more mindful eating and more deliberate choices. The changes already found earlier in response to the COVID-19 pandemic therefore seem to have been strengthened and supplemented by reactions to price increases. The results present a challenge to the food industry in terms of supplying healthy and sustainable food at affordable prices. [ABSTRACT FROM AUTHOR]

[Display omitted] • 81% of participants have changed food-related behaviours in the wake of the Ukraine war and rising prices. • Increased price sensitivity was most common change in the wake of the Ukraine war and rising prices. • 32% of participants reported more mindful food choices compared to pre-COVID-19. • Reported changes are in line with changes observed in 2020 in response to COPVID-19. When the COVID-19 pandemic subsided, the war in Ukraine led to further disruptions in consumers' daily behaviours, with rising prices for food and energy. We conducted a survey study on self-reported changes in food-related consumer behaviour in ten European countries and compared the results to a similar study conducted two years ago. A latent class cluster analysis distinguished five clusters and showed that different types of consumers can be distinguished based on how they react to the crisis as regards their eating habits. 19% of survey participants reported no major changes, and 32% reported changes mostly in terms of more price sensitivity. Among those that reported changes beyond reacting to higher prices, there are indications of more mindful eating and more deliberate choices. The changes already found earlier in response to the COVID-19 pandemic therefore seem to have been strengthened and supplemented by reactions to price increases. The results present a challenge to the food industry in terms of supplying healthy and sustainable food at affordable prices. [ABSTRACT FROM AUTHOR]

The objectives of the present study were to identify adolescent classes based on perceptions of their family's eating habits and to determine whether these classes differ in terms of family meal frequency and source, parents and adolescent diet quality, nutritional status, satisfaction with life, family life and food-related life. Questionnaires were administered to a sample of 300 two-parent families with one child between 10 and 17 years in Chile. Questionnaires included the Satisfaction with Life Scale (SWLS), the Satisfaction with Food-related Life scale (SWFoL), the Satisfaction with Family Life scale (SWFaL) and the Adapted Healthy Eating Index (AHEI). Adolescents also answered the Family Eating Habits Questionnaire (FEHQ). Latent class (LC) analysis was used to estimate the number of classes associated with the adolescent's perceptions about their family's eating habits, based on the three factors detected in the FEHQ. The LC analysis yielded three classes: "medium cohesion around family meals/healthy food-related parenting practices" (Class 1, 50.4%), "high cohesion around family meals/healthy food-related parenting practices" (Class 2, 25.9%) and "high cohesion around family meals/unhealthy food-related parenting practices" (Class 3, 23.7%). Classes also differed in the adolescents AHEI score, frequency and source of family meals; body mass index, SWLS and SWFaL scores in mothers, fathers and adolescents, adolescent sex and household financial situation. These findings suggest that frequent and cohesive family meals improve the well-being in both parents and adolescents, but are not enough to achieve healthier diets and weight statuses in adolescents. [ABSTRACT FROM AUTHOR]

Abstract Objective To identify mother–adolescent dyad profiles according to food-related parenting practices and to determine differences in diet quality, family meal frequency, life satisfaction, and sociodemographic characteristics. Design Cross-sectional study. Setting Mothers and children were surveyed in their homes or at schools in Temuco, Chile. Participants A total of 300 mothers (average age, 41.6 years) and their adolescent children (average age, 13.2 years; 48.7% female). Main Outcome Measures Maternal feeding practices using the abbreviated Family Food Behavior Survey (AFFBS), life satisfaction, food-related and family life satisfaction, diet quality, and eating habits. Analysis Principal component factor analysis and confirmatory factor analysis were used to verify Family Food Behavior Survey components in mother and adolescent subsamples. Hierarchical cluster analysis was used to identify profiles. Results Three AFFBS components were detected: maternal control of child snacking behavior, maternal presence during eating, and child involvement in food consumption. Cluster analysis identified 3 mother–adolescent dyad profiles with different food-related parenting practices ( P ≤.001), mother ( P ≤.05) and child ( P ≤.001) diet quality, frequency of shared family meals ( P ≤.001), and mother ( P ≤.001) and child ( P ≤.05) life satisfaction levels. Conclusions and Implications Results indicated that maternal well-being increased with an increased frequency of shared mealtime. Significantly, in contrast to the findings of previous studies, greater control over child eating habits was shown to affect adolescent well-being positively. These findings, among others, may contribute to the development of strategies for improving diet quality, overall well-being, and well-being in the food and family domains for all family members. [ABSTRACT FROM AUTHOR]

Making benefit cues explicitly available to consumers can mitigate the impacts of added product attributes, such as nutrition claims, from which consumers often infer negative meaning. Yet, food products also vary in the benefits that consumers value most; they regard taste as most important for hedonic foods, but performance as pertinent for utilitarian foods. This article presents three studies that examine how making perceived product benefits explicit affects consumers’ purchase intentions toward hedonic and utilitarian food products that feature nutrition claims. Self-health awareness may moderate this effect (Study 1), which also depends on the prime, whether of the product’s underlying goal (hedonic vs. utilitarian) (Study 2) or of consumers’ own health motivations (Study 3). The results show that participants with high primed health motivation purchase hedonic food products with nutrition claims only if the product benefit is explicit. For utilitarian food products, the negative effect of the nutrition claim can be mitigated by making the perceived benefit explicit but only among participants with low self-health awareness. Priming thus can facilitate healthier food choices, though its outcomes depend on the type of food and self-health awareness. [ABSTRACT FROM AUTHOR]

Genetically-modified (GM) food evokes high levels of fear and negative associations among consumers. This study predicts that people may associate naturally occurring vegetable shape-abnormalities with GM food, which increases their risk perception. With an experimental design in two studies, this research investigates the impact of abnormally-shaped vegetables on participants’ risk perceptions related to vegetable items that vary in their degree of association with GM technology. The results reveal that knowledge can moderate the vegetable shape-abnormality–risk relationship, depending on its objectivity or subjectivity. [ABSTRACT FROM AUTHOR]

In the EU, alcoholic beverages are exempt from Regulation 1169/2011 on the provision of food information to consumers (FIC) that requires food labels to contain both ingredient information and information on key nutrients. We investigate to which extent consumers want and use information on ingredients and nutritional characteristics of alcoholic drinks from a range of off-label information sources. We also investigate how wants and use are affected by product involvement, health interest, and previous knowledge on ingredients and nutritional characteristics of alcoholic drinks. Data are collected by means of an online survey in six European countries (Denmark, n = 787; Germany, n = 993; Netherlands, n = 934; Poland, n = 1003; Spain, n = 810; UK, n = 868). Results of a Partial Least Squares analysis indicate that both information wants and information use are mainly determined by product involvement and to a lesser extent by health interest. Previous ingredient knowledge lowers information wants and use, whereas previous nutrition knowledge increases it. Average levels of information wants and use differ between the six countries, with the highest levels in Spain and the lowest in Denmark and the Netherlands. The results have implications for both marketers of alcoholic drinks and for policies regarding information provision. [ABSTRACT FROM AUTHOR]

This study assesses the relationship between food satisfaction and family satisfaction and their relationships to university student life satisfaction, while also exploring the moderating role of the place of student residence, student self-health perception and the importance students assign to food in relation to well-being. A survey was applied to a convenience sample of 269 university students. The questionnaire included: the Satisfaction with Life Scale, Satisfaction with Food-related Life, the family subscale of the Multidimensional Students' Life Satisfaction Scale and the first item of the Health-related Quality of Life Index. Having controlled for gender and socioeconomic status, it was found that a student's life satisfaction was significantly related to food satisfaction and, to a lesser extent, family satisfaction. Food satisfaction was positively and significantly related to family satisfaction. A moderating role of student residence was not found. Student health self-perception was found to moderate the relationship between family and life satisfaction, whereas the importance assigned to food in relation to well-being was found to moderate the relationship between food and student life satisfaction. These findings suggest that, in order to increase student life satisfaction, it is important to improve family satisfaction for those students who have a negative health self-perception. Likewise, improving food satisfaction is relevant for those students who gave low importance to food in regard to their well-being. [ABSTRACT FROM AUTHOR]

Technological advances in precision fermentation hold great potential for transformative changes in the agri-food system, addressing crucial environmental and food security challenges. However, the successful adoption of this technology hinges on consumer acceptance, which plays a pivotal role in determining its market success. To shed light on consumer acceptance of precision fermentation technology, three studies were conducted. Study 1 found that adopting natural (vs. sustainable) framing positively influenced acceptance (N = 308). Study 2 revealed that the information supporting use of representative heuristic can effectively enhance technology acceptance (N = 300). Furthermore, Study 3 proposed and tested the technology acceptance model in a cross-cultural setting (N = 3032), indicating that when prompting similarity to traditional fermentation positively influenced consumer perceptions. This further fosters higher levels of trust and perceived benefits, significantly impacting consumer acceptance and intention to purchase new products derived from precision fermentation technology. These insights emphasize the critical role of consumer acceptance in driving the adoption and market success of precision fermentation. • Natural (vs. sustainable) framing evokes more positive attitude towards technology. • Representative heuristic, supress framing effects, act as a standalone strategy. • Technology acceptance model shows robustness in a cross-cultural context. • Perceived benefits and technology neophobia important determinants of acceptance. [ABSTRACT FROM AUTHOR]

Health claims communicate the health benefits of food products. The use of health claims is regulated and the regulation requires that the average consumer is able to understand the health claims, as means to protect consumers from misleading claims. Due to the technical terms used in the authorised health claims and the potential of such claims to mislead consumers, attempts to improve consumer understanding of health claims are relevant. The aim of this study was to elicit the inferences that consumers make from different variations of a beta-glucans health claim in order to gain an understanding of how consumers’ understanding of health claims can be improved. Two methods for elicitation of inferences, the Consumer Understanding Test (CUT) and laddering interviews, were applied in a study conducted among consumers (N = 295) in Denmark. Re-wording an authorised health claim or adding information did not improve understanding and could even decrease consumers’ understanding of the claim. Several implications of these findings are discussed. [ABSTRACT FROM AUTHOR]

Health claims promise health benefits beyond basic nutrition, but their impact on food choices is largely determined by consumers’ motivation and ability to process these claims. This study investigates the role of consumers’ motivation and ability to process health claims as well as attitudinal and cognitive determinants in explaining the use of health claims. Data were collected in Spring 2014 through a cross-sectional quantitative online survey with samples representative for age, gender and region in 10 European countries: United Kingdom, Germany, The Netherlands, Spain, Slovenia, Czech Republic, France, Denmark, Greece, and Lithuania (n = 5337). Structural equation modelling was used to simultaneously estimate the strength and direction of effects between motivation and ability to process, various determinants, and two components of health claim use. Motivation to process emerged as a key determinant of European consumers’ use of health claims. Ability to process impacted claim use to a much smaller extent, but was strongly and positively influenced by the motivation to process. In order to be motivated, consumers are required to experience a need for health-related information, which in turn is driven by an interest in healthy eating. Participants with greater health claim-related knowledge tended to be more able but less motivated to process health claims. There were no substantial differences in the tested model between countries that had regulation for health claims prior to 2006 and those that did not, despite the considerable differences in their historical and current prevalence of health claims. Therefore, European food and nutrition policies and marketing strategies should focus on ways to improve consumers’ motivation to process health claims by increasing their interest in healthy eating and need for health-related information. [ABSTRACT FROM AUTHOR]

The aims of this study were to test the relationships between food neophobia, satisfaction with food-related life and food technology neophobia, distinguishing consumer segments according to these variables and characterizing them according to willingness to purchase food produced with novel technologies. A survey was conducted with 372 university students (mean aged = 20.4 years, SD = 2.4). The questionnaire included the Abbreviated version of the Food Technology Neophobia Scale (AFTNS), Satisfaction with Life Scale (SWLS), and a 6-item version of the Food Neophobia Scale (FNS). Using confirmatory factor analysis, it was confirmed that SWFL correlated inversely with FNS, whereas FNS correlated inversely with AFTNS. No relationship was found between SWFL and AFTNS. Two main segments were identified using cluster analysis; these segments differed according to gender and family size. Group 1 (57.8%) possessed higher AFTNS and FNS scores than Group 2 (28.5%). However, these groups did not differ in their SWFL scores. Group 1 was less willing to purchase foods produced with new technologies than Group 2. The AFTNS and the 6-item version of the FNS are suitable instruments to measure acceptance of foods produced using new technologies in South American developing countries. The AFTNS constitutes a parsimonious alternative for the international study of food technology neophobia. [ABSTRACT FROM AUTHOR]

Medicinal research is exploring an increasing number of botanical substances with potentially favorable health effects, amongst others resveratrol. For marketing botanicals in consumer products, it needs to be determined which food products consumers prefer as a carrier and what kind of communication they react most favorably to. An online survey and experiment with 578 Danish respondents analyzed attitude towards a resveratrol product, varying carrier type and health information. Attitudes were more favorable for food categories perceived as natural (versus processed). Categories perceived as serving functional (versus hedonic) needs were significantly more favorably received when health information was phrased as ‘natural’. Respondents expressing concerns about agricultural and food technology were more likely to state less positive attitude towards the product when the information was phrased as ‘scientific’. When presented with a mock-up media report contradicting the naturally framed health information, attitude towards the product decreased more for categories perceived as natural. The same was observed for categories perceived as serving hedonic needs, but only if these had been presented with scientifically phrased health information. The results underline the crucial importance of perceived naturalness of product and information to consumer’s acceptance, and the decisive role of consumer’s beliefs. Food producers need to explain naturalness in marketing new health-related substances, while policy makers must ensure legislation allows and secures truthful and correct communication on naturalness. [ABSTRACT FROM AUTHOR]

Background: Since 2009, the green Keyhole symbol has been a joint Nordic initiative for signalling healthfulness of specific food products. In 2014, the Danish Ministry of Food, Agriculture and Fisheries carried out a campaign aimed mainly at men over 35 with a low level of education, encouraging them to use the Keyhole in their shopping process. The objective of the study is to evaluate the campaign by measuring its effect on consumer behaviour in the store.Methods: The impact of the Keyhole campaign was measured in selected retail stores. Sales data were analysed to ascertain whether sales of Keyhole labelled products changed during and after the campaign. Observations and interviews were conducted in the same stores.Results: The campaign had a positive effect on sales of Keyhole-labelled products in two out of three retail chains investigated. In these two retail chains, sales of Keyhole labelled products rose by about 20%. In the third chain, there was a slight decrease of sales of Keyhole labelled products. The effect differed considerably between product categories. Analysis of the interview data indicated that by the end of the campaign, shoppers with a short education had a higher likelihood of mentioning health as a purchase motive, and there was a higher general tendency to look for nutrition information.Conclusions: Results suggest that the campaign did have effects on shopper behaviour and that it is possible to address shoppers with a short education by a tailored campaign. However, long-term effect of the campaign was not ascertained. [ABSTRACT FROM AUTHOR]

This study aimed to characterize dieting and non-dieting university students by gender, based on their satisfaction with life and their food-related life, self-discrepancy, food behavior and health-related aspects. A non-probabilistic sample of 305 students from five Chilean state universities responded a questionnaire that included the Revised Restraint Scale, the Satisfaction with Life Scale, the Satisfaction with Food-related Life Scale, the Health-related Quality of Life Index, the Nutrition Interest Scale and the Self-Discrepancy Index. Sociodemographic characteristics, food behavior, and approximate weight and height were also enquired. Chronic dieters and non-dieters were distinguished according to the median score of the Revised Restraint Scale. 51.1% of women and 55.5% of men classified as chronic dieters, sharing characteristics such as nutrition concern, mental health problems, higher body mass index, and physical and economic self-discrepancy. Women dieters reported lower life satisfaction and satisfaction with food-related life, more health problems and health-related restriction of food, while men dieters showed higher social and emotional self-discrepancy. [ABSTRACT FROM AUTHOR]

Self-discrepancy describes the distance between an ideal and the actual self. Research suggests that self-discrepancy and dietary restraint are related, causing a significant impact on the person's well-being. However, this relationship has been mostly reported in female and mixed populations. In order to further explore dietary behaviors and their relations to self-discrepancy and well-being-related variables in men, a survey was applied to a non-probabilistic sample of 119 male students from five Chilean state universities (mean age=21.8, SD=2.75). The questionnaire included the Revised Restraint Scale (RRS) with the subscales weight fluctuations (WF) and diet concern (DC), the Satisfaction with Life Scale (SWLS), the Satisfaction with Food-Related Life Scale (SWFL), the Nutrition Interest Scale (NIS), and the Self-discrepancy Index (SDI). Questions were asked about socio-demographic characteristics, eating and drinking habits, and approximate weight and height. A cluster analysis applied to the Z-scores of the RRS classified the following typologies: Group 1 (22.7%), men concerned about weight fluctuations; Group 2 (37.0%), men concerned about diet and weight fluctuations; Group 3 (40.3%), unconcerned about diet and weight fluctuations. The typologies differed in their SDI score, restriction on pastry consumption and reported body mass index (BMI). Students with higher DC and WF scores had a higher BMI, and tended to report high self-discrepancy not only on a physical level, but also on social, emotional, economic and personal levels. This study contributes to the literature on subjective well-being, dietary restraint and self-discrepancy in men from non-clinical samples. [ABSTRACT FROM AUTHOR]

The EU promotes three types of food quality labels, PDO, PGI and TSG in order to protect producers of food with special qualities and to aid consumers in their decision-making. This papers reviews published research on how these labels affect consumers. 35 studies were identified and are reviewed based on a hierarchy of effects framework. While results are conflicting, some overall themes emerge, suggesting that the role of these quality labels in consumer decision-making at present is still relatively low. Suggestions for research are made that would provide a better basis for evidence-based policy formulation with regard to food quality labels. [ABSTRACT FROM AUTHOR]

Young people snack and their snacking habits are not always healthy. We address the questions whether it is possible to develop a new snack product that adolescents will find attractive, even though it is based on ingredients as healthy as fruits and vegetables, and we argue that developing such a product requires an interdisciplinary effort where researchers with backgrounds in psychology, anthropology, media science, philosophy, sensory science and food science join forces. We present the COOL SNACKS project, where such a blend of competences was used first to obtain thorough insight into young people's snacking behaviour and then to develop and test new, healthier snacking solutions. These new snacking solutions were tested and found to be favourably accepted by young people. The paper therefore provides a proof of principle that the development of snacks that are both healthy and attractive to adolescents is possible if based on an interdisciplinary, concerted effort. [ABSTRACT FROM AUTHOR]

Resveratrol is an ingredient widely researched, with growing evidence of health-promoting effects. However, the reactions of supplement or food consumers to resveratrol has not been researched, and the ingredient is yet unknown to most consumers. We used respective literature and our own resveratrol consumer studies with Danish and U.S. consumers to look at current findings and future research directions for three questions. (1) Which factors determine consumer interest in a yet unknown functional ingredient such as resveratrol? (2) How should resveratrol be marketed as a new functional ingredient to be understood and favorably perceived? (3) What could be the effects of adoption of an ingredient such as resveratrol on the healthy lifestyle of a consumer? Literature and first results indicate that personal relevance and familiarity are crucial factors; however, consumers show little interest in resveratrol and lack relevant knowledge, especially in Denmark. Favorable attitudes were explained by health outcome expectations, use of complementary and alternative medicine, and interest in the indulgence dimension of food. Nonscientifically phrased communication led to more favorable attitudes in Danish consumers; scientifically phrased communication, though, made U.S. consumers more likely to retain favorable attitudes in the presence of contradictory evidence. We discuss future research directions in different cultural backgrounds and market contexts and for different foods. [ABSTRACT FROM AUTHOR]

Western researchers have developed a food-related lifestyle (FRL) instrument for food consumer segmentation in the context of Western culture. However, in the consumer research of Eastern countries, such as Singapore, Taiwan, and Mainland China, the results showed that the FRL instrument was not completely suitable in an Eastern context. Food researchers considered that the FRL instrument should be modified in the Eastern context. Thus, the purpose of this research is to use the modified FRL instrument to segment Chinese consumers. There are 897 valid questionnaires, which were collected from Beijing, Shanghai, and Guangzhou. After using the two-stage cluster analysis, Chinese food consumers are divided into five parts: uninvolved consumers (13.0%), health-concerned consumers (20.4%), adventurous consumers (13.4%), urban consumers (33.3%), and traditional consumers (19.8%). Significant differences of supermarket images are found among segments based on food-related lifestyle. The results showed that health-concerned consumers and adventurous consumers have higher evaluations of supermarket image, while uninvolved and urban consumers are dissatisfied with supermarket image. After segmentation variables are made, marketing strategies for supermarkets are proposed accordingly. [ABSTRACT FROM AUTHOR]

It is a requirement that health claims be scientifically founded. However, their phrasing is criticised for being unappealing and cumbersome to communicate to consumers. Instead, it has been found that consumers respond favourably to non-scientifically phrased ‘soft’ health information. We aimed to explore to what extent health claims presented in the context of (thus framed) scientific phrasing of health information impacts health inferences and attitudes towards a product when compared to ‘soft’ health-related information framing. Different versions of mock resveratrol food supplement descriptions were presented in a between subjects experimental design conducted in the US and Denmark. Furthermore, respondents were shown mock-up media reports contradicting the earlier information and asked to repeat their assessment of health inferences and their attitude. This was done to assess how robust consumers’ health inferences and attitudes are in an environment of contradictory information. Results show that the soft information positively influences health inferences and attitudes in Denmark, while in the US, scientific information positively influences health inferences but not attitudes. Faced with contradictory information, US consumers reduce their favourable attitude towards the product to a lesser extent in the presence of scientific information. The findings underline the crucial role of the informational context as well as the country background for consumer perception of health claims. Non-scientific information can be potentially more powerful in communication, but a product assessment based on scientific information might be more robust to the detrimental impact of contradictory information. [ABSTRACT FROM AUTHOR]

Due to the ongoing changes from traditional open markets to Western style supermarkets in China, Chinese consumers have the opportunity to base their decisions increasingly on extrinsic quality cues like brand, safety certification and origin, in addition to the traditional intrinsic quality cues like color and fat. This study investigates choice of fresh pork by Chinese consumers employing a pairwise choice methodology. Latent class analysis shows that for the majority of consumers intrinsic cues are still dominating the choice, and only for a small segment did information on brand, origin and quality certification have a major role. Also, there was a segment of consumers that did seem to make random choices. The results indicate that Chinese consumers are still in a transitory phase, where they are building up competencies in handling product information while the sector struggles to build credibility and trust. [ABSTRACT FROM AUTHOR]

Background: Consumers increasingly choose food supplements in addition to their diet. Research on supplement users finds they are likely to be female, older and well-educated; Furthermore, supplement users are often characterised as being especially health-oriented, an observation which is termed the 'inverse supplement hypothesis'. However, results are dependent on the substance in question. Little is known so far about botanicals in general, and more specifically, little is known about resveratrol. The psychographic variables of food supplement users are yet relatively underexplored. By comparing US and Danish respondents, we aimed to identify whether sociodemographic variables, health status, health beliefs and behaviour and interest in food aspects specifically relevant to resveratrol (e.g., naturalness, indulgence, and Mediterranean food) explain favourable attitudes and adoption intentions toward resveratrol supplements. Methods: A survey sent to a representative online panel in the United States and Denmark was analysed using linear regression. Results: We find that sociodemographic variables contribute little to explaining favourable attitudes toward and adoption intentions of resveratrol supplements, except for the negative association with higher education in the United States. The inverse supplement hypothesis was not confirmed. Belief in the favourable health effects of resveratrol and usage of complementary and alternative medicine positively affect attitudes and adoption intention. An interest in the indulgence dimension of food explains positive attitudes in the United States and adoption intentions in both countries. Conclusions: The results indicate that potential consumers of resveratrol supplements are identified by their usage of complementary and alternative medicine, rather than by sociodemographic variables. They are not characterised by especially healthy behaviours, which contradicts the inverse supplement hypothesis. Instead, potential consumers of resveratrol supplements may be characterised by their focus on the indulgence dimension of food. [ABSTRACT FROM AUTHOR]

Through a qualitative research approach, the present paper aims to explore the range and type of ‘values’ and ‘costs’ in formulating overall Consumer Value (CV) perceptions, in association with two emerging processing technologies that at the outset are neither distinctly positive nor negative in the eyes of consumers, in two culturally variant contexts, namely a Western society where technology is often met with skepticism (i.e., the UK); and a non-Western society where technology plays a reassuring role regarding concerns about food safety and quality (i.e., China). Results reveal that the most important value and cost dimensions that define CV perceptions are reasoned and utility-related, in particular ‘functional (i.e., economic) value’ and ‘performance (i.e., taste-related) cost’. Moreover, additional value and cost types of affective nature play an important role, such as ‘emotional value’, ‘(dis)trust’ and ‘(un)familiarity’. Furthermore, a number of differences emerge when CV perceptions are related to participants’ differences in attitude to technological progress (i.e., pro- or counter-technology individuals), lending support to the assumption that consumers with different general attitudes towards technological progress would differ in the number and type of value–cost dimensions that define their CV trade-offs. Finally, a between-countries comparison revealed that counter-technology consumers in both cultural contexts share more value and cost perceptions than their pro-technology counterparts, who ‘allow’ more room for cultural discrepancies to impact on their CV perceptions. Overall, findings support the view that CV perceptions in the context of food produced by means of emerging processing technologies can be successfully analyzed using a multidimensional conceptualization, where CV is seen as the outcome of a trade-off among a number of ‘competing’ value and cost dimensions. [ABSTRACT FROM AUTHOR]

Highlights: [•] We test effects of evaluative conditioning (EC) on attitudes toward food technologies in China. [•] We explore the moderating effect of social trust in conditioning effects. [•] EC forms attitudes toward food technologies in China but effect depends on level of social trust. [•] Participants with a high level of social trust can be conditioned both positively and negatively. [•] Participants with a low level of social trust can only be conditioned negatively but not positively. [Copyright &y& Elsevier]

In order to increase the new product development (NPD) success for novel food products, it is crucial to understand how information can be optimally disseminated within companies. This systematic literature review concentrates on factors influencing internal communication between market and technology experts within the NPD process from a food industry point of view. The review provides practical implications for improving internal communication in food companies and identifies knowledge gaps. By focussing on optimising organisational structure, team composition, management support, and knowledge management, food companies can enhance internal communication between market and technology functions during the NPD process. [Copyright &y& Elsevier]

Highlights: [•] Effects of FOP nutrition labels on attention and choice were studied. [•] Attention to nutrition information mediates its effect on consumer choice. [•] The product carrying the label attracting attention most is chosen most. [•] Label effects appeared irrespective of brand and flavor effects. [•] Shopping goal modulates the effect of nutrition label on attention and choice. [Copyright &y& Elsevier]

Highlights: [•] Consumers link the term ‘sustainability’ mostly to environmental issues. [•] At the general level, consumers express concern with environmental issues. [•] At the product-related level, this concern diminishes. [•] Consumers have limited awareness of sustainability labels, but can guess their meaning. [•] Level of use of sustainability labels is low. [ABSTRACT FROM AUTHOR]

Highlights: [•] Influence of FOP nutrition label formats on healthfulness of choice is tested. [•] No effects are found when consumers choose according to preference. [•] Effects are found for various formats when consumers are asked to choose healthful. [•] No effect on motivation, but on perceived capability to make healthful choices. [•] Irrespective of label format, choices are more healthful in extended choice sets. [Copyright &y& Elsevier]

Highlights: [•] The role of information context on consumers attention to food labels is explored. [•] Density of nutrition information presented front-of-pack emerged to be crucial. [•] We suggest four measures for enhancing attention to nutrition information. [•] Implications for policy makers and food producers are discussed. [•] To optimize package design and help consumers make well informed healthful choices. [Copyright &y& Elsevier]

Abstract: The purpose of this paper is the quantitative analysis of the change in quality perception of four new processed beef products from pre to post trial phases. Based on the Total Food Quality Model, differences in pre and post-trial phases were measured using repeated measures technique for cue evaluation, quality evaluation and purchase motive fulfillment. For two of the tested products, trial resulted in a decline of the evaluation of cues, quality and purchase motive fulfillment compared to pre-trial expectations. For these products, positive expectations were created by giving information about ingredients and ways of processing, which were not confirmed during trial. For the other two products, evaluations on key sensory dimensions based on trial exceeded expectations, whereas the other evaluations remained unchanged. Several demographic factors influenced the pattern of results, notably age and gender, which may be due to underlying differences in previous experience. The study gives useful insights for testing of new processed meat products before market introduction. [Copyright &y& Elsevier]

Abstract: Successful new product development requires input from the market throughout the product development process, from identification of opportunities via screening of ideas, development of concepts, development of physical prototypes and to launch. Drawing on work done in the EU FP6 projects PROSAFEBEEF and Q-PORKCHAINS and a Danish project, all dealing with new product development in the meat sector, it is shown how the use of consumer insight techniques can a) support the identification of market opportunities, b) make sure that technologies applied are acceptable to consumers, c) aid the selection and optimisation of new product concepts and related communication, and d) be used to test product prototypes before final launch. [Copyright &y& Elsevier]

Consumers have, through their food choices, a major role in bringing about more sustainable food production. However, this presupposes that differences in sustainability are communicated to consumers. Even if food products are eco-labelled and consumers are motivated to support sustainability, a number of potential barriers may prevent consumers from using the information to make sustainable choices. Six such barriers are discussed in this paper. [ABSTRACT FROM AUTHOR]

Abstract: The new EU regulation on nutrition and health claims states that claims can be permitted only if they can be expected to be understood by consumers. Investigating determinants of consumer understanding of health claims has therefore become an important topic. Understanding of a health claim on a yoghurt product was investigated with a sample of 720 category users in Germany. Health claim understanding was measured using open answers, which were subsequently content analysed and classified by comparison with the scientific dossier of the health claim. Based on this respondents were classified as safe, risky or other. In addition to the open questions on claim understanding, respondents rated a number of statements on claim interpretation for agreement and completed scales on interest in healthy eating, attitude to functional foods, and subjective knowledge on food and health. Results showed that respondents with a positive attitude to functional foods are more likely to be classified as riskywith regard to their claim understanding, whereas respondents with negative or neutral attitudes are more likely to be classified into the other category. Implications for testing claim understanding are discussed. [Copyright &y& Elsevier]

Abstract: Research related to food-related behaviour in China is still scarce, one reason being the fact that food consumption patterns in East Asia do not appear to be easily analyzed by models originating in Western cultures. The objective of the present work is to examine the ability of the food related lifestyle (FRL) instrument to reveal food consumption patterns in a Chinese context. Data were collected from 479 respondents in 6 major Chinese cities using a Chinese version of the FRL instrument. Analysis of reliability and dimensionality of the scales resulted in a revised version of the instrument, in which a number of dimensions of the original instrument had to be omitted. This revised instrument was tested for statistical robustness and used as a basis for the derivation of consumer segments. Construct validity of the instrument was then investigated by profiling the segments in terms of consumer values, attitudes and purchase behaviour, using frequency of consumption of pork products as an example. Three consumer segments were identified: concerned, uninvolved and traditional. This pattern replicates partly those identified in Western cultures. Moreover, all three segments showed consistent value-attitude-behaviour profiles. The results also suggest which dimensions may be missing in the instrument in a more comprehensive instrument adapted to Chinese conditions, most notably a broader treatment of eating out activities. [Copyright &y& Elsevier]

Abstract: Scientific research that can support the consumer-oriented development of functional food products is still scarce. Up until now, only few studies have investigated consumer acceptance of different carrier–ingredient combinations in food products. The present study aims to identify which functional ingredients are accepted by consumers in selected food product categories such as yoghurt, muesli bars, fish balls, tuna salad, baby meals, rye bread and bacon liver pâté. Intentions to purchase different carrier–ingredient combinations are explained by perceived fit of a particular carrier–ingredient combination, as well as respondents’ general attitudes towards functional foods and their health concerns. A sample of Danish consumers (n =959) participated in a survey. Results show that perceived carrier–ingredient fit is strongly related to purchase intentions. In addition, small effects of attitudes towards functional food were found. Perceived carrier–ingredient fit was related to familiarity with the combination and healthiness of the carrier food. [ABSTRACT FROM AUTHOR]

Abstract: Based on in-store observations in three major UK retailers, in-store interviews (2019) and questionnaires filled out at home and returned (921), use of nutrition information on food labels and its understanding were investigated. Respondents’ nutrition knowledge was also measured, using a comprehensive instrument covering knowledge of expert recommendations, nutrient content in different food products, and calorie content in different food products. Across six product categories, 27% of shoppers were found to have looked at nutrition information on the label, with guideline daily amount (GDA) labels and the nutrition grid/table as the main sources consulted. Respondents’ understanding of major front-of-pack nutrition labels was measured using a variety of tasks dealing with conceptual understanding, substantial understanding and health inferences. Understanding was high, with up to 87.5% of respondents being able to identify the healthiest product in a set of three. Differences between level of understanding and level of usage are explained by different causal mechanisms. Regression analysis showed that usage is mainly related to interest in healthy eating, whereas understanding of nutrition information on food labels is mainly related to nutrition knowledge. Both are in turn affected by demographic variables, but in different ways. [Copyright &y& Elsevier]

The food industry continuously develops new products and new processing techniques. While food scientists may focus on the technical novelty and applaud the progress of science, consumers are often conservative and sceptical towards changes. The advantages that a new processing technology has to offer, do not necessarily guarantee the success of a product in the market place. Consumer acceptance depends on whether they perceive any specific benefits associated with the product. This review focuses specifically on how high-pressure processing (HPP) and pulsed-electric field (PEF) technologies and products produced by means of these novel technologies are perceived by consumers. [Copyright &y& Elsevier]

Consumer acceptance of functional foods is analyzed from the perspective of consumer quality perception of food products. Four major dimensions of food quality are identified: taste and other sensory characteristics, healthiness, convenience, and naturalness. Functional foods provide, from the consumer perspective, synergies between healthiness and convenience, but may, in the consumer mind, lead to trade-offs between healthiness on the one side and taste and naturalness on the other side. This may explain the reluctance of European consumers to accept functional food products. [ABSTRACT FROM AUTHOR]

Abstract: This study investigated the differences in the consumers’ quality perception of national branded, national store branded, and imported store branded beef. Partial Least Squares analysis is used for modelling the quality perception process. Results show that consumers perceived national branded Carnalentejana beef, as better on all quality cues and quality aspects than the other two store branded beefs. Preference for Carnalentejana beef stayed highly consistent even after the blind test, where consumers differentiated this beef from the other two beef brands on all sensory dimensions: taste, tenderness, and juiciness, and chose it as the preferred one. Consumers utilized more perceived intrinsic cues to infer expected eating quality of store branded beefs. [Copyright &y& Elsevier]

Abstract: Willingness to pay (WTP) for a basic chilled soup product and for an improved, self-heating version was measured by methods experimentally varied according to a 2×3 design, varying the basic measurement approach (contingent valuation, experimental auction, conjoint analysis) and the use of real vs. game money. Measurement protocols for each approach were adapted in order to allow uniform methods factors across the design. WTP was measured for 551 shoppers recruited in a shopping centre, using personal interviewing and closed questioning. Shoppers in the real money condition received an endowment at the beginning of the task. Drawing on constructs derived from research in consumer price information processing, subject’s reference price, price involvement, and price thought style were also measured. Results showed no differences between use of contingent valuation and experimental auction, and between the use of real vs. game money. Conjoint analysis led to lower WTP estimates for the product improvement than the other two methods Reference price and one dimensions of price involvement – value consciousness – were related to WTP estimates for the base product. [Copyright &y& Elsevier]

Abstract: The main objectives of the present study are to understand how Portuguese consumers perceive beef quality in a real-life purchase environment, which intrinsic and extrinsic quality cues consumers use when evaluating and forming beef quality expectations, and how extrinsic quality cues influence the perception of intrinsic quality cues. Furthermore, the study attempts to investigate how quality expectations are related to quality experience and future purchase intention after blind-tasting of beef steaks. Results show that extrinsic quality cues influence perception of intrinsic quality cues. Brand was found to be the predominant extrinsic quality cue. Consumers used brand both for perception of intrinsic quality cues and for inference of quality expectations. Future purchase intention is mainly influenced by experienced eating quality. [Copyright &y& Elsevier]