A new research platform to contribute to the pleasure of eating and healthy food behaviors through academic and applied Food and Hospitality research

Giboreau, Agnès; Fleury, Hervé

doi:10.1016/j.foodqual.2009.05.002

Cited by 8 publications

(1 citation statement)

References 18 publications

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“…For example, the available research refers to different product categories, such as bread, fruit snacks [107], ready-to-eat cereals, and organic and functional foods [25], as well as food in general [108]. Research focusing on the consumer side addresses issues such as their willingness to eat bread with health benefits [109], the use of nutrition and health information on labels to increase the demand for bakery products [110], and the pleasure of eating and healthy food behaviors [111]. One study analyzed the attitudes of consumers toward healthy foods, with particular reference to organic and functional products that may contribute to better strategic and tactical marketing decisions, and which may also be used by government agencies in designing public health programs [25].…”

Section: Discussionmentioning

confidence: 99%

Health and Non-Health Determinants of Consumer Behavior toward Private Label Products—A Systematic Literature Review

Czeczotko

Górska-Warsewicz

Zaremba

2022

IJERPH

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This study aimed to analyze the international literature on consumer behavior toward private label (PL) products, guided by the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analysis) method. We searched for peer-reviewed studies published until January 2021 in the Scopus and Web of Science databases using two main search terms, namely, “consumer behavior” and “private label,” which have several synonymous terms, such as “store brand,” “private brand,” and “own label.” A total of 44 eligible studies were selected for the analysis. We formulated research questions regarding the most studied categories of PL products, the non-health factors determining consumer behavior toward PL products, and the frequency of including health aspects in the choice of PL products. The following were analyzed in the studies included in the systematic literature review (SLR): general data and study design (authorship, year of publication, location, characteristics of the sample, and research category), research specifications (factors/variables, hypotheses, and measured parameters), and general findings (findings and practical recommendations). We found that most of the studies had analyzed dairy products as PL products, and the main non-health selection factors used were lower price and price–quality ratios. Health aspects were considered in only four of the analyzed studies, which focused on the evolution of PL products from low-cost products to sustainable brands with significant added value in terms of quality and health aspects.

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