An Augmented Reality App to Learn to Interpret the Nutritional Information on Labels of Real Packaged Foods

Juan, M. Carmen; Charco, Jorge L.; García‐García, Inmaculada; Mollá, Ramón

doi:10.3389/fcomp.2019.00001

Cited by 15 publications

(8 citation statements)

References 35 publications

(65 reference statements)

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“…The inclusion stopped when no more relevant content was present in the results. The outcome was 19 publications with actual applications [25,27,28,[30][31][32][33][34][35][36][37][38], and reviewing references to existing applications [3,18,19,22,26,29,39]. It became obvious that most of the actual applications from research resources are limited and rather outdated [31,32,34,35,37].…”

Section: Methodsmentioning

confidence: 99%

“…Participants rated the acceptability of sensory characteristics of different kinds of yogurt samples, including appearance, color, aroma, taste/flavor, sweetness, sourness, mouthfeel, viscosity, aftertaste, and overall liking, while viewing them embedded on a virtual environment appropriate for every state. In nutrition, Juan et al present in [28] an application that identifies nutritional information on packaged foods by using AR. Finally, concerning product traceability, Penco et al [29] state findings that indicate a particular usefulness of Mobile AR for communicating nutritional information to consumers, and identifying the falsification for "Made in" products.…”

Section: Augmented Reality Technologies and Potentialsmentioning

confidence: 99%

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Augmented Reality in Food Promotion and Analysis: Review and Potentials

Styliaras

2021

Digital

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The paper presents the current state of using augmented reality (AR) in the sectors of food analysis and food promotion through products and orders. Based on an extensive literature review, 34 indicative augmented reality applications of various purposes, target audiences and implementations have been selected and presented. Applications are research-based, commercial, or oriented just for entertainment. Eight classification criteria are defined, especially for these applications, and used for presenting them, including content, context, execution scenario, markers, devices supported, implementation details and appeals based on evaluation, downloads, or sales. Additionally, 16 implementation and supportive platforms that have been used in the presented applications are described. The paper discusses advantages and limitations of current applications leading to proposals of further use of augmented reality in these food sectors towards a uniform handling of all parameters related to food processing, from production until consumption. These parameters include content use, design considerations, implementation issues, use of AR markers, etc.

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Section: Methodsmentioning

confidence: 99%

Section: Augmented Reality Technologies and Potentialsmentioning

confidence: 99%

Augmented Reality in Food Promotion and Analysis: Review and Potentials

Styliaras

2021

Digital

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“…Quite recently, augmented reality has been an interesting subject of extensive independent research across many fields such as education, entertainment, and decision making [8]. According to Juan et al [9], augmented reality is a technology that able to present information that extends our physical world. It has a great potential to be used in many applications and yet to be fully explored.…”

Section: Augmented Realitymentioning

confidence: 99%

“…It has a great potential to be used in many applications and yet to be fully explored. One of interesting augmented reality-based applications is helping users to learn interpreting the nutritional information on labels of real packaged foods as described in Juan et al [9].…”

Section: Augmented Realitymentioning

confidence: 99%

An Early Development Process of an Augmented Reality-Based Healthy Diet Tool Prototype

Norhalim¹,

Ismail²

2020

ijmari

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This paper presents an early development process of an augmented reality-based healthy diet tool prototype i.e. getting the initial requirements for the prototype. This tool is being developed using the evolutionary prototype model. Thus, the tool development will follow several complete 4-phase iterations of the prototype model. To get the initial requirements, we have analysed several existing applications that are related to diet, food and cooking. We found out that the augmented reality is not a common feature. We had also conducted an interview with one of 2018 diet challenge participants. The interviewee welcomed the idea of having augmented reality in the diet tool with a condition that the feature should be designed to accommodate the users. Therefore, several iterations will be conducted to get the best specifications for a diet tool prototype and finding the best ways to embed the augmented reality features into the tool. We will also validate with experts sets of menu, advice and instructions to be used in the tool. It is hoped that our effort will help in developing a reliable, healthy diet tool with suitable augmented reality feature.

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“…Pointing their phones at egg cartons, consumers find out via the CluckAR app whether the eggs are free-range (van Esch et al, 2019 ). Other applications help consumers understand nutrition information about packaged food (Juan et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Augmented reality-delivered product information at the point of sale: when information controllability backfires

Hoffmann

Joerß

Mai

et al. 2022

J. of the Acad. Mark. Sci.

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Augmented reality-delivered product information (ARPI) can overcome the limited space at the point of sale to inform shoppers on demand and will therefore become more widespread in brick-and-mortar stores. To fill the void of academic research, this paper develops a model of how consumers process ARPI and how ARPI can shape brand image and purchase intentions. Making use of the cues-filtered-out theory, this paper suggests that the effect of ARPI controllability depends on information detailedness. An unintended backfire effect of controllability occurs when the accessible information is detailed, which is explained by the mediating process via perceived comprehensiveness. This backfire effect is a risk primarily in busy shopping times. The main experiment conducted in a hypermarket and four follow-up studies (using field, lab, and video settings) empirically confirm the proposed model on the basis of different data sources, including usage tracking, questionnaires, and scanner data. The paper derives managerial implications and outlines directions for future research.

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An Augmented Reality App to Learn to Interpret the Nutritional Information on Labels of Real Packaged Foods

Cited by 15 publications

References 35 publications

Augmented Reality in Food Promotion and Analysis: Review and Potentials

Augmented Reality in Food Promotion and Analysis: Review and Potentials

An Early Development Process of an Augmented Reality-Based Healthy Diet Tool Prototype

Augmented reality-delivered product information at the point of sale: when information controllability backfires

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