Do health claims add value to nutritional claims? Evidence from a close-to-real experiment on breakfast biscuits

Ballco, Petjon; Jurado, Francesc; Gracía, Azucena

doi:10.1016/j.foodqual.2020.103968

Cited by 17 publications

(20 citation statements)

References 67 publications

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“…), as they are indirect and non-self-reported measurements and are not under the conscious control of the consumer [74,75]. The technological advances also give possibilities to break down the walls between hypothetical methods (DCE) and more realistic settings [69,76]. The use of immersive settings but also new material such as 3-D glasses raise possibilities for interesting future research [77,78].…”

Section: Discussionmentioning

confidence: 99%

The Influence of Consumption Context on Indulgent Versus Healthy Yoghurts: Exploring the Relationship between the Associated Emotions and the Actual Choices

2022

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This work examines the associated emotions of consumers transmitted from extrinsic attributes (fat-related nutrition claims (full-fat, low-fat, and fat-free) and ingredient features (plain, berries, and double chocolate chunk)) labelled on yoghurt packages. It differentiates by consumption context (health versus indulgent) at the time of the survey and studies the relationship between the associated emotions (e.g., positive versus negative) attached to extrinsic attributes and the actual choices. The research was conducted in the Netherlands in 2019, with 209 regular consumers of yoghurt. Participants were divided into two treatments according to each consumption context and a control group (no context); they were instructed to imagine purchasing yoghurt to consume it as a healthy snack or as a dessert or received no instructions. After choosing their preferred option from a discrete choice experiment, participants indicated how the choice made them feel from a list of emotions. The results revealed significant differences between positive emotional profiles for choosing healthy (low-fat) yoghurts with berries and negative profiles for choosing less healthy alternatives (full-fat) with double chocolate chunk sensory features. The findings from a random parameter logit model showed that participants who continuously chose the same type of yoghurt in all choice tasks selected mostly positive rather than negative emotions. The overall findings suggest that the associated emotions affect yoghurt choices. However, the emotions were mainly affected by the consumption context.

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Section: Discussionmentioning

confidence: 99%

The Influence of Consumption Context on Indulgent Versus Healthy Yoghurts: Exploring the Relationship between the Associated Emotions and the Actual Choices

2022

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“…Similarly, implementing blockchain technology means providing detailed information about products, sources of materials and production processes [ 43 ]. Nevertheless, some scholars have demonstrated that consumers spend on average between 23 and 29 s purchasing products or they act routinely [ 77 ], providing a great amount of information, such as those supplied by blockchain technology, which could also have negative consequences. Moreover, according to the Information Overload Theory, “consumers are limited in terms of the amount of information they can assimilate and process at a certain time” and exceeding these limits will cause an overload [ 78 ] (p. 30).…”

Section: Discussionmentioning

confidence: 99%

Measuring the Effect of Blockchain Extrinsic Cues on Consumers’ Perceived Flavor and Healthiness: A Cross-Country Analysis

Mazzù

Marozzo

Baccelloni

et al. 2021

Foods

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Many studies in the related literature have proven that the perception of flavor and healthiness can be affected by both the product’s intrinsic and extrinsic cues. Package designs, brands, colors, labels and other visual elements exert and influence consumers’ expectations and guide them toward food decisions. With the increasing initiatives promoted within Europe in support of the adoption of blockchain technology in supply chains and agri-food contexts, in the coming years, packages will be used with additional product information certified with the technology itself. Cueing packages with blockchain-certified information could affect consumers in their overall flavor and health perceptions, similarly to that previously demonstrated with other extrinsic cues. In the present study, we analyzed a sample of 310 primary grocery shoppers from Germany, Italy and the UK, demonstrating the effectiveness of technology-certified information on the package of animal milk in influencing consumers’ flavor and health perceptions and exploring the differences and similarities across the three countries and milk categories.

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“…Uma das hipóteses levantadas é que o apelo ao produto mais "natural e saudável" com intuito de a atrair os consumidores pode afastá-los mediante a presença ou alegação de alguns ingredientes que o público possa julgar como não saudável. Neste sentido, Ballco et al (2020) discutem que o público pode ter seletividade ao tipo de "claim"…”

Section: Antioxidantes (Antocianinas E Fenólicos Totais)unclassified

Avaliação dos rótulos e caracterização físico-química de Kombuchas comercializados no município de Duque de Caxias - RJ

Assis

Barboza²,

Soares³

et al. 2022

RSD

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O Kombuchá é uma bebida naturalmente fermentada que vem ganhando grande destaque na indústria de bebidas. Por seu sabor levemente ácido, amargo e com presença de gases, estes chás têm sido colocados por muitos como uma alternativa às bebidas tradicionais carbonatadas, principalmente por aqueles que procuram uma bebida mais natural, saudável, com pouco açúcar, sem aditivos e corantes tradicionalmente utilizados no preparo de refrigerantes. Apesar de ser uma bebida milenar conhecida amplamente na Ásia, no Brasil trata-se de uma bebida ainda pouco conhecida e difundida. O objetivo desse trabalho foi analisar físico-quimicamente estas bebidas de mesmo sabor e de lotes e marcas distintos, para verificar a possível uniformidade e características destes produtos. Metodologia: As amostras foram adquiridas no município de Duque de Caxias- RJ e foram analisados os parâmetros de rotulagem, pH, acidez titulável, teor alcoólico, antioxidantes, cor e presença de corantes. Resultados e discussão: Do ponto de vista físico-quimico todas as amostras estavam dentro do preconizado pela legislação, contudo, no que tange a rotulagem diversas amostras apresentavam alegações e palavras proibidas pelo exposto pela Instrução Normativa. As amostras K apresentaram o maior conteúdo de compostos fenólicos dentre as amostras tendo como valor médio 94,95 mg eq de ácido gálico/100mL. Conclusão: Os parâmetros físico-químicos e a rotulagem nutricional foram analisados e se percebeu a grande necessidade de uma padronização quanto ao aspecto do produto e uma maior fiscalização com relação à rotulagem.

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Do health claims add value to nutritional claims? Evidence from a close-to-real experiment on breakfast biscuits

Cited by 17 publications

References 67 publications

The Influence of Consumption Context on Indulgent Versus Healthy Yoghurts: Exploring the Relationship between the Associated Emotions and the Actual Choices

The Influence of Consumption Context on Indulgent Versus Healthy Yoghurts: Exploring the Relationship between the Associated Emotions and the Actual Choices

Measuring the Effect of Blockchain Extrinsic Cues on Consumers’ Perceived Flavor and Healthiness: A Cross-Country Analysis

Avaliação dos rótulos e caracterização físico-química de Kombuchas comercializados no município de Duque de Caxias - RJ

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