Do healthy, child-friendly fruit and vegetable snacks appeal to consumers? A field study exploring adults’ perceptions and purchase intentions

Baker, Selena; McCabe, Sean; Swithers, Susan E.; Payne, Collin R.; Kranz, Sibylle

doi:10.1016/j.foodqual.2014.07.013

Cited by 17 publications

(5 citation statements)

References 22 publications

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“…Indeed, starting during the weaning period, solid food pieces are gradually introduced from fine pureed to sliced child-size bites to ensure minimal risk for ingestion. Despite the fact that slicing is a simple type of food processing (compared to the culinary transformation manipulated by Foroni et al, 2013;Coricelli et al, 2019), children nevertheless favor raw sliced fruits and vegetables over raw unprocessed alternatives (Swanson, et al, 2009;Olsen, et al, 2012;Baker et al, 2015). Furthermore, cutting and slicing are often the starting point of more elaborated food preparation processes.…”

Section: Introductionmentioning

confidence: 99%

Strength or Nausea? Children’s Reasoning About the Health Consequences of Food Consumption

2021

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Children’s reasoning on food properties and health relationships can contribute to healthier food choices. Food properties can either be positive (“gives strength”) or negative (“gives nausea”). One of the main challenges in public health is to foster children’s dietary variety, which contributes to a normal and healthy development. To face this challenge, it is essential to investigate how children generalize these positive and negative properties to other foods, including familiar and unfamiliar ones. In the present experiment, we hypothesized that children might rely on cues of food processing (e.g., signs of human intervention such as slicing) to convey information about item edibility. Furthermore, capitalizing on previous results showing that food rejections (i.e., food neophobia and picky eating) are a significant source of inter-individual variability to children’s inferences in the food domain, we followed an individual approach. We expected that children would generalize the positive properties to familiar foods and, in contrast, that they would generalize more often the negative properties to unfamiliar foods. However, we expected that children would generalize more positive and less negative properties to unfamiliar sliced foods than to whole unfamiliar foods. Finally, we expected that children displaying higher levels of food rejections would generalize more negative properties than children displaying lower levels of food rejections. One-hundred and twenty-six children, aged 3–6 years, performed an induction task in which they had to generalize positive or negative health-related properties to familiar or unfamiliar foods, whole or sliced. We measured children’s probability of generalization for positive and negative properties. The children’s food rejection score was assessed on a standardized scale. Results indicated that children evaluated positively familiar foods (regardless of processing), whereas they tend to view unfamiliar food negatively. In contrast, children were at chance for processed unfamiliar foods. Furthermore, children displaying higher levels of food rejections were more likely to generalize the negative properties to all kinds of foods than children displaying lower levels of food rejections. These findings entitle us to hypothesize that knowledge-based food education programs should take into account the valence of the properties taught to children, as well as the state of processing of the food presented. Furthermore, one should take children’s interindividual differences into account because they influence how the knowledge gained through these programs may be generalized.

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Section: Introductionmentioning

confidence: 99%

Strength or Nausea? Children’s Reasoning About the Health Consequences of Food Consumption

2021

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“…Baker et al [ 29 ] indicates that a product’s sensory appeal will affect consumers’ product choice preference and purchase desire. Sensory appeal refers to the appeal of the product’s taste, appearance, texture and smell to consumers [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

To Buy or Not to Buy? Consumer Attitudes and Purchase Intentions for Suboptimal Food

Wong

Hsu

Chen

2018

IJERPH

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Food system and food safety have drawn spontaneous global attention due to the effect of substantial environmental concerns. Three billion tons of food are wasted every year, estimated as being a third of all produced food. The production of much of this waste is directly linked to the unwillingness to sell, purchase, and consume suboptimal food that have deviated from regular products in terms of appearance standards, date labeling, or damaged packaging. Yet empirical research on this issue is scarce. This study aims to develop an extended Theory of Planned Behavior (TPB) research model, which includes environmental concern and sensory appeal to predict consumers’ purchase intention to suboptimal foods. A total of 539 respondents collected in Taiwan as data input. The empirical results of structural equation modeling (SEM) indicate that consumers’ attitude was the main predictor of their intention to purchase suboptimal foods. Interestingly, this research showed that both perceived behavioral control and subjective norms were not significant predictors of intention. Furthermore, adding environmental concern and sensory appeal as the additional constructs to the TPB significantly increased the explanatory power of the standard model. These findings provide important insights for suboptimal food and useful recommendations for marketing channels, suggesting that promotion of suboptimal food may be the key to potential business.

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“…Comparing respective studies is particularly challenging because different terms may be used for similar concepts, or because identical terms may be used for different concepts. In the marketing and consumer behavior literature, food decision making has been conceptualized, for instance, in terms of purchase intention or purchase decision (Baker, McCabe, Swithers, Payne, & Kranz, 2015;Mai & Hoffmann, 2015;Papies, Potjes, Keesman, Schwinghammer, & van Koningsbruggen, 2014;Tirelli & Martínez-Ruiz, 2014), or food choice (Carroll & Vallen, 2014;Peters-Texeira & Badrie, 2005). In the food science and technology literature, food acceptance or preference (Alm, Olsen, & Honkanen, 2015;García-Segovia, Harrington, & Seo, 2015;Hoppert et al, 2013;Miyagi & Ogaki, 2014) are commonly related to food decision making, and psychological research has a stronger focus on eating behavior (Schüz, Schüz, & Ferguson, 2015;Sproesser, Schupp, & Renner, 2013).…”

Section: Introductionmentioning

confidence: 99%

Predictors of food decision making: A systematic interdisciplinary mapping (SIM) review

et al. 2017

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Do healthy, child-friendly fruit and vegetable snacks appeal to consumers? A field study exploring adults’ perceptions and purchase intentions

Cited by 17 publications

References 22 publications

Strength or Nausea? Children’s Reasoning About the Health Consequences of Food Consumption

Strength or Nausea? Children’s Reasoning About the Health Consequences of Food Consumption

To Buy or Not to Buy? Consumer Attitudes and Purchase Intentions for Suboptimal Food

Predictors of food decision making: A systematic interdisciplinary mapping (SIM) review

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