Factors Influencing Purchase Intention for Low-Sodium and Low-Sugar Products

Park, Yeowoon; Lee, Dongmin; Park, Seoyoung; Moon, Junghoon

doi:10.3390/foods9030351

Cited by 5 publications

(6 citation statements)

References 68 publications

(64 reference statements)

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“…Moreover, decisions made by participants concerning the healthfulness of food products were significantly influenced by sugar content [58]. In addition, consumers concerned about their diet (i.e., proper diet) may seek products with lower sugar content [59]. Research also indicates that consumers have their own developed ways of lowering/reducing the amount of sugar in their diets, e.g., research using focus group interviews indicates that participants revealed some strategies they found to work well for them (or for people they know) when trying to reduce their amount of sugar intake.…”

Section: Information About Sugar On the Label In The Opinion Of The R...mentioning

confidence: 99%

Evaluation of Food Labelling the Products with Information Regarding the Level of Sugar: A Preliminary Study

et al. 2022

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The aim of this article is to explore the reasons for seeking selected information on a food label, with particular emphasis on certain information about sugar. In order to meet the aim, in 2020, a survey was conducted among consumers aged 18–45. Predictive models (Logistic Regression) were developed for noticing “light” products and reading food labels. The results of our study indicate that consumers are mainly discouraged from reading label information by a large amount of information, the lack of time, and a general reluctance to be interested in label information. When it comes to the factors that lead people to read label information, the naturalness of the product, its organic origin, and physical activity are important. Moreover, respondents who declared that they noticed products on the market defined as “light” were those who were interested in the naturalness of the product, but also consumers declaring that they have nutritional knowledge. The results of the study indicate the need to intensify information campaigns in order to emphasize how important it is for consumers to read the information on food labels. The amount and complexity of information currently appearing on the food label may unfortunately discourage consumers from reading it, so it is important to continuously improve this form of communication with the consumer.

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Section: Information About Sugar On the Label In The Opinion Of The R...mentioning

confidence: 99%

Evaluation of Food Labelling the Products with Information Regarding the Level of Sugar: A Preliminary Study

et al. 2022

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“…In general, FN is significantly associated with food choices [ 20 ] namely with how individuals decide on what they want to eat [ 21 ]. The results of the previous studies indicated that FN level influences the food products choices not only during grocery shopping [ 22 ], but also while eating at the restaurant serving dishes of familiar cuisine [ 23 ]. However, FN appears to be a very complex attitude that may be modulated by a number of other factors [ 24 ], while only few studies have examined influence of FN on everyday food choices [ 25 , 26 ].…”

Section: Introductionmentioning

confidence: 99%

Food Neophobia and Consumer Choices within Vietnamese Menu in a Polish Cohort Study

Guzek

Nguyen

Głąbska

2021

IJERPH

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One of the factors influencing consumer food choices is food neophobia (FN), described as a reluctance to try novel or unknown food products. The aim of the study was to determine the influence of FN on food choices in young Polish respondents through a web-based choice experiment with Vietnamese restaurant menu. The choice experiment was conducted using a Computer-Assisted Web Interview (CAWI) method in a sample of 601 young adults, while using a developed Vietnamese restaurant menu. For the dishes, neophobic potential for a Polish population was defined, based on content of ingredients not typical for Polish diet. The FN was assessed using the Food Neophobia Scale (FNS) by Pliner and Hobden. The neophobic potential was the determinant of choice of dishes (p < 0.05). The participants characterized by a high FN level less commonly than others chosen dishes characterized by neophobic potential as: starter (Nem quõn—non-fried spring rolls with shrimps) (p = 0.0003), soup (Mién gà—soup with cellophane noodles and nam huong mushrooms) (p < 0.0001), main course (Phở xào bò—rice noodles with soy sauce and fish sauce) (p < 0.0001) and dessert (Chè thập cãm—dessert of golden gram, black eye beans, Azuki beans and tapioca) than other options (p = 0.0007). It was stated that FN in young respondents may reduce the frequency of choosing dishes containing unfamiliar ingredients and, as a result, it may cause lower diversity of consumed dishes. Taking into account that not properly balanced diets resulting from rejecting some types of products are becoming a growing problem, the FN should be taken into account in the general public health policy.

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“…The authors' basis for this study was linked to the fact that sodium and sugar intake in South Korea exceeds recommended levels and as a result the government and food industry have been attempting to reduce the amount of sodium and sugar in food products, as in many other countries. For this study, two online survey-based experiments were conducted: one using soy sauce to represent a sodium-based product and the other using yogurt to represent a sugar-based product [17]. The significant variables that influenced the purchase intention for both were the consumers' previous low-sodium/low-sugar product choices and their propensity for food neophobia.…”

Section: Purchasing Behaviormentioning

confidence: 99%

“…Thus, in this Special Issue collection "Consumer Preferences and Acceptance of Food Products" we bring together articles which encompass the wide scope of multidisciplinary research and perspectives in the space related to the determination of key factors involved. The articles included can be considered to cover stakeholders in the perception chain, from 'the Senses' regarding fundamental interactions [10][11][12], on to 'Physiological responses' [13,14], 'Food choice' itself, [15,16] and on to studies looking at 'Purchasing decision processes' [17,18], and finally to key factors in relation to behaviors in the 'Market itself' [19]. Moreover, we include an in-depth review of extrinsic vs. intrinsic factors themselves in a sweetness in beverage context which brings a unique perspective to beverage design for the future [1].…”

Section: Introductionmentioning

confidence: 99%

Current Trends in Multidisciplinary Approaches to Understanding Consumer Preference and Acceptance of Food Products

Byrne

2020

Foods

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Acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products and finally food choice itself are affected by a myriad of intrinsic as well as extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection “Consumer Preferences and Acceptance of Food Products”, we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.

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Factors Influencing Purchase Intention for Low-Sodium and Low-Sugar Products

Cited by 5 publications

References 68 publications

Evaluation of Food Labelling the Products with Information Regarding the Level of Sugar: A Preliminary Study

Evaluation of Food Labelling the Products with Information Regarding the Level of Sugar: A Preliminary Study

Food Neophobia and Consumer Choices within Vietnamese Menu in a Polish Cohort Study

Current Trends in Multidisciplinary Approaches to Understanding Consumer Preference and Acceptance of Food Products

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