Tackling nutritional and health claims to disentangle their effects on consumer food choices and behaviour: A systematic review

Ballco, Petjon; Gracía, Azucena

doi:10.1016/j.foodqual.2022.104634

Cited by 30 publications

(9 citation statements)

References 210 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This is in line with previous studies that showed how consumers’ positive attitudes towards foods with health claims motivate them to perceive health claims positively [ 44 , 65 ]. Furthermore, our results confirmed that reducing uncertainty by presenting health claims on the product triggers positive attitudes towards these healthy features [ 55 ].…”

Section: Discussionsupporting

confidence: 78%

“…Additionally, these attitudes significantly mediated the relationship between consumers' interest in health claims and WTP for them. This result confirms that health claims are helpful in enhancing consumers' positive attitudes, which in turn increase their WTP [ 31 , 55 ]. Furthermore, consumers’ attitudes towards health claims had a strong effect on how positively health claims were evaluated which in turn increased WTP.…”

Section: Discussionsupporting

confidence: 72%

See 1 more Smart Citation

Consumers’ willingness to pay for health claims during the COVID-19 pandemic: A moderated mediation analysis

Fakhreddine¹,

Martínez²,

Sánchez³

et al. 2023

Journal of Agriculture and Food Research

View full text Add to dashboard Cite

Section: Discussionsupporting

confidence: 78%

Section: Discussionsupporting

confidence: 72%

Consumers’ willingness to pay for health claims during the COVID-19 pandemic: A moderated mediation analysis

Fakhreddine¹,

Martínez²,

Sánchez³

et al. 2023

Journal of Agriculture and Food Research

View full text Add to dashboard Cite

“…In addition, sensory tests are often criticized for their limited translation into concrete marketing strategies (De Pelsmaeker et al, 2013; Jacobsen et al, 2014). Ballco and Gracia (2022) emphasized that future research should utilize more authentic methods of representing consumers' actual behavior to address these concerns. Similarly, Lai and Yue (2020) raised the necessity of corroborating the outcomes of existing experiment‐centric research pertaining to the relationship between product attributes and consumer behavior with empirical sales data.…”

Section: Discussionmentioning

confidence: 99%

Development of new frozen food products: The effects of product attributes and marketing factors on sales of frozen cooked rice and dumplings

Kim,

Joo,

Kim

et al. 2024

Journal of Sensory Studies

View full text Add to dashboard Cite

For successful new product development, it is crucial to devise product attributes and marketing strategies appropriate for the expected consumption contexts. However, the impacts of product attributes and marketing factors on sales across the various consumption contexts are scarcely examined. Thus, this study aims to compare the product attributes and marketing factors affecting the sales of new frozen cooked rice (meal) and frozen dumpling (snack) products, which have different consumption contexts. This study used Nielsen point‐of‐sale data on new frozen cooked rice and dumpling products in Korea for weeks 1–48 in 2020. The results reveal distinct key factors influencing sales for each product category. The key factors driving the sales of frozen cooked rice are formulation, recipe type, package type, weight diversity, and distribution channel diversity. The key factors driving the sales of frozen dumplings are the main ingredient, dumpling shape, sauce flavor, claim, weight diversity, bundling promotion, and distribution channel diversity. These findings contribute to new product development by increasing the understanding of product attributes and marketing factors in different consumption contexts.Practical ApplicationsThis manuscript contributes to the field of food consumer studies by comparing the impact of product attributes and marketing factors on frozen food sales in different consumption contexts, such as meals and snacks. The information obtained from this study provides useful insights for researchers in the sensory and gastronomic fields, as well as for food experts and practitioners. The results of this study can be of interest to the gastronomy sector, as we highlighted sensory factors such as main ingredients, sauce flavors, recipe types, and formulations as product attributes that influence consumers' food purchases. These findings can aid researchers and new product developers in the food industry in developing innovative foods that can potentially be incorporated into the sensory experience.

show abstract

“…Fibre and its benefits are frequently used to draw consumers’ attention to foods, for example, by using nutrition and health claims (NHCs) [ 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 ]. Many works have shown that NHCs may increase the perceived nutritional quality and healthiness of foods as well as influence purchasing behavior [ 15 , 16 ]. However, these results have been challenged by others showing no effect or even decreasing purchase intentions of foods with NHCs [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

“…Many works have shown that NHCs may increase the perceived nutritional quality and healthiness of foods as well as influence purchasing behavior [ 15 , 16 ]. However, these results have been challenged by others showing no effect or even decreasing purchase intentions of foods with NHCs [ 15 ]. Moreover, the presence of NCs may reduce the probability of understanding information about food composition [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Description of Processed Foods with Fibre-Related Nutrition Claims in Spain: The BADALI Project

Ropero,

Borrás,

Rodríguez

et al. 2023

Nutrients

View full text Add to dashboard Cite

Fibre is one of the most beneficial nutrients for health and is very frequently used in nutrition claims (NCs) to promote foods. These claims may lead consumers to believe that products bearing them are healthy and/or healthier than those without them. The main objective of this work is to address this belief. This is the first exhaustive analysis of seven processed food types with fibre-related NCs (six cereal-based and one plant-based meat analogues) comparing them with those without these claims. The Spanish Food Database, BADALI, was used for this study. Results show that as many as 88.7% of processed foods with fibre-related NCs are classified as ‘less healthy’ according to the Nutrient Profile Model developed by the Pan American Health Organization (PAHO-NPM). When compared to foods without these NCs, similar results were obtained in the whole sample. Most of the observed divergences when analysing individual critical nutrients by food type indicate a deterioration of the nutritional quality. Foods with fibre-related NCs contained more fibre. The more frequent use of whole grain cereals or other fibre-specific ingredients may contribute to this. Some other nutritionally relevant differences were observed and half of them reflected a deterioration of the nutritional quality. In addition, these foods presented a lower prevalence of the organic version, as well as similar rates of mineral and vitamin fortification. Therefore, processed foods with fibre-related NCs are not healthy, nor present a better nutritional profile than those without.

show abstract

Tackling nutritional and health claims to disentangle their effects on consumer food choices and behaviour: A systematic review

Cited by 30 publications

References 210 publications

Consumers’ willingness to pay for health claims during the COVID-19 pandemic: A moderated mediation analysis

Consumers’ willingness to pay for health claims during the COVID-19 pandemic: A moderated mediation analysis

Development of new frozen food products: The effects of product attributes and marketing factors on sales of frozen cooked rice and dumplings

Nutritional Description of Processed Foods with Fibre-Related Nutrition Claims in Spain: The BADALI Project

Contact Info

Product

Resources

About