The blender effect: Physical state of food influences healthiness perceptions and consumption decisions

Szocs, Courtney; Lefebvre, Sarah

doi:10.1016/j.foodqual.2016.07.009

Cited by 30 publications

(19 citation statements)

References 27 publications

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“…Our research also found a link between physical state and perceived healthiness. In contrast to Szocs and Lefebvre (30), who argue that the blender effect is “linear” when they investigated the effect of physical state on perceived healthiness and calorie content (more processed means less healthy and higher calories), we concur with Gmuer et al (29) in arguing that the relationship between physical state and acceptance is much more complex. We found a few examples of where higher levels of processing did not necessarily result in higher greater levels of acceptance, e.g., concentrated extracts would be accepted if they offered a benefit.…”

Section: Discussionsupporting

confidence: 80%

“…However, it is not only the physical form that influences perceptions but also the processes used to create the product. Using mechanical processing, Szocs and Lefebvre (30) find that perceived healthiness is influenced not only by the physical state but also by the degree of processing suggested by the physical state. Gmuer et al (29) who explore consumer responses to crickets presented as (1) flour, (2) deep-fried bits, (3) a snack mix comprising bits mixed with tortilla chips, and (4) deep-fried whole crickets, found that the degree of processing influenced willingness to eat insects.…”

Section: Factors Influencing Consumer Acceptance/rejection Of Foodsmentioning

confidence: 99%

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Transforming Beef By-products into Valuable Ingredients: Which Spell/Recipe to Use?

2016

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Satisfying the increasing global demand for protein results in challenges from a supply perspective. Increased use of animal proteins, through greater use of meat by-products, could form part of the solution, subject to consumer acceptance. This research investigates consumer evaluations of food products that incorporate ingredients derived from offals that have been produced through a range of food processing technologies. Using focus groups incorporating product stimuli representing various combinations of offals, processing, and carrier products, the research finds that the physical state and perceived naturalness of the ingredients influences acceptance. It also highlights the impact of life experiences, linked to demographic characteristics, on interpretations and evaluations of products and processes. Ideational influences, i.e., knowledge of the nature or origin of the substance, are reasons for rejecting some concepts, with misalignment between nature of processing and the product resulting in rejection of others. Lack of perceived necessity also results in rejection. Alignment of ingredients with existing culinary practices and routines, communication of potential sensory, or other benefits as well as naturalness are factors likely to promote acceptance, and generate repeat purchase, in some consumer segments. Trust in oversight that the products are safe is a prerequisite for acceptance in all cases. These findings have implications for pathways to increase sustainability of beef production and consumption through increased use of beef by-products.

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Section: Discussionsupporting

confidence: 80%

Section: Factors Influencing Consumer Acceptance/rejection Of Foodsmentioning

confidence: 99%

Transforming Beef By-products into Valuable Ingredients: Which Spell/Recipe to Use?

2016

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“…Nature imagery seems to be used more for health products in Denmark, but not in the United States. Previous studies suggest that products carrying natural claims are perceived to be less caloric (Lee, Shimizu, Kniffin, & Wansink, ) and even that images depicting nature could prompt consumers to infer that the product is healthier (Chrysochou & Grunert, ; Gvili et al, ; Machiels & Karnal, ), whereas images of products presented at a less natural stage (e.g., blended or processed) make the product appear less healthy and higher in calories (Szocs & Lefebvre, ). On the other hand, overall health‐related imagery seems to be used more for health products in the United States, but not in Denmark.…”

Section: Resultsmentioning

confidence: 99%

Implicit communication of food product healthfulness through package design: A content analysis

Festila

Chrysochou

2018

J of Consumer Behaviour

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How do food companies use package design to communicate healthfulness? The present study addresses this question by investigating the most typical implicit package design elements used by food companies for their health‐positioned food products. Using a content analysis on the packaging design of 12 food product categories across two countries (Denmark and the United States), our findings indicate that (a) implicit package design elements (colors, imagery, material, and shape) differ between health‐positioned and regular products, and (b) these differences are product category specific rather than universal. Our results contribute to knowledge on how package design is used as a health communication tool.

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“…The role of quality and healthiness as key drivers for consumer choice and for driving sustainability strategies is discussed in the literature (e.g., Szocs & Lefebvre, 2016;Trienekens & Zuurbier, 2008). However, the role of innovation for sustainability to improve food quality and healthiness is scarcely studied.…”

Section: Research Questions and Frameworkmentioning

confidence: 99%

Innovation for sustainable development in the food industry: Retro and forward‐looking innovation approaches to improve quality and healthiness

León‐Bravo

Moretto

Cagliano

et al. 2019

Corp Soc Responsibility Env

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Sustainable development in the food industry requires companies to be more innovative with their products and supply chain as a strategy for developing healthier and higher quality food products, and achieving better economic, environmental, and social performance. A clear path to follow when companies decide to develop innovations for sustainability is still lacking, especially with a focus on quality and healthiness. This study analyzes six case studies in the food industry in Italy, identifying two innovative approaches towards sustainable development for quality and healthiness, namely, forward-looking innovation and retro-innovation. The first one represents a typical business model redesign oriented to sustainability, that is, developing new products and reconfiguring the supply chain processes for entering new market segments, applied mainly in smaller companies. The second one, indeed, implies a supply chain restructuring strategy while going back to traditional agricultural processes, especially applied in companies with standard or certified products.Both approaches target sustainability performances and allow an improvement of food quality and healthiness. KEYWORDS food industry, innovation for sustainability, quality and healthiness, retro-innovation, sustainable development, sustainable supply chain

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The blender effect: Physical state of food influences healthiness perceptions and consumption decisions

Cited by 30 publications

References 27 publications

Transforming Beef By-products into Valuable Ingredients: Which Spell/Recipe to Use?

Transforming Beef By-products into Valuable Ingredients: Which Spell/Recipe to Use?

Implicit communication of food product healthfulness through package design: A content analysis

Innovation for sustainable development in the food industry: Retro and forward‐looking innovation approaches to improve quality and healthiness

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