The pitfall of nutrition facts label fluency: easier-to-process nutrition information enhances purchase intentions for unhealthy food products

Gomez, Pierrick; Werle, Carolina; Corneille, Olivier

doi:10.1007/s11002-015-9397-3

Cited by 52 publications

(49 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This result is in accordance with that of previous studies [20,22]. In addition, consumers' PK for vegetarian burgers had no significant relation with their PI (β = 0.235, p > 0.05), therefore H2 is not tenable; this result is inconsistent with that of previous studies [26][27][28]63]. This study infers that artificial meat foods are still relatively new to Taiwanese consumers, and each consumer has different PK, which affects their PI for vegetarian burgers.…”

Section: Hypothesis Testingsupporting

confidence: 52%

“…Consumers with a higher level of PK are more familiar with the product, so they are more likely to use intrinsic cues to evaluate product attributes and quality; those with a lower level of PK are more likely to use extrinsic cues to make their choices. The study results reveal that PK has a significant positive impact on PI [26][27][28]63]. Therefore, this study puts forward H2: Consumers' PK has a significant positive impact on the PI for artificial meat products.…”

Section: Product Knowledge (Pk)mentioning

confidence: 88%

“…PK is defined as consumers' awareness of specific information about a particular product [62]. Previous studies have shown that prior knowledge affects the processing of information, and PK determines whether consumers choose to buy a product [26]. Different levels of PK may cause consumers to make different decisions.…”

Section: Product Knowledge (Pk)mentioning

confidence: 99%

“…Studies have shown that product knowledge (PK) can affect consumers' purchasing behavior [26][27][28]. Consumers' level of knowledge and whether they understood the information easily influences their purchasing decisions [26]. Previous studies mostly used measures such as subjective, objective, and experience-based knowledge [28,29].…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Exploring Consumers’ Purchase Intention of an Innovation of the Agri-Food Industry: A Case of Artificial Meat

Shen

Chen

2020

Foods

View full text Add to dashboard Cite

Green consumption is an emerging environmental topic receiving global attention. Because livestock production is a primary source of greenhouse gas emission, the “low-carbon diet” has become a new trend in the catering industry. Fast food companies have been launching vegetarian products because artificial meat requires less water and land resources than traditional livestock and has lower carbon emissions. This study explores the influence of consumers’ attitude, subjective norms (SNs), and perceived behavioral control (PBC) on their purchase intention for vegetarian burgers from the product knowledge (PK) and environmental concern (EC) perspectives. Based on the theory of planned behavior, the purchase intention of people from different food cultures to pay for fast food burgers is discussed. Five hundred questionnaires were distributed, of which 436 were valid. The results revealed that: (1) consumers’ SNs, PBC, and EC significantly affect purchase intention (PI), and SNs and PK have no significant relationship with PI; and (2) vegetarians are willing to pay higher prices than nonvegetarians. This study recommends that industry personnel should attempt to increase consumers’ knowledge regarding artificial meat and expand marketing channels to improve the convenience of purchasing artificial meat foods by conducting lectures and media promotion, respectively.

show abstract

Section: Hypothesis Testingsupporting

confidence: 52%

Section: Product Knowledge (Pk)mentioning

confidence: 88%

Section: Product Knowledge (Pk)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Exploring Consumers’ Purchase Intention of an Innovation of the Agri-Food Industry: A Case of Artificial Meat

Shen

Chen

2020

Foods

View full text Add to dashboard Cite

show abstract

“…Marketers have long argued that purchase intention can be used to accurately forecast purchase behavior [51,52,53]. Moreover, previous studies have explored product knowledge [54,55,56,57], food neophobia [41,58,59,60], and purchase intention. In this study we define the definition of purchase intention as a customer’s intention to purchase insect food.…”

Section: Methodsmentioning

confidence: 99%

Climate Change and Consumer’s Attitude toward Insect Food

Chang

Chen

2019

IJERPH

View full text Add to dashboard Cite

Given the influence of rising environmental awareness, food systems and security are receiving increasing international attention. Previous studies have discussed the acceptance of insect foods but have been primarily conducted in a European context. Hence, their results cannot be applied to Taiwanese consumers. Regarding this, our study is centered on the theory of planned behavior and considers environmental concern and food neophobia to discuss the effects of consumer attitudes, subjective norms, and perceived behavioral control on the purchase intention toward insect food. We used purposive sampling to survey questionnaire answers face-to-face in Taichung city, Taiwan. We distributed 408 surveys of which 77.45% were used in this study. The results revealed that consumer attitudes, perceived behavioral control, and food neophobia significantly influence purchase intention, whereas subjective norms and environmental concern did not demonstrate significant relationships with purchase intention. According to these results, we suggest that businesses emphasize consumers’ product experience or reduce levels of food neophobia to increase consumer interest in insect foods and improve the acceptability of such foods, thereby increasing purchase intention.

show abstract

Nutritional labelling for healthier food or non-alcoholic drink purchasing and consumption

Crockett

King

Marteau

et al. 2018

Cochrane Database of Systematic Reviews

169

195

View full text Add to dashboard Cite

Background Nutritional labelling is advocated as a means to promote healthier food purchasing and consumption, including lower energy intake. Internationally, many different nutritional labelling schemes have been introduced. There is no consensus on whether such labelling is effective in promoting healthier behaviour. Objectives To assess the impact of nutritional labelling for food and non‐alcoholic drinks on purchasing and consumption of healthier items. Our secondary objective was to explore possible effect moderators of nutritional labelling on purchasing and consumption. Search methods We searched 13 electronic databases including CENTRAL, MEDLINE and Embase to 26 April 2017. We also handsearched references and citations and sought unpublished studies through websites and trials registries. Selection criteria Eligible studies: were randomised or quasi‐randomised controlled trials (RCTs/Q‐RCTs), controlled before‐and‐after studies, or interrupted time series (ITS) studies; compared a labelled product (with information on nutrients or energy) with the same product without a nutritional label; assessed objectively measured purchasing or consumption of foods or non‐alcoholic drinks in real‐world or laboratory settings. Data collection and analysis Two authors independently selected studies for inclusion and extracted study data. We applied the Cochrane 'Risk of bias' tool and GRADE to assess the quality of evidence. We pooled studies that evaluated similar interventions and outcomes using a random‐effects meta‐analysis, and we synthesised data from other studies in a narrative summary. Main results We included 28 studies, comprising 17 RCTs, 5 Q‐RCTs and 6 ITS studies. Most (21/28) took place in the USA, and 19 took place in university settings, 14 of which mainly involved university students or staff. Most (20/28) studies assessed the impact of labelling on menus or menu boards, or nutritional labelling placed on, or adjacent to, a range of foods or drinks from which participants could choose. Eight studies provided participants with only one labelled food or drink option (in which labelling was present on a container or packaging, adjacent to the food or on a display board) and measured the amount consumed. The most frequently assessed labelling type was energy (i.e. calorie) information (12/28). Eleven studies assessed the impact of nutritional labelling on purchasing food or drink options in real‐world settings, including purchases from vending machines (one cluster‐RCT), grocery stores (one ITS), or restaurants, cafeterias or coffee shops (three RCTs, one Q‐RCT and five ITS). Findings on vending machines and grocery stores were not interpretable, and were rated as very low quality. A meta‐analysis of the three RCTs, all of which assessed energy labelling on menus in restaurants, demonstrated a statistically signific...

show abstract

The pitfall of nutrition facts label fluency: easier-to-process nutrition information enhances purchase intentions for unhealthy food products

Cited by 52 publications

References 30 publications

Exploring Consumers’ Purchase Intention of an Innovation of the Agri-Food Industry: A Case of Artificial Meat

Exploring Consumers’ Purchase Intention of an Innovation of the Agri-Food Industry: A Case of Artificial Meat

Climate Change and Consumer’s Attitude toward Insect Food

Nutritional labelling for healthier food or non-alcoholic drink purchasing and consumption

Contact Info

Product

Resources

About