The effect of the nutri-score label on consumer’s attitudes,taste perception and purchase intention: An experimental pilot study

A large number of studies has emerged on the environmental impacts of diets, with most studies concluding that a diet rich in plant-based foods, that are low in salt, sugar, and fat, and score high in nutritional values, confers both improved health and environmental benefits. Currently, new interventions are being implemented to improve people’s eating behavior, because most people overconsume unhealthy snacks, containing high proportions of salt, sugar and fat. The purpose of the current pilot study was to investigate the effects of the Nutri-Score label on three different snack bars on consumers’ attitudes, taste perception, and purchase intention towards these food products. An experimental study was conducted with a between subject design (food packaging with Nutri-Score label versus without) among 192 participants (M_age 31.7 years, SD 14.3 years; 63% female). Results showed that there were no effects found for the effect of the Nutri- Score label on consumers’ attitudes, taste perception and purchase intention. Bayesian analyses support the conclusion that the null hypothesis is accepted. These findings show that integrating the Nutri-Score label on food packages did not modify cognitive responses of consumers towards these food products. Changing consumption behaviors is challenging and more empirical and theoretical understanding is needed.     

What is satiating? Consumer perceptions of satiating foods and expected satiety of protein-based meals

Designing food items with high satiating capacity is an area of increasing interest. It would be desirable for consumers to be able to make informed choices about individual products based on understanding the energy balance and the meaning of satiety.In the present work, the perceptions that consumers have of the word “satiating” and of different protein-based dishes were investigated in two populations (100 subjects related to the field of food science and technology and 100 unrelated to it). The Word Association (WA) technique was used, asking the consumers for the first four words that came into their mind when they thought of “satiating food”. This was followed by a Free Listing (FL) exercise that asked them to list four satiating food items. They also completed a Nutritional Knowledge Questionnaire. To evaluate the consumers' perception of the expected satiating capacity of different protein-based meals, they were shown eight photographs of equicaloric dishes composed of one piece of protein (beef, pork, chicken or fish) and one of two different side vegetables (salad or boiled potatoes). The expected satiety scores ranked fish last among the protein foods and potatoes last among the side vegetables. The results indicated that “satiating” food was related more with the immediate sensation of “stomach full” than with the cessation of hunger. This was reinforced by the mention of negative sensations of discomfort after a copious meal. Hearty dishes and meat were the meals most associated with satiating food items.     

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

The majority of children in the U.S. do not consume enough fruits and vegetables (FV). Children’s liking of and preferences for FV are consistent predictors of intake, as are factors such as availability and accessibility, which are largely under the control of parents and caregivers. This study was designed to examine parents’ and caregivers’ current purchasing habits regarding child-friendly (CF)-shaped foods and pre-cut produce; determine their sensory perceptions of CF-shaped vs. regular-shaped pre-cut FV; and, to ascertain their willingness to pay slightly more for CF-shaped FV compared to fresh, whole produce. Healthy, CF-shaped fruit and vegetable snacks were developed by cutting FV into CF shapes (butterfly, chick, flower, teddy bear). Participants (n = 298) were adults, the majority of whom (66.1%) reported having children at home. Participants who reported having children at home consistently recognized CF-shaped fruit and vegetable samples as CF-shaped foods, while 64.4% of participants with children at home perceived regular-shaped pre-cut fruit and vegetable samples as CF-shaped foods. Participants rated CF-shaped samples as more visually appealing than regular-shaped samples, (p < 0.0001) and were 34% more likely to select CF-shaped samples. Female gender, the presence of children in the home, and frequent self-reported purchase of pre-cut produce were also significant positive predictors of visual appeal. Taste and texture ratings were not consistently significantly higher for CF-shaped fruit and vegetable samples. CF shape predicted higher willingness to pay extra for the fruit and vegetable product (p = 0.0057), as did frequent purchase of pre-cut produce and CF-shaped foods. Adults, particularly females and individuals with children in the household, find CF-shaped FV highly visually appealing and are willing to pay slightly more for these foods. Healthy, ready-to-eat, CF-shaped fruit and vegetable snacks may be a promising marketing strategy to help increase fruit and vegetable intake among children.     

From intention to action: Predicting purchase behavior with consumers’ product expectations and perceptions,and their individual properties

The association between purchase intention ratings and actual purchase behavior of two spoonable dairy (snack) products was examined. Particular attention was in two phases of the buying process: 1) expectation based on brand and package picture that is simulating in-store experience (before trying the product), and 2) perception based on branded tasting that is simulating in-home experience (after tasting the product), and how these ratings predict purchase behavior. Another attention was in examining which factors on individual level and product type level explain whether the intention leads to actual purchase behavior or not. Two groups of consumers evaluated either three natural yogurts (n = 105) or three flavored protein quarks (n = 107). The study consisted of three surveys and one evaluation session. In the first survey, the respondents rated the samples based on brand and package picture of the product for expected of purchase intention. In the tasting session, the respondents rated the purchase intention after tasting with the brand and package information. In the last two surveys, respondents reported which products they had bought during the last two weeks. These surveys were sent biweekly after the tasting session. Purchase intention based on both expectation and perception are significant factors in predicting purchase behavior in both product types. Factors differentiating buying and non-buying intenders of spoonable dairy snacks are mostly product type dependent. Being a user of the brand increases the proportion of intentions leading to actual buying in a staple product (natural yogurt). Heavy usage of the product increases the probability of consumers’ intentions to lead to actual buying in a personal use type of product (flavored protein quark).     

Corrigendum to “What’s the real penalty in penalty analysis?”

In “What’s the real penalty in penalty analysis” (Plaehn, 2013), the author provides an alternative method called Penalty Allocation Maps (PAM) of calculating “just-about-right” (JAR) attribute penalties. PAM and a related approach called single product general additive models (SPGAMs) were compared to a method developed by Xiong and Meullenet (2006) in terms of R² of cross-validation (CV) among other measures. Unfortunately the author’s method of calculating cross-validation results was seriously flawed and far too “optimistic.” After correcting the cross-validation calculations, PAM was slightly lower than the Xiong and Meullenet (X&M) approach in R² of CV for the given data while the SPGAMs method was a distant third. Several changes to the PAM and SPGAMs procedures were implemented leading to improved results but at the expense of much longer run times. R² of CV for the revised PAM approach was the highest of the 3 methods. The revised SPGAMs method was similar to X&M in CV stats.     

Are school meals a viable and sustainable tool to improve the healthiness and sustainability of children´s diet and food consumption? A cross-national comparative perspective

There is little agreement among governments, institutions, scientists and food activists as to how to best tackle the challenging issues of health and sustainability in the food sector. This essay discusses the potential of school meals as a platform to promote healthy and sustainable food behavior. School meal programs are of particular interest for improving public diet because they reach children at a population scale across socio-economic classes and for over a decade of their lives, and because food habits of children are more malleable than those of adults. Current research on the history and health implications of school meal programs is reviewed in a cross-national comparative framework, and arguments explored that speak for the need of a new developmental phase of school meals as an integrative learning platform for healthy and sustainable food behavior. Nutritional, social, practical, educational, economical, political, and cultural perspectives and challenges linked to the implementation of healthy and sustainable school meals are discussed. Finally, the need for long-term interventions and evaluations is highlighted and new research directions are proposed.     

Factors determining organic consumers’ knowledge and practices with respect to wild plant foods: A countrywide study in Austria

Organically-certified wild plant foods are rarely addressed in scientific or public discourses on organic food even though 30% of the world’s organically-certified land is dedicated to wild plant gathering. This oversight may leave organic consumers unaware of the market relevance of wild plant foods. The aim of this study was therefore to understand organic consumers’ attitudes, knowledge and purchasing and gathering practices with respect to wild plant foods, and how sociodemographic variables and attitudes can predict knowledge and practices. A purposive sample was drawn from 22 urban and rural food markets across Austria and 497 organic consumers were interviewed using successive freelists and four-point Likert scale questions on attitudes. Data were analysed using exploratory factor analysis and multiple linear regressions. Organic consumers knew a median of nine wild food plants, and reported five as being gathered and one as being purchased. They valued food quality and the responsible harvest of wild food plants, but assigned them a low economic relevance, with some respondents sceptical about their suitability as food. Rural residence, a higher share of organic consumption and a greater emphasis on responsible harvesting predicted knowledge and gathering of a larger number of plant species. These results confirm that organic consumers know, gather and have positive attitudes with respect to wild plant foods, although they are hardly aware about their market relevance. We argue that consumers need to be better informed about the wild origin of food ingredients and the added value of organic certification of wild plant foods.     

A novel approach to the Poisson’s ratio of the yarn

Abstract

The Poisson’s ratio is a fundamental and inherent property of the materials in their reaction to loading. Determining the correct value of the Poisson’s ratio leads to more accurate predictions of the mechanical behavior of the material, especially in employing mechanical or numerical finite element modeling methods. In this study, seven different types of medium and coarse yarn were digitally filmed in seven sections from three various angles while tensile strength testing. Then, longitudinal and transverse strains and consequently, momentary deformation index and Poisson’s ratio of the yarns were calculated. Significance level of the mean Poisson’ ratio was also determined at different angles and sections using statistical comparison test. The results showed that the transverse strain has a convergent state at the end of the test and the start of the yarn breaking occurs at the convergence point. Additionally, in upper sections of yarn near to the movable jaw of the strength tester, the amount of the longitudinal strain increases which leads to reduce in momentary deformation index and Poisson’s ratio of the yarn. Moreover, a sectional mode to measure the Poisson's ratio was presented.     

Does organic farming reduce the content of Cd and certain other trace metals in plant foods? A pilot study

The effect of organic cultivation systems on the level of Cd in wheat was studied in two consecutive harvests. Additionally, the concentrations of Cd, Pb, Cr and Zn were analysed in single harvests of rye, carrots and potatoes from different farming systems. Wheat and rye were obtained from controlled field trials using several conventional and ecological systems at two separate locations in Sweden. Potatoes and carrots were collected at private farms with conventional or ecological production. These farms were juxtapositioned and had similar soil properties. The levels of Cd in the wheat did not correlate with the cultivation system or the Cd content in the soil. Conventionally grown wheat from one field trial showed a significantly higher Cd level compared with ecologically grown wheat, while in the other field trial significantly lower Cd levels were detected in the conventionally grown wheat. No statistically significant differences in the concentrations of Cd, Pb, Cr or Zn in rye, carrots and potatoes were detected between the cultivation systems. The results indicate that organic farming, at least in the short term, does not necessarily result in reduced levels of Cd and other potentially harmful metals in foods of vegetable origin. Factors other than cultivation system may be of greater importance for the final concentration of Cd and other metals in plant foods. © 2000 Society of Chemical Industry     

Why are discounted prices presented with full prices? The role of external price information on consumers’ likelihood to purchase

Apart from being a cost, prices inform consumers on the quality of goods. To retain informative power, discounted prices are often presented together with their original value as an External Reference Price (ERP). Observing the impact of the ERP on consumer preferences using two contingent valuation surveys to wine consumers, the paper observes that the presence of both prices and ERPs guide consumer choices. In particular, ERPs shift the attention of consumers towards expensive products and high discounts, by providing information on quality and allowing for time-efficient decisions. Results show that ERPs: (a) have a positive impact on preferences, but less (in absolute value) than prices; (b) stimulate the choice of items with high price and large discounts; (c) make consumers revise their choices. The presence of an ERP can, in certain conditions, lead to a positive response to high prices.     

Making ugly food beautiful: Consumer barriers to purchase and marketing options for Suboptimal Food at retail level – A systematic review

The commercialization of Suboptimal Food (SF) constitutes a promising lever to tackle food waste. SF describes products that are unreservedly consumable but which have an abnormal appearance, and/or are nearing or have already passed their expiration date. Consumers may show awareness on food waste, yet do not choose SF accordingly. The aim of this review is thus to support the commercialization of SF by answering two questions: 1. Which barriers prevent consumers from buying SF?; and 2. How can retailers address these barriers? A systematic literature review was conducted in online databases, using a fixed search term and 2004–2019 as timespan. Forty relevant consumer studies were found. Alphabet Theory was applied as a framework for the analysis of the barriers, while the four P’s of marketing were used for the measures.The review confirmed a variety of attitude-related quality concerns, often stemming from ill-founded conclusions based on appearance or nearing expiration, leading to an expectation of price discounts. While educational measures conducted by retailers (as part of SF campaigns) might be helpful, their effects on purchase behavior has not yet been well confirmed. More evidence exists on the effectiveness of framing SF positively, e.g. with sustainability and Corporate Social Responsibility messages or by highlighting the products ‘naturalness’. Contextual changes are identified to be especially effective for supporting SF. In particular, increasing the availability of SF and enhancing the attractiveness of its presentation appears crucial. In future research, more store-tests are needed as well as investigations along the entire value chain.     

Children’s liking and intake of vegetables: A school-based intervention study

This study investigated effects on vegetable liking and intake gained from exposing children to snack vegetables of different liking levels. In total, 345 9–11-year-old children participated. The intervention consisted of two exposure periods. First, children were either exposed to a neutrally liked vegetable (cauliflower), a mixture of a neutrally liked and a liked (sugar snap peas) vegetable, or a mixture of a neutrally liked and a disliked (celery) vegetable. In the second, period all children were served all vegetables. Intake of individual vegetables was measured daily. Liking was assessed before and after exposures and at a subsequent follow-up. Liking for most vegetables decreased during the exposure periods but tended to recover somewhat during follow-up. Intake of all vegetables was either stable or decreased during the intervention, no increases were observed. Intake levels depended on type of vegetable servings: When served with a liked vegetable, children consumed more of a neutrally liked vegetable than when served alone (p = 0.0005) or together with a disliked vegetable (p = 0.005).     

Utilization of plant extracts to control the safety and quality of fried foods—A review

Frying is one of the most common methods of preparing foods. However, it may lead to the formation of potentially hazardous substances, such as acrylamide, heterocyclic amines, trans fatty acids, advanced glycation end products, hydroxymethyl furfural and polycyclic aromatic hydrocarbons, and adversely alter the desirable sensory attributes of foods, thereby reducing the safety and quality of fried foods. Currently, the formation of toxic substances is usually reduced by pretreatment of the raw materials, optimization of process parameters, and the use of coatings. However, many of these strategies are not highly effective at inhibiting the formation of these undesirable reaction products. Plant extracts can be used for this purpose because of their abundance, safety, and beneficial functional attributes. In this article, we focus on the potential of using plant extracts to inhibit the formation of hazardous substances, so as to improve the safety of fried food. In addition, we also summarized the effects of plant extracts, which inhibit the production of hazardous substances, on food sensory aspects (flavor, color, texture, and taste). Finally, we highlight areas where further research is required.     

Food of the Future? Consumer Responses to the Idea of 3D-Printed Meat and Insect-Based Foods

3D printing technologies are beginning to be employed to fabricate new food products. One of the more unusual and potentially controversial adoptions of this novel food technology involves the use of laboratory-cultured meat or insect-based ingredients to support ethical consumption, food security, and environmental sustainability initiatives. In this article, we discuss findings from our study involving an online discussion group with Australian participants concerning their attitudes to a novel technology that combined new food processing and presentation devices (the 3D printer) with a range of ingredients. The participants recognized the potential benefits of insect- and cultured-meat-based printed food for society. However, their own priorities for food consumption choices centered more on the qualities of health, taste, and naturalness. We found that overall, few participants articulated interest in or support for consuming or serving 3D-printed food products made from cultured meat or insects. Most expressed their disquiet about the degree of processing cultured meat undergoes. It was considered to be “unnatural,” and therefore not fresh, potentially harmful, lacking taste or not nutritious. Most of the participants also expressed antipathy towards the idea of eating printed products containing insects. While such products were considered more “natural” and nutritious than cultured meat, the idea of eating insects was predominantly greeted with disgust. As these findings suggest, plans to use 3D printing technologies to render ingredients such as cultured meat and insects more acceptable and appealing to consumers in countries like Australia have major cultural barriers to overcome.     

A comparative study on different methods for the evaluation of baker’s yeast bioactivity

Four samples of instant yeast powder were evaluated by epifluorescence light microscopy, microbial tests, gasography, the Henry-Simon pressure meter, and baking. All of the results showed that yeast (A) showed the highest number of green cells (178 ± 7), the highest number of viable yeast (15 × 10¹⁰ cfu/mg), the highest amount of CO₂ production (163 ± 2 mL/3 h and 875 ± 3 mbar/3 h), and the highest volume (132 ± 1 cm³) and height of the bread (5.0 ± 0.3 cm) due to its higher bioactivity when compared to types B, C, and D (p < 0.05). The correlation study within the methods demonstrated that the Henry-Simon pressure meter was a faster, easier, inexpensive, and more accurate method than others. Therefore, it could be considered as an appropriate method to evaluate the fermentation activity of baker’s yeast.     

Does Japan’s accession to the Trans-Pacific Partnership mean an opportunity or a threat to the US textile industry? A quantitative evaluation

This study provides a quantitative evaluation on the potential impact of the implementation of the Trans-Pacific Partnership (TPP) on the economic interests in the US textile industry, particularly with regard to Japan’s accession to the agreement. By adopting the Global Trade Analysis Project (GTAP) computable general equilibrium model based on the GTAP8 database, results of the study show that: first, trade creation effect of the TPP would result in an increase of the US textile exports to other TPP members; however, with Japan’s accession to the TPP, the potential expansion of the US textile exports would be substantially offset. Second, the TPP would negatively affect the US textile exports to the North American Free Trade Agreement and CAFTA regions, particularly in the case when Japan becomes a TPP member. Third, the TPP would expand the two-way intra-industry trade between the United States and Japan for textiles. Fourth, the TPP would cause an expansion of the trade deficit as well as a decline of domestic production in the US textile industry, particularly in the case when Japan becomes a TPP member. Findings of this study augment our understanding of the Textile and apparel (T&A)-specific sectoral impact of the TPP and provide valuable inputs supporting the T&A sectoral negotiation under the TPP.     

Children’s exposures to lead and cadmium: FDA total diet study 2014-16

Children are at potential risk for adverse effects from lead and cadmium exposures due to the effects of these elements on developing brains. Children’s dietary exposures to lead and cadmium were estimated based on lead and cadmium concentration data from FDA’s Total Diet Study (TDS) and on food consumption data from What We Eat In America (WWEIA), the food survey portion of the National Health and Nutrition Examination Study (NHANES). Estimated mean exposures vary based on age range (1–3 y, 4–6 y, or 1–6 y) and on substitution scenarios for values below the limit of detection (non-detects = 0; non-detects = limit of detection; hybrid approach). Estimated mean lead exposures range from 1 to 3.4 µg/day, with major contributions from grains, fruit, dairy, and mixtures (e.g. hamburgers, pizza, lasagna, soups). Estimated mean cadmium exposures range from 0.38 to 0.44 µg/kg bw/day, with major contributions from grains, mixtures, and vegetables. Estimated children’s lead exposures declined slightly since 2004–08, but cadmium exposures did not decline. No safe level has been identified for lead exposures, and toxicologic reference values for cadmium range from 0.1 to 0.83 µg/kg bw/day. The data on lead and cadmium exposures, and on contributors to exposures, will inform research and regulatory priorities on mitigation of exposures to lead and cadmium.