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Nutrients
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Nutrition, Choice and Health-Related Claims
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Nutrition, Choice and Health-Related Claims

A special issue of Nutrients (ISSN 2072-6643).

Deadline for manuscript submissions: closed (31 October 2019) | Viewed by 95359

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editor

Prof. Dr. Tiziana De Magistris

E-Mail Website
Guest Editor
Unidad Economía Agroalimentaria - CITA - Gobierno de Aragón, 50059 Zaragoza, Spain
Interests: consumer demand; food labelling; health-related claims; hypothetical and no-hypothetical evaluation methods

Special Issue Information

Dear Colleagues,

The appearance and development of chronic diseases also known as non-communicable diseases (NCDs) has become one of the most common causes of deaths not only in the developed countries but also in the developing ones. Scientific evidence show that food consumption is one of the main causes that increases the risk of developing an NCD. In this context, policy makers have developed various intervention instruments to promote healthy diet and that lead to healthy habits and thus ensure the welfare of citizens. One of the mechanisms introduced to ensure more informed food purchases that lead to healthier diets is to provide information on the nutritional and health properties that certain food possess. This information is transmitted to consumers through different nutritional and health claims. Despite the high presence of health-related claims in the retailing sector, previous literature indicates that although people understand them, not many consumers report to use them. Hence, more research is needed to explore consumer behavior and food choices for food products that carry nutritional and health information and thus promote sustainable healthy eating.

The special issue deals with the role of nutritional properties and/or health-related claims of food products on welfare of citizens, choice preferences, choice behavior, healthy eating and healthy diet and, the willingness to pay. Papers addressing other interdisciplinary approaches, such as social psychology, food science and food marketing are also welcomed.

Dr. Tiziana de-Magistris
Guest Editor

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • non-communicable diseases (NCDs)
  • Health-related claims
  • Functional and novel foods
  • Consumer Preferences
  • Consumer behaviour
  • Sensorial analysis
  • Consumer traits
  • Nutrition
  • Healthy eating
  • Healthy diet
  • Consumption

Published Papers (22 papers)

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Editorial

Jump to: Research

3 pages, 183 KiB  
Editorial
Nutrition, Choice and Health-Related Claims
by Tiziana de-Magistris
Nutrients 2020, 12(3), 650; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12030650 - 28 Feb 2020
Cited by 3 | Viewed by 2325
Abstract
Scientific evidence shows that food consumption is one of the main causes that increases the risk of developing a non-communicable disease (NCD) [...] Full article
(This article belongs to the Special Issue Nutrition, Choice and Health-Related Claims)

Research

Jump to: Editorial

21 pages, 2050 KiB  
Article
How Consumers in the UK and Spain Value the Coexistence of the Claims Low Fat, Local, Organic and Low Greenhouse Gas Emissions
by Faical Akaichi, Cesar Revoredo Giha, Klaus Glenk and Jose Maria Gil
Nutrients 2020, 12(1), 120; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12010120 - 01 Jan 2020
Cited by 21 | Viewed by 3599
Abstract
This study investigates the substitution and complementary effects for beef mince attributes drawing on data from large choice experiments conducted in the UK and Spain. In both countries, consumers were found to be willing to pay a price premium for the individual use [...] Read more.
This study investigates the substitution and complementary effects for beef mince attributes drawing on data from large choice experiments conducted in the UK and Spain. In both countries, consumers were found to be willing to pay a price premium for the individual use of the labels “Low Fat” (UK: €3.41, Spain: €1.94), “Moderate Fat” (UK: €2.23, Spain: €1.57), “Local” (UK: €1.54, Spain: €1.61), “National” (UK: €1.33, Spain: €1.37), “Organic” (UK: €1.02, Spain: €1.09) and “Low Greenhouse Gas Emissions (GHG)” (UK: €2.05, Spain: €0.96). The results showed that consumers in both countries do not treat desirable food attributes as unrelated. In particular, consumers in Spain are willing to pay a price premium for the use of the labels “Local”, “Organic” and “Low GHG” on beef mince that is also labelled as having low or moderate fat content. By contrast, consumers in the UK were found to discount the coexistence of the labels “Low Fat” and “Organic”, “Low Fat” and “Low GHG” and “Moderate Fat” and “Low GHG”. The results, however, suggest that in the UK the demand for beef mince with moderate (low) fat content can be increased if it is also labelled as “Organic” or “Low GHG” (“Local”). Full article
(This article belongs to the Special Issue Nutrition, Choice and Health-Related Claims)
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20 pages, 2009 KiB  
Article
Nutritional Knowledge and Health Consciousness: Do They Affect Consumer Wine Choices? Evidence from a Survey in Italy
by Claudia Bazzani, Roberta Capitello, Elena Claire Ricci, Riccardo Scarpa and Diego Begalli
Nutrients 2020, 12(1), 84; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12010084 - 27 Dec 2019
Cited by 34 | Viewed by 6015
Abstract
Wine is one of the few food products not subject to mandatory nutritional labelling, except for alcohol content. As such, health-related characteristics might be inferred by attributes related to production methods and alcohol content. This research focuses on the set of information currently [...] Read more.
Wine is one of the few food products not subject to mandatory nutritional labelling, except for alcohol content. As such, health-related characteristics might be inferred by attributes related to production methods and alcohol content. This research focuses on the set of information currently reported on wine bottle labels, investigates the consumer’s use of such labels, and their preferences for information associated with ’naturalness’ such as clean labels and alcohol content. We conducted a survey on Italian consumers of red wine, which included a choice experiment. Results showed that health consciousness is an important driver in the use of wine labels. Estimates from a latent class model suggest that health consciousness, along with age, plays a significant role in defining consumer preference segments: the majority of our sample tended to prefer red wine characterized by ‘clean labels’, but younger and more health-conscious consumers showed a significant disutility for higher alcohol content. More traditional consumers revealed disutility for more unconventional ‘clean labels’, which were instead appreciated by a third group of consumers, called here ‘new clean trend lovers’. Preference for nutritional information such as lower alcohol content and clean labels distinguished the more health-conscious consumers, who belonged to the most likely preference class. Together, the results may suggest that nutritional information currently not mandatory for wine would be appreciated by a significant share of wine consumers. Full article
(This article belongs to the Special Issue Nutrition, Choice and Health-Related Claims)
19 pages, 289 KiB  
Article
Consumer Evaluation of the Role of Functional Food Products in Disease Prevention and the Characteristics of Target Groups
by Brigitta Plasek, Zoltán Lakner, Gyula Kasza and Ágoston Temesi
Nutrients 2020, 12(1), 69; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12010069 - 26 Dec 2019
Cited by 37 | Viewed by 5061
Abstract
Our research explores the methods consumers would consider using in order to prevent non-communicable diseases, with consuming functional food products being one of these methods. Previous research has pointed out the importance of missing information such as which diseases worry consumers and what [...] Read more.
Our research explores the methods consumers would consider using in order to prevent non-communicable diseases, with consuming functional food products being one of these methods. Previous research has pointed out the importance of missing information such as which diseases worry consumers and what they would use to avoid them. We conducted a personal survey with 1027 people in Hungary about 13 diseases and four prevention methods. We analyzed the results with descriptive statistical methods, binary logistic regression, and random forest. According to our results, the highest proportion of worried respondents think it is justified to consume functional foods for the prevention of digestive problems, a weakened immune system, and high cholesterol level. Our results help to characterize the target group for these three diseases. Completed education plays a key role in choosing functional foods to prevent a weakened immune system. Those with tertiary education are the most likely to choose this prevention method. With the other two diseases, age played a crucial role. All age groups over 36 would be more likely to choose functional foods to prevent digestive problems, whereas in case of high cholesterol level, the 36–50 age group would be more likely to apply this method. Full article
(This article belongs to the Special Issue Nutrition, Choice and Health-Related Claims)
14 pages, 1174 KiB  
Article
Trading on Food Quality due to Changes in Prices: Are There Any Nutritional Effects?
by Cesar Revoredo-Giha, Faical Akaichi and Neil Chalmers
Nutrients 2020, 12(1), 23; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12010023 - 20 Dec 2019
Cited by 3 | Viewed by 3289
Abstract
The analysis of changes in prices is not only important because they directly affect households’ affordability and, therefore, their food security but also because they may trigger changes in the composition of their food and drink choices. Thus, an increase in prices may [...] Read more.
The analysis of changes in prices is not only important because they directly affect households’ affordability and, therefore, their food security but also because they may trigger changes in the composition of their food and drink choices. Thus, an increase in prices may force a household with limited resources to choose a bundle of goods with lower prices that substitute their original choices and are probably of lower quality. This paper considers the situation of each UK country and the implications that trading down in quality within a food and drink category has on nutrition. Two motivations to pursue these analyses are to explore the sort of substitutions that households do within a category due to an increase in prices and, in the UK leaving the European Union (Brexit) context, the impact that an increase in food prices may have on nutrition. After computing estimates for trading down for each country for the period 2007–2014, we regress the annual rate of change by nutrient with respect to the annual trading in quality for six food qualities that are major contributors of fat, sugar and salt to the diet. The results indicate that trading down in quality occurs in most of the studied categories and countries, and when households trade down, they move to products with worse nutritional quality. This points out the need to keep improving the quality of products through reformulation, ensure that consumers are well informed of nutritional quality of products and monitor the effect of changes in prices. Full article
(This article belongs to the Special Issue Nutrition, Choice and Health-Related Claims)
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17 pages, 2727 KiB  
Article
Importance of Health Claims in the Adoption of New Breakfast Cereal Products in the UK
by Montserrat Costa-Font and Cesar Revoredo-Giha
Nutrients 2019, 11(12), 3076; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11123076 - 17 Dec 2019
Cited by 5 | Viewed by 5202
Abstract
Regular breakfast consumption has the potential to prevent the prevalence of NCDs and to improve the nutritional profile of diets. Given consumers’ interest in improving their diets, food suppliers are interested in introducing new cereal products making different health claims to capture consumers’ [...] Read more.
Regular breakfast consumption has the potential to prevent the prevalence of NCDs and to improve the nutritional profile of diets. Given consumers’ interest in improving their diets, food suppliers are interested in introducing new cereal products making different health claims to capture consumers’ attention. The purpose of this study is threefold: first, it aims to understand whether UK food suppliers are working to increase the availability of breakfast cereals with healthy and nutritious attributes; second, it explores which companies are leading the launch of these products; and third, it assesses to what extent health and nutrition claims made by breakfast cereals have an impact on their market success. The study employs an assembled database combining data from Mintel Global New Products Database (GNPD) and Kantar Worldpanel Dataset (KWDS) for the UK. A hazard-based duration model was used to analyse the success of the new products launched in the UK market in 2011 following them up to 2015. Our results reveal that UK suppliers broadened the number of breakfast cereals on offer in the period 2000 to 2018, with a particular focus on multigrain cereals, porridge and granola. Health and nutrition claims were added to 27% of these products. Although consumers welcome healthy alternatives such as muesli, the impact of positional claims on the success of newly developed breakfast cereals is claim-specific. No clear pattern regarding the impact of health and nutrition claims is identified. However, other elements such as celiac-friendly ingredients and UK origin do have a positive impact on the success of breakfast cereals. Full article
(This article belongs to the Special Issue Nutrition, Choice and Health-Related Claims)
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14 pages, 9155 KiB  
Article
The Influence of Health Messages in Nudging Consumption of Whole Grain Pasta
by Giovanni Sogari, Jie Li, Michele Lefebvre, Davide Menozzi, Nicoletta Pellegrini, Martina Cirelli, Miguel I. Gómez and Cristina Mora
Nutrients 2019, 11(12), 2993; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11122993 - 06 Dec 2019
Cited by 28 | Viewed by 5098
Abstract
Health messages may be an important predictor in the selection of healthier food choices among young adults. The primary objective of our study is to test the impact of labeling whole grain pasta with a health message descriptor displayed at the point-of-purchase (POP) [...] Read more.
Health messages may be an important predictor in the selection of healthier food choices among young adults. The primary objective of our study is to test the impact of labeling whole grain pasta with a health message descriptor displayed at the point-of-purchase (POP) on consumer choice in a campus dining setting. The study was conducted in a large US college dining venue during lunch service; data were collected during a nine-week period, for a total of 18 days of observation. Each day, an information treatment (i.e., no-message condition; vitamin message; fiber message) was alternated assigned to whole grain penne. Over the study period, the selection of four pasta options (white penne, whole grain penne, spinach fettuccine, and tortellini) were recorded and compiled for analysis. Logistic regression and pairwise comparison analyses were performed to estimate the impact of health messages on diners’ decisions to choose whole grain penne among the four pasta types. Our results indicate that only the message about vitamin benefits had a significant effect on this choice, with a 7.4% higher probability of selecting this pasta than the no-message condition and 6.0% higher than the fiber message condition. These findings suggest that psychological health claims (e.g., reduction of fatigue) of whole grains seem more attractive than physiological health claims (e.g., maintaining a healthy weight) for university students. In line with the 2015–2020 Dietary Guidelines for Americans, our results suggest that small changes made at the POP have the potential to contribute to significant improvements in diet (e.g., achieving recommended levels of dietary fiber). These findings have important implications for food service practitioners in delivering information with the greatest impact on healthy food choices. Full article
(This article belongs to the Special Issue Nutrition, Choice and Health-Related Claims)
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16 pages, 551 KiB  
Article
Conflicting Messages on Food and Beverage Packages: Front-of-Package Nutritional Labeling, Health and Nutrition Claims in Brazil
by Ana Clara Duran, Camila Zancheta Ricardo, Laís Amaral Mais, Ana Paula Bortoletto Martins and Lindsey Smith Taillie
Nutrients 2019, 11(12), 2967; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11122967 - 05 Dec 2019
Cited by 32 | Viewed by 7236
Abstract
We assessed the prevalence of front-of-package (FoP) claims in the Brazilian packaged food supply and examined whether foods with claims were more likely to be high in critical nutrients. Using data from a random 30% subsample of 11,434 foods and beverages collected in [...] Read more.
We assessed the prevalence of front-of-package (FoP) claims in the Brazilian packaged food supply and examined whether foods with claims were more likely to be high in critical nutrients. Using data from a random 30% subsample of 11,434 foods and beverages collected in the five largest food retailers in Brazil in 2017 (n = 3491), we classified claims into nutrition, health, and environment. We examined whether foods with claims were more likely to be high in critical nutrients using 95% confidence intervals. Claims were found in 41.2% of the products. Nutrition claims were the most prevalent (28.5%), followed by health (22.1%), and environment-related claims (5.2%). More than 85% of the breakfast cereals, granola bars, and nectars contained claims, which were found in 51% of the dairy beverages. Foods with nutrition claims were more likely to be high in critical nutrients (65.3%; 95% CI 62.3, 68.2% vs. 54.1% 95% CI 52.1, 56.0). Products with health (52.9%; 95% CI 49.3, 56.4% vs. 58.5%; 95% CI 56.6, 60.3) and environment-related claims (33.5%; 95% CI 27.0, 40.8% vs. 58.6%; 95% CI 56.9, 60.2%) were less likely to be high in critical nutrients. FoP claims are prevalent in Brazil, and nutrition claims are more likely to have a poorer nutritional profile. Policymakers should consider restricting the presence of claims on unhealthy products. Full article
(This article belongs to the Special Issue Nutrition, Choice and Health-Related Claims)
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17 pages, 1952 KiB  
Article
Organic Consumer Choices for Nutrient Labels on Dried Strawberries among Different Health Attitude Segments in Norway, Romania, and Turkey
by Valérie L. Almli, Daniele Asioli and Celia Rocha
Nutrients 2019, 11(12), 2951; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11122951 - 04 Dec 2019
Cited by 14 | Viewed by 4345
Abstract
Consumer interest towards healthy food is driving the growth of the organic food market because consumers perceive organic food products to improve their personal health. Berries have well-known health benefits and show increasing market shares in European markets. This manuscript investigates for the [...] Read more.
Consumer interest towards healthy food is driving the growth of the organic food market because consumers perceive organic food products to improve their personal health. Berries have well-known health benefits and show increasing market shares in European markets. This manuscript investigates for the first time how health attitudes relate to organic consumers’ choices for nutrient labels of organic dried strawberry products. We conducted an online survey with 614 consumers from Norway, Romania, and Turkey. All participants consumed and liked strawberries and purchased organic food at least once a month. Participants filled out attitudinal questionnaires and conducted an experimental choice task featuring paired images of packaged organic dried strawberries varying in nutrients content label and other factors. The pooled sample was split into three groups of varying health attitudes for profiling and choice analysis. The results show that broad variations exist in health attitudes among Norwegian, Romanian, and Turkish organic consumers. A non-linear effect of health attitude is revealed, where a moderate health attitude is more strongly associated with the selection of products with increased nutrients content than either a low or a high health attitude. The results highlight the complexity in targeting nutrition labels to organic consumers. Finally, implications and suggestions for organic food operators are discussed along with future research avenues. Full article
(This article belongs to the Special Issue Nutrition, Choice and Health-Related Claims)
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20 pages, 433 KiB  
Article
Consumers’ Trade-Off between Nutrition and Health Claims under Regulation 1924/2006: Insights from a Choice Experiment Analysis
by Rosaria Viscecchia, Giuseppe Nocella, Biagia De Devitiis, Francesco Bimbo, Domenico Carlucci, Antonio Seccia and Gianluca Nardone
Nutrients 2019, 11(12), 2881; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11122881 - 26 Nov 2019
Cited by 15 | Viewed by 3503
Abstract
The aim of this paper is to investigate consumers’ preferences and willingness to pay (WTP) for functional mozzarella cheese whose health benefits (reduced fat and enrichment in omega-3) are communicated by using nutrition claims (article 8) and health claims (articles 13 and 14) [...] Read more.
The aim of this paper is to investigate consumers’ preferences and willingness to pay (WTP) for functional mozzarella cheese whose health benefits (reduced fat and enrichment in omega-3) are communicated by using nutrition claims (article 8) and health claims (articles 13 and 14) of the EU Regulation 1924/2006. In order to achieve the stated objective a choice survey was developed and administered to a sample of Italian respondents. The product attributes and attribute levels included in the choice experiment were obtained from in-depth interviews conducted with stakeholders working on the development of this new product in the Italian region of Puglia. Results show that many participants were not aware of functional food. Marketing segmentation performed via latent class analysis indicates that the development of this hypothetical product should be based on the addition of naturally enriched omega-3. In terms of health communication under Regulation 1924/2006, heterogeneity of preferences of the nine identified segments reveals that respondents have a clear preference for products from the Puglia region, for the combined nutrition claim over single nutrition claims and for the reduction of disease health claim (article 14) over the health claim (article 13). In monetary terms, willingness to pay for health claims is higher than nutrition claims. Full article
(This article belongs to the Special Issue Nutrition, Choice and Health-Related Claims)
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14 pages, 307 KiB  
Article
Making Sense of Information Overload: Consumer Ranking of Nutritional Claims in Cereal Based Products
by Azucena Gracia and Jesús Barreiro-Hurlé
Nutrients 2019, 11(12), 2858; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11122858 - 21 Nov 2019
Cited by 11 | Viewed by 3151
Abstract
As a result of increased consumer awareness, demand for healthier food products is increasing day by day. Consumers seek healthier versions of food products which they relate to reduced presence of unhealthy components or increased presence of healthy ones. As a result, the [...] Read more.
As a result of increased consumer awareness, demand for healthier food products is increasing day by day. Consumers seek healthier versions of food products which they relate to reduced presence of unhealthy components or increased presence of healthy ones. As a result, the food industry has not only increased the variety of products available but also uses nutritional claims to signal the presence of more substances. As an average consumer at the supermarket devotes just a few seconds to selecting each product, they are only able or willing to process that information that immediately attracts their attention or that is felt to be more important to them. This paper analyses how consumers rank different nutritional claims for two processed cereal products. Five claims were chosen to reflect the current market landscape of availability, and that relates to both “healthy” (i.e., fiber) and “unhealthy” (i.e., fat) substances. We use a direct ranking preference method with data from a survey conducted with consumers in a Spanish region in 2017. Results show that the ranking of claims differs between the two products (biscuits and pastries) and across consumers. However, consumers prefer those that show reduced presence of unhealthy substances above those that highlight the presence of healthy ones. Therefore, policy to maximize the impact of nutritional labelling should be product-specific. Full article
(This article belongs to the Special Issue Nutrition, Choice and Health-Related Claims)
16 pages, 1107 KiB  
Article
Relationships Between Health and Environmental Information on the Willingness to Pay for Functional Foods: The Case of a New Aloe Vera Based Product
by Elena Castellari, Elena Claire Ricci, Stefanella Stranieri, Stéphan Marette, Martina Sarnataro and Claudio Soregaroli
Nutrients 2019, 11(11), 2781; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11112781 - 15 Nov 2019
Cited by 8 | Viewed by 3622
Abstract
There is an increasing interest in healthy and sustainable product characteristics. Consumers determine their dietary intake and frame production systems with their choices. However, little is known about the relationships between health and environmental information in influencing these choices, especially when considering functional [...] Read more.
There is an increasing interest in healthy and sustainable product characteristics. Consumers determine their dietary intake and frame production systems with their choices. However, little is known about the relationships between health and environmental information in influencing these choices, especially when considering functional foods. This study assessed the influence of health-related and environmental-friendliness-related product information on the willingness to pay (WTP) for functional foods. To this end, a WTP elicitation experiment was set up using a jam-like fruit compote enriched with Aloe vera gel. Participants were provided with different messages related to the health and environmental benefits of Aloe vera products, and were also asked to taste the product. Results indicated that providing new information significantly increased the WTP for the enriched compote. This increase was significant for both health and environmentally based benefits, with the health message leading to a higher WTP. Combining health and environmental messages produced an additive effect on WTP which was independent of the sequential order in which the two messages were given. Results contrasted the view that health messages are the main drivers of WTP, and open a broader range of communication in terms of marketing strategies and sustainable policy objectives. Full article
(This article belongs to the Special Issue Nutrition, Choice and Health-Related Claims)
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16 pages, 549 KiB  
Article
Do Consumers Care about Nutrition and Health Claims? Some Evidence from Italy
by Azzurra Annunziata and Angela Mariani
Nutrients 2019, 11(11), 2735; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11112735 - 11 Nov 2019
Cited by 20 | Viewed by 4238
Abstract
This study investigates Italian consumer knowledge and use of nutrition and health claims (NHCs). Six specific claims are examined on the basis of a web survey carried out on a sample of 504 consumers. Our results show that there is little attention to [...] Read more.
This study investigates Italian consumer knowledge and use of nutrition and health claims (NHCs). Six specific claims are examined on the basis of a web survey carried out on a sample of 504 consumers. Our results show that there is little attention to NHCs and their use is not widespread; objective knowledge of the selected claims is fairly scant, generating misinterpretation and confusion about their real meaning. K-means cluster analysis allowed us to identify three segments of consumers, characterized by different levels in attention and use frequency of NHCs, with a specific profile in terms of motivation and nutritional knowledge. Our results suggest the advisability of policy interventions and communication efforts which target the three segments with a view to achieving greater attention to NHCs. In conclusion, to boost knowledge concerning the actual meaning of the claims and their relation with a healthy diet, especially to reach non-users, information should be provided both simply and clearly, avoiding the use of complex scientific terminology. Full article
(This article belongs to the Special Issue Nutrition, Choice and Health-Related Claims)
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15 pages, 1788 KiB  
Article
Plant-Derived Extracts Feed-Addition and Packaging Type Influence Consumer Sensory Perception of Pork
by Begoña Panea and Guillermo Ripoll
Nutrients 2019, 11(11), 2652; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11112652 - 04 Nov 2019
Cited by 8 | Viewed by 2421
Abstract
This paper investigates whether the combination of the addition of extracts derived from plants (plants derived extracts, PDE) to pork feedstuff and the meat conservation conditions (packaging and time exposure) affect consumers’ perception of pork quality, studied by means of visual appraisal, purchase [...] Read more.
This paper investigates whether the combination of the addition of extracts derived from plants (plants derived extracts, PDE) to pork feedstuff and the meat conservation conditions (packaging and time exposure) affect consumers’ perception of pork quality, studied by means of visual appraisal, purchase intention and a home test. The three PDE groups were control, garlic extract and blended oil composed by carvacrol, timol, cynamic aldehide and eugenol extracts. Meat was packed in film, vacuum or modified atmosphere (MAP) packaging. A visual test was designed comprising a four-day storage step followed by a four-day exposure step in a refrigerated island display case. All studied effects influenced visual appraisal scores, being time exposure and packaging effects more noticeable than PDE or pig-sex effects. Meat from MAP scored higher than the rest. Scores decreased as exposure time increased, but this evolution was less perceptible in vacuum packaging and was faster for meat from the garlic group. Only gender affected the visual appraisal scores, with women scoring higher than men. Neither PDE addition nor pig sex affected to purchase intention whereas both exposure time and packaging type did. A maximum of 2 days of exposure would be recommended. In the home-test, meat from male pigs obtained higher scores than meat from female pigs, and none of the consumer-related effects influenced the given scores. Full article
(This article belongs to the Special Issue Nutrition, Choice and Health-Related Claims)
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15 pages, 513 KiB  
Article
Role of Food Neophobia and Allergen Content in Food Choices for a Polish Cohort of Young Women
by Dominika Guzek, Joanna Pęska and Dominika Głąbska
Nutrients 2019, 11(11), 2622; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11112622 - 01 Nov 2019
Cited by 7 | Viewed by 3074
Abstract
Young women are vulnerable to a number of factors which influence their food choices, including beliefs about food products, or information about nutritional value, while information, that product is free from specific component generates consumer perceptions of its healthfulness. Among the factors which [...] Read more.
Young women are vulnerable to a number of factors which influence their food choices, including beliefs about food products, or information about nutritional value, while information, that product is free from specific component generates consumer perceptions of its healthfulness. Among the factors which may influence such perception, there is food neophobia (FN). The aim of this study was to determine the influence of FN and information about allergens on the food product choices in the Polish cohort of young women, in the choice experiment when given a model restaurant menu. The web-based choice experiment, in a group of 600 women, aged 18–30 years, with no food allergies diagnosed, was conducted using a mock Italian-style restaurant menu. For 2 starters, 2 soups, 3 main courses and 3 desserts that were included, the allergen content, neophobic potential and perceived lack of healthiness, for a Polish population, were defined. Each respondent randomly received the version containing only a description of dishes, or a description accompanied by the allergens listed. The FN was assessed using the Food Neophobia Scale (FNS). The type of menu (with or without allergens listed) did not influence the choices of dishes. The highest FN level was observed for the women being inhabitants of villages (median of 32). The respondents characterized by a high level of FN less commonly chose dishes characterized by neophobic potential as a starter (Carpaccio), main course (Risotto ai frutti di mare) and dessert (Zabaglione). At the same time, the highest FN level was observed for respondents who chose dishes with no neophobic potential (median of 34.5). However, for allergen content and perceived lack of healthiness, no association with FN was observed, so it may be stated that for neophobic respondents, only neophobic potential is a factor limiting the choice of dishes. It may be concluded that food neophobia in young women may limit the consumption of dishes with unknown food products, and the influence is observed independently of other features of a dish, such as allergen content or perceived healthiness. The problem may appear especially for inhabitants of villages, who are characterized by the highest level of FN. Full article
(This article belongs to the Special Issue Nutrition, Choice and Health-Related Claims)
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16 pages, 447 KiB  
Article
To Raise or Not to Raise the Level of Ingredients in Yoghurts: Polish Consumer Preferences Regarding Dairy Products
by Marta Sajdakowska and Agnieszka Tekień
Nutrients 2019, 11(10), 2526; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11102526 - 19 Oct 2019
Cited by 5 | Viewed by 3761
Abstract
Modern consumers are becoming increasingly aware of the perceived health benefits of food. As a result, they are in search of various types of information, for example, information on the packaging of food products that could confirm to what extent the purchased product [...] Read more.
Modern consumers are becoming increasingly aware of the perceived health benefits of food. As a result, they are in search of various types of information, for example, information on the packaging of food products that could confirm to what extent the purchased product will meet their expectations regarding the proper composition, that is, nutritional value, or perceived health values earlier mentioned. Furthermore, consumers increasingly seek new dairy products with additional health benefits and, therefore, it is essential to explore which attributes are important drivers of food choices and how producers can better respond to shifting consumer values and needs in each dairy product category. Therefore, the aims of our research was twofold: (1) To determine different segments of consumers based on their preferences towards food and nutrition, including opinion on new food products with a particular emphasis on a dairy market as well as (2) to study the importance of some statements related to nutrition presented on the yoghurt label with a precise focus on aspects of the increased and decreased content of some ingredients. The data were collected using a CAPI (Computer Assisted Personal Interview) survey on a sample of 489 adult Polish consumers. Respondents provided answers to questions and took part in a discrete choice-based experiment. The obtained data were analysed using the clustering method. The segmentation was performed using a hierarchical Ward’s method. As a result, four segments were identified: Quality-oriented, Involved, Quality Enthusiasts, and Neutral. The results indicated that in relation to the features that are important in the case of yoghurts, the following were indicated above all: Beneficial effects on health, its sensory values, as well as its availability on the market and production by traditional methods. Consumers belonging to Quality Enthusiasts seemed to be the most promising segment due to their openness to new products, as well as positive feedback on yoghurt. From the perspective of taking action on the food market, Involved may also be interesting, as it showed their openness to new products available on the food market. However, due to the relatively lower, compared to other segments, assessment on the beneficial effect of yoghurt on health, their taste, aroma, availability, as well as the importance of information on care for the proper method of breeding animals, this segment can pose a special challenge to entrepreneurs. Moreover, Involved seemed to be more demanding and critical towards some projects undertaken on the market by policy makers and marketing practitioners. Full article
(This article belongs to the Special Issue Nutrition, Choice and Health-Related Claims)
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17 pages, 885 KiB  
Article
The Role of Health Information in Consumers’ Willingness to Pay for Canned Crushed Tomatoes Enriched with Lycopene
by Fabio Verneau, Francesco La Barbera and Marilena Furno
Nutrients 2019, 11(9), 2173; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11092173 - 10 Sep 2019
Cited by 119 | Viewed by 2913
Abstract
The paper investigated whether information about the health benefit produced by lycopene could influence consumers’ willingness to pay (WTP) for canned crushed tomatoes enriched with lycopene. An additional aim was to determine whether the main socio-demographic variables, such as sex, age, income and [...] Read more.
The paper investigated whether information about the health benefit produced by lycopene could influence consumers’ willingness to pay (WTP) for canned crushed tomatoes enriched with lycopene. An additional aim was to determine whether the main socio-demographic variables, such as sex, age, income and selected attitudinal factors, affect WTP. To this end, a non-hypothetical experimental auction was carried on with five repeated rounds. Results show a relevant impact of information on WTP in the case of lycopene-enriched products, whereas no difference in bids emerges for the conventional product, either on average or at the quantiles. Previous knowledge seems to have a modest influence upon WTP, but it shows a significant interaction with the information shock provided during the experiment, so that the effect of the latter is more pronounced when previous knowledge is low. In addition, age, sex, food technology neophobia, trust in science and implicit attitudes towards food technology significantly affect participants’ WTP. Full article
(This article belongs to the Special Issue Nutrition, Choice and Health-Related Claims)
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14 pages, 972 KiB  
Article
Trans Fat Labeling Information on Brazilian Packaged Foods
by Camila Zancheta Ricardo, Isabela Mateus Peroseni, Laís Amaral Mais, Ana Paula Bortoletto Martins and Ana Clara Duran
Nutrients 2019, 11(9), 2130; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11092130 - 06 Sep 2019
Cited by 19 | Viewed by 5826
Abstract
Although the adverse effects of trans fat consumption are well documented, industrially-produced trans fats are still used in a variety of food products. Our objective was to investigate the presence of trans fat information on the nutrition facts panel, in the list of [...] Read more.
Although the adverse effects of trans fat consumption are well documented, industrially-produced trans fats are still used in a variety of food products. Our objective was to investigate the presence of trans fat information on the nutrition facts panel, in the list of ingredients, and the use of trans fat claims in packaged food and beverages marketed in Brazil. This was a cross-sectional study that used data from packaged food and beverages available in the five supermarket chains with the largest market share in Brazil. Of the 11,434 products that were analyzed, 81.3% did not present a source of trans fats in the list of ingredients. The percentages of products with specific (hydrogenated fats or oils) and unspecific trans fat terms (margarine, vegetable fat, and vegetable cream) in the list of ingredients were 4.1% and 14.6%, respectively. Bakery products, cookies and crackers, candies and desserts, snacks, and convenience foods had the highest percentages of trans fat claims. We also found claims in products with ingredients that are sources of trans fats. In conclusion, trans fat ingredients were found in almost one-fifth of the Brazilian packaged foods. The current Brazilian legislation is not sufficient to inform consumers about the content of trans fats in packaged foods. Along with measures to restrict the use of industrially-produced trans fats, improvements in nutritional labeling are also needed. Full article
(This article belongs to the Special Issue Nutrition, Choice and Health-Related Claims)
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14 pages, 643 KiB  
Article
Are the Claims to Blame? A Qualitative Study to Understand the Effects of Nutrition and Health Claims on Perceptions and Consumption of Food
by Tony Benson, Fiona Lavelle, Amanda McCloat, Elaine Mooney, Tamara Bucher, Bernadette Egan and Moira Dean
Nutrients 2019, 11(9), 2058; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11092058 - 02 Sep 2019
Cited by 30 | Viewed by 6390
Abstract
Nutrition and Health Claims (NHCs) have been found to influence perceptions of food and consumption behaviour. While previous quantitative research has identified factors that may explain these effects, the current study aimed to address the dearth of in-depth exploration as to the underlying [...] Read more.
Nutrition and Health Claims (NHCs) have been found to influence perceptions of food and consumption behaviour. While previous quantitative research has identified factors that may explain these effects, the current study aimed to address the dearth of in-depth exploration as to the underlying reasons why and how claims may impact upon perceptions and behaviour and the relationships between key factors. Seventy-eight participants took part in 10 focus groups. Discussions were transcribed verbatim and Nvivo 11 was used for thematic analysis. Six themes were developed from the data: 1. Target populations for NHCs; 2. Influence of NHCs on purchasing behaviour; 3. Characteristics/perceptions of products displaying NHCs; 4. Believability of NHCs; 5. Superior yet superficial knowledge; 6. Consumption of products displaying NHCs. Knowledge was a key factor influencing how much individuals believe claims (Believability of NHCs) and their perceptions (Characteristics/perceptions of products displaying NHCs). These perceptions and the characteristics of products displaying claims also impacted believability, as well as purchasing behaviour and consumption. Future research should be cognisant of the role of knowledge and characteristics or perceptions of products in the relationship between NHCs and consumer behaviour, and modelling of these relationships would allow their relative strength to be identified. Full article
(This article belongs to the Special Issue Nutrition, Choice and Health-Related Claims)
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16 pages, 940 KiB  
Article
Testing Emotional Eating Style in Relation to Willingness to Pay for Nutritional Claims
by Belinda López-Galán and Tiziana de-Magistris
Nutrients 2019, 11(8), 1773; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11081773 - 01 Aug 2019
Cited by 9 | Viewed by 4066
Abstract
In face of the high prevalence of non-communicable diseases, nutritional claims represent a useful tool to help people to make healthier food choices. However, recent research notes that when some people experience an intense emotional state, they increase their food consumption, particularly of [...] Read more.
In face of the high prevalence of non-communicable diseases, nutritional claims represent a useful tool to help people to make healthier food choices. However, recent research notes that when some people experience an intense emotional state, they increase their food consumption, particularly of energy-dense and sweet foods. In consequence, this study aims to assess whether emotional eating (EE) style influences the purchase of food products carrying these claims. To this end, a real choice experiment (RCE) was conducted with 306 participants who were asked to evaluate different types of toast. An error component random parameter logit (ECRPL) was used to analyze their preferences for reduced-fat and low-salt claims toast and the effects of the variation of the EE score on individual preferences. Findings of this study suggest that emotional eating negatively impacts purchasing behavior related to nutritional claims. In particular, a decrease of the willingness to pay between 9% and 16% for every unit of toast with nutritional claims was noted when an increase of EE individual score was registered. In this regard, to increase the effectiveness of the nutritional claims, policymakers and private sectors should consider the management of individuals’ emotional states in designing public health policies and marketing strategies, respectively. Full article
(This article belongs to the Special Issue Nutrition, Choice and Health-Related Claims)
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18 pages, 331 KiB  
Article
Qualified Health Claim Language affects Purchase Intentions for Green Tea Products in the United States
by Amanda Berhaupt-Glickstein, Neal H. Hooker and William K. Hallman
Nutrients 2019, 11(4), 921; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11040921 - 24 Apr 2019
Cited by 12 | Viewed by 3871
Abstract
Qualified health claims (QHC) describe diet–disease relationships and summarize the quality and strength of evidence for a claim. Companies assert that QHCs increase sales and take legal action to ensure claims reflect their interests. Yet, there is no empirical evidence that QHCs influence [...] Read more.
Qualified health claims (QHC) describe diet–disease relationships and summarize the quality and strength of evidence for a claim. Companies assert that QHCs increase sales and take legal action to ensure claims reflect their interests. Yet, there is no empirical evidence that QHCs influence consumers. Using green tea as a case study, this study investigated the effects of QHCs on purchase intentions among adults 55 years and older living in the US. An online survey using a between-subjects design examined QHCs about the relationship between green tea and the reduced risk of breast and/or prostate cancer or yukichi fruit juice and the reduced risk of gastrocoridalis, a fictitious relationship. QHCs written by a green tea company generated greater perceptions of evidence for the relationship, greater confidence in green tea and cancer, and increased purchase intentions for green tea than other QHCs. Factors that mitigated the claim’s effects on purchase intentions are: Race/ethnicity; age; importance of health claims; supplement use; health; worry about health/becoming sick with cancer; worry that led to dietary change; green tea consumption; and familiarity with the green tea–cancer. Consumers who made health-related dietary change in the past year and consider health claims important indicated greater purchase intentions than others. Full article
(This article belongs to the Special Issue Nutrition, Choice and Health-Related Claims)
11 pages, 419 KiB  
Article
Perceived Correspondence of Health Effects as a New Determinant Influencing Purchase Intention for Functional Food
by Ágoston Temesi, Ágnes Bacsó, Klaus G. Grunert and Zoltán Lakner
Nutrients 2019, 11(4), 740; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11040740 - 29 Mar 2019
Cited by 22 | Viewed by 4930
Abstract
This study has revealed the role of a new factor, perceived correspondence of health effects, in consumer acceptance of functional foods. Using a web survey of 1016 people, we hypothesized and verified the following: when an ingredient does not occur naturally in the [...] Read more.
This study has revealed the role of a new factor, perceived correspondence of health effects, in consumer acceptance of functional foods. Using a web survey of 1016 people, we hypothesized and verified the following: when an ingredient does not occur naturally in the carrier but the consumer assigns the same health effect to it as to the carrier, the product’s acceptance will be more positive than it would be if an identical health effect was not associated with the carrier and the functional ingredient. Factors influencing consumer acceptance were examined via binary logistic regression models. According to the results, if a functional food developer fortifies the carrier with an ingredient that does not occur naturally in the carrier, the product can expect higher acceptance if the health effects perceived by consumers are properly matched. In general, it has been found that expected taste and awareness of the product were decisive in all demographic and income groups, whereas perceived correspondence of health effects had a lesser, but still positive influence on acceptance. Full article
(This article belongs to the Special Issue Nutrition, Choice and Health-Related Claims)
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