The effect of attribute originality on consumers’ adoption intention of customization: The role of construal level

As consumers' preferences become increasingly diversified, many companies strive to satisfy individual needs by offering customization options for products or services. To enhance the effectiveness of customization strategies, managers need to decide what type of attributes to provide for consumers to customize and also take consumers' individual differences into consideration. The current research investigates the joint impacts of the originality of the attributes involved in a customization option and consumers' construal level on their intention to adopt customization. Findings from two experiments consistently demonstrate that, in comparison to customization options that include common customizable attributes, offering customization options that includes original customizable attributes undermine consumers’ adoption intention. However, such negative effects will be mitigated when consumers have a high construal level.     

Perceived assortment and consideration of customized products

Customization in the marketplace has become much more commonplace as information technology and flexible manufacturing systems continue to evolve. Consumer research into customization decisions has subsequently examined the implications of customization as compared to traditional assortment product offerings, finding that customization yields both positive implications for consumer preference matching as well as higher evaluations of retailers, chosen products, and even the process itself. The present research examines the implications that customization of products has on consumers’ decision processes, and on their perceptions of assortment and how they consider products. Two experimental studies suggest that customization decisions may negatively affect consumers’ perceptions of assortment, while also reducing the number of alternatives they consider, and that this in turn may have implications for their evaluation of, and willingness-to-pay for, customized products.     

“Natural” and “Fresh”: An Analysis of Food Label Claims in Internationally Packaged Foods in Singapore

Food claims invite controversies on account of their potential to mislead consumers while at times masquerading as health information devices. In the United States, Europe, and Australia/New Zealand, scholars have extensively studied the prevalence of food claims, the regulatory repercussions, and effects of such claims on consumers’ food perceptions and dietary choices. Our study is an attempt to address a gap in related research focused on Asia by situating the inquiry in Singapore where consumers are exposed to a wide variety of such claims due to the universality of food imports. This study examines the state of food claims by the food product’s region of origin, and focus specifically on the use of terms “natural” and “fresh” on food labels. We present recommendations for food marketing policymakers and practitioners.     

The impact of supermarket credibility on purchase intention of novel food

How do consumers make purchase decisions for novel food products? This research demonstrates the importance of supermarket credibility as a heuristic cue influencing consumers’ purchase decisions. We used a 2 (supermarket type: specialty store vs. conventional store) x 2 (food familiarity: novel vs. familiar) x 3 (price: high, average, low) between-subjects design and found that perceived supermarket credibility positively and indirectly mediates the relationship between supermarket type and purchase intention, and this effect is moderated by the interaction of familiarity and price level, suggesting a moderated-moderated-mediation effect. Specifically, the three-way interaction effect on purchase intention is stronger when the price is low in the familiar food condition, while the effect is stronger when the price is high in the novel food condition. In other words, consumers rely on supermarket credibility when buying novel foods, and when risk is higher people rely more on product credibility signaled by price.     

Consumers’ perception of reduced calorie meals: How low is “Low-Calorie”?

ABSTRACT

With consumers becoming increasingly health conscious, the demand for reduced calorie food has significantly increased over the years. However, the definition of low-calorie food remains unclear. Therefore, the purpose of this study was to investigate consumers’ perception of reduced calorie meals, from the perspective of the maximum calorie level that consumers would consider as “low-calorie.” Survey data were collected using MTurk. In addition to respondents’ perception of the calorie count of low-calorie food when eating out and eating at home, respondents’ attitude toward low-calorie food, behaviors about consuming low-calorie food and exercise frequency, and demographic information were also assessed in the survey. The results demonstrate that consumers’ calorie perception of low-calorie food served in restaurants is consistent among different types of restaurants. Moreover, consumers believe that a low-calorie meal served in restaurants should be under 367 calories for breakfast, 500 calories for lunch, and 677 calories for dinner. Lastly, consumers perceive home-cooked meals to be lower in calories than restaurant food. This study is the first attempt to explore consumers’ definition of a low-calorie meal served in restaurants. The findings will provide guidance to restaurant operators in designing menus, and help policymakers better understand the ongoing need to develop a sound and comprehensive definition for the term “low-calorie.”     

An extension of the benefit segmentation base for the consumption of organic foods: A time perspective

Abstract

Benefit segmentation is a long-standing marketing approach that emphasises the ‘what’ and ‘how’ dimensions of consumer benefits; that is, what benefits consumers perceive in product/service consumption, and how such benefits are perceived. This research proposes a fresh time-based approach to benefit segmentation – namely, focusing on the ‘when’ element or when in time benefits take effect. Drawing upon a survey of UK consumers, it explains and discusses consumption motivations through examining antecedents of temporally dominated benefits in application to organic food. Specifically, the study investigates why some consumers predominantly seek present-based benefits vis-à-vis future-based benefits or vice versa in organic food purchase and consumption behaviour. Using correlation and regression analyses, the research findings establish significant associations of level of involvement, prior knowledge level, and product usage level, and some association of time orientation with the temporally emphasised consumption benefits consumers ultimately pursue. Overall, the research highlights the added contribution of a time perspective in a benefit segmentation approach which can assist marketers in understanding better and communicating more effectively with consumers through drawing up consumer profiles based on when in time their dominantly pursued benefit for an offering is perceived to take effect.     

Changing Consumer Preferences in Emerging Markets: Food Market Challenges in Central Mexico

As incomes in emerging markets grow, consumers’ ability to break from former food consumption patterns and introduce new foods or conveniences grows as well. While this general principle is widely accepted, the path of such introductions is not identical worldwide. In this study, we explore how consumers in an advanced emerging market have identified with their current food options, including open-air markets v. supermarkets, and simple v. processed alternatives. Using focus groups, we find that Mexican consumers have strong ties to traditions in food preparation while also showing interest in modern food conveniences. Using product adoption theory, we show that consumers exhibit expected traits of innovation resistance, social contagion influence, and consumption innovativeness, but with specific local variation, including problems with trust, expectations of government action (paternalismo), and considerable definitional confusion. Foreign marketers wishing to access the growing Mexican market should account for these differences from broader product adoption theory.     

We Eat First with Our (Digital) Eyes: Enhancing Mental Simulation of Eating Experiences via Visual-Enabling Technologies

This research examines how consumers’ intentions to purchase food change depending on the visualisation mode (3D vs. AR) and product format (served vs. packaged). In three studies, we demonstrate that mental simulation of eating experiences (process and outcome) mediate these effects. Study 1 shows that AR visualisation of a served food improves simulation of the eating process over 3D visualisation, with a positive effect on purchase intention. Study 2 reveals that 3D visualisation improves purchase intention for packaged products (high instrumental properties) over served products (low instrumental properties) while the opposite is true for AR visualisation. In addition, interactivity and immersion mediate the effects of 3D (vs. AR) on mental simulation of the eating process for packaged products. Study 3 extends these results by showing that 3D increases purchase intention by eliciting mental simulation of the eating outcome, when the food is visible due to transparent (vs. opaque) packaging (displaying both sensory and instrumental properties), but that no such differences emerge for AR. This research highlights the importance of using different visualisation modes to promote food depending on the product format. The findings have important implications for both offline and online retailers.     

Not all organic food is created equal: the role of product type,perceived authenticity,and construal level

Abstract

Consumption of processed organic food is on the rise while fresh organic food still dominates organic food market. Drawing from the literature on authenticity and construal level theory, this study aims to investigate the role of perceived authenticity and message construal level in consumers’ evaluations of two types of organic food (fresh vs. processed). Two experiments were conducted among college students (N = 129, Study 1) and adults 18–70 (N = 249, Study 2). Our findings suggest that consumers’ evaluations of organic food are fully mediated by perceived authenticity of each organic food type. Specifically, compared to processed organic food, consumers perceive fresh organic food more authentic, which leads to more favorable attitudes and higher purchase intention. This research further demonstrates that the indirect effect of organic food type via perceived authenticity is moderated by construal level of marketing messages. That is, when messages are construed at a low level, consumers tend to have more positive attitudes and higher purchase intention toward fresh than processed organic food. By contrast, product type makes no difference when messages are construed at a high level. These findings have clear implications on message development strategy when promoting processed organic food, in particular. Future research directions are discussed.     

A Packaging Visual-Gustatory Correspondence Effect: Using Visual Packaging Design to Influence Flavor Perception and Healthy Eating Decisions

Visual elements of packaging design serve as a powerful, cost-efficient tool for manufacturers and retailers alike to communicate sensory features of the product to consumers and influence their consumption behaviors. Based on studies of packaging design, cross-modal correspondences, and food science, this research establishes a “packaging visual-gustatory correspondence effect” whereby the image of a food product placed at the bottom (vs. top) of the package façade enhances consumers’ expectations (Study 1A) and actual perceptions (Study 1B) of the food’s flavor heaviness. Further, this effect carries over to help consumers make healthier eating decisions such as eating less of the food (Study 2) and subsequently choosing a healthier snack (Study 3). This research also shows that the packaging visual-gustatory correspondence effect is moderated by consumers’ processing style such that those who engage in holistic (vs. analytic) processing are more affected by the location of the food image on the package façade (Study 4). Our theoretically novel findings are also conducive to addressing the self-control dilemma: The location of the food image on the package façade can serve to increase flavor perception but decrease consumption quantity.     

Budget over health unless overweight: A Solomon four‐group study

Budget and health motivations for food purchase (e.g., discounts and health consciousness, respectively) affect consumer choice while shopping and well‐being afterward. However, not all findings from research have suggested that discounts/taxations on healthy/unhealthy food encourage health‐conscious food choice. On the other hand, the consumer behaviour line of research on the influence of front‐of‐package health messages has mostly echoed similar results that such communication leads to overconsumption; thus, obesity. We examined the influence of market practices targeting consumers’ budget and health‐related motivations for food purchase in a 2 (price: recommended retail price, discount price) × 2 (product: regular potato chips, potato chips with ‘75% less saturated fat’) experiment using six Solomon four‐group designs. Our results indicate that overweight consumers are not prone to discounts, unlike their normal‐weight counterparts. A price cut nullifies the influence of health messages on purchase intentions among normal‐weight buyers when the regular and healthier packaged foods are both on discount.     

Information search behaviour and its determinants: the case of ethical attributes of organic food

Daily decisions on food purchase are known to be undertaken using limited information search. However, when confronted with ‘ethical’ products, consumers often become more involved, and this results in a more extensive search for information. This research focuses on the information search behaviour of European consumers with regard to ethical attributes like animal welfare or environmental aspects of organic food by means of an Information Display Matrix. Row‐wise information search by product characteristics (attributes) was widely preferred over information search by product alternatives (column‐wise). Therefore, information (e.g. in the Internet) should increasingly be provided by attributes. The majority of consumers use simplifying and selective search strategies when looking for information on organic food with additional ethical attributes. Consumers tend to start information search in the top, left hand corner and move towards the bottom, right hand corner. Thus, principal attributes should be placed in the upper left corner and be followed by the next most important and so on when presenting information on an array of different products. Our results show that information search patterns of consumers depend on socio‐demographic characteristics like gender and age and, to a lesser extent, also on attitudes regarding environmental or social aspects of food production. Thus, marketers, particularly those using the Internet, should revise their systems of information provision and focus increasingly on consumers' needs.     

Impact of sales Promotion's benefits on perceived value: Does product category moderate the results?

The purpose behind the development of this research article is to assess the impact of sales promotions benefits on consumer perceived value and examine the moderating effect of product categories on the relation between sales promotions, their benefits, and consumer perceived value. The study used a sample of 400 consumers from India and ‘Structure Equation Modelling’ technique is applied to evaluate the research assumption. Finally, the moderating effect of the product category is evaluated by utilizing ‘Multi-Group Analysis' technique. Research findings reveal that the product category moderates the consumer's perceived value for hedonic and utilitarian benefits of sales promotion tools. It is found that utilitarian benefits of sales promotion have more impact on consumer perceived value in the context of personal care product while hedonic benefits are having more impact on consumer perceived value in the context of food products. A sales promotion plan can be made more effective when it is hedonic benefit oriented in the case of food products and utilitarian benefit oriented in the case of personal care products. The findings of this research can be useful for marketers to develop an effective sales promotion strategy considering the category wise differential impact of sales promotions benefits.     

Local and/or organic: a study on consumer preferences for organic food and food from different origins

This paper gives a deeper insight into consumer preferences for different food products of varying place of origin (i.e. local, Germany, neighboring country, non‐EU country) and production practices (i.e. organic vs. non‐organic). Consumer surveys combined with choice experiments were conducted with 641 consumers in eight German regions. Mixed logit models were estimated to draw conclusions on consumers’ preferences for different product attributes. The Stimulus‐Organism‐Response model was applied to theoretically frame the key findings. Results reveal that consumers prefer locally produced food to organic food. However, conclusions on consumers’ preferences should not be generalized as they vary depending on product type and consumers’ place of residence. When looking at the willingness‐to‐pay estimates for ‘organic’ and ‘local’ while distinguishing among consumers from different regions of Germany, results indicate that consumers living in rural areas and consumers living in the eastern part of Germany are less willing to pay a premium for organic products than urban consumers and consumers from other parts of Germany. As preferences for origin attributes and organic production vary between different food products and in different regions of Germany, market actors should design marketing activities accordingly. This study adds to the international research on consumers’ preferences for organic and/or local food. The results provide better insights into preference structures, as more than one product has been included and surveys were conducted in different regions across Germany.     

Product customization: A profile of consumer demand

Increasingly, many brands are handing over to consumers the control of the design process, allowing for the customization of products, experiences, and services. While there is a clear demand for customization, the general assumption is that such demand is homogeneous among consumers. We propose that heterogeneity exists in consumer demand for customization and that a better understanding of these differences is important for brand managers to effectively develop and deliver to consumers the opportunity to customize. Drawing on configuration theory, we provide insights into consumer market segments for firms seeking strategic fit for more effective customization. Across multiple studies, a Latent Cluster Analysis is utilized to profile customization demand. Four distinct segments are identified: Non-Customizers, New Customizers, Active Customizers, and Lapsing Customizers, while studying their outcome considerations in terms of new product design. The varying patterns of customization preference and consumption patterns among segments provide opportunities for retail and service providers to target customization offers more effectively.     

Joint or separate? The effect of visual presentation on imagery and product evaluation

In this research, we examine the effect of joint versus separate visual presentation on consumers’ product evaluation. Counter to prior research on hedonic editing and unpacking, which suggests that separate presentation or unpacking produces greater utility, we propose and demonstrate in this paper that joint visual presentation can increase product evaluation. This pattern of effects occurs because presenting products together facilitates mental imagery of the product consumption, which leads to greater perceived psychological ownership and higher product evaluation. As such, the effect of joint presentation on product evaluation is attenuated when mental imagery is disrupted under joint presentation, encouraged under separate presentation, or when products lack complementarity to elicit mental imagery of one cohesive consumption episode. Evidence from seven studies provides converging support for these hypothesized effects and their underlying process. Our findings contribute to the literature on visual presentation, unpacking, and imagery, offering relevant implications to marketers and retailers.     

The effect of context attractiveness on product attractiveness and product quality: the moderating role of product familiarity

Prior research has investigated a number of drivers of consumers’ perceived product attractiveness, such as a product’s shape and color. The context, in which a product is presented, has so far been largely neglected in examining consumers’ aesthetic appraisal of products. Drawing on social cognition theory, this research investigates how the attractiveness of the visual context (e.g., websites, advertisements) influences consumers’ perceptions of product attractiveness and product quality for familiar versus unfamiliar products. Results of two experimental studies show that consumers perceive unfamiliar products as more attractive and, consequently, of higher quality when products are placed in an attractive context than when they are placed in an unattractive context. No differences in consumers’ perceived product attractiveness and perceived product quality exist for familiar products. The findings extend our theoretical knowledge of product aesthetics and provide managers with insights into the effective communication of their offerings’ attractiveness.     

Product Involvement and the Relative Importance of Health Endorsements

Product involvement is a fundamental part of the buyer decision processes, during supermarket visits, as individuals respond differently to stimuli under differing involvement conditions. This study aims to provide a better understanding of the role of nutritional endorsements in consumers’ food purchasing decisions, when evaluated across high and low involvement products. Although past research in this area does exist, a major limitation is that nutritional endorsements have been studied only for their direct effect as a single, isolated product cue on product perception—rather than its importance relative to other product cues, such as price and product branding. This study overcomes this limitation through a conjoint analysis involving a sample of supermarket consumers. The findings suggest that a health endorsement plays a smaller role in influencing consumer decision-making relative to brand or price, but it is stronger for the higher involvement product. These findings provide nutritional foundations and product managers with quantifiable evidence of nutritional programs’ influence in consumer decision-making, justifying the relevance of such endorsements and giving nutritional foundations specific leads for adaptions in their marketing and educational efforts.