Effects of physical cleansing on subsequent unhealthy eating

Over five experiments, we demonstrate that physical cleansing (e.g., handwashing) can reduce consumers’ unhealthy eating in subsequent unrelated contexts, by decreasing their choice of vice food (e.g., chocolate cake) versus virtue food (e.g., fruit salad) and their preferred amount vice food for consumption. This effect generalizes over different food stimuli and different operationalizations of physical cleansing (i.e., actual cleansing, visualized cleansing, and vicarious cleansing). Further, an analogous effect occurs for consumers’ unethical choice in a non-food domain, thus increasing the generalizability of the cleansing effect. Finally, one potential mechanism of the effect based on the metaphorical associations between physical cleanliness and moral purity and between vice food and immoral consumption is suggested.     

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

This research examines the metacognitive effects of nutrition facts label clarity on food preferences. Two experiments show that, holding information content and comprehensibility constant, providing consumers with easier-to-process nutrition information increases purchase intentions for food products. The effect occurs not only for healthy (study 1) but also, and more ironically so, for unhealthy (study 1 and 2) food products. In addition, the latter fluency effect is found to be stronger among people scoring low in nutrition knowledge (study 2). These findings emphasize the consequences of delivering easily readable nutrition information to consumers. They also point to a potential pitfall of health prevention policies based on the simplification of nutrition labeling.     

Uniform pricing effect: The influence of uniform pricing on product value judgement and purchase intention

Uniform pricing, which is a pricing strategy that sets a unified price for all products in the store or all products in the same category, is becoming increasingly popular over the past decades. However, scarce attention has been paid to investigating its impact on consumer behaviour. This research investigates the influence of uniform pricing on product value judgements and purchase intentions. Four studies demonstrate that uniform pricing (vs. non-uniform pricing) could induce stronger promotion perception, which leads to more positive product value judgements and purchase intentions. Moreover, price sensitivity and product involvement moderate this effect, and this effect only exists for high price-sensitive consumers and low product involvement consumers.     

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.     

Sweet or sweat,which should come first: How consumption sequences of vices and virtues influence enjoyment

This research examines the effect of the consumption sequence of vices and virtues on consumers’ enjoyment. Five studies show that consuming a virtue after a vice increases consumers’ enjoyment of the overall experience relative to consuming the same items in the opposite sequence. Moreover, this sequence effect disappears when people have no strong goals that the vice violates, when the vice is perceived as less vicious, when the vice and the virtue serve unrelated goals, and when the vice and the virtue are perceived as isolated. These findings provide important guidance on product bundling, service journey design, packaging and marketing communications for vice products and vice/virtue bundles.     

The effects of traffic light labels and involvement on consumer choices for food and financial products

Traffic light (TL) labels that inform consumers regarding product safety have received increasing attention in different fields. Behind the background of behavioural economics, this paper presents the results of a split‐sample choice experiment conducted in Germany to evaluate the impact of TL labelling on purchases of food and financial products. We hypothesize that consumers experience different levels of involvement with these two types of products, leading to different recommendations regarding the use of TLs. The results show that TLs affect consumer purchases of both product groups by focusing their attention on specific product attributes. For food, whereas the low‐fat attribute has no significant impact on food choices that do not include TLs, this attribute has a positive impact on choices once it is signalled with a TL label. The positive evaluation of the organic production attribute of a food product without a TL decreases when the same product is labelled with a TL. In the case of financial products, TLs significantly reinforce the impact of all characteristics on choice probability. TLs also generate a halo effect with regard to return variance. Although consumers demonstrate different levels of involvement for the two types of products, involvement does not always impact the evaluation of attributes. Compared with less involved consumers, more involved consumers exhibit more heterogeneous evaluations of the return variability attribute in the case of the financial product and the organic attribute in the case of the food product.     

The effects of promotional package frames and price strategies on inaction inertia

Inaction inertia is the phenomenon in which people are less likely to accept a less attractive opportunity after having missed a relatively more attractive one. Previous studies have mainly explored the inaction inertia effect on single products or services, whereas this study explored how the promotional frames of sales packages influence inaction inertia toward the individual items within the sales packages and the inaction inertia effect of the target product under different price strategies. On the basis of the cost assignments of mental accounting and comparisons of the current inferior promotion with missed superior promotion, this study found evidence that when consumers encounter a freebie (bundle) condition, they assign a higher cost to the focal (supplementary) product and a lower cost to the supplementary (focal) product. Therefore, consumers who have missed a freebie (bundle) promotion exhibit lower (higher) inaction inertia toward the focal product, but higher (lower) inaction inertia toward the supplementary product. Applying a similar internal mechanism to pricing strategies, the findings also show that when consumers encounter a two‐component sales package with a surcharge promotion using a partitioned price (vs. a price discount promotion using an all‐inclusive price), they assign a higher cost to the base product and a lower cost to the surcharge. So, consumers who have missed the surcharge (vs. price discount) promotion show higher inaction inertia when the surcharge of the current inferior opportunity is salient, but show less inaction inertia when it is not salient. Moreover, the percent of a surcharge as a part of the total package value moderates the impact of promotional price strategy frames on inaction inertia. These findings have significant implications for both theoreticians and practitioners interested in inaction inertia, promotional frames, and price strategies.     

Does Service Employees’ Appearance Affect the Healthiness of Food Choice?

Derived from previous research on social influence on food consumption and social comparison theory, this article examines the effect of service employees’ appearance on consumers’ food choice using an experimental study, involving a video manipulation and eye‐tracking technique. The video shows a menu being proffered by a waitress whose degree of apparent healthiness varies (healthy, overweight, unhealthy lifestyle). The menu contains both healthy and unhealthy meal alternatives. The analysis of participants’ eye movements demonstrated that exposure to the overweight employee did not stimulate greater (i.e., earlier or longer) attention to unhealthy meal alternatives, whereas exposure to the employee who displayed an unhealthy lifestyle did. These findings have social and managerial implications: The postulated stigma according to which the presence of overweight others encourages unhealthy eating appears questionable. Service providers that might secretly hire according to body weight have no grounds to do so. In contrast, employees signaling an unhealthy lifestyle through their style choices prompt patrons to pay more attention to unhealthy meal alternatives. Food service providers might want to take this factor into consideration and actively manage the aspects that can be altered by simple measures.     

Cross‐cultural evaluation of factors driving intention to purchase new food products – Beijing,China and south‐east England

It has been reported that consumers in different countries have distinctive perceptions of, and attitudes to, products. This study investigated consumers’ thoughts on new food products in south‐east England (n = 222) and Beijing, China (n = 139), using a questionnaire‐based largely on the Theory of Reasoned Action. Results indicated that consumers in both countries believe it is necessary for the food industry in their respective countries to introduce new food products and they would like to try new products. There appears to be great interest in new products among the Beijing Chinese, with most interest in new healthy food products. The influences on choices suggest that a marketing focus on quality, utility and health benefits would be most fruitful, as personal beliefs were more important in intention to purchase than the influence of other people. Results point away from the expected result that the Chinese, as a collectivist culture, would place more emphasis on others’ opinions than their own beliefs. This may be linked to food not being an item of conspicuous consumption, or to a cultural shift among urban Chinese.     

Willingness to pay for organic products: Differences between virtue and vice foods

Faced with growing environmental problems, food safety issues, and increasing obesity rates, many consumers desire healthier, less processed natural foods that are less harmful to the environment. Yet organic foods only partially benefit from this market environment, and their market share remains quite low despite high growth rates. The usual explanation for this discrepancy is that consumers are not willing to pay the price premium prompted by an organic claim. In this paper, we explore the reasons behind consumers' (un)willingness to pay for organic food and investigate whether it differs between virtue and vice food categories. The results indicate that in vice food categories, organic claims are associated with lower quality, which seems to be only partly compensated by higher prosocial benefits. The lower-quality perceptions translate into a decreased consumer willingness to pay (WTP). We supplement the empirical results with data on organic purchases in the Dutch food market. These data show that market shares of organic food are indeed lower for vice categories of organic food.     

Hear what I appreciate: activation of consumption motives for healthier food choices across different value segments

Abstract

This study represents ‘nudging’ interventions aiming to promote healthier food choices by altering the environment where choices are made, without price incentives. The study focuses on the activation of a consumer’s different consumption motives immediately prior to making food choices, thereby drawing a direct goal-priming approach that is postulated to stimulate congruent behaviours. The twofold purpose of this experimental research is to (1) evaluate the usefulness of direct goal priming when aiming at healthier food choices and (2) to identify the boundary conditions that either favour or inhibit the emergence of motivational priming effects. This purpose contributes to the literature on consumer health behaviour in two ways. First, it reveals new motivational origins for health-goal priming effects. Second, it gleans unprecedented empirical evidence for the moderating capacity of consumers’ values. Direct priming of a health goal proved to be effective in steering consumers towards healthier food options. Surprisingly, however, responsibility and status primes also led to an increase in choices of healthy food products. Moreover, a moderation analysis showed that the consumer’s values (achievement, conservation, and universalism) play an important role in how goal priming works. Thus, the success of priming greatly depends on the underlying values of the consumers.     

Healthy Food: Determinants of Price Knowledge of Functional Dairy Products

Agri-food business pricing practices assume that consumers know about prices and that price is an impediment to healthy food purchase and consumption. The present article assesses functional dairy food shoppers’ price knowledge accuracy and its determinants. The data were gathered from 207 face-to-face interviews with shoppers at the point of sale and were analyzed with binary logistic regression testing a number of set hypotheses. Results show that healthy food price knowledge is higher than for conventional food but still low, and consumers tend to underestimate the price paid. Price knowledge accuracy increases with high purchase frequency, promotional products, hedonistic consumption, and for enhanced function products. Results provide a basis for higher sustainable pricing strategies. Consumers’ inability to distinguish misleading pricing strategies calls for regulators to ensure fair and ethical market practices, especially for healthy food.     

Consumer attitudes to ‘Healthy’ restaurants

This paper describes the results of a qualitative research study that sought the views of consumers about using restaurants as a setting for health promotion and, specifically, for providing low-fat healthy food choices. As health promotion has evolved from a major focus on individual change toward a greater focus on the environments in which people live, work and recreate, restaurants in Australia are now being targeted as appropriate organizations for change. Consumers in this study expressed cautious interest in the idea. However, it was clear that their prime motivation for choosing a restaurant and a restaurant meal did not lie with healthy food considerations. Instead, issues such as cost, personal preference and hygiene appeared to be more important.     

Price rather than nutrition information the main influencer of consumer food purchasing behaviour in South Africa: A qualitative study

In South Africa there has been a paucity of data on food and nutrition labelling since the publication of the new food‐labelling legislation. This study aimed to explore whether the nutrition information on food products influences consumer purchasing behaviour; reasons for reading or ignoring nutrition information on labels, and to investigate expectations regarding food / nutrition labelling. Nine focus‐group discussions were held with adult consumers (N=67) in Cape Town, South Africa. Food price was sometimes the only consideration when selecting food products, irrespective of quality and nutritional value. When buying products for the first time, consumers were more inclined to read the nutrition information compared to habitual purchases or buying known brands. The list of ingredients, nutrient content claims and specific health endorsement logos were considered important. Reasons for reading nutrition information were mainly to assess the nutritional value or health properties, to avoid certain ingredients/allergens and to determine quality. Consumers struggled to understand the information on labels, specifically the nutrition information table. A lack of time or interest, price concerns and trust in labelling information also emerged as reasons why consumers ignore the nutrition information. There is a need for simpler food labelling, more graphics, and less complex terminology, information overload and quantitative information. It is recommended that a standardised front‐of‐package labelling scheme and a single health endorsement logo for South Africa be considered. More should be done to educate consumers on utilising the information on food labels correctly, in order for them to make healthier food choices.     

Effects of shared characteristics between eco-labels: A case for organic and local food

Food labels are created to reduce information asymmetry and help consumers make better food choices. However, the labels may have unanticipated effects, especially when they share common characteristics that may introduce confusion in making food choices. This study investigates how perceived relationships between different food labels may affect the price premiums of organic and local attributes for milk and fresh strawberries. Results show that the impacts of perception vary by product and label, and different food labels could positively affect price premiums on organic and local products. Results provide policy implications for better labeling and educational programs to reduce inadvertent confusion and improve consumer decision-making.     

Perceptions that matter: perceptual antecedents and moderators of healthy food consumption

Unhealthy eating patterns present in most Western countries pose a serious threat to economic welfare and have severe consequences for the health and quality of life of the individual consumer. The purpose of this paper is to develop and test a conceptual model for understanding how health authorities and marketers can affect consumption of healthy food – and ultimately body mass index (BMI) – by addressing perceptual antecedents of consumers' involvement and health competencies. A qualitative (n = 16) pilot study and a consumer panel survey (n = 599) assisted in completing this task. The obtained structural equation modelling results confirmed that increasing consumers' competencies concerning healthy food consumption may improve the healthiness of their food behaviour, and ultimately reduce their BMI. Notably, these effects may occur even for consumers who perceive healthy food consumption to be a challenge. Our results also revealed that it may be problematic to improve health competencies for food consumers who are less involved in healthy food consumption. However, our study shows that two perceptual factors, ‘personal food identity’ (the extent to which consumers believe that their health identity is linked to their food behaviour) and ‘unhealthy food taste belief’ (the extent to which consumers believe that unhealthy food is more enjoyable and tastier than healthy food), may assist health authorities and marketers in increasing consumers' involvement in healthy food consumption.     

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.     

Will Consumers Purchase Stevia as a Sugar Substitute?: An Exploratory Study on Consumer Acceptance

Stevia rebaudiana Bertoni, commonly known as Stevia, is an ancient sweet herb native to Paraguay. The plant, especially the leaves, has a sweetening effect 300 times sweeter than saccharose. Malaysia has taken a particular interest in promotion of Stevia derivatives as a precautionary measure to combat chronic diseases. This study aims to investigate factors that influence the acceptance of Stevia-based products by consumers. Face-to-face interviews were conducted using a structured questionnaire with 900 consumers from Klang Valley areas. The results revealed that most of the respondents were willing to use Stevia-based products as a substitute for sugar. There was also a significant relationship between level of education and consumer’s willingness to change for Stevia-based products. Health benefits, promotion, availability, and price were found to be the most influential factors toward acceptance of Stevia-based products by consumers. An effective promotion is necessary to increase consumer’s awareness toward a more healthy diet.     

The Effect of Product Innovation,Promotion, and Price on Consumer Switching to Private Labels

The channel conflict that exists between retailers and manufacturers of branded products has dynamically shifted as large retailers have expanded their offerings of private label products. This study investigates the ability of consumer packaged goods companies to exert influence in the channel by testing which marketing initiatives implemented by manufacturer brands are more efficient in preventing consumer switching to private labels. We use a hazard model to simultaneously measure the effects due to product innovation, promotion, and price on consumer switching and how strong those effects are. We find that as expected product innovation, promotion, and price exert a negative effect on the consumer likelihood of switching to private labels. However, we find the strongest effect on promotion suggesting the importance of understanding how consumers perceive value in the national brands offer.