Simulating in-store lighting and temperature with visual aids: methodological propositions and S–O–R effects

Lighting and temperature are two important stimuli in sensory marketing. However, these stimuli have not yet been studied in controlled retail environments. The objective of this research is twofold: (1) to propose a methodology to infer the effect of different levels of lighting and temperature in a controlled environment with visual aids and (2) to test the impact of these simulated stimuli on environmental perceptions and behavioral intentions, following a Stimulus–Organism–Response model. This model postulates that stimuli should influence internal responses which in turn shall have an impact on behavioral responses. This research is based on the encoding and retrieval literature as well as the literature in physics, ergonomics and environmental psychology. In Study 1, we manipulated lighting and temperature levels in digital photographic images, using relevant cues (illuminance and color temperature for lighting; clothing and activity level for temperature). A between-subjects design experiment was carried out over 387 respondents: two simulated levels of lighting (bright cool light and soft warm light) × two simulated levels of temperature (slightly warm temperature and slightly cool temperature) × three types of stores (jeans store, bookstore, and furniture store). We found that under these simulated conditions, the participants accurately perceived the differences of lighting and temperature levels, as we predicted. In Study 2, the same photographs were used in a within-between subjects design over 110 participants and 330 observations. We tested the impact of these simulated stimuli on environmental perceptions (stimulating and relaxing) and behavioral intentions (intention to buy and intention to spend time in the store). Both a bright cool light and a slightly warm temperature had a stimulating effect on participants’ store perception. Under these conditions, participants also increased their intentions to buy and to spend time in the store. The stimulative perception mediates the relationship between (1) lighting and both intention to spend time in the store and purchase intention and (2) temperature and intention to spend time in the store. These results confirm the benefit of using digitally manipulated stimuli with photographs in controlled environments.     

The Impact of Package Color and the Nutrition Content Labels on the Perception of Food Healthiness and Purchase Intention

Considering the difference between hedonic and utilitarian products, this article presents how the choice of color in food packaging, along with the nutrition content claim (NCC) labeling, can influence the consumer’s perception of food healthiness and purchase intention. The responses of 120 non-color-blind and non-obese college students from two within-subject experiments were analyzed by adopting a mixed model for repeated measurement. The results suggest that utilitarian, but not hedonic, food products in blue-colored packages were perceived to be healthier than those in red-colored packages. The perception of food healthiness, which was sensitive to the package color, also influenced the purchase intention of packaged foods. Moreover, when the NCC label was presented, food in a blue package with health claims in the NCC (e.g., “light” label) was perceived healthier than food in a red package with regular labels. This article also discusses the managerial implications of the findings for packaging and advertising professionals.     

食品安全规制主体行为博弈：基于政府网络的考量

文章针对食品安全规制中最重要的主体——政府,研究了在不同的激励约束条件下的中央政府与地方政府、中央政府与地方食品安全规制部门间的行为博弈。文章试图针对网络经济的整体趋势,将政府规制在政府网络的框架下进行分析,在确定政府规制网络架构的前提下,明确政府在食品安全规制方面的责任,分析政府的规制行为。结果表明：中央政府观测到地方政府进行食品安全规制行为的概率是影响地方政府行为及其规制有效性的重要因素;地方政府观测到地方规制部门进行食品安全规制行为的概率;以及地方规制部门加强食品安全规制的概率,这些是影响地方规制部门行为的最重要因素。最后,根据所得研究结论,文章针对政府规制部门提出了确保食品安全并提高规制有效性的政策建议。     

经济发展过程中粮食安全的现状、问题与对策--基于广西东兴市的调查

本文通过对广西东兴市市政府办公室、农业局、粮食局、统计局、边贸局等部门的调查发现：目前东兴市粮食产需缺口较大,粮食生产基础设施薄弱,农业技术不强,农民生产积极性不高,粮食贮备不足,粮食部门功能弱化。为此,必须增强粮食安全保障能力,加强基础设施建设,强化科技支撑,完善粮食补贴和奖励政策,健全粮食储备制度,协调粮食管理职能,与粮食主产区建立长期稳定的合作关系。     

The influence of atmospherics general interior variables on shoppers’ emotions and behavior

ABSTRACT

This study applies a systematic categorization of general interior variables (GIV) to conduct a comprehensive evaluation of the shopping sensory environment. A survey-based study focusing on the impact of the shopping mall GIV on shopper behavior while considering the mediating role of shoppers’ emotional states is reported. Results indicate a direct impact of positive attitudes towards color schemes, mall lighting, scent and temperature on shopper satisfaction and/or the desire to stay at the mall. Regarding the effect of emotional states, pleasure and arousal mediate the relation between several variables and the studied outcomes. Implications for theory and retailers are discussed.     

Nanotechnology for Food Applications: More Questions Than Answers

This article highlights the scientific evidence to date on a variety of nanotechnology issues important to consumers with a focus on food applications. Nanotechnology is technology at the atomic or macromolecular levels on the scale of approximately 1–100 nm. There are unlimited potential applications of nanotechnology for food, dietary supplements and food contact materials. However, there are more questions than answers about the safety risks of nanotechnology, its environmental, health and other impacts, and its costs and benefits. Benefits and costs will likely be specific to the nanomaterials used, the application and other conditions (e.g., temperature).     

Fifty shades of food: The influence of package color saturation on health and taste in consumer judgments

When evaluating food products, consumers rely on visual cues on packages to infer their healthiness and tastiness. We assumed that color, specifically color saturation, is one such cue, similarly relevant for both healthiness and tastiness inferences. We conducted three studies in which we manipulated the color of pictures of product packages. Participants viewed pictures from the category of snacks (Study 1a) and drinks (Studies 1b and 2), available at a supermarket's online store and rated each product on the dimensions of healthiness and tastiness. In two studies, we showed one group of participants product pictures only as grayscale images, whereas another group viewed the pictures in full color. In a third study, we showed participants product pictures once with increased and once with decreased color saturation. We consistently found a positive correlation between healthiness and tastiness. Presenting pictures of products as grayscale images weakened the healthy-tasty correlation. Products with increased compared with decreased color saturation were rated as both healthier and tastier, mediated by the products' perceived freshness.     

Communicating Sensory Attributes and Innovation Through Food Product Labeling

This article explores the influence of food product packaging on consumers’ sensory expectations and perceived newness of the product. Two experiments examine to what extent consumers use product typicality, graphical representations, and package typicality in evaluating new food products. Study 1 finds that (1) a typical flavor induces more positive expectations of pleasantness, taste, color, and smell, and (2) the presence of graphic representation on product labels increases perceived pleasantness but does not affect sensory expectations. Study 2 indicates that the product seems newer in the absence of a package (label-only condition), but when the product packaging is presented, an atypical package conveys more newness than a typical package. These results provide practical guidelines for the design and introduction of innovative food products.     

The World Market for Light Sources: Lamps and LEDs, 2006–21

The global light source sector is experiencing fast growth in the current decade; market size is expected to reach the $78 billion mark in 2016 compared with $44 billion in 2011; but growth is likely to slow after that. Key factors in this field are energy conservation, affordability of more efficient lights, the quest for better light quality, and standards by agencies and associations. Regionally, Asia-Pacific is expected to assume a commanding lead with 53 percent of the global total by 2016 compared with North America at 17 percent and Western Europe at 14 percent. Fluorescent and incandescent lamps combined dominated with 71 percent as a share of world sales in 2011; they and light-emitting diodes (LEDs) are expected to each be at 42 percent of the total by 2016. Technological advances created less costly LEDs that now offer longer life, better light quality, and more flexibility. In terms of markets or end-uses, buildings are expected to capture about 75 percent of the total in 2016, with the remainder taken by outdoor applications, motor vehicles, and other manufactured goods. Three firms account for about 25 percent of market share globally: Philips Lighting, Osram, and General Electric. All of them pursue an aggressive research and management agenda; the first two are reorganizing. Battle for market share is bound to continue by companies around the globe. The standardized nature of sockets allows for flexibility by users and often leads to commodity type marketing. (This paper and the monograph on which it is based exclude both lighting fixtures and lighting control systems. For information on lighting fixtures, see The Freedonia Group [2012].)     

Fraud in Sustainability Departments? An Exploratory Study

While sustainability is largely associated with do-gooders, this article discusses whether and how fraud might also be an issue in sustainability departments. More specifically, transferring the concept of the fraud triangle to sustainability departments I discuss possible pressures/incentives, opportunities, and rationalizations/attitudes for sustainability managers to commit fraud. Based on interviews with sustainability and forensic practitioners, my findings suggest that sustainability managers face mounting pressure and have opportunities to manipulate due to an immature control environment. Whether a presumably morality-driven attitude may prevent them from committing and easily rationalizing fraud remains controversial. Even though cases of fraud happening in sustainability departments are still widely unknown, the interview analysis reveals that sustainability fraud is likely to occur at least to some extent—and presumably remains undetected. The study brings to light the importance of a clear commitment from executives to sustainability to prevent sustainability fraud and demonstrates adverse developments driven by external stakeholders, specifically the bonus relevancy of sustainability index scores. In particular, the study shows a lack of awareness for potential fraud in sustainability departments.     

The Effects of Food Color on Perceived Flavor: A Factorial Investigation in India

We extend research testing the effects of food color on flavor to a new cultural setting—India. We test color’s effect at three levels: flavor identification, perception, and preference. One hundred twenty-two graduate students at an Indian business school enrolling students from all parts of India were assigned the task of tasting and evaluating an orange-flavored carbonated water. Color at two levels (purple and orange) and label information at two levels (told orange flavor, told grape) were manipulated in a full factorial, between-subjects design. Results confirm that food color affects the consumer’s ability to correctly identify flavor as well as to form distinct flavor profiles and preferences. Food color dominates other flavor information including labeling and taste, though the strength of the effect is less pronounced in this setting. Strategic alternatives for the effective deployment of food color for promotional purposes are recommended.     

我国基层食品药品监管问题及对策研究

食品药品是人类的必备用品,与人类身体健康和生命安全存在着密切的联系,只有加强食品药品监管,才能为人类营造质量安全的环境。就我国基层地区的食品药品监管现状看,存在着一定的不足,使食品药品质量安全无法得到确切保障。因此,相关部门人员有必要对该问题加强研究。本文主要分析我国基层食品药品监管的问题及原因,并提出解决基层食品药品监管问题的具体对策。     

Determination of Intrinsic Appearance Properties that Drive Dry Dog Food Acceptance by Pet Owners in Thailand

Consumers and institutions make purchase and potential consumption decisions on behalf of other product users on a daily basis. Pet foods are one example of a product in that situation. The objective of this study was to determine what aspects of pet food appearance characteristics determine higher liking among Thai consumers. Consumers (n = 120) evaluated a total of 30 samples that varied in color, shape, size, and kibble composition. Information on overall liking, shape liking, size liking, and color liking was collected. Additional information was collected using a check-all-that-apply question regarding product characteristics. The results indicated that color and shape were important for Thai consumers; specifically, a yellowish color and bone shape were liked best. These results are important for pet food manufacturers and marketers in developing new products, as well as for product marketers in other consumer goods, such as child food, medications, food aid, and other divisions.     

常用色度仪测量结果的初步比较

色度仪就目前来说是监控食品产品外观颜色的最佳的工具。本文选取了Digi Eye和美能达Minolta CM-700d这两台具有代表性的色度仪来进行研究实验,观察它们测量表面光滑的标准色块和表面粗糙的颗粒产品的结果的稳定性(重复性),从而给其在食品领域的应用提供参考。本次实验发现颜色和测量方式(例如:位置,角度,加盖与否)对于实验的结果有显著的影响(p0.05)。不同样品和测量方式得到的结论不同,总体来说,白色样品的测量结果稳定性较高,Minolta色度仪在测量标准色块时的稳定性较高。在测量颗粒样品时,两台仪器结果的稳定性(重复性)没有显著差异。     

Temperatures,cleanliness and food storage practises in domestic refrigerators in Serbia,Belgrade

Consumers’ knowledge about proper household practises during food handling and storage are deemed insufficient. Therefore, the aim of our study was to investigate the conditions of food storage in refrigerators (temperature, hygienic and storage conditions) and consumer knowledge about good practises. This study included 100 households from the Belgrade area. All participants were interviewed using a standardized questionnaire. The internal temperature of refrigerators was measured at three points: the top and bottom shelves and the refrigerator door. The average temperature in the refrigerators was 9.3°C. The average temperature recorded in the refrigerator doors was significantly higher (P < 0.01) than temperatures recorded on the top or bottom shelves. The age and design of refrigerators, and potential heat source near refrigerator can impact the refrigerator temperature. In 50% of the surveyed refrigerators, food storage practises were incorrect. More than a half (56%) of the surveyed consumers were aware of the recommended refrigerator temperature, but measured temperature in their refrigerators was considerably higher. The results from our study indicate that knowledge of recommended behaviour about good food safety practise do not always translate into practise in the home.     

Out of the frying pan and into the fire? Uncovering the impact of FSMA’s sanitary food transportation rule on the food logistics industry

Public policy affects businesses in several ways, yet its intersection with the food logistics industry is not well understood. This article explores the case of the Sanitary Transportation of Human and Animal Food Rule—enforced in 2018—and its impact on the food logistics industry. It is one of the most significant rules of the U.S. Food Safety Modernization Act and, in many ways, improves the rulebook for U.S. food haulage. The objective is to prevent food contamination during transportation by establishing vehicle design and maintenance requirements, safe transportation operations, transit temperature controls, carrier personnel training, and record-keeping. The Sanitary Transportation of Human and Animal Food Rule also transforms the roles and responsibilities of traditional industry stakeholders (i.e., brokers, shippers, carriers, loaders, and receivers) and creates unique challenges for them. This article works to develop an understanding of stakeholders’ evolved roles via the salience model, identify challenges, and suggest relevant solutions, including a compliance checklist for each stakeholder.     

消防应急救援范围研究

消防应急救援不同于其他应急救援,它是《消防法》赋予公安机关消防机构的一项法定职责,但是,对于这一法定职责的范围,从《消防法》的规定中还难以得出一个清晰的答案。为此,有必要运用法律解释的方法,并结合公安机关消防机构的职能,对消防应急救援的范围进行深入探讨,以求得出一个既符合法学理论,又符合公安机关消防机构应急救援实践的答案,这个范围就是以抢救人员生命为主作为标准,并以此提出消防应急救援范围立法完善的建议。     

The Influence of Consumer Degree of Knowledge on Consumer Behavior: The Case of Spanish Olive Oil

This article analyses the influence of perceived quality measured across intrinsic and extrinsic attributes on satisfaction and consumer loyalty for a traditional food product as with PDO (Protected Designation of Origin) olive oil “Aceite del Bajo Aragón.” In addition, the article highlights the influence of consumer's degree of knowledge on these relationships. The results suggest that the main drivers to explain consumers' satisfaction and loyalty are the perceived quality of the intrinsic attributes (color, appearance, flavor, etc.). However, when consumers are classified attending to their degree of knowledge the main explanatory variable of satisfaction and loyalty of the more experienced consumers are the extrinsic attributes of the product (brand name, place of origin, images associated to the product, etc.). These findings allow us to develop important managerial implications for building a brand image for a PDO.     

D-异抗坏血酸钠对苹果汁色泽的影响

本实验以苹果汁的吸光值为指标,探讨了D-异抗坏血酸钠在不同添加量、温度、时间和pH条件下对苹量汁色泽的影响。结果表明：各因素对D-异抗坏血酸钠护色效果的主次顺序为：pH〉时间〉D-异抗坏血酸钠溶液浓度〉温度,D-异抗坏血酸钠对苹果汁护色的最佳工艺条件为：D-异抗坏血酸钠的添加浓度为140 mg/L,处理温度为35℃,放置时间为50 min,调节pH为3。在最佳工艺条件下加入D-异抗坏血酸钠可使苹果汁保持原色不褐变。     

中国地方政府“四位一体”食品安全管制体系的构建

在以《食品安全法》为食品安全管制基本制度的背景下,分析地方政府食品安全管制的难点及其产生机理,从政府监管体系、法规保障体系、技术支持体系、社会参与体系4个子系统入手,构设“政府主导、法规保障、技术支持、社会参与”四位一体的地方政府食品安全管制体系及其运行机制,提出改革与完善的思路和政策建议。