Food and Beverage Marketing to Latinos

Abstract

Obesity rates among U.S. adults and children have increased over the past two decades and, although signs of stabilization and decline among certain age groups and geographies are being reported, the prevalence of obesity among Latino adults and children remain high. The Latino population is growing in parallel to these obesity rates and marketers realize they cannot ignore this growing, high-spending, media-consuming segment. Studies examining food and beverage marketing strategies tend to discuss minority groups in general but do not account for racial and ethnic differences, reducing our ability to explain existing inequities. This article aimed to identify the food and beverage marketing strategies used to influence food environments for Latinos versus non-Latinos. A systematic literature review and analysis, guided by an established marketing conceptual framework, determined that the food and beverage marketing environment for Latinos is less likely to promote healthy eating and more likely to encourage consumption of low-nutrient, calorie-dense foods and beverages. This analysis also determined that Latinos' food environment and the placement of food retail stores appears to influence their body mass index; however, placement of these stores cannot be generalized, as geographical differences exist. While food and beverage marketing is only one of many sources of influence on food and beverage consumption, these findings reinforce the notion that Latinos are at a disadvantage when it comes to exposure of healthy lifestyle messaging and health-promoting food environments.

Targeting Hispanic adolescents with outdoor food & beverage advertising around schools

“…fast food and sugar sweetened beverages). Thus, the current study adds to the current limited literature that suggests commercial marketing companies may be targeting Hispanics (Grier and Kumanyika 2010; Kunkel et al 2009; Adeigbe et al 2015), particularly low-income Hispanics (Grier and Kumanyika 2008; Yancey et al 2009). Considering that advertised food and beverage products are known to influence food choice (Booth et al 2005; IOM 2006), these advertisements may pose a challenge for healthy-eating messages and may contribute to poor dietary behaviors by providing visual cues that trigger purchase and consumption behaviors automatically, without directly affecting food attitude and beliefs (Bargh and Ferguson 2000).…”

“…This can be particularly harmful for minority adolescents as research has found that discrimination can affect self-regulatory capacity regarding food choices, thus leading to the higher consumption of unhealthy foods (Pascoe and Richman 2011). Furthermore, although targeted marketing is a fundamental marketing strategy, there is strong evidence that targeting youth with messages encouraging the consumption of low-nutrient, calorie-dense foods and beverages is strongly linked to obesity and its adverse health effects (Kramer et al 2013, Adeigbe et al 2015). Therefore, this marketing strategy may also raise concerns regarding issues of racial discrimination and ethics.…”

“…Although there are many factors that contribute to childhood obesity, a growing body of scientific evidence suggests the marketing of unhealthy food to children is a significant risk factor contributing to this epidemic (Kunkel et al 2009; Institute of Medicine [IOM] 2006). Furthermore, studies indicate that food marketing aggressively targets vulnerable groups such as low-income and minority youth, including Hispanics, as food and beverage marketing to these groups is less likely to promote healthy eating (Story and French 2004; Adeigbe et al 2015). …”

Uma revisão sistemática para identificação das possibilidades de aplicações e das barreiras de adoção da customização em massa na produção de alimentos

“…Os consumidores de alimentos têm exigido produtos específicos, adaptados às suas necessidades e preferências individuais. Para a aceitação da customização de alimentos, os consumidores podem ser influenciados por atributos hedônicos e utilitários (NAGPAL et al, 2015); saúde e sabor que os alimentos apresentam (BHARADWAJ et al, 2009;TRIENEKENS et al, 2012); fatores ecológicos (GEHLHAR et al, 2009;HANKAMMER et al, 2016); sentimentos de promoção (WANG et al, 2013); nível de customização oferecida (WOLF; ZHANG, 2016); características culturais (PULLMAN et al, 2001;ADEIGBE et al, 2015;DONADINI et al, 2016); e também fatores como o tempo de espera e o preço do produto (PULLMAN et al, 2001). …”

“…Essa menor quantidade de estudos pode ser explicada pelas diferenças nos processos de produção dos alimentos e por características do produto, tais como perecibilidade, restrições de legislação (McINTOSH et al, 2010) e pelas modificações físico-químicas que podem comprometer a eficiência das operações e a qualidade dos produtos (WEDZICHA; ROBERTS, 2006). Somado à escassez de informações que orientem a implementação de CM na indústria alimentícia, verifica-se a necessidade de reunir a literatura sobre este tema, que ainda se encontra dispersa em diferentes áreas de estudo, tais como na identificação das necessidades dos consumidores (ADEIGBE et al, 2015;NAGPAL et al, 2015;WOLF;ZHANG, 2016), nos métodos de processamento (FISHER et al, 2005;MATTHEWS et al, 2011) ou então em estudos vinculados à cadeia de valor (MERTINS et al, 2012;VERDOUW et al, 2014).…”