Nutrition label processing in the past 10 years: Contributions from eye tracking approach

Ma, Guojie; Zhuang, Xiangling

doi:10.1016/j.appet.2020.104859

Cited by 38 publications

(38 citation statements)

References 106 publications

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“…Many studies have investigated health labels using eye‐tracking techniques in both artificial and natural settings. The common objective was to analyse to what extent health labels attract visual attention and affect consumer choices and behaviors (Ma & Zhuang, 2021). Empirical evidence reveals that the design of nutritional information on food labeling is an effective way to attract consumers' attention (Ballco et al, 2019; Graham & Jeffery, 2012).…”

Section: Theoretical Backgroundmentioning

confidence: 99%

How to communicate typical–local foods to improve food tourism attractiveness

Savelli

Gregory‐Smith

Murmura

et al. 2022

Psychology and Marketing

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This research focuses on the communication of typical–local foods and their consumption as a main motivation for travel experiences and driver of food tourism attractiveness. Past studies have provided an inconsistent understanding of this phenomenon and its underlying psychological processes. Others have called for research on more integrated and effective marketing communications about typical–local foods to increase destination attractiveness, help consumer decision‐making processes and reduce information asymmetry in the food tourism market. Through the application of an integrated framework under the umbrella of signaling theory, we focus on various signals (e.g., “food security,” “trusting relationships,” “emotional value”) associated with three key features of typical–local foods: sustainability, geographical indications and healthiness. We use a combination of neuroscience techniques, including the implicit priming test, eye‐tracking and electroencephalography, to investigate which signals are best at communicating typical–local foods' distinctiveness. We find that consumers/tourists perceive healthiness as typical–local foods' most engaging and attractive product feature, followed by geographical indications then sustainability. Specific signals impact people's visual attention and cognitive engagement differently, with social and emotional attributes being most appealing. Therefore, food tourism managers should focus on these attributes in their communication campaigns to increase food tourism attractiveness and enhance travel experience.

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Section: Theoretical Backgroundmentioning

confidence: 99%

How to communicate typical–local foods to improve food tourism attractiveness

Savelli

Gregory‐Smith

Murmura

et al. 2022

Psychology and Marketing

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“…Food product evaluations are usually based on inferences that consumers draw from their understanding and interpretation of informational cues on packages [16] as well as from their attractiveness [17][18][19]. Numerous studies conducted by marketing researchers have established the influence of packaging information related to various product characteristics on consumer product evaluation and purchase behavior, notably information that relates to nutrition and health (e.g., labels, claims) [19][20][21][22][23], ingredients [16,[24][25][26][27][28], processing methods [29][30][31], organic content and sustainability [32][33][34], and fair trade [35].…”

Section: Introductionmentioning

confidence: 99%

The Impact of Responsible Food Packaging Perceptions on Naturalness and Healthiness Inferences, and Consumer Buying Intentions

d’Astous

Labrecque

2021

Foods

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The research presented in this article examines the relationship between consumer perceptions that a food package is responsible (sustainable) and consumers’ intention to purchase the product that it contains. On the basis of the relevant literature, a conceptual model is proposed where this relationship is hypothesized to be mediated by two variables: the product’s perceived naturalness and healthiness. A first study was conducted with the objective of developing a scale with good psychometric properties to measure the perceived naturalness of a food product. The objective of the second study was to test the validity of the two-mediator conceptual model. The results show that the extent to which a food product package is seen as responsible (i.e., recyclable, reusable, compostable) has a positive and statistically significant impact on consumers’ intention to buy it, and that it is through the sequential mediation of the product’s perceived naturalness and healthiness that this relationship unfolds.

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“…The nutrition label on pre-packaged food is one of the convenient ways to obtain sodium content. In addition, the nutrition label is considered to be an effective way to inform consumers of food nutrients and may affect their eating habits [ 45 ]. Among the 52 artisanal foods, none of them are low-sodium foods, and they are mainly distributed in the range of medium-sodium food.…”

Section: Discussionmentioning

confidence: 99%

Analysis of Sodium Content in 4082 Kinds of Commercial Foods in China

Hao

Liang

et al. 2022

Nutrients

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High-sodium intake is associated with the increased risk of hypertension and cardiovascular disease. Monitoring and analyzing the sodium content in commercial food is instructive for reducing sodium intake in the general population. The sodium content of 4082 commercial foods across 12 food groups and 41 food categories was collected and analyzed, including 4030 pre-packaged foods and 52 artisanal foods. The food group with the highest average sodium content (6888.6 mg/100 g) contained sauces, dressings, springs and dips, followed by bean products (1326.1 mg/100 g) and fish, meat and egg products (1302.1 mg/100 g). The average sodium content of all the collected commercial foods was 1018.6 mg/100 g. Meanwhile, the sodium content of non-alcoholic beverages (49.7 mg/100 g), confectionery (111.8 mg/100 g) and dairy products (164.1 mg/100 g) was much lower than the average sodium content of the 12 food groups. The sodium contents of different food groups and categories were significantly different. The proportion of high-sodium food (600 mg/100 g) was more than one-third of all the products. There are a few products marked with salt reduction on the package. Sixteen salt-reduced products were collected, which belong to the food category of soy sauce and account for 16% of all the soy sauce products. The average sodium content in salt-reduced soy sauce is 2022.8 mg/100 g lower than that of non-salt-reduced soy sauce products. These data provide a primary assessment with sodium content in commercial foods and potential improvements for the food industry to achievement the goal of sodium reduction.

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Nutrition label processing in the past 10 years: Contributions from eye tracking approach

Cited by 38 publications

References 106 publications

How to communicate typical–local foods to improve food tourism attractiveness

How to communicate typical–local foods to improve food tourism attractiveness

The Impact of Responsible Food Packaging Perceptions on Naturalness and Healthiness Inferences, and Consumer Buying Intentions

Analysis of Sodium Content in 4082 Kinds of Commercial Foods in China

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