The influence the image of the product shown on food packaging labels has on product perception during tasting: Effects and gender differences

Lidón, Iván; Rebollar, Rubén; Gil-Pérez, Ignacio; Martín, Javier Montero; Villardón, José Luis Vicente

doi:10.1002/pts.2407

Cited by 24 publications

(18 citation statements)

References 45 publications

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“…Table 1 clearly shows that numerous factors influence consumers when assessing the healthiness of a product. In our literature analysis, we categorized these factors as follows: Communicated information [ 26 , 27 , 34 , 35 , 37 , 47 , 60 , 62 , 65 , 73 , 74 , 77 ]; The shape and colour of the product packaging [ 23 , 25 , 28 , 32 , 33 , 43 , 61 , 66 , 70 , 71 ]; The ingredients of the product [ 24 , 29 , 39 , 40 , 49 , 57 , 64 , 76 ]; Product category [ 54 , 61 , 69 , 70 , 75 , 78 ]; Organic origin of the product [ 5 , 31 , 42 , 45 , 46 , 48 , 51 , 55 , 68 ]...…”

Section: Resultsmentioning

confidence: 99%

Factors that Influence the Perceived Healthiness of Food—Review

2020

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The interest of consumers is the consumption of healthy food, whereas the interest of food manufacturers is that consumers recognize the produced “healthier” food items on the shelves, so they can satisfy their demands. This way, identifying the factors that influence the perceived healthiness of food products is a mutual interest. What causes consumers to consider one product more beneficial to health than another? In recent years, numerous studies have been published on the topic of the influence of several health-related factors on consumer perception. This analysis collected and categorized the research results related to this question. This review collects 59 articles with the help of the search engines Science Direct, Wiley Online Library, MDPI and Emerald Insight between 1 January 2014 and 31 March 2019. Our paper yielded six separate categories that influence consumers in their perception of the healthiness of food items: the communicated information—like FoP labels and health claims, the product category, the shape and colour of the product packaging, the ingredients of the product, the organic origin of the product, and the taste and other sensory features of the product.

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Section: Resultsmentioning

confidence: 99%

Factors that Influence the Perceived Healthiness of Food—Review

2020

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“…Finally, most of the Swedish respondents (86%) were willing to pay 6% more for environmentally sustainable packaging (Lindh et al , 2016). Lidón et al (2018) showed a strong positive relationship between the healthy image of a package and the willingness to buy. As such, to depict an image perceived as healthy on a package may increase consumers’ willingness to buy.…”

Section: Discussionmentioning

confidence: 99%

Food packaging design and consumer perception of the product quality, safety, healthiness and preference

Bou-Mitri

Abdessater

Zgheib

et al. 2020

NFS

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Purpose The purpose of this paper is to assess the impact of the packaging design on consumers’ perception of the food quality, safety, healthiness and preference to buy. Design/methodology/approach A cross-sectional study recruited a convenience sample of 547 Lebanese adults with a median age of 30 years old and 54% being females, between November and December 2016, using an interviewer-based questionnaire. Findings As identified by the participants, packaging should “protect the food” (54.9%) and be safe (52%). Most participants especially those who reported that protecting the food is the most important packaging functionality tended to select the vacuum package [OR (95% CI) = 2.19 (1.32; 3.66); p = 0.002] for having the highest quality, being the healthiest and the more frequently bought (24.3, 30.2 and 29.1% respectively). Regarding the juice, most of the participants thought that the glass bottles have the highest quality, were the safest, the healthiest and the most frequently bought (64.9, 37.4, 68.4 and 52.9%, respectively). Those who reported that safety is the most important characteristic for food packaging, have selected transparent as the most attractive color to use [OR (95% CI) = 2.10 (1.25; 3.55); p-value = 0.005]. Among the consumers, 87% considered that nutrition and health claims were among the most important informative cues. Around 73.1% (n = 399) were willing to pay more for a better packaging with 59.4% willing to pay 3% more. Originality/value This market research identifies the packaging characteristics and features which have positive effects on consumer attitudes. Therefore, it will help manufacturers track consumers’ trends and interests, and accordingly impact their business decisions in responding adequately in their package design. The social behavior will increase the product sale and its market success leading to direct economic implications.

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“…Finally, as a limitation of this work, we can define the absence of real packages/labels, as these also strongly affect the consumers' perception (Lidón, Rebollar, Gil‐Pérez, Martín, & Vicente‐Villardón, ; Tijssen, Zandstra, den Boer, & Jager, ). Therefore, for future research in this area, we suggest evaluating information about these products inserted in simulated labels, to determine ways (phrases, colors, font sizes) to help consumers pay attention to label information and then measure if this effectively impacts the purchase intent of the products.…”

Section: Resultsmentioning

confidence: 99%

Influence of information received by the consumer on the sensory perception of processed orange juice

Pereira

Honorio

Gasparetto

et al. 2019

Journal of Sensory Studies

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This study evaluated how the sensory perception of fresh and different types of processed juice changes according to the information received by 753 consumers. Fresh, pasteurized, commercially sterilized, frozen concentrated, fruit liquid concentrated, and powered drink mix orange juices were selected as the types of juice. Acceptance and check‐all‐that‐apply tests were carried out in three different conditions: (a) blind, (b) informed (juice processing characteristics, price, ingredients, and shelf‐life), and (c) given the information relative to each type of juice, although the samples tasted were identical and comprised a mix of fresh, sterilized, and powdered drink juices. Results showed that fresh juice was preferred in all tests (even in c, when the same juice mix was served for all samples) and that the acceptance of processed juices (mainly pasteurized, sterilized, and frozen concentrated) was higher in the informed tests. Moreover, the third test (serving the same juice mix) clearly showed how positive–negative information can change the consumer perception about the product. These results highlight the need to improve consumers' access to information about juice processes, helping them to be more aware of processed food products. Practical Application Consumers' rejection regarding processed juices is growing due to associating them with processed food and adverse health effects. Results of this study show that consumers easily recognize and prefer fresh juice and consistently reject processed samples when no information about the products is given. On the other hand, information on processing characteristics, ingredients, durability, and price positively influenced consumer acceptance of processed juices, especially those produced only with oranges (without sugar, water, or additives), regardless of the form of processing. Therefore, the juice industry can use consumer access to information about product characteristics as a marketing strategy.

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The influence the image of the product shown on food packaging labels has on product perception during tasting: Effects and gender differences

Cited by 24 publications

References 45 publications

Factors that Influence the Perceived Healthiness of Food—Review

Factors that Influence the Perceived Healthiness of Food—Review

Food packaging design and consumer perception of the product quality, safety, healthiness and preference

Influence of information received by the consumer on the sensory perception of processed orange juice

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