Toward a More Comprehensive Theory of Food Labels

Caswell, Julie A.; Padberg, D. I.

doi:10.2307/1242500

Cited by 256 publications

(146 citation statements)

References 16 publications

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“…Several other aspects concerning the impact of consumer decision making in the grocery retail store may also affect this issue further, for example time pressure (Park et al, 1989), which could be a critical aspect when it comes to descriptive label advertisements. The number of products in the store (Caswell and Padberg, 1992) poses another dilemma when using descriptive labels. It is also worth asking how the labels should be used, for example as big posters or as labels on the shelves.…”

Section: Discussionmentioning

confidence: 99%

“…The average consumer makes about one major trip to the store per week (Caswell, 1997), spending approximately one hour in the store and being exposed to around 15,000 to 17,000 items (Caswell and Padberg, 1992). A consumer in a grocery retail store is exposed to around 300 items per minute (Kotler et al, 2008), most of them with some type of external information provided by advertisements, packaging design, and so on.…”

Section: Introductionmentioning

confidence: 99%

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Sensory description labels for food affect consumer product choice

Swahn

Mossberg

Öström³

et al. 2012

European Journal of Marketing

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PurposeThis observational study set out to investigate the effect of sensory description labels on consumer choice of apples in a grocery retail store.Design/methodology/approachAn independent observation study was conducted in a retail grocery store setting. A total of 1,623 consumers were observed over a four‐day period in four different sessions, each using three apple varieties (JONAGOLD, INGRID MARIE, and ELISE). Marketing strategies differed between the sessions as follows: sort name labelling only, sort name and sensory description labelling, sort name and sensory semantic description labelling, and sort name labelling and allowing consumers to taste the apples before choosing.FindingsConsumer product choice was affected by the sensory description labels. When only the sort name was given on the label, the consumers tended to choose INGRID MARIE, which has a strong sort name. With the addition of sensory description labels, the consumer choice shifted to ELISE, which had been chosen with a low frequency when only sort name was given, but was chosen with a high frequency when sensory description labelling was used.Research limitations/implicationsThe study was limited to red apples and one national market.Practical implicationsPractitioners, managers, and marketers may benefit from using proper sensory labelling as a marketing tool for various food products, such as apples, in a grocery retail store.Originality/valueThis study shows the importance and value of sensory description label marketing for food products in grocery retail stores. Little attention has previously been paid to the research area within sensory marketing communication concerning the interplay of sensory perception of food and the formulation of marketing labels, or taste marketing. This paper also addresses the possible interaction between the disciplines of sensory and marketing science.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Sensory description labels for food affect consumer product choice

Swahn

Mossberg

Öström³

et al. 2012

European Journal of Marketing

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“…The complexity of processing nutritional information serves to limit the influence of point-ofpurchase labeling 8 , especially in fast-food settings 9 or when many options are available 10 .…”

Section: Discussionmentioning

confidence: 99%

Modeling Expert Opinions on Food Healthfulness: A Nutrition Metric

Martin¹,

Beshears²,

Milkman³

et al. 2009

Journal of the American Dietetic Association

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Research during the last several decades indicates the failure of existing nutritional labels to substantially improve the healthfulness of consumers' food/beverage choices. The present study aims to fill this void by developing a nutrition metric that is more comprehensible to the average shopper. The healthfulness ratings of 205 sample foods/beverages by leading nutrition experts formed the basis for a linear regression that places weights on 12 nutritional components (ie, total fat, saturated fat, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, protein, vitamin A, vitamin C, calcium, and iron) to predict the average healthfulness rating that experts would give to any food/beverage. Major benefits of the model include its basis in expert judgment, its straightforward application, the flexibility of transforming its output ratings to any linear scale, and its ease of interpretation. This metric serves the purpose of distilling expert knowledge into a form usable by consumers so that they are empowered to make more healthful decisions. Disciplines Human and Clinical Nutrition | Other Food ScienceThis journal article is available at ScholarlyCommons: http://repository.upenn.edu/oid_papers/28 08-082Copyright © 2008 by Jolie Mae Martin, John Leonard Beshears, Katherine Lyford Milkman, Max H. Bazerman, and Lisa Sutherland Working papers are in draft form. This working paper is distributed for purposes of comment and discussion only. It may not be reproduced without permission of the copyright holder. Copies of working papers are available from the author. Modeling Expert Opinions on Food ABSTRACT Background

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“…If consumers base their consumption decisions on what they read on a label, then, ceteris paribus, the market will tend to reward those products with the attributes most desirable to consumers, and thus lead to more production of goods wanted most (Caswell and Padberg 1992). An even wider definition of the value of food labels includes their existence value: the fact that consumers may derive benefit for knowing that the composition and content of food products is being observed and regulated.…”

Section: Labellingmentioning

confidence: 99%

“…An even wider definition of the value of food labels includes their existence value: the fact that consumers may derive benefit for knowing that the composition and content of food products is being observed and regulated. Caswell and Padberg (1992) assert that the resulting consumer confidence in the food supply is important, if difficult to observe.…”

Section: Labellingmentioning

confidence: 99%

The Economics of Quarantine and the SPS Agreement

Anderson¹,

McRae

Wilson³

2012

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This collection resulted from an international workshop funded and organised by Biosecurity Australia, the agency of government responsible for analysing Australia's quarantine import risks and for negotiating multilateral SPS rules and less restrictive access to overseas markets for Australian produce. The workshop, which was held at the Melbourne Business School on 24-25 October 2000, brought together a distinguished group of applied economists and quarantine policy analysts whose focus involves regions as disparate as Europe, North America, Africa, Asia and New Zealand, in addition to Australia.

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Toward a More Comprehensive Theory of Food Labels

Cited by 256 publications

References 16 publications

Sensory description labels for food affect consumer product choice

Sensory description labels for food affect consumer product choice

Modeling Expert Opinions on Food Healthfulness: A Nutrition Metric

The Economics of Quarantine and the SPS Agreement

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