Understanding the Terminology for Snack Foods and Their Texture by Consumers in Four Languages: A Qualitative Study

Kumar, Rajesh; Chambers, Edgar

doi:10.3390/foods8100484

Cited by 19 publications

(8 citation statements)

References 52 publications

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“…This finding may reflect the close relationship between language and culture [ 24 ]. Past work has found that linguistic and cultural differences are important factors that affect the way people respond in multi-country interventions [ 25 ]. For example, a major driver for food choices in western countries is taste.…”

Section: Discussionmentioning

confidence: 99%

Appealing dish names to nudge diners to more sustainable food choices: a quasi-experimental study

Gavrieli

Attwood²,

Wise³

et al. 2022

BMC Public Health

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Background Promoting plant-rich diets, i.e., diets with significantly reduced amounts of animal products, including vegan and vegetarian, is a promising strategy to help address the dual environmental and health crises that we currently face. Appealing dish names could boost interest in plant-rich dishes by attracting diners’ attention to them. In this study, a systematic approach to naming plant-rich dishes with appealing descriptors was tested with a quasi-experimental design in four workplace, self-service, buffet-style cafeterias in Chicago, Sydney, São Paulo and Singapore. Methods Three different plant-rich dishes were tested at each site. Appealing names were generated systematically through a workshop and emphasized the dish ingredients, origin, flavor and/or the eating experience. Each test dish appeared once in a four-week menu cycle where menu options changed on a daily basis. The cycle was then repeated four times (six times in Chicago) with the total number of showings for each dish to be four (six in Chicago). The dish names alternated between basic and appealing across dish repetitions. For each dish, the food taken per plate was estimated by weighing the overall food taken and dividing it by the plate count in the cafeteria. Data was analysed as percentage change from baseline (i.e., the first showing of each dish that always had a basic name) with linear mixed effects analysis using the lme4 package in R. Results Overall, appealing dish names significantly increased the amount of food taken per plate by 43.9% relative to baseline compared to basic dish names (54.5% vs. 10.6% increase for appealing vs. basic names, respectively, p = .002). This increase corresponded to a 7% increase in actual grams of food taken per plate. Secondary analysis showed that the effect was site-specific to English-speaking countries only and that there was no substitution effect between plant-rich and meat dishes. Conclusions The study tested an approach to creating appealing dish names in a systematic way and indicates that, in some settings, appealing dish titles are a relatively easy, scalable, cost-effective strategy that the food services sector can adopt to shift food choices towards more plant-rich, sustainable ones.

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Section: Discussionmentioning

confidence: 99%

Appealing dish names to nudge diners to more sustainable food choices: a quasi-experimental study

Gavrieli

Attwood²,

Wise³

et al. 2022

BMC Public Health

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“…The strengths of these texture attributes are measurable and manipulatable to predict and develop new product candidates. Since texture has been identified as an important function of snack foods from which derive consumer desired benefits [ 64 , 100 ], and serves as the base of many snack food development projects, knowing those existing attributes is key information, both to provide reference points for “me-too” products and for companies interested in finding new opportunities. The descriptive analysis helped to quantify product attributes and translate them into measurable product characteristics [ 55 ].…”

Section: Discussionmentioning

confidence: 99%

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets

Kumar

Chambers

et al. 2021

Foods

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Food companies spend a large amount of money and time to explore markets and consumer trends for ideation. Finding new opportunities in food product development is a challenging assignment. The majority of new products launched in the market are either copies of existing concepts or line extensions. This study demonstrates how the global marketplace can be used for generating new texture concepts for snack foods. One hundred and twenty-three prepacked snack foods from South Korea (SK) and ninety-five from Japan (JP) were purchased for this study. Projective mapping (PM) was used to sort the snacks on a 2-dimensional map (texture and flavor). Sensory scientists grouped snacks on similarities and dissimilarities. PM results showed, 65% (JP) and 76% (SK) snacks were considered as hard textures, ranging from moderate to extremely hard. Sixty-five percent of JP snacks were savory, whereas 59% of SK snacks had a sweet flavor. The PM 2-dimensional map was used to find white spaces in the marketplace. Thirty-two diversified snacks from each country were screened and profiled using descriptive sensory analysis by trained panelists. Attributes such as sustained fracturability, sustained crispness, initial crispness, and fracturability were the main sensory texture characteristics of snacks. Results showed how descriptive analysis results can be used as initial sensory specifications to develop prototypes. Prototype refinement can be performed by doing multiple developmental iterations and consumer testing. The study showed how white spaces are potential opportunities where new products can be positioned to capture market space. Practical Application: The methodology produced in this study can be used by food product developers to explore new opportunities in the global marketplace.

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“…The focus group procedure provides a way to obtain qualitative data on various aspects of consumer choice (Chambers IV & Smith, 1991). In addition, it is a commonly used technique that allows researchers to probe and gain insight into the motivations for choice behavior and word meanings (Kumar & Chambers IV, 2019; Pires, de Noronha, & Trindade, 2019; Talavera & Sasse, 2019). Flexibility in understanding different concepts through discussion can facilitate the depth and breadth of the output.…”

Section: Methodsmentioning

confidence: 99%

Exploration of the food‐related guilt concept

Chambers

Koppel

2020

Journal of Sensory Studies

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There is a continuous need to explore how consumers engage with healthy and sustainable eating behaviors. “Guilt” is a complicated belief that impacts consumers' eating behavior. Consumer‐based characteristics of food that might aid in identifying the perceptions of “guilt‐free,” “less guilt,” or “guilt” were investigated using focus groups. A sorting task was applied to identify product‐grouping patterns by consumers based on different levels of guilt perceptions they had with 18 food and beverage products. Four categories of 45 factors were identified that could elicit guilt perceptions, including (a) intrinsic and (b) extrinsic product characteristics, (c) situational factors, and (d) social‐cultural factors, indicating the complexity and multidimensionality of the “guilt” concept. Moreover, guilt perceptions were found to have a potential impact on leading consumers to seek healthier and sustainable food solutions by positively impacting their food choice, eating and drinking behavior. Practical applications This study showed the importance of understanding the role of guilt in eating behavior, and how guilt is related to product, situational, and social‐cultural factors. The findings set up the theoretical foundation for next step, building up new scales to measure quantitatively food‐related guilt.

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Understanding the Terminology for Snack Foods and Their Texture by Consumers in Four Languages: A Qualitative Study

Cited by 19 publications

References 52 publications

Appealing dish names to nudge diners to more sustainable food choices: a quasi-experimental study

Appealing dish names to nudge diners to more sustainable food choices: a quasi-experimental study

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets

Exploration of the food‐related guilt concept

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