Vending Machines: A Narrative Review of Factors Influencing Items Purchased

Hua, Sophia V.; Ickovics, Jeannette R.

doi:10.1016/j.jand.2016.06.378

Cited by 35 publications

(24 citation statements)

References 47 publications

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“…In line with previous reviews, interventions within supermarkets [ 41 ] and vending machines [ 42 , 43 ] appeared to be effective in influencing food selection. In relation to supermarkets, two of the three included studies observed significant increase in sales of fruit and vegetables [ 29 , 30 ].…”

Section: Discussionsupporting

confidence: 83%

Information-based cues at point of choice to change selection and consumption of food, alcohol and tobacco products: a systematic review

et al. 2018

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BackgroundReducing harmful consumption of food, alcohol, and tobacco products would prevent many cancers, diabetes and cardiovascular disease. Placing information-based cues in the environments in which we select and consume these products has the potential to contribute to changing these behaviours.MethodsIn this review, information-based cues are defined as those which comprise any combination of words, symbols, numbers or pictures that convey information about a product or its use. We specifically exclude cues which are located on the products themselves. We conducted a systematic review of randomised, cluster- randomised, and non-randomised controlled trials to assess the impact of such cues on selection and consumption. Thirteen studies met the inclusion criteria, of which 12 targeted food (most commonly fruit and vegetables), one targeted alcohol sales, and none targeted tobacco products.ResultsTen studies reported statistically significant effects on some or all of the targeted products, although studies were insufficiently homogenous to justify meta-analysis. Existing evidence suggests information-based cues can influence selection and consumption of food and alcohol products, although significant uncertainty remains.ConclusionsThe current evidence base is limited both in quality and quantity, with relatively few, heterogeneous studies at unclear or high risk of bias. Additional, more rigorously conducted studies are warranted to better estimate the potential for these interventions to change selection and consumption of food, alcohol and tobacco products.Trial registrationPROSPERO. 2016;CRD42016051884.Electronic supplementary materialThe online version of this article (10.1186/s12889-018-5280-5) contains supplementary material, which is available to authorized users.

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Section: Discussionsupporting

confidence: 83%

Information-based cues at point of choice to change selection and consumption of food, alcohol and tobacco products: a systematic review

et al. 2018

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“…The availability of nutritional information has usually been mentioned by consumers as an important factor affecting their purchasing decision [ 7 , 26 , 27 ]. Still, previous studies found out that there is a big number of users who do not follow the nutritional information at all [ 7 , 28 ], and hunger and convenience drive the purchases made at vending machines [ 29 , 30 ]. In addition to nutritional information, allergens and information of the origin of the ingredients were previously reported to be valuable for the consumers [ 7 ].…”

Section: Resultsmentioning

confidence: 99%

Development and Consumer Perception of a Snack Machine Producing Customized Spoonable and Drinkable Products Enriched in Dietary Fiber and Protein

Vehmas

Calton

Grenman

et al. 2020

Foods

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The aim of the study was to evaluate consumer perceptions toward customized snacks produced with a Healthy Snack Machine (HSM) prototype, at-site of the purchase and consumption. The present study had a multi-disciplinary approach including both snack product and HSM development (hardware and user interface). Snack development included both instrumental (viscosity, colloidal stability) and sensory characterization (by trained sensory (N = 10) and consumer (N = 55) panels) of spoonable and drinkable, oat- and dairy-based snack products, fortified with protein and/or dietary fiber. The protein and fiber addition reduced viscosity in spoonable products but did not affect the consistency of drinkable samples. Oat-based samples differed from dairy-based in multiple attributes in sensory profiling. In consumer sample testing, sample odor and taste were the most and least preferred aspects, respectively. In the snack machine testing, a qualitative consumer study (N = 33) showed that the HSM was easy to use, the user interface was clear, the ordering process was quick, and the participants were interested in using the HSM in the future. The snack choices (spoonable/drinkable and dairy/oat base) made by the consumers were distributed equally, but the berry-flavor was preferred over cocoa and vanilla. The most common HSM usage scenarios were “between work/school and hobbies” and “in transit from one place to another”.

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“…The World Health Organization (WHO), together with member states, have set a goal of reducing salt intake by 30% globally by 2025, preventing 2.5 million deaths annually [ 52 ]. To achieve this goal, pricing and other strategies targeting the food supply (i.e., reducing the price or increasing the availability of healthier choices) are proposed [ 26 , 27 , 28 , 53 , 54 , 55 , 56 ].…”

Section: Discussionmentioning

confidence: 99%

Sweet, Fat and Salty: Snacks in Vending Machines in Health and Social Care Institutions in Slovenia

Rozman

Pravst

Kupirovič

et al. 2020

IJERPH

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Vending machines in health and social care facilities are often the only possible choice for a quick snack for workers and visitors, in many cases providing unhealthy dietary choices. Our study aimed to analyse the variety and nutritional quality of foods available in vending machines placed in social and health care institution in Slovenia. The available snacks were quantitatively assessed, using traffic light profiling. The model used for nutrient profiling was that of the Food Standards Australia New Zealand (FSANZ). Vending machines in 188 institutions were surveyed, resulting in 5625 food-items consisting of 267 unique product labels. Sweet products dominate in vending machines offers (about 70%), while nuts and seeds (8.4%), yoghurts (2.1%), fruits (1.4%) and milk (0.3%) are present in a very small proportion or are not available at all. According to FSANZ, 88.5% of all displayed food items in vending machines can be considered as lower nutritional quality or less healthy products. The authors’ future activities will be focused on ensuring wider availability of healthy dietary choices and on including official guidelines in tender conditions for vending machines in health and social care institutions in Slovenia.

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Vending Machines: A Narrative Review of Factors Influencing Items Purchased

Cited by 35 publications

References 47 publications

Information-based cues at point of choice to change selection and consumption of food, alcohol and tobacco products: a systematic review

Information-based cues at point of choice to change selection and consumption of food, alcohol and tobacco products: a systematic review

Development and Consumer Perception of a Snack Machine Producing Customized Spoonable and Drinkable Products Enriched in Dietary Fiber and Protein

Sweet, Fat and Salty: Snacks in Vending Machines in Health and Social Care Institutions in Slovenia

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