Marketing Nutrition
What makes food desirable or undesirable to consumers? We have investigated the impact of labeling, packaging, and marketing different products to determine how best to promote healthy eating.
How Negative Experiences Shape Long–Term Food Preferences: Fifty Years from the WWII Combat Front
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How does a person's first experience with a foreign or unfamiliar food shape their long–term preferences and behaviors toward that food? We surveyed 493 American veterans of World War II about their preferences for Asian foods and found that the situation in which one is initially exposed to an unfamiliar food may continue to shape one's preferences in the long run.
Helping Consumers Eat Less
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While food companies have to balance the interests of their consumers and stakeholders, there are ways for them to help consumers eat less. We found that food companies can help consumers better control their food intake through portion–control packaging, labeling, and product reformulation.
Position of the American Dietetic Association: Food and Nutrition Misinformation
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Food and nutrition misinformation is everywhere, which has both negative short– and long–term effects on consumers. Dietetics professionals need to work with the media, food industry, health professionals and consumers to ensure that accurate nutrition information is being conveyed to the public.
Can "Low Fat" Nutrition Labels Lead to Obesity?
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In the current obesity epidemic, the way that "low–fat" nutritional labels influence food consumption is of great concern, particularly for regulatory agencies. Through the three studies presented in this paper the authors developed and tested a framework that contends that "low fat" labeling increases food intake by 1) increasing perceptions of the appropriate serving size and 2) decreasing consumption guilt.
Increasing the Acceptance of Soy–Based Foods
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How to introduce unfamiliar protein–rich foods into the diet was the focus of a study conducted during the rationing years of World War II. Recently released findings from this study constitute the basis upon which the author provides insights into ways to increase the acceptance of soy–based foods.
De–Marketing Obesity
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Years of evolution and behavioral learning have hardwired many of our food preferences. Consumers want a variety of convenient, inexpensive, tasty, safe foods that can be eaten in large quantities. We propose several strategies food companies can use to de–market obesity without compromising their financial success.
Leveraging FDA Health Claims: Understanding the Relationship Between Diet And Health
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Food and Drug Administration (FDA) health claims are deemed successful when they increase the consumer's awareness of a product's nutritional properties and the associated health benefits. In doing so, a clear understanding of the relationship between diet and health develops in the consumer's mind.
Cooking Habits Provide a Key to Five–a–Day Success
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Fruits are not vegetables. What makes one person become a fruit lover and another become a vegetable lover?
Front–Label Health Claims: When Less is More
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Growing global attention has been directed toward labeling the ingredients, processing methods, and health claims of food. Accompanying this attention is an interest in how consumers process or understand the information on such labels. This article examines how the length of a front–label claim influences the nutritional beliefs and evaluation of a product when used in combination with complete back–label information.
How Diet and Health Labels Influence Taste and Satiation
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Research on how diet and health labels influence taste or satiation shows mixed findings that are study–specific and difficult to generalize.
How do Front and Back Package Labels Influence Beliefs about Health Claims?
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Put health claims on both sides of a package – a short one on front and a longer one on back.
Profiling Taste–Motivated Segments
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We surveyed over 600 Americans and found that people are more likely to adopt a new food such as soy into their diet long–term if they are motivated by taste rather than health. We examine the personality characteristics of those motivated by taste preferences to determine how best to encourage the widespread long–tern adoption of an unfamiliar but nutritious food such as soy.
Overcoming the Taste Stigma of Soy
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Can a food product's label influence how a consumer perceives its taste? This study supports this claim by showing that including the ingredient soy on labels has a negative effect on taste ratings.
Profiling Nutritional Gatekeepers: Three Methods for Differentiating Influential Cooks
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Who are the great next–door cooks of America? A study of 660 of them shows they fall into 5 personality types, and it also shows how they influence their family's consumption of healthy foods, such as fruits and vegetables.
Taste Profiles That Correlate with Soy Consumption in Developing Countries
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This shows that people who love the taste of soy can be profiled by the other foods they eat and by their cooking habits. This information is important for targeting efforts.
Sensory Suggestiveness and Labeling: Do Soy Labels Bias Taste?
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How do labels influence our taste of a product? A study involving a soy label reveals that labels generally influence taste perceptions negatively although they do often make health claims more believable.
Changing Eating Habits on the Home Front: Lost Lessons from World War II Research
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Recently, many programs and campaigns to change eating habits, such as the “Five Fruits and Vegetables a Day,” have met with costly and disappointing results. Why do these programs fail? The answer may lie in recently declassified WWII research.
A Cultural Hedonic Framework for Increasing the Consumption of Unfamiliar Foods
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The way a consumer segment views foods will predict how they will respond to fruit and vegetable promotions or education efforts.
The Marketing Battle Over Genetically Modified Foods: False Assumptions About Consumer Behavior
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Here is how consumers think about biotechnology and GMO soy foods, and how to communicate with them more effectively.
Selling Biotechnology?
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An abbreviated summary of why biotech–related communication efforts are so ineffective.
Relation of Soy Consumption to Nutritional Knowledge
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People know less about soy than we think. There is a low correlation between soy nutritional knowledge and behavior.
Accounting for Taste: Prototypes that Predict Preference
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The French say "There is no accounting for taste. " We think you can. This study of 1002 soup lovers shows that a person's personality can help predict their favorite soup.
Advertising Strategies to Increase Usage Frequency
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Why do we only eat cranberry sauce during Thanksgiving? Thinking of healthy foods outside of their typical usage situations has a surprising increase on our consumption of them
Advertising's Impact on Category Substitution
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To eat healthy products instead of unhealthy ones, we need to view the healthy products as different, but not too different than the unhealthy ones they replace.
