Does attitude moderate the effect of labelling information when choosing functional foods?

Caterina Contini; Klaus Grunert; Rikke Nyland Christensen; Fabio Boncinelli; Gabriele Scozzafava; Leonardo Casini

doi:10.1016/j.foodqual.2022.104795

Does attitude moderate the effect of labelling information when choosing functional foods?

Caterina Contini^*, Klaus Grunert, Rikke Nyland Christensen, Fabio Boncinelli, Gabriele Scozzafava, Leonardo Casini

^*Corresponding author af dette arbejde

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review

8 Citationer (Scopus)

Abstract

Our study is a part of the scientific and political debate on how to inform consumers about the health benefits of foods and guide their choices towards healthier diets. In particular, the study has investigated how attitude towards functional foods moderates the effect of the health claim and naturalness claim when choosing these products. For this purpose, we used a hybrid choice model that has allowed us to identify the determinants of attitude towards functional foods and then integrate said attitude into a choice function. The empirical study was conducted on biscuits, by analysing data from a representative sample of Italian (5 0 0) and Danish (5 0 6) consumers. The results provide novel evidence for both policy makers and manufacturers involved in fostering the demand for foods with enhanced nutraceutical characteristics.

Originalsprog	Engelsk
Artikelnummer	104795
Tidsskrift	Food Quality and Preference
Vol/bind	106
ISSN	0950-3293
DOI	https://doi.org/10.1016/j.foodqual.2022.104795
Status	Udgivet - feb. 2023

Adgang til dokumentet

10.1016/j.foodqual.2022.104795

Citationsformater

@article{925606b1585643a58cb206cdae108f4e,

title = "Does attitude moderate the effect of labelling information when choosing functional foods?",

abstract = "Our study is a part of the scientific and political debate on how to inform consumers about the health benefits of foods and guide their choices towards healthier diets. In particular, the study has investigated how attitude towards functional foods moderates the effect of the health claim and naturalness claim when choosing these products. For this purpose, we used a hybrid choice model that has allowed us to identify the determinants of attitude towards functional foods and then integrate said attitude into a choice function. The empirical study was conducted on biscuits, by analysing data from a representative sample of Italian (5 0 0) and Danish (5 0 6) consumers. The results provide novel evidence for both policy makers and manufacturers involved in fostering the demand for foods with enhanced nutraceutical characteristics.",

author = "Caterina Contini and Klaus Grunert and Christensen, {Rikke Nyland} and Fabio Boncinelli and Gabriele Scozzafava and Leonardo Casini",

note = "Publisher Copyright: {\textcopyright} 2022 Elsevier Ltd",

year = "2023",

month = feb,

doi = "10.1016/j.foodqual.2022.104795",

language = "English",

volume = "106",

journal = "Food Quality and Preference",