000127743 001__ 127743
000127743 005__ 20240319081005.0
000127743 0247_ $$2doi$$a10.1016/j.foodqual.2022.104634
000127743 0248_ $$2sideral$$a129996
000127743 037__ $$aART-2022-129996
000127743 041__ $$aeng
000127743 100__ $$0(orcid)0000-0003-3036-4801$$aBallco, P.$$uUniversidad de Zaragoza
000127743 245__ $$aTackling nutritional and health claims to disentangle their effects on consumer food choices and behaviour: A systematic review
000127743 260__ $$c2022
000127743 5060_ $$aAccess copy available to the general public$$fUnrestricted
000127743 5203_ $$aThis systematic literature review collected and summarized research on consumer preferences and the purchase behaviour of food products with nutritional claims (NCs) and health claims (HCs), to reconcile, and expand upon, the findings of previous studies. First, considering that consumer behaviour is affected by a wide range of factors, to narrow the research we used a theoretical framework and divided the determinants of the effects of NCs and HCs on consumers’ preferences and purchasing behaviour into consumer characteristics, product characteristics, and consumers’ personal processes, using the quality perception process. Second, since most studies were conducted within the European Union (EU), we collected the scientific literature from 2006, when the law on NCs and HCs was harmonized in the EU, until September 2020. This same period was used to scan for other studies outside EU who used similar terminology on NCs and HCs. In total, 125 articles were found to be relevant for further analysis. The results showed that consumer characteristics such as familiarity, nutritional knowledge, motivation, and demographics affected choices. Extrinsic product characteristics, such as price, brand, colour, packaging shape and NCs and HCs, affected purchase decisions. Taste was the most important intrinsic characteristic, and consumers are not willing to sacrifice the pleasure of sensory function for health benefits. Perceived healthiness, understanding of the claims, liking and use were important factors that affected consumers’ personal processes in purchasing food with NCs and HCs. A challenge for future research is to consider exploiting new technologies and more realistic experimental methods to provide information that represents as close as possible consumers’ behaviour in real-life situations. © 2022 Elsevier Ltd
000127743 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000127743 590__ $$a5.3$$b2022
000127743 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b32 / 142 = 0.225$$c2022$$dQ1$$eT1
000127743 592__ $$a1.161$$b2022
000127743 593__ $$aNutrition and Dietetics$$c2022$$dQ1
000127743 593__ $$aFood Science$$c2022$$dQ1
000127743 594__ $$a10.7$$b2022
000127743 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000127743 700__ $$0(orcid)0000-0003-3096-302X$$aGracia Royo, A.$$uUniversidad de Zaragoza
000127743 7102_ $$15011$$2235$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cÁrea Econom.Sociol.Polit.Agra.
000127743 773__ $$g101 (2022), 104634$$pFood qual. prefer.$$tFood Quality and Preference$$x0950-3293
000127743 8564_ $$s1294081$$uhttps://zaguan.unizar.es/record/127743/files/texto_completo.pdf$$yPostprint
000127743 8564_ $$s2729642$$uhttps://zaguan.unizar.es/record/127743/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000127743 909CO $$ooai:zaguan.unizar.es:127743$$particulos$$pdriver
000127743 951__ $$a2024-03-18-14:33:18
000127743 980__ $$aARTICLE