On the Questionable Appeal of Glossy/Shiny Food Packaging

Those stimuli that have a shiny/glossy visual appearance are typically rated as both attractive and attention capturing. Indeed, for millennia, shiny precious metals and glossy lacquerware have been used to enhance the presentation, and thus the perception, of food and drink. As such, one might have expected that adding a shiny/glossy appearance/finish to the outer packaging of food and beverage products would also be desirable. However, the latest research appears to show that many consumers have internalised an association between glossy packaging and greasy (or unhealthy) food products, while matte packaging tends to be associated with those foods that are more natural instead. Furthermore, it turns out that many consumers do not necessarily appreciate the attempt to capture their attention that glossy packaging so often affords. At the same time, it is important to recognise that somewhat different associations may apply in the case of inner versus outer food and beverage packaging. Shiny metallic (inner) packaging may well prime (rightly or wrongly) concerns about sustainability amongst consumers. Given the research that has been published in recent years, food and beverage manufacturers/marketers should think very carefully about whether or not to introduce such shiny/glossy finishes to their packaging.

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Does the prevalence of promotions on foods and beverages vary by product healthiness? A population-based study of household food and drink purchases in New Zealand

Public Health Nutrition ◽

10.1017/s1368980021004936 ◽

2021 ◽

pp. 1-23

Author(s):

Essa Tawfiq ◽

Kathryn E Bradbury ◽

Cliona Ni Mhurchu

Keyword(s):

New Zealand ◽

Subgroup Analysis ◽

Population Based ◽

Food Composition ◽

Unhealthy Food ◽

Food Retailing ◽

Cross Sectional ◽

Food And Beverage ◽

Food And Drink ◽

Sectional Analysis

Abstract Objective: To assess the prevalence of promotions on foods and non-alcoholic drinks purchased by New Zealand households and to determine if they vary according to healthiness of products. Design: We undertook a cross-sectional analysis of Nielsen New Zealand Homescan® 2018/19 panel data. We conducted multivariate analyses to examine the variability in quantities of healthy vs. unhealthy food and beverage products purchased on promotion. Promotion was self-reported by the panelist. Healthiness of products was measured by the Health Star Rating system (HSR). We also carried out a subgroup analysis for beverages according to the threshold of < 5 g vs. ≥ 5 g sugar per 100 ml content of products. Setting: The Nielsen New Zealand Homescan® data were linked with two New Zealand food composition databases (Nutritrack and the FOODfiles). Participants: Food and beverage purchases data by 1,800 panel households were used. Results: Overall, 46% (1,803,601/3,940,458) of all purchases made were on promotion. Compared with purchases of food and beverage products with HSR < 3.5 (unhealthy), food and beverage products with HSR ≥ 3.5 (healthy) were significantly less likely to be on promotion (OR=0.78, 95% CI 0.77 - 0.79). The subgroup analysis for beverages shows that products with < 5 g per 100ml were significantly less likely to be on promotion than those with > 5 g sugar per 100ml (OR=0.76, 95% CI 0.75 - 0.78). Conclusions: Policies to improve healthy food retailing should focus on increasing the promotion of healthier food and drink options in stores and supermarkets.

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Nanoclays in Food and Beverage Packaging

Journal of Nanomaterials ◽

10.1155/2019/8927167 ◽

2019 ◽

Vol 2019 ◽

pp. 1-13 ◽

Cited By ~ 17

Author(s):

Nattinee Bumbudsanpharoke ◽

Seonghyuk Ko

Keyword(s):

Food Packaging ◽

Barrier Properties ◽

Indicator System ◽

Nanocomposite Films ◽

Council Directive ◽

Food And Beverage ◽

Colorimetric Indicator ◽

Novel Applications ◽

Host Polymer ◽

Beverage Packaging

In this study, we present and discuss the technical benefits of using nanoclays as a promising property enhancer in organic polymers for food and beverage packaging. The incorporation of nanoclays can improve the thermal, mechanical, and barrier properties of a host polymer. Both natural hydrophilic and modified organophilic nanoclays provide unique characteristics to the host polymer depending on the selected applications. Besides the advantage of polymer reinforcement, various novel applications of nanoclays in food packaging have been suggested recently, such as control and release for active ingredients, antimicrobial agent, and carrier for the colorimetric indicator system. The existing migration studies discussing the transition from plastic to nanoclay packaging revealed that the diffused level of aluminum and silicon in the nanoclay packaging are within the limitation proposed in Council Directive 90/128/EEC (1990). Therefore, until now, there is no safety restriction in the use of clay nanocomposite films in food packaging applications.

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Macho Nachos

Social Psychology ◽

10.1027/1864-9335/a000226 ◽

2015 ◽

Vol 46 (4) ◽

pp. 182-196 ◽

Cited By ~ 12

Author(s):

Luke (Lei) Zhu ◽

Victoria L. Brescoll ◽

George E. Newman ◽

Eric Luis Uhlmann

Keyword(s):

Gender Stereotypes ◽

Food Packaging ◽

Food Preferences ◽

Healthy Food ◽

Psychological Reactance ◽

Unhealthy Food ◽

Healthy Foods ◽

Gender Schema ◽

Male And Female ◽

Schema Congruity

Abstract. The present studies examine how culturally held stereotypes about gender (that women eat more healthfully than men) implicitly influence food preferences. In Study 1, priming masculinity led both male and female participants to prefer unhealthy foods, while priming femininity led both male and female participants to prefer healthy foods. Study 2 extended these effects to gendered food packaging. When the packaging and healthiness of the food were gender schema congruent (i.e., feminine packaging for a healthy food, masculine packaging for an unhealthy food) both male and female participants rated the product as more attractive, said that they would be more likely to purchase it, and even rated it as tasting better compared to when the product was stereotype incongruent. In Study 3, packaging that explicitly appealed to gender stereotypes (“The muffin for real men”) reversed the schema congruity effect, but only among participants who scored high in psychological reactance.

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Children, Media and Food. A New Paradigm in Food Advertising, Social Marketing and Happiness Management

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18073588 ◽

2021 ◽

Vol 18 (7) ◽

pp. 3588

Author(s):

Rodrigo Elías Zambrano ◽

Gloria Jiménez-Marín ◽

Araceli Galiano-Coronil ◽

Rafael Ravina-Ripoll

Keyword(s):

Eating Habits ◽

Self Regulation ◽

World Health Organisation ◽

World Health ◽

New Paradigm ◽

Number Of Children ◽

Food And Beverage ◽

Qualitative Technique ◽

Food And Drink ◽

The One

The growing number of children who are obese or overweight in certain countries or geographical areas is a fact, as evidenced by the continuous studies and reports on the subject, endorsed or carried out by the World Health Organisation and independent research. In this context, food and beverage advertising can contribute to this. The main objective of this research is to evaluate compliance with the Food and Drink Advertising Code for Children (PAOS Code) in Spain and its relationship with nutritional habits on television, specifically on channels aimed at children. The methodology is therefore mixed: on the one hand, a qualitative technique based on discourse analysis and, on the other, a quantitative technique based on the content analysis of the advertising broadcast for seven consecutive days on three specialised channels and two generalist channels on Spanish television. The results reveal a systematic noncompliance with this code, which translates into inadequate eating habits among children. The immediate conclusion is that 9 out of 10 parts of food and drink advertising do not comply with any of the rules of the PAOS Code and that self-regulation by the advertising companies is negligible and insufficient.

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Exposure of Children to Unhealthy Food and Beverage Advertisements in South Africa

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18083856 ◽

2021 ◽

Vol 18 (8) ◽

pp. 3856

Author(s):

Daniel A. Yamoah ◽

Jeroen De Man ◽

Sunday O. Onagbiye ◽

Zandile J. Mchiza

Keyword(s):

South African ◽

Healthy Food ◽

Food Advertising ◽

Regulation System ◽

Unhealthy Food ◽

The South ◽

Food And Beverages ◽

Persuasive Strategies ◽

Food And Beverage ◽

Marketing To Children

Television (TV) is a powerful medium for marketing food and beverages. Food and beverage marketers tend to use this medium to target children with the hope that children will in turn influence their families’ food choices. No study has assessed the compliance of TV marketers with the South African Marketing to Children pledge since the enactment of the 2014 food advertising recommendations by the South African Department of Health and the Advertising Standards Authority. This study investigated the extent and nature of advertising of unhealthy versus healthy food and beverages to children in South African TV broadcasting channels. The date, time, type, frequency and target audience of food advertisements (ads) on four free-to-air South African TV channels were recorded and captured using a structured assessment guide. The presence of persuasive marketing techniques was also assessed. Unhealthy food and beverage advertising was recorded at a significantly higher rate compared with healthy food and beverages during the time frame when children were likely to be watching TV. Brand benefit claims, health claims and power strategies (e.g., advertising using cartoon characters and celebrated individuals) were used as persuasive strategies. These persuasive strategies were used more in unhealthy versus healthy food ads. The findings are in breach of the South African Marketing to Children pledge and suggest a failure of the industry self-regulation system. We recommend the introduction of monitored and enforced statutory regulations to ensure healthy TV food advertising space.

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Unhealthy Food and Beverage Consumption: An Investigative Model

Journal of Foodservice Business Research ◽

10.1080/15378020.2015.1093453 ◽

2015 ◽

Vol 18 (5) ◽

pp. 470-488 ◽

Cited By ~ 3

Author(s):

Jeremy J. Sierra ◽

Anna M. Turri ◽

Harry A. Taute

Keyword(s):

Unhealthy Food ◽

Beverage Consumption ◽

Food And Beverage

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Exposure to unhealthy food and beverage advertising during the school commute in Australia

Journal of Epidemiology & Community Health ◽

10.1136/jech-2021-217032 ◽

2021 ◽

pp. jech-2021-217032

Author(s):

Gina Trapp ◽

Paula Hooper ◽

Lukar E Thornton ◽

Kelly Kennington ◽

Ainslie Sartori ◽

...

Keyword(s):

Health Status ◽

Food Marketing ◽

Unhealthy Food ◽

Outdoor Advertising ◽

Content Type ◽

Marketing Environment ◽

Dietary Behaviours ◽

Food Advertisements ◽

Food And Beverage ◽

High Level

BackgroundFood marketing exposure has the potential to influence children’s dietary behaviours and health status, however, few studies have identified how ‘obesogenic’ the outdoor food marketing environment is along public transport (bus and/or train) or walking routes that children take to school.MethodsAudits of all outdoor advertisements present along likely train, bus and walking routes to 24 secondary schools (ie, 3 routes per school, 72 routes total) were conducted in Perth, Western Australia (WA). The size, content, type and setting of each advertisement were recorded in accordance with the International Network for Food and Obesity/non-communicable diseases Research, Monitoring and Action Support protocol for monitoring outdoor advertising.ResultsOf the 4016 total advertisements observed, almost half were for food (n=1754, 44%) and of these, 80% (n=1397) advertised discretionary (non-core) foods, and 8% (n=138) advertised healthy (core) foods. On average, commuting to school by train, bus and walking exposed Perth schoolchildren to 37.1, 22 and 4.5 discretionary (non-core) food ads per one-way trip to school, respectively.ConclusionsChildren living in Perth, WA experience a high level of exposure to unhealthy outdoor food advertisements during the school commute. Policies which restrict the placement and content of outdoor advertising, could be a useful strategy in the fight against childhood obesity.

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Childhood Experiences and Sporting Event Visitors’ Preference for Unhealthy versus Healthy Foods: Priming the Route to Obesity?

Nutrients ◽

10.3390/nu10111670 ◽

2018 ◽

Vol 10 (11) ◽

pp. 1670 ◽

Cited By ~ 2

Author(s):

Joerg Koenigstorfer

Keyword(s):

Leisure Time ◽

Healthy Food ◽

Sporting Events ◽

Unhealthy Food ◽

Healthy Foods ◽

Childhood Memories ◽

Childhood Experiences ◽

Sporting Event ◽

Food And Drink ◽

Flea Market

To date, there is little knowledge about how experiences in childhood frame adults’ food and drink consumption patterns in the context of attending sporting events as spectators. Therefore, the goal of this study was to explore the childhood memories of adults when they visited sporting events and find out whether and why this particular setting makes individuals indulge in unhealthy food. The study comprises two components: Study 1 and Study 2. In Study 1, 30 individuals recalled their childhood experiences of sport stadium visits at the age of ten years or younger. Inductive coding of the stories revealed that on-site enjoyment is an important factor that may lead to unhealthy food consumption. In Study 2 (n = 240), the effect of enjoyment on the intentions to eat unhealthy versus healthy food at sporting events was tested empirically and contrasted with two other leisure-time activities. The results of the experiment revealed that it is not enjoyment, but the visit to sporting or music events (versus a flea market) that increased the preference for unhealthy versus healthy foods. Implications to decrease (increase) the preference for unhealthy (healthy) food in these particular settings against the background of childhood experiences can be drawn.

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Complexity on the Menu and in the Meal

Foods ◽

10.3390/foods7100158 ◽

2018 ◽

Vol 7 (10) ◽

pp. 158 ◽

Cited By ~ 7

Author(s):

Charles Spence

Keyword(s):

Food And Beverage ◽

Food And Drink ◽

The Moment ◽

Over Time

Complexity is generally perceived to be a desirable attribute as far as the design/delivery of food and beverage experiences is concerned. However, that said, there are many different kinds of complexity, or at least people use the term when talking about quite different things, and not all of them are relevant to the design of food and drink experiences nor are they all necessarily perceptible within the tasting experience (either in the moment or over time). Consequently, the consumer often needs to infer the complexity of a tasting experience that is unlikely to be perceptible (in its entirety) in the moment. This paper outlines a number of different routes by which the chef, mixologist, and/or blender can both design and signal the complexity in the tasting experience.

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