Understanding How Consumers Categorise Health Related Claims on Foods: A Consumer-Derived Typology of Health-Related Claims.

The Nutrition and Health Claims Regulation (NHCR) EC No 1924/2006 aims to provide an appropriate level of consumer protection whilst supporting future innovation and fair competition within the EU food industry. However, consumers' interpretation of health claims is less well understood. There is a lack of evidence on the extent to which consumers are able to understand claims defined by this regulatory framework.

The Color Red Supports Avoidance Reactions to Unhealthy Food.

Empirical evidence suggests that the color red acts like an implicit avoidance cue in food contexts. Thus specific colors seem to guide the implicit evaluation of food items. We built upon this research by investigating the implicit meaning of color (red vs.

Behavioural effects of directive cues on front-of-package nutrition information: the combination matters!

Objective: Nutrition information aims to reduce information asymmetries between manufacturers and consumers. To date, however, it remains unclear how nutrition information that is shown on the front of the packaging should be designed in order to increase both visual attention and the tendency to make healthful food choices. The present study aimed to address this gap in research.

Eat fit. Get big? How fitness cues influence food consumption volumes.

Fitness cues on food packages are a common marketing practice in the food sector. This study aims to find out whether and how fitness cues influence food consumption. The results of two field studies show that, even though eating fitness-cued food does not help consumers become more fit, the claims on the packaging increase both serving size and actual food consumption.

Arousal and consumer in-store behavior.

From a psychophysiological point of view, arousal is a fundamental feature of behavior. As reported in different empirical studies based on insights from theories of consumer behavior, store atmosphere should evoke phasic arousal reactions to attract consumers. Most of these empirical investigations used verbal scales to measure consumers' perceived phasic arousal at the point-of-sale (POS).