Food Brands Research Articles

Precision Food Composition Data as a Tool to Decipher the Riddle of Ultra-Processed Foods and Nutritional Quality.

Epidemiology supports a link between ultra-processed foods (UPFs) and health, mediated mainly through the clustering of foods with suboptimal nutrient profiles within UPFs. However, successful NOVA categorization requires access to a food's ingredient list, which we hypothesized can impact both UPF identification and the link between processing and composition. Foods (n = 4851) in the HelTH branded food composition database were classified as NOVA1-4, with or without using the ingredient lists (generic and branded approach, respectively), to identify differences in NOVA classification (chi-square test) and the estimated average nutritional composition of each NOVA group (Kruskal-Willis U test). Using the ingredients list increased UPF identification by 30%. More than 30% of foods commonly assumed to be minimally processed (NOVA1-plain dairy, frozen vegetables, etc.) were reclassified as UPFs when using ingredient lists. These reclassified foods, however, had nutritional compositions comparable to NOVA1 foods and better than UPFs for energy, fat, sugars, and sodium (p < 0.001). In fact, UPFs did not show a uniform nutritional composition covering foods from Nutri-Score A (~10%) to Nutri-Score E (~20%). The assumption that all UPFs have the same unfavorable nutritional composition is challenged when NOVA is applied using the appropriate branded food composition database.

Survey Research on the Influencing Factors of Upcycled Food in China

Upcycled food is an emerging food in China. This article uses a questionnaire survey to conduct an online mode on the influencing factors, development prospects, health, waste and environmental protection of upcycled food among three groups that are students, staff, and retirees. The results showed that the tendencies of the three surveys on the acceptance, development prospects, waste and environmental protection of upcycled food were basically consistent, with employees being the highest, followed by students, and retirees being the lowest, and it is indicated that employees are the most interested in the development prospects of the upcycled food. According to the research on the impact of upcycled food on health, retired people are the highest, followed by employees, and students are the lowest. It is possible that retired people are older, frail, and have weakened body functions, so they pay more attention to the impact of food on health. In the survey of six factors that influence factors of upcycled food are nutrition, taste, price, food safety, packaging, and famous food brands, the evaluation of factors affecting upcycled food is different at different age groups. Generally speaking, the evaluations of employees and retired people in China are relatively similar. They put food safety first, followed by nutrition. Food safety still occupies a very important position in the hearts of the older people, and their evaluation of packaging is the last one, followed by the brand of food, it is shown that older people are more pragmatic about food consumption. Compared with the evaluations of employees and retired people, the difference in evaluations of students is relatively large. Students believe that price is the most important, followed by nutrition, and food safety is ranked last. In recent years, some food safety incidents have it also keeps happening, but overall the food safety situation in China is getting better. In addition to nutrition, students, employees and retirees all have the same evaluation of food brands, and they all rank second to last, which shows that people are more pragmatic in their food consumption. These survey results provide a reference for the development and promotion of upcycled food in China to a certain extent.

Procedure to identify fortified foods in the Dutch branded food database.

Information on fortified foods is needed for multiple purposes, including food consumption research and dietary advice. Branded food databases are a valuable source of food label data. European labeling legislation prescribes that food fortification should be indicated in the ingredient list, and nutrient values should be declared under certain conditions. This creates the potential to identify fortified foods in branded food databases, though it is not straightforward and labor-intensive. The aim of our study was to develop an automated approach to identify fortified foods in the Dutch branded food database called LEDA. An automated procedure, based on a stepwise approach conforming with European labeling legislation, using a list of rules and search terms, was developed to identify fortified foods. Fortification with calcium, folic acid, vitamin B12, and zinc was studied as an example. The results of a random stratified sample with fortified and not-fortified foods were validated by two experts. The automated approach resulted in identifying 1,817 foods fortified with one or more of the selected nutrients in the LEDA dataset (0.94%). The proportions of fortified foods per nutrient were below 0.7%. The classification of fortified/non-fortified foods matched manual validation by experts for the majority of the foods in the sample, i.e., sensitivity and specificity indicating the probability of correctly identifying fortified and non-fortified foods was high (>94.0%). The automated approach is capable of easily and quickly identifying fortified foods in the Dutch branded food database with high accuracy, although some improvements to the automated procedure could be made. In addition, the completeness, correctness, and consistency of the LEDA database can be improved. To fully benefit from this automated approach, it needs to be expanded to cover all micronutrients that may be added to foods.

Ecological momentary assessment of digital food and beverage marketing exposure and impact in young adults: A feasibility study

Unhealthy food marketing is contributing to the obesity epidemic, but real-time insights into the mechanisms of this relationship are under-studied. Digital marketing is growing and following food and beverage (F&B) brands on social media is common, but measurement of exposure and impact of such marketing presents novel challenges. Thus, this study aimed to evaluate the feasibility of collecting data on exposure and impact of digital F&B marketing (DFM) using a smartphone-based ecological momentary assessment (EMA) methodology. We hypothesized that DFM-induced food cravings would vary based on whether (or not) participants engaged with F&B brands online. Participants were Singapore residents (n = 95, 21–40 years), recruited via telephone from an existing cohort. Participants were asked to upload screenshots of all sightings of online F&B marketing messages for seven days, and answer in-app contextual questions about sightings including whether any cravings were induced. Participants provided a total of 1310 uploads (median 9 per participant, Q1-Q3: 4–21) of F&B marketing messages, 27% of which were provided on Day 1, significantly more than on other days (P < 0.001). Followers of food/beverage brands on social media encountered 25.6 percentage points (95% CI 11.4, 39.7) more marketing messages that induced cravings than participants who were not followers. University education was also associated with more (18.1 percentage points; 95% CI 3.1, 33.1) encounters with marketing messages that induced cravings. It was practical and acceptable to participants to gather insights into digital F&B marketing exposure and impact using EMA in young adults, although a shorter study period is recommended in future studies. Followers of food and beverage brands on social media appear to be more prone to experience cravings after exposure to digital F&B marketing.

Measuring the Impulse Buying Behaviour of Consumers: Special Reference to Food and Beverages

Impulse buying is when buyers make unplanned purchases that sometimes leave them satisfied or dissatisfied. The present study surveyed 546 customers who purchased food and beverage brands to understand their buying behaviour in the state of Haryana, India. The study used a well-structured questionnaire, collected data via social media platforms, and drew inferences using frequency and descriptive analysis. The results reveal that most consumers tend to buy impulsively regarding food and beverage products. The findings further reveal that consumers make impulsive purchases based on specific choices, preferences, or attachments to brands without considering the brand’s features or other characteristics. Companies can use these inferences to understand the target market’s purchasing patterns and make informed decisions to boost sales. The study recommends that food and beverage companies adopt strategies to attract impulsive buyers based on demographic features and focus on packaging to attract consumers with different personality traits.

NutriGreen image dataset: a collection of annotated nutrition, organic, and vegan food products.

In this research, we introduce the NutriGreen dataset, which is a collection of images representing branded food products aimed for training segmentation models for detecting various labels on food packaging. Each image in the dataset comes with three distinct labels: one indicating its nutritional quality using the Nutri-Score, another denoting whether it is vegan or vegetarian origin with the V-label, and a third displaying the EU organic certification (BIO) logo. To create the dataset, we have used semi-automatic annotation pipeline that combines domain expert annotation and automatic annotation using a deep learning model. The dataset comprises a total of 10,472 images. Among these, the Nutri-Score label is distributed across five sub-labels: Nutri-Score grade A with 1,250 images, grade B with 1,107 images, grade C with 867 images, grade D with 1,001 images, and grade E with 967 images. Additionally, there are 870 images featuring the V-Label, 2,328 images showcasing the BIO label, and 3,201 images without before-mentioned labels. Furthermore, we have fine-tuned the YOLOv5 segmentation model to demonstrate the practicality of using these annotated datasets, achieving an impressive accuracy of 94.0%. These promising results indicate that this dataset has significant potential for training innovative systems capable of detecting food labels. Moreover, it can serve as a valuable benchmark dataset for emerging computer vision systems.

The Impact of Visual Packaging Design on Perceived Food Product Quality and Brand Preference with Moderating Effect of Gender

The purpose of the study is to explore the influence of visual packaging design on perceived food product quality and brand preference with moderating effect of gender. The study used the fast food industry for analysis and analyze how the packaging (colors, logos, graphics) of fast food products impact on consumer perception about the product. An adopted questionnaire used in the analysis. The study offers directions for understanding the effects of visual packaging on brand preference and perceived quality.

Different Food Color Used in Food Samples: A Chemical Analysis Study in Kishoreganj District, Bangladesh

Background: One of the most important organoleptic characteristics that influences consumers' acceptance and choice of food is color. However, food coloring pigments are typically unstable and change during processing, so food products all over the world contain colorants to preserve or restore product’s color uniformity. This research study was conducted to find out the percentage of consumption of adulterated or substandard food color by general public particularly young school children. Methods: Qualitatively using a UV-visible Spectrophotometer (PharmaSpec UV-1700 Series, Shimadzu Corporation) utilizing Pearson's Composition &amp; Analysis of Foods (1989) and the AOAC (2000) method. By making a neutral dye solution at a concentration appropriate for spectrophotometric analysis (0.001-0.01%), the colors' purity was tested. In total 68 food samples and 11 beverage samples of various foods and drinks were gathered from several educational institutions, the neighborhood market, and stores situated in various parts of Kishoreganj district, Bangladesh. This study was carried out from 12 August to 21 October 2023. Results: The majority of branded food items contained permitted colors however most of the foods manufactured locally, contained non-permitted colors. The use of prohibited food coloring was more common among local food producers. Conclusion: To make sure that the local manufacturers are adhering to the laws governing food colors, both with regard to the prohibited and restricted food colors, constant monitoring is required. Furthermore, educating the public about the harmful effects of food coloring can help reduce the consumption of colored food items.

Identifying distinctions in the perception of fast food and sport shoes brands by children and adolescents based on the brand meaning model

The article makes an effort to evaluate the influence of a brand meaning on the perception of popular products by children and adolescents on the example of junk food and sport shoes. The study involved 703 pupils of secondary schools from 11 to 18 years old. The proposed approach is based on the use of the Saaty's method, which allows to assess the influence of different factors on the perception of brands by children and adolescents and to determine the distinctions in their perception of brands of various types of products. Based on the analysis, a hierarchical structure of brand perception by children was built. It includes the brand awareness, brand logo recognition, consumer impression of brand advertising. The weighting coefficients of the hierarchical model for fast food and sport shoe brands were estimated and the results were compared, distinctions and similarities were identified in the perception of brands of various types of goods by children and adolescents. For fast food brands, perception of brand quality plays a major role, whilst for sport shoe the brand attractiveness is the most important factor.

Predicting willingness to consume healthy brand foods using the theory of planned behavior: the role of nutritional literacy.

The willingness to consume healthy foods has highlighted the growing importance of health, even more so when it comes to food choice, and predicting the willingness to consume foods of a healthy brand represents an action that leads to the practice of conscious eating habits, but what is behind this willingness? To answer this question and based on previous studies such as the theory of planned behavior and nutritional literacy, this study aimed to build a predictive model through an empirical study to examine the influence of nutritional literacy (NL) on attitude (ATT), subjective norm (SN) and perceived behavioral control (PBC), as well as to determine the influence of the three variables of the theory of planned behavior (TPB) on the willingness to consume healthy brand foods (WCHBF) in the Peruvian market. The research focused on the population that stated that they were consumers of the Unión brand (a brand whose value proposition is the sale of healthy foods), obtaining 482 consumers. The study was conducted under a quantitative, non-experimental, cross-sectional design approach. The results support the existence of a positive and significant effect of NL on ATT, SN, and PBC, finding the exact behavior of SN and PBC in WCHBF; however, in the proposed model, it is observed that ATT has no impact on WCHBF. Applying strategies that lead to a change in consumer behavior towards healthy brands is a matter of time and will. In this context, the findings indicate that nutritional literacy plays an essential role in the willingness to consume healthy foods, which sheds more light on the design of educational interventions and awareness campaigns that independently inform about nutritional benefits and empower consumers, allowing them to make informed and healthy choices.

A systematic assessment of the revised Nutri‐Score algorithm: Potentials for the implementation of front‐of‐package nutrition labeling across Europe

AbstractFront‐of‐package nutrition labeling (FOPNL) is an important public health tool, and the introduction of harmonized FOPNL in Europe is one of the most ambitious food labeling changes in decades. Nutri‐Score (NS) has been considered for implementation across Europe. However, NS is subject to strong opposition, particularly from the food industry and some agricultural sectors (such as cheese and cured meat), but also from some nutrition scientists and public health professionals, which highlights that the system is not sufficiently aligned with food‐based dietary guidelines and the latest scientific literature. These concerns were recently addressed in a revised version of NS (NS2023), aiming to overcome the limitations of its predecessor (NS2021). Our aim was to assess whether these limitations were addressed and to investigate their alignment with dietary guidelines. A systematic literature review identified 20 limitations of NS, assigned to 3 groups (Food‐based, Component‐based, and Other Dimensions of Food Quality). Subsequent assessment of NS employed a large representative branded food database of 19,510 pre‐packed foods. Alignment with dietary guidelines was assessed based on agreement with the WHO Europe nutrient profile (WHOE). NS2023 was shown as notably stricter compared to NS2021 (7% fewer products received the higher grades A or B) and more aligned with WHOE (κNS2021 = .59, κNS2023 = .65). Overall, most (65%) of the limitations were addressed to some extent; these were mostly Food‐based limitations, followed by Component‐based, whereas the Other Dimension of Food Quality (processing, sustainability, portion sizes) remained mostly unaddressed. We can conclude that the revised NS2023 increased its potential for implementation across Europe. Our review identified all limitations, relevant or not, which were mentioned in the scientific literature. Therefore, some mentioned limitations may never be solvable in the scope of nutrient profiling. Others could be further addressed by adaptation of the visual presentation, but increased complexity of the labeling message would also reduce the potential of the FOPNL to support consumers in healthier food choices. Additional research is also necessary to explore the potential impact of the revised NS2023 on food reformulation and its perception among consumers.

Research on the Practice and Optimization of Advertising &amp; Marketing Strategies for Food and Beverage Brands: Case Study on McDonald

McDonald's is one of the biggest food &amp; beverage companies in the Chinese market, while other competitors always admired the advertising and marketing strategies of McDonald's. Using McDonald's viewed by a sample of consumers matching the Chinese market on communication and advertising, the author examined the content of advertisements from McDonald's. Through the participatory observation of the advertising of McDonald's, this research revealed that discounts, gifts, and puns, all contributed to the success of McDonald's. This research uncovers a mechanism for how strategies work to affect consumers' attitudes. In addition to the development of the brand, the development of McDonald's helped this research to elicit additional internal processing of the brand image construction. This has implications for the limited capacity model of motivated mediated message processing, as well as for marketers relating to the success of McDonald's, which recommended following an effective strategy in its advertising.

Content analysis of food and beverage marketing in global esports: sponsorships of the premier events, leagues, teams and players

BackgroundFood marketing has been implicated as a driving force of the obesity epidemic. Electronic sports, or ‘esports’, garners billions of viewership hours and is a consolidation of two major marketing...

Analysis of Pepsi Brand Advertising Implementation Using #Betterwithpepsi for Fast Food Brands

Pepsi's recent advertisement campaign, which features the tagline #BetterWithPepsi, was launched in honor of National Burger Day. The campaign has been promoted across all social media platforms and showcases portraits of fast-food packaging that incorporate Pepsi's signature colors into the branding of popular fast-food chains such as Burger King, McDonald's, and Wendy's. This advertisement has been analyzed using semiotic theory by Roland Barthes, who suggests that the use of the advertisement is akin to a collaboration or combination between fast food and drinks that complement each other, such as Pepsi. The tagline #BetterWithPepsi implies that the public will consume food and drinks that are always together, thereby creating a mindset that associates the consumption of food with the use of Pepsi. The advertisement's use of semiotics is evident in the incorporation of Pepsi's colors into the branding of other fast-food chains, which creates a visual association between the two. This association is further reinforced by the tagline, which suggests that the consumption of food is incomplete without the addition of Pepsi. The advertisement's effectiveness can be attributed to its ability to tap into the public's desire for convenience and the need for a complete dining experience. By positioning Pepsi as an essential component of the fast-food experience, the advertisement creates a sense of loyalty and brand recognition among consumers.

Enhancement of Sensory Quality, Nutritional and Health Benefits of Complementary Baby Food through 2–6μm mid-Infrared Irradiation

Complementary foods are provided to infants when the amount of breast milk produced by the mother is insufficient. Numerous baby foods are available in the market worldwide but their quality is questionable. Therefore, we used our recently invented 2–6μm mid-infrared generating atomizer (MIRGA) on various brands of complementary baby foods to safely enhance their quality in terms of nutrition and sensory attributes. The effects of mid-IR irradiation on baby food included compound transformation, changes in the protein concentration, changes in the chemical bond, and changes in the nanoparticle morphology. The matrix structure and sensory attributes and other benefits were analyzed and validated with various tests and are presented here.

Food marketing to young adults: platforms and persuasive power in Canada

PurposeFood marketing has long been recognized to influence food preferences, consumption and health, yet little is known about the nature and extent of food marketing to young adults – especially with respect to their real-world encounters with food marketing and the appeals they find persuasive. This study aims to engage young adults to explore the persuasive power of food marketing and its platforms of exposure.Design/methodology/approachParticipatory research with 45 young adults, who used a specially designed mobile app to capture the food marketing they encountered for seven days, including information on brand, product, platform and “power” (i.e. the specific techniques that made the advertisement persuasive).FindingsA total of 618 ads were captured for analysis. Results revealed the dominance of digital platforms (especially Instagram, comprising 43% of ads), fast food and beverage brands (48% of ads) and the top persuasive techniques of visual style, special offer and theme.Originality/valueThis study uniquely draws from framing theory to advance the notions of selection and salience to understand food marketing power. It is the first study of its kind to provide a comprehensive look at the platforms and persuasive techniques of food marketing to adults as selected, captured and tagged by participants. It provides timely insights into young adults and food marketing to adults, including where it is encountered, the (generally unhealthy) brands and products promoted and how it is made meaningful.

Evaluation of Heavy Metals in Commercial Baby Foods

Nutritious and safe foods are essential to meet normal physiological and metabolic functions. This study evaluated heavy metals in selected food products for newborns and toddlers. These substances may result in adverse health risks and young children are extremely vulnerable due to their immature immune systems and organs. Industrialization and technological advancement have contributed to an increase in heavy metals in the soil; therefore, entering the food system in potentially harmful amounts. Safe levels have been established by monitoring agencies to reduce the presence of heavy metals. Ten national brands of baby foods were analyzed for selected heavy metals. The main ingredients ranged from vegetables, fruits, dairy, poultry, meats, and grains. The products were analyzed in triplicates using QQQ-ICP-MS instrumentation to detect the presence of arsenic, cadmium, zinc, lead, nickel, aluminum, and chromium. Based on the Agency for Toxic Substances and Disease Registry [1] guidelines for safe quantities, aluminum (4.09 µg/g and 2.50 µg/g) and zinc (33.5 µg/g 69.5 µg/g, and 30.2 µg/g) exceeded the recommended levels of 1 µg/g/day and 2 - 3 µg/g /day respectively. Mixed model analysis found significant differences in metal concentrations (F6,24 = 2.75, p = 0.03) with an average metal concentration of 0.96 µg/g. However, no significant correlations were found between the packaging materials used and the observed metal concentrations in the food samples. The study concluded that the presence of heavy metals may be due to food type and the soil on which it is grown and not the packaging materials, establishing food system contamination by heavy metals.

The Case of Tulasi: Positioning a Traditional Indian Vegetarian Restaurant to Openai Enhanced Brand

This case study presents the applications of OpenAI to enhance performance for Tulasi Restaurant, a newly acquired business by BLM8, Holding Pte LLC., a leading high-tech organization, in Singapore. Applying the Brand Positioning Process Model, Mr. Reddy, the CEO of the BLM8 intended to transform the traditional Indian restaurant to it new food and beverage brand with cutting edge technology. A list of Open AI applications including ChatGPT to restaurant operations, from marketing, menu creation to employee training, to enhance its competitive advantages was addressed. With potential issues and strategic alternatives, if you were Mr. Reddy, what would you do?

Consumer brand and category switching behaviors after food safety incidents: Factors and mechanisms

The excessive mold found in Three Squirrels' nuts and the clenbuterol abuse of Shuanghui are two infamous food safety incidents in China. We adopted push-pull-mooring theory to conduct a model and examined the factors influencing consumer short-term or long-term brand-switching or category-switching behaviors following the two food safety incidents. We employed multinomial logistic regression and structural equation modeling as tools to analyze 1027 valid questionnaires. The results, for the first time, revealed that perceived risk, alternative selectivity, alternative attractiveness, controllability attribution, and habits were key push, pull and mooring factors influencing Chinese consumers’ brand and category switching from food brands under food safety crisis, and most importantly, that their influential paths differed greatly under the two food safety incidents, suggesting a different influential mechanism across two product categories (i.e., utilitarian food and hedonic food). These findings throw light on the predictors and mechanisms that affect consumer brand and category switching from food brands under food safety crisis and help associated food businesses develop more targeted and powerful crisis management and public relations strategies.

Integrating Culturally Responsive Teaching (CRT) and Pancasila Students’ Profile Strengthening Project to Teach Advertisement Text in Senior High School

On teaching advertisement text, the teacher found the opportunity to make students enthusiastic to learn advertisement text, namely by integrating it to Pancasila students’ profile strengthening project with the theme of entrepreneurship. This integrated educational approach is put into practice by pre-service English teacher of Teacher Professional Education program at Public Senior High School 14 Semarang on teaching advertisement text. The implementation of CRT optimized the theories of Gay (2018) and the strategy from Irizarry(2015). The researchers focused to map the local wisdom culture especially the traditional food of Central Java province, Indonesia. The aim of this study was to use the CRT approach to teach advertisement text by doing the collaboration with P5 project. In light of this, the qualitative descriptive technique was chosen for the research design. The populations of this study were 10th grade students of Public Senior High School 14 Semarang. The samples used in this study were 10th grade students of Public Senior High School 14 Semarang at X-9 class. The results of this research mentioned five stages namely preparing and conditioning the class, explaining the local food branding, presenting the draft of local food advertisement target, monitoring the progress, and performing the outcomes. This research also revealed that the integration of CRT in English subjects, especially advertisement text with Pancasila students’ profile strengthening project successfully encourage the cultural sensitivity, especially traditional food. The teacher favorably acts as a facilitator who knows and assesses the mapping of the students’ original culture.