Meal Kit Research Articles

Hungry Minds: How branding and communication design can educate students on the importance of a healthy diet for academic performance.

This project considers how branding can educate students on the importance of a healthy diet for academic performance. Using Communication design to create a brand identity, designed to educate teenagers and students on the importance of a nutritious diet for academic performance and encourage healthier food choices. Recognising the challenges that students face when trying to implement healthy meals within their busy schedules, this product serves as a valuable tool in creating an accessible solution to encourage healthier eating. Hungry Minds is a healthy meal kit, full of nutrients and fresh ingredients that help cognitive brain functions such as concentration and creativity. It is a convenient, accessible and inexpensive solution. In recent years, studies have shown there to be an evident relationship between diet and academic performance amongst students. Due to an increase in affordable and convenient processed meal options, students face a decline in cognitive brain functions used when studying, such as concentration and motivation, resulting in poorer quality of learning and life. However, this can be prevented with an increased intake of healthy nutrients, found in fresh ingredients. Using digital illustration, product design and branding through communication design to create a meal kit brand made to improve cognitive brain functions and educate an audience, catered towards students. This project relates to my personal experiences regarding diet and performance, and how a product like this would provide an accessible solution that would benefit the lives of many.

Exploring consumer perceptions and adoption intention of home meal kit services

PurposeThis study aimed to determine the factors affecting consumers’ perceptions and intention to purchase home meal kit services (HMK), a convenient home-cooked meal option, considering the moderating effects of monetary restriction, through the lens of the theory of planned behaviour (TPB).Design/methodology/approachThis cross-sectional study used an online, self-administered survey to collect data from 374 US adults. Results were tested for variable associations via multiple linear regression and moderation analyses.FindingsHMK adoption intention was positively associated with attitude and subjective norms but negatively associated with perceived behavioural control. Consumers’ HMK attitude demonstrated a significant positive relationship with food safety concerns and perceived time constraints. Income and financial constraints were significant moderators of the associations between TPB determinants and HMK intention. The findings emphasised the possibility of using HMK as a foodservice option for time-challenged consumers with food safety concerns.Originality/valueThis study addressed the limited research on HMK, a competitive meal option that foodservice businesses could implement to boost revenue. The study establishes the contribution in understanding the motivators and barriers that potentially affect consumers’ HMK behaviour through the lens of TPB. The results expand the scope of the TPB application in food-related research, providing a deeper understanding of antecedents and other factors on consumers’ HMK behavioural attitudes. Understanding this information will enable practitioners to develop strategies that meet consumers’ concerns when embracing this service to promote HMK.

Seafood Consumption Trends among U.S. Consumers: Influences of the COVID-19 Pandemic.

The Dietary Guidelines for Americans (DGA) recommend twice-weekly consumption of seafood for health benefits, yet many U.S. consumers have historically fallen short of this target. The economic and societal impacts of the COVID-19 pandemic brought concern about further declines in seafood intake. This study evaluated the influence of COVID-19 on seafood intake among U.S. residents, toward understanding potential public health implications. A nationally representative cross-sectional survey of 1200 U.S. residents conducted in June 2021 evaluated the frequency and types of seafood consumed, and purchase methods used, before and during the early stages of the COVID-19 pandemic. The results (weighted data) indicate most U.S. consumers (90%) eat seafood, yet only 19% meet the seafood DGA. The likelihood of meeting the DGA was higher among consumers who were Asian, Black, or Hispanic; older; unmarried; of higher income; familiar with the DGA; choosing seafood for health reasons; and living in Atlantic or Gulf coast states. During COVID-19, some increased seafood intake for health reasons (45%), while others reduced intake due to factors such as cost (29%), limited availability (16%), and challenges with preparation (11%). Fresh salmon (68%), frozen shrimp (59%), and cooked oysters (41%) were most frequently purchased by consumers of these foods. More consumers indicated purchasing wild salmon (62%), shrimp (44%), and oysters (51%) than farm-raised products, though many were unsure. Fewer consumers included seafood in online grocery orders (36%) than meal kit orders (61%) when using these services. Though many consumers continued to eat seafood despite decreased restaurant patronage, most did not reach the intake level needed to maximize health benefits. Educational and marketing efforts promoting the health benefits of seafood and the convenience of procurement via online purchase methods may encourage intake across demographic groups to benefit public health outcomes in the U.S.

Meal kit delivery services in the UK: An evaluation of the nutritional composition of meals

ObjectiveTo examine meals provided by meal kit delivery services (MKDS) and to evaluate their nutritional composition. Research Methods and ProceduresIn this cross-sectional study, the nutritional composition of meals (n 497) from MKDS in the UK, was considered. Energy and nutrient content were compared to dietary guidelines; meals were profiled for fat, saturated fat, total sugars, and salt content. ResultsThere was a large range in the energy and nutrient content of meals. The levels of saturated fat per serving ranged from 0.4 to 28.0 g (Mdn = 9.0 g), and salt content ranged from 0.2 to 6.4 g (Mdn = 2.2 g). Over half of the meals were profiled as high for fat (51.3%), saturated fat (62.2%) and salt (64.4%). Notably, protein content per portion was high (Mdn = 34.0 g), and dietary fiber content was low (Mdn = 6.4 g). Meals, which had been distinguished by the providers with “health-based” descriptors or tags, had a better nutritional profile for fat, saturated fat, and salt, than other meals; nevertheless, many “health-based” meals profiled high for salt (46.5%) and saturated fat (40.4%). ConclusionsRecipes from MKDS should be revised to improve their nutritional composition; specifically, reductions in salt and saturated fat content and an increase in dietary fiber are needed. Given the variation in the nutritional composition of meals, work is also needed to ascertain the main factors influencing selections made by consumers, and the relevance of guidance and information to support this.

무인 밀키트 판매점의 선택속성이 관계의 질과 행동의도에 미치는 영향

This study used 363 questionnaires for statistical analysis from December 1 to 20, 2023 targeting consumers who used meal kit stores. As a result of the analysis, first, brand, safety, quality, and price, which are optional attributes of unmanned meal kit stores, had a positive effect on satisfaction. Second, quality and price, which are optional attributes of unmanned meal kit stores, had a positive effect on trust. Third, brand, quality, design, and price, which are optional attributes of unmanned meal kit stores, had a positive effect on repurchase intention. Fourth, safety and price, which are optional attributes of unmanned meal kit stores, had a positive effect on recommendation intention. Fifth, satisfaction and trust, the quality of relationships, had a positive effect on repurchase intention. Sixth, satisfaction and trust had a positive effect on recommendation intention. Therefore, companies need to build an unmanned automation system with enhanced safety in consideration of factors related to the purchase behavior of consumers who purchase meal kits, and it can help establish product directions and marketing strategies to improve meal kit standards to provide some implications.

From click to fork: An empirical analysis of system and food quality influences in online meal kit consumption

This research explores the determinants and implications of brand attachment in the fast-growing online meal-kit industry. The objectives were to explore the components constituting the system and food quality, establish their impact on brand attachment, and examine the subsequent impact on consumer behavioral intentions. Utilizing big data analytics, the study analyzed real-time app content sourced from consumer reviews using a text mining technique and employed structural model analysis to validate a proposed model with five emerging factors from the consumer review data. The findings suggest that system quality parameters—perceived ease of use and perceived usefulness—significantly influenced food quality. Enhanced food quality cultivated brand love yet reduced brand hate. Notably, brand love and hate exhibited opposing correlations with negative electronic word-of-mouth and continuous usage intention. The outcomes secure crucial insights for ongoing engagement with online meal-kit services, significantly contributing to academic research and industry practice.

Better Than Blue Apron? The Dominant Nutrition Framework Packed in a Community-Based Meal Kit

ABSTRACT In 2018, a “Blue Apron type” meal kit for the Supplemental Nutrition Assistance Program (SNAP) was announced. Like many food initiatives, there was no input from the intended audience. In contrast, we used community-based research (CBR, n = 65) to design a meal kit for families with low income. However, we were unable to separate our approach from the dominant framework, hegemonic nutrition, predominantly led by white experts. We center the voices of Black women whose role in the initiative were otherwise limited. Food reformers using CBR ought to interrogate hegemonic nutrition as “community” is not inherently transformative.

Exploring consumer value in meal kit delivery: A mixed‐method approach

AbstractThis study aims to investigate various types of values consumers experience within the meal kit delivery context, their influences on satisfaction and word‐of‐mouth (WOM), and the moderating effects of demographics between consumer values and satisfaction with a mixed‐method approach. The qualitative study employed a critical incident technique that analyzed consumers' online reviews, resulting in 285 critical incidents. The analysis revealed five themes of consumer value unique to the meal kit usage, including excellence, convenience, monetary value, epistemic value, and self‐esteem. The quantitative study from an online survey of 300 consumers used a structural equation modeling, which provided support for the influences of the five consumer values on satisfaction, subsequently enhancing consumers' WOM behavior. Besides, the multi‐group analysis revealed that the impacts of consumer values on satisfaction depended on their marital status and household income. This study contributes to the consumer behavior literature in three areas. First, it expands the consumer value literature by identifying multiple dimensions of consumption values unique to meal kit delivery that gained popularity during the COVID‐19 pandemic. Second, this study contributes to the consumer satisfaction and loyalty literature by demonstrating the impacts of different dimensions of values on consumer responses. Lastly, it expands our knowledge of consumer demographic characteristics that change the dynamics between consumer values and satisfaction. The findings provide valuable insights into the fast‐growing meal kit industry and allow the service providers to better align their products/service attributes with the values consumers appreciate.

Nutrition and Nature: Means-End Theory in Crafting Sustainable and Health-Conscious Meal Kit Experiences

Meal kits have become increasingly popular as a convenient solution for consumers seeking to prepare high-quality meals at home, falling under the ready-to-cook category. The rising number of subscriptions and the growing presence of companies offering meal kit services illustrate the popularity of this industry. The aims of this study include (a) identifying consumer perceptions of the health and sustainability aspects of meal kit services; (b) exploring how these perceptions influence consumer satisfaction; (c) examining the influence of consumer satisfaction on the intention to repurchase meal kits and recommend them to others; and (d) investigating potential significant differences among meal kit users with dietary, health, and environmental concerns. This exploration encompasses the effects of meal kits’ attributes on each group’s perceived value, satisfaction, and behavioral intentions. The partial least squares technique was utilized to test the research model using SmartPLS 4. Results of the current study support findings of past research suggesting that consumer perceptions of sustainability and healthiness positively influence their satisfaction and consequently their behavioral intentions. The findings of this study also offer practical implications for meal kit companies. Since consumer satisfaction is significantly influenced by both perceived healthiness and sustainability, companies should re-consider their branding strategies by focusing more on environmentally friendly advertising that makes connections between their attributes.

Mapping the potential of meal kits to influence parental food literacy: an application of behaviour change frameworks

Cooking at home and eating together provide opportunities to improve family nutrition and promote healthy dietary habits. Commercial meal kit subscription services (MKSSs) (e.g. HelloFresh™, Marley Spoon™, EveryPlate™) may support parents to overcome obstacles to family meal provisioning and facilitate food literacy development. A gap exists in our understanding of how and why meal kits may elicit behaviour change, and opportunities to increase their behaviour change capability. This study aimed to examine the theoretical potential of Australian MKSSs to promote parental food literacy using the Behaviour Change Wheel (BCW)(1) and associated Theoretical Domains Framework (TDF)(1) and Behaviour Change Technique Taxonomy v1 (BCTTv1)(2). A one-week subscription was purchased for all Australian-based MKSSs (n = 9) and key meal kit components (subscription and meal planning features, meal kit delivery and website content) were coded using the retrospective application of these behaviour change frameworks. Parental food literacy-related behaviours were informed by a Food Literacy framework(3). Identified BCTs were mapped to the TDF using the Theory and Techniques Tool to identify theoretical mechanisms of action. The key meal kit components identified mapped to eight of the nine BCW intervention functions. These components primarily served the functions of enablement and environmental restructuring to support cooking at home. Thirty-five of the 93 possible BCTs were identified across the nine MKSSs reviewed, ranging from 19 to 29 BCTs per company, and linked to 13 of the 14 TDF domains. The most frequently identified mechanisms of action (TDF) targeted changes in motivation (n = 27) and capability (n = 19) to influence parental food literacy. Australian-based MKSSs incorporate a wide range of BCTs that target mechanisms of action associated with food literacy-related behaviours. These findings provide a strong theoretical evidence-base for the potential of commercial MKSSs to enhance parental food literacy. However, the extent to which these services may influence behaviour change or impact family food intakes is currently unknown. Therefore further research is required to evaluate the healthfulness and effectiveness of MKSSs.

가치-신념-규범(VBN) 모델에 기반한 밀키트 소비자의 친환경 의사결정과정 이해

With the significant growth of the meal kit market, environmental pollution problems caused by meal kit packaging materials are also emerging. Meal kit companies are pressured by society to use more eco-friendly packaging materials. However, doing so would only increase the production costs and sales prices, if consumers turn a blind eye to it. Therefore, for meal kit companies, it is necessary to understand the antecedents to consumers' eco-friendly behavior intentions and react accordingly. For this reason, this study used the VBN model to examine the decision-making process of meal kit consumers that leads from value beliefs and personal norms to eco-friendly behavioral intentions. In addition, the mediating roles of emotional factors (predicted guilt and pride) in the process were considered. To address the research objectives, a survey was conducted amongst adult men and women who purchased meal kits and plan to purchase them in the future. A total of 300 responses were collected from July 11 to 13, 2023. Among them, 249 (83.0%) suitable responses were analyzed. Descriptive statistics analysis and structural equation modeling analysis were performed using SPSS and AMOS programs. The analysis results are as follows. First, the values of meal kit consumers had significant effects on outcome perception, responsibility attribution, individual norms, and purchase intentions. Second, there were significant mediating effects of anticipated guilt and pride in the relationship between personal norms and the intentions to purchase eco-friendly meal kits. The analysis results emphasized the importance of values, beliefs, personal norms, and anticipated emotions in strengthening the eco-friendly behavioral intentions of meal kit consumers. It is suggested that meal kit companies should invest in monitoring and managing consumers' ecological values, personal norms, and emotional factors at the marketing level.

다항로짓모형을 통한 밀키트 수요결정요인 연구

Previous studies have verified several significant influence relationships between satisfaction factors and meal kit consumers. However, research on factors that consumers consider in the process of purchasing meal kits is lacking, and further research is needed.Therefore, this study estimates the demand determinants using a multinomial logit model, a discrete choice model, to examine the multifaceted influence relationships that consumers may consider when choosing meal kits. This study derived the following results. In terms of meal kit selection attributes, the convenience factor is the most influential, followed by the quality, taste, price, brand, and packaging factors. In terms of consumption value, the novelty value factor is the most influential, followed by the social value factor. These results indicate that the factors that consumers consider when determining the demand for meal kits differ depending on the type of menu, which is the significance of this study.

Effect of Eggshell and Vitamin D Fortified Meal Kit on Bone Mineral Density in Postmenopausal Women: A Randomized Clinical Trial

Effect of Eggshell and Vitamin D Fortified Meal Kit on Bone Mineral Density in Postmenopausal Women: A Randomized Clinical Trial

A high quality Aotearoa New Zealand dietary pattern adapting a Mediterranean diet for metabolic health: a feasibility study

AimTo assess the feasibility of a family-based dietary intervention study using a meal kit home delivery service, in people at risk of cardio-metabolic disease.MethodsA 12-week dietary intervention feasibility study of adults (termed the index participants) at increased risk of metabolic and cardiovascular disease, enriched for Māori who are indigenous New Zealanders. The study sample also included the household/whānau members living with the index participant. All participants received a 12 week intervention using weekly home delivery of meal kits and groceries consistent with a Mediterranean dietary pattern. Outcomes were the metabolic syndrome severity score (MetSSS); feasibility and acceptability of the intervention; dietary intake; and other clinical and anthropometric measures.ResultsThere were 29 index participants recruited and in addition, 50 household/whānau members took part in the feasibility study. The mean (SD) household/whānau size was 3.45 (1.4) people, and the mean (SD) number of people in each household/whānau who participated in the study was 2.84 (1.2). The feasibility of intervention to households/whānau was proven in this context. The mean (SD) change in MetSSS was 0.03 (0.33), N = 27, P = 0.69 and there was a statistically significant decrease in body weight of 1.37 kg (95% CI 0.11 to 2.62), p = 0.034. The food deliveries were well received, the dinner kits more so than the grocery items.ConclusionIt is feasible to recruit individuals and households/whānau to a family-based dietary intervention. Use of a meal kit home delivery service to provide food which is consistent with the intervention dietary pattern was well received. This feasibility study identified improvements to be made such as nutrition behaviour change support, more variety in food provided, more recipes, and better matching of food quantity to family size.Trial registrationANZCTR—ACTRN12621000856819p registered 2.JUN.2021 https://www.anzctr.org.au/Trial/Registration/TrialReview.aspx?id=382021&isReview=true

Mapping the behaviour change potential of meal kits to positively influence parental food literacy.

This study aimed to examine the theoretical potential of meal kit subscription services in Australia to promote parental food literacy using the retrospective application of behaviour change frameworks. A one-week subscription was purchased for all Australian-based meal kit subscription services (n 9) to access content and features available to subscribers. Behaviour change techniques (BCTs) identified in the subscription and meal planning features, meal kit delivery (i.e. ingredients and recipes) and website were coded using the behaviour change technique taxonomy (BCTTv1) and associated behaviour change frameworks. Identified BCTs were mapped to the theoretical domains framework to identify potential mechanisms of action for influencing parental food literacy development. Australia. Thirty-five BCTs were identified across the nine meal kit services reviewed, ranging from nineteen to twenty-nine BCTs per company. Sixteen BCTs were common to all meal kits services, from the hierarchical clusters of 'goals and planning', 'shaping knowledge', 'social support', 'natural consequences', 'comparison of behaviour', 'repetitions and substitution', 'associations', 'reward and threat', 'antecedents' and 'regulation'. Across the meal kit services, the most frequently identified mechanisms of action were motivation (n 27) and capability (n 19). These findings support the applicability of behaviour change frameworks to commercial meal kit subscription services and provide a theory-informed process for identifying BCTs that may be relevant for promoting parental food literacy within this context. Further research is required to explore how families engage with meal kit subscription services to determine the exposure and delivery of identified BCT content and to evaluate the potential influence on food literacy development.

A pilot randomized controlled trial comparing nutritious meal kits and no-prep meals to improve food security and diet quality among food pantry clients

BackgroundFood pantry clients have high rates of food insecurity and greater risk for and prevalence of diet-related diseases. Many clients face time, resource, and physical constraints that limit their ability to prepare healthy meals using foods typically provided by pantries. We compared two novel approaches to alleviate those barriers and encourage healthier eating: meal kits, which bundle ingredients with a recipe on how to prepare a healthy meal, and nutritious no-prep meals, which can be eaten after thawing or microwaving.MethodsParticipants were adult pantry clients from a large food pantry in the Southern sector of Dallas, Texas. We conducted a repeated measures between-subjects study with 70 clients randomized to receive 14-days of meal kits (n = 35) or no-prep meals (n = 35). Participants completed questionnaires at baseline and two-week follow-up on demographics, hedonic liking of study meals, perceived dietary quality, and food security. Two-way repeated measures analysis of variance was used to examine group and time effects, and group by time interactions. We also describe feasibility and satisfaction outcomes to inform future implementation.ResultsSixty-six participants completed the study (94%). Participants were predominantly Hispanic or Latino(a) (63%) and African American or Black (31%) women (90%). There was a significant interaction on hedonic liking of study meals (ηp²=0.16, F(1,64) = 11.78, p < .001), such that participants that received meal kits had greater improvements in hedonic liking over time than participants in the no-prep group. We observed significant improvements in perceived dietary quality (ηp²=0.36, F(1,64) = 36.38, p < .001) and food security (ηp²=0.36, F(1,64) = 36.38, p < .001) across both groups over time, but no between group differences or significant interactions indicating one intervention was more effective than the other. Program satisfaction was high across both groups, but higher among the meal kit group (ηp²=0.09, F(1,64) = 6.28, p = .015).ConclusionsResults suggest nutritious meal kits and no-prep meals may be desirable nutrition intervention strategies for pantry clients and have potential to increase food security and perceived dietary quality in the short-term. Our findings are limited by a small sample and short follow-up. Future studies should continue to test both interventions, and include longer follow-up, objective measures of dietary quality, and relevant clinical outcomes.Trial registrationThis trial was registered on 25/10/2022 on ClinicalTrials.gov, identifier: NCT05593510.

A Study on the Relationship between Customer Perceived Value of Meal Kit Use and Continuous Usability Research

A Study on the Relationship between Customer Perceived Value of Meal Kit Use and Continuous Usability Research

Meal kit subscription services and opportunities to improve family vegetable consumption.

Popular commercial meal kit subscription services (MKSSs) may support families to overcome barriers to cooking and eating at home, and facilitate improved vegetable consumption. The global meal kit market has expanded rapidly creating a gap in our understanding of the health-promoting potential of MKSSs. This paper describes the contemporary MKSS market in Australia and provides a vegetable-specific content analysis of a sample of recipes. A 1-week subscription was purchased for all Australian-based MKSSs (n = 9) and websites were systematically reviewed to document key characteristics and recipe features. Vegetable content of all available recipes within a 1-week period were analysed. Our findings highlight the rapid expansion and evolution of MKSS market offerings over the past decade and their potential to support family vegetable consumption. Across all analysed recipes (n = 179), MKSSs provided a median of 2.5 vegetable serves per person (range 0.7-7.5 serves) and a median of 3 different types of vegetables from 2 vegetable subgroups (i.e. dark green, red and orange, starchy, legumes and all other vegetables). This suggests that MKSSs may support family vegetable consumption if families select recipes with a greater number and variety of vegetables. However, an opportunity remains for MKSSs to improve both vegetable quantity and variety to positively influence population health. Further research is required to describe how families use meal kits promoting a greater understanding of their potential to improve family nutrition.

A Formative Evaluation of an Online Meal Kit and Grocery Platform for Supplemental Nutrition Assistance Program Recipients

ObjectiveTo assess the barriers and facilitators to online food purchasing through a meal kit and grocery shopping website titled NY SNAP Express among Supplemental Nutrition Assistance Program (SNAP) beneficiaries. MethodsA purposive sample of SNAP-eligible adults residing in New York State participated in interviews guided by the Capabilities, Opportunities, Motivations, and Behaviors Model. ResultsBarriers to online food purchasing among participants (n = 32) include physiological and health conditions, the weight of food, technology, language, the price of foods, transportation challenges, the stigma associated with SNAP, and concerns regarding the quantity and quality of meal kits. Facilitators include health and nutrition improvements, knowledge and skills, saving money, culturally relevant meals, increased efficiency in food purchases and preparation, and customization. Conclusions and ImplicationsOnline platforms such as NY SNAP Express have the potential to increase nutritious food access and resources among SNAP recipients; however, improvements are necessary to meet the needs of its audience.

Evaluating Participant Recipe Changes in a Healthy Meal Kit Intervention for Families with Low Income

Evaluating Participant Recipe Changes in a Healthy Meal Kit Intervention for Families with Low Income