Meal Kit Research Articles

Vegan Meal Kit Platform Proposal for Environment Sustainability -Value-Consumption Expansion Focused-

Vegan Meal Kit Platform Proposal for Environment Sustainability -Value-Consumption Expansion Focused-

밀키트의 지각된 가치 요인이 구매의도에 미치는 영향에 관한 연구

밀키트의 지각된 가치 요인이 구매의도에 미치는 영향에 관한 연구

Evaluating a Washington DC Community-based meal-kit service aimed at mitigating dietary disparities: Results from the SouthEats pilot study

BackgroundVegetable consumption is known to reduce the risk of various chronic health conditions. Yet a small percentage of US adults consume enough vegetables to meet national dietary guidelines. The SouthEats community-led meal–kit service was developed in Washington DC to address known barriers to healthy eating and vegetable consumption among middle- and low-income households. MethodsUsing a series of online surveys, we conducted a pilot study to provide preliminary information on the influence of SouthEats on vegetable consumption and factors known to influence vegetable consumption. Wilcoxon matched-pair sign ranked tests were used to examine changes in key outcomes between baseline, midpoint and endpoint surveys. ResultsAmong SouthEats customers who completed all pilot study surveys (n = 23) there was a significant decrease in the median amount of time spent on meal prep between baseline and midpoint. Between baseline and endpoint, participants also indicated increased feelings that they had enough time to meet their needs including cooking healthfully. Overall vegetable and fruit and vegetable consumption increased between the baseline and midpoint but then decreased between the midpoint and endpoint survey periods. However, there were no statistically significant changes in the outcomes of home eating behaviors, perceptions of neighborhood healthy food access, vegetable self-efficacy, or vegetable consumption. ConclusionOur results provide some preliminary evidence suggesting that the SouthEats meal-kit service could help reduce the amount of time spent on cooking, reduce feelings of time scarcity, and increase vegetable consumption in the short-term. Further research exploring this topic will require a larger study sample.

Values of meal kit delivery services: a segment-based approach

ABSTRACT Despite the widespread use of meal kit delivery services, there is limited understanding of the user segments and their characteristics. To address this gap, this study aimed to profile meal kit delivery service users based on their perceived value of such kits and investigate whether there were differences in terms of their sociodemographic characteristics and behavioral intention. Through exploratory factor-cluster analysis of 430 users of meal kit delivery services, four distinct clusters were identified, and each cluster exhibited significant differences regarding their perceived value of meal kit delivery services. The findings have important implications for both research and practice.

소비자의 밀키트 이용행동에 관한 연구

During the pandemic, a meal kit as a sub-category of home-meal replacement (HMR) has received increasing attention in the market. This study explores how consumers use meal kits and perceive the use of meal kits. Investigating the perception of the advantages and disadvantages of using a meal kit, we also examined the associations of intention to use a meal kit. Analyzing the data from purchase history and survey responses of consumer panels in the Rural Development Administration, we find that less than one-third of consumers purchased the meal kits in 2021, indicating its presence in the early market. Our results also indicate that consumers have positive perceptions of spending less efforts in using a meal kit compared to in-home cooking, and healthiness compared to other types of HMR and food-delivery services. On the other hand, consumers are concerned about using disposal items and food additives in meal kits. The result suggests that the intention to use a meal kit positively is associated with the perception of healthiness, fewer efforts to use a meal kit, and a lower cost compared to other types of HMR and food-delivery services and negatively associated with a concern about ingredient freshness. Our findings provide important implications for meal kit providers in developing and offering improved meal kit products to consumers for achieving the mainstream market.

20-40대 한국 남녀 성인의 밀키트 이용실태와 영양지수

Background/Objects: This study was conducted in order to investigate the relationship between the frequency of using meal kits and the Nutrition Quotient (NQ) of adult men and women by age group.
 Methods: An online survey was conducted on 301 people (170 females/131 males; age group 138/20s, 82/30s, 81/40s; using frequency, 70 in high-frequency/166 in low-frequency) nationwide.
 Results: The usage status was compared by gender More of high-frequency group (57.1%) and in the high-age group (57.8%) purchased meal kits online market, regardless of gender. The rate of spending ‘more than 13,000 won' on purchases was high among men (52.1%), 40s (59.4%), and high-frequency group (65.7%). When purchasing meal kits, the first priority was ‘taste' in both gender, but the second priority was ‘convenience' in men and ‘contents' for women. The purpose of purchasing meal kits ‘family meal’ was ranked first for both gender, but ‘meals while traveling' (9.2%) and ‘snacks' (11.7%) ranked second for women and men, respectively. Without difference by gender, age group, or frequency of use, the most answered reasons for using meal kits were ‘simple cooking', followed by ‘short cooking time' > cheaper than eating-out > various menu > shorter shopping time > sense of accomplishment of cooking by myself > convenient storage and the most frequently using menu was soup/tang/stew, followed by noodles > rice > snacks > side dishes > salads. The frequency of using meal kits was positively associated with NQ in balance section for men in their 30s and women in their 40s and negatively with that in moderation section, especially for men in their 30s and 40s and women in their 40s.
 Conclusion: The results suggested that frequent meal kit eaters need to be educated on the quality of meals and eating behaviors to keep in mind.

Abstract 3040: A modified microbiota-accessible carbohydrates diet could change gut microbiota in patients with colorectal cancer after surgery

Abstract Dietary factors have important role in modulating the gut microbiome, which in-turn regulates the molecular events in colonic mucosa. The composition and resulting metabolism of the gut microbiome are decisive factors in colorectal cancer (CRC) tumorigenesis. Microbiota-Accessible Carbohydrates (MAC) refer to carbohydrates that the human intestine cannot digest, but that can be digested by intestinal microbes. During that process, short chain fatty acid (SCFA) is produced, which is known to increase beneficial intestinal bacteria and decrease inflammation around intestinal cells. This prospective, longitudinal study aims to explore the changes in the composition and diversity of intestinal microbiota according to the diet pattern in patients with stage I to lll CRC. Participants were assigned to 3-week modified MAC diet group or free diet group followed by diet switching for 3 weeks. Modified MAC diet was designed to adapt to a high fiber diet including 30g of dietary fiber daily and delivered to the patient’s home for 3 weeks as a meal kit supported by Dr. Kitchen Corp. We collected 113 fecal samples from 40 CRC patients before and after diet switching. To explore the effect of diet on the composition of the microbiota and pattern of defecation, 16S rRNA sequencing were performed using fecal samples. Biological information was processed by Qiime2 plugins, DESeq2 and Lefse. Among total 40 participants, 26 (65%) were male. There were 11 (27.5%) with right colon cancer and 29 patients with left colon and rectal cancer. 18 patients without adjuvant chemotherapy were lower stage and higher compliance to modified MAC diet (median 89%) than 22 patients with adjuvant chemotherapy (median 60%). In all participants, protein and dietary fiber intake increased by more than 90% and sodium intake decreased by more than half during modified MAC diet compared to the free diet. There was no difference in alpha diversity change between chemotherapy group and non-chemotherapy group but a significant difference was observed in beta diversity change. Especially, Lachnospiraceae Eubacterium hallii were enriched in non-chemotherapy group. During the modified MAC diet in the group not receiving chemotherapy, Lactobacillaceae Pediococcus, Prevotellaceae Prevotella, Streptococcaceae Lactococcus were increased and Ruminococcaceae Eubacterium siraeum group, Ruminococcaceae UBA1819 were decreased. This study results showed that 3 weeks dietary intake influences the structure and activity of gut microbiome even though the dietary responsiveness of the individual’s microbiota varied substantially. The joint study of microbiome and metabolome has been ongoing now as the most promising approach to evaluate host-microbiome interaction. In order to prove the importance of a balanced diet after colorectal cancer surgery, it will be necessary to analyze the relationship with clinical outcomes. Citation Format: Boyeon Kim, Jiwon Lee, Jin Kim, Jung-Myun Kwak, Hye-Jin Cho, Eun Sung Jung, Sunyoung Lee, Dong Ho Suh, Yu Jin Park, Soohyeon Lee. A modified microbiota-accessible carbohydrates diet could change gut microbiota in patients with colorectal cancer after surgery [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2023; Part 1 (Regular and Invited Abstracts); 2023 Apr 14-19; Orlando, FL. Philadelphia (PA): AACR; Cancer Res 2023;83(7_Suppl):Abstract nr 3040.

Soft food as violence cover-up: militarised foods as foods of the everyday

ABSTRACT In this essay, the food texture of softness is analysed through the lens of food and culture studies as a boundary crossing and connecting texture that conjoins the US military and civilian realms. The consistent back-and-forth circulation of foods between the two spaces results in a pervasive, engrained military presence with food unsuspectingly carrying militarism beyond the sphere of explicit conflict or the military food development lab. The foods that circulate between the homefront and the warfront can be defined by their textural softness, a pleasurable consistency that is familiar and expected. When the food softness loses its expected quality in either realm, with softness as a camouflage for the militarism in the circulated foods, then the militarism is exposed. These are the points of rupture, of the unmasking of militarism that reveals glimpses of violence in the break of anticipated food textures. Food texture fissures will be examined through studies of various foods including chocolate, pizza, boneless meats, the Meal, Ready-to-Eat (MRE) and related civilian focused compartmentalised food products, including the doorstep delivered meal kit.

The Effect of Quality Factors of Meal Kit Shopping Platforms on Brand Image and Repurchase Intention

The Effect of Quality Factors of Meal Kit Shopping Platforms on Brand Image and Repurchase Intention

소고기 밀키트 제품의 선택속성이 소비자만족도와 재구매의도에 미치는 영향: 레시피 동영상 시청의 조절효과를 중심으로

This study aimed to examine the relationship between selection attributes for beef meal kits on consumer satisfaction and repurchase intention, analyzing the moderating effect of watching recipe videos on the relationship between consumer satisfaction and repurchase intention. This study recruited 154 adult students in their 20s or older registered at “A” cooking academy in Seoul. Thus, a beef meal kit product was provided to them, and a self-filling online questionnaire was conducted. The survey was performed from August 1 to 31, 2022, and 151 responses were used for the analysis, excluding 3 responses with incomplete responses and missing values. Statistical analysis was performed using SPSS 23.0 program. As a result, this study confirmed that the convenience factor among beef meal kit selection attributes significantly affected consumer satisfaction and repurchase intention. Also, this study revealed that watching recipe videos had a partial moderating effect on the relationship among selection attributes, customer satisfaction, and repurchase intention. In conclusion, this study confirmed that the convenience factor and the provision of recipe videos should be considered when selling beef meal kit products.

계획행동이론에 근거한 밀키트 구매의도에 관한 연구

This study aimed to examine the purchase intention of meal kits targeting middle-aged based on the theory of planned behavior(TPB). The purpose of this study was to examine the influence of attitude and perceived behavioral control on meal kit purchase intention in the theory of planned behavior and to investigate whether subjective norms play a mediating role. This study conducted a survey targeting adults who had purchased meal kit products within the last 3 months. From Nov. 7 to Nov. 20, 2022, 250 copies of the questionnaire were distributed to consumers in the Seoul area and 223 copies of the questionnaire were used for the final empirical analysis, excluding those that responded insincerely. As a result of the analysis, first, attitude and perceived behavioral control had a significant effect on meal kit purchase intention. Second, subjective norms played a mediating role between attitude, perceived behavioral control, and meal kit purchase intention. This study will be able to present basic data for establishing a market segmentation strategy for the middle-aged to improve meal kit purchase intention based on the theory of planned behavior.

Application of ZMOT in Meal Kit Business in Indonesia

The meal kit business is relatively new in Indonesia. As an initiator in the meal kit business in Indonesia “Black Garlic” failed to deliver its value to the market. Thus, they went bankrupt in 2015. However, after the pandemic, the meal kit business model gained attraction in entrepreneurs' eyes. While they are trying to fit in the market, Masakbox is diving in and trying to find the best practices to win in the meal kit business. This research will discuss the journey of the business in adapting ZMOT (Zero Moment of Truth) for a meal kit business namely Masakbox by briefly discuss about the existing business condition and analyzed using As Is Business Process Map and Value Proposition Canvas. Subsequently, the primary data is gathered from actual customers after they purchase the product and expert recommendations. Finally, the action that Masakbox took to solve the problem by using ZMOT theory and the impact in the business. The impact of ZMOT after analysis and implementation process, Masakbox has redesigned its own business process map and value proposition. Moreover, ZMOT adaptation also impacted in sales performance and brand awareness on its platforms.

What's in a commercial meal kit? Structured review of Australian meal kits.

The aim of this project is to review the products and recipes contained within popular subscription meal kits to determine if they are suitable for wider use among people who are food insecure. Across the 6-week period, weekly meal kits from both HelloFresh and Markey Spoon were purchased, resulting in thirty-six individual meals that were prepared and assessed. Meals were assessed based on the content included in the meal kit compared with the recipe card and the nutrition panel, the costs of the individual foods if purchased at one of two major supermarkets and the ease of preparation. Australia. Households were comprised of two, 2-person households who were provided with 2 meals each week, and two, single-person households who were provided with one meal each week. The findings of this research suggest that while the meal kits are convenient and, in general, the recipes are easy to follow, and the meals would be made again, the high levels of salt and fat may preclude these kits from regular inclusion in a healthy diet. The meal kits were also found to be more costly than the same ingredients if purchased from a major supermarket. However, the convenience of having most of the foods needed to prepare a full meal with little to no wastage may counterbalance this cost. Meal kits may be a useful component of a healthy diet, that can increase meals prepared and consumed in the home, and thanks to the clear instructions and pre-portioned ingredients, may reduce stress related to food preparation.

HelloFresh, GoodByeChoice

On a global scale, households are purchasing from meal kit delivery services like HelloFresh and Goodfood at an ever-growing rate. A meal kit promises beginner cooks and busy individuals an affordable, convenient, and approachable option for meal planning and preparation. This paper investigates how meal kit delivery services align and position themselves against other food industry players such as grocery stores, grocery delivery platforms, and online food delivery services, using HelloFresh as a case study. Meal kit delivery services are platforms which operate by intermediating between various parties and generate profit by the expansion of their customer bases through their networks. The goal of this paper is to explore the marketing strategies employed by HelloFresh to yield profit through platform growth and global dominance objectives. To pursue this goal, a walkthrough method on the HelloFresh user interface and a discursive analysis of various company reports and news articles from HelloFresh were conducted. By leveraging the benefits of convenience, affordability, and availability of meal kits, it was found that HelloFresh does not compete with its competitors, but rather with grocery stores, grocery delivery platforms, and online food delivery services. I argue that HelloFresh’s competition strategy successfully positions its services as a desirable alternative to consumers while capturing profit through various avenues and masking shortcomings with its competitors. The findings of this study aim to assist platform scholars with understanding the marketing strategies and multiple avenues of profit generation on meal kit platforms.

The Effect of Selection Attributes of Home Meal Replacement Meal Kit Products on Repurchase Intention through Consumer Satisfaction

The Effect of Selection Attributes of Home Meal Replacement Meal Kit Products on Repurchase Intention through Consumer Satisfaction

Meal Kit Perceived Value and Purchase Intention during Movement Control Order (MCO)

Meal Kit has been one of the meal deliveries services that is well accepted by European countries such as Switzerland, Germany, and Denmark, and also in the United States of America too. The demand for the service has been rising for years since it was introduced. Thus, this research aims to determine the meal kit's perceived value and purchase intention during the MCO in Klang Valley, Malaysia. By using a quantitative approach, this study was conducted by sending out a questionnaire to the potential meal kit users in Klang Valley, Malaysia to understand their possible intention to purchase the product based on their view on the meal kit attributes, with a mediating role of perceived value. The research was analysed through SPSS analysis of the dataset for descriptive and multiple linear regression analysis once the data collection was fulfilled. The findings show that half of the objectives were met while the other two were partially achieved. Some of the findings in this study show a different pattern of results compared to previous findings regarding the factors that affect the perceived value and purchase intention. Hence, the research on meal kits in the setting of Malaysia is still far from being fully explored. There can be many more other factors that can impact a consumer’s purchase intention and there are also many areas that future researchers can still study to help the industry practitioners.

Abstract 15086: Impact of Vegan Meal Kits on Cardiometabolic Endpoints: A Randomized, Controlled Clinical Trial

Background: While vegan diets have shown cardiometabolic health benefits, implementing such diets can pose a practical challenge. Boxed meal delivery kits have emerged in the market to meet this gap. We evaluated the impact of a vegan boxed meal kit (VBK) compared to a standard omnivorous boxed meal kit (OBK) on cardiometabolic endpoints. Methods: This was a randomized, controlled, parallel-designed trial. Overweight (BMI ≥25 kg/m 2 ) military beneficiaries on a standard omnivorous diet were randomized to consume a VBK or OBK for 4 weeks. The meal kits provided lunch and dinner. The primary endpoint was change from baseline at 4 weeks in calculated low-density lipoproteins (LDL-c). Other lipid parameters and weight were also evaluated. Results: A total of 54 participants (38.8±11.6 years) completed the VBK (N=27) and OBK (N=27) groups. Baseline LDL-c in VBK and OBK groups were 109.7±34.2 mg/dL and 101.0±34.1 mg/dL respectively. Baseline weight in VBK and OBK groups were 202.8±39.9 pounds and 197.6±46.4 pounds respectively. LDL-c changed from baseline in the VBK and OBK groups by -10.0±19.3% and +1.0±15.0%, respectively (p=0.028). Weight changed from baseline in the VBK and OBK by -2.7±2.1% and -0.39±1.69%, respectively (p<0.001). Total cholesterol was significantly lower in the VBK, while no differences were seen in HDL and TG. Dietary compliance was excellent. Conclusion: Vegan boxed meal kits significantly reduced LDL-c and weight in a 4-week period, and may serve as a tool to implement cardiometabolic dietary interventions. Disclaimer: The views expressed in this material are of the authors and do not reflect the official policy or position of the U.S. Government, the Department of Defense, the Department of the Air Force, or the University of the Pacific. The voluntary, fully informed consent of the subjects used in this research was obtained as required by 32 CFR 219 and DODI3216.02_AFI40-402, Protection of Human Subjects and Adherence to Ethical Standards in Air Force Supported Research.

빅데이터를 활용한 밀키트 산업의 동향 연구

This study was initiated to diagnose the changes in the milk kit industry, which has been attracting attention since 2017, before and after the outbreak of COVID-19 by year, and to predict the development of the meal kit. For this purpose, from January 19, 2020, when COVID-19 occurred, from January 1, 2019 to October 12, 2022, web search in Korea by year (2019, 2020, 2021, 2022, etc.) records were text-mined. The collected data were analyzed for frequency and TD-IDF through the textom program, and the network and semantic network between each variable were analyzed using Ucinet6 and CONCOR analysis. As a result of the analysis, dishes and products were derived with common variables for each year related to ‘meal kit’, and the changes in the milk kit industry were confirmed by comparing before and after the outbreak of COVID-19 focusing on the key keywords derived for each year. This reflects the characteristics of food consumption at the time, and it is considered that the meal kit has established itself as a lifestyle that can replace consumer eating out, and it is predicted as an industry that will continue in the future.

The effects of selective attributes of a chicken soup meal kit on satisfaction and repurchase intention

This study aimed to examine consumer satisfaction and repurchase intention for a chicken soup meal kit. Thus, this study was conducted on 135 Korean adults in their twenties and older who purchased a chicken soup meal kit from August 1 to August 31, 2021. In this study, after excluding 7 questionnaires who responded insincerely, the questionnaires of 128 people were finally analysed. For the collected data, frequency analysis, reliability analysis, factor analysis, and correlation analysis were performed using the statistical package SPSS 20.0, and multiple regression analysis was performed to test the hypothesis. Convenience (β = 0.442) and price (β = 0.337) among the selection attributes of chicken soup meal kit products had a significant effect on satisfaction, while diversity (β = 0.0.27) and quality (β = 0.047) were not significant. Also, convenience (β = 0.504) and price (β = 0.337) affected repurchase intention among the purchasing attributes of the meal kit. However, diversity (β = 0.101) and quality (β = 0.045) did not exert any significant effects on repurchase intention. Finally, it was confirmed that satisfaction with the meal kit had a significant effect on the repurchase intention. Therefore, this study predicts that enhancing convenience and price competitiveness rather than quality or variety among chicken soup meal kit purchasing attributes will increase consumer satisfaction and repurchase intention.

Influence of testing environment on consumer liking of doenjang stew

AbstractCentral location test (CLT) is a more widely employed method for testing consumer acceptance in comparison to home usage test (HUT). In this study, the influence of the testing environment on the consumer liking of doenjang stew was determined. Consumer acceptance testing of doenjang stew was conducted four times, with one CLT and three HUTs. For HUTs, samples were served in different containers: 50 ml of premade doenjang stew in a plastic 95‐ml disposable cup, representing CLT conducted at home; 200 ml (one serving size) of premade doenjang stew in a 500‐ml plastic disposable bowl, representing restaurant “take out,” corresponded to the CLT condition performed at home; and doenjang stew meal kit including doenjang paste, vegetables, broth, and cooking recipe, representing meal‐kit consumption scenario. Differences in product liking were observed according to the testing environment (p < .05). In case of appearance‐related attributes (no tasting involved), consumers rated higher liking scores to doenjang stew evaluated under a meal‐kit HUT situation (p < .05). When tasting was involved, consumers rated higher scores to stew samples under the CLT condition (p < .05). The salinity of doenjang stew was the same under all of the product testing environments, while the salty taste liking was rated the highest under the CLT situation (p < .05). Results of this study suggested that the testing environment affects the consumer acceptance testing results.Practical ApplicationsThis study reported that differences in liking attributes under different testing environments, in that the highest overall liking score was rated under CLT condition, while HUT presented as “meal‐kit” received highest appearance‐related liking scores. Based on the results, this study suggests the consumer acceptance testing of doenjang stew using the CLT rather than the HUT considering the time and economics. This study provided an appropriate method to test the consumer liking of doenjang stew‐type food products, which can be utilized in future consumer‐related research.