Is there also a hidden health cue in the background? The impact of natural imagery on product attitude in food marketing

IF 4.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Quality and Preference Pub Date : 2024-06-29 DOI:10.1016/j.foodqual.2024.105256
Yingying Du, Xingyuan Wang
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Abstract

Prior studies have primarily concentrated on the role of food imagery, which depicts the food itself or its ingredients, in conveying food messages, with less emphasis on background imagery. Background imagery, which often carries symbolic or metaphorical meanings through the depiction of food-related and non-food-related subjects, also serves as a vital medium for communicating food messages. This study investigates the role of natural imagery, a type of background imagery, in transmitting health-related attributes of food. This study employed an implicit association test (IAT) alongside three scenario experiments. The findings demonstrate that natural imagery triggers a health association with food, leading to a favorable product attitude, referred to as the “health metaphor effect.” Subsequently, the boundary conditions for this effect were examined, revealing its presence in healthy product categories as opposed to unhealthy ones. Building upon these findings, the study also assessed the influence of food imagery in food visuals on the role of natural imagery. The result indicates that, for healthy foods, the health metaphor effect is more pronounced when the food imagery is depicted in a processed (vs. raw) state.

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背景中是否也隐藏着健康提示?食品营销中自然意象对产品态度的影响
以往的研究主要集中于食物意象在传递食物信息中的作用,即描绘食物本身或其成分的意象,而较少强调背景意象。背景意象通常通过描绘与食物相关和非食物相关的主题来体现象征或隐喻意义,也是传达食物信息的重要媒介。本研究探讨了自然意象(背景意象的一种)在传递食品健康属性方面的作用。本研究采用了内隐联想测试(IAT)和三个情景实验。研究结果表明,自然意象会引发人们对食品的健康联想,从而对产品产生好感,这被称为 "健康隐喻效应"。随后,研究人员对这一效应的边界条件进行了考察,发现它存在于健康产品类别中,而非不健康产品类别中。在这些发现的基础上,研究还评估了食品视觉效果中的食品意象对自然意象作用的影响。结果表明,对于健康食品而言,当食品意象被描述为加工状态(相对于未加工状态)时,健康隐喻效应更为明显。
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来源期刊
Food Quality and Preference
Food Quality and Preference 工程技术-食品科技
CiteScore
10.40
自引率
15.10%
发文量
263
审稿时长
38 days
期刊介绍: Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.
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