Cheers to sustainability! The effect of warmth focus on the acceptance of sustainable paper-bottled alcoholic beverages

IF 4.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Quality and Preference Pub Date : 2024-09-05 DOI:10.1016/j.foodqual.2024.105313
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Abstract

Recently introduced paper-bottled alcoholic beverages are an intriguing and potentially environmentally-friendly initiative. However, consumer’s acceptance of these products is still in doubt. This research aims to identify circumstances where the acceptance of paper-bottled alcoholic beverages is enhanced. Across three studies, we reveal that paper-bottled beers are preferred when congruent with the consumer’s warmth focus. Study 1 demonstrates that paper-bottled (vs. glass-bottled) beers are associated with warmth (vs. competence) and femininity (vs. masculinity) but are rated negatively in value and purchase intention. Studies 2 and 3 identify that shifting consumers’ focus to warm-related information can mitigate these negative evaluations. Specifically, Studies 2 and 3 demonstrate that when consumers focus on warmth-related (vs. competence-related) information, preference for paper-bottled (vs. glass-bottled) beers is enhanced due to the shared connotations of packaging with femininity (vs. masculinity). These findings contribute to the literature on sustainable packaging/products, gender stereotypes and social perception of brands. We also provide suggestions to brand managers in presenting sustainable alcohols in warmth-related scenarios.

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为可持续发展干杯!关注温情对可持续纸瓶酒精饮料接受度的影响
最近推出的纸瓶含酒精饮料是一项引人关注的潜在环保举措。然而,消费者对这些产品的接受程度仍然存在疑问。本研究旨在确定在哪些情况下,纸瓶酒精饮料的接受度会提高。通过三项研究,我们发现,当纸质瓶装啤酒与消费者的温情关注点一致时,消费者会更喜欢纸质瓶装啤酒。研究 1 表明,纸瓶啤酒(相对于玻璃瓶啤酒)与温暖(相对于能力)和女性气质(相对于男性气质)相关,但在价值和购买意向方面却受到负面评价。研究 2 和研究 3 发现,将消费者的注意力转移到与温暖相关的信息上可以减轻这些负面评价。具体来说,研究 2 和研究 3 表明,当消费者关注与温暖相关(而不是与能力相关)的信息时,对纸质瓶装(而不是玻璃瓶装)啤酒的偏好就会提高,这是因为包装与女性气质(而不是男性气质)有着共同的内涵。这些研究结果为有关可持续包装/产品、性别刻板印象和社会对品牌的认知的文献做出了贡献。我们还为品牌管理者在与温情相关的场景中展示可持续酒类提供了建议。
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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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