Agribusiness最新文献

The “meat” marketing of new plant-based burgers distinguished them from traditional vegan burgers, yet it is still unknown if and to what extent this advertising appeals to meat consumers. We employ a novel digital advertisement dataset from Nielsen Ad Intel to investigate the market entry and advertising patterns of the Impossible Burger, one of the leading brands in the plant-based meat market. By merging weekly ad views at the DMA market level with Nielsen Homescan Panel, we find that prior purchases of meat burgers reduce the likelihood of consumers buying the new plant-based burger, whereas past vegan burger purchases elevate this probability. While advertising did boost the average purchasing likelihood for the Impossible Burger, the enhancement in purchase probability for meat burger consumers is approximately one fifth of that observed for vegan burger consumers. These findings have implications to effectively marketing plant-based meat products to different consumer groups [EconLit Citations: D12, M37, M31, L66].

This study explores how nutrients, new ingredients, and health claims from product reformulation influence consumer decisions, dietary intake, and population health in the beverage market. We focus on the beverage market in the United States as a case study because of the emerging health demand for “better-for-you” beverage options. We formulate a random coefficient discrete choice model to evaluate consumer preference for reformulated products in the nonalcoholic beverages market. We find that new ingredients that provide functionality such as energy ingredients, carbonation, or no artificial flavors have a significant positive impact on consumer choices. Further, the use of health claims can significantly increase consumer demand for beverages. Results from simulations suggest that the use of “no/low sugar,” “no/low sodium,” and “no artificial sweetener” health claims will increase the net sugar and sodium intakes from sugar-sweetened beverages, leading to an increase in body mass index and the incidence of coronary heart disease (CHD) and diabetes. The nutrient reformulation by cutting sugar and sodium content by 10%, on the other hand, will result in a decrease in sugar and sodium consumption, and further lower the incidence of CHD and stroke. However, the policy aimed at lowering the intake of one single nutrient may have an unintended spillover effect on other nutrient intakes, and policymakers should take a comprehensive approach and consider the broader nutrient impact of any policy aimed at reducing a specific nutrient.

Encouraging the food industry to reformulate their products is a possible public intervention to improve diet quality. In this paper, we assess the impact of food reformulation on per capita salt and saturated fatty acids (SFAs) intake, in France, for four product categories, namely, potato chips, fresh pizzas, frozen pizzas, and frozen meals, taking into account the changes in products' nutritional quality and consumer choices. Nutrient intake is calculated by matching data on food purchases and nutritional data, collected at the same date. An algorithm is run to disentangle the specific effect of food reformulation. We find that food reformulation, which is based on voluntary individual firm choices or voluntary industry-wide agreement in our case studies, contributes to decrease SFAs and salt intake in seven out of eight cases. However, the magnitude of the impact is moderate, except in the case of potato chips for which a much stronger impact is observed. Product renewal has an ambiguous effect, depending on the nutrient considered. By contrast, changes in consumer behavior increase the intake of SFAs and salt in all cases. Finally, food reformulation generally benefits all consumers equally, regardless of income or age. For food categories with consumption disparities, product reformulation can reduce heterogeneity in nutrient intake across socioeconomic groups, provided that recipes are greatly and widely improved  [EconLit Citations: D12, D22, I1].

Food reformulation can contribute to achieve public health objectives by facilitating access to healthy and sustainable food choices to consumers. Vitamin D is an important micronutrient that contributes to calcium absorption and bone health. Low vitamin D levels may lead to having a higher risk of poor bone and muscle for human health. In this manuscript we investigated, for the first time, United Kingdom consumer willingness to pay (WTP), and heterogeneity preferences for vitamin D fortification of eggs. We used a choice experiment (CE) involving several hypothetical egg products (i.e., pack of 10 eggs) that vary across three attributes levels such as production method (i.e., Cage, Barn, Free-range, and Organic), vitamin (i.e., no information or by reporting on the pack the claim “Vitamin D added”), and price (i.e., £0.80/pack, £1.90/pack, £3.00/pack, and £4.10/pack). Results suggest that, although on average consumers prefer low-price eggs produced using the free-range production method and the information about vitamin D fortification does not affect their valuation, there is a significant preference heterogeneity in consumer preferences associated with animal welfare, environment, health, and price attributes. Particularly, there is a significant preference heterogeneity towards the purchasing of eggs produced using the barn production method. Furthermore, we found that consumer preferences for vitamin D fortification of eggs is affected by consumer's age and the price of eggs. These findings provide useful insights into the psychology of consumer acceptance and attitudes that can be used in communicating the nature of the fortified vitamin D eggs to the public. They also have important implications for future labeling policies and marketing strategies of egg industry.