{"title":"\"女性=健康食品 \"的刻板印象:女性化品牌个性对消费者对健康食品品牌态度的影响","authors":"Haorui Feng, Kosuke Motoki","doi":"10.1016/j.foodqual.2024.105204","DOIUrl":null,"url":null,"abstract":"<div><p>In recent years, the severity of poor eating habits and health issues related to a poor diet has increased. Brand personality is undoubtedly essential for creating a positive evaluation of healthy foods. Prior research on food stereotypes suggests that people associate healthy foods with femininity. This study investigates the effects of gendered brand personality on healthy food brand evaluation, drawing on food stereotypes, gendered brand personality, and congruency theory. The results indicate that a feminine brand personality enhances consumer evaluation of healthier food brands more than a masculine brand personality. Combining a feminine brand personality and healthier food brands enhances the brand evaluation of healthier foods by reinforcing perceived congruence. From a theoretical perspective, this study expands the literature on brand personalities and healthy foods. From a practical perspective, this study highlights the directional aspects of brand personality construction for healthy food brands.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":null,"pages":null},"PeriodicalIF":4.9000,"publicationDate":"2024-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S095032932400106X/pdfft?md5=ddebc58c5d4377bffbaafbf0695f3e18&pid=1-s2.0-S095032932400106X-main.pdf","citationCount":"0","resultStr":"{\"title\":\"“Feminine = Healthy Food” stereotype: Impact of feminine brand personality on consumer attitudes toward healthier food brands\",\"authors\":\"Haorui Feng, Kosuke Motoki\",\"doi\":\"10.1016/j.foodqual.2024.105204\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>In recent years, the severity of poor eating habits and health issues related to a poor diet has increased. Brand personality is undoubtedly essential for creating a positive evaluation of healthy foods. Prior research on food stereotypes suggests that people associate healthy foods with femininity. This study investigates the effects of gendered brand personality on healthy food brand evaluation, drawing on food stereotypes, gendered brand personality, and congruency theory. The results indicate that a feminine brand personality enhances consumer evaluation of healthier food brands more than a masculine brand personality. Combining a feminine brand personality and healthier food brands enhances the brand evaluation of healthier foods by reinforcing perceived congruence. From a theoretical perspective, this study expands the literature on brand personalities and healthy foods. From a practical perspective, this study highlights the directional aspects of brand personality construction for healthy food brands.</p></div>\",\"PeriodicalId\":322,\"journal\":{\"name\":\"Food Quality and Preference\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.9000,\"publicationDate\":\"2024-04-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S095032932400106X/pdfft?md5=ddebc58c5d4377bffbaafbf0695f3e18&pid=1-s2.0-S095032932400106X-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Quality and Preference\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S095032932400106X\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Quality and Preference","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S095032932400106X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
“Feminine = Healthy Food” stereotype: Impact of feminine brand personality on consumer attitudes toward healthier food brands
In recent years, the severity of poor eating habits and health issues related to a poor diet has increased. Brand personality is undoubtedly essential for creating a positive evaluation of healthy foods. Prior research on food stereotypes suggests that people associate healthy foods with femininity. This study investigates the effects of gendered brand personality on healthy food brand evaluation, drawing on food stereotypes, gendered brand personality, and congruency theory. The results indicate that a feminine brand personality enhances consumer evaluation of healthier food brands more than a masculine brand personality. Combining a feminine brand personality and healthier food brands enhances the brand evaluation of healthier foods by reinforcing perceived congruence. From a theoretical perspective, this study expands the literature on brand personalities and healthy foods. From a practical perspective, this study highlights the directional aspects of brand personality construction for healthy food brands.
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.