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dc.contributor.authorYan, Mary
dc.contributor.authorBrown, D.
dc.contributor.authorParsons, A.
dc.contributor.authorWhalley, Gillian
dc.contributor.authorHamid, N.
dc.contributor.authorKantono, K.
dc.contributor.authorDonaldson, B.
dc.contributor.authorRush, E.
dc.date.accessioned2018-01-31T01:30:32Z
dc.date.available2018-01-31T01:30:32Z
dc.date.issued2015-08-19
dc.identifier.issn1927-0887
dc.identifier.issn1927-0895
dc.identifier.urihttps://hdl.handle.net/10652/4077
dc.description.abstractTaste appeal, sustainable ingredients and valid health claims are challenges for successful marketing of healthier food products. This study was designed to compare the effects of branding, ingredients and nutrition information on consumer liking towards a prototype of the Nothing Else healthier snack bar with the top three brands of New Zealand snack bars, and another product with a good nutrient profiling score. Sixty-four consumers were recruited to evaluate the five snack bars. Participants initially blind-rated on visual analogue scales their liking scores in relation to colour, taste, flavour, texture and overall liking. Packaging for the products was then presented alongside each of the five products and participants rated their liking scores for a second time. Participants also ranked the five products from 1 to 5 for healthiness, taste, naturalness, and purchase intent if prices were the same. In both blind and informed tests, the Nothing Else bar was the least liked snack bar among all the tested samples. However, after the packaging for the products was presented, overall liking of the Nothing Else bar increased by 14% (p = 0.023), while overall liking for the four commercial products were unchanged. While the most popular commercial bar was ranked the highest for taste and purchase intent, the Nothing Else bar was ranked the highest for the healthiness and naturalness. Our findings confirmed that the branding and health related nutrition information could improve consumer liking and brand perception particularly if backed by marketing.en_NZ
dc.language.isoenen_NZ
dc.publisherCanadian Center of Science and Educationen_NZ
dc.relation.urihttp://dx.doi.org/10.5539/jfr.v4n5p64en_NZ
dc.rightsCopyright for this article is retained by the author(s), with first publication rights granted to the journal. This is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/)en_NZ
dc.subjectNew Zealand snack barsen_NZ
dc.subjectbrand perceptionen_NZ
dc.subjecthealthier snackingen_NZ
dc.subjectNothing Else (prototype healthy snack bar)en_NZ
dc.subjectsensory propertiesen_NZ
dc.titleBranding, ingredients and nutrition information: consumer liking of a healthier snacken_NZ
dc.typeJournal Articleen_NZ
dc.date.updated2017-12-12T13:30:24Z
dc.rights.holderAuthorsen_NZ
dc.identifier.doidoi:10.5539/jfr.v4n5p64en_NZ
dc.subject.marsden150501 Consumer-Oriented Product or Service Developmenten_NZ
dc.identifier.bibliographicCitationYan, M. R., Brown, D., Parsons, A., Whalley, G. A., Hamid, N., Kantono, K., Donaldson, B., & Rush, E. (2015). Branding, ingredients and nutrition information: consumer liking of a healthier snack. Journal of Food Research, 4(5), pp.64-72. doi:10.5539/jfr.v4n5p64en_NZ
unitec.publication.spage64en_NZ
unitec.publication.lpage72en_NZ
unitec.publication.volume4en_NZ
unitec.publication.issue5en_NZ
unitec.publication.titleJournal of Food Researchen_NZ
unitec.peerreviewedyesen_NZ
unitec.identifier.roms60850en_NZ
unitec.publication.placeToronto, Ontario, Canadaen_NZ


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