如何在包装上呈现昆虫形象?美学设计对昆虫食品接受度的影响

IF 4.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Haobin Yang, Ran Wang
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引用次数: 0

摘要

尽管在过去的几年里,食虫术获得了越来越多的关注,但消费者接受度低仍然是推广的一个重大障碍。消费者经常依靠包装上的食品形象来指导他们对食品的判断和购买决策。然而,昆虫形象的呈现风格在包装上的作用却受到了有限的关注。本研究通过三个实验,探讨包装上昆虫图像的经典美学呈现如何增加昆虫食品的接受度,从而解决了这一问题。结果表明,包装上昆虫形象的高度古典美学呈现可以增加消费者对昆虫食品的购买意愿。这种效应的产生是因为经典美学呈现增加了感知的纯度,进而增强了感知的健康,最终提升了购买意愿。这项研究进一步表明,当消费者被享乐性食物消费动机启动时,这种效应就消失了。研究结果强调了昆虫形象在包装上的经典美学表现在提高昆虫食品接受度方面的有效性,为食品营销人员和决策者提供了实用的见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
How to present insect images on packaging? The impact of aesthetic design on the acceptance of insect food
Although entomophagy has gained increasing attention over the last years, low consumer acceptance remains a significant barrier to the promotion. Consumers frequently rely on food images on packaging to guide their food judgments and purchase decisions. However, the role of the presentation style of insect images on packaging has received limited attention. This study addresses this issue by investigating how the classical aesthetic presentation of insect images on packaging increases the acceptance of insect food through three experiments. The results indicate that high classical aesthetic presentation of insect images on packaging can increase consumers' purchase intentions for insect food. This effect occurs because the classical aesthetic presentation increases perceived purity, which in turn enhances perceived healthfulness and ultimately elevates purchase intentions. This study further reveals that this effect disappears when consumers are primed with a hedonic food consumption motivation. The findings emphasize the effectiveness of classical aesthetic presentation of insect images on packaging in enhancing insect food acceptance, offering practical insights for food marketers and policymakers.
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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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