4.7 Article

Take a Bite! The Effect of Bitten Food in Pictures on Product Attitudes, Purchase Intentions, and Willingness to Pay

期刊

FOODS
卷 10, 期 9, 页码 -

出版社

MDPI
DOI: 10.3390/foods10092096

关键词

food pictures; visual elements; design; purchase intentions; willingness to pay; product attitudes; disgust; consumer contamination; embodied mental simulation

资金

  1. Special Research Fund of Ghent University [BOF19/DOC/058]

向作者/读者索取更多资源

The study discovered that food pictures with a bite can decrease consumers' purchase intentions and this effect is mediated by feelings of disgust. The impact of food pictures differed based on context, with advertisements potentially attenuating the negative effects.
Food pictures in advertisements, on packages, and on social media often display food with a bite in it. We investigated the effect of pictures of food with a bite (vs. no bite) on product attitudes, purchase intentions, and willingness to pay. In two online experimental studies we tested this effect for both pictures without context, as well as pictures in an advertisement. We also investigated two theories that could lead to opposite effects: consumer contamination and embodied mental simulation. We found that a picture of food with a bite (vs. no bite) resulted in lower purchase intentions, and that this effect was mediated by disgust (i.e., consumer contamination). Furthermore, we found an interaction effect of picture type (i.e., bite vs. no bite) and context (i.e., no context vs. advertisement) on purchase intentions: the effect of picture type on purchase intentions was attenuated when the picture appeared in an advertisement (vs. when the picture is shown without context). We found similar effects on product attitudes and willingness to pay. Lastly, a picture of food with a bite (vs. no bite) had no effect on embodied mental simulation. Field practitioners are advised to take caution when using pictures of bitten food as this may lead to unfavorable consumer responses because of a feeling if disgust.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据