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Communicating Sensory Attributes and Innovation Through Food Product Labeling

Author

Listed:
  • Caroline Lancelot Miltgen

    (Audencia Business School)

  • Gaelle Pantin-Sohier

    (UA - Université d'Angers)

  • Bianca Grohmann

    (Concordia University [Montreal])

Abstract

This article explores the influence of food product packaging on consumers' sensory expectations and perceived newness of the product. Two experiments examine to what extent consumers use product typicality, graphical representations, and package typicality in evaluating new food products. Study 1 finds that (1) a typical flavor induces more positive expectations of pleasantness, taste, color, and smell, and (2) the presence of graphic representation on product labels increases perceived pleasantness but does not affect sensory expectations. Study 2 indicates that the product seems newer in the absence of a package (label-only condition), but when the product packaging is presented, an atypical package conveys more newness than a typical package. These results provide practical guidelines for the design and introduction of innovative food products.

Suggested Citation

  • Caroline Lancelot Miltgen & Gaelle Pantin-Sohier & Bianca Grohmann, 2016. "Communicating Sensory Attributes and Innovation Through Food Product Labeling," Post-Print hal-01247599, HAL.
    • Handle: RePEc:hal:journl:hal-01247599
    DOI: 10.1080/10454446.2014.1000435
    Note: View the original document on HAL open archive server: https://hal.science/hal-01247599
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    References listed on IDEAS

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    Cited by:

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    3. Vita Petek & Črtomir Rozman & Jasna Potočnik Topler, 2021. "When the Customer and the Wine Shelf Meet: Factors of Ethnocentrism When Selecting a Bottle of Wine," Sustainability, MDPI, vol. 13(21), pages 1-16, November.

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    Keywords

    Communication of sensory information; consumer expectations; new food products; packaging; sensory attributes;
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