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This study aimed to describe consumers' retrospective satisfaction with food labels within the expectancy (dis)confirmation paradigm and to investigate the likelihood of food labels influencing consumers' product choices. A quantitative, descriptive, cross-sectional survey approach was followed to explore and describe consumers' satisfaction with attributes of and information on food labels. Self-administered questionnaires ( n = 279) were distributed in Gauteng, South Africa, through convenience sampling. On average, respondents were dissatisfied with label attributes (believability, readability, comprehensibility and adequacy) and with primary information (expiry date, allergens, nutrition/health, ingredient list, quality guarantees), but satisfied with secondary information (usage instructions, manufacturer name, symbols, serving numbers, country of origin). Respondents had higher expectations of primary information and considered it more influential for their purchasing decisions and, therefore, judged the performance of this information more critically than the secondary information. When amendments to and the presentation of food label information are considered, primary information should be a priority. Consumers, who are satisfied with food labels, might be inclined to choose one product over another. This study was the first of its kind, linking satisfaction and product choice to different dimensions of food labels. [ABSTRACT FROM AUTHOR]

This article facilitates deeper insight into label-related consumer information acquisition behaviour. An integrated framework of label information search (LIS) has been developed based on a synthesis of related literature and explorative research conducted by analysing online discussions among customers (netnography). The framework focuses on three main groups of personal factors that serve as antecedents of LIS: general personal factors (e.g. health consciousness and socio-demographics), label-related personal factors (e.g. label-related self-efficacy, trust in labels and the perceived usefulness of labels) and product category-related personal factors (trust in food products, enduring involvement, experience and perceived quality differences). Important characteristics of the framework are its process-oriented nature and the dynamically changing relationships among its concepts. LIS is an antecedent to and a consequence of influencing factors. This article offers managerial implications and serves to incite future inquiry in this field. [ABSTRACT FROM AUTHOR]

The purpose of the study was (1) to define the most important characteristics of functional food affecting purchasing decisions; (2) diagnose the importance of the healthful properties of functional food; (3) identify preferences for carriers (base product) and the importance of the functional components essential in the choice of functional products; and (4) get to know the motives by which consumers are guided when purchasing functional food. The data were collected through direct interview ( n = 200). The research tool was a questionnaire divided into four sections. The first one included quality attributes. The second one included healthful properties, functional components and carriers. The third one concerned the motives for purchasing functional food and included the consequences and values. In the fourth section the participants were asked about gender, age and education. The results of this study allowed determining the most important attributes of functional food products. Among quality attributes the most important are safe food, natural product and healthy product. The most important organoleptic attributes include nice taste. Very important attributes of packaging and labelling include expiry date and information on the healthful properties of the product. The most important healthful properties are associated with the attributes (1) strengthens the immune system; (2) reduces the risk of certain cancers; (3) reduces the risk of cardiovascular diseases; (4) helps maintain the correct body weight; (5) strengthens eyesight; (6) improves memory; and (7) improves physical condition. The functional components concern mainly vitamins and minerals, omega-3 fatty acids and dietary fibre. As the best base products, consideration was given to bread, dairy products, cereal products, mixtures of fruits and vegetables and meat products. In the motivation system there were distinguished functional consequences that included improvement of health, needs of the organism, and healthy eating and psychological consequences such as conscious choice and health promotion. The most important autotelic values include good health and long life, health safety, inner harmony, self-respect and self-confidence. The means to achieve these goals are responsibility for health and care for health. The study provides bases for a better understanding of the consumer's needs and optimization of activities related to the development and consumption of functional food. The results of this study may provide valuable support for actions connected with the promotion and marketing of food products. [ABSTRACT FROM AUTHOR]

Food label information theoretically facilitates consumer decision-making and food choice, but the extent to which consumers actually use this information during decision-making is a subject of considerable debate. Therefore, this study focused on the importance of label information in student consumers' decision-making process when exposed to limited label information food in a cafeteria environment. Because of a paucity of research in this area, a qualitative research approach that was exploratory in nature was used, accompanied by semi-structured interviewing and a vignette. Undergraduate students from the North-West University, Potchefstroom Campus, in South Africa served as the target population. The findings suggest that internal and product-related strategies are applied when food choices are made whereby the importance of label information only features in the latter strategy. Student consumers with a label interest were more inclined to use label information strategies in the absence of complete label information to base food choice on. Those with a lack of label interest made use of alternative strategies using product and personal-related information, such as freshness and product knowledge to make decisions. The decision-making process was more complex because of insufficient label information and product appearance, and thus previous experiences and habitual purchasing became more important to participants. Student consumers should be supported to make healthier food choices through food manufacturers supplying cafeteria products with more complete label information and by providing students with the knowledge to use label information correctly through educational programmes. [ABSTRACT FROM AUTHOR]

This study examines the effects of dietary information on women's whole and low-fat milk intakes. The sample is 1928 female meal planners aged 20 years or over who provided information on their milk intake for 2 days in the 1994–96 Continuing Survey of Food Intakes by Individuals and who completed the 1994–96 Diet and Health Knowledge Survey in the follow-up interview. The nested Tobit model was used to handle the sequentially censored data. Women's dietary information contributed to reduced whole milk consumption and increased low-fat milk consumption indicating different effects on whole milk and low-fat milk consumption. [ABSTRACT FROM AUTHOR]