How a health goal activation drives the Nutri-Score effect

•The presence (vs. absence) of the Nutri-Score activates participants’ health goals.•The Nutri-Score improves the healthiness of shopping baskets (“Nutri-Score effect”).•An activation of health goals underlies the “Nutri-Score effect”. The Nutri-Score nutrition label has been found to improve consum...

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Veröffentlicht in:Food quality and preference 2024-07, Vol.116, p.105136, Article 105136
Hauptverfasser: Heeremans, Eva, Geuens, Maggie, Vermeir, Iris
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Sprache:eng
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Zusammenfassung:•The presence (vs. absence) of the Nutri-Score activates participants’ health goals.•The Nutri-Score improves the healthiness of shopping baskets (“Nutri-Score effect”).•An activation of health goals underlies the “Nutri-Score effect”. The Nutri-Score nutrition label has been found to improve consumers’ food choices in several previous studies. It is not clear though why this would be the case. Using a multi-methods approach consisting of four experimental studies (covering in total 1150 respondents and 145 products), we provide evidence that the Nutri-Score serves as a health prime and activates health goals in and of itself. This health goal, in turn, leads consumers to make healthier food choices. As part of an experimental-causal-chain design, Study 1 (n = 304) shows that the presence (vs. absence) of the Nutri-Score on product packages leads consumers to activate a health goal. Study 2 (n = 351) then shows that a manipulation of health goals increases the healthiness of respondents’ shopping baskets. Studies 3 (n = 225) and 4 (n = 259) replicate this substantive finding using traditional measurement-of-mediation designs (Studies 3 and 4), while at the same time excluding injunctive social norms as a rival explanation for the Nutri-Score effect (Study 4). Identifying why the Nutri-Score enhances healthy food choices is important as it increases our understanding of how nutrition labels can be further improved. Implications for public policy makers, retailers, and manufacturers are discussed.
ISSN:0950-3293
1873-6343
DOI:10.1016/j.foodqual.2024.105136