HOW TO MAKE NON-NATURAL PRODUCTS APPEAR MORE NATURAL? CHANGES IN PROCESS WORK BETTER THAN CHANGES IN CONTENT

被引：0
作者：
Gomez, Pierrick [1 ,2 ]
机构：
[1] Reims Management Sch, Reims, France
[2] Univ Paris 09, DRM, Paris, France
来源：
MARKETING DYNAMISM & SUSTAINABILITY-THINGS CHANGE, THINGS STAY THE SAME... | 2015年
关键词：
naturalness judgments; halo effects; production processing; personal hygiene products; NUTRITION INFORMATION; FOOD; JUDGMENTS; ATTITUDES; CONSUMERS; HEALTH; DOMINANCE; AMERICANS; CONTAGION; BEHAVIOR;
D O I：
暂无
中图分类号：
F [经济];
学科分类号：
02 ;
摘要：
This article aims to study the factors that contribute to increasing the naturalness of non-natural products. An experimental survey investigates the influence of product process and content modifications. Our results support the process dominance hypothesis by showing that process modification increase more naturalness ratings than content modification. In addition, changes in process (but not changes in content) induce a positive halo that alters how other product attributes are assessed (e.g., health perceived risk, expected effectiveness). The relationship between process modification and naturalness judgments is mediated by the perceived transformation, origin and appearance of the product.
引用
收藏
页码：630 / 640
页数：11
相关论文
共 46 条
  • [1] Dietary fish and meat intake and dementia in Latin America, China, and India: a 10/66 Dementia Research Group population-based study
    Albanese, Emiliano
    Dangour, Alan D.
    Uauy, Ricardo
    Acosta, Daisy
    Guerra, Mariella
    Gallardo Guerra, Sara S.
    Huang, Yueqin
    Jacob, K. S.
    Llibre de Rodriguez, Juan
    Hernandex Noriega, Lisseth
    Salas, Aquiles
    Luisa Sosa, Ana
    Sousa, Renata M.
    Williams, Joseph
    Ferri, Cleusa P.
    Prince, Martin J.
    [J]. AMERICAN JOURNAL OF CLINICAL NUTRITION, 2009, 90 (02) : 392 - 400
  • [2] [Anonymous], 1977, Journal of personality and social psychology, DOI DOI 10.1037/0022-3514.35.4.250
  • [3] [Anonymous], 2003, Anthropologie structurale,
  • [4] Baumeister RF., 2001, REV GEN PSYCHOL, V5, P323, DOI [10.1037/1089-2680.5.4.323, DOI 10.1037/1089-2680.5.4.323]
  • [5] Consumers' cognitions with regard to genetically modified foods. Results of a qualitative study in four countries
    Bredahl, L
    [J]. APPETITE, 1999, 33 (03) : 343 - 360
  • [6] Implications of accurate usage of nutrition facts panel information for food product evaluations and purchase intentions
    Burton, S
    Garretson, JA
    Velliquette, AM
    [J]. JOURNAL OF THE ACADEMY OF MARKETING SCIENCE, 1999, 27 (04) : 470 - 480
  • [7] FREE COMPETITION AND OPTIMAL AMOUNT OF FRAUD
    DARBY, MR
    KARNI, E
    [J]. JOURNAL OF LAW & ECONOMICS, 1973, 16 (01) : 67 - 88
  • [8] Application of high pressure technology in the fruit juice processing: benefits perceived by consumers
    Deliza, R
    Rosenthal, A
    Abadio, FBD
    Silva, CHO
    Castillo, C
    [J]. JOURNAL OF FOOD ENGINEERING, 2005, 67 (1-2) : 241 - 246
  • [9] Descola Philippe., 2005, Beyond Nature and Culture
  • [10] Fromm E., 1964, THE HEART OF MAN
12345