Customizing calories: How rejecting (vs. selecting) ingredients leads to lower calorie estimation and unhealthier food choices

Ali Besharat, Marisabel Romero and Kelly Haws

Journal of Retailing, 2021, vol. 97, issue 3, 424-438

Abstract: Customization of food products has increased substantially in recent years while the desire for healthiness and an emphasis on understanding and providing calorie information continues to dynamically change the landscape of restaurant retail. The authors report four studies demonstrating that different customization routes (i.e., rejecting alternatives from a full product offering versus adding alternatives to a basic product offering) lead to systematic, but predictable, differences in consumers’ estimations of calories. In particular, this research finds that a rejection (vs. selection) customization process leads consumers to persistently estimate lower calories in the final product, which then improves evaluations of the retailer and leads to unhealthier food choices. These findings occur when consumers estimate calories of the exact same final product using the different paths to customization as well as when they create their own customized final product, while accounting for differences in the quantity and type of ingredients selected, suggesting a very general difference in estimations. This research has important implications for consumers who want to manage their weight and for firms that need to manage consumers’ health perceptions.

Keywords: Food customization; Calorie estimation; Selection vs. rejection; Food decision; Ingredients; Health (search for similar items in EconPapers)
Date: 2021
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Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:eee:jouret:v:97:y:2021:i:3:p:424-438

DOI: 10.1016/j.jretai.2020.11.003

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