The Influence of Consumption Context on Indulgent Versus Healthy Yoghurts: Exploring the Relationship between the Associated Emotions and the Actual Choices

Petjon Ballco, Betina Piqueras-Fiszman and Hans C. M. van Trijp
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Petjon Ballco: Department of Agricultural and Environmental Sciences, University of Zaragoza, 50009 Zaragoza, Spain
Betina Piqueras-Fiszman: Marketing and Consumer Behaviour Group, Department of Social Sciences, Wageningen University & Research, 6708 PB Wageningen, The Netherlands
Hans C. M. van Trijp: Marketing and Consumer Behaviour Group, Department of Social Sciences, Wageningen University & Research, 6708 PB Wageningen, The Netherlands

Sustainability, 2022, vol. 14, issue 13, 1-19

Abstract: This work examines the associated emotions of consumers transmitted from extrinsic attributes (fat-related nutrition claims (full-fat, low-fat, and fat-free) and ingredient features (plain, berries, and double chocolate chunk)) labelled on yoghurt packages. It differentiates by consumption context (health versus indulgent) at the time of the survey and studies the relationship between the associated emotions (e.g., positive versus negative) attached to extrinsic attributes and the actual choices. The research was conducted in the Netherlands in 2019, with 209 regular consumers of yoghurt. Participants were divided into two treatments according to each consumption context and a control group (no context); they were instructed to imagine purchasing yoghurt to consume it as a healthy snack or as a dessert or received no instructions. After choosing their preferred option from a discrete choice experiment, participants indicated how the choice made them feel from a list of emotions. The results revealed significant differences between positive emotional profiles for choosing healthy (low-fat) yoghurts with berries and negative profiles for choosing less healthy alternatives (full-fat) with double chocolate chunk sensory features. The findings from a random parameter logit model showed that participants who continuously chose the same type of yoghurt in all choice tasks selected mostly positive rather than negative emotions. The overall findings suggest that the associated emotions affect yoghurt choices. However, the emotions were mainly affected by the consumption context.

Keywords: food choices; associated emotions; yoghurt; healthy; indulgent (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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