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• W2006249805 abstract "The aim of this article is to understand the concept of food “naturalness,” as it is perceived by the consumer via the packaging. The research is based on a qualitative study from which three types of experimental packaging were constructed (emotional, functional, and mixed) and a quantitative study carried out on 163 French consumers. The research identified two dimensions of food naturalness and related them to credibility, attractiveness, quality, and purchase intention, with differences according to the three types of packaging tested. The highlighting of their role in the perception of the naturalness of a food product should help managers to avoid overexposure of the concept." @default.
• W2006249805 created "2016-06-24" @default.
• W2006249805 creator A5046550944 @default.
• W2006249805 date "2015-03-09" @default.
• W2006249805 modified "2023-10-13" @default.
• W2006249805 title "Perception of Naturalness of Food Packaging and Its Role in Consumer Product Evaluation" @default.
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• W2006249805 doi "https://doi.org/10.1080/10454446.2014.885868" @default.
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