Epicurean Food Marketing - Deepstash
Epicurean Food Marketing

Epicurean Food Marketing

Curated from: ama.org

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Reformulation's Limits

Reformulation's Limits

As a response to the growing global obesity epidemic, the food industry along with the help of the academia, traditionally suggested removing fat, salt, and increasing sugar from products. However, reformulation has it's own limitations:

  1. Reformulation can create a "health halo" around food thus prompting people to eat more of it than they otherwise would.
  2. Consumers increasingly equate healthiness with preserving food's natural properties but not its nutritional profile.

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Healthy Eating Nudges Can Work

Healthy Eating Nudges Can Work

The most effective way for food marketers to help consumers be mindful about their health is to encourage healthier food choices. Research show that:

  1. Cognitive nudges provide information about food product healthiness, often employing a nutrition label or symbol.
  2. Affective nudges attempt to motivate consumers to eat better using written or oral encouragement.
  3. Behavioral nudges seek to impact consumers' actions directly be emphasizing convenience by making healthy choices easier than unhealthy choices.

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EPICURUS

The wise person does not choose the largest amount of food, but the most pleasurable.

EPICURUS

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Epicurean Food Marketing: Less Size, More Pleasure

Epicurean Food Marketing: Less Size, More Pleasure

The behavioral epicurean approach attempts to make small food portions seem "normal.The epicurean approach is affective because it favors sensory pleasure. 

Researchers found that consumers choose cheap supersize portions that are larger than they realize which leads to overeating and food waste.

Shoppers don't really notice size decreases more than increases and they don't react negatively when it happens that's why companies won't downsize their products.

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IDEAS CURATED BY

rebeccamurra

Medical physicist

CURATOR'S NOTE

Rather than selling food as fuel as if they were in the energy business, food marketers concerned about public health and the obesity epidemic should consider focusing on eating’s pleasure.

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