That's not natural! Consumer response to disconfirmed expectations about 'natural' food.

Natural claims on food products create a large number of positive expectations. This research aims to reveal which potentially disconfirmed expectations about 'natural' food are problematic as they harm consumer attitudes and intentions. In a pre-study (N = 160), we show that consumers expect natural-claimed food to be organic, locally produced, minimally processed, fresh, to ensure better animal welfare, and to be free from GMO, artificial ingredients, antibiotics, and hormones. In our main study (N = 2152), we show that the natural claim increases purchase intention, mediated via brand trust and product attitude. However, when consumers learn that their expectations may be disconfirmed, their brand- and product-related attitudes decrease, which in turn leads to reduced purchase intentions. These findings imply that food marketers can profit from the natural claim, but that there is a large potential for irresponsible food marketing and consumer deception, which can result in negative expectation disconfirmation. We also inform policy makers which product expectations should be considered for consumer protection against halo effects induced by the natural claim. Regulation or education about the meaning of the claim can help consumers to make more informed decisions.

Corrigendum: Sustainable production of the cyanophycin biopolymer in tobacco in the greenhouse and field.

[This corrects the article DOI: 10.3389/fbioe.2022.896863.].

Sustainable Production of the Cyanophycin Biopolymer in Tobacco in the Greenhouse and Field.

The production of biodegradable polymers as coproducts of other commercially relevant plant components can be a sustainable strategy to decrease the carbon footprint and increase the commercial value of a plant. The biodegradable polymer cyanophycin granular polypeptide (CGP) was expressed in the leaves of a commercial tobacco variety, whose seeds can serve as a source for biofuel and feed. In T0 generation in the greenhouse, up to 11% of the leaf dry weight corresponded to the CGP. In T1 generation, the maximum content decreased to approximately 4% dw, both in the greenhouse and first field trial. In the field, a maximum harvest of 4 g CGP/plant could be obtained. Independent of the CGP content, most transgenic plants exhibited a slight yield penalty in the leaf biomass, especially under stress conditions in greenhouse and field trials. After the harvest, the leaves were either Sun dried or ensiled. The resulting material was used to evaluate the extraction of CGP compared to that in the laboratory protocol. The farm-level analysis indicates that the extraction of CGP from tobacco plants can provide alternative income opportunities for tobacco farmers. The CGP yield/ha indicates that the CGP production in plants can be economically feasible depending on the cultivation and extraction costs. Moreover, we analyzed the consumer acceptance of potential applications associated with GM tobacco in four European countries (Germany, Finland, Italy and the Netherlands) and found unexpectedly high acceptance.

Vegan labeling for what is already vegan: Product perceptions and consumption intentions.

Given the increasing popularity of vegan labels, our study examines the effect of vegan labeling on product perceptions and consumption intentions. We focus on randomly-vegan products which are products that have neither undergone any special reformulation to be vegan nor explicitly aim to serve the market segment of vegans and vegetarians. Food marketers are often tempted to add a vegan label to their randomly-vegan products to capitalize on the growing popularity of vegan food. Our results show that labeling randomly-vegan products biases the perceived healthiness, expected taste, and perceived sustainability, but only if consumers do not expect such randomly-vegan products to be vegan by default. This translates into altered consumption intentions for these unexpected-vegan products with a vegan label (vs. no label). Importantly, this applies to both utilitarian and hedonic products. No effects attributed to the vegan label (vs. no label) were found for randomly-vegan products that consumers expected to be vegan by default.

What Patients Value in Physicians: Analyzing Drivers of Patient Satisfaction Using Physician-Rating Website Data.

BACKGROUND: Customer-oriented health care management and patient satisfaction have become important for physicians to attract patients in an increasingly competitive environment. Satisfaction influences patients' choice of physician and leads to higher patient retention and higher willingness to engage in positive word of mouth. In addition, higher satisfaction has positive effects on patients' willingness to follow the advice given by the physician. In recent years, physician-rating websites (PRWs) have emerged in the health care sector and are increasingly used by patients. Patients' usage includes either posting an evaluation to provide feedback to others about their own experience with a physician or reading evaluations of other patients before choosing a physician. The emergence of PRWs offers new avenues to analyze patient satisfaction and its key drivers. PRW data enable both satisfaction analyses and implications on the level of the individual physician as well as satisfaction analyses and implications on an overall level. OBJECTIVE: This study aimed to identify linear and nonlinear effects of patients' perceived quality of physician appointment service attributes on the overall evaluation measures that are published on PRWs. METHODS: We analyzed large-scale survey data from a German PRW containing 84,680 surveys of patients rating a total of 7038 physicians on 24 service attributes and 4 overall evaluation measures. Elasticities are estimated from regression models with perceived attribute quality as explanatory variables and overall evaluation measures as dependent variables. Depending on the magnitude of the elasticity, service attributes are classified into 3 categories: attributes with diminishing, constant, or increasing returns to overall evaluation. RESULTS: The proposed approach revealed new insights into what patients value when visiting physicians and what they take for granted. Improvements in the physicians' pleasantness and friendliness have increasing returns to the publicly available overall evaluation (b=1.26). The practices' cleanliness (b=1.05) and the communication behavior of a physician during a visit (b level between .97 and 1.03) have constant returns. Indiscretion in the waiting rooms, extended waiting times, and a lack of modernity of the medical equipment (b level between .46 and .59) have the strongest diminishing returns to overall evaluation. CONCLUSIONS: The categorization of the service attributes supports physicians in identifying potential for improvements and prioritizing resource allocation to improve the publicly available overall evaluation ratings on PRWs. Thus, the study contributes to patient-centered health care management and, furthermore, promotes the utility of PRWs through large-scale data analysis.

Preference and willingness to pay for meat substitutes based on micro-algae.

Current meat consumption and production patterns are far from sustainable and place a heavy burden on the environment. Excessive meat consumption is also considered detrimental to consumer health. Hence, more consumers are willing to opt for meat substitutes to counteract these downsides of excessive meat consumption. However, in many Western countries, market shares for meat substitutes still have to increase significantly if they are to support responsible consumption and production. Consequently, more research is needed to take a closer look at consumer preferences for meat substitutes. This study aims to fill this research gap by analyzing consumer preferences for meat substitutes based on micro-algae. First, a choice-based conjoint analysis was conducted in three Western European countries (Germany, Netherlands, France) to reveal consumer preferences and willingness to pay for meat substitutes based on micro-algae. Second, a multi-item scale was developed to measure consumer attitudes toward meat and meat substitutes. Third, these results were combined to obtain novel insights about attitudinal drivers of consumer preference and willingness to pay for meat substitutes based on micro-algae. In summary, findings from this study provide important insights for food engineers, food marketers, and policy makers when it comes to product development and increasing market shares for meat substitutes based on micro-algae.