한국에서 시판 중인 밀키트의 식품표시 특성과 영양표시를 통한 영양 함량 평가

Meal kits in the family setting: Impacts on family dynamics, nutrition, social and mental health

With the significant growth of the meal kit market, environmental pollution problems caused by meal kit packaging materials are also emerging. Meal kit companies are pressured by society to use more eco-friendly packaging materials. However, doing so would only increase the production costs and sales prices, if consumers turn a blind eye to it. Therefore, for meal kit companies, it is necessary to understand the antecedents to consumers' eco-friendly behavior intentions and react accordingly. For this reason, this study used the VBN model to examine the decision-making process of meal kit consumers that leads from value beliefs and personal norms to eco-friendly behavioral intentions. In addition, the mediating roles of emotional factors (predicted guilt and pride) in the process were considered. To address the research objectives, a survey was conducted amongst adult men and women who purchased meal kits and plan to purchase them in the future. A total of 300 responses were collected from July 11 to 13, 2023. Among them, 249 (83.0%) suitable responses were analyzed. Descriptive statistics analysis and structural equation modeling analysis were performed using SPSS and AMOS programs. The analysis results are as follows. First, the values of meal kit consumers had significant effects on outcome perception, responsibility attribution, individual norms, and purchase intentions. Second, there were significant mediating effects of anticipated guilt and pride in the relationship between personal norms and the intentions to purchase eco-friendly meal kits. The analysis results emphasized the importance of values, beliefs, personal norms, and anticipated emotions in strengthening the eco-friendly behavioral intentions of meal kit consumers. It is suggested that meal kit companies should invest in monitoring and managing consumers' ecological values, personal norms, and emotional factors at the marketing level.

Home chef meal kits: Product attributes, perceived value and repurchasing intentions the moderating effects of household configuration

Caregiver and Pediatrician Perspectives on a Meal Kit Delivery Program for Children With Food Insecurity and Obesity: A Qualitative Analysis.

On a global scale, households are purchasing from meal kit delivery services like HelloFresh and Goodfood at an ever-growing rate. A meal kit promises beginner cooks and busy individuals an affordable, convenient, and approachable option for meal planning and preparation. This paper investigates how meal kit delivery services align and position themselves against other food industry players such as grocery stores, grocery delivery platforms, and online food delivery services, using HelloFresh as a case study. Meal kit delivery services are platforms which operate by intermediating between various parties and generate profit by the expansion of their customer bases through their networks. The goal of this paper is to explore the marketing strategies employed by HelloFresh to yield profit through platform growth and global dominance objectives. To pursue this goal, a walkthrough method on the HelloFresh user interface and a discursive analysis of various company reports and news articles from HelloFresh were conducted. By leveraging the benefits of convenience, affordability, and availability of meal kits, it was found that HelloFresh does not compete with its competitors, but rather with grocery stores, grocery delivery platforms, and online food delivery services. I argue that HelloFresh’s competition strategy successfully positions its services as a desirable alternative to consumers while capturing profit through various avenues and masking shortcomings with its competitors. The findings of this study aim to assist platform scholars with understanding the marketing strategies and multiple avenues of profit generation on meal kit platforms.

ObjectiveTo assess the barriers and facilitators to online food purchasing through a meal kit and grocery shopping website titled NY SNAP Express among Supplemental Nutrition Assistance Program (SNAP) beneficiaries. MethodsA purposive sample of SNAP-eligible adults residing in New York State participated in interviews guided by the Capabilities, Opportunities, Motivations, and Behaviors Model. ResultsBarriers to online food purchasing among participants (n = 32) include physiological and health conditions, the weight of food, technology, language, the price of foods, transportation challenges, the stigma associated with SNAP, and concerns regarding the quantity and quality of meal kits. Facilitators include health and nutrition improvements, knowledge and skills, saving money, culturally relevant meals, increased efficiency in food purchases and preparation, and customization. Conclusions and ImplicationsOnline platforms such as NY SNAP Express have the potential to increase nutritious food access and resources among SNAP recipients; however, improvements are necessary to meet the needs of its audience.

Purpose: Recently, domestic and foreign food consumers are pursuing the minimization of meal time and con-venience of cooking, and the consumption behavior is increasing take out, delivery, and HMR purchases. The purpose of this study is to investigate the opinions of the expert group on the commercially available meal kit to help a lot with the eating habits of modern people and to suggest the development direction of the meal kit in the future. Method: Create a questionnaire and make up a group of experts consisting of 4 cooking and food service management professors, a sales manager of a meal kit related developer, a menu development manager, and 13 other meal kit operators, for a total of 17 people, January 3-6th 2022, Individual surveys were conducted for about 2 hours, and the results were derived using spss program. Results: As a result of an interview with an expert group, it is necessary to develop a granular health friendly meal kit for the low salt, high protein, low fat, low sugar, vegan, dieter, exerciser, and the elderly using eco-friendly materials. Conclusion: This study aims to present the development direction of meal kit as low sugar, low salt, high pro-tein, low fat, vegan, dieter, exercise machine, and elderly meal kit. In addition, in order to develop meal kit products that are beneficial to consumers health and environment, product development using eco-friendly packaging containers should be carried out. It is also important to understand the segmented needs of consumers.

This study applies Norm Activation Theory (NAT) to examine meal kit consumers’ cooking intentions, focusing on how perceived responsibility and personal moral norms influence these intentions during meal preparation. A total of 376 adults with prior experience using meal kits participated in an online survey. The collected data were analyzed using exploratory factor analysis, reliability testing, correlation analysis, simple regression, and mediation analysis. The findings reveal five key insights. First, awareness of meal preparation significantly reduced perceived burdens related to cooking outcomes, suggesting that consumers who internalize cooking as a moral practice experience less psychological and temporal stress. Second, awareness of cooking outcomes positively influenced the ascription of responsibility, implying that higher awareness reinforces consumers' moral obligation. Third, the ascription of responsibility played a central role in activating personal norms. Fourth, personal norms were strong predictors of cooking intentions, with ascribed responsibility being the most influential antecedent. Fifth, the mediation analysis confirmed that personal norms partially mediated the relationship between responsibility and cooking intention. This study extends the theoretical application of NAT to the domain of food and consumer behavior, interpreting cooking as a morally motivated act. Practically, the findings suggest that meal kit companies should design marketing and branding strategies that reflect consumers’ sense of responsibility and ethical engagement in food preparation.

AimTo assess the feasibility of a family-based dietary intervention study using a meal kit home delivery service, in people at risk of cardio-metabolic disease.MethodsA 12-week dietary intervention feasibility study of adults (termed the index participants) at increased risk of metabolic and cardiovascular disease, enriched for Māori who are indigenous New Zealanders. The study sample also included the household/whānau members living with the index participant. All participants received a 12 week intervention using weekly home delivery of meal kits and groceries consistent with a Mediterranean dietary pattern. Outcomes were the metabolic syndrome severity score (MetSSS); feasibility and acceptability of the intervention; dietary intake; and other clinical and anthropometric measures.ResultsThere were 29 index participants recruited and in addition, 50 household/whānau members took part in the feasibility study. The mean (SD) household/whānau size was 3.45 (1.4) people, and the mean (SD) number of people in each household/whānau who participated in the study was 2.84 (1.2). The feasibility of intervention to households/whānau was proven in this context. The mean (SD) change in MetSSS was 0.03 (0.33), N = 27, P = 0.69 and there was a statistically significant decrease in body weight of 1.37 kg (95% CI 0.11 to 2.62), p = 0.034. The food deliveries were well received, the dinner kits more so than the grocery items.ConclusionIt is feasible to recruit individuals and households/whānau to a family-based dietary intervention. Use of a meal kit home delivery service to provide food which is consistent with the intervention dietary pattern was well received. This feasibility study identified improvements to be made such as nutrition behaviour change support, more variety in food provided, more recipes, and better matching of food quantity to family size.Trial registrationANZCTR—ACTRN12621000856819p registered 2.JUN.2021 https://www.anzctr.org.au/Trial/Registration/TrialReview.aspx?id=382021&isReview=true

Introduction: Early intake of foods with excess sodium, sugar, and saturated fat can influence later dietary habits and health, potentially increasing the risk of cardiovascular disease. A 2012 analysis indicated that 72% of commercial toddler meals were high in sodium (average: 361 mg per serving) and 32% of toddler meals and >70% of infant and toddler snacks, desserts, and juice drinks contained one or more added sugars. Given manufacturer reported changes in commercial infant and toddler foods the study objective is to determine the sodium, sugar and fat content of commercial infant and toddler foods sold in the U.S. in 2015. Methods: Major brands of infant and toddler food products were identified. Nutrition information was collected from manufacturer websites and grocery stores (e.g. private label products) from May to July, 2015. A total of 1,045 food products were categorized according to main ingredients, target eater and serving sizes. Serving sizes were standardized to the FDA Reference Amount Customarily Consumed (RACC) per eating occasion for the specific category. Mean sodium, sugar and saturated fat content was computed per serving, per 100g, and in relation to calories (mg/1000 Kcal for sodium and as a percent of calories for sodium and fat). High sodium content was defined as >210 mg/serving or >200 mg/100g, the CODEX standard used by manufacturers. Presence of added sugar and industrially produced trans fat was determined from the ingredients list. Results: Mean sodium content ranged from 4 mg/serving (mixed grains and fruits) to 290 (toddler meals) and 73 mg/1000 Kcal (cereals, dry/instant) to 997 mg/1000 Kcal (savory snacks).Mean percent of calories from sugar ranged from 7% (savory snacks) to 82% (juices/drinks), and percent of calories from saturated fat from 0% (infant vegetables, dinners, fruits, dry cereals) to 7.5% (toddler meals). Almost all infant foods were low in sodium. Few infant foods contained added sugars except 44% of infant pureed fruits and 27% of mixed grains with fruits. Eighty-one percent of toddler meals exceeded 210 mg/serving, while 5% were >200 mg/100 g with an average of 170 mg/100g. More than 70% of toddler’s meals, cereal bars/breakfast pastries, and infant/toddler desserts and dairy products contained added sugar. None of the products contained industrially produced trans fat. Conclusions: In 2015 average sodium content of commercial toddler meals was about 20% lower than in 2012, with the majority meeting the CODEX standard, but still above 210 mg per serving. Commercial toddler meals, infant mixed grain with fruits and infant or toddler cereal bars/breakfast pastries and desserts remain of concern due to added sugars. Commercial infant and toddler foods are generally low in their saturated fat content with no industrially produced trans fat.

Do nutritional warnings do their work? Results from a choice experiment involving snack products

Nutrition labels have raised awareness of the energetic value of foods, and represent for many a pivotal guideline to regulate food intake. However, recent data have created doubts on label accuracy. We tested label accuracy for energy and macronutrient content of prepackaged energy-dense snack food products. We measured "true" caloric content of 24 popular snack food products in the U.S. and determined macronutrient content in 10 selected items. Bomb calorimetry and food factors were used to estimate energy content. Macronutrient content was determined according to Official Methods of Analysis. Calorimetric measurements were performed in our metabolic laboratory between April 20th and May 18th and macronutrient content was measured between September 28th and October 7th of 2010. Serving size, by weight, exceeded label statements by 1.2% [median] (25th percentile -1.4, 75th percentile 4.3, P = 0.10). When differences in serving size were accounted for, metabolizable calories were 6.8 kcal (0.5, 23.5, P = 0.0003) or 4.3% (0.2, 13.7, P = 0.001) higher than the label statement. In a small convenience sample of the tested snack foods, carbohydrate content exceeded label statements by 7.7% (0.8, 16.7, P = 0.01); however fat and protein content were not significantly different from label statements (-12.8% [-38.6, 9.6], P = 0.23; 6.1% [-6.1, 17.5], P = 0.32). Carbohydrate content explained 40% and serving size an additional 55% of the excess calories. Among a convenience sample of energy-dense snack foods, caloric content is higher than stated on the nutrition labels, but overall well within FDA limits. This discrepancy may be explained by inaccurate carbohydrate content and serving size.

BackgroundDietary sodium has a dose-response relationship with cardiovascular disease, and sodium intake in Sweden exceeds national and international recommendations. Two thirds of dietary sodium intake comes from processed foods, and adults in Sweden eat more processed foods than any other European country. We hypothesized that sodium content in processed foods is higher in Sweden than in other countries. The aim of this study was to investigate sodium content in processed food items in Sweden, and how it differs from Australia, France, Hong Kong, South Africa, the United Kingdom and the United States.MethodsData were collected from retailers by trained research staff using standardized methods. Data were categorized into 10 food categories and compared using Kruskal-Wallis test of ranks. Sodium content in the food items was compared in mg sodium per 100 g of product, based on the nutritional content labels on the packages.ResultsCompared to other countries, Sweden had among the highest sodium content in the “dairy” and “convenience foods” categories, but among the lowest in “cereal and grain products,” “seafood and seafood products” and “snack foods” categories. Australia had the overall lowest sodium content, and the US the overall highest. The highest sodium content in most analyzed countries was found in the “meat and meat products” category. The highest median sodium content in any category was found among “sauces, dips, spreads and dressings” in Hong Kong.ConclusionThe sodium content differed substantially between countries in all food categories, although contrary to our hypothesis, processed foods overall had lower sodium content in Sweden than in most other included countries. Sodium content in processed food was nonetheless high also in Sweden, and especially so in increasingly consumed food categories, such as “convenience foods”.

Tomato is one of the most extensively cultivated horticultural crops in the world. Quality factors such as size, firmness, colour, taste, and nutritional content are important criteria for marketing of tomato fruit. The aim of the present study was to evaluate the effects of different varieties (18), cultivation technologies (forcing, open-field with supporting system, open-field with processing varieties) and the connected ecological conditions on the composition of tomato fruit. We have measured the soluble solids (°Brix), carbohydrate, organic acid, lycopene and ascorbic acid contents. These parameters determine the flavour and quality of tomato fruits. The average soluble solids content ranged from 5.2 to 8.7 %. The highest °Brix was observed in the fruits of Favorita (8.7 %, cherry type). Carbohydrate contents constitute nearly 50% of the °Brix. The highest carbohydrate content was observed for Favorita and Cheresita 8 (cherry type) whereas the lowest was detected in Falcorosso. Low acid content was found for Nivo and Delphine Fl cultivars. The sugar acid ratio was 40% higher in the case of the cherry types than that of the other varieties. Average lycopene content of examined tomato varieties was extremely diverse (47.7 133.6 mg.kg -1 ). Ascorbic acid levels ranged from 226 to 381 mg.kg -1 . In case of open-field cultivation with supporting systems, cherry type varieties showed significantly higher °Brix and carbohydrate content than varieties of round tomato type with average fruit weight of 100-130 g. All varieties examined produced significantly higher organic acid contents in forcing as compared to the values of round tomato varieties cultivated in open-fields with supporting systems and processing varieties. Lycopene content was significantly higher in processing varieties.

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