Journal Articles
Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915
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Item Exploring the effects of packaging on consumer experience and purchase behaviour: insights from eye tracking and facial expressions on orange juice(John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF), 2023-12-22) Mehta A; Serventi L; Kumar L; Torrico DDPackaging is crucial in attracting consumer attention, conveying product identity, influencing product perception and affecting approach-based consumer behaviours. The present exploratory study aimed to gain insights into the effects of packaging on consumer experiences and the factors driving willingness to buy different orange juice products based on packaging. Eye tracking and facial expressions were used to capture the consumer perception journey, from the initial interaction to the final product evaluation. The study also examined hedonic liking, explicit emotions and different label attributes in the evaluation stage, and the importance of texture, price and the New Zealand (NZ)-made logo in the validation stage. Results showed that the packaging's physical features significantly affected consumer's attention during the initial interaction stage. Implicit emotions provided deeper insights into consumers' preferences in the orientation stage. Nutritional information gained maximum visual attention (fixation counts = 0.40) in the evaluation stage, while the NZ-made logo (odds ratio = 15.62) drove purchase intention. The study revealed that the packaging that attracted the maximum attention was not necessarily the one with the highest liking score. Moreover, consumers may not pay much visual attention to attributes (price, r = −0.22) that they reported to be important. By advancing our knowledge in this field, marketers and product designers can refine their strategies and create packaging that captures visual attention and evokes positive emotional responses, ultimately influencing consumer behavioursItem Emotion dysregulation in nonsuicidal self-injury: Dissociations between global self-reports and real-time responses to emotional challenge(Elsevier B.V., 2024-10-01) Robinson K; Cornes JP; Karl JA; Wilson MS; Grimshaw GMINTRODUCTION: Prominent theories of nonsuicidal self-injury (NSSI) propose that the behaviour is characterised by amplified emotional responses. However, little is known about how people who self-injure respond during emotional challenge. METHODS: We measured subjective and physiological responding (heart rate, heart rate variability, and electrodermal responding) among young adults with past-year NSSI (n = 51) and those with no lifetime NSSI (n = 50) during a resting baseline, a stress induction, and a post-stress resting phase. Participants reported the extent to which they spontaneously used cognitive reappraisal and expressive suppression during the post-stress phase. Two weeks later, a subset of the sample (n = 42) reported how they remembered feeling during the laboratory session. RESULTS: Although the NSSI group reported considerably greater emotion dysregulation than Controls, both groups showed similar subjective and psychological reactivity to, and recovery from, emotional challenge. Both groups used reappraisal and suppression regulation strategies following acute stress to a similar extent, and later came to remember the emotional challenge in a similar manner. LIMITATIONS: Within the NSSI group, past-year self-injury tended to be infrequent and sporadic. Only 43.6% of the sample participated in the follow-up survey assessing memory of emotional challenge. CONCLUSIONS: Findings demonstrate that the role of emotion in NSSI is more complex than prominent theories can account for, raising substantial questions regarding the nature of emotion in NSSI. A more comprehensive understanding of the role of emotion in NSSI is needed to inform intervention strategies to better support people who self-injure.Item Cross-cultural differences and acculturation in affective response and sensory perception: a case study across Chinese immigrants and local consumers in New Zealand(Elsevier Ltd, 2025-01) Dupas de Matos A; Chen A; Maggs R; Godfrey AJR; Weerawarna N R P M; Hort JUnderstanding cross-cultural variation in perception is essential for identifying culture-specific factors impacting product acceptability. While immigrants may initially maintain their preferences, acculturation levels vary. To understand to what extent immigrants can be used as a proxy to model overseas markets, this study investigated short (CHS) and long-term (CHL) Chinese immigrant responses to plain yoghurts compared to New Zealand (NZ) Europeans (E). Three groups (CHS, CHL and NZE, n = 222) evaluated liking of, emotional response to, and sensory perception of 10 plain yoghurts. Groups liked yoghurts similarly. Notably, NZE rated emotions lower than both immigrant groups, with a few exceptions. Both Chinese groups rated most emotions similarly, but CHL rated some closer to NZE. Positive emotions correlated with higher liking scores. However, cross-cultural differences existed for ‘guilty’ which was associated with yoghurts liked by NZE; and for ‘wild’ and ‘mild’ associated with yoghurts disliked by both immigrant groups. Citation proportions for some sensory attributes differed among all groups, dependent on the sample. But level of acculturation between immigrant groups was limited. Sweetness, vanilla, stone fruit and cream flavours, smoothness, and creaminess drove liking across all groups, whereas only the Chinese valued umami, undoubtedly due to positive associations with it. Some effects of acculturation for long-term immigrants were evident, but responses were often closer to their short-term counterparts. Therefore, immigrants in general provide a useful proxy for measuring consumer responses in early stages of product development for this overseas market, but with consideration of their residence time in the host culture.Item Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat(Elsevier Ltd, 2024-07) Giezenaar C; Orr R; Godfrey AJR; Maggs R; Meika F; Hort JPlant-based meat alternatives (PBMAs) are increasingly popular and may contribute towards reduction of negative environmental impacts associated with the meat industry. Inferior sensory characteristics of PBMAs, compared to conventional meat products, remain a barrier for uptake of these products. This study aimed to profile a wide range of PBMAs for perceived similarity to meat, consumer liking, emotional response and sensory experience, and to determine consumer drivers of liking for this product category. Twenty-one PBMAs, spanning a broad range of product types (burger patties, sausages, meatball alternatives, chicken/beef pieces, bacon alternative, turkey roast alternative) and main protein ingredients (extruded plant proteins, tofu, or legumes/vegetables) representative of PBMAs available to Aotearoa New Zealand consumers, were tasted and evaluated by 140 Aotearoa New Zealand residents. Samples ranged widely in their perceived similarity to meat (median value range: 1.0–4.0 on a 5-point-scale) and overall liking ratings (mean ± SD, range: 35.1 ± 1.2––77.7 ± 17.4 on a 100-point hedonic scale). Overall liking ratings were driven mostly by liking for flavour, followed by texture, and less so by appearance. Sensorially, sample differentiation was mostly associated with variation in meat-related flavours and textures, or vegetable-related attributes. Notably meat flavour was the main driver of liking, and a very strong relationship (r = 0.92) was observed between perceived similarity to meat and overall sample liking ratings. Meat-like samples were also associated with positive emotional terms, whereas samples made from wholefoods were associated with negative emotional terms. Textural terms (‘gluey/slimy’, ‘pasty/doughy’) associated with wholefood products were also negative drivers for liking, and should be avoided in future PBMA products. In conclusion, the general population maintains a strong preference for PBMAs that are similar to meat, validating ongoing efforts to improve the meat-like properties of new and emerging products. PBMAs made from wholefoods require extensive product development to achieve consumer satisfaction across the category.Item Understanding consumer acceptability of verjuice, its potential applications and sensory and chemical drivers of liking(Elsevier Ltd, 2024-07) Dupas de Matos A; Reis MG; Maggs R; Hort JThe wine sector is working to add value, enhance sustainability and reduce waste, yet often creating new products with unknown consumer acceptance. Verjuice, juice made from discarded unripe thinned grapes, is an example. Whilst verjuice has various culinary uses, its versatility in beverages continues to expand. However, its sensory drivers of liking when consumed as a drink, and their potential impact on its application remain unclear. Chemical drivers of sensory characteristics are also unknown representing a critical knowledge gap needed to guide product innovation. This study aimed to provide new knowledge regarding consumer acceptability of verjuice by identifying its sensory drivers of liking as a beverage, evaluating its potential use in different applications and identifying chemical drivers of its sensory characteristics. New Zealand consumers (n = 93) evaluated 13 verjuice samples from different countries. Furthermore, verjuice familiarity and its influence on emotional response was investigated to determine likely future consumer engagement. Sweetness was the most positive driver of liking in verjuice overall, followed by fruity and floral notes, smoothness, and to a lesser extent citrus flavour. Consumers expressed varied preferences for verjuice’s sensory profile, with fruity, floral, and honey flavours driving beverage application, whilst winey and green apple notes were more associated with culinary scenarios. Some association between chemical parameters and sensory attributes were evident (e.g. sugars were highly associated with perceived sweetness, fruity, and floral attributes; these attributes also shared proximity with 1-hexanol and cyclohexanol). The general idea of verjuice elicited positive valence emotions, but consumers who were ‘not familiar’ felt more curious, and those ‘familiar’ felt happier and more satisfied. Findings highlight the potential to tailor verjuice for specific applications by understanding desired sensory profiles and related chemical parameters. Recognising the interplay between familiarity level and emotional response is crucial for positioning the product in the marketplace and fostering consumer engagement. Marketing initiatives are needed to increase verjuice familiarity and support product innovation, leading to increased product appeal.Item Diverse Students’ Mathematical Wellbeing(Springer Nature, 2024-04-18) Hill JL; Hunter JSupporting student wellbeing in schools is increasingly becoming a global priority. However, research and initiatives primarily focus on general wellbeing rather than subject-specific experiences. Given the pervasive levels of mathematics anxiety, negative attitudes, and disengagement in mathematics education, we argue for a more contextualised wellbeing approach. We define ‘mathematical wellbeing’ (MWB) as the fulfilment of values whilst learning mathematics accompanied by positive feelings (e.g., enjoyment) and functioning (e.g., engagement) in the discipline. We report on 3073 New Zealand Year Three to Eight students’ responses to a survey measuring their fulfilment of seven MWB values: accomplishments, cognitions, engagement, meaning, perseverance, positive emotions, and relationships. Students’ MWB was highest for relationships and perseverance and lowest for engagement and positive emotions; MWB declined from Years Three to Eight; females often rated higher MWB than males; school sociodemographic status was mostly not significant, whilst engagement and positive emotions differed across ethnicities. Research implications include understanding target areas to improve diverse students’ experiences and wellbeing in mathematics education.Item Barriers and facilitators to prescribing medicinal cannabis in New Zealand.(CSIRO Publishing on behalf of The Royal New Zealand College of General Practitioners, 2023-03-02) Withanarachchie V; Rychert M; Wilkins C; Goodyear-Smith FIntroduction: The New Zealand Medicinal Cannabis Scheme (NZMCS) was established in April 2020 with the aim of expanding access to quality controlled medicinal cannabis products and developing a domestic medicinal cannabis industry. Yet, two years later, many patients report challenges in utilising the NZMCS, including physicians’ reluctance to provide prescriptions for products. Aim: To explore the barriers and facilitators to prescribing medicinal cannabis in New Zealand. Methods: We conducted semi-structured interviews with 31 New Zealand physicians (general practitioners, specialists, and cannabis clinicians) who had discussed medicinal cannabis with patients in the last 6 months. Results: Physicians reported the principal barrier to prescribing medicinal cannabis was the limited clinical evidence to support cannabis therapy. Further barriers included: a perceived lack of knowledge of medicinal cannabis; concerns over professional reputation; social stigma; and the price of products. Conversely, the factors that facilitated cannabis prescribing included patients’ and physicians’ knowledge of medicinal cannabis; some physicians’ desire to avoid patients having to engage with private cannabis clinics; and the timing of prescription requests (ie considering medicinal cannabis after other treatments had been exhausted). Discussion: Further clinical research of medicinal cannabis medications, education and training, and information would support physicians to deliver more informed advice to patients and enhance professional confidence with cannabis therapies.Item Where does scientific uncertainty come from, and from whom? Mapping perspectives of natural hazards science advice(Elsevier, 2023-10-01) Doyle EEH; Thompson J; Hill S; Williams M; Paton D; Harrison S; Bostrom A; Becker JThe science associated with assessing natural hazard phenomena and the risks they pose contains many layers of complex and interacting elements, resulting in diverse sources of uncertainty. This creates a challenge for effective communication, which must consider how people perceive that uncertainty. Thus, we conducted twenty-five mental model interviews in Aotearoa New Zealand with participants ranging from scientists to policy writers and emergency managers, and through to the public. The interviews included three phases: an initial elicitation of free thoughts about uncertainty, a mental model mapping activity, and a semi-structured interview protocol to explore further questions about scientific processes and their personal philosophy of science. Qualitative analysis led to the construction of key themes, including: (a) understanding that, in addition to data sources, the ‘actors’ involved can also be sources of uncertainty; (b) acknowledging that factors such as governance and funding decisions partly determine uncertainty; (c) the influence of assumptions about expected human behaviours contributing to “known unknowns'; and (d) the difficulty of defining what uncertainty actually is. Participants additionally highlighted the positive role of uncertainty for promoting debate and as a catalyst for further inquiry. They also demonstrated a level of comfort with uncertainty and advocated for ‘sitting with uncertainty’ for transparent reporting in advice. Additional influences included: an individual's understanding of societal factors; the role of emotions; using outcomes as a scaffold for interpretation; and the complex and noisy communications landscape. Each of these require further investigation to enhance the communication of scientific uncertainty.Item Less Animal-Based Food, Better Weight Status: Associations of the Restriction of Animal-Based Product Intake with Body-Mass-Index, Depressive Symptoms and Personality in the General Population(MDPI (Basel, Switzerland), 2020-05) Medawar E; Enzenbach C; Roehr S; Villringer A; Riedel-Heller SG; Witte AVRestricting animal-based products from diet may exert beneficial effects on weight status; however, less is known about such a diet and emotional health. Moreover, personality traits, for example high neuroticism, may contribute to restrictive eating habits and potentially confound diet-health associations. We aim to systematically assess if restrictive dietary intake of animal-based products relates to lower weight and higher depressive symptoms, and if differences in personality traits play a significant role. Cross-sectional data from the baseline LIFE-Adult study were collected from 2011–2014 in Leipzig, Germany (n = 8943). Main outcomes of interest were dietary frequency of animal-derived products in the last year measured using a Food Frequency Questionnaire (FFQ), body-mass-index (BMI) (kg/m2), and the Center of Epidemiological Studies Depression Scale (CES-D). Personality traits were assessed in a subsample of n = 7906 using the Five Factor Inventory (NEO-FFI). Higher restriction of animal-based product intake was associated with a lower BMI, but not with depression scores. Personality, i.e., lower extraversion, was related to higher frequency of animal product intake. Moreover, personality traits were significantly associated with depressive symptoms, i.e., higher neuroticism, lower extraversion, lower agreeableness, lower conscientiousness, and with higher BMI. These findings encourage future longitudinal studies to test the efficacy of restricting animal-based products as a preventive and therapeutic strategy for overweight and obesity.Item Older People’s Neighborhood Perceptions Are Related to Social and Emotional Loneliness and Mediated by Social Network Type(Oxford University Press, 2022-10-19) Stephens C; Phillips HBackground and Objectives Loneliness among older people is a public health issue; however, there is very weak support for the efficacy of individually focused interventions. A public health model, which includes the environmental influence on the formation of social networks and protection from loneliness, and theoretical approaches differentiating between social and emotional loneliness, suggest the importance of neighborhoods in preventing loneliness. This approach was used to test the influence of neighborhood factors on loneliness and the mediating role of social networks. Research Design and Methods A questionnaire survey of 917 people aged 60–100 years was conducted in one region of Aotearoa/New Zealand to assess loneliness, social network types, social participation, marital status, gender, health, and four aspects of neighborhood perceptions. Results Social and emotional loneliness scores were regressed on predicted demographic and social variables, followed by perceptions of Housing Satisfaction, Neighborhood Accessibility, Neighborhood Security, and Neighborhood Social Cohesion. Neighborhood variables added significant explanation of variance in both social and emotional loneliness. Mediation tests using PROCESS showed that the effects of all neighborhood variables were mediated by Private-Restricted or Locally Integrated Network types on Social Loneliness only. Discussion and Implications These findings highlight the importance of neighborhood factors in relation to feelings of loneliness and the recognition of social network types as mediators of these relationships for social loneliness. The aspects of neighborhoods that prevent loneliness provide directions for planners and prevention programs. Interventions to prevent social loneliness can usefully and practicably focus on the housing and neighborhood environment.