title: The Healthier the Tastier? USA-India Comparison Studies on Consumer Perception of a Nutritious Agricultural Product at Different Food Processing Levels.
abstract: Present research compares food beliefs associated with a naturally nutritious agricultural product (namely pulses) in Western and Eastern cultures (namely the US and India). Specifically, this paper focuses on the perception of healthiness and tastefulness of the food and their relationship. Two studies tested the effect of processing level, cultural differences, and branding strategies. In contrast to the well-established inverse relationship between healthiness and tastefulness beliefs observed in the West with industrial food products, the results of both studies revealed a positive association between health and taste for pulses in both West and East. Study 1 shows that this positive association is stronger with lower processing, suggesting the role of naturalness as bridge between health and taste. Focusing on cultural differences, results show that while both West and East hold positive association of health and taste for pulses, this association is stronger for East. However, the role of processing level is significantly stronger in West. Study 2 looks at branding strategies for pulse products with different processing levels in West and East. Results confirm the findings of study 1 on positive association of taste and healthiness and cross-cultural differences. Moreover, study 2 shows that cultural difference between West and East changes the effect of branding strategies on food-related belief and attitude toward food. For American consumers, a future-oriented branding is associated with an enhanced positive healthiness-taste association, whereas a brand image emphasizing tradition leads to increased perception of the taste of product but not necessarily on the healthiness. Current paper has theoretical and practical implications in public policy, health, and marketing.
authors: Desautels Faculty of Management, McGill University , Montreal, QC , Canada.
authors: Laurette
authors: L
authors: Dubé
authors: Desautels Faculty of Management, McGill University , Montreal, QC , Canada.
authors: Hajar
authors: H
authors: Fatemi
authors: Faculty of Agriculture, Dalhousie University , Halifax, NS , Canada.
authors: Ji
authors: J
authors: Lu
authors: Desautels Faculty of Management, McGill University , Montreal, QC , Canada.
authors: Cristian
authors: C
authors: Hertzer
keywords: branding; culture; food; health; natural; processing; taste