Consumer insight on a snack machine producing healthy and customized foods at point of consumption

Research output: Contribution to journalArticleScientificpeer-review

Abstract

Purpose: The purpose of this paper is to investigate a healthy snacking and on-the-go eating concept, “Healthy Snack Machine” (HSM) that produces freshly made food and enables customization of the product at site of purchase and consumption. Design/methodology/approach: The study applied qualitative and quantitative consumer research methods and used iterative co-creation approach, meaning that the HSM concept was developed by consumer input during different phases. Specifically, the research included three qualitative methods, web platform discussion (n=109), a HSM mock-up study (n=30) and testing a prototype of the HSM user interface (n=50), as well as a quantitative study (n=215). Findings: Generally, the consumers evaluated the HMS concept positively. The results indicated that the time of the day, personal goals and preferences affected food choice and product customization in HSM. Consumers preferred HSM products that were healthy, satiating and suitable for on-the-go eating. They also felt that HSM would save time, and that the possibility to customize the food gives them additional value. The results also pointed out the importance of privacy and security issues in the HSM concept. Practical implications: The results indicated that consumers are in favor of a new delivery concept that can help them to consume healthy food and enable customization of the product. This encourages to proof the findings in consumer tests with a real food-producing prototype machine. Originality/value: The work gives original insight on consumer preferences for healthy snacking and snack customization enabled by digital technologies and consecutive co-creation methodologies.

Original languageEnglish
Pages (from-to)2551-2563
JournalBritish Food Journal
Volume121
Issue number10
DOIs
Publication statusPublished - 7 Oct 2019
MoE publication typeA1 Journal article-refereed

Fingerprint

Snacks
snacks
Food
prototypes
ingestion
user interface
consumer preferences
Food Preferences
qualitative analysis
research methods
food choices
Privacy
foods
Research
testing
Eating

Keywords

  • Co-creation
  • Customization
  • Digitalization
  • Healthiness
  • Snack
  • Vending machine

Cite this

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Consumer insight on a snack machine producing healthy and customized foods at point of consumption. / Vehmas, Kaisa; Lavrusheva, Olga; Seisto, Anu; Poutanen, Kaisa; Nordlund, Emilia.

In: British Food Journal, Vol. 121, No. 10, 07.10.2019, p. 2551-2563.

Research output: Contribution to journalArticleScientificpeer-review

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