Papers by William Hallman
RePEc: Research Papers in Economics, 1994
npj Science of Food, Dec 5, 2023
To be sold in the United States, meat, poultry, and seafood products made from cultured cells mus... more To be sold in the United States, meat, poultry, and seafood products made from cultured cells must be labeled with a "common or usual name" to help consumers understand what they are purchasing. The terms "Cultured," "Cultivated," "Cell-Cultured," "Cell-Cultivated," "Cell-Based" and a control (without a common or usual name) were tested using an online experiment. Two regulatory criteria were assessed: that the term distinguishes the novel products from conventional products, and appropriately signals allergenicity. Three consumer acceptance criteria were assessed: that the term is seen as appropriate, does not disparage the novel or conventional products, nor elicit perceptions that the products are unsafe, unhealthy, or not nutritious. Each term was shown on packages of frozen Beef Filets, Beef Burgers, Chicken Breasts, Chicken Burgers, Atlantic Salmon Fillets, and Salmon Burgers. A representative sample of 4385 Americans (18 + ) were randomly assigned to view a single product with a single term or the control. Consumers' ability to distinguish tested terms from conventional products differed by product category. "Cultured" and "Cultivated" failed to adequately differentiate the novel products from "Wild-Caught and Farm-Raised" salmon products. "Cultivated" failed to differentiate the novel Beef Filet product from "Grass-Fed" Beef Filets. "Cell-Cultured," "Cell-Cultivated," and "Cell-Based" each signaled that the products were different from conventional products across the proteins, and signaled allergenicity, meeting the two key regulatory criteria. They were not significantly different on most consumer perception measures. However, "Cell-Cultured" may have slightly better consumer acceptance across the novel beef, chicken, and salmon products, recommending its universal adoption.
Journal of Nutrition Education and Behavior, Jul 1, 2021
European journal of nutrition & food safety, Jul 1, 2023
This paper describes the principles and practices of effective food safety risk communication dev... more This paper describes the principles and practices of effective food safety risk communication developed under the "Asia-Pacific Economic Cooperation Food Safety Risk Communication Framework and Associated Guidelines". The framework recommends that effective food safety risk communication needs to be centered on the clear goal of protecting consumer health by ensuring transparency and timeliness, and communication on food safety matters should be conducted in a two-way process. It emphasizes the need to provide the public with credible information based on science and evidence and highlights that food safety is a shared responsibility among all stakeholders, including industry, government agencies, media organizations and consumers. It further highlights that food safety risk communication needs to be conducted in a consistent, systematic, inclusive, consultative, and preventative manner. The framework also indicates that effective food safety risk communication needs to pay attention to the backgrounds, experiences, and needs of concerned audiences. It stresses the importance of continuous improvement of the communication system to ensure food safety risk communication to be effective. Focusing on effective communications in response to food safety incidents, emergency or crisis situations, as well as everyday food safety communications, these principles and practical guidelines will help food safety regulators, food industry, food safety educators and other stakeholders improve their communications with target audiences.
This is the author's manuscript for a work that has been accepted for publication. Changes result... more This is the author's manuscript for a work that has been accepted for publication. Changes resulting from the publishing process, such as copyediting, final layout, and pagination, may not be reflected in this document. The publisher takes permanent responsibility for the work. Content and layout follow publisher's submission requirements.
Journal of Consumer Policy, Apr 6, 2021
There have been seven qualified health claims (QHCs) in the marketplace about the relationship be... more There have been seven qualified health claims (QHCs) in the marketplace about the relationship between the consumption of green tea and the reduced risk of breast and/or prostate cancers that were written by three stakeholders (the U.S. Food and Drug Administration (FDA), Fleminger, Inc. (tea company), and the Federal Court). This paper evaluates assertions about the effects of these claims on consumers, which were contested in a federal lawsuit. Using a 2 × 7 experimental design, 1,335 Americans 55 years and older were randomized to view one QHC about green tea and cancer, or an identical QHC about a novel diet-disease relationship; yukichi fruit juice and gastrocoridalis. The results show that differing stakeholder descriptions of the same evidence significantly affected consumer perceptions. For example, QHCs written by Fleminger, Inc. were rated as providing greater evidence for the green tea-cancer claim. An FDA summary statement implied mandatory (vs. voluntary) labelling and greater effectiveness, and qualitative descriptions suggested that greater evidence existed for the claims (vs. quantitative descriptions). Greater evidence was also inferred for familiar claims (green tea and cancer). Keywords Qualified health claim. Green tea. Consumer Health claims commonly found on food and supplement labels are intended to highlight a dietary component (such as calcium) that may reduce the risk of disease or ill health (like osteoporosis). These claims are founded on "significant scientific agreement" (SSA), a consensus among qualified experts that the preponderance of the available scientific evidence
Journal of Nutrition and Food Sciences, Jul 3, 2017
Journal of Nutrition Education and Behavior, Sep 1, 2021
Objective: Characterize capabilities of nutrition applications (apps) for weight management and a... more Objective: Characterize capabilities of nutrition applications (apps) for weight management and associations between features, ratings, and app installations. Design: Calorie tracking apps with weight management as a primary outcome were selected from the Apple App Store and Google Play Store using keywords "diet" and "weight loss." Methods: Reviewers assessed free and upgraded versions of nutrition apps (n = 15) for features within 4 categories: (1) dietary intake, (2) anthropometrics, (3) physical activity, and (4) behavior change strategies. Outcome Measures: Presence of specific app features, app ratings, and app installations. Analysis: Descriptive statistics of free and paid app versions. Spearman rank-order correlations were used to determine associations between feature inclusion, app ratings, and installations. Results: The apps had the greatest number of features in the dietary intake category. Additional dietary intake features were those most likely obtained through a subscription purchase. Behavior change content was absent from most apps. The macronutrient adjustment feature was strongly associated with average app ratings (r s = 0.74; P < 0.002) and with subscription costs (r s = 0.60; P < 0.019). Conclusions and Implications: This study found most nutrition apps possess an abundance of features dedicated to dietary intake, anthropometric, and physical activity tracking while also being notably devoid of behavior change content features.
The research reports, 1994
Societies, Sep 20, 2022
This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
British Food Journal, Dec 4, 2017
Purpose The purpose of this paper is to identify the demographic and psychographic characteristic... more Purpose The purpose of this paper is to identify the demographic and psychographic characteristics of older green tea consumers in the USA. By understanding this segment’s background, perceptions, and behaviors, health and marketing professionals can tailor messages to reach clients and consumers. Design/methodology/approach An online survey was completed in January 2014 with 1,335 older adult consumers (=55 years old). Data were analyzed using descriptive statistics and binomial logistic regression. Findings More than half (n=682, 51.2 percent) of respondents drank green tea. Most green tea consumers in this sample are college-educated and employed female home owners. The odds for green tea consumption are greater if a respondent is in good health, was informed about diet and health, or made a health-related dietary change in the past year. There are greater odds of consumption if the respondent is familiar with the relationship between drinking green tea and the reduced risk of cancer however, the importance of health statements on product labels are not predictive of consumption. Research limitations/implications This study was conducted in the USA and with older adults. Future research should explore characteristics of younger consumers, i.e. 18-54 years old. Practical implications Health educators, regulators, and marketing professionals may use this profile to tailor messages that speak to consumers and client’s values and motivations. Originality/value To the authors’ knowledge, this is the first profile of older adult green tea consumers in the USA.
Research Square (Research Square), May 2, 2023
The terms "Cultured," "Cultivated," "Cell-Cultured," "Cell-Cultivated," "Cell-Based" and a contro... more The terms "Cultured," "Cultivated," "Cell-Cultured," "Cell-Cultivated," "Cell-Based" and a control were tested using ve criteria to determine the best common or usual name for meat, poultry, and seafood products made directly from the cells of animals. A nationally representative sample of 4385 American consumers (18+) participated in an online experiment. The names were shown on labels of packages of frozen Beef Filets, Beef Burgers, Chicken Breasts, Chicken Burgers, Atlantic Salmon Fillets, and Salmon Burgers. The terms were assessed on two key regulatory and three consumer acceptance criteria. "Cultured" and "Cultivated" failed to adequately differentiate the novel products from conventional "Wild-Caught and Farm-Raised" salmon products. "Cultivated" also failed to differentiate the novel Beef Filet product from "Grass-Fed" Beef Filets. "Cultured" and "Cultivated" also performed more poorly than the control (with no common or usual name tested) in signaling that the Chicken Burgers were "Neither Free-Range nor Raised Indoors." "Cell-Cultured," "Cell-Cultivated," and "Cell-Based" each signaled to consumers that the products were different from their conventional counterparts, and signaled allergenicity, meeting the two key regulatory criteria. These three names were not signi cantly different on most of the measures of consumer perceptions. However, the overall pattern of results suggests that the term "Cell-Cultured" may have slightly better consumer acceptance across the novel beef, chicken, and salmon products. Overall, the participants were as interested in tasting and purchasing "Cell-Cultured" products, ordering them in a restaurant, and as likely to serve them to guests as they were the conventional products used as controls.
Current developments in nutrition, Jun 1, 2019
The objective of this study is to characterize food products that make front-of-package protein c... more The objective of this study is to characterize food products that make front-of-package protein claims. The study will also determine how these protein-labeled products compare nutritionally to similar products without protein claims. Methods: Products with front-of-package protein claims were analyzed using Label Insight, an online product database of label information and product images for over 330,000 foods. Product categories with the greatest proportion of products with protein claims were determined. An assessment of which type of protein claim (e.g., "Good Source of Protein," "5 g of protein per serving") is present most frequently was performed. Logistic regression was used to predict the types of claims that are made based on the type of product (e.g., yogurt, cereal). Additionally, within those product categories that contain a high proportion of protein-labeled products, a cross-sectional comparison of
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Papers by William Hallman