Pierre Chandon's research while affiliated with INSEAD and other places

... On one hand, the presence of nutrition labels has been shown to help consumers identify and choose healthier alternatives (Cecchini & Warin, 2016;Hawkes et al., 2015;Hersey et al., 2013;Williams, 2005). On the other hand, different nutrition and health claims have also been shown to have unintended effects on expectations, perceptions, and consumption experience-which has raised the concern that such marketing strategies may often perpetuate unhealthy eating patterns (Chandon & Wansink, 2012;Cornil et al., 2022). Understanding the effects and the mechanisms through which these effects are exerted is thus crucial in optimizing the use of nutrition labels and claims as marketing strategies for food items. ...

... Participants took part in two tasks previously designed to induce MPE (Figure 1): In a food tasting task participants (N = 223, Nsham = 111, NOXT = 112) tasted identical foods with either a high or low price tag 3,4 and an organic or neutral label 18 and were then asked to rate how much they liked the taste. In a second task we explored the effect of an energy drink's brand label on participants' (N = 202, Nsham = 99, NOXT = 103) cognitive performance in a numerical Stroop task 49 . ...

... Participants' expertise is taken into account, though it is argued that underestimation bias occurs regardless of consumers' weight and nutrition expertise (Chandon and Wansink, 2007;Ordabayeva and Chandon, 2016). However, good levels of consumer knowledge and expertise in nutrition help in interpreting certain attitudes consumers may have toward a product, but it is also possible that respondents who believe they have a higher than average nutritional knowledge may pay less attention to H&N claims. ...

... Some research has examined portion size and eating pleasure related to rewarding foods. For example, Schwartz et al. (2020) examined eating enjoyment of applesauce and brownies in 8-to 11-year-old children. Self-reported eating enjoyment did not differ among three different serving size amounts: the manufacturer recommended portion size, 50% more than the manufacturer recommended portion size, and 125% more than the manufacturer recommended portion size. ...

... For example, "lab eating" studies demonstrated that sensory imagery interventions are more likely to lead people to choose smaller portion sizes when they are moderately hungry than when satiated (Cornil and Chandon 2016). However, "free-living eating" research subsequently found that the effectiveness of sensory interventions diminishes when hunger is very high (Lange et al. 2020). This unanticipated ceiling effect was only discovered because the "free-living eating" study was conducted with 10-year-old school children at the time of their afternoon snack, when many were extremely hungry. ...

... ckaged goods to Our research contributes to the packaging literature in marketing. Several studies show that packaging design characteristics, such as packaging size (Argo and White 2012;Coelho do Vale, Pieters, and Zeelenberg 2008), shape (Chandon and Ordabayeva 2009), color (Mai, Symmank, and Seeberg-Elverfeldt 2016), and front-of-pack labelling (Dubois, et. al. 2021), affect consumers' purchase decisions and consumption. We add to the above line of work by ...

... These findings are consistent with recent research examining the effectivness of nutrition labels in a large scale field study (Dubois et al. 2021). Here, the authors found that the effect sizes associated with a real-world implementation of Nutri-Score labels was 17 times smaller than the effect sizes reported in laboratory studies. ...

... eating without intention or lack of control. Also in accordance with the health halo effect and especially because it is commonly associated with health, it is possible that the prevalent use of green by the food industry may favor calorie underestimation (Wansink and Chandon, 2006) and also lead to overeating and obesity (Chandon and Wansink, 2007b). ...

... High-ED snack foods (such as crackers and cookies) contain more energy for a given portion than low-ED snack foods (such as fruits and vegetables), making it difficult to select portions with similar energy content (Burger et al., 2007;Lange et al., 2020). In children, however, no studies have investigated the effects of food energy density on self-served portions and consumption of those portions. ...

... The ever-accelerating pace of life, irrational eating patterns, and obsession with digital media affect physical and mental health, especially among students and young people in the workplace. Because of health and prosocial factors, most people are more receptive to nudge [79], although some studies have found that nudge to promote healthy eating is not effective [80], or even that employees can accept nudge while students do not accept nudge, leading to more unhealthy food choices and making nudge ineffective [81]. This may be because the nudge mechanism used is different and some nudges may be perceived as manipulative or uncomfortable, so the intervention is not as ideal [82]. ...