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Food and Brand Lab
Food and Brand Lab

The Food and Brand Lab is a non-profit research facility at Cornell University which focuses on why people buy and eat the foods they do in the quantities they do. Directed by Brian Wansink[1], the stated mission of the Lab is to "Conduct top level academic research that enables consumers to use food to help them 'to be what they want to be' -- this could involve eating less, eating better, or enjoying food more. Brian Wansink (born 1960, Sioux City Iowa) is an American professor in the fields of Consumer behavior and Nutritional science " By focusing on behavioral and psychological explanations as to why people overeat and why they have the food preferences they have, the Lab aims at helping individuals and health care providers change food-related behaviors and improve health. Behavior or behaviour (see spelling differences) refers to the actions or Reactions of an object or Organism, usually Psychology (from Greek grc ψῡχή psȳkhē, "breath life soul" and grc -λογία -logia) is an Academic and Overeating can refer either to eating too much at one time or to eating too much on average The findings of the lab are widely published in medical, marketing, nutrition, and psychology journals. They have also been summarized in the best-selling book Mindless Eating: Why We Eat More Than We Think (2006) and in Marketing Nutrition (2005), and they have been widely reported in the popular press. Mindless Eating Why We Eat More Than We Think is a nonfiction book by Cornell University Consumer behavior professor Brian Wansink[http //www Marketing Nutrition is a book that examines the intersection of consumer psychology nutrition and business and which is written by Cornell professor and current

Contents

History

The Food and Brand Lab -- originally known as the "Brand Lab" -- was first established by Wansink while he was a marketing professor at Dartmouth College (1990-1994) and focused on individual food choices. Dartmouth College ( is a private, Coeducational University located in Hanover, New Hampshire, U The Lab was then transferred to the Wharton School at the University of Pennsylvania (1985-1987), where its findings began to be noticed by major media outlets. The University of Pennsylvania (also known as Penn) is a private University located in Philadelphia, Pennsylvania, USA. The Wall Street Journal helped raise the Lab’s profile when it reported the findings of a series of studies on how package size influences how much food people consume on its front page. The finding that large packages can lead consumers to eat an average of 23% more food than an unconstrained smaller package provided systematic empirical evidence as to how one's immediate environment can bias them to unknowingly overeating. [1] As the first major article on how an implied portion size influences intake and calorie consumption, it helped launch the introduction of mini-size packaging, including the popular, premium-priced 100-calorie packs. [2]


As the Lab began focusing more and more on consumer welfare and nutrition, Wansink moved the Lab to the University of Illinois at Urbana-Champaign, where he was hired as a joint professor of Nutritional Science, Marketing, and Agricultural and Consumer Science. This article is about the flagship campus For other uses and locations of University of Illinois, see University of Illinois (disambiguation The University of At this time, the newly christened Food and Brand Lab was formally institutionalized, and it broadened its focus to study the environmental factors that unknowingly influenced what a person eats and how much they eat.

To better investigate the interdisciplinary nature of food intake, the Lab recruited researchers from psychology, food science, marketing, agricultural economics, and nutrition, and it broadened its international appeal by incorporating researchers from France, Germany, Korea, India and the Netherlands. At the same time, the Lab established a licensed research restaurant (the Spice Box), and enlisted the cooperation of grocery store chains to serve as test sites to study a wide range of grocery shopping behaviors.

In 2005, Wansink became the John S. Dyson Professor of Marketing at Cornell University, and the Lab was newly constructed in the Department of Applied Economics and Management in the College of Agriculture and Life Sciences. The new Food and Brand Lab is composed of a multipurpose set of interlocking rooms equipped with one-way mirrors, hidden cameras, and hidden food scales built into tables. The Lab’s main research room can be altered to imitate a kitchen or dining room, and in this context, researchers can vary the factors they believe influence food intake and selection in a more naturalistic setting.

One of the Food and Brand Lab's recent Consumer Camps focused on how the Nutritional Gatekeeper can more easily help their children eat better.
One of the Food and Brand Lab's recent Consumer Camps focused on how the Nutritional Gatekeeper can more easily help their children eat better.

In cooperation with the Consumer Education Foundation the Food and Brand lab sponsors Consumer Camp on the campus of Cornell University on one of the first two weekends in April. The Consumer Education Foundation was formed to promote healthy eating and to help people improve what they eat how much they eat and how much they enjoy food This provides a full-day “hands-on” opportunity for people of all ages to learn how to improve what they eat, how much they eat, and how much they enjoy food. In earlier years, Consumer Camp has attracted as many as 400 participants. More recently, it has shifted its focus to smaller groups so as to accommodate more interactive experiences.

Findings

Research from the Food and Brand Lab has been credited with improving the deeper scientific understanding of food as well as the discovery of some simple everyday insights:

References

  1. ^ "Does Package Size Accelerate Consumption Volume?" (2005) Journal of Marketing, Brian Wansink, 60:3 (January), 1-14.
  2. ^ "Seduced By Snacks? No, Not You" by Kim Severson New York Times, 10-11-06, pp. D1+.
  3. ^ "Super Bowls: Serving Bowl Size and Food Consumption," (2005) JAMA – Journal of the American Medical Association, Brian Wansink and Matthew M. Cheney, 293:14 (April 13), 1727–1728.
  4. ^ “Mindless Eating: The 200 Daily Food Decisions We Overlook,” (2007) Environment and Behavior, Brian Wansink and Jeffrey Sobal, 39:1 (January), 106-23.
  5. ^ "Nutritional Gatekeepers and the 72% Solution,” (2006) Journal of the American Dietetic Association, Brian Wansink 106:9 (September), 1324–1327
  6. ^ "Shape of Glass and Amount of Alcohol Poured: Comparative Study of Effect of Practice and Concentration," (2005) BMJ – British Medical Journal, Brian Wansink and Koert van Ittersum, 331:7531 (December 24) 1512–1514.
  7. ^ "When are Stockpiled Products Consumed Faster? A Convenience-Salience Framework of Post-purchase Consumption Incidence and Quantity," (2002) Journal of Marketing Research, Pierre Chandon and Brian Wansink, 39:3 (August), 321–335.

Bibliography

External links

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