• Journal of the Korean Dietetic Association
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• v.30 no.3
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• pp.161-180
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• 2024

Social and environmental changes, such as the rise of single-person households and advances in the food industry, have led to the replacement of home-cooked meals with home meal replacements products (HMRs). This study compared the nutrient content of a total of 1,680 HMRs and 158 restaurant foods by collecting data on the nutrient content of comparable food types from the Food composition data for restaurant foods published by the Ministry of Food and Drug Safety (MFDS) and evaluating the calorie and nutrient content of HMRs based on nutrition labeling through market research from May 2022 to May 2024, focusing on rice, porridge, noodles, soup/stew. The nutritional content and price of the HMRs varied widely, even for similar foods, depending on the detailed food type. Therefore, it is necessary to make an appropriate choice based on nutrition labeling according to the purpose of consumption. The HMRs had a lower calorie and nutrient content due to the smaller serving size when compared with restaurant foods. However, when the same weights were compared, the sugar and sodium content in the rice and soup/stew were higher in the HMRs than in the restaurant foods. In addition, due to the wide variety of HMRs available, many HMRs that can replace restaurant foods are being produced. However, even for the same type of food, the serving sizes of the HMRs and the restaurant foods were widely different, suggesting the need for a study to examine the appropriateness of the serving sizes of HMRs and restaurant foods.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.934-947
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• 2011

The purpose of this study is to analyze products for good taste and convenience, which become an engine to constantly create customers. In addition, this study is aimed at investigating the relationship between the selective attributes of Home Meal Replacement, the perceived utilitarian value, and the repurchase intention, and drawing new suggestions on the Home Meal Replacement market from a new marketing perspective. Based on a total of 215 samples, this study reviewed the reliability and fitness of the research model and verified a total of 5 hypothesized using the Amos program. The result of study modeling was GFI=0.905, AGFI=0.849, NFI=0.889, CFI=0.945, and RMR=0.0.092 at the level of $x^2$=230.22 (df=126, p<0.001). First, the food quality (${\beta}$=0.221), convenience (${\beta}$=0.334), packing (${\beta}$=0.278), and employee service (${\beta}$=0.204) of home meal replacement consideration attributes had a positive (+) influence on perceived utilitarian value. Second, perceived utilitarian value (${\beta}$=0.584) had a positive (+) influence on repurchase intention. The factors to differentiate one company from other competitors in terms of the utilitarian value are the quality of food, convenience, wrapping, and services by employees. This study has illustrated the need to focus on the development of a premium menu to compete with other companies and to continue to research and develop nutritious foods that are easy to cook. Moreover, the key factors to have a distinct and constant competitive edge over other companies are the alleviation of consumer anxiety over wrapping container materials, the development of more designs, and the accumulation of service know-how. Therefore, it is necessary for a company to strongly develop the key factors based on its resources as a core capability.

• The Korean Journal of Food & Health Convergence
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• v.9 no.5
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• pp.1-5
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• 2023

As the elderly population is rapidly increasing not only domestically but also globally, convenience foods for the elderly population are receiving attention. Therefore, the senior food market continues to grow rapidly both domestically and overseas. In relation to this, this study seeks to explore convenience food preferences through the growth status of the convenience food market and the demand for convenience food among the elderly population. We would like to consider various factors that influence the increase in convenience food consumption among the elderly population. This study uses meta-analysis and systematic literature research to find ways to revitalize the convenience food market targeting the elderly population. As a result of the analysis, it was mentioned that in order to revitalize the convenience food market for the elderly population, it is important to develop products with high nutritional value, suitable for the physical characteristics of the elderly population, and low price, and to consider convenience and accessibility. Through a multifaceted approach, we aim to increase the need for convenient food products that meet the needs of the elderly population, contribute to improving the health and well-being of the elderly, and further efficiently manage the health of the elderly nationally and globally.

• Journal of Nutrition and Health
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• v.54 no.4
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• pp.383-397
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• 2021

Purpose: The purpose of this study was to evaluate the change in the use of home meal replacement (HMR) and delivered foods and food habits of college students due to coronavirus disease 2019 (COVID-19). Methods: A survey was conducted on 460 male and female college students in Chungcheong province in December 2020. Results: The methods of participation in classes in the 2nd semester of 2020 were 40.2% for '100% non-face-to-face' and 40.4% for 'more than 70.0% of non-face-to-face classes'. 52.8% of the subjects responded that their physical activity had decreased, while 36.1% of the subjects responded that their body weight had increased over the past 6 months. Regarding the use of HMR, 62.7% of the male students and 69.6% of the female students responded with '1-2 times a week or less' before the outbreak of COVID-19. After the outbreak, 57.4% of males and 46.7% of females responded with '3-4 times a week or more' (p < 0.05, p < 0.001). As for the use of delivered food, 58.3% of the females responded with '2-3 times a month or less' before the outbreak, whereas the rate of responding with '1 or more times a week' after the outbreak was 64.6% (p < 0.001). Negative changes in food habits caused by COVID-19 were in the order of irregular meals (56.7%), increased intake of delivered food (42.2%), increased intake of snacks (33.3%), and increased intake of processed foods such as HMR (30.4%). Conclusion: As mentioned above, many college students had non-face-to-face classes due to COVID-19. During this period, they experienced decreased physical activity, weight gain, and undesirable eating habits such as irregular meal time, and increased intake of processed foods, delivery foods, and snacks. Therefore, there is a high need for nutrition education and policy support for the prevention and management of health and nutrition problems of college students, which can be caused due to the COVID-19 pandemic.

• The Journal of Society for e-Business Studies
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• v.22 no.3
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• pp.29-42
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• 2017

The market for Home Meal Replacement (HMR), which is simple to cook and replace home cooking, is growing every year since customers need to find convenience and speed in purchasing, cooking, and consuming food. In addition, the purchase of HMR through online and mobile is increasing because convenience of purchasing through e-Commerce is growing. However, there are difficulties in analyzing complaints of customers who do not directly express their dissatisfaction with companies that sell products through online and mobile. Therefore, this study examines the influential relationship between customer's characteristics, dissatisfaction factors, complaint behavior, and repurchase intention of 20s who have dissatisfaction experience of purchasing HMR through online or mobile using SPSS and R. In addition, we attempt to analyze the degree of perceived dissatisfaction and its relevance even though customers did not directly experience dissatisfaction factors. As a result, it is meaningful to extend the study of customer dissatisfaction that is rarely handled in the existing HMR research, and to raise the understanding of customers for the management of complaints.

• Journal of Service Research and Studies
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• v.13 no.2
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• pp.41-61
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• 2023

The universal form of life in the era of the 4th industrial revolution can probably be summarized as the keyword "non-face-to-face". In particular, in terms of consumption activities, face-to-face contact is gradually changing to a system that minimizes, and offline stores are rapidly changing to non-contact services through kiosks and robots. The social structure is also changing with the passage of time, and most fundamentally, our dietary consumption patterns are changing. In particular, the increase in single-person households and the aging population are having a great impact on changes in the food service industry, which is closely related to dietary life. The HMR (Home Meal Replacement) market has grown significantly as the labor of cooking at home has decreased and the use of substitute foods has increased. As the size of the market has grown, the types of businesses that provide products have also diversified. The development of technology, non-face-to-face culture, and corporate management efficiency are intertwined, and unmanned stores are spreading recently. In this study, service quality attributes of HMR unmanned stores, where competition is gradually intensifying, are classified, and service quality classification using the Kano model and Timko's customer satisfaction coefficient are calculated to provide implications for service management based on customer satisfaction. As a result of the analysis, 'products with short cooking time' and 'variety of products (menu)' were classified as attractive qualities, and 'cleanliness inside/outside of the store' and 'products at reasonable prices' were classified as unified quality. In addition, 'convenience of self-checkout process' was classified as a natural quality, and 'convenience of in-store passage' was classified as an indifferent quality. Furthermore, when the service factor was satisfied within the HMR unmanned store, the factor with the highest satisfaction coefficient was 'product (menu) variety', and the factor with the highest dissatisfaction factor was 'convenience of self-checkout process'. Through the results of this study, it is intended to derive priorities in service quality management of HMR unmanned stores and provide strategic implications for related businesses.

• Journal of the Korean Dietetic Association
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• v.28 no.3
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• pp.182-194
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• 2022

After the onset of the COVID-19 pandemic, there has been an explosive increase in restaurant meal delivery or takeout. The purpose of this study was to analyze the consumer perception of food safety and its influence on the purchase of delivery or takeout food from restaurants. This study, the 2020 Consumer Behavior Survey for Food (CBSF), was conducted from June 10 to August 21 2020. A total of 6,355 responses were used for the analysis. The results were as follows: First, the differences in consumer perception about food safety were analyzed according to whether they used delivery or takeout. Concern about food safety, satisfaction with dietary habits, and the ability to maintain safe dietary habits were higher in the non-user group. Except for food at home, the perception about food safety at other locations was higher in the user group. Food hazards such as antibiotics were perceived to be safer in the user group. Second, the perception of food safety affecting use of delivery or takeout was analyzed. It was found that the usage of delivery or takeout increased when the perception of the safety of home meal replacement (HMR), delivery or takeout food, and the ability to be informed about the harmful factors of agricultural products increased. The findings of this study may offer the basis for the food and food service industry to consider safety issues seriously and develop strategies to lead to feasible practices. Further, this study also supports the direction of the government toward strengthening the safety of new segments which have shown explosive growth in the COVID-19 era.

• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.315-322
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• 2007

The purpose of this study was to analyze the factors consumers seriously considered when purchasing HMRs and the difference among the factors according to their demographic characteristics. The subjects were adults in their twenties or older who had used HMRs and lived in Seoul and Gyeonggi Province in Korea. Random sampling picked 550 of them, who were distributed a questionnaire from March 12 to 30, 2005. Total 451 questionnaires were returned(the return rates were 82%). The validity of the 27 features was examined by factor analysis. There were seven factors identified, and they were labeled considering the meaning of their items as follows: 'Factor 1. food quality,' 'Factor 2. appearance and packaging,' 'Factor 3. convenience and reliability,' 'Factor 4. access,' 'Factor 5. familiarity,' 'Factor 6. positive experiences,' and 'Factor 7. practicality.

• Journal of Venture Innovation
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• v.7 no.3
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• pp.159-182
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• 2024

The study aimed to analyze the factors influencing customer experience and satisfaction in home meal replacement (HMR) subscription services through the lens of the Value-based Adoption Model (VAM). Specifically, the study examined the mediating role of customer value co-creation. A survey was conducted among users of HMR subscription services within the last three months, yielding 200 valid responses for analysis using AMOS 24.0. The findings revealed that the factors of usefulness, entertainment, convenience, and curation positively impacted customer value co-creation, while perceived anxiety had a negative effect. Interestingly, the influence of perceived costs on customer value co-creation was not significant, potentially indicating that cost concerns may be overshadowed by other factors in this service context. Among the variables, curation emerged as the most influential factor, followed by convenience, usefulness, and entertainment. Customer value co-creation was found to significantly enhance both customer experience and satisfaction, with customer experience also directly contributing to increased customer satisfaction. The study underscored the importance of customer value co-creation as a mediating factor, bridging the gap between service features and customer outcomes. This mediation highlights how effectively managed interactions between the service provider and customers can transform perceived value into tangible satisfaction. From a practical standpoint, the results emphasize the critical role of curation services in driving customer value and satisfaction in HMR subscription services. Companies should focus on refining curation and enhancing convenience to maximize customer engagement and satisfaction. The study provides valuable academic insights into the dynamics of customer value co-creation and its implications for service management, contributing to the broader understanding of how modern subscription services can optimize customer relationships.

• Journal of Nutrition and Health
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• v.51 no.5
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• pp.480-487
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• 2018

Purpose: The study examined the Chinese and Japanese consumers' preference for Korean home meal replacement (HMR) product package designs using conjoint analysis. Methods: The questionnaire survey was completed by 270 consumers living in Beijing, China and Osaka, Japan, over the age of 20 years old, who had previously purchased or consumed a Korean HMR. Based on the attributes and levels within each attribute related to the Korean HMR product package design, 54 profiles were constructed. Of the 54 profiles, 11 combinations were selected using an orthogonal design, and the participants were asked to rank the 11 combinations in order of preference from top to bottom. Results: The relative importance of the Korean HMR product package design attributes were analyzed. Chinese consumers regarded illustration, ingestion form, concept, and brand name, in that order, to be most important. In the case of Japanese consumers, illustration, concept, ingestion form, and brand name, in that order, were most important. For the illustration attributes, in order of importance, Chinese consumers preferred raw materials, characters, and celebrities, and Japanese consumers preferred characters, raw materials, and celebrities. For the concept attributes, Chinese consumers favored, witty, traditional Korean, and modern concepts, whereas Japanese consumers favored witty, modern, and then traditional Korean concepts. For the ingestion form attributes, both Chinese and Japanese consumers preferred Ready To Eat (RTE), followed by Ready To Heat (RTH), and then Ready To Cook (RTC). For the brand name attributes, both Chinese and Japanese consumers preferred the localized brand name over the Korean brand name. Conclusion: Differences in the relative importance of Korean HMR product package design attributes were observed among Chinese and Japanese consumers, and there were differences in preference according to the levels within each attribute. These results are expected to provide useful basic data to assist in the future development of differentiated HMR package designs and marketing strategies to meet consumer needs in the market for Korean HMR in China and Japan.