• Journal of Digital Convergence
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• v.19 no.1
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• pp.373-378
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• 2021

This study is a study on user experience design of Meal Kit product information. The purpose of this study is to derive the product information necessary for the purchaser and the necessity for the convenience of use, and to propose an improvement plan. When purchasing Meal Kit products, two types of domestic Meal Kit brands, Peacock and Fresheasy, were compared and analyzed for information on nutrition intake, package design, and environmental issues. As a research method, a questionnaire survey was conducted by deriving 7 factors for purchasing Meal Kit products through literature research and prior research. Proceeded. As a result of the study, the factors that satisfy buyers were in the order of cooking process, food, taste/nutrition, package, convenience, price, and information, and overpacking was also revealed as a problem. Through this, it was possible to derive improvements and develop plans for the Meal Kit product. It is expected that this study will help improve the dietary life of One person households and develop Meal Kit products in the future.

• International Journal of Internet, Broadcasting and Communication
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• v.14 no.2
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• pp.206-211
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• 2022

As the level of consumption is improved and cultural life is pursued, the consumer's consciousness structure is rapidly changing, and the demand for product selection level, variety, and quality is becoming more diverse. The restaurant economy is falling due to the prolonged COVID-19, the economic recession, income decline, and changes in population structure and lifestyle, but the Meal- kit market is growing rapidly. This study aims to identify the consumer perception of Meal-kit, which is rapidly growing as an alternative to existing meals in the fields of dining out, food, and distribution due to the development of technology and social environment using big data. As a result of the analysis, the keywords with the highest frequency of appearance were in the order of Meal-kit, Cooking, Product, Launching, and Market and were divided into 8 groups through the CONCOR analysis. We want to identify consumer trends related to the key keywords of Meal-kit, present effective data related to Meal-kit demand for Meal-kit specialized companies, and provide implications for establishing marketing strategies for differentiated competitive advantage.

• The Journal of the Korea Contents Association
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• v.20 no.6
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• pp.381-391
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• 2020

The purpose of this study is to investigate the relationship between meal kit product selection attributes, purchasing behavior, and satisfaction. The sampling of the study was conducted for 1 month for customers who have experience in using meal kit products recently launched by a restaurant company, and 287 copies of the questionnaire were used for analysis. For the hypothesis verification, regression analysis was performed using SPSS 20.0 package. As a result of analysis, first, the meal kit product selection attributes and purchase behavior of Hypothesis 1 have a significant effect on diversity (β = .026) and quality (β = .927). Hypothesis 2, meal kit product selection attributes and satisfaction have a significant effect on convenience (β = .503) and price (β = .121). Third, in the purchasing behavior of Hypothesis 3, the purchasing behavior (β = .561) has a significant effect on satisfaction. Lastly, this study is expected to provide basic data for researchers performing meal kit product related research, and to provide a rationale for suggesting direction for product development in a food service company and using marketing strategies.

• The Journal of the Korea Contents Association
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• v.21 no.1
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• pp.258-267
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• 2021

This study attempted an empirical analysis study on the Meal Kit Product, whose interest and demand continued to increase according to the eating out trend in the Untact era. In addition, this study attempted to investigate the relationship between the factors of Home Meal Replacement Meal Kit Product Selection Attributes, Consumers Satisfaction, and Other Recommendation Intention. Convenience sampling was used for consumers with experience in using Meal Kit Products released by food service companies and start-up companies. The investigation period was conducted for about one month from July 01, 2020, and the final 285 copies were used for analysis. The SPSS 21.0 statistical package program was used to verify the hypothesis. As a result of the analysis, the price (β=.241), convenience (β=.317), and diversity (β=.191) of Hypothesis 1 had a significant effect on Consumers Satisfaction. Price (β=.482), convenience (β=.133), and diversity (β=.342) were found to have a significant effect on the intention to recommend others. It was analyzed that Hypothesis 3's Consumers Satisfaction (β=.443) had a significant effect on Other Recommendation Intention. Finally, through this study, we expect to be provided as basic research data related to Meal Kit Product. It is intended to be presented as a theoretical basis for the use of marketing and direction for the development of milk kit products for catering companies and restaurants.

• The Journal of the Korea Contents Association
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• v.20 no.4
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• pp.406-415
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• 2020

This study applies Q methodology that can extract subjective opinion or recognition structure for each single household whose Meal Kit products developed and marketed by catering companies according to the demographic structure that changes socially. Implications were analyzed. As a result of subjective recognition type analysis in this study, four types were derived, and each type was named according to its specificity as follows. Type 1 (N = 6): Appearance Assessment Purchase Type, Type 2 (N = 6): Price Comparison Purchase Type, Type 3 (N = 10): Brand Trust Purchase Type, Type 4 (N = 2) : Easy Cooking Purchase Type was analyzed for each unique feature type. In this study, we analyzed the subjective opinion or recognition structure of single-person households whose Meal Kit products are the main demand groups, and suggested the direction and improvement measures for future food product development and launch for single-person households through the analysis by type. The purpose of this study is to provide academic implications based on the analysis results.

• The Journal of the Korea Contents Association
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• v.19 no.2
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• pp.548-557
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• 2019

With the increase of single households and more women entering society, changes to lifestyle, a demand for convenience, and the recent trend for homemade meals, the market for HMR(Home Meal Replacements) is rapidly growing. This study reviewed the repurchase intentions of consumers for RTP(Ready-to-Prepare) HMR products, namely meal kits, and the moderating effect. The study found that i) ease of use increases with higher self-efficacy; ii) ease of use decreases with higher personal innovativeness, but usefulness and repurchase intentions increased; iii) repurchase intentions increase with higher social influence; iv) trust decreases with higher convenience, but repurchase intentions increased; v) trust and repurchase intentions increase with higher economic efficiency; and vi) price sensitivity has a moderating effect between trust and repurchase intentions. The outcomes of this study will not only provide a theoretical basis for a more detailed study of HMR, but is anticipated to be used as fundamental data for suggesting a direction for marketing strategies for product development and sales.

• Journal of the Korean Society of Food Culture
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• v.38 no.1
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• pp.1-14
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• 2023

This study was conducted to explore the change in the market issues on HMR (Home Meal Replacements) using local foods after the COVID-19 outbreak. Online text data were collected from internet news, social media posts, and web documents before (from January 2016 to December 2019) and after (from January 2020 to November 2022) the COVID-19 outbreak. TF-IDF analysis showed that 'Trend', 'Market', 'Consumption', and 'Food service industry' were the major keywords before the COVID-19 outbreak, whereas 'Wanju-gun', 'Distribution', 'Development', and 'Meal-kit' were main keywords after the COVID-19 outbreak. The results of topic modeling analysis and categorization showed that after the COVID-19 outbreak, the 'Market' category included 'Non-face-to-face market' instead of 'Event,' and 'Delivery' instead of 'Distribution'. In the 'Product' category, 'Marketing' was included instead of 'Trend'. Additionally, in the 'Support' category, 'Start-up' and 'School food service' appeared as new topics after the COVID-19 outbreak. In conclusion, this study showed that meaningful change had occurred in market issues on HMR using local foods after the COVID-19 outbreak. Therefore, governments should take advantage of such market opportunity by implementing policy and programs to promote the development and marketing of HMR using local foods.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.235-240
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• 2022

In this study, the delivery conditions and microbial contamination in Mille-feuille Nabe and fresh spring roll meal kits purchased online were assessed. The average surface temperature on the product arrival was 14.4℃. The average number of total aerobic bacteria and coliforms in Mille-feuille Nabe was 3.27 log CFU/g and 1.27 log CFU/g, respectively, in meat, and 6.66 log CFU/g and 2.94 log CFU/g, respectively, in vegetables. The average number of total aerobic bacteria and coliforms in fresh spring rolls was 3.82 log CFU/g and 1.93 log CFU/g in meat, and 5.62 log CFU/g and 3.31 log CFU/g in vegetables, respectively. Escherichia coli was detected in bok choy and perilla leaves, with an average of 0.86 log CFU/g. Salmonella spp. and E. coli O157:H7 were not detected in any of the samples; however, Listeria monocytogenes was detected in all three beef samples. Therefore, before consuming meal kits, sufficient washing and heating are recommended to prevent occurrences of food poisoning.

• The Journal of the Korea Contents Association
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• v.22 no.5
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• pp.1-15
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• 2022

In this study, text analysis was performed on the mealkit product review data to identify factors affecting the evaluation of the mealkit product. The data used for the analysis were collected by scraping 334,498 reviews of mealkit products in Naver shopping site. After preprocessing the text data, wordclouds and sentiment analyses based on word frequency and normalized TF-IDF were performed. Logistic regression model was applied to predict the polarity of reviews on mealkit products. From the logistic regression models derived for each product category, the main factors that caused positive and negative emotions were identified. As a result, it was verified that text analysis can be a useful tool that provides a basis for maximizing positive factors for a specific category, menu, and material and removing negative risk factors when developing a mealkit product.

• Journal of Food Hygiene and Safety
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• v.39 no.2
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• pp.109-117
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• 2024

This study investigated the microbial contamination of agricultural, livestock, and marine ingredients in 55 meal kits distributed across Gyeonggi-do, South Korea. Of the 55 meal kits, 48 contained agricultural ingredients, 43 contained livestock ingredients, and 16 contained marine ingredients. The detection rate of the total aerobic bacteria in the agricultural, livestock, and marine products was 100%. The average numbers of the total aerobic bacteria were 6.57 log colony-forming units (CFU)/g in the agricultural products, 4.60 log CFU/g in the livestock products, and 5.47 log CFU/g in the marine products. The coliform detection rates in the agricultural, livestock, and marine products were 81.25%, 69.77%, and 43.75%, respectively. The average numbers of coliforms were 2.83 log CFU/g in the agricultural products, 1.34 log CFU/g in the livestock products, and 1.12 log CFU/g in the marine products. Escherichia coli was detected in 13 livestock products (30.23%), with levels ranging from 0.70 to 2.36 log CFU/g. Contrastingly, E. coli was detected in only one marine product (6.25%) and was not detected in any agricultural products. The detection rates of fungi in agricultural, livestock, and marine products were 97.92%, 93.02%, and 93.75%, respectively. The average numbers of fungi were 3.82 log CFU/g for the agricultural products, 2.92 log CFU/g for the livestock products, and 2.82 log CFU/g for the marine products. The isolation rates of foodborne pathogens from the agricultural, livestock, and marine products were 35.42%, 37.21%, and 31.25%, respectively. Forty-five foodborne pathogens of seven species, including Bacillus cereus and Salmonella spp., were isolated from the raw materials of the agricultural, livestock, and marine products in 55 meal kits. To prevent foodborne diseases caused by meal kits, it is necessary to focus on washing, heating, and preventing cross-contamination during cooking.