Effects of health labels on expected and actual taste perception of soup

Liem, Djin Gie; Aydın, Necati; Zandstra, E.H.

doi:10.1016/j.foodqual.2012.02.015

Cited by 107 publications

(97 citation statements)

References 20 publications

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“…Health claims had no effect on liking in the case of chicken soup labelled with a 'healthy tick' compared with 'reduced salt' or a control (Liem, Toraman Aydin & Zandstra, 2012b). No significant effects were observed with cereals labelled 'smart choice' (Roberto et al, 2012), yogurts labelled with fat content (Bølling Johansen et al, 2010), health claims concerning soy in yogurt-like fermented soya drinks (Behrens, Villanueva & da Silva, 2007), health claims about consuming lamb meat (Prescott, Young, Zhang & Cummings, 2004) and health claims connected with soy products (Teh, Dougherty & Camire, 2007).…”

Section: Health-related Credencementioning

confidence: 89%

“…Similarly, Baixauli, Salvador, Hough & Fiszman, (2008) showed that information about fibre content in muffins had a positive effect on hedonic liking, with health-conscious consumers giving higher ratings and less health-conscious consumers lower ratings when fibre information was provided. However, in many other assessments of products such as yogurts (Bølling Johansen et al, 2010), tomato juice (Goerlitz & Delwiche, 2004), a blueberry-soy product (Teh et al, 2007), soup (Liem et al, 2012b), mayonnaise (Miele, Di Monaco, Cavella & Masi, 2010), lamb (Prescott et al, 2004), fish (Roosen et al, 2004), fruit juice (Sabbe, Verbeke, Deliza, Matta & Van Damme, 2009), and chilli paste (Toontom, Meenune & Posri, 2010), health attitudes, interest or consciousness had no significant effect on hedonic ratings. This could possibly depend on type of product tested and associations with the product, rather than on the information provided.…”

Section: Effects Of Attitudes Health Interest and Consciousnessmentioning

confidence: 99%

See 1 more Smart Citation

Credence and the effect on consumer liking of food – A review

Fernqvist

Ekelund

2014

Food Quality and Preference

388

256

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Credence characteristics play an important role in the modern food marketing system. Consumers' food choices are increasingly influenced by credence cues, as other links of trust and direct relations with the producers have vanished within the globalised food system. Labels and information signalling credence are thus important search attributes. While credence cues cannot be accurately evaluated by consumers, the expectations they generate have an effect on consumers' perceived quality and sensory experiences. This paper reviews relevant literature from the period 2003-2012 and summarises research concerning the effect of credence cues on consumers' hedonic liking of food. A conceptual model based on a framework of consumers' quality perception process is presented and applied. Seven main categories of credence characteristics can be identified in the literature: a) health; b) organic food; c) origin; d) brand; e) production methods; f) ethics; and g) descriptive food names and ingredients. Theoretical and practical limitations and possible trajectories to future research are discussed.

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Section: Health-related Credencementioning

confidence: 89%

Section: Effects Of Attitudes Health Interest and Consciousnessmentioning

confidence: 99%

Credence and the effect on consumer liking of food – A review

Fernqvist

Ekelund

2014

Food Quality and Preference

388

256

View full text Add to dashboard Cite

show abstract

“…government, public health organisations, chefs, scientists, health-care professionals and also consumers, need to work together and take their responsibility in order to achieve large reductions in salt intake (8,50) . Liem et al (33) showed that on-pack reduced-salt labels can have a negative impact on consumers' expectation and taste perception of salt-reduced products: consumers believed it will be less tasty. In the current study, we framed the salt label in a different, more positive way compared with the one in the study of Liem et al (33) , i.e.…”

Section: Discussionmentioning

confidence: 99%

Effects of salt labelling and repeated in-home consumption on long-term liking of reduced-salt soups

Willems

Hout

Zijlstra

et al. 2013

Public Health Nutr.

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Objective: The present study investigated the impact of salt labelling and repeated in-home consumption on liking of reduced-salt soups. Design: Participants received a chicken noodle soup to be consumed twice weekly at home for 5 weeks. Three soups were included: (i) regular-salt soup as available on the market; (ii) 22 %-reduced-salt soup; and (iii) 32 %-reduced-salt soup. The soups were tasted blind or with the label: 'same great taste, less salt and more herbs'. In total, there were six experimental groups. All groups received the same soup over the whole period. Desire and liking were measured at each time of consumption. Setting: In-home and central location test. Subjects: French consumers (n 646). Results: There was no significant difference in liking between the three soups when consumed at home, whereas the reduced-salt soups were less liked than the regular-salt soup in the central location test. Labelling did not boost liking scores, which is probably explained by the fact that all soups were similarly liked when eaten at home. Conclusions:The surprising results of the present study in France suggest that a salt reduction of up to 32 % in a chicken noodle soup did not affect long-term liking score as assessed by consumers at home. In addition, initial liking measured at the central location was not predictive of liking after repeated in-home consumption. How far we can go in reducing salt in other products without compromising product quality, and how this impacts consumers' choice behaviour and in turn table salt use at home, are still unanswered questions.

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“…In research conducted in the Netherlands of 4 identical soups with different labels, consumers perceived the soup labeled as "NOW with reduced salt" as the least salty, as well as less tasty than the other soups. 64 If nutrition statements are made on a package's label, pairing them with a statement about the product's great taste can be helpful in driving positive consumer perception.…”

Section: Case 5: Prepared Foodsmentioning

confidence: 99%

Stakeholder Discussion to Reduce Population-Wide Sodium Intake and Decrease Sodium in the Food Supply

et al. 2014

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e660Background-A 2-day interactive forum was convened to discuss the current status and future implications of reducing sodium in the food supply and to identify opportunities for stakeholder collaboration. Methods and Results-Participants included 128 stakeholders engaged in food research and development, food manufacturing and retail, restaurant and food service operations, regulatory and legislative activities, public health initiatives, healthcare, academia and scientific research, and data monitoring and surveillance. Presentation topics included scientific evidence for sodium reduction and public health policy recommendations; consumer sodium intakes, attitudes, and behaviors; food technologies and solutions for sodium reduction and sensory implications; experiences of the food and dining industries; and translation and implementation of sodium intake recommendations. Facilitated breakout sessions were conducted to allow for sharing of current practices, insights, and expertise. Conclusions-A well-established body of scientific research shows that there is a strong relationship between excess sodium intake and high blood pressure and other adverse health outcomes. With Americans getting >75% of their sodium from processed and restaurant food, this evidence creates mounting pressure for less sodium in the food supply. The reduction of sodium in the food supply is a complex issue that involves multiple stakeholders. The success of new technological approaches for reducing sodium will depend on product availability, health effects (both intended and unintended), research and development investments, quality and taste of reformulated foods, supply chain management, operational modifications, consumer acceptance, and cost. The conference facilitated an exchange of ideas and set the stage for potential collaboration opportunities among stakeholders with mutual interest in reducing sodium in the food supply and in Americans' diets. Population-wide sodium reduction remains a critically important component of public health efforts to promote cardiovascular health and prevent cardiovascular disease and will remain a priority for the American Heart Association. (Circulation. 2014;129:e660-e679.)

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Effects of health labels on expected and actual taste perception of soup

Cited by 107 publications

References 20 publications

Credence and the effect on consumer liking of food – A review

Credence and the effect on consumer liking of food – A review

Effects of salt labelling and repeated in-home consumption on long-term liking of reduced-salt soups

Stakeholder Discussion to Reduce Population-Wide Sodium Intake and Decrease Sodium in the Food Supply

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