French consumers’ perceptions of nutrition and health claims: A psychosocial-anthropological approach

Masson, Estelle; Debucquet, Gervaise; Fischler, Claude; Merdji, Mohamed

doi:10.1016/j.appet.2016.06.026

Cited by 49 publications

(44 citation statements)

References 31 publications

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“…Recent papers, concerning the consumption of this bivalve, investigated the product packaging format, the nutritional knowledge and preferences of young and old people. The authors concluded that young people prefered to eat cooked oysters respect to the raw product [2][3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Quality traits of raw and cooked cupped oysters

Felici

Vittori

Meligrana

et al. 2019

Eur Food Res Technol

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Proximate composition and fatty acid profile of raw cupped oysters (RA) were compared to conspecific submitted to two different cooking preparations (SA: cooking using extra virgin olive oil in a pan; GR: "gratin"). Moister content was significantly higher in RA (81.7%) with respect to SA (81.1%) and GR (81%). Protein rate significantly decreased from RA (8.8%) to SA (8.3%) and GR (8.4%). Lipids significantly increased in the two cooked GR (2.8%) and SA (2.7%) with respect to RA (2%). Ashes ranged from GR (1.98%) to RA (2%). In the two cooking methods, 18:0 was significantly higher (GR 6.99% and SA 6.15%) than in the raw oysters (RA 4.87%). C18:1 was largely doubled in GR (14.43%) and SA (13.77%) with respect to RA (6.81%). Among n-3 PUFA, 22:6 showed the highest percentage in all the three samples with a significant decrease passing from RA (21.39%) to SA (18.45%) and GR (17.95%). 20:5n-3 had the highest content in RA (17.53%) and significantly decreases in SA (14.09%) and GR (14.54%). Considering the trend of n-3 PUFA and n-6 PUFA, the n-3/n-6 ratio significantly decreased from RA (5.33) to SA (3.58) and GR (3.29). Although proximate composition and fatty acid profile changed after the cooking process, as consequence of the heat treatment and extra virgin olive oil added to the plates, the culinary preparations did not negatively compromise the quality traits of the cooked and gratin oysters.

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Section: Introductionmentioning

confidence: 99%

Quality traits of raw and cooked cupped oysters

Felici

Vittori

Meligrana

et al. 2019

Eur Food Res Technol

View full text Add to dashboard Cite

show abstract

“…More specifically, a study of Van Wezemael et al (2014) investigates consumer preferences for nutritional and health claims (NHCs) on lean beef steak in four EU countries (Belgium, France, the Netherlands and United Kingdom) found that in Belgium, the Netherlands and France, NHCs on saturated fat yielded higher utilities than claims on protein and/or iron, while the opposite was found among consumers in the UK. On the other hand, studies conducted in different countries covering a broad range of issues including consumers' attitudes and perceptions (Urala & Lahteenmaki, 2007;Masson et al, 2016), preferences (Betchtold & Abdulai, 2014;Annunziata & Vecchio, 2016) and WTP for functional food products with NHCs (Hellyer et al, 2012;Hirogaki, 2013;Cavaliere et al, 2015;de-Magistris & Lopez-Galan, 2016;Jurado & Gracia, 2017;LopezGalan & de-Magistris, 2017) found that healthconscious consumers have positive perception and are willing to pay premium prices for food products with NHCs. Others indicate that healthier perceptions and acceptance of functional foods with NHCs depend on the ingredients and their combination within the product.…”

Section: Introductionmentioning

confidence: 99%

Valuation of nutritional and health claims for yoghurts in Spain: A hedonic price approach

Ballco

Magistris

2018

Span. j. agric. res.

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This article investigates price effects of nutritional claims (NC) and health claims (HC), in addition to other attributes, on yoghurts in the Spanish market. Prices and product characteristics are collected from yoghurt label references found on the shelves of the main representative retail shops in the capital city of Aragon (Zaragoza) Spain. The total sample included 508 yoghurts. Nutritional and health claims (NHCs) are selected based on the official definitions of the (EC) Regulation No 1924/2006 and No 432/2012. Premium prices of the NHCs and other attributes included were assessed through a hedonic price approach. Results show that yoghurt is a highly differentiated food product. NCs related to fat-free, low in sugar and fiber content did not affect yoghurt prices while most of the health claims received significant positive effects. Health claims outperform nutritional claims leading to higher premium prices. These findings are a useful source in a better understanding of the evolution of NHCs in the Spanish market. Our findings suggest that NCs accompanied by the corresponding HC, which exactly defines the benefits of that nutrient in our health may be a promising strategy for product differentiation.

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“…In both focus groups, the participants indicated that they prefer certain grains. Consumer purchases are mainly based on ingredients and health claims (Bandara et al ., ; Masson et al ., ). The grain varieties (millet, sorghum, quinoa, amaranth, buckwheat and spelt) are a mixture of those that were mentioned in the focus groups (buckwheat, spelt, sorghum and quinoa) and those that were identified by the literature review (millet and amaranth).…”

Section: Methodsmentioning

confidence: 97%

Consumers’ attitudes towards alternative grains: a conjoint analysis study

Gosine

McSweeney

2019

Int J of Food Sci Tech

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Recently, alternative grains (millet, quinoa, sorghum) have been used to produce several food products common to North Americans. The objective of this study was to identify the attributes that drive consumers liking of alternative grains. A literature review and two focus groups were conducted. Four attributes were identified as being important to consumers when purchasing alternative grains. These attributes included grains, product type, flavour and claims. A choice-based conjoint analysis survey was created and administered to 346 individuals who live in Atlantic Canada. Product type and flavour were the most important attributes to consumers. Sweet and nutty flavours, products made from quinoa, or products with claims indicating they were a source of fibre, reduced risk of type 2 diabetes or reduced risk of cardiovascular disease, had a positive effect on consumer liking.

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French consumers’ perceptions of nutrition and health claims: A psychosocial-anthropological approach

Cited by 49 publications

References 31 publications

Quality traits of raw and cooked cupped oysters

Quality traits of raw and cooked cupped oysters

Valuation of nutritional and health claims for yoghurts in Spain: A hedonic price approach

Consumers’ attitudes towards alternative grains: a conjoint analysis study

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