Influence of package and health-related claims on perception and sensory acceptability of snack bars

Abstract

Concerns for health can lead to healthier food choices, especially if the consumer is well informed. This study aimed to evaluate the importance of package and health-related claims on Brazilian consumers' acceptance of snack bars. In order to evaluate package attributes, in focus groups discussions, 19 consumers chose the most important factors that influence their purchase decisions. Next, 102 consumers evaluated six commercial brands of snack bars in a three-session acceptance test: the first with no information about the product, the second containing the product package and the third with information on health-related claims associated with consumption of the bar. In general, package attributes, price and flavor were the most important factors that influence the purchase of snack bars. Health claims positively influenced consumer acceptance, but information concerning the absence of gluten and lactose did not significantly alter sensory acceptance. The presence of omega-3s, sugars, preservatives, flavorings and colorings have the potential to improve acceptability, because they were able to raise the acceptance of the seed bar, removing it from the rejection region. Protein and nut bars are not well known to the general public and the lower mean acceptance of the seed and protein bars demonstrated the need for sensorial improvement.

Evaluation of Some Ingredients and Energy Content on Front‐of‐Pack Cereal Bar Labeling as Drivers of Choice and Perception of Healthiness: A Case Study with Exercisers

“…Regarding Chocolate, this is not a surprising result, and it leads to the conclusion that the highest interest among participants is related to the expected sensory characteristics of the product, which in turn is related to pleasure and indulgence (Parker et al 2006). Other studies on cereal bars using sensory analysis have found that consumers prefer chocolate flavors despite their not being the healthiest option (Arruda Pinto et al, 2017). This result is clearly connected to the finding, in the first part of this study, of a high degree of agreement with cereal bar consumption motives such as "I like it," "I crave it," or "It tastes good" (Figure 2).…”

How can previous knowledge about food science/technology and received information affect consumer perception of processed orange juice?

“…The main association of FSOJ with these positive terms can be related to the popular knowledge that orange juice consumption provides health benefits (O'neil et al, ) and the adapted taste of Brazilian’ consumers to fresh orange juice (Gadioli et al, ). Sensory aspects are considered the most important factor for food or beverage acceptance, but a growing effect of nonsensory attributes (such as health impact) has been observed in recent years, which can alter sensory perception (Pereira et al, ; Pinto et al, ; Vidigal et al, ).…”

Preocupação com a saúde medeia a relação entre alegação de saúde e aceitação de barras alimentícias

“…Foi observada que a aceitação foi dependente do tipo de sessão combinado com o tipo de barra alimentícia (p<0.0001) (Tabela 1). Maiores preocupações com a saúde acarretou em maior aceitação sensorial e isto dependeu do tipo de alegação informada, podendo ela ser associada a modismos alimentares (por exemplo, 'rico em ômega 3') ou auto direcionada para uma condição específica de saúde do consumidor (Figura 2) (Pinto et al 2017).…”

“…Onde: sessões 1: teste cego, 2: teste da embalagem e 3: teste da informação de saúde; barras alimentícias 1: barra de cereal marca pouco conhecida, 2: barra de sementes, 3: barra de frutas, 4: barra de cereal marca conhecida, 5: barra de proteína e 6: barra nuts. Características detalhadas dos tipos de barras podem ser conferidas em Pinto et al (2017). TABELA 2.…”

“…Por exemplo, emoções negativas à saúde do produto podem ser reduzidas se fornecer informações claras sobre alto e baixo teor de nutrientes (por exemplo, usando um sistema de semáforo) (LIMA, ALCÂNTARA, MARTINS, ARES E DELIZA, 2019). O efeito de alegações de saúde, por exemplo, como presença de 'ômega 3' e 'colágeno' foi evidenciado em achados anteriores como um dos fatores que influenciam fortemente a percepção de gosto de barras alimentícias, elevando produtos rejeitados a zonas de aceitação sensorial (PINTO et al, 2017). Entretanto, não se sabe se a preocupação com a saúde é um efetivo moderador do efeito da informação de saúde sobre a percepção das características sensoriais destes alimentos.…”