“…Asp, 1999;Birch, 1999;Capaldi, 1996;Furst et al, 1996;Jaeger et al, 2011;Shepherd, 1989;Vabø and Hansen, 2014;Wansink and Sobal, 2007). The factors influencing final consumers' food decisions include the sensory attributes of foods and the information on the product packaging (Kim et al, 2013;Lee et al, 2018;Pelletier et al, 2016); individual aspects, such as sociodemographics, motivations and values (Chen, 2007;Wadolowska et al, 2008); aspects related to the context and social interaction (Herman et al, 2003;Higgs and Thomas, 2016); and environmental aspects (Furst et al, 1996). Given the complexity and diversity of the aspects influencing consumer food decisions, the work by Shepherd (1989) is of relevance to our research, since it classified the factors affecting food preferences and choice into three main groups: The first group, product-related factors, includes chemical properties of food, sensory qualities (e.g.…”