Making salt-reduced products more appealing to consumers: impact of front-of-pack messages on liking and table salt use over time

Zandstra, E.H.; Willems, Astrid A; Lion, René

doi:10.1017/s1368980018001714

Cited by 11 publications

(11 citation statements)

References 65 publications

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“…This reinforces the somehow overlooked challenge for food producers that it is not necessarily appropriate to treat all consumers with a single strategy for salt reduction. The number of studies recognising the importance of considering potential differences between consumers in food product reformulation success has only recently increased [26,57,[72][73][74]. In order to contribute towards the understanding of this aspect of food reformulation, the present research provides further confirmation of previously reported differences between consumers.…”

Section: Discussionsupporting

confidence: 73%

Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study

Kuhar

Korošec

Bolha

et al. 2020

Foods

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Salt plays a major role in food manufacturing and affects the technological and sensory properties of foods. At the same time, high dietary salt intake increases the risk of cardiovascular diseases and represents a considerable public health concern. In many populations, bread is a major contributor to salt intake and is therefore targeted by health policies recommending salt reduction reformulations. However, producers are often reluctant to reduce salt content due to fears of potential negative effects on consumer acceptability and drops in sales. The present work aims to assess the effect of salt content on consumers’ hedonic liking and perception of saltiness intensity, as well as the interaction of these two. The study was conducted using two market-leading bread types (white and multigrain) and bread samples with the national average (reference), reduced (−15%) and increased (+10%) salt levels. A sensory evaluation study (n = 200) was done including a questionnaire on attitudes and behaviour regarding bread and salt, enabling the exploration of individual differences in reactions to modified levels of salt content. The latter only affected hedonic liking for the multigrain sample with 15% salt reduction but not for others, which discloses the importance of the bread matrix; and it did not affect the perception of saltiness intensity. Penalty analysis revealed that perceived non-optimal saltiness results in significantly penalised hedonic liking scores. Segmentation based on perceived saltiness disclosed the explanatory importance of underlying consumer behaviour dimensions which should be considered in designing bread reformulations.

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Section: Discussionsupporting

confidence: 73%

Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study

Kuhar

Korošec

Bolha

et al. 2020

Foods

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“…When a product contains a 'medium or moderate' amount of a nutrient, this implies that its consumption is less likely to affect consumer health negatively. The ability of consumers to be aware of the effect of a food product on their health depends on their knowledge of health inferences [50], nutrition knowledge [30] and food quality [51,52]. In this study, the number of food products with medium nutrient contents are higher than the number with 'high in nutrients', but lower than those with 'low in nutrients'.…”

Section: Products With Medium Nutrient Contentmentioning

confidence: 84%

An assessment of nutrition information on front of pack labels and healthiness of foods in the United Kingdom retail market

2021

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Background Front of pack nutrition labelling is part of United Kingdom government’s programme of activities aiming to tackle diet-related diseases. There are several front of pack labelling formats available and they differ in the information they deliver. This study assessed the frequency of usage of front of pack food labelling systems on food products in the United Kingdom grocery market. It also measured the healthiness of some foods in the online market by categorising them according to their nutrient contents. Methods Five hundred food products in five categories [(1) cereals and cereal products, (2) dairy products, (3) beverages, (4) packaged meats and meat products, and (5) pre-packaged fruits and vegetables] from three main United Kingdom retail websites were investigated. A simple random sampling method was used for product selection according to the categories on the retailers’ websites. The healthiness of foods was also assessed by categorising them into ‘healthier’, ‘moderately healthy’ and ‘least healthy’ based on fat, saturated fat, salt and sugar contents. Results The total number of label types assessed comprises 19.6% of Guideline Daily Amounts or Reference Intakes and 43.8% had a combination of Traffic Light and Reference Intakes (hybrid label). Slightly over a quarter (27.4%) of products included nutritional information in a grid or table, 3.4% of the foods had two of any of the following: Health Logo, Reference Intakes and Traffic Light labels, and 5.8% did not have any Reference Intakes, Traffic Light, Health Logo or Hybrid label. Most of the foods assessed were manufactured in the United Kingdom with only 30.8% imported from 32 countries across four continents. Conclusions Traffic Light and Guideline Daily Amounts were the most used front of pack labelling formats on the assessed food product. A higher number of assessed products belonged to the “moderately healthy” and “healthier” categories than the “least healthy”. The imported foods that were found in the United Kingdom retail market showed that food choices could be made from the diverse food types.

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“…Zandstra et al . (2018) established that consumers make informed decisions during food shopping based on the nutrition, sensory and social promotion messages on the front of pack labels. Buckton et al .…”

Section: Resultsmentioning

confidence: 99%

“…This checklist measured both the internal and external validity of the studies. All qualitative studies ( n = 8) included (Makatouni, 2002; Prescott et al ., 2002; Carrigan et al ., 2006; Sommer et al ., 2012; Larkin & Martin, 2016; Zandstra et al ., 2018; Ford et al ., 2020; Mantzari et al ., 2020) met 80% of the criteria.…”

Section: Methodsmentioning

confidence: 99%

Factors influencing the perception and decision‐making process of consumers on the choice of healthier foods in the United Kingdom: a systematic review using narrative synthesis

Ogundijo

Tas

Onarinde

2021

Int J of Food Sci Tech

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Summary The perception that foods are consumed primarily to meet physiological and nutritional needs is nowadays understood as an outdated concept. Substantial empirical literatures have proven that diverse factors influence consumers’ decisions in choosing healthy foods and diets, but the process of food choice remains complex. In this systematic review, the consumers’ perceptions on food choices are explored and the key factors that influence food choices among the UK consumers are identified. The findings of this review were reported using the Preferred Reporting Items for Systematic Reviews and Meta‐Analyses (PRISMA). The identified food choice factors were categorised into product, person and environmental (social, economic and informational)‐related factors. Interventions that would improve awareness of healthier food choices and negative impacts of factors influencing food choices are recommended. Studies on consumer behaviours around perceptions and choices of foods are scanty in the United Kingdom, and the limitations identified in this review are to be addressed in future research.

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Making salt-reduced products more appealing to consumers: impact of front-of-pack messages on liking and table salt use over time

Abstract: It mattered whether consumers were thinking about reducing their salt intake or not: a communication message tailored to a country's interest in reducing salt is recommended to motivate consumers to lower their salt intake.

Cited by 11 publications

References 65 publications

Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study

Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study

An assessment of nutrition information on front of pack labels and healthiness of foods in the United Kingdom retail market

Factors influencing the perception and decision‐making process of consumers on the choice of healthier foods in the United Kingdom: a systematic review using narrative synthesis

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