The impact of sugar-related claims on perceived healthfulness, caloric value and expected taste of food products
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/38840 |
Resumo: | Food packaging usually includes multiple cues, including claims about nutrients that may modulate how the consumer perceives (and behaves towards) the product. In the current work, we systematically examined how different types of claims about sugar influenced the perception of food product categories (i.e., yogurts, ice creams, cookies, and breakfast cereals). In two experiments (combined n = 406), participants were asked to evaluate the perceived healthfulness, caloric value, and expected taste of products with (vs. without) sugar-related claims. Specifically, the claims were on the sugar content (“0% sugar”, “sugar-free”, “no added sugars”, “low sugar” - Experiment 1) or on the type of sugars or sweeteners of natural origin (“sucrose”, “cane sugar”, “honey” and “stevia” - Experiment 2). Experiment 1 revealed that all products with sugar-related claims were rated as healthier, less caloric, and less tasty than the regular alternatives. Still, products with the “low sugar” claim were perceived as the least healthy, most caloric, and tastiest. In Experiment 2, we observed that products with “stevia” claim were rated as healthier, less caloric, and less tasty than regular products. In both experiments, the frequency of consumption of products with sugar-related claims was positively associated with the general perception of these products, the influence of nutritional information on consumption decisions, attention to sugar intake, and interest in nutrition. Overall, our results show that sugar-related claims may influence consumer's perceptions about food products, but the direction of that influence depends on the type of claim and evaluative dimension. |
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The impact of sugar-related claims on perceived healthfulness, caloric value and expected taste of food productsCaloriesClaimsExpected tasteFood perceptionHealthfulnessSugarFood packaging usually includes multiple cues, including claims about nutrients that may modulate how the consumer perceives (and behaves towards) the product. In the current work, we systematically examined how different types of claims about sugar influenced the perception of food product categories (i.e., yogurts, ice creams, cookies, and breakfast cereals). In two experiments (combined n = 406), participants were asked to evaluate the perceived healthfulness, caloric value, and expected taste of products with (vs. without) sugar-related claims. Specifically, the claims were on the sugar content (“0% sugar”, “sugar-free”, “no added sugars”, “low sugar” - Experiment 1) or on the type of sugars or sweeteners of natural origin (“sucrose”, “cane sugar”, “honey” and “stevia” - Experiment 2). Experiment 1 revealed that all products with sugar-related claims were rated as healthier, less caloric, and less tasty than the regular alternatives. Still, products with the “low sugar” claim were perceived as the least healthy, most caloric, and tastiest. In Experiment 2, we observed that products with “stevia” claim were rated as healthier, less caloric, and less tasty than regular products. In both experiments, the frequency of consumption of products with sugar-related claims was positively associated with the general perception of these products, the influence of nutritional information on consumption decisions, attention to sugar intake, and interest in nutrition. Overall, our results show that sugar-related claims may influence consumer's perceptions about food products, but the direction of that influence depends on the type of claim and evaluative dimension.Veritati - Repositório Institucional da Universidade Católica PortuguesaPrada, MaríliaSaraiva, MagdaSério, AnaCoelho, SofiaGodinho, Cristina A.Garrido, Margarida V.2022-09-12T14:00:37Z2021-122021-12-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/38840eng0950-329310.1016/j.foodqual.2021.10433185110776924000684874500006info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-12-05T01:37:43Zoai:repositorio.ucp.pt:10400.14/38840Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:31:43.570276Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
The impact of sugar-related claims on perceived healthfulness, caloric value and expected taste of food products |
title |
The impact of sugar-related claims on perceived healthfulness, caloric value and expected taste of food products |
spellingShingle |
The impact of sugar-related claims on perceived healthfulness, caloric value and expected taste of food products Prada, Marília Calories Claims Expected taste Food perception Healthfulness Sugar |
title_short |
The impact of sugar-related claims on perceived healthfulness, caloric value and expected taste of food products |
title_full |
The impact of sugar-related claims on perceived healthfulness, caloric value and expected taste of food products |
title_fullStr |
The impact of sugar-related claims on perceived healthfulness, caloric value and expected taste of food products |
title_full_unstemmed |
The impact of sugar-related claims on perceived healthfulness, caloric value and expected taste of food products |
title_sort |
The impact of sugar-related claims on perceived healthfulness, caloric value and expected taste of food products |
author |
Prada, Marília |
author_facet |
Prada, Marília Saraiva, Magda Sério, Ana Coelho, Sofia Godinho, Cristina A. Garrido, Margarida V. |
author_role |
author |
author2 |
Saraiva, Magda Sério, Ana Coelho, Sofia Godinho, Cristina A. Garrido, Margarida V. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Prada, Marília Saraiva, Magda Sério, Ana Coelho, Sofia Godinho, Cristina A. Garrido, Margarida V. |
dc.subject.por.fl_str_mv |
Calories Claims Expected taste Food perception Healthfulness Sugar |
topic |
Calories Claims Expected taste Food perception Healthfulness Sugar |
description |
Food packaging usually includes multiple cues, including claims about nutrients that may modulate how the consumer perceives (and behaves towards) the product. In the current work, we systematically examined how different types of claims about sugar influenced the perception of food product categories (i.e., yogurts, ice creams, cookies, and breakfast cereals). In two experiments (combined n = 406), participants were asked to evaluate the perceived healthfulness, caloric value, and expected taste of products with (vs. without) sugar-related claims. Specifically, the claims were on the sugar content (“0% sugar”, “sugar-free”, “no added sugars”, “low sugar” - Experiment 1) or on the type of sugars or sweeteners of natural origin (“sucrose”, “cane sugar”, “honey” and “stevia” - Experiment 2). Experiment 1 revealed that all products with sugar-related claims were rated as healthier, less caloric, and less tasty than the regular alternatives. Still, products with the “low sugar” claim were perceived as the least healthy, most caloric, and tastiest. In Experiment 2, we observed that products with “stevia” claim were rated as healthier, less caloric, and less tasty than regular products. In both experiments, the frequency of consumption of products with sugar-related claims was positively associated with the general perception of these products, the influence of nutritional information on consumption decisions, attention to sugar intake, and interest in nutrition. Overall, our results show that sugar-related claims may influence consumer's perceptions about food products, but the direction of that influence depends on the type of claim and evaluative dimension. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-12 2021-12-01T00:00:00Z 2022-09-12T14:00:37Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/38840 |
url |
http://hdl.handle.net/10400.14/38840 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0950-3293 10.1016/j.foodqual.2021.104331 85110776924 000684874500006 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132041425453056 |