Impact of Common Food Labels on Consumer Liking in Vanilla Yogurt.

extrinsic cues labels sensory analysis taste yogurt

Journal

Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569

Informations de publication

Date de publication:
17 Nov 2019
Historique:
received: 15 10 2019
revised: 06 11 2019
accepted: 13 11 2019
entrez: 21 11 2019
pubmed: 21 11 2019
medline: 21 11 2019
Statut: epublish

Résumé

As competition on super market shelves is higher than ever, the importance of product concepts, communicated through labels, can dictate a product's success or failure. However, it is possible for labels to affect a consumer's experience, changing the overall response to the product. In this study, we tested samples of vanilla yogurt with one of four commonly used labeling concepts (high-protein, low-fat, made with stevia and all-natural) on sensory perception, consumer liking, expected consumption amount, and willingness to pay (WTP) in a consumer test (

Identifiants

pubmed: 31744196
pii: foods8110584
doi: 10.3390/foods8110584
pmc: PMC6915339
pii:
doi:

Types de publication

Journal Article

Langues

eng

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Auteurs

Theresa Li (T)

Department of Food Science, Cornell University, Ithaca, NY 14853, USA.

Robin Dando (R)

Department of Food Science, Cornell University, Ithaca, NY 14853, USA.

Classifications MeSH