HAL will be down for maintenance from Friday, June 10 at 4pm through Monday, June 13 at 9am. More information
Skip to Main content Skip to Navigation
Journal articles

Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experiment

Abstract : Decreasing obesity or cardiovascular disease can be achieved by eating healthier foods with reduced contents of fat, salt and sugar. However, these ingredients have a significant impact on the sensory quality of the food products that contain these ingredients, especially cooked sausage, chorizo, dry sausage, cheese and muffins. In this study, consumer appreciation of these five commercialized products (non reformulated versions) and their respective reformulated versions with reduced contents of salt, fat and sugar was tested. An original home experiment was performed to assess consumer appreciation in natural consumption conditions. The experiment was divided into two steps that correspond to a pleasantness rating and a willingness to pay task. The two measurements were expected to yield comparable results with two aspects of consumer appreciation. Non-reformulated and reformulated versions were compared with a store brand and a trademark in a ranking task to evaluate their pleasantness positioning on the market. This latter experiment, which was conducted in a laboratory, enabled the validation of the home experiment. The results indicated that the cooked sausage reformulation did not maintain consumer appreciation and reduced its positioning on the market. For cheese and muffins, the reformulation did not affect the product pleasantness. The reformulation of dry sausage and chorizo not only maintained consumer appreciation but also increased pleasantness, which was consistent with a higher reservation price of approximately 12% compared to the other samples. For most products in this experiment, new technologies contributed to significant reduction in fat, salt or sugar whilst maintaining consumer appreciation.
Document type :
Journal articles
Complete list of metadata

Cited literature [38 references]  Display  Hide  Download

https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01430152
Contributor : Csga - Université de Bourgogne Connect in order to contact the contributor
Submitted on : Tuesday, September 26, 2017 - 10:31:22 PM
Last modification on : Saturday, May 21, 2022 - 3:57:59 AM
Long-term archiving on: : Wednesday, December 27, 2017 - 5:07:04 PM

File

romagny_2017_vol56_p164_foodqu...
Explicit agreement for this submission

Licence


Distributed under a Creative Commons Attribution - NonCommercial - NoDerivatives 4.0 International License

Identifiers

Citation

Sébastien Romagny, Emilie Ginon, Christian Salles. Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experiment. Food Quality and Preference, Elsevier, 2017, 56, Part A (Part A), pp.164-172. ⟨10.1016/j.foodqual.2016.10.009⟩. ⟨hal-01430152⟩

Share

Metrics

Record views

79

Files downloads

956