Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 541046
Title Making salt-reduced products more appealing to consumers : Impact of front-of-pack messages on liking and table salt use over time
Author(s) Zandstra, Elizabeth H.; Willems, Astrid A.; Lion, René
Source Public Health Nutrition 21 (2018)15. - ISSN 1368-9800 - p. 2762 - 2772.
DOI https://doi.org/10.1017/S1368980018001714
Department(s) Human Nutrition (HNE)
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) Labelling - Long-term liking - Salt perception - Salt reduction - Table salt use
Abstract Objective: The current study investigated the impact of different front-of-pack messages on liking, salt perception and table salt use of salt-reduced soups over repeated consumption. Design: In a between-subjects design, participants consumed a chicken noodle soup five times over 3 weeks. Participants were assigned to one of five experimental conditions and were categorized into three 'Interest in Salt Reduction' groups based on their self-reported interest in salt reduction. They consumed a regular-salt soup or a 30 % salt-reduced soup, either with or without a front-of-pack message (nutritional, sensory or social based). Liking, salt perception and table salt use were measured at each consumption. Setting: Central location test. Subjects: British consumers (n 493) aged 24-65 years. Results: The soups remained stable in liking over repeated consumption, with no significant differences between the experimental conditions. However, liking did differ among the different Interest in Salt Reduction groups: the 'not aware, no action' group liked salt-reduced soups with a nutritional message the most, whereas the 'aware and action' group liked salt-reduced soups with a social message the most. There was no change in the amount of table salt added as people got more familiar with the salt-reduced soups, suggesting a strong role for habit in table salt use. Conclusions: 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.
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