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 561235
Title Consumers’ choice-blindness to ingredient information
Author(s) Cheung, T.T.L.; Junghans, A.F.; Dijksterhuis, G.B.; Kroese, F.; Johansson, P.; Hall, L.; Ridder, D.T.D. De
Source Appetite 106 (2016). - ISSN 0195-6663 - p. 2 - 12.
DOI https://doi.org/10.1016/j.appet.2015.09.022
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Attention - Choice-blindness paradigm - Clean label - Food choice - Ingredient information
Abstract

Food manufacturers and policy makers have been tailoring food product ingredient information to consumers’ self-reported preference for natural products and concerns over food additives. Yet, the influence of this ingredient information on consumers remains inconclusive. The current study aimed at examining the first step in such influence, which is consumers’ attention to ingredient information on food product packaging. Employing the choice-blindness paradigm, the current study assessed whether participants would detect a covertly made change to the naturalness of ingredient list throughout a product evaluation procedure. Results revealed that only few consumers detected the change on the ingredient lists. Detection was improved when consumers were instructed to judge the naturalness of the product as compared to evaluating the product in general. These findings challenge consumers’ self-reported use of ingredient lists as a source of information throughout product evaluations. While most consumers do not attend to ingredient information, this tendency can be slightly improved by prompting their consideration of naturalness. Future research should investigate the reasons for consumers’ inattention to ingredient information and develop more effective strategies for conveying information to consumers.

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