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UNDERSTANDING AND IMPROVING THE SELECTION AND ACCEPTANCE OF FOOD FOR HEALTH PROMOTION

Objective

This project is intended to enhance understanding and achievement of short- and long-term consumer acceptance of commercial food products which can specifically contribute to meeting current dietary goals.

The focus is on consumer and food characteristics associated with the selection, continued acceptance, and dietary implications of a range of nutritionally modified alternatives to traditional foods and ingredients.

The work centres on a blend of laboratory and field consumer trials and surveys intended to achieve the following tasks :

- assess the effect of nutritional information and consumer attitudes, as they
affect sensory acceptance and purchase intent;
- develop models which integrate sensory evaluation data with other relevant
product attributes, including health and cost, to characterize consumers and
their perceptions of foods;
- assess the satiety value of selected nutritionally modified foods;
- examine the influence of nutritional composition of foods for learned sensory
preferences;
- identify factors associated with long-term changes in acceptance of foods
for health promotion.

The work focuses on identifying the practical implications and applications of relationships between :

- consumer characteristics, including individual attitudes and beliefs in relation
to food quality and nutritional goals, and;
- expectations and perceptions of the sensory and other attributes of specific
food selection and long-term acceptance.

Funding Scheme

CSC - Cost-sharing contracts

Coordinator

BBSRC Institute of Food Research
Address
Reading Laboratory Earley Gate Whiteknights Road
RG6 6BZ Reading
United Kingdom

Participants (3)

MATFORSK - NORWEGIAN FOOD RESEARCH INSTITUTE
Norway
Address
Osloveien, 1
1430 Ås
UNIVERSITY OF HELSINKI
Finland
Address
Viikki B - P.o. Box 27
00014 Helsinki
WAGENINGEN AGRICULTURAL UNIVERSITY
Netherlands
Address
Bomenweg, 2
6703 HD Wageningen