Consumers’ ratings of the natural and unnatural qualities of foods

An investigation sought to understand what consumers perceive by the term natural. The aim was to test eight hypotheses on food ingredients and processes used for manufactured food. A representative sample (n=190, aged 18–65 years), rated 50 food exemplars for naturalness (0–100 scale). Data were an...

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Veröffentlicht in:	Appetite 2010-06, Vol.54 (3), p.557-563
Hauptverfasser:	Evans, Greg, de Challemaison, Blandine, Cox, David N.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acceptance Additives Adolescent Adult Aged Biological and medical sciences consumer acceptance consumer attitudes Consumer Behavior Consumers E-numbers Educational Status Feeding. Feeding behavior Female Food Food Additives Food Analysis food beliefs Food Handling Food Labeling food quality foods Fruit Fundamental and applied biological sciences. Psychology health foods Humans Ingredients Male Medical sciences Metabolic diseases Middle Aged Natural Nutritive Value Perception Perceptions Preservatives processed foods Processing Psychology. Psychoanalysis. Psychiatry Psychology. Psychophysiology rating scales Sex Factors Vegetables Vertebrates: anatomy and physiology, studies on body, several organs or systems
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