000087615 001__ 87615
000087615 005__ 20200716101546.0
000087615 0247_ $$2doi$$a10.3390/nu11122858
000087615 0248_ $$2sideral$$a115826
000087615 037__ $$aART-2019-115826
000087615 041__ $$aeng
000087615 100__ $$0(orcid)0000-0003-3096-302X$$aGracia, Azucena
000087615 245__ $$aMaking sense of information overload: Consumer ranking of nutritional claims in cereal based products
000087615 260__ $$c2019
000087615 5060_ $$aAccess copy available to the general public$$fUnrestricted
000087615 5203_ $$aAs a result of increased consumer awareness, demand for healthier food products is increasing day by day. Consumers seek healthier versions of food products which they relate to reduced presence of unhealthy components or increased presence of healthy ones. As a result, the food industry has not only increased the variety of products available but also uses nutritional claims to signal the presence of more substances. As an average consumer at the supermarket devotes just a few seconds to selecting each product, they are only able or willing to process that information that immediately attracts their attention or that is felt to be more important to them. This paper analyses how consumers rank different nutritional claims for two processed cereal products. Five claims were chosen to reflect the current market landscape of availability, and that relates to both “healthy” (i.e., fiber) and “unhealthy” (i.e., fat) substances. We use a direct ranking preference method with data from a survey conducted with consumers in a Spanish region in 2017. Results show that the ranking of claims differs between the two products (biscuits and pastries) and across consumers. However, consumers prefer those that show reduced presence of unhealthy substances above those that highlight the presence of healthy ones. Therefore, policy to maximize the impact of nutritional labelling should be product-specific.
000087615 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000087615 590__ $$a4.546$$b2019
000087615 591__ $$aNUTRITION & DIETETICS$$b17 / 89 = 0.191$$c2019$$dQ1$$eT1
000087615 592__ $$a1.329$$b2019
000087615 593__ $$aNutrition and Dietetics$$c2019$$dQ1
000087615 593__ $$aFood Science$$c2019$$dQ1
000087615 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000087615 700__ $$aBarreiro-Hurlé, Jesús
000087615 773__ $$g11, 12 (2019), 2858  [14 pp.]$$pNUTRIENTS$$tNutrients$$x2072-6643
000087615 8564_ $$s290444$$uhttps://zaguan.unizar.es/record/87615/files/texto_completo.pdf$$yVersión publicada
000087615 8564_ $$s108176$$uhttps://zaguan.unizar.es/record/87615/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000087615 909CO $$ooai:zaguan.unizar.es:87615$$particulos$$pdriver
000087615 951__ $$a2020-07-16-09:43:11
000087615 980__ $$aARTICLE