Pressure to change and resistance against it: consumer perceptions and acceptance of nutritionally modified foods

Authors

• H. TUORILA

DOI: https://doi.org/10.23986/afsci.5658

Abstract

Sensory quality and pleasantness are important determinants of food choice. Nutritionally controversial foods, such as those high in fat or sodium, can be consumed excessively due to their sensory attractiveness. The present review addresses sensory and hedonic characteristics in such foods, focusing on Finnish research around the issue. Fat mainly affects the texture of foods, but also modifies flavor and aroma. The replacement of fat by other constituents remains a challenge. Achieving salty taste with substances other than sodium chloride has proven to be unsuccessful, but proper flavoring can improve the pleasantness of reduced-salt foods. The impact of nutritional information and health claims is greater when given for new foods, and to consumers who are concerned about their health. Multi-item verbal instruments have been developed and validated to characterize health and taste orientations among consumers. Identification of sensory and hedonic barriers to the acceptance of healthful' alternatives among foods is important, even crucial, for targeting product development and nutritional counseling.;