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Labeling and Taste TargetingThe French say “There’s no accounting for taste.” We disagree. These studies show that our personalities can influence our food preferences (and even our cooking ability). Even the way we describe foods can change their taste in our mind Can “Low Fat” Nutrition Labels Lead to Obesity?In the current obesity epidemic, the way that "low-fat" nutritional labels influence food consumption is of great concern, particularly for regulatory agencies. Through the three studies presented in this paper the authors developed and tested a framework that contends that "low fat" labeling increases food intake by 1) increasing perceptions of the appropriate serving size and 2) decreasing consumption guilt. Leveraging FDA Health Claims: Understanding the Relationship Between Diet And HealthFood and Drug Administration (FDA) health claims are deemed successful when they increase the consumer’s awareness of a product’s nutritional properties and the associated health benefits. In doing so, a clear understanding of the relationship between diet and health develops in the consumer’s mind. Profiling Nutritional Gatekeepers: Three Methods for Differentiating Influential Cooksabstract & summary | full text | teaching tips Who are the great next-door cooks of America? A study of 660 of them shows they fall into 5 personality types, and it also shows how they influence their family’s consumption of healthy foods, such as fruits and vegetables. Accounting for Taste: Prototypes that Predict Preferencereference | full text The French say “There is no accounting for taste.” We think you can. This study of 1002 soup lovers shows that a person’s personality can help predict their favorite soup. Taste Profiles That Correlate with Soy Consumption in Developing Countriesabstract & summary | full text This shows that people who love the taste of soy can be profiled by the other foods they eat and by their cooking habits. This information is important for targeting efforts. Descriptive Menu Labels’ Effect on Salesabstract & summary | full text | poster | cartoon | teaching tips Putting descriptive names (Black Forest Double-Chocolate Cake vs. Chocolate Cake) on menus made people rate the foods as tasting better and as being more caloric. Overcoming the Taste Stigma of Soyabstract | full text | teaching tips Can a food product’s label influence how a consumer perceives its taste? This study supports this claim by showing that including the ingredient soy on labels has a negative effect on taste ratings. How Diet and Health Labels Influence Taste and SatiationResearch on how diet and health labels influence taste or satiation shows mixed findings that are study-specific and difficult to generalize. Sensory Suggestiveness and Labeling: Do Soy Labels Bias Taste?How do labels influence our taste of a product? A study involving a soy label reveals that labels generally influence taste perceptions negatively although they do often make health claims more believable. Front-Label Health Claims: When Less is MoreGrowing global attention has been directed toward labeling the ingredients, processing methods, and health claims of food. Accompanying this attention is an interest in how consumers process or understand the information on such labels. This article examines how the length of a front-label claim influences the nutritional beliefs and evaluation of a product when used in combination with complete back-label information. To get the published article, click on the link below: doi:10.1016/j.foodpol.2004.10.004
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