Search Conferences

Type in any word, words or author name. This searchs through the abstract title, keywords and abstract text and authors. You may search all conferences or just select one conference.

 All Conferences
 EMAC 2019 Annual Conference
 EMAC 2020 Annual Conference
 EMAC 2020 Regional Conference

EMAC 2019 Annual Conference

Biases in the perception of food products induced by the depiction of ingredients on front-of-pack

Published: May 28, 2019


Fanny THOMAS, Groupe de Recherche ANgevine en Economie et Management, GRANEM, EA 7456, SFR Confluences, University of Angers; Sonia CAPELLI, University Lyon3, IAE lyon, Magellan, Lyon


ingredient; front-of-pack; consumption


The biased perception of the number of flavor ingredient images depiction on front-of-pack during product evaluation and consumption are investigated. First, study 1 assessed the impact of flavor ingredient images repetition on front-of-pack on perceived flavor quantity in the product, the mental taste imagery and the desire to eat the product. Many flavor ingredient images induce more flavor ingredient quantity, increase mental taste imagery and greater desire to eat the product compare to few flavor ingredient images. Second, study 2 investigated the impact of flavor ingredient image repetition on front-of-pack on product consumption depending on the availability of cognitive resources. When cognitive resources are available consumers have eaten less (vs. more) product with front-of-pack depicting many (vs. few) flavor ingredient images. When cognitive resources are mobilized product consumption does not depend on the number of flavor ingredient images depicted on front-of-pack.