Overcoming consumption barriers for conscious food products: The influence of sustainability and health-related product information on sensory acceptance differentiated according to diets
(A2022-107092)

AUTHORS

Kathrin Heim, University of Applied Sciences, Campus Wieselburg of Fachhochschule Wiener Neustadt GmbH; Katharina Janecek, University of Applied Sciences, Campus Wieselburg of Fachhochschule Wiener Neustadt GmbH

ABSTRACT

The aim of this paper is to ascertain, in which way information regarding sustainability and health-related aspects of a newly developed and sustainable food-product is capable of influencing the sensory acceptance of consumers following different diets. To answer these research questions, a hedonic sensory evaluation was conducted. 80 omnivorous, as well as 107 plant-based dieters were questioned and separated into control- and experimental groups. As stimuli a newly developed snack-product, was presented to the participants. The results show that the product concept does significantly influence the sensory acceptance, indicating a “halo-effect” of the presented sustainability- and health-related product-information.