6533b835fe1ef96bd129fead
RESEARCH PRODUCT
Influence of label and location of testing on acceptability of cream cheese varying in fat content
Beatrice Daillant-spinnlerSylvie Issanchousubject
0303 health sciencesFood intakeNutrition and Dietetics030309 nutrition & dieteticsFat contentFood Handling04 agricultural and veterinary sciencesCream cheeseConsumer Behavior040401 food scienceDietary Fats03 medical and health sciences[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition0404 agricultural biotechnologyfoodCheeseFood LabelingFood sciencefood.cheese[SDV.AEN]Life Sciences [q-bio]/Food and NutritionGeneral PsychologyFood AnalysisComputingMilieux_MISCELLANEOUSMathematicsdescription
The acceptability of low-, medium- and high-fat versions of a cream cheese to consumers was measured in different conditions by rating overall distance from ideal. The influence of label (unlabelled vs. commercial package) differed according to the cream cheese fat-level habits of the assessors and to the fat level of the product. In labelled testing, high-fat cream cheese was more highly accepted by high- and medium-fat users and low-fat cream cheese seemed to be further from ideal for high-fat users. The location of testing (home vs. laboratory) affected the rating of only the high-fat product: consumers are more severe on it at home than in the laboratory.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1995-04-01 |