Projects per year
Abstract
Research has highlighted the need for drastic shifts in eating patterns towards healthy and sustainable diets. One element would be the successful introduction of new or reformulated products. This paper discusses the opportunities for studying the role of sensory properties in determining food choices. We illustrate the methodology with the example of mueslis in Germany. We span the sensory space using the check-all-that-apply method and analyse consumer demand in a discrete choice experiment. We identify two sizable segments with a preference for less sweet mueslis. Future research avenues for the combination of economic and sensory studies are discussed.
Original language | English |
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Pages (from-to) | 1338-1363 |
Number of pages | 26 |
Journal | European Review of Agricultural Economics |
Volume | 50 |
Issue number | 4 |
DOIs | |
State | Published - 1 Sep 2023 |
Keywords
- cereals
- latent class analysis
- nutrition claims
- product reformulation
- sensory expectations
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Dive into the research topics of 'Product appeal, sensory perception and consumer demand'. Together they form a unique fingerprint.Projects
- 1 Finished
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Enable 2.0: Healthy food choices in all stages of life
Roosen, J. (PI)
1/09/18 → 31/08/22
Project: Research