Electronic Resource
Oxford, UK
:
Blackwell Science Ltd
International journal of consumer studies
26 (2002), S. 0
ISSN:
1470-6431
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Economics
Notes:
The inclusion of reduced-fat foods in the daily diet affords consumers the potential to reduce overall dietary fat. Nevertheless, despite an increased range of these food products throughout the market, there has remained a lack of widespread consumer acceptance. The aim of the study was therefore to understand why consumers choose or reject reduced-fat foods. Ninety consumers were interviewed by means of a qualitative approach within food retail outlets in the United Kingdom. Thematic content analysis indicated that uptake or rejection of these products is influenced by health concerns, ‘goodness of fit’ with individual dietary health strategies, the preferences of different household members, perceived sensory properties and scepticism towards these products. The results imply a need to explore and innovate ‘natural’ fat substitutes and to improve the sensory quality of reduced-fat products. Further research is required to determine how these foods are used within the household and incorporated within the overall diet. Policy must seek to restore consumer trust in reduced-fat food products and the food supply generally.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1046/j.1470-6431.2002.00198.x
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