HOW SOY LABELING INFLUENCES PREFERENCE AND TASTE

Using a “Phantom Ingredient” taste test, this article demonstrates how the use of soy labels and health claims on a package negatively biased taste perceptions and attitudes toward a food erroneously thought to contain soy. Consumers who ate products which mentioned soy on the package described the taste more grainy, less flavorful, and as having a strong aftertaste compared to those who ate the product but saw no soy label. Yet, while putting “soy” on a package negatively influenced taste-conscious consumers, when combined with a health claim, it improved attitudes among consumers who are health-conscious, natural food lovers, or dieters. Our results and discussion provide better direction for researchers who work with ingredient labeling as well as for marketers who work with soybean products.


Issue Date:
2000
Publication Type:
Journal Article
PURL Identifier:
http://purl.umn.edu/34571
Published in:
International Food and Agribusiness Management Review, Volume 03, Issue 1
Page range:
85-94
Total Pages:
10




 Record created 2017-04-01, last modified 2017-08-25

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