The Influence of Evaluablility in Nutrition Tables on Consumers’ Food Preferences

Vivianne Visschers, ETH Zurich, Switzerland
Michael Siegrist, ETH Zurich, Switzerland
Consumers appear to scarcely use nutrition tables and to have difficulties in understanding them. We hypothesize that this may be overcome when nutrition tables include summary information and nutrition information about a reference product. These assumptions were tested in a between-subjects experiment using six different nutrition tables for two products (yogurt and chocolate). Based on the self-reported results, we may conclude that a nutrition table with reference and summary information can change consumers’ perception of a food product, so that it is more in line with its actual nutritional value.
[ to cite ]:
Vivianne Visschers and Michael Siegrist (2009) ,"The Influence of Evaluablility in Nutrition Tables on Consumers’ Food Preferences", in NA - Advances in Consumer Research Volume 36, eds. Ann L. McGill and Sharon Shavitt, Duluth, MN : Association for Consumer Research, Pages: 922-922.