Show simple item record

dc.contributor.author
Hässig, Alenica
dc.contributor.author
Hartmann, Christina
dc.contributor.author
Sanchez-Siles, Luisma
dc.contributor.author
Siegrist, Michael
dc.date.accessioned
2023-08-17T13:25:13Z
dc.date.available
2023-08-07T03:59:12Z
dc.date.available
2023-08-17T13:25:13Z
dc.date.issued
2023-08
dc.identifier.issn
0950-3293
dc.identifier.issn
1873-6343
dc.identifier.other
10.1016/j.foodqual.2023.104944
en_US
dc.identifier.uri
http://hdl.handle.net/20.500.11850/625580
dc.identifier.doi
10.3929/ethz-b-000625580
dc.description.abstract
Demand for processed food is increasing, but at the same time, some of these products have been strongly criticised for causing non-communicable diseases. Only a few studies have analysed consumers’ perceptions of food processing and, especially, ultra-processed foods. We examined consumers’ associations with processed foods, as well as how their processing and healthiness perceptions are related to food classification systems (i.e. NOVA) and the nutritional value of foods (i.e. Nutri-Score). An online survey was conducted with 498 Swiss consumers, who indicated their associations with the term ‘foods produced by the industry’. Furthermore, the respondents indicated how they perceived the healthiness and degree of processing of 27 foods that differed in how much they had been processed. The results suggest that consumers have rather negative associations with food processing. Consumers use the perceived degree of processing as a cue in their evaluation of the healthiness of foods. The use of this heuristic may result in biased decisions. Furthermore, we found a strong agreement between laypeople's perceived level of processing and the NOVA classification system.
en_US
dc.format
application/pdf
en_US
dc.language.iso
en
en_US
dc.publisher
Elsevier
en_US
dc.rights.uri
http://creativecommons.org/licenses/by/4.0/
dc.subject
Perceived food processing
en_US
dc.subject
Perceived food healthiness
en_US
dc.subject
Consumer
en_US
dc.subject
NOVA
en_US
dc.subject
Nutri-Score
en_US
dc.subject
Food naturalness
en_US
dc.title
Perceived degree of food processing as a cue for perceived healthiness: The NOVA system mirrors consumers’ perceptions
en_US
dc.type
Journal Article
dc.rights.license
Creative Commons Attribution 4.0 International
dc.date.published
2023-07-16
ethz.journal.title
Food Quality and Preference
ethz.journal.volume
110
en_US
ethz.journal.abbreviated
Food Qual. Prefer.
ethz.pages.start
104944
en_US
ethz.size
8 p.
en_US
ethz.version.deposit
publishedVersion
en_US
ethz.identifier.wos
ethz.identifier.scopus
ethz.publication.place
Oxford
en_US
ethz.publication.status
published
en_US
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::03780 - Siegrist, Michael / Siegrist, Michael
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::03780 - Siegrist, Michael / Siegrist, Michael
ethz.date.deposited
2023-08-07T03:59:13Z
ethz.source
SCOPUS
ethz.eth
yes
en_US
ethz.availability
Open access
en_US
ethz.rosetta.installDate
2023-08-17T13:25:14Z
ethz.rosetta.lastUpdated
2024-02-03T02:35:16Z
ethz.rosetta.versionExported
true
ethz.COinS
ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.atitle=Perceived%20degree%20of%20food%20processing%20as%20a%20cue%20for%20perceived%20healthiness:%20The%20NOVA%20system%20mirrors%20consumers%E2%80%99%20perceptions&rft.jtitle=Food%20Quality%20and%20Preference&rft.date=2023-08&rft.volume=110&rft.spage=104944&rft.issn=0950-3293&1873-6343&rft.au=H%C3%A4ssig,%20Alenica&Hartmann,%20Christina&Sanchez-Siles,%20Luisma&Siegrist,%20Michael&rft.genre=article&rft_id=info:doi/10.1016/j.foodqual.2023.104944&
 Search print copy at ETH Library

Files in this item

Thumbnail

Publication type

Show simple item record