HOW INFORMATION ENHANCES ACCEPTABILITY OF A LOW-FAT SPREAD

The effect of nutritional information (fat and salt content) on the ac ceptance and perceived sensory attributes of a lowfat (40% vegetable f at), low-salt (0.7% NaCl) spread was studied among 50 subjects. Pleasa ntness, saltiness and melting rate in the mouth were rated without inf ormation, after 7 days' of home-use, and with information. The effect of information on ratings was studied before and after home-use. Subje cts' concern about food and health was assessed by a background questi onnaire. Nutritional information presented before the period of home-u se increased the pleasantness and melting-rate ratings, while informat ion Presented after home-use did not significantly affect either pleas antness or sensory ratings. Concern about food and health had a positi ve effect on pleasantness ratings, and information had stronger impact on concerned subjects. Pleasantness or attribute intensity ratings di d not change during the home-use period. The results indicate that inf ormation about the nutritional content of food affects hedonic ratings and perceived attribute intensities. Copyright (C) 1996 Elsevier Scie nce Ltd.