ACCEPTABILITY OF FAT-MODIFIED FOODS TO CHILDREN, ADOLESCENTS AND THEIR PARENTS - EFFECT OF SENSORY PROPERTIES, NUTRITIONAL INFORMATION AND PRICE

The effects of sensory properties, nutrition information (NI) and pric e (P) on the acceptability of eight fat-modified foods were investigat ed in 30 families with children (ages 6-10), adolescents (ages 12-15) and both parents. Liking was measured blind with a 7-point hedonic sca le (DOL) and by preference ranking. Purchase intent was then measured on a 5-point scale, first with NI and then with NI and P available. DO L did not differ across fat levels for any of the products, except for the regular ice which was liked more by mothers. Yet, fathers preferr ed the regular version over the low-fat or fat-free ones for milk, che ese, mayonnaise, hot dog and ice cream. Mothers were more willing to p urchase the low-fat version than the regular one for milk, mayonnaise and pastry. Fathers were not willing to pay more for the fat-free food s that were more expensive. The Purchase intentions of children and ad olescents were driven mainly by their liking far the foods. (C) 1997 P ublished by Elsevier Science Ltd.