Pressure to change and resistance against it: consumer perceptions and acceptance of nutritionally modified foods

Sensory quality and pleasantness are important determinants of food choice. Nutritionally controversial foods, such as those high in fat or sodium, ca n be consumed excessively due to their sensory attractiveness. The present review addresses sensory and hedonic characteristics in such foods, focusin g on Finnish research around the issue. Fat mainly affects the texture of f oods, but also modifies flavor and aroma. The replacement of fat by other c onstituents remains a challenge. Achieving salty taste with substances othe r than sodium chloride has proven to be unsuccessful, but proper flavoring can improve the pleasantness of reduced-salt Foods. The impact of nutrition al information and health claims is greater when given for new foods, and t o consumers who are concerned about their health. Multi-item verbal instrum ents have been developed and validated to characterize health and taste ori entations among consumers. Identification of sensory and hedonic barriers t o the acceptance of 'healthful' alternatives among foods is important, even crucial, for targeting product development and nutritional counseling.