Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping

Author:

Aschemann-Witzel Jessica,Varela Paula,Peschel Anne Odile

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference73 articles.

1. Proteins as clean label ingredients in foods and beverages;Alting,2012

2. “Natural” labeling and consumers’ sentimental pastoral notion;Amos;Journal of Product & Brand Management,2014

3. Comparison of consumer-based methodologies for sensory characterization: Case study with four sample sets of powdered drinks;Antúnez;Food Quality and Preference,2017

4. Consumer reaction to information on food additives: Evidence from an eating experiment and a field survey;Aoki;Journal of Economic Behavior & Organization,2010

5. Methodological issues in cross-cultural sensory and consumer research;Ares;Food Quality and Preference,2018

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