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

@inproceedings{AschemannWitzel2019ConsumersCO,
  title={Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping},
  author={Jessica Aschemann-Witzel and Paula Varela and Anne Odile Peschel},
  year={2019}
}
Abstract Consumers are said to increasingly assess processed food in terms of whether or not they perceive it to be ‘clean label’ food. This term refers to what is seen as little processed and ‘natural’ or ‘free from’ negatively associated ingredients. However, it is difficult for food producers to predict how the product ingredients will be perceived, and how they should position new products. The present study aimed at exploring how consumers perceive and categorize food ingredients, and… CONTINUE READING

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