Consumers’ ratings of the natural and unnatural qualities of foods

  title={Consumers’ ratings of the natural and unnatural qualities of foods},
  author={Greg Evans and Blandine de Challemaison and David N. Cox},
An investigation sought to understand what consumers perceive by the term natural. The aim was to test eight hypotheses on food ingredients and processes used for manufactured food. A representative sample (n=190, aged 18-65 years), rated 50 food exemplars for naturalness (0-100 scale). Data were analysed by repeated measures ANOVA. Results support three hypotheses: chemical changes were more potent than physical changes; there was a minimal effect of mixing like entities and the more… 

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