Are young teens influenced by increased product description detail and branding during consumer testing?

Comparison of rating, best–worst scaling, and adolescents’ real choices of snacks

“…The seven point facial scale has special application and has had success with illiterate persons and children why it was chosen for this particular study (Allison, Gualtieri, & Craig-Petsinger, 2010;Pagliarini, Gabbiadini, & Ratti, 2005). However, no studies have, to the authors' knowledge, compared best-worst scaling with the seven point hedonic scale and with the application on Table 3 p-values for the main effects and interactions for best-worst scaling and rating of the 21 snacks.…”

Credence and the effect on consumer liking of food – A review

“…The latter two studies indicate that value symbolism is an important signal of brands, and that personal values should be congruent with brand values to receive an effect of liking due to a credence signal. In one study, teenagers tested branded breakfast cereals and crackers with different brand concepts, but no significant effect of brands on liking could be found (Allison, Gualtieri & Craig-Petsinger, 2004).…”

“…Parker and Penfield (2005) showed that vanilla ice cream labelled 'natural' was liked more than other labels and, when labelled, artificially flavoured ice cream was liked less than when unlabelled. Allison et al (2004) found that flavour descriptors had an effect on teenagers testing new products of cereals and crackers, while Okamoto et al (2008) observed that consumers who tasted samples of taste solutions with food name labels (e.g. lemon, coffee, jelly) rated them significantly more highly than those presented with random numbers.…”

Effect of a health claim on consumer acceptance of exotic Brazilian fruit juices: Açaí (Euterpe oleracea Mart.), Camu-camu (Myrciaria dubia), Cajá (Spondias lutea L.) and Umbu (Spondias tuberosa Arruda)

“…However, it appears that nonsensory attributes of foods are becoming increasingly important (Jaeger, 2006;Allison, Gualtieri, & Craig-Petsinger, 2004;Prescott, Young, O'Neill, Yau, & Stevens, 2002). Among the most researched non-sensory factors that affect the behavior of consumers, we highlight the relationship between food, consumer health and content of natural substances in the food (Allison et al, 2004). The health proprieties of camu-camu, açaí, umbu and cajá can be explored as non-sensory factors to improve the acceptability of these fruit products, in addition to contributing to economic development of northern and northeastern Brazil.…”