Consumer perception of clean food labels

Abstract

PurposeThis study puts forth a consumer-oriented concept of clean labels and attempts to empirically investigate consumer perceptions of these labels.Design/methodology/approachA self-administered survey (n = 346) was used as the research instrument for data collection in the current study.FindingsResults from an online survey indicate that consumers perceived less processed, elimination of undesired ingredients and ethical concerns as salient attributes associated with clean labels. Consumer-perceived benefits of these attributes include healthiness, social responsibility, sensory appeal, reliable product and low calorie. Additionally, canonical correlation analysis yields two significant associations between clean label attributes and the corresponding benefits. Attributes of elimination of undesired ingredients and utilization of familiar elements drive the benefits of healthiness, low calorie and social responsibility. Attributes of being less processed and with simple ingredients are associated with the benefit of sensory appeal.Originality/valueThis study systematically investigates the discrete clean halo effect by empirically examining the associations between the clean label attributes and the dimensionalities of benefits as perceived by consumers.

Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States

“…The Institute of Food Technologists (IFT) has proposed a definition: "clean-label means making a product using as few ingredients as possible and making sure those ingredients are items that consumers recognize and think of as wholesome" [11]. Cao and Miao [12] surveyed consumer-perceived clean-label attributes and found that the top three were minimally processed, eliminated undesired ingredients and exercised humane treatment. In order of perceived importance, they were minimally processed, had familiar ingredients, eliminated undesired ingredients, used local ingredients, and demonstrated an absence of allergens [12].…”

Effects of polyols at low concentration on the release of sweet aroma compounds in model soda beverages

“…Thus, soda beverage manufacturers may combine polyols with high-intensity sweeteners such as aspartame, acesulfame K, or neotame to reduce the polyol concentration while still ensuring sufficient perceived sweetness. However, some high-intensity artificial sweeteners induce glucose intolerance by altering the gut microbiota ( Suez et al, 2014 ); further, this approach goes against a growing trend among food manufacturers toward “clean labeling” with shorter lists of ingredients ( Asioli et al, 2017 ; Cao & Miao, 2022 ).…”

Consumer preferences of artificial and natural flavours: a case in soft ice cream

“…Food additives are important ingredients in many processed food and beverages, yet this ingredient is controversial to be used due to consumer concerns [1,2]. Food with "additive" labels may bring a negative perception in consumers' minds mainly due to "food safety" and "healthy" reasons [1,2]. In a consequence, this decreases consumers' trust in food with the "additive" labels on the packaging [3].…”

“…Around 60% of global respondents avoid having artificial flavours in their products and prefer the presence of natural flavour [5]. According to a study by Breath et al [1], the use of artificial flavours in food and beverages is decreased as consumers gravitate towards options that they perceived as more natural and clean labels [2]. The previous report using Western consumers from North America and Europe as their subjects revealed that food products without artificial flavour are considered more important and was able to drive purchase interest [5,6] indicating that the use of natural and artificial flavours in food can shift consumer preferences in their decision to buy and to consume foods.…”

“…Moreover, the chemical structure of artificial flavour is more stable and easier to control in the food product application while natural flavour may have variability depending on the natural main ingredients, harvesting and extraction methods [9,10]. Despite the convenience and advantages from artificial flavours, consumers still prefer natural ingredients for clean label reason since the "naturalness" is considered as a healthier option [2,8,11]. The demand for natural flavour is expanding due to the growing desire of a food products that are full of natural concept and bring authentic flavour [12].…”