Effects of salt labelling and repeated in-home consumption on long-term liking of reduced-salt soups

Abstract

Objective: The present study investigated the impact of salt labelling and repeated in-home consumption on liking of reduced-salt soups. Design: Participants received a chicken noodle soup to be consumed twice weekly at home for 5 weeks. Three soups were included: (i) regular-salt soup as available on the market; (ii) 22 %-reduced-salt soup; and (iii) 32 %-reduced-salt soup. The soups were tasted blind or with the label: 'same great taste, less salt and more herbs'. In total, there were six experimental groups. All groups received the same soup over the whole period. Desire and liking were measured at each time of consumption. Setting: In-home and central location test. Subjects: French consumers (n 646). Results: There was no significant difference in liking between the three soups when consumed at home, whereas the reduced-salt soups were less liked than the regular-salt soup in the central location test. Labelling did not boost liking scores, which is probably explained by the fact that all soups were similarly liked when eaten at home. Conclusions:The surprising results of the present study in France suggest that a salt reduction of up to 32 % in a chicken noodle soup did not affect long-term liking score as assessed by consumers at home. In addition, initial liking measured at the central location was not predictive of liking after repeated in-home consumption. How far we can go in reducing salt in other products without compromising product quality, and how this impacts consumers' choice behaviour and in turn table salt use at home, are still unanswered questions.

Liking, salt taste perception and use of table salt when consuming reduced-salt chicken stews in light of South Africa's new salt regulations

“…by reducing bitterness (Breslin & Beauchamp, 1997;Busch, Feunekes, & Hauer, 2010). The challenge is to reduce salt while maintaining the good taste of the original product to ensure consumer liking and enjoyment (Willems et al, 2014;Zandstra et al, 2000). In our study, we expected that the reduced-salt chicken stews would be less liked than the regularsalt chicken stew: the salt was removed from the stock cube powders and not replaced by other salts or adjusted for in the recipe.…”

“…It is important for health professionals and educators to also provide appropriate practical nutrition education and promotion that will educate, motivate and enable consumers to change their dietary behaviour in a more healthy direction (Newson et al, 2013;Wentzel-Viljoen, Steyn, Ketterer, & Charlton, 2013). In addition, it is important to consider the impact of salt reduction on taste perception and liking of reduced-salt foods to ensure that consumers will like (or even prefer) these reformulated food products (Herbert, Bertenshaw, Zandstra, & Brunstrom, 2014;Liem, Toraman Aydin, & Zandstra, 2012;Willems, van Hout, Zijlstra, & Zandstra, 2014).…”

Report of an EU–US Symposium on Understanding Nutrition-Related Consumer Behavior: Strategies to Promote a Lifetime of Healthy Food Choices

“…However, several examples were presented where labeling alone influences salt content preferences (13). Examples discussed included observations where reduced salt content was accepted (14) and could even become part of early learning and development of healthy food preferences (15). Public awareness campaigns to reduce salt intake have been demonstrated to be effective, using objective markers such as urine sodium measurements (16,17).…”

Salt reduction without consumer awareness using a sensory threshold approach: a case study in meat products

“…The World Health Organization has recommended the implementation of progressive reductions in sodium content of foods with clear timelines to achieve lower sodium intake levels (WHO, 2018). This strategy allows consumers to adapt to lower sodium contents without being aware of the change, achieving targeted sodium contents gradually (Willems, van Hout, Zijlstra, & Zandstra, 2014).…”