The impact of sugar-related claims on perceived healthfulness, caloric value and expected taste of food products

Food packaging usually includes multiple cues, including claims about nutrients that may modulate how the consumer perceives (and behaves towards) product. In current work, we systematically examined different types of sugar influenced perception food product categories (i.e., yogurts, ice creams, cookies, and breakfast cereals). two experiments (combined n = 406), participants were asked to evaluate perceived healthfulness, caloric value, expected taste products with (vs. without) sugar-related claims. Specifically, on content (“0% sugar”, “sugar-free”, “no added sugars”, “low sugar” - Experiment 1) or type sugars sweeteners natural origin (“sucrose”, “cane “honey” “stevia” 2). 1 revealed all rated as healthier, less caloric, tasty than regular alternatives. Still, claim least healthy, most tastiest. 2, observed products. both experiments, frequency consumption was positively associated general these products, influence nutritional information decisions, attention intake, interest in nutrition. Overall, our results show consumer's perceptions but direction depends evaluative dimension.