Document Detail

Consumers' ratings of the natural and unnatural qualities of foods.
MedLine Citation:
PMID:  20197074     Owner:  NLM     Status:  MEDLINE    
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 processing the greater the effect on consumer's deviation away from natural. Two hypotheses were validated conditionally: contagion accounts for naturalness reduction but is independent of dose above a certain level; E-numbers were always perceived to be less natural than the same preservatives described by chemical and common names; however, there were gender and some education interaction effects. The hypothesis that addition has a greater effect than removal was only partially validated. There was no evidence found to support the hypotheses that process has more effect than content, or that novel ingredients have a greater effect than 'known' ingredients, however, this result may have been confounded. The implications for new manufactured food products, suggested by the results, are that products with physical changes, less processing, with like ingredients and described using common named descriptors for ingredients would be perceived to be more natural.
Greg Evans; Blandine de Challemaison; David N Cox
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Publication Detail:
Type:  Journal Article     Date:  2010-03-01
Journal Detail:
Title:  Appetite     Volume:  54     ISSN:  1095-8304     ISO Abbreviation:  Appetite     Publication Date:  2010 Jun 
Date Detail:
Created Date:  2010-06-11     Completed Date:  2010-09-16     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8006808     Medline TA:  Appetite     Country:  England    
Other Details:
Languages:  eng     Pagination:  557-63     Citation Subset:  IM    
Copyright Information:
Copyright 2010 Elsevier Ltd. All rights reserved.
CSIRO Food Futures National Research Flagship and CSIRO Food and Nutritional Sciences, Adelaide, SA 5000, Australia.
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MeSH Terms
Consumer Satisfaction*
Educational Status
Food Additives*
Food Analysis
Food Handling*
Food Labeling*
Middle Aged
Nutritive Value
Sex Factors
Reg. No./Substance:
0/Food Additives

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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