Acceptability of fat-modified foods to children, adolescents and their parents: Effect of sensory properties, nutritional information and price

The effects of sensory properties, nutrition information (NI) and price (P) on the acceptability of eight fat-modified foods were investigated in 30 families with children (ages 6-10), adolescents (ages 12-15) and both parents. Liking was measured blind with a 7-point hedonic scale (DOL) and by preference ranking. Purchase intent was then measured on a 5-point scale, first with NI and then with NI and P available. DOL did not differ across fat levels for any of the products, except for the regular ice which was liked more by mothers. Yet, fathers preferred the regular version over the low-fat or fat-free ones for milk, cheese, mayonnaise, hot dog and ice cream. Mothers were more willing to purchase the low-fat version than the regular one for milk, mayonnaise and pastry. Fathers were not willing to pay more for the fat-free foods that were more expensive. The Purchase intentions of children and adolescents were driven mainly by their liking far the foods. (C) 1997 Published by Elsevier Science Ltd.