References and preferences : new insights into food decision making

Consumers’ food preferences have led to a worldwide overweight rate of 35% in 2008. It is a matter of fact that overweight is closely linked to unhealthy eating habits. Most existing nutrition labels contain reference information in the form of aspirational levels such as the Percentage Daily Value or traffic lights. Those labels often contain information thought to provide a reference against which consumers can compare nutritional contents of food products. An alternative to these labels is the disclosure of summary information in the form of Category Average Reference Points (CARPs). CAR...