数字农科院2.0

Chinese consumer perceptions of dairy products with lighter fat and grass fed labels

文献类型： 外文期刊

作者： McGuinness, Lauren;Yang, Shuhua;Wang, Jingjing;Dong, Xiaoxia;Li, Chenguang;Gibney, Eileen R.;O'Riordan, Dolores;Feeney, Emma L.

作者机构：

关键词： Grass-fed;Front-of-pack labels;Nutrition;China;Dairy

期刊名称： FOOD QUALITY AND PREFERENCE

ISSN： 0950-3293

年卷期： 2025 年 137 卷

页码：

收录情况： SCIE（2025版）

摘要： Dairy product consumption in China has increased in recent years, however the perception of dairy products among Chinese consumers are not well understood. The aim of this study was to evaluate the impact of front-ofpack nutrition and grass fed claims on the perceived sensory characteristics and portion selection for dairy products in Chinese consumers. Participants (n = 3058) completed an online survey and were presented with one of three products - milk, Mozzarella or Cheddar cheese varying in label condition: (1) regular fat (RF) and regular fat grass fed (RFGF) or (2) lighter fat (LF) and lighter fat grass fed (LFGF). Participants rated the sensory, healthiness and naturalness perceptions of each label condition. Participants were shown portion size images and selected a portion they would likely consume. The effect of fat label and claim on sensory, healthiness and naturalness perceptions and portion selection was analysed via two-way ANOVA. Considering the expected sensory characteristics, expectations for both 'aftertaste' and 'flavour intensity' were higher for RF milk than LF milk but expected liking was not affected. In Cheddar, participants expected to like LF Cheddar more than RF Cheddar but there was no effect for Mozzarella. The LF versions were perceived as healthier than RF for both milk and Cheddar but not for Mozzarella. Including a GF claim increased expected liking and perceptions of 'healthiness' of cheese products, and perceptions of 'naturalness' were higher for GF in all three products. With regard to portion, participants selected larger portions of LF milk vs RF, however, the GF claim did not influence portion selection. Overall, a GF claim may positively affect perceptions of dairy products, particularly cheese, by increasing sensory expectations, healthiness and naturalness perceptions in Chinese consumers.

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