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Updated: Jun 22, 2026
07:07
Errors as a Means of Reducing Impulsive Food Choice
Published on: June 5, 2016
Consumers' Trade-Off between Nutrition and Health Claims under Regulation 1924/2006: Insights from a Choice
Rosaria Viscecchia1, Giuseppe Nocella2, Biagia De Devitiis1
1Department of Science of Agriculture, Food and Environment University of Foggia, 71121 Foggia, Italy.
Nutrients
|November 30, 2019
Summary
Consumers show interest in functional mozzarella with omega-3 enrichment. Health claims, particularly disease reduction claims, are preferred over nutrition claims, indicating higher willingness to pay for communicated health benefits.
Area of Science:
- Consumer behavior research
- Food science and technology
- Nutritional science
Background:
- Functional foods offer health benefits beyond basic nutrition.
- Consumer awareness of functional foods and their benefits is often limited.
- EU regulations (1924/2006) govern nutrition and health claims on food products.
Purpose of the Study:
- To assess consumer preferences and willingness to pay (WTP) for functional mozzarella.
- To evaluate the impact of different nutrition and health claims on consumer choice.
- To understand consumer segmentation regarding functional food attributes.
Main Methods:
- A choice survey experiment was conducted with Italian consumers.
- Latent class analysis was used for market segmentation.
- Product attributes included origin (Puglia), fat content, omega-3 enrichment, and claim types (nutrition, health).
Main Results:
- Many consumers were unaware of functional foods.
- A preference for naturally omega-3 enriched products was identified.
- Consumers favored combined nutrition claims over single ones and disease reduction health claims (Article 14) over general health claims (Article 13).
Conclusions:
- Functional food development should prioritize natural omega-3 enrichment.
- Communicating health benefits through specific claims significantly influences consumer WTP.
- Tailored marketing strategies are needed to address consumer heterogeneity in understanding and valuing functional foods.
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