How Sugar Labeling Affects Consumer Sugar Reduction: A Case of Sucrose Grade Labels in China

Foods Pub Date : 2024-06-08 DOI:10.3390/foods13121803
Yijing Xin, Jiping Sheng, Fujin Yi, Yang Hu
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Abstract

The effectiveness of sugar labeling depends not only on direct sugar reduction but also on the extent to which compensatory eating occurs. This study focuses on the use of sucrose grade labels in the Chinese market to investigate not only consumers’ willingness to pay (WTP) for different sucrose labels but also the consistency of their sugar control behavior when confronted with unlabeled processed foods. The findings reveal that consumers are willing to pay approximately 4%, 7%, and 7% more for yogurt labeled as “low sucrose”, “no sucrose”, and “no sucrose with sugar substitutes”, respectively, compared to yogurt labeled as “regular sucrose.” Furthermore, when subsequently presented with unlabeled toast, a significant proportion of consumers who initially chose “no sucrose” yogurt continued to select wholewheat toast, which contains less sugar than white and coconut toast. This indicates their commitment to maintaining their sugar control behavior. The study provides valuable experimental evidence for researchers, food manufacturers, and policymakers regarding the efficacy of sucrose grade labels. In particular, it offers policymakers insights into guiding consumers to promote sustainable healthy diets.
糖标签如何影响消费者减少食糖摄入量?中国蔗糖等级标签案例
糖分标签的效果不仅取决于直接减糖,还取决于补偿性进食的发生程度。本研究关注蔗糖等级标签在中国市场的使用情况,不仅调查了消费者对不同蔗糖标签的支付意愿(WTP),还调查了他们在面对无标签加工食品时控糖行为的一致性。研究结果显示,与标注为 "普通蔗糖 "的酸奶相比,消费者愿意为标注为 "低蔗糖"、"无蔗糖 "和 "无蔗糖与糖替代品 "的酸奶分别多支付约 4%、7% 和 7%的费用。此外,在随后购买无标签吐司时,相当一部分最初选择 "无蔗糖 "酸奶的消费者继续选择全麦吐司,因为全麦吐司的含糖量低于白吐司和椰子吐司。这表明他们坚持自己的控糖行为。这项研究为研究人员、食品制造商和政策制定者提供了有关蔗糖等级标签功效的宝贵实验证据。特别是,它为政策制定者提供了引导消费者促进可持续健康饮食的真知灼见。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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