Evidence of marketing techniques using nutritional claims regarding the sugar content in foods: Perceptions of children's carers

IF 4.6 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite Pub Date : 2025-03-07 DOI:10.1016/j.appet.2025.107961

Francine Rubim de Resende , Eduardo Bearzoti , Camila Carvalho Menezes

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Abstract

This study consisted of a within-subjects experiment that investigated whether the presence of the claim ‘no added sugar’ on a prototype chocolate-flavoured filled biscuit label with an attractive design for children influences its perception of healthiness, intention to purchase the children's carers, and size of the portion to be consumed. This cross-sectional study was conducted between March and July 2022 using a questionnaire. The qualitative analysis showed that, when evaluating the ‘no sugar added’ prototype, carers described these foods as ‘healthier’ and ‘good for health’, attributing greater healthiness. Further, compared with the traditional biscuit, the intention to buy and recommend to other carers, and size of the portion was higher for the prototype with the claim of ‘no sugar added’. In summary, while Brazilian legislation regulates the use of this claim, its presence on food labels can mislead consumers. This can favour the greater consumption of these industrialised foods.

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来源期刊

Appetite 医学-行为科学

CiteScore

9.10

自引率

11.10%

发文量

566

审稿时长

13.4 weeks

期刊介绍： Appetite is an international research journal specializing in cultural, social, psychological, sensory and physiological influences on the selection and intake of foods and drinks. It covers normal and disordered eating and drinking and welcomes studies of both human and non-human animal behaviour toward food. Appetite publishes research reports, reviews and commentaries. Thematic special issues appear regularly. From time to time the journal carries abstracts from professional meetings. Submissions to Appetite are expected to be based primarily on observations directly related to the selection and intake of foods and drinks; papers that are primarily focused on topics such as nutrition or obesity will not be considered unless they specifically make a novel scientific contribution to the understanding of appetite in line with the journal's aims and scope.