Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experiment
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DOI: 10.1016/j.foodqual.2016.10.009
Abstract: Abstract Decreasing obesity or cardiovascular disease can be achieved by eating healthier foods with reduced contents of fat, salt and sugar. However, these ingredients have a significant impact on the sensory quality of the food… read more here.
Keywords: consumer; consumer appreciation; fat salt; salt sugar ... See more keywords