Impact of information and in-home sensory exposure on liking and willingness to pay: The beginning of Fairtrade labeled coffee in France.

This study was conducted to assess how the Fairtrade label interacts with the perception of intrinsic product characteristics on liking and purchase decisions and to estimate the evolution of this interaction after exposure to coffees and/or exposure to ethical information. In the first session, 119 consumers gave liking scores for 2 regular and 2 Fairtrade coffees under a blind tasting condition. Then, they were asked to indicate the maximum price they would pay for each product in 2 auctions taking place under different information conditions.

World meat consumption patterns: An overview of the last fifty years (1961-2011).

Driven by economic development and urbanisation, protein consumption has surged worldwide over the last 50years, rising from 61g per person per day in 1961 to 80g per person per day in 2011 [Corrected]. This contribution analyses the apparent convergence of dietary models worldwide with respect to the proportion of ABP and especially meat in intake. By using FAO data for 183 countries over the period 1961-2011, the authors show the connection between annual per capita GDP and the level of ABP (R2=0.

Effect of labeling on new vegetable dish acceptance in preadolescent children.

The aim of this study was to explore the effectiveness of a food-labeling strategy to introduce new versions of foods to children's diets, in natural lunch settings (school canteens). The proposed food involved two different types of vegetables: carrots (very familiar) and broccoli (less familiar), both being prepared and presented for choice in a 'familiar' (known) versus a 'new' (unknown) version. We assessed whether adding a label (either basic or model-related) to new versions of vegetable dishes would increase the likelihood that 8- to 11-year-old children would select the new dishes rather than the familiar versions.

Improvement of the nutritional quality of foods as a public health tool.

Objectives: To assess the potential contribution of improving the nutritional quality of processed foods on individuals' nutritional intake and food supply. This paper also discusses the means to encourage firms to implement these reformulations, particularly in public/private partnerships.

Study Design: The French Observatory of Food Quality was created by the Government for the quantification and follow-up of food reformulation by the food industry.