FRUIT_LOGISTICA_2018_s01-s12

•••9••• Innovationen Making vegetables more appealing “Twisted citrus-glazed carrots”: Healthy positive labeling increases consumption D oes labeling carrots as “twist- ed citrus-glazed carrots” or green beans as “sweet sizzilin’ green beans and crispy shallots” make them more enticing and in- crease vegetable consumption? Researcher Bradley P. Turnwald and co-authors from Stanford University in California, tested whether using indulgent descrip- tive words and phrases typically used to describe less healthy foods would increase vegetable consumption because some per- ceive healthier foods as less tasty. The study was conducted in a large university cafeteria and data were collected each weekday. Each day, one vegetable was labeled in 1 of 4 ways: basic (e.g., beets, green beans or carrots); healthy restric- tive (e.g., “lighter-choice beets with no added sugar,” “light ‘n’ low-carb green beans and shal- lots” or “carrots with sugar-free citrus dressing”); healthy positive (e.g., “high-antioxidant beets,” “healthy energy-boosting green beans and shallots” or “smart- choice vitamin C citrus carrots”); or indulgent (e.g., “dynamite chili and tangy lime-seasoned beets,” “sweet sizzilin’ green beans and crispy shallots” or “twisted citrus- glazed carrots”). Although the labeling changed, there were no changes in how the vegetables were prepared or served. Research assistants dis- cretely recorded the number of diners who selected the vegetable and weighed the mass of vegeta- ble taken from the serving bowl. During the study, 8,279 of 27,933 diners selected the vegetable. In- dulgent labeling of vegetables re- sulted in 25 more people selecting the vegetable compared with ba- sic labeling, 41 more people than the healthy restrictive labeling and 35 per cent more people than the healthy positive labeling, accord- ing to the results. Indulgent labe- ling of vegetables also resulted in a 23 per cent increase in the mass of vegetables consumed com- pared with basic labeling and a 33 per cent increase in the mass of vegetables consumed compared with the healthy restrictive labe- ling. There was a 16 per cent non- significant increase compared with the healthy positive labeling. The authors note they were unable to measure how much food was eaten individually by cafeteria pa- trons, although people generally eat 92 per cent of self-served food. Enticing food labeling makes vegetables more appealing, a study says. Photo: Margot Kessler / pixelio.de NeueProdukte&HighlightszurFRUITLOGISTICA %FTDI 1MBOUQBL )BMM #