Abstract

http://ssrn.com/abstract=2439279
 


 



Ingredient-Based Food Fears and Avoidance: Antecedents and Antidotes


Brian Wansink


Cornell University

Aner Tal


Cornell University

Adam Brumberg


Cornell University - Dyson School of Applied Economics and Management, Food and Brand Lab

May 20, 2014

Food Quality and Preference, Forthcoming

Abstract:     
This study investigates food fears that are ingredient-based, focusing on the case of high-fructose corn syrup. The results of a national phone survey of 1,008 U.S. mothers offer five preliminary sets of observations: First, consumers with a fear of a specific ingredient – such as high-fructose corn syrup – may exaggerate and overweigh perceived risks. Second, such consumers may often receive more information from the internet than from television. Third, they may be partly influenced by their reference group. Fourth, ingredients associated with less healthy foods mainly hurt evaluation of foods perceived as relatively healthy. Fifth, food fears may be offset when an ingredient’s history, background, and general usage are effectively communicated. These findings suggest new insights for understanding how public health, industry, and consumer groups can more effectively target and address ingredient fears.

Number of Pages in PDF File: 40

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Date posted: May 21, 2014  

Suggested Citation

Wansink, Brian and Tal, Aner and Brumberg, Adam, Ingredient-Based Food Fears and Avoidance: Antecedents and Antidotes (May 20, 2014). Food Quality and Preference, Forthcoming. Available at SSRN: http://ssrn.com/abstract=2439279 or http://dx.doi.org/10.2139/ssrn.2439279

Contact Information

Brian Wansink (Contact Author)
Cornell University ( email )
Ithaca, NY 14853
United States
Aner Tal
Cornell University ( email )
Ithaca, NY 14853
United States
Adam Brumberg
Cornell University - Dyson School of Applied Economics and Management, Food and Brand Lab ( email )
Ithaca, NY
United States
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