April 14/Ghent, Belgium/Biotech Week -- Fresh data on life sciences are presented in the report "Effect of a Health Claim and Personal Characteristics on Consumer Acceptance of Fruit Juices with Different Concentrations of Acai (Euterpe Oleracea Mart.).” "This study evaluates the effect of a health claim and personal characteristics on the acceptance of two unfamiliar acai fruit juices that have a low (40% acai) versus a high (4% acai) a priori overall liking. Hedonic and sensory measures as well as health-and nutrition-related attribute perceptions and purchase intention were rated before and after health information was presented," scientists in Gent, Belgium, report.

"Differences in information effects due to interactions with juice type, consumer background attitudes and socio-demographics were investigated. Providing health information yielded a positive, though rather small increase, in overall liking, perceived healthiness and perceived nutritional value of both juices, as well as in their purchase intention. Sensory experiences remained predominant in the acceptance of the fruit juices, although the health claim had a stronger effect on the perceived healthiness and nutritional value of the least-liked juice. Background attitudes and socio-demographic characteristics influenced consumers' acceptance of both unfamiliar fruit juices. Health-oriented consumers were more likely to compromise on taste for an eventual health benefit, though they still preferred the best tasting juice. Consumers with a high food neophobia reported a lower liking for both unfamiliar fruit juices," wrote S. Sabbe and colleagues, Ghent University.

The researchers concluded, "Older respondents and women were more likely to accept fruit juices that claim a particular health benefit."

Sabbe and colleagues published their study in Appetite ("Effect of a Health Claim and Personal Characteristics on Consumer Acceptance of Fruit Juices with Different Concentrations of Acai (Euterpe Oleracea Mart.).” Appetite,/i>, 2009;53(1):84-92).

For more information, contact S. Sabbe, Laboratory of Tropical and Subtropical Agronomy and Ethnobotany, Dept. of Plant Production, Ghent University, Coupure Links 653, 9000 Gent, Belgium.

From the April 26, 2010, Prepared Foods E-dition