The aim of this project is threefold: 1) to investigate the development of familiarity and acceptance of food products with new flavours (either reduced existing flavours, new flavours or new flavour combinations), 2) to gain insight in the effect of congruent and non-congruent food combinations in food acceptance 3) to further develop a research tool kit consisting of implicit and explicit tests that monitor consumer acceptance during repeated exposures.
For the food industry the benefits are in more clear strategies how to introduce reformulated products which are accepted by consumers. For the scientific community, especially the gained insight in the combination of implicit and explicit measurements to explain food acceptance is valuable. For society, the new strategies may facilitates consumers to make the healthier choices.
|Effective start/end date||1/01/19 → 31/12/21|