Importance of perceived naturalness for acceptance of food additives and cultured meat

Appetite

Volumn 113, Issue , 2017, Pages 320-326

  Siegrist, Michael ^a   Sütterlin, Bernadette ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

Cultured meat; E numbers; Food additives; In vitro meat; Naturalness; Nature identical; New food technologies; Risk perception; Synthetic

Indexed keywords

CURCUMIN; FOOD ADDITIVE; GLUTAMIC ACID; SULFUR DIOXIDE;

ADULT; AGED; ARTICLE; CANCER RISK; COLON CANCER; CONTROLLED STUDY; DISEASE ASSOCIATION; FEMALE; FOOD INTAKE; HUMAN; MAJOR CLINICAL STUDY; MALE; MEAT; MEAT INDUSTRY; NUTRITIONAL PARAMETERS; PERCEIVED NATURALNESS; PROCESSED MEAT; RED MEAT; RISK ASSESSMENT; VERY ELDERLY; CONSUMER ATTITUDE; FOOD PREFERENCE; HEALTHY DIET; HEURISTICS; MIDDLE AGED; PERCEPTION; PROCEDURES; PSYCHOLOGY; RANDOMIZED CONTROLLED TRIAL; SWITZERLAND; SYMBOLISM; YOUNG ADULT;

ADULT; AGED; AGED, 80 AND OVER; CONSUMER BEHAVIOR; FEMALE; FOOD ADDITIVES; FOOD PREFERENCES; HEALTHY DIET; HEURISTICS; HUMANS; MALE; MEAT PRODUCTS; MIDDLE AGED; PERCEPTION; RISK ASSESSMENT; SWITZERLAND; SYMBOLISM; YOUNG ADULT;

EID: 85015612946     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2017.03.019     Document Type: Article

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