Book Description

Abstract: In 1978, the FDA's Division of Consumer Studies inthe Bureau of Foods began a consumer research program on food labeling: the research included a national survey of 1,374 consumers using at-home, face-to-face interviews. Nearly all shoppers are aware of such labeling, but only 75%pay it any attention. The ingredients list, not the nutrition label, is cited as the most important source of food information. The ingredients list is predominatly used to avoid specific substances, i.e. sugar, salt, fats and artifical ingredients. The largest dissatisfaction with foodlabel information is the use of technical and chemical terminology. Labeling changes desired include quantifying the ingredients list (in percentages), including calorie information, and specifying which spices and artifical flavors are used. Fear motivates most attention paid to foodlabels. Details on the sample and the questionnaire are included.