| dc.contributor.author |
Voordouw, J |
en |
| dc.contributor.author |
Cornelisse-Vermaat, JR |
en |
| dc.contributor.author |
Pfaff, S |
en |
| dc.contributor.author |
Antonides, G |
en |
| dc.contributor.author |
Niemietz, D |
en |
| dc.contributor.author |
Linardakis, M |
en |
| dc.contributor.author |
Kehagia, O |
en |
| dc.contributor.author |
Frewer, LJ |
en |
| dc.date.accessioned |
2014-06-06T06:51:25Z |
|
| dc.date.available |
2014-06-06T06:51:25Z |
|
| dc.date.issued |
2011 |
en |
| dc.identifier.issn |
09503293 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.foodqual.2011.01.009 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5507 |
|
| dc.subject |
Conjoint analysis |
en |
| dc.subject |
Consumer preferences |
en |
| dc.subject |
Europrevall |
en |
| dc.subject |
Food allergy |
en |
| dc.subject |
Information communication strategies |
en |
| dc.subject |
Labelling |
en |
| dc.title |
Preferred information strategies for food allergic consumers. A study in Germany, Greece, and The Netherlands |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.foodqual.2011.01.009 |
en |
| heal.publicationDate |
2011 |
en |
| heal.abstract |
Information provided on food packaging is currently the most important method enabling food allergic consumers to eliminate allergens from their diet. This study aimed to identify the preferences of food allergic consumers regarding different information provision scenarios. Respondents (N= 287) filled out a web-based questionnaire on their preferences regarding a food label, an in-store booklet, and an ICT-solution. ICT methods will not replace effective food labelling, but may be used to supplement information provided by labels. Recommendations for information delivery to food allergic patients in the form of labels and booklets, as well as personalised (novel ICT) approaches, are provided. © 2011 Elsevier Ltd. |
en |
| heal.journalName |
Food Quality and Preference |
en |
| dc.identifier.issue |
4 |
en |
| dc.identifier.volume |
22 |
en |
| dc.identifier.doi |
10.1016/j.foodqual.2011.01.009 |
en |
| dc.identifier.spage |
384 |
en |
| dc.identifier.epage |
390 |
en |