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2019 International Convention of Psychological Science · 2019

“Gluten-Free” = “Guilt-Free”? the Impact of “Gluten Free” Claim on Food Perception

Paris, France · March 2019

Posters · Consumer Behavior

  • Marília Prada
    ISCTE-Instituto Universitário de Lisboa
  • Cristina Godinho
    Instituto Universitário de Lisboa (ISCTE-IUL), CIS-IUL
  • David Rodrigues
    Instituto Universitário de Lisboa (ISCTE-IUL), CIS-IUL
  • Carla Lopes
    Instituto Universitário de Lisboa (ISCTE-IUL), CIS-IUL
  • Margarida Garrido
    Instituto Universitário de Lisboa (ISCTE-IUL), CIS-IUL,

Abstract

This work experimentally examines how a gluten-free (GF) claim impacts food perception. Overall, results suggest that participants inferred positive attributes based on the claim, such that GF products (vs. control) were perceived as more healthful, less caloric and less processed. No main effect of claim emerged for expected taste.

Consumer

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