Impact of nutritional information on consumers' acceptance of cheese with reduced sodium chloride content

Abstract

The sensory acceptance of cheese with different sodium chloride contents and the influence of nutritional information on consumers' acceptance and declaration of willingness to purchase the cheeses were assessed. Three samples of cheese with different contents of sodium chloride and two types of nutritional information and nutritional claims were used. No significant differences in acceptance were found between cheeses with different sodium chloride contents, despite minor differences in results of descriptive analysis. NaCl content and information type did not affect the respondents' acceptance (P > 0.05), and a significant interaction between these factors was not found. Nevertheless, more people expressed their willingness to purchase the cheese with the claim of reduced NaCl content than without such a claim. There is thus an opportunity to use 15% less sodium chloride in cheese without consumers' rejection. Moreover, there is a need to use nutritional claims to increase willingness to buy such cheese.