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Information nutritionnelle, choix et caractéristiques des consommateurs

Author

Listed:
  • Youenn Lohéac

    (ESC Bretagne Brest, Agroécologie [Dijon] - INRA - Institut National de la Recherche Agronomique - UB - Université de Bourgogne - AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement)

  • Pierre P. Combris

    (ALISS - Alimentation et sciences sociales - INRA - Institut National de la Recherche Agronomique)

  • Sylvie Issanchou

    (CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon] - INRA - Institut National de la Recherche Agronomique - UB - Université de Bourgogne - CNRS - Centre National de la Recherche Scientifique)

Abstract

Consumers' food decisions are based on the information they receive and on their own individual characteristics. This paper is based on an experiment using experimental economics and sensory evaluation to measure individual characteristics of participants and to analyze the impact of nutritional information relative to orange juice. The aim is to explore the potential link between specific characteristics (risk aversion, time preference) and the reactions of consumers to nutritional information. The results show that participants react significantly to this information supplied, positively for the pure orange juice and a negatively for orange nectars. In addition, "risk averse" individuals appear more sensitive to information that "risk neutral" ones. Similarly, individuals with a preference for the future show sharper and more stable responses to information about the products than those who prefer the present.

Suggested Citation

  • Youenn Lohéac & Pierre P. Combris & Sylvie Issanchou, 2012. "Information nutritionnelle, choix et caractéristiques des consommateurs," Post-Print hal-02643887, HAL.
    • Handle: RePEc:hal:journl:hal-02643887
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    Cited by:

    1. Youenn Loheac, 2019. "Faim et décisions intertemporelles : littérature expérimentale et illustration empirique," Post-Print halshs-02472148, HAL.

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