date:Aug 18, 2012
Research available online ahead of publication in the Food Quality and Preference journal found that study participants responded negatively to reduced-fat labelling of chocolate.
However, the study by Nortonet al.added that if a chocolate matched the sensory attributes of a full-fat product consumers might actually enjoy ifencouraged to purchase the low-fat version.
Method and results
Norton and his team gave around 90 participants two samples of identical full-fat chocolate but with differe