Applying a Consumer Behavior Lens to Salt Reduction Initiatives

Reformulation of food products to reduce salt content has been a central strategy for achieving population level salt reduction. In this paper, we reflect on current reformulation strategies and consider how consumer behavior determines the ultimate success of these strategies. We consider the merit...

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Autors principals: Áine Regan, Monique Potvin Kent, Monique M. Raats, Áine McConnon, Patrick Wall, Lise Dubois
Format: Artigo
Idioma:Inglês
Publicat: MDPI AG 2017-08-01
Col·lecció:Nutrients
Matèries:
consumer behavior
multi-actor
reformulation
salt reduction
Accés en línia:https://www.mdpi.com/2072-6643/9/8/901
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