To help consumers make healthy choices, we need to understand human behaviour. We need to know, for example, how labels on food are understood, how images on food packaging influence our perceptions, or how our beliefs about diet, nutrition and health shape our consumption behaviour. We need to test what factors influence food choice and purchase, how we can improve healthy shopping baskets and what makes consumers eat the food they eat. This is why EUFIC carries out consumer research. There is a wide range of methods that we use, both qualitative (i.e. when you study a smaller group of people to better understand thought processes) and quantitative (i.e. when you analyse a larger group of people to see if patterns emerge and which consumer segments are similar or dissimilar in their behaviour). We survey consumers, we interview them, we observe or discuss in focus groups and we analyse data sets to answer the many questions we have.
“Working with EUFIC has been a great opportunity to carry out pan-European research – studying people from different countries, comparing their answers and mapping consumer behaviour in the food, health and wellness sector has contributed to shaping our understanding of consumers in Europe," says Professor Klaus G. Grunert, Aarhus University, Denmark.
20 January 2017
This pan-european study seeked to explore and comprehend European consumers attitudes towards ‘free-from’ labels, by producing science-based consumer research on the awareness and interpretation of ‘free-from’ labelling terms, the healthfulness perception of products carrying ‘free-from’ labels, and the role of ‘free-from’ labels in food choice and purchasing behaviour.
25 November 2016
Food processing are the methods and techniques that turn fresh foods into food products. A range of operations are used, including washing, chopping, pasteurising, freezing, packaging and the addition of ingredients, which may change the nutritional characteristics of a food.
02 November 2014
EUFIC is involved in research on the effects of sustainability labelling on consumer behaviour. Below you can find all scientific, peer-reviewed publications from this research where EUFIC is an author.
11 February 2014
There is growing demand by the public to be informed about the various impacts of food consumption, including effects on the environment, animal welfare and working conditions in developing countries. Information about these issues sometimes appears in the form of labels.
02 November 2012
EUFIC is involved in research on the effects of health claims and symbols on consumer behaviour.
02 November 2011
EUFIC is involved in research on the effects of portion information on consumer behaviour. Below you see a list of all scientific, peer reviewed publications where EUFIC is an author...
01 February 2011
In a climate of overweight and obesity, the amount consumers eat or drink is just as important as what is eaten. Nutrition information on food labels is regarded as a major means for encouraging consumers to make healthier choices.
10 February 2009
Nutrition labelling is regarded as a useful tool to help consumers make healthier choices. For this reason, nutrition information, normally found on the back of food packages, has begun to appear on the front of food packages.
02 November 2007
EUFIC is involved in research on the effects of nutrition labelling on consumer behaviour. Below you see a list of all scientific, peer-reviewed publications where EUFIC is an author.
08 August 2006
This EUFIC research provides some good insight in what works or does not work in nutrition labelling. It has laid out some interesting directions that appear to work for a wide range of consumers in various countries and offers very promising prospects for further development.
01 February 2005
Desk research carried out by EUFIC in 2003 revealed that a certain amount of consumer research is already available concerning consumer understanding of the nutrition label content and format.
05 August 2004
The field of risk communication is going through a period of change. The area, having evolved from studies of public perceptions associated with nuclear power plants, noxious chemical facilities and crisis management issues, has now become closely intertwined with food.