Le pré-traitement de l'information et la compréhension de l'information nutritionnelle par le consommateur

Our research shows that food consumers are not overloaded in their initial information process even with an information load superior to 6 « bits». Therefore, we found an important difference between the information preferred and the information perceived by consumers. After one observation, consumers memorized around 15,9 % of all the data presented and increased that proportion to 36,9 % after a second viewing. Finally, we think that from a normative and cognitive approach to the comprehension of nutrition labeling, the concept of pre-processed information can be a possible solution.