How to Talk Healthy: Does communicating ingredients or nutritional properties influence the perception of product healthiness?
BONCOMPAGNI Anna, CECCOLI Beatrice, CRISTINI Guido, VERGURA Donata Tania, ZERBINI Cristina

Gluten-free and Tasty? The Importance of the Unhealthy = Tasty Intuition for the Preference of Gluten-free Products among Consumers with Intolerance to Gluten
DISSELHOFF Joana Sofie, NIEMAND Thomas, SYMMANK Claudia

A Nutri-Score Can Benefit Private Label Food Unhealthy Products Better Than Manufacturer Brands
DOST Florian, SILOMON Joscha

New trends in fish consumption patterns and the changing role of family-rooted food habits: A latent class approach
FILIMON Nela, FUSTé-FORNé Francesc

Branding strategies: the keys to achieve sustainable wine tourism
GóMEZ-RICO Mar, ARANDA GARCíA Evangelina, MOLINA-COLLADO Arthur, SANTOS DEL CERRO Jesús

Influence of Beer Label Design on Young Adults’ Attention: A Subject of General Disinterest?
LACOSTE-BADIE Sophie, DROULERS Olivier

L’apposition d’un Eco-Score sur la face-avant des produits alimentaires réduit-elle l’efficacité du Nutri-Score ?
NABEC Lydiane, DELACROIX Eva, DURIEUX Florence, MARETTE Lydiane

Enracinement émotionnel : Impact sur la relation des consommateurs aux marques alimentaires
NOIROT Morgane, KESSOUS Aurélie

Les pratiques anti-gaspillage en restauration étoilée : un exemple avec l’étude des représentations mentales chez les individus de l’utilisation de bout en bout du produit
SALVADOR Marielle, EL EUCH MAALEJ Mariem

Alternate paths to proenvironmental behavior: Reducing versus substituting meat consumption
TEICHERT Thorsten, KHAZAEI Hamed