Consumer Knowledge of Ultra-Processed Foods
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Consumer Knowledge of Ultra-Processed Foods
User responses 7,535
Survey Type Market Research
Audience All Audiences
Top Insight
- Convenience is the most popular experience associated with ultra-processed foods.
- Respondents associate ultra-processed foods with preservatives like BHA/BHT more than with other ingredients.
- Respondents prefer consuming ultra-processed foods with snacks more than with other meals.
1.
What experiences do you associated the most with ultra-processed foods?
Insight
65%
More than average
respondents prefer consuming ultra-processed foods for convenience.
65.28%
Convenient
Convenient
65.28%
4,074
Easy
48.49%
3,026
Fresh
24.44%
1,525
Indulgent
23.38%
1,459
Satisfying
21.01%
1,311
Affordable
14.98%
935
2.
Which of these ingredients signal to you that a food is ultra-processed?
Insight
7X
More than average
consumers associated ultra-processed foods with preservatives like BHA/BHT than with hydrogenated oils.
55.3%
Preservatives Like Bha/bht
Preservatives Like Bha/bht
55.3%
949
Artificial Colors And Flavors
35.2%
604
Artificial Sweeteners
34.79%
597
Hydrogenated Oils
7.87%
135
3.
When do you typically consume ultra-processed foods?
Insight
3.6X
More than average
respondents prefer consuming ultra-processed foods when snacking than when having lunch.
67.18%
Snack
Snack
67.18%
2,421
Breakfast
29.86%
1,076
Dinner
19.23%
693
Lunch
18.23%
657
Brunch
1.19%
43
4.
Which of the following aspects of functional health do you believe is most affected by the consumption of ultra-processed foods?
Insight
51%
More than average
consumers associated the consumption of ultra-processed foods with negative impacts on weight management.
51.11%
Weight management
Weight management
51.11%
3,851
Gut health
38.63%
2,911
Energy
36.52%
2,752
Blood sugar
34.7%
2,615
Anti inflammatory
28.36%
2,137
Heart health
23.33%
1,758
5.
Which nutrient deficiencies do you associate with consuming ultra-processed foods?
Insight
2.1X
More than average
respondents associated ultra-processed foods with protein deficiency than with vitamin deficiency.
68.85%
Protein deficiency
Protein deficiency
68.85%
745
Fiber deficiency
44.64%
483
Vitamin deficiency
31.7%
343
Mineral deficiency
26.25%
284
Iron deficiency
6.93%
75