The aim of our research was to examine consumers' attitude towards clean label claim in Slovenia and to determine whether this attitude, supplied with nutrition information, influences sensory evaluation of foods. Clean label is not a widespread term in Slovenian language, therefore we used additive-free term instead. 122 respondents were included in our research (80% of women, aged 16 to 68). Respondents completed a modified food selection questionnaire (FCQ) and a questionnaire related to attitudes towards additives and industry. They were also included in the sensory analysis of apricot fillings in crepes in two settings – blind and informed. Three different fillings were evaluated: standard, additive-free and budget filling. Respondents associated additive-free claim with certain physical and chemical properties of foods, as well as positive and negative attributes. The content of "E-s" was rated second most important property regarding food choice. The questionnaire regarding attitude towards additives has shown women perceived additives as chemicals hazardous to health significantly higher than men. Respondents rated crepes with additive-free filling significantly higher in informed setting compared to blind setting. The estimation of additive content in additive-free filling was significantly lower in informed setting compared to blind setting. We expected crepes with standard filling to be rated higher than the crepes with additive-free filling. However, the crepes with additive-free filling were rated significantly higher than the ones with standard and budget filling. Surprisingly, no significant differences were observed in sensory rating between genders. The results suggest there is an opportunity to produce additive-free products on Slovenian market keeping in mind that taste is still significantly the most important property affecting food choice.
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