Egg substitutes: use and preference--with and without nutritional information.

Three egg substitutes, plus fresh and dried whole eggs, were evaluated by a consumer panel before and after receiving information on cost and caloric and cholesterol content of the products, and before and after sensory evaluations. Initially, most of the thirty panelists believed that the egg substitutes would cost the same or less than fresh eggs. After receiving information on cost and caloric and cholesterol content, the panelists perceived no significant differences in the nutritional value of the products. Fresh whole egg was the preferred product. After tasting, the consumers judged the nutritional value of all of the products higher, but their preferences were lower for all products except the fresh whole egg. Presentation of information on the caloric and cholesterol content of the egg substitutes without explanation of possible benefit in current health problems appears insufficient to change consumers' perception of a fat-modified product.