Perception and demand for healthy snacks/beverages among US consumers vary by product, health benefit, and color

• Glory Esohe Okpiaifo ,

  Contributed equally to this work with: Glory Esohe Okpiaifo, Bertille Dormoy-Smith, Bachir Kassas, Zhifeng Gao

  Roles Formal analysis, Writing – original draft

  Affiliation Food and Resource Economics Department, University of Florida, Gainesville, Florida, United States of America

  https://orcid.org/0000-0002-2654-8504

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• Bertille Dormoy-Smith ,

  Contributed equally to this work with: Glory Esohe Okpiaifo, Bertille Dormoy-Smith, Bachir Kassas, Zhifeng Gao

  Roles Conceptualization, Investigation, Methodology

  Affiliation Food and Resource Economics Department, University of Florida, Gainesville, Florida, United States of America

  https://orcid.org/0000-0002-8900-0474

  ⨯
• Bachir Kassas ,

  Contributed equally to this work with: Glory Esohe Okpiaifo, Bertille Dormoy-Smith, Bachir Kassas, Zhifeng Gao

  Roles Investigation, Methodology, Writing – review & editing

  Affiliation Food and Resource Economics Department, University of Florida, Gainesville, Florida, United States of America

  https://orcid.org/0000-0002-3922-471X

  ⨯
• Zhifeng Gao

  Contributed equally to this work with: Glory Esohe Okpiaifo, Bertille Dormoy-Smith, Bachir Kassas, Zhifeng Gao

  Roles Investigation, Methodology, Writing – review & editing

  * E-mail: zfgao@ufl.edu

  Affiliation Food and Resource Economics Department, University of Florida, Gainesville, Florida, United States of America

  https://orcid.org/0000-0003-2984-8278

  ⨯