Despite the fact that consumers increasingly rely on credence attributes in their food choices, research has identified attitude-behavior discrepancies particularly concerning new food technologies. The aim of this study was to examine consumers' buying intentions for products that differ on three credence attributes (production method, health benefit, sustainability benefit) and one experience attribute (texture) across two product categories that differ in perceived healthiness. In a survey of 498 German consumers, buying intentions of a product perceived as rather unhealthy (marmalade, n = 256) and as rather healthy respectively (olive pesto, n = 242) were assessed in a conjoint design. Results showed that the relative importance of factors varied greatly among product categories and depended on individual factors. A cluster analyses identified different clusters depending on product's perceived healthiness. Further, ANOVA showed significant differences between the clusters concerning attitudinal factors such as social trust, pro-environmental identity, and health consciousness.