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Exploring intergenerational differences in consumer acceptance of insects-fed farmed fish Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-14 M.T. Trentinaglia, M. Adler, M. Peri, L. Panzone, L. Baldi
This study delves into the multi-faceted process of consumer acceptance of innovative food products, such as insect-fed farmed fish. This is a food product that introduces new, though potentially conflicting, intangible attributes aligning with circularity and sustainability but also evoking negative emotions, such as disgust or neophobia. Drawing from two distinct studies on young and older Italian
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Multilevel food ethnocentrism: Cross-national scale development Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-13 Carolina Ferrales, Klaus G. Grunert
In this paper, we develop the Multilevel Food Ethnocentrism (MFE) construct, broadening the ethnocentrism concept to include different group levels while at the same time concentrating on ethnocentrism with regard to food choices. This approach is grounded in Social Identity and Self-categorization theories. We develop a scale measuring multilevel food ethnocentrism, following the steps outlined previously
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Product, individual and environmental factors impacting the consumption of no and low alcoholic drinks: A systematic review and future research agenda Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-13 Nadine Waehning, Victoria K. Wells
The no and low alcohol (NOLO) drinks industry is undergoing a significant transformation Currently the nolo beer market is worth $9.5billion globally and is predicted to grow 7.5 % a year until 2026 (). Our review seeks to answer research questions relating to understanding the current state of scholarly research on NOLO consumption and areas for future research. Using the three elements of the Mojet
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Intuitive eating: Validation of a brief Italian version of IES-2 for university students and its relationship with food intake Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-09 Luigina Canova, Daniela Caso, Marcella Bianchi, Miriam Capasso
Intuitive eating is an adaptive eating style referring to a set of eating behaviors characterized by reliance on internal hunger and satiety cues rather than situational and emotional cues. It has four dimensions: Unconditional Permission to Eat, Eating for Physical rather than Emotional Reasons, Reliance on Hunger and Satiety Cues, and Body-Food Choice Congruence. Two studies explored the psychometric
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Editorial overview: Alternative proteins for foods Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-07 Hans De Steur, Jeanine Ammann, Joachim J. Schouteten
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Motivators and barriers to plant-based product consumption across Aotearoa New Zealand flexitarians Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-07 Maheeka Weerawarna N.R.P., Caroline Giezenaar, Petra Coetzee, A. Jonathan R. Godfrey, Meika Foster, Joanne Hort
Limited knowledge exists concerning Aotearoa New Zealand (A-NZ) flexitarians and their respective motivators and barriers towards consumption of novel plant-based products (PBPs) heralded as aids for dietary meat reduction. This study aimed to determine if A-NZ flexitarians, who have tried novel PBPs, can be segmented based on different motivators and barriers to meat reduction and PBP consumption
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Self-selected diets: Exploring the factors driving food choices and satisfaction with dietary variety among independent adults Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-05 Lauren E. Ehrmantraut, Joseph P. Redden, Traci Mann, Nathaniel E. Helwig, Zata M. Vickers
Food choices determine the nutrients and other substances that build and maintain our bodies as well as consumer demand for food products. People choose specific foods, and those choices are strongly influenced by many factors. Our goal was to examine the reasons participants gave for choosing each of the foods they consumed during a 4-week study, how those influencers differed for different food classes
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Distinct sensory hedonic functions for sourness in adults Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-02 Sara Spinelli, Helene Hopfer, Victor Moulinier, John Prescott, Erminio Monteleone, John E. Hayes
Over the last half-century, variable responses to sweetness have repeatedly been shown to fall into a small number of hedonic responses, implying that looking only at group means may can obfuscate meaningfully different response patterns. Comparative data for sourness is quite sparse, especially in adults. While increased liking with higher acid concentration has been reported for some children, in
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Evaluating sensory impacts of sustained Plant-Based Diets: Altered sensitivity and hedonic responses to Meat-Related odours in Sri Lankan young adults Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-01 Sashie Abeywickrema, Sandul Gunathunga, Janitha K. Walpita, Ranil Jayewardena, Mei Peng
The global surge in the adoption of plant-based diets (PBD) over the past decade, driven by an increasing awareness of its health and environmental advantages, underscores the need to investigate the relationship between PBD and sensory perception. In many Asian countries, vegetarianism is a traditional dietary regimen. The current cross-sectional study, involved Sri Lankan young adults, aims to test
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Societal perceptions and attitudes towards genetically modified (GM) crops, feed, and food products in the Middle East, North Africa, and Turkey (MENAT) region: A systematic literature review Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-29 Khalid Ramadan Medani, Alexandra Neill, Guy Garrod, Mercy Ojo, Carmen Hubbard
Modern biotechnology and associated genetic modification techniques can help tackle several global challenges including, , climate change and food security. However, there is a great deal of global controversy regarding the prudence of their application in food production. Hence, societal acceptance of GM crops and foods is crucial for their proliferation and commercialisation to be successful. In
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Cool or hot: How dietary restraint produces both positive and negative eating behaviors Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-28 Kelly Moore, Doug Walker, Russ Laczniak
Restrained eating is the tendency to restrict food intake to control weight. Restrained eaters’ behavior is thought to be under cognitive control. The dual process model classifies human cognition into two systems: 1) the reflective system, which is slow, deliberative, and conscious (i.e., the “cool system”), and 2) the automatic system, which is fast and unconscious (i.e., the “hot system”). Previous
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Assessing the visual appeal of real/AI-generated food images Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-28 Giovanbattista Califano, Charles Spence
A study designed to investigate the ability of individuals to differentiate between AI-generated and authentic food images, as well as the impact of disclosing this information on the consumer perception of the appeal of these images is reported. Two online experiments were conducted with real and AI-generated food images stretching across the unprocessed, processed, and ultra-processed food continuum
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PROP taste status has limited impact on wine flavour perception and acceptability by consumers Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-27 Celia Criado, Carolina Muñoz-González, Virginia Fernández-Ruíz, Teresa Arroyo, Juan Mariano Cabellos, Antonio Palacios, María Angeles Pozo-Bayón
Individual differences in the perception of oral and -olfactive stimuli can affect wine consumer’s preference. The aim of this work was to understand how individual variation in PROP taste status (PTS) (response to 6-n-propylthiouracil) affects the perceived intensity of oral (acid, sweet, bitter, astringency) and -olfactive sensory stimuli (fruity and woody aromas) and liking. The correlation between
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Differences in drivers of healthy eating and nutrition app preferences across motivation-based consumer groups Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-21 Muriel C.D. Verain, Ireen Raaijmakers, Saskia Meijboom, Sandra van der Haar
The aim is to explore whether and how different consumer groups, based on health motivations, differ in their drivers to adopt a healthy diet and their preferences for nutrition app properties. Four groups were identified: Health-motivated, Moderately-motivated, Body-motivated and Mind-motivated consumers. All groups are motivated to consume a healthy diet, although the Moderately-motivated less than
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How a health goal activation drives the Nutri-Score effect Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-18 Eva Heeremans, Maggie Geuens, Iris Vermeir
The Nutri-Score nutrition label has been found to improve consumers’ food choices in several previous studies. It is not clear though why this would be the case. Using a multi-methods approach consisting of four experimental studies (covering in total 1150 respondents and 145 products), we provide evidence that the Nutri-Score serves as a health prime and activates health goals in and of itself. This
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Exploring food purchase decisions in food insecure households: An exploratory qualitative study in an emerging Latin American country Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-17 Leandro Machín, Gerónimo Brunet, Gabriela Fajardo, Luciana Bonilla, María Costa, Fernanda González, Silvia Bentancor, Alejandra Girona, Sofía Verdier, María Rosa Curutchet, Adriana Cauci, Lucía Pochellú, Gastón Ares
An in-depth understanding of how citizens make their food choices is necessary to develop targeted strategies to promote healthier dietary habits. However, studies with vulnerable populations in non-WEIRD (Western-Educated-Industrialized-Rich-Democratic) societies are still scarce. In this context, the present study aimed at exploring the food purchase decisions of adults in charge of children and
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The development and validation of a macronutrient and taste preference ranking task in multiethnic Asian population Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-16 Irving Yu Le Shua, Rahmania Putri Dewinta, Pey Sze Teo, Dorrain Yanwen Low, Kalpana Bhaskaran, Win Nie Loh, Lim Yen Peng, John Chambers, Theresia Mina
Understanding how changes in individual food preferences in a dynamic environment translate into dietary choices helps to unravel the aetiology of suboptimal nutrition in the population. To facilitate the measurements of food preferences in a multiethnic Asian population, we aimed to develop and validate the Macronutrient and Taste Preference Ranking Task (MTPRT) in an Asian population. We shortlisted
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Removing input from smell reveals the importance of olfactory input on the sensing of food outside of aroma Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-13 Ying Yang, Sooyeon Kim, Robin Dando
Food consumption is by its nature a crossmodal, multisensory experience. The combined inputs from our senses provide the perception of a “flavor”. Altering input from one sensory modality can change the perception from another. Previous research has shown that visual, auditory, olfactory, and somatosensory, as well as gustatory systems contribute to flavor. However, the vast majority of this work concerns
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Germans' attitudes toward the microbial protein Solein® and willingness to consume it – The effect of information-based framing Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-10 Lena Szczepanski, Sharon Sass, Christina Olding, Jacqueline Dupont, Florian Fiebelkorn
Microbial protein obtained by cultivating hydrogen-oxidizing bacteria may provide a more sustainable alternative to conventional meat. The present study investigates the attitudes of the German population ( = 642) toward the microbial protein Solein® as a meat alternative and their willingness to consume it. In addition, the influence of selected nutritional and environmental psychological variables
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Consumers’ attachment to meat: Association between sensory properties and preferences for plant-based meat alternatives Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-08 Ansung Kim, Åsa Öström, Mihaela Mihnea, Jun Niimi
For the sake of both the environment and human health, it is necessary to reduce meat consumption. However, increased consumer adoption of plant-based meat alternatives (PBMAs) will only occur when such products are attractive. PBMAs with meat-like sensory attributes and those that can be cooked similarly to meat are known to be preferred, but the preference for meat-likeness varies depending on the
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“We Chinese just want meat!” An analysis of Chinese netizens’ reactions to vegetarian advocacy Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-07 Guojun Zeng, Zheng Chen, Shuru Zhong
The shift to a vegetarian diet has multiple benefits, including the promotion of public health, sustainability, and animal welfare. Despite these advantages, vegetarian food choices often provoke controversy, particularly on social media platforms. On International Vegetarian Day 2021, renowned Chinese actress Zhang Jingchu endorsed a documentary titled on Weibo, igniting widespread discussion among
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Erratum to “Skin conductance responses to oral stimuli: The role of taste quality and intensity, and personality traits”. [Food Qual. Prefer. 109 (2023) 104917] Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-07 S. Spinelli, L. Pierguidi, G. Gavazzi, C. Dinnella, A. De Toffoli, J. Prescott, E. Monteleone
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Cross-cultural adaptation, validation and reliability analysis of child food neophobia scale among Pakistani preschoolers Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-03 Muhammad Jamal Khan, Almab Zainab, Syed Ubaid Ullah Shah, Muhammad Bilal Khan, Minchan Wu, Jiaqi Huo, Hanshuang Zou, Qian Lin
The evaluation of food neophobia in preschool-aged children is crucial as it helps in understanding their eating habits, ensuring their nutritional adequacy, and promoting healthier food choices from an early age. This study aimed to culturally adapt the Child Food Neophobia Scale (CFNS) for Pakistan, determine the prevalence of preschooler’s food neophobia and find out its correlation with different
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Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-02 Fuyumi Horie, Mio Kamei, Misaki Nishibe, Yukino Ogawa, Masako Tanibuchi, Naomi Gotow, Naomi Oyama-Okubo, Kaoru Kohyama, Tatsu Kobayakawa, Yuko Kusakabe
Sensory appeal is lost in pureed food compared to non-pureed food. This study aimed to investigate the differences in the availability of flavor (aroma and taste) compounds, texture, and flavor intensity between pureed food and non-pureed foods. We prepared samples consisting of food domains with different flavors: two three-layered foods as non-pureed food models and a mixture of layers as a pureed
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Deprivation of visual stimuli increases sensitivity to sweet taste in a Vietnamese Kinh population Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-02 Emilia Leszkowicz, Hung Ngoc Pham, Minh Tu Thi Nguyen, Hong Son Vu, Son Chu Ky, Artur Hugo Świergiel
Temporal visual deprivation increased sweet but not other basic tastes’ sensitivity in a Central European population as shown recently (). We aimed to investigate whether this is a more general trait independent of ethnicity, or specific to a geographic region. We, therefore, assessed taste recognition thresholds for basic tastes: sweet, bitter, salty, sour, and umami, in a Southeast Asian population
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Single vs. sequential sensory evaluations of full portions of regular and non-alcoholic beers at home Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-02 Takahiro Wakihira, Michel Visalli, Pascal Schlich
Most descriptive or hedonic tests with consumers collect their responses after consumption of a small portion of the product. However, eating and drinking experiences are rather variable during consumption of the full portion. The first objective of this study was to determine if 3-step evaluations with full consumption of a product can bring additional information compared to a single evaluation.
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Bread buns or slices? variations of bread shape modifies ad libitum intake of bread and toppings Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-02 Dieuwerke P. Bolhuis, Aaron Wouters, Lise A.J. Heuven
The size and shape of foods are geometrical textural properties that have been shown to influence food intake. Changing shapes and sizes of carrier food such as bread influences the spreadable surface area and this may affect the amount of toppings used. In a cross-over study, 37 participants (11 males, 24 ± 7 years old, BMI of 23 ± 3 kg/m) consumed three times an ad libitum breakfast consisting of
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Using functional data analysis (FDA) for time-intensity (T-I) evaluation of perceptual efficacy, exemplified by a supplement tablet longitudinal study Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-01 Carla Kuesten, Jian Bi, Holiday Durham Zanetti, Jennifer Dang
A longitudinal study was undertaken recently in the USA to investigate the perceptual efficacy of a supplement tablet. Efficacy was assessed using an 11-attribute 5-point Rating Scale (RS). The RS diary time-intensity data were analyzed using functional data analysis (FDA). The mean RS functional curves and their 1st and 2nd derivative curves are produced. Attribute intensities (symptom relief) are
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Sustainability information, taste perception and willingness to pay: The case of bird-friendly coffee Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-01 Klaus G. Grunert, Han-Seok Seo, Di Fang, Victoria J. Hogan, Rodolfo M. Nayga Jr.
Using bird-friendly coffee as an example, we investigated how sustainability information affects willingness to pay directly, to what extent this effect is mediated by taste perception and whether the effect of the sustainability information on taste perception is due to positive affect and/or due to a feeling of moral satisfaction. Stability of these effects was studied across two coffee tastings
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Product discrimination ability of temporal sensory evaluation methods used with consumers Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-30 Michel Visalli, Sylvie Cordelle, Noëlle Béno, Pascal Schlich
The objective of this study was to determine which temporal sensory evaluation methods (TDS, TCATA, AEF-D, AEF-A), variables (citations, durations, times of citation) and statistical analyses are the most discriminative when measurements are collected from consumers. This study is based on data collected on model stimuli delivered by a gustometer (controlled temporal differences) and on four categories
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Effectiveness of nudge interventions to promote fruit and vegetables’ selection, purchase, or consumption: A systematic review Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-26 Carla Almeida, José Azevedo, Adriana Fogel, Eduarda Lopes, Catarina Vale, Patrícia Padrão
This study assessed the effectiveness of nudge interventions aiming to increase the selection, purchase, or consumption of fruit and vegetables (F&V) in real-life settings. The review searched three databases (Pubmed, Scopus and Web of Science) covering the period from 2008 to October 2022. Interventions were classified as either single or multi-stranded, based on the use of one, or two or more typologies
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The influence of real-life contexts on user experience, odor perception and perceived performance of hair care products Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-24 Pauline Joussain, Agnès Giboreau, Barbara Zellner, David Morizet, Sebastien Romagny
User experience results from the interaction between a product and a user in a context. It is well-established that environmental context influences product perception and can even drive preference, especially when it is coherent with the product. However, there exist few studies testing the same product in different user experiences, where context changes but is not the only factor that does. By testing
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Children’s physiological and behavioural response during the observation, olfaction, manipulation, and consumption of food products with varied textures. Part 2: Solid products Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-23 N. da Quinta, A.B. Baranda, Y. Ríos, R. Llorente, A.B. Naranjo, I. Martinez de Marañón
Texture is one of the main attributes that determine food preferences in schoolchildren. While texture acceptance and preference has been widely investigated in this target group, the effect of texture on other aspects of the food behaviour is still lacking. In this regard, one previous study evaluated the emotional response elicited by liquid textures showing that thicker liquids are less liked by
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Decoding the meaning of alternative proteins: Connotations and music-matching Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-23 Kosuke Motoki, Ayana Bunya, Jaewoo Park, Carlos Velasco
Alternative proteins have recently received significant attention from both academia and industry. Given the reported lower willingness of consumers to accept these alternative protein sources, it is crucial to gain insights into consumers' perceptions of them. Study 1, based on the theory of the meaning of objects and concepts, unveiled the connotative meaning (evaluation, potency, activity) associated
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Individual differences in sensitivity to taste-shape crossmodal correspondences Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-19 Erick G. Chuquichambi, Enric Munar, Charles Spence, Carlos Velasco
People generally associate curved and symmetrical shapes with sweetness, while associating angular and asymmetrical shapes with the other basic tastes (e.g., sour, bitter). However, these group-level taste-shape correspondences likely conceal important variation at an individual-level. We examined the extent to which individuals vary in their sensitivity to crossmodal correspondence between curvature
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Retronasal sensation of nonvolatile sweeteners and its impacts on the flavor perception of beverages Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-17 Yue He, Jianshe Chen, Weiyao Shi, Jingang Shi
In our previous study, sucrose was shown to be able to transfer in the form of aerosol particles from oral cavity to nasal cavity and deposit onto the olfactory cleft and then be “smelled” during oral consumption. To further elucidate the important roles of aerosol particles in olfactory sensation of sweetness, further sensory tests were designed in this study for sucrose, sucralose, rebaudioside A
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Effect of oral burn on dynamic taste, flavor and mouthfeel perception of tomato soups, curried rice and beef patties Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-17 Cong Lyu, Ciarán G. Forde, Markus Stieger
This study aimed to determine the effect of oral burn on temporal taste, flavor and mouthfeel perception of tomato soups, curried rice and beef patties. These foods were prepared without (control) and with capsaicin (low/high capsaicin concentration) or ground dried chilies (low/high chili concentration). Temporal-Check-All-That-Apply (TCATA; n=73; duplicate) was used to quantify dynamic sensory perception
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A diet-related health prompt with the Swiss Food Pyramid as a nudge to reduce meat consumption Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-12 Samuel Zumthurm, Aline Stämpfli
High meat consumption in Western societies is a major contributor to climate change, environmental damage, and health costs. One way to reduce meat consumption is through nudges in staff restaurants. Though previous studies have shown that nudges can influence consumer choices, there is a lack of comparative studies of the different types of nudges in the context of staff restaurants. The present study
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Taste matters more than origin: An experimental economics study on consumer preferences for native and foreign varieties of walnuts Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-12 Maria Raimondo, Daniela Spina, Mario D'Amico, Giuseppe di Vita, Giovanbattista Califano, Francesco Caracciolo
The purpose of the present study is to provide empirical evidence on consumer acceptance of native and foreign varieties of walnuts, identifying how information on the variety's origin and taste affects consumer preferences in Italy. Through an artefactual experiment, the willingness to pay for three packages of walnuts weighing 350 g each—representing one native variety (Sorrento) and two foreign
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Tailoring sweetness sensitivity cued by affective pictures Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-08 Ying Wen, Huajing Yang, Zhile Kang, Liuqing Wei, Simin Zhao, Pei Liang
Plenty of previous studies have observed the cross-modal correspondence effect of vision and taste. In particular, affective pictures were shown to be associated with certain taste words. However, the extent to which such associations influence real taste perception remains unclear. The current study aims to assess the role of affective visual stimuli in the cross-modal modulation of sweet taste sensitivity
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Complexity of consumer acceptance to alternative protein foods in a multiethnic Asian population: A comparison of plant-based meat alternatives, cultured meat, and insect-based products Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-07 Airu Chia, Yiyun Shou, Nicole Min Yee Wong, David Cameron-Smith, Xueling Sim, Rob M. Van Dam, Mary F.-F. Chong
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Rapid product characterization and discrimination considering consumer satisfaction: A product test using three integrated perceptual dimensions as an alternative to a list of individual attributes Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-05 Ye-Jin Lee, Ji-Na Kim, Hye-Seong Lee
In the food/beverage industry, rapidly discerning product characteristics based on consumer perception and satisfaction is essential. This requires using key consumer perceptual dimensions, rather than numerous sensory attributes, to swiftly and precisely characterize products. In a previous study by Lee, Kim, and Lee (2023), a two-step rating-based ‘double-faced applicability’ (DFA) test and signal
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Effects of a short food education program implemented at school canteens on children’s acceptance of plant-based food: A quasi-experimental study Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-09 Justine Dahmani, Fanny Teil, Marine Pouyfaucon, Aude Gaignaire, Sophie Nicklaus, Lucile Marty
Dietary transition toward more plant-based foods is needed to improve nutritional quality and reduce the carbon footprint of the food systems. Since 2018, the French school meals guidelines have imposed a weekly vegetarian meal, yet children may not like all of them. This study aimed to evaluate the effects of a short sensory-based food education program (SFEP) developed in collaboration with school
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A scoping review of the literature examining consumer acceptance of upcycled foods Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-07 Peng Lu, Jean A. Parrella, Zhihong Xu, Ashlynn Kogut
Upcycled foods are a promising solution to reduce food waste because the upcycling process involves transforming food by-products and waste materials into new and edible food products. Consumers tend to be skeptical of novel foods and food processing technologies, making it crucial to research the factors influencing consumers’ acceptance of upcycled foods. Such research can inform the development
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Changing consumer attitudes towards suboptimal foods: The effect of zero waste labeling Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-04 Andrzej Szymkowiak, Marcin Adam Antoniak, Natalia Maślana
Food waste is a significant issue in today's society, and it is essential to understand factors influencing consumer attitudes and perceptions towards suboptimal food products. In this study, it was aimed to investigate the impact of a “zero waste” label on consumer attitudes and perceptions towards suboptimal food products compared to optimal and suboptimal ones with and without the label. Online
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Nutritional condition and nutrient intake predict moral condemnation of food wasting Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-02 Misiak Michal, Butovskaya Marina, Sorokowski Piotr
People believe that food wasting behaviour is immoral. This judgment could be partially driven by increasing awareness of global environmental threats associated with the current scale of food waste. Recent research indicates that moral judgments of food wasting behaviour may also reflect higher levels of food insecurity—potentially serving an adaptive role in harsh environments. In our research, we
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The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-04 Ilona Faber, Listia Rini, Joachim J. Schouteten, Michael Bom Frøst, Hans De Steur, Federico J.A. Perez-Cueto
Plant-based food alternatives have increased in popularity, particularly plant-based meat alternatives, while plant-based cheese alternatives less so. However, their acceptance remains low in Europe. Food choice motives (FCM) and trust towards alternative proteins may contribute to purchasing plant-based food alternatives, while other FCM and barriers can hinder this. The present study aimed to investigate
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Memory suppression devalues food reward and can predict long-term changes in emotional eating Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-05 Xiaohan Yu, Hua Ao, Rongfang Liang, Ouwen Li, Xiao Gao
Memory retrieval suppression is a cognitive process that involves intentional suppression of certain memories coming to consciousness. It not only disrupts episodic memories but also devaluates the affective response associated with those memories. Thus, memory suppression training, akin to other inhibitory control trainings, could potentially serve as a promising tool to devaluate reward response
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Hedonic rating coupled with sensory profiles using CATA for six whole roasted or deep-fried insects among Danish 11-13-year-old children Food Qual. Prefer. (IF 5.3) Pub Date : 2023-12-30 Julia Sick, Anna Loraine Hartmann, Michael Bom Frøst
The consumption of insects is not rooted in traditional Western culture, which creates a barrier to integrate insects into our diets, especially among preadolescents. This study was executed during a Danish science outreach week to educate children on eating insects through educational activities. 11–13-y.o. children were invited to taste six different types of whole roasted or deep-fried insects (grasshoppers
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Sustainable food consumption across Western and Non-Western cultures: A scoping review considering the theory of planned behaviour Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-03 Tennessee Randall, Alecia L. Cousins, Louise Neilson, Menna Price, Charlotte A. Hardman, Laura L. Wilkinson
The theory of planned behaviour (TPB) states that food consumption is preceded by an intention, which is shaped by behavioural beliefs and attitudes. To mitigate criticism of the TPB’s lack of cultural context, researchers have tested extended models with culturally specific variables included. This scoping review maps the use of the extended TPB across Western and Non-Western cultures in the context
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Multisensory adaptation strategies: Decreased food sensory importance in patients with olfactory dysfunction Food Qual. Prefer. (IF 5.3) Pub Date : 2023-12-28 Haiyang Yu, Pengfei Han, Thomas Hummel
Human chemosensations play a crucial role in influencing food preference and consumption. Hence, chemosensory disorders often alter eating behaviors. This study delved into the repercussions of olfactory dysfunction on the assessment of food sensory importance and explored whether individuals employ adaptive strategies beyond olfaction to cope with such disorders. Additionally, we examined the interplay
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Analyzing larger sample sets with rapid methods: Incomplete-block designs with free-sorting and free-linking tasks Food Qual. Prefer. (IF 5.3) Pub Date : 2023-12-26 Marlon Ac-Pangan, Marino Tejedor-Romero, Kyra Swatko, David Orden, Jacob Lahne
As rapid, holistic methods for similarity and description—such as sorting and projective mapping—have grown in popularity, a limiting factor is the number of samples that can be presented to subjects: more than 25 food samples decreases the quality and stability of results. While incomplete-block designs could address this, their use has not been developed for these holistic methods. In this paper
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Can warning labels communicating the environmental impact of meat reduce meat consumption? Evidence from two multiple treatment reversal experiments in college dining halls Food Qual. Prefer. (IF 5.3) Pub Date : 2023-12-27 Milica Vasiljevic, Jack P. Hughes, Christina D. Andersen, Georgia Pennington, Ana C. Leite, Mario Weick, Dominique-Laurent Couturier
Meat consumption has an adverse impact on both human and planetary health. To date, very few studies have examined the effectiveness of interventions tackling the overconsumption of meat in field settings. The present research addresses this gap by examining the impact of gain-framed labelling interventions communicating the adverse environmental consequences of meat consumption, using a multiple treatment
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Consumer attitudes towards hydroponic cultivation of vegetables – Specifically exploring the impact of the fertilisation strategy (using mineral origin or food waste as fertilisers) Food Qual. Prefer. (IF 5.3) Pub Date : 2023-12-23 Sara Spendrup, Karl-Johan Bergstrand, Rebecca Thörning, Malin Hultberg
This study explores consumer attitudes and beliefs towards hydroponics (growing without soil), as well as the willingness to eat vegetables grown using two different fertilisation strategies (mineral and food waste). The impact of food neophobia, connectedness to nature and awareness of ongoing climate change is also explored. Data were collected through a survey (October 2021) with 1,000 Swedish respondents
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The Meaty gender Gap: Understanding Gender-Based differences in intention to reduce red meat consumption Food Qual. Prefer. (IF 5.3) Pub Date : 2023-12-20 Tommaso Fantechi, Caterina Contini, Leonardo Casini
Literature shows that policies aimed at reducing meat consumption benefit from instruments targeting specific population groups. Gender appears to be a strong predictor of dietary patterns, but research detailing differences between men and women in the antecedents of intention to reduce meat consumption is lacking. Our study seeks to fill this gap. Employing an extension of the Theory of Planned Behaviour
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Public acceptance and sustainability perceptions of food produced with chemical, digital and mechanical weed control measures Food Qual. Prefer. (IF 5.3) Pub Date : 2023-12-18 Rita Saleh, Nadja El Benni, Sandie Masson, Jeanine Ammann
This study investigated public acceptance and perceptions of the sustainability of food produced with different weed control measures. An online survey with a within-subject design was conducted with 485 respondents from the French- and German-speaking parts of Switzerland. Acceptance of food produced using the investigated measures and social, economic and environmental sustainability perceptions
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Indulgent, Practical or Balanced? Exploring mothers’ food choices for their children in low- and middle-income households Food Qual. Prefer. (IF 5.3) Pub Date : 2023-12-21 Gerarda Caso, Azzurra Annunziata, Riccardo Vecchio
Childhood obesity remains a pressing concern in public health and nutrition research, with implications for children's health and well-being. Understanding parents’ food choice criteria is critical to designing interventions that promote healthier diets. The current study explores low- to medium-income families’ food choices by profiling Italian mothers (N = 809) based on their core shopping drivers