With current global challenges such as population growth, climate change and water scarcity, it is critical to develop sustainable strategies to achieve food security. One way to tackle this is by developing new products that use alternative and more sustainable ingredients. Bambara groundnut is a low-impact African legume as it can be grown on marginal soils and is resistant to high temperatures. The aim of this study was to investigate UK consumer acceptability and emotional response to snack products containing Bambara groundnut flour as an alternative sustainable ingredient. A key objective was to understand the contribution that measuring emotional response would reveal. Additionally the impact of extrinsic information on consumer acceptability and emotional response to snack products was investigated by sharing information concerning Bambara groundnut’s sustainability and nutritional credentials. 100 UK participants were recruited to evaluate two biscotti and two cracker products. For each category a standard product made from standard ingredients sourced commercially, and one made replacing some of standard flour with Bambara flour were obtained. For each sample, participants were asked to rate their overall liking and emotional response based on sensory properties of the product (the blind condition). Participants were invited back for a second session, where they were informed about global resource challenges, and the sustainable features and nutritional value of Bambara, and which products contained this as an ingredient (informed condition). Under the blind condition, no significant differences in overall liking were observed between standard and Bambara products, indicating UK consumers accept the sensory properties of products that contain Bambara flour. Interestingly, the extrinsic information shifted consumer emotional response towards more positive emotions and less negative emotions when consuming products containing Bambara flour. It also made them felt less guilty when consuming the Bambara products, suggesting consumers engage with the idea of sustainable ingredients, and that this sustainable ingredient has potential for future new product development. It also highlighted the value of measuring emotional response for novel products to understand what may drive purchase behaviour when products are matched for liking. Food neophobia status did not impact product acceptability and emotional response between Bambara and standard products, however overall a lower emotional response was found for medium neophobic consumers in general who are more likely to evade novel products.

面对人口增长，气候变化和水资源短缺等当前全球挑战，制定可持续战略以实现粮食安全至关重要。解决此问题的一种方法是开发使用替代性和更可持续成分的新产品。班巴拉花生是一种低影响的非洲豆类植物，因为它可以在边缘土壤上生长并且耐高温。这项研究的目的是调查英国消费者对含有班巴拉花生粉作为替代性可持续成分的零食产品的接受度和情感反应。一个主要目标是了解衡量情绪反应将揭示的贡献。此外，通过共享有关班巴拉花生的可持续性和营养素养的信息，研究了外部信息对消费者对零食产品的可接受性和情感反应的影响。招募了100名英国参与者来评估两种饼干和两种饼干产品。对于每种类别，都获得了由商品原料制成的标准产品，并用班巴拉面粉代替了一些标准面粉。对于每个样品，要求参与者根据产品的感官特性（失明状况）对他们的总体喜好和情绪反应进行评分。邀请参加者参加第二届会议，向他们通报全球资源挑战，班巴拉的可持续特征和营养价值，以及哪些产品包含此成分（已知情况）。在盲目条件下，标准品和Bambara产品之间的总体喜好没有显着差异，表明英国消费者接受含有Bambara面粉的产品的感官特性。有趣的是，当食用含班巴拉面粉的产品时，外部信息将消费者的情绪反应转向更多的积极情绪和更少的消极情绪。这也使他们感到不舒服 当食用含班巴拉面粉的产品时，外部信息将消费者的情绪反应转向更多的积极情绪和更少的消极情绪。这也使他们感到不舒服 当食用含班巴拉面粉的产品时，外部信息将消费者的情绪反应转向更多的积极情绪和更少的消极情绪。这也使他们感到不舒服消费Bambara产品时有罪，建议消费者参与可持续成分的想法，并且这种可持续成分具有未来新产品开发的潜力。它还强调了测量新颖产品的情绪反应的价值，以了解在匹配商品时可能会导致购买行为的因素。食物新恐惧症的状况并没有影响班巴拉和标准产品之间的产品可接受性和情感反应，但是总体而言，总体而言，中型新恐惧症消费者的情感反应较低，他们更有可能逃避新颖产品。