1
|
Bae JH, Lee SH, Hong JH. Changes in the choice motive and emotional perception of chocolates in response to stress. Food Res Int 2024; 187:114378. [PMID: 38763650 DOI: 10.1016/j.foodres.2024.114378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 04/03/2024] [Accepted: 04/17/2024] [Indexed: 05/21/2024]
Abstract
Although chocolates are often chosen for sensory pleasure, they are also selected to enhance mood and relieve emotional stress, or potentially chosen for its perceived health benefits if stress adversely affects physical well-being. This study aimed to investigate whether emotional stress influenced the motivations behind chocolate selection, subsequent liking, and emotional response. Participants were divided into a control group (n = 76) and a group with induced acute stress (n = 74). Stimuli were presented as dark chocolate packaging, each evoking sensory appeal, health, and emotional stress relief. Participants chose one stimulus from three options that they were most inclined to consume and evaluated the overall liking and emotional attributes of the stimuli. They also rated the overall liking and emotional attributes of three types of chocolates, each identical but paired with distinct stimuli. Their food attitudes were also assessed. Stress did not change the choice of stimuli, indicating that stress did not influence the motivation for chocolate selection. Instead, the choice of stimuli aligned with participants' food attitudes; those favoring sensory appeal and emotional stress relief prioritized pleasure in their usual food choices. Stress tended to increase liking and chocolate-associated positive emotions with sensory appeal, as opposed to others, to immediately alleviate negative emotions. The most robust motivation to consume chocolates was sensory pleasure, irrespective of stress, because of a preestablished association between sensory pleasure and mood enhancement.
Collapse
Affiliation(s)
- Jeong-Hyun Bae
- Department of Food and Nutrition, Seoul National University, Seoul 08826, Republic of Korea
| | - Soo-Hyun Lee
- Department of Food and Nutrition, Seoul National University, Seoul 08826, Republic of Korea
| | - Jae-Hee Hong
- Department of Food and Nutrition, Seoul National University, Seoul 08826, Republic of Korea; Research Institute of Human Ecology, Seoul National University, Seoul 08826, Republic of Korea.
| |
Collapse
|
2
|
Kunz S, Pivecka N, Dietachmair C, Florack A. Seeing is misbelieving: Consumers wrongly believe that unhealthy food tastes better when there is more of it. Appetite 2024; 197:107295. [PMID: 38485060 DOI: 10.1016/j.appet.2024.107295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 02/27/2024] [Accepted: 03/06/2024] [Indexed: 03/17/2024]
Abstract
Recent studies have shown that people can believe that unhealthy foods taste better, even if healthy and unhealthy foods are equally as tasty. Specifically, when tasty and unhealthy foods are frequent in one context but rare in another, people perceive unhealthy foods to taste better, even if health and taste are unrelated. Given that people often consume food in one context, the current study investigated whether false beliefs about the health-taste relationship in foods can also occur in just one single context, in which either healthy or unhealthy foods are predominant, when there is no contrasting context where the respective other food is predominant. In two experiments (N = 342), we presented participants with pictures of meals from a single context and varied the frequency of healthy and unhealthy foods between participants. Although healthy and unhealthy foods tasted equally as good, participants believed that (un)healthy foods tasted better when there were more of them. This research demonstrates that health-taste beliefs might be changed by increasing the relative frequency of healthy foods in the environment overall, not by just offering some healthy and tasty foods.
Collapse
Affiliation(s)
- Sonja Kunz
- Department of Occupational, Economic, and Social Psychology, Faculty of Psychology, University of Vienna, Austria.
| | - Niklas Pivecka
- Department of Occupational, Economic, and Social Psychology, Faculty of Psychology, University of Vienna, Austria
| | - Clara Dietachmair
- Department of Occupational, Economic, and Social Psychology, Faculty of Psychology, University of Vienna, Austria
| | - Arnd Florack
- Department of Occupational, Economic, and Social Psychology, Faculty of Psychology, University of Vienna, Austria
| |
Collapse
|
3
|
Chiappini E, Massaccesi C, Korb S, Steyrl D, Willeit M, Silani G. Neural hyperresponsivity during the anticipation of tangible social and non-social rewards in autism spectrum disorder: a concurrent neuroimaging and facial electromyography study. BIOLOGICAL PSYCHIATRY. COGNITIVE NEUROSCIENCE AND NEUROIMAGING 2024:S2451-9022(24)00108-3. [PMID: 38642898 DOI: 10.1016/j.bpsc.2024.04.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 04/09/2024] [Accepted: 04/10/2024] [Indexed: 04/22/2024]
Abstract
BACKGROUND Atypical anticipation of social reward has been indicated to lie at the core of the social challenges faced by individuals with autism spectrum disorder (ASD). However, past research has yielded inconsistent results, often overlooking crucial characteristics of stimuli. Here, we investigated ASD reward processing using social and non-social tangible stimuli, carefully matched on several key dimensions. METHODS We examined the anticipation and consumption of social (interpersonal touch) and non-social (flavored milk) rewards in 25 high-functioning ASD and 25 neurotypical adult individuals. Besides subjective ratings of wanting and liking, we measured physical energetic expenditure to get the rewards, brain activity with neuroimaging, and facial reactions through electromyography, on a trial-by-trial basis. RESULTS ASD participants did not exhibit reduced motivation for social or non-social rewards; their subjective ratings, motivated efforts, and facial reactions were comparable to those of neurotypical participants. However, anticipation of higher-value rewards increased neural activation in lateral parietal cortices, sensorimotor regions and the orbitofrontal cortex. Moreover, ASD participants exhibited hyperconnectivity between frontal medial regions and occipital regions and the thalamus. CONCLUSIONS Individuals with ASD experiencing rewards with tangible characteristics, whether social or non-social, displayed typical subjective and objective motivational and hedonic responses. Notably, the observed hyperactivations in sensory and attentional nodes during anticipation suggest atypical sensory over-processing of forthcoming rewards rather than decreased reward value. While these atypicalities may not manifest in observable behavior here, they could impact real-life social interactions that require nuanced predictions, potentially leading to the misperception of ASD reduced interest in rewarding social stimuli.
Collapse
Affiliation(s)
- Emilio Chiappini
- Department of Clinical and Health Psychology, University of Vienna, 1010 Vienna, Austria; Department of Psychology and Neurosciences, Leibniz Research Centre for Working Environment and Human Factors (IfADo), 44139 Dortmund, Germany.
| | - Claudia Massaccesi
- Department of Clinical and Health Psychology, University of Vienna, 1010 Vienna, Austria; Department of Cognition, Emotion, and Methods in Psychology, University of Vienna, 1010 Vienna, Austria
| | - Sebastian Korb
- Department of Cognition, Emotion, and Methods in Psychology, University of Vienna, 1010 Vienna, Austria; Centre for Brain Science, Department of Psychology, University of Essex, CO4 3SQ Colchester, UK
| | - David Steyrl
- Department of Cognition, Emotion, and Methods in Psychology, University of Vienna, 1010 Vienna, Austria
| | - Matthäus Willeit
- Department of Psychiatry and Psychotherapy, Division of General Psychiatry, Medical University of Vienna, 1090 Vienna, Austria
| | - Giorgia Silani
- Department of Clinical and Health Psychology, University of Vienna, 1010 Vienna, Austria.
| |
Collapse
|
4
|
Gonzales Santos M, Rosenthal A, Beatriz Araujo Martins I, de Alcantara M, Almeida Lima M, de Assis Carvalho R, Deliza R. Exploring the role of the general interest in health on the perceptions of Healthy, Industrialized, and Ultra-processed foods among Brazilians. Food Res Int 2024; 181:113992. [PMID: 38448090 DOI: 10.1016/j.foodres.2024.113992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 01/02/2024] [Accepted: 01/08/2024] [Indexed: 03/08/2024]
Abstract
Food processing includes operations that transform raw materials into new products, ensuring the preservation and supply of safe food; however, this view is not always understood by consumers who tend to associate any type of processing with something negative and harmful to health. Given this, the objective of this study was to explore the associations of Brazilian consumers in relation to healthy foods, industrialized foods, and ultra-processed foods, as well as to evaluate the role of socio-demographic characteristics and interest in health in these associations. To this end, 512 Brazilians completed a word association task on these three concepts and then answered a questionnaire about interest in health and socio-demographic issues. In general, participants associated "Healthy food" mainly with "Unprocessed products." Conversely, "Industrialized foods" and "Ultra-processed foods" were associated with "Processed products," "Negative perceptions," "Health harm," and "Industry". Despite this, it was found that "Industrialized foods" were also perceived positively, mainly due to convenience. Consumer associations were influenced (p ≤ 0.05) both by interest in health and by socio-demographic profile. Individuals with a high interest in health mainly associated "Industrialized foods" and "Ultra-processed foods" with the presence of preservatives, additives, and pesticides, and with diseases. As for those with low interest in health, there was a greater lack of knowledge of the concepts. Doubts and lack of knowledge were observed for "Industrialized foods" and "Ultra-processed foods," mainly among consumers with low educational level. The results indicate the need to develop communication strategies that reach consumers to facilitate understanding and, in this way, help them to make more conscious food choices.
Collapse
Affiliation(s)
- Mario Gonzales Santos
- Graduate Program of Food Science and Technology, Universidade Federal Rural do Rio de Janeiro, Rodovia BR 456, km 7, Seropédica, RJ, Brazil; Faculty of Technological Sciences, Universidad Nacional de Agricultura, Carretera a Dulce Nombre de Culmí, km 215, Barrio El Espino, Catacamas, Honduras.
| | - Amauri Rosenthal
- Embrapa Agroindústria de Alimentos, Av. das Américas 29501, CEP 23.020-470 Rio de Janeiro, RJ, Brazil
| | | | - Marcela de Alcantara
- PDJ/Faperj/Embrapa Agroindústria de Alimentos, Av. das Américas 29501 CEP 23.020-470 Rio de Janeiro, RJ, Brazil
| | - Mariah Almeida Lima
- Graduate Program of Food Science and Technology, Universidade Federal Rural do Rio de Janeiro, Rodovia BR 456, km 7, Seropédica, RJ, Brazil
| | - Raíssa de Assis Carvalho
- Graduate Program of Food Science and Technology, Universidade Federal Rural do Rio de Janeiro, Rodovia BR 456, km 7, Seropédica, RJ, Brazil
| | - Rosires Deliza
- Embrapa Agroindústria de Alimentos, Av. das Américas 29501, CEP 23.020-470 Rio de Janeiro, RJ, Brazil
| |
Collapse
|
5
|
Pinney J, Costa-Font M. A Model for Consumer Acceptance of Insect-Based Dog Foods among Adult UK Dog Owners. Animals (Basel) 2024; 14:1021. [PMID: 38612260 PMCID: PMC11010811 DOI: 10.3390/ani14071021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 03/16/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024] Open
Abstract
The use of alternative proteins is becoming more common in pet feed, and insect-based dog foods (IBDFs) are becoming more widely available. However, little research has been conducted to date in respect of the drivers for consumers' acceptance of IBDF. This study aimed to investigate the acceptance of IBDF among adult UK dog owners and the factors influencing the decision to try and buy such products. A theoretical model was developed following a review of the existing literature. An online survey of 280 participants was carried out and the results were analysed using structural equation modelling (SEM) to test the theoretical model. The following constructs all had a significant impact on attitudes towards IBDF and/or intentions to try and buy IBDF: food preferences for animal welfare, health and environment; attitudes towards uses of animals; beliefs about insect sentience; disgust; perceptions of benefits and risks; and social norms. Social norms had the strongest influence of any single construct. Consumer acceptance of IBDF is multi-faceted including social, cultural and ethical components, and it is likely that the better availability of information and opportunities for consumers to familiarise themselves with IBDF would help to drive consumer acceptance. In order to allow dog owners to make informed decisions in line with their ethical preferences, further research is needed to establish the overall health and welfare implications of IBDF on the animals involved in production, as well as the companion animals, who are the ultimate consumers.
Collapse
Affiliation(s)
- Joanne Pinney
- Royal (Dick) School of Veterinary Studies, University of Edinburgh, Easter Bush Campus, Midlothian EH25 9RG, UK
| | - Montserrat Costa-Font
- Rural Economy, Environment & Society Research Group, Scotland’s Rural College (SRUC), King’s Buildings, West Mains Road, Edinburgh EH9 3JG, UK;
| |
Collapse
|
6
|
Schruff-Lim EM, Van Loo EJ, van der Lans IA, van Trijp HCM. Impact of food swap recommendations on dietary choices in an online supermarket: A randomized controlled trial. Appetite 2024; 194:107158. [PMID: 38113984 DOI: 10.1016/j.appet.2023.107158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 12/21/2023]
Abstract
One novel strategy to shift food choices in digital shopping environments is to automatically recommend healthier alternatives when an unhealthy choice is made. However, this raises the question which alternative products to recommend. This study assesses 1) whether healthier food swap recommendations are effective, even though the unhealthy choice was made in the presence of visible FOP nutrition labels, and 2) how the similarity of the alternatives influences the acceptance of food swap recommendations. Based on a pre-test, similarity of the recommendation was operationalized in terms of animal-based versus plant-based options. A randomized controlled trial (healthy food swap recommendation conditions: none, similar animal-based, dissimilar plant-based, or mixed animal- and plant-based) with 428 Dutch participants was conducted in a simulated online supermarket. Additional healthier food swap recommendations improved the nutritional quality of the final basket compared to only providing Nutri-Score nutrition labels (-1.7 mean FSA score, p < .001, medium Cohen's d = -0.48). Compared to the dissimilar condition, acceptance of an alternative was more likely in the mixed (odds-ratio = 2.78, p = .015) and in the similar condition (odds-ratio = 2.24, p = .048), but the nutritional quality of the final basket did not differ between treatment conditions. Individuals in treatment conditions who did not receive any recommendation (i.e. only made healthy choices) had higher Nutri-Score familiarity and general health interest than individuals who received recommendations. This suggests that for individuals with higher knowledge and motivation FOP nutrition labels were sufficient, whereas for individuals with lower knowledge and motivation additional food swap recommendations can improve dietary choices. Food swap recommendations may act as meaningful reminders by disrupting the automatic choice process and triggering individuals to rethink their (unhealthy) choice.
Collapse
Affiliation(s)
- Eva-Maria Schruff-Lim
- Marketing and Consumer Behaviour Group, Wageningen University & Research, Hollandseweg 1, 6706, KN, Wageningen, the Netherlands.
| | - Ellen J Van Loo
- Marketing and Consumer Behaviour Group, Wageningen University & Research, Hollandseweg 1, 6706, KN, Wageningen, the Netherlands
| | - Ivo A van der Lans
- Marketing and Consumer Behaviour Group, Wageningen University & Research, Hollandseweg 1, 6706, KN, Wageningen, the Netherlands
| | - Hans C M van Trijp
- Marketing and Consumer Behaviour Group, Wageningen University & Research, Hollandseweg 1, 6706, KN, Wageningen, the Netherlands
| |
Collapse
|
7
|
Montero ML, Duizer LM, Ross CF. Sensory Perception and Food-Evoked Emotions of Older Adults Assessing Microwave-Processed Meals with Different Salt Concentrations. Foods 2024; 13:631. [PMID: 38397608 PMCID: PMC10887961 DOI: 10.3390/foods13040631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2024] [Revised: 02/08/2024] [Accepted: 02/15/2024] [Indexed: 02/25/2024] Open
Abstract
This study employed a home-use test to explore the sensory perception and evoked emotions of older adults in the assessment of chicken pasta meals with different salt concentrations. Ready-to-eat (RTE) meals with three salt levels (100%, 75%, and 50%) and two treatments-with and without added herbs-were tested. Multiple sensory attributes and overall meal liking were evaluated by participants (n = 54; 60-86 years of age) with hedonic and just-about-right scores. Twenty-five food-evoked emotions were also tested. Sensory results suggested a 50% salt reduction is possible with minimal impact on the overall liking, while a 25% salt reduction did not affect the saltiness and flavor liking of the meals. Herb addition positively impacted the aroma, flavor, and spiciness liking of the meals. The emotions that differed (p < 0.05) among meals were active, aggressive, bored, calm, happy, and wild, with the meals with herbs added eliciting more positive emotions. A questionnaire elicited information about participants' interest in healthy eating, food technology neophobia, and picky behaviors to determine the influence of these factors on participants' salt consumption habits. Sensory acceptance data combined with questionnaires explored what influenced this group of older adults in their acceptance of and interest in RTE meals.
Collapse
Affiliation(s)
- Maria Laura Montero
- School of Food Science, Washington State University, Pullman, WA 99164, USA;
- National Center for Food Science and Technology (CITA), University of Costa Rica, San José 11501-2060, Costa Rica
| | - Lisa M. Duizer
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada;
| | - Carolyn F. Ross
- School of Food Science, Washington State University, Pullman, WA 99164, USA;
| |
Collapse
|
8
|
Curutchet A, Tárrega A, Arcia P. Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2022.2162973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Ana Curutchet
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
| | - Amparo Tárrega
- Physical and Sensory Properties Laboratory, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain
| | - Patricia Arcia
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
- Latitud LATU Foundation, Montevideo, Uruguay
| |
Collapse
|
9
|
Pierguidi L, Spinelli S, Prescott J, Monteleone E, Dinnella C. Responsiveness to warning sensations and anxiety-related psychological traits modulate individual differences in preference for vegetable foods with varied sensory properties. Food Res Int 2023; 173:113342. [PMID: 37803693 DOI: 10.1016/j.foodres.2023.113342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 07/03/2023] [Accepted: 07/31/2023] [Indexed: 10/08/2023]
Abstract
The innate aversion to warning sensations is an important barrier to the acceptance of vegetable food often characterized by bitter and sour tastes, and astringency. Large individual variations exist in preference for this food category. The present study aimed at exploring differences in demographics, anthropometrics, taste responsiveness, personality traits and attitudes in consumers differing in their preference for vegetable food with varied levels of warning sensations. A panel of Italian consumers (n = 718; 53.6% women, age 18-74 years) self-reported familiarity with, preference for and choice of vegetables with high and low levels of warning sensations. Two clusters were identified: High Warning-Vegetable Consumers (HWVC, n = 464) and Low-Warning Vegetable Consumers (LWVC, n = 254). HWVC showed higher familiarity with and preference for vegetables as a whole and higher choice of vegetables characterized by warning sensations than LWVC. HWVC were more represented by older and normal weight individuals as compared to LWVC. Differences among clusters in liking for and perception of a phenol-enriched plant-based food model specifically developed to induce different levels of bitterness, sourness and astringency were found. HWVC rated bitterness, sourness, and astringency lower and liking higher than LWVC. Scores in anxiety-related psychological traits were lower while attitudes to healthy and high-quality food choice were higher in HWVC than in LWVC. The results of the present study depicted a coherent interplay among several person-related dimensions in modulating preference for vegetable foods. Higher responsiveness to warning sensations, higher level of anxiety-related traits, lower importance assigned to food healthy/quality aspects and younger age all acted as barriers to exposure and acceptance of vegetable food and call for a multidimensional approach to promote the consumption of this food category.
Collapse
Affiliation(s)
- L Pierguidi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy.
| | - S Spinelli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - J Prescott
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy; TasteMatters Research & Consulting, Sydney, Australia
| | - E Monteleone
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - C Dinnella
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| |
Collapse
|
10
|
Ilić A, Rumbak I, Dizdarić D, Matek Sarić M, Colić Barić I, Guiné RPF. Motivations Associated with Food Choices among Adults from Urban Setting. Foods 2023; 12:3546. [PMID: 37835199 PMCID: PMC10572751 DOI: 10.3390/foods12193546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 09/08/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
Motivation for food choices is one of the most important determinant of eating behavior, because it comes from within the person. The aim of this study was to observe food choice motivations and estimate differences in demographic and health characteristics towards food choice motives in the adult population (n = 675; 54% women, ≥18 years) from urban setting. Food choice motivations were assessed using an online questionnaire validated by the EATMOT project. Using K-Means cluster analysis, participants were divided into two clusters of six motivational categories for food choices. Regarding the most and least important motivations, participants in cluster 1 chose food based on emotional motivations, and in cluster 2, they chose based on environmental and political motivations. In addition, younger and obese individuals had more pronounced emotional motivations. In conclusion, this study emphasizes the need to address emotional motivations for healthier food choices among overweight and young people. In addition, the prevalence of health motivations and growing awareness of sustainability indicate a willingness to take actions that benefit personal health and the environment. Apart from providing education, it is society's responsibility to create an environment that promotes the implementation of acquired knowledge and changes in dietary habits.
Collapse
Affiliation(s)
- Ana Ilić
- Department of Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Ivana Rumbak
- Department of Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Dina Dizdarić
- Department of Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Marijana Matek Sarić
- Department of Health Studies, University of Zadar, Splitska 1, 23000 Zadar, Croatia
| | - Irena Colić Barić
- Department of Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | | |
Collapse
|
11
|
Renard M, Kelly DT, Ní Chéilleachair N, Lavelle F, Ó Catháin C. Cooking and food skills confidence of team sport athletes in Ireland. NUTR BULL 2023; 48:329-342. [PMID: 37435875 DOI: 10.1111/nbu.12625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 06/28/2023] [Accepted: 06/28/2023] [Indexed: 07/13/2023]
Abstract
Nutritional support often focuses on cooking and food skills such as food selection, recipe planning and meal preparation. Individuals with greater cooking and food skills confidence have previously displayed higher diet quality scores and lower intakes of overall calories, saturated fat and sugar. Despite this, the cooking and food skills of team sport athletes have yet to be investigated. This study aimed to evaluate the relationship between cooking and food skills confidence and athletes' demographic characteristics. A validated measure for the assessment of cooking and food skills confidence was distributed via an online survey. Participants were required to rate their confidence on a Likert scale (1 "very poor" - 7 "very good") for 14 items related to cooking skills and 19 items for food skills. Food engagement, general health interest and self-reported fruit and vegetable consumption as a measure of diet quality were also measured. The survey was completed by 266 team sport athletes (male: 150, female: 116, age: 24.8 ± 6.1 years). Group differences were explored using t-tests and ANOVA and associations were evaluated using Spearman's correlation and hierarchical multiple regressions. Athletes' total cooking and food skills confidence was 62.7 ± 17.4 (64.0 ± 17.8%) and 83.8 ± 20.1 (63.0 ± 15.1%), respectively. Females reported greater confidence in both cooking (+20.3%, p < 0.01) and food skills (+9.2%, p < 0.01). Hierarchical multiple regressions explained 48.8% of the variance in cooking skills confidence and 44% of the variance in food skills confidence with gender, previous culinary training, cooking learning stage, general health interest and food engagement all remaining significant in the cooking skills confidence model and cooking frequency, previous culinary training, general health interest and food engagement remaining significant in the food skills confidence model. Male team sport athletes may benefit the most from educational interventions designed to increase cooking and food skills confidence.
Collapse
Affiliation(s)
- Michèle Renard
- Department of Sport and Health Sciences, Technological University of the Shannon, Westmeath, Ireland
- SHE Research Group, Technological University of the Shannon, Westmeath, Ireland
| | - David T Kelly
- Department of Sport and Health Sciences, Technological University of the Shannon, Westmeath, Ireland
- SHE Research Group, Technological University of the Shannon, Westmeath, Ireland
| | - Niamh Ní Chéilleachair
- Department of Sport and Health Sciences, Technological University of the Shannon, Westmeath, Ireland
- SHE Research Group, Technological University of the Shannon, Westmeath, Ireland
| | - Fiona Lavelle
- Department of Nutritional Sciences, School of Life Course & Population Sciences, Kings College London, London, UK
| | - Ciarán Ó Catháin
- Department of Sport and Health Sciences, Technological University of the Shannon, Westmeath, Ireland
- SHE Research Group, Technological University of the Shannon, Westmeath, Ireland
| |
Collapse
|
12
|
Kolber A, Meixner O. Effects of Multi-Level Eco-Labels on the Product Evaluation of Meat and Meat Alternatives-A Discrete Choice Experiment. Foods 2023; 12:2941. [PMID: 37569210 PMCID: PMC10418589 DOI: 10.3390/foods12152941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 07/13/2023] [Accepted: 08/01/2023] [Indexed: 08/13/2023] Open
Abstract
Eco-labels are an instrument for enabling informed food choices and supporting a demand-sided change towards an urgently needed sustainable food system. Lately, novel eco-labels that depict a product's environmental life cycle assessment on a multi-level scale are being tested across Europe's retailers. This study elicits consumers' preferences and willingness to pay (WTP) for a multi-level eco-label. A Discrete Choice Experiment was conducted; a representative sample (n = 536) for the Austrian population was targeted via an online survey. Individual partworth utilities were estimated by means of the Hierarchical Bayes. The results show higher WTP for a positively evaluated multi-level label, revealing consumers' perceived benefits of colorful multi-level labels over binary black-and-white designs. Even a negatively evaluated multi-level label was associated with a higher WTP compared to one with no label, pointing towards the limited effectiveness of eco-labels. Respondents' preferences for eco-labels were independent from their subjective eco-label knowledge, health consciousness, and environmental concern. The attribute "protein source" was most important, and preference for an animal-based protein source (beef) was strongly correlated with consumers' meat attachment, implying that a shift towards more sustainable protein sources is challenging, and sustainability labels have only a small impact on the meat product choice of average consumers.
Collapse
Affiliation(s)
| | - Oliver Meixner
- Institute of Marketing & Innovation, Department of Economics and Social Sciences, University of Natural Resources and Life Sciences, Feistmantelstraße 4, A-1180 Vienna, Austria;
| |
Collapse
|
13
|
Understanding the consumption of plant-based meat alternatives and the role of health-related aspects. A study of the Italian market. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
|
14
|
Garaus M, Wolfsteiner E, Hu J. The unhealthy-tasty intuition in dining out situations: the role of health inferences and taste expectations. Front Nutr 2023; 10:1152114. [PMID: 37234554 PMCID: PMC10206271 DOI: 10.3389/fnut.2023.1152114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Accepted: 04/19/2023] [Indexed: 05/28/2023] Open
Abstract
Introduction Increasing obesity rates around the globe have challenged policymakers to find strategies to prompt healthier eating habits. While unhealthy eating takes place in many different contexts, dining out is a context where individuals often choose an unhealthy option despite the availability of healthier alternatives. One possible explanation for this behavior is the unhealthy-tasty intuition, which refers to the belief that unhealthy food is tastier than healthy food. Nevertheless, many policymakers and restaurant managers follow the - in this context - counterintuitive approach of using health claims to nudge people towards more healthy eating choices or habits. Methods The current research employs an online experiment with 137 participants and investigates how health claims and sensory claims impact on the purchase intention of healthy options for desserts. Furthermore, it explores how health inferences and taste expectations mediate the intention to purchase. Results and discussion Findings from the online experiment confirm that health claims prompt positive health inferences, while also stimulating unfavorable taste expectations, resulting in a lower intention to purchase. Surprisingly, we found no effect of a sensory claim on taste expectations. The findings of our experiment contradict the unhealthy-tasty intuition by revealing a significant positive correlation between taste expectations and health inferences. While both health inferences and taste expectations impact positively on purchasing intentions for the health-claim condition, the indirect effect of taste expectations was stronger than the indirect effect of health inferences.
Collapse
Affiliation(s)
- Marion Garaus
- School of International Management, Modul University Vienna, Vienna, Austria
| | - Elisabeth Wolfsteiner
- Institute of Marketing, University of Applied Sciences Wiener Neustadt, Wiener Neustadt, Austria
| | - Jennifer Hu
- School of International Management, Modul University Vienna, Vienna, Austria
| |
Collapse
|
15
|
Caso G, Rizzo G, Migliore G, Vecchio R. Loss framing effect on reducing excessive red and processed meat consumption: Evidence from Italy. Meat Sci 2023; 199:109135. [PMID: 36796286 DOI: 10.1016/j.meatsci.2023.109135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 01/14/2023] [Accepted: 02/03/2023] [Indexed: 02/12/2023]
Abstract
A reduction of meat consumption is crucial for addressing public health problems, especially in industrialized countries. Among low-cost interventions, emotionally provocative health-information strategies could be effective options in fostering meat reduction. Through an online experimental survey, administrated to a quota-based national sample (N = 1142), this study analysed the profile of Italians consuming red/processed meat above World Health Organization (WHO) recommended amounts. Via a between-subjects design, the research tested whether two health frame-nudges (societal impact and individual impact of over consumption) persuaded these individuals to reduce future meat consumption. Results showed that adhering to an omnivore diet, higher consumption of meat than peers, household size (larger) and positive moral perception of meat consumption increased the likelihood of overconsumption. In addition, both nudges proved to be effective in positively impacting future intentions to reduce meat consumption among individuals exceeding WHO recommended amounts. The two frame-nudges were more effective among females, respondents with children in the household and individuals with a low health status perception.
Collapse
Affiliation(s)
- Gerarda Caso
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 96, Portici, Naples 80055, Italy.
| | - Giuseppina Rizzo
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Building 4, Palermo 90128, Italy.
| | - Giuseppina Migliore
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Building 4, Palermo 90128, Italy.
| | - Riccardo Vecchio
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 96, Portici, Naples 80055, Italy.
| |
Collapse
|
16
|
Zhu Y, Su Q, Jiao J, Kelanne N, Kortesniemi M, Xu X, Zhu B, Laaksonen O. Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping. Foods 2023; 12:foods12091844. [PMID: 37174382 PMCID: PMC10178241 DOI: 10.3390/foods12091844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 04/15/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023] Open
Abstract
Non-grapefruits with unique sensory properties and potential health benefits provide added value to fruit wine production. This study aimed to explore consumers' fruit wine preferences and descriptors for the varied fruit wines. First, 234 consumers participated in an online survey concerning their preferences for different wines (grape, blueberry, hawthorn, goji, Rosa roxburghii, and apricot). In addition, their attitudes towards general health interests, food neophobia, alcoholic drinks, and sweetness were collected. Grape wine and blueberry wine were the most favored wines, and goji wine was the least liked fruit wine sample. Moreover, 89 consumers were invited to evaluate 10 commercial fruit wines by using partial projective mapping based on appearance, aroma, and flavor (including taste and mouthfeel) to obtain a comprehensive sensory characterization. Multifactor analysis results showed that consumers could differentiate the fruit wines. Participants preferred fruit wines with "sweet", "sour", and "balanced fragrance", whereas "bitter", "astringent", "deep appearance", and "medicinal fragrance" were not preferred. Attitudes toward health, food neophobia, alcohol, and sweetness had less influence than taste and aroma (sensory attributes) on the preferences for fruit wine products. More frequent self-reported wine usage resulted in higher consumption frequency and liking ratings compared to non-users. Overall, the main factors influencing consumer preference for fruit wines were the sensory characteristics of the products, especially the taste.
Collapse
Affiliation(s)
- Yuxuan Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Qingyu Su
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Jingfang Jiao
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Niina Kelanne
- Food Sciences, Department of Life Technologies, University of Turku, 20500 Turku, Finland
| | - Maaria Kortesniemi
- Food Sciences, Department of Life Technologies, University of Turku, 20500 Turku, Finland
| | - Xiaoqing Xu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Oskar Laaksonen
- Food Sciences, Department of Life Technologies, University of Turku, 20500 Turku, Finland
| |
Collapse
|
17
|
Food-Evoked Emotions and Optimal Portion Sizes of Meat and Vegetables for Men and Women across Five Familiar Dutch Meals: An Online Study. Foods 2023; 12:foods12061259. [PMID: 36981185 PMCID: PMC10048550 DOI: 10.3390/foods12061259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/10/2023] [Accepted: 03/14/2023] [Indexed: 03/18/2023] Open
Abstract
Portion size manipulation is well known to be effective in increasing vegetable intake in adults, whereas less is known about the effects of portion size manipulation on reducing meat intake. This online study investigated the effects of recommended and regularly consumed portion sizes of vegetables and meat in five familiar Dutch meals. Participants evaluated 60 food pictures of five meals and used a 100 mm VAS to measure expected liking, satiety, food-evoked emotions, and the perceived normal portion size. The results show that both regular and recommended portions scored above 55 on the 100 mm VAS on expected liking and satiety. Similarly, both portion sizes scored high (55–70 on the 100 mm VAS) in positive emotions (i.e., happy, relaxed, and satisfied). Regarding the perceived amount of meat, men consistently preferred larger portions of meat than women. However, the optimal portion sizes of vegetables were similar for men and women. Furthermore, the recommended portion sizes led to positive food-evoked emotions, implying that the effective implementation of portion size strategies for increasing vegetable and limiting meat intake requires a careful, holistic approach focusing on the sensory characteristics of food products as well as the emotions evoked by the total food experience.
Collapse
|
18
|
De Devitiis B, Viscecchia R, Seccia A, Nardone G, Carlucci D, Albenzio M, Sevi A, Marino R. Improving meat tenderness using exogenous process: The consumer response. Meat Sci 2023; 200:109164. [PMID: 36933498 DOI: 10.1016/j.meatsci.2023.109164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 03/02/2023] [Accepted: 03/10/2023] [Indexed: 03/16/2023]
Abstract
The aim of this paper is to investigate purchase intention (PI) for meat obtained through a tenderization process based on a treatment with exogenous proteolytic enzymes. Particularly, perceived risks and perceived benefits on the consumer acceptance of tender meat produced through this emerging technology have been evaluated. In order to achieve the stated objective, a survey was conducted on a national representative sample of Italian consumers (N = 1006), who received information about the traditional and the emerging tenderization processes. Principal Component Analysis and Structural Equation Model were applied to the collected data. Results show that consumer purchase intention for meat treated with exogenous proteolytic enzymes was strongly influenced by perceived benefits and weakly influenced by perceived risks. Another important result is that perceived benefits are mainly affected by trust in science. Finally, a Cluster Analysis was performed to distinguish consumer segments with different response patterns.
Collapse
Affiliation(s)
- Biagia De Devitiis
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25-71121 Foggia, Italy
| | - Rosaria Viscecchia
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25-71121 Foggia, Italy.
| | - Antonio Seccia
- Department of Humanities, University of Foggia, Via Arpi, 176-71122 Foggia, Italy
| | - Gianluca Nardone
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25-71121 Foggia, Italy
| | - Domenico Carlucci
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, Bari 70126, Italy
| | - Marzia Albenzio
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25-71121 Foggia, Italy
| | - Agostino Sevi
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25-71121 Foggia, Italy
| | - Rosaria Marino
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25-71121 Foggia, Italy
| |
Collapse
|
19
|
Asioli D, Zhou X, Halmemies-Beauchet-Filleau A, Vanhatalo A, Givens D, Rondoni A, Turpeinen A. Consumers’ Valuation for Low - Carbon Emission and Low – Saturated Fat Butter. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
|
20
|
Adaptation and Validation of the Well-Being Related to Food Questionnaire (Well-BFQ©) for the French-Speaking General Adult Population of Québec, Canada. Nutrients 2023; 15:nu15051128. [PMID: 36904130 PMCID: PMC10005551 DOI: 10.3390/nu15051128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/17/2023] [Accepted: 02/21/2023] [Indexed: 03/03/2023] Open
Abstract
Efforts to develop effective strategies that improve dietary intake are needed; however, this improvement in diet quality must not be at the expense of well-being. The Well-Being related to Food Questionnaire (Well-BFQ©) is a tool that has been developed in France to comprehensively measure food well-being. Even though the same language is spoken in France and in Québec, cultural and linguistic differences are present, which supports the importance of adapting and validating this tool before its use in the Québec population. This study aimed to adapt and validate the Well-BFQ© for the French-speaking general adult population of Québec, Canada. The Well-BFQ© underwent a full linguistic adaptation process, including an expert panel adaptation step, a pretest among 30 French-speaking adult (18-65 years) Quebecers, and a final proofreading. The questionnaire was thereafter administered to 203 French-speaking adult Quebecers (49.3% females, MAGE = 34.9, SD = 13.5; 88.2% Caucasians; 54.2% with a university degree). The exploratory factor analysis showed a two-factor structure: (1) food well-being related to physical and psychological health (27 items) and (2) food well-being related to symbolic/pleasure of food (32 items). Internal consistency was adequate, with a Cronbach's α of 0.92 and 0.93, respectively, for the subscales, and 0.94 for the total scale. The total food well-being score, as well as the two subscale scores, were associated with psychological and eating-related variables in expected directions. Overall, the adapted version of the Well-BFQ© was found to be a valid instrument to measure food well-being in the French-speaking general adult population of Québec, Canada.
Collapse
|
21
|
Kreuzen H, Dull D, de Rover V, Span R. Can AI Powered Speech-to-Text and Text-to-Speech techniques limit the interviewer bias in sensory and consumer research? Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
|
22
|
Mesinger D, Ocieczek A, Owczarek T. Attitudes of Young Tri-City Residents toward Game Meat. Development and Validation of a Scale for Identifying Attitudes toward Wild Meat. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:1247. [PMID: 36674003 PMCID: PMC9859019 DOI: 10.3390/ijerph20021247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 12/31/2022] [Accepted: 01/06/2023] [Indexed: 05/04/2023]
Abstract
Attitudes toward food are one of the most critical factors related to consumer behavior in the food market. Therefore, identifying attitudes toward a specific food product may be essential for identifying factors influencing certain behaviors regarding game. In addition, game meat is a valuable food that can increase the variety of meat and reduce the intensive breeding of slaughter animals. Therefore, a research gap was found regarding the lack of a tool for identifying attitudes toward game that would allow for the acquisition of data valid for studying conditions related to game consumption. The study aims to validate a developed scale for identifying the attitudes of young Tri-City residents toward game. To collect the database, two groups of respondents are involved in the validation procedure. This procedure includes validation of content, response process, and statistical validation. The scale is validated, and four domains are distinguished based on the PCA test. The validated scale consists of 10 statements (initially 11). The estimated Cronbach's alpha (0.6944) indicates good scale internal consistency. The developed scale can be used to identify attitudes of young Tri-City residents toward game and search for links between these attitudes and behaviors related to game consumption.
Collapse
Affiliation(s)
- Dominika Mesinger
- Faculty of Management and Quality Science, Gdynia Maritime University, 81-225 Gdynia, Poland
| | | | | |
Collapse
|
23
|
Castellini G, Bryant EJ, Stewart-Knox BJ, Graffigna G. Development and validation of the Psychological Food Involvement Scale (PFIS). Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
24
|
Sato K, Ishizuka N. Japanese attitude toward insects as food: The role of tradition. Appetite 2023; 180:106341. [PMID: 36216217 DOI: 10.1016/j.appet.2022.106341] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 09/07/2022] [Accepted: 10/06/2022] [Indexed: 11/16/2022]
Abstract
This study investigated the influence of traditional insect food culture on the acceptance of novel insect foods by comparing a sample from the Kanto area (N = 485) as representative of the Japanese population, and a sample from Nagano Prefecture (N = 198), where entomophagy remains relatively commonly practiced. More than half of the Japanese participants had insect-eating experience (52.0% in the Kanto area, 81.8% in Nagano); however, among them, less than half were currently willing to eat insect foods. Furthermore, when questioned about the dietary substitution of meat and fish with insects, only 7.0% in the Kanto area and 15.7% in Nagano answered positively. Although the regions with a strong insect culture had a higher percentage of people who accepted traditional insect foods, the percentage of people who accepted novel insect foods was not significantly different between the two regions. Results of the regression analysis suggested that food neophobia and food technology neophobia have relatively positive impacts on willingness to eat novel insect foods in Nagano. However, concerns about the taste of insects owing to the experience of eating traditional insect foods counteracted this effect, indicating both positive and negative effects of tradition. Regression analysis of willingness-to-eat and willingness-to-substitute for edible insects suggested that the key to getting people to incorporate insects into their diets is not only to create awareness of the relationship between using insect foods and environmental conservation, but also to dispel concerns about the hygiene of insect foods and develop insect foods with a taste as good as that of meat and fish.
Collapse
Affiliation(s)
- Kazuo Sato
- College of Agriculture, Food and Environment Sciences, Rakuno Gakuen University, Japan.
| | - Noriyuki Ishizuka
- College of Agriculture, Food and Environment Sciences, Rakuno Gakuen University, Japan
| |
Collapse
|
25
|
Factors affecting stated liking for meat products: Focus on demographics, oral responsiveness, personality, and psycho-attitudinal traits. Meat Sci 2023; 195:109004. [DOI: 10.1016/j.meatsci.2022.109004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 10/07/2022] [Accepted: 10/11/2022] [Indexed: 11/09/2022]
|
26
|
Effect of oat or rice flour on pulse-induced gastrointestinal symptoms and breath hydrogen in subjects sensitive to pulses and controls - a randomised cross-over trial with two parallel groups. Br J Nutr 2022; 128:2181-2192. [PMID: 35086570 PMCID: PMC9661369 DOI: 10.1017/s0007114522000332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Pulses are healthy and sustainable but induce gut symptoms in people with a sensitive gut. Oats, on the contrary, have no fermentable oligo- di-, monosaccharides and polyols compounds and are known for the health effects of their fibres. This 4-day cross-over trial investigated the effects of oat and rice flour ingested with pulses on gut symptoms and exhaled gases (4th day only) in subjects with a sensitive gut or IBS (n 21) and controls (n 21). The sensitive group perceived more symptoms after both meals than controls (P = 0·001, P = 0·001). Frequency, intensity or quality of the symptoms did not differ between meals during the first 3 d in either group. More breath hydrogen was produced after an oat than rice containing meal in both groups (AUC, P = 0·001, P = 0·001). No between-group difference was seen in breath gases. During day 4, both sensitive and control groups perceived more symptoms after the oat flour meal (P = 0·001, P = 0·0104, respectively) as mainly mild flatulence. No difference in moderate or severe symptoms was detected. Increased hydrogen production correlated to a higher amount of perceived flatulence after the oat flour meal in both the sensitive and the control groups (P = 0·042, P = 0·003, respectively). In summary, ingestion of oat flour with pulses increases breath hydrogen levels compared with rice flour, but gastrointestinal symptoms of subjects sensitive to pulses were not explained by breath hydrogen levels. Additionally, consumer mindsets towards pulse consumption and pulse-related gut symptoms were assessed by an online survey, which implied that perceived gut symptoms hinder the use of pulses in sensitive subjects.
Collapse
|
27
|
Tzompa‐Sosa DA, Provijn P, Gellynck X, Schouteten JJ. Frying dough with yellow mealworm oil: Aroma profile and consumer perception at a central location test and at home. J Food Sci 2022; 88:130-146. [PMID: 36478571 DOI: 10.1111/1750-3841.16389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 09/09/2022] [Accepted: 11/01/2022] [Indexed: 12/13/2022]
Abstract
Insect oil is a valuable fraction that is obtained from insect processing. The aim of this study is to evaluate the impact of yellow mealworm oil (YMW) oil (crude, deodorized, and blended with vegetable oil) on the sensory evaluation and aroma profile of fried dough. The sensory evaluation was performed in a sensory lab (central location test, CLT) and at home in order to examine how the evaluation environment or context impacts consumer perceptions. The strongest liking and preference were found for the donuts that were fried in 100% deodorized YMW oil and in YMW oil blended with vegetable oil. The evaluation environment did not affect overall liking scores but had an impact on sensory profiling, with more discriminating sensory terms observed for the test that was conducted at the sensory lab than for the test that was conducted at home. A distinctive profile of volatile organic compounds (VOCs) was found for every fried dough. The discrimination between VOCs and other frying oils that were observed is well in line with the sensory descriptors and the consumer test results. Acetic acid, acetic acid ethenyl ester, and tetrahydro-6-propyl-2H-Pyran-2-one were present in the doughs that were fried in crude YMW oil and in its blend with vegetable oil. They were absent from deodorized YMW oil and from its blend with vegetable oil. This study shows that, as far as fried donuts are concerned, deodorized YMW oil is an alternative to a vegetable oil-the two lead to similar sensorial experiences and preferences. PRACTICAL APPLICATION: Yellow mealworm oil (YMW) oil is a co-product of insect protein that can be valorized in the food industry. In the present study, it is demonstrated that the deodorization of YMW oil produces positive sensorial experiences and increases consumer acceptance of insect-based food. Furthermore, findings indicate that consumer testing at home yields similar acceptance and preference ratings suggesting that this type of testing may be an alternative means of collecting reliable consumer data.
Collapse
Affiliation(s)
- Daylan A. Tzompa‐Sosa
- Food Structure and Function Research Group, Department of Food Technology, Safety and Health Ghent University Ghent Belgium
| | - Paul Provijn
- Food Structure and Function Research Group, Department of Food Technology, Safety and Health Ghent University Ghent Belgium
| | - Xavier Gellynck
- Department of Agricultural Economics Ghent University Ghent Belgium
| | | |
Collapse
|
28
|
Miyano T, Kaneko R, Kimura T, Maruoka M, Kishimura A, Kato K, Furuta M, Yamashita Y. Dietary Problems Are Associated with Frailty Status in Older People with Fewer Teeth in Japan. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph192316260. [PMID: 36498332 PMCID: PMC9738370 DOI: 10.3390/ijerph192316260] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 12/02/2022] [Accepted: 12/03/2022] [Indexed: 06/01/2023]
Abstract
This study aimed to investigate the association between dietary problems and frailty according to tooth loss in older Japanese people. This cross-sectional study included 160 older people (mean age 82.6 years) from Japan. Frailty status was assessed using the Study of Osteoporotic Fractures (SOF) criteria, which consists of (i) weight loss > 5% in the past year, (ii) inability to perform five chair stands, and (iii) self-perceived reduced energy level. Frailty was defined as the presence of ≥2 items of SOF criteria. Multivariate logistic regression analyses were performed with frailty as the dependent variable and dietary problems as the independent variable, stratified according to having <20 teeth. Low appetite and no enjoyment of eating were associated with frailty after adjusting for covariates in participants with <20 teeth. Dietary problems, including low appetite, eating alone, and negative attitudes toward enjoyment of eating were associated with a self-perceived reduced energy level in participants with <20 teeth. However, this association was not observed in participants with ≥20 teeth. In older people with fewer teeth, dietary problems have been suggested to be associated with frailty. Therefore, it may be necessary to pay attention to dietary problems, especially in older people with tooth loss.
Collapse
Affiliation(s)
- Takashi Miyano
- Graduate School of Systems Life Sciences, Kyushu University, Fukuoka 819-0395, Japan
- Nissan Chemical Corporation, Tokyo 103-6119, Japan
| | - Ryosuke Kaneko
- Department of Applied Chemistry, Faculty of Engineering, Kyushu University, Fukuoka 819-0395, Japan
| | - Toshihide Kimura
- Manno-Cho Kokumin Kenko Hoken Soda Dental Clinic, Takamatsu 766-0201, Japan
| | - Misa Maruoka
- Manno-Cho Kokumin Kenko Hoken Soda Dental Clinic, Takamatsu 766-0201, Japan
| | - Akihiro Kishimura
- Department of Applied Chemistry, Faculty of Engineering, Kyushu University, Fukuoka 819-0395, Japan
- Center for Future Chemistry, Kyushu University, Fukuoka 819-0395, Japan
- Center for Molecular Systems, Kyushu University, Fukuoka 819-0395, Japan
| | - Koichiro Kato
- Department of Applied Chemistry, Faculty of Engineering, Kyushu University, Fukuoka 819-0395, Japan
- Center for Molecular Systems, Kyushu University, Fukuoka 819-0395, Japan
| | - Michiko Furuta
- Section of Preventive and Public Health Dentistry, Division of Oral Health, Growth and Development, Faculty of Dental Science, Kyushu University, Fukuoka 812-8582, Japan
| | - Yoshihisa Yamashita
- Section of Preventive and Public Health Dentistry, Division of Oral Health, Growth and Development, Faculty of Dental Science, Kyushu University, Fukuoka 812-8582, Japan
| |
Collapse
|
29
|
Birke Rune CJ, Song Q, Clausen MP, Giacalone D. Consumer perception of plant-based burger recipes studied by projective mapping. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
|
30
|
Consumer attitudes and beliefs towards plant-based food in different degrees of processing – The case of Sweden. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
31
|
Contini C, Grunert K, Nyland Christensen R, Boncinelli F, Scozzafava G, Casini L. Does attitude moderate the effect of labelling information when choosing functional foods? Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
32
|
Ueland Ø, Grini IS, Schillinger I, Varela P. Opportunities and barriers for food intake in older age - a Norwegian perspective. Food Nutr Res 2022; 66:8628. [PMID: 36590856 PMCID: PMC9793769 DOI: 10.29219/fnr.v66.8628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 09/12/2022] [Accepted: 10/01/2022] [Indexed: 11/13/2022] Open
Abstract
Background The ageing processes occur slowly over time and are often not detectable by the individual. Thus, preparing for dietary needs in later years should start at an earlier age than most people realise. Objective This study aims at better understanding what characterises food-related practices in active, home-living older adults, in order to identify food-related factors that act as barriers and those that promote healthy ageing. Design Three experiments were conducted: First, a web-based quantitative survey to collect information about home-living older adults' food-related behaviours (67+ years, N = 1,005). Second, two focus groups with respondents 67-74 years (N = 7) and 75-84 years (N = 6) to elicit aspects not adequately covered in the survey. Third, 10 individual interviews to provide in-depth insights. Results Two distinct groups were identified in the survey; 67-79 years and 80+ years. The older age group experienced more barriers and restrictions in food intake and food-related behaviours compared to the younger group. Good taste, routines and social settings were important for appetite and food intake. Discussion Using a mixed-methods approach proved valuable for extracting information and a better understanding of what impacts on food-related aspects amongst older adults. Strategies for upholding a healthy food intake involve establishing daily routines and meeting arenas where older adults can socialise and eat food together. Conclusion This study confirmed that knowledge of older adults' physical needs, barriers and abilities must be a part in preparation for a healthy diet.
Collapse
Affiliation(s)
- Øydis Ueland
- Nofima, Osloveien 1, 1430 Ås, Norway,Øydis Ueland, Nofima AS Box 410 Ås, NO-1431 Ås, Norway.
| | | | - Ine Schillinger
- The Norwegian University of Life Science, Department of Chemistry, Biotechnology and Food Science (KBM), Ås, Norway
| | | |
Collapse
|
33
|
Maehle N, Skjeret F. Microalgae-Based Food: Purchase Intentions and Willingness to Pay. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
|
34
|
“Omics” technologies for the certification of organic vegetables: Consumers’ orientation in Italy and the main determinants of their acceptance. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
35
|
Paakki M, Kantola M, Junkkari T, Arjanne L, Luomala H, Hopia A. "Unhealthy = Tasty": How Does It Affect Consumers' (Un)Healthy Food Expectations? Foods 2022; 11:foods11193139. [PMID: 36230215 PMCID: PMC9563033 DOI: 10.3390/foods11193139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 10/03/2022] [Accepted: 10/06/2022] [Indexed: 11/16/2022] Open
Abstract
Consumers having a strong unhealthy = tasty (UT) belief are less likely to choose healthy food even though they recognize its health benefits, because they assume healthy food to be unpalatable. The aim of this study was to profile consumers according to their UT belief and specify the strength of the belief among a demographically representative consumer group. The other aim was to investigate the effect of UT belief on expectations of two food products representing either an unhealthy or a healthy image. A total of 1537 consumers participated in the online survey. The scale-based (1-7) mean for UT belief was 3.27 and related positively to male gender and food pleasure orientation and negatively to general health interest. The results indicate that a strong UT belief correlates with positive expectations of unhealthy food and with negative expectations of healthy food. UT belief seemed to increase expected food-associated guilt, but other strong food-related attitudes (health interest with unhealthy food and pleasure orientation with healthy food) reduced this effect. In practice, understanding the relationship between UT belief and personal factors and attitudes, and the importance of this belief to food expectations can assist in finding the tools to encourage consumers towards healthier food choices.
Collapse
Affiliation(s)
- Maija Paakki
- Functional Foods Forum, University of Turku, FI-20014 Turku, Finland
| | - Maija Kantola
- School of Marketing and Communication, University of Vaasa, FI-65200 Vaasa, Finland
| | - Terhi Junkkari
- Technology and Business, Food and Hospitality, Seinäjoki University of Applied Sciences, FI-60101 Seinäjoki, Finland
| | - Leena Arjanne
- Technology and Business, Food and Hospitality, Seinäjoki University of Applied Sciences, FI-60101 Seinäjoki, Finland
| | - Harri Luomala
- School of Marketing and Communication, University of Vaasa, FI-65200 Vaasa, Finland
| | - Anu Hopia
- Functional Foods Forum, University of Turku, FI-20014 Turku, Finland
- Correspondence:
| |
Collapse
|
36
|
A transition towards plant-based diets on its way? Consumers’ substitutions of meat in their diets in Finland. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
37
|
Prates SMS, Reis IA, Rojas CFU, Spinillo CG, Anastácio LR. Influence of nutrition claims on different models of front-of-package nutritional labeling in supposedly healthy foods: Impact on the understanding of nutritional information, healthfulness perception, and purchase intention of Brazilian consumers. Front Nutr 2022; 9:921065. [PMID: 36211521 PMCID: PMC9539030 DOI: 10.3389/fnut.2022.921065] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Accepted: 08/22/2022] [Indexed: 11/13/2022] Open
Abstract
Nutrition claims are positive information about foods, which are widely used as a marketing strategy on labels. On the contrary, front-of-package nutritional labeling (FoPNL) aims to make it easier for consumers to understand the nutritional composition of foods and favor healthy food choices. However, the concomitant presence of nutrition claims and FoPNL may hinder the understanding, judgment, and choices of consumers at the moment of purchase. Therefore, the objective of this study was to evaluate the influence of nutrition claims on the efficacy of FoPNL models in the understanding of nutritional information, healthfulness perception, and purchase intention of Brazilian consumers. It was an experimental cross-sectional study carried out using an online questionnaire, with a total of 720 participants randomly divided into four FoPNL conditions: control, octagon, triangle, and magnifying glass. Each participant looked at 12 food packages, which were produced following the factorial design: (i) food category (cereal bar, whole grain cookies, and snacks); (ii) product type (containing one critical nutrient × containing two critical nutrients); and (iii) nutrition claims (present × absent). The comprehension of nutritional information was evaluated through the identification of excessive nutrients, and the healthfulness perception and purchase intention were evaluated using a seven-point scale. The results indicated that the presence of FoPNL increased the understanding of the information and reduced healthfulness perception and purchase intention. The presence of nutrition claims influenced the three outcomes, decreasing the probability of understanding information about food composition by 32% (OR 0.68, 95% confidence interval 0.58–0.78, p < 0.01) and significantly increasing (p < 0.05) average health scores (1.95–2.02) and purchase intention (2.00–2.05). Nonetheless, the interaction “FoPNL × claims” was not significant, which indicated that claims act independently. All FoPNL models were more effective than the control. For the least healthful type of product (two nutrients in excess), the octagon and triangle models were superior to the magnifying glass, regarding the outcome of healthfulness perception. The results prove the efficacy of FoPNL in consumer understanding and judgment. Despite the positive effects of FoPNL, it did not cancel the positivity bias generated by the claims.
Collapse
Affiliation(s)
- Sarah Morais Senna Prates
- Food Science Post-Graduation Program, Department of Food Science, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Ilka Afonso Reis
- Department of Statistics, Institute of Exact Sciences, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Carlos Felipe Urquizar Rojas
- Laboratory of Information System Design, Design Post-Graduation Program, Department of Design, Universidade Federal do Paraná, Curitiba, Brazil
| | - Carla Galvão Spinillo
- Laboratory of Information System Design, Design Post-Graduation Program, Department of Design, Universidade Federal do Paraná, Curitiba, Brazil
| | - Lucilene Rezende Anastácio
- Food Science Post-Graduation Program, Department of Food Science, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
- *Correspondence: Lucilene Rezende Anastácio,
| |
Collapse
|
38
|
Giménez-Sanchis A, Zhong K, Pintor A, Farina V, Besada C. Understanding Blood versus Blond Orange Consumption: A Cross-Cultural Study in Four Countries. Foods 2022; 11:foods11172686. [PMID: 36076871 PMCID: PMC9455469 DOI: 10.3390/foods11172686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 08/26/2022] [Accepted: 08/30/2022] [Indexed: 11/16/2022] Open
Abstract
Understanding consumer perceptions and attitudes to specific fruit is key information for not only increasing fruit consumption, but also for marketing reasons. It may also give clues to breeders to set quality objectives. This study explores different aspects that help to explain blood vs. blond orange consumption: availability and consumption habit, satisfaction attributes, facilitators and consumption barriers, consumption contexts, expectations and purchase intention. The study was conducted in China, Mexico, Spain and Italy, where citrus fruit consumers were invited to respond an online questionnaire. Our results revealed Italy as the country with the highest availability and consumption of blood oranges, followed by China, Mexico and Spain. "Liking" and "healthy properties" were the most important reasons for consumption irrespectively of orange type, but certain differences among countries were detected in secondary reasons. In all the countries, "juicy" was the most relevant attribute for consumer satisfaction, followed by flavour/taste attributes. "Aromatic" and "unfibrous" were substantial requirements for Italians and Chinese, while Spaniards attached importance to the blood oranges colour. Regarding consumption contexts, "eat with salt or chilly powder" was specific for Mexico, while "to improve health", "as a gift" or "at a restaurant" were contexts mainly cited in China. Despite taste preferences for other fruit being the main consumption barrier in all the countries for both orange types, the relevance of other barriers depended on culture and orange type. Mexican participants seemed to take a more neophobic attitude to blood oranges, while "inconvenient" was reported as a barrier for consuming blond ones in Spain and China. We conclude that blond and blood oranges can co-exist on markets at a high consumption rate, as in Italy. Specific interventions are needed in other countries because consumer attitudes to oranges, mainly blood ones, depend on culture.
Collapse
Affiliation(s)
- Adrián Giménez-Sanchis
- Sensory and Consumer Science Research Group, Postharvest Department, Valencian Institute of Agricultural Research Crta Moncada-Náquera km. 4.5, 46113 Valencia, Spain
| | - Kui Zhong
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 100191, China
| | - Aurora Pintor
- Biotechnology Department, Universidad Autónoma Metropolitana Iztapalapa, Av. San Rafael Atlixco #186, Mexico City 09340, Mexico
| | - Vittorio Farina
- Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Cristina Besada
- Sensory and Consumer Science Research Group, Postharvest Department, Valencian Institute of Agricultural Research Crta Moncada-Náquera km. 4.5, 46113 Valencia, Spain
- Correspondence:
| |
Collapse
|
39
|
Savarese M, Castellini G, Paleologo M, Graffigna G. Determinants of palm oil consumption in food products: A systematic review. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022] Open
|
40
|
‘Edible seaweeds’ as an alternative to animal-based proteins in the UK: Identifying product beliefs and consumer traits as drivers of consumer acceptability for macroalgae. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104613] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
41
|
Yetkin Özbük RM, Coşkun A, Filimonau V. The impact of COVID-19 on food management in households of an emerging economy. SOCIO-ECONOMIC PLANNING SCIENCES 2022; 82:101094. [PMID: 35721384 PMCID: PMC9192139 DOI: 10.1016/j.seps.2021.101094] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 04/30/2021] [Accepted: 06/07/2021] [Indexed: 05/08/2023]
Abstract
The COVID-19 pandemic has affected how households buy, prepare and consume food, with resultant impacts on food waste generated. These impacts have not yet been properly understood, especially in the context of developing countries. Better understanding of the impacts of COVID-19 on food management behavior of households can aid in the design of policy interventions to reduce the amounts of wasted food during disastrous events. This becomes particularly important in light of the likely pro-longed effect held by the pandemic on household lifestyles in the future. This study has segmented households in Turkey, a rapidly emerging economy, on the basis of the effects imposed by COVID-19 on their food management behavior. A two-step clustering analysis has been conducted on the factor scores of planned shopping and cooking skills. Three segments were identified: careless planners and cooks, resourceful planners and cooks and careless planners and resourceful cooks. The segments were further described using health orientation, price consciousness, environmental concern, food waste disposal routines and self-perception of the amount of food waste variables. The first and the smallest segment, careless planners and cooks, is characterized by low levels of planned shopping and cooking skills, with resultant significant wastage. The largest segment of resourceful planners and cooks demonstrates excellent planned shopping and cooking skills, with resultant small wastage. The segment of careless planners and resourceful cooks showcases excellent cooking skills, but poor skills of planned shopping. The study provides first known evidence to understand how Turkish households differ on the grounds of their food management behavior in the time of the pandemic, thus laying a foundation for future segmentation studies in Turkey and beyond.
Collapse
Affiliation(s)
| | - Ayşen Coşkun
- Faculty of Applied Sciences, Akdeniz University, 07070, Konyaaltı, Antalya, Turkey
| | - Viachaslau Filimonau
- Faculty of Management, Bournemouth University, Talbot Campus, Fern Barrow, Poole, Dorset, BH12 5BB, UK
| |
Collapse
|
42
|
Cabral D, Fonseca SC, Moura AP, Oliveira JC, Cunha LM. Conceptualization of Rice with Low Glycaemic Index: Perspectives from the Major European Consumers. Foods 2022; 11:foods11142172. [PMID: 35885415 PMCID: PMC9319176 DOI: 10.3390/foods11142172] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 07/19/2022] [Accepted: 07/19/2022] [Indexed: 02/05/2023] Open
Abstract
Rice and cereal consumption has become a concern for consumers due to usually high glycaemic indexes (GI), which is a critical issue for a balanced and healthy diet. Therefore, the development of new products with low GI is an important target of the industry, particularly in countries with high consumption. This study assesses consumers’ perceptions about “rice” and “rice with low GI” and evaluates the effect of consumers’ rice consumption profiles through the application of a free word association technique in a structured self-administered electronic questionnaire with 256 Portuguese consumers (the European market with the highest per capita consumption of rice by far). The frequency of rice consumption was evaluated, and the consumption profile was determined through a hierarchical cluster analysis, with 9% identified as daily consumers. The response words were categorized by the triangulation technique, and the association between the word categories and dimensions, sociodemographic characteristics, and consumption profile were determined. Respondents most frequently associated “rice” with rice dishes, its sensory attributes, and nutrition, highlighting the satisfaction of nutritional and hedonic needs. Consumers revealed positive expectations in relation to the functionality of “rice with low GI”. The consumers’ rice consumption profiles, sex, age, and educational levels influenced their perception towards “rice“ and “rice with low GI”. This study provides important insights for the industry to develop a consumer-oriented, low GI rice product.
Collapse
Affiliation(s)
- Diva Cabral
- GreenUPorto—Sustainable Agrifood Production Research Centre/Inov4Agro, Rua da Agrária 747, 4485-646 Vila do Conde, Portugal; (D.C.); (S.C.F.); (A.P.M.)
- DGAOT, Faculty of Sciences, University of Porto, 4485-646 Vila do Conde, Portugal
| | - Susana Caldas Fonseca
- GreenUPorto—Sustainable Agrifood Production Research Centre/Inov4Agro, Rua da Agrária 747, 4485-646 Vila do Conde, Portugal; (D.C.); (S.C.F.); (A.P.M.)
- DGAOT, Faculty of Sciences, University of Porto, 4485-646 Vila do Conde, Portugal
| | - Ana Pinto Moura
- GreenUPorto—Sustainable Agrifood Production Research Centre/Inov4Agro, Rua da Agrária 747, 4485-646 Vila do Conde, Portugal; (D.C.); (S.C.F.); (A.P.M.)
- DCeT, Universidade Aberta, 4200-055 Porto, Portugal
| | - Jorge C. Oliveira
- School of Engineering and Architecture, University College Cork, College Road, T12 YN60 Cork, Ireland;
| | - Luís Miguel Cunha
- GreenUPorto—Sustainable Agrifood Production Research Centre/Inov4Agro, Rua da Agrária 747, 4485-646 Vila do Conde, Portugal; (D.C.); (S.C.F.); (A.P.M.)
- DGAOT, Faculty of Sciences, University of Porto, 4485-646 Vila do Conde, Portugal
- Correspondence:
| |
Collapse
|
43
|
Waldenstrøm L, Wahlgren MB, Strand Å, Lerfall J, Gaarder MØ. Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real? Foods 2022; 11:foods11142170. [PMID: 35885413 PMCID: PMC9323272 DOI: 10.3390/foods11142170] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 07/18/2022] [Accepted: 07/19/2022] [Indexed: 02/04/2023] Open
Abstract
The aim of the present study was to explore Norwegian consumers’ attitudes toward smoke-flavoring of cold smoked salmon (CSS), by conducting a digital survey and focus group discussions. Some of the smoke-flavoring techniques, like atomized purified condensed smoke, is considered healthier than conventional smoking. Manufacturers of CSS are, however, hesitant to use all kinds of smoke-flavoring due to expected consumer skepticism. In the digital survey, the expected skepticism was confirmed (n = 487). Only 15% of the respondents were positively oriented toward smoke-flavoring of CSS. The selection criterion for the focus group discussion was based on the results from the survey and resulted in three attitude-oriented focus groups (negative, neutral, and positive). The negative focus group considered smoke-flavored CSS to be unnatural and out of the question to buy or eat. Unlike the negative focus group, the neutral group was curious to learn more and open to potential smoke-flavor benefits. However, credible information or science was crucial to influence CSS choice. Future studies may investigate whether the existent of this large group of curious neutral consumers (47% of the respondents) influence manufacturers (of CSS) skepticism or how various types of product information could steer consumer acceptance of smoke-flavoring of CSS.
Collapse
Affiliation(s)
- Lene Waldenstrøm
- Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, NO-7491 Trondheim, Norway; (M.B.W.); (Å.S.); (J.L.)
- Correspondence: ; Tel.: +47-408-88-974
| | - Marte Berg Wahlgren
- Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, NO-7491 Trondheim, Norway; (M.B.W.); (Å.S.); (J.L.)
| | - Åse Strand
- Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, NO-7491 Trondheim, Norway; (M.B.W.); (Å.S.); (J.L.)
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, NO-7491 Trondheim, Norway; (M.B.W.); (Å.S.); (J.L.)
| | - Mari Øvrum Gaarder
- Department of Sensory, Consumer and Innovation, Nofima AS, NO-1430 Ås, Norway;
| |
Collapse
|
44
|
Wassmann B, Siegrist M, Hartmann C. Palm oil and the Roundtable of Sustainable Palm Oil (RSPO) label: Are Swiss consumers aware and concerned? Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
45
|
Franco Lucas B, Alberto Vieira Costa J, Brunner TA. How Information on Superfoods Changes Consumers’ Attitudes: An Explorative Survey Study. Foods 2022; 11:foods11131863. [PMID: 35804679 PMCID: PMC9265700 DOI: 10.3390/foods11131863] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 06/18/2022] [Accepted: 06/21/2022] [Indexed: 02/04/2023] Open
Abstract
Increasing interest in healthy habits has created the market for what is commonly called “superfoods.” The goal of this study was to explore Swiss consumers’ initial and final attitudes toward superfoods as well as their change in attitude toward those foods after being provided selected information. A questionnaire survey was conducted to explore the individual traits of the respondents. The attitudes were assessed at the beginning and end of the survey. Four multiple regression analyses were performed. The results showed that consumers perceiving superfoods’ health benefits and expressing an interest in organic foods were associated with initial and positive attitudes. These predictors remained significantly related to the positive attitude at the end of the survey. Sociodemographic predictors (age and place of residence) were significant factors, with older people and individuals who lived in urban centers showing a higher propensity to improve their attitudes toward superfoods. Individuals with lower perceptions about the benefits of superfoods being healthy and lower levels of cultural participation showed a negative attitude change. Given that this study aims to shed light on the variables that influence the behavior of Swiss consumers toward the superfoods trend, it fills a significant gap in the literature.
Collapse
Affiliation(s)
- Bárbara Franco Lucas
- Food Science and Management, School of Agricultural, Forest and Food Sciences (HAFL), Bern University of Applied Sciences, CH-3052 Zollikofen, Switzerland;
- Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande (FURG), P.O. Box 474, Rio Grande 96203-900, RS, Brazil;
| | - Jorge Alberto Vieira Costa
- Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande (FURG), P.O. Box 474, Rio Grande 96203-900, RS, Brazil;
| | - Thomas A. Brunner
- Food Science and Management, School of Agricultural, Forest and Food Sciences (HAFL), Bern University of Applied Sciences, CH-3052 Zollikofen, Switzerland;
- Correspondence:
| |
Collapse
|
46
|
Shan L, Jiao X, Wu L, Shao Y, Xu L. Influence of Framing Effect on Consumers' Purchase Intention of Artificial Meat-Based on Empirical Analysis of Consumers in Seven Cities. Front Psychol 2022; 13:911462. [PMID: 35719602 PMCID: PMC9201214 DOI: 10.3389/fpsyg.2022.911462] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Accepted: 05/16/2022] [Indexed: 11/29/2022] Open
Abstract
Artificial meat is a type of food that has emerged in recent years. It is similar in shape, color, and taste to meat. Its market scale is developing rapidly, and its future development prospect is bright. To explore Chinese consumers’ purchasing intention regarding artificial meat products, this study used the framing effect theory to analyze the differences in consumers’ purchasing intentions under different information frames based on the survey data of 6,906 consumers from seven cities in China. Hierarchical regression and variance analysis explored the moderating effects of consumers’ product knowledge level and health motivation on the frame effect. The results show that consumers’ purchase intention under the positive information frame is significantly higher than that under the negative information frame. Consumers with higher product knowledge levels have higher purchase intention under the positive information frame, whereas consumers with lower health motivation have lower purchase intention under the two information frames. The government and relevant enterprises should focus on promoting positive information about artificial meat products, improving consumers’ cognition level of artificial meat products, guiding consumers to form a scientific diet concept to enhance their purchase intention of artificial meat products, and promoting the healthy development of the artificial meat industry.
Collapse
Affiliation(s)
- Lijie Shan
- Institute for Food Safety Risk Management, Wuxi, China.,School of Business, Jiangnan University, Wuxi, China
| | - Xinli Jiao
- School of Business, Jiangnan University, Wuxi, China
| | - Linhai Wu
- Institute for Food Safety Risk Management, Wuxi, China.,School of Business, Jiangnan University, Wuxi, China
| | | | - Lingling Xu
- Institute for Food Safety Risk Management, Wuxi, China.,School of Business, Jiangnan University, Wuxi, China
| |
Collapse
|
47
|
|
48
|
Olfactory attributes and colors associated with naturalness. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
49
|
Pomegranate ( Punica granatum L.) Peel Flour as Functional Ingredient for Chorizo: Effect Physicochemical and Sensory Characteristics of Functional Meat Products. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2022. [DOI: 10.2478/aucft-2022-0003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Abstract
Functional meat products are necessary to improve the health of consumers without detrimental effects on high biological value protein consumption. The incorporation of natural antioxidants and dietary fibre from agro-industrial coproducts is a good alternative to improve the nutritional characteristics of meat products. Pomegranate peel flour was employed as a functional ingredient to replace part of the fat, in a raw meat product like chorizo, determining changes in instrumental colour and texture, sensory acceptation, and neophobia. Pomegranate peel flour presented high content of polyphenols with considerable antioxidant activity, and high content of dietary fibre as well. Fibre retained moisture, decreasing water activity of the chorizos, decreasing pH during storage. Pomegranate peel flour increased the colour tone of the chorizos and decreased colour intensity, with a tough but easy to crumble texture. Sensory acceptation of chorizos with pomegranate peel flour was higher than control, although taste and texture were scored lower than the control sample. Results show that incorporation of pomegranate peel flour decreased Aw and pH, besides increased the samples luminosity and tone. Chorizo with pomegranate peel flour were harder than control. Nonetheless, as a functional ingredient improved health benefits with a positive consumers’ acceptance, non-neophobic, particularly in older consumers (40-50 years old). Pomegranate peel flour is a viable ingredient in the formulation of functional meat products.
Collapse
|
50
|
Hallak R, Onur I, Lee C. Consumer demand for healthy beverages in the hospitality industry: Examining willingness to pay a premium, and barriers to purchase. PLoS One 2022; 17:e0267726. [PMID: 35499987 PMCID: PMC9060329 DOI: 10.1371/journal.pone.0267726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Accepted: 04/13/2022] [Indexed: 11/30/2022] Open
Abstract
This study empirically examines consumer demand for healthy beverages within the hospitality industry. The research investigates sociodemographic and motivational factors that influence consumers’ ‘willingness to pay a premium’ (WTPP) price for healthy beverages using survey data from 1021 consumers in Australia and New Zealand (NZ). Water and juice are rated as representing ‘healthy’ beverages sold by hospitality businesses. Under 2% of respondents consider sugar free drinks as being healthy. Consumers rate a ‘healthy’ beverage as having low/no sugar, natural/no additives, or containing vitamins and minerals. Less than 1% of respondents identify ‘probiotics’ or ‘organic’ as a healthy beverage. Censored Poisson finds consumers who frequently eat out or are younger have higher WTPP. Healthy eating goals increase WTPP, whereas food economizing goals decreases WTPP. Food hedonism goals reduces consumers’ WTPP, and gender differences moderates this relationship. The findings present new insights on consumer behavior and healthy consumption in hospitality.
Collapse
Affiliation(s)
- Rob Hallak
- University of South Australia, Adelaide, South Australia, Australia
- * E-mail:
| | - Ilke Onur
- Flinders University, Bedford Park, South Australia, Australia
| | - Craig Lee
- University of Otago, Dunedin, New Zealand
| |
Collapse
|