Consumer perception of Cheddar cheese color

The color of Cheddar cheese in the US is influenced by many factors, primarily the amount of annatto added as a colorant. The US FDA is currently reviewing its definition of the term "natural" on food labels, which may result in the use of colorants being restricted in natural cheeses. The objective of this study was to evaluate how consumers perceive Cheddar cheese color to better understand how changes to legislation surrounding colorants in natural Cheddar cheese may affect consumption. We were also interested in determining if a relationship exists between color and other perceived characteristics of Cheddar cheese. Two online surveys on Cheddar cheese color and flavor attributes (n = 1226 and n = 1183, respectively) were conducted, followed by a consumer acceptance test on 6 commercially available Cheddar cheeses (n = 196). Overall, consumers preferred light orange color in Cheddar cheese over dark orange or white Cheddar cheese, but segmentation was observed for Cheddar color preference. Light orange Cheddar and white Cheddar were perceived as approximately equal in terms of "naturalness." White and light orange Cheddars were perceived as more natural than dark orange Cheddars conceptually and in consumer acceptance testing. White Cheddar was considered most natural by 50.3% of n = 1283 survey participants and 43.4% of n = 196 consumer acceptance test participants, while light orange Cheddar was perceived as most natural by 40.6% and 45.9% of these groups respectively. A bimodal distribution was observed in both the online survey and in consumer acceptance testing for "naturalness" of Cheddar cheese color, with a subset of consumers (31.4% of n = 1183 survey participants and 30.6% of n = 196 consumer testing participants) indicating that white Cheddar was the least natural option. Consumers associated orange color in Cheddar cheese with more "sharp" flavor both in an online survey format and consumer acceptance testing.

The Impact of Information Presentation on Consumer Perceptions of Cricket-Containing Chocolate Chip Cookies

As a source of protein and other nutrients for a growing population, edible insect production offers environmental and sustainability advantages over traditional meat production. Although around 2 billion people consume insects worldwide, Western consumers are still reluctant to practice entomophagy, hindered largely by neophobia and negative emotions. In addition to sensory quality and safety, an informational component may be crucial to consumers' decision making involving insect consumption. In this study, three different information types, namely text, image, and a tangible product, were used to convey information about chocolate chip cookies (CCCs) containing cricket flour. The nature of the information was related to the ingredient usage level (5%), the type of insect (cricket), nutritional values, sustainability benefits, packaging, celebrity endorsement, and/or visual appearance of an actual product. Consumers' willingness to consume (WTC), acceptance, and purchase intent (PI) were measured in response to each informed condition. Once informed of the insect ingredient, all scores significantly (α = 0.05) dropped. The lowest WTC (1.97 ± 1.06, Text), acceptance (3.55 ± 2.23, Image), and PI (1.85 ± 1.05, Text) scores were found after identifying cricket as the insect ingredient. Compared to other informed conditions, the presentation of a real chocolate chip cookie containing insects achieved the highest scores on all affective scores (WTC: 3.4 ± 1.04, acceptance: 6.17 ± 1.89, PI: 3.07 ± 1.09). The greatest improvement in scores was observed after information about nutrition and sustainability benefits (based on ANOVA), which was more impactful for males than females (based on a t-test). Celebrity endorsement did not have a significant effect. The presentation of the actual CCC containing cricket flour (for visual observation only) significantly increased WTC, acceptance, and PI compared to presenting text and images alone. Acceptance, WTC, and certain information cues were significant predictors of PI for CCCs containing cricket flour.

Consumer perception of whole watermelons

There are many varieties of watermelons, providing distinct external and internal sensory attributes. This study used an online survey (n = 700) and focus groups (n = 25) to investigate consumer perception of whole watermelons. Rind color, sound of the melon, size, and price were the most important attributes for consumers when selecting a whole watermelon. Freshness was the most important whole watermelon characteristic, and watermelon freshness/quality was driven by sweetness, crispness, and juiciness. Consumers preferred seedless watermelons that had a light rind with dark green stripes, red flesh, an oval/oblong shape, firm and crisp flesh, a weight of approximately 2.2-5.5 kg, and labeling that described them as fresh, juicy, and sweet. Two consumer clusters were identified from quantitative survey data and were also representative of focus group participants: value consumers and watermelon enthusiasts. Watermelon enthusiasts were differentiated by a higher value for claims including local, product of USA, sustainably farmed, and organic. Watermelon purchase is quality driven: consumers will pay more for guaranteed sweetness and crispness. PRACTICAL APPLICATION: The ideal watermelon for all consumers is one that is dark green with stripes, is medium sized and oblong in shape, has a minimal rind-to-flesh ratio, and boasts dark, vibrant red flesh that is sweet, crisp, and juicy. All consumers want a better guarantee on watermelon quality because it is hard to predict sensory quality when selecting a melon. This study demonstrated the intrinsic and external drivers of liking for fresh watermelons and summarized a consumer watermelon purchase and consumption journey map that can guide further research and development of watermelons and provide insights on how to increase watermelon sales.

Non-Sensory Perception and Sensory Appeal of Zamnè, PseudoZamnè, Traditionally Cooked Senegalia erythrocalyx Seeds, and Tempeh According to Burkinabe Consumers

The lack of adequate knowledge of the culinary and sensory properties of most indigenous and wild foods hampers their promotion in human diets and the market. In the present study, 80 Burkinabe volunteers evaluated the sensory appeal and attributes of three selected Senegalia seed species (Zamnè, pseudoZamnè or Kumatiya, and S. erythrocalyx) and their food formulae (traditionally cooked, harvested as green and fresh legumes, and fermented as tempeh) using the nine-point hedonic scale and check-all-that-apply questionnaire. They found that the traditionally cooked Zamnè, pseudoZamnè or Kumatiya, and derived tempeh had good sensory appeal (scoring between 5 and 7) and subtle alkaline and nutty tastes. However, an appreciable number (32%) of the participants were unaccustomed to tempeh and gave very low scores (2.5-3.4) for all the tempeh products. In contrast, the traditionally cooked seeds of Senegalia erythrocalyx and the green and fresh Zamnè evoked bitter and sour off-tastes, respectively, and were not much appreciated (scoring 4). The present study provides unprecedented insight into consumers' non-sensory perceptions and the culinary and sensory properties of Senegalia seed foods, which will be essential for their valorization, branding, and marketing.

How Many Hungarian Consumers Choose Lactose- and Gluten-Free Food Products Even When They Do Not Necessarily Need to?

The popularity of "free-from" food products (FFFPs), which exclude several ingredients such as lactose, gluten, or sugar, is increasing globally. However, experts agree that avoiding these ingredients without medical reasons can lead to nutritional deficiencies. A representative consumer survey was conducted in Hungary (n = 1002); it focused on behaviors related to FFFPs, particularly lactose- and gluten-free products. This study revealed that consumers often consider "free-from" claims during shopping. Lactose- and gluten-free foods were popular, even among those without specific dietary needs. A distinct "free-from consumer group" (7.8% of the sample, predominantly women) was identified, who consume both lactose- and gluten-free foods frequently. However, only 15.4% of the group had medical reasons for their preference, such as lactose intolerance or gluten sensitivity. The majority (75.6%) chose these products without medical justification, relying on self-diagnosis, through the involvement of family members, or the belief that they were healthier. This consumer group accounts for nearly 6% of Hungary's adult population, exceeding 470,000 individuals. Extrapolating these figures to other European countries suggests that 25-30 million EU citizens might be in a similar situation, highlighting the need for improved health education and awareness-raising campaigns to prevent imbalanced nutrition and foster the recognition and treatment of real health problems.

How Does an Artisan Cooperative Impact Food Perception and Consumer Behaviors? A Rapid Rural Appraisal of Women in East Africa

We examined the impact of artisan cooperatives on East African women related to changes in consumer perception and food choice. We sought to understand how artisan cooperatives were impacting women's food security, diet, and nutrition. To comprehend the lived experiences of women, a qualitative, phenomenological study was conducted within three purposively selected cooperatives in Rwanda and Kenya. Data was collected using Rapid Rural Appraisal (RRA) methodologies with three activities. When given a choice, women did not always eat healthier despite having more money and information about healthy diets. Diets shifted to include more sugar and fruit but less vegetables. Culture and location impacted how they cooked, what food was available to them, and what foods they chose to consume. Women explained how a higher income provided greater agency when buying food. It is crucial to comprehend how culture affects a person's diet before implementation of nutrition programs. Further research is needed to determine if cooperatives geared toward women's empowerment and economic sustainability can enhance the nutritional benefits of increased income in culturally relevant ways. This study has implications regarding sustainable development goals with international development programs that utilize locally sourced foods and are culturally viable.

Importance of the origin, organic production and other extrinsic parameters in fruit and vegetable choices

The aims of the present work were to evaluate consumers' perceptions and purchasing habits in relation to fruit and vegetables and to determine the importance of the production type, price and geographical origin of such products for consumers' purchasing decisions. For this purpose, an online consumer survey was conducted to determine Spanish people's opinions and consumption habits in relation to fruit and vegetables, especially those from organic farming. The survey also included a part to assess the importance that consumers attach to different extrinsic attributes in oranges and avocado pears (with a conjoint analysis), and a section to determine the participants' ethnocentrism. Consumers agree that organic food respects the environment more, contains fewer 'chemicals' and is more natural. Price is the first reason why many people do not buy organic food, followed by them thinking that they do not offer any added value and they are difficult to find. For the Spanish population, country of origin, local production, seasonality and price are much more important attributes for purchasing fruit and vegetables than them being organic. This study reflects a relatively high ethnocentrism level of the surveyed population, especially in older individuals. Given consumer preference for km 0/local and seasonal products, and the importance of these parameters for the environment, promoting the market of such products would help to achieve some Sustainable Development Goals. This study offers a vision of the trends of Spanish consumers in relation to fruit and vegetable preferences, which can help producers and distributors to design new strategies that focus on meeting consumer demands.

Effect of Biobased Cling Films on Cheese Quality: Color and Aroma Analysis for Sustainable Food Packaging

Biobased and biodegradable polymeric materials are a sustainable alternative to the conventional plastics used in food packaging. This study investigated the possible effect of biobased cling films derived from renewable and circular and sustainable sources on key cheese sensory parameters (appearance and odor) able to influence consumer acceptance or rejection of a food product over time. For this purpose, a semi-hard cheese was selected as food model and stored for 14 days at 5 °C wrapped with five cling films: two bio-plastic materials from renewable circular and sustainable sources (R-BP1 and R-BP2), one bio-plastic film from a non-renewable source (NR-BP), and two conventional cling films (LDPE and PVC). Three analytical approaches (image analysis, electronic nose, and sensory test) were applied to evaluate the variation and the acceptability in terms of appearance and odor of the cheese. In preserving cheese color, the R-BP1 and RBP2 films were comparable to LDPE film, while NR-BP film was comparable to PVC film. In terms of odor preservation, R-BP2 film was comparable to LDPE and PVC. The consumer test showed that appearance and odor scores were higher for cheeses stored in R-BP1 and R-BP2 films than NR-BP film. Moreover, in terms of odor, R-BP1 film performed better than conventional films. This study shows how biodegradable cling films from renewable circular and sustainable resources could have comparable performance to conventional plastics (LDPE and PVC) used in the food sector.

Research on irradiated food status and consumer acceptance: A Chinese perspective

China is currently the world's largest producer of food irradiation. Despite the long-standing (about 100 years) evidence supporting the safety of food irradiation, consumers' acceptance of irradiated foods remains limited. This study aimed to investigate the development of food irradiation in China and identify the barriers that keep consumers away from irradiated foods. This was accomplished by exploring the relevant policies of food irradiation, the size and distribution of irradiation facilities in China, and analyzing their relationships between consumer characteristics and the acceptance of irradiated food. To achieve these objectives, we conducted an online survey of participants from Hubei, China (N = 264). The results reveal that irradiation facilities are mainly distributed in large coastal cities such as the Bohai Bay, the Yangtze River Delta, and the Greater Bay Area. Furthermore, the study identified that consumer' acceptance of irradiated food is directly related to their level of understanding. Approximately 22% of the sampled consumers reported that they would not accept that they have consumed irradiated food and most of them (41%) stated that they would not purchase irradiated food if they were aware of buying irradiated food. Specifically, consumers expressed discomfort with consuming irradiated food under unknown circumstances. This trend is more prevalent among female, low-educated, and older consumers, with 40% of the sampled population indicating that they would not buy irradiated food. Given the strong correlation between knowledge and acceptance of irradiated foods, the study suggests that policy reform should prioritize enhancing the understanding of irradiated food, particularly among female, low-educated, and older consumers.

A Study and Analysis of the Relationship between Visual-Auditory Logos and Consumer Behavior

Given enterprises' participation in market competition and the development of sensory marketing, in addition to the traditional visual identity, some enterprises gradually begin to pay attention to auditory and then introduce sound design when designing logos. Audio-visual stimulation and media innovation are committed to creating positive attitudes among consumers. This study constructs a model of visual and auditory interactive relationships with consumer behavior using the SOR model. It tests the conceptual model and checks the hypotheses proposed in the study. This study summarizes and contributes to the visual and auditory interactive relationship between information integration, information synergy, mutual competition, and matching degree. It further proposes the influence of purchase intention and consumer support on consumer behavior of perceived brand perception, credibility, and quality perception. The results and highlights ensure brand identities reflect a significant positive result through consumer behavior. In this paper, we collected questionnaires from a random sample of 1407 respondents. We used regression analysis to test the association between visual and auditory interactive relationships as well as consumer behavior. We further verified the mediating role of consumer perception variables. Adding audiovisual logo design to the marketing process can be an effective way for companies and brands to attract customers and increase their support and purchase intentions.

Illusion of filtration: Evidence from tobacco industry documents

INTRODUCTION

We compared the design features of popular filtered and non-filtered cigarettes sold in the United States between 1960 and 1990, to assess the relationship between cigarette filter and tobacco weight.

METHODS

We analyzed data on the design features of six popular filtered and three non-filtered cigarette brands sold in the US including the weight of tobacco used provided in the Cigarette Information Reports produced by Philip Morris Tobacco Company between 1960 and 1990. We also collected information on other design features such as stick length and circumference, the percentage of reconstituted tobacco in the blend, among other product parameters. We used joinpoint regression to test for trends in outcome variables for each brand assessed between 1960 and 1990.

RESULTS

In all years, filtered cigarettes had less tobacco by weight compared to non-filtered cigarettes. The lower average weight of tobacco found in filtered cigarettes appears to be due to a combination of factors including stick and filter length, and the amount of reconstituted tobacco in the blend. The average percentages of total alkaloids and expanded tobacco increased over time but were similar between filtered and non-filtered brands.

CONCLUSIONS

While various design features of popular filtered and non-filtered brands changed between 1960 and 1990, the observed reduction in tobacco weight among filtered brands was perhaps the most salient in terms of disease risk. Less tobacco in a filtered cigarette calls into question the presumed exclusive role of cigarette filter tips in the reduced health risks of filtered versus non-filtered cigarette smoking.

The consumption pattern and perception of using artificial sweeteners among the public in Tabuk region, Saudi Arabia

Background

Obesity and weight gain have become major problems worldwide. Thus, several forms of alternative intense sweeteners are extensively used, offering a non-caloric sweet taste. To the best of our knowledge, no research has studied either the consumption pattern or the perception of using artificial sweeteners in Saudi Arabia.

Objectives

Our research aimed to study the usage pattern of such artificial sweeteners in the Tabuk region and estimate the knowledge of and attitudes toward their usage among the population.

Methods

A cross-sectional study promoted on multiple social media platforms and face-to-face interviews in different malls and hospitals in the Tabuk region. We grouped the participants into two major groups: the users and the non-users of artificial sweeteners. Each group has been subdivided into a healthy subgroup and those with a medical record subgroup. Participants' characteristics and their choice of sweeteners were analyzed using bivariate analysis. The age, gender, and education level of the participants were adjusted using binary logistic regression in order to adjust for potential confounders.

Results

A total of 2,760 participants were included in our study. We found that more than 59% of the participants that were over 45 years old were non-hospitalized non-hospitalized diseased irrespective of their usage of artificial sweeteners. Furthermore, females, graduates, diabetics were significantly high irrespective of their subgroup. Moreover, Steviana^® is the most commonly used artificial sweetener. In addition, healthy participants showed a greater perception of the usage and adverse effects of artificial sweeteners. Furthermore, bivariate analysis using logistic regression revealed significant associations (p < 0.05) with confounders such as gender, age, and education level.

Conclusion

Educational programs and nutritional advice for the safe consumption and the daily permissible doses of artificial sweeteners are essential and should be directed specifically at females.

Influence of the sociocultural perspective on the sensory perception of wine consumers in Mexico and Spain

The increasing globalization of companies and markets, including the wine market, makes this study important as a cultural comparison between the sensory perception of wine in Mexico and Spain. Eighty consumers were selected with different consumption habits, and hedonic (Acceptance and Simple Preference) and descriptive (Word Association Task and the Check-All-That-Apply (CATA) method) sensory tests were performed. The results revealed that there were differences in the conceptualization of wine in the Word Association Task. Both populations preferred wines of Spanish origin over those of Mexican origin, especially in the case of red wine. Finally, the results of the CATA method showed that the attributes that discriminate the two types of wine are due more to the country origin of the tasters than to the samples. Spanish consumers used cultural and tradition descriptors and were stricter when it came to sensory evaluation. Moreover, Spanish participants demonstrated more ability to differentiating all wines in terms of visual, olfactory and taste aspects.

The Impact of Regional COVID-19 Outbreak on Consumers' Risk Perception of Purchasing Food Online

This paper examines the perception of risk associated with the presence of coronavirus in food purchased online and online vs. offline food shopping during the COVID-19 epidemic. The influence of COVID-19 status on risk perception was tested using the data collected from 742 consumers between December 2021 and January 2022. The empirical approach distinguished between the epidemic's status in a province (or region), city, and other areas of the country and applied the ordered logit technique. The regional and citywide epidemic increased the perception that online purchases carry the virus and are riskier than those made offline. Further examination showed that the regional/provincial epidemic created the perception that packaging or social media use were risk factors when purchasing food online. Heterogeneity analysis showed that risk perception was significantly higher in affected cities than in non-affected provinces or other provinces. Risk perception differed across five online food categories, with the highest levels for online-ordered meals and fresh products. Strengthening COVID-19 prevention and control in cities and the province, managing risk due to the handling of food purchased online, and government monitoring of social media use will lessen consumers' risk perceptions and encourage the use of online food offers during epidemics.

Consumer perception of salt-reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions

BACKGROUND

Many consumers have a high salt intake and bread is a primary source because of its high rate of consumption. The inclusion of seaweeds has been proposed as an ingredient that could help reduce the salt content of food products. As such, the present study aimed to evaluate whether the amount of salt in bread could be reduced and the change in sensory properties be mitigated by the inclusion of brown seaweed. There were two different sensory trials conducted. In the first trial, participants (n = 102) evaluated bread made with brown seaweed (4% substitution for flour) with reduced amounts of salt (10%, 20%, 30%, 40% and 50%). The second trial asked participants (n = 98) to evaluate the control bread and the 20% salt-reduced bread in blinded and informed conditions. In both sensory trials, the breads samples were assessed using hedonic scales, just-about-right scales, and check-all-that-apply.

RESULTS

The results showed that the 10% and 20% salt-reduced breads were acceptable and associated with being soft, chewy and having no aftertaste. The other breads were associated with a dense, dry and strong aftertaste, along with not being salty enough for the consumers. When the breads were evaluated in informed conditions, the salt reduction label had a negative impact on the consumers' liking.

CONCLUSION

The research emphasizes that salt-reduced labels influence consumers' sensory perception. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The Influence of Sensory Characteristics of Game Meat on Consumer Neuroperception: A Narrative Review

Game meat contains bioactive compounds that directly influence the formation of a rich reservoir of flavor precursors that produce specific sensory properties. Quality is considered one of the most influential determinants of consumer behavior, but the interpretation of this concept differs between consumers. Although recognized for its quality, its unique sensory characteristics (smell, taste, aroma) may have a major impact on consumer perception. The aim of this review is to describe the consumer behavior regarding game meat through elements of neuroperception, using methods of analysis, observation, and interpretation of scientific information from the literature. Following the analysis of published papers on this topic, it was shown that external factors influencing the biological basis of behavior could provide explanations for the acceptance or rejection of this type of meat and solutions. Neuroperception can explain the mechanism behind consumer decision-making. The influence of extrinsic factors (environment, mood, emotions, stress) shapes the perception of the quality attributes of game meat, the unique sensory characteristics of game meat passing through a primary filter of sensory receptors (eyes, nose, tongue, etc). Game meat is darker and tougher (compared to meat from domestic animals), and the taste and smell have the power to trigger memories and change the mood, influencing consumer behavior. Understanding consumer attitudes towards game meat in relation to quality attributes and the physiology of sensory perception can provide important insights for food industry professionals, processors, sensory evaluators, and researchers.

Consumer perception of restaurant and ready-to-eat cheese dips

Cheese dips are an expanding category sold as ready to eat (RTE) in grocery stores or served hot in restaurants (RST). The purpose of this study was to determine key consumer attributes for cheese dips and evaluate if key drivers of purchase for cheese dips were distinct between grocery store or restaurant purchase. An online survey (n = 931) was conducted. Participants were asked two different sets of questions based on the location they most frequently purchased and consumed cheese dip in the past 6 months, at a restaurant (n = 480) or from a grocery store (n = 451). Consumers first evaluated psychographic and agree/disagree questions regarding cheese dip and then completed maximum difference exercises focused on color and other extrinsic cheese dip attributes. Finally, an adaptive choice-based conjoint was used to determine the relative importance of cheese dip attributes. Clustering of conjoint utility scores revealed differences in preference for spiciness, but similar preferences for other attributes within both consumer groups. RTE and RST consumers indicated that their ideal cheese dip was white in color, moderately thick, and of medium spiciness with small visible pepper pieces and jalapeno pepper flavor. For both consumer groups, spiciness was the most important characteristic of cheese dips, followed by package for RTE consumers and pepper flavor and consistency for RST consumers. Regardless of consumption context, consumers have similar ideal characteristics for cheese dips. PRACTICAL APPLICATION: The primary drivers of purchase for cheese dip consumers are similar, regardless of context. Segmentation of consumer preferences reveals opportunities for product innovation. The data collected will aid in product development of cheese dips that better meet the needs of consumers.

Composition of Nuts and Their Potential Health Benefits-An Overview

The possibility that nut intake may defend human health is an interesting point of view and has been investigated worldwide. Consequently, nuts are commonly promoted as healthy. In recent decades, the number of investigations proposing a correlation between nut consumption and a decrease in the risk of key chronic diseases has continued to increase. Nuts are a source of intake of fiber, and dietary fiber is associated with a reduced occurrence of obesity and cardiovascular diseases. Nuts likewise provide minerals and vitamins to the diet and supply phytochemicals that function as antioxidant, anti-inflammatory, and phytoestrogens agents and other protective mechanisms. Therefore, the main goal of this overview is to summarize current information and to describe the utmost new investigation concerning the health benefits of certain nuts.

The Potential Future of Insects in the European Food System: A Systematic Review Based on the Consumer Point of View

Edible insects recently gained attention as a potential contributor to the future sustainability of the food system. Insect farming has indeed shown to have environmental and nutritional benefits, but edible insects are still an unusual foodstuff in Europe. The purpose of this article is to analyze the barriers and drivers of insect consumption in Europe and to identify the most promising strategies to convince consumers to include insect-based products in their diets. To answer these research questions, a systematic review of the literature on the consumer's point of view about insects as food was performed. The results show that the main barrier to the development of this market is related to the psychological rejection of consumers induced by disgust toward entomophagy. To break down these barriers, it is essential to increase the general knowledge about the environmental and nutritional benefits of entomophagy. Furthermore, the limited size of the edible insect market appears to be a structural barrier. Expanding the reach of the market and consumer familiarity with edible insects will increase their acceptability. Finally, some product-related strategies are also highlighted. Furthermore, this article brings new knowledge about the effectiveness of the environmental motive in convincing consumers to try edible insects.

Perceptions toward Plant-Based Milk Alternatives among Young Adult Consumers and Non-Consumers in Denmark: An Exploratory Study

The objective of this study was to determine associations among plant-based milk alternatives (PBMAs), sources of information on the PBMAs used, and the consumption of PBMAs among Danish young adult consumers and non-consumers of PBMAs. An online survey was conducted in May 2019. A total of 341 participants (consumers: n = 171; non-consumers: n = 170) aged 16-35 years old completed the survey. Most consumers drank less than one glass of PBMAs per week, and oat drink was the most frequently consumed PBMAs. Oat drinks were primarily consumed with coffee/tea or porridge, while soy drinks were preferred to be consumed alone. Participants who perceived PBMAs as natural, good for health, tasty, or nutritionally equal to cow's milk were more likely to be consumers of PBMAs. Additionally, participants who perceived PBMAs as highly processed or artificial were less likely to be consumers of PBMAs. For consumers, the most used sources of information on PBMAs were package labeling, followed by social media. The study´s results can help to improve marketing campaigns concerning the Danish retail of PBMA, whereby nutritional and sensory characteristics of PBMAs are highlighted through social networks and marketing strategies with product package labeling.

Genetically modified foods: bibliometric analysis on consumer perception and preference

In this study, we present the bibliometric trends emerging from research outputs on consumer perception and preference for genetically modified (GM) foods and policy prescriptions for enabling the consumption using VOSviewer visualization software. Consumers’ positive response is largely influenced by the decision of the governments to ban or approve the GM crops cultivation. Similarly, the public support increases when the potential benefits of the technology are well articulated, consumption increases with a price discount, people’s trust on the government and belief in science increases with a positive influence by the media. Europe and the USA are the first region and country, respectively, in terms of the number of active institutions per research output, per-capita GDP publication and citations. We suggest research-, agri-food industries-, and society-oriented policies to be implemented by the stakeholders to ensure the safety of GM foods, encourage consumer-based studies, and increase public awareness toward these food products.

Green-Labelled Rice versus Conventional Rice: Perception and Emotion of Chinese Consumers Based on Review Mining

The COVID-19 pandemic increased public health awareness, changing consumers' sensitivity and beliefs about food health. Food anxiety and health scares turn consumers toward safe and healthy foods to strengthen their immunity, which makes green food more popular. However, it remains unclear how to understand the gap between consumer intention to purchase green food and their actual purchasing behaviour. Taking rice as an object of study, comparing differences in consumer perceptions and emotions towards green-labelled rice and conventional rice is beneficial for understanding the components and psychological characteristics of consumer perceptions of green food. Therefore, we used topic modelling and sentiment analysis to explore consumers' focus of attention, attitudinal preferences, and sentiment tendencies based on the review (n = 77,429) from JD.com. The findings revealed that (1) consumers' concerns about green-labelled rice are increasing rapidly, and most have a positive attitude; (2) consumers of green-labelled rice are more concerned about origin, aroma, and taste than conventional rice; (3) consumers of conventional rice are more concerned about the cost-performance ratio, while consumers of green-labelled rice are also price-sensitive; (4) green label mistrust and packaging breakage during logistics are the leading causes of negative emotions among consumers of green-labelled rice. This study provides a comparative analysis of consumer perceptions and emotions between the two types of rice, thus revealing the main influencing factors of the intention-behaviour gap and providing valuable consumer insights for the promotion of green consumption and the sustainable development of the green food industry.

Correlation of Taste Components with Consumer Preferences and Emotions in Chinese Mitten Crabs (Eriocheir sinensis): The Use of Artificial Neural Network Model

This study took a consumer sensory perspective to investigate the relationship between taste components and consumers’ preferences and emotions. Abdomen meat (M), hepatopancreas (H), and gonads (G) of Chinese mitten crabs, one from Chongming, the Jianghai 21 variety (C-JH), and two from Taixing, the Jianghai 21 (T-JH) and Yangtze II varieties (T-CJ), were used to evaluate flavor quality. The results indicated that in the abdomen meat, differences in taste components were mainly shown in the content of sweet amino acids, bitter amino acids, K+, and Ca2+; M-C-JH had the highest EUC value of 9.01 g/100 g. In the hepatopancreas, bitter amino acids were all significantly higher in H-C-JH (569.52 mg/100 g) than in the other groups (p < 0.05). In the gonads, the umami amino acid content was significantly higher in G-T-JH than in the other groups (p < 0.05) (EUC values: G-T-JH > G-C-JH > G-T-CJ). Consumer sensory responses showed that different edible parts of the crab evoked different emotions, with crab meat being closely associated with positive emotions and more complex emotional expressions for the hepatopancreas and gonads. In comparison, consumers were more emotionally positive when consuming Yangtze II crab. H-C-JH evoked negative emotions due to high bitter taste intensities. Multifactor analysis (MFA) showed arginine, alanine, glycine, proline, K+, and Ca2+ were found to have a positive correlation with consumer preference; an artificial neural network model with three neurons was built with good correlation (R2 = 0.98). This study can provide a theoretical foundation for the breeding of Chinese mitten crabs, new insights into the river crab industry, and the consumer market.

Consumer attitudes toward dairy products from sheep and goats: A cross-continental perspective

This study aimed to assess consumer knowledge, attitudes, and perceptions toward dairy products from sheep and goats. A web-based survey was conducted in Latin America (Mexico and Chile), Europe (Italy, Spain, Greece, and Denmark), and Asia (Bangladesh). From March to June 2021, adult participants answered an online survey available in 5 languages. In total, 1,879 surveys were completed. Categorical and ordinal data were analyzed as frequencies and percentages. To determine the relationship between the variables for purchasing and consumption behaviors of respondents who declared that they consume dairy products, a multiple correspondence analysis was carried out. Most completed surveys were from Mexico and Italy (30% and 33.7%, respectively). Most respondents were between 18 and 29 yr old, female, highly educated, and employed. The majority of respondents (70.8%) declared that they consume dairy products from small ruminants. Consumers preferred products from both sheep and goats (49.4%); however, it was observed that in Mexico, Denmark, and Bangladesh, more than 50% preferred goat dairy products. The most-consumed products were mature and fresh cheeses. Mature cheese was the most-preferred product in Chile; in Mexico, Italy, Greece, and Denmark, it was fresh cheese. Unlike the rest of the countries, in Bangladesh, dairy product consumption from small ruminants was observed by more than 30% of respondents. In Mexico, a higher percentage of people do not consume sheep or goat dairy products because they are unfamiliar with them. In Mexico, Chile, and Bangladesh, limited market availability was also a variable responsible for nonconsumption. In European and Asian countries, sheep and goat dairy products are not consumed because consumers dislike them, in addition to a greater awareness of sustainability and climate change issues. The multiple correspondence analysis defined 5 dimensions. Dimension 1 was associated with the geographic location of the respondent (country and continent), the type of milk (sheep or goat), and the consideration of well-being and health as characteristics associated with the consumption of dairy products from small ruminants. Dimension 2 was associated with the respondent's country of origin and the frequency of consumption. Dimension 3 was associated with gender, education, and employment status. Dimension 4 was associated with the respondent's age, the association of the "healthy" concept of sheep and goat dairy products, and the consideration of the nutritional benefits of dairy as responsible for considering them healthy. Dimension 5 was associated with a "strong smell and taste" of sheep and goat dairy products. This study showed that consumer attitudes toward dairy products from sheep and goats vary between continents. In conclusion, results showed consumer interest in animal welfare and environmental impact issues related to small ruminant farming as well as a general attraction to local products. It seems that these factors contribute to consumers' perception of the quality of dairy products, so the industry and select farmers should carefully consider incorporating them into their supply chain.

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives

The growing consumer awareness of climate change and the resulting food sustainability issues have led to an increasing adoption of several emerging food trends. Some of these trends have been strengthened by the emergence of the fourth industrial revolution (or Industry 4.0), and its innovations and technologies that have fundamentally reshaped and transformed current strategies and prospects for food production and consumption patterns. In this review a general overview of the industrial revolutions through a food perspective will be provided. Then, the current knowledge base regarding consumer acceptance of eight traditional animal-proteins alternatives (e.g., plant-based foods and insects) and more recent trends (e.g., cell-cultured meat and 3D-printed foods) will be updated. A special focus will be given to the impact of digital technologies and other food Industry 4.0 innovations on the shift toward greener, healthier, and more sustainable diets. Emerging food trends have promising potential to promote nutritious and sustainable alternatives to animal-based products. This literature narrative review showed that plant-based foods are the largest portion of alternative proteins but intensive research is being done with other sources (notably the insects and cell-cultured animal products). Recent technological advances are likely to have significant roles in enhancing sensory and nutritional properties, improving consumer perception of these emerging foods. Thus, consumer acceptance and consumption of new foods are predicted to continue growing, although more effort should be made to make these food products more convenient, nutritious, and affordable, and to market them to consumers positively emphasizing their safety and benefits.

Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality

Quality refers to the characteristics of products that meet the demands and expectations of the end users. Beef quality is a convergence between product characteristics on one hand and consumers’ experiences and demands on the other. This paper reviews the formation of consumer beef quality perception, the main factors determining beef sensory quality, and how to measure and predict beef eating quality at scientific and industrial levels. Beef quality is of paramount importance to consumers since consumer perception of quality determines the decision to purchase and repeat the purchase. Consumer perception of beef quality undergoes a multi-step process at the time of purchase and consumption in order to achieve an overall value assessment. Beef quality perception is determined by a set of quality attributes, including intrinsic (appearance, safety, technological, sensory and nutritional characteristics, convenience) and extrinsic (price, image, livestock farming systems, commercial strategy, etc.) quality traits. The beef eating qualities that are the most valued by consumers are highly variable and depend mainly on the composition and characteristics of the original muscle and the post-mortem processes involved in the conversion of muscle into meat, the mechanisms of which are summarized in this review. Furthermore, in order to guarantee good quality beef for consumers in advance, the prediction of beef quality by combining different traits in scenarios where the animal, carcass, and muscle cuts can be evaluated is also discussed in the current review.

The Influence of Erotic Stimulation on Brand Preference of Male and Female Consumers: From the Perspective of Human Reproductive Motives

Based on the theory of human reproductive motives, this study discusses how erotic stimulation can help activate male and female consumers' reproductive motives (i.e., mate-attraction and mate-retention motives), influencing product purchase intention and brand personality perception. Specifically, the results of four experiments reveal that when a man receives erotic stimulation from women, his mate-attraction motive is activated. Consequently, he perceives that the brand personality of his possessions is more rugged, and his preference for products with a rugged brand personality is stronger. Unlike male consumers, when a heterosexual woman in an intimate romantic relationship receives erotic stimulation from other women, her mate-retention motive is activated. As a result, she perceives that the brand personality of her partner's possessions is sincerer and prefers to purchase products with a sincere brand personality for her partner. This effect will not occur when a product is owned by her male colleague than her partner.

Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception

In recent years, various types of plant-based meat, dairy, and seafood alternatives merged in the health-conscious consumer market. However, plant-based alternatives present complexity in terms of nutritional profile and absorption of nutrients after food ingestion. Thus, this review summarizes current strategies of plant-based alternatives and their nutritional analysis along with gastrointestinal digestion and bioavailability. Additionally, regulatory frameworks, labeling claims, and consumer perception of plant-based alternatives are discussed thoroughly with a focus on status and future prospects. Plant-based alternatives become a mainstream of many food-processing industries with increasing alternative plant-based food manufacturing industries around the world. Novel food processing technologies could enable the improving of the taste of plant-based foods. However, it is still a technical challenge in production of plant-based alternatives with authentic meaty flavor. In vitro gastrointestinal digestion studies revealed differences in the digestion and absorption of plant-based alternatives and animal-based foods due to their protein type, structure, composition, anti-nutritional factors, fibers, and polysaccharides. Overall, plant-based alternatives may facilitate the replacement of animal-based foods; however, improvements in nutritional profile and in vitro digestion should be addressed by application of novel processing technologies and food fortification. The specific legislation standards should be necessary to avoid consumer misleading of plant-based alternatives.

Leveraging innovative technologies for designing a healthy and personalized breakfast: consumer perception of three smart cooking devices in the EU

BACKGROUND

Rapid demographic growth and global population ageing will have profound impacts on food and nutrition. In the long run, the smart appliance industry will reflect the social, technological, and demographic forces around food consumption. This study aims to provide valuable consumer insights about smart home cooking devices for a healthy and personalised breakfast.

METHODS

Three smart cooking technologies (3D food printing, digital sous-vide cooking and instant dough baking), one ingredient supplier, and a food research centre shared resources to carry out common tasks such as market research and consumer validation tests. Consumers were segmented into four types of households (single, young or consolidated families and senior). An online community (40 participants), nine focus groups, two interviews (8 experts), and one quantitative study (2055 participants) were carried out in Spain, UK, and Germany.

RESULTS

Consumer perception of three smart cooking devices in the EU has been explored in-depth. Insights have shown the potential of innovative technologies for designing a healthy and personalised breakfast. A customized, fresh, tasty, nutritious, and healthy 3D printed breakfast bar was developed for senior consumers by using the smart cooking devices. A tasting session with 80 senior Spanish consumers, aged 45 to 75 years, showed that around 56% of consumers increased their acceptance of the new breakfast bar after being informed about its technological, nutritional, and convenient benefits.

CONCLUSIONS

The findings provided both theoretical and practical insights into the perception of the three smart cooking devices, per type of household and per country. A combination of technologies was used to develop the new breakfast concept for the target group and country with the most positive perception. This study shows how to share resources for gathering information on product attributes, consumer experience, and for validating the new concept with the target group identified via consumer market research.

Analyzing Consumer Perception on Quality and Safety of Frozen Foods in Emerging Economies: Evidence from Albania and Kosovo

Freezing technology is one of the most well established long-term preservation techniques for producing high-quality, nutritious foods with prolonged shelf-life. Frozen foods (FFs) are a significant section of the global food market experiencing rapid growth. It also represents an alternative to small producers in developing countries to add value to their products in a competitive market. However, unfairly, FFs are often perceived as less qualitative than fresh produce, although studies have shown that some FFs have higher nutritional values than fresh products. This study’s aim is to analyze consumers’ perceptions in the two Balkan countries towards FFs. A total of 380 questionnaires were completed in both countries (182 in Kosovo and 198 in Albania). Consumers’ perceptions towards FFs were measured through eleven items using a five-point Likert scale. The items addressed issues related to the quality and safety of FFs, information on FFs, and the impact of origin on the perception of FFs. The differences between populations were tested with the t-test and correlation analysis with the bootstrapping method for sociodemographic factors. The results show that Kosovo consumers generally show a higher positive attitude toward FFs than Albanian consumers. Albanian consumers prefer fresh foods over FFs. The lack of trust in food safety institutions was expressed with concern for the conditions of the frozen chain applied both on the imported and domestic frozen products. Similarly, the findings show that Albanian consumers are willing to pay more than the baseline price to obtain fresh products instead of frozen compared with Kosovo consumers. Additional studies are needed to explore whether the lack of trust in food safety institutions inhibits the successful development of FFs in Albania and Kosovo. In both countries, responsible authorities should help consumers to have a more profound knowledge of the quality of FFs and boost these activities to increase farmers’ incomes and play an active role in reducing food loss and waste.

The Impact of Alternative Foods on Consumers' Continuance Intention from an Innovation Perspective

This paper aims to model consumers’ perceptions and preferences toward alternative foods. We conducted a survey of 519 people and analyzed their responses using a structural equation model. The article discusses the role of food innovation quality (FIQ), a concept developed from innovative design, which shows how consumers perceive the quality of products in an innovative context. Further, the paper discusses the relationship between this concept and promoting consumer acceptance of alternative foods. Studies suggest that higher FIQ may lead to increased consumer satisfaction with alternative foods, which may in turn lead to higher levels of trust and continuation. Moreover, expectations play a significant role in FIQ and in the perceived value of alternative foods in the model. This illustrates that the promotion of alternative foods in an innovative manner should include establishing a practical mechanism for meeting consumer expectations. Given the continued growth in global food demand, it is both effective and beneficial to promote alternative foods through innovative design as part of a broader food industry approach. On the one hand, alternative foods produced in an innovative manner serve to energize the consumer market by expanding dietary choices. On the other hand, alternative foods, which include new forms of meat products, contribute to the alleviation of the problem of meat production capacity in agriculture. In addition, the alternative foods process eliminates the emission of large amounts of carbon dioxide by traditional agriculture, increasing the sustainability of food production.

Red Fruits Composition and Their Health Benefits-A Review

The probability that fruit ingestion may protect human health is an intriguing vision and has been studied around the world. Therefore, fruits are universally promoted as healthy. Over the past few decades, the number of studies proposing a relationship between fruit intake and reduced risk of major chronic diseases has continued to grow. Fruits supply dietary fiber, and fiber intake is linked to a lower incidence of cardiovascular disease and obesity. Fruits also supply vitamins and minerals to the diet and are sources of phytochemicals that function as phytoestrogens, antioxidant and anti-inflammatory agents, and other protective mechanisms. So, this review aims to summarize recent knowledge and describe the most recent research regarding the health benefits of some selected red fruits.

Identification of sensory properties driving consumers' liking of commercially available kale and arugula

BACKGROUND

Kale and arugula are leafy green vegetables whose sensory properties have not been extensively explored. The objective was to assess the sensory properties and consumer acceptability of commercially available kale and arugula while also discovering drivers of consumer liking and barriers to consumer acceptance. Descriptive analysis and consumer testing were completed. The trained panellists (n = 11) were trained for 15 h to evaluate 11 sensory properties relating to the aroma, taste and texture of the kale and arugula. The consumer testing (n = 108) evaluated the leafy greens for overall liking and their liking of taste, aroma, texture and appearance.

RESULTS

Results were analyzed using ANOVA, Tukey's HSD and external preference mapping. Approximately half of the attributes for the kale samples were found to be significantly different. Similarly, significant differences in sensory properties were found in most of the arugula samples. Consumers liked the kale and arugula varieties that were sweet and nutty. Also, they preferred arugula that was described as spicy.

CONCLUSION

The majority of consumers preferred sweet and nutty leafy greens. Organic growing methods did not affect consumer liking; however, organic labels do positively affect hedonic ratings of a consumer's overall liking of the product. This study also identified that 'Baby' leafy greens are well liked by consumers, and this area of produce should be expanded. © 2021 Society of Chemical Industry.

Sensory Drivers of Consumer Acceptance, Purchase Intent and Emotions toward Brewed Black Coffee

The link between coffee aroma/flavor and elicited emotions remains underexplored. This research identified key sensory characteristics of brewed black coffee that affected acceptance, purchase intent and emotions for Thai consumers. Eight Arabica coffee samples were evaluated by eight trained descriptive panelists for intensities of 26 sensory attributes and by 100 brewed black coffee users for acceptance, purchase intent and emotions. Results showed that the samples exhibited a wide range of sensory characteristics, and large differences were mainly described by the attributes coffee identity (coffee ID), roasted, bitter taste, balance/blended and fullness. Differences also existed among the samples for overall liking, purchase intent and most emotion terms. Partial least square regression analysis revealed that liking, purchase intent and positive emotions, such as active, alert, awake, energetic, enthusiastic, feel good, happy, jump start, impressed, pleased, refreshed and vigorous were driven by coffee ID, roasted, ashy, pipe tobacco, bitter taste, rubber, overall sweet, balanced/blended, fullness and longevity. Contrarily, sour aromatic, sour taste, fruity, woody, musty/earthy, musty/dusty and molasses decreased liking, purchase intent and positive emotions, and stimulated negative emotions, such as disappointed, grouchy and unfulfilled. This information could be useful for creating or modifying the sensory profile of brewed black coffee to increase consumer acceptance.

Consumers' perception towards eggs from laying hens fed commercial black soldier fly (Hermetia illucens) larvae meal-based feeds

Increased demand for animal protein has motivated the search for more efficient livestock production systems. In recent years, there has been growing interest to incorporate insect meal as an alternative source of protein to fish/soybean meal in chicken feed for improved nutrition, sustainability, and animal welfare benefits. Black soldier fly larval (BSFL)-based feeds has been shown to increase egg production in a cost-effective manner. However, poultry consumers perception towards the consumption of eggs from layers fed diet integrated with BSFL-based meal have received limited research attention. This study evaluates consumers’ perception towards eggs from hens fed BSFL-based diets and socioeconomic factors influencing the conceived perceptions. The study adopted an exploratory factor analysis (EFA) and binary logit regression models to establish perceptions of 200 consumers in Kiambu County, Kenya. Our results revealed that 65% of the consumers were aware of the benefits of integrating insect protein in poultry feed. Over 70% of respondents showed preference and willingness to consume egg products from hens fed diets with BSFL-based feeds. The EFA identified perceived benefits, ethics and traceability as the key aspects that influence consumer intention to consume eggs. Binary logit model revealed that consumer characteristics such as household size, gender, awareness of insects as feed, off-farm income, household income, nature of buying place, and access to credit were important factors driving consumers perceptions. Our findings provide insight into the market perception and potential of eggs from laying hens fed BSFL-based feeds. Our findings demonstrated that increased awareness creation and evidence-based demonstration on the benefits of BSFL-based feed in poultry production would improve consumer perception and foster uptake of this rapidly growing and emerging technology. This work contributes to the limited knowledge on BSFL-based feeds and paves way for further linkages between farmers, public private partners, policy makers, and consumers.

The Impact of Coronavirus Information-Seeking Behavior on Dental Care Access: A Cross-Sectional Questionnaire-Based Study

Health information-seeking behavior provides a variety of benefits, such as reducing knowledge gaps and educating individuals outside the medical office. This study aimed at evaluating if different sources used to gather information on COVID-19 could affect the willingness to undergo dental appointments. An anonymous survey was posted on social media. The 1003 respondents used several channels of communication, clearly distinguishing reliable from unreliable ones. Multiple logistic regression estimated the effect of different information channels on the probability of being strongly influenced by COVID-19 in accessing upcoming dental appointments. Newspapers were the most-used channel of information (61.2%), blogs and forums the least used (11.2%). Overall, the more an individual was informed, the higher was the risk of missing upcoming dental care appointments (OR 2.05, CI 1.45–2.90, p < 0.001). The two most reliable channels of communication were identified in journals/websites of medicine and healthcare professionals. Women proved to be more active in gathering information and relying on less secure but more personal channels, such as social media and friends and family, thus having an increased risk of being influenced by COVID-19 information regarding upcoming dental care appointments (OR 3.62, CI 0.85–15.52, p < 0.1 and OR 1.60, CI 1.00–2.58, p < 0.1, respectively). Social media should have a greater presence on the side of medical service providers to avoid distortions of information and fake news that ultimately cause fear among citizens and compromise their health. Healthcare professionals and institutions should adapt their communication channels based on the audience they want to address to optimize the education and information of the final users.

Online Consumer Satisfaction During COVID-19: Perspective of a Developing Country

A conceptual model based on the antecedents and consequences of online consumer satisfaction has been proposed and empirically proved in this study. Data were collected during Smart Lockdown of COVID-19 from 800 respondents to observe the difference between perceived and actual, and direct and indirect e-stores. Confirmatory factor analysis was used to observe the validity of the data set. The structural equation modeling technique was used to test the hypotheses. The findings indicated that consumers feel more satisfied when they shop through direct e-store than indirect e-store, whereas their perception and actual experience are different. Implications have also been added to the study.

The Food Identity of Countries Differs Between Younger and Older Generations: A Cross-Sectional Study in American, European and Asian Countries

Current generations have been strongly influenced by mass communication and massive immigration flows, which may change local lifestyles and perceptions of inhabitants towards traditional foods and beverages (TFBs). TFBs constitute a core element of the cultural identity of a country, although some of them are losing their appeal. In this study, the authors explored the TFBs perceptions of inhabitants in nine countries to determine if their food identity is changing by analysing the TFBs most frequently mentioned by different age cohorts within a country. Six countries were found to have a distinctive core of TFBs shared across age cohorts (homogenous), whereas the remaining showed a heterogeneous pattern. Correspondence and cluster analyses usually grouped younger generations together implying higher similarities among these cohorts. Furthermore, the binary logistic regression analyses performed identified significant differences in the probability of mentioning a specific TFBs across age cohorts per country. Data collected show younger cohorts focusing on TFBs categorised as snacks and foods on-the-go, whereas older cohorts more often refer to time-consuming savoury preparations. The results suggest that lifestyles and current societal trends in food consumption, for example, convenience and healthiness, are impacting the food culture and identity of countries, and therefore play an important role in the variation of TFBs perception and consumption between age cohorts within countries. The results obtained in this study could not only be used by food policymakers and nutritionists to distinguish the current trends that are reshaping the food identity and eating behaviours of the population but also to improve or develop new dietary strategies by age cohorts in the countries studied.

Objective Measurements Associated with the Preferred Eating Qualities of Fermented Salamis

The development of new food products can be expedited by understanding the physicochemical attributes that are most relevant to consumers. Although many objective analyses are possible, not all are a suitable proxy to serve as quality markers associated with sensory preferences. In this work, we selected nine candidate laboratory assays to use on six commercial salamis, which were also eaten and informally described by a consumer discussion group familiar with China-sourced meat products. Several objective measures were strongly related to the flavour perceptions: (i) texture: instrumental texture values, fat release at oral temperature and fat saturation ratios, (ii) aroma: volatile compounds (e.g., alcohols and esters) associated with microbial fermentation and spices (terpenes and sulphur compounds) and (iii) taste: kokumi taste receptor responses. The fat released at oral temperature was associated with unsaturated fatty acids (r = 0.73). However, there was less explanatory worth for associations between sensory perceptions and proximate composition, water activity, pH or L*, a*, b* colourimetry.

Consumer Attitudes toward Consumption of Meat Products Containing Offal and Offal Extracts

The development of food products containing offal and offal extracts could be part of the solution to the upcoming demand for animal protein. This study aimed to determine Spanish consumers’ attitudes toward offal and the development of meat products containing offal extracts. Consumers’ perceptions were evaluated by means of focus group discussions and a survey (N = 400) to validate the focus group results in various Spanish provinces. The theory of planned behavior was used to examine consumer attitudes. Results indicated that nutritional properties, environmental sustainability, and affordability were the main drivers, while sensory attributes, low frequency consumption, and perceived higher content of undesirable compounds were the main barriers. Three segments were identified according to their beliefs: those in favor of these products, those that were health and environmentally conscious, and those who were reluctant about them. The identification of these segments and their profiles demonstrated the necessity to focus efforts on providing reliable information on sensory and health-related issues to improve acceptability. Attitude was the most important predictor of behavioral intention regarding the global model, while the social component (subjective norm) was significant for two of the identified segments, emphasizing the relevance of the social component for acceptability.

Consumer Knowledge about Food Labeling and Fraud

Food fraud is a growing problem and happens in many ways including mislabelling. Since lack of consumers’ knowledge about mandatory food labeling information and different types of food fraud may impact public health, the present work assesses consumers’ knowledge about these issues. Principal component analysis was performed to obtain a smaller number of uncorrelated factors regarding the usefulness and confidence of information displayed in food labels and the perception of food fraud. Results indicated that information displayed in food labels is useful, however the way it is presented may decrease consumer interest and understanding. Regarding respondents’ confidence in foodstuffs, over half of them stated that information provided in food labels is reliable. However, a lack of confidence about food composition is observed in those processed foodstuffs such as meat products. Food fraud is recognized by more than half of respondents with a higher perception of those practices that imply a risk to public health than those related to economic motivation. Age and education of consumers influenced the perception of the information displayed in the food labels, their confidence and knowledge about food fraud. Implementation of education programs to increase consumer knowledge about food labelling and fraud is essential. Respondents’ perception results could be use as guidelines by the food industry to improve food label design in order to enhance consumer understanding.

How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain?

The meat production industry is one of the leading contributors of greenhouse gas emissions. Cultured meat presents itself as a potential eco- and animal-friendly meat substitute which has the potential to eradicate animal cruelty and reduce both the environmental footprint and the risk of zoonotic illnesses, while delivering a nutrient-dense product. The purpose of this study was to investigate how consumers perceive cultured meat and if the frequency of meat consumption is related to their intention of trying or purchasing cultured meat. Data were collected online in 2020 from Croatia, Greece, and Spain. Among the 2007 respondents, three segments were identified according to meat consumption and variety, plus an a priori identified group of "non-meat eaters". Sixty percent perceived cultured meat as kind to animals, 57% as unnatural, 45% as healthy and environmentally-friendly, 21% as disgusting, and only 16% as tasty. Although 47% of the respondents had not heard of cultured meat before, 47% would taste it and 41% would purchase it for the same price as conventional meat. This indicates that consumers from Croatia, Greece and Spain might be likely to purchase cultured meat if sold at an affordable price.

Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology

Capturing and understanding consumers' perceptions is not a simple quest, particularly for wine, which is one of the most complex beverages. In contrast to the increasing amount of wine import and consumption, studies on how Korean consumers perceive wine characteristics are limited. In this study, two different consumer-based questionnaires, check-all-that-apply (CATA) and rating, were used to compare the discrimination ability of samples and attributes. Consumer data were analyzed and compared to investigate whether the difference in the degree of familiarity with consumption frequency affects wine perception and preference. Consumers discriminated samples and attributes by sample using both scales, CATA and rating. It was confirmed that the CATA citation frequency reflected the rated intensity of the attributes in this study. Consumers who checked or did not check the CATA response rated the intensity of attributes differently. Different consumer subgroups based on familiarity also discriminated the samples effectively. However, users had a higher configuration similarity between the two questionnaires than non-users. Furthermore, the preference for wine might be affected by the degree of familiarity.

Consumer acceptability and chemical composition of whole-wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus)

BACKGROUND

Seaweeds have been eaten in the diets of coastal cultures for centuries; however, consumption of seaweeds has been limited in Western diets owing to undesirable sensory characteristics and lack of familiarity. Apart from healthful bioactive metabolites, seaweeds are good sources of fibre and minerals. They are nearly a complete protein and have a low fat content (mainly mono- or polyunsaturated). The objectives were (i) to investigate if the addition of brown seaweed, Ascophyllum nodosum, or red seaweed, Chondrus crispus, altered the chemical composition and sensory properties of whole-wheat bread; and (ii) to determine what percentage the addition of brown or red seaweed to whole-wheat bread is acceptable to consumers. The two seaweeds were incorporated into separate batches of whole-wheat bread by percentage weight flour at 0% (control), 2%, 4%, 6%, and 8%.

RESULTS

The products containing the highest amounts of A. nodosum and C. crispus had the highest ash and total dietary fibre. A. nodosum and C. crispus breads were acceptable at 4% and 2% levels respectively. The attributes of no aftertaste, soft, and chewy drove consumer liking of the whole-wheat bread, whereas attributes dry, dense, strong aftertaste, and saltiness detracted from liking.

CONCLUSION

This project's significance is to demonstrate the acceptability of seaweed in a Western population, which may lay the groundwork to encourage and promote the consumption of seaweed or to exemplify seaweed incorporation into foodstuffs. © 2020 Society of Chemical Industry.

Foods for Plant-Based Diets: Challenges and Innovations

Plant-based diets have become popular as a means of reducing the environmental footprint of the diet and promoting human health and animal welfare. Although the percentages of vegetarians and vegans are low compared to omnivores, their numbers have increased significantly in the last years. The use of non-animal food products other than meat alternatives is also increasing and this tendency constitutes an opportunity for the food industry. In this review, we present that plant-based meat and milk alternatives are consolidated but that there is a niche for egg, seafood alternatives, and new products which may not resemble any traditional animal food. However, not all animal food substitutes are sustainable and some of them are even ultra-processed. In addition, there are concerns on safety and labeling, and consumers demand clear information and regulation. The challenges in this field are connected with food design and technology, sensory science, nutrition, and dietetics. Moreover, adequate selection and combination of foods is important in order to achieve consumer acceptance while preventing nutritional deficiencies in those who choose this type of diet.

Knowledge and Perceptions of Non-Nutritive Sweeteners Within the UK Adult Population

Non-nutritive sweeteners (NNS) are popular sugar substitutes that can help in weight and diabetes management, but concerns regarding their use have been raised by the public. This study aimed to investigate knowledge, benefits and safety perceptions of NNS in a sample of UK adults. The impact of knowledge dissemination on the change in perceptions was also examined. An online survey was distributed through social media platforms and UK Universities and was completed by 1589 participants aged 18 years and above. Results showed a high-risk perception of NNS and a lack of knowledge in regulations in nearly half the population sample. The artificial attributes of NNS further limited their acceptance. Risk perception has been significantly linked to a lower consumption of sweeteners (p < 0.001) and was affected by gender, occupation, education levels, age and body weight status. Information dissemination significantly reduced risk perception and increased awareness of the benefits of NNS. Results suggest that developing effective communication strategies to educate consumers, potentially through trusted health government agencies and professional bodies, can help them to make informed choices. Education of health professionals could also be valuable in reassuring the public of the benefits of NNS.

The Influence of Price on Purchase Intentions: Comparative Study between Cognitive, Sensory, and Neurophysiological Experiments

Price is considered one of the most important attributes in consumer's choice. On the other hand, consumer's knowledge about price tends to be imprecise. This study aims at providing new insights analyzing consumers' perception of retail store brand (focused on Skin Care Products) comparing with two other skin care products, a premium, and a popular national brand. Second, to analyze the association price versus quality variables in the purchasing decision process. Third, to demonstrate the influence of both, unconscious and cognitive process during the purchase choice intention. Through Neuromarketing tools and protocols (quantitative and qualitative), the study exposes participants to a blind test of the three products and asks participants to talk about their sensory impressions like scent, feelings, and products texture. Using facial electromyography (EMG) and eye-tracker devices we measured consumers' responses when we introduced price and brand name variables, by this way comparing unconscious and cognitive responses. The findings showed that an unconscious decision could be change when new variables were revealed. The study showed how conscious price variable was the major influence in their purchase intention.

Public perceptions of antibiotic use on dairy farms in the United States

There has been a global push for improved antimicrobial stewardship, including in animal agriculture, due to growing concerns about antimicrobial resistance. However, little is known about the general public's perceptions of antimicrobial use in animal agriculture. The aim of this study was to explore the US public's perceptions of antibiotic use in dairy farming and how these perceptions influence purchasing decisions. Data from the 2017 Cornell National Social Survey developed in collaboration with the Cornell Survey Research Institute were used to assess the public's perceptions. The Survey Research Institute of Cornell University (Ithaca, NY) administered the survey by telephone to a random sample of 1,000 adults in the continental United States. The survey collected information about perceptions of threat to human health posed by antibiotic use in cows on dairy farms and willingness to pay more for milk from cows raised without antibiotics, as well as several presumed explanatory variables, including respondents' knowledge of antibiotics, beliefs regarding cattle treatment in dairy farming, and 18 sociodemographic characteristics. Data were analyzed using logistic regression. Among respondents, 90.7% (n = 892/983) reported that antibiotic use on dairy farms posed some level of threat to human health and 71.5% (n = 580/811) indicated they would be willing to pay more for milk produced from cows raised without antibiotics. Respondents who believed that antibiotic use in dairy farming posed a moderate to high threat to human health were more likely to be female and report willingness to pay more for milk or not purchase milk. Additionally, consumers' willingness to pay more for milk from cattle raised without antibiotics was associated with the belief that antibiotic use posed some threat to human health, the belief that cows are treated better on organic dairy farms, an annual household income of $50,000 or greater, being born outside the United States, having a liberal social ideology, and being currently or formerly married. These results suggest that the general public's decisions as consumers of dairy products are associated with demographic factors in addition to perceptions of antibiotic use and cattle treatment in dairy farming. The rationale behind such perceptions should be further explored to facilitate consumers' informed decision making about antibiotic use in agriculture, links to cattle treatment, and associated willingness-to-pay attitudes.

A Dash of Virtual Milk: Altering Product Color in Virtual Reality Influences Flavor Perception of Cold-Brew Coffee

It is well known that the appearance of food, particularly its color, can influence flavor perception and identification. However, food studies involving the manipulation of product color face inevitable limitations, from extrinsic flavors introduced by food coloring to the cost in development time and resources in order to produce different product variants. One solution lies in modern virtual reality (VR) technology, which has become increasingly accessible, sophisticated, and widespread over the past years. In the present study, we investigated whether making a coffee look milkier in a VR environment can alter its perceived flavor and liking. Thirty-two United Kingdom (UK) consumers were given four samples of black cold brew coffee at 4 and 8% sucrose concentration. They wore VR headsets throughout the study and viewed the same coffee in a virtual setting. The color of the beverage was manipulated in VR, such that participants saw either a dark brown or light brown liquid as they sipped the coffee. A full factorial design was used so that each participant tasted each sweetness x color combination, Participants reported sweetness, creaminess, and liking for each sample. Results revealed that beverage color as viewed in VR significantly influenced perceived creaminess, with the light brown coffee rated to be creamier than dark brown coffee. However, beverage color did not influence perceived sweetness or liking. The present study supports the role of VR as a means of conducting food perception studies, either to gain a better understanding of multisensory integration, or, from an industry perspective, to enable rapid product testing when it may be time-intensive or costly to produce the same range of products in the real-world. Furthermore, it opens potential future opportunities for VR to promote healthy eating behavior by manipulating the visual appearance of foods.

European Consumers' Perceptions and Attitudes towards Non-Thermally Processed Fruit and Vegetable Products

In order to meet the demand for high-quality fruit and vegetable (F&V) products, a wide variety of novel non-thermal processing (NTP) technologies are under development. This study used a qualitative focus group approach to investigate consumers' perception and attitudes towards non-thermally processed F&V products among young (18-30 years old) and middle-aged (45-60 y.o.) consumers across six European countries: Denmark, Germany, Italy, Serbia, Spain, and the Netherlands. Findings show that the expected benefits and social concerns are important factors which affect consumers' attitudes toward non-thermally processed F&V. Extending shelf-life, being healthier and more nutritious, and better hygiene and safety were important benefits, whilst impacts on product quality, safety risks, higher price and environmental costs were the concerns most often mentioned by participants. However, due to a lack of knowledge and trustworthy information sources, consumers have difficulties in assessing relevant benefits and risks. Targeted communication that could explicitly and efficiently reveal benefits and risks is highly recommended to enhance consumer awareness and trust. This may especially be needed to reach middle-aged consumers who showed less confidence in NTP, compared to young consumers. Consumers from Spain, Denmark, and the Netherlands appeared more interested in consuming NTP F&V, compared to Italy, Serbia, and Germany. These findings are expected to provide recommendations to better communicate non-thermally processed F&V with consumers in the EU.