Food Quality and Preference最新文献

英文中文

Children's food neophobia across different socioeconomic backgrounds in Chile: Exploring acceptance and willingness to try unfamiliar vegetables

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-03-15 DOI: 10.1016/j.foodqual.2025.105511

Karinna Estay , Cristina Proserpio , Camilla Cattaneo , Monica Laureati

This study examines the impact of socioeconomic status (SES) on food neophobia (FN) in Chilean children aged 9-10 and its relationship with vegetable liking, willingness to try unfamiliar vegetables, BMI, and sex. A sensory evaluation was conducted with 216 children (63 low SES, 69 medium SES, and 84 high SES) to assess their decision to taste and their hedonic responses to the appearance, aroma, taste, and texture of six unfamiliar vegetables (spaghetti squash, kale, long white turnip, purple potato, purple cabbage microgreens, and orange bottle-shaped cherry tomato). Weight and height were recorded, and children completed an 8-item Children's Food Neophobia Scale. Results show that 34.5 % of participants chose not to taste at least one sample, with these children characterized by high FN levels (p < .0001), independent of sex, SES, or BMI. Among children who tasted all samples, FN levels were linked to their overall liking for unfamiliar vegetables, with higher FN associated with lower acceptance. SES was inversely related to FN; higher SES was linked to lower FN levels (p < .001) and increased overall liking for unfamiliar vegetables (p < .001). No significant effects of sex or BMI on FN were observed. The study identified two sensory response patterns: one where vegetables received significantly higher overall liking ratings after tasting, and another where samples showed no significant changes in acceptance post-tasting. These findings underscore the role of socioeconomic factors in shaping childrens food preferences and highlight the need for strategies that address these disparities to promote vegetable consumption.

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引用次数: 0

Characteristics and food consumption for current, previous, and potential consumers of GLP-1 s

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-03-13 DOI: 10.1016/j.foodqual.2025.105507

Andrew Dilley , Saroj Adhikari , Pratikshya Silwal , Jayson. L. Lusk , Brandon R. McFadden

Widespread adoption of Glucagon-like peptide-1 (GLP-1) agonists could cause significant changes in food consumption and preferences that disrupt the food industry. In this study, we survey four consumer groups to better understand how GLP-1 s may affect food consumption and preferences. The four groups were: 1) consumers currently using a GLP-1, 2) consumers who have previously used a GLP-1, 3) consumers who haven't used a GLP-1 but plan to in the future, and 4) consumers who haven't used a GLP-1 and don't plan to in the future. Results show that consumers currently taking a GLP-1 consume significantly fewer calories than the other groups surveyed, and calorie reduction while taking a GLP-1 for weight loss could be around 720 to 990 cal. Additionally, those taking GLP-1 s most likely reduce consumption of processed foods, sugar-sweetened beverages, refined grains, and beef. The results of this study will inform potential consumers and food companies of valuable insights into the broader effects of GLP-1 s on caloric intake and food preferences.

{"title":"Characteristics and food consumption for current, previous, and potential consumers of GLP-1 s","authors":"Andrew Dilley , Saroj Adhikari , Pratikshya Silwal , Jayson. L. Lusk , Brandon R. McFadden","doi":"10.1016/j.foodqual.2025.105507","DOIUrl":"10.1016/j.foodqual.2025.105507","url":null,"abstract":"<div><div>Widespread adoption of Glucagon-like peptide-1 (GLP-1) agonists could cause significant changes in food consumption and preferences that disrupt the food industry. In this study, we survey four consumer groups to better understand how GLP-1 s may affect food consumption and preferences. The four groups were: 1) consumers currently using a GLP-1, 2) consumers who have previously used a GLP-1, 3) consumers who haven't used a GLP-1 but plan to in the future, and 4) consumers who haven't used a GLP-1 and don't plan to in the future. Results show that consumers currently taking a GLP-1 consume significantly fewer calories than the other groups surveyed, and calorie reduction while taking a GLP-1 for weight loss could be around 720 to 990 cal. Additionally, those taking GLP-1 s most likely reduce consumption of processed foods, sugar-sweetened beverages, refined grains, and beef. The results of this study will inform potential consumers and food companies of valuable insights into the broader effects of GLP-1 s on caloric intake and food preferences.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105507"},"PeriodicalIF":4.9,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629052","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Meatless but not mindless: Cognitive style, meat exclusion and the role of underlying motives 无肉但不无意识：认知风格、肉食排斥和潜在动机的作用

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-03-12 DOI: 10.1016/j.foodqual.2025.105496

Laurent Bègue , Kevin Vezirian

Drawing upon previous studies showing that food choices were related to cognitive style, and using a preregistered large-scale national survey (N > 46,000), we replicated the finding that a reflective cognitive style was inversely linked to meat consumption. Moreover, we showed that meat excluders motivated by animal welfare displayed a less reflective cognitive style than those motivated by environmental concern. Self-attributed intelligence (SAI) was similarly related to diet choice and motivation for vegetarianism. SAI was higher among vegetarians/vegans compared to omnivores, and higher among vegetarians/vegans for the environment compared to vegetarian/vegans for animals. These results were independent of participants' gender, age, and education. This study thereby confirmed the relevance of using cognitive style to analyze real-life issues with consequential effects on human activity and planetary health and may inform strategies aimed at increasing the popularity of plant-based diets.

引用次数: 0

Clustering method and stimulus presentation order shift sweet liking phenotype distributions

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-03-11 DOI: 10.1016/j.foodqual.2025.105509

Robin M. Tucker , Sze-Yen Tan , Aubrey DuBois , Emily J. Mayhew

Sweet liking is a phenotype with an intuitive connection to nutrition and health, but phenotyping methods and association with health outcomes reported in the literature are highly variable. Recently, a “Rapid Method” of phenotyping based on 1 M sucrose solution liking was proposed, but validation of this method in new subject groups is needed. This study compared sweet liking phenotyping methods against 3 reliability criteria. Participants (n = 92, aged 18–55 years) rated their liking of both a 5-concentration series of sucrose solutions and a stand-alone 1 M sucrose solution. Participants were classified as sweet likers, sweet dislikers, or inverted U-shape using 7 hierarchical clustering analysis (HCA) linkage methods, the Rapid Method, and a method based on the slope of the liking-sucrose concentration function (“Slope Method”). The proportion of sweet likers, defined as members of the cluster with the highest mean 1 M sucrose liking, varied widely from 1 % to 48 % depending on HCA method; in comparison, the Rapid and Slope methods classified 39 % and 51 % of participants as sweet likers, respectively. Liking for sucrose solutions decreased systematically across presentations (p = 0.00046); 63 % of participants who rated the 1 M solution first met the Rapid Method cut-off for sweet likers compared to 39 % of participants who rated it last. The Slope Method achieved the highest intragroup correlations while reproducing the commonly recognized phenotypes, but performance of the Rapid Method is strong enough to warrant its continued use when convenience is of paramount importance. Replication in larger cohorts is needed to validate these results.

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引用次数: 0

Dietary dilemmas: Navigating trade-offs in food choice for sustainability, health, naturalness, and price

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-03-09 DOI: 10.1016/j.foodqual.2025.105497

Tommaso Fantechi , Caterina Contini , Leonardo Casini , Liisa Lähteenmäki

The global discourse surrounding the food system has intensified, driven by the recognition that dietary choices play a pivotal role in achieving environmental sustainability objectives and shaping collective health patterns. Our study investigates the influence of sustainability, healthiness, naturalness, and price on consumer preferences, with the objective of determining which of these attributes may drive a shift in choices. A survey, including a Discrete Choice Experiment focussed on yoghurt, was conducted on a sample of 622 Italian and Danish consumers. The data were subjected to latent class analysis. The findings underscore the complexity of consumer decision-making. Notably, 48 % of the sample weighed sustainability, healthiness, and naturalness in their choices without making trade-offs between these attributes. In contrast, 10 % prioritised health over sustainability and naturalness, thereby demonstrating the existence of a trade-off. The remaining consumers based their decision solely on the price. The differences observed between Denmark and Italy are linked to price sensitivity. The discussion offers insights for developing strategies to promote both health and sustainability in the food market.

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引用次数: 0

“Grilling the myths”: Uncomfortable truths and promising paths in consumer research on plant-based alternatives

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-03-08 DOI: 10.1016/j.foodqual.2025.105500

Davide Giacalone

The urgent need for a dietary transition away from animal-based foods toward sustainable protein sources is a major focus in sensory and consumer science. Despite growing market availability and increased public interest in alternative proteins, significant barriers remain to achieving meaningful dietary shifts.

Building on an invited keynote presented at the 2024 Eurosense conference, this paper critically examines the state of sensory and consumer research on plant-based alternatives. The paper first and foremost highlights the significant gap between consumer expectations and the actual sensory performance of plant-based products, which continues to be the main factor hindering their widespread acceptance. It also addresses key methodological shortcomings in the literature, including the lack of robust sensory methodologies, unrealistic assumptions about substitution potential, an overreliance on intentions rather than actual behavior, and clear sampling biases.

Taken together, these factors obscure the substantial challenges facing plant-based alternatives. The interim conclusion is that current evidence does not convincingly demonstrate that these products can substantially replace animal products in our diets. However, it is essential to set realistic expectations. While plant-based alternatives are unlikely to completely displace animal products in the near future, they remain an important part of the solution. The final section highlights promising research avenues, emphasizing the critical role of sensory and consumer scientists in addressing these barriers and driving meaningful progress toward a protein transition.

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引用次数: 0

Impact of carbon footprint of food production on consumer perceptions and attitudes: Insights from text highlighting

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-03-08 DOI: 10.1016/j.foodqual.2025.105498

Katiúcia Alves Amorim , Louise Paiva Passos , Maria Laura Silva Galdino , Alexandre Henrique Silas Souza , Fabiana Borges Ribeiro , Taynara de Oliveira Ferreira , Laura Falavinha Vieira Bresciani , Jéssica Ferreira Rodrigues

This study evaluated the impact of carbon footprint information on consumer perceptions of food production, using the Text Highlighting (TH) technique to guide effective awareness, communication, and marketing strategies for more sustainable products. The research involved 100 participants aged 18 to 50, who were asked to read a brief, structured text explaining the concept of the carbon footprint, the environmental impact of food production, and industry efforts to reduce emissions. In the TH task, participants highlighted terms they “liked” or “disliked” within the text. They then answered questions assessing their knowledge of carbon footprints, ability to interpret this information, and willingness to pay more for products labeled with a carbon footprint indicator. The results indicated high engagement with the text, with most sentences receiving positive highlighting, especially those related to sustainable actions taken by companies. Overall, sentiment was positive, with participants appreciating clear and accessible explanations of carbon footprints, particularly in sections discussing actions for sustainable production. In contrast, negative sentiment was mainly observed in sections covering the simple definition of the carbon footprint and the naming of greenhouse gases, suggesting a more critical response to these technical aspects. The study further demonstrated that providing information on carbon footprints enhanced consumer awareness, as most participants reported feeling more knowledgeable and confident in interpreting carbon footprint labels after reading the text. However, willingness to pay a premium for carbon-labeled products was mixed, suggesting that awareness alone may not be sufficient to drive purchasing behavior.

{"title":"Impact of carbon footprint of food production on consumer perceptions and attitudes: Insights from text highlighting","authors":"Katiúcia Alves Amorim , Louise Paiva Passos , Maria Laura Silva Galdino , Alexandre Henrique Silas Souza , Fabiana Borges Ribeiro , Taynara de Oliveira Ferreira , Laura Falavinha Vieira Bresciani , Jéssica Ferreira Rodrigues","doi":"10.1016/j.foodqual.2025.105498","DOIUrl":"10.1016/j.foodqual.2025.105498","url":null,"abstract":"<div><div>This study evaluated the impact of carbon footprint information on consumer perceptions of food production, using the Text Highlighting (TH) technique to guide effective awareness, communication, and marketing strategies for more sustainable products. The research involved 100 participants aged 18 to 50, who were asked to read a brief, structured text explaining the concept of the carbon footprint, the environmental impact of food production, and industry efforts to reduce emissions. In the TH task, participants highlighted terms they “liked” or “disliked” within the text. They then answered questions assessing their knowledge of carbon footprints, ability to interpret this information, and willingness to pay more for products labeled with a carbon footprint indicator. The results indicated high engagement with the text, with most sentences receiving positive highlighting, especially those related to sustainable actions taken by companies. Overall, sentiment was positive, with participants appreciating clear and accessible explanations of carbon footprints, particularly in sections discussing actions for sustainable production. In contrast, negative sentiment was mainly observed in sections covering the simple definition of the carbon footprint and the naming of greenhouse gases, suggesting a more critical response to these technical aspects. The study further demonstrated that providing information on carbon footprints enhanced consumer awareness, as most participants reported feeling more knowledgeable and confident in interpreting carbon footprint labels after reading the text. However, willingness to pay a premium for carbon-labeled products was mixed, suggesting that awareness alone may not be sufficient to drive purchasing behavior.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105498"},"PeriodicalIF":4.9,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143619088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Do not take away my pleasure: Investigating the conflict between hedonic foods and entomophagy among Chinese consumers

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-03-07 DOI: 10.1016/j.foodqual.2025.105499

Zining Wang , Jaewoo Park

Against the backdrop of increasing concerns over food sustainability and the urgent need for alternative protein sources, insect-based foods have emerged as a promising solution. However, despite their nutritional and environmental advantages, low consumer acceptance remains a significant barrier. This research specifically explored the role of food category—utilitarian and hedonic—and found that while insect ingredients were more readily accepted in utilitarian foods, their inclusion in hedonic foods elicited significantly more negative consumer responses. Drawing on perceived value theory, we further demonstrated that this effect was driven by a reduction in perceived utilitarian and hedonic values, indicating that consumers perceived insect-based hedonic foods as not only less pleasurable and enjoyable but also less functional compared to their traditional counterparts. Moreover, we identified disgust toward entomophagy as a crucial moderating factor: higher levels of disgust led to stronger negative reactions, whereas a small subset of consumers with low disgust exhibited even more favorable responses to insect-based hedonic foods. Our findings significantly contribute to the existing literature and offer important insights for food marketers and policymakers.

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引用次数: 0

Is it the name, or is it the impact? A sensory and consumer science changing with the times.

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-03-07 DOI: 10.1016/j.foodqual.2024.105408

Paula Varela

This commentary to the paper written by Jaeger et al. (2024), emphasizes the crucial role of sensory experiences in shaping food behaviour, focusing on the individual, the food, the context, and their interactions, and how this links to the definition of Sensory and Consumer science as a discipline. In this context, it explores the scope, boundaries, identity, community, methodologies, theories, frameworks, and educational programs within the area of knowledge. The paper highlights the discipline's responsibility to tackle societal challenges, advocating for flexibility and responsiveness. It reflects on the historical and philosophical roots of sensory science, calling for a stronger theoretical foundation and more standardized educational programs to better define the discipline's scope and to have a stronger impact. This piece argues for the discipline's role in driving societal change and addressing contemporary issues, positioning Food Sensory and Consumer Science as a key component in the broader food system.

引用次数: 0

Corrigendum to “Questionnaire-assessed atypical sensory sensitivity is prospectively related to higher ARFID psychopathology, higher food neophobia, and lower satisfaction with food-related life in an online sample of Chinese older adults” [Food Quality and Preference 122 (2025) 105303]

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-03-01 DOI: 10.1016/j.foodqual.2025.105495

Yueyang Xiao , Jiayi Han , Hana F. Zickgraf , Wesley R. Barnhart , Yiqing Zhao , Jinbo He

引用次数: 0

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Food Quality and Preference

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