Food Quality and Preference最新文献

英文中文

Bagging and boosting machine learning algorithms for modelling sensory perception from simple chemical variables: Wine mouthfeel as a case study

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.2025.105494

María-Pilar Sáenz-Navajas , Chelo Ferreira , Susan E.P. Bastian , David W. Jeffery

Aiming to predict sensory properties from chemical data, the application of bagging and boosting machine learning (ML) algorithms was comprehensively investigated and applied to modelling of red wine mouthfeel from simple chemical measurements. A panel of 15 Australian winemakers described the mouthfeel properties of a total of 30 commercial red wines from Australia and Spain using rate-all-that-apply sensory methodology. In parallel, linear sweep voltammetry signals and excitation-emission matrix (EEM) and absorbance data were acquired for the wines. Data were analysed following unsupervised statistical strategies including principal component analysis (PCA with varimax rotation) to simplify the interpretation of sensory variables, along with supervised regression models based on ML, namely random forest (RF) and extreme gradient boosting (XGBoost). PCA results showed that four independent and uncorrelated sensory dimensions mainly related to perceptions of ‘drying’, ‘full body’, ‘velvety’, and ‘gummy’ differentiated among the wines. The RF and XGBoost algorithms yielded superior validated regression models compared to classical PLS modelling. The ML algorithms exhibited strong predictive performance on test data, with an average value exceeding 80 % accuracy for any of the three sets of chemical variables employed. Although XGBoost provided slightly better models, the low computational effort required by RF is advantageous. Key variables included in the models are discussed along with the importance of controlling overfitting. Overall, absorbance, voltammetric or EEM signals coupled with RF or XGBoost algorithms are presented as cheap, easy-to-use, and rapid approaches to predicting sensory properties from chemical signals in complex matrices such as wine.

{"title":"Bagging and boosting machine learning algorithms for modelling sensory perception from simple chemical variables: Wine mouthfeel as a case study","authors":"María-Pilar Sáenz-Navajas , Chelo Ferreira , Susan E.P. Bastian , David W. Jeffery","doi":"10.1016/j.foodqual.2025.105494","DOIUrl":"10.1016/j.foodqual.2025.105494","url":null,"abstract":"<div><div>Aiming to predict sensory properties from chemical data, the application of bagging and boosting machine learning (ML) algorithms was comprehensively investigated and applied to modelling of red wine mouthfeel from simple chemical measurements. A panel of 15 Australian winemakers described the mouthfeel properties of a total of 30 commercial red wines from Australia and Spain using rate-all-that-apply sensory methodology. In parallel, linear sweep voltammetry signals and excitation-emission matrix (EEM) and absorbance data were acquired for the wines. Data were analysed following unsupervised statistical strategies including principal component analysis (PCA with varimax rotation) to simplify the interpretation of sensory variables, along with supervised regression models based on ML, namely random forest (RF) and extreme gradient boosting (XGBoost). PCA results showed that four independent and uncorrelated sensory dimensions mainly related to perceptions of ‘drying’, ‘full body’, ‘velvety’, and ‘gummy’ differentiated among the wines. The RF and XGBoost algorithms yielded superior validated regression models compared to classical PLS modelling. The ML algorithms exhibited strong predictive performance on test data, with an average value exceeding 80 % accuracy for any of the three sets of chemical variables employed. Although XGBoost provided slightly better models, the low computational effort required by RF is advantageous. Key variables included in the models are discussed along with the importance of controlling overfitting. Overall, absorbance, voltammetric or EEM signals coupled with RF or XGBoost algorithms are presented as cheap, easy-to-use, and rapid approaches to predicting sensory properties from chemical signals in complex matrices such as wine.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105494"},"PeriodicalIF":4.9,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551595","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

Does larger mean riskier? Investigating risk perception and product size preference in insect-based food

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

Food Quality and Preference

Pub Date : 2025-02-27 DOI: 10.1016/j.foodqual.2025.105490

Zining Wang , Jaewoo Park

Given the increasing interest in edible insects as a sustainable protein source, understanding the product attributes that influence consumer acceptance of these novel foods is essential. Recognizing the significant role of product size in shaping consumer behavior, the current research investigates how product size impacts consumer acceptance of insect-based foods. Through two online experiments, we find that, in comparison to traditional food products, consumers prefer smaller sizes of insect-based foods over larger ones. In addition, a moderation analysis indicates that this preference for smaller sizes in the context of insect-based foods is robust across varying levels of food neophobia. Furthermore, while participants perceive all six types of risk to be higher for insect-based foods compared to their traditional counterparts, this difference in size preference is primarily driven by an elevated perception of performance risk associated with purchasing insect-based foods. Our findings enhance the understanding of consumer behavior toward insect-based foods, emphasizing the importance of product size in mitigating perceived risks and promoting greater acceptance of novel food options.

{"title":"Does larger mean riskier? Investigating risk perception and product size preference in insect-based food","authors":"Zining Wang , Jaewoo Park","doi":"10.1016/j.foodqual.2025.105490","DOIUrl":"10.1016/j.foodqual.2025.105490","url":null,"abstract":"<div><div>Given the increasing interest in edible insects as a sustainable protein source, understanding the product attributes that influence consumer acceptance of these novel foods is essential. Recognizing the significant role of product size in shaping consumer behavior, the current research investigates how product size impacts consumer acceptance of insect-based foods. Through two online experiments, we find that, in comparison to traditional food products, consumers prefer smaller sizes of insect-based foods over larger ones. In addition, a moderation analysis indicates that this preference for smaller sizes in the context of insect-based foods is robust across varying levels of food neophobia. Furthermore, while participants perceive all six types of risk to be higher for insect-based foods compared to their traditional counterparts, this difference in size preference is primarily driven by an elevated perception of performance risk associated with purchasing insect-based foods. Our findings enhance the understanding of consumer behavior toward insect-based foods, emphasizing the importance of product size in mitigating perceived risks and promoting greater acceptance of novel food options.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105490"},"PeriodicalIF":4.9,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143562842","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

Corrigendum to “Exploring the intersection of food literacy and consumer research: A review, conceptualisation, and agenda for sustainability-focused research” [Food Quality and preference 126 (2025) 105429]

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

Food Quality and Preference

Pub Date : 2025-02-23 DOI: 10.1016/j.foodqual.2025.105486

Sarah McManus, Donna Pendergast

引用次数: 0

Healthy labels, healthy portions? The impact of favorable nutri-scores on consumers' portion size selection and food intake

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

Food Quality and Preference

Pub Date : 2025-02-22 DOI: 10.1016/j.foodqual.2025.105485

Eva Heeremans, Maggie Geuens, Iris Vermeir

While front-of-pack labels have been found to positively impact purchase intentions and food choices, their potential negative impact on portion sizes and food intake remains understudied. We focused on the Nutri-Score, a front-of-pack label that summarizes the nutritional quality of foods with a five color-letter combination. We tested whether favorable Nutri-Scores (A and B) increased consumers' portion sizes and their actual food intake. In five online experiments, participants were presented with six portion size photographs and an option to not consume for four to twelve products per study. In two lab experiments, we measured the weight of two foods consumed on a single occasion. The results do not support our main proposition that the presence of favorable Nutri-Scores, compared to the absence of Nutri-Scores, would lead to larger selected portion sizes and an increased food intake. Neither did the results support an indirect effect of favorable Nutri-Scores on portion sizes or food intake via (1) perceptions of appropriate portion sizes, (2) the use of product healthiness as a justification cue, or (3) reduced guilt feelings. No support was found for perceived product healthiness as a moderator of the effects. These research findings mean good news, as they suggest that promoting healthier options through favorable Nutri-Scores does not inadvertently lead to larger portions or food intake. This has important implications for policy makers, retailers, and manufacturers.

{"title":"Healthy labels, healthy portions? The impact of favorable nutri-scores on consumers' portion size selection and food intake","authors":"Eva Heeremans, Maggie Geuens, Iris Vermeir","doi":"10.1016/j.foodqual.2025.105485","DOIUrl":"10.1016/j.foodqual.2025.105485","url":null,"abstract":"<div><div>While front-of-pack labels have been found to positively impact purchase intentions and food choices, their potential negative impact on portion sizes and food intake remains understudied. We focused on the Nutri-Score, a front-of-pack label that summarizes the nutritional quality of foods with a five color-letter combination. We tested whether favorable Nutri-Scores (A and B) increased consumers' portion sizes and their actual food intake. In five online experiments, participants were presented with six portion size photographs and an option to not consume for four to twelve products per study. In two lab experiments, we measured the weight of two foods consumed on a single occasion. The results do not support our main proposition that the presence of favorable Nutri-Scores, compared to the absence of Nutri-Scores, would lead to larger selected portion sizes and an increased food intake. Neither did the results support an indirect effect of favorable Nutri-Scores on portion sizes or food intake via (1) perceptions of appropriate portion sizes, (2) the use of product healthiness as a justification cue, or (3) reduced guilt feelings. No support was found for perceived product healthiness as a moderator of the effects. These research findings mean good news, as they suggest that promoting healthier options through favorable Nutri-Scores does not inadvertently lead to larger portions or food intake. This has important implications for policy makers, retailers, and manufacturers.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"128 ","pages":"Article 105485"},"PeriodicalIF":4.9,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143487010","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

How do you want your steak? Attitudes of European consumers towards 3D printed meat

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

Food Quality and Preference

Pub Date : 2025-02-21 DOI: 10.1016/j.foodqual.2025.105487

Petra Chaloupkova , Tersia Kokoskova , Francisco Ceacero , Claire Durand , Stephen Onakuse , Ladislav Kokoska

Recent advances in 3D printing technology have provided a new opportunity for meat product manufacturing, promising customizable, healthy, and environmentally friendly products. However, the successful launch of 3D printed meat should be accompanied by a detailed assessment of consumers' perception and acceptance of the products. The current study examined European consumer attitudes towards the consumption of 3D printed meat, particularly steak-like tissue derived from cultivated meat cells. The research involved 571 consumers across France, the Czech Republic, and Ireland. The questionnaire was divided into four categories: conventional meat consumption habits, factors affecting meat consumption, knowledge about 3D printed products, and willingness to try 3D printed food and meat. Path analysis was used to explore the effects of various factors on meat consumption habits and interest in 3D printed meat. The findings indicated that willingness to try 3D printed meat (steak) was significantly lower than for other 3D printed foods such as confectionery or pasta. Interest in 3D printed meat was primarily influenced by taste, economic value, environmental impact, religious reasons, and conventional meat consumption habits. The successful uptake of 3D printed meat would thus likely rely on it meeting its promise to have lower environmental impact, accompanied by a well-designed communication strategy that highlights this. From the perspective of producers, it will be crucial to focus on the final taste of the 3D printed steak, with the ultimate price of the meat also being a significant consideration.

{"title":"How do you want your steak? Attitudes of European consumers towards 3D printed meat","authors":"Petra Chaloupkova , Tersia Kokoskova , Francisco Ceacero , Claire Durand , Stephen Onakuse , Ladislav Kokoska","doi":"10.1016/j.foodqual.2025.105487","DOIUrl":"10.1016/j.foodqual.2025.105487","url":null,"abstract":"<div><div>Recent advances in 3D printing technology have provided a new opportunity for meat product manufacturing, promising customizable, healthy, and environmentally friendly products. However, the successful launch of 3D printed meat should be accompanied by a detailed assessment of consumers' perception and acceptance of the products. The current study examined European consumer attitudes towards the consumption of 3D printed meat, particularly steak-like tissue derived from cultivated meat cells. The research involved 571 consumers across France, the Czech Republic, and Ireland. The questionnaire was divided into four categories: conventional meat consumption habits, factors affecting meat consumption, knowledge about 3D printed products, and willingness to try 3D printed food and meat. Path analysis was used to explore the effects of various factors on meat consumption habits and interest in 3D printed meat. The findings indicated that willingness to try 3D printed meat (steak) was significantly lower than for other 3D printed foods such as confectionery or pasta. Interest in 3D printed meat was primarily influenced by taste, economic value, environmental impact, religious reasons, and conventional meat consumption habits. The successful uptake of 3D printed meat would thus likely rely on it meeting its promise to have lower environmental impact, accompanied by a well-designed communication strategy that highlights this. From the perspective of producers, it will be crucial to focus on the final taste of the 3D printed steak, with the ultimate price of the meat also being a significant consideration.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"128 ","pages":"Article 105487"},"PeriodicalIF":4.9,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143510030","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

Fixing the bug in insect consumption

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

Food Quality and Preference

Pub Date : 2025-02-20 DOI: 10.1016/j.foodqual.2025.105472

Johanna Palcu , Martin Schreier , Chris Janiszewski , Janet Kleber , Anthony Salerno

There is increasing acknowledgment that the environmental impact of the current global food supply system is unsustainable. Entomophagy—the consumption of insects as food—is gaining attention as a viable, sustainable food alternative. Yet, despite shifting positive attitudes towards entomophagy and supportive regulatory guidelines, few Westerners integrate insect-based food into their diet. A major reason underlying the focal attitude-behavior gap is that insect-based food elicits strong negative emotions. Two studies assess strategies for emotion regulation and, consequently, the increased trial and consumption of insect-based food. Study 1 demonstrates that distraction (but not reappraisal) enhances people’s willingness to sample insect-based food. Study 2 shows that humor—an operationalization of the distraction strategy—reduces negative emotional responses to communications about consuming insect-based food. Our findings offer valuable insights into how to facilitate people’s adoption of insect-based food.

引用次数: 0

Entomophagy in Bangladesh: A cross-sectional survey on the consumer attitudes and readiness to adopt insects as food

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

Food Quality and Preference

Pub Date : 2025-02-19 DOI: 10.1016/j.foodqual.2025.105477

Habiba Khatun , Mik Van Der Borght , Greet Baldewijns , Mohammad Akhtaruzzaman , Md. Fuad Mondal , Johan Claes

Edibles insects are considered as one of the promising future foods due to its environmental and nutritional sustainability. As like many western countries edible insects are not part of the traditional diet in Bangladesh. This research was conducted in Bangladesh to assess the knowledge and attitude of the citizens towards entomophagy. The data were obtained by a questionnaire through a pencil-paper and face to face interview method (n = 1014). Results showed that the education level of the respondents was the most predominant factor determining knowledge, disgust sensitivity and willingness to eat insects or insects-based food. Disgust sensitivity is one of the predominant barriers to entomophagy and also halalness was an important factor for the Muslim population. However, respondents having knowledge of entomophagy were open to eat insects or insects-based foods, but from the cluster analysis there was no clustering by social-demographic characteristics observed. Food neophobia of the participants was significantly influenced by all the sociodemographic factors except for gender. Young adults with higher education had lower food neophobia compared to the older adult with lower education level. This survey also confirmed that higher food neophobia was associated with higher disgust sensitivity and lower willingness to eat insects or insects-based food.

{"title":"Entomophagy in Bangladesh: A cross-sectional survey on the consumer attitudes and readiness to adopt insects as food","authors":"Habiba Khatun , Mik Van Der Borght , Greet Baldewijns , Mohammad Akhtaruzzaman , Md. Fuad Mondal , Johan Claes","doi":"10.1016/j.foodqual.2025.105477","DOIUrl":"10.1016/j.foodqual.2025.105477","url":null,"abstract":"<div><div>Edibles insects are considered as one of the promising future foods due to its environmental and nutritional sustainability. As like many western countries edible insects are not part of the traditional diet in Bangladesh. This research was conducted in Bangladesh to assess the knowledge and attitude of the citizens towards entomophagy. The data were obtained by a questionnaire through a pencil-paper and face to face interview method (<em>n</em> = 1014). Results showed that the education level of the respondents was the most predominant factor determining knowledge, disgust sensitivity and willingness to eat insects or insects-based food. Disgust sensitivity is one of the predominant barriers to entomophagy and also halalness was an important factor for the Muslim population. However, respondents having knowledge of entomophagy were open to eat insects or insects-based foods, but from the cluster analysis there was no clustering by social-demographic characteristics observed. Food neophobia of the participants was significantly influenced by all the sociodemographic factors except for gender. Young adults with higher education had lower food neophobia compared to the older adult with lower education level. This survey also confirmed that higher food neophobia was associated with higher disgust sensitivity and lower willingness to eat insects or insects-based food.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"128 ","pages":"Article 105477"},"PeriodicalIF":4.9,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143478563","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

Effects of alcohol content information on sensory perception and satisfaction of full portions of regular beers and beer alternatives consumed at home

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

Food Quality and Preference

Pub Date : 2025-02-19 DOI: 10.1016/j.foodqual.2025.105478

Takahiro Wakihira , Michel Visalli , Pascal Schlich

Reduced/non-alcohol beers are often less liked than regular beers. However, it is not clear whether this is only due to poor sensory characteristics of beer alternatives or to negative expectations regarding them as well. The objective of this study was to test the effect of alcohol content information on sensory perception and satisfaction of full portions of regular beers and beer alternatives. Japanese beer consumers tasted six beers with alcohol by volume levels of 5 %, 0.5 %, or 0 % (two different products for each alcohol level). Of the participants (N = 271), 137 were users of beer alternatives with less than 1 % alcohol content, and 134 were non-users. First, the consumers tasted the beers without information about their alcohol content. Then, they tasted the same beers with information about the corresponding alcohol content (“5 %” or “less than 1%”). The consumers evaluated full portions of the beers at home based on sensory perception and satisfaction. Results showed that the beer alternatives were significantly less appreciated than the regular beers for both users and non-users of beer alternatives, with this effect being stronger in non-users. The satisfaction scores for beer alternatives among non-users decreased significantly when the “less than 1 %” information was displayed, but this was not the case for users. Only among non-users, the perception of the intensity of aftertaste, body, and malty attributes decreased significantly when the information was displayed. These results suggest that a cognitive bias due to non-users' negative expectations regarding beer alternatives may affect sensory perception and decrease satisfaction.

{"title":"Effects of alcohol content information on sensory perception and satisfaction of full portions of regular beers and beer alternatives consumed at home","authors":"Takahiro Wakihira , Michel Visalli , Pascal Schlich","doi":"10.1016/j.foodqual.2025.105478","DOIUrl":"10.1016/j.foodqual.2025.105478","url":null,"abstract":"<div><div>Reduced/non-alcohol beers are often less liked than regular beers. However, it is not clear whether this is only due to poor sensory characteristics of beer alternatives or to negative expectations regarding them as well. The objective of this study was to test the effect of alcohol content information on sensory perception and satisfaction of full portions of regular beers and beer alternatives. Japanese beer consumers tasted six beers with alcohol by volume levels of 5 %, 0.5 %, or 0 % (two different products for each alcohol level). Of the participants (<em>N</em> = 271), 137 were users of beer alternatives with less than 1 % alcohol content, and 134 were non-users. First, the consumers tasted the beers without information about their alcohol content. Then, they tasted the same beers with information about the corresponding alcohol content (“5 %” or “less than 1%”). The consumers evaluated full portions of the beers at home based on sensory perception and satisfaction. Results showed that the beer alternatives were significantly less appreciated than the regular beers for both users and non-users of beer alternatives, with this effect being stronger in non-users. The satisfaction scores for beer alternatives among non-users decreased significantly when the “less than 1 %” information was displayed, but this was not the case for users. Only among non-users, the perception of the intensity of <em>aftertaste, body,</em> and <em>malty</em> attributes decreased significantly when the information was displayed. These results suggest that a cognitive bias due to non-users' negative expectations regarding beer alternatives may affect sensory perception and decrease satisfaction.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"128 ","pages":"Article 105478"},"PeriodicalIF":4.9,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143478487","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

The social dynamics of animal product consumption and dietary identity in friendship networks of university students

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

Food Quality and Preference

Pub Date : 2025-02-19 DOI: 10.1016/j.foodqual.2025.105475

Rosaly Severijns , Jasperina Brouwer , Kayla de la Haye , Sandra Streukens , Sebastien Lizin

Curtailing animal product and meat consumption can mitigate climate change and benefit health and animal welfare. As eating is highly social, friendship networks may influence animal product consumption, especially as young adults form new relationships in higher education. Previous studies have focused on perceived social norms or found cross-sectional evidence linking social contacts' consumption and dietary identities. Here, we used longitudinal social network analysis to examine dynamic social mechanisms – social selection (choosing friends) and social influence (friends' influence on behavior), related to animal product consumption and dietary identity. Three waves of data on consumption, dietary identities, and friendship networks were collected among Dutch university students (n = 74) over 12 months. Descriptive statistics indicated that animal product consumption positively correlated among friends (Moran's I Network Autocorrelation coefficient = 0.17–0.39). Longitudinal stochastic actor-oriented models found evidence of social selection but not social influence. Specifically, students were likelier to befriend peers with similar dietary identities, and students consuming fewer animal products were likelier to be nominated as friends. Friends' behavior did not influence consumption behavior, but having a meat-reducing household member predicted decreased meat consumption. The findings indicate animal product consumption clusters in student networks, partially driven by seeking friends with similar dietary identities. We discuss how the findings might contribute to future studies and interventions to reduce animal product consumption.

{"title":"The social dynamics of animal product consumption and dietary identity in friendship networks of university students","authors":"Rosaly Severijns , Jasperina Brouwer , Kayla de la Haye , Sandra Streukens , Sebastien Lizin","doi":"10.1016/j.foodqual.2025.105475","DOIUrl":"10.1016/j.foodqual.2025.105475","url":null,"abstract":"<div><div>Curtailing animal product and meat consumption can mitigate climate change and benefit health and animal welfare. As eating is highly social, friendship networks may influence animal product consumption, especially as young adults form new relationships in higher education. Previous studies have focused on perceived social norms or found cross-sectional evidence linking social contacts' consumption and dietary identities. Here, we used longitudinal social network analysis to examine dynamic social mechanisms – social selection (choosing friends) and social influence (friends' influence on behavior), related to animal product consumption and dietary identity. Three waves of data on consumption, dietary identities, and friendship networks were collected among Dutch university students (<em>n</em> = 74) over 12 months. Descriptive statistics indicated that animal product consumption positively correlated among friends (Moran's I Network Autocorrelation coefficient = 0.17–0.39). Longitudinal stochastic actor-oriented models found evidence of social selection but not social influence. Specifically, students were likelier to befriend peers with similar dietary identities, and students consuming fewer animal products were likelier to be nominated as friends. Friends' behavior did not influence consumption behavior, but having a meat-reducing household member predicted decreased meat consumption. The findings indicate animal product consumption clusters in student networks, partially driven by seeking friends with similar dietary identities. We discuss how the findings might contribute to future studies and interventions to reduce animal product consumption.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"128 ","pages":"Article 105475"},"PeriodicalIF":4.9,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143478562","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

The taste of change? Free vegan meal boxes do not change meat consumption, self-efficacy, or attitudes toward a plant-based diet among meat eaters

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

Food Quality and Preference

Pub Date : 2025-02-18 DOI: 10.1016/j.foodqual.2025.105471

Philipp Sprengholz , Lina Hammer , Linda Scheelje

Excessive meat consumption is associated with health and environmental problems. Previous research has shown that the reasons for meat consumption are diverse and often include low self-efficacy beliefs in preparing alternative meals. In an experiment with 71 German participants, we investigated whether the delivery of meal boxes containing ingredients and recipes for three plant-based meals could increase self-efficacy, reduce meat consumption, and improve attitudes toward a vegan diet. No significant differences were found between the control group and the meal box recipients after the intervention. While recipients frequently liked the plant-based meals and could imagine preparing them again, the intervention did not increase their self-efficacy beliefs or affect their meat consumption. These findings indicate that the potential of meal box deliveries to alter dietary patterns may be limited.

引用次数: 0

首页上一页

下一页尾页

类型

全部化学•材料生命科学医学物理工程技术环境•农林材料科学地球科学法学管理学化学环境科学与生态学计算机科学教育学经济学农林科学人文科学生物学数学物理与天体物理心理学综合性期刊其他工业工程理学历史学农学文学信息工程

数据库

全部 ACS Publications Elsevier ieeexplore Springer The Royal Society of Chemistry Wiley

期刊

Food Quality and Preference

全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.

﹀