Videos have become a popular communication tool and an opportunity to create narratives about health and sustainability that favour informed consumer choices. This study investigates how video source and format (formal vs. TikTok-style) influence consumers' purchase intention. For this, a serial model incorporating the mediating effects of trust and perceived health and sustainability benefits was proposed, based on previous theories of source credibility, and message processing and acceptance. Results showed that the source of information had both direct and indirect effects on purchase intention. The TikTok video directly increased purchase intention, but formal video also increased it through indirect pathways. Trust fully mediated the influence of the source of information on consumer perception of healthiness and sustainability of products. In turn, the perception of healthiness positively affected purchase intention, but sustainability did not have such an impact. This study provides a better understanding of the multiple intermediate effects that explain how video source and format affect consumers' purchase intention. It highlights the important role of trust as a “gatekeeper” for consumer acceptance of messages and purchasing decisions.
{"title":"Trust pathways: The key to unlocking health and sustainability perceptions in food choices","authors":"Thuy Ung-Pham , Quoc Cuong Nguyen , Carolina Chaya , Amparo Tárrega","doi":"10.1016/j.foodqual.2025.105846","DOIUrl":"10.1016/j.foodqual.2025.105846","url":null,"abstract":"<div><div>Videos have become a popular communication tool and an opportunity to create narratives about health and sustainability that favour informed consumer choices. This study investigates how video source and format (formal vs. TikTok-style) influence consumers' purchase intention. For this, a serial model incorporating the mediating effects of trust and perceived health and sustainability benefits was proposed, based on previous theories of source credibility, and message processing and acceptance. Results showed that the source of information had both direct and indirect effects on purchase intention. The TikTok video directly increased purchase intention, but formal video also increased it through indirect pathways. Trust fully mediated the influence of the source of information on consumer perception of healthiness and sustainability of products. In turn, the perception of healthiness positively affected purchase intention, but sustainability did not have such an impact. This study provides a better understanding of the multiple intermediate effects that explain how video source and format affect consumers' purchase intention. It highlights the important role of trust as a “gatekeeper” for consumer acceptance of messages and purchasing decisions.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"139 ","pages":"Article 105846"},"PeriodicalIF":4.9,"publicationDate":"2026-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145908819","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}
Pub Date : 2025-12-29DOI: 10.1016/j.foodqual.2025.105842
Da Eun Kim , Maria Kalaitzandonakes , Brenna Ellison
There has been growing public interest in protein, with sales increasing for protein-rich products. Food firms have been increasingly labeling protein content prominently and offering versions of products with added protein. Food labels can impact consumers' perceptions of healthfulness, taste, and naturalness, affecting their choices, willingness to pay, and ultimately, health. In this paper, we utilize a discrete choice experiment to evaluate U.S. consumer demand for added-protein labels across contexts, including evaluating how demand differs across product types (pancake mix vs. yogurt) and flavors (chocolate-flavored vs. unflavored). We find, on average, consumers were more receptive to added protein labels in yogurt than in pancake mix and expressed higher willingness to pay when applied to indulgent products. We use mixed logit and latent class model approaches to capture heterogeneity in consumer demand, highlighting how demographics, exercise habits, purchase experience, and food concerns relate to preferences for added protein. With evolving health-conscious trends and an increasingly complex protein-labeling landscape, these findings provide important insights for stakeholders across the food system.
{"title":"Added protein, added value? Consumer demand for protein labels across product types, flavors, and consumer segments","authors":"Da Eun Kim , Maria Kalaitzandonakes , Brenna Ellison","doi":"10.1016/j.foodqual.2025.105842","DOIUrl":"10.1016/j.foodqual.2025.105842","url":null,"abstract":"<div><div>There has been growing public interest in protein, with sales increasing for protein-rich products. Food firms have been increasingly labeling protein content prominently and offering versions of products with added protein. Food labels can impact consumers' perceptions of healthfulness, taste, and naturalness, affecting their choices, willingness to pay, and ultimately, health. In this paper, we utilize a discrete choice experiment to evaluate U.S. consumer demand for added-protein labels across contexts, including evaluating how demand differs across product types (pancake mix vs. yogurt) and flavors (chocolate-flavored vs. unflavored). We find, on average, consumers were more receptive to added protein labels in yogurt than in pancake mix and expressed higher willingness to pay when applied to indulgent products. We use mixed logit and latent class model approaches to capture heterogeneity in consumer demand, highlighting how demographics, exercise habits, purchase experience, and food concerns relate to preferences for added protein. With evolving health-conscious trends and an increasingly complex protein-labeling landscape, these findings provide important insights for stakeholders across the food system.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"139 ","pages":"Article 105842"},"PeriodicalIF":4.9,"publicationDate":"2025-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145908818","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}
Environmental and ethical challenges associated with livestock farming have spurred the development of innovative food production approaches. Precision fermentation offers a promising strategy to create authentic animal-free dairy products, by harnessing microorganisms to produce milk proteins. As an alternative production process for cheese, which many consumers find hard to forgo, this approach can make a significant contribution to more sustainable food production – provided that consumers accept such innovative foods. This pre-registered study aimed to investigate German consumers’ purchase intentions for Gouda, produced using precision fermentation. It was examined whether consumers’ self-oriented beliefs, focusing on safety, nutritiousness, and taste, or their societal-oriented beliefs, emphasizing climate change mitigation, animal welfare, and food security, more strongly influenced their attitudes toward the product. Additionally, the study assessed the moderating effects of environmental self-identity, trust in food sector stakeholders, and food technology neophobia. An online survey was conducted with 420 participants. The hypothesized model was tested using Partial Least Squares Structural Equation Modelling to determine the relationships between beliefs, moderating factors, consumers’ attitudes and purchase intentions. The estimation suggests that both self-oriented and societal-oriented beliefs exhibit positive effects on consumers’ attitudes, with self-oriented beliefs playing a dominant role. Contrary to expectations, food technology neophobia positively moderated the relationship between self-oriented beliefs and attitudes. These findings highlight the importance of consumer education emphasizing safety, nutritiousness, and taste, for the successful market introduction of precision fermentation-derived Gouda in Germany. Future research should conduct purchasing experiments and taste tests to further explore consumer behavior in real-world settings.
{"title":"From microbes to market: Unveiling consumers’ beliefs regarding precision fermentation-derived Gouda","authors":"Jana Kilimann , Monika Hartmann , Janine Macht , Jeanette Klink-Lehmann","doi":"10.1016/j.foodqual.2025.105844","DOIUrl":"10.1016/j.foodqual.2025.105844","url":null,"abstract":"<div><div>Environmental and ethical challenges associated with livestock farming have spurred the development of innovative food production approaches. Precision fermentation offers a promising strategy to create authentic animal-free dairy products, by harnessing microorganisms to produce milk proteins. As an alternative production process for cheese, which many consumers find hard to forgo, this approach can make a significant contribution to more sustainable food production – provided that consumers accept such innovative foods. This pre-registered study aimed to investigate German consumers’ purchase intentions for Gouda, produced using precision fermentation. It was examined whether consumers’ self-oriented beliefs, focusing on safety, nutritiousness, and taste, or their societal-oriented beliefs, emphasizing climate change mitigation, animal welfare, and food security, more strongly influenced their attitudes toward the product. Additionally, the study assessed the moderating effects of environmental self-identity, trust in food sector stakeholders, and food technology neophobia. An online survey was conducted with 420 participants. The hypothesized model was tested using Partial Least Squares Structural Equation Modelling to determine the relationships between beliefs, moderating factors, consumers’ attitudes and purchase intentions. The estimation suggests that both self-oriented and societal-oriented beliefs exhibit positive effects on consumers’ attitudes, with self-oriented beliefs playing a dominant role. Contrary to expectations, food technology neophobia positively moderated the relationship between self-oriented beliefs and attitudes. These findings highlight the importance of consumer education emphasizing safety, nutritiousness, and taste, for the successful market introduction of precision fermentation-derived Gouda in Germany. Future research should conduct purchasing experiments and taste tests to further explore consumer behavior in real-world settings.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"139 ","pages":"Article 105844"},"PeriodicalIF":4.9,"publicationDate":"2025-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145908817","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}
Pub Date : 2025-12-21DOI: 10.1016/j.foodqual.2025.105845
Siti Amelia Juraimi , Florence Sheen , Anna Fogel , Mary F.-F. Chong , Benjamin P.C. Smith , Aimee E. Pink
Children have the potential to drive the adoption of alternative proteins (AP), yet studies exploring children and parents' perceptions, using developed frameworks such as the Capability, Opportunity and Motivation model of Behaviour (COMB) are limited. Through an online questionnaire, we aimed to understand children and parents' awareness and consumption of plant-based meat, cultivated meat and insect proteins in Singapore and their willingness to try (WTT) and willingness to regularly consume (WTC). We also examined which COM-B domains predicted WTT and WTC as well as factors that predicted parent's willingness to let their child try (LCT) and willingness to let their child regularly consume (LCC). Children (N = 266; M = 11.47-years-old) and parents (N = 269; M = 42.34-years-old) were most familiar with and reported greatest previous consumption of plant-based meats, compared to the other AP types. Among children, motivation was a significant predictor of WTT (ps ≤ 0.015), and capability was a significant predictor of WTC (ps ≤ 0.019) for all AP. For parents, motivation was a significant predictor of WTT and WTC for all types (except WTT plant based and WTC cultivated meat; ps ≤ 0.003) and capability significantly predicted WTC cultivated meat and plant-based meat (ps ≤ 0.030). Opportunity was not a significant predictor for either WTT or WTC for children and parents. AP adding value to the child's diet were significant predictors of LCT and LCC (ps ≤ 0.004). Our results help to uncover the complex nature of consumer views of AP, and we make recommendation of interventions that could be developed.
儿童有潜力推动替代蛋白（AP）的采用，然而，利用诸如能力、机会和动机行为模型（COMB）等发达框架探索儿童和父母观念的研究是有限的。通过在线问卷调查，我们旨在了解新加坡儿童和家长对植物性肉、人造肉和昆虫蛋白的认知和消费情况，以及他们尝试的意愿（WTT）和经常消费的意愿（WTC）。我们还研究了哪些COM-B结构域可以预测WTT和WTC，以及预测父母让孩子尝试的意愿（LCT）和让孩子经常消费的意愿（LCC）的因素。与其他AP类型相比，儿童（N = 266; M = 11.47岁）和父母（N = 269; M = 42.34岁）最熟悉并报告了最多的植物性肉类消费量。在儿童中，动机是WTT的显著预测因子（ps≤0.015），能力是所有AP的WTC的显著预测因子（ps≤0.019）。在父母中，动机是WTT和WTC的显著预测因子（除WTT植物肉和WTC培养肉外，ps≤0.003），能力显著预测WTC培养肉和植物肉（ps≤0.030）。机会对儿童和家长的WTT和WTC都没有显著的预测作用。AP对儿童饮食的附加值是LCT和LCC的显著预测因子（ps≤0.004）。我们的结果有助于揭示消费者对AP看法的复杂性，我们提出了可以开发的干预措施的建议。
{"title":"Shaping future diets: Examining capabilities, opportunities and motivations to increase acceptance of alternative proteins in families","authors":"Siti Amelia Juraimi , Florence Sheen , Anna Fogel , Mary F.-F. Chong , Benjamin P.C. Smith , Aimee E. Pink","doi":"10.1016/j.foodqual.2025.105845","DOIUrl":"10.1016/j.foodqual.2025.105845","url":null,"abstract":"<div><div>Children have the potential to drive the adoption of alternative proteins (AP), yet studies exploring children and parents' perceptions, using developed frameworks such as the Capability, Opportunity and Motivation model of Behaviour (COM<img>B) are limited. Through an online questionnaire, we aimed to understand children and parents' awareness and consumption of plant-based meat, cultivated meat and insect proteins in Singapore and their willingness to try (WTT) and willingness to regularly consume (WTC). We also examined which COM-B domains predicted WTT and WTC as well as factors that predicted parent's willingness to let their child try (LCT) and willingness to let their child regularly consume (LCC). Children (<em>N</em> = 266; <em>M</em> = 11.47-years-old) and parents (<em>N</em> = 269; <em>M</em> = 42.34-years-old) were most familiar with and reported greatest previous consumption of plant-based meats, compared to the other AP types. Among children, motivation was a significant predictor of WTT (<em>p</em>s ≤ 0.015), and capability was a significant predictor of WTC (<em>p</em>s ≤ 0.019) for all AP. For parents, motivation was a significant predictor of WTT and WTC for all types (except WTT plant based and WTC cultivated meat; <em>p</em>s ≤ 0.003) and capability significantly predicted WTC cultivated meat and plant-based meat (<em>p</em>s ≤ 0.030). Opportunity was not a significant predictor for either WTT or WTC for children and parents. AP adding value to the child's diet were significant predictors of LCT and LCC (<em>p</em>s ≤ 0.004). Our results help to uncover the complex nature of consumer views of AP, and we make recommendation of interventions that could be developed.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"138 ","pages":"Article 105845"},"PeriodicalIF":4.9,"publicationDate":"2025-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145880797","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}
Genetically modified (GM) foods remain controversial in the global food market, with debates surrounding their environmental, health, and economic implications. While extensive research has examined the adoption and regulation of GM products, relatively few studies have explored consumer purchase intentions and their underlying psychological and economic drivers, particularly in emerging economies. This study aims to identify the key factors influencing consumers' purchase intention toward GM foods in Iran by integrating the Diffusion of Innovation (DOI) Model and the Theory of Planned Behavior (TPB). Additional factors, including awareness, perceived price value, health concerns, and environmental considerations, were incorporated to comprehensively understand GM food acceptance. A structured survey was conducted among 377 consumers in Tehran, and data were analyzed using structural equation modeling (SEM). The results indicate that health concerns have the strongest negative effect on purchase intention, whereas compatibility and perceived relative advantage exert significant positive influences. Attitude and perceived value were also found to be positive and significant predictors. These findings offer valuable insights for policymakers to design targeted educational and communication strategies that address consumer concerns and promote informed, science-based decision-making. The study also contributes to ongoing discussions on sustainable food systems and the responsible use of biotechnology in enhancing food security.
{"title":"Psychological and economic drivers of consumer purchase intentions for genetically modified foods","authors":"Morteza Majidian, Arash Dourandish, Amirhossein Chizari, Hossein Noroozi","doi":"10.1016/j.foodqual.2025.105839","DOIUrl":"10.1016/j.foodqual.2025.105839","url":null,"abstract":"<div><div>Genetically modified (GM) foods remain controversial in the global food market, with debates surrounding their environmental, health, and economic implications. While extensive research has examined the adoption and regulation of GM products, relatively few studies have explored consumer purchase intentions and their underlying psychological and economic drivers, particularly in emerging economies. This study aims to identify the key factors influencing consumers' purchase intention toward GM foods in Iran by integrating the Diffusion of Innovation (DOI) Model and the Theory of Planned Behavior (TPB). Additional factors, including awareness, perceived price value, health concerns, and environmental considerations, were incorporated to comprehensively understand GM food acceptance. A structured survey was conducted among 377 consumers in Tehran, and data were analyzed using structural equation modeling (SEM). The results indicate that health concerns have the strongest negative effect on purchase intention, whereas compatibility and perceived relative advantage exert significant positive influences. Attitude and perceived value were also found to be positive and significant predictors. These findings offer valuable insights for policymakers to design targeted educational and communication strategies that address consumer concerns and promote informed, science-based decision-making. The study also contributes to ongoing discussions on sustainable food systems and the responsible use of biotechnology in enhancing food security.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"138 ","pages":"Article 105839"},"PeriodicalIF":4.9,"publicationDate":"2025-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837792","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}
Pub Date : 2025-12-20DOI: 10.1016/j.foodqual.2025.105841
Vanessa Apaolaza , Mario R. Paredes , Patrick Hartmann , Ainhize Eletxigerra
Livestock production is under growing scrutiny for its environmental impact and concerns about animal welfare, prompting the exploration of new technologies that can boost productivity while maintaining high welfare standards. Using data from a representative U.S. sample, the paper develops and empirically tests a conceptual model in which perceived AI effectiveness in monitoring animal emotions with the aim of reducing their stress levels positively relates to consumers' purchase intentions—both directly and indirectly through perceived meat quality. We further introduce two moderating variables: perceived AI effectiveness in promoting sustainability within the livestock sector and individual concern for animal welfare. Our findings reveal that the indirect relationship between perceived AI effectiveness in monitoring animal emotions and purchase intentions through perceived meat quality is amplified among consumers who perceive AI as a valuable tool for enhancing sustainability, as well as among those with heightened concern for animal welfare. These results underscore the complex interplay between technology, ethics, and sustainability in shaping consumer behavior. From a managerial standpoint, the results emphasize the importance of transparent communication about AI-driven animal welfare and environmental improvements. Likewise, policymakers can use these insights to create frameworks that align technological innovations with consumers' ethical and sustainability expectations for me_at production.
{"title":"Why artificial intelligence–based emotion monitoring in livestock matters: effects on meat quality perceptions and consumer purchase intentions","authors":"Vanessa Apaolaza , Mario R. Paredes , Patrick Hartmann , Ainhize Eletxigerra","doi":"10.1016/j.foodqual.2025.105841","DOIUrl":"10.1016/j.foodqual.2025.105841","url":null,"abstract":"<div><div>Livestock production is under growing scrutiny for its environmental impact and concerns about animal welfare, prompting the exploration of new technologies that can boost productivity while maintaining high welfare standards. Using data from a representative U.S. sample, the paper develops and empirically tests a conceptual model in which perceived AI effectiveness in monitoring animal emotions with the aim of reducing their stress levels positively relates to consumers' purchase intentions—both directly and indirectly through perceived meat quality. We further introduce two moderating variables: perceived AI effectiveness in promoting sustainability within the livestock sector and individual concern for animal welfare. Our findings reveal that the indirect relationship between perceived AI effectiveness in monitoring animal emotions and purchase intentions through perceived meat quality is amplified among consumers who perceive AI as a valuable tool for enhancing sustainability, as well as among those with heightened concern for animal welfare. These results underscore the complex interplay between technology, ethics, and sustainability in shaping consumer behavior. From a managerial standpoint, the results emphasize the importance of transparent communication about AI-driven animal welfare and environmental improvements. Likewise, policymakers can use these insights to create frameworks that align technological innovations with consumers' ethical and sustainability expectations for me_at production.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"138 ","pages":"Article 105841"},"PeriodicalIF":4.9,"publicationDate":"2025-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837793","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}
Pub Date : 2025-12-18DOI: 10.1016/j.foodqual.2025.105838
Emre Akoğul
This study examines how human values and cultural values influence prosocial attitudes (PA), the intention to avoid food waste (IAFW), and food waste behavior (FWB) within the framework of the Value–Attitude–Behavior (VAB) theory. In addition, the mediating role of food surplus (FS) and the moderating effect of planning routine (PR) are analyzed to provide a more comprehensive understanding of the mechanisms shaping food waste–related behaviors. The limited number of studies that jointly investigate these two layers of values within a single model constitutes the primary research gap addressed in this study. Accordingly, this research extends the VAB framework by incorporating culturally grounded variables and planning-based self-regulation factors, offering a theoretical contribution to the literature. Data were collected from individuals aged 18 and above living in Türkiye (n = 452). PLS-SEM results indicate that altruistic and biospheric values significantly and positively affect PA, while collectivism and long-term orientation have significant effects on both PA and IAFW. FS partially mediates the relationship between IAFW and FWB, whereas PR strengthens the link between intention and behavior. The findings demonstrate that the VAB model—when expanded with cultural and planning-related constructs—shows strong explanatory and predictive power in the context of food waste. Overall, the study provides valuable insights for policies aimed at promoting sustainable food consumption in culturally cohesive societies, suggesting that enhancing community-based awareness programs and planning habits may effectively reduce food waste.
{"title":"The effects of cultural values and human values on food waste avoidance intention and behavior: a value, attitude, behavior perspective","authors":"Emre Akoğul","doi":"10.1016/j.foodqual.2025.105838","DOIUrl":"10.1016/j.foodqual.2025.105838","url":null,"abstract":"<div><div>This study examines how human values and cultural values influence prosocial attitudes (PA), the intention to avoid food waste (IAFW), and food waste behavior (FWB) within the framework of the Value–Attitude–Behavior (VAB) theory. In addition, the mediating role of food surplus (FS) and the moderating effect of planning routine (PR) are analyzed to provide a more comprehensive understanding of the mechanisms shaping food waste–related behaviors. The limited number of studies that jointly investigate these two layers of values within a single model constitutes the primary research gap addressed in this study. Accordingly, this research extends the VAB framework by incorporating culturally grounded variables and planning-based self-regulation factors, offering a theoretical contribution to the literature. Data were collected from individuals aged 18 and above living in Türkiye (<em>n</em> = 452). PLS-SEM results indicate that altruistic and biospheric values significantly and positively affect PA, while collectivism and long-term orientation have significant effects on both PA and IAFW. FS partially mediates the relationship between IAFW and FWB, whereas PR strengthens the link between intention and behavior. The findings demonstrate that the VAB model—when expanded with cultural and planning-related constructs—shows strong explanatory and predictive power in the context of food waste. Overall, the study provides valuable insights for policies aimed at promoting sustainable food consumption in culturally cohesive societies, suggesting that enhancing community-based awareness programs and planning habits may effectively reduce food waste.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"138 ","pages":"Article 105838"},"PeriodicalIF":4.9,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145798532","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}
Pub Date : 2025-12-17DOI: 10.1016/j.foodqual.2025.105843
Monica Diaz-Beltran , Kiwon Lee , Karen Byrd , Martha Lievano , Diana Maria Orozco-Soto , Jeremy Young
Restaurant food choices result from interactions between individual preferences and establishments' food environments. Different ecological-based strategies (nutritional nudges) have been suggested to push restaurant consumers toward healthier choices. This research analyzed key nutritional nudges from the restaurant and consumer perspectives and how they may differ. The study examined thirty-five nudges classified into three categories: 1) Decision Structure Nudges (DSNs: e.g., available menu items) (n = 21), 2) Decision Information Nudges (DINs: e.g., menu labeling) (n = 7), and 3) Decision Assistance Nudges (DANs: e.g., smaller portions with a lower price) (n = 7). Two comparative studies were conducted in two contrasting countries (Colombia and the U.S.) to identify the restaurant industry's prevalence of nutritional nudges adoption in health-focused and other-focused restaurants (HFRs and OFRs) and consumers' perceived importance of those nudges. Study 1 (n = 127 restaurant observations) showed that restaurants' adoption of DSNs was higher than DINs and DANs. Differentiation in adopting nudges between HFRs and OFRs was identified in both countries. Colombian HFRs adopted significantly more DSNs than U.S. HFRs. Study 2 (n = 819 consumer responses) found that DANs are relevant for consumers when selecting a restaurant. For U.S. consumers, DANs are significantly more important than DSNs. For Colombian consumers, DANs are as important as DSNs and are more important than DINs. When comparing the two studies, differences between restaurants' adoption and consumers' perceived importance were evident. Ultimately, this study emphasizes the potential of nudges like DANs to encourage healthy food consumption given their importance across various contexts.
{"title":"The importance of nutritional nudges in restaurant food environments: Insights from two contrasting countries","authors":"Monica Diaz-Beltran , Kiwon Lee , Karen Byrd , Martha Lievano , Diana Maria Orozco-Soto , Jeremy Young","doi":"10.1016/j.foodqual.2025.105843","DOIUrl":"10.1016/j.foodqual.2025.105843","url":null,"abstract":"<div><div>Restaurant food choices result from interactions between individual preferences and establishments' food environments. Different ecological-based strategies (nutritional nudges) have been suggested to push restaurant consumers toward healthier choices. This research analyzed key nutritional nudges from the restaurant and consumer perspectives and how they may differ. The study examined thirty-five nudges classified into three categories: 1) Decision Structure Nudges (DSNs: e.g., available menu items) (<em>n</em> = 21), 2) Decision Information Nudges (DINs: e.g., menu labeling) (<em>n</em> = 7), and 3) Decision Assistance Nudges (DANs: e.g., smaller portions with a lower price) (n = 7). Two comparative studies were conducted in two contrasting countries (Colombia and the U.S.) to identify the restaurant industry's prevalence of nutritional nudges adoption in health-focused and other-focused restaurants (HFRs and OFRs) and consumers' perceived importance of those nudges. Study 1 (<em>n</em> = 127 restaurant observations) showed that restaurants' adoption of DSNs was higher than DINs and DANs. Differentiation in adopting nudges between HFRs and OFRs was identified in both countries. Colombian HFRs adopted significantly more DSNs than U.S. HFRs. Study 2 (<em>n</em> = 819 consumer responses) found that DANs are relevant for consumers when selecting a restaurant. For U.S. consumers, DANs are significantly more important than DSNs. For Colombian consumers, DANs are as important as DSNs and are more important than DINs. When comparing the two studies, differences between restaurants' adoption and consumers' perceived importance were evident. Ultimately, this study emphasizes the potential of nudges like DANs to encourage healthy food consumption given their importance across various contexts.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"138 ","pages":"Article 105843"},"PeriodicalIF":4.9,"publicationDate":"2025-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145880695","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}
Pub Date : 2025-12-15DOI: 10.1016/j.foodqual.2025.105840
Betül Öztürk, Onur Semen Öner
This study explores the impact of beer package design elements on consumer preferences while performing the purchasing decision within the Turkish beer market, with a particular focus on the mass-market and craft beer segments. A structured survey was employed to collect quantitative data from 447 participants representing diverse demographic profiles of Turkish beer consumers. The survey assessed the impact of demographic factors, beer consumption habits, and package design extrinsic attributes. Key elements such as color schemes, typography, imagery, and bottle shapes were analyzed. The analysis of the data encompassed the calculation of descriptive statistics, frequency analysis, and exploratory factor analysis. The findings indicated a pronounced predilection for conventional designs, encompassing gold and silver color palettes and traditional typographies. This inclination is indicative of the heritage embodied by prominent and widely accepted beer brands. In contrast, a number of consumers exhibited a discernible predilection for innovative and artisanal designs that accentuated visual differentiation. Moreover, the study revealed that bottle size and shape significantly influenced purchasing decisions. This research makes a significant contribution to the extant literature on beer package design and consumer preferences by offering actionable insights specific to the Turkish beer market. The study underscores the significance of packaging as a strategic instrument for distinguishing and positioning oneself in the market.
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This study explores consumers' trust in the information about healthiness and sustainability of a food product in videos with different format. Six videos were created to introduce a bread with high protein content from lentil and quinoa. Videos varied in content: (1) health, (2) sustainability, and (3) both of them. Two formats were considered: a formal video with the information delivered by a food expert and a TikTok-style video with the information delivered by a “TikToker” (non-expert).
A total of 630 volunteers participated. Each participant watched only one of the videos (105 participants per video) and completed a questionnaire indicating the trust in the information, the remembered information and the acceptability, and purchase intention for the product. ANOVA results indicated that trust was significantly affected by the video format and content. Consumers were more inclined to trust formal videos than TikTok ones, and especially those that presented both health and sustainable information. The specific information about health and sustainability benefits was better retained by consumers watching TikTok videos. Acceptance and purchasing intention for the product varied mainly with consumers' attitudes towards sustainability and neophilia. A compromise solution including more visual videos from trusted sources is expected to increase the impact and maximise acceptance of healthy and sustainable food options.
{"title":"Consumers trust and effectiveness of sustainability and health messages driven by different video sources","authors":"Thuy Ung-Pham , Elizabeth Carrillo , Camino Robles , Amparo Tárrega","doi":"10.1016/j.foodqual.2025.105836","DOIUrl":"10.1016/j.foodqual.2025.105836","url":null,"abstract":"<div><div>This study explores consumers' trust in the information about healthiness and sustainability of a food product in videos with different format. Six videos were created to introduce a bread with high protein content from lentil and quinoa. Videos varied in content: (1) health, (2) sustainability, and (3) both of them. Two formats were considered: a formal video with the information delivered by a food expert and a TikTok-style video with the information delivered by a “TikToker” (non-expert).</div><div>A total of 630 volunteers participated. Each participant watched only one of the videos (105 participants per video) and completed a questionnaire indicating the trust in the information, the remembered information and the acceptability, and purchase intention for the product. ANOVA results indicated that trust was significantly affected by the video format and content. Consumers were more inclined to trust formal videos than TikTok ones, and especially those that presented both health and sustainable information. The specific information about health and sustainability benefits was better retained by consumers watching TikTok videos. Acceptance and purchasing intention for the product varied mainly with consumers' attitudes towards sustainability and neophilia. A compromise solution including more visual videos from trusted sources is expected to increase the impact and maximise acceptance of healthy and sustainable food options.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"138 ","pages":"Article 105836"},"PeriodicalIF":4.9,"publicationDate":"2025-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145798439","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}
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