Food Quality and Preference最新文献_第3页

Induced high viscosity-milkshake reduces energy intake at lunch without a substantial compromise in lipid digestion

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.2025.105476

Mirosław M. Kasprzak , Paulina Pająk , Cecilia Tullberg , Magdalena Krystyjan , Aaron M. Lett , Marion M. Hetherington

The effect of β-glucan was tested on microstructure, sensory-specific satiation, subsequent food intake, and in vitro lipid digestion. A high internal phase emulsion was prepared with 75 % milk fat and 25 % whey protein water dispersion, and added as the lipid source to milkshake matrices. Two milkshake variants, one with 1 % β-glucan and the other without fibre, were produced and characterised by microstructure and rheology assessment. Using a within-subjects design, twelve healthy participants attended the laboratory on two occasions. The session began after the same, familiar, home-based breakfast had been eaten, and then in the laboratory subjective ratings of hunger, appetite and satiety as well as subjective sensory and hedonic ratings of the milkshakes and other (uneaten) foods were repeated across the session. Participants consumed a milkshake preload followed 60 min later by an ad libitum test meal (first course of tomato pasta followed by dessert). Liking ratings of tested milkshakes were recorded along with two salty and two sweet foods. Results showed that the β-glucan-enriched milkshake exhibited significantly higher viscosity compared to the control, however, both milkshakes were equally liked. Intake of the fibre-enriched variant of the preload resulted in decreased liking post-consumption, compared to control. Importantly, energy intake from the second course dessert was significantly reduced by 50 % with the fibre-rich milkshake, while no difference was observed in intake of the tomato pasta first course. In vitro assays revealed no substantial difference in lipid digestion kinetics between the two milkshakes, suggesting that the viscosity effect did not compromise overall lipid digestion.

{"title":"Induced high viscosity-milkshake reduces energy intake at lunch without a substantial compromise in lipid digestion","authors":"Mirosław M. Kasprzak , Paulina Pająk , Cecilia Tullberg , Magdalena Krystyjan , Aaron M. Lett , Marion M. Hetherington","doi":"10.1016/j.foodqual.2025.105476","DOIUrl":"10.1016/j.foodqual.2025.105476","url":null,"abstract":"<div><div>The effect of β-glucan was tested on microstructure, sensory-specific satiation, subsequent food intake, and <em>in vitro</em> lipid digestion. A high internal phase emulsion was prepared with 75 % milk fat and 25 % whey protein water dispersion, and added as the lipid source to milkshake matrices. Two milkshake variants, one with 1 % β-glucan and the other without fibre, were produced and characterised by microstructure and rheology assessment. Using a within-subjects design, twelve healthy participants attended the laboratory on two occasions. The session began after the same, familiar, home-based breakfast had been eaten, and then in the laboratory subjective ratings of hunger, appetite and satiety as well as subjective sensory and hedonic ratings of the milkshakes and other (uneaten) foods were repeated across the session. Participants consumed a milkshake preload followed 60 min later by an <em>ad libitum</em> test meal (first course of tomato pasta followed by dessert). Liking ratings of tested milkshakes were recorded along with two salty and two sweet foods. Results showed that the β-glucan-enriched milkshake exhibited significantly higher viscosity compared to the control, however, both milkshakes were equally liked. Intake of the fibre-enriched variant of the preload resulted in decreased liking post-consumption, compared to control. Importantly, energy intake from the second course dessert was significantly reduced by 50 % with the fibre-rich milkshake, while no difference was observed in intake of the tomato pasta first course. <em>In vitro</em> assays revealed no substantial difference in lipid digestion kinetics between the two milkshakes, suggesting that the viscosity effect did not compromise overall lipid digestion.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"128 ","pages":"Article 105476"},"PeriodicalIF":4.9,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143478616","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

Innovating meat products: guiding tailor-made new product development for flexitarians and omnivores through a Jobs-To-Be-Done co-creation approach

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

Food Quality and Preference

Pub Date : 2025-02-14 DOI: 10.1016/j.foodqual.2025.105473

Marina Domenici , Lapo Pierguidi , Sara Spinelli , Caterina Dinnella , Erminio Monteleone

Transitioning from meat-heavy diets to those incorporating more plant-based foods is widely acknowledged as beneficial for both human well-being and the global environment. The emerging trend of flexitarianism, characterized by reduced meat intake, holds promising health and environmental benefits. However, challenges such as resistance to change and nutritional knowledge gaps hinder its widespread adoption.

To address these challenges and promote solutions that cater to evolving needs, this study emphasizes the crucial role of prioritizing the development of new meat-based products that facilitate the preparation of healthier complete dishes by involving consumers from the early stages of new product development. The primary objective was to generate innovative co-created concepts for customized red meat-based products tailored to the needs and tastes of omnivores and flexitarian consumers applying the Jobs-To-Be-Done framework.

The research adopted an innovative multistep approach, integrating consumer insights and collaboration with product experts to drive the creation of innovative meat-based products based on consumers' emerging needs. The co-creation process revealed consumer needs for streamlined meal preparation, enhanced sustainability, and improved healthiness. While omnivores and flexitarians shared some common needs, distinct preferences were identified. The results informed the development of innovative products aligned with consumer needs, validated through engagement with meat experts in the co-creation process. Concept testing demonstrated substantial consumer interest, with variations based on innovativeness, meat consumption habits, and values. This study emphasizes the pivotal role of co-creation in understanding consumer needs, generating actionable concepts, and advancing the development of innovative meat-based products.

{"title":"Innovating meat products: guiding tailor-made new product development for flexitarians and omnivores through a Jobs-To-Be-Done co-creation approach","authors":"Marina Domenici , Lapo Pierguidi , Sara Spinelli , Caterina Dinnella , Erminio Monteleone","doi":"10.1016/j.foodqual.2025.105473","DOIUrl":"10.1016/j.foodqual.2025.105473","url":null,"abstract":"<div><div>Transitioning from meat-heavy diets to those incorporating more plant-based foods is widely acknowledged as beneficial for both human well-being and the global environment. The emerging trend of flexitarianism, characterized by reduced meat intake, holds promising health and environmental benefits. However, challenges such as resistance to change and nutritional knowledge gaps hinder its widespread adoption.</div><div>To address these challenges and promote solutions that cater to evolving needs, this study emphasizes the crucial role of prioritizing the development of new meat-based products that facilitate the preparation of healthier complete dishes by involving consumers from the early stages of new product development. The primary objective was to generate innovative co-created concepts for customized red meat-based products tailored to the needs and tastes of omnivores and flexitarian consumers applying the Jobs-To-Be-Done framework.</div><div>The research adopted an innovative multistep approach, integrating consumer insights and collaboration with product experts to drive the creation of innovative meat-based products based on consumers' emerging needs. The co-creation process revealed consumer needs for streamlined meal preparation, enhanced sustainability, and improved healthiness. While omnivores and flexitarians shared some common needs, distinct preferences were identified. The results informed the development of innovative products aligned with consumer needs, validated through engagement with meat experts in the co-creation process. Concept testing demonstrated substantial consumer interest, with variations based on innovativeness, meat consumption habits, and values. This study emphasizes the pivotal role of co-creation in understanding consumer needs, generating actionable concepts, and advancing the development of innovative meat-based products.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"128 ","pages":"Article 105473"},"PeriodicalIF":4.9,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143510029","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

Exploring the buzz: The mediating role of entomophagy attitudes among younger generations towards pork from pigs fed with insect flour

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

Food Quality and Preference

Pub Date : 2025-02-10 DOI: 10.1016/j.foodqual.2025.105469

Manal Hamam , Liisa Lähteenmäki , Daniela Spina , Raffaella Pergamo , Mario D'Amico , Giuseppe Di Vita

This research examines the mediating role of Entomophagy Attitude (EA) in the relationship between neophilia and intention, as well as neophobia and intention, to consume pork from pigs fed with insect flour. A sample of 534 young Italian pork consumers was recruited to test the study hypotheses using the Partial Least Squares Structural Equation Modeling (PLS-SEM). The results indicate that the three components of EA, namely “interest”, “feeding animals”, and “disgust”, are validated as effective tools for assessing indirect entomophagy. Additionally, neophilia and neophobia have been identified as strong predictors of interest and disgust, respectively. While the feeding animals dimension contributes to transmitting information, it appears less influential compared to the other two dimensions. Although the findings indicate that consumer intentions towards pork produced from pigs fed with insect flour are low, they offer valuable insights and suggestions for future marketing strategies and policymakers aiming to integrate insect-fed meat into a sustainable food supply.

{"title":"Exploring the buzz: The mediating role of entomophagy attitudes among younger generations towards pork from pigs fed with insect flour","authors":"Manal Hamam , Liisa Lähteenmäki , Daniela Spina , Raffaella Pergamo , Mario D'Amico , Giuseppe Di Vita","doi":"10.1016/j.foodqual.2025.105469","DOIUrl":"10.1016/j.foodqual.2025.105469","url":null,"abstract":"<div><div>This research examines the mediating role of Entomophagy Attitude (EA) in the relationship between neophilia and intention, as well as neophobia and intention, to consume pork from pigs fed with insect flour. A sample of 534 young Italian pork consumers was recruited to test the study hypotheses using the Partial Least Squares Structural Equation Modeling (PLS-SEM). The results indicate that the three components of EA, namely “interest”, “feeding animals”, and “disgust”, are validated as effective tools for assessing indirect entomophagy. Additionally, neophilia and neophobia have been identified as strong predictors of interest and disgust, respectively. While the feeding animals dimension contributes to transmitting information, it appears less influential compared to the other two dimensions. Although the findings indicate that consumer intentions towards pork produced from pigs fed with insect flour are low, they offer valuable insights and suggestions for future marketing strategies and policymakers aiming to integrate insect-fed meat into a sustainable food supply.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105469"},"PeriodicalIF":4.9,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143388447","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

I smell it, I (do not) want it - the influence of food odor on inhibition in restrained and non-restrained eaters

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

Food Quality and Preference

Pub Date : 2025-02-10 DOI: 10.1016/j.foodqual.2025.105470

Shir Berebbi , Yuval Seror , Eyal Kalanthroff

We are constantly surrounded by many food cues that can influence our eating behaviors, both consciously and nonconsciously. Previous research showed that exposure to food cues leads to decreased inhibition in non-restrained eaters and increased inhibition in restrained eaters. However, these studies were solely conducted using the visual domain, using images of food as food cues. Unlike the visual system, the olfactory system is less controlled, and its effect is less accessible to conscious awareness. Therefore, the current study investigated whether the effect of food cues on inhibition extends to the olfactory modality. Fifty-two females, 26 restrained and 26 non-restrained eaters completed two blocks of the stop-signal task: one while being primed with food odor (caramel extract) and one with no odor. The non-restrained group exhibited poorer inhibition when primed with a food odor compared to the no-odor condition. In contrast, the restrained eaters group showed greater inhibition when primed with a food odor compared to the no-odor condition. Our results replicated previous studies that used visual food stimuli but extended the literature by showing that the association between food cues and inhibition in restrained eaters is strong, automatic, and potentially exists at the nonconscious level.

{"title":"I smell it, I (do not) want it - the influence of food odor on inhibition in restrained and non-restrained eaters","authors":"Shir Berebbi , Yuval Seror , Eyal Kalanthroff","doi":"10.1016/j.foodqual.2025.105470","DOIUrl":"10.1016/j.foodqual.2025.105470","url":null,"abstract":"<div><div>We are constantly surrounded by many food cues that can influence our eating behaviors, both consciously and nonconsciously. Previous research showed that exposure to food cues leads to <em>decreased</em> inhibition in non-restrained eaters and <em>increased</em> inhibition in restrained eaters. However, these studies were solely conducted using the visual domain, using images of food as food cues. Unlike the visual system, the olfactory system is less controlled, and its effect is less accessible to conscious awareness. Therefore, the current study investigated whether the effect of food cues on inhibition extends to the olfactory modality. Fifty-two females, 26 restrained and 26 non-restrained eaters completed two blocks of the stop-signal task: one while being primed with food odor (caramel extract) and one with no odor. The non-restrained group exhibited poorer inhibition when primed with a food odor compared to the no-odor condition. In contrast, the restrained eaters group showed greater inhibition when primed with a food odor compared to the no-odor condition. Our results replicated previous studies that used visual food stimuli but extended the literature by showing that the association between food cues and inhibition in restrained eaters is strong, automatic, and potentially exists at the nonconscious level.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105470"},"PeriodicalIF":4.9,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143421302","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

Rescue us all! the effects of the “rescued” claim for familiar and unfamiliar food ingredients

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

Food Quality and Preference

Pub Date : 2025-02-08 DOI: 10.1016/j.foodqual.2025.105462

Fernanda Silveira Carneiro , Steffen Jahn , Jessica Aschemann-Witzel , Yasemin Boztug

The United Nations has committed to halving food waste by 2030. In line with this goal, companies have started rescuing some foods that would otherwise be discarded and communicating it to their customers. These foods are repurposed as ingredients and marketed as upcycled or rescued. Notably, upcycled products (e.g., ice cream) can be made with rescued ingredients that are familiar (e.g., chocolate) or unfamiliar (e.g., malted milk) to consumers, which might affect how they are perceived. This research aims to investigate the impact of informing consumers about the “rescued” nature of ingredients. It also assesses how consumers' familiarity with these rescued ingredients moderates the effect on product perception and consumer behavior. We find that adding a “rescued” claim enhances a product's perceived sustainability and healthiness, positively influencing consumers' purchase intention. No significant effect of the claim on expected taste was observed. The effects of the claim on perceived sustainability and healthiness are more pronounced when consumers are already familiar with the rescued ingredient.

{"title":"Rescue us all! the effects of the “rescued” claim for familiar and unfamiliar food ingredients","authors":"Fernanda Silveira Carneiro , Steffen Jahn , Jessica Aschemann-Witzel , Yasemin Boztug","doi":"10.1016/j.foodqual.2025.105462","DOIUrl":"10.1016/j.foodqual.2025.105462","url":null,"abstract":"<div><div>The United Nations has committed to halving food waste by 2030. In line with this goal, companies have started rescuing some foods that would otherwise be discarded and communicating it to their customers. These foods are repurposed as ingredients and marketed as upcycled or rescued. Notably, upcycled products (e.g., ice cream) can be made with rescued ingredients that are familiar (e.g., chocolate) or unfamiliar (e.g., malted milk) to consumers, which might affect how they are perceived. This research aims to investigate the impact of informing consumers about the “rescued” nature of ingredients. It also assesses how consumers' familiarity with these rescued ingredients moderates the effect on product perception and consumer behavior. We find that adding a “rescued” claim enhances a product's perceived sustainability and healthiness, positively influencing consumers' purchase intention. No significant effect of the claim on expected taste was observed. The effects of the claim on perceived sustainability and healthiness are more pronounced when consumers are already familiar with the rescued ingredient.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105462"},"PeriodicalIF":4.9,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143421305","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

More than a feeling: Development of an EmoSemio questionnaire to evaluate emotions evoked by cell-cultivated meat label terms in Singapore and the USA

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

Food Quality and Preference

Pub Date : 2025-02-06 DOI: 10.1016/j.foodqual.2025.105468

Morgan Failla , Josephine Wee , Sara Spinelli , Erminio Monteleone , Helene Hopfer

Approval of cell-cultivated meat (CCM) for sale is widely discussed by media, consumers, and stakeholders, with Singapore being first to approve in 2020, followed by the USA in 2023. In both countries, different label terms are used to describe these products, making it difficult for consumers to make informed choices. While consumer surveys have evaluated label term appeal and transparency, emotions evoked by different label terms remain unclear.

We set out to close this gap through the development and application of a product-specific emotional profile for CCM label terms. In this two-part study, we first created a 17-item EmoSemio questionnaire to encapsulate the range of emotions evoked by different CCM label terms, then tested it with 893 USA and 424 Singaporean participants in an online survey.

We found terms including the words ‘cell-’ and lab-grown to evoke significantly greater negative emotions in both countries. In both countries, the term clean meat evoked the greatest positive valence emotions, however, when prompted with the definition of CCM participants did not choose it as a representative label term in either Singapore or the USA.

Our findings provide insights on how label terms effect emotions evoked in both the USA and Singapore, contributing to cross-cultural research on CCM perception. The development of a product-specific EmoSemio questionnaire allows future research to assess the emotions evoked by CCM label terms.

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引用次数: 0

Consumer preferences for organic, animal welfare-friendly, and locally produced meat in workplace canteens: Results of a discrete choice experiment in Germany

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

Food Quality and Preference

Pub Date : 2025-02-06 DOI: 10.1016/j.foodqual.2025.105463

Andreas Möstl , Meike Janssen , Katrin Zander

Although Germany is one of the biggest markets for organic food, this holds true only for the retail sector, while the sales share of organic food in the country's out-of-home consumption sector remains remarkably low. Since workplace canteens constitute a major subsector within Germany's out-of-home consumption sector, increasing the consumption of organic food in canteens would help contribute to more sustainable agricultural and food systems. To inform future efforts aimed at realising this potential, we conducted an online choice experiment with 834 regular canteen customers in Germany to identify their preferences for dishes with meat from organic, animal welfare-friendly, and local production. Data analysis using mixed logit models revealed that a label for organic production and a label for higher animal welfare standards had significant positive effects on participants' choices of meat dishes. Although these labels had considerably less influence on choices than the dishes themselves and their prices, our results show participants were willing to pay moderately higher prices for canteen dishes with these labels. By contrast, the effects of a label indicating local origin and a label marked “top-rated dish by our guests” (representing a descriptive social norm) were only significant in the case of single dishes. We outline several policy approaches to increase the share of more sustainably produced food in workplace canteens.

{"title":"Consumer preferences for organic, animal welfare-friendly, and locally produced meat in workplace canteens: Results of a discrete choice experiment in Germany","authors":"Andreas Möstl , Meike Janssen , Katrin Zander","doi":"10.1016/j.foodqual.2025.105463","DOIUrl":"10.1016/j.foodqual.2025.105463","url":null,"abstract":"<div><div>Although Germany is one of the biggest markets for organic food, this holds true only for the retail sector, while the sales share of organic food in the country's out-of-home consumption sector remains remarkably low. Since workplace canteens constitute a major subsector within Germany's out-of-home consumption sector, increasing the consumption of organic food in canteens would help contribute to more sustainable agricultural and food systems. To inform future efforts aimed at realising this potential, we conducted an online choice experiment with 834 regular canteen customers in Germany to identify their preferences for dishes with meat from organic, animal welfare-friendly, and local production. Data analysis using mixed logit models revealed that a label for organic production and a label for higher animal welfare standards had significant positive effects on participants' choices of meat dishes. Although these labels had considerably less influence on choices than the dishes themselves and their prices, our results show participants were willing to pay moderately higher prices for canteen dishes with these labels. By contrast, the effects of a label indicating local origin and a label marked “top-rated dish by our guests” (representing a descriptive social norm) were only significant in the case of single dishes. We outline several policy approaches to increase the share of more sustainably produced food in workplace canteens.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105463"},"PeriodicalIF":4.9,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143394947","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

Does participation in CSA affect consciousness and sustainable behavior of consumers? The evidence from a longitudinal study

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

Food Quality and Preference

Pub Date : 2025-02-06 DOI: 10.1016/j.foodqual.2025.105467

Aldona Glinska-Newes , Pawel Brzustewicz , Iwona Escher , Yusheng Fu , Anupam Singh

Community Supported Agriculture (CSA) is an alternative food network that connects farmers and consumers in a local non-commercial partnership to share the costs and outputs of agricultural production. Research on CSA emphasizes its potential in supporting sustainable development, which stems from CSA's role in promoting healthy and locally produced food. However, still little is known about how CSA affects consumers' cognitions and behaviors related to sustainability. The aim of this article is to identify the role of CSA in strengthening the environmental, social and health consciousness and sustainable behavior of its consumers. Two studies conducted among consumers and non-consumers of CSA show that CSA consumers represent higher levels of environmental and social consciousness than other individuals, and in addition to this, their social consciousness increases throughout their participation in CSA. Consumers of CSA also demonstrate more sustainable consumer behavior than non-CSA consumers, and those behaviors relate to various spheres of consumption, not only to food.

{"title":"Does participation in CSA affect consciousness and sustainable behavior of consumers? The evidence from a longitudinal study","authors":"Aldona Glinska-Newes , Pawel Brzustewicz , Iwona Escher , Yusheng Fu , Anupam Singh","doi":"10.1016/j.foodqual.2025.105467","DOIUrl":"10.1016/j.foodqual.2025.105467","url":null,"abstract":"<div><div>Community Supported Agriculture (CSA) is an alternative food network that connects farmers and consumers in a local non-commercial partnership to share the costs and outputs of agricultural production. Research on CSA emphasizes its potential in supporting sustainable development, which stems from CSA's role in promoting healthy and locally produced food. However, still little is known about how CSA affects consumers' cognitions and behaviors related to sustainability. The aim of this article is to identify the role of CSA in strengthening the environmental, social and health consciousness and sustainable behavior of its consumers. Two studies conducted among consumers and non-consumers of CSA show that CSA consumers represent higher levels of environmental and social consciousness than other individuals, and in addition to this, their social consciousness increases throughout their participation in CSA. Consumers of CSA also demonstrate more sustainable consumer behavior than non-CSA consumers, and those behaviors relate to various spheres of consumption, not only to food.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105467"},"PeriodicalIF":4.9,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143394950","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

Testing a food provision and wastage audit protocol (NUTRI_WASTE_ECEC) in early childhood education settings: An equivalence study.

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

Food Quality and Preference

Pub Date : 2025-02-05 DOI: 10.1016/j.foodqual.2025.105464

Audrey Elford , Chris Irwin , Alison Spence , Iasha Aminath , Ashlee Kelly , Penelope Love

Early Childhood Education and Care settings (ECEC) are important food environments, with young children often receiving approximately half of their daily nutritional needs while in attendance. Previous ECEC research has found poor menu quality and high levels of food waste, which have implications for human and planetary health. A self-administered weighed protocol (NUTRI_WASTE_ECEC) was developed to audit food provision and wastage at both pre-consumption (serving waste) and post-consumption (plate waste) levels. This study examined the accuracy of data collected using the protocol across different administrators. Data was collected within a university food laboratory by a trained researcher and six research assistants (under conditions simulating ECEC settings). Following the NUTRI_WASTE_ECEC protocol, raw and prepared ingredients, and serving and plate waste were weighed and photographed individually. Equivalence testing was used to verify if the mean % difference (and 90 % CI) between the trained researcher and research assistants were within established acceptable margins of variance (± 10 %). Statistical equivalence was observed for weight comparisons of total prepared food served, serving waste and plate waste (all p's < 0.001). For raw ingredients, statistical equivalence was observed for reported weights of most (45 of 54) items (all p's < 0.05). The self-administered NUTRI_WASTE_ECEC protocol is therefore considered to yield equivalent results compared with the trained researcher-administered protocols most commonly used for the measurement of food provision and wastage in the ECEC setting. Future research should focus on user experience, feasibility and utility in different ECEC settings.

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引用次数: 0

Impact of pivot selection and lexicon utilization on pivot profile analysis of food off-odor reduction: The case of soymilk

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

Food Quality and Preference

Pub Date : 2025-02-05 DOI: 10.1016/j.foodqual.2025.105466

Chang Liu, Linli Bu, Chen Wang, Hongwei Wang, Huayi Suo

The presence of unpleasant odors in many foods (especially food ingredients) impedes their development and production, and the application of lactic acid bacteria fermentation may help alleviate these undesirable odors. As a rapid pivot-based descriptive analysis methodology, the Pivot Profile (PP) has shown promise for evaluating foods with reduced off-odor. This study aimed to identify the optimal pivot for analyzing sensory off-odor reduction samples by manipulating a pivot using fermented soymilk as a sample, examining the impact of utilizing a lexicon on PP results with an untrained panel (UP), and comparing its performance with that of a semi-trained panel (SP) using the PP methodology. The study involved three rounds of PP, each round PP comprising two independent PP, with unfermented soymilk and a within-set fermented soymilk serving as pivots, respectively. The UP conducted a PP round with free descriptions, followed by a discussion on creating a descriptor lexicon and then another PP round. Subsequently, the SP (12 h of training) conducted a round of PP. The results showed that SP-PP was most similar to the descriptive analysis (DA) conducted by the trained panel (TP, 33 h of training) in describing the samples. In the PP conducted by UP, the results of PP with free descriptions were more similar to that of TP-DA compared to PP with a lexicon. Overall results suggest using a within-set sample as a pivot is more appropriate for evaluating off-odor reduction samples, and conducting PP with lexicon-trained SP may lead to more precise results.

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引用次数: 0