Food Quality and Preference最新文献

英文中文

When tradition turns to innovation: Japanese consumers' evaluation of new food products

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

Food Quality and Preference

Pub Date : 2025-01-20 DOI: 10.1016/j.foodqual.2025.105440

Nadine Benninger , Jutta Roosen

This paper combines insights from personality research and innovation acceptance literature to investigate Japanese consumers' evaluation of innovative and traditional food products (TFPs) using the case of Bavarian foods exported to Japan. We argue that TFPs change their product characteristics once exported so that their evaluation emulates that of product innovations. It is hypothesized that personality traits positively affecting innovation acceptance also drive the acceptance of imported TFPs. Additionally, the traditional component of TFPs is assumed to be assessed based on the exporting country's stereotype. Two studies show the importance of personality traits and a positive country image in accepting TFPs and innovations. Furthermore, results confirm that imported TFPs are evaluated similarly to innovations, highlighting the transformation process of this product category once leaving the home country. The results provide implications for food producers and marketers who aim to promote their products abroad. Personality-based communication is recommended for innovative products and TFPs to reach particularly open and innovative consumers.

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引用次数: 0

Psychometric properties of the German version of the moral disengagement in meat questionnaire (MDMQ-G)

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

Food Quality and Preference

Pub Date : 2025-01-20 DOI: 10.1016/j.foodqual.2025.105439

Charlotte Schüßler , Paul Schulz , Samuel Tomczyk , Silke Schmidt , Susanne Stoll-Kleemann

Moral disengagement is a valuable framework for studying dissonance reduction strategies in environmentally harmful behaviours, specifically meat consumption. The Moral Disengagement in Meat Questionnaire (MDMQ; Graça et al., 2016) proposes a five-factor structure for this framework, including means-end justifications, desensitization, denial of negative consequences, diffused responsibility, and reduced perceived choice. The full questionnaire or its individual scales have been increasingly used in studies on meat consumption, but it has not seen further validation, which is particularly relevant when adapting scales to a new context, such as a different language. This study evaluates the psychometric properties of the German version of the MDMQ (MDMQ-G) using confirmatory factor analysis (CFA), assessment of construct and concurrent validity, and an exploration of construct alignment through a mapping approach. The CFA results, despite showing mediocre global model fit, support the five-factor structure with a single second-order dimension, consistent with the original model, suggesting robust dimensionality across European samples. Significant differences across all scales between participants of male and female gender affirm the known-group validity of the construct. Construct alignment and respective discrepancies between the scales and the theoretical framework are being discussed. The findings underscore the importance of ongoing validation and support future refinements and applications of the scales.

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引用次数: 0

The impact of health and environmental information on consumer valuation of portion sizes: Evidence from an experimental auction

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

Food Quality and Preference

Pub Date : 2025-01-20 DOI: 10.1016/j.foodqual.2025.105430

Hanin Hosni , Christopher R. Gustafson , Simanti Banerjee

We conducted a laboratory experiment to investigate how presenting the health and/or environmental benefits of smaller portion sizes impacts consumer willingness to pay for small versus large sandwich portions. Participants were provided with information under different treatments, presented either sequentially or simultaneously. Results demonstrate that, across all treatments, the provision of health and environmental information decreased the premium for the large sandwich. No significant differences were observed based on the order in which the information was presented, nor between health- and environment-related information. However, the mode of information provision played a critical role; sequential information provision resulted in a significantly greater reduction in the premium for large sandwich portions compared to simultaneous provision. These findings highlight the potential of targeted informational interventions to encourage smaller portion size preferences, which could support efforts to reduce obesity and food waste.

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引用次数: 0

Is it recycled or recyclable? Improving consumers' perceptions of recycled plastic packages for food products.

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

Food Quality and Preference

Pub Date : 2025-01-19 DOI: 10.1016/j.foodqual.2025.105438

Alba D'Aniello , Carmela Donato

Sustainable strategies for food packaging often focus on circularity, proposing “recycled” or “recyclable” solutions. Previous research demonstrated that food products in recycled packages are negatively evaluated because of contamination inferences, that in turn, represent a primary obstacle to the adoption of recycled materials in FMCGs.

Building on the theory of time perspective and cognitive evaluation processes we develop an intervention to mitigate this negative effect. We tested our hypotheses using a mixed-method design consisting of a qualitative study and three experimental studies. Our findings reveal that (1) although consumers are not fully aware of the differences between recycled and recyclable plastic packaging, they perceive food quality more negatively when presented in recycled packaging compared to recyclable packaging, due to contamination perceptions (Studies 1a and 1b); (2) when consumers are more present-focused, the negative effect of recycled packaging on perceived food quality is mitigated (Study 1b); and (3) the presence of a temporal appeal, emphasizing that the sustainable action has already been performed, reduces contamination inferences and mitigates negative quality perceptions (Studies 2a and 2b).

Our findings contribute to the theoretical understanding of consumer responses to circular claims on food packages providing some useful managerial insights to improve consumers' evaluation of food presented in recycled packages.

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引用次数: 0

A simple procedure to assess the reliability of the best estimate thresholds (BETs): A case study on the detection threshold of tannic acid astringency

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

Food Quality and Preference

Pub Date : 2025-01-19 DOI: 10.1016/j.foodqual.2025.105437

Christophe Martin , Alix Rollinat , Carole Tournier , Caroline Peltier

引用次数: 0

(M)eat more plants: How category dimensions and inferences shape consumer acceptance of plant-based proteins

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

Food Quality and Preference

Pub Date : 2025-01-18 DOI: 10.1016/j.foodqual.2025.105434

M. van der Meer , A.R.H. Fischer , M.C. Onwezen

A dietary shift to more plant-based and less animal-derived proteins is needed to counter environmental, public health, and animal welfare problems. Although many consumers find this important, consumers do not regularly consume plant-based proteins. Plant-based proteins are often perceived as one overarching category by consumers. We investigate a wider variety of relevant dimensions on which plant-based proteins might differ (e.g., the extent to which plant-based proteins mimic meat and dairy), which in turn might result in different consumer associations. We conducted a representative survey among Dutch consumers (N = 1002). Using structural equation modelling (SEM), we show that consumers categorise plant-based proteins (i.e., non-analogues, semi-analogues, analogues, and hybrids) along several predefined dimensions (analogy, processing, novelty, origin), and these dimensions predict acceptance through inferences (price, sensory appeal, convenience, familiarity, sustainability, health). This study demonstrates that (new) food alternatives are not one group but can be cross-categorised into multiple (sub)categories. Subcategories result in inferences that can sometimes be conflicting or even paradoxical, shaping consumer acceptance of plant-based proteins. By shedding light on how plant-based proteins are categorised and how this subsequently leads to common (mis)perceptions about certain product categories, we give directions for targeted interventions.

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引用次数: 0

Trying tongs and spoiling spoons: Effort nudges influence food consumption and may motivate healthier food decisions

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

Food Quality and Preference

Pub Date : 2025-01-18 DOI: 10.1016/j.foodqual.2025.105435

Tobias Otterbring , Erik Thomassen , Casper Solli Øritsland , Gastón Ares

Healthier eating is crucial to tackle the rapid rise of obesity and noncommunicable diseases worldwide. This research examined two nudging interventions intended to decrease food consumption: price display and serving utensils. Forecasting experiments showed that people predicted displaying the price of the food per kg (vs. hg) should decrease the amount of food purchased (Study 1 A), but that using tongs (vs. spoon) would be ineffective (Study 1B). In contrast to these results, a high-powered preregistered field study at a university canteen (Study 2) revealed that price display had no notable effect; however, tongs (vs. spoon) reliably decreased the average amount of food purchased per meal by 14 g or 3.1 %, also when compared to weeks when both types of serving utensils were available. An image-supported online experiment with enhanced rigor and control (Study 3) replicated the results regarding tongs (vs. spoon) for a particularly unhealthy food category (candy), while highlighting a psychological mechanism driving the effect. Using tongs required more effort, which decreased satisfaction tied to using said serving utensils, thereby reducing people's willingness to consume candy. Given the simplicity and cost effectiveness of swapping spoons with tongs, combined with the behavioral evidence underscoring its practical relevance, these findings might aid in steering consumers to healthier food decisions, ultimately benefiting public health.

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引用次数: 0

Naturalness Attitudinal Scale (NAS): Development and validation of new scales to measure attitudes toward naturalness for different product categories

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

Food Quality and Preference

Pub Date : 2025-01-17 DOI: 10.1016/j.foodqual.2025.105433

Morgane Dantec , Hélène Allain , Moustafa Bensafi , Jérémie Lafraire

Recent studies in consumer research have evidenced that attitudes toward naturalness vary among consumers. The purpose of our research is to determine whether subjects' attitudes toward naturalness also vary according to the product category at hand. To answer this question, we developed and validated three scales that measure attitudes toward naturalness for three product categories: food, personal care products, and household products. Our results revealed that the scales have satisfactory psychometric properties, providing new tools to measure attitudes toward naturalness for different product categories. Furthermore, for the first time, the present study allowed the comparison between the attitude toward naturalness across product categories. Our results confirmed that consumers' attitudes are highly product-category dependent, with attitudes toward natural foods being more positive than attitudes toward natural inedible products. We conclude by formulating hypotheses about the underlying factors of these differences that would be worth exploring in future research.

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引用次数: 0

Asking the right question: How should category fit be determined and what is its relationship with sensory attributes of milk and milk alternatives?

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

Food Quality and Preference

Pub Date : 2025-01-16 DOI: 10.1016/j.foodqual.2025.105436

Jane Jun-Xin Ong, Julien Delarue

When considering how consumers determine if a product fits into a food category, it is assumed that consumers use sensory attributes of products as part of their decision-making process, but this has not yet been measured. To examine how sensory attributes factor into the category determination process, we simultaneously collected descriptive information of 12 milk and milk alternatives using napping analysis, while asking consumers their perceptions of category fit in those 12 products. Category fit was measured in two ways: participants in the prototypical group were asked if products were representative examples of milk (n = 54) and participants in the consideration set group were asked how likely they were to use the products as a substitute for milk (n = 55). We found a significant negative correlation between the sensory distances to an individual's reference milk (i.e., the sample with the highest category fit rating) and their perceived category fit of the product, regardless of the way category fit was measured, showing a clear relationship between category fit determination and sensory attributes. However, participants in the consideration set group were more lenient with the types of products they were likely to substitute for milk and included several plant-based options, while participants in the prototypical group only considered the dairy milks as representative examples of milk. These results suggest that there might be a disconnect with the way that food analogues are developed (i.e., if they are designed to mimic an established prototype) and the factors that affect consumers' purchase decisions.

{"title":"Asking the right question: How should category fit be determined and what is its relationship with sensory attributes of milk and milk alternatives?","authors":"Jane Jun-Xin Ong, Julien Delarue","doi":"10.1016/j.foodqual.2025.105436","DOIUrl":"10.1016/j.foodqual.2025.105436","url":null,"abstract":"<div><div>When considering how consumers determine if a product fits into a food category, it is assumed that consumers use sensory attributes of products as part of their decision-making process, but this has not yet been measured. To examine how sensory attributes factor into the category determination process, we simultaneously collected descriptive information of 12 milk and milk alternatives using napping analysis, while asking consumers their perceptions of category fit in those 12 products. Category fit was measured in two ways: participants in the prototypical group were asked if products were representative examples of milk (<em>n</em> = 54) and participants in the consideration set group were asked how likely they were to use the products as a substitute for milk (<em>n</em> = 55). We found a significant negative correlation between the sensory distances to an individual's reference milk (i.e., the sample with the highest category fit rating) and their perceived category fit of the product, regardless of the way category fit was measured, showing a clear relationship between category fit determination and sensory attributes. However, participants in the consideration set group were more lenient with the types of products they were likely to substitute for milk and included several plant-based options, while participants in the prototypical group only considered the dairy milks as representative examples of milk. These results suggest that there might be a disconnect with the way that food analogues are developed (i.e., if they are designed to mimic an established prototype) and the factors that affect consumers' purchase decisions.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105436"},"PeriodicalIF":4.9,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133172","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

Front-of-pack labels and young consumers: An experimental investigation of nutrition and sustainability claims in Chile

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

Food Quality and Preference

Pub Date : 2025-01-16 DOI: 10.1016/j.foodqual.2025.105432

Gabriela Fretes , Norbert L.W. Wilson , Camila Corvalan , Christina D. Economos , Sean B. Cash

A better understanding of youth as autonomous consumers in the food market is needed to guide food and nutrition policies to achieve healthier and sustainable diets because they interact with the food environment to obtain, prepare, and consume food and beverages. Compared to other age groups, evidence on children and adolescents (youth) purchasing behavior and front-of-package (FOP) labeling is limited. The objective of the study was to assess youth's purchasing behavior by conducting an online discrete choice experiment (DCE) in Santiago, Chile. We assessed four different food attributes: price, FOP nutrition warning label, FOP eco-label, and type of product (i.e., yogurt, cookie, apple). Data were analyzed using mixed logit models complemented with latent class logit models to further explore heterogeneity in preferences. A total of 329 youth aged 10–14 years participated in the study. Our results reveal that youths' purchasing behavior is mostly determined by price, followed by product type and environmental sustainability as measured by the FOP eco-label; responsiveness to price was not moderated by whether the youth received pocket money from a family member regularly. We further identified five classes (groups) of youth consumers where some exhibited preference for health and nutrition attributes, environmental sustainability, or price. Our findings provide a better understanding of youth as diverse and autonomous consumers and suggest at least some youths are responsive to labeling interventions.

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