Food Quality and Preference最新文献_第4页

Exploring the intersection of food literacy and consumer research: A review, conceptualisation, and agenda for sustainability-focused research

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

Food Quality and Preference

Pub Date : 2025-01-13 DOI: 10.1016/j.foodqual.2025.105429

Sarah McManus , Donna Pendergast

The COVID-19 pandemic highlighted the importance of consumer food literacy competency as global food experiences were disrupted from individual to systemic levels. Consumer food illiteracy also acts as a barrier to achieve optimal health and sustainability. This study examined what is known about the intersectionality of food literacy and consumer research through a hybrid systematic review encompassing bibliometric and content analysis. Peer-reviewed journal publications (N = 301) meeting the inclusion criteria were analysed to consider citation, geolocational, research area, co-word, and time-phase content strategies employing VOSViewer, Microsoft Excel, and Leximancer software. Examination of the knowledge base of food literacy-consumer research reveals exponential growth in publication rates. The multidisciplinary intellectual structure of the field spans 53 diverse research areas, including consumer food label use, food consumption and choices, sustainability, health, education, skills and knowledge, social media, food security, and COVID-19 research topics. The time-phase analysis reveals that: 1) the intellectual structure of food literacy-consumer research increased in complexity over time, providing a deeper understanding of food literacy; 2) food literacy education is central to food literacy competency to encourage optimal public health and sustainability behaviours; and 3) food literacy competency can be supported through technology (social media and mobile apps) and food literacy measurement. Four propositions are presented to advance food literacy education, technology, research, and policy development. The culmination of the study is the development of the proposed Consumer Food Literacy Knowledge Model, which frames future sustainability-focused food literacy research lenses.

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引用次数: 0

Do you remember? Consumer reactions to health-related information on snacks in repeated exposure

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

Food Quality and Preference

Pub Date : 2025-01-11 DOI: 10.1016/j.foodqual.2025.105431

Lisa Stickel , Simone Poggesi , Klaus G. Grunert , Liisa Lähteenmäki , Joanne Hort

Health-related information on pre-packed food products can enhance purchase intention and healthy choices. However, retained positive influence of health-related information on product liking is necessary to help consumers make informed decisions about a healthy diet in the long term. According to information-reduction theory, consumers reduce the amount of information that is processed in repeated exposure. Hence, increasing familiarity with a product could lead to increased levels of ignoring health-related information and an increasing reliance on product experience-based associations.

These effects were tested in a laboratory study, involving actual food tasting and repeated exposure across two sessions. Participants (N = 154) were invited to evaluate yoghurts with and without health-related information with a screen representation of the product packaging. Differences in product evaluations and attention paid to health-related information between the two sessions were recorded using both implicit and explicit methods.

Findings reveal that, despite a decrease in visual attention to health-related information, the perceived healthiness of the products remained stable. However, consumers reported lower perceived tastiness when health-related information was present. The findings underscore the importance of compelling taste experiences, as taste beliefs, in contrast to health beliefs, consistently influenced product liking. Finally, the findings emphasised the need for a comprehensive understanding of consumer reactions to healthier food products that considers both implicit and explicit responses.

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引用次数: 0

Association between fat preference and fat taste sensitivity in healthy weight and obese pregnant women based on the pre-pregnancy body mass index

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

Food Quality and Preference

Pub Date : 2025-01-08 DOI: 10.1016/j.foodqual.2025.105428

Suwaibah Abd Hadi , Marina Abdul Manaf , Hafzan Haji Yusoff , Hamid Jan Jan Mohamed , Mohd Shafik Abdul Majid

While previous studies have reported differences between obese and non-obese individuals in terms of their fat taste sensitivity, few have assessed fat taste sensitivity in pregnant women. Thus, this study was conducted to examine the relationship between fat preference and fat taste sensitivity between healthy weight pregnant women and obese pregnant women based on the pre-pregnancy body mass index (BMI) during the third trimester of pregnancy. Fat taste threshold was determined using the Ascending Forced Choice method (3-AFC). Food preference was assessed by a hedonic sensory test using three levels of fat concentration, namely 5 %, 10 %, and 15 %, representing low, medium, and high fat concentrations, respectively. The result shows that obese women (2.98) had a significantly (p < 0.05) higher fat detection threshold than healthy weight women (1.84). Moreover, the hyposensitive participants significantly (p < 0.05) preferred the high fat concentration (3.0) than the hypersensitive participants (2.6). A significant positive correlation (p < 0.05) was noted between fat preference and fat taste threshold for the high fat concentration. Additionally, the correlation between fat preference and pre-pregnancy BMI was subjected to the level of fat concentration, whereby a negative correlation was observed for a low fat concentration, but a positive correlation was found for medium and high fat concentrations. Our findings demonstrated differences between obese pregnant women and healthy weight pregnant women in terms of their fat taste sensitivity and revealed that these differences affect the women's preference for various levels of fat concentration.

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引用次数: 0

The impact of front-of-package design features on consumers' attention and selection likelihood of protein bars: An eye-tracking study

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

Food Quality and Preference

Pub Date : 2025-01-07 DOI: 10.1016/j.foodqual.2025.105427

Erin Applegate , Julia Carins , Lisa Vincze , Matthew Stainer , Christopher Irwin

The current regulatory framework permits sports food manufacturers to incorporate a variety of voluntary label claims/icons on the front-of-package (FoP) of their products. This study examined the influence of label design features relevant to protein bars on individuals' visual attention and selection likelihood. Eight experimental FoP labels were created, concentrating on three distinct features, each identified as an area of interest (AOI). These features were allocated in a dichotomous manner within a 2

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2

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2 design: AOI 1 = ‘high protein’ vs ‘sports bar’; AOI 2 = ‘10 g protein/serve’ vs ‘25 g protein/serve’; AOI 3 = ‘dietitian approved’ vs ‘sports celebrity’. Labels were presented in a semi-randomised order and viewed individually for 15 s by participants. Eye-tracking metrics included time to first fixation (TFF), total fixation duration (TFD), fixation count (FC), and visit count (VC). Selection likelihood ratings were captured using visual analogue scales (0–100 mm). Despite receiving the least amount of attention, protein content was most influential on participants' selection likelihood ratings. Participants were more likely to select products displaying ‘25 g protein/serve’ than ‘10 g protein/serve’. These results provide insight into FoP label elements that influence consumers' willingness to select protein bars and may help guide label design enhancements to attract consumer attention and better cater to their preferences.

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引用次数: 0

What do consumers prioritise when selecting climate-affected produce and what trumps empathy towards farmers?

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

Food Quality and Preference

Pub Date : 2025-01-06 DOI: 10.1016/j.foodqual.2025.105426

Liudmila Tarabashkina , Rajesh Rajaguru , Kenneth Kaysan Khayr (Fu Xian) Ho

Despite the prevalence of extreme weather events (e.g., droughts), little is known about factors that would prompt consumer to choose climate-affected (suboptimal) produce over climate-unaffected (“normal”) food, and how much they would pay for it. This study has examined if empathy towards farmers: 1) outweighs the importance of the intrinsic attributes typically affected by extreme weather events (aesthetic look, taste, firmness, and size), and 2) enhances the effectiveness of extrinsic attributes controlled by marketers (price, retail setting, resilience marketing message). Two discrete choice experiments were carried out – one with a sample of Australian students (Study 1, N = 358) and another one with a wider Australian population (Study 2, N = 548). Both studies consistently showed under which conditions intrinsic attributes trumped empathy and which extrinsic attributes, combined with empathy, influenced consumers to choose climate-affected food. This work discusses a number of strategies to promote currently discarded, but still edible, climate-affected produce to reduce food waste and minimise farmers' income loss in times of climate change.

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引用次数: 0

Validation and cultural adaptation of the arabic version of the food disgust scale

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

Food Quality and Preference

Pub Date : 2025-01-04 DOI: 10.1016/j.foodqual.2024.105425

Salma A. Bekhit , Karima M. Fahim , Assem Gebreal , Zeinab F. Abdel-Fatah

Disgust is a culturally dependent phenomenon, and its linguistic expressions vary among communities. The Food Disgust Scale (FDS), in both long and short versions, was developed and validated by Hartmann and Siegrist (2018) in German and later adapted to other languages to measure food-related disgust. This study aimed to validate the FDS for the first time in Arabic. The FDS was translated into Arabic using forward and backward translation standards. Three studies were conducted via online surveys among adult Egyptians. The Arabic version of the FDS demonstrated excellent content validity (S-CVI = 0.91). In Study 1, exploratory factor analysis identified a seven-factor structure for the FDS long, consistent with the original scale, covering dimensions such as animal flesh, poor hygiene, human contamination, mold, decaying fruits and vegetables, fish, and living contaminants. These factors demonstrated high internal consistency, with Cronbach's alpha values ranging from 0.79 to 0.92. Confirmatory factor analysis supported the seven-factor model, showing a good fit to the data. The FDS short version had a Cronbach's alpha of 0.79, and three additional short version were developed by selecting items with the highest item-total correlations. In Study 2, convergent and discriminant validity were confirmed through significant correlations with the food neophobia scale. Study 3 demonstrated the scale's stability over time, with test-retest correlations for the subscales ranging from 0.61 to 0.81 and 0.62 for the short version, indicating high reliability. The validated Arabic long and short versions of FDS are reliable tools for assessing food disgust sensitivity among Arabic-speaking populations.

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引用次数: 0

Investigating the eating patterns and expectations for the 60+: Insights for the development of new “ready-to-eat” products

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

Food Quality and Preference

Pub Date : 2025-01-02 DOI: 10.1016/j.foodqual.2024.105423

Inayara Beatriz Araujo Martins , Marcela Alcantara , Renata Torrezan , Renata V. Tonon , Virgínia M. da Matta , Rosires Deliza

The increase in the 60+ population brings new challenges and opportunities for the productive sector and academia. Understanding consumer attitudes towards food is crucial for developing appealing, nutritious products. This study explored consumption patterns, health perceptions foods and beverages, and expectations of ready-to-eat products among 469 self-sufficient Brazilians aged 60 and over. Using the free list methodology, participants responded about daily consumed foods and drinks that they consider: i) “feel good”, ii) “healthy”, and iii) “unhealthy”. They also evaluated their interest, importance, and perceived healthiness for three ready-to-eat product alternatives: “Mixed fruit drink”, “Beef strips,” and “Fortified rice and beef” using a 7-point Likert scale. Socio-economic status was recorded. Results showed that elderly individuals associate “feeling good” with natural or minimally processed foods, mainly of vegetable origin. Participants discerned the healthiness of most industrialized foods they consumed. Significant differences were observed in participants' expectations towards the importance, interest, and healthiness of the prototypes. The “Mixed fruit drink” achieved the highest average general expectations and the “Fortified rice and beef” the lowest. Three groups were identified based on their general expectations of the ready-to-eat products: positive, neutral, and negative. This study provided valuable insights into the food and beverage consumption patterns of elderly Brazilians and highlighted products with market potential, such as enriched fruit-based beverages. It also emphasized the importance of clear nutritional information to support positive perceptions of ready-to-eat products, particularly those containing beef, which can benefit elderly nutrition when consumed as part of a balanced diet.

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引用次数: 0

The heterogeneity of consumer preference for blockchain-based food traceability: The role of governmental trust and information-seeking behaviour

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

Food Quality and Preference

Pub Date : 2024-12-31 DOI: 10.1016/j.foodqual.2024.105424

Duc Tran , Hans De Steur , Xavier Gellynck , Andreas Papadakis , Joachim J. Schouteten

Recent incidents of food fraud and growing concerns about sustainability in food production have led to increased consumer preference for food traceability. Governments, responsible for enforcing food traceability regulations and overseeing food systems, play a crucial role in this context. Consequently, trust in government could significantly influence consumer behaviour and their valuation of food traceability systems. Blockchain (BC) technology, recently implemented in food traceability, has gained popularity due to its potential to create a “trustless” trust environment. This study aims to understand how consumers with varying levels of trust in the government value BC-based traceability systems. An online choice experiment (n = 707) focused on Greek feta cheese was conducted to explore this relationship. Four consumer segments were identified, profiled, and labelled as Engaged, Sceptic, Vigilant, and Reliant. The findings reveal that consumers with low trust in government and a high tendency to seek product information place a high value on BC-based food traceability compared to other labelling schemes. Conversely, consumers who trust the government and do not actively seek product information show a preference for the well-known PDO certification over food traceability labels. These results highlight the potential for promoting BC-based traceability among consumers, as a sizeable segment demonstrates interest in such traceable products.

{"title":"The heterogeneity of consumer preference for blockchain-based food traceability: The role of governmental trust and information-seeking behaviour","authors":"Duc Tran , Hans De Steur , Xavier Gellynck , Andreas Papadakis , Joachim J. Schouteten","doi":"10.1016/j.foodqual.2024.105424","DOIUrl":"10.1016/j.foodqual.2024.105424","url":null,"abstract":"<div><div>Recent incidents of food fraud and growing concerns about sustainability in food production have led to increased consumer preference for food traceability. Governments, responsible for enforcing food traceability regulations and overseeing food systems, play a crucial role in this context. Consequently, trust in government could significantly influence consumer behaviour and their valuation of food traceability systems. Blockchain (BC) technology, recently implemented in food traceability, has gained popularity due to its potential to create a “trustless” trust environment. This study aims to understand how consumers with varying levels of trust in the government value BC-based traceability systems. An online choice experiment (<em>n</em> = 707) focused on Greek feta cheese was conducted to explore this relationship. Four consumer segments were identified, profiled, and labelled as Engaged, Sceptic, Vigilant, and Reliant. The findings reveal that consumers with low trust in government and a high tendency to seek product information place a high value on BC-based food traceability compared to other labelling schemes. Conversely, consumers who trust the government and do not actively seek product information show a preference for the well-known PDO certification over food traceability labels. These results highlight the potential for promoting BC-based traceability among consumers, as a sizeable segment demonstrates interest in such traceable products.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105424"},"PeriodicalIF":4.9,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094402","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

Exploring the roles of food with different sensory attributes in stress relief: Insights from sweet and spicy foods

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

Food Quality and Preference

Pub Date : 2024-12-25 DOI: 10.1016/j.foodqual.2024.105422

Soo-Hyun Lee , Jae-Hee Hong

High levels of stress often lead to craving for certain sensory experiences, with certain foods potentially influencing emotional and psychological changes that help alleviate negative emotions. This study aimed to investigate how consuming foods with specific sensory attributes affects laboratory-induced stress. A total of 175 participants were assigned to five groups, each consuming spicy chicken, sweet cake, green salad, water or no food (n = 35/group). Non-randomized assignment based on pre-surveyed preferences was used to minimize stress from consuming disliked flavors. During a stress condition induced by an adaptive arithmetic paced auditory serial addition test and a cold pressor test, participants consumed a provided sample. Perceived stress level, emotional responses, blood pressure, and heart rate were accessed at baseline, pre-and post-stress induction, post-sample intake, and post-recovery phase. Heart rate variability (HRV) was continuously measured throughout. The results indicated a significant association between the intake of spicy chicken and sweet cake and a reduction in perceived stress. The spicy chicken was associated with high-arousal positive emotions immediately after intake, while the sweet cake intake aligned more with low-arousal positive emotions. However, emotional arousal levels in both groups appeared to shift toward a mixed state during the recovery phase. Consuming spicy food was significantly associated with greater HRV compared to the other foods, suggesting a substantial increase in relaxation and calmness even after recovery. These findings provide scientific evidence that helps understand the craving for spicy and sweet foods during periods of stress.

{"title":"Exploring the roles of food with different sensory attributes in stress relief: Insights from sweet and spicy foods","authors":"Soo-Hyun Lee , Jae-Hee Hong","doi":"10.1016/j.foodqual.2024.105422","DOIUrl":"10.1016/j.foodqual.2024.105422","url":null,"abstract":"<div><div>High levels of stress often lead to craving for certain sensory experiences, with certain foods potentially influencing emotional and psychological changes that help alleviate negative emotions. This study aimed to investigate how consuming foods with specific sensory attributes affects laboratory-induced stress. A total of 175 participants were assigned to five groups, each consuming spicy chicken, sweet cake, green salad, water or no food (<em>n</em> = 35/group). Non-randomized assignment based on pre-surveyed preferences was used to minimize stress from consuming disliked flavors. During a stress condition induced by an adaptive arithmetic paced auditory serial addition test and a cold pressor test, participants consumed a provided sample. Perceived stress level, emotional responses, blood pressure, and heart rate were accessed at baseline, pre-and post-stress induction, post-sample intake, and post-recovery phase. Heart rate variability (HRV) was continuously measured throughout. The results indicated a significant association between the intake of spicy chicken and sweet cake and a reduction in perceived stress. The spicy chicken was associated with high-arousal positive emotions immediately after intake, while the sweet cake intake aligned more with low-arousal positive emotions. However, emotional arousal levels in both groups appeared to shift toward a mixed state during the recovery phase. Consuming spicy food was significantly associated with greater HRV compared to the other foods, suggesting a substantial increase in relaxation and calmness even after recovery. These findings provide scientific evidence that helps understand the craving for spicy and sweet foods during periods of stress.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105422"},"PeriodicalIF":4.9,"publicationDate":"2024-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094401","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

Japanese-made or Chinese-made? Exploring the country-of-origin (COO) effect on insect-based foods

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

Food Quality and Preference

Pub Date : 2024-12-24 DOI: 10.1016/j.foodqual.2024.105421

Zining Wang , Jaewoo Park

Over the past decade, insect-based food has garnered increasing attention from both the public and researchers. As the insect-based food market continues to develop, cross-border trade will become an integral part of this growing industry. This highlights the necessity for both researchers and practitioners to pay closer attention to the country-of-origin (COO) effect in the context of these novel foods. The current research focused on Eastern countries and revealed that Japanese consumers are more willing to accept insect-based foods produced in Japan than those produced in China. Additionally, our findings show that both the country where the insect-based foods are processed (COO of processing) and the country where the insect ingredients are farmed (COO of farming) influence consumer acceptance of insect-based foods. Moreover, the COO effect does not appear to be driven primarily by the congruence between the COO of brand and the COO of processing. Importantly, we examined several mechanisms underlying the COO effect, demonstrating that Japanese consumers perceive Japanese-made insect-based foods as safer and tastier than their Chinese-made counterparts. Besides, they perceive that purchasing Japanese-made products would be viewed more favorably by others. The differences in these three aspects ultimately lead to higher acceptance of Japanese-made insect-based foods.

{"title":"Japanese-made or Chinese-made? Exploring the country-of-origin (COO) effect on insect-based foods","authors":"Zining Wang , Jaewoo Park","doi":"10.1016/j.foodqual.2024.105421","DOIUrl":"10.1016/j.foodqual.2024.105421","url":null,"abstract":"<div><div>Over the past decade, insect-based food has garnered increasing attention from both the public and researchers. As the insect-based food market continues to develop, cross-border trade will become an integral part of this growing industry. This highlights the necessity for both researchers and practitioners to pay closer attention to the country-of-origin (COO) effect in the context of these novel foods. The current research focused on Eastern countries and revealed that Japanese consumers are more willing to accept insect-based foods produced in Japan than those produced in China. Additionally, our findings show that both the country where the insect-based foods are processed (COO of processing) and the country where the insect ingredients are farmed (COO of farming) influence consumer acceptance of insect-based foods. Moreover, the COO effect does not appear to be driven primarily by the congruence between the COO of brand and the COO of processing. Importantly, we examined several mechanisms underlying the COO effect, demonstrating that Japanese consumers perceive Japanese-made insect-based foods as safer and tastier than their Chinese-made counterparts. Besides, they perceive that purchasing Japanese-made products would be viewed more favorably by others. The differences in these three aspects ultimately lead to higher acceptance of Japanese-made insect-based foods.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105421"},"PeriodicalIF":4.9,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094404","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