Food Quality and Preference最新文献

英文中文

Evaluating the multi-faceted effect of concurrent front-of-pack nutrition and ecolabels on food evaluation

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

Food Quality and Preference

Pub Date : 2025-02-04 DOI: 10.1016/j.foodqual.2025.105465

Qëndresa Rramani Dervishi , Simone Dohle

Front-of-pack labels (FOPLs) are a common strategy employed to promote healthy and sustainable food choices. In the recent years, there has been an increased tendency to highlight not only healthiness but also sustainability aspects via different FOPLs, thereby resulting in multiple labelling. Although relevant, the effects of concurrent FOPLs on food evaluation are yet unclear. To shed light on this question, we conducted two representative studies online (N = 996 and N = 1080) where we asked participants to rate 15 branded (Study 1) and 15 generic (Study 2) snack foods presented with corresponding nutrition and ecolabels in terms of perceived healthiness, sustainability, liking, wanting, and willingness to purchase. Both studies employed a 2 × 2 between-subject design with two factors: Nutri-Score (positive, negative) and Eco-Score (positive, negative). Results indicated that both branded and generic foods received higher healthiness and sustainability ratings when presented with positive Nutri- and Eco-Scores, respectively. Interestingly, Nutri-Score affected sustainability ratings as well, supporting that its effects may generalize to other ratings. Branded food items with two negative labels were liked significantly more than branded food items with two positive labels (Study 1), however these effects were not replicated when using generic food items (Study 2). These findings suggest that while label effects on healthiness and sustainability appear consistent, their effects on liking, wanting, and willingness to purchase are limited and likely modulated by other factors. Future research should investigate how label-induced shifts in food evaluations translate to food choices in the presence of multiple labels.

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引用次数: 0

Green color drives rejection of crackers added with algae in children but not in adults

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

Food Quality and Preference

Pub Date : 2025-02-03 DOI: 10.1016/j.foodqual.2025.105461

Noemi Sofia Rabitti , Pernilla Sandvik , Susanne Neugart , Joachim Jietse Schouteten , Monica Laureati

Recently, algae are receiving increasing attention as a nutritious and sustainable food source. Despite this, consumer acceptance of algae or food products added with algae remain an understudied topic, especially considering children. This study aims to assess the drivers of (dis)liking of crackers added with 5 % of different micro and macroalgae along with a control cracker without any addition, in a group of children (n = 114, 8–11 years, 47.4 % girls) and adults (n = 108, 18–67 years, 61.1 % females). Participants evaluated crackers' liking and perceived sensory attributes using the check-all-that-apply method. Children and adults showed similar crackers perception and liking. Crackers added with Lithothamnium calcareum and the fractionated Spirulina blue protein were comparable to the control sample and were preferred over the crackers added with green Spirulina (entire bacterium), Palmaria palmata and Saccharina latissima. Children differed from adults only for the lower acceptance provided to the sample added with green Spirulina. Correspondence Analysis and Principal Coordinate Analysis revealed that, for this sample, green color was the main driver of rejection for children, while it was a driver of liking for the adults. The present study suggests that algae are a promising ingredient for the development of healthy and sustainable products targeted to children, although color might be a consumption barrier among the pediatric population. Personalized strategies aimed at children must be implemented such the use of algae (Lithothamnium calcareum) or ingredients from algae (Spirulina blue protein) with familiar or engaging colors.

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引用次数: 0

Can natural language processing or large language models replace human operators for pre-processing word and sentence-based free comments sensory evaluation data?

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

Food Quality and Preference

Pub Date : 2025-02-01 DOI: 10.1016/j.foodqual.2025.105456

Michel Visalli , Ronan Symoneaux , Cécile Mursic , Margaux Touret , Flore Lourtioux , Kipédène Coulibaly , Benjamin Mahieu

The free comment (FC) method enables the collection of insights on products based on consumers' natural language. The primary drawback is the need for extensive data pre-processing. This study compared the results of three data pre-processing techniques applied to FC data related to the perception of six madeleines by two panels of 100 consumers: manual pre-processing by four human experts, automated pre-processing by an expert system, and automated pre-processing by the large language model ChatGPT. Two modes of data collection were used: responses only with words or short expressions (“FC words”), or responses based on complete sentences (“FC sentences”). Various indicators (number of words extracted, number of concepts retained, pre-processing time, level of repeatability/discrimination/stability of findings) were computed and compared between data collection modes and pre-processing techniques. It was shown that the automated systems performed correctly with FC words; however, they were less effective at extracting relevant words from FC sentences. The findings from statistical analyses following automated pre-processing were less repeatable and discriminative compared to those from the most proficient human operators. It was also demonstrated that, beyond the overall differences between products, the pre-processing of FC data can be a major source of non-reproducibility in findings, depending on the operators and the level of detail they consider when extracting information. Finally, the advantages and disadvantages of each pre-processing technique were summarized, along with several recommendations for pre-processing and analysing FC data at the appropriate level of granularity to draw robust conclusions.

{"title":"Can natural language processing or large language models replace human operators for pre-processing word and sentence-based free comments sensory evaluation data?","authors":"Michel Visalli , Ronan Symoneaux , Cécile Mursic , Margaux Touret , Flore Lourtioux , Kipédène Coulibaly , Benjamin Mahieu","doi":"10.1016/j.foodqual.2025.105456","DOIUrl":"10.1016/j.foodqual.2025.105456","url":null,"abstract":"<div><div>The free comment (FC) method enables the collection of insights on products based on consumers' natural language. The primary drawback is the need for extensive data pre-processing. This study compared the results of three data pre-processing techniques applied to FC data related to the perception of six madeleines by two panels of 100 consumers: manual pre-processing by four human experts, automated pre-processing by an expert system, and automated pre-processing by the large language model ChatGPT. Two modes of data collection were used: responses only with words or short expressions (“FC words”), or responses based on complete sentences (“FC sentences”). Various indicators (number of words extracted, number of concepts retained, pre-processing time, level of repeatability/discrimination/stability of findings) were computed and compared between data collection modes and pre-processing techniques. It was shown that the automated systems performed correctly with FC words; however, they were less effective at extracting relevant words from FC sentences. The findings from statistical analyses following automated pre-processing were less repeatable and discriminative compared to those from the most proficient human operators. It was also demonstrated that, beyond the overall differences between products, the pre-processing of FC data can be a major source of non-reproducibility in findings, depending on the operators and the level of detail they consider when extracting information. Finally, the advantages and disadvantages of each pre-processing technique were summarized, along with several recommendations for pre-processing and analysing FC data at the appropriate level of granularity to draw robust conclusions.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105456"},"PeriodicalIF":4.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133238","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

Underrepresented populations in sensory and consumer science

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

Food Quality and Preference

Pub Date : 2025-02-01 DOI: 10.1016/j.foodqual.2025.105455

Carlos Gómez-Corona , Tobias Otterbring

引用次数: 0

Low-income consumers' perceptions of ultra-processed foods

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

Food Quality and Preference

Pub Date : 2025-02-01 DOI: 10.1016/j.foodqual.2025.105457

Silvia Sapio , Gerarda Caso , Azzurra Annunziata , Riccardo Vecchio

In recent years there has been a rapid surge of consumption of ultra-processed foods (UPFs) in many developed countries. UPFs are characterized by high levels of fat, salt and sugar, which are in opposition to the World Health Organization's guidelines, advocating for the limitation of foods with high concentrations of these nutrients. To implement effective public policy interventions, it is important to understand the perception of UPFs among final consumers. The present study contributes to current knowledge providing quantitative evidence on the processing, healthiness, and tastiness perceptions of UPFs among low-income Italian consumers. A sample of 810 consumers were surveyed using an online questionnaire including a food shopping task with minimally processed foods and UPFs. Findings reveal an overall adequate awareness of the amount of processing needed to create certain food products. Additionally, low-income consumers did not perceive the investigated UPFs as extremely distant from their actual processing and healthiness classifications. Nevertheless, respondents generally perceived seemingly more processed foods as being less healthy. Results do not underline the need for policymakers to prioritize interventions aimed at fostering an increase of knowledge of UPFs among this socioeconomically disadvantaged group.

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引用次数: 0

New challenges and perspectives on the organic halo effect on calories estimation: A brief review and Meta-analysis

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

Food Quality and Preference

Pub Date : 2025-01-31 DOI: 10.1016/j.foodqual.2025.105460

François Durand , Théo Besson , Valentin Flaudias , Oulmann Zerhouni

Organic certification identifies food produced with more sustainable product methods. However, several studies have pointed out that it is also likely to generate a halo effect on the caloric estimation of food. As a result, unhealthy foods are perceived as containing fewer calories and may lead to increased consumption intentions. The aim of this paper is to quantify the magnitude of this organic halo effect and identify its possible moderators. We address the issue with a systematic review and a meta-analysis of the available literature specifically focused on the organic halo effect on food calorie estimation (i.e., 10 articles, 21 studies). The results highlighted a strong “organic halo effect” on calorie estimation (r = 0.40). Despite these findings, no stable moderator of the organic halo effect has been consistently identified across the literature. This meta-analysis provides a foundation for future research on the organic halo effect, offering a framework to guide upcoming studies on the phenomenon. The discussion outlines research avenues and advocates for a systematic investigation of specific moderators as well as an investigation of the conditions that promote the organic halo effect to facilitate and structured the exploration of the phenomenon.

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引用次数: 0

The emulsion-filled gels with different fat contents exhibit various friction behavior and dynamic fat-related texture perception at different temperatures

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

Food Quality and Preference

Pub Date : 2025-01-31 DOI: 10.1016/j.foodqual.2025.105458

Yueji Zeng , Sihan Zhang , Ke Fan , Shuo Mu , Yang Luo , Linlin Wang , Xiankang Fan , Fuqing Wang , Ran Wang , Jie Luo

In vitro studies on the friction of emulsion systems often neglect the food dynamic temperature changes within the oral cavity. This study aims to establish the relationship between sensory attributes and tribological parameters under dynamic temperature to practically reflect the food perception change in different stages of oral processing. The impact of distinct temperatures (10, 25, and 35 °C) on the tribological attributes and temporal dominance of sensations (TDS) data of emulsion-filled gel containing different fat levels (0–10.5 %, w/w) under simulated oral processing conditions was evaluated. The results showed that as the temperature increased, the peak friction coefficient of the gel bolus decreased, and the difference in friction coefficient among gel boluses with different fat contents decreased. The sensory trajectory map revealed that high-fat gels exhibited a greater diversity of attributes perceived at particular moments and extended overall trajectory paths compared to their low-fat counterparts. A heat map and principal component analysis were conducted to elucidate the correlation between friction coefficients and TDS data. The strongest correlations with sensory attributes were identified in the friction coefficients recorded at sliding speeds of 1 mm s⁻¹ at 10 °C and 35 °C and 1–50 mm s⁻¹ at 25 °C. Notably, the sensory attributes spreadability, thickness, smoothness, and mouth-coating were found to be highly negatively correlated with these friction coefficients (P < 0.01). This study provides a basis for better characterizing the fat-related textural perception of emulsion-filled gels, and highlighting the critical role of fat content and temperature in optimizing sensory perception and product design.

{"title":"The emulsion-filled gels with different fat contents exhibit various friction behavior and dynamic fat-related texture perception at different temperatures","authors":"Yueji Zeng , Sihan Zhang , Ke Fan , Shuo Mu , Yang Luo , Linlin Wang , Xiankang Fan , Fuqing Wang , Ran Wang , Jie Luo","doi":"10.1016/j.foodqual.2025.105458","DOIUrl":"10.1016/j.foodqual.2025.105458","url":null,"abstract":"<div><div><em>In vitro</em> studies on the friction of emulsion systems often neglect the food dynamic temperature changes within the oral cavity. This study aims to establish the relationship between sensory attributes and tribological parameters under dynamic temperature to practically reflect the food perception change in different stages of oral processing. The impact of distinct temperatures (10, 25, and 35 °C) on the tribological attributes and temporal dominance of sensations (TDS) data of emulsion-filled gel containing different fat levels (0–10.5 %, <em>w</em>/w) under simulated oral processing conditions was evaluated. The results showed that as the temperature increased, the peak friction coefficient of the gel bolus decreased, and the difference in friction coefficient among gel boluses with different fat contents decreased. The sensory trajectory map revealed that high-fat gels exhibited a greater diversity of attributes perceived at particular moments and extended overall trajectory paths compared to their low-fat counterparts. A heat map and principal component analysis were conducted to elucidate the correlation between friction coefficients and TDS data. The strongest correlations with sensory attributes were identified in the friction coefficients recorded at sliding speeds of 1 mm s<sup>−1</sup> at 10 °C and 35 °C and 1–50 mm s<sup>−1</sup> at 25 °C. Notably, the sensory attributes spreadability, thickness, smoothness, and mouth-coating were found to be highly negatively correlated with these friction coefficients (<em>P</em> < 0.01). This study provides a basis for better characterizing the fat-related textural perception of emulsion-filled gels, and highlighting the critical role of fat content and temperature in optimizing sensory perception and product design.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105458"},"PeriodicalIF":4.9,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133248","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

Gastronomizing legumes: Can we increase legume consumption in restaurants by improving the sensory experience and modifying the portions of legumes and meat on the plate?

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

Food Quality and Preference

Pub Date : 2025-01-30 DOI: 10.1016/j.foodqual.2025.105459

Audrey Cosson , Maxime Sebbane , Elsa Chevillard , Anestis Dougkas

Adopting diets that recalibrate the balance between animal and plant proteins emerges as a sustainable solution in response to global population growth and climate change. This study investigates the impact of reducing animal protein (meat) portions in favour of plant proteins (legumes) on consumer appreciation and consumption in restaurant settings. Employing a single-blind protocol, 271 participants were engaged in an experimental restaurant. The experimental design examined the effects of meat-to-legume ratio (reference: 150 g meat, 200 g legumes; reduced: 95 g meat, 260 g legumes), legume types (chickpeas vs. white beans), and meat types (pork vs. beef). Appetite and liking were assessed using visual analogue scales, while food consumption was measured post-meal. Overall, participants consumed between 100 % and 80 % of their main course. ANOVA analysis on reference meat-to-legume ratio, legume type, and meat type effects on taste and appetite revealed minimal differences (P < 0.05). Notably, the reference meat-to-legume ratio scored lower than the reference in overall main course appreciation (7.23/10 vs. 8.31/10) and taste (7.26/10 vs. 8.40/10) (P < 0.05). This underscores the potential to enhance legume proportion on the plate while preserving satiety and overall consumption through meticulous attention to legume sensory experience and protein portion adjustments.

{"title":"Gastronomizing legumes: Can we increase legume consumption in restaurants by improving the sensory experience and modifying the portions of legumes and meat on the plate?","authors":"Audrey Cosson , Maxime Sebbane , Elsa Chevillard , Anestis Dougkas","doi":"10.1016/j.foodqual.2025.105459","DOIUrl":"10.1016/j.foodqual.2025.105459","url":null,"abstract":"<div><div>Adopting diets that recalibrate the balance between animal and plant proteins emerges as a sustainable solution in response to global population growth and climate change. This study investigates the impact of reducing animal protein (meat) portions in favour of plant proteins (legumes) on consumer appreciation and consumption in restaurant settings. Employing a single-blind protocol, 271 participants were engaged in an experimental restaurant. The experimental design examined the effects of meat-to-legume ratio (reference: 150 g meat, 200 g legumes; reduced: 95 g meat, 260 g legumes), legume types (chickpeas vs. white beans), and meat types (pork vs. beef). Appetite and liking were assessed using visual analogue scales, while food consumption was measured post-meal. Overall, participants consumed between 100 % and 80 % of their main course. ANOVA analysis on reference meat-to-legume ratio, legume type, and meat type effects on taste and appetite revealed minimal differences (<em>P</em> < 0.05). Notably, the reference meat-to-legume ratio scored lower than the reference in overall main course appreciation (7.23/10 vs. 8.31/10) and taste (7.26/10 vs. 8.40/10) (<em>P</em> < 0.05). This underscores the potential to enhance legume proportion on the plate while preserving satiety and overall consumption through meticulous attention to legume sensory experience and protein portion adjustments.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105459"},"PeriodicalIF":4.9,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133233","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

Cross-cultural consumer acceptance of cultured meat: A comparative study in Belgium, Chile, and China

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

Food Quality and Preference

Pub Date : 2025-01-28 DOI: 10.1016/j.foodqual.2025.105454

María Ignacia Rodríguez Escobar , Shujun Han , Erasmo Cadena , Stefaan De Smet , Yung Hung

This study investigates consumer acceptance of cultured meat in Belgium, Chile, and China, countries with distinct meat consumption patterns and cultural contexts. An online survey (n = 1427) was conducted in the respective national language(s), with 471 respondents from Belgium, 464 from Chile, and 492 from China. The survey explored perceptions, attitudes, and behavioural intentions towards cultured meat. Across all countries, most respondents were meat eaters with a strong attachment to meat, and healthiness was ranked as the most important factor in daily food choices. In general, cultured meat was perceived as animal friendly and innovative. Chinese consumers were more likely to identify as late adopters of new food technologies but showed higher levels of likelihood to purchase, replace conventional meat with, and pay for cultured meat, compared to their Chilean and Belgian counterparts. Using the Value-Attitude-Behaviour (VAB) framework, the study investigates how personal values, meat attachment, and consumer innovativeness influence acceptance. Consumers from China emerged as the most open to consuming cultured meat, followed by those from Chile and Belgium. Differences in acceptance may relate to how meat attachment affects the perceived wholesomeness of cultured meat across countries. The study highlights key limitations, including the absence of sensory experience with cultured meat. It emphasizes the need for further research, especially in underexplored regions like Latin America, and advocates for tailored strategies targeting market segments based on dietary habits and cultural contexts.

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引用次数: 0

Diverse dietary lifestyles within households increase purchase intentions for plant-based food

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

Food Quality and Preference

Pub Date : 2025-01-27 DOI: 10.1016/j.foodqual.2025.105453

L. Rini , S. Bayudan , I. Faber , M.B. Frøst , F.J.A. Perez-Cueto , E. Guadarrama , J.J. Schouteten , H. De Steur

This study investigates the role of dietary lifestyles and household dynamics in shaping European adults' plant-based food purchase intentions. We first obtained cross-cultural data encompassing 6067 participants, balanced for age and gender from ten European countries. We then classified the respondents based on their self-reported dietary lifestyles (omnivores and non-omnivores). We also grouped the participants based on the dietary lifestyles of the members of their households, whether the respondents were living with omnivores or non-omnivores. We then asked the participants to what extent they would like to purchase plant-based food in the future, from a list of various plant-based food types. To determine pertinent associations between dietary lifestyles and household type, we utilized chi-square association tests. Afterwards, we identified any significant differences across respondent groups in terms of plant-based food purchase intentions through the ANOVA procedure. Our findings revealed that in heterogenous households (households with different dietary lifestyles), the presence of a non-omnivore individual in the household was associated with higher plant-based food purchase intentions of the omnivore respondents. Further, the number of individuals with alternative diets in the household did not have any additive effect towards consumers' purchase intention. Our study thus underscores the role of household composition on shaping dietary choices and highlights the potential for households with non-omnivores to drive shifts towards plant-based food consumption. Finally, this study suggests that focusing on the relationships among heterogeneous households (and not only on the number of cohabitants with varying dietary lifestyles) can promote plant-based consumption and meat reduction behaviors.

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