Food Quality and Preference最新文献

英文中文

Measuring overall difference from a combination of attribute ratings with the many-facet Rasch model

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

Food Quality and Preference

Pub Date : 2025-01-22 DOI: 10.1016/j.foodqual.2025.105442

Nnenna C. Ariakpomu, Melvin J. Holmes, Peter Ho

The Total Intensity Measure (TIM) approach offers an innovative solution for quality control by combining ratings of individual sensory characteristics into a single measure using the Many-Facet Rasch Model (MFRM). While the traditional Difference-From-Control (DFC) test is simple and useful for comparing products against a standard, it requires significantly more samples when examining a larger number of products unlike in attribute difference tests. This study aims to determine if the TIM method can serve as an alternative to the DFC method when comparing samples against a control. An untrained panel (n = 67) evaluated three UK commercial brands of Jaffa cakes using attribute difference and DFC tests. Assessors evaluated samples in triplicates according to each test's procedure on two different days. Friedman tests on the DFC scores compared to Rasch-produced measures of the combined attributes both showed significant differences between samples (P < 0.01). Pairwise comparisons with a control (α = 0.01) for the DFC showed only one brand was different from the control, while the TIM showed that both brands were different from the control. Additionally, the Many-Facet Wright map showed the degree to which each attribute contributed to the overall difference. Of the five attributes evaluated, Sweetness and Orange flavor contributed the most followed by Cocoa flavor. Milky flavor and Saltiness did not contribute significantly, highlighting that while all attributes were assessed, only certain ones had a notable impact on the overall product differences. The proposed method is potentially beneficial to sensory analysts in obtaining better diagnostic information to support decisions about product differences.

{"title":"Measuring overall difference from a combination of attribute ratings with the many-facet Rasch model","authors":"Nnenna C. Ariakpomu, Melvin J. Holmes, Peter Ho","doi":"10.1016/j.foodqual.2025.105442","DOIUrl":"10.1016/j.foodqual.2025.105442","url":null,"abstract":"<div><div>The Total Intensity Measure (TIM) approach offers an innovative solution for quality control by combining ratings of individual sensory characteristics into a single measure using the Many-Facet Rasch Model (MFRM). While the traditional Difference-From-Control (DFC) test is simple and useful for comparing products against a standard, it requires significantly more samples when examining a larger number of products unlike in attribute difference tests. This study aims to determine if the TIM method can serve as an alternative to the DFC method when comparing samples against a control. An untrained panel (<em>n</em> = 67) evaluated three UK commercial brands of Jaffa cakes using attribute difference and DFC tests. Assessors evaluated samples in triplicates according to each test's procedure on two different days. Friedman tests on the DFC scores compared to Rasch-produced measures of the combined attributes both showed significant differences between samples (<em>P</em> < 0.01). Pairwise comparisons with a control (α = 0.01) for the DFC showed only one brand was different from the control, while the TIM showed that both brands were different from the control. Additionally, the Many-Facet Wright map showed the degree to which each attribute contributed to the overall difference. Of the five attributes evaluated, Sweetness and Orange flavor contributed the most followed by Cocoa flavor. Milky flavor and Saltiness did not contribute significantly, highlighting that while all attributes were assessed, only certain ones had a notable impact on the overall product differences. The proposed method is potentially beneficial to sensory analysts in obtaining better diagnostic information to support decisions about product differences.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105442"},"PeriodicalIF":4.9,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133237","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

The effect of stealth vs. declared reductions to lunch meal portion size on subsequent energy intake: A randomised control experiment.

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

Food Quality and Preference

Pub Date : 2025-01-22 DOI: 10.1016/j.foodqual.2025.105443

Thomas Gough , Jane Brealey , Amy Finlay , Andrew Jones , Eric Robinson

Large reductions to meal portion size result in reduced daily energy intake due to reductions not being fully compensated for through later energy intake. However, to date no studies have investigated how relatively small portion size reductions (15 %) affect daily energy intake. The present study investigated whether reducing the portion size of a meal by 15 % affects subsequent intake and if this effect differs depending on awareness of the portion size reduction. Participants (N = 110) attended two test days where they were given ad libitum access to a lunch meal and a dinner meal. Portion size of the lunch main course on the second test day was either the same as the amount they had consumed on the test first day (control condition), or 15 % less. Participants served 15 % less were either told that the portion size was the amount they consumed on the previous test day (reduced unaware condition) or it had been reduced (reduced aware condition). Findings revealed that lunch main course intake on the second day was lower in both of the reduced portion size conditions than the control condition. Both immediate and later subsequent intake post-lunch main course did not differ between groups, indicating a lack of evidence for compensatory eating in response to reduced portion size. However, exploratory analyses suggested that participants in the reduced aware condition showed some degree of compensatory eating. These findings suggest that reducing meal portion size by 15 % decreases meal intake and may not cause significant later compensatory eating.

Trial registration: This trial was registered at www.clinicaltrials.gov as NCT06119295

{"title":"The effect of stealth vs. declared reductions to lunch meal portion size on subsequent energy intake: A randomised control experiment.","authors":"Thomas Gough , Jane Brealey , Amy Finlay , Andrew Jones , Eric Robinson","doi":"10.1016/j.foodqual.2025.105443","DOIUrl":"10.1016/j.foodqual.2025.105443","url":null,"abstract":"<div><div>Large reductions to meal portion size result in reduced daily energy intake due to reductions not being fully compensated for through later energy intake. However, to date no studies have investigated how relatively small portion size reductions (15 %) affect daily energy intake. The present study investigated whether reducing the portion size of a meal by 15 % affects subsequent intake and if this effect differs depending on awareness of the portion size reduction. Participants (<em>N</em> = 110) attended two test days where they were given ad libitum access to a lunch meal and a dinner meal. Portion size of the lunch main course on the second test day was either the same as the amount they had consumed on the test first day (control condition), or 15 % less. Participants served 15 % less were either told that the portion size was the amount they consumed on the previous test day (reduced unaware condition) or it had been reduced (reduced aware condition). Findings revealed that lunch main course intake on the second day was lower in both of the reduced portion size conditions than the control condition. Both immediate and later subsequent intake post-lunch main course did not differ between groups, indicating a lack of evidence for compensatory eating in response to reduced portion size. However, exploratory analyses suggested that participants in the reduced aware condition showed some degree of compensatory eating. These findings suggest that reducing meal portion size by 15 % decreases meal intake and may not cause significant later compensatory eating.</div><div><strong>Trial registration:</strong> This trial was registered at www.clinicaltrials.gov as NCT06119295</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105443"},"PeriodicalIF":4.9,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133173","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

Product effect size estimation and performance accuracy (validity and reliability) assessment for CATA and TCATA data

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

Food Quality and Preference

Pub Date : 2025-01-22 DOI: 10.1016/j.foodqual.2025.105441

Jian Bi , Carla Kuesten

Check-all-that-apply (CATA) questions are used frequently now in sensory and consumer research. Temporal check-all-that-apply (TCATA) is an extension of the CATA method into temporal sensory evaluation. How to estimate product effect size and how to assess performance accuracy (validity and reliability) are important topics for analysis of panel or consumer CATA and TCATA data. This paper originally uses Thurstonian discriminal distance d-prime, and two area measures: R-index and Gini-index to estimate product effect size and uses the intraclass correlation coefficient (ICC) and Cronbach's coefficient alpha (CA) to assess performance accuracy (validity and reliability). These two different but related topics are explored and combined in the paper. Based on estimated d-prime and CA values, the performance quality of CATA and TCATA data can be interpreted and named with colloquial labels as below: better performance accuracy (e.g., CA > 0.7) versus smaller product effect size (e.g., d-prime <0.74) suggests the performance is “Exciting”; better performance accuracy (e.g., CA > 0.7) versus larger product effect size (e.g., d-prime >0.74) suggests the performance is “Satisfying”; worse performance accuracy (e.g., CA < 0.7) versus smaller product effect size (e.g., d-prime <0.74) suggests the performance is “Understandable”; worse performance accuracy (e.g., CA < 0.7) versus larger product effect size (e.g., d-prime >0.74) suggests the performance is “Unacceptable”.

{"title":"Product effect size estimation and performance accuracy (validity and reliability) assessment for CATA and TCATA data","authors":"Jian Bi , Carla Kuesten","doi":"10.1016/j.foodqual.2025.105441","DOIUrl":"10.1016/j.foodqual.2025.105441","url":null,"abstract":"<div><div>Check-all-that-apply (CATA) questions are used frequently now in sensory and consumer research. Temporal check-all-that-apply (TCATA) is an extension of the CATA method into temporal sensory evaluation. How to estimate product effect size and how to assess performance accuracy (validity and reliability) are important topics for analysis of panel or consumer CATA and TCATA data. This paper originally uses Thurstonian discriminal distance <em>d</em>-prime, and two area measures: <em>R</em>-index and <em>Gini</em>-index to estimate product effect size and uses the intraclass correlation coefficient (ICC) and Cronbach's coefficient alpha (CA) to assess performance accuracy (validity and reliability). These two different but related topics are explored and combined in the paper. Based on estimated <em>d</em>-prime and CA values, the performance quality of CATA and TCATA data can be interpreted and named with colloquial labels as below: better performance accuracy (e.g., CA > 0.7) versus smaller product effect size (e.g., <em>d</em>-prime <0.74) suggests the performance is “Exciting”; better performance accuracy (e.g., CA > 0.7) versus larger product effect size (e.g., <em>d</em>-prime >0.74) suggests the performance is “Satisfying”; worse performance accuracy (e.g., CA < 0.7) versus smaller product effect size (e.g., <em>d</em>-prime <0.74) suggests the performance is “Understandable”; worse performance accuracy (e.g., CA < 0.7) versus larger product effect size (e.g., <em>d</em>-prime >0.74) suggests the performance is “Unacceptable”.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105441"},"PeriodicalIF":4.9,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133171","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

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.

{"title":"When tradition turns to innovation: Japanese consumers' evaluation of new food products","authors":"Nadine Benninger , Jutta Roosen","doi":"10.1016/j.foodqual.2025.105440","DOIUrl":"10.1016/j.foodqual.2025.105440","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105440"},"PeriodicalIF":4.9,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133234","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

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.

{"title":"Psychometric properties of the German version of the moral disengagement in meat questionnaire (MDMQ-G)","authors":"Charlotte Schüßler , Paul Schulz , Samuel Tomczyk , Silke Schmidt , Susanne Stoll-Kleemann","doi":"10.1016/j.foodqual.2025.105439","DOIUrl":"10.1016/j.foodqual.2025.105439","url":null,"abstract":"<div><div>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; <span><span>Graça et al., 2016</span></span>) 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.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105439"},"PeriodicalIF":4.9,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133174","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

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.

{"title":"The impact of health and environmental information on consumer valuation of portion sizes: Evidence from an experimental auction","authors":"Hanin Hosni , Christopher R. Gustafson , Simanti Banerjee","doi":"10.1016/j.foodqual.2025.105430","DOIUrl":"10.1016/j.foodqual.2025.105430","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105430"},"PeriodicalIF":4.9,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133169","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

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.

{"title":"Is it recycled or recyclable? Improving consumers' perceptions of recycled plastic packages for food products.","authors":"Alba D'Aniello , Carmela Donato","doi":"10.1016/j.foodqual.2025.105438","DOIUrl":"10.1016/j.foodqual.2025.105438","url":null,"abstract":"<div><div>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.</div><div>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).</div><div>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.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105438"},"PeriodicalIF":4.9,"publicationDate":"2025-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133170","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

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.

{"title":"(M)eat more plants: How category dimensions and inferences shape consumer acceptance of plant-based proteins","authors":"M. van der Meer , A.R.H. Fischer , M.C. Onwezen","doi":"10.1016/j.foodqual.2025.105434","DOIUrl":"10.1016/j.foodqual.2025.105434","url":null,"abstract":"<div><div>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 (<em>N</em> = 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.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105434"},"PeriodicalIF":4.9,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133166","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

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.

{"title":"Trying tongs and spoiling spoons: Effort nudges influence food consumption and may motivate healthier food decisions","authors":"Tobias Otterbring , Erik Thomassen , Casper Solli Øritsland , Gastón Ares","doi":"10.1016/j.foodqual.2025.105435","DOIUrl":"10.1016/j.foodqual.2025.105435","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105435"},"PeriodicalIF":4.9,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133167","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

首页上一页

下一页尾页

类型

全部化学•材料生命科学医学物理工程技术环境•农林材料科学地球科学法学管理学化学环境科学与生态学计算机科学教育学经济学农林科学人文科学生物学数学物理与天体物理心理学综合性期刊其他工业工程理学历史学农学文学信息工程

数据库

全部 ACS Publications Elsevier ieeexplore Springer The Royal Society of Chemistry Wiley

期刊

Food Quality and Preference

全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.

﹀