Recent studies in consumer research have evidenced that attitudes toward naturalness vary among consumers. The purpose of our research is to determine whether subjects' attitudes toward naturalness also vary according to the product category at hand. To answer this question, we developed and validated three scales that measure attitudes toward naturalness for three product categories: food, personal care products, and household products. Our results revealed that the scales have satisfactory psychometric properties, providing new tools to measure attitudes toward naturalness for different product categories. Furthermore, for the first time, the present study allowed the comparison between the attitude toward naturalness across product categories. Our results confirmed that consumers' attitudes are highly product-category dependent, with attitudes toward natural foods being more positive than attitudes toward natural inedible products. We conclude by formulating hypotheses about the underlying factors of these differences that would be worth exploring in future research.
{"title":"Naturalness Attitudinal Scale (NAS): Development and validation of new scales to measure attitudes toward naturalness for different product categories","authors":"Morgane Dantec , Hélène Allain , Moustafa Bensafi , Jérémie Lafraire","doi":"10.1016/j.foodqual.2025.105433","DOIUrl":"10.1016/j.foodqual.2025.105433","url":null,"abstract":"<div><div>Recent studies in consumer research have evidenced that attitudes toward naturalness vary among consumers. The purpose of our research is to determine whether subjects' attitudes toward naturalness also vary according to the product category at hand. To answer this question, we developed and validated three scales that measure attitudes toward naturalness for three product categories: food, personal care products, and household products. Our results revealed that the scales have satisfactory psychometric properties, providing new tools to measure attitudes toward naturalness for different product categories. Furthermore, for the first time, the present study allowed the comparison between the attitude toward naturalness across product categories. Our results confirmed that consumers' attitudes are highly product-category dependent, with attitudes toward natural foods being more positive than attitudes toward natural inedible products. We conclude by formulating hypotheses about the underlying factors of these differences that would be worth exploring in future research.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105433"},"PeriodicalIF":4.9,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133168","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}
Pub Date : 2025-01-16DOI: 10.1016/j.foodqual.2025.105436
Jane Jun-Xin Ong, Julien Delarue
When considering how consumers determine if a product fits into a food category, it is assumed that consumers use sensory attributes of products as part of their decision-making process, but this has not yet been measured. To examine how sensory attributes factor into the category determination process, we simultaneously collected descriptive information of 12 milk and milk alternatives using napping analysis, while asking consumers their perceptions of category fit in those 12 products. Category fit was measured in two ways: participants in the prototypical group were asked if products were representative examples of milk (n = 54) and participants in the consideration set group were asked how likely they were to use the products as a substitute for milk (n = 55). We found a significant negative correlation between the sensory distances to an individual's reference milk (i.e., the sample with the highest category fit rating) and their perceived category fit of the product, regardless of the way category fit was measured, showing a clear relationship between category fit determination and sensory attributes. However, participants in the consideration set group were more lenient with the types of products they were likely to substitute for milk and included several plant-based options, while participants in the prototypical group only considered the dairy milks as representative examples of milk. These results suggest that there might be a disconnect with the way that food analogues are developed (i.e., if they are designed to mimic an established prototype) and the factors that affect consumers' purchase decisions.
{"title":"Asking the right question: How should category fit be determined and what is its relationship with sensory attributes of milk and milk alternatives?","authors":"Jane Jun-Xin Ong, Julien Delarue","doi":"10.1016/j.foodqual.2025.105436","DOIUrl":"10.1016/j.foodqual.2025.105436","url":null,"abstract":"<div><div>When considering how consumers determine if a product fits into a food category, it is assumed that consumers use sensory attributes of products as part of their decision-making process, but this has not yet been measured. To examine how sensory attributes factor into the category determination process, we simultaneously collected descriptive information of 12 milk and milk alternatives using napping analysis, while asking consumers their perceptions of category fit in those 12 products. Category fit was measured in two ways: participants in the prototypical group were asked if products were representative examples of milk (<em>n</em> = 54) and participants in the consideration set group were asked how likely they were to use the products as a substitute for milk (<em>n</em> = 55). We found a significant negative correlation between the sensory distances to an individual's reference milk (i.e., the sample with the highest category fit rating) and their perceived category fit of the product, regardless of the way category fit was measured, showing a clear relationship between category fit determination and sensory attributes. However, participants in the consideration set group were more lenient with the types of products they were likely to substitute for milk and included several plant-based options, while participants in the prototypical group only considered the dairy milks as representative examples of milk. These results suggest that there might be a disconnect with the way that food analogues are developed (i.e., if they are designed to mimic an established prototype) and the factors that affect consumers' purchase decisions.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105436"},"PeriodicalIF":4.9,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133172","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-16DOI: 10.1016/j.foodqual.2025.105432
Gabriela Fretes , Norbert L.W. Wilson , Camila Corvalan , Christina D. Economos , Sean B. Cash
A better understanding of youth as autonomous consumers in the food market is needed to guide food and nutrition policies to achieve healthier and sustainable diets because they interact with the food environment to obtain, prepare, and consume food and beverages. Compared to other age groups, evidence on children and adolescents (youth) purchasing behavior and front-of-package (FOP) labeling is limited. The objective of the study was to assess youth's purchasing behavior by conducting an online discrete choice experiment (DCE) in Santiago, Chile. We assessed four different food attributes: price, FOP nutrition warning label, FOP eco-label, and type of product (i.e., yogurt, cookie, apple). Data were analyzed using mixed logit models complemented with latent class logit models to further explore heterogeneity in preferences. A total of 329 youth aged 10–14 years participated in the study. Our results reveal that youths' purchasing behavior is mostly determined by price, followed by product type and environmental sustainability as measured by the FOP eco-label; responsiveness to price was not moderated by whether the youth received pocket money from a family member regularly. We further identified five classes (groups) of youth consumers where some exhibited preference for health and nutrition attributes, environmental sustainability, or price. Our findings provide a better understanding of youth as diverse and autonomous consumers and suggest at least some youths are responsive to labeling interventions.
{"title":"Front-of-pack labels and young consumers: An experimental investigation of nutrition and sustainability claims in Chile","authors":"Gabriela Fretes , Norbert L.W. Wilson , Camila Corvalan , Christina D. Economos , Sean B. Cash","doi":"10.1016/j.foodqual.2025.105432","DOIUrl":"10.1016/j.foodqual.2025.105432","url":null,"abstract":"<div><div>A better understanding of youth as autonomous consumers in the food market is needed to guide food and nutrition policies to achieve healthier and sustainable diets because they interact with the food environment to obtain, prepare, and consume food and beverages. Compared to other age groups, evidence on children and adolescents (youth) purchasing behavior and front-of-package (FOP) labeling is limited. The objective of the study was to assess youth's purchasing behavior by conducting an online discrete choice experiment (DCE) in Santiago, Chile. We assessed four different food attributes: price, FOP nutrition warning label, FOP eco-label, and type of product (i.e., yogurt, cookie, apple). Data were analyzed using mixed logit models complemented with latent class logit models to further explore heterogeneity in preferences. A total of 329 youth aged 10–14 years participated in the study. Our results reveal that youths' purchasing behavior is mostly determined by price, followed by product type and environmental sustainability as measured by the FOP eco-label; responsiveness to price was not moderated by whether the youth received pocket money from a family member regularly. We further identified five classes (groups) of youth consumers where some exhibited preference for health and nutrition attributes, environmental sustainability, or price. Our findings provide a better understanding of youth as diverse and autonomous consumers and suggest at least some youths are responsive to labeling interventions.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105432"},"PeriodicalIF":4.9,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133236","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}
Pub Date : 2025-01-13DOI: 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.
{"title":"Exploring the intersection of food literacy and consumer research: A review, conceptualisation, and agenda for sustainability-focused research","authors":"Sarah McManus , Donna Pendergast","doi":"10.1016/j.foodqual.2025.105429","DOIUrl":"10.1016/j.foodqual.2025.105429","url":null,"abstract":"<div><div>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 (<em>N</em> = 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.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105429"},"PeriodicalIF":4.9,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094394","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}
Pub Date : 2025-01-11DOI: 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.
{"title":"Do you remember? Consumer reactions to health-related information on snacks in repeated exposure","authors":"Lisa Stickel , Simone Poggesi , Klaus G. Grunert , Liisa Lähteenmäki , Joanne Hort","doi":"10.1016/j.foodqual.2025.105431","DOIUrl":"10.1016/j.foodqual.2025.105431","url":null,"abstract":"<div><div>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.</div><div>These effects were tested in a laboratory study, involving actual food tasting and repeated exposure across two sessions. Participants (<em>N</em> = 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.</div><div>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.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105431"},"PeriodicalIF":4.9,"publicationDate":"2025-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143103365","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}
Pub Date : 2025-01-08DOI: 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.
{"title":"Association between fat preference and fat taste sensitivity in healthy weight and obese pregnant women based on the pre-pregnancy body mass index","authors":"Suwaibah Abd Hadi , Marina Abdul Manaf , Hafzan Haji Yusoff , Hamid Jan Jan Mohamed , Mohd Shafik Abdul Majid","doi":"10.1016/j.foodqual.2025.105428","DOIUrl":"10.1016/j.foodqual.2025.105428","url":null,"abstract":"<div><div>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 (<em>p</em> < 0.05) higher fat detection threshold than healthy weight women (1.84). Moreover, the hyposensitive participants significantly (<em>p</em> < 0.05) preferred the high fat concentration (3.0) than the hypersensitive participants (2.6). A significant positive correlation (<em>p</em> < 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.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105428"},"PeriodicalIF":4.9,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094397","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}
Pub Date : 2025-01-07DOI: 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 2 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.
{"title":"The impact of front-of-package design features on consumers' attention and selection likelihood of protein bars: An eye-tracking study","authors":"Erin Applegate , Julia Carins , Lisa Vincze , Matthew Stainer , Christopher Irwin","doi":"10.1016/j.foodqual.2025.105427","DOIUrl":"10.1016/j.foodqual.2025.105427","url":null,"abstract":"<div><div>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 <span><math><mo>×</mo></math></span> 2 <span><math><mo>×</mo></math></span> 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.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105427"},"PeriodicalIF":4.9,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094395","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}
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.
{"title":"What do consumers prioritise when selecting climate-affected produce and what trumps empathy towards farmers?","authors":"Liudmila Tarabashkina , Rajesh Rajaguru , Kenneth Kaysan Khayr (Fu Xian) Ho","doi":"10.1016/j.foodqual.2025.105426","DOIUrl":"10.1016/j.foodqual.2025.105426","url":null,"abstract":"<div><div>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, <em>N</em> = 358) and another one with a wider Australian population (Study 2, <em>N</em> = 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.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105426"},"PeriodicalIF":4.9,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094398","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}
Pub Date : 2025-01-04DOI: 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.
{"title":"Validation and cultural adaptation of the arabic version of the food disgust scale","authors":"Salma A. Bekhit , Karima M. Fahim , Assem Gebreal , Zeinab F. Abdel-Fatah","doi":"10.1016/j.foodqual.2024.105425","DOIUrl":"10.1016/j.foodqual.2024.105425","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105425"},"PeriodicalIF":4.9,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094399","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}
Pub Date : 2025-01-02DOI: 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.
{"title":"Investigating the eating patterns and expectations for the 60+: Insights for the development of new “ready-to-eat” products","authors":"Inayara Beatriz Araujo Martins , Marcela Alcantara , Renata Torrezan , Renata V. Tonon , Virgínia M. da Matta , Rosires Deliza","doi":"10.1016/j.foodqual.2024.105423","DOIUrl":"10.1016/j.foodqual.2024.105423","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105423"},"PeriodicalIF":4.9,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094393","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}
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