Food Quality and Preference最新文献_第6页

Distinct sweet taste phenotypes: Investigating perceptual and hedonic responses to non-nutritive and caloric sweeteners 独特的甜味表型：调查知觉和享乐反应，非营养和热量甜味剂

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

Food Quality and Preference

Pub Date : 2025-10-19 DOI: 10.1016/j.foodqual.2025.105759

James Makame, Alissa A. Nolden

Sweet taste perception plays a critical role in shaping food choices and dietary behaviors, with implications for overall health. Sweet taste phenotypes, such as sweet liker status (SLS) for caloric sweeteners like sucrose, have been well-characterized, identifying individual differences in the liking of sweet taste. However, sweetness can be elicited by a wide range of compounds, including non-nutritive sweeteners (NNSs), which are commonly used as sugar substitutes to lower sugar intake. Despite the increasing use of NNSs in the food supply, little is known about individual differences in hedonic responses to these compounds, and whether sweet taste phenotypes extend to NNSs. To address this gap, the present study investigated whether SLS profiles for NNSs, specifically Acesulfame-K (Ace-K) and Rebaudioside A (RebA), are comparable to sweet liking profiles for sucrose. A total of 121 participants provided intensity and hedonic ratings across five concentrations of sucrose, Ace-K, and RebA, using the general Labeled Magnitude Scale (gLMS) and a bipolar hedonic scale, respectively. Results revealed that sweet liking phenotypes identified for NNSs were distinct from those observed for sucrose, with minimal overlap in perceptual-hedonic patterns across sweetener types. These findings suggest that hedonic responses to NNSs cannot be inferred from responses to sucrose alone, and as expected, the side-tastes of Ace-K and RebA are associated with reduced overall liking. Overall, this study highlights the importance of considering sweetener-specific perceptual and hedonic profiles when assessing individual differences in sweet taste preferences.

甜味感知在形成食物选择和饮食行为方面起着至关重要的作用，对整体健康有影响。甜味表型，如对蔗糖等热量甜味剂的甜味偏好状态（SLS），已经被很好地表征，确定了对甜味偏好的个体差异。然而，甜味可以由多种化合物引起，包括非营养性甜味剂（NNSs），它通常被用作糖替代品来降低糖的摄入量。尽管在食物供应中越来越多地使用NNSs，但对这些化合物的享乐反应的个体差异以及甜味表型是否延伸到NNSs知之甚少。为了解决这一差距，本研究调查了NNSs的SLS谱，特别是安赛蜜- k （Ace-K）和莱鲍迪苷A (RebA)，是否与蔗糖的甜味偏好谱相当。共有121名参与者分别使用通用标记量值量表（gLMS）和双极性享乐量表提供了五种浓度蔗糖、Ace-K和RebA的强度和享乐等级。结果显示，NNSs的甜味偏好表型与蔗糖的不同，在不同类型的甜味剂中，感知享乐模式的重叠最小。这些发现表明，对NNSs的快感反应不能仅仅从对蔗糖的反应中推断出来，正如预期的那样，Ace-K和RebA的副味与总体喜欢程度的降低有关。总的来说，这项研究强调了在评估甜味偏好的个体差异时考虑甜味剂特定感知和享乐特征的重要性。

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引用次数: 0

Differential effects of sugar and fat reduction on consumer sensory perception 减少糖和脂肪对消费者感官知觉的不同影响

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

Food Quality and Preference

Pub Date : 2025-10-18 DOI: 10.1016/j.foodqual.2025.105758

Line Pedersen , Anne Sjørup Bertelsen , Nikoline Bach Hyldelund , Derek V. Byrne , Ulla Kidmose

This study aimed to enhance our understanding of the sensory interactions between sugar and fat, as well as how individual differences influence our perception and preference for food products. First, we examined whether reducing fat decreased perceived sweetness intensity and whether lowering sweetness decreased perceived fat-associated attributes. Secondly, we looked into how consumer liking patterns differed regarding sucrose and fat reduction and replacement. Lastly, we explored whether individual differences in taste sensitivity could explain these variations in liking patterns. We conducted a consumer study (n = 148) with six chocolate milk samples, which included two concentrations of fat and sucrose and partial substitutions with gellan gum and acesulfame-K (AceK), evaluating both liking and intensity. We also tested consumers' taste sensitivity to sweetness and fat. We found that reducing fat reduced the perceived sweetness intensity and that reducing sweetness reduced the perceived creaminess intensity. Moreover, we identified three distinct liking patterns, illustrating that consumers differ in how their liking is influenced by reductions in fat or sucrose and how their liking varies with substituting sucrose with Ace-K and fat with gellan gum. Finally, sensitivity to milk fat could not explain any of the differences observed in the liking patterns. Sensitivity to sweetness was linked to fat liking, and consumers with higher sweetness sensitivity maintained a strong preference for sugar-reduced chocolate milk.

这项研究旨在增强我们对糖和脂肪之间感官相互作用的理解，以及个体差异如何影响我们对食品的感知和偏好。首先，我们研究了减少脂肪是否会降低感知到的甜味强度，以及降低甜度是否会降低感知到的与脂肪相关的属性。其次，我们研究了消费者对蔗糖和脂肪减少和替代的喜好模式有何不同。最后，我们探讨了味觉敏感度的个体差异是否可以解释这些喜好模式的变化。我们对6种巧克力牛奶样本进行了一项消费者研究（n = 148），其中包括两种浓度的脂肪和蔗糖，以及用结冷胶和乙酰氨基磺酸- k （AceK）部分替代，评估了人们的喜爱程度和强度。我们还测试了消费者对甜味和脂肪的味觉敏感度。我们发现，减少脂肪会降低感知到的甜味强度，减少甜味会降低感知到的奶油感强度。此外，我们确定了三种不同的喜好模式，说明消费者的喜好如何受到脂肪或蔗糖减少的影响，以及他们的喜好如何随着用Ace-K代替蔗糖和用结冷胶代替脂肪而变化。最后，对乳脂的敏感性不能解释在喜好模式中观察到的任何差异。对甜味的敏感度与对脂肪的喜好有关，对甜味敏感度较高的消费者对低糖巧克力牛奶保持着强烈的偏好。

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引用次数: 0

From visual bias to sensory redemption: Consumer perception of suboptimal fruits through the lens of expectation-disconfirmation theory 从视觉偏差到感官救赎：消费者对次优水果的认知，透过期望-不确认理论的视角

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

Food Quality and Preference

Pub Date : 2025-10-17 DOI: 10.1016/j.foodqual.2025.105755

Ana Giménez , Florencia Alcaire , Leticia Vidal , Lucía Antúnez , Joanna Lado , Maximiliano Dini , Gastón Ares

This work intended to contribute to the literature on food waste by examining how consumers perceive fruits that deviate from conventional quality standards due to visual imperfections, through the lens of expectation-disconfirmation theory. Three specific objectives were addressed: (i) to explore consumers' sensory and hedonic expectations, as well as their purchase intentions and willingness to pay, based solely on the appearance of suboptimal fruit; (ii) to analyze consumers' sensory and hedonic perception, as well as purchase intentions and willingness to pay during blind tasting; and (iii) to assess whether expectation disconfirmation is assimilated when consumers are informed about the product's suboptimality. Two studies were conducted using apples and mandarins, two of the most consumed fruits in Uruguay. Each study compared optimal with suboptimal fruits exhibiting external visual defects that were not expected to affect internal quality. Participants evaluated the fruits under three conditions: (a) blind, (b) visual/expected, and (c) informed. Across both studies, fruits with visual imperfections received significantly lower ratings for appearance, expected liking, purchase intention, and willingness to pay than their optimal counterparts. However, in the blind condition, only minor differences were found between optimal and suboptimal samples, indicating a strong disconfirmation of expectations. In the informed condition, this disconfirmation was not fully assimilated, suggesting that sensory experience has the potential to override negative expectations. These findings highlight the potential of strategies such as in-store tastings and informative messaging about taste and quality to mitigate visual bias and enhance the acceptability of suboptimal fruits. Such approaches may serve as effective tools to reduce consumer-driven food waste.

这项工作旨在通过期望-不确认理论的视角，研究消费者如何看待由于视觉缺陷而偏离传统质量标准的水果，从而为食物浪费的文献做出贡献。三个具体目标被解决：(i)探索消费者的感官和享乐期望，以及他们的购买意图和支付意愿，仅仅基于次优水果的外观；（ii）分析消费者在盲品过程中的感官和享乐感知，以及购买意愿和支付意愿；（iii）评估当消费者被告知产品的次优性时，期望失确是否被吸收。两项研究使用了苹果和橘子，这是乌拉圭消费最多的两种水果。每项研究都比较了表现出外部视觉缺陷的最佳水果和次优水果，这些缺陷预计不会影响内部质量。参与者在三种情况下评估水果：(a)盲人，(b)视觉/预期，(c)知情。在两项研究中，视觉缺陷的水果在外观、预期喜欢度、购买意愿和支付意愿方面的评分都明显低于视觉缺陷的水果。然而，在盲条件下，在最优和次优样本之间只发现了微小的差异，这表明期望存在强烈的不确定性。在知情的条件下，这种不确认并没有被完全吸收，这表明感官体验有可能超越负面预期。这些发现强调了店内品尝和关于味道和质量的信息传递等策略的潜力，以减轻视觉偏见，提高对次优水果的可接受性。这些方法可以作为减少消费者驱动的食物浪费的有效工具。

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引用次数: 0

Missing out is a loss: Investigating the effectiveness of scarcity appeals in promoting insect-based foods 错过是一种损失：调查稀缺呼吁在推广昆虫食品方面的有效性

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

Food Quality and Preference

Pub Date : 2025-10-17 DOI: 10.1016/j.foodqual.2025.105754

Zining Wang , Yanzhe Yuan , Jaewoo Park

As the global population continues to grow, sustainable protein alternatives like insect-based foods are receiving increasing attention. However, despite their nutritional and environmental advantages, low consumer acceptance remains a major barrier to the successful commercialization and widespread adoption of insect-based foods. Given this challenge, the current research investigates whether scarcity appeals can enhance consumer acceptance of insect-based foods. Across three experiments (Study 1a, 1b, and 2) conducted with Chinese consumers, we demonstrate that demand-based scarcity messages (e.g., “limited due to high demand”) consistently increase acceptance of insect-based foods, primarily through enhanced perceptions of popularity. While supply-based scarcity also occasionally showed positive effects, its impact was less consistent across studies. Additionally, exploratory moderation analyses revealed that individual differences, such as food neophobia, need for uniqueness, and prior entomophagy experience, moderate the effectiveness of scarcity appeals. Specifically, the effects of demand-based scarcity were particularly pronounced among consumers who were more neophobic, less uniqueness-seeking, or inexperienced with insect consumption.

随着全球人口的持续增长，以昆虫为基础的食物等可持续蛋白质替代品正受到越来越多的关注。然而，尽管它们具有营养和环境优势，但消费者接受度低仍然是昆虫食品成功商业化和广泛采用的主要障碍。鉴于这一挑战，目前的研究调查了稀缺的吸引力是否能提高消费者对昆虫食品的接受度。通过对中国消费者进行的三项实验（研究1a、1b和2），我们证明了基于需求的稀缺信息（例如，“由于高需求而有限”）持续增加了对昆虫食品的接受度，主要是通过增强对受欢迎程度的认知。虽然基于供应的稀缺性偶尔也会显示出积极的影响，但其影响在所有研究中都不太一致。此外，探索性调节分析显示，个体差异（如对新食物的恐惧、对独特性的需求和先前的食虫经历）调节了稀缺吸引力的有效性。具体来说，以需求为基础的稀缺性的影响在那些更害怕新事物、不太追求独特或没有昆虫消费经验的消费者中尤为明显。

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引用次数: 0

Consumer trust and behavioral dynamics in food label usage: evidence from a national survey in South Korea 食品标签使用中的消费者信任和行为动态：来自韩国一项全国性调查的证据

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

Food Quality and Preference

Pub Date : 2025-10-17 DOI: 10.1016/j.foodqual.2025.105756

Seonyeong Baek

This study examines how consumer trust shapes food label usage and satisfaction, and how these relationships evolve over time. Using nationally representative data from 5827 Korean adults in the 2022 Food Consumption Behavior Survey, we applied complex-sample regression models to analyze behavioral patterns and temporal dynamics. Trust functioned as a cognitive heuristic, increasing engagement with demanding labeling elements such as certifications, traceability, and production information. High-trust consumers combined multiple, value-based cues, whereas low-trust consumers relied mainly on basic cues such as price and expiration date. These differentiated patterns were consistently observed across vegetables and fruits, meat products, and processed foods. Evidence supported a reciprocal feedback system linking usage, trust, and satisfaction: satisfaction emerged as the strongest predictor of trust in cross-sectional models, and higher trust was associated with continued usage. Temporal analyses showed that increases in label usage and in trust were stronger predictors of current trust and usage than their baseline levels, underscoring the dynamic calibration of trust through repeated experiences. These findings portray trust not as a static belief but as a behavioral construct shaped by routine and meaningful encounters with labels. Practically, the results support stakeholder-specific approaches: for policymakers, enhancing the clarity and accessibility of credible certification information; for companies, designing transparent and emotionally resonant formats that sustain engagement; and for educators, developing stepwise programs that begin with familiar cues and progressively introduce more complex, value-based information.

本研究考察了消费者信任如何影响食品标签的使用和满意度，以及这些关系如何随着时间的推移而演变。利用2022年食品消费行为调查中5827名韩国成年人的全国代表性数据，我们应用复杂样本回归模型来分析行为模式和时间动态。信任作为一种认知启发式，增加了对诸如认证、可追溯性和生产信息等要求标签元素的参与。高信任的消费者结合了多种基于价值的线索，而低信任的消费者主要依赖于价格和有效期等基本线索。这些不同的模式在蔬菜、水果、肉制品和加工食品中都得到了一致的观察。证据支持使用、信任和满意度之间的相互反馈系统：在横截面模型中，满意度是信任的最强预测因子，更高的信任与持续使用相关。时间分析表明，标签使用和信任的增加比其基线水平更能预测当前的信任和使用，强调通过重复经验对信任进行动态校准。这些发现表明信任不是一种静态的信念，而是一种由日常和有意义的标签接触形成的行为结构。实际上，研究结果支持针对利益相关者的方法：对于决策者来说，提高可信认证信息的清晰度和可及性；对公司而言，设计透明且能引起情感共鸣的格式，以维持用户粘性；对于教育工作者来说，开发循序渐进的项目，从熟悉的线索开始，逐步引入更复杂的、基于价值的信息。

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引用次数: 0

Individual differences in sensitivity to texture as drivers of food preferences and eating behaviour 个体对质地的敏感性差异是食物偏好和饮食行为的驱动因素

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

Food Quality and Preference

Pub Date : 2025-10-16 DOI: 10.1016/j.foodqual.2025.105752

Aikaterini Katsikari , Paula Varela

Food texture significantly influences food perception and its acceptance or rejection, yet it remains relatively understudied. Research links texture to overeating, with dietary and health implications. Softer textures, often found in highly processed foods (HPFs), may promote faster consumption and potential overeating. However, how this affects different consumer groups is not well understood. This study explored how consumer preferences for food textures relate to eating behaviour and food choices, focusing on HPF consumption. An online questionnaire completed by 500 Norwegian adults assessed appetitive traits, food choice motives, sensory modalities underlying food preferences and rejection, and specific textural attributes using a Check-All-That-Apply question. Additional measures included sensitivity to texture—defined here as the behavioural dimension of individuals' emotionally and motivationally respond to the physical feel of food in the mouth, distinct from tactile acuity—self-reported eating rate, and dietary patterns using a short-screening tool for HPF consumption, integrating four classification systems. Hierarchical clustering was used based on sensitivity to texture. Two consumer segments emerged, differing in behavioural profiles, sensory drivers of acceptance and rejection, and reported intake of HPFs. Individuals with higher sensitivity to texture appeared more selective in their food choices and reported higher consumption of HPFs, influenced by multiple behavioural and perceptual factors. Based on these findings, a conceptual framework is proposed that defines sensitivity to texture as a multidimensional trait and explores its potential role in shaping food acceptance, satiety regulation, and HPF consumption. Results support food texture's influence on dietary patterns across consumer segments.

食物质地显著影响食物感知及其接受或拒绝，但这方面的研究相对较少。研究将质地与暴饮暴食联系起来，与饮食和健康有关。通常在高度加工食品（hpf）中发现的柔软质地可能会促进更快的消费和潜在的暴饮暴食。然而，这对不同消费者群体的影响还不是很清楚。这项研究探讨了消费者对食物质地的偏好与饮食行为和食物选择之间的关系，重点是HPF消费。一份由500名挪威成年人完成的在线问卷评估了食欲特征、食物选择动机、食物偏好和拒绝的感官模式，以及特定的质地属性，问卷采用了“check - all - thatapply”问题。其他测量包括对质地的敏感性（这里定义为个体对口中食物的物理感觉的情感和动机反应的行为维度，不同于触觉敏锐度）、自我报告的进食率，以及使用HPF消费的简短筛选工具的饮食模式，整合了四种分类系统。采用基于纹理敏感性的分层聚类方法。出现了两个消费者群体，他们在行为特征、接受和拒绝的感官驱动因素以及报告的hpf摄入量方面存在差异。受多种行为和感知因素的影响，对质地更敏感的个体在食物选择上表现得更有选择性，并报告了更高的hpf消费量。基于这些发现，作者提出了一个概念框架，将对质地的敏感性定义为一种多维特征，并探讨了其在塑造食物接受度、饱腹感调节和HPF消费中的潜在作用。研究结果支持食物质地对不同消费群体饮食模式的影响。

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引用次数: 0

How do you like to chew? Consumer segmentation from mouth behavior patterns 你喜欢怎样咀嚼？从口腔行为模式对消费者进行细分

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

Food Quality and Preference

Pub Date : 2025-10-15 DOI: 10.1016/j.foodqual.2025.105751

Yoowha Jeon , Hae-Jin Park , Seokbeom Kim , Jin-Kyu Rhee , Jieun Oh

Individuals differ in how they manipulate foods in the mouth—for example, some may suck on hard candy while others crunch it. These habitual oral actions are referred to as mouth behaviors (MB). While MB frameworks have been applied in Western contexts, little is known about their expression in Asian populations. This study examined MB patterns in Korea using a culturally adapted questionnaire completed by 1229 participants. Exploratory factor analysis identified three underlying factors—Effortless, Active, and Texture-Dependent mouth actions. Subsequent k-means clustering yielded four distinct consumer groups: Adaptive Processors (31.9 %), Active Processors (30.6 %), Effortless Processors (22.0 %), and Passive Processors (15.5 %). The clusters differed systematically by gender and age: women were more often Active or Effortless Processors, whereas men were more frequently Adaptive or Passive Processors; Effortless Processors were most common among younger adults, while Active Processors were more prevalent among older adults. The clusters also showed distinct response patterns on food liking items associated with chewing, crunching, sucking, and smooshing (Q21–Q24). Adaptive Processors gave moderate evaluations across all four categories, reflecting flexible oral strategies. Active Processors showed higher liking for foods linked with crunching actions, whereas Effortless Processors showed higher liking for foods associated with smooshing. In contrast, Passive Processors gave relatively lower evaluations across categories. Taken together, the findings support the applicability of the MB framework in a Korean context and demonstrate that these typologies are robust across cultural settings.

每个人在处理食物的方式上都是不同的——例如，有些人可能会吮吸硬糖，而另一些人则会嘎吱嘎吱地嚼。这些习惯性的口腔行为被称为口腔行为（MB）。虽然MB框架已在西方背景下应用，但对其在亚洲人群中的表达知之甚少。本研究使用一份由1229名参与者完成的文化适应性问卷调查了韩国的MB模式。探索性因素分析确定了三个潜在的因素-不费力，主动和纹理依赖的嘴部动作。随后的k-means聚类产生了四个不同的消费者群体：自适应处理器（31.9%）、主动处理器（30.6%）、轻松处理器（22.0%）和被动处理器（15.5%）。这些集群在性别和年龄上有系统的差异：女性更多的是主动处理者或轻松处理者，而男性更多的是适应性处理者或被动处理者；“毫不费力的处理器”在年轻人中最常见，而“积极的处理器”在老年人中更为普遍。这些集群还对与咀嚼、嘎吱嘎吱、吮吸和碾压相关的食物表现出明显的反应模式（Q21-Q24）。适应性处理者在所有四个类别中给予中等评价，反映了灵活的口头策略。积极的加工者更喜欢有嘎吱嘎吱动作的食物，而轻松的加工者更喜欢有碾压动作的食物。相比之下，被动处理器在各个类别中给出的评价相对较低。综上所述，这些发现支持了MB框架在韩国背景下的适用性，并表明这些类型学在不同的文化背景下都是稳健的。

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引用次数: 0

Food neophobia affects willingness to try novel alternative proteins in young adults in Spain and the Netherlands 在西班牙和荷兰，新食物恐惧症影响了年轻人尝试新型替代蛋白质的意愿

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

Food Quality and Preference

Pub Date : 2025-10-14 DOI: 10.1016/j.foodqual.2025.105749

J.W. Vermetten , M.J.E. Urlings , E. van den Heuvel , L. Domínguez , V. Fernández-Ruiz , M. Cámara , A. de Boer

As the global population grows and environmental concerns intensify, adopting more sustainable protein sources becomes increasingly crucial. This study examines the influence of food neophobia (FN) and food technology neophobia (FTN) on consumers' willingness to try (WTT) novel alternative proteins, specifically insect- and plant-based proteins (mealworm and mung bean protein) and whey, as a familiar control protein. In this context, it also examines the impact of protein-related health claims and compares the responses of residents in two European countries, Spain and the Netherlands. Through an online survey, the WTT of whey, mung bean and mealworm protein were measured in 200 Dutch and 202 Spanish young adults (18–40 years). Results indicated that WTT was inversely correlated with FN for plant protein and insect protein and FTN for plant and insect protein. While this relationship is significant, it only explains between 5.3 and 12.3 % of the variance. A lower WTT was reported for insects than for plant protein (mean 3.0 vs 5.0 on a 7-point Likert scale). A protein-related health claim did not affect WTT. Spanish consumers showed similar results to Dutch consumers but had lower WTT for insect protein (mean 2.7 vs 3.3). This study reveals a promising opportunity for mung bean protein as a preferred dietary protein source for young adults in the European Union, while also highlighting the challenges in accepting mealworm protein. Transitioning to alternative proteins seems to require a source-specific approach.

随着全球人口的增长和环境问题的加剧，采用更可持续的蛋白质来源变得越来越重要。本研究考察了食品新恐惧症（FN）和食品技术新恐惧症（FTN）对消费者尝试新型替代蛋白（WTT）意愿的影响，特别是昆虫和植物蛋白（粉虫和绿豆蛋白）和乳清，作为一种熟悉的对照蛋白。在此背景下，它还研究了蛋白质相关健康声明的影响，并比较了西班牙和荷兰两个欧洲国家居民的反应。通过一项在线调查，测量了200名荷兰和202名西班牙年轻人（18-40岁）的乳清、绿豆和粉虫蛋白的WTT。结果表明，WTT与植物蛋白和昆虫蛋白的FN、植物蛋白和昆虫蛋白的FTN呈负相关。虽然这种关系很重要，但它只能解释5.3%到12.3%的差异。据报道，昆虫的WTT低于植物蛋白（在7点李克特量表上平均3.0 vs 5.0）。与蛋白质有关的健康声明对WTT没有影响。西班牙消费者的结果与荷兰消费者相似，但昆虫蛋白的WTT较低（平均2.7 vs 3.3）。这项研究揭示了绿豆蛋白作为欧盟年轻人首选的膳食蛋白质来源的一个有希望的机会，同时也强调了接受粉虫蛋白的挑战。过渡到替代蛋白质似乎需要一种特定于源的方法。

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引用次数: 0

Visual attention to nitrite-free and plant-based sausages alternatives: Effect of information and cross-cultural differences between Ireland and Finland 对无亚硝酸盐和植物性香肠替代品的视觉关注：爱尔兰和芬兰之间信息和跨文化差异的影响

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

Food Quality and Preference

Pub Date : 2025-10-13 DOI: 10.1016/j.foodqual.2025.105737

Stergios Melios , Emily Crofton , Fabio Tuccillo , Tuomo Häikiö , Mari Sandell

Consumers encounter various visual cues while shopping, which influence their food choices. Additionally, concerns related to the use of nitrites in cured meats and the overall impact of animal breeding on the environment are transforming the European cured meat market. The aim of this study was to evaluate the differences in consumer (n = 66) visual attention to three sausages (conventional, nitrite-free, and plant-based) under both blind and informed (health risk, health benefit, and health plus environmental benefit) conditions in Ireland and Finland, using a wearable eye-tracker in combination with a food choice task and Flash Profile. Significant differences were observed in consumer visual attention between the countries. Consumers in Ireland were navigating between products, whereas those in Finland tended to focus on each product (or text) for longer periods without revisiting it. In both countries, most consumers in the blind condition chose the conventional product, followed by the plant-based alternative. In the informed condition, the conventional product remained the most preferred in Ireland, while in Finland, the plant-based alternative became the most popular. In Ireland, visual attention differences between products were minimal, but the nitrite-free sausage information text attracted the most attention. In Finland, however, under the blind condition, the plant-based alternative had significantly more dwells with fixation and revisit count. Lastly, dwell time, was the only measure found to be significant in predicting product choice. These results highlight the need for culture-specific approaches underscoring aspects of visual attention and information provision in driving healthier and sustainable food choices among consumers.

消费者在购物时会遇到各种各样的视觉线索，这些线索会影响他们对食物的选择。此外，对腌肉中亚硝酸盐的使用以及动物养殖对环境的总体影响的担忧正在改变欧洲腌肉市场。本研究的目的是利用可穿戴式眼动仪结合食物选择任务和Flash Profile，评估爱尔兰和芬兰消费者（n = 66）在盲和知情（健康风险、健康益处和健康加环境益处）条件下对三种香肠（传统香肠、无亚硝酸盐香肠和植物香肠）视觉注意力的差异。两国消费者的视觉注意力存在显著差异。爱尔兰的消费者在不同的产品之间进行导航，而芬兰的消费者则倾向于更长时间地专注于每种产品（或文本），而不会重新浏览。在这两个国家，大多数消费者在盲条件下选择传统产品，其次是植物性替代品。在知情的情况下，传统产品仍然是爱尔兰人最喜欢的产品，而在芬兰，植物性替代品成为最受欢迎的产品。在爱尔兰，产品之间的视觉注意力差异很小，但不含亚硝酸盐的香肠信息文本吸引了最多的注意力。然而，在芬兰，在盲条件下，以植物为基础的替代方案有更多的固定和重访次数。最后，停留时间是预测产品选择的唯一重要指标。这些结果突出表明，在推动消费者选择更健康和可持续的食物时，需要采取具体的文化方法，强调视觉注意和信息提供的各个方面。

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Acceptance of insect-based food products in Western societies: An updated review (2021–2024) 西方社会对昆虫食品的接受程度：最新综述（2021-2024）

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

Food Quality and Preference

Pub Date : 2025-10-10 DOI: 10.1016/j.foodqual.2025.105738

Lara Schomaker, Florian Fiebelkorn

This systematic literature review aims to investigate the factors influencing consumer acceptance of insect-based food products, incorporating studies from 2021 to May 2024. PRISMA guidelines were followed to identify relevant literature, which was subsequently analyzed using MAXQDA software. Furthermore, artificial intelligence was used throughout the screening process. The influencing factors are categorized into sociodemographic, psychological, emotional, social, dietary habits, product characteristics, and information-related aspects. By analyzing 126 studies from Western societies, we identify key drivers of acceptance, including gender, age, prior experience, attitudes, and curiosity, while noting barriers such as food neophobia, disgust, and dietary restrictions. This review provides valuable insights for marketers and policymakers aimed at promoting edible insects as sustainable protein alternatives and suggests further exploration of social influences on acceptance in future research.

本系统文献综述旨在调查影响消费者接受昆虫食品的因素，纳入2021年至2024年5月的研究。按照PRISMA指南进行相关文献的识别，随后使用MAXQDA软件进行分析。此外，整个筛选过程中都使用了人工智能。影响因素可分为社会人口学、心理、情感、社会、饮食习惯、产品特性和信息相关方面。通过分析来自西方社会的126项研究，我们确定了接受度的关键驱动因素，包括性别、年龄、先前经验、态度和好奇心，同时注意到诸如新食物恐惧症、厌恶和饮食限制等障碍。这一综述为营销人员和决策者提供了有价值的见解，旨在促进食用昆虫作为可持续蛋白质替代品，并建议在未来的研究中进一步探索社会对接受度的影响。

引用次数: 0