Food Quality and Preference最新文献_第7页

Innovating meat products: guiding tailor-made new product development for flexitarians and omnivores through a Jobs-To-Be-Done co-creation approach 创新肉类产品：通过工作要做的共同创造方法，指导为灵活主义者和杂食动物量身定制的新产品开发

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

Food Quality and Preference

Pub Date : 2025-02-14 DOI: 10.1016/j.foodqual.2025.105473

Marina Domenici , Lapo Pierguidi , Sara Spinelli , Caterina Dinnella , Erminio Monteleone

Transitioning from meat-heavy diets to those incorporating more plant-based foods is widely acknowledged as beneficial for both human well-being and the global environment. The emerging trend of flexitarianism, characterized by reduced meat intake, holds promising health and environmental benefits. However, challenges such as resistance to change and nutritional knowledge gaps hinder its widespread adoption.

To address these challenges and promote solutions that cater to evolving needs, this study emphasizes the crucial role of prioritizing the development of new meat-based products that facilitate the preparation of healthier complete dishes by involving consumers from the early stages of new product development. The primary objective was to generate innovative co-created concepts for customized red meat-based products tailored to the needs and tastes of omnivores and flexitarian consumers applying the Jobs-To-Be-Done framework.

The research adopted an innovative multistep approach, integrating consumer insights and collaboration with product experts to drive the creation of innovative meat-based products based on consumers' emerging needs. The co-creation process revealed consumer needs for streamlined meal preparation, enhanced sustainability, and improved healthiness. While omnivores and flexitarians shared some common needs, distinct preferences were identified. The results informed the development of innovative products aligned with consumer needs, validated through engagement with meat experts in the co-creation process. Concept testing demonstrated substantial consumer interest, with variations based on innovativeness, meat consumption habits, and values. This study emphasizes the pivotal role of co-creation in understanding consumer needs, generating actionable concepts, and advancing the development of innovative meat-based products.

人们普遍认为，从以肉类为主的饮食过渡到更多以植物为基础的食物，对人类福祉和全球环境都有益。以减少肉类摄入量为特征的弹性素食主义的新兴趋势，对健康和环境都有好处。然而，诸如抵制变革和营养知识差距等挑战阻碍了它的广泛采用。为了应对这些挑战并促进满足不断变化的需求的解决方案，本研究强调了优先开发新的肉类产品的关键作用，通过让消费者从新产品开发的早期阶段就参与进来，促进更健康的完整菜肴的准备。主要目标是产生创新的共同创造的概念，为定制的红肉产品量身定制，以满足杂食者和灵活主义者消费者的需求和口味，应用“要做的工作”框架。这项研究采用了一种创新的多步骤方法，将消费者的见解与产品专家的合作结合起来，以推动基于消费者新兴需求的创新肉类产品的创造。共同创造的过程揭示了消费者对精简膳食准备、增强可持续性和改善健康的需求。虽然杂食主义者和弹性素食主义者有一些共同的需求，但他们的偏好却截然不同。研究结果为符合消费者需求的创新产品的开发提供了信息，并通过与肉类专家在共同创造过程中的接触得到了验证。概念测试显示了大量的消费者兴趣，基于创新，肉类消费习惯和价值观的变化。这项研究强调了共同创造在理解消费者需求、产生可操作的概念和推进创新肉类产品开发方面的关键作用。

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引用次数: 0

Exploring the buzz: The mediating role of entomophagy attitudes among younger generations towards pork from pigs fed with insect flour 探索嗡嗡声：年轻一代对用昆虫粉喂养的猪的猪肉的食虫态度的中介作用

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

Food Quality and Preference

Pub Date : 2025-02-10 DOI: 10.1016/j.foodqual.2025.105469

Manal Hamam , Liisa Lähteenmäki , Daniela Spina , Raffaella Pergamo , Mario D'Amico , Giuseppe Di Vita

This research examines the mediating role of Entomophagy Attitude (EA) in the relationship between neophilia and intention, as well as neophobia and intention, to consume pork from pigs fed with insect flour. A sample of 534 young Italian pork consumers was recruited to test the study hypotheses using the Partial Least Squares Structural Equation Modeling (PLS-SEM). The results indicate that the three components of EA, namely “interest”, “feeding animals”, and “disgust”, are validated as effective tools for assessing indirect entomophagy. Additionally, neophilia and neophobia have been identified as strong predictors of interest and disgust, respectively. While the feeding animals dimension contributes to transmitting information, it appears less influential compared to the other two dimensions. Although the findings indicate that consumer intentions towards pork produced from pigs fed with insect flour are low, they offer valuable insights and suggestions for future marketing strategies and policymakers aiming to integrate insect-fed meat into a sustainable food supply.

本研究考察了食虫态度（EA）在食虫意向和嗜新意向之间的中介作用，以及食虫意向和食虫意向之间的中介作用。利用偏最小二乘结构方程模型（PLS-SEM），招募了534名年轻的意大利猪肉消费者样本来检验研究假设。结果表明，“兴趣”、“饲养动物”和“厌恶”这三个EA组成部分可以作为评估间接食虫行为的有效工具。此外，新癖和新恐惧症分别被认为是兴趣和厌恶的有力预测因素。虽然饲养动物的维度有助于传递信息，但与其他两个维度相比，它的影响力似乎较小。尽管研究结果表明，消费者对用昆虫粉喂养的猪生产的猪肉的意愿很低，但它们为未来的营销策略和决策者提供了有价值的见解和建议，旨在将昆虫喂养的肉纳入可持续的食品供应。

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引用次数: 0

I smell it, I (do not) want it - the influence of food odor on inhibition in restrained and non-restrained eaters 我闻到它，我（不想）要它——食物气味对克制和不克制进食者抑制的影响

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

Food Quality and Preference

Pub Date : 2025-02-10 DOI: 10.1016/j.foodqual.2025.105470

Shir Berebbi , Yuval Seror , Eyal Kalanthroff

We are constantly surrounded by many food cues that can influence our eating behaviors, both consciously and nonconsciously. Previous research showed that exposure to food cues leads to decreased inhibition in non-restrained eaters and increased inhibition in restrained eaters. However, these studies were solely conducted using the visual domain, using images of food as food cues. Unlike the visual system, the olfactory system is less controlled, and its effect is less accessible to conscious awareness. Therefore, the current study investigated whether the effect of food cues on inhibition extends to the olfactory modality. Fifty-two females, 26 restrained and 26 non-restrained eaters completed two blocks of the stop-signal task: one while being primed with food odor (caramel extract) and one with no odor. The non-restrained group exhibited poorer inhibition when primed with a food odor compared to the no-odor condition. In contrast, the restrained eaters group showed greater inhibition when primed with a food odor compared to the no-odor condition. Our results replicated previous studies that used visual food stimuli but extended the literature by showing that the association between food cues and inhibition in restrained eaters is strong, automatic, and potentially exists at the nonconscious level.

我们经常被许多食物暗示所包围，这些暗示会有意识或无意识地影响我们的饮食行为。先前的研究表明，接触食物线索会导致进食不受限制的人抑制能力下降，而进食受限制的人抑制能力增强。然而，这些研究完全是通过视觉领域进行的，使用食物图像作为食物线索。与视觉系统不同，嗅觉系统受到的控制较少，它的效果也不太容易被意识到。因此，本研究调查了食物线索对抑制的影响是否延伸到嗅觉模式。52名女性，26名受约束和26名不受约束的进食者完成了停止信号任务的两个部分：一个是在食物气味（焦糖提取物）的刺激下，另一个是在没有气味的情况下。与无气味条件相比，未受限制组在被食物气味启动时表现出较差的抑制。相比之下，克制进食组在闻到食物气味时表现出比没有气味的组更大的抑制作用。我们的结果重复了先前使用视觉食物刺激的研究，但扩展了文献，表明食物线索和克制进食者之间的联系是强烈的、自动的，并且可能存在于无意识层面。

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引用次数: 0

Rescue us all! the effects of the “rescued” claim for familiar and unfamiliar food ingredients 救救我们吧！对熟悉和不熟悉的食物成分的“获救”声明的效果

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

Food Quality and Preference

Pub Date : 2025-02-08 DOI: 10.1016/j.foodqual.2025.105462

Fernanda Silveira Carneiro , Steffen Jahn , Jessica Aschemann-Witzel , Yasemin Boztug

The United Nations has committed to halving food waste by 2030. In line with this goal, companies have started rescuing some foods that would otherwise be discarded and communicating it to their customers. These foods are repurposed as ingredients and marketed as upcycled or rescued. Notably, upcycled products (e.g., ice cream) can be made with rescued ingredients that are familiar (e.g., chocolate) or unfamiliar (e.g., malted milk) to consumers, which might affect how they are perceived. This research aims to investigate the impact of informing consumers about the “rescued” nature of ingredients. It also assesses how consumers' familiarity with these rescued ingredients moderates the effect on product perception and consumer behavior. We find that adding a “rescued” claim enhances a product's perceived sustainability and healthiness, positively influencing consumers' purchase intention. No significant effect of the claim on expected taste was observed. The effects of the claim on perceived sustainability and healthiness are more pronounced when consumers are already familiar with the rescued ingredient.

联合国已承诺到2030年将食物浪费减少一半。为了实现这一目标，公司已经开始拯救一些原本会被丢弃的食品，并向客户传达这些信息。这些食物被重新用作原料，并以升级回收或回收的方式销售。值得注意的是，升级回收的产品（如冰淇淋）可以用消费者熟悉的（如巧克力）或不熟悉的（如麦乳精）原料制成，这可能会影响消费者对它们的看法。本研究旨在调查告知消费者成分“获救”性质的影响。它还评估了消费者对这些获救成分的熟悉程度如何调节对产品感知和消费者行为的影响。我们发现，增加“获救”的声明可以提高产品的可持续性和健康性，并对消费者的购买意愿产生积极影响。没有观察到声明对预期味道的显著影响。当消费者已经熟悉这种被拯救的成分时，这种说法对可持续性和健康的影响就会更加明显。

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引用次数: 0

More than a feeling: Development of an EmoSemio questionnaire to evaluate emotions evoked by cell-cultivated meat label terms in Singapore and the USA 不仅仅是一种感觉：EmoSemio问卷的开发，以评估新加坡和美国细胞培养肉标签术语引起的情绪

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

Food Quality and Preference

Pub Date : 2025-02-06 DOI: 10.1016/j.foodqual.2025.105468

Morgan Failla , Josephine Wee , Sara Spinelli , Erminio Monteleone , Helene Hopfer

Approval of cell-cultivated meat (CCM) for sale is widely discussed by media, consumers, and stakeholders, with Singapore being first to approve in 2020, followed by the USA in 2023. In both countries, different label terms are used to describe these products, making it difficult for consumers to make informed choices. While consumer surveys have evaluated label term appeal and transparency, emotions evoked by different label terms remain unclear.

We set out to close this gap through the development and application of a product-specific emotional profile for CCM label terms. In this two-part study, we first created a 17-item EmoSemio questionnaire to encapsulate the range of emotions evoked by different CCM label terms, then tested it with 893 USA and 424 Singaporean participants in an online survey.

We found terms including the words ‘cell-’ and lab-grown to evoke significantly greater negative emotions in both countries. In both countries, the term clean meat evoked the greatest positive valence emotions, however, when prompted with the definition of CCM participants did not choose it as a representative label term in either Singapore or the USA.

Our findings provide insights on how label terms effect emotions evoked in both the USA and Singapore, contributing to cross-cultural research on CCM perception. The development of a product-specific EmoSemio questionnaire allows future research to assess the emotions evoked by CCM label terms.

细胞培养肉（CCM）的批准销售受到媒体、消费者和利益相关者的广泛讨论，新加坡将于2020年率先批准，美国将于2023年批准。在这两个国家，使用不同的标签术语来描述这些产品，使消费者难以做出明智的选择。虽然消费者调查已经评估了标签术语的吸引力和透明度，但不同标签术语引起的情绪仍然不清楚。我们着手通过开发和应用CCM标签术语的产品特定情感配置文件来缩小这一差距。在这项分为两部分的研究中，我们首先创建了一个包含17个条目的EmoSemio问卷，以概括不同CCM标签术语引起的情绪范围，然后在893名美国和424名新加坡参与者中进行了在线调查。我们发现，包括“细胞”和“实验室培养”在内的词汇在这两个国家都能引起更大的负面情绪。在这两个国家，“清洁肉”一词唤起了最大的积极效价情绪，然而，当被提示CCM的定义时，新加坡和美国的参与者都没有选择它作为一个代表性的标签术语。我们的研究结果为标签术语如何影响美国和新加坡的情绪唤起提供了见解，有助于对CCM感知的跨文化研究。特定产品EmoSemio问卷的开发允许未来的研究评估CCM标签术语引起的情绪。

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引用次数: 0

Consumer preferences for organic, animal welfare-friendly, and locally produced meat in workplace canteens: Results of a discrete choice experiment in Germany 消费者对工作场所食堂中有机、动物福利友好型和当地生产的肉类的偏好：德国离散选择实验的结果

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

Food Quality and Preference

Pub Date : 2025-02-06 DOI: 10.1016/j.foodqual.2025.105463

Andreas Möstl , Meike Janssen , Katrin Zander

Although Germany is one of the biggest markets for organic food, this holds true only for the retail sector, while the sales share of organic food in the country's out-of-home consumption sector remains remarkably low. Since workplace canteens constitute a major subsector within Germany's out-of-home consumption sector, increasing the consumption of organic food in canteens would help contribute to more sustainable agricultural and food systems. To inform future efforts aimed at realising this potential, we conducted an online choice experiment with 834 regular canteen customers in Germany to identify their preferences for dishes with meat from organic, animal welfare-friendly, and local production. Data analysis using mixed logit models revealed that a label for organic production and a label for higher animal welfare standards had significant positive effects on participants' choices of meat dishes. Although these labels had considerably less influence on choices than the dishes themselves and their prices, our results show participants were willing to pay moderately higher prices for canteen dishes with these labels. By contrast, the effects of a label indicating local origin and a label marked “top-rated dish by our guests” (representing a descriptive social norm) were only significant in the case of single dishes. We outline several policy approaches to increase the share of more sustainably produced food in workplace canteens.

尽管德国是最大的有机食品市场之一，但这只适用于零售部门，而有机食品在该国户外消费部门的销售份额仍然非常低。由于工作场所食堂是德国户外消费领域的一个主要分部门，因此增加食堂有机食品的消费将有助于促进更可持续的农业和食品系统。为了为实现这一潜力的未来努力提供信息，我们对德国834名食堂常客进行了在线选择实验，以确定他们对有机肉类、动物福利友好型肉类和当地生产的菜肴的偏好。使用混合logit模型进行的数据分析显示，有机生产标签和较高动物福利标准标签对参与者对肉类菜肴的选择有显著的积极影响。虽然这些标签对选择的影响远远小于菜肴本身及其价格，但我们的研究结果显示，参与者愿意为带有这些标签的食堂菜肴支付较高的价格。相比之下，标明产地的标签和标明“客人评价最高的菜”的标签（代表一种描述性的社会规范）的效果仅在单个菜的情况下才有意义。我们概述了几项政策方法，以增加工作场所食堂中更可持续生产的食物的份额。

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引用次数: 0

Does participation in CSA affect consciousness and sustainable behavior of consumers? The evidence from a longitudinal study 参与CSA是否会影响消费者的意识和可持续行为？这是一项纵向研究的证据

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

Food Quality and Preference

Pub Date : 2025-02-06 DOI: 10.1016/j.foodqual.2025.105467

Aldona Glinska-Newes , Pawel Brzustewicz , Iwona Escher , Yusheng Fu , Anupam Singh

Community Supported Agriculture (CSA) is an alternative food network that connects farmers and consumers in a local non-commercial partnership to share the costs and outputs of agricultural production. Research on CSA emphasizes its potential in supporting sustainable development, which stems from CSA's role in promoting healthy and locally produced food. However, still little is known about how CSA affects consumers' cognitions and behaviors related to sustainability. The aim of this article is to identify the role of CSA in strengthening the environmental, social and health consciousness and sustainable behavior of its consumers. Two studies conducted among consumers and non-consumers of CSA show that CSA consumers represent higher levels of environmental and social consciousness than other individuals, and in addition to this, their social consciousness increases throughout their participation in CSA. Consumers of CSA also demonstrate more sustainable consumer behavior than non-CSA consumers, and those behaviors relate to various spheres of consumption, not only to food.

社区支持农业（CSA）是另一种粮食网络，通过当地非商业伙伴关系将农民和消费者联系起来，分担农业生产的成本和产出。关于农村食品安全的研究强调其在支持可持续发展方面的潜力，这源于农村食品安全在促进健康和当地生产的食品方面的作用。然而，关于CSA如何影响消费者对可持续发展的认知和行为，我们知之甚少。本文的目的是确定CSA在加强其消费者的环境、社会和健康意识和可持续行为方面的作用。在CSA的消费者和非消费者中进行的两项研究表明，CSA的消费者比其他个体具有更高的环境和社会意识，除此之外，他们的社会意识在参与CSA的过程中不断增强。CSA的消费者也比非CSA的消费者表现出更可持续的消费行为，这些行为涉及到消费的各个领域，而不仅仅是食品。

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引用次数: 0

Testing a food provision and wastage audit protocol (NUTRI_WASTE_ECEC) in early childhood education settings: An equivalence study. 在幼儿教育环境中测试食物供应和浪费审计协议（NUTRI_WASTE_ECEC）：一项等效研究。

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

Food Quality and Preference

Pub Date : 2025-02-05 DOI: 10.1016/j.foodqual.2025.105464

Audrey Elford , Chris Irwin , Alison Spence , Iasha Aminath , Ashlee Kelly , Penelope Love

Early Childhood Education and Care settings (ECEC) are important food environments, with young children often receiving approximately half of their daily nutritional needs while in attendance. Previous ECEC research has found poor menu quality and high levels of food waste, which have implications for human and planetary health. A self-administered weighed protocol (NUTRI_WASTE_ECEC) was developed to audit food provision and wastage at both pre-consumption (serving waste) and post-consumption (plate waste) levels. This study examined the accuracy of data collected using the protocol across different administrators. Data was collected within a university food laboratory by a trained researcher and six research assistants (under conditions simulating ECEC settings). Following the NUTRI_WASTE_ECEC protocol, raw and prepared ingredients, and serving and plate waste were weighed and photographed individually. Equivalence testing was used to verify if the mean % difference (and 90 % CI) between the trained researcher and research assistants were within established acceptable margins of variance (± 10 %). Statistical equivalence was observed for weight comparisons of total prepared food served, serving waste and plate waste (all p's < 0.001). For raw ingredients, statistical equivalence was observed for reported weights of most (45 of 54) items (all p's < 0.05). The self-administered NUTRI_WASTE_ECEC protocol is therefore considered to yield equivalent results compared with the trained researcher-administered protocols most commonly used for the measurement of food provision and wastage in the ECEC setting. Future research should focus on user experience, feasibility and utility in different ECEC settings.

幼儿教育和保育环境（ECEC）是重要的食物环境，幼儿在幼儿教育和保育环境中通常获得约一半的每日营养需求。ECEC之前的研究发现，菜单质量差，食物浪费严重，这对人类和地球健康都有影响。制定了自我管理的称重方案（NUTRI_WASTE_ECEC），从消费前（服务浪费）和消费后（餐盘浪费）两个层面审核食物供应和浪费。本研究检查了在不同管理员之间使用协议收集的数据的准确性。数据由一名训练有素的研究员和六名研究助理在一所大学食品实验室（在模拟ECEC设置的条件下）收集。按照NUTRI_WASTE_ECEC方案，分别对原料和准备好的食材以及餐盘和餐盘废弃物进行称重和拍照。使用等效检验来验证受过培训的研究人员和研究助理之间的平均%差（和90% CI）是否在确定的可接受的方差范围内（±10%）。所提供的总准备食物、服务废物和盘子废物的重量比较(所有p's <；0.001)。对于原料，大多数（54项中的45项）项目(所有p's <；0.05)。因此，自我管理的NUTRI_WASTE_ECEC方案被认为与训练有素的研究人员管理的方案相比，产生了相当的结果，这些方案最常用于测量ECEC环境中的食物供应和浪费。未来的研究应侧重于不同ECEC设置下的用户体验、可行性和实用性。

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引用次数: 0

Impact of pivot selection and lexicon utilization on pivot profile analysis of food off-odor reduction: The case of soymilk 支点选择和词汇利用对食品减臭支点曲线分析的影响：以豆浆为例

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

Food Quality and Preference

Pub Date : 2025-02-05 DOI: 10.1016/j.foodqual.2025.105466

Chang Liu, Linli Bu, Chen Wang, Hongwei Wang, Huayi Suo

The presence of unpleasant odors in many foods (especially food ingredients) impedes their development and production, and the application of lactic acid bacteria fermentation may help alleviate these undesirable odors. As a rapid pivot-based descriptive analysis methodology, the Pivot Profile (PP) has shown promise for evaluating foods with reduced off-odor. This study aimed to identify the optimal pivot for analyzing sensory off-odor reduction samples by manipulating a pivot using fermented soymilk as a sample, examining the impact of utilizing a lexicon on PP results with an untrained panel (UP), and comparing its performance with that of a semi-trained panel (SP) using the PP methodology. The study involved three rounds of PP, each round PP comprising two independent PP, with unfermented soymilk and a within-set fermented soymilk serving as pivots, respectively. The UP conducted a PP round with free descriptions, followed by a discussion on creating a descriptor lexicon and then another PP round. Subsequently, the SP (12 h of training) conducted a round of PP. The results showed that SP-PP was most similar to the descriptive analysis (DA) conducted by the trained panel (TP, 33 h of training) in describing the samples. In the PP conducted by UP, the results of PP with free descriptions were more similar to that of TP-DA compared to PP with a lexicon. Overall results suggest using a within-set sample as a pivot is more appropriate for evaluating off-odor reduction samples, and conducting PP with lexicon-trained SP may lead to more precise results.

许多食品（特别是食品配料）中存在的难闻气味阻碍了它们的开发和生产，乳酸菌发酵的应用可能有助于减轻这些难闻的气味。作为一种快速的基于支点的描述性分析方法，支点轮廓（PP）已显示出评估食品减少异味的希望。本研究旨在通过以发酵豆浆为样本操纵枢轴来确定分析感官异味减少样本的最佳枢轴，研究使用未经训练的面板（UP）使用词汇对PP结果的影响，并使用PP方法将其与半训练面板（SP）的性能进行比较。该研究涉及三轮PP，每轮PP由两个独立的PP组成，分别以未发酵豆浆和组内发酵豆浆作为支点。UP进行了一轮关于自由描述的PP讨论，随后是关于创建描述符词典的讨论，然后是另一轮PP讨论。随后，SP（训练12 h）进行了一轮PP。结果表明，SP-PP在描述样本方面与训练小组（TP，训练33 h）进行的描述性分析（DA）最为相似。在UP进行的PP实验中，与有词典的PP相比，有自由描述的PP结果更接近TP-DA。总体结果表明，使用集内样本作为支点更适合评估异味减少样本，使用词典训练的SP进行PP可能会导致更精确的结果。

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引用次数: 0

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

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

Food Quality and Preference

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

Qëndresa Rramani Dervishi , Simone Dohle

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

包装正面标签（fopl）是促进健康和可持续食品选择的常用策略。近年来，有越来越多的趋势，不仅强调健康，而且通过不同的fopl可持续性方面，从而导致多重标签。虽然相关，但并发fopl对食品评价的影响尚不清楚。为了阐明这个问题，我们进行了两项具有代表性的在线研究（N = 996和N = 1080），我们要求参与者对15种品牌（研究1）和15种非专利（研究2）零食进行评级，这些零食带有相应的营养和生态标签，包括健康、可持续性、喜欢程度、想要和购买意愿。两项研究均采用2 × 2受试者间设计，有两个因素：营养评分（阳性、阴性）和生态评分（阳性、阴性）。结果表明，当品牌食品和普通食品分别获得积极的营养和生态评分时，它们都获得了更高的健康和可持续性评级。有趣的是，nutrition - score也影响了可持续性评级，支持它的影响可能会推广到其他评级。有两个负面标签的品牌食品明显比有两个正面标签的品牌食品更受欢迎（研究1），然而，当使用普通食品时，这些影响并没有被复制（研究2）。这些发现表明，尽管标签对健康和可持续性的影响似乎是一致的，但它们对喜欢、想要和购买意愿的影响是有限的，可能受到其他因素的调节。未来的研究应该调查在存在多个标签的情况下，标签诱导的食品评价转变如何转化为食品选择。

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引用次数: 0