Food Quality and Preference最新文献

A promising strategy to encourage portion control involves clear guidance and portion information on product packaging alongside nutrition details. However, literature on the impact of this information on serving sizes is conflicting. To gather more objective evidence about how consumers interact with on-pack portion guidance, we conducted a laboratory-based eye-tracker study with 66 participants completing two portion-size estimation tasks. In the first, participants estimated serving sizes indirectly by gauging how many people a product pack could serve. The second task involved direct portion size selection using pictorial representations of the food portion on a virtual plate. Additionally, we explored how participants’ familiarity with products affected their portion estimations. Results: when portion guidance was presented, errors in portion estimation significantly decreased only in the indirect task, where 85% of participants showed an improved accuracy. This suggests that the way individuals are prompted to estimate portion sizes influences their approach and their reliance on the provided guidance. Higher error rates occurred when participants were more familiar with the products. For less familiar products, the lower portion estimation errors were associated with the longer fixations on the portion graphic in the indirect task. In addition, participants who quickly noticed the portion graphic provided more accurate portion size estimates. This emphasizes the practical importance of swiftly locating portion information on-pack to enhance estimation accuracy.

The frequent misinterpretation of “best before” labels among consumers is linked to substantial amounts of food waste generated in the US and the EU. To counteract this problem, the European Commission plans to revise current regulations of date marking. Among other initiatives, it is considered to use “Look-Smell-Taste” (LST) labels on food packaging, which depict visual cues motivating consumers to engage in sensory food assessments. Against this background, this paper aims to investigate the LST labels’ effectiveness in reducing consumers’ food waste behavior using an online- and a food lab experiment. The studies examine selected date marking options varying in their wording and presence of the LST label with regard to their potential (1) to increase the overdate acceptance and actual product use, as well as (2) to motivate the sensory assessment of dairy products that passed the “best before” date. Findings show that LST labels did not significantly increase the overdate acceptance, the actual use of expired products, or consumers’ engagement in sensory assessment. Participants did however indicate their preference for date marking options with LST labels over text-only options. The paper provides insights into current and future attempts to reduce food waste related to date marking and recommendations for respective revisions as part of the European Green Deal.

Reducing red meat intake is crucial for both planetary sustainability and human health. However, various psychosocial barriers impede this dietary shift, necessitating the application of psychological models such as the Theory of Planned behaviours (TPB) to predict individuals’ inclination to reduce red meat consumption. Despite TPB’s widespread use, there is a need for a more refined model addressing emotional variables. This study aims to assess TPB’s effectiveness in understanding intentions and behaviours regarding red meat reduction, while investigating food involvement’s role as a moderator between intention and behaviours. Data were collected through two questionnaires (n = 963, Time 1; n = 541, Time 2) filled out by a representative sample of the Italian population. Using descriptive statistics and structural equation models, findings reveal that attitudes and subjective norms explain 22.2 % of the variance in intentions to reduce red meat consumption. Additionally, perceived behavioural control and intention account for 39.7 % of the variance in self-reported meat consumption behaviours six months later. Moreover, high levels of food involvement hinder the translation of intention into behaviour, highlighting its moderating effect. These results emphasize the necessity of reshaping red meat reduction strategies and promoting alternative consumption choices, fostering habitual practices linked to positive emotions. It is crucial for reducing red meat consumption that this behaviour becomes a cultural symbol of change, identifying individuals as “new consumers” within a society adapting to environmental and health challenges. By integrating emotional factors into behavioural models, interventions can better address barriers and promote sustainable dietary habits.

As the entire global food system accounts for a significant share of total global greenhouse gas emissions, shifting towards diets that are both environmentally sustainable and healthy has become crucial. By prioritizing local and seasonal foods individuals and communities can help to reduce the environmental impact of their food choices, while also supporting local producers and economies. Psychosocial literature has already shown that Value-Belief-Norm Theory (VBN) is a solid theoretical framework to understand and predict healthy and sustainable food choices. Moreover, other studies have taken into account the additional role of green eating self-efficacy (at home and university) and green self-identity. In light of this, the present study aimed at testing an extended VBN to understand university students’ intention to consume local and seasonal food. 310 university students (age: 18–38; M = 24.18; SD = 3.83; 86.3% females) have completed a self-report questionnaire to assess the variables being studied. Results from a Structural Equation Modeling (SEM) confirmed the majority of proposed hypotheses. More specifically, intention was significantly predicted by green eating self-efficacy at home and moral norms, which, in turn, was directly impacted by ascription of responsibilities, green self-identity and awareness of consequences. Also the causal chain of VBN was confirmed, as well as the direct impact of biospheric values on self-identity. Overall, the abovementioned findings could inform future interventions aimed at promoting more sustainable food choices among university students.

The aim of this study was to investigate whether drinking cups made of different materials (white polystyrene, crystal-clear polystyrene, paper, Styrofoam, and glass) can influence the response to soft drinks in terms of emotions, acceptance and perception in younger adult consumers. Experiments were conducted with three different groups of university students who (1) participated in the survey on expectations of disposable cups, (2) performed sensory tests on emotional and hedonic responses and (3) evaluated selected sensory characteristics of soft drinks served in the test cups. The characteristics of the cups influenced the overall acceptability of the soft drink, while the flavor acceptability and the perception of flavor intensity were not affected. Compared to the heavier cups, the soft drink served in lighter cups was perceived as more viscous. The soft drink was rated most acceptable when consumed from the glass and least acceptable when tasted from the Styrofoam. The Styrofoam, paper and white polystyrene had an impact on reducing the overall acceptability of the soft drink. The emotional map identified in the study for the consumption of soft drinks from different cups could be related to the sensory characteristics of the cups. Glass can be considered a more acceptable vessel for soft drink consumption compared to disposable cups, while crystal–clear polystyrene is more acceptable than paper, Styrofoam and white/opaque polystyrene. When selecting materials for disposable cups, preference should be given to materials that have similar properties to glass, such as higher weight, low flexibility, low surface graininess and high translucency.

Preference mapping, a well-known set of multivariate statistical techniques, has become widely adopted due to its demonstrated effectiveness as a powerful tool in guiding the development of new products and enhancing existing ones. Recent advancements in open-source software and computational capabilities have introduced a new set of accessible tools with the potential to address limitations associated with traditional methods. This study introduces an alternative algorithm for building predictive models, employing regularized regression in combination with Multivariate Adaptive Regression Spline (MARS). These methods make fewer assumptions about the relationship between predictors and the target and can easily capture complex and non-linear relationships. Additionally, the study presents a robust and systematic alternative approach for calculating optimum profiles and performing simulations. The paper aims to compare this new set of tools, referred to as computational machine learning techniques, with a well-established and widely recognized method − PrefMap based on Partial Least Squares Regression. The primary intention of the comparison between computational machine learning and one example of a traditional approach is not to determine a winning methodology, but rather to enhance awareness and deepen the understanding of this emerging family of models and techniques now available to sensory and consumer scientists. Results are assessed side by side to reveal their similarities and differences in terms of predictive power, drivers of liking, and the optimal profile aspects, and a list of practical considerations is provided at the end, enabling a better understanding of the trade-offs between the two approaches presented here.

This study examined the role of biospheric and altruistic values in shaping pro-environmental beliefs, which can subsequently influence personal norms and lead to more positive attitudes and intentions regarding food waste reduction. Accordingly, the value, belief, and norm (VBN) theory and the theory of planned behavior (TPB) were integrated to develop the research model. Data were collected from 1,042 Chinese individuals. Partial least squares structural equation modeling was employed for data analysis, complemented by multi-group analysis (MGA), to examine gender and education-related differences. Both biospheric and altruistic values have been found to contribute to the strengthening of pro-environmental beliefs. Personal norms are activated directly and indirectly through a causal chain of pro-environmental beliefs regarding food waste reduction. The positive effect of social norms on personal norms, attitudes toward food waste reduction, and food waste reduction intention indicates that individuals in social groups with food waste reduction practices internalize these norms and transform their attitude toward food waste reduction, reinforcing their intention to reduce food waste. Furthermore, the MGA results revealed that significant differences between gender subgroups emerged only for the relationship between biospheric and altruistic values of pro-environmental beliefs and social and personal norms. This study enriches the VBN and TPB frameworks by underlining their applicability and relevance in food waste reduction. Practically, this study guides tailored interventions, policy formulations, and educational campaigns that harness intrinsic motivations and leverage social norms to foster sustainable behavior toward food waste.

This study investigated consumer acceptance and perception of traditional Korean food, braised meat in soy sauce, among older consumers to determine the product’s potential in the senior-friendly food market. Sorted napping (SN) was used to assess similarities in the sensory characteristics of eight samples based on consumer evaluations. The 82 older adults, participating in the study, evaluated the sample acceptance, attribute intensity, and attitudes toward the samples. They used check-all-that-apply (CATA) questions to select liking and disliking factors. In the SN, the participants differentiated between senior-friendly and general products. Additionally, groups that appeared in the SN were similar in the order of the overall liking scores, and it was observed that overall liking correlated with the perceived similarity of the sample. The feasibility of using SN in older populations has been confirmed. This study revealed a lower acceptance of senior-friendly food samples, highlighting the need for quality improvements in terms of appearance, odor, and taste. The taste, texture, and familiarity of the samples influenced the consumer attitudes of older adults. The food products (BGP, SGP, CGB, and BGB) were highly preferred for their chili pepper flavor, brown and soy sauce flavor, smoked smell, meat grains, and chewiness. Conversely, senior-friendly products (HSB, HSP, and SSP) were disliked because of their rancid smell. In conclusion, this study provides crucial information for the senior-friendly food industry to meet food quality requirements based on the sensory characteristics perceived by older adults.

Consumer acceptance of gene edited foods varies significantly, with this variability increasing when consumers learn about the technology and its advantages. Yet, drivers of this heterogeneity remain mostly unclear. Focusing on milk from gene edited cows, we used data from a survey of U.S. consumers to examine the impact that the end-user (i.e., the individual consuming the good) has on purchaser’s (i.e., the person buying the products) preferences and response to information.

We find substantial differences in respondents’ willingness to pay (WTP) depending on who the end-user is, with the impact varying notably depending on whether the gene edited milk is compared with organic or conventional alternatives. We find that while respondents generally show a higher WTP for all milk alternatives when the product is purchased for children, their valuation of gene edited milk differs significantly when contrasted with organic versus conventional milk. Relative to organic milk, the subgroup purchasing for children showed a considerably lower average marginal WTP for gene edited products than those purchasing for themselves or other adults. This contrast was less pronounced when gene edited milk was compared with conventional milk. The subgroup purchasing milk for children also showed the least pronounced difference across respondents who received information versus those that did not. Again, this was particularly the case when looking at the WTP for organic milk. Together our results highlight the importance of considering the purchase context including the end-user in trying to understand purchasers’ preferences and behavior.

Marketers and policymakers navigate an evolving landscape where an increasing number of consumers are willing to consider the environmental impacts of meat consumption and shift towards plant-based proteins. This trend is exemplified by the increasing number of individuals who identify as flexitarians, preferring plant-forward diets though still consuming meat. Nevertheless, consumers juggle the conflicting desire for healthy and sustainable choices with the enjoyment of tasty food, which varies across contexts. Consequently, determining the appropriate framing for plant-based meat alternatives — when to emphasize health and sustainability or taste — poses a challenge not adequately addressed by previous research. This study delves into the nuanced impact of modifying goal salience by tailoring product attribute frames to align with contextual consumer goals, offering insights into engaging consumers with plant-based alternatives. These findings reveal that aligning a hedonic attribute frame with an active hedonic goal significantly enhances product engagement. Conversely, introducing a sustainability attribute frame in the presence of an active hedonic goal adversely influences taste expectations, leading to a decline in intentions to engage with the product. These insights offer valuable guidance for navigating the complexities of sustainable food choices and underscore the need to align messaging strategies with consumers’ active goals.