Food Quality and Preference最新文献_第8页

Exploring perceived values and purchase intentions for upcycled food: integrating survey analysis with text mining in South Korea 探索对再生食品的感知价值和购买意愿：在韩国整合调查分析和文本挖掘

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

Food Quality and Preference

Pub Date : 2025-10-30 DOI: 10.1016/j.foodqual.2025.105770

Mavis Esi Afari-Agyapong , Kyungyul Jun , Mi-Heui Jang , Borham Yoon

This study examines the perceived consumption values influencing consumer attitudes and purchase intentions toward upcycled food. Study one involved an online survey of 309 college students, utilizing multiple regression analysis to identify major determinants of attitude and purchase intention toward upcycled food. The second study used Textom text mining analysis, collecting consumer comments on upcycled food from popular South Korean platforms (Daum and Naver) between a period of two years. Keyword frequency and convergence of iterated correlations (CONCOR) analyses were used to determine consumer perceptions of upcycled food. Results from the multiple regression analysis revealed that emotional, epistemic, and health values significantly impacted attitude, while economic, emotional, and epistemic values positively influenced purchase intention. Additionally, text mining classified the derived consumption value keywords into the four independent domains in the study. CONCOR network analysis revealed two clusters with strong correlations between upcycled food and terms such as “functionality,” “health,” “high added value,” and “innovation”. These underscore the critical role of perceived consumption values in shaping consumers' attitudes and purchase intention for upcycled food. Based on these insights, we suggest a need for a more emotional and epistemically-focused marketing strategy while ensuring product transparency that can contribute to acceptance of upcycled food products.

本研究旨在探讨消费者对再生食品态度及购买意愿的影响。研究一通过对309名大学生的在线调查，利用多元回归分析找出影响大学生对再生食品态度和购买意愿的主要因素。第二项研究使用了文本挖掘分析，在两年的时间里，从韩国流行的平台（Daum和Naver）收集消费者对升级食品的评论。关键词频率和收敛迭代相关（CONCOR）分析用于确定消费者对升级食品的看法。多元回归分析结果显示，情绪、认知和健康价值观显著影响态度，而经济、情感和认知价值观正向影响购买意愿。此外，文本挖掘将得到的消费价值关键词划分为四个独立的领域。CONCOR网络分析显示，升级再造食品与“功能”、“健康”、“高附加值”和“创新”等术语之间存在很强的相关性。这些都强调了感知消费价值观在塑造消费者对升级再造食品的态度和购买意愿方面的关键作用。基于这些见解，我们建议在确保产品透明度的同时，需要一种更加情绪化和以认知为中心的营销策略，从而有助于接受升级回收的食品。

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引用次数: 0

Variation in bitter and fat taste sensitivity associated with body mass index and discrimination of a fatty food in central Mexican populations 墨西哥中部人群中与体重指数相关的苦味和脂肪味敏感性的变化以及对脂肪食物的辨别

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

Food Quality and Preference

Pub Date : 2025-10-29 DOI: 10.1016/j.foodqual.2025.105775

Ana Luisa Gutiérrez-Salomón , Victoria Guadalupe Aguilar-Raymundo , Máximo Eduardo Sánchez-Gutiérrez , Jahir Antonio Barajas-Ramírez

Human sensitivity to the bitter taste of 6-n-propylthiouracil (PROP) varies across populations and correlates with obesity measures like body mass index (BMI). PROP sensitivity has been considered as an indicator of general taste sensitivity and, together with the ability to detect the fatty stimuli, could determine the capacity of people to identify differences in fat content of bitter-fatty foods and therefore operational food preferences.

In this study, 185 adults from two Central Mexican populations were assessed for bitter and fat taste sensitivity using PROP and linoleic acid (LA) as stimuli. Participants underwent a 2-Alternative Forced Choice (2-AFC) test with chocolates containing 14 % and 17 % fat, and a Take-Away test to evaluate operative food preferences. BMI was calculated from weight and height measurements.

The distribution of PROP sensitivity among participants was 18 % non-tasters, 66 % tasters, and 16 % supertasters, with no significant differences observed by population, sex, or BMI. Regarding LA sensitivity, 24 % were non-tasters, 63 % medium tasters, and 12 % tasters. A significant correlation between BMI and LA detection thresholds was found among obese men (r = 0.578, P < 0.05), but not in women (r = 0.322, PNS). Regional differences in the proportions of LA non-tasters were observed (χ²_(2,0.05) = 8.52; P < 0.05).

Despite differences in taste sensitivity, participants were generally unable to identify the fattier chocolate in the 2-AFC test, although most showed a clear preference for the fattier option in the Take-Away test (d’ = 0.38, P < 0.01). These findings suggest that taste sensitivity alone does not determine fat preference and other factors may influence the inclination toward fattier foods.

人类对6-n-丙基硫脲嘧啶（PROP）苦味的敏感性因人群而异，并与体重指数（BMI）等肥胖指标相关。PROP敏感性被认为是一般味觉敏感性的一个指标，与检测脂肪刺激的能力一起，可以确定人们识别苦味脂肪食物中脂肪含量差异的能力，从而确定操作性食物偏好。在这项研究中，来自两个墨西哥中部人群的185名成年人使用PROP和亚油酸（LA）作为刺激，评估了他们对苦味和脂肪的敏感度。参与者接受了2-Alternative Forced Choice （2-AFC）测试，分别使用脂肪含量为14%和17%的巧克力，以及评估手术食物偏好的外卖测试。BMI是根据体重和身高来计算的。参与者中PROP敏感性的分布为18%的非味觉者、66%的味觉者和16%的超级味觉者，在人群、性别或BMI方面没有观察到显著差异。关于LA敏感性，24%为非品尝者，63%为中等品尝者，12%为品尝者。BMI与LA检测阈值在肥胖男性中存在显著相关性（r = 0.578, P < 0.05），而在女性中无显著相关性（r = 0.322， PNS）。LA非品酒者所占比例存在地区差异(χ2(2,0.05) = 8.52；P < 0.05)。尽管味觉敏感度存在差异，但参与者通常无法在2-AFC测试中识别出更油腻的巧克力，尽管大多数人在外卖测试中明显倾向于更油腻的选择（d ' = 0.38, P < 0.01）。这些发现表明，味觉敏感度本身并不能决定人们对脂肪的偏好，其他因素可能会影响人们对高脂肪食物的偏好。

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引用次数: 0

Feeding the future: A comparison of drivers and barriers towards consumers' acceptance of plant-based protein, mycoprotein, cultured meat, and insect-based protein in Singapore 喂养未来：新加坡消费者接受植物蛋白、真菌蛋白、培养肉和昆虫蛋白的驱动因素和障碍的比较

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

Food Quality and Preference

Pub Date : 2025-10-28 DOI: 10.1016/j.foodqual.2025.105761

May O. Lwin , Shelly Malik , Jack Yong Ho , Peter J. Schulz

This study examined the acceptance levels as well as drivers of acceptance for four recently introduced alternative protein types, i.e., plant-based protein (PB), mycoprotein (MY), cultured meat (CM), and insect-based protein (IB), among a nationally representative sample in multicultural Singapore, using the acceptance of novel foods framework and socioecological model to ground the examination of the factors driving the acceptance of each alternative protein. Findings from the online survey (n = 2000) revealed that acceptance levels of all alternative proteins were highly varied, with PB being most accepted while IB was less accepted. Common drivers were found to be associated with acceptance of all four alternative protein types, namely green consumption value, familiarity, positive taste expectation, and the product's healthfulness belief. However, we found clear nuances in the influence of psychosocial drivers for each alternative protein source. The similarities and differences in drivers and barriers suggest that while certain policy considerations could be enacted for all alternative protein types (e.g., consumer education), other intervention efforts may need to customize, such as encouraging acceptance for food security reasons for PB only.

本研究在多元文化新加坡的全国代表性样本中检查了最近引入的四种替代蛋白质类型的接受水平和接受驱动因素，即植物蛋白（PB），真菌蛋白（MY），培养肉（CM）和昆虫蛋白（IB），使用接受新食物框架和社会生态模型来检查驱动接受每种替代蛋白质的因素。在线调查（n = 2000）的结果显示，所有替代蛋白质的接受程度差异很大，其中PB被接受程度最高，而IB被接受程度较低。研究发现，常见的驱动因素与接受所有四种替代蛋白质类型有关，即绿色消费价值、熟悉度、积极的味道预期和产品的健康信念。然而，我们发现每种替代蛋白质来源的社会心理驱动因素的影响有明显的细微差别。驱动因素和障碍的异同表明，虽然可以针对所有替代蛋白质类型制定某些政策考虑（例如，消费者教育），但其他干预措施可能需要定制，例如出于粮食安全原因鼓励仅接受PB。

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引用次数: 0

Smell to boost your brain: Ambient fragrances enhance mental performance 闻气味刺激大脑：周围的香味能提高大脑的表现

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

Food Quality and Preference

Pub Date : 2025-10-27 DOI: 10.1016/j.foodqual.2025.105772

Donato Cereghetti , Christelle Porcherot-Lassallette , Fabien Craignou , Nathalie Herbeth , Gianluca Di Flumeri , Ana C. Martinez-Levy , Kathrin Ohla

We investigated the impact of specifically designed fragrances on mental performance and focus. Three experiments were conducted using both subjective and objective measurements. In Experiment 1 (n = 24), participants completed Stroop and arithmetic tasks under three ambient odor conditions: a focus-enhancing fragrance, a control fragrance, and no-odor. Experiment 2 (n = 60) expanded on these findings by testing four additional focus-enhancing fragrances. In both studies, reaction times were significantly faster with focus-enhancing fragrances than they were in control and no-odor conditions, whereas accuracy remained unaffected. Experiment 3 (n = 60) assessed the effects of two focus-enhancing fragrances during intermittent mental activity over 2 h. Here, accuracy improved significantly with focus-enhancing fragrances, whereas reaction times showed no effect. Participants also reported feeling more focused under fragrance conditions. These findings demonstrate that specifically designed fragrances can enhance mental performance and concentration for up to 2 h, both subjectively and objectively.

我们调查了特别设计的香水对精神表现和注意力的影响。通过主观测量和客观测量进行了三个实验。在实验1 （n = 24）中，参与者在三种环境气味条件下完成Stroop和算术任务：增强注意力的香味、对照香味和无气味。实验2 （n = 60）通过测试另外四种增强注意力的香水来扩展这些发现。在这两项研究中，使用增强注意力的香水的反应时间明显快于对照组和无气味条件下的反应时间，而准确性不受影响。实验3 （n = 60）评估了两种增强注意力的香味在间歇性心理活动中超过2小时的效果。在这里，增强注意力的香味显著提高了准确性，而反应时间没有影响。参与者还报告说，在有香味的环境下，他们的注意力更集中。这些发现表明，特别设计的香水可以在主观上和客观上提高精神表现和注意力长达2小时。

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引用次数: 0

Why the right resists veg(etari)anism: Ideological commitment to consuming animal products 为什么右派抵制素食主义：对消费动物产品的意识形态承诺

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

Food Quality and Preference

Pub Date : 2025-10-26 DOI: 10.1016/j.foodqual.2025.105769

Maria Ioannidou , Georgia Harlow , Mia Patel , Stefan Leach , Gordon Hodson , Kristof Dhont

Right-wing adherents — those higher in social dominance orientation (SDO) or right-wing authoritarianism (RWA) — tend to show stronger commitment to consuming meat, partly due to beliefs in human superiority over animals and resistance to the perceived threat that veg(etari)anism poses to traditional food norms. In two large-scale surveys (Ns = 870 and 1142), we investigated whether these ideological dispositions also predict commitment to dairy, eggs, and fish, not just meat, and more favourable evaluations of animal-based (vs. plant-based) alternatives. The findings demonstrated that the effects of right-wing ideological dispositions (SDO and RWA) persist across different types of animal products and dietary groups, including omnivores, flexitarians, pescatarians, and vegetarians. Perceived veg(etari)anism threat significantly mediated the associations for both SDO and RWA, while human supremacy beliefs also mediated the associations for SDO. These results suggest that animal product consumption and resistance to plant-based alternatives are shaped by ideological worldviews rooted in group-based dominance and cultural traditionalism. Efforts to reduce animal product consumption may need to engage with these underlying ideological narratives.

右翼信徒——那些社会支配倾向（SDO）或右翼威权主义（RWA）更高的人——倾向于表现出更强的吃肉承诺，部分原因是他们相信人类比动物优越，并抵制素食主义对传统食物规范构成的威胁。在两次大规模调查中（n = 870和1142），我们调查了这些意识形态倾向是否也预测了对乳制品、鸡蛋和鱼类的承诺，而不仅仅是肉类，以及对动物基（相对于植物基）替代品的更有利的评估。研究结果表明，右翼意识形态倾向（SDO和RWA）的影响持续存在于不同类型的动物产品和饮食群体中，包括杂食者、弹性素食者、鱼素者和素食者。感知到的素食主义威胁显著介导了SDO和RWA的关联，而人类至上信念也介导了SDO的关联。这些结果表明，动物产品的消费和对植物替代品的抵制是由根植于群体主导和文化传统主义的意识形态世界观塑造的。减少动物产品消费的努力可能需要与这些潜在的意识形态叙事相结合。

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引用次数: 0

Mapping the landscape of stresss-relieving foods: sensory, emotional, and imagery dimensions 描绘减压食物的景观：感官、情感和意象维度

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

Food Quality and Preference

Pub Date : 2025-10-25 DOI: 10.1016/j.foodqual.2025.105771

Moonbin Jo , Soo-Hyun Lee , Jae-Hee Hong

Amid rising emotional stress, individuals increasingly turn to food as a coping mechanism. This study investigated the sensory, emotional, and imagery attributes of foods chosen under stress, and how sensory cues influence emotional and mental imagery responses that guide food selection. An online survey was conducted with 1000 Koreans to identify stress-relieving foods and evaluated their sensory, emotional, and imagery qualities using a check-all-that-apply format. Multiple factor analysis and K-means clustering were conducted. Results show that stress-relieving foods were not limited to sweet or fatty snacks but included spicy and savory dishes (e.g., ramen, fried chicken), and notably, beverages such as coffee and tea. Strong flavors and resistant textures were linked to high-arousal emotions (e.g., enthusiasm, adventurousness) and stimulating and unhealthy imagery, whereas mild, soft characteristics were associated with low-arousal, soothing emotions (e.g., calm, satisfied) and comforting imagery. Interestingly, sweetness, though frequently selected, showed weak associations with emotional or imagery attributes, suggesting context-dependent meaning. Sour and fizzy attributes were tied to health-related imagery, while bitter and coffee-flavored profiles evoked calming and luxurious imagery. These sensory-emotional-imagery clusters suggest that food-based stress coping is shaped not only by hedonic pleasure but also by learned and embodied associations. The findings expand the conceptualization of “comfort foods” to include a broader range of emotionally meaningful sensory experiences. This integrative understanding provides valuable implications for developing tailored dietary interventions, promoting emotionally adaptive food choices, and designing stress-relieving food products. Future studies should address individual differences and cultural contexts in stress-related eating to deepen practical applications.

在不断上升的情绪压力下，人们越来越多地将食物作为一种应对机制。本研究探讨了在压力下选择食物的感觉、情绪和意象属性，以及感觉线索如何影响指导食物选择的情绪和心理意象反应。以1000名韩国人为对象进行了一项在线调查，以确定缓解压力的食物，并使用“check- everything -apply”格式评估了它们的感官、情感和形象品质。进行多因素分析和K-means聚类。结果表明，缓解压力的食物不仅限于甜食或高脂肪零食，还包括辛辣和咸味菜肴（如拉面、炸鸡），尤其是咖啡和茶等饮料。强烈的味道和抵抗的质地与高唤醒情绪（例如，热情，冒险）和刺激和不健康的意象有关，而温和，柔软的特征与低唤醒，舒缓的情绪（例如，平静，满足）和安慰的意象有关。有趣的是，甜味虽然经常被选择，但与情感或意象属性的关联很弱，这表明甜味的含义依赖于语境。酸和起泡的属性与健康相关的形象有关，而苦和咖啡味的形象则引发了平静和奢华的形象。这些感觉-情绪-意象集群表明，以食物为基础的压力应对不仅受到享乐愉悦的影响，还受到习得性和具体化关联的影响。研究结果扩大了“安慰食物”的概念，包括更广泛的情感上有意义的感官体验。这种综合理解为开发量身定制的饮食干预、促进情感适应性食物选择和设计缓解压力的食品提供了有价值的启示。未来的研究应解决压力相关饮食的个体差异和文化背景，以深化实际应用。

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引用次数: 0

Nudging healthier snack choices among hospital visitors in Greece 在希腊，医院的来访者选择更健康的零食

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

Food Quality and Preference

Pub Date : 2025-10-24 DOI: 10.1016/j.foodqual.2025.105750

Alexandros Tzikas , George Koulierakis , Konstantinos Athanasakis , Kyriakoula Merakou

The consumption of meals and snacks outside the home is increasing, often leading to mindless snack choices that neglect health considerations. Subtle, targeted modifications to the food environment can promote healthier dietary decisions, offering significant public health benefits. Nudging interventions are increasingly employed in public health efforts to encourage healthier behaviours, such as improved food choices. This study evaluated the effectiveness of a nudge-based intervention aimed at increasing healthy snack choices at the cashier checkout of a hospital cafeteria among visitors in Athens, Greece. Snack choices were recorded across five phases: a baseline, two intervention phases, and two post-intervention phases, each lasting four days. A total of 1966 snack selections were documented. Differences in the proportions of healthy snack choices across phases were analysed using the Chi-square test. Healthy snack choices increased significantly during the intervention phases but declined during the post-intervention periods. Specifically, selections of healthy snacks rose from 21 % at baseline to 37.9 % during the first intervention phase (χ²(1) = 26.68, p < 0.05), then dropped to 20.6 % in the first post-intervention phase (χ²(1) = 0.0035, p > 0.05). Similarly, during the second intervention phase, healthy snack choices increased to 48.1 % (χ²(1) = 62.89, p < 0.05), followed by a decline to 21.7 % in the second post-intervention phase (χ²(1) = 0.005, p > 0.05). These findings underscore the potential of simple, low-cost nudging interventions at cashier checkouts to prompt immediate behavioural change. Such interventions are particularly suitable for hospital environments and may be adapted to other settings to promote healthier food choices.

在外面吃饭和吃零食的人越来越多，这往往导致人们盲目地选择零食，而忽视了对健康的考虑。对食品环境进行细微的、有针对性的修改，可以促进更健康的饮食决定，为公众健康带来重大好处。在公共卫生工作中越来越多地采用轻推干预措施，以鼓励更健康的行为，例如改进食物选择。这项研究评估了一项基于轻推的干预措施的有效性，该干预措施旨在增加希腊雅典一家医院自助餐厅游客在收银台选择健康零食的数量。零食选择分为五个阶段：基线阶段、两个干预阶段和两个干预后阶段，每个阶段持续四天。总共记录了1966种零食的选择。使用卡方检验分析不同阶段健康零食选择比例的差异。健康零食的选择在干预阶段显著增加，但在干预后阶段下降。其中，健康零食的选择率从基线时的21%上升到干预第一阶段的37.9% (χ2(1) = 26.68, p < 0.05)，干预后第一阶段降至20.6% （χ2(1) = 0.0035, p > 0.05）。同样，在第二个干预阶段，健康零食的选择增加到48.1% (χ2(1) = 62.89, p < 0.05)，随后在第二个干预阶段下降到21.7% （χ2(1) = 0.005, p > 0.05）。这些发现强调了在收银台进行简单、低成本的轻推干预，以立即促使行为改变的潜力。这种干预措施特别适合医院环境，并可适应其他环境，以促进更健康的食物选择。

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引用次数: 0

Optimizing carbon labels: Enhancing consumer preferences for low-carbon food choices in China’s urban markets 优化碳标签：提高中国城市市场消费者对低碳食品选择的偏好

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

Food Quality and Preference

Pub Date : 2025-10-24 DOI: 10.1016/j.foodqual.2025.105762

Boya Wang , Tianyun Lai , Xiaolong Feng

Enhancing the effectiveness of carbon labels is critical for reducing agri-food emissions, yet adoption in China remains limited due to design and market challenges. This study employs a discrete choice experiment with 2074 urban consumers and analyzes preferences using a mixed logit model. The experiment varied four carbon label formats, three levels of carbon emissions, certifying bodies (government, domestic third-party, international third-party), and co-display with organic and green labels. The findings indicate that carbon label design significantly influences consumer preferences, with “traffic light” schemes and intuitive numerical emission information proving the most effective. Consumers tend to favor international third-party carbon certifications over domestic or government-issued labels. Furthermore, the appeal of low-carbon products is enhanced when they are associated with health benefits, particularly when paired with organic or green certifications. Heterogeneity analysis indicates stronger responsiveness among higher-income and more educated consumers, among those more familiar with carbon labels, and among those who perceive low-carbon agricultural products as meaningfully reducing environmental impact. Therefore, this study suggests that efforts to promote carbon label adoption should prioritize consumer preferences through improved design and market strategies, ultimately increasing their appeal and effectiveness in driving low-carbon consumption.

提高碳标签的有效性对于减少农业食品排放至关重要，但由于设计和市场方面的挑战，中国的采用仍然有限。本研究对2074名城市消费者进行离散选择实验，并采用混合logit模型分析其偏好。实验采用四种碳标签格式、三个碳排放水平、认证机构（政府、国内第三方、国际第三方）、有机和绿色标签联合展示。研究结果表明，碳标签设计显著影响消费者偏好，其中“红绿灯”方案和直观的数字排放信息被证明是最有效的。消费者倾向于国际第三方碳认证，而不是国内或政府颁发的标签。此外，当低碳产品与健康益处联系在一起时，特别是与有机或绿色认证相结合时，低碳产品的吸引力会增强。异质性分析表明，高收入和受教育程度较高的消费者、更熟悉碳标签的消费者以及认为低碳农产品有意减少环境影响的消费者的反应更强。因此，本研究建议，促进碳标签采用的努力应通过改进设计和市场策略来优先考虑消费者的偏好，最终提高其在推动低碳消费方面的吸引力和有效性。

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引用次数: 0

Appealing or disgusting? How the visual appearance of cultured meat shapes consumer preference 吸引人还是恶心？人造肉的外观如何影响消费者的偏好

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

Food Quality and Preference

Pub Date : 2025-10-24 DOI: 10.1016/j.foodqual.2025.105767

Kosuke Motoki , Shin-ichi Ishikawa , Carlos Velasco

In recent years, the development of cultured meat has accelerated as a promising solution for sustainable food systems. However, consumer acceptance of cultured meat remains low. Advancements in technologies such as 3D bioprinting have enabled intricate visual designs of cultured meat that were not possible with traditional meat and may potentially enhance its appeal. In this study, we aimed to investigate how the visual design of cultured meat affects consumer preferences. Across three studies, we examined the impact of visually designed (vs. non-patterned) cultured meat on consumer evaluations, including intentions to eat and perceptions of visual appeal. Results consistently showed that cultured meat featuring patterned designs was less preferred than non-patterned alternatives. The consumer reluctance was explained in part by perceptions of disgust and artificiality. Furthermore, non-patterned cultured meat with redder and more saturated colouring received more favourable ratings across all measures than both fewer red variants and those with patterned designs. These findings suggest that while redder and more saturated colours can enhance the visual appeal of cultured meat, patterned designs may amplify negative biases. This highlights the complex relationship between visual appearance and consumer acceptance. Therefore, understanding these dynamics is critical for producers aiming to improve the market viability of cultured meat products.

近年来，作为可持续粮食系统的一种有希望的解决方案，培养肉的发展已经加速。然而，消费者对人造肉的接受程度仍然很低。3D生物打印等技术的进步使培养肉的复杂视觉设计成为可能，这是传统肉类无法做到的，并可能增强其吸引力。在本研究中，我们旨在探讨培养肉的视觉设计如何影响消费者的偏好。在三项研究中，我们检查了视觉设计（与非图案）培养肉对消费者评价的影响，包括食用意图和视觉吸引力的感知。结果一致表明，有图案的人造肉比没有图案的人造肉更不受欢迎。消费者的不情愿在一定程度上可以解释为反感和人为的感觉。此外，与红色较少的品种和有图案设计的品种相比，颜色更红、更饱和的无图案养殖肉在所有指标上都得到了更有利的评价。这些发现表明，虽然更红、更饱和的颜色可以增强人造肉的视觉吸引力，但图案设计可能会放大负面偏见。这凸显了视觉外观与消费者接受度之间的复杂关系。因此，了解这些动态对于旨在提高培养肉制品市场生存能力的生产者至关重要。

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引用次数: 0

From perception to preference: Insights on front-of-package nutrition labelling effectiveness from a choice experiment under time-pressure 从感知到偏好：从时间压力下的选择实验对包装前营养标签有效性的见解

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

Food Quality and Preference

Pub Date : 2025-10-22 DOI: 10.1016/j.foodqual.2025.105765

Edvina Hafner , Hristo Hristov , Klaus G. Grunert , Igor Pravst

Front-of-package nutrition labelling (FOPNL) aims to help consumers make healthier food choices quickly, but adoptions in real life are challenging. The European Commission failed to reach a consensus on a harmonized European FOPNL, which was expected in 2022. Opposition to Nutri-Score (NS) led to the proposal of NutrInform Battery (NI), while the Multiple Traffic Lights (MTL) is being considered as possible compromise. This study examined how NS, NI, and MTL influence food choices under time pressure, compared to the standard nutrition facts table (NFT), and explored familiarity, understanding, and preferences in two European countries. An online choice experiment (between-group design) was conducted in a country with implemented NS (DE-Germany) and without implemented FOPNL (SI-Slovenia). The study included a sample of 1641 adult consumers representative for each country. Each was randomly assigned to NS, NI, MTL, or NFT group. In 10 timed (20s) product choices (cereals or yogurts), participants chose between options varying in nutritional composition, presence of EU organic label and price. Understanding was tested through ranking tasks, and further questions accessed preferences and familiarity. Results show that that under time pressure nutritional composition was the most important attribute guiding food choice, followed by price and the EU organic logo. This pattern was consistent across both countries and products. FOPNLs improved food choices compared to NFT, with country-specific differences: NS was most effective in Germany and MTL in Slovenia, which reflected level of familiarity and understanding of labels in each country. Good understanding of FOPNL was reflected in better food choices, while poor understanding (approx. 30 % of participants) resulted in worse food choices compared to NFT, which highlights the critical need for consumer education. Subjective preferences towards FOPNLs did not completely reflect their understanding and food choice. We conclude that FOPNLs can support healthier choices but may depend on consumer recognition and comprehension. Results stress the need for harmonized labelling backed by education and awareness to maximize positive impact of FOPNLs.

包装正面营养标签（FOPNL）旨在帮助消费者快速做出更健康的食品选择，但在现实生活中采用是具有挑战性的。欧盟委员会未能就统一的欧洲FOPNL达成共识，该协议预计将于2022年达成。对“营养评分”（NS）的反对导致了“营养信息电池”（NI）的提出，而“多重交通信号灯”（MTL）则被认为是折中方案。本研究考察了与标准营养成分表（NFT）相比，NS、NI和MTL如何在时间压力下影响食物选择，并探讨了两个欧洲国家的熟悉度、理解和偏好。在实施NS （DE-Germany）和未实施FOPNL （si -斯洛文尼亚）的国家进行了在线选择实验（组间设计）。这项研究包括了代表每个国家的1641名成年消费者的样本。随机分为NS组、NI组、MTL组和NFT组。在10个定时（20秒）的产品选择（谷物或酸奶）中，参与者在营养成分、欧盟有机标签和价格等不同的选项中做出选择。理解能力是通过排序任务来测试的，进一步的问题是关于偏好和熟悉程度的。结果表明，在时间压力下，营养成分是指导食品选择的最重要属性，其次是价格和欧盟有机标志。这种模式在两个国家和产品中都是一致的。与NFT相比，FOPNLs改善了食品选择，但存在国家具体差异：NS在德国最有效，MTL在斯洛文尼亚最有效，这反映了每个国家对标签的熟悉程度和理解程度。对FOPNL的良好理解反映在更好的食物选择上，而对FOPNL的理解较差(约为1。与NFT相比，30%的参与者)导致了更糟糕的食物选择，这凸显了消费者教育的迫切需要。对FOPNLs的主观偏好并不能完全反映他们对食物的理解和选择。我们的结论是，FOPNLs可以支持更健康的选择，但可能取决于消费者的认可和理解。结果强调需要在教育和意识的支持下统一标签，以最大限度地发挥FOPNLs的积极影响。

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