Food Quality and Preference最新文献_第9页

Effects of the hedonic value of a starter dish on liking, emotional response, and intake of a plant-based main dish in an adolescent school setting 在青少年学校环境中，开胃菜的享乐价值对植物性主菜的喜爱、情绪反应和摄入量的影响

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

Food Quality and Preference

Pub Date : 2025-09-29 DOI: 10.1016/j.foodqual.2025.105725

Margarita Kokkorou , Caterina Dinnella , Armand V. Cardello , Erminio Monteleone , Lapo Pierguidi , Jan Wollgast , Petros Maragkoudakis , Sara Spinelli

This study examined the impact of hedonic contrast on adolescents' sensory and emotional responses, as well as intake, of an innovative plant-based main dish served in a real-life school canteen setting. A two-course Italian-style lunch was designed using either a bland or tasty variant of the same rice-and-vegetable starter, selected based on a preliminary study, followed by an innovative co-created plant-based dish, a lentil-pumpkin arancino. Across five weekly exposures, 128 students (aged 14–17) evaluated meal components using affective and emotional rating scales, alongside ad libitum intake measures according to a between-subject design (Meal with the tasty vs bland starter). Results from the initial exposure revealed no significant effect of starter condition on liking of the main dish. However, meals with the bland starter led to significantly higher intake and increased ratings of a high-arousal positive emotion (cheerfulness) toward the main dish, supporting a positive hedonic contrast effect on both behavior and emotional experience. With repeated exposures, a decline in liking and positive emotions was observed, particularly in the bland starter condition, suggesting a boredom effect. These findings indicate that emotional and intake responses to plant-based foods may be enhanced through hedonic contrast, even in the absence of increased liking, but also highlight the importance of menu variety to sustain positive effects over time. The findings offer practical insights for improving meal planning and support the introduction of healthy, sustainable, and innovative plant-based dishes in school foodservice contexts through the use of sensory and contextual strategies.

这项研究考察了享乐对比对青少年感官和情绪反应的影响，以及在现实生活中学校食堂供应的一种创新的植物为主菜的摄入量。设计了两道菜的意大利式午餐，根据初步研究选择了同样的米饭和蔬菜开胃菜，要么平淡无味，要么美味可口，然后是一道创新的共同制作的植物菜，小扁豆南瓜南瓜。在为期五周的接触中，128名学生（14-17岁）使用情感和情绪评分量表评估膳食成分，并根据受试者之间的设计（有美味和平淡开胃菜的膳食）随意摄入量测量。初步试验结果显示，前菜条件对主菜的喜爱程度没有显著影响。然而，有平淡的前菜的餐会导致摄入显著增加，并增加对主菜的高唤醒积极情绪（快乐）的评级，这在行为和情感体验上都支持积极的享乐对比效应。通过反复接触，观察到喜欢和积极情绪的下降，特别是在平淡的初始条件下，这表明存在无聊效应。这些发现表明，即使在没有增加喜爱的情况下，对植物性食物的情绪和摄入反应可能会通过享乐对比得到增强，但也强调了菜单多样性对长期维持积极影响的重要性。研究结果为改善膳食计划提供了实际见解，并通过使用感官和情境策略，支持在学校餐饮服务环境中引入健康、可持续和创新的植物性菜肴。

{"title":"Effects of the hedonic value of a starter dish on liking, emotional response, and intake of a plant-based main dish in an adolescent school setting","authors":"Margarita Kokkorou , Caterina Dinnella , Armand V. Cardello , Erminio Monteleone , Lapo Pierguidi , Jan Wollgast , Petros Maragkoudakis , Sara Spinelli","doi":"10.1016/j.foodqual.2025.105725","DOIUrl":"10.1016/j.foodqual.2025.105725","url":null,"abstract":"<div><div>This study examined the impact of hedonic contrast on adolescents' sensory and emotional responses, as well as intake, of an innovative plant-based main dish served in a real-life school canteen setting. A two-course Italian-style lunch was designed using either a bland or tasty variant of the same rice-and-vegetable starter, selected based on a preliminary study, followed by an innovative co-created plant-based dish, a lentil-pumpkin arancino. Across five weekly exposures, 128 students (aged 14–17) evaluated meal components using affective and emotional rating scales, alongside ad libitum intake measures according to a between-subject design (Meal with the tasty vs bland starter). Results from the initial exposure revealed no significant effect of starter condition on liking of the main dish. However, meals with the bland starter led to significantly higher intake and increased ratings of a high-arousal positive emotion (cheerfulness) toward the main dish, supporting a positive hedonic contrast effect on both behavior and emotional experience. With repeated exposures, a decline in liking and positive emotions was observed, particularly in the bland starter condition, suggesting a boredom effect. These findings indicate that emotional and intake responses to plant-based foods may be enhanced through hedonic contrast, even in the absence of increased liking, but also highlight the importance of menu variety to sustain positive effects over time. The findings offer practical insights for improving meal planning and support the introduction of healthy, sustainable, and innovative plant-based dishes in school foodservice contexts through the use of sensory and contextual strategies.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"135 ","pages":"Article 105725"},"PeriodicalIF":4.9,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217853","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}

引用次数: 0

Gradual sugar reduction decreases sugar intake without changing product liking or amount eaten 在不改变对产品的喜好或食用量的情况下，逐渐减少糖的摄入量

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

Food Quality and Preference

Pub Date : 2025-09-28 DOI: 10.1016/j.foodqual.2025.105716

Loma B. Inamdar, Zata M. Vickers

Overconsumption of sugar, especially in sugar-sweetened beverages, is associated with health risks like obesity, diabetes, and cardiovascular disease. Our objectives were 1) determine how sugar-sweetened iced tea liking would change over time for people in a gradual reduction of sugar group compared to those in a control group, 2) determine if changes in liking ratings from the initial to the final taste test differed between the two groups, 3) determine if participants in the gradual reduction group increased their liking of lower sugar concentrations. Participants that consumed sweetened tea at least three times per week enrolled in this three-phase study: an initial taste test, a 12-week repeated consumption phase, and a final taste test. At the initial and final taste tests participants were served teas differing in sugar content. We divided participants into a control or a gradual reduction group for the 12-week repeated consumption phase by balancing the groups for their initial hedonic sensitivity to sweetness and their motivation to decrease their dietary sugar intake. The control group received a 7.7 % sugar-sweetened tea for the duration of the 12 weeks. The gradual reduction group received a tea that was reduced weekly in increments of 10 % of the previous week's sucrose concentration. Over the consumption phase, liking decreased gradually and equally for the control and gradual reduction groups. From the initial taste test to the final taste test the lowest acceptable, ideal level, and the highest acceptable level of sweetness did not differ between the control and gradual reduction group.

过度摄入糖，尤其是含糖饮料，与肥胖、糖尿病和心血管疾病等健康风险有关。我们的目标是：1)确定与对照组相比，逐渐减糖组的人对加糖冰茶的喜爱程度随着时间的推移会发生怎样的变化；2)确定两组之间从最初的口味测试到最后的口味测试的喜爱程度变化是否不同；3)确定逐渐减糖组的参与者是否增加了对低糖浓度的喜爱程度。每周至少喝三次甜茶的参与者参加了这项三阶段研究：最初的味道测试，12周的重复消费阶段，以及最终的味道测试。在最初和最终的口味测试中，参与者们被提供了含糖量不同的茶。在为期12周的重复消费阶段，我们通过平衡各组对甜味的初始享乐敏感性和减少饮食中糖摄入量的动机，将参与者分为对照组和逐渐减少组。对照组在12周内饮用含糖7.7%的茶。逐渐减少的一组喝的茶，每周以前一周蔗糖浓度的10%为增量减少。在消费阶段，控制组和逐渐减少组的喜欢程度逐渐下降。从最初的品尝测试到最终的品尝测试，最低可接受水平，理想水平和最高可接受水平的甜度在对照组和逐渐减少组之间没有差异。

{"title":"Gradual sugar reduction decreases sugar intake without changing product liking or amount eaten","authors":"Loma B. Inamdar, Zata M. Vickers","doi":"10.1016/j.foodqual.2025.105716","DOIUrl":"10.1016/j.foodqual.2025.105716","url":null,"abstract":"<div><div>Overconsumption of sugar, especially in sugar-sweetened beverages, is associated with health risks like obesity, diabetes, and cardiovascular disease. Our objectives were 1) determine how sugar-sweetened iced tea liking would change over time for people in a gradual reduction of sugar group compared to those in a control group, 2) determine if changes in liking ratings from the initial to the final taste test differed between the two groups, 3) determine if participants in the gradual reduction group increased their liking of lower sugar concentrations. Participants that consumed sweetened tea at least three times per week enrolled in this three-phase study: an initial taste test, a 12-week repeated consumption phase, and a final taste test. At the initial and final taste tests participants were served teas differing in sugar content. We divided participants into a control or a gradual reduction group for the 12-week repeated consumption phase by balancing the groups for their initial hedonic sensitivity to sweetness and their motivation to decrease their dietary sugar intake. The control group received a 7.7 % sugar-sweetened tea for the duration of the 12 weeks. The gradual reduction group received a tea that was reduced weekly in increments of 10 % of the previous week's sucrose concentration. Over the consumption phase, liking decreased gradually and equally for the control and gradual reduction groups. From the initial taste test to the final taste test the lowest acceptable, ideal level, and the highest acceptable level of sweetness did not differ between the control and gradual reduction group.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"135 ","pages":"Article 105716"},"PeriodicalIF":4.9,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217852","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}

引用次数: 0

Bridging the gap between human-based and AI-based food perception: A comparative study of sensory preferences across gender and age groups 弥合基于人类和基于人工智能的食物感知之间的差距：性别和年龄组感官偏好的比较研究

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

Food Quality and Preference

Pub Date : 2025-09-25 DOI: 10.1016/j.foodqual.2025.105724

Emad Rahimipouri, Arash Ghaitaranpour

With the growing integration of artificial intelligence into consumer research, this study explores the use of ChatGPT to simulate food-related preferences. The primary goal was to assess how closely AI-generated responses reflect real human sensory choices. A total of 240 real participants were recruited across three age groups (under 10, 20–30, and over 40 years), equally distributed by gender. In parallel, 240 artificial consumer profiles were generated in ChatGPT. Participants completed a visual questionnaire covering four domains: preferred potato shape, preferred frying method, the impact of nutritional information, and willingness to pay more for healthier products. Results showed that both human and AI groups preferred thick-cut fries and deep-frying. However, when nutritional information was provided, a noticeable shift toward air-frying occurred, particularly among women and individuals over 40. Overall, the AI responses aligned with human data in over 80 % of cases. That said, discrepancies became apparent in questions requiring higher-level reasoning, such as interpreting nutritional labels or making economic trade-offs. The reduced accuracy in complex decision-making contexts indicates that these models require further refinement and validation before they can be considered completely reliable alternatives to human-based studies. Despite these limitations, the findings show that language models hold strong potential for use in early-stage sensory evaluations and consumer-related decision-making, a valuable capability particularly when access to real participants is limited, such as during pandemics. These insights could support the development of innovative food products that better align with the preferences of diverse consumer groups.

随着人工智能越来越多地融入到消费者研究中，本研究探索了使用ChatGPT来模拟与食物相关的偏好。主要目标是评估人工智能生成的反应与真实人类感官选择的密切程度。总共240名真实的参与者被招募到三个年龄组（10岁以下、20-30岁和40岁以上），按性别平均分配。同时，在ChatGPT中生成了240个人工消费者配置文件。参与者完成了一份视觉调查问卷，涵盖四个领域：喜欢的土豆形状，喜欢的油炸方法，营养信息的影响，以及愿意为更健康的产品支付更多的钱。结果显示，人类和人工智能组都更喜欢厚切薯条和油炸薯条。然而，当提供营养信息时，人们就会明显转向空气油炸，尤其是在女性和40岁以上的人群中。总体而言，在超过80%的情况下，人工智能的反应与人类数据一致。也就是说，在解释营养标签或进行经济权衡等需要更高层次推理的问题上，差异变得明显。在复杂的决策环境中准确性的降低表明，这些模型需要进一步的改进和验证，才能被认为是人类研究的完全可靠的替代方案。尽管存在这些限制，但研究结果表明，语言模型在早期感官评估和与消费者相关的决策中具有很大的潜力，这是一种宝贵的能力，特别是在接触真实参与者的机会有限的情况下，比如在大流行期间。这些见解可以支持创新食品的开发，更好地符合不同消费者群体的偏好。

{"title":"Bridging the gap between human-based and AI-based food perception: A comparative study of sensory preferences across gender and age groups","authors":"Emad Rahimipouri, Arash Ghaitaranpour","doi":"10.1016/j.foodqual.2025.105724","DOIUrl":"10.1016/j.foodqual.2025.105724","url":null,"abstract":"<div><div>With the growing integration of artificial intelligence into consumer research, this study explores the use of ChatGPT to simulate food-related preferences. The primary goal was to assess how closely AI-generated responses reflect real human sensory choices. A total of 240 real participants were recruited across three age groups (under 10, 20–30, and over 40 years), equally distributed by gender. In parallel, 240 artificial consumer profiles were generated in ChatGPT. Participants completed a visual questionnaire covering four domains: preferred potato shape, preferred frying method, the impact of nutritional information, and willingness to pay more for healthier products. Results showed that both human and AI groups preferred thick-cut fries and deep-frying. However, when nutritional information was provided, a noticeable shift toward air-frying occurred, particularly among women and individuals over 40. Overall, the AI responses aligned with human data in over 80 % of cases. That said, discrepancies became apparent in questions requiring higher-level reasoning, such as interpreting nutritional labels or making economic trade-offs. The reduced accuracy in complex decision-making contexts indicates that these models require further refinement and validation before they can be considered completely reliable alternatives to human-based studies. Despite these limitations, the findings show that language models hold strong potential for use in early-stage sensory evaluations and consumer-related decision-making, a valuable capability particularly when access to real participants is limited, such as during pandemics. These insights could support the development of innovative food products that better align with the preferences of diverse consumer groups.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"135 ","pages":"Article 105724"},"PeriodicalIF":4.9,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155853","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}

引用次数: 0

Consumer minimalism in local food consumption: The impact of pro-environmental self-identity and locavorism 消费者极简主义在当地食品消费：亲环境自我认同和本土主义的影响

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

Food Quality and Preference

Pub Date : 2025-09-25 DOI: 10.1016/j.foodqual.2025.105711

Ting Zhang , Klaus G. Grunert , Yonglin Guo

Concerns with global climate change and interest in finding solutions for environmental issues have prompted consumer interest in consuming local food. As a sustainable lifestyle, consumer minimalism has attracted much attention from various research domains. However, in the local food consumption context, research on the antecedents and the impact of consumer minimalism on consumer behaviour remains overlooked. The present research studies the influence of consumer pro-environmental self-identity, consumer minimalism and locavorism on consumers' willingness to purchase local foods. We conducted two online surveys in China. We used PLS-SEM for data analysis. The results of the structural model evaluation show that there is a significant positive relationship between pro-environmental self-identity and consumers' willingness to purchase local foods. This relationship is partly mediated by consumer minimalism and locavorism. Findings of this research advance the theoretical understanding on preferences for local food and minimalistic consumption. The paper also provides practical insights into local food marketing for practitioners.

对全球气候变化的担忧和对寻找环境问题解决方案的兴趣促使消费者对当地食品产生了兴趣。极简主义作为一种可持续的生活方式，受到了各个研究领域的关注。然而，在当地的食品消费背景下，对消费者极简主义对消费者行为的前因和影响的研究仍然被忽视。本研究研究了消费者亲环境自我认同、消费者极简主义和本土主义对消费者本地食品购买意愿的影响。我们在中国进行了两次在线调查。我们使用PLS-SEM进行数据分析。结构模型评价结果显示，亲环境自我认同与消费者购买本地食品的意愿之间存在显著的正相关关系。这种关系在一定程度上是由消费者极简主义和本土主义所介导的。本研究的发现促进了对当地食物偏好和极简消费的理论认识。本文还为当地食品营销从业者提供了实用的见解。

{"title":"Consumer minimalism in local food consumption: The impact of pro-environmental self-identity and locavorism","authors":"Ting Zhang , Klaus G. Grunert , Yonglin Guo","doi":"10.1016/j.foodqual.2025.105711","DOIUrl":"10.1016/j.foodqual.2025.105711","url":null,"abstract":"<div><div>Concerns with global climate change and interest in finding solutions for environmental issues have prompted consumer interest in consuming local food. As a sustainable lifestyle, consumer minimalism has attracted much attention from various research domains. However, in the local food consumption context, research on the antecedents and the impact of consumer minimalism on consumer behaviour remains overlooked. The present research studies the influence of consumer pro-environmental self-identity, consumer minimalism and locavorism on consumers' willingness to purchase local foods. We conducted two online surveys in China. We used PLS-SEM for data analysis. The results of the structural model evaluation show that there is a significant positive relationship between pro-environmental self-identity and consumers' willingness to purchase local foods. This relationship is partly mediated by consumer minimalism and locavorism. Findings of this research advance the theoretical understanding on preferences for local food and minimalistic consumption. The paper also provides practical insights into local food marketing for practitioners.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"135 ","pages":"Article 105711"},"PeriodicalIF":4.9,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217849","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}

引用次数: 0

Sensory characterisation and consumer acceptance of plant-based cheese alternatives – A Swiss perspective 感官特征和消费者对植物基奶酪替代品的接受度-瑞士视角

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

Food Quality and Preference

Pub Date : 2025-09-25 DOI: 10.1016/j.foodqual.2025.105713

Barbara Guggenbühl , Annette Bongartz , Saskia Mantovani , Katharina Smith , Thorsten Guksch , Jeannette Nuessli Guth

Consumer interest in plant-based cheese alternatives (PBCAs) has grown due to concerns about the environment, animal welfare, and health. This study assessed consumer preferences and sensory characteristics of PBCAs in the Swiss market. Four semi-hard and two soft cheese alternatives were evaluated in a consumer test with 219 participants (102 males, 117 females, diverse diet forms). Participants rated overall liking and visual appeal on a 9-point hedonic scale and assessed sensory attributes using check-all-that-apply and just-about-right scales. They also answered questions about attitudes towards plant-based alternatives. Sensory panel data (n = 10) completed the study by linking it to the consumer data. The chemical composition of the PBCAs was analysed for dry matter, fat, protein, salt, starch, and sugar content. Statistical analyses, including ANOVA and multiple factor analysis, were used to evaluate preferences and identify sensory attributes influencing liking.

Participants rated PBCAs as trendy but were less convinced of their taste or processing compared to dairy cheeses. Significant differences in overall liking and visual appeal were found, but none of the products were highly liked (scores between 3 and 5.9). No significant differences were observed between dietary groups. Attributes like savoury flavour, smooth texture, and creaminess were positively associated with liking, while bitterness and lack of creaminess were negatively associated. Consequently, to increase acceptance and consumption, PBCAs' sensory profiles and nutritional compositions should be optimised.

由于对环境、动物福利和健康的担忧，消费者对植物性奶酪替代品（pbca）的兴趣日益浓厚。本研究评估了瑞士市场上消费者对多氯联苯的偏好和感官特征。在一项219名参与者（102名男性，117名女性，不同的饮食形式）的消费者测试中，对四种半硬奶酪和两种软奶酪替代品进行了评估。参与者用9分制的快乐量表对总体喜欢程度和视觉吸引力进行评分，并使用“检查所有适用”和“恰到好处”的量表评估感官属性。他们还回答了有关对植物性替代品的态度的问题。感官面板数据（n = 10）通过将其与消费者数据联系起来完成了研究。分析了多氯联苯的化学成分，包括干物质、脂肪、蛋白质、盐、淀粉和糖的含量。统计分析，包括方差分析和多因素分析，用于评估偏好和确定影响喜欢的感官属性。参与者认为多氯联苯是流行的，但与乳制品奶酪相比，他们对多氯联苯的味道或加工过程不那么确信。在总体喜欢度和视觉吸引力上发现了显著的差异，但没有一个产品是非常喜欢的（得分在3到5.9之间）。各组间无显著差异。像咸味、光滑的质地和奶油味等属性与喜欢度呈正相关，而苦味和缺乏奶油感则呈负相关。因此，为了提高多氯联苯的接受度和消费量，应优化多氯联苯的感官特征和营养成分。

{"title":"Sensory characterisation and consumer acceptance of plant-based cheese alternatives – A Swiss perspective","authors":"Barbara Guggenbühl , Annette Bongartz , Saskia Mantovani , Katharina Smith , Thorsten Guksch , Jeannette Nuessli Guth","doi":"10.1016/j.foodqual.2025.105713","DOIUrl":"10.1016/j.foodqual.2025.105713","url":null,"abstract":"<div><div>Consumer interest in plant-based cheese alternatives (PBCAs) has grown due to concerns about the environment, animal welfare, and health. This study assessed consumer preferences and sensory characteristics of PBCAs in the Swiss market. Four semi-hard and two soft cheese alternatives were evaluated in a consumer test with 219 participants (102 males, 117 females, diverse diet forms). Participants rated overall liking and visual appeal on a 9-point hedonic scale and assessed sensory attributes using check-all-that-apply and just-about-right scales. They also answered questions about attitudes towards plant-based alternatives. Sensory panel data (<em>n</em> = 10) completed the study by linking it to the consumer data. The chemical composition of the PBCAs was analysed for dry matter, fat, protein, salt, starch, and sugar content. Statistical analyses, including ANOVA and multiple factor analysis, were used to evaluate preferences and identify sensory attributes influencing liking.</div><div>Participants rated PBCAs as trendy but were less convinced of their taste or processing compared to dairy cheeses. Significant differences in overall liking and visual appeal were found, but none of the products were highly liked (scores between 3 and 5.9). No significant differences were observed between dietary groups. Attributes like savoury flavour, smooth texture, and creaminess were positively associated with liking, while bitterness and lack of creaminess were negatively associated. Consequently, to increase acceptance and consumption, PBCAs' sensory profiles and nutritional compositions should be optimised.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"136 ","pages":"Article 105713"},"PeriodicalIF":4.9,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145236180","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}

引用次数: 0

Perceived environmental impact of food: Upgrading of domestic products and downgrading of imported products 感知食品的环境影响：国内产品的升级和进口产品的降级

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

Food Quality and Preference

Pub Date : 2025-09-25 DOI: 10.1016/j.foodqual.2025.105718

Dorothea Meyer, Achim Spiller, Sarah Iweala

The heuristic ‘our own country is best’ may shape consumers' perceptions of a product's environmental impact – yet it does not always hold true. To analyze the influence of country-of-origin (COO) information, this study examines how consumers in Germany evaluate the environmental impact of three food products (bell peppers, apples, and beef) based on their stated COO. We compare perceptions of products labeled as domestic, EU-imported, non-EU-imported, and without mentioning any COO information. Results reveal that domestic products are perceived as more environmentally friendly than EU imports while EU imports are perceived as more environmentally friendly than non-EU imports – especially in the case of fruits and vegetables. Compared to identical products without COO information, domestic products were not rated more environmentally friendly but were even downgraded. This suggests that the ‘our own country is best’ heuristic cannot fully explain consumer perceptions of environmental impact. Yet, imported products were consistently downgraded, even for imported bell peppers, which are often more environmentally friendly than domestic alternatives in Germany. Our findings imply that COO labeling should be differentiated and supported by consumer education to avoid unintended environmental consequences, especially when imported products outperform domestic alternatives.

启发式的“我们自己的国家是最好的”可能会影响消费者对产品环境影响的看法——但它并不总是正确的。为了分析原产国（COO）信息的影响，本研究考察了德国消费者如何根据他们陈述的COO来评估三种食品（甜椒、苹果和牛肉）对环境的影响。我们比较了国产、欧盟进口、非欧盟进口产品的认知，并没有提及任何COO信息。结果显示，国内产品被认为比欧盟进口产品更环保，而欧盟进口产品被认为比非欧盟进口产品更环保——尤其是水果和蔬菜。与没有COO信息的同类产品相比，国产产品的环保评级非但没有提高，反而被降级。这表明，“我们自己的国家是最好的”启发式不能完全解释消费者对环境影响的看法。然而，进口产品一直被降级，即使是进口甜椒，在德国，进口甜椒往往比国内替代品更环保。我们的研究结果表明，COO标签应该加以区分，并得到消费者教育的支持，以避免意外的环境后果，特别是当进口产品优于国内替代品时。

{"title":"Perceived environmental impact of food: Upgrading of domestic products and downgrading of imported products","authors":"Dorothea Meyer, Achim Spiller, Sarah Iweala","doi":"10.1016/j.foodqual.2025.105718","DOIUrl":"10.1016/j.foodqual.2025.105718","url":null,"abstract":"<div><div>The heuristic ‘our own country is best’ may shape consumers' perceptions of a product's environmental impact – yet it does not always hold true. To analyze the influence of country-of-origin (COO) information, this study examines how consumers in Germany evaluate the environmental impact of three food products (bell peppers, apples, and beef) based on their stated COO. We compare perceptions of products labeled as domestic, EU-imported, non-EU-imported, and without mentioning any COO information. Results reveal that domestic products are perceived as more environmentally friendly than EU imports while EU imports are perceived as more environmentally friendly than non-EU imports – especially in the case of fruits and vegetables. Compared to identical products without COO information, domestic products were not rated more environmentally friendly but were even downgraded. This suggests that the ‘our own country is best’ heuristic cannot fully explain consumer perceptions of environmental impact. Yet, imported products were consistently downgraded, even for imported bell peppers, which are often more environmentally friendly than domestic alternatives in Germany. Our findings imply that COO labeling should be differentiated and supported by consumer education to avoid unintended environmental consequences, especially when imported products outperform domestic alternatives.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"136 ","pages":"Article 105718"},"PeriodicalIF":4.9,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145264914","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}

引用次数: 0

Food choices flirt with gender norms in mating contexts 在交配环境中，食物的选择与性别规范调情

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

Food Quality and Preference

Pub Date : 2025-09-24 DOI: 10.1016/j.foodqual.2025.105712

Agata Gasiorowska , Michał Folwarczny , Tobias Otterbring

We investigated how gender and different social contexts guide impression management through food choices at a casual dining chain restaurant. Waitstaff unobtrusively recorded 300 orders by groups of diners coded as romantic dates, friendship gatherings, or family meals. Photographs of all 89 menu items available at the restaurant were independently rated on perceived femininity, masculinity, sophistication, and expensiveness, with the price of the chosen meals also noted. Multilevel Bayesian models showed that men ordered more expensive dishes than women, a difference most pronounced on dates. Food chosen by men (women) was also perceived as more (less) masculine and less (more) feminine, with these gender differences amplified during dates and attenuated during family meals. Regardless of gender, diners selected more expensive and more sophisticated items during dates (vs. family meals). These findings suggest that mate attraction heightens conformity to gender-typical consumption norms, demonstrating the adaptive and situation-specific nature of impression management in social eating settings.

我们调查了性别和不同的社会背景如何通过在一家休闲连锁餐厅的食物选择来指导印象管理。服务员不声不响地记录下了300份宾客的订单，这些宾客被归类为浪漫约会、友谊聚会或家庭聚餐。餐厅里所有89种菜单菜品的照片都按照女性气质、男性气质、精致程度和价格进行了独立评分，同时还注明了所选菜品的价格。多层贝叶斯模型显示，男性点的菜比女性贵，这种差异在约会时最为明显。男性（女性）选择的食物也被认为更男性化（更男性化），更女性化（更女性化），这种性别差异在约会时放大，在家庭聚餐时减弱。无论男女，用餐者在约会时都会选择更昂贵、更精致的食物（与家庭聚餐相比）。这些研究结果表明，配偶吸引力增强了对性别典型消费规范的遵从性，证明了社交饮食环境中印象管理的适应性和情境特异性。

引用次数: 0

Consumer preferences for Camelina oil: impact of sensory perceptions and information disclosure on acceptance of an unfamiliar oil coming from a minor crop 消费者对亚麻荠籽油的偏好：感官知觉和信息披露对接受来自小作物的不熟悉的油的影响

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

Food Quality and Preference

Pub Date : 2025-09-24 DOI: 10.1016/j.foodqual.2025.105722

Anne Saint-Eve , Jean-Denis Faure , Alexandra Jullien , Christophe Martin , Stéphan Marette

This study aims to assess how French consumers evaluate the traditional but unfamiliar camelina oil, focusing on liking scores and willingness to pay (WTP) through sensory perception and information disclosure. In a controlled lab experiment (n = 132, Dijon, France), participants first blind-tasted camelina oil, with half of them evaluating extra virgin olive oil under similar conditions for comparison. After this blind step, stepwise information disclosure on product identity, health and environmental benefits, and possible gene-editing (GE) improvements was proposed.

First, the blind tasting showed that 35 % of consumers disliked the camelina oil, while 45 % liked it. The correlations between liking scores and WTP are positive but relatively weak, particularly for the camelina oil, which had been previously seen in stores by only 12 % of participants.

Second, information disclosure had a significant impact on WTP. (1) The identification of organic camelina oil led to a significant increase in WTP, while a similar disclosure for extra virgin olive oil had no effect. Additional messages about (2) the benefits of the camelina oil for human health and the environment led to significant increases in WTP. Conversely, (3) GE information reduced WTP for 46.2 % of participants, despite being framed with positive outcomes. These findings highlight the importance of targeted messages in promoting novel, sustainable food products and underline the need to address consumer concerns regarding biotechnology.

本研究旨在评估法国消费者如何评价传统但不熟悉的亚麻荠籽油，重点关注通过感官知觉和信息披露的喜欢分数和支付意愿（WTP）。在一个受控的实验室实验中（n = 132，法国第戎），参与者首先盲品亚麻荠籽油，其中一半人在相似的条件下评价特级初榨橄榄油进行比较。在此盲步之后，提出了产品标识、健康和环境效益以及可能的基因编辑（GE）改进的逐步信息披露。首先，盲品显示35%的消费者不喜欢亚麻荠籽油，而45%的消费者喜欢它。喜欢分数和WTP之间的相关性是正的，但相对较弱，尤其是亚麻荠籽油，之前只有12%的参与者在商店里看到过这种油。第二，信息披露对WTP有显著影响。(1)有机亚麻荠籽油的识别导致WTP显著增加，而特级初榨橄榄油的类似披露没有影响。关于(2)亚麻荠籽油对人类健康和环境的益处的其他信息导致WTP显著增加。相反，(3)GE信息降低了46.2%的参与者的WTP，尽管它被设定为积极的结果。这些发现强调了有针对性的信息在促进新的、可持续的食品方面的重要性，并强调了解决消费者对生物技术的关注的必要性。

{"title":"Consumer preferences for Camelina oil: impact of sensory perceptions and information disclosure on acceptance of an unfamiliar oil coming from a minor crop","authors":"Anne Saint-Eve , Jean-Denis Faure , Alexandra Jullien , Christophe Martin , Stéphan Marette","doi":"10.1016/j.foodqual.2025.105722","DOIUrl":"10.1016/j.foodqual.2025.105722","url":null,"abstract":"<div><div>This study aims to assess how French consumers evaluate the traditional but unfamiliar camelina oil, focusing on liking scores and willingness to pay (WTP) through sensory perception and information disclosure. In a controlled lab experiment (<em>n</em> = 132, Dijon, France), participants first blind-tasted camelina oil, with half of them evaluating extra virgin olive oil under similar conditions for comparison. After this blind step, stepwise information disclosure on product identity, health and environmental benefits, and possible gene-editing (GE) improvements was proposed.</div><div>First, the blind tasting showed that 35 % of consumers disliked the camelina oil, while 45 % liked it. The correlations between liking scores and WTP are positive but relatively weak, particularly for the camelina oil, which had been previously seen in stores by only 12 % of participants.</div><div>Second, information disclosure had a significant impact on WTP. (1) The identification of organic camelina oil led to a significant increase in WTP, while a similar disclosure for extra virgin olive oil had no effect. Additional messages about (2) the benefits of the camelina oil for human health and the environment led to significant increases in WTP. Conversely, (3) GE information reduced WTP for 46.2 % of participants, despite being framed with positive outcomes. These findings highlight the importance of targeted messages in promoting novel, sustainable food products and underline the need to address consumer concerns regarding biotechnology.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"135 ","pages":"Article 105722"},"PeriodicalIF":4.9,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217848","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}

引用次数: 0

Cross-cultural consumer acceptance of sustainable protein-rich foods; legumes, plant-based meat analogues and hybrids, and cell-based foods 跨文化消费者对可持续富含蛋白质食品的接受程度；豆类，植物性肉类类似物和混合物，以及细胞食品

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

Food Quality and Preference

Pub Date : 2025-09-24 DOI: 10.1016/j.foodqual.2025.105714

Isabella Tao Jakobsen , Marleen C. Onwezen , Yawei Wang , Fang Zhong , Derek Victor Byrne , Barbara Vad Andersen

As the world population continues to grow, adopting more sustainable eating behaviors becomes crucial to mitigating climate degradation. The study aimed to investigate Chinese (n = 672) and Danish (n = 272) consumers acceptance of sustainable protein-rich alternatives. This was done by presenting three categories of sustainable alternatives: legumes, plant-based meat analogues and hybrids, and cell-based foods in two identical online surveys. It was found that the Chinese participants held greater familiarity with the included food categories, more positive attitudes towards pro-environmental behaviors and higher consumption frequency of legumes and plant-based meat analogues and hybrids compared to the Danish. Both participants demonstrated the highest acceptance for legumes, followed by plant-based meat analogues and hybrids, and lastly, cell-based foods. Comparatively, cell-based foods seemed more promising for the Chinese participants while the Danish participants viewed plant-based meat analogues and hybrids more negatively on several aspects. Consumption scenarios were also evaluated for appropriateness across food categories, meal types, physical and social contexts, revealing distinct participant preferences. Legumes emerged as the more appropriate food choice for the participants. Generally, the Chinese participants showed more openness to sustainable protein-rich foods whereas the Danish remained more reluctant. The findings of this study provide valuable insights into cross-cultural differences in consumer perceptions of sustainable protein-rich foods and highlight the necessity for research focusing on a variety of drivers and barriers to consumption. It systematically investigated; legumes, plant-based meat analogues and hybrids, and cell-based foods, allowing for an in-depth comparison to be included in future research and policy developments.

随着世界人口的持续增长，采取更可持续的饮食行为对缓解气候退化至关重要。该研究旨在调查中国（n = 672）和丹麦（n = 272）消费者对可持续富含蛋白质替代品的接受程度。这是通过在两份相同的在线调查中提出三类可持续替代品来完成的：豆类、植物性肉类类似物和杂交产品，以及细胞食品。研究发现，与丹麦人相比，中国参与者对所包括的食物类别更熟悉，对环保行为的态度更积极，豆类和植物性肉类类似物及杂交品种的消费频率更高。两位参与者对豆类的接受度最高，其次是植物性肉类类似物和杂交食品，最后是细胞食品。相比之下，以细胞为基础的食物似乎对中国参与者更有希望，而丹麦参与者在几个方面对植物性肉类类似物和杂交产品的看法更为负面。我们还评估了不同食物类别、膳食类型、身体和社会背景下的消费场景的适宜性，揭示了不同参与者的偏好。豆类对参与者来说是更合适的食物选择。总体而言，中国参与者对可持续富含蛋白质的食物表现出更开放的态度，而丹麦参与者则表现出更不情愿的态度。这项研究的结果为消费者对可持续富含蛋白质的食物的看法的跨文化差异提供了有价值的见解，并强调了研究各种消费驱动因素和障碍的必要性。它系统地调查了；豆类、植物性肉类类似物和杂交种以及细胞食品，以便在未来的研究和政策制定中进行深入比较。

{"title":"Cross-cultural consumer acceptance of sustainable protein-rich foods; legumes, plant-based meat analogues and hybrids, and cell-based foods","authors":"Isabella Tao Jakobsen , Marleen C. Onwezen , Yawei Wang , Fang Zhong , Derek Victor Byrne , Barbara Vad Andersen","doi":"10.1016/j.foodqual.2025.105714","DOIUrl":"10.1016/j.foodqual.2025.105714","url":null,"abstract":"<div><div>As the world population continues to grow, adopting more sustainable eating behaviors becomes crucial to mitigating climate degradation. The study aimed to investigate Chinese (<em>n</em> = 672) and Danish (<em>n</em> = 272) consumers acceptance of sustainable protein-rich alternatives. This was done by presenting three categories of sustainable alternatives: legumes, plant-based meat analogues and hybrids, and cell-based foods in two identical online surveys. It was found that the Chinese participants held greater familiarity with the included food categories, more positive attitudes towards pro-environmental behaviors and higher consumption frequency of legumes and plant-based meat analogues and hybrids compared to the Danish. Both participants demonstrated the highest acceptance for legumes, followed by plant-based meat analogues and hybrids, and lastly, cell-based foods. Comparatively, cell-based foods seemed more promising for the Chinese participants while the Danish participants viewed plant-based meat analogues and hybrids more negatively on several aspects. Consumption scenarios were also evaluated for appropriateness across food categories, meal types, physical and social contexts, revealing distinct participant preferences. Legumes emerged as the more appropriate food choice for the participants. Generally, the Chinese participants showed more openness to sustainable protein-rich foods whereas the Danish remained more reluctant. The findings of this study provide valuable insights into cross-cultural differences in consumer perceptions of sustainable protein-rich foods and highlight the necessity for research focusing on a variety of drivers and barriers to consumption. It systematically investigated; legumes, plant-based meat analogues and hybrids, and cell-based foods, allowing for an in-depth comparison to be included in future research and policy developments.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"135 ","pages":"Article 105714"},"PeriodicalIF":4.9,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263294","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}

引用次数: 0

Psychological barriers for sustainable diets: Unpacking intention-behavior gaps in meat consumption 可持续饮食的心理障碍：揭示肉类消费的意图-行为差距

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

Food Quality and Preference

Pub Date : 2025-09-23 DOI: 10.1016/j.foodqual.2025.105721

Noah Linder , Therse Lindahl , Nanda Wijermans

Promoting a shift away from meat consumption towards an increased share of plant-based alternatives is a promising strategy for addressing environmental challenges while also improving population health. Many consumers already express a strong interest in adopting more sustainable and healthy diets, however, empirical evidence suggests that there is only a weak link between these intentions and actual dietary changes. To unpack this intention-behavior gap this study explores three research questions 1) What factors explain intentions to reduce meat consumption among meat eaters? 2) How much meat do individuals with reduction intentions consume, compared to those without such intentions? and 3) Among participants with reduction intentions — what factors drive their continued meat consumption? To answer these questions, we developed a survey and recruited a nationally representative sample of Swedish consumers (n = 998). A backwards stepwise regression, including 14 theoretically informed variables, revealed that attitudes— towards meat (β = −0.32) and plant-based proteins (β = 0.35) both — were the strongest predictors of intentions to reduce meat consumption. Individual factors like environmental self-identity (β = 0.13) and gender (β = 0.08) played smaller but meaningful roles as did practical considerations such as the perceived convenience of cooking meat compared to plant-based foods (β = 0.09). Furthermore, although the result showed a significant difference in self-reported meat consumption between individuals with high stated intentions to reduce meat intake and those with low or no intention, the size of the difference was small only (d = 0.15), bordering negligible, reaffirming the suspected intention-behavior gap. Among those with intentions to lower their meat consumption, only two key variables emerged as driving continued meat eating — meat purchasing habits (β = 0.33) and a positive attitude towards mea t(β = 0.17). These results underscore the challenges of translating intentions into action and highlight how different variables are important for a) shaping intentions and b) driving these into actions. While intentions are a needed prerequisite for voluntary behavior change, they sometimes prove insufficient on their own, especially when the aim is to change behaviors heavily governed by habits. Practical implications suggest that focusing on breaking habits and fostering positive attitudes towards plant-based alternatives are key in bridging the gap between intentions and actual diet changes.

促进从肉类消费转向增加植物性替代品的份额，是解决环境挑战同时改善人口健康的一项有希望的战略。许多消费者已经表达了对采用更可持续和健康饮食的强烈兴趣，然而，经验证据表明，这些意图与实际的饮食变化之间只有微弱的联系。为了解开这个意图-行为的差距，本研究探讨了三个研究问题：1)什么因素解释了肉食者减少肉类消费的意图？2)有减量意向的个体与没有减量意向的个体相比，会消耗多少肉？3)有减量意向的参与者，是什么因素促使他们持续吃肉？为了回答这些问题，我们开展了一项调查，并招募了具有全国代表性的瑞典消费者样本（n = 998）。包括14个理论上知情变量的反向逐步回归显示，对肉类（β = - 0.32）和植物性蛋白质（β = 0.35）的态度是减少肉类消费意图的最强预测因子。个人因素，如环境自我认同（β = 0.13）和性别（β = 0.08）发挥了较小但有意义的作用，实际考虑因素，如与植物性食品相比，烹饪肉类的方便性（β = 0.09）。此外，尽管结果显示，在自我报告的肉类消费中，有高表达减少肉类摄入意图的个体与低表达减少肉类摄入意图的个体或没有表达减少肉类摄入意图的个体之间存在显著差异，但差异的大小仅很小（d = 0.15），接近可忽略不计，重申了怀疑的意图-行为差距。在有意减少肉类消费的人群中，只有两个关键变量是推动持续吃肉的因素——肉类购买习惯（β = 0.33）和对肉类的积极态度（β = 0.17）。这些结果强调了将意图转化为行动的挑战，并强调了不同的变量对于a)形成意图和b)将其转化为行动的重要性。虽然意图是自愿行为改变的必要先决条件，但它们本身有时被证明是不够的，特别是当目标是改变严重受习惯支配的行为时。实际意义表明，专注于打破习惯，培养对植物性替代品的积极态度，是弥合意图和实际饮食变化之间差距的关键。

{"title":"Psychological barriers for sustainable diets: Unpacking intention-behavior gaps in meat consumption","authors":"Noah Linder , Therse Lindahl , Nanda Wijermans","doi":"10.1016/j.foodqual.2025.105721","DOIUrl":"10.1016/j.foodqual.2025.105721","url":null,"abstract":"<div><div>Promoting a shift away from meat consumption towards an increased share of plant-based alternatives is a promising strategy for addressing environmental challenges while also improving population health. Many consumers already express a strong interest in adopting more sustainable and healthy diets, however, empirical evidence suggests that there is only a weak link between these intentions and actual dietary changes. To unpack this intention-behavior gap this study explores three research questions 1) What factors explain intentions to reduce meat consumption among meat eaters? 2) How much meat do individuals with reduction intentions consume, compared to those without such intentions? and 3) Among participants with reduction intentions — what factors drive their continued meat consumption? To answer these questions, we developed a survey and recruited a nationally representative sample of Swedish consumers (<em>n</em> = 998). A backwards stepwise regression, including 14 theoretically informed variables, revealed that attitudes— towards meat (β = −0.32) and plant-based proteins (β = 0.35) both — were the strongest predictors of intentions to reduce meat consumption. Individual factors like environmental self-identity (β = 0.13) and gender (β = 0.08) played smaller but meaningful roles as did practical considerations such as the perceived convenience of cooking meat compared to plant-based foods (β = 0.09). Furthermore, although the result showed a significant difference in self-reported meat consumption between individuals with high stated intentions to reduce meat intake and those with low or no intention, the size of the difference was small only (d = 0.15), bordering negligible, reaffirming the suspected intention-behavior gap. Among those with intentions to lower their meat consumption, only two key variables emerged as driving continued meat eating — <em>meat purchasing habits (β = 0.33)</em> and a <em>positive attitude towards mea t(β = 0.17).</em> These results underscore the challenges of translating intentions into action and highlight how different variables are important for a) shaping intentions and b) driving these into actions. While intentions are a needed prerequisite for voluntary behavior change, they sometimes prove insufficient on their own, especially when the aim is to change behaviors heavily governed by habits. Practical implications suggest that focusing on breaking habits and fostering positive attitudes towards plant-based alternatives are key in bridging the gap between intentions and actual diet changes.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"135 ","pages":"Article 105721"},"PeriodicalIF":4.9,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155850","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}

引用次数: 0