How do consumers with different food neophobia levels react to health and environmental information? A case study on legume-based formulations

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Sensory Studies Pub Date : 2024-05-02 DOI:10.1111/joss.12915

Rabitti Noemi Sofia, Appiani Marta, Proserpio Cristina, Pagliarini Ella, Laureati Monica

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引用次数: 0

Abstract

The global environmental changes require the development of new food formulations with sustainable ingredients. In this context, legumes could be used to enrich foods with beneficial consequences both on human health and sustainability of the agri-food system. The aim was to evaluate the liking of a whole corn-based formulation including chickpea or red lentil flour with or without providing health and environmental information about legumes. The effect of the conveyed information in subjects with different food neophobia (FN) level as well as the association between FN and different sustainability dimensions were also investigated. A 100% whole-corn sample and two samples added with 20% of chickpea or red lentil flour were tested by 127 consumers in blind, expected, and real conditions. Subjects completed questionnaires about FN, sustainable behavior, perceived environmental impact of food products, beliefs, and attitudes toward sustainable food. Legume-based products were equally liked as the control sample indicating that these food ingredients are promising for the enrichment of polenta samples. The information increased consumers' hedonic expectations. However, incomplete assimilation was found for samples with legumes. When the effect of information was assessed as a function of FN level, a complete assimilation for subjects with low (chickpea sample) and medium (red lentil sample) FN score was found, while no significant effect was seen for subjects with high FN score. A significant negative association was found between FN and sustainability commitment.

Practical Application

The results of the present study demonstrate that the development of sustainable food formulations using legumes is promising and that conveying health and environmental sustainability information contribute to increase consumer acceptance. However, consumers with high levels of FN were insensitive to information and were also those with low interest in sustainability issues. As a practical application, personalized communication strategies should be developed to reach different consumers targets when specific innovations are launched on the market alongside with industry efforts in developing marketing initiatives raising consumers awareness about health and environmental aspects.

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不同食品恐新症程度的消费者对健康和环境信息的反应如何？豆科植物配方的案例研究

全球环境的变化要求开发含有可持续成分的新食品配方。在这种情况下，豆类可以用来丰富食品，对人类健康和农业食品系统的可持续性都有好处。这项研究的目的是评估含有鹰嘴豆或红扁豆粉的全玉米配方食品在提供或不提供豆类健康和环境信息的情况下的受欢迎程度。此外，还调查了所传达的信息对不同食物恐新症（FN）水平的受试者的影响，以及 FN 与不同可持续性维度之间的关联。127 名消费者在盲测、预期和真实条件下测试了 100%全玉米样品和两种添加了 20% 鹰嘴豆或红扁豆粉的样品。受试者填写了有关 FN、可持续行为、食品对环境影响的认知、信念以及对可持续食品态度的问卷。消费者对豆类产品的喜爱程度与对照样本相当，这表明这些食品配料在丰富玉米粥样本方面大有可为。这些信息提高了消费者的享乐预期。然而，含有豆科植物的样品并没有被完全吸收。在评估信息对 FN 水平的影响时，发现 FN 分数低（鹰嘴豆样品）和 FN 分数中等（红小豆样品）的受试者完全吸收了信息，而 FN 分数高的受试者则没有明显的影响。FN 与可持续发展承诺之间存在明显的负相关。实际应用本研究结果表明，利用豆类开发可持续食品配方大有可为，传递健康和环境可持续发展信息有助于提高消费者的接受度。然而，FN 水平高的消费者对信息不敏感，他们对可持续发展问题的兴趣也较低。在实际应用中，当特定的创新产品投放市场时，应制定个性化的沟通策略，以触及不同的消费目标，同时行业也应努力制定营销措施，提高消费者对健康和环境方面的认识。

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.