Consumer preferences for upcycled foods: The role of product attributes and label information

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

Food Quality and Preference Pub Date : 2025-06-07 DOI:10.1016/j.foodqual.2025.105611

Quoc Cuong Nguyen , Tormod Næs , Van Viet Man Le , Daniele Asioli , Paula Varela

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引用次数: 0

Abstract

Over the last decade there has been an increasing interest by food industry in upcycled foods as a way to reduce food waste and loss through the food supply chain. This manuscript investigates the effect of nutritional and environmental information on Vietnamese consumer preferences for upcycled biscuits containing brewer's waste grain (BSG). Results revealed that when consumers are informed about the nutritional and environmental benefits of the upcycled biscuits, they exhibited a higher purchase intent compared to the absence of such information. The inclusion of sustainability or nutrition information changed repurchase intent, with the effect driven by sensory perception. Food companies must carefully assess the impact of product information and sensory perception on consumers' purchase and repurchase intent to effectively advocate for sustainable or nutritional food choices. These findings provide useful insights for product development and marketing activities for upcycled food businesses.

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消费者对再生食品的偏好：产品属性和标签信息的作用

在过去的十年中，食品工业对升级回收食品越来越感兴趣，认为这是减少食品供应链中食物浪费和损失的一种方式。这份手稿调查了营养和环境信息对越南消费者偏好的影响，其中含有啤酒的废弃谷物（BSG）。结果显示，当消费者被告知升级饼干的营养和环境效益时，他们表现出更高的购买意愿，而不是没有这些信息。可持续性或营养信息的加入改变了再购买意愿，这种影响是由感官知觉驱动的。食品公司必须仔细评估产品信息和感官知觉对消费者购买和再购买意图的影响，以有效地倡导可持续或营养食品的选择。这些发现为升级食品企业的产品开发和营销活动提供了有用的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Quality and Preference 工程技术-食品科技

CiteScore

10.40

自引率

15.10%

发文量

263

审稿时长

38 days

期刊介绍： Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.