Food Quality and Preference最新文献

Healthy labels, healthy portions? The impact of favorable nutri-scores on consumers' portion size selection and food intake

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-02-22 DOI: 10.1016/j.foodqual.2025.105485

Eva Heeremans, Maggie Geuens, Iris Vermeir

{"title":"Healthy labels, healthy portions? The impact of favorable nutri-scores on consumers' portion size selection and food intake","authors":"Eva Heeremans, Maggie Geuens, Iris Vermeir","doi":"10.1016/j.foodqual.2025.105485","DOIUrl":"10.1016/j.foodqual.2025.105485","url":null,"abstract":"<div><div>While front-of-pack labels have been found to positively impact purchase intentions and food choices, their potential negative impact on portion sizes and food intake remains understudied. We focused on the Nutri-Score, a front-of-pack label that summarizes the nutritional quality of foods with a five color-letter combination. We tested whether favorable Nutri-Scores (A and B) increased consumers' portion sizes and their actual food intake. In five online experiments, participants were presented with six portion size photographs and an option to not consume for four to twelve products per study. In two lab experiments, we measured the weight of two foods consumed on a single occasion. The results do not support our main proposition that the presence of favorable Nutri-Scores, compared to the absence of Nutri-Scores, would lead to larger selected portion sizes and an increased food intake. Neither did the results support an indirect effect of favorable Nutri-Scores on portion sizes or food intake via (1) perceptions of appropriate portion sizes, (2) the use of product healthiness as a justification cue, or (3) reduced guilt feelings. No support was found for perceived product healthiness as a moderator of the effects. These research findings mean good news, as they suggest that promoting healthier options through favorable Nutri-Scores does not inadvertently lead to larger portions or food intake. This has important implications for policy makers, retailers, and manufacturers.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"128 ","pages":"Article 105485"},"PeriodicalIF":4.9,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143487010","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

How do you want your steak? Attitudes of European consumers towards 3D printed meat

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-02-21 DOI: 10.1016/j.foodqual.2025.105487

Petra Chaloupkova , Tersia Kokoskova , Francisco Ceacero , Claire Durand , Stephen Onakuse , Ladislav Kokoska

{"title":"How do you want your steak? Attitudes of European consumers towards 3D printed meat","authors":"Petra Chaloupkova , Tersia Kokoskova , Francisco Ceacero , Claire Durand , Stephen Onakuse , Ladislav Kokoska","doi":"10.1016/j.foodqual.2025.105487","DOIUrl":"10.1016/j.foodqual.2025.105487","url":null,"abstract":"<div><div>Recent advances in 3D printing technology have provided a new opportunity for meat product manufacturing, promising customizable, healthy, and environmentally friendly products. However, the successful launch of 3D printed meat should be accompanied by a detailed assessment of consumers' perception and acceptance of the products. The current study examined European consumer attitudes towards the consumption of 3D printed meat, particularly steak-like tissue derived from cultivated meat cells. The research involved 571 consumers across France, the Czech Republic, and Ireland. The questionnaire was divided into four categories: conventional meat consumption habits, factors affecting meat consumption, knowledge about 3D printed products, and willingness to try 3D printed food and meat. Path analysis was used to explore the effects of various factors on meat consumption habits and interest in 3D printed meat. The findings indicated that willingness to try 3D printed meat (steak) was significantly lower than for other 3D printed foods such as confectionery or pasta. Interest in 3D printed meat was primarily influenced by taste, economic value, environmental impact, religious reasons, and conventional meat consumption habits. The successful uptake of 3D printed meat would thus likely rely on it meeting its promise to have lower environmental impact, accompanied by a well-designed communication strategy that highlights this. From the perspective of producers, it will be crucial to focus on the final taste of the 3D printed steak, with the ultimate price of the meat also being a significant consideration.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"128 ","pages":"Article 105487"},"PeriodicalIF":4.9,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143510030","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

Entomophagy in Bangladesh: A cross-sectional survey on the consumer attitudes and readiness to adopt insects as food

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-02-19 DOI: 10.1016/j.foodqual.2025.105477

Habiba Khatun , Mik Van Der Borght , Greet Baldewijns , Mohammad Akhtaruzzaman , Md. Fuad Mondal , Johan Claes

{"title":"Entomophagy in Bangladesh: A cross-sectional survey on the consumer attitudes and readiness to adopt insects as food","authors":"Habiba Khatun , Mik Van Der Borght , Greet Baldewijns , Mohammad Akhtaruzzaman , Md. Fuad Mondal , Johan Claes","doi":"10.1016/j.foodqual.2025.105477","DOIUrl":"10.1016/j.foodqual.2025.105477","url":null,"abstract":"<div><div>Edibles insects are considered as one of the promising future foods due to its environmental and nutritional sustainability. As like many western countries edible insects are not part of the traditional diet in Bangladesh. This research was conducted in Bangladesh to assess the knowledge and attitude of the citizens towards entomophagy. The data were obtained by a questionnaire through a pencil-paper and face to face interview method (<em>n</em> = 1014). Results showed that the education level of the respondents was the most predominant factor determining knowledge, disgust sensitivity and willingness to eat insects or insects-based food. Disgust sensitivity is one of the predominant barriers to entomophagy and also halalness was an important factor for the Muslim population. However, respondents having knowledge of entomophagy were open to eat insects or insects-based foods, but from the cluster analysis there was no clustering by social-demographic characteristics observed. Food neophobia of the participants was significantly influenced by all the sociodemographic factors except for gender. Young adults with higher education had lower food neophobia compared to the older adult with lower education level. This survey also confirmed that higher food neophobia was associated with higher disgust sensitivity and lower willingness to eat insects or insects-based food.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"128 ","pages":"Article 105477"},"PeriodicalIF":4.9,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143478563","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of alcohol content information on sensory perception and satisfaction of full portions of regular beers and beer alternatives consumed at home

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-02-19 DOI: 10.1016/j.foodqual.2025.105478

Takahiro Wakihira , Michel Visalli , Pascal Schlich

{"title":"Effects of alcohol content information on sensory perception and satisfaction of full portions of regular beers and beer alternatives consumed at home","authors":"Takahiro Wakihira , Michel Visalli , Pascal Schlich","doi":"10.1016/j.foodqual.2025.105478","DOIUrl":"10.1016/j.foodqual.2025.105478","url":null,"abstract":"<div><div>Reduced/non-alcohol beers are often less liked than regular beers. However, it is not clear whether this is only due to poor sensory characteristics of beer alternatives or to negative expectations regarding them as well. The objective of this study was to test the effect of alcohol content information on sensory perception and satisfaction of full portions of regular beers and beer alternatives. Japanese beer consumers tasted six beers with alcohol by volume levels of 5 %, 0.5 %, or 0 % (two different products for each alcohol level). Of the participants (<em>N</em> = 271), 137 were users of beer alternatives with less than 1 % alcohol content, and 134 were non-users. First, the consumers tasted the beers without information about their alcohol content. Then, they tasted the same beers with information about the corresponding alcohol content (“5 %” or “less than 1%”). The consumers evaluated full portions of the beers at home based on sensory perception and satisfaction. Results showed that the beer alternatives were significantly less appreciated than the regular beers for both users and non-users of beer alternatives, with this effect being stronger in non-users. The satisfaction scores for beer alternatives among non-users decreased significantly when the “less than 1 %” information was displayed, but this was not the case for users. Only among non-users, the perception of the intensity of <em>aftertaste, body,</em> and <em>malty</em> attributes decreased significantly when the information was displayed. These results suggest that a cognitive bias due to non-users' negative expectations regarding beer alternatives may affect sensory perception and decrease satisfaction.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"128 ","pages":"Article 105478"},"PeriodicalIF":4.9,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143478487","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

The social dynamics of animal product consumption and dietary identity in friendship networks of university students

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-02-19 DOI: 10.1016/j.foodqual.2025.105475

Rosaly Severijns , Jasperina Brouwer , Kayla de la Haye , Sandra Streukens , Sebastien Lizin

{"title":"The social dynamics of animal product consumption and dietary identity in friendship networks of university students","authors":"Rosaly Severijns , Jasperina Brouwer , Kayla de la Haye , Sandra Streukens , Sebastien Lizin","doi":"10.1016/j.foodqual.2025.105475","DOIUrl":"10.1016/j.foodqual.2025.105475","url":null,"abstract":"<div><div>Curtailing animal product and meat consumption can mitigate climate change and benefit health and animal welfare. As eating is highly social, friendship networks may influence animal product consumption, especially as young adults form new relationships in higher education. Previous studies have focused on perceived social norms or found cross-sectional evidence linking social contacts' consumption and dietary identities. Here, we used longitudinal social network analysis to examine dynamic social mechanisms – social selection (choosing friends) and social influence (friends' influence on behavior), related to animal product consumption and dietary identity. Three waves of data on consumption, dietary identities, and friendship networks were collected among Dutch university students (<em>n</em> = 74) over 12 months. Descriptive statistics indicated that animal product consumption positively correlated among friends (Moran's I Network Autocorrelation coefficient = 0.17–0.39). Longitudinal stochastic actor-oriented models found evidence of social selection but not social influence. Specifically, students were likelier to befriend peers with similar dietary identities, and students consuming fewer animal products were likelier to be nominated as friends. Friends' behavior did not influence consumption behavior, but having a meat-reducing household member predicted decreased meat consumption. The findings indicate animal product consumption clusters in student networks, partially driven by seeking friends with similar dietary identities. We discuss how the findings might contribute to future studies and interventions to reduce animal product consumption.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"128 ","pages":"Article 105475"},"PeriodicalIF":4.9,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143478562","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

The taste of change? Free vegan meal boxes do not change meat consumption, self-efficacy, or attitudes toward a plant-based diet among meat eaters

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-02-18 DOI: 10.1016/j.foodqual.2025.105471

Philipp Sprengholz , Lina Hammer , Linda Scheelje

引用次数: 0

Induced high viscosity-milkshake reduces energy intake at lunch without a substantial compromise in lipid digestion

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-02-18 DOI: 10.1016/j.foodqual.2025.105476

Mirosław M. Kasprzak , Paulina Pająk , Cecilia Tullberg , Magdalena Krystyjan , Aaron M. Lett , Marion M. Hetherington

{"title":"Induced high viscosity-milkshake reduces energy intake at lunch without a substantial compromise in lipid digestion","authors":"Mirosław M. Kasprzak , Paulina Pająk , Cecilia Tullberg , Magdalena Krystyjan , Aaron M. Lett , Marion M. Hetherington","doi":"10.1016/j.foodqual.2025.105476","DOIUrl":"10.1016/j.foodqual.2025.105476","url":null,"abstract":"<div><div>The effect of β-glucan was tested on microstructure, sensory-specific satiation, subsequent food intake, and <em>in vitro</em> lipid digestion. A high internal phase emulsion was prepared with 75 % milk fat and 25 % whey protein water dispersion, and added as the lipid source to milkshake matrices. Two milkshake variants, one with 1 % β-glucan and the other without fibre, were produced and characterised by microstructure and rheology assessment. Using a within-subjects design, twelve healthy participants attended the laboratory on two occasions. The session began after the same, familiar, home-based breakfast had been eaten, and then in the laboratory subjective ratings of hunger, appetite and satiety as well as subjective sensory and hedonic ratings of the milkshakes and other (uneaten) foods were repeated across the session. Participants consumed a milkshake preload followed 60 min later by an <em>ad libitum</em> test meal (first course of tomato pasta followed by dessert). Liking ratings of tested milkshakes were recorded along with two salty and two sweet foods. Results showed that the β-glucan-enriched milkshake exhibited significantly higher viscosity compared to the control, however, both milkshakes were equally liked. Intake of the fibre-enriched variant of the preload resulted in decreased liking post-consumption, compared to control. Importantly, energy intake from the second course dessert was significantly reduced by 50 % with the fibre-rich milkshake, while no difference was observed in intake of the tomato pasta first course. <em>In vitro</em> assays revealed no substantial difference in lipid digestion kinetics between the two milkshakes, suggesting that the viscosity effect did not compromise overall lipid digestion.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"128 ","pages":"Article 105476"},"PeriodicalIF":4.9,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143478616","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

Innovating meat products: guiding tailor-made new product development for flexitarians and omnivores through a Jobs-To-Be-Done co-creation approach

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-02-14 DOI: 10.1016/j.foodqual.2025.105473

Marina Domenici , Lapo Pierguidi , Sara Spinelli , Caterina Dinnella , Erminio Monteleone

{"title":"Innovating meat products: guiding tailor-made new product development for flexitarians and omnivores through a Jobs-To-Be-Done co-creation approach","authors":"Marina Domenici , Lapo Pierguidi , Sara Spinelli , Caterina Dinnella , Erminio Monteleone","doi":"10.1016/j.foodqual.2025.105473","DOIUrl":"10.1016/j.foodqual.2025.105473","url":null,"abstract":"<div><div>Transitioning from meat-heavy diets to those incorporating more plant-based foods is widely acknowledged as beneficial for both human well-being and the global environment. The emerging trend of flexitarianism, characterized by reduced meat intake, holds promising health and environmental benefits. However, challenges such as resistance to change and nutritional knowledge gaps hinder its widespread adoption.</div><div>To address these challenges and promote solutions that cater to evolving needs, this study emphasizes the crucial role of prioritizing the development of new meat-based products that facilitate the preparation of healthier complete dishes by involving consumers from the early stages of new product development. The primary objective was to generate innovative co-created concepts for customized red meat-based products tailored to the needs and tastes of omnivores and flexitarian consumers applying the Jobs-To-Be-Done framework.</div><div>The research adopted an innovative multistep approach, integrating consumer insights and collaboration with product experts to drive the creation of innovative meat-based products based on consumers' emerging needs. The co-creation process revealed consumer needs for streamlined meal preparation, enhanced sustainability, and improved healthiness. While omnivores and flexitarians shared some common needs, distinct preferences were identified. The results informed the development of innovative products aligned with consumer needs, validated through engagement with meat experts in the co-creation process. Concept testing demonstrated substantial consumer interest, with variations based on innovativeness, meat consumption habits, and values. This study emphasizes the pivotal role of co-creation in understanding consumer needs, generating actionable concepts, and advancing the development of innovative meat-based products.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"128 ","pages":"Article 105473"},"PeriodicalIF":4.9,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143510029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the buzz: The mediating role of entomophagy attitudes among younger generations towards pork from pigs fed with insect flour

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-02-10 DOI: 10.1016/j.foodqual.2025.105469

Manal Hamam , Liisa Lähteenmäki , Daniela Spina , Raffaella Pergamo , Mario D'Amico , Giuseppe Di Vita

{"title":"Exploring the buzz: The mediating role of entomophagy attitudes among younger generations towards pork from pigs fed with insect flour","authors":"Manal Hamam , Liisa Lähteenmäki , Daniela Spina , Raffaella Pergamo , Mario D'Amico , Giuseppe Di Vita","doi":"10.1016/j.foodqual.2025.105469","DOIUrl":"10.1016/j.foodqual.2025.105469","url":null,"abstract":"<div><div>This research examines the mediating role of Entomophagy Attitude (EA) in the relationship between neophilia and intention, as well as neophobia and intention, to consume pork from pigs fed with insect flour. A sample of 534 young Italian pork consumers was recruited to test the study hypotheses using the Partial Least Squares Structural Equation Modeling (PLS-SEM). The results indicate that the three components of EA, namely “interest”, “feeding animals”, and “disgust”, are validated as effective tools for assessing indirect entomophagy. Additionally, neophilia and neophobia have been identified as strong predictors of interest and disgust, respectively. While the feeding animals dimension contributes to transmitting information, it appears less influential compared to the other two dimensions. Although the findings indicate that consumer intentions towards pork produced from pigs fed with insect flour are low, they offer valuable insights and suggestions for future marketing strategies and policymakers aiming to integrate insect-fed meat into a sustainable food supply.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105469"},"PeriodicalIF":4.9,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143388447","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

I smell it, I (do not) want it - the influence of food odor on inhibition in restrained and non-restrained eaters

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-02-10 DOI: 10.1016/j.foodqual.2025.105470

Shir Berebbi , Yuval Seror , Eyal Kalanthroff

{"title":"I smell it, I (do not) want it - the influence of food odor on inhibition in restrained and non-restrained eaters","authors":"Shir Berebbi , Yuval Seror , Eyal Kalanthroff","doi":"10.1016/j.foodqual.2025.105470","DOIUrl":"10.1016/j.foodqual.2025.105470","url":null,"abstract":"<div><div>We are constantly surrounded by many food cues that can influence our eating behaviors, both consciously and nonconsciously. Previous research showed that exposure to food cues leads to <em>decreased</em> inhibition in non-restrained eaters and <em>increased</em> inhibition in restrained eaters. However, these studies were solely conducted using the visual domain, using images of food as food cues. Unlike the visual system, the olfactory system is less controlled, and its effect is less accessible to conscious awareness. Therefore, the current study investigated whether the effect of food cues on inhibition extends to the olfactory modality. Fifty-two females, 26 restrained and 26 non-restrained eaters completed two blocks of the stop-signal task: one while being primed with food odor (caramel extract) and one with no odor. The non-restrained group exhibited poorer inhibition when primed with a food odor compared to the no-odor condition. In contrast, the restrained eaters group showed greater inhibition when primed with a food odor compared to the no-odor condition. Our results replicated previous studies that used visual food stimuli but extended the literature by showing that the association between food cues and inhibition in restrained eaters is strong, automatic, and potentially exists at the nonconscious level.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105470"},"PeriodicalIF":4.9,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143421302","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