Food Quality and Preference最新文献

{"title":"Effectiveness of different front-of-pack nutritional labels in promoting greater adherence to the mediterranean diet among Italian consumers","authors":"Luca Muzzioli ,&nbsp;Marianna Minnetti ,&nbsp;Olivia Di Vincenzo ,&nbsp;Greta Castellini ,&nbsp;Francesco Frigerio ,&nbsp;Claudia Piciocchi ,&nbsp;Maria Pintavalle ,&nbsp;Eleonora Poggiogalle ,&nbsp;Silvia Migliaccio ,&nbsp;Guendalina Graffigna ,&nbsp;Andrea Lenzi ,&nbsp;Lorenzo Maria Donini","doi":"10.1016/j.foodqual.2026.105862","DOIUrl":"10.1016/j.foodqual.2026.105862","url":null,"abstract":"<div><div>The prevalence of obesity and non-communicable diseases is progressively increasing worldwide. To address this problem, in 2011, the European Commission declared its intention to adopt a common front-of-pack label (FOPL) to inform European consumers and enable them to choose nutritionally appropriate foods. Therefore, the aim of this study is to evaluate the effectiveness of two labels officially adopted by European countries.</div><div>The study was designed as a randomized-controlled trial, consisting of three conditions: use of Nutri-Score label vs. use of Battery label vs. no label (control condition). 1900 Italian adult participants were asked to use for one month a mobile application to visualize food label information and orient their food choices. Adherence to the Mediterranean diet and nutrition knowledge were assessed before and after the intervention.</div><div>Data showed low use of labels: more than 6 out of 10 consumers never used them during the 30-day intervention period. The ANOVA test showed no statistically significant differences among groups for adherence to the Mediterranean diet and nutrition knowledge before and after the intervention, as well as after a difference-in-difference regression analysis. Moreover, self-assessed nutrition knowledge and individual diet quality were overestimated by 3.9% and 17.6%, respectively.</div><div>FOPLs showed no effectiveness in influencing participants' eating pattern. Future research should explore if the reasons that prevented Italian consumers from using FOPLs are consumer-related (i.e., nutrition knowledge and diet quality overestimations), label-related (i.e., complexity or extreme simplification in information), or related to other contributing factors (i.e., time available for food shopping, economic aspects).</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"139 ","pages":"Article 105862"},"PeriodicalIF":4.9,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035352","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}

{"title":"Taste the joy: How multisensory simulation enhances young adults' hedonic expectations for healthy foods","authors":"Yilin Yang ,&nbsp;Wenyan Sun ,&nbsp;Yaxiong Li ,&nbsp;Jianping Huang","doi":"10.1016/j.foodqual.2026.105858","DOIUrl":"10.1016/j.foodqual.2026.105858","url":null,"abstract":"<div><div>Consumers' heightened hedonic expectations for unhealthy foods drive unhealthy choices, making boosting healthy foods' hedonic expectations a pivotal goal for promoting healthier eating. This research proposes that multisensory simulation, the imagining of multisensory experiences triggered by cues, can elevate hedonic expectations and promote healthier choices by evoking positive sensory associations with healthy foods. However, prior research has primarily applied multisensory simulation defensively to counter unhealthy foods, overlooking its potential to proactively cultivate hedonic appeal for healthy options. Hence, two pre-registered experiments were conducted to explore how multisensory simulation influences foods' hedonic expectations under varying quantities and modalities of sensory cues, as well as the effectiveness of different sensory cue acquisition methods (indirect vs. direct). Experiment 1 (<em>N</em> = 48) demonstrated that multisensory simulation using sensory descriptors significantly enhanced hedonic expectations for healthy foods, peaking at three cues. Building on the finding of optimal cue quantity, Experiment 2 (<em>N</em> = 144) further determined the most effective sensory modality combination. It found that multisensory simulation involving direct sensory contact with healthy foods also improved hedonic expectations, with the visual-auditory-olfactory combination proving the most effective. In conclusion, this research elucidates the mechanisms underlying multisensory simulation in enhancing consumers' hedonic expectations toward healthy foods while proposing an effective approach for promoting healthy eating, which is expected to fundamentally reverse the cognitive belief of “health = unpleasure” by increasing hedonic expectations of healthy foods.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"139 ","pages":"Article 105858"},"PeriodicalIF":4.9,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974948","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}

{"title":"How front-of-pack nutrition labels function to reduce purchases of high-sugar products: evidence from China","authors":"Lijun Guan ,&nbsp;Zekang Li ,&nbsp;Qianyan Wang ,&nbsp;Shaosheng Jin ,&nbsp;Fuyan Ke","doi":"10.1016/j.foodqual.2026.105863","DOIUrl":"10.1016/j.foodqual.2026.105863","url":null,"abstract":"<div><div>This study constructs a three-dimensional attitude framework, with a sample of 1,800 consumers nationwide China. By using randomized controlled experiments and food choice experiments, it aims to clarify the effectiveness and underlying mechanisms of various front-of-pack nutrition labels. The findings indicate that, compared with the Nutrition Facts Panel (NFP), labels such as the Warning Label (WL), Traffic Light label (TL), and Health Tick label (HT) all significantly reduced consumers’ willingness to pay (WTP) for high-sugar products, with WL showing the strongest effect. On the other hand, PA increased WTP for high-sugar products when compared to NFP. The analysis of mediation mechanisms suggests that different labels impact consumer behavior through distinct attitude pathways; and sugar concern emerged as a central mediating factor. Both WL and TL reduced WTP by activating sugar concern, which in turn triggered risk perception and avoidance intentions. The effectiveness of the HT label (inferior to WL, slightly superior to TL) was mainly attributed to its simplicity and attractiveness. However, the HT label led to a significant health halo effect and oversimplified positive signals, which undermined sugar concern. PA’s reverse effect of increasing WTP was driven by a reduction in sugar concern and perceptions of simplicity. The conclusion indicates that the effectiveness of nutrition labels relies not only on the objectivity of the information but also on the complex ways they affect consumer cognitive, affective, and behavioral intention consumer attitudes. This study provides key scientific evidence for formulating precise, evidence-based FOPNL policies in China and similar emerging markets.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"139 ","pages":"Article 105863"},"PeriodicalIF":4.9,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035349","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}

{"title":"Added protein, added value? Consumer demand for protein labels across product types, flavors, and consumer segments","authors":"Da Eun Kim ,&nbsp;Maria Kalaitzandonakes ,&nbsp;Brenna Ellison","doi":"10.1016/j.foodqual.2025.105842","DOIUrl":"10.1016/j.foodqual.2025.105842","url":null,"abstract":"<div><div>There has been growing public interest in protein, with sales increasing for protein-rich products. Food firms have been increasingly labeling protein content prominently and offering versions of products with added protein. Food labels can impact consumers' perceptions of healthfulness, taste, and naturalness, affecting their choices, willingness to pay, and ultimately, health. In this paper, we utilize a discrete choice experiment to evaluate U.S. consumer demand for added-protein labels across contexts, including evaluating how demand differs across product types (pancake mix vs. yogurt) and flavors (chocolate-flavored vs. unflavored). We find, on average, consumers were more receptive to added protein labels in yogurt than in pancake mix and expressed higher willingness to pay when applied to indulgent products. We use mixed logit and latent class model approaches to capture heterogeneity in consumer demand, highlighting how demographics, exercise habits, purchase experience, and food concerns relate to preferences for added protein. With evolving health-conscious trends and an increasingly complex protein-labeling landscape, these findings provide important insights for stakeholders across the food system.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"139 ","pages":"Article 105842"},"PeriodicalIF":4.9,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145908818","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}

{"title":"‘I can't resist’: Incentive salience for ultra-processed food cues matches erotic cues in individuals with food addiction","authors":"Thayane Carvalho Lemos ,&nbsp;Guilherme Macedo Soares Coutinho ,&nbsp;Neha Khandpur ,&nbsp;Maria Fernanda Gombi-Vaca ,&nbsp;Eliane Volchan ,&nbsp;José Luis Mata-Martín ,&nbsp;Isabel Antunes David","doi":"10.1016/j.foodqual.2026.105866","DOIUrl":"10.1016/j.foodqual.2026.105866","url":null,"abstract":"<div><div>Environmental cues can guide behavior, which in substance use disorders contributes to maladaptive outcomes. Currently, ultra-processed food (UPF) cues dominate food environments, and growing evidence suggests that their consumption may share characteristics with substance use disorders. The attribution of heightened incentive salience to food cues relative to other highly rewarding stimuli has been linked to food addiction (FA). Here, we investigate whether FA is specifically associated with greater incentive salience for UPF. A remote version of the normative rating procedure for the International Affective Picture System (IAPS) was conducted with 212 Brazilians. The arousal dimension of emotion was used as an index of incentive salience and was assessed through the Self-Assessment Manikin scale. We presented 70 pictures from the IAPS (from various emotion categories, including erotic cues due to their rewarding properties) and an additional set of 11 UPF and 11 unprocessed or minimally processed foods (UMPF) pictures. The modified Yale Food Addiction Scale 2.0 was applied to assess FA. Results indicated that both groups of individuals (with and without FA) attributed greater incentive salience to UPF cues than to UMPF cues. However, only individuals with FA attributed similar incentive salience to UPF and erotic cues. These findings highlight the significance of UPF in the development of FA and could support public policies aimed at overcoming the appealing and potentially addictive aspects of UPF.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"139 ","pages":"Article 105866"},"PeriodicalIF":4.9,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035351","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}

{"title":"Brewing emotions: Hedonic evaluation, sustainability narratives, and purchase intentions in craft beer","authors":"Aleksandra Vujko ,&nbsp;Martina Arsić ,&nbsp;Radmila Bojović","doi":"10.1016/j.foodqual.2026.105859","DOIUrl":"10.1016/j.foodqual.2026.105859","url":null,"abstract":"<div><div>This study investigates how sensory evaluation, emotional reactions, and sustainability-related beliefs jointly shape purchase intentions in the craft beer market. A survey of 777 consumers in Ljubljana, Slovenia, was used to test a structural model that includes hedonic evaluation, positive and negative emotions, sustainability orientation, and sustainability perceptions. Factor analyses confirmed reliable and valid measurement of all constructs. The results show that hedonic evaluation is the strongest predictor of purchase intentions, followed by positive emotions. Negative affect reduces intention, indicating that emotional discomfort can weaken otherwise favorable evaluations. Sustainability orientation and sustainability perceptions also contribute to intention formation by strengthening trust and increasing acceptance of sustainability claims when they are communicated transparently. Overall, the findings highlight the combined importance of sensory enjoyment, affective responses, and credible sustainability information in shaping consumer behavior in the craft beer sector.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"139 ","pages":"Article 105859"},"PeriodicalIF":4.9,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974950","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}

{"title":"Trust pathways: The key to unlocking health and sustainability perceptions in food choices","authors":"Thuy Ung-Pham ,&nbsp;Quoc Cuong Nguyen ,&nbsp;Carolina Chaya ,&nbsp;Amparo Tárrega","doi":"10.1016/j.foodqual.2025.105846","DOIUrl":"10.1016/j.foodqual.2025.105846","url":null,"abstract":"<div><div>Videos have become a popular communication tool and an opportunity to create narratives about health and sustainability that favour informed consumer choices. This study investigates how video source and format (formal vs. TikTok-style) influence consumers' purchase intention. For this, a serial model incorporating the mediating effects of trust and perceived health and sustainability benefits was proposed, based on previous theories of source credibility, and message processing and acceptance. Results showed that the source of information had both direct and indirect effects on purchase intention. The TikTok video directly increased purchase intention, but formal video also increased it through indirect pathways. Trust fully mediated the influence of the source of information on consumer perception of healthiness and sustainability of products. In turn, the perception of healthiness positively affected purchase intention, but sustainability did not have such an impact. This study provides a better understanding of the multiple intermediate effects that explain how video source and format affect consumers' purchase intention. It highlights the important role of trust as a “gatekeeper” for consumer acceptance of messages and purchasing decisions.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"139 ","pages":"Article 105846"},"PeriodicalIF":4.9,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145908819","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}

{"title":"Influence of symbolic and food values on consumer adoption of cooked dishes with and without cultured food ingredients: A comparison of traditional, exotic, animal-based, plain and gourmet dishes in Japan","authors":"Ou Wang ,&nbsp;Ryo Utsunomiya ,&nbsp;Tomoaki Nakatani","doi":"10.1016/j.foodqual.2025.105817","DOIUrl":"10.1016/j.foodqual.2025.105817","url":null,"abstract":"<div><div>Symbolic values are shaped by consumers' social environment and specific experiences with a food product. Consumers seek satisfaction from the symbolic value of certain food products to express their personality or to signal something to others in their social environment. This contrasts with food values, where consumers seek satisfaction based on their perceived quality of the food product, which is strongly linked to the product itself. This study explores the dimensions of consumers' perceived importance of symbolic and food values in their daily food choices. It also examines how these value dimensions are associated with their willingness to eat traditional, exotic, animal-based, plain, and gourmet dishes made with and without cultured food. Data were collected through an online survey of 1040 consumers in Japan and analyzed using principal component analysis and linear regression. Four value dimensions were identified: symbolic value, product value, ethical value, and security value. Cooked dishes made with cultured food were significantly associated with all four value dimensions. Animal-based dishes were significantly associated with product value, ethical value, and security value. Exotic dishes (e.g., Chinese and Western dishes) were significantly associated with symbolic value, product value, and security value. Traditional Japanese dishes (washoku) and plain dishes were significantly associated with product value and security value. Gourmet dishes were significantly associated only with symbolic value. These findings highlight the multifaceted role of symbolic and food values in shaping consumers' adoption of cooked dishes made with and without cultured food ingredients.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"138 ","pages":"Article 105817"},"PeriodicalIF":4.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145749654","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}

{"title":"The importance of nutritional nudges in restaurant food environments: Insights from two contrasting countries","authors":"Monica Diaz-Beltran ,&nbsp;Kiwon Lee ,&nbsp;Karen Byrd ,&nbsp;Martha Lievano ,&nbsp;Diana Maria Orozco-Soto ,&nbsp;Jeremy Young","doi":"10.1016/j.foodqual.2025.105843","DOIUrl":"10.1016/j.foodqual.2025.105843","url":null,"abstract":"<div><div>Restaurant food choices result from interactions between individual preferences and establishments' food environments. Different ecological-based strategies (nutritional nudges) have been suggested to push restaurant consumers toward healthier choices. This research analyzed key nutritional nudges from the restaurant and consumer perspectives and how they may differ. The study examined thirty-five nudges classified into three categories: 1) Decision Structure Nudges (DSNs: e.g., available menu items) (<em>n</em> = 21), 2) Decision Information Nudges (DINs: e.g., menu labeling) (<em>n</em> = 7), and 3) Decision Assistance Nudges (DANs: e.g., smaller portions with a lower price) (n = 7). Two comparative studies were conducted in two contrasting countries (Colombia and the U.S.) to identify the restaurant industry's prevalence of nutritional nudges adoption in health-focused and other-focused restaurants (HFRs and OFRs) and consumers' perceived importance of those nudges. Study 1 (<em>n</em> = 127 restaurant observations) showed that restaurants' adoption of DSNs was higher than DINs and DANs. Differentiation in adopting nudges between HFRs and OFRs was identified in both countries. Colombian HFRs adopted significantly more DSNs than U.S. HFRs. Study 2 (<em>n</em> = 819 consumer responses) found that DANs are relevant for consumers when selecting a restaurant. For U.S. consumers, DANs are significantly more important than DSNs. For Colombian consumers, DANs are as important as DSNs and are more important than DINs. When comparing the two studies, differences between restaurants' adoption and consumers' perceived importance were evident. Ultimately, this study emphasizes the potential of nudges like DANs to encourage healthy food consumption given their importance across various contexts.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"138 ","pages":"Article 105843"},"PeriodicalIF":4.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145880695","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}

{"title":"Creative sessions for new product idea generation: Exploring the contribution of lay participants and food experts","authors":"Juan Diego Torres ,&nbsp;Laura Laguna ,&nbsp;Carolina Chaya ,&nbsp;Miriam Torres-Moreno ,&nbsp;Amparo Tárrega","doi":"10.1016/j.foodqual.2025.105835","DOIUrl":"10.1016/j.foodqual.2025.105835","url":null,"abstract":"<div><div>In a rapidly evolving market landscape, co-creation has emerged as a pivotal tool for product innovation from a consumer-centered perspective. This study examines the generation of ideas across different activities in creative sessions with consumers and how the inclusion of experts in food innovation influences this process. Six groups were formed, each comprising eight participants. In three groups, 50 % of the participants had expertise in food innovation, whereas the remaining three groups comprised only lay participants. Each group attended two creative sessions that included activities like empathy tasks, analogies, brainstorming, and dilemma-based exercises to develop concepts for new protein-enriched products for older adults. In total, 443 product ideas with varying degrees of novelty were generated. The resulting concepts were classified as 30 % new concepts, 48 % product improvements, and 22 % existing products or recipes. The study revealed that forced analogies and brainstorming were more effective in generating new concepts, whereas dilemmas yielded more product improvements. Including participants and experts in food innovation did not notably influence the quantity or novelty of the ideas generated through co-creation. Furthermore, having additional new groups was better for generating new and different ideas than extending the number of sessions with the same group. This study offers insights into how to design creative sessionsto generate innovative ideas at the early stages of new product development.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"138 ","pages":"Article 105835"},"PeriodicalIF":4.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145798436","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}