Food Quality and Preference最新文献

{"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,&nbsp;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}

{"title":"Consumer minimalism in local food consumption: The impact of pro-environmental self-identity and locavorism","authors":"Ting Zhang ,&nbsp;Klaus G. Grunert ,&nbsp;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}

{"title":"Sensory characterisation and consumer acceptance of plant-based cheese alternatives – A Swiss perspective","authors":"Barbara Guggenbühl ,&nbsp;Annette Bongartz ,&nbsp;Saskia Mantovani ,&nbsp;Katharina Smith ,&nbsp;Thorsten Guksch ,&nbsp;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}

{"title":"Perceived environmental impact of food: Upgrading of domestic products and downgrading of imported products","authors":"Dorothea Meyer,&nbsp;Achim Spiller,&nbsp;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}

{"title":"Food choices flirt with gender norms in mating contexts","authors":"Agata Gasiorowska ,&nbsp;Michał Folwarczny ,&nbsp;Tobias Otterbring","doi":"10.1016/j.foodqual.2025.105712","DOIUrl":"10.1016/j.foodqual.2025.105712","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"135 ","pages":"Article 105712"},"PeriodicalIF":4.9,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217851","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":"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 ,&nbsp;Jean-Denis Faure ,&nbsp;Alexandra Jullien ,&nbsp;Christophe Martin ,&nbsp;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}

{"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 ,&nbsp;Marleen C. Onwezen ,&nbsp;Yawei Wang ,&nbsp;Fang Zhong ,&nbsp;Derek Victor Byrne ,&nbsp;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}

{"title":"Psychological barriers for sustainable diets: Unpacking intention-behavior gaps in meat consumption","authors":"Noah Linder ,&nbsp;Therse Lindahl ,&nbsp;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}

{"title":"Visualizing odor: Cross-modal correspondence between the odor of botanical infusions and mosaic visualizations","authors":"Fabio Tuccillo,&nbsp;Iida Blom,&nbsp;Annika Häme,&nbsp;Sanni Karjalainen,&nbsp;Thomas Lostedt,&nbsp;Jalmari Tuura,&nbsp;Mari Sandell","doi":"10.1016/j.foodqual.2025.105720","DOIUrl":"10.1016/j.foodqual.2025.105720","url":null,"abstract":"<div><div>Cross-modal correspondences between olfaction and vision influence consumer perception and can be leveraged for sensory-informed product and packaging design. This study examined whether abstract visual representations, derived from odor profiles and odor-evoked color associations, can reflect actual odor perception. Six botanical infusions were first characterized through Check-All-That-Apply with naive participants (<em>n</em> = 95). Abstract mosaic visuals were generated using Voronoi tessellation based on either the frequency of odor descriptors (odor profile-based, OP) or the colors associated with the odors (color association-based, CA). A second group of consumers (<em>n</em> = 103) evaluated the perceived correspondence of these mosaics and their packaging mockups with the infusion odor. They also rated their liking of the odor and of the mosaics, and their willingness to buy (WTB) the infusion based on its odor and the packaging. OP mosaics were generally perceived as more representative of the infusion odor than CA mosaics, though both designs received similar correspondence scores for mint and rooibos. OP mosaics were also visually liked more than CA mosaics. Cluster analysis revealed two consumer segments with differing correspondence patterns, independent of demographic or consumption variables. Odor liking was the strongest predictor of WTB, though visual correspondence and mosaic features such as warmness and lightness also positively influenced responses. By integrating odor and odor-evoked color associations into abstract visual design, this study advances the understanding of cross-modal correspondence in product perception and highlights the potential of cross-modal design strategies for the botanical infusion market.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"135 ","pages":"Article 105720"},"PeriodicalIF":4.9,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217854","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":"From perceived healthiness to acceptance: How influencer type shapes consumer acceptance of insect-based foods","authors":"Zining Wang ,&nbsp;Mai Nguyen ,&nbsp;Jaewoo Park ,&nbsp;Yanzhe Yuan","doi":"10.1016/j.foodqual.2025.105719","DOIUrl":"10.1016/j.foodqual.2025.105719","url":null,"abstract":"<div><div>Given the rise of influencer marketing in the food sector and the ongoing challenge of promoting consumer acceptance of insect-based foods, this research investigated how influencer type (health-focused vs. indulgence-focused) affects consumer acceptance and identified underlying psychological mechanisms and boundary conditions. Across three experiments, endorsements from health-focused influencers consistently enhanced consumers' perceptions of the healthiness of insect-based foods, which in turn significantly increased their acceptance. In contrast, perceived tastiness did not significantly differ by influencer type and did not mediate the overall effect, although it consistently emerged as a stronger predictor of acceptance than perceived healthiness. Moderated mediation analyses further revealed that the positive indirect effect of health-focused influencers on consumer acceptance via enhanced healthiness perceptions was more pronounced for hedonic (vs. utilitarian) insect-based foods. Moreover, this indirect effect was significant only among individuals with high health consciousness and no prior experience with consuming such products. While the mediating role of perceived tastiness was consistently insignificant, the impact of perceived tastiness on acceptance was significantly weaker among highly health-conscious consumers and stronger among those with prior experience consuming insect-based foods. By contrast, no significant moderating effects were observed for food neophobia or disgust toward entomophagy.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"135 ","pages":"Article 105719"},"PeriodicalIF":4.9,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155852","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}