Food Quality and Preference最新文献_第2页

Disgusting, sustainable, odd: A study on consumers' social representation of insect-based food and its association with TPB variables

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-18 DOI: 10.1016/j.foodqual.2025.105510

Anna Miglietta , Marco Rizzo , Barbara Loera

{"title":"Disgusting, sustainable, odd: A study on consumers' social representation of insect-based food and its association with TPB variables","authors":"Anna Miglietta , Marco Rizzo , Barbara Loera","doi":"10.1016/j.foodqual.2025.105510","DOIUrl":"10.1016/j.foodqual.2025.105510","url":null,"abstract":"<div><div>Despite their potential as sustainable protein sources, insect-based food products are facing slow acceptance by European consumers. The study investigated societal attitudes toward insect-based foods according to a survey of Italian consumers. Employing the Theory of Social Representation (SR) and the Theory of Planned Behavior (TPB) the study adopted a quali-quatitative approach to identify the interplay between cultural factors and determinants of behavioral intentions to consume insect-based foods.</div><div>The study sample (<em>N</em> = 380) responded to a two-part online survey: a free word association task to the stimulus “insect-based food” and a structured questionnaire of TPB variables (attitude toward insect-based food, subjective norm, perceived behavioral control, behavioral intention) and its pertinent extensions, i.e., disgust, food neophobia, and positive moral attitudes. The lexical corpus derived from free associations was analyzed with ALCESTE and the resulting lexical classes were illustrated by means of quantitative measures.</div><div>Three social representations of insect-based food, varying in their degree of abstraction/concreteness and perceived safety and effectiveness, were identified and labeled as “Simply Disgusting,” “Nutritious and Sustainable,” and “Curiosity and Caution.” Each representation was associated with a well-defined profile of participants and was clearly linked to participants' beliefs about insect-based food, the moral implications of these dietary choices, and consumers' intentions to purchase such products.</div><div>The study suggests the need for targeted interventions to address societal misconception and foster a more favorable perception of insect-based food products as viable food options in European diets. Our findings provide insights for policymakers and producers seeking to promote sustainable dietary choices.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105510"},"PeriodicalIF":4.9,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143685464","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

Decoding the Taste Puzzle: Toward a better understanding of taste profiling

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-17 DOI: 10.1016/j.foodqual.2025.105474

Parvaneh Parvin , Floor Rikken , Chao Zhang , Sanne Boesveldt

{"title":"Decoding the Taste Puzzle: Toward a better understanding of taste profiling","authors":"Parvaneh Parvin , Floor Rikken , Chao Zhang , Sanne Boesveldt","doi":"10.1016/j.foodqual.2025.105474","DOIUrl":"10.1016/j.foodqual.2025.105474","url":null,"abstract":"<div><div>Personalizing a diet based on individual taste preferences can lead to healthier dietary habits. However, the lack of comprehensive data on meal taste profiles limits effective personalization. To address this gap, our study employed both a survey study and a tasting trial to gather a detailed taste profile of 18 expert-designed recipes. A total of 2046 participants (55.5% female, mean age of <span><math><mrow><mn>47</mn><mo>.</mo><mn>4</mn><mo>±</mo><mn>13</mn><mo>.</mo><mn>4</mn></mrow></math></span>) in the survey, and in the tasting trial, 48 participants (83.3% female, mean age of <span><math><mrow><mn>37</mn><mo>.</mo><mn>6</mn><mo>±</mo><mn>14</mn><mo>.</mo><mn>5</mn></mrow></math></span>) provided insights into their taste perception, their familiarity with meals and overall liking. Our data revealed a substantial variability in survey responses, suggesting relying solely on survey data may not yield sufficiently accurate data to predict the taste profile of meals. Among all tastes, sweetness emerged as the most precisely predictable taste, whereas bitter taste posed significant challenges. Comparative analysis using a linear mixed model showed that ingredient-based data is comparable to or slightly better predictor of the taste profile than the survey, except for sweetness. Furthermore, hierarchical analysis underscored the critical role of taste interactions in enhancing the model fit. Future research should aim to collect more comprehensive data, encompassing a greater variety of meals to cover broader taste and trigeminal profiles. Our study sets the groundwork for more sophisticated predictive modeling for dietary customization.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105474"},"PeriodicalIF":4.9,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143685463","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

FinnFoodPics: A database of Finnish snack foods for investigating modern eating behaviors

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-17 DOI: 10.1016/j.foodqual.2025.105512

Arsene Kanyamibwa , Hendrik Hartmann , Daniel Fängström , William Vikatmaa , Beyza Pocan , Emily E. Perszyk , Xue S. Davis , Artemii Nikitin , Patrik Wikman , Tiina Pellinen , Niina E. Kaartinen , Ursula Schwab , Annette Horstmann

{"title":"FinnFoodPics: A database of Finnish snack foods for investigating modern eating behaviors","authors":"Arsene Kanyamibwa , Hendrik Hartmann , Daniel Fängström , William Vikatmaa , Beyza Pocan , Emily E. Perszyk , Xue S. Davis , Artemii Nikitin , Patrik Wikman , Tiina Pellinen , Niina E. Kaartinen , Ursula Schwab , Annette Horstmann","doi":"10.1016/j.foodqual.2025.105512","DOIUrl":"10.1016/j.foodqual.2025.105512","url":null,"abstract":"<div><div>Modern food items often contain high proportions of saturated fats and refined carbohydrates. Food images are a valuable tool for studying the effects of these diets on eating behavior and disease prevalence. We created and validated a Finnish food picture set to facilitate studies on food choice and eating behavior called “FinnFoodPics.” We photographed 72 commonly consumed Finnish food items, classifying them as high in carbohydrate (22 items), high in fat (21 items), or high in carbohydrate <em>and</em> fat (combo) (29 items). Sixty-two participants completed perceptual ratings for all our food items, while we also collected information on food characteristics and the images' visual properties across categories. Bayesian ANOVA confirmed that our items were familiar to our sample and had moderate uniformity across categories. We found strong evidence of perceptual and food characteristic differences across macronutrient categories for all assessed parameters. Thus, “FinnFoodPics” provides a reliable tool for researchers to study food-related behavior in Finland and facilitates the replicability and comparability of studies using visual snack food stimuli.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105512"},"PeriodicalIF":4.9,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143696812","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

Fact-based environmental messaging did not influence Australians' attitudes and intentions towards cultivated seafood 基于事实的环境信息并未影响澳大利亚人对养殖海产品的态度和意向

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-16 DOI: 10.1016/j.foodqual.2025.105514

Sarah J. Cook , Adam P.A. Cardilini , Alexa Hayley , Prue Francis

{"title":"Fact-based environmental messaging did not influence Australians' attitudes and intentions towards cultivated seafood","authors":"Sarah J. Cook , Adam P.A. Cardilini , Alexa Hayley , Prue Francis","doi":"10.1016/j.foodqual.2025.105514","DOIUrl":"10.1016/j.foodqual.2025.105514","url":null,"abstract":"<div><div>Our oceans currently experience perilous times from a worsening climate crisis and other human impacts. Wild caught and farmed seafood production represents a primary human impact on marine ecosystems. Urgent action must be taken to reduce the effects of these impacts while simultaneously considering the protein needs of a growing global population. Cultivated seafood is a food product of the cellular agriculture industry, which seeks to create alternative seafood production methods. Cultivated seafood has the potential to significantly reduce our reliance on wild-caught fish and aquaculture systems. Consumer perceptions will play a vital role in the acceptance and uptake of such products. We investigated consumer perceptions of cultivated seafood for Australians (<em>N</em> = 1005). Using a 2 × 3 factorial design, we tested whether fact-based environmental messaging influenced attitudes and intentions to try and eat cultivated seafood, and seafood from wild-caught and farmed production systems. We also investigated whether demographic variables related to attitudes and intentions for each seafood production type. We found that environmental messaging did not influence consumers attitudes and intentions towards cultivated seafood. However, it did reduce participants attitudes and intentions to consume wild-caught seafood. Males and younger participants reported more favourable attitudes and intentions towards cultivated seafood. Higher preferences for seafood saw stronger attitudes and intentions towards consumption of all seafood production systems. Understanding drivers of consumers' attitudes and intentions towards cultivated seafood will inform communication approaches highlighting the positive potential of cultivated seafood and contribute to its successful introduction to the mass market.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105514"},"PeriodicalIF":4.9,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143685465","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

Children's food neophobia across different socioeconomic backgrounds in Chile: Exploring acceptance and willingness to try unfamiliar vegetables

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-15 DOI: 10.1016/j.foodqual.2025.105511

Karinna Estay , Cristina Proserpio , Camilla Cattaneo , Monica Laureati

{"title":"Children's food neophobia across different socioeconomic backgrounds in Chile: Exploring acceptance and willingness to try unfamiliar vegetables","authors":"Karinna Estay , Cristina Proserpio , Camilla Cattaneo , Monica Laureati","doi":"10.1016/j.foodqual.2025.105511","DOIUrl":"10.1016/j.foodqual.2025.105511","url":null,"abstract":"<div><div>This study examines the impact of socioeconomic status (SES) on food neophobia (FN) in Chilean children aged 9-10 and its relationship with vegetable liking, willingness to try unfamiliar vegetables, BMI, and sex. A sensory evaluation was conducted with 216 children (63 low SES, 69 medium SES, and 84 high SES) to assess their decision to taste and their hedonic responses to the appearance, aroma, taste, and texture of six unfamiliar vegetables (spaghetti squash, kale, long white turnip, purple potato, purple cabbage microgreens, and orange bottle-shaped cherry tomato). Weight and height were recorded, and children completed an 8-item Children's Food Neophobia Scale. Results show that 34.5 % of participants chose not to taste at least one sample, with these children characterized by high FN levels (<em>p</em> < .0001), independent of sex, SES, or BMI. Among children who tasted all samples, FN levels were linked to their overall liking for unfamiliar vegetables, with higher FN associated with lower acceptance. SES was inversely related to FN; higher SES was linked to lower FN levels (<em>p</em> < .001) and increased overall liking for unfamiliar vegetables (p < .001). No significant effects of sex or BMI on FN were observed. The study identified two sensory response patterns: one where vegetables received significantly higher overall liking ratings after tasting, and another where samples showed no significant changes in acceptance post-tasting. These findings underscore the role of socioeconomic factors in shaping childrens food preferences and highlight the need for strategies that address these disparities to promote vegetable consumption.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105511"},"PeriodicalIF":4.9,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644708","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

Characteristics and food consumption for current, previous, and potential consumers of GLP-1 s

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-13 DOI: 10.1016/j.foodqual.2025.105507

Andrew Dilley , Saroj Adhikari , Pratikshya Silwal , Jayson. L. Lusk , Brandon R. McFadden

{"title":"Characteristics and food consumption for current, previous, and potential consumers of GLP-1 s","authors":"Andrew Dilley , Saroj Adhikari , Pratikshya Silwal , Jayson. L. Lusk , Brandon R. McFadden","doi":"10.1016/j.foodqual.2025.105507","DOIUrl":"10.1016/j.foodqual.2025.105507","url":null,"abstract":"<div><div>Widespread adoption of Glucagon-like peptide-1 (GLP-1) agonists could cause significant changes in food consumption and preferences that disrupt the food industry. In this study, we survey four consumer groups to better understand how GLP-1 s may affect food consumption and preferences. The four groups were: 1) consumers currently using a GLP-1, 2) consumers who have previously used a GLP-1, 3) consumers who haven't used a GLP-1 but plan to in the future, and 4) consumers who haven't used a GLP-1 and don't plan to in the future. Results show that consumers currently taking a GLP-1 consume significantly fewer calories than the other groups surveyed, and calorie reduction while taking a GLP-1 for weight loss could be around 720 to 990 cal. Additionally, those taking GLP-1 s most likely reduce consumption of processed foods, sugar-sweetened beverages, refined grains, and beef. The results of this study will inform potential consumers and food companies of valuable insights into the broader effects of GLP-1 s on caloric intake and food preferences.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105507"},"PeriodicalIF":4.9,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629052","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

Meatless but not mindless: Cognitive style, meat exclusion and the role of underlying motives 无肉但不无意识：认知风格、肉食排斥和潜在动机的作用

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-12 DOI: 10.1016/j.foodqual.2025.105496

Laurent Bègue , Kevin Vezirian

引用次数: 0

Clustering method and stimulus presentation order shift sweet liking phenotype distributions

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-11 DOI: 10.1016/j.foodqual.2025.105509

Robin M. Tucker , Sze-Yen Tan , Aubrey DuBois , Emily J. Mayhew

{"title":"Clustering method and stimulus presentation order shift sweet liking phenotype distributions","authors":"Robin M. Tucker , Sze-Yen Tan , Aubrey DuBois , Emily J. Mayhew","doi":"10.1016/j.foodqual.2025.105509","DOIUrl":"10.1016/j.foodqual.2025.105509","url":null,"abstract":"<div><div>Sweet liking is a phenotype with an intuitive connection to nutrition and health, but phenotyping methods and association with health outcomes reported in the literature are highly variable. Recently, a “Rapid Method” of phenotyping based on 1 M sucrose solution liking was proposed, but validation of this method in new subject groups is needed. This study compared sweet liking phenotyping methods against 3 reliability criteria. Participants (<em>n</em> = 92, aged 18–55 years) rated their liking of both a 5-concentration series of sucrose solutions and a stand-alone 1 M sucrose solution. Participants were classified as sweet likers, sweet dislikers, or inverted U-shape using 7 hierarchical clustering analysis (HCA) linkage methods, the Rapid Method, and a method based on the slope of the liking-sucrose concentration function (“Slope Method”). The proportion of sweet likers, defined as members of the cluster with the highest mean 1 M sucrose liking, varied widely from 1 % to 48 % depending on HCA method; in comparison, the Rapid and Slope methods classified 39 % and 51 % of participants as sweet likers, respectively. Liking for sucrose solutions decreased systematically across presentations (<em>p</em> = 0.00046); 63 % of participants who rated the 1 M solution first met the Rapid Method cut-off for sweet likers compared to 39 % of participants who rated it last. The Slope Method achieved the highest intragroup correlations while reproducing the commonly recognized phenotypes, but performance of the Rapid Method is strong enough to warrant its continued use when convenience is of paramount importance. Replication in larger cohorts is needed to validate these results.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105509"},"PeriodicalIF":4.9,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629050","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

Dietary dilemmas: Navigating trade-offs in food choice for sustainability, health, naturalness, and price

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-09 DOI: 10.1016/j.foodqual.2025.105497

Tommaso Fantechi , Caterina Contini , Leonardo Casini , Liisa Lähteenmäki

{"title":"Dietary dilemmas: Navigating trade-offs in food choice for sustainability, health, naturalness, and price","authors":"Tommaso Fantechi , Caterina Contini , Leonardo Casini , Liisa Lähteenmäki","doi":"10.1016/j.foodqual.2025.105497","DOIUrl":"10.1016/j.foodqual.2025.105497","url":null,"abstract":"<div><div>The global discourse surrounding the food system has intensified, driven by the recognition that dietary choices play a pivotal role in achieving environmental sustainability objectives and shaping collective health patterns. Our study investigates the influence of sustainability, healthiness, naturalness, and price on consumer preferences, with the objective of determining which of these attributes may drive a shift in choices. A survey, including a Discrete Choice Experiment focussed on yoghurt, was conducted on a sample of 622 Italian and Danish consumers. The data were subjected to latent class analysis. The findings underscore the complexity of consumer decision-making. Notably, 48 % of the sample weighed sustainability, healthiness, and naturalness in their choices without making trade-offs between these attributes. In contrast, 10 % prioritised health over sustainability and naturalness, thereby demonstrating the existence of a trade-off. The remaining consumers based their decision solely on the price. The differences observed between Denmark and Italy are linked to price sensitivity. The discussion offers insights for developing strategies to promote both health and sustainability in the food market.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105497"},"PeriodicalIF":4.9,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143593023","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

Investigating the effect of animal visualisations on meat choice: An experimental lab study with a fake food buffet

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-09 DOI: 10.1016/j.foodqual.2025.105508

Nina Weingarten , Alice Elena Seffen , Leonie Bach , Julia Meis-Harris , Anna Aeikens , Sara Barbieri , Simone Dohle

{"title":"Investigating the effect of animal visualisations on meat choice: An experimental lab study with a fake food buffet","authors":"Nina Weingarten , Alice Elena Seffen , Leonie Bach , Julia Meis-Harris , Anna Aeikens , Sara Barbieri , Simone Dohle","doi":"10.1016/j.foodqual.2025.105508","DOIUrl":"10.1016/j.foodqual.2025.105508","url":null,"abstract":"<div><div>High rates of meat consumption have negative effects on health and the environment. Various studies have shown that visualising animals (e.g., through photos of animals placed next to meat products) can induce cognitive dissonance and reduce the intention to consume meat. However, almost all of these previous studies were conducted in online settings. Therefore, the present study investigates the effect of animal visualisations on meat choices in an experimental lab study at a fake food buffet. We used a between-subjects design with three conditions: realistic images (<em>n</em> = 107), schematic images (<em>n</em> = 107), and no images (<em>n</em> = 107). As the dependent variable, we compared the proportion of meat that participants selected from the fake food buffet. Contrary to our pre-registered hypotheses, we found no differences in meat selection, neither between the animal visualisation conditions compared to the control group, nor between the realistic and the schematic image condition. Moreover, we found no support for a mediating effect of cognitive dissonance. We conclude that animal visualisations are less effective in realistic settings than in online studies.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105508"},"PeriodicalIF":4.9,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704088","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