Food Quality and Preference最新文献

{"title":"Consumers trust and effectiveness of sustainability and health messages driven by different video sources","authors":"Thuy Ung-Pham ,&nbsp;Elizabeth Carrillo ,&nbsp;Camino Robles ,&nbsp;Amparo Tárrega","doi":"10.1016/j.foodqual.2025.105836","DOIUrl":"10.1016/j.foodqual.2025.105836","url":null,"abstract":"<div><div>This study explores consumers' trust in the information about healthiness and sustainability of a food product in videos with different format. Six videos were created to introduce a bread with high protein content from lentil and quinoa. Videos varied in content: (1) health, (2) sustainability, and (3) both of them. Two formats were considered: a formal video with the information delivered by a food expert and a TikTok-style video with the information delivered by a “TikToker” (non-expert).</div><div>A total of 630 volunteers participated. Each participant watched only one of the videos (105 participants per video) and completed a questionnaire indicating the trust in the information, the remembered information and the acceptability, and purchase intention for the product. ANOVA results indicated that trust was significantly affected by the video format and content. Consumers were more inclined to trust formal videos than TikTok ones, and especially those that presented both health and sustainable information. The specific information about health and sustainability benefits was better retained by consumers watching TikTok videos. Acceptance and purchasing intention for the product varied mainly with consumers' attitudes towards sustainability and neophilia. A compromise solution including more visual videos from trusted sources is expected to increase the impact and maximise acceptance of healthy and sustainable food options.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"138 ","pages":"Article 105836"},"PeriodicalIF":4.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145798439","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":"Analysis of Turkish beer consumer preferences: Extrinsic attributes of beer package design","authors":"Betül Öztürk,&nbsp;Onur Semen Öner","doi":"10.1016/j.foodqual.2025.105840","DOIUrl":"10.1016/j.foodqual.2025.105840","url":null,"abstract":"<div><div>This study explores the impact of beer package design elements on consumer preferences while performing the purchasing decision within the Turkish beer market, with a particular focus on the mass-market and craft beer segments. A structured survey was employed to collect quantitative data from 447 participants representing diverse demographic profiles of Turkish beer consumers. The survey assessed the impact of demographic factors, beer consumption habits, and package design extrinsic attributes. Key elements such as color schemes, typography, imagery, and bottle shapes were analyzed. The analysis of the data encompassed the calculation of descriptive statistics, frequency analysis, and exploratory factor analysis. The findings indicated a pronounced predilection for conventional designs, encompassing gold and silver color palettes and traditional typographies. This inclination is indicative of the heritage embodied by prominent and widely accepted beer brands. In contrast, a number of consumers exhibited a discernible predilection for innovative and artisanal designs that accentuated visual differentiation. Moreover, the study revealed that bottle size and shape significantly influenced purchasing decisions. This research makes a significant contribution to the extant literature on beer package design and consumer preferences by offering actionable insights specific to the Turkish beer market. The study underscores the significance of packaging as a strategic instrument for distinguishing and positioning oneself in the market.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"138 ","pages":"Article 105840"},"PeriodicalIF":4.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145798533","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 and willingness to pay for iron-fortified and sustainable snack bars: Evidence from a choice experiment in Vietnam","authors":"Ong Quoc Cuong ,&nbsp;Nguyen Thi Ngoc Thinh","doi":"10.1016/j.foodqual.2025.105829","DOIUrl":"10.1016/j.foodqual.2025.105829","url":null,"abstract":"<div><div>With the growing demand for nutritionally fortified foods, snack bars have emerged as an ideal choice for integrating micronutrient-rich and naturally nutritious ingredients, in keeping with consumer trends that focus on nutritional value and health benefits. However, few studies have examined consumers’ preferences for snack bars that combine iron fortification with sustainability attributes. This study investigated Vietnamese consumers’ preferences and their willingness to pay for snack bars featuring iron fortification from pumpkin seeds, organic certification, and eco-friendly packaging. A discrete choice experiment was conducted with 402 consumers in Nha Trang, Vietnam. We used mixed logit and latent class logit approaches to analyze the choice behavior and preference heterogeneity for iron-fortified and sustainable snack bars. Consumers were willing to pay a price premium for all three attributes, with a higher marginal utility associated with iron fortification and organic certification. The interaction effects revealed that combining health and sustainability cues may reduce perceived value, indicating a substitution effect rather than a synergistic effect. Further analysis indicated that males and highly educated consumers were more likely to prefer iron-fortified products. Latent class analysis identified two distinct consumer segments: health-oriented eco-supporters and price-sensitive health seekers. These findings provide valuable insights for policymakers and food producers for designing targeted policies and marketing strategies to promote nutritional enhancement and sustainable food consumption in emerging markets.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"138 ","pages":"Article 105829"},"PeriodicalIF":4.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145798434","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":"Thermal taster status: A review of physiological aspects, methodological variables in phenotypical characterisation and relationship with sensory perception and affective response","authors":"Chiara Chirilli ,&nbsp;Maria Piochi ,&nbsp;Qian Yang ,&nbsp;Margaret Thibodeau ,&nbsp;Janita Jossie Botha ,&nbsp;Giada Luraschi ,&nbsp;Joanne Hort ,&nbsp;Luisa Torri","doi":"10.1016/j.foodqual.2025.105824","DOIUrl":"10.1016/j.foodqual.2025.105824","url":null,"abstract":"<div><div>Thermal taster status (TTS), the ability to perceive tastes from lingual thermal stimulation, is a phenotype first observed in 2000. Due to limited data available, knowledge on this phenotype is still scarce. This review assessed existing literature (from 2000 to 2025) on TTS considering physiological aspects; methodological variables related to the determination of TTS and participant classification; socio-demographic factors and other orosensory phenotypes; the relationship between TTS and consumer affective responses to food and beverage. It showed that TTS represents a source of individual taste variation that discriminates between thermal tasters and thermal non-tasters, where the former are found to be more responsive to taste and chemesthetic sensations, in watery solutions, beverages and liquids. Despite only a few studies evaluating the effect of TTS on food and beverage sensory perception, it emerged that TTS could have an influence on food liking. However, several limitations in this field of research were identified and future research perspectives are suggested. This review contributes to understanding how this taste phenotype may play a key role in food preferences, food intake, and diet-related diseases. A deeper understanding of the impact of TTS on sensory perception through future research is warranted.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"138 ","pages":"Article 105824"},"PeriodicalIF":4.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145749608","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":"Behavioral experiments to reduce food loss and waste: A meta-analysis","authors":"Gwendy Bonte ,&nbsp;Tine Compernolle ,&nbsp;Simon De Jaeger ,&nbsp;Sandra Rousseau","doi":"10.1016/j.foodqual.2025.105809","DOIUrl":"10.1016/j.foodqual.2025.105809","url":null,"abstract":"<div><div>Food loss and food waste put pressure on society, the environment and the economy. A variety of experimental interventions to reduce food loss and waste have been conducted, as well as several review studies. However, it remains unclear which intervention is the most effective and which characteristics contribute to the effectiveness. As there is an urgent need to reduce food loss and waste, it is important to know how this reduction can be achieved effectively. Following the PRISMA guidelines, we conduct a systematic review and meta-analysis to assess which type of interventions are most effective in reducing food loss and waste, focusing on pretest-posttest-control experiments and considering the whole food supply chain. Twenty articles meet all inclusion criteria, of which nineteen focus on consumers and nineteen concentrate on high-income countries. Overall, a significant but small effect of the food waste reduction interventions is found (<em>d</em>_<em>PPC</em> = −0.258). However, not all intervention types resulted in a significant effect. Several of the tested design characteristics significantly influence the effect size (such as using a theoretical framework, the country in which the study is conducted, the type of intervention and the duration of the study). Only a few studies performed long-term follow-ups, and the interventions' effects were not found to be sustainable. Based on these findings, recommendations for future research are formulated related to three major topics: what should be examined in further research, how different food loss and waste behavioral experiments can become more consistent, and what should be reported.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"138 ","pages":"Article 105809"},"PeriodicalIF":4.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145749609","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":"Why artificial intelligence–based emotion monitoring in livestock matters: effects on meat quality perceptions and consumer purchase intentions","authors":"Vanessa Apaolaza ,&nbsp;Mario R. Paredes ,&nbsp;Patrick Hartmann ,&nbsp;Ainhize Eletxigerra","doi":"10.1016/j.foodqual.2025.105841","DOIUrl":"10.1016/j.foodqual.2025.105841","url":null,"abstract":"<div><div>Livestock production is under growing scrutiny for its environmental impact and concerns about animal welfare, prompting the exploration of new technologies that can boost productivity while maintaining high welfare standards. Using data from a representative U.S. sample, the paper develops and empirically tests a conceptual model in which perceived AI effectiveness in monitoring animal emotions with the aim of reducing their stress levels positively relates to consumers' purchase intentions—both directly and indirectly through perceived meat quality. We further introduce two moderating variables: perceived AI effectiveness in promoting sustainability within the livestock sector and individual concern for animal welfare. Our findings reveal that the indirect relationship between perceived AI effectiveness in monitoring animal emotions and purchase intentions through perceived meat quality is amplified among consumers who perceive AI as a valuable tool for enhancing sustainability, as well as among those with heightened concern for animal welfare. These results underscore the complex interplay between technology, ethics, and sustainability in shaping consumer behavior. From a managerial standpoint, the results emphasize the importance of transparent communication about AI-driven animal welfare and environmental improvements. Likewise, policymakers can use these insights to create frameworks that align technological innovations with consumers' ethical and sustainability expectations for me_at production.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"138 ","pages":"Article 105841"},"PeriodicalIF":4.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837793","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 and economic drivers of consumer purchase intentions for genetically modified foods","authors":"Morteza Majidian,&nbsp;Arash Dourandish,&nbsp;Amirhossein Chizari,&nbsp;Hossein Noroozi","doi":"10.1016/j.foodqual.2025.105839","DOIUrl":"10.1016/j.foodqual.2025.105839","url":null,"abstract":"<div><div>Genetically modified (GM) foods remain controversial in the global food market, with debates surrounding their environmental, health, and economic implications. While extensive research has examined the adoption and regulation of GM products, relatively few studies have explored consumer purchase intentions and their underlying psychological and economic drivers, particularly in emerging economies. This study aims to identify the key factors influencing consumers' purchase intention toward GM foods in Iran by integrating the Diffusion of Innovation (DOI) Model and the Theory of Planned Behavior (TPB). Additional factors, including awareness, perceived price value, health concerns, and environmental considerations, were incorporated to comprehensively understand GM food acceptance. A structured survey was conducted among 377 consumers in Tehran, and data were analyzed using structural equation modeling (SEM). The results indicate that health concerns have the strongest negative effect on purchase intention, whereas compatibility and perceived relative advantage exert significant positive influences. Attitude and perceived value were also found to be positive and significant predictors. These findings offer valuable insights for policymakers to design targeted educational and communication strategies that address consumer concerns and promote informed, science-based decision-making. The study also contributes to ongoing discussions on sustainable food systems and the responsible use of biotechnology in enhancing food security.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"138 ","pages":"Article 105839"},"PeriodicalIF":4.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837792","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":"Japanese consumers and meat distributors differ in ‘lean’ beef criteria and in value perception based on appearance of beef marbling","authors":"Keisuke Sasaki ,&nbsp;Genya Watanabe ,&nbsp;Karin Akada ,&nbsp;Shota Ishida ,&nbsp;Masaya Komatsu ,&nbsp;Michiyo Motoyama ,&nbsp;Naoko Moriya ,&nbsp;Shutaro Komai ,&nbsp;Miyu Yoshida ,&nbsp;Hiroki Sakurai ,&nbsp;Saki Shinoda ,&nbsp;Shogo Matsunaga ,&nbsp;Atsushi Asano ,&nbsp;Yuji Miyaguchi ,&nbsp;Ikuyo Nakajima ,&nbsp;Keigo Kuchida","doi":"10.1016/j.foodqual.2025.105830","DOIUrl":"10.1016/j.foodqual.2025.105830","url":null,"abstract":"<div><div>In Japan, ‘lean’ type beef has gained attention in recent years in addition to the famous Wagyu beef. To optimize ‘lean’ beef marketing, this study aimed to clarify the differences between consumers and beef distributors, including carcass buyers, wholesalers, and purveyors, in Japan in the criteria for ‘lean’ as judged from visual marbling. A total of 23 images of beef with different marbling levels (min 2.6 % - max 63.9 %) were subjected to questionnaire study by both 133 consumers and 49 beef distributors. These subjects were asked whether each image of beef was perceived as ‘lean’ or ‘marbled.’ Response data were analyzed by a generalized liner model, with respondent categories as category predictor and marbling percentage of each image as a continuous predictor. At the same appearance of marbling, distributors were more likely to judge as ‘lean’ than consumers (<em>P</em> &lt; 0.001). The maximum marbling percentage that meat distributors perceived ‘lean’ was estimated at 30.3 %, higher than the 17.5 % in consumers. The minimum marbling percentages that participants perceived as ‘marbled’ was estimated at 35.5 % among distributors, also higher than the 19.9 % among consumers. A quadratic regression model revealed that distributors perceived a higher percentage range of marbling as ‘just-right for everyday’ than consumers. These results showed that criteria for judging ‘lean’ or ‘marbled’ according to marbling appearance differed between consumers and distributors. Thus, for appropriate marketing of ‘lean’ beef in Japan, beef producers and distributors should understand consumers' quality perceptions based on marbling appearance, which differs from those of beef distributors.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"138 ","pages":"Article 105830"},"PeriodicalIF":4.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145798438","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 effects of cultural values and human values on food waste avoidance intention and behavior: a value, attitude, behavior perspective","authors":"Emre Akoğul","doi":"10.1016/j.foodqual.2025.105838","DOIUrl":"10.1016/j.foodqual.2025.105838","url":null,"abstract":"<div><div>This study examines how human values and cultural values influence prosocial attitudes (PA), the intention to avoid food waste (IAFW), and food waste behavior (FWB) within the framework of the Value–Attitude–Behavior (VAB) theory. In addition, the mediating role of food surplus (FS) and the moderating effect of planning routine (PR) are analyzed to provide a more comprehensive understanding of the mechanisms shaping food waste–related behaviors. The limited number of studies that jointly investigate these two layers of values within a single model constitutes the primary research gap addressed in this study. Accordingly, this research extends the VAB framework by incorporating culturally grounded variables and planning-based self-regulation factors, offering a theoretical contribution to the literature. Data were collected from individuals aged 18 and above living in Türkiye (<em>n</em> = 452). PLS-SEM results indicate that altruistic and biospheric values significantly and positively affect PA, while collectivism and long-term orientation have significant effects on both PA and IAFW. FS partially mediates the relationship between IAFW and FWB, whereas PR strengthens the link between intention and behavior. The findings demonstrate that the VAB model—when expanded with cultural and planning-related constructs—shows strong explanatory and predictive power in the context of food waste. Overall, the study provides valuable insights for policies aimed at promoting sustainable food consumption in culturally cohesive societies, suggesting that enhancing community-based awareness programs and planning habits may effectively reduce food waste.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"138 ","pages":"Article 105838"},"PeriodicalIF":4.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145798532","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":"Selecting segmentation strategies for sensory acceptance: Evidence from multiple full-sample and reference-based methods using absolute liking and relative satisfaction","authors":"Hae-Jung Park ,&nbsp;Yeon-Joo Lee ,&nbsp;Hee-Eun Lee ,&nbsp;Yoon-Ah Jang ,&nbsp;Hye-Seong Lee","doi":"10.1016/j.foodqual.2025.105833","DOIUrl":"10.1016/j.foodqual.2025.105833","url":null,"abstract":"<div><div>As the global fresh-cut market grows, meeting diverse preferences is critical to product design and positioning. In practice, sensory acceptance can be measured as absolute liking or as reference-anchored relative satisfaction (e.g., DOSD); the two provide complementary views. This methods-focused study structured segmentation choices by measurement and data transformation, and compared three pathways on a single dataset: (i) segmentation by clustering on absolute liking (9-point; raw and centered 9-point) using AHC (with CLV and K + 1), (ii) reference-based segmentation from DOSD relative satisfaction (<em>C</em> summarizing the reference-relative satisfaction difference plus any reference-side bias, <em>d</em>′ reflecting bias-free satisfaction discrimination), and (iii) a hybrid that clusters reference-anchored DOSD profiles. Acceptance data (<em>N</em> = 110) were collected for eight lettuce cultivars (Korean and European types). In parallel, affect magnitude profiling (AMP) implemented with the double-faced applicability (DFA) test produced <em>d</em>′_<em>A</em> sensory profiles; these were linked to acceptance via PLSR, and segment-specific drivers are presented as interpretable <em>d</em>′_<em>A</em> profiles—consumer-term, SDT-based measures that quantify the magnitude of attribute applicability on a semantic-differential (bipolar) scale. Across pathways, absolute-liking clustering highlighted the overall liking structure; DOSD-based segmentation grouped consumers by satisfaction direction relative to the reference and was less sensitive to scale use; the hybrid combined anchoring with clustering to reveal profile-based subgroups. By explicitly detailing the response-bias implications of each pathway (scale use for liking; criterion/anchoring for DOSD), the study provided a practical decision framework for selecting full-sample (absolute), reference-based (DOSD), or hybrid approaches based on study goals and constraints, thereby supporting segmentation method selection and interpretation.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"138 ","pages":"Article 105833"},"PeriodicalIF":4.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145880799","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}