Food Quality and Preference最新文献_第3页

Measurement and evaluation of participant response consistency in Case 1 Best-Worst-Scaling (BWS) in food consumer science 食品消费科学案例 1 最佳-最差比例（BWS）中参与者反应一致性的测量和评估

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-10-10 DOI: 10.1016/j.foodqual.2024.105335

Fabien Llobell , Paulin Choisy , Sok L. Chheang , Sara R. Jaeger

{"title":"Measurement and evaluation of participant response consistency in Case 1 Best-Worst-Scaling (BWS) in food consumer science","authors":"Fabien Llobell , Paulin Choisy , Sok L. Chheang , Sara R. Jaeger","doi":"10.1016/j.foodqual.2024.105335","DOIUrl":"10.1016/j.foodqual.2024.105335","url":null,"abstract":"<div><div>Best-Worst Scaling (BWS) is well suited to survey research, and since this way of collecting data is gaining popularity, it is likely that applications of BWS, especially online, will increase. Despite the many advantages of online surveys, there is a growing awareness that particular attention needs to be given to data quality including the identification and elimination of ’bad respondents’. <em>Post hoc</em> data cleaning is the focus of the present research, which in the context of Case 1 BWS (object case) was directed to two indices of participant response consistency – root likelihood (RLH) and normalised error variance (ErrVarNorm), where the latter was newly developed. Across 18 studies in food consumer science, the two indices are applied, compared and evaluated. It is possible to apply both indices to the data, but if only a single index is to be used, the ErrVarNorm index is recommended because it is easy to calculate, directly measures response consistency and is logically coherent. ErrVarNorm ranges from 0 to 1, where higher values indicate greater response consistency. When excluding participants based on ErrVarNorm < 0.3, between 0 % and 12.4 % of participants were excluded (mean = 5.75 %), while ErrVarNorm < 0.5 led to between 0 % and 23.8 % of participants being excluded (mean = 13.1 %). Excluded participants were more likely to be men and below the age of 45 years old. The impact on study conclusions when excluding participants based on ErrVarNorm < 0.5 were illustrated for three studies in support of the importance of data cleaning.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105335"},"PeriodicalIF":4.9,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142442106","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

Community voices: A different approach to study low-income populations in consumer research 社区之声：消费者研究中研究低收入人群的不同方法

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-10-10 DOI: 10.1016/j.foodqual.2024.105339

Carlos Gómez-Corona , Mette Schleiss , Rafael Barroso , Jeffrey Richard Schmoyer , Jerome Jallat , Maureen Ravily

{"title":"Community voices: A different approach to study low-income populations in consumer research","authors":"Carlos Gómez-Corona , Mette Schleiss , Rafael Barroso , Jeffrey Richard Schmoyer , Jerome Jallat , Maureen Ravily","doi":"10.1016/j.foodqual.2024.105339","DOIUrl":"10.1016/j.foodqual.2024.105339","url":null,"abstract":"<div><div>Vulnerable consumers can be defined as individuals facing a disadvantage, where the origin of that disadvantage is usually beyond their control and stems from multiple sources and circumstances. The impact of consumer vulnerability extends to billions of individuals, one of its major circumstances is poverty, or low-income consumers. An estimated 2.4 billion of persons are considered low-income, and yet it is not a common research objective in scientific publications. Our objective is to bring a social approach to study low-income populations called Community Voices, where we partner with local NGO’s to better recruit, perform fieldwork, and return valuable insights to the low-income populations. In our research, three studies were conducted to understand the impact of studying low-income populations. Study 1 focus on comparing the effect of fieldwork environment: impersonal face-to-face interviews versus Community voices approach (N160 per study), Study 2 focus in studying the effect of income differences in participants (low versus high-income, N120 per study), and the effect of type of fieldwork in low-income consumers (online versus face-to-face, N120 per study). The results of study 1 showed significant differences in liking across conditions, study 2 showed significant differences in liking and product perception, but not in emotions. Study 3 showed significant differences in uses and habits towards food choice of plant-based products. Overall, our findings suggest that to study low-income populations, the researcher cannot generalize the results of other populations (e.g., high-income) to lower income populations, and con not use standard methodologies and expect the same results.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105339"},"PeriodicalIF":4.9,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427549","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

An extended theory of planned behavior approach for assessing factors affecting street food consumption in the Philippines 用扩展的计划行为理论方法评估影响菲律宾街头食品消费的因素

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-10-09 DOI: 10.1016/j.foodqual.2024.105344

Ardvin Kester S. Ong , Eric R. Tacardon , Ma. Janice J. Gumasing

{"title":"An extended theory of planned behavior approach for assessing factors affecting street food consumption in the Philippines","authors":"Ardvin Kester S. Ong , Eric R. Tacardon , Ma. Janice J. Gumasing","doi":"10.1016/j.foodqual.2024.105344","DOIUrl":"10.1016/j.foodqual.2024.105344","url":null,"abstract":"<div><div>Changes in behavioral aspect in food consumption prevailed in recent times, especially the rise of street food popularity in different countries. With scarce literature available, research on consumption and behavioral intentions in street foods was evident. This study considered an extended theory of planned behavior framework for the holistic assessment of consumption intention of street foods. With 1601 valid responses collected in the Philippines, structural equation modelling was applied for the causal relationship analysis of factors influencing consumption intention of street foods in the Philippines. Results indicated that perceived food quality and utilitarian eating values presented as contributing factor affecting attitude, while utilitarian eating values affected consumption intention with higher beta value over hedonic eating values and consumer behavioral domains. Following which was perceived monetary aspects, subjective norm and perceived behavioral control, and consumer attitude. Meanwhile, hedonic eating value negatively associated with consumption intention, but positive on consumers’ attitude. Managerial implications, practical suggestions, and thorough discussion were presented for other researchers to build on the findings which can be extended into other aspects related to local to foreign food and beverage advertisement, selling, and advancement. Furthermore, the results and framework utilized in this study can be further extended and applied to other aspects of consumer behavior in relation to other food industries.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105344"},"PeriodicalIF":4.9,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426856","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

Masculinizing plant-based diets as an appeal for dietary change among men 将植物性饮食男性化，呼吁男性改变饮食习惯

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-10-09 DOI: 10.1016/j.foodqual.2024.105341

Rui Pedro Fonseca , Ben De Groeve , João Graça

{"title":"Masculinizing plant-based diets as an appeal for dietary change among men","authors":"Rui Pedro Fonseca , Ben De Groeve , João Graça","doi":"10.1016/j.foodqual.2024.105341","DOIUrl":"10.1016/j.foodqual.2024.105341","url":null,"abstract":"<div><div>A significant body of research suggests that traditional masculine beliefs act as a barrier to reducing meat consumption and transitioning to a more ethical and sustainable food system. Here, we report a pre-registered experiment examining whether men who eat meat are more open to adopting plant-based diets when these diets are associated with traditional models of masculinity. A total of 1069 men who eat meat were randomly assigned to one of four conditions: a social media post with a plant-based meal featuring a male entrepreneur or a male bodybuilder (two experimental conditions), a social media post with a plant-based meal without a masculine model (social media post control condition), or a condition without any stimuli (no-information control condition). Both the entrepreneur and the bodybuilder were perceived as highly masculine, but these experimental conditions did not significantly affect participants’ perceived fit between plant-based eating and masculinity, nor did they affect tendencies to justify eating meat as necessary, attitudes toward plant-based diets, or willingness to adopt a plant-based diet. Nevertheless, the results supported previous research findings indicating that men who strongly identify as meat-eaters and those who consume more meat tend to perceive themselves as more masculine, feel more pressure from societal expectations to eat meat, justify meat-eating more strongly, view plant-based diets as less masculine, and are more negative about and less willing to adopt plant-based diets. Our findings raise questions about the “masculinization” of plant-based diets as a strategy for promoting dietary change among men.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105341"},"PeriodicalIF":4.9,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426855","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

Eager or passive? Decoding potential consumer profiles based on knowledge and perceptions regarding organic food products 渴望还是被动？根据对有机食品的了解和看法解码潜在消费者特征

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-10-09 DOI: 10.1016/j.foodqual.2024.105345

Smriti Nautiyal, Chaman Lal

{"title":"Eager or passive? Decoding potential consumer profiles based on knowledge and perceptions regarding organic food products","authors":"Smriti Nautiyal, Chaman Lal","doi":"10.1016/j.foodqual.2024.105345","DOIUrl":"10.1016/j.foodqual.2024.105345","url":null,"abstract":"<div><div>Organic food-choice behaviour has gained paramount interest from researchers and marketers due to the growing inclination of consumers towards healthy and sustainable lifestyles. With regard to India, despite being a leading producer and exporter of organic products, its domestic market is still in nascent stages of evolution. To overcome the underlying attitude-intention-behaviour gap in such emerging markets, it is imperative to identify targetable segments based on factors that are relevant to these markets. The present study makes a novel attempt at segmenting potential organic consumers based on their knowledge and perceptions regarding organic products. Robust analytical procedures, including a two-stage cluster analysis and multiple discriminant analysis, were employed to draw consumer profiles based on a sample of 608 Indian consumers. The analysis resulted in four mutually exclusive segments, which exhibited significant heterogeneity with respect to various clustering and profiling variables, namely actual and perceived knowledge regarding organic products, price and availability perceptions, trust in organic products, and purchase intention. The <em>aware enthusiasts</em> displayed high knowledge, while both the <em>aware</em> and <em>unaware enthusiasts</em> exhibited favourable organic perceptions and high purchase intention and behaviour. The <em>sceptics</em> had positive perceptions but displayed a lack of trust in organic sellers and regulatory frameworks. The <em>laggards</em> exhibited the least favourable perceptions and had the lowest intention and purchase behaviour. The study identifies potential target segments of organic consumers and throws light on how consumers construe organic food products. Furthermore, marketing strategies are recommended to tap these segments, considering the core characteristics specific to each segment.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105345"},"PeriodicalIF":4.9,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142432624","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

Co-creating innovative and accepted legume-based dishes for school canteens with adolescents in a low socioeconomic area 与社会经济地位低下地区的青少年共同为学校食堂制作创新的、可被接受的豆类菜肴

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-10-05 DOI: 10.1016/j.foodqual.2024.105343

Margarita Kokkorou , Sara Spinelli , Caterina Dinnella , Lapo Pierguidi , Jan Wollgast , Petros Maragkoudakis , Erminio Monteleone

{"title":"Co-creating innovative and accepted legume-based dishes for school canteens with adolescents in a low socioeconomic area","authors":"Margarita Kokkorou , Sara Spinelli , Caterina Dinnella , Lapo Pierguidi , Jan Wollgast , Petros Maragkoudakis , Erminio Monteleone","doi":"10.1016/j.foodqual.2024.105343","DOIUrl":"10.1016/j.foodqual.2024.105343","url":null,"abstract":"<div><div>The promotion of sustainable diets, that valorise and give stage to plant-based foods, is beneficial for both human and environmental health. Adolescence is crucial to support healthy and sustainable eating. Despite this, adolescents remain an understudied group, especially those with a lower economic status. This study aimed to develop innovative, sustainable and healthy legume-based dishes for school canteens through co-creation with adolescents in a low socioeconomic status area with high immigration rate.</div><div>Nineteen adolescents and four chefs participated in iterative sessions of focus group discussions using a combination of methods (Jobs-To-Be-Done, free association tasks, SCAMPER (Substitute-Combine-Adapt-Modify-Purpose-Eliminate-Rearrange) technique) to identify ideas of new legume-based dishes. Subsequently, 91 adolescents rated their willingness-to-try 28 dish concepts based on these ideas. Six concepts were selected and translated into prototypes that underwent further evaluation by 138 adolescents who assessed their liking, sensory and emotional responses.</div><div>Results showed that all dishes were well-received, with lower acceptance among high-neophobic adolescents, yet none of the selected dishes were rejected. Exploring individual differences in liking identified two clusters with different hedonic patterns. Emotional characterization of dishes showed those that elicit positive emotional responses high in arousal and novelty in all adolescents, independently from food neophobia, increasing their likelihood of acceptance.</div><div>The study shows that co-creation with adolescents, in combination with understanding individual differences, are promising strategies to develop innovative, healthy and well-received legume-based dishes for school canteens.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105343"},"PeriodicalIF":4.9,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142446910","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

Understanding perceptions of unfamiliar drinks using natural language in simulated drinking contexts 在模拟饮酒情境中使用自然语言了解对陌生饮品的看法

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-10-02 DOI: 10.1016/j.foodqual.2024.105340

Leah M. Hamilton , Julien Delarue

{"title":"Understanding perceptions of unfamiliar drinks using natural language in simulated drinking contexts","authors":"Leah M. Hamilton , Julien Delarue","doi":"10.1016/j.foodqual.2024.105340","DOIUrl":"10.1016/j.foodqual.2024.105340","url":null,"abstract":"<div><div>How do people make sense of new foods and beverages? Hop water is a recent example of a novel beverage category, advertised as either an alcohol-free, zero-calorie beer alternative or a more “natural” alternative to flavored seltzers. This study aimed to understand what individual or contextual factors may cause consumers to perceive hop water as more beer-like or more seltzer-like. Participants (43 regular seltzer-drinkers, 41 regular beer-drinkers, 45 people who regularly drink beer and seltzer, and 68 people who do not regularly drink either) tasted three commercially-available hop waters in one of three drinking contexts (apartment garden, outdoor bar, or office breakroom) simulated using 360° video projection. A series of open-ended questions elicited descriptions of product perception, similar products, and potential drivers of (dis)liking.</div><div>Parallel to this, we analyzed descriptions of typical beers, seltzers, and other drink categories from 518 online survey responses with Correspondence Analysis to define a Beverage Category Space. This allowed us to calculate beer-likeness and seltzer-likeness scores for common vocabulary words. The descriptions given during immersive tasting were projected into the Beverage Category Space as supplemental variables to determine their beer-likeness and seltzer-likeness. In the bar, participants more often compared the drinks to beer, while in the breakroom, participants focused more on carbonation. Regular beer-drinkers described the products as less beer-like than regular seltzer-drinkers. These findings suggest that consumers tasting unfamiliar products may assimilate expectations cued by eating or drinking context, but experience contrast effects from expectations based on similar familiar products.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105340"},"PeriodicalIF":4.9,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426854","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The role of ethical orientation in animal welfare choice behaviour: A segmentation study 道德导向在动物福利选择行为中的作用：细分研究

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-09-30 DOI: 10.1016/j.foodqual.2024.105334

Anne O. Peschel , Kristina Thomsen , George Tsalis , Klaus G. Grunert

引用次数: 0

Edible innovations: Testing the WOW impact of 3D printed chocolate packaging 可食用的创新：测试 3D 打印巧克力包装对 WOW 的影响

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-09-29 DOI: 10.1016/j.foodqual.2024.105337

Lucía Rodríguez-Parada , Sergio de la Rosa , Jesús Sánchez Salado , Pieter Desmet , Miguel-Angel Pardo-Vicente

{"title":"Edible innovations: Testing the WOW impact of 3D printed chocolate packaging","authors":"Lucía Rodríguez-Parada , Sergio de la Rosa , Jesús Sánchez Salado , Pieter Desmet , Miguel-Angel Pardo-Vicente","doi":"10.1016/j.foodqual.2024.105337","DOIUrl":"10.1016/j.foodqual.2024.105337","url":null,"abstract":"<div><div>3D food printing is an emerging processing technology with a profound impact on both the food industry and consumer experiences. It currently makes it possible to process a wide range of food materials into custom-designed and safe-to-consume 3D printed foods. One notable application lies in the creation of customized, fully edible packaging using ingredients that are safe for human consumption. The study presented in this paper examined consumer attitudes and emotions to 3D printed edible packaging in gastronomic experiences, comparing a milk chocolate snack served in a fully 3D printed edible chocolate packaging to one served in a traditional ceramic packaging. The results show that compared to the ceramic packaging, the edible packaging elicits higher levels of surprise, fascination, and desire, thereby increasing the overall positive consumer experience by more than 10 %. Part of this work aims to familiarize consumers with this innovative type of 3D food, demonstrating its relevance and potential to the food industry. The findings contribute to understanding consumer attitudes towards 3D printed foods and suggest a new potential field of research establishing a path to strengthen its common application in gastronomy.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105337"},"PeriodicalIF":4.9,"publicationDate":"2024-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426852","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

A food waste information-framing can help promote purchase of suboptimal potatoes 食物浪费信息框架有助于促进购买次优马铃薯

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-09-28 DOI: 10.1016/j.foodqual.2024.105338

Jeanine Ammann , Carole Liechti , Gabriele Mack , Rita Saleh

引用次数: 0