Food Quality and Preference最新文献

{"title":"Exploring the effect of familiarity on sports performance food perception in various simulated consumption contexts","authors":"Daniel Schoonbrood,&nbsp;Julien Delarue","doi":"10.1016/j.foodqual.2024.105336","DOIUrl":"10.1016/j.foodqual.2024.105336","url":null,"abstract":"<div><div>Leveraging immersive room technologies this study sought to explore the impact of consumer familiarity on the perceived appropriateness and liking of high-protein energy bars across three distinct contexts: <em>Pre-Workout</em>, <em>Office Break</em>, and <em>Outdoor Break</em>. Results showed that both context and familiarity have significant influence on consumer perceptions, with high familiarity consumers giving the bars greater liking and appropriateness scores than low familiarity consumers. The <em>Office Break</em> context received the highest appropriateness and liking scores, while the <em>Outdoor Break</em> context was rated lowest. Post-test focus groups revealed diverse perspectives on the balance between utility and hedonism in food consumption, underscoring the influence of consumer usage patterns, consumption context, and prior product experience.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105336"},"PeriodicalIF":4.9,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142356925","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":"A large-scale investigation of eating behaviors and meal perceptions in Italian primary school cafeterias: The relationship between emotions, meal perception, and food waste","authors":"Maria Piochi,&nbsp;Cinzia Franceschini,&nbsp;Franco Fassio,&nbsp;Luisa Torri","doi":"10.1016/j.foodqual.2024.105333","DOIUrl":"10.1016/j.foodqual.2024.105333","url":null,"abstract":"<div><div>We explored the relationships between meal perception, emotions, and food waste in different age groups in primary school cafeterias. The aims were to assess the effect of age and gender on perceptions of the cafeteria’s meals, emotions, and food waste, and to assess the relationships among food waste, meal perception, and emotions. 1,092 children (5–11 years old [y.o.], 53 % females) completed a questionnaire in nine Italian schools. The main collected variables were the pleasure of eating in the cafeteria, declared liking for different foods, emotional responses to eating in the cafeteria, meal description evaluated as binary choices considering different aspects (duration, presence of noise, perceived comfort, crowding, fun, possibility of movement), and food waste (overall and for different foods). Age but not gender significantly affected meal perception, emotions, and food waste. The general attitude towards eating in the cafeteria was more positive among the youngest children (6–7 y.o.), while it steadily worsened from 8 y.o. on. Pasta, meat, and fruits were consistently the most liked foods, fish, vegetables, and legumes the least. Mealtime in the cafeteria was generally described as noisy and crowded, but also comfortable and fun. Children used negative emojis less to describe the mealtime. Food waste was high: 22 % of children declared leaving food on the plate “frequently” and 8 % “always.” However, lower food waste was associated with a positive emotional status and a positive meal perception. Intervention actions should improve the emotional response and the lunch environmental context in school cafeterias.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105333"},"PeriodicalIF":4.9,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142356922","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}

{"title":"Assessing moderated mediation effects influencing consumer acceptance of cell-cultured Meat: A PLS-SEM modeling approach","authors":"Jiping Sheng ,&nbsp;Wenfan Su ,&nbsp;Shan Jin ,&nbsp;Si Chen ,&nbsp;Patrick Wall ,&nbsp;Ying Yue","doi":"10.1016/j.foodqual.2024.105331","DOIUrl":"10.1016/j.foodqual.2024.105331","url":null,"abstract":"<div><div>Cell-cultured meat, as a novel food, is often met with limited consumer understanding, leading to a predominantly conservative attitude and lower acceptance. To gain insights into the key factors influencing consumer acceptance of cell-cultured meat, this study constructs a moderated mediation model to examine the relationship between food techneophobia (FTN), food disgust sensitivity (FDS), and acceptance of cell-cultured meat. Moreover, we investigate the mediating effects of perceived benefits (PB) and perceived risk (PR), as well as the moderating effect of information acquisition (IA). A field survey was conducted in 2020 with 4,841 Chinese consumers in households. The data were analyzed using partial least squares structural equation modeling (PLS-SEM). The findings reveal that PB is the strongest positive influencing factor of acceptance. FTN has a better predictive effect on acceptance than FDS. Both FTN and FDS can reduce PB and increase PR, thereby lowering acceptance. Partial mediation of PB and PR between FTN and acceptance of cell-cultured meat is observed, while full mediation of PB and PR exists between FDS and acceptance. IA can mitigate the negative impact of FDS on PB, thereby enhancing consumer acceptance of cell-cultured meat. This study contributes to the current literature by employing PLS-SEM as an assessment model for examining direct and mediation relationships. Understanding the factors that shape consumers’ perceptions and influnce their acceptance is essential for effective forecasting and strategic decision-making in the novel food industry.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105331"},"PeriodicalIF":4.9,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142356924","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 negative association between food neophobia and sensory expectations revealed through analysis of consumers’ open-ended descriptions of seafood","authors":"Elena Costa ,&nbsp;Jun Niimi ,&nbsp;Elizabeth S. Collier","doi":"10.1016/j.foodqual.2024.105332","DOIUrl":"10.1016/j.foodqual.2024.105332","url":null,"abstract":"<div><div>Food neophobia (FN) – the reluctance to try novel foods – may have served a protective, evolutionary function against consuming harmful foods. In modern societies, however, FN is a major barrier that limits dietary variety and negatively impacts acceptance of both new and familiar foods. Using an online survey (adults living in Sweden, <em>n</em> = 946) this study investigated the influence of FN on sensory expectations of five types of seafood (salmon, herring, oysters, octopus, and seaweed; presented as labelled images). Participants rated expected liking, emotional arousal, and perceived familiarity (quantitative scales) and described the sensory aspects they expected to like and dislike using their own words (open-ended responses). The open-ended responses were evaluated qualitatively and categorized into four sensory modalities (appearance, aroma, taste, and texture). Expected liking was highest for salmon (followed by herring, seaweed, and lastly octopus and oysters), and FN was negatively associated with expected liking for all species except salmon, possibly due to being familiar and regularly consumed in Sweden. Logistic regression was used to evaluate whether the likelihood of spontaneously mentioning each sensory modality as liked or disliked varied by species and FN score. This revealed that participants were more likely to mention liking aspects of taste and texture than aroma and appearance for all samples except oysters. Texture was commonly disliked for herring, oysters, and octopus, but not for salmon and seaweed. Higher FN scores increased the likelihood of mentioning all sensory modalities as disliked and decreased the likelihood of mentioning all sensory modalities as liked. Thus, higher levels of FN were associated with both an increased focus on sensory disliking, and lower expected sensory enjoyment across all modalities. These results suggest that FN may be at least partly driven by heightened sensory responsiveness and highlight the importance of understanding expectations prior to tasting.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105332"},"PeriodicalIF":4.9,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324002349/pdfft?md5=831d14b69261d00c34ca1fc16b074746&pid=1-s2.0-S0950329324002349-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142315540","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}

{"title":"The Last Bite: Exploring behavioural and situational factors influencing leftover food waste in households","authors":"Nimeshika Aloysius ,&nbsp;Jayanath Ananda ,&nbsp;Ann Mitsis ,&nbsp;David Pearson","doi":"10.1016/j.foodqual.2024.105327","DOIUrl":"10.1016/j.foodqual.2024.105327","url":null,"abstract":"<div><div>Food leftovers are a major contributor to household food waste. However, the drivers of household food leftover management practices are less understood. This study analyses the leftover food management behaviour using the Motivation-Opportunity-Ability framework. A Structural Equation Modelling (SEM) analysis was used to empirically test the influence of motivation, opportunity, ability, and competing goals on self-reported leftover food management practices of Australian consumers. The results show consumers’ motivation is strongly associated with leftover food management practices. Particularly, consumers are motivated not to waste food because of negative feelings towards wasting food and understanding the consequences of leftover food waste. Consumer abilities in meal planning, efficient cooking, food inventory management, interpreting expiry dates, and food storage also significantly affected leftover food management in the home. The availability of time, information technology and lifestyle showed a relatively weaker impact on leftover food management. Competing goals of eating healthy, safe, and tasty food and having enough food lower the interest in leftover food management in the home. Understanding the drivers of leftover food management can guide designing interventions to promote behaviour change in preventing leftover waste.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105327"},"PeriodicalIF":4.9,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324002295/pdfft?md5=7b401fb24b2e241122c95966421ddbaa&pid=1-s2.0-S0950329324002295-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142310284","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}

{"title":"Plant-based fish analogues vs. fish: Assessment of consumer perception, acceptance, and attitudes","authors":"Marta Appiani,&nbsp;Camilla Cattaneo,&nbsp;Monica Laureati","doi":"10.1016/j.foodqual.2024.105329","DOIUrl":"10.1016/j.foodqual.2024.105329","url":null,"abstract":"<div><div>Plant-based fish is developed to mimic the taste, texture, and appearance of fish. Despite being the fastest-growing segment in plant-based analogues sales, it remains a niche product due to several hindrances, including sensory and nutritional issues. This study assessed consumer perception, attitudes and acceptance drivers of plant-based canned tuna involving 165 consumers who evaluated for liking and described through the Check-All-That-Apply method five plant-based and three animal-based samples. Consumers’ food neophobia level, food related lifestyles and food frequency consumption of a series of plant-based and animal-based products were investigated as potential explanatory variables in drivers of acceptance. Generalised linear models showed that plant-based samples scored very low (&lt;40 VAS score), while animal-based products were well accepted (63.6 – 75.2). Principal Coordinate Analysis revealed that pink colour, tuna/fish flavour, and dryness characterised tuna samples and contributed positively to liking, while unappealing appearance, off-flavour, legume/vegetable flavour, bitterness, gelatinous and gumminess, characterised plant-based samples and contributed negatively to liking. Agglomerative hierarchical analysis identified two consumer clusters differing in liking for plant-based fish analogues. One cluster (27 % of consumers) showed significantly higher liking scores for all plant-based samples, a higher consumption of plant-based analogues and seemed more careful when buying food, both regarding its nutritional composition and its naturalness than the other cluster. This study suggests that the exploitation of plant-based ingredients (textured soy, pea and wheat proteins) affects all sensory dimensions of plant-based canned tuna and highlights the importance of sensory optimisation in the development of plant-based alternatives to meet consumer preferences.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105329"},"PeriodicalIF":4.9,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324002313/pdfft?md5=5d3f926c27a6274f79875cbbbc45a101&pid=1-s2.0-S0950329324002313-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142315539","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}

{"title":"Liking and sensory determinants of perceived naturalness and healthiness. A study on pizzas with young adults in a natural eating environment","authors":"Anne Saint-Eve ,&nbsp;Isabelle Souchon ,&nbsp;Louis-Georges Soler ,&nbsp;Julien Delarue","doi":"10.1016/j.foodqual.2024.105330","DOIUrl":"10.1016/j.foodqual.2024.105330","url":null,"abstract":"<div><p>This study aims to determine the sensory drivers of liking, perceived naturalness, and healthiness of pizzas in an ecological setting. The approach consisted in evaluating beliefs, perceptions, and liking by consumers of a large range of 16 pizzas representative of the French commercial market and selected on environmental and nutritional criteria. Sixty-four pizza consumers were invited to take 16 different meals in real-setting conditions of consumption at a university restaurant with pizza as the main course. Pizzas were also characterized by a trained sensory panel. This study confirms a positive link between liking and healthiness and naturalness, even though individual differences were evident, with some consumers prioritizing naturalness while others favored healthiness. Frozen pizzas are perceived as highly processed but were well liked when evaluated in the dining condition. Overall, preferences were mainly driven by the presence of multiple pieces of vegetables, sauce, and color. Drivers of dislike were mostly related to texture (<em>stickiness</em> and <em>difficulty to cut</em>). Although preference, naturalness, and healthiness mappings are relatively similar, our models show a discrepancy in the way texture drives preferences and perceived healthiness. This suggests that texture may play a critical role in the trade-offs between liking and healthiness, and that there may be a fine line between what is considered a desirable texture and a healthy texture. Individual regressions provided insights into consumer diversity, while combining sensory profiling with consumer-based methods offered a comprehensive understanding of product perception.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105330"},"PeriodicalIF":4.9,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142274358","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 essentialism is associated with perceptions of plant-based meat alternatives possessing properties of meat-based products","authors":"Bobby K. Cheon ,&nbsp;Yan Fen Tan ,&nbsp;Ciarán G. Forde","doi":"10.1016/j.foodqual.2024.105328","DOIUrl":"10.1016/j.foodqual.2024.105328","url":null,"abstract":"<div><p>A transition to greater plant-based protein consumption is recognized as a necessity for planetary and human well-being. A critical driver of acceptance of plant-based meat alternatives (PBMAs) is perceived similarity in their sensory and nutritional profiles with conventional animal-based meat. Consumers vary in food essentialism − beliefs that categories of foods have innate and immutable ‘essences’ that are responsible for their shared properties. Here, we examined whether food essentialism is associated with perceptions that PBMAs share similar properties as the animal-based products they replicate. Participants (N=298) rated two animal-based food items (beef burger and canned tuna) and two corresponding PBMAs (plant-based burger and tuna) on perceived processing, naturalness, nutritiousness, taste (like beef or fish), typical health benefits, and liking. Participants holding higher (vs. lower) food essentialism beliefs rated PBMAs as less processed, more natural, tasting more like beef (plant-based burger only), possessing greater health benefits of the animal-based products, and as more liked (plant-based tuna only). These relationships between food essentialism and perceived food properties were observed more consistently for PBMAs than their animal-based counterparts. Beliefs that food items from a common category, such as beef, share similar essences and properties may extend to PBMAs despite their non-animal origins. Given the challenges in developing PBMAs that adequately replicate the taste, texture, and nutritional properties of meat, targeting intuitions that guide perceived similarities of PBMAs and meat, like food essentialism, may be a promising approach for supporting the protein transition.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105328"},"PeriodicalIF":4.9,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142242918","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":"Leftover love: Exploring the behavioural heterogeneity of household meal wasters","authors":"Jayanath Ananda ,&nbsp;Monika Kansal ,&nbsp;Nimeshika Aloysius ,&nbsp;Gamithri Gayana Karunasena ,&nbsp;David Pearson","doi":"10.1016/j.foodqual.2024.105316","DOIUrl":"10.1016/j.foodqual.2024.105316","url":null,"abstract":"<div><p>Meal leftovers are a major component of household food waste. However, there is a limited understanding of leftover food management behaviours, which can assist in reducing food waste in household settings. This study segments households with distinctive behaviours associated with meal leftover management. Principal component analysis and cluster analysis were used for consumer segmentation. Data on meal leftovers and food management behaviours were collected using a national-level survey of 1728 Australian households. We identified two heterogenous groups of households regarding leftover meal management, <em>‘Self-sufficient savers’</em> (59% of the sample) and <em>‘Naïve discarders’</em> (41% of the sample). The findings indicate that inefficient cooking and storing behaviours lead to cooked meals being discarded. ‘<em>Naïve discarders’</em> dispose of leftover meals either immediately or after storing them because they do not have sufficient cooking skills to repurpose leftovers or judge the safety of the food after storing them. They also lack meal-planning skills. In contrast, the <em>‘Self-sufficient savers’</em> demonstrated efficient cooking skills and storing behaviours. They read and followed the storage and meal portioning instructions. Results highlight the need for customised interventions targeting consumers with low cooking and storing knowledge to contribute towards overall food waste minimisation.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105316"},"PeriodicalIF":4.9,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324002180/pdfft?md5=dc81c84c06de6c7425eea0176140dc5d&pid=1-s2.0-S0950329324002180-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142242949","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}

{"title":"Reanalysis of “A longitudinal study of meat reduction over time in the UK”","authors":"Jared Winslow ,&nbsp;Maya B. Mathur","doi":"10.1016/j.foodqual.2024.105324","DOIUrl":"10.1016/j.foodqual.2024.105324","url":null,"abstract":"<div><p>Bryant et al.’s longitudinal study investigated causes of meat and animal product reduction. While their study design had important strengths, the analysis had significant problems that preclude interpreting the estimates as causal effects or even as meaningful associations. Our reanalysis of this study resolves the statistical issues by using standard causal inference methods for longitudinal studies. Our findings sometimes corroborated those of Bryant et al., but at other times diverged. In contrast to Bryant et al.’s findings, our analyses indicate that increased motivation to reduce meat consumption is associated with lower actual consumption of animal products. This result diverges from Bryant et al.’s surprising finding that motivation to decrease consumption was associated with <em>increased</em> rather than decreased animal product consumption. Additionally, our results suggest that consuming plant-based alternatives and perhaps also handling raw meat were associated with changes in plant-based dietary behavior and ideation. Several other findings corroborated those in the original analysis. We commend Bryant et al.’s study design and appreciate their exceptional support for our performing this reanalysis.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105324"},"PeriodicalIF":4.9,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142274359","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}