Food Quality and Preference最新文献_第4页

Reply to three commentaries on the definition of sensory and consumer science by Jaeger et al. (2024)

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-14 DOI: 10.1016/j.foodqual.2025.105493

S.R. Jaeger , H.L. Meiselman , D. Giacalone

{"title":"Reply to three commentaries on the definition of sensory and consumer science by Jaeger et al. (2024)","authors":"S.R. Jaeger , H.L. Meiselman , D. Giacalone","doi":"10.1016/j.foodqual.2025.105493","DOIUrl":"10.1016/j.foodqual.2025.105493","url":null,"abstract":"<div><div>We respond to the three commentaries (Varela, 2025; Lee, 2025; Beckley et al., 2025) submitted in relation to our paper defining the field of Sensory and Consumer Science (Jaeger et al., 2024). Rather than attempting to address every aspect of these detailed and thoughtful commentaries, we concentrate on four discussion points: 1) Do we require a definition of our field?; 2) What should our field be called?; 3) Is non-food part of our field?; and 4) What is the nature and scope of our field? The prevailing view supports the importance of defining the field. To remain relevant, we must revise and update the definition regularly. Over time, the field has broadened in content, and this trend may persist. There is room for ongoing discussion on how to name the field and the central role of sensory (perception) science. Two of the commentaries were food-centric. While we agree that the food domain will continue to dominate the field due to its historical ties with food science, we also believe that non-food is part of our field and hope for growth in this domain. The field is broad and multidisciplinary and is evolving towards being interdisciplinary. We all agree this is a positive development.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105493"},"PeriodicalIF":4.9,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143825953","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

“Grilling the myths”: Uncomfortable truths and promising paths in consumer research on plant-based alternatives

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-08 DOI: 10.1016/j.foodqual.2025.105500

Davide Giacalone

{"title":"“Grilling the myths”: Uncomfortable truths and promising paths in consumer research on plant-based alternatives","authors":"Davide Giacalone","doi":"10.1016/j.foodqual.2025.105500","DOIUrl":"10.1016/j.foodqual.2025.105500","url":null,"abstract":"<div><div>The urgent need for a dietary transition away from animal-based foods toward sustainable protein sources is a major focus in sensory and consumer science. Despite growing market availability and increased public interest in alternative proteins, significant barriers remain to achieving meaningful dietary shifts.</div><div>Building on an invited keynote presented at the 2024 Eurosense conference, this paper critically examines the state of sensory and consumer research on plant-based alternatives. The paper first and foremost highlights the significant gap between consumer expectations and the actual sensory performance of plant-based products, which continues to be the main factor hindering their widespread acceptance. It also addresses key methodological shortcomings in the literature, including the lack of robust sensory methodologies, unrealistic assumptions about substitution potential, an overreliance on intentions rather than actual behavior, and clear sampling biases.</div><div>Taken together, these factors obscure the substantial challenges facing plant-based alternatives. The interim conclusion is that current evidence does not convincingly demonstrate that these products can substantially replace animal products in our diets. However, it is essential to set realistic expectations. While plant-based alternatives are unlikely to completely displace animal products in the near future, they remain an important part of the solution. The final section highlights promising research avenues, emphasizing the critical role of sensory and consumer scientists in addressing these barriers and driving meaningful progress toward a protein transition.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105500"},"PeriodicalIF":4.9,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143601511","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

Impact of carbon footprint of food production on consumer perceptions and attitudes: Insights from text highlighting

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-08 DOI: 10.1016/j.foodqual.2025.105498

Katiúcia Alves Amorim , Louise Paiva Passos , Maria Laura Silva Galdino , Alexandre Henrique Silas Souza , Fabiana Borges Ribeiro , Taynara de Oliveira Ferreira , Laura Falavinha Vieira Bresciani , Jéssica Ferreira Rodrigues

{"title":"Impact of carbon footprint of food production on consumer perceptions and attitudes: Insights from text highlighting","authors":"Katiúcia Alves Amorim , Louise Paiva Passos , Maria Laura Silva Galdino , Alexandre Henrique Silas Souza , Fabiana Borges Ribeiro , Taynara de Oliveira Ferreira , Laura Falavinha Vieira Bresciani , Jéssica Ferreira Rodrigues","doi":"10.1016/j.foodqual.2025.105498","DOIUrl":"10.1016/j.foodqual.2025.105498","url":null,"abstract":"<div><div>This study evaluated the impact of carbon footprint information on consumer perceptions of food production, using the Text Highlighting (TH) technique to guide effective awareness, communication, and marketing strategies for more sustainable products. The research involved 100 participants aged 18 to 50, who were asked to read a brief, structured text explaining the concept of the carbon footprint, the environmental impact of food production, and industry efforts to reduce emissions. In the TH task, participants highlighted terms they “liked” or “disliked” within the text. They then answered questions assessing their knowledge of carbon footprints, ability to interpret this information, and willingness to pay more for products labeled with a carbon footprint indicator. The results indicated high engagement with the text, with most sentences receiving positive highlighting, especially those related to sustainable actions taken by companies. Overall, sentiment was positive, with participants appreciating clear and accessible explanations of carbon footprints, particularly in sections discussing actions for sustainable production. In contrast, negative sentiment was mainly observed in sections covering the simple definition of the carbon footprint and the naming of greenhouse gases, suggesting a more critical response to these technical aspects. The study further demonstrated that providing information on carbon footprints enhanced consumer awareness, as most participants reported feeling more knowledgeable and confident in interpreting carbon footprint labels after reading the text. However, willingness to pay a premium for carbon-labeled products was mixed, suggesting that awareness alone may not be sufficient to drive purchasing behavior.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105498"},"PeriodicalIF":4.9,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143619088","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

Do not take away my pleasure: Investigating the conflict between hedonic foods and entomophagy among Chinese consumers

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-07 DOI: 10.1016/j.foodqual.2025.105499

Zining Wang , Jaewoo Park

{"title":"Do not take away my pleasure: Investigating the conflict between hedonic foods and entomophagy among Chinese consumers","authors":"Zining Wang , Jaewoo Park","doi":"10.1016/j.foodqual.2025.105499","DOIUrl":"10.1016/j.foodqual.2025.105499","url":null,"abstract":"<div><div>Against the backdrop of increasing concerns over food sustainability and the urgent need for alternative protein sources, insect-based foods have emerged as a promising solution. However, despite their nutritional and environmental advantages, low consumer acceptance remains a significant barrier. This research specifically explored the role of food category—utilitarian and hedonic—and found that while insect ingredients were more readily accepted in utilitarian foods, their inclusion in hedonic foods elicited significantly more negative consumer responses. Drawing on perceived value theory, we further demonstrated that this effect was driven by a reduction in perceived utilitarian and hedonic values, indicating that consumers perceived insect-based hedonic foods as not only less pleasurable and enjoyable but also less functional compared to their traditional counterparts. Moreover, we identified disgust toward entomophagy as a crucial moderating factor: higher levels of disgust led to stronger negative reactions, whereas a small subset of consumers with low disgust exhibited even more favorable responses to insect-based hedonic foods. Our findings significantly contribute to the existing literature and offer important insights for food marketers and policymakers.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105499"},"PeriodicalIF":4.9,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143593022","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

To sensory perception science: A shorter and broader definition of sensory and consumer science 感官感知科学：更简短、更广泛的感官与消费科学定义

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-07 DOI: 10.1016/j.foodqual.2024.105375

J. Beckley , D. Paredes , J. Vahalik

引用次数: 0