Food Quality and Preference最新文献_第5页

Tales or labels? The impact of storytelling and geographical indication label on consumers' attitudes towards brazilian canastra cheese 故事还是标签？讲故事和地理标志标签对消费者对巴西canastra奶酪态度的影响

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-08-28 DOI: 10.1016/j.foodqual.2025.105683

Leonardo Barretta, Maria Laura Salomão David, Marina Lourenção

{"title":"Tales or labels? The impact of storytelling and geographical indication label on consumers' attitudes towards brazilian canastra cheese","authors":"Leonardo Barretta, Maria Laura Salomão David, Marina Lourenção","doi":"10.1016/j.foodqual.2025.105683","DOIUrl":"10.1016/j.foodqual.2025.105683","url":null,"abstract":"<div><div>This study investigates which communication strategy – storytelling or geographical indication (GI) label - leads to a more positive consumer attitude towards Canastra cheese when promoted on Instagram. Using a between-subjects experimental design with 345 potential Brazilian consumers of Canastra cheese, the study tested four variations of Instagram posts, manipulating the presence or absence of storytelling and the GI label, while controlling for participants' prior knowledge of the product. Guided by the Tripartite Model of Attitude, the analysis assessed cognitive, affective, and conative responses to each post. The results demonstrate that storytelling is more effective than the GI label in generating favorable attitudes among consumers, highlighting the persuasive power of narratives in shaping attitude. In contrast, the GI label alone did not significantly impact attitudes, which may be due to the Brazilian population's limited knowledge about the meaning of a geographical indication and the lack of awareness that it signals product quality. Furthermore, prior knowledge of the product moderated the relationship between the communication strategy and consumer attitude, indicating that familiarity influences message reception. This study contributes uniquely to the literature by comparing two central GI-related communication strategies using all three components of the attitude model, offering an extensive perspective not yet explored in previous research. The findings also provide practical insights for marketers and regional producers, especially those aiming to promote certified products through more engaging and effective storytelling techniques on digital platforms.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"134 ","pages":"Article 105683"},"PeriodicalIF":4.9,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144922614","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

Are plant-based milks unique products or dairy milk substitutes? A study of consumer perceptions, uses, and consumption motivations of plant-based and dairy milks 植物性牛奶是独特的产品还是乳制品的替代品？一项关于消费者对植物性和乳制品的认知、使用和消费动机的研究

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-08-27 DOI: 10.1016/j.foodqual.2025.105681

Christy Alsado, Lingyun Chen, Wendy Wismer

{"title":"Are plant-based milks unique products or dairy milk substitutes? A study of consumer perceptions, uses, and consumption motivations of plant-based and dairy milks","authors":"Christy Alsado, Lingyun Chen, Wendy Wismer","doi":"10.1016/j.foodqual.2025.105681","DOIUrl":"10.1016/j.foodqual.2025.105681","url":null,"abstract":"<div><div>Plant-based milks (PBMs) are positioned as dairy alternatives, yet consumer perception and sensory issues are barriers to acceptance. This study aimed to characterize milks based on sensory attributes, perceptions, and uses, and to determine dairy consumption motivations of consumers of both plant-based and dairy milks. Dairy, oat, pea, and blended milks (<em>n</em> = 12) were evaluated by consumers (<em>n</em> = 109) for overall liking (9-point hedonic scale), sensory attributes (Rate-All-That-Apply), perceptions and uses (Check-All-That-Apply), and dairy consumption motivation based on factors ‘Natural,’ ‘Need,’ ‘Normal,’ and ‘Nice.’ Dairy and oat milks were liked significantly more than pea milks and blends, generating two consumer clusters: dairy-oat-highlikers (high liking for dairy and oat milk) and dairy-plant-modlikers (moderate liking for dairy and specific plant-based milks). ‘Sweet,’ ‘smooth,’ and ‘creamy’ were identified as drivers of liking through Principal Component Analysis and Multifactor Analysis, respectively. Moreover, ‘simple,’ ‘traditional,’ ‘comforting,’ and varied product uses were correlated with most liked milks and associated with mean liking increase in Penalty Analysis. A key study finding was that plant-based milk consumers continued to consume dairy milk because of the perceived ‘Need’ for it (<em>p</em> <em><</em> <em>0.0001</em>)<em>.</em> Subsequently, ‘Need’ was a prevalent consumption motivation across consumer clusters, regardless of varying degrees of liking for both plant-based and dairy milk. This study provides relevant consumer insights into the drivers of liking of PBMs and perceived ‘Need’ for dairy consumption. In developing PBMs, the aim may not be to replicate milk, but to shift focus on enhancing three key sensory attributes and creating a simpler product with more uses.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"134 ","pages":"Article 105681"},"PeriodicalIF":4.9,"publicationDate":"2025-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144917371","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

Complementary evaluation approaches for sensory acceptance: Monadic liking vs. paired satisfaction in relation to bias sensitivity, data outputs, and consumer segmentation 感官接受的互补评估方法：与偏见敏感性、数据输出和消费者细分相关的单一性喜欢与成对满意度

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-08-23 DOI: 10.1016/j.foodqual.2025.105680

Yeon-Joo Lee, Hyun-Jin Lim, Hye-Seong Lee

{"title":"Complementary evaluation approaches for sensory acceptance: Monadic liking vs. paired satisfaction in relation to bias sensitivity, data outputs, and consumer segmentation","authors":"Yeon-Joo Lee, Hyun-Jin Lim, Hye-Seong Lee","doi":"10.1016/j.foodqual.2025.105680","DOIUrl":"10.1016/j.foodqual.2025.105680","url":null,"abstract":"<div><div>Sensory acceptance is commonly evaluated using monadic liking tests, such as the 9-point hedonic scale. However, when a meaningful reference product is available, paired comparative approaches like the Degree of Satisfaction Difference (DOSD) method may offer enhanced interpretability and evaluation stability. This study compared two structurally distinct methods—monadic direct scaling for hedonic liking and paired indirect scaling with a reference sample for satisfaction—to examine how differences in evaluation format influence bias sensitivity, output measures, and consumer segmentation. The analysis considered sample presentation order and consumer thinking style as potential factors of bias in controlled experimental contexts involving multi-sample testing. The DOSD <em>d'</em> estimate was also introduced as a relative satisfaction index to explore underlying preference structures. A total of 180 consumers evaluated six cucumber varieties using both methods. The cognitive reflection test classified participants as high (HRT) or low (LRT) reflection thinkers. Mixed-model ANOVA revealed that only monadic hedonic ratings were significantly affected by sample presentation order, particularly among LRT with greater response variability. DOSD ratings, based on paired comparative design, were unaffected by these factors. Moreover, DOSD-based clusters revealed clearer preference directions and greater response consistency, complementing the hedonic-based clusters, which primarily reflected variations in scale usage. These findings demonstrate that the DOSD method methodologically complements monadic hedonic scaling by providing reference-based comparative insights. Together, they offer a more stable and informative framework for interpreting consumer acceptance, particularly in benchmarking contexts. Further research is needed to validate these findings across diverse product categories and testing conditions.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"134 ","pages":"Article 105680"},"PeriodicalIF":4.9,"publicationDate":"2025-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144917370","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 nudges in food choices: An umbrella review 轻推在食物选择中的作用：概括性回顾

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-08-21 DOI: 10.1016/j.foodqual.2025.105679

Hui Lin , Marcia Dutra de Barcellos , Hans De Steur

{"title":"The role of nudges in food choices: An umbrella review","authors":"Hui Lin , Marcia Dutra de Barcellos , Hans De Steur","doi":"10.1016/j.foodqual.2025.105679","DOIUrl":"10.1016/j.foodqual.2025.105679","url":null,"abstract":"<div><div>Nudging, a behavioural intervention based on choice architecture, is increasingly used to promote healthier and more sustainable food choices. This umbrella review summarises evidence from systematic reviews to assess its effectiveness and identify research gaps. A systematic search of Web of Science and Scopus identified 36 systematic reviews published between 2013 and 2025. Most systematic reviews focused on health-related food nudges, with only three discussing nudges in the scope of promoting environmentally friendly food choices, highlighting a notable imbalance in the current literature. Reviews were evaluated using the updated version of A Measurement Tool to Assess Systematic Reviews (AMSTAR 2), which revealed that only one review was rated as high quality, 16 as moderate, 9 as low and 10 as critically low, indicating insufficient quality. Results were categorised using an extended Typology of interventions in proximal physical micro-environments (TIPPME) framework. Nudges showed small to moderate effects on food choice, with default and positional nudges being the most effective. Interventions where nudges were combined with other interventions, such as financial or educational strategies, were more promising than nudges alone, but more evidence is needed. Inconsistencies in the classification of nudges in different studies underline the need for standardisation. Future research should focus on the standardisation of nudge classifications, the evaluation of long-term effects and the exploration of integrated policy approaches.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"134 ","pages":"Article 105679"},"PeriodicalIF":4.9,"publicationDate":"2025-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144902899","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

A new approach to analysing TDS data using GPA, CLUSTATIS, and AHC 利用GPA、CLUSTATIS和AHC分析TDS数据的新方法

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-08-19 DOI: 10.1016/j.foodqual.2025.105678

Stergios Melios , Simona Grasso , Declan Bolton , Emily Crofton

{"title":"A new approach to analysing TDS data using GPA, CLUSTATIS, and AHC","authors":"Stergios Melios , Simona Grasso , Declan Bolton , Emily Crofton","doi":"10.1016/j.foodqual.2025.105678","DOIUrl":"10.1016/j.foodqual.2025.105678","url":null,"abstract":"<div><div>Generally, interpretation of Temporal Dominance of Sensations (TDS) data is based on the visual inspection of dominance curves, but there is a growing recognition for the need to identify additional approaches. This study investigated the application of General Procrustes Analysis (GPA), CLUSTATIS, and Agglomerative Hierarchical Clustering (AHC) for the analysis of TDS data, using bacon (<em>n</em> = 8) and cooked ham (n = 8) products as case studies. Using the data proportions obtained by the TDS, the first approach (i.e. GPA) focussed on exploring the global sensory dynamics of each product category throughout oral processing. In the second approach, dendograms were constructed using CLUSTATIS and compared to those obtained by AHC to determine the extent to which CLUSTATIS considered the temporarily of the dataset and to explore which of the two techniques is more effective at clustering similar products. GPA revealed the sequence at which the different attributes peaked during oral processing within each product category. Notably, during the initial tasting phase of both products, perception of texture attributes peaked, followed by the emergence of flavour attributes, while taste attributes peaked towards the end of the evaluation. Both AHC and CLUSTATIS enabled the clustering and comparison of more than two products simultaneously, which is not possible with conventional approaches. Although CLUSTATIS considered the temporality of the data, AHC proved more effective at clustering identical products across different repetitions. However, the possibility of low repeatability across repetitions should be considered. Overall, applying these approaches revealed new patterns in the temporal sensory characteristics of the products and in their perception.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"134 ","pages":"Article 105678"},"PeriodicalIF":4.9,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144913922","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

Investigating control-centred results after uncentred principal component analysis 调查非中心主成分分析后以控制为中心的结果

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-08-19 DOI: 10.1016/j.foodqual.2025.105677

J.C. Castura , V. Cariou , T. Næs

引用次数: 0

Psychosocial predictors and framing effects in the acceptance of new genomic techniques-treated cheese: Evidence from a representative Italian sample 社会心理预测因素和框架效应在接受新的基因组技术处理奶酪：证据来自一个代表性的意大利样本

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-08-18 DOI: 10.1016/j.foodqual.2025.105675

Greta Castellini , Michela Vezzoli , Valentina Carfora , Guendalina Graffigna , Patrizia Catellani

{"title":"Psychosocial predictors and framing effects in the acceptance of new genomic techniques-treated cheese: Evidence from a representative Italian sample","authors":"Greta Castellini , Michela Vezzoli , Valentina Carfora , Guendalina Graffigna , Patrizia Catellani","doi":"10.1016/j.foodqual.2025.105675","DOIUrl":"10.1016/j.foodqual.2025.105675","url":null,"abstract":"<div><div>New Genomic Techniques (NGTs) enable precise genetic modifications and offer potential improvements in food safety and sustainability. Despite these benefits, consumer scepticism—especially in culturally rich food contexts like Italy—poses a barrier to acceptance, particularly for traditional products such as cheese. This study examines how benefit framing (health vs. sustainability) and psychosocial factors influence Italian consumers' attitudes and purchase intentions towards cheese produced with NGTs. A nationally representative sample of 1007 Italian adults participated in an online survey. Participants were randomly assigned to two framing conditions emphasizing either health-related benefits (improved safety) or sustainability-related benefits (extended shelf life) of NGT-treated cheese. Health framing generated significantly more positive attitudes and higher purchase intentions than sustainability framing. Psychosocial predictors were analysed using the Ecological Framework of food-related behaviour through multiple linear regressions, separately for the two conditions. Key predictors of purchase intention included positive attitudes towards NGT-treated cheese and low levels of food technology neophobia. Social influence positively impacted both groups, while trust in authorities was significant only under the health condition. Food variety seeking and social affirmation showed frame-specific effects. This is the first study to investigate consumer acceptance of NGTs in the context of cheese, a culturally significant food in Italy. It highlights the persuasive power of health-based framing and underscores the role of individual and social factors in shaping acceptance. The findings offer practical guidance for communication strategies aiming to promote NGT-derived foods in traditional markets.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"134 ","pages":"Article 105675"},"PeriodicalIF":4.9,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144907394","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

Identifying preferences for sustainability labeling and measures to increase sustainable food consumption among Norwegian consumers 确定可持续性标签的偏好和措施，以增加挪威消费者的可持续食品消费

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-08-15 DOI: 10.1016/j.foodqual.2025.105673

Laura Terragni , Anne Lene Løvhaug , Ellen Bjørkum , Aysha Grönberg , Siri Bjerkheim , Kaja Lund-Iversen , Marianne S. Morseth

{"title":"Identifying preferences for sustainability labeling and measures to increase sustainable food consumption among Norwegian consumers","authors":"Laura Terragni , Anne Lene Løvhaug , Ellen Bjørkum , Aysha Grönberg , Siri Bjerkheim , Kaja Lund-Iversen , Marianne S. Morseth","doi":"10.1016/j.foodqual.2025.105673","DOIUrl":"10.1016/j.foodqual.2025.105673","url":null,"abstract":"<div><h3>Purpose</h3><div>Sustainability includes social, health, and environmental aspects. Sustainability labels enable consumers to make more sustainable food choices. This study assessed how a representative sample of Norwegian consumers valued different sustainability dimensions and identified their preferences for the number of dimensions to include in a potential sustainability label for food, identified groups of consumers who want information regarding different dimensions of sustainability when purchasing food, and identified potential measures to increase sustainable food consumption as part of the NewTools project.</div></div><div><h3>Results</h3><div>Less food waste (53 %) and animal welfare (50 %) were deemed the most important dimensions for a sustainable food system, while reduced meat production (21 %) and organic production (18 %) the least important dimensions. A single label that includes information on social and environmental sustainability and healthiness of food was the most preferred (23 %). Those who perceived that their present diet was sustainable had higher odds of wanting information regarding environmental sustainability (OR 2.91, C·I 1.75, 4.86), social sustainability (OR 3.24, C·I 1.97, 5.31) and health (OR 2.42, C·I 1.33, 4.41) when purchasing food compared to those who perceived that they consumed a less sustainable diet. Finally, the most widely supported measure for increasing sustainable food consumption was lowering prices (57 %) and more time for cooking among those who reported consuming less sustainable diets (20 %).</div></div><div><h3>Conclusion</h3><div>While more comprehensive sustainability labeling is favored, it will likely benefit those who already consume sustainable diets. Future research should investigate measures related to, for example, price and convenience to target less motivated consumers.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"134 ","pages":"Article 105673"},"PeriodicalIF":4.9,"publicationDate":"2025-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144886830","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

Are consumers willing to trade off sensory quality for health benefits? Experimental evidence from low glycemic index rice 消费者愿意为了健康而牺牲感官质量吗？低血糖指数大米的实验证据

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-08-15 DOI: 10.1016/j.foodqual.2025.105676

Marie Claire Custodio , Jhoanne Ynion , Reuben James Buenafe , Nese Sreenivasulu , Matty Demont , Hans De Steur

{"title":"Are consumers willing to trade off sensory quality for health benefits? Experimental evidence from low glycemic index rice","authors":"Marie Claire Custodio , Jhoanne Ynion , Reuben James Buenafe , Nese Sreenivasulu , Matty Demont , Hans De Steur","doi":"10.1016/j.foodqual.2025.105676","DOIUrl":"10.1016/j.foodqual.2025.105676","url":null,"abstract":"<div><div>Diet-related non-communicable diseases (NCDs) disproportionately affect low- and middle-income countries, including Asia where milled rice is consumed as a staple food. Efforts to reduce NCD risks include the development of low glycemic index (GI) rice. However, the firmer texture associated with low-GI rice may hinder uptake in market segments where softer texture is preferred, such as in Southeast Asia. Little is known about consumers' valuation of low-GI rice and the tradeoff between health benefits and sensory quality. Since low-GI rice is a credence attribute, consumers need to be informed about its potential health benefits and this needs to be framed in the broader context of a healthy lifestyle. To understand this tradeoff, we conduct experimental auctions with 400 urban consumers in the Philippines to elicit sensory evaluation and willingness to pay (WTP) for low-GI rice and analyze the role of information and other factors through a double hurdle model. Compared with premium white rice as the benchmark, low-GI rice fetches lower sensory scores and is discounted by US¢13/kg. Healthy lifestyle information boosts WTP by US¢6/kg. WTP is positively associated with knowledge on Diabetes Type 2 and negatively with perception on the role of physical activity in preventing NCDs, underscoring the importance of communicating the complementary role of healthy eating and physical activity. These findings offer insights into key message framing in nutrition education programs and trait requirements for breeding programs to alleviate NCD risks through low-GI rice tailored to consumer requirements in the Global South.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"134 ","pages":"Article 105676"},"PeriodicalIF":4.9,"publicationDate":"2025-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144886857","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

Health and environmental goals as drivers of Norwegian salmon consumption: A theory of reasoned goal pursuit approach 健康和环境目标作为挪威鲑鱼消费的驱动因素：理性目标追求方法的理论

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-08-13 DOI: 10.1016/j.foodqual.2025.105674

Davide Menozzi , Mikołaj Czajkowski , Wojciech Zawadzki , Cristina Simeone , Giovanni Sogari , Margrethe Aanesen

{"title":"Health and environmental goals as drivers of Norwegian salmon consumption: A theory of reasoned goal pursuit approach","authors":"Davide Menozzi , Mikołaj Czajkowski , Wojciech Zawadzki , Cristina Simeone , Giovanni Sogari , Margrethe Aanesen","doi":"10.1016/j.foodqual.2025.105674","DOIUrl":"10.1016/j.foodqual.2025.105674","url":null,"abstract":"<div><div>Amid growing public concern about farmed fish, this study examines the drivers influencing consumers' purchase of Norwegian salmon in three European countries (Italy, Poland, and France), focusing on how health and environmental goals affect the motivation to consume Norwegian salmon. We applied the recent Theory of Reasoned Goal Pursuit (TRGP) – an extension of the well-established Theory of Planned Behaviour (TPB) – to data collected via an online survey of 765 salmon consumers (France: <em>n</em> = 260; Italy: <em>n</em> = 252; Poland: <em>n</em> = 253). The TRGP predicted behavioural intentions significantly better than the TPB (an overall increase of 12.5 % in explained variance) while maintaining similar explanatory power for self-reported consumption. Consistent with both TPB and TRGP, intention emerged as the main predictor of consumption, and a significant motivation–intention–behaviour relationship was observed across all countries. These findings reinforce the importance of targeting the determinants of intention in interventions aimed at influencing behaviour. Notably, this study is the first to apply the TRGP in a food consumption context, highlighting how incorporating consumers' active goals (health and sustainability) can improve the prediction of intentions. Our results underline the value of a goal-oriented approach to understanding food choices and offer practical insights for promoting healthy and sustainable salmon consumption.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"134 ","pages":"Article 105674"},"PeriodicalIF":4.9,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145004333","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