Food Quality and Preference最新文献

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Are consumers willing to pay more for sustainable wine? A pre-registered systematic review and meta-analysis 消费者愿意为可持续发展的葡萄酒支付更高的价格吗?一项预先注册的系统评价和荟萃分析
IF 4.9 1区 农林科学
Food Quality and Preference Pub Date : 2025-08-13 DOI: 10.1016/j.foodqual.2025.105655
Giulia Gastaldello , Michael Bošnjak , Isabel Schäufele-Elbers , Guenter Schamel
{"title":"Are consumers willing to pay more for sustainable wine? A pre-registered systematic review and meta-analysis","authors":"Giulia Gastaldello ,&nbsp;Michael Bošnjak ,&nbsp;Isabel Schäufele-Elbers ,&nbsp;Guenter Schamel","doi":"10.1016/j.foodqual.2025.105655","DOIUrl":"10.1016/j.foodqual.2025.105655","url":null,"abstract":"<div><div>The importance of sustainability in the wine sector has gradually increased in recent years, due to significant pressure from the market, regulators and a changing climate<strong>.</strong> Given significant investments and risks that wineries face to transition towards sustainable production practices, numerous studies have investigated consumers' willingness to pay (WTP) for sustainably produced wine. Most of these studies focus on the environmental pillar of sustainability, while attention to the social pillar is more recent. In this context, our paper aims to fill an important research gap: no meta-analysis has analysed the WTP for sustainably produced wine, considering social and environmental dimensions as well as differentiating between pure claims, actual practices and certified actions. Our results are heterogeneous indicating a WTP of 15 % (95 CI, 13 %–18 %) for sustainably produced wine based on 146 effect sizes. That is, price premia depend on a number of methodological and substantive moderators, with the latter primarily explaining WTP heterogeneity. Key moderators include the data collection year, the use of certified labels vs generic claims and declarations regarding sustainable practices. To a lesser extent, organic certifications, the study location, respondents' wine consumption frequency and the number of sustainability attributes examined are also influential. Our results can guide researchers in the field to optimize study designs, wineries to valorise their sustainability efforts and policy makers to support the wine sector's sustainable transition.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"134 ","pages":"Article 105655"},"PeriodicalIF":4.9,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144887479","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
Exploring energy drink consumption in emerging adulthood in Uruguay: A cross-sectional study 探索能量饮料消费在乌拉圭新成年期:一项横断面研究
IF 4.9 1区 农林科学
Food Quality and Preference Pub Date : 2025-08-13 DOI: 10.1016/j.foodqual.2025.105672
Matías Torres , Gastón Ares , Lucía Antúnez , Gabriela Fernández-Theoduloz
{"title":"Exploring energy drink consumption in emerging adulthood in Uruguay: A cross-sectional study","authors":"Matías Torres ,&nbsp;Gastón Ares ,&nbsp;Lucía Antúnez ,&nbsp;Gabriela Fernández-Theoduloz","doi":"10.1016/j.foodqual.2025.105672","DOIUrl":"10.1016/j.foodqual.2025.105672","url":null,"abstract":"<div><div>The rising popularity of energy drinks among adolescents and young adults has raised concerns about their potential health and psychological effects. This study explored energy drink consumption among emerging adults in Uruguay, a high-income country in Latin America. A cross-sectional online survey was conducted with 321 participants recruited via social media. The questionnaire included closed, multiple-choice, and open-ended questions grouped into six sections: (i) self-reported consumption, (ii) intended effects, consumption occasions, and perceived negative effects, (iii) attitudes, (iv) strategies to discourage consumption, (v) psychological traits, and (vi) socio-demographic information. Results showed that 85.0 % of participants had consumed energy drinks at some point in their lives, 37.4 % in the past 30 days, and 17.4 % had mixed them with alcohol during that period. Logistic regression analyses revealed significant associations (<em>p</em> &lt; 0.05) between consumption and gender, activity status, attitudes, and health/safety-related risk-taking tendency. Participants most frequently cited energy, wakefulness, and concentration as intended effects, often linked to demanding contexts such as studying late, working long hours, or going out at night, suggesting that energy drinks are commonly used as coping mechanisms. Participants suggested a range of strategies to reduce consumption, including educational campaigns, structural changes in academic and work environments, and regulatory measures. Overall, the findings underscore the importance of implementing multifaceted public health strategies that address both individual motivations and broader social and environmental influences on energy drink consumption.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"134 ","pages":"Article 105672"},"PeriodicalIF":4.9,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144864083","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
Taste responsiveness, anxiety-related personality traits, and sex differences in food preferences 味觉反应,焦虑相关的人格特征,以及食物偏好的性别差异
IF 4.9 1区 农林科学
Food Quality and Preference Pub Date : 2025-08-12 DOI: 10.1016/j.foodqual.2025.105670
Sara Spinelli , John Prescott , Caterina Dinnella , Tormod Naes , Erminio Monteleone
{"title":"Taste responsiveness, anxiety-related personality traits, and sex differences in food preferences","authors":"Sara Spinelli ,&nbsp;John Prescott ,&nbsp;Caterina Dinnella ,&nbsp;Tormod Naes ,&nbsp;Erminio Monteleone","doi":"10.1016/j.foodqual.2025.105670","DOIUrl":"10.1016/j.foodqual.2025.105670","url":null,"abstract":"<div><div>This study explores the interplay between PROP responsiveness, a marker of taste acuity, and anxiety-related personality traits in influencing taste perception and preferences, with a focus on potential sex differences. Using a large sample from the Italian Taste Project, over 3000 individuals were studied for their PROP status, personality traits, and responses to bitterness, sourness, astringency, and sweetness in two food models. The results demonstrate that both PROP responsiveness and anxiety-related traits significantly affect taste perception, with anxiety traits modulating the impact of PROP responsiveness in males and females. Notably, these effects vary by sex when it comes to taste acceptability of a bitter chocolate pudding; in females, anxiety-related traits influence more strongly taste acceptability, unlike males where taste responsiveness is more important. In both sexes low-anxiety related traits were associated with higher liking for vegetables and pulses differing in sensory properties. This study emphasizes the need to consider both taste acuity and personality traits in understanding individual differences in food preferences and perception and highlights the importance of sex-specific strategies for promoting healthy eating habits.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"134 ","pages":"Article 105670"},"PeriodicalIF":4.9,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144886856","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
Changes in chemosensory perception, food preferences and emotional responses to foods in cancer patients during the early stages of chemotherapy: an exploratory study 化疗早期癌症患者化学感觉知觉、食物偏好和对食物的情绪反应的变化:一项探索性研究
IF 4.9 1区 农林科学
Food Quality and Preference Pub Date : 2025-08-12 DOI: 10.1016/j.foodqual.2025.105671
J. Di Meglio , C. Rorandelli , C. Dinnella , E. Monteleone , F.C. Stingo , L. Doni , L. Visani , A. Guarino , E. Gambale , R. De Sanctis , R. Gerosa , P. Tiberio , L. Antonuzzo , V. Scotti , I. Meattini , G. Roviello , S. Spinelli
{"title":"Changes in chemosensory perception, food preferences and emotional responses to foods in cancer patients during the early stages of chemotherapy: an exploratory study","authors":"J. Di Meglio ,&nbsp;C. Rorandelli ,&nbsp;C. Dinnella ,&nbsp;E. Monteleone ,&nbsp;F.C. Stingo ,&nbsp;L. Doni ,&nbsp;L. Visani ,&nbsp;A. Guarino ,&nbsp;E. Gambale ,&nbsp;R. De Sanctis ,&nbsp;R. Gerosa ,&nbsp;P. Tiberio ,&nbsp;L. Antonuzzo ,&nbsp;V. Scotti ,&nbsp;I. Meattini ,&nbsp;G. Roviello ,&nbsp;S. Spinelli","doi":"10.1016/j.foodqual.2025.105671","DOIUrl":"10.1016/j.foodqual.2025.105671","url":null,"abstract":"<div><div>The prevalence of chemosensory disorders among cancer patients is large and may affect preferences and patients' relationship with foods. The aim of this study is to explore the impact of chemotherapy on chemosensory perception and the impact of self-reported alterations on food experience, specifically on food preferences and emotions elicited by foods in cancer patients during the first cycles of chemotherapy. The data considered here are related to the observations before the start of therapy (T0), after the first (T1), the second (T2) and the fourth (T4) cycle of chemotherapy.</div><div>The study shows that chemotherapy induced a variety of chemosensory alterations and disturbances, from self-reported alterations such as phantogeusia and parageusia to decrease of sweet (at lower concentration) and salty (at lower and higher concentration) perception. Self-reported alterations were associated with an increase in negative emotions towards preferred foods after the first cycle of therapy. Self-reported decline in tastes was not associated with changes in preferences, while general taste alterations and parageusia were associated with a change in preference for sweet/bitter foods after the 2nd, and discomfort after the 4th cycle of therapy.</div><div>These findings suggest that chemosensory alterations begin early during chemotherapy and progressively worsen, with significant implications for patients' food choices and for their emotional wellbeing. Emotional responses to food may serve as early indicators of sensory-related distress, even before actual changes in preferences occur. This highlights the need for timely personalized supportive interventions to mitigate the impact of these side effects on patients' quality of life.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"134 ","pages":"Article 105671"},"PeriodicalIF":4.9,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144913921","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
Development and evaluation of a culture-specific lexicon for measuring food-elicited emotions in languages other than english: a case study of a questionnaire developed in the Greek language 一种文化特定词汇的发展和评估,用于测量非英语语言中食物引发的情绪:以希腊语开发的问卷调查为例研究
IF 4.9 1区 农林科学
Food Quality and Preference Pub Date : 2025-08-09 DOI: 10.1016/j.foodqual.2025.105659
Malamatenia Panagiotou , Aikaterini Gkatzioni , Vasiliki Bountziouka , Konstantinos Gkatzionis
{"title":"Development and evaluation of a culture-specific lexicon for measuring food-elicited emotions in languages other than english: a case study of a questionnaire developed in the Greek language","authors":"Malamatenia Panagiotou ,&nbsp;Aikaterini Gkatzioni ,&nbsp;Vasiliki Bountziouka ,&nbsp;Konstantinos Gkatzionis","doi":"10.1016/j.foodqual.2025.105659","DOIUrl":"10.1016/j.foodqual.2025.105659","url":null,"abstract":"<div><div>Questionnaires for self-report of food-elicited emotions are an established method; however, most tools are originally developed in English and translated into other languages. This practice entails implications due to linguistic and cultural differences in emotional expression. The aim of this study was to utilize and extend standard methodologies for self-report of food-elicited emotions in English to develop the first tool in Greek, which acts as a case study for method development in other languages in the future. This study introduces a novel approach to emotion term selection in food research by analyzing public online content, offering an alternative to conventional consumer-based methods. The methodology applied comprised standard linguistic sources (e.g., dictionaries) and input from consumers (via questionnaires) and was significantly extended by using the World Wide Web and social media platforms for the collection of authentic language and usage data based on culture. The method was validated by application in case studies on various food categories. It is necessary to develop tools that take into account the linguistic and cultural context of intended consumer, as they convey their emotions naturally and more accurately.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"134 ","pages":"Article 105659"},"PeriodicalIF":4.9,"publicationDate":"2025-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144829333","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
Seasonal changes influence preferences for the sensory profiles of ice cream 季节的变化会影响人们对冰淇淋感官特征的偏好
IF 4.9 1区 农林科学
Food Quality and Preference Pub Date : 2025-08-08 DOI: 10.1016/j.foodqual.2025.105658
Kosuke Motoki , Reiko Kuroda , Eriko Sugai , Akihito Miura , Youko Ichimasa , Yuki Yagi
{"title":"Seasonal changes influence preferences for the sensory profiles of ice cream","authors":"Kosuke Motoki ,&nbsp;Reiko Kuroda ,&nbsp;Eriko Sugai ,&nbsp;Akihito Miura ,&nbsp;Youko Ichimasa ,&nbsp;Yuki Yagi","doi":"10.1016/j.foodqual.2025.105658","DOIUrl":"10.1016/j.foodqual.2025.105658","url":null,"abstract":"<div><div>Ice cream is one of the most popular sweet foods in the world. It is primarily consumed during summer, but is available in the market all year. However, the influence of seasons on the desirable food-intrinsic and food-extrinsic sensory attributes of ice cream products to consumers remains elusive. In order to fill this gap, the present study examined how the seasonal context (summer vs. winter) influences consumers' desirable intrinsic (taste, flavour, texture, and temperature) and extrinsic (packaging colour design) sensory attributes of vanilla ice cream. In summer and winter, Japanese participants were asked to imagine eating vanilla ice cream and to evaluate their preferred sensory profile and packaging colour. The results have demonstrated that the Japanese participants preferred different sensory profiles of vanilla ice cream depending on the season. In summer (vs. winter), sensory attributes associated with cooling, particularly coolness and hardness, were preferred, whereas in winter (vs. summer), indulgent qualities, such as richness, smoothness, milkiness, and fattiness, were preferred. Regarding packaging colour preferences, light blue was especially preferred in summer but was significantly avoided in winter. In contrast, warmer tones such as dark red and yellow are preferred in winter. Notably, the cream exhibited consistently high appeal across both seasons. These findings provide converging evidence that the seasonal context dynamically shapes consumers' preferences for both food-intrinsic and extrinsic desirable sensory attributes and provide actionable insights for practitioners.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"134 ","pages":"Article 105658"},"PeriodicalIF":4.9,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144809555","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
Multi-actor co-creation of innovative protein-rich appetisers for older adults: From the kitchen to real-life consumer tasting 多参与者共同创造创新的富含蛋白质的老年人开胃菜:从厨房到现实生活中的消费者品尝
IF 4.9 1区 农林科学
Food Quality and Preference Pub Date : 2025-08-08 DOI: 10.1016/j.foodqual.2025.105660
Sarah Domingie , Anne Saint-Eve , Lucia Espinosa-Brisset , Agnès Giboreau , Audrey Cosson
{"title":"Multi-actor co-creation of innovative protein-rich appetisers for older adults: From the kitchen to real-life consumer tasting","authors":"Sarah Domingie ,&nbsp;Anne Saint-Eve ,&nbsp;Lucia Espinosa-Brisset ,&nbsp;Agnès Giboreau ,&nbsp;Audrey Cosson","doi":"10.1016/j.foodqual.2025.105660","DOIUrl":"10.1016/j.foodqual.2025.105660","url":null,"abstract":"<div><div>Co-creation has gained attention for its potential to develop new food products that align with consumer expectations and acceptance. However, culinary co-creation, particularly involving key food system stakeholders, remains underexplored. This study examines stakeholder group composition in culinary co-creation to develop innovative food tailored for community-living older adults (55–75 years). Co-creation workshops aimed to develop an initial prototype appetiser into a final food product. Two group compositions were tested: one consisting solely of older adult consumers (C) and another compromising a mix of older adults, culinary, and health experts (C + E). Six workshops were conducted, involving 27 participants, featuring tastings and culinary creation sessions with a chef. The study explored cognitive creativity differences through a thematic analysis of idea generation. Satisfaction and participation levels, measured using Likert scales, indicated similar participant creativity levels between the two group compositions. Independent expert judges evaluated the co-created foods on novelty, workability, and adequacy, using a multi-criteria evaluation tool. This approach led to the selection of three developed appetisers, for a consumer study involving 236 older adults, evaluated in an experimental restaurant setting. The initial prototype's liking score (6.2 ± 1.5) was significantly lower than the appetisers developed by the consumers group (6.8 ± 1.5) and the mixed group (7.0 ± 1.5) (ANOVA, <em>p</em> &lt; 0.001). This study introduces a novel multi-stakeholder protocol for co-creation in a culinary context, showcasing potential in developing tailored foods for older adults and providing valuable insights for future research and practical implementation within the food industry.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"134 ","pages":"Article 105660"},"PeriodicalIF":4.9,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144861040","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
Irrelevant or significant? Effects of nudge-based messages for raising consumer awareness of feed given to cattle in Japan 无关紧要还是重要?在日本,以轻推为基础的信息对提高消费者对牛饲料的认识的影响
IF 4.9 1区 农林科学
Food Quality and Preference Pub Date : 2025-08-06 DOI: 10.1016/j.foodqual.2025.105657
Ryosuke Kikushima , Shinsaku Nakajima
{"title":"Irrelevant or significant? Effects of nudge-based messages for raising consumer awareness of feed given to cattle in Japan","authors":"Ryosuke Kikushima ,&nbsp;Shinsaku Nakajima","doi":"10.1016/j.foodqual.2025.105657","DOIUrl":"10.1016/j.foodqual.2025.105657","url":null,"abstract":"<div><div>Japan's reliance on imported livestock feed presents significant food security challenges, with the calorie-based self-sufficiency rate for beef dropping from 45 % to 12 % when adjusted for feed dependency. Despite initiatives such as feed rice and eco-feed to enhance domestic feed self-sufficiency and promote sustainability, public awareness remains low, and misconceptions about labels like “domestic beef” persist. Unlike consumers in the European Union, who focus on the labeling of feed composition and on transparency in livestock production, Japanese consumers rely primarily on product-level safety assurances. This study evaluates consumer awareness and preferences regarding livestock feed, identifies effective informational strategies (personal vs. social benefit framing), and measures their impacts. Using best-worst scaling, we calculated the share of preference to determine the importance of livestock feed in beef purchasing decisions. Difference-in-differences estimation was employed to analyze whether informational interventions influenced the share of preference compared to pre-information levels. Data were collected through two online surveys (February and March 2022) targeting recent beef buyers. The first survey (<em>n</em> = 2519) provided baseline data, while the second survey (<em>n</em> = 1356) included targeted messages emphasizing either personal benefits (price stability, meat quality) or social benefits (food self-sufficiency, food loss reduction). The results showed that livestock feed ranked low (third from bottom) among the purchasing factors, but targeted social-benefit messages, particularly those that link eco-feed to food loss reduction, significantly enhanced consumer awareness. This highlights the need for clear, strategic communication emphasizing social benefits to improve public understanding, inform consumer choices, and strengthen agricultural resilience.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"134 ","pages":"Article 105657"},"PeriodicalIF":4.9,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144902887","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
Corrigendum to “The effect of anhedonic traits on snack food consumption and interoception of food-related pleasure and bodily sensations” [Food Qual. Pref. 115 (2024) 105282] “快感缺乏特征对零食消费和食物相关愉悦感和身体感觉的内感受的影响”的更正[food quality . Pref. 115 (2024) 105282]
IF 4.9 1区 农林科学
Food Quality and Preference Pub Date : 2025-08-05 DOI: 10.1016/j.foodqual.2025.105651
Chanette Frederiksen , Derek Victor Byrne , Raymond C.K. Chan , Barbara Vad Andersen
{"title":"Corrigendum to “The effect of anhedonic traits on snack food consumption and interoception of food-related pleasure and bodily sensations” [Food Qual. Pref. 115 (2024) 105282]","authors":"Chanette Frederiksen ,&nbsp;Derek Victor Byrne ,&nbsp;Raymond C.K. Chan ,&nbsp;Barbara Vad Andersen","doi":"10.1016/j.foodqual.2025.105651","DOIUrl":"10.1016/j.foodqual.2025.105651","url":null,"abstract":"","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105651"},"PeriodicalIF":4.9,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144826686","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
Benefit or harm: Consumers' quality expectation of orange juice in recycled packaging 利与弊:消费者对回收包装橙汁的质量期望
IF 4.9 1区 农林科学
Food Quality and Preference Pub Date : 2025-07-31 DOI: 10.1016/j.foodqual.2025.105647
Madita Finke, Janine Macht, Monika Hartmann
{"title":"Benefit or harm: Consumers' quality expectation of orange juice in recycled packaging","authors":"Madita Finke,&nbsp;Janine Macht,&nbsp;Monika Hartmann","doi":"10.1016/j.foodqual.2025.105647","DOIUrl":"10.1016/j.foodqual.2025.105647","url":null,"abstract":"<div><div>Packaging contributes significantly to global waste production. To reduce emissions and waste, a transition to a more sustainable approach, the circular economy, is being promoted. This approach focuses on strategies such as reuse and recycling. Companies have the option to display a label indicating the recyclate percentage, though its impact on consumer choice remains uncertain. This study investigated how such a label affects consumers' expectations of the quality, safety, taste, and sustainability of orange juice. An online survey with 1080 German consumers using a between-subjects design was conducted: Each group saw a different picture of orange juice in a PET bottle: either with a 25 % recyclate label, a 100 % recyclate label, or no label. Results showed a halo effect of labelling, i.e., a recyclate label indicating the percentage of recyclate used in a PET bottle improves consumers' expectations of orange juice. The exact recycled content does not significantly affect quality and safety expectations but does impact sustainability perceptions. Furthermore, expected safety, expected taste, and expected sustainability were found to mediate the effect of a recyclate label on expected quality. A moderating effect of environmental concern was observed, i.e. participants with higher environmental concern expect orange juice with a recyclate label to be more sustainable. Thus, communicating recyclate content to consumers appears beneficial, and exceeding legal requirements may be advantageous for companies.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"134 ","pages":"Article 105647"},"PeriodicalIF":4.9,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144829331","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
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