Food Quality and Preference最新文献_第8页

Investigating the effect of animal visualisations on meat choice: An experimental lab study with a fake food buffet 研究动物形象对肉类选择的影响：一项关于假自助餐的实验实验室研究

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 “拷问神话”：消费者对植物替代品的研究中令人不安的事实和有希望的途径

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 食品生产碳足迹对消费者认知和态度的影响：来自文本突出显示的见解

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 不要带走我的快乐：调查中国消费者享乐食品和食虫行为之间的冲突

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

Is it the name, or is it the impact? A sensory and consumer science changing with the times. 是因为名字，还是因为影响力？一门随着时代而变化的感官和消费科学。

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-07 DOI: 10.1016/j.foodqual.2024.105408

Paula Varela

引用次数: 0

Corrigendum to “Questionnaire-assessed atypical sensory sensitivity is prospectively related to higher ARFID psychopathology, higher food neophobia, and lower satisfaction with food-related life in an online sample of Chinese older adults” [Food Quality and Preference 122 (2025) 105303] “问卷评估的非典型感觉敏感性与中国老年人在线样本中较高的ARFID精神病理学、较高的食物新恐惧症和较低的食物相关生活满意度相关”[食品质量与偏好122(2025)105303]的更正

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-01 DOI: 10.1016/j.foodqual.2025.105495

Yueyang Xiao , Jiayi Han , Hana F. Zickgraf , Wesley R. Barnhart , Yiqing Zhao , Jinbo He

引用次数: 0

Bagging and boosting machine learning algorithms for modelling sensory perception from simple chemical variables: Wine mouthfeel as a case study 从简单的化学变量建模感官知觉的装袋和增强机器学习算法：葡萄酒口感作为案例研究

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-01 DOI: 10.1016/j.foodqual.2025.105494

María-Pilar Sáenz-Navajas , Chelo Ferreira , Susan E.P. Bastian , David W. Jeffery

{"title":"Bagging and boosting machine learning algorithms for modelling sensory perception from simple chemical variables: Wine mouthfeel as a case study","authors":"María-Pilar Sáenz-Navajas , Chelo Ferreira , Susan E.P. Bastian , David W. Jeffery","doi":"10.1016/j.foodqual.2025.105494","DOIUrl":"10.1016/j.foodqual.2025.105494","url":null,"abstract":"<div><div>Aiming to predict sensory properties from chemical data, the application of bagging and boosting machine learning (ML) algorithms was comprehensively investigated and applied to modelling of red wine mouthfeel from simple chemical measurements. A panel of 15 Australian winemakers described the mouthfeel properties of a total of 30 commercial red wines from Australia and Spain using rate-all-that-apply sensory methodology. In parallel, linear sweep voltammetry signals and excitation-emission matrix (EEM) and absorbance data were acquired for the wines. Data were analysed following unsupervised statistical strategies including principal component analysis (PCA with varimax rotation) to simplify the interpretation of sensory variables, along with supervised regression models based on ML, namely random forest (RF) and extreme gradient boosting (XGBoost). PCA results showed that four independent and uncorrelated sensory dimensions mainly related to perceptions of ‘drying’, ‘full body’, ‘velvety’, and ‘gummy’ differentiated among the wines. The RF and XGBoost algorithms yielded superior validated regression models compared to classical PLS modelling. The ML algorithms exhibited strong predictive performance on test data, with an average value exceeding 80 % accuracy for any of the three sets of chemical variables employed. Although XGBoost provided slightly better models, the low computational effort required by RF is advantageous. Key variables included in the models are discussed along with the importance of controlling overfitting. Overall, absorbance, voltammetric or EEM signals coupled with RF or XGBoost algorithms are presented as cheap, easy-to-use, and rapid approaches to predicting sensory properties from chemical signals in complex matrices such as wine.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105494"},"PeriodicalIF":4.9,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551595","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

Does larger mean riskier? Investigating risk perception and product size preference in insect-based food 更大意味着风险更大吗？调查昆虫类食品的风险认知和产品尺寸偏好

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-02-27 DOI: 10.1016/j.foodqual.2025.105490

Zining Wang , Jaewoo Park

{"title":"Does larger mean riskier? Investigating risk perception and product size preference in insect-based food","authors":"Zining Wang , Jaewoo Park","doi":"10.1016/j.foodqual.2025.105490","DOIUrl":"10.1016/j.foodqual.2025.105490","url":null,"abstract":"<div><div>Given the increasing interest in edible insects as a sustainable protein source, understanding the product attributes that influence consumer acceptance of these novel foods is essential. Recognizing the significant role of product size in shaping consumer behavior, the current research investigates how product size impacts consumer acceptance of insect-based foods. Through two online experiments, we find that, in comparison to traditional food products, consumers prefer smaller sizes of insect-based foods over larger ones. In addition, a moderation analysis indicates that this preference for smaller sizes in the context of insect-based foods is robust across varying levels of food neophobia. Furthermore, while participants perceive all six types of risk to be higher for insect-based foods compared to their traditional counterparts, this difference in size preference is primarily driven by an elevated perception of performance risk associated with purchasing insect-based foods. Our findings enhance the understanding of consumer behavior toward insect-based foods, emphasizing the importance of product size in mitigating perceived risks and promoting greater acceptance of novel food options.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105490"},"PeriodicalIF":4.9,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143562842","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

Socio-economic status modulates the link between vagal tone and chocolate consumption 社会经济地位调节迷走神经张力和巧克力消费之间的联系

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-02-25 DOI: 10.1016/j.foodqual.2025.105491

Mario Weick, Milica Vasiljevic

{"title":"Socio-economic status modulates the link between vagal tone and chocolate consumption","authors":"Mario Weick, Milica Vasiljevic","doi":"10.1016/j.foodqual.2025.105491","DOIUrl":"10.1016/j.foodqual.2025.105491","url":null,"abstract":"<div><div>Socio-economic status (SES) correlates with patterns of food consumption, yet the underlying physiological mechanisms remain unclear. This study examines how SES modulates the relationship between vagal tone, a physiological marker of self-regulation, and chocolate consumption. Different hypotheses about how SES may be linked to vagal regulation of chocolate consumption were put to a test in a laboratory study with a socio-economically diverse group of students (<em>n</em> = 96). Vagal tone was assessed using an index of heart rate variability (HRV–HF) measured at rest (baseline) and during acute stress. Participants' chocolate consumption was measured using a bogus taste test. The results showed that socio-economic status interacted with vagal tone to influence chocolate consumption. Findings for both subjective and objective indicators of SES converged in showing that vagal tone predicted chocolate consumption among higher SES participants, with higher vagal tone associated with lower chocolate consumption. No such relationship was found in lower SES participants, suggesting a dissociation between vagal regulation and eating behaviour in this group. These findings highlight the importance of considering autonomic regulation in understanding socio-economic disparities in dietary behaviours.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105491"},"PeriodicalIF":4.9,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143685462","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