Food Quality and Preference最新文献

{"title":"Diversity in gender and age, but not in race, enhances food purchase intentions in Japan","authors":"Kosuke Motoki ,&nbsp;Sayo Iseki","doi":"10.1016/j.foodqual.2024.105263","DOIUrl":"https://doi.org/10.1016/j.foodqual.2024.105263","url":null,"abstract":"<div><p>Team diversity must be promoted in many societies. While prior studies have emphasized the consequential impact of diverse teams on businesses, particularly in Western countries known for their racial and gender diversity, there is a notable gap in research exploring the role of team diversity on consumer evaluations among non-WEIRD (Western, Educated, Industrialized, Rich, and Democratic) consumers. Drawing upon signaling theory, our research aimed to investigate the influence of team diversity on consumer evaluations of both typical and novel food products within the non-WEIRD context of Japanese consumers. Japan, with its relatively low diversity in terms of gender and cultural ethnicity compared with North American and European countries, offers a unique background for exploring diversity issues. Through three online studies, we examined the impact of team ethnic diversity (Studies 1 and 2) and team age/gender diversity (Study 3) on purchase intentions toward typical and novel products. Our findings reveal that in Japan, information about gender and age diversity positively influences the purchase intention of food products, regardless of the novelty of the product. Notably, no such effect was observed for racial diversity. These results suggest that the positive influence of gender and age, but not racial diversity, can be generalized to non-WEIRD Japanese samples, contributing valuable insights into understanding team diversity dynamics in consumers’ evaluations of purchase intentions.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"121 ","pages":"Article 105263"},"PeriodicalIF":4.9,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324001654/pdfft?md5=06e39daf26bdc84ed16f09667b4f47c5&pid=1-s2.0-S0950329324001654-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141607626","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Experiencing objectification encourages a preference for indulgent foods","authors":"Lei Cheng ,&nbsp;Yijia Dong ,&nbsp;Xijing Wang","doi":"10.1016/j.foodqual.2024.105264","DOIUrl":"https://doi.org/10.1016/j.foodqual.2024.105264","url":null,"abstract":"<div><p>Overweight or obesity, often linked to excessive consumption of unhealthy foods, increases the risk of developing various chronic diseases. The present study aims to systematically investigate the effect of suffering from objectification on a preference for indulgent food. We found across five studies (Chinese participants, <em>N</em> = 1011) that individuals who endure a higher level of objectification exhibit a greater intention to consume indulgent foods, employing a longitudinal survey (Study 1) and a series of fully controlled experiments (Studies 2a-3). Specifically, Study 1 revealed a positive association between experiencing objectification and the consumption of indulgent foods. Studies 2a-2c further demonstrated a causal relationship between experiencing objectification and a preference for indulgent food using different manipulation paradigms and measurements. In Study 3, we replicated this effect and further tested the mediating role of emotional distress in the process. Taken together, our findings suggest that objectification, as an inconspicuous interpersonal maltreatment, heightens individuals’ emotional distress and then fosters their preference for indulgent food.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"120 ","pages":"Article 105264"},"PeriodicalIF":4.9,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141541718","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food attention bias and Delboeuf illusion: Joint effect of calorie content and plate size on visual attention","authors":"Qi Zhang ,&nbsp;Yun Sun ,&nbsp;Lei Zheng ,&nbsp;Yuhan Xu ,&nbsp;Lingnuo Wang","doi":"10.1016/j.foodqual.2024.105261","DOIUrl":"https://doi.org/10.1016/j.foodqual.2024.105261","url":null,"abstract":"<div><p>Plate size causes the Delboeuf illusion, and impacts food craving and food consumption. However, the underlying cognitive mechanism of the Delboeuf illusion remains unknown. This research adopted the food attention processing theory to gain an in-depth understanding of how the Delboeuf illusion impacts attention orientation, and to examine whether this effect varies between high- and low-calorie foods. Forty women completed a food-house task with eye-tracking, and evaluated the palatability and healthiness attributes of each food. The results showed that high-calorie (versus low-calorie) foods and small (versus large) plates were more capable of capturing attention. Notably, there was a joint effect of calorie content and plate size on food attention bias, suggesting that the Delboeuf illusion’s effect on food attentional bias differs according to calorie content. Interestingly, there was a moderated mediation effect of plate size, with the mediating effect of perceived healthiness on the relationship between calorie content and food attention bias when foods were placed on a small plate, but not on a large plate. However, we observed an attention bias towards high- versus low-calorie foods through the mediating effect of perceived palatability, irrespective of plate size. Our findings suggest that high-calorie foods, whether placed on a small or large plate, automatically attract attention due to their palatability. However, low-calorie foods are more capable of attracting attention when placed on a small plate, indicating that the Delboeuf illusion caused by plate size enhances the perceived healthiness of low-calorie foods.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"120 ","pages":"Article 105261"},"PeriodicalIF":4.9,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141541715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impacts of hearing loss on social dining: Perceptions and acceptance of food and eating environments, and engagements","authors":"Sara E. Jarma Arroyo ,&nbsp;Rachel Glade ,&nbsp;Han-Seok Seo","doi":"10.1016/j.foodqual.2024.105265","DOIUrl":"https://doi.org/10.1016/j.foodqual.2024.105265","url":null,"abstract":"<div><p>Loud background noise poses a significant challenge in social dining for the hard-of-hearing community. This study aimed to determine the effect of hearing loss on individuals’ experiences with respect to perception and acceptance of food and eating environments, and engagements during social dining by comparing the two groups of normal hearing (NH) and hearing loss (HL). Participants in the NH and HL groups were asked to evaluate their perception and acceptance of garlic bread and pita chips while dining together in an immersive room designed to replicate the dining atmosphere of a local restaurant. The participants of this study were strangers to one another. During a social dining task, participants were also asked to rate perception and experience of eating environments as well as their interactions and engagements. The results showed that the HL group, in comparison to the NH group, exhibited a lower acceptance for the texture of garlic bread and perceived its flavors as less intense. Unlike the NH group, the HL group did not exhibit a significant correlation between the perceived intensities of biting sounds and crispness of pita chips. The HL group reported disliking raising their voices during social dining more frequently compared to the NH group. The HL group also exhibited significantly less engagement during a social dining task than the NH group. In conclusion, this study provides empirical evidence that hearing loss impacts individuals’ perception and acceptance of the food they consume, as well as their engagement in dining experiences during social meals.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"120 ","pages":"Article 105265"},"PeriodicalIF":4.9,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141541717","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"I like it: Comparing children’s ratings of their own and others’ food acceptance","authors":"Micah Hoggatt,&nbsp;Beatrice Perry,&nbsp;Simone P. Nguyen","doi":"10.1016/j.foodqual.2024.105262","DOIUrl":"https://doi.org/10.1016/j.foodqual.2024.105262","url":null,"abstract":"<div><p>This study explores children’s food acceptance, liking of single foods, with a focus on whether children expect that people share similar food likes considering the evolutionary, biological, and social underpinnings of this domain. In this study, 41 children (<em>M</em>_age = 8.26 years; 37 % female, 56 % male, 7 % nonbinary; 85.4 % White, 7.2 % Bi/Multiracial, 4.8 % Asian, 2.4 % Black) were asked about their own liking and to predict others’ liking of two food product categories: ice cream and broccoli. The results reveal that children report stronger food liking for themselves than others (Cohen’s <em>d</em>’s &gt; 0.50), but only for ice cream, not broccoli (Cohen’s <em>d</em>’s &gt; 0.40). These results begin to suggest that children recognize that their food acceptance can vary from others’, which has potential implications across diverse fields (e.g., psychology, consumer science, education, and dietetics). For example, the findings can inform food product development by enabling tailored designs for children’s distinct food likes. Moreover, understanding children’s food likes can be used to promote healthful eating and influence food purchases as children become consumers.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"121 ","pages":"Article 105262"},"PeriodicalIF":4.9,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141595817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Is there also a hidden health cue in the background? The impact of natural imagery on product attitude in food marketing","authors":"Yingying Du,&nbsp;Xingyuan Wang","doi":"10.1016/j.foodqual.2024.105256","DOIUrl":"https://doi.org/10.1016/j.foodqual.2024.105256","url":null,"abstract":"<div><p>Prior studies have primarily concentrated on the role of food imagery, which depicts the food itself or its ingredients, in conveying food messages, with less emphasis on background imagery. Background imagery, which often carries symbolic or metaphorical meanings through the depiction of food-related and non-food-related subjects, also serves as a vital medium for communicating food messages. This study investigates the role of natural imagery, a type of background imagery, in transmitting health-related attributes of food. This study employed an implicit association test (IAT) alongside three scenario experiments. The findings demonstrate that natural imagery triggers a health association with food, leading to a favorable product attitude, referred to as the “health metaphor effect.” Subsequently, the boundary conditions for this effect were examined, revealing its presence in healthy product categories as opposed to unhealthy ones. Building upon these findings, the study also assessed the influence of food imagery in food visuals on the role of natural imagery. The result indicates that, for healthy foods, the health metaphor effect is more pronounced when the food imagery is depicted in a processed (vs. raw) state.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"120 ","pages":"Article 105256"},"PeriodicalIF":4.9,"publicationDate":"2024-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141480210","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application and validation of a Chinese version of the food choice questionnaire (FCQ)","authors":"Tingting Du ,&nbsp;Changlin Luo ,&nbsp;Zhibing Gao ,&nbsp;Yuwen Chang ,&nbsp;Xiangling Zhuang ,&nbsp;Guojie Ma","doi":"10.1016/j.foodqual.2024.105260","DOIUrl":"https://doi.org/10.1016/j.foodqual.2024.105260","url":null,"abstract":"<div><p>To improve healthier food choice behaviors, it is necessary to investigate individual’s perceived importance of relevant motives involved in food purchase decisions. In this study, the Food Choice Questionnaire (FCQ) was introduced to the Chinese population, and a more robust FCQ version (C-FCQ) containing 26 items loaded on eight first-order factors (Health, Nature content, Weight control, Mood, Familiarity, Sensory appeal, Convenience, Price) and three second-order factors (Composition concerns, Senses and Emotions, Time and Money saving) was obtained. There were 964 Chinese adults (66.49 % female) in this study, and 69 of whom completed a retest two weeks later. The composite reliability of the first and the second-order factors are above 0.7, and the test–retest reliability was 0.849. The C-FCQ was successfully used to compare differences in food choice motivation among Chinese groups with different demographic characteristics. The results showed that there were significant differences in food choice motivations among the different groups, and Sensory appeal, Health, and Price were the most important factors in Chinese residents’ food choices.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"120 ","pages":"Article 105260"},"PeriodicalIF":4.9,"publicationDate":"2024-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141541716","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Are consumers still barking up the wrong (palm) tree? Insights into perceptions towards palm oil-related labels and claims","authors":"Sophie-Dorothe Lieke ,&nbsp;Achim Spiller ,&nbsp;Gesa Busch","doi":"10.1016/j.foodqual.2024.105258","DOIUrl":"https://doi.org/10.1016/j.foodqual.2024.105258","url":null,"abstract":"<div><p>Labels and claims representing inherent health- or environment-related attributes contribute to shaping consumer product preferences and perceptions. Palm oil-related labels and claims foster assumptions about individual, social and planetary health. Although consumers in palm oil-importing countries view this commodity with scepticism, a consumer-endorsed trend towards its elimination may cause unintended shifts in environmental impacts. Instead of eliminating palm oil from industries, scientists often acknowledge the benefits of sustainably produced palm oil as a better alternative. A research gap exists to better explain consumer acceptance or rejection of products containing palm oil. To understand how palm oil-related labels and claims influence the perceived sustainability and healthiness of products, an online study was conducted with German consumers (n = 411). Predictors influencing sustainability perceptions were integrated into a Structural Equation Model to explore how these leverage positive or negative perspectives towards the absence of palm oil or the presence of certified sustainable palm oil. This study reveals that products containing no palm oil are perceived to be healthier and more sustainable. We find that sentiments towards palm oil do not necessarily follow traditional trajectories, but are underpinned by disjoint relationships and previously established judgments. Label heuristics are more influential in shaping these perceptions, making them prone to misinterpretation. A proliferation of ‘free from’ claims haloed with sustainability assumptions compromises the progress achieved within the certified sector. This calls for more sensitivity towards products containing certified palm oil, so that assumptions align with reality and consumer perceptions are not barking up the wrong tree.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"120 ","pages":"Article 105258"},"PeriodicalIF":4.9,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324001605/pdfft?md5=838fc058cb7eafa4c6a19d2464cc41ce&pid=1-s2.0-S0950329324001605-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141479852","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Serving a dip with a salty snack promotes energy intake","authors":"Madeline M. Harper ,&nbsp;Paige M. Cunningham ,&nbsp;John E. Hayes","doi":"10.1016/j.foodqual.2024.105257","DOIUrl":"https://doi.org/10.1016/j.foodqual.2024.105257","url":null,"abstract":"<div><p>During eating, exogenous sources of oral lubrication like dips facilitate oral processing, which has been shown to influence food intake. However, few studies have directly assessed how exogenous oral lubrication (via added dip) affects acute intake, especially while snacking. In two laboratory visits, adults (n = 46, 74 % female) were served 70 g of ranch-flavored chips (2.5 servings) with or without 95 g of energy-matched ranch dip, and <em>ad libitum</em> intake was measured. All sessions were video recorded and annotated for number of bites and active eating time (min), which were used to calculate measures of eating microstructure, including eating rate (g/min) and bite size (g/bite). The chips + dip condition yielded 77 % greater intake (64.3 ± 16.2 g versus 36.4 ± 16.2 g; 344.6 ± 86.8 kcal versus 195.1 ± 86.8 kcal; p &lt; 0.001) and a faster total eating rate (p &lt; 0.001) relative to the no-dip control, despite lower initial liking of the dip condition (p = 0.002). However, there was no difference in chip intake (p = 0.83) or chip eating rate (p = 0.11) by condition. Thus, in this chips and dip snack, the greater intake in the dip condition may have been facilitated by a larger total snack bite size (p &lt; 0.001) resulting from dip inclusion, as opposed to faster chip eating rate as a function of the lubricating dip.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"120 ","pages":"Article 105257"},"PeriodicalIF":4.9,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141479849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Does the Eco-Score lead to a halo effect? Influence of a sustainability label on product perceptions and purchase intention","authors":"Verena Büttner ,&nbsp;Birgit Gassler ,&nbsp;Ramona Teuber","doi":"10.1016/j.foodqual.2024.105246","DOIUrl":"https://doi.org/10.1016/j.foodqual.2024.105246","url":null,"abstract":"<div><p>The Eco-Score is an approach to make the environmental impact of a food product visible using color-coded labeling. Previous research has shown the potential of organic and ethical labels to influence consumers’ perceptions of other product features – what is called the halo effect. Using an online questionnaire with a between-subject design and a representative sample for Germany (N = 1010), we examined whether the Eco-Score might also induce halo effects. Therefore, we evaluated how consumers assess the perceived environmental friendliness, expected tastiness, and perceived healthiness of packaged foods with or without an Eco-Score. We consider three different products (spaghetti, yoghurt, and crisps) in three treatment groups (Eco-Scores A, C, and E) and one control group (no label). For our statistical analyses, we employed repeated-measures ANOVAs and regression-based mediation analyses. Our results show that products are perceived as more (Eco-Score A) or less (Eco-Score E) environmentally friendly when labelled with the Eco-Score and this perception mediates the purchase intention positively or negatively, respectively. Furthermore, our results suggest that the Eco-Score can bias consumer perceptions of other food product characteristics. In particular, the Eco-Score E negatively influences expected tastiness and perceived healthiness, which lowers purchase intention. Regression-based moderation analyses show further that participants with high environmental or health concern are in part more susceptible to positive halo effects. However, overall, the moderator effects are small. The paper extends the literature on halo effects related to food labeling and hence provides important insights on perceptions of food products labelled with a color-coded scoring system. Theoretical and practical implications as well as avenues for future research are discussed.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"121 ","pages":"Article 105246"},"PeriodicalIF":4.9,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324001484/pdfft?md5=e5d9bfb11e34f52b0609b17e5373b208&pid=1-s2.0-S0950329324001484-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141595829","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}