Food Quality and Preference最新文献_第9页

A simple procedure to assess the reliability of the best estimate thresholds (BETs): A case study on the detection threshold of tannic acid astringency

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-01-19 DOI: 10.1016/j.foodqual.2025.105437

Christophe Martin , Alix Rollinat , Carole Tournier , Caroline Peltier

引用次数: 0

(M)eat more plants: How category dimensions and inferences shape consumer acceptance of plant-based proteins

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-01-18 DOI: 10.1016/j.foodqual.2025.105434

M. van der Meer , A.R.H. Fischer , M.C. Onwezen

{"title":"(M)eat more plants: How category dimensions and inferences shape consumer acceptance of plant-based proteins","authors":"M. van der Meer , A.R.H. Fischer , M.C. Onwezen","doi":"10.1016/j.foodqual.2025.105434","DOIUrl":"10.1016/j.foodqual.2025.105434","url":null,"abstract":"<div><div>A dietary shift to more plant-based and less animal-derived proteins is needed to counter environmental, public health, and animal welfare problems. Although many consumers find this important, consumers do not regularly consume plant-based proteins. Plant-based proteins are often perceived as one overarching category by consumers. We investigate a wider variety of relevant dimensions on which plant-based proteins might differ (e.g., the extent to which plant-based proteins mimic meat and dairy), which in turn might result in different consumer associations. We conducted a representative survey among Dutch consumers (<em>N</em> = 1002). Using structural equation modelling (SEM), we show that consumers categorise plant-based proteins (i.e., non-analogues, semi-analogues, analogues, and hybrids) along several predefined dimensions (analogy, processing, novelty, origin), and these dimensions predict acceptance through inferences (price, sensory appeal, convenience, familiarity, sustainability, health). This study demonstrates that (new) food alternatives are not one group but can be cross-categorised into multiple (sub)categories. Subcategories result in inferences that can sometimes be conflicting or even paradoxical, shaping consumer acceptance of plant-based proteins. By shedding light on how plant-based proteins are categorised and how this subsequently leads to common (mis)perceptions about certain product categories, we give directions for targeted interventions.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105434"},"PeriodicalIF":4.9,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133166","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

Trying tongs and spoiling spoons: Effort nudges influence food consumption and may motivate healthier food decisions

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-01-18 DOI: 10.1016/j.foodqual.2025.105435

Tobias Otterbring , Erik Thomassen , Casper Solli Øritsland , Gastón Ares

{"title":"Trying tongs and spoiling spoons: Effort nudges influence food consumption and may motivate healthier food decisions","authors":"Tobias Otterbring , Erik Thomassen , Casper Solli Øritsland , Gastón Ares","doi":"10.1016/j.foodqual.2025.105435","DOIUrl":"10.1016/j.foodqual.2025.105435","url":null,"abstract":"<div><div>Healthier eating is crucial to tackle the rapid rise of obesity and noncommunicable diseases worldwide. This research examined two nudging interventions intended to decrease food consumption: price display and serving utensils. Forecasting experiments showed that people predicted displaying the price of the food per kg (vs. hg) should decrease the amount of food purchased (Study 1 A), but that using tongs (vs. spoon) would be ineffective (Study 1B). In contrast to these results, a high-powered preregistered field study at a university canteen (Study 2) revealed that price display had no notable effect; however, tongs (vs. spoon) reliably decreased the average amount of food purchased per meal by 14 g or 3.1 %, also when compared to weeks when both types of serving utensils were available. An image-supported online experiment with enhanced rigor and control (Study 3) replicated the results regarding tongs (vs. spoon) for a particularly unhealthy food category (candy), while highlighting a psychological mechanism driving the effect. Using tongs required more effort, which decreased satisfaction tied to using said serving utensils, thereby reducing people's willingness to consume candy. Given the simplicity and cost effectiveness of swapping spoons with tongs, combined with the behavioral evidence underscoring its practical relevance, these findings might aid in steering consumers to healthier food decisions, ultimately benefiting public health.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105435"},"PeriodicalIF":4.9,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133167","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

Naturalness Attitudinal Scale (NAS): Development and validation of new scales to measure attitudes toward naturalness for different product categories

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-01-17 DOI: 10.1016/j.foodqual.2025.105433

Morgane Dantec , Hélène Allain , Moustafa Bensafi , Jérémie Lafraire

{"title":"Naturalness Attitudinal Scale (NAS): Development and validation of new scales to measure attitudes toward naturalness for different product categories","authors":"Morgane Dantec , Hélène Allain , Moustafa Bensafi , Jérémie Lafraire","doi":"10.1016/j.foodqual.2025.105433","DOIUrl":"10.1016/j.foodqual.2025.105433","url":null,"abstract":"<div><div>Recent studies in consumer research have evidenced that attitudes toward naturalness vary among consumers. The purpose of our research is to determine whether subjects' attitudes toward naturalness also vary according to the product category at hand. To answer this question, we developed and validated three scales that measure attitudes toward naturalness for three product categories: food, personal care products, and household products. Our results revealed that the scales have satisfactory psychometric properties, providing new tools to measure attitudes toward naturalness for different product categories. Furthermore, for the first time, the present study allowed the comparison between the attitude toward naturalness across product categories. Our results confirmed that consumers' attitudes are highly product-category dependent, with attitudes toward natural foods being more positive than attitudes toward natural inedible products. We conclude by formulating hypotheses about the underlying factors of these differences that would be worth exploring in future research.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105433"},"PeriodicalIF":4.9,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133168","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

Asking the right question: How should category fit be determined and what is its relationship with sensory attributes of milk and milk alternatives?

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-01-16 DOI: 10.1016/j.foodqual.2025.105436

Jane Jun-Xin Ong, Julien Delarue

{"title":"Asking the right question: How should category fit be determined and what is its relationship with sensory attributes of milk and milk alternatives?","authors":"Jane Jun-Xin Ong, Julien Delarue","doi":"10.1016/j.foodqual.2025.105436","DOIUrl":"10.1016/j.foodqual.2025.105436","url":null,"abstract":"<div><div>When considering how consumers determine if a product fits into a food category, it is assumed that consumers use sensory attributes of products as part of their decision-making process, but this has not yet been measured. To examine how sensory attributes factor into the category determination process, we simultaneously collected descriptive information of 12 milk and milk alternatives using napping analysis, while asking consumers their perceptions of category fit in those 12 products. Category fit was measured in two ways: participants in the prototypical group were asked if products were representative examples of milk (<em>n</em> = 54) and participants in the consideration set group were asked how likely they were to use the products as a substitute for milk (<em>n</em> = 55). We found a significant negative correlation between the sensory distances to an individual's reference milk (i.e., the sample with the highest category fit rating) and their perceived category fit of the product, regardless of the way category fit was measured, showing a clear relationship between category fit determination and sensory attributes. However, participants in the consideration set group were more lenient with the types of products they were likely to substitute for milk and included several plant-based options, while participants in the prototypical group only considered the dairy milks as representative examples of milk. These results suggest that there might be a disconnect with the way that food analogues are developed (i.e., if they are designed to mimic an established prototype) and the factors that affect consumers' purchase decisions.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105436"},"PeriodicalIF":4.9,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133172","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

Front-of-pack labels and young consumers: An experimental investigation of nutrition and sustainability claims in Chile

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-01-16 DOI: 10.1016/j.foodqual.2025.105432

Gabriela Fretes , Norbert L.W. Wilson , Camila Corvalan , Christina D. Economos , Sean B. Cash

{"title":"Front-of-pack labels and young consumers: An experimental investigation of nutrition and sustainability claims in Chile","authors":"Gabriela Fretes , Norbert L.W. Wilson , Camila Corvalan , Christina D. Economos , Sean B. Cash","doi":"10.1016/j.foodqual.2025.105432","DOIUrl":"10.1016/j.foodqual.2025.105432","url":null,"abstract":"<div><div>A better understanding of youth as autonomous consumers in the food market is needed to guide food and nutrition policies to achieve healthier and sustainable diets because they interact with the food environment to obtain, prepare, and consume food and beverages. Compared to other age groups, evidence on children and adolescents (youth) purchasing behavior and front-of-package (FOP) labeling is limited. The objective of the study was to assess youth's purchasing behavior by conducting an online discrete choice experiment (DCE) in Santiago, Chile. We assessed four different food attributes: price, FOP nutrition warning label, FOP eco-label, and type of product (i.e., yogurt, cookie, apple). Data were analyzed using mixed logit models complemented with latent class logit models to further explore heterogeneity in preferences. A total of 329 youth aged 10–14 years participated in the study. Our results reveal that youths' purchasing behavior is mostly determined by price, followed by product type and environmental sustainability as measured by the FOP eco-label; responsiveness to price was not moderated by whether the youth received pocket money from a family member regularly. We further identified five classes (groups) of youth consumers where some exhibited preference for health and nutrition attributes, environmental sustainability, or price. Our findings provide a better understanding of youth as diverse and autonomous consumers and suggest at least some youths are responsive to labeling interventions.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105432"},"PeriodicalIF":4.9,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133236","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 the intersection of food literacy and consumer research: A review, conceptualisation, and agenda for sustainability-focused research

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-01-13 DOI: 10.1016/j.foodqual.2025.105429

Sarah McManus , Donna Pendergast

{"title":"Exploring the intersection of food literacy and consumer research: A review, conceptualisation, and agenda for sustainability-focused research","authors":"Sarah McManus , Donna Pendergast","doi":"10.1016/j.foodqual.2025.105429","DOIUrl":"10.1016/j.foodqual.2025.105429","url":null,"abstract":"<div><div>The COVID-19 pandemic highlighted the importance of consumer food literacy competency as global food experiences were disrupted from individual to systemic levels. Consumer food illiteracy also acts as a barrier to achieve optimal health and sustainability. This study examined what is known about the intersectionality of food literacy and consumer research through a hybrid systematic review encompassing bibliometric and content analysis. Peer-reviewed journal publications (<em>N</em> = 301) meeting the inclusion criteria were analysed to consider citation, geolocational, research area, co-word, and time-phase content strategies employing VOSViewer, Microsoft Excel, and Leximancer software. Examination of the knowledge base of food literacy-consumer research reveals exponential growth in publication rates. The multidisciplinary intellectual structure of the field spans 53 diverse research areas, including consumer food label use, food consumption and choices, sustainability, health, education, skills and knowledge, social media, food security, and COVID-19 research topics. The time-phase analysis reveals that: 1) the intellectual structure of food literacy-consumer research increased in complexity over time, providing a deeper understanding of food literacy; 2) food literacy education is central to food literacy competency to encourage optimal public health and sustainability behaviours; and 3) food literacy competency can be supported through technology (social media and mobile apps) and food literacy measurement. Four propositions are presented to advance food literacy education, technology, research, and policy development. The culmination of the study is the development of the proposed Consumer Food Literacy Knowledge Model, which frames future sustainability-focused food literacy research lenses.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105429"},"PeriodicalIF":4.9,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094394","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

Do you remember? Consumer reactions to health-related information on snacks in repeated exposure

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-01-11 DOI: 10.1016/j.foodqual.2025.105431

Lisa Stickel , Simone Poggesi , Klaus G. Grunert , Liisa Lähteenmäki , Joanne Hort

{"title":"Do you remember? Consumer reactions to health-related information on snacks in repeated exposure","authors":"Lisa Stickel , Simone Poggesi , Klaus G. Grunert , Liisa Lähteenmäki , Joanne Hort","doi":"10.1016/j.foodqual.2025.105431","DOIUrl":"10.1016/j.foodqual.2025.105431","url":null,"abstract":"<div><div>Health-related information on pre-packed food products can enhance purchase intention and healthy choices. However, retained positive influence of health-related information on product liking is necessary to help consumers make informed decisions about a healthy diet in the long term. According to information-reduction theory, consumers reduce the amount of information that is processed in repeated exposure. Hence, increasing familiarity with a product could lead to increased levels of ignoring health-related information and an increasing reliance on product experience-based associations.</div><div>These effects were tested in a laboratory study, involving actual food tasting and repeated exposure across two sessions. Participants (<em>N</em> = 154) were invited to evaluate yoghurts with and without health-related information with a screen representation of the product packaging. Differences in product evaluations and attention paid to health-related information between the two sessions were recorded using both implicit and explicit methods.</div><div>Findings reveal that, despite a decrease in visual attention to health-related information, the perceived healthiness of the products remained stable. However, consumers reported lower perceived tastiness when health-related information was present. The findings underscore the importance of compelling taste experiences, as taste beliefs, in contrast to health beliefs, consistently influenced product liking. Finally, the findings emphasised the need for a comprehensive understanding of consumer reactions to healthier food products that considers both implicit and explicit responses.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105431"},"PeriodicalIF":4.9,"publicationDate":"2025-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143103365","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

Association between fat preference and fat taste sensitivity in healthy weight and obese pregnant women based on the pre-pregnancy body mass index

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-01-08 DOI: 10.1016/j.foodqual.2025.105428

Suwaibah Abd Hadi , Marina Abdul Manaf , Hafzan Haji Yusoff , Hamid Jan Jan Mohamed , Mohd Shafik Abdul Majid

{"title":"Association between fat preference and fat taste sensitivity in healthy weight and obese pregnant women based on the pre-pregnancy body mass index","authors":"Suwaibah Abd Hadi , Marina Abdul Manaf , Hafzan Haji Yusoff , Hamid Jan Jan Mohamed , Mohd Shafik Abdul Majid","doi":"10.1016/j.foodqual.2025.105428","DOIUrl":"10.1016/j.foodqual.2025.105428","url":null,"abstract":"<div><div>While previous studies have reported differences between obese and non-obese individuals in terms of their fat taste sensitivity, few have assessed fat taste sensitivity in pregnant women. Thus, this study was conducted to examine the relationship between fat preference and fat taste sensitivity between healthy weight pregnant women and obese pregnant women based on the pre-pregnancy body mass index (BMI) during the third trimester of pregnancy. Fat taste threshold was determined using the Ascending Forced Choice method (3-AFC). Food preference was assessed by a hedonic sensory test using three levels of fat concentration, namely 5 %, 10 %, and 15 %, representing low, medium, and high fat concentrations, respectively. The result shows that obese women (2.98) had a significantly (<em>p</em> < 0.05) higher fat detection threshold than healthy weight women (1.84). Moreover, the hyposensitive participants significantly (<em>p</em> < 0.05) preferred the high fat concentration (3.0) than the hypersensitive participants (2.6). A significant positive correlation (<em>p</em> < 0.05) was noted between fat preference and fat taste threshold for the high fat concentration. Additionally, the correlation between fat preference and pre-pregnancy BMI was subjected to the level of fat concentration, whereby a negative correlation was observed for a low fat concentration, but a positive correlation was found for medium and high fat concentrations. Our findings demonstrated differences between obese pregnant women and healthy weight pregnant women in terms of their fat taste sensitivity and revealed that these differences affect the women's preference for various levels of fat concentration.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105428"},"PeriodicalIF":4.9,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094397","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 impact of front-of-package design features on consumers' attention and selection likelihood of protein bars: An eye-tracking study

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-01-07 DOI: 10.1016/j.foodqual.2025.105427

Erin Applegate , Julia Carins , Lisa Vincze , Matthew Stainer , Christopher Irwin

{"title":"The impact of front-of-package design features on consumers' attention and selection likelihood of protein bars: An eye-tracking study","authors":"Erin Applegate , Julia Carins , Lisa Vincze , Matthew Stainer , Christopher Irwin","doi":"10.1016/j.foodqual.2025.105427","DOIUrl":"10.1016/j.foodqual.2025.105427","url":null,"abstract":"<div><div>The current regulatory framework permits sports food manufacturers to incorporate a variety of voluntary label claims/icons on the front-of-package (FoP) of their products. This study examined the influence of label design features relevant to protein bars on individuals' visual attention and selection likelihood. Eight experimental FoP labels were created, concentrating on three distinct features, each identified as an area of interest (AOI). These features were allocated in a dichotomous manner within a 2 <span><math><mo>×</mo></math></span> 2 <span><math><mo>×</mo></math></span> 2 design: AOI 1 = ‘high protein’ vs ‘sports bar’; AOI 2 = ‘10 g protein/serve’ vs ‘25 g protein/serve’; AOI 3 = ‘dietitian approved’ vs ‘sports celebrity’. Labels were presented in a semi-randomised order and viewed individually for 15 s by participants. Eye-tracking metrics included time to first fixation (TFF), total fixation duration (TFD), fixation count (FC), and visit count (VC). Selection likelihood ratings were captured using visual analogue scales (0–100 mm). Despite receiving the least amount of attention, protein content was most influential on participants' selection likelihood ratings. Participants were more likely to select products displaying ‘25 g protein/serve’ than ‘10 g protein/serve’. These results provide insight into FoP label elements that influence consumers' willingness to select protein bars and may help guide label design enhancements to attract consumer attention and better cater to their preferences.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105427"},"PeriodicalIF":4.9,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094395","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