Food Quality and Preference最新文献

{"title":"Individual differences in sensitivity to texture as drivers of food preferences and eating behaviour","authors":"Aikaterini Katsikari ,&nbsp;Paula Varela","doi":"10.1016/j.foodqual.2025.105752","DOIUrl":"10.1016/j.foodqual.2025.105752","url":null,"abstract":"<div><div>Food texture significantly influences food perception and its acceptance or rejection, yet it remains relatively understudied. Research links texture to overeating, with dietary and health implications. Softer textures, often found in highly processed foods (HPFs), may promote faster consumption and potential overeating. However, how this affects different consumer groups is not well understood. This study explored how consumer preferences for food textures relate to eating behaviour and food choices, focusing on HPF consumption. An online questionnaire completed by 500 Norwegian adults assessed appetitive traits, food choice motives, sensory modalities underlying food preferences and rejection, and specific textural attributes using a Check-All-That-Apply question. Additional measures included sensitivity to texture—defined here as the behavioural dimension of individuals' emotionally and motivationally respond to the physical feel of food in the mouth, distinct from tactile acuity—self-reported eating rate, and dietary patterns using a short-screening tool for HPF consumption, integrating four classification systems. Hierarchical clustering was used based on sensitivity to texture. Two consumer segments emerged, differing in behavioural profiles, sensory drivers of acceptance and rejection, and reported intake of HPFs. Individuals with higher sensitivity to texture appeared more selective in their food choices and reported higher consumption of HPFs, influenced by multiple behavioural and perceptual factors. Based on these findings, a conceptual framework is proposed that defines sensitivity to texture as a multidimensional trait and explores its potential role in shaping food acceptance, satiety regulation, and HPF consumption. Results support food texture's influence on dietary patterns across consumer segments.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"136 ","pages":"Article 105752"},"PeriodicalIF":4.9,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326550","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":"What food attributes are important to New Englanders? A mixed-methods study of consumer attitudes related to local food systems","authors":"Hannah Stokes-Ramos ,&nbsp;Jess Carson ,&nbsp;Luyue Zheng ,&nbsp;Olivia Burton ,&nbsp;Isaac Sohn Leslie ,&nbsp;Analena Bruce","doi":"10.1016/j.foodqual.2025.105715","DOIUrl":"10.1016/j.foodqual.2025.105715","url":null,"abstract":"<div><div>Small-scale farmers in the US often rely on direct-to-consumer (DTC) markets to sell their products, so reliable information about consumers' food attitudes is critical for their economic viability. Research on consumer attitudes toward the foods sold in these markets in the US, such as local or sustainable, has mostly drawn from existing customers, which fails to capture the attitudes of the general population. In contrast, our research uses a population-based sample that is representative of the US region of New England. Our research investigated which food attributes New Englanders find important when making food purchasing decisions and why, offering farmers population-based information for marketing their products. The food attributes rated important by most New Englanders included tasty, high quality, healthy, and affordable. Local was rated important by over half, while food grown on a small farm and food that is certified organic were important to about a third of New Englanders. Our interviews revealed a wide variety of interpretations of some attributes, which may explain why common DTC marketing language may not resonate with a broad audience. We identify marketing terms that appeal to more consumers, offering actionable insights for farmers and market managers to emphasize food attributes that may attract a broader customer base.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"136 ","pages":"Article 105715"},"PeriodicalIF":4.9,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326557","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":"Promotion vs. prevention? The impacts of national cultural values and regulatory focus on near-expiry food across Malaysia and China","authors":"Bo Shu ,&nbsp;Yanlin Mei ,&nbsp;Songlin Yang","doi":"10.1016/j.foodqual.2025.105780","DOIUrl":"10.1016/j.foodqual.2025.105780","url":null,"abstract":"<div><div>In high food waste environments, purchasing near-expiry food (NEF) is both an ethical and practical decision. While existing studies have highlighted the role of individual attitudes and economic factors, limited attention has been given to the interplay between cultural moral systems and motivational orientations in shaping such behavior. This study develops and tests a culturally grounded framework that explains how national cultural values and regulatory focus jointly influence consumer intention to purchase NEF. Drawing on Confucian and Islamic ethical systems, three experiments (<em>N</em> = 1321) were conducted in China and Malaysia. Study 1 demonstrated that individuals influenced by Islamic cultural values presented significantly greater NEF purchase intentions than those influenced by Confucian values. Study 2 identified perceived ethical value as a mediator of this effect. Study 3 revealed a significant moderation by regulatory focus: Promotion-focused participants in the Confucian condition reported stronger purchase intentions, whereas prevention-focused participants in the Islamic condition maintained consistently high ethical engagement. Together, these findings highlight that ethical consumption is shaped not only by moral norms but also by motivational alignment. Practical implications are discussed for policy makers and marketers seeking to reduce food waste through culturally and motivationally congruent interventions.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"136 ","pages":"Article 105780"},"PeriodicalIF":4.9,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145463204","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":"From waste to worth: Circular economy, labour recognition, and consumer response to upcycled apple pomace foods","authors":"Tiziana Pagnani ,&nbsp;Emanuele Spada ,&nbsp;Filippo Brun ,&nbsp;Teresina Mancuso","doi":"10.1016/j.foodqual.2025.105757","DOIUrl":"10.1016/j.foodqual.2025.105757","url":null,"abstract":"<div><div>Upcycled food is gaining momentum as an effective strategy to reduce food waste and promote a circular economy. Apple pomace, the main by-product of apple processing, is rich in dietary fibre and bioactive compounds, making it a promising component for sustainable food production. Italy is a major player in the global apple market, resulting in a significant volume of apple by-products and making it a suitable context to investigate consumer acceptance of upcycled apple-based foods. Using a sample of 405 consumers, this study examines how sociodemographic factors, psychological constructs, and purchasing motivations influence willingness to try upcycled foods. A cluster analysis identified three distinct consumer profiles: sustainability advocates, mainstream consumers, and food-sceptical individuals, each exhibiting unique attitudes and preferences. Results indicate that younger, educated women with strong environmental awareness are the most receptive, while rural, less-educated men demonstrate higher levels of food and food technology neophobia. Key purchase drivers included environmental sustainability, health benefits, taste, a notable ethical dimension: many consumers appreciated farmers' work, valuing their role in maintaining landscapes, biodiversity, and food security. This social motivation adds a novel layer to existing frameworks on sustainable food choices. Among product types, sweet baked goods such as biscuits and cakes received the highest acceptance, while savoury items like salami encountered greater resistance. Despite a generally positive attitude, awareness of upcycled food and the circular economy remains low, underscoring the need for targeted education and communication strategies to strengthen consumer engagement and support the transition towards more sustainable and equitable food systems.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"136 ","pages":"Article 105757"},"PeriodicalIF":4.9,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145359656","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":"From perception to preference: Insights on front-of-package nutrition labelling effectiveness from a choice experiment under time-pressure","authors":"Edvina Hafner ,&nbsp;Hristo Hristov ,&nbsp;Klaus G. Grunert ,&nbsp;Igor Pravst","doi":"10.1016/j.foodqual.2025.105765","DOIUrl":"10.1016/j.foodqual.2025.105765","url":null,"abstract":"<div><div>Front-of-package nutrition labelling (FOPNL) aims to help consumers make healthier food choices quickly, but adoptions in real life are challenging. The European Commission failed to reach a consensus on a harmonized European FOPNL, which was expected in 2022. Opposition to Nutri-Score (NS) led to the proposal of NutrInform Battery (NI), while the Multiple Traffic Lights (MTL) is being considered as possible compromise. This study examined how NS, NI, and MTL influence food choices under time pressure, compared to the standard nutrition facts table (NFT), and explored familiarity, understanding, and preferences in two European countries. An online choice experiment (between-group design) was conducted in a country with implemented NS (DE-Germany) and without implemented FOPNL (SI-Slovenia). The study included a sample of 1641 adult consumers representative for each country. Each was randomly assigned to NS, NI, MTL, or NFT group. In 10 timed (20s) product choices (cereals or yogurts), participants chose between options varying in nutritional composition, presence of EU organic label and price. Understanding was tested through ranking tasks, and further questions accessed preferences and familiarity. Results show that that under time pressure nutritional composition was the most important attribute guiding food choice, followed by price and the EU organic logo. This pattern was consistent across both countries and products. FOPNLs improved food choices compared to NFT, with country-specific differences: NS was most effective in Germany and MTL in Slovenia, which reflected level of familiarity and understanding of labels in each country. Good understanding of FOPNL was reflected in better food choices, while poor understanding (approx. 30 % of participants) resulted in worse food choices compared to NFT, which highlights the critical need for consumer education. Subjective preferences towards FOPNLs did not completely reflect their understanding and food choice. We conclude that FOPNLs can support healthier choices but may depend on consumer recognition and comprehension. Results stress the need for harmonized labelling backed by education and awareness to maximize positive impact of FOPNLs.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"136 ","pages":"Article 105765"},"PeriodicalIF":4.9,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145359661","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":"Not only veggies: Promoting healthy and familiar plant-based alternatives to traditional meat dishes with the AttiFood tool","authors":"Roberta Adorni,&nbsp;Maria Elide Vanutelli,&nbsp;Arianna Mammano,&nbsp;Viviana Carolina Cambieri,&nbsp;Marco D'Addario,&nbsp;Patrizia Steca","doi":"10.1016/j.foodqual.2025.105734","DOIUrl":"10.1016/j.foodqual.2025.105734","url":null,"abstract":"<div><div>The prevailing dietary patterns across Western countries, characterized by reliance on animal-source products, represent significant contributors to health issues and environmental degradation. Growing evidence has highlighted the potential of transitioning from meat-heavy to more plant-rich diets to promote human health while respecting planetary boundaries. Psychological research contributes by studying people's attitudes and intentions to identify barriers and promoters of healthier food choices. This research falls within this framework, specifically focusing on plant-based protein food (PBPF). The primary aim was introducing AttiFood, a tool for investigating attitudes toward PBPF. The second was to apply AttiFood to examine the role of attitudes in increasing the intention to consume PBPF. The research consisted of three phases: creation and validation of a photographic set of stimuli featuring a wide range of protein sources, including animal- (i.e., red and white meat, fish, dairy, and eggs) and plant-based (i.e., legumes, grain, nuts and seeds) protein food; design and testing of a customized implicit association test; application study on an Italian sample assessing how the current behavior, automatic and explicit attitudes, and intentions intertwine. Results showed positive attitudes toward familiar and palatable plant-based protein food, although they were considered less tasty, convivial, and satisfying than animal-based counterparts. Multiple linear regression revealed current consumption and automatic and explicit attitudes as predictors of intention to increase PBPF consumption. This research suggests that promoting familiar and palatable alternatives to animal-based protein, as presented in the AttiFood tool, could inspire positive dietary changes.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"136 ","pages":"Article 105734"},"PeriodicalIF":4.9,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326554","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":"Acceptance of insect-based food products in Western societies: An updated review (2021–2024)","authors":"Lara Schomaker,&nbsp;Florian Fiebelkorn","doi":"10.1016/j.foodqual.2025.105738","DOIUrl":"10.1016/j.foodqual.2025.105738","url":null,"abstract":"<div><div>This systematic literature review aims to investigate the factors influencing consumer acceptance of insect-based food products, incorporating studies from 2021 to May 2024. PRISMA guidelines were followed to identify relevant literature, which was subsequently analyzed using MAXQDA software. Furthermore, artificial intelligence was used throughout the screening process. The influencing factors are categorized into sociodemographic, psychological, emotional, social, dietary habits, product characteristics, and information-related aspects. By analyzing 126 studies from Western societies, we identify key drivers of acceptance, including gender, age, prior experience, attitudes, and curiosity, while noting barriers such as food neophobia, disgust, and dietary restrictions. This review provides valuable insights for marketers and policymakers aimed at promoting edible insects as sustainable protein alternatives and suggests further exploration of social influences on acceptance in future research.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"136 ","pages":"Article 105738"},"PeriodicalIF":4.9,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326551","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":"Applications of the ErrVarNorm index in case 1 best-worst scaling and data quality insights","authors":"S.R. Jaeger ,&nbsp;S.L. Chheang ,&nbsp;F. Llobell","doi":"10.1016/j.foodqual.2025.105730","DOIUrl":"10.1016/j.foodqual.2025.105730","url":null,"abstract":"<div><div>The present research extended <span><span>Llobell et al. (2025)</span></span> [Fd. Qual. Pref., 10533] who introduced normalised error variance (ErrVarNorm; EVN) as an index of participant response consistency in Case 1 Best-Worst Scaling (BWS) (also known as MaxDiff). As EVN increases through its 0 to 1 range, response consistency and, in turn, the BWS data quality increase. This easy-to-calculate index was applied to online data collected from 4587 adults from the United Kingdom. The key findings included: 1) Researchers can establish a tolerance for post hoc exclusions (%) and calculate a corresponding EVN cut-off value; 2) Men aged 18–29 years old were most at risk of exclusion based on low EVN values; 3) Excluding participants with low EVN values changed BWS object scores and study conclusions; 4) EVN values were not strongly correlated with self-reported BWS task perceptions; and 5) EVN can be used as a general indicator of individual-level survey data quality. EVN = 0.5 was used as the threshold value for participant exclusions, but the results showed that this cut-off may need to be study-specific. Beyond further characterising the EVN index, the present research contributes to the discourse on data quality in online consumer research and advocates for the perspective that data quality exists on a continuum and that researchers are the ones who are primarily responsible for defining needed data quality levels in a focal study and then transparently disclosing steps taken to achieve this.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"136 ","pages":"Article 105730"},"PeriodicalIF":4.9,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326556","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":"Consumer trust and behavioral dynamics in food label usage: evidence from a national survey in South Korea","authors":"Seonyeong Baek","doi":"10.1016/j.foodqual.2025.105756","DOIUrl":"10.1016/j.foodqual.2025.105756","url":null,"abstract":"<div><div>This study examines how consumer trust shapes food label usage and satisfaction, and how these relationships evolve over time. Using nationally representative data from 5827 Korean adults in the 2022 Food Consumption Behavior Survey, we applied complex-sample regression models to analyze behavioral patterns and temporal dynamics. Trust functioned as a cognitive heuristic, increasing engagement with demanding labeling elements such as certifications, traceability, and production information. High-trust consumers combined multiple, value-based cues, whereas low-trust consumers relied mainly on basic cues such as price and expiration date. These differentiated patterns were consistently observed across vegetables and fruits, meat products, and processed foods. Evidence supported a reciprocal feedback system linking usage, trust, and satisfaction: satisfaction emerged as the strongest predictor of trust in cross-sectional models, and higher trust was associated with continued usage. Temporal analyses showed that increases in label usage and in trust were stronger predictors of current trust and usage than their baseline levels, underscoring the dynamic calibration of trust through repeated experiences. These findings portray trust not as a static belief but as a behavioral construct shaped by routine and meaningful encounters with labels. Practically, the results support stakeholder-specific approaches: for policymakers, enhancing the clarity and accessibility of credible certification information; for companies, designing transparent and emotionally resonant formats that sustain engagement; and for educators, developing stepwise programs that begin with familiar cues and progressively introduce more complex, value-based information.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"136 ","pages":"Article 105756"},"PeriodicalIF":4.9,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145360103","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":"Household food waste behaviour in Delhi, India: Insights from a mixed methods study","authors":"Apoorva Tripathi ,&nbsp;Seema Sharma ,&nbsp;Anushree Malik","doi":"10.1016/j.foodqual.2025.105731","DOIUrl":"10.1016/j.foodqual.2025.105731","url":null,"abstract":"<div><div>Households constitute a significant source of food waste (FW) globally at the consumer level; however, there is a limited amount of primary data on avoidable food waste (AFW), particularly in emerging economies. This study used a mixed-methods approach to quantify AFW and explore its drivers in urban households in Delhi, India. Physical waste audits were conducted in 56 households, where waste was collected, sorted, and weighed for seven consecutive days. Subsequently, semi-structured interviews were carried out to identify behavioural and contextual factors contributing to AFW. On average, households generated a modest amount of AFW per week. However, when extrapolated to the city level, the total annual AFW was substantial. Over one-third of the variation in daily AFW was due to differences between households. Household size was positively associated with AFW, suggesting that larger households tended to discard more AFW, though the increase was modest.</div><div>In contrast, a greater number of children was linked to slightly lower levels of AFW. Waste generation remained stable across the week, with cereals being the most wasted category, followed by fruits and vegetables. Thematic analysis of the interviews revealed that key drivers of AFW included individual tendencies, a lack of mindfulness while handling food, perceptions of food quality and edibility, household dynamics, and unanticipated workplace and social events. These findings highlight the need for targeted policy interventions focused on everyday behaviour, such as poor planning, overcooking, and lack of coordination among household members, to promote more sustainable food management and reduce AFW.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"136 ","pages":"Article 105731"},"PeriodicalIF":4.9,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145264911","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}