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Zhou Y, Zhang A, van Klinken RD, Wang J. The effect of information provision on consumers' risk perceptions of, support for a ban, and behavioral intention towards the preventive use of antibiotics in food animals. BMC Public Health 2024; 24:1428. [PMID: 38807103 PMCID: PMC11134945 DOI: 10.1186/s12889-024-18859-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Accepted: 05/15/2024] [Indexed: 05/30/2024] Open
Abstract
BACKGROUND Antibiotics have been widely used in feed and drinking water for food animals to prevent them from getting sick. Such preventive use of antibiotics has become a contributor to increasing antibiotic resistance and thus poses threats to human health. However, consumers have little knowledge about this practice and the associated health risks of increasing transmission of antibiotic residues and antibiotic resistant bacteria. This study aimed to examine the effect of information provision on consumers' risk perceptions, support for a ban, and behavioral intention regarding the preventive use of antibiotics in food animals. Especially, the study sought to test two competing hypotheses which were informed by two theoretical perspectives of fear appeal theory - the linear model and the plateau effect model. The former suggested that providing information on the health risks of both antibiotic residues and antibiotic resistant bacteria would have a stronger effect compared to providing information on only one of them, while the latter posited that providing information on both risks might not have additional influence, as the effect of information on either risk could reach the plateau. METHODS An experimental study with four conditions was conducted where participants read different information on the health risks associated with the preventive use first and then answered questions regarding consumers' risk perceptions, support for a ban, and behavioral intention regarding the preventive use. Condition 1 was the control condition, where basic information about antibiotics, antibiotic resistance, and the preventive use was provided. Condition 2 and Condition 3 further added information on the health risk of antibiotic residues (Condition 2) and antibiotic resistant bacteria (Condition 3) due to the preventive use, respectively. Condition 4 provided all information contained in the first three conditions. RESULTS The results showed that compared to participants in the control condition, participants in Conditions 2-4 reported higher risk perceptions, stronger support for a ban on the preventive use, and a higher intention to buy meat produced without the preventive use of antibiotics. However, there were no significant differences in these factors between Conditions 2-4, indicating that providing information on the health risk of either antibiotic residues, or antibiotic resistant bacteria, or both, has similar effect on these variables. That is, the hypothesis based on the plateau effect model was supported. CONCLUSIONS The findings suggested that informing the public with the health risk of either antibiotic residues or antibiotic resistant bacteria associated with the preventive use is effective enough to reach plateau effect in increasing risk perceptions, support for a ban, and behavioral intention, which has important implications for policymakers and livestock industries to develop effective communication strategies to promote responsible antibiotic use in food animals.
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Affiliation(s)
- Yingnan Zhou
- Health and Biosecurity, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Brisbane, QLD, 4102, Australia
- School of Sociology and Ethnology, University of Chinese Academy of Social Sciences, Beijing, 102488, China
| | - Airong Zhang
- Health and Biosecurity, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Brisbane, QLD, 4102, Australia
| | - Rieks Dekker van Klinken
- Health and Biosecurity, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Brisbane, QLD, 4102, Australia
| | - Junxiu Wang
- School of Mental Health, Wenzhou Medical University, Wenzhou, Zhejiang, 325035, China.
- The Affiliated Kangning Hospital of Wenzhou Medical University, Wenzhou, Zhejiang, 325007, China.
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Thaise de Oliveira Faoro D, Artuzo FD, Rossi Borges JA, Foguesatto CR, Dewes H, Talamini E. Are organics more nutritious than conventional foods? A comprehensive systematic review. Heliyon 2024; 10:e28288. [PMID: 38571600 PMCID: PMC10987935 DOI: 10.1016/j.heliyon.2024.e28288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 03/07/2024] [Accepted: 03/15/2024] [Indexed: 04/05/2024] Open
Abstract
The growing consumer interest fueled by the belief in the superiority of organic foods raises questions about their actual nutritional superiority over conventional ones. This assumption remains a controversial issue. The present study addresses scientific evidence to clarify this controversy and provide relevant insights for informed decision-making regarding dietary choices. We collected 147 scientific articles containing 656 comparative analyses based on 1779 samples of 68 vegetable, fruit, and other (cereals, pulses, etc.) foods, 22 nutritional properties, and nine residues. Results show that in 191 (29.1%) comparisons, there were significant differences between organic and conventional foods. In a similar quantity of cases (190; 29.0%), there were divergences in the results since some studies reported significant differences while others did not. Finally, most of the comparative analyses (275; 41.9%) showed no significant difference between organic and conventional foods. Therefore, the results herein show no generalizable superiority of organic over conventional foods. Claims for nutritious advantages would eventually be applied to specific comparisons, depending on the food type and nutritional parameter.
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Affiliation(s)
- Daiane Thaise de Oliveira Faoro
- Interdisciplinary Center for Studies and Research in Agribusiness – CEPAN, Universidade Federal do Rio Grande do Sul – UFRGS, Brazil
| | - Felipe Dalzotto Artuzo
- Brazilian Institute of Bioeconomy – INBBIO. Bioeconomics Applied to Agribusiness Research Group. Universidade Federal do Rio Grande do Sul – UFRGS, Brazil
| | | | | | - Homero Dewes
- Department of Biophysics, Institute of Biophysics, and Interdisciplinary Center for Studies and Research in Agribusiness – CEPAN, Universidade Federal do Rio Grande do Sul – UFRGS, Brazil
| | - Edson Talamini
- Department of Economics and International Relations – DERI, Faculty of Economics – FCE, and Bioeconomics Applied to Agribusiness Research Group, Interdisciplinary Center for Studies and Research in Agribusiness – CEPAN, Universidade Federal do Rio Grande do Sul – UFRGS, Brazil
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MacKrill K, Witthöft M, Wessely S, Petrie KJ. Health Scares: Tracing Their Nature, Growth and Spread. CLINICAL PSYCHOLOGY IN EUROPE 2023; 5:e12209. [PMID: 38357430 PMCID: PMC10863677 DOI: 10.32872/cpe.12209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Accepted: 10/18/2023] [Indexed: 02/16/2024] Open
Abstract
Background Health scares are highly publicised threats to health that increase public concern and protective behaviours but are later shown to be unfounded. Although health scares have become more common in recent times, they have received very little research attention. This is despite the fact that health scares often have negative outcomes for individuals and community by affecting health behaviours and causing high levels of often unnecessary anxiety. Method In this paper we undertook a review and analysis of the major types of health scares as well as the background factors associated with health scares and their spread. Results We found most health scares fell into seven main categories; environmental contaminants, food, malicious incidents, medical treatments, public health interventions, radiation from technology and exotic diseases. For most health scares there are important background factors and incident characteristics that affect how they develop. Background factors include conspiracy theories, trust in governmental agencies, anxiety, modern health worries and wariness of chemicals. Incident characteristic include being newly developed, not understood or unseen, man-made rather than natural and whether the incident is out of personal control. We also identified the aspects of traditional and social media that exacerbate the rapid spread of health scares. Conclusion More research is needed to identify the characteristics of media stories that intensify the levels of public concern. Guidelines around the media's reporting of health incidents and potential health threats may be necessary in order to reduce levels of public anxiety and the negative public health impact of health scares.
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Affiliation(s)
- Kate MacKrill
- Department of Psychological Medicine, Faculty of Medical and Health Sciences, University of Auckland, Auckland, New Zealand
| | - Michael Witthöft
- Department of Clinical Psychology, Psychotherapy and Experimental Psychopathology, Johannes Gutenberg University of Mainz, Mainz, Germany
| | - Simon Wessely
- Department of Psychological Medicine, Institute of Psychiatry, Psychology & Neuroscience, King’s College London, London, United Kingdom
| | - Keith J. Petrie
- Department of Psychological Medicine, Faculty of Medical and Health Sciences, University of Auckland, Auckland, New Zealand
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Lucia RM, Liao X, Huang WL, Forman D, Kim A, Ziogas A, Norden-Krichmar TM, Goodman D, Alvarez A, Masunaka I, Pathak KV, McGilvrey M, Hegde AM, Pirrotte P, Park HL. Urinary glyphosate and AMPA levels in a cross-sectional study of postmenopausal women: Associations with organic eating behavior and dietary intake. Int J Hyg Environ Health 2023; 252:114211. [PMID: 37393842 PMCID: PMC10503538 DOI: 10.1016/j.ijheh.2023.114211] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 06/08/2023] [Accepted: 06/16/2023] [Indexed: 07/04/2023]
Abstract
Animal and epidemiologic studies suggest that there may be adverse health effects from exposure to glyphosate, the most highly used pesticide in the world, and its metabolite aminomethylphosphonic acid (AMPA). Meanwhile, consumption of organic foods (presumably grown free of chemical pesticides) has increased in recent years. However, there have been limited biomonitoring studies assessing the levels of human glyphosate and AMPA exposure in the United States. We examined urinary levels of glyphosate and AMPA in the context of organic eating behavior in a cohort of healthy postmenopausal women residing in Southern California and evaluated associations with demographics, dietary intake, and other lifestyle factors. 338 women provided two first-morning urine samples and at least one paired 24-h dietary recall reporting the previous day's dietary intake. Urinary glyphosate and AMPA were measured using LC-MS/MS. Participants reported on demographic and lifestyle factors via questionnaires. Potential associations were examined between these factors and urinary glyphosate and AMPA concentrations. Glyphosate was detected in 89.9% of urine samples and AMPA in 67.2%. 37.9% of study participants reported often or always eating organic food, 30.2% sometimes, and 32.0% seldom or never. Frequency of organic food consumption was associated with several demographic and lifestyle factors. Frequent organic eaters had significantly lower urinary glyphosate and AMPA levels, but not after adjustment for covariates. Grain consumption was significantly associated with higher urinary glyphosate levels, even among women who reported often or always eating organic grains. Soy protein and alcohol consumption as well as high frequency of eating fast food were associated with higher urinary AMPA levels. In conclusion, in the largest study to date examining paired dietary recall data and measurements of first-void urinary glyphosate and AMPA, the vast majority of subjects sampled had detectable levels, and significant dietary sources in the American diet were identified.
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Affiliation(s)
- Rachel M Lucia
- Department of Epidemiology and Biostatistics, University of California, Irvine, CA, USA
| | - Xiyue Liao
- Department of Mathematics and Statistics, California State University, Long Beach, CA, USA
| | - Wei-Lin Huang
- Department of Epidemiology and Biostatistics, University of California, Irvine, CA, USA
| | - Danielle Forman
- Department of Pathology and Laboratory Medicine, University of California, Irvine, CA, USA
| | - Alexis Kim
- Department of Pathology and Laboratory Medicine, University of California, Irvine, CA, USA
| | - Argyrios Ziogas
- Department of Medicine, University of California, Irvine, CA, USA
| | | | - Deborah Goodman
- Department of Epidemiology and Biostatistics, University of California, Irvine, CA, USA
| | - Andrea Alvarez
- Department of Medicine, University of California, Irvine, CA, USA
| | - Irene Masunaka
- Department of Medicine, University of California, Irvine, CA, USA
| | - Khyatiben V Pathak
- Integrated Mass Spectrometry Shared Resource, City of Hope Comprehensive Cancer Center, Duarte, CA, USA; Cancer & Cell Biology Division, Translational Genomics Research Institute, Phoenix, AZ, USA
| | - Marissa McGilvrey
- Integrated Mass Spectrometry Shared Resource, City of Hope Comprehensive Cancer Center, Duarte, CA, USA; Cancer & Cell Biology Division, Translational Genomics Research Institute, Phoenix, AZ, USA
| | - Apurva M Hegde
- Integrated Mass Spectrometry Shared Resource, City of Hope Comprehensive Cancer Center, Duarte, CA, USA; Cancer & Cell Biology Division, Translational Genomics Research Institute, Phoenix, AZ, USA
| | - Patrick Pirrotte
- Integrated Mass Spectrometry Shared Resource, City of Hope Comprehensive Cancer Center, Duarte, CA, USA; Cancer & Cell Biology Division, Translational Genomics Research Institute, Phoenix, AZ, USA
| | - Hannah Lui Park
- Department of Epidemiology and Biostatistics, University of California, Irvine, CA, USA; Department of Pathology and Laboratory Medicine, University of California, Irvine, CA, USA.
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Inguglia ES, Song Z, Kerry JP, O'Sullivan MG, Hamill RM. Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives. Foods 2023; 12:foods12102062. [PMID: 37238880 DOI: 10.3390/foods12102062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
BACKGROUND The concept of a clean label is difficult to define, even in common language, as the interpretation of what a "clean" food is differs from one person to another and from one organisation to another. The lack of a unique definition and regulations of what the term "clean" means, along with the growing consumer demand for more "natural" and healthier foods, is posing new challenges for manufacturers and ingredient producers. The meat industry, in particular, has been affected by this new movement owing to negative attitudes and feelings consumers associate with consuming processed meat products. Scope and approach: The review scope is to describe attributes and associations around the "clean" label term by analysing the most recent ingredients, additives and processing methods currently available for meat manufacturers. Their application in meat, plant-based alternatives and hybrid meat/plant products, current limitations and challenges presented in consumer perception, safety and potential impacts on product quality are also presented. KEY FINDINGS AND CONCLUSIONS The availability of a growing number of "clean" label ingredients provides a new suite of approaches that are available for application by meat processors to help overcome some of the negative connotations associated with processed meat products and also support plant-based meat alternatives and hybrids.
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Affiliation(s)
| | - Zuo Song
- Teagasc Food Research Centre, D15 DY05 Dublin, Ireland
- School of Food and Nutritional Sciences, University College Cork, T12 E138 Cork, Ireland
| | - Joseph P Kerry
- School of Food and Nutritional Sciences, University College Cork, T12 E138 Cork, Ireland
| | - Maurice G O'Sullivan
- School of Food and Nutritional Sciences, University College Cork, T12 E138 Cork, Ireland
| | - Ruth M Hamill
- Teagasc Food Research Centre, D15 DY05 Dublin, Ireland
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6
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Dewhirst T. Interplay of food and tobacco product descriptors and health claims. Tob Control 2023; 32:e130-e131. [PMID: 34511406 DOI: 10.1136/tobaccocontrol-2021-056831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Timothy Dewhirst
- Department of Marketing and Consumer Studies, Gordon S. Lang School of Business and Economics, University of Guelph, Guelph, Ontario, Canada
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7
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Yeasmin D, Baker M, Kamal AHM, Islam MS, Rahman M, Winch PJ, Unicomb L. Exploring customers' perceptions of food adulteration at bazaars and supermarkets in Dhaka, Bangladesh; a qualitative exploration. BMC Public Health 2023; 23:206. [PMID: 36721115 PMCID: PMC9887844 DOI: 10.1186/s12889-022-14933-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Accepted: 12/22/2022] [Indexed: 02/01/2023] Open
Abstract
BACKGROUND Food adulteration is an increasingly recognized global public health problem. In low- and middle-income countries like Bangladesh, adulteration is difficult to detect and respond to. We explored customers' perceptions on food adulteration, perception of risk and connections between information, participant characteristics and patterns of adulterated food concerns that impact risk perception in urban Bangladesh. METHODS A formative study was conducted in Dhaka, between June and August 2015 at a supermarket and a wet market. We explored community awareness and response to chemical contaminants (adulterants) among participants from a range of socio-economic backgrounds. The team conducted 38 in-depth interviews with 12 customers and 4 staff from a supermarket, and 12 customers and 10 vendors from a wet market. Participants were selected purposively. Audio recorded data were coded based on thematic content and analyzed manually. RESULTS We asked participants how common foods were likely adulterated, and most gave figures of 70% or more. They reported that foods were adulterated with chemicals or artificial colors, especially fish, milk, and vegetables. The supermarket more commonly sold packaged foods with nutritional and expiry information on the label; and offered convenience in terms of building size, layout, and cleanliness. All customers from the wet market thought that foods were cheaper and fresher than from supermarkets. Supermarket customers expressed greater concern about adulterated foods than wet market customers. Most participants from both markets reported that food adulteration is invisible, adulterated foods cannot be avoided, and have long-term negative health impacts including cancer, diabetes, paralysis, heart attack, and others. Nearly half of customers from both markets were concerned about the poor nutritional value of adulterated food. Participants from both settings expressed the need for access to credible information about adulteration to help choose safe foods. The majority expressed the need for government action against those who are responsible for adulteration. CONCLUSIONS Food adulteration was considered a major health threat. The government could act on food adulteration prevention if provided credible population-based data on disease burden, a model food sampling and testing protocol, a model for inspections, organizational strengthening and training, example social and behavioral change communications with estimated costs.
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Affiliation(s)
- Dalia Yeasmin
- Environmental Interventions Unit, Infectious Diseases Division, International Centre for Diarrhoeal Disease Research (icddr,b), 68 Shaheed Tajuddin Ahmed Sarani, 1212, Dhaka, Bangladesh.
| | - Musa Baker
- grid.414142.60000 0004 0600 7174Environmental Interventions Unit, Infectious Diseases Division, International Centre for Diarrhoeal Disease Research (icddr,b), 68 Shaheed Tajuddin Ahmed Sarani, 1212 Dhaka, Bangladesh
| | - Abu-Hena Mostofa Kamal
- grid.414142.60000 0004 0600 7174Environmental Interventions Unit, Infectious Diseases Division, International Centre for Diarrhoeal Disease Research (icddr,b), 68 Shaheed Tajuddin Ahmed Sarani, 1212 Dhaka, Bangladesh ,grid.443078.c0000 0004 0371 4228Khulna University of Engineering & Technology (KUET), Khulna, Bangladesh
| | - Md Saiful Islam
- grid.414142.60000 0004 0600 7174Environmental Interventions Unit, Infectious Diseases Division, International Centre for Diarrhoeal Disease Research (icddr,b), 68 Shaheed Tajuddin Ahmed Sarani, 1212 Dhaka, Bangladesh ,grid.1005.40000 0004 4902 0432Kirby Institute, Global Health Program, University of New South Wales, Sydney, Australia
| | - Mahbubur Rahman
- grid.414142.60000 0004 0600 7174Environmental Interventions Unit, Infectious Diseases Division, International Centre for Diarrhoeal Disease Research (icddr,b), 68 Shaheed Tajuddin Ahmed Sarani, 1212 Dhaka, Bangladesh
| | - Peter J. Winch
- grid.21107.350000 0001 2171 9311Johns Hopkins Bloomberg School of Public Health, Baltimore, MD USA
| | - Leanne Unicomb
- grid.414142.60000 0004 0600 7174Environmental Interventions Unit, Infectious Diseases Division, International Centre for Diarrhoeal Disease Research (icddr,b), 68 Shaheed Tajuddin Ahmed Sarani, 1212 Dhaka, Bangladesh
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REMBISCHEVSKI P, CALDAS ED. How do the interview environment, sociodemographic aspects and risk perception impact attitudes related to food? A survey in the Midwest of Brazil. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.78622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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Pirard C, Charlier C. Urinary levels of parabens, phthalate metabolites, bisphenol A and plasticizer alternatives in a Belgian population: Time trend or impact of an awareness campaign? ENVIRONMENTAL RESEARCH 2022; 214:113852. [PMID: 35820649 DOI: 10.1016/j.envres.2022.113852] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 07/04/2022] [Accepted: 07/06/2022] [Indexed: 06/15/2023]
Abstract
A human biomonitoring study was carried out in 2015 within an adult population living in Liege (Belgium). Some phthalate metabolites and parabens were measured in the urine of 252 participants, and information were collected about their food habits, life styles and home environment to identify some predictors of exposure. Concomitantly, an awareness campaign was initiated by the Provincial Authorities of Liege and spread over 2 years. Three years later (2018), 92 of the initial participants provided again urine samples, and the levels of phthalate metabolites, phthalate substitute (DINCH), parabens, bisphenol-A and bisphenol alternatives (bisphenol-S, -F, -Z, -P) were determined and compared to those obtained in 2015 to assess time trends. In 2015, methyl- and ethylparaben were the most abundant parabens (P50 = 9.12 μg/L and 1.1 μg/L respectively), while propyl- and butylparaben were sparsely detected. Except for mono-2-ethylhexyl phthalate and 6-OH-mono-propyl-heptyl phthalate, all other targeted phthalate metabolites were positively quantified in most of the urine samples (between 89 and 98%) with median concentrations ranging between 2.7 μg/L and 21.3 μg/L depending on the metabolite. The multivariate regression models highlighted some significant associations between urinary phthalate metabolite or paraben levels and age, rural or urban character of the residence place, and the use of some personal care products. However, all determination coefficients were weak meaning that the usual covariates included in the models only explained a small part of the variance. Between 2015 and 2018, levels of parabens and phthalate metabolites significantly decreased (from 1.3 to 2.5 fold) except for monoethyl phthalate which seemed to remain quite constant. Contrariwise, all bisphenol alternatives and DINCH metabolites were measured in higher concentrations in 2018 vs 2015 while BPA levels did not differ significantly. However, it was not feasible to unequivocally highlight an impact of the awareness campaign on the exposure levels of the population.
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Affiliation(s)
- Catherine Pirard
- Laboratory of Clinical, Forensic and Environmental Toxicology, CHU of Liege, B35, 4000, Liege, Belgium; Center for Interdisciplinary Research on Medicines (CIRM), University of Liege (ULiege), CHU (B35), 4000, Liege, Belgium.
| | - Corinne Charlier
- Laboratory of Clinical, Forensic and Environmental Toxicology, CHU of Liege, B35, 4000, Liege, Belgium; Center for Interdisciplinary Research on Medicines (CIRM), University of Liege (ULiege), CHU (B35), 4000, Liege, Belgium
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Sustainable Consumption: Will They Buy It Again? Factors Influencing the Intention to Repurchase Organic Food Grain. Foods 2022; 11:foods11193046. [PMID: 36230123 PMCID: PMC9562710 DOI: 10.3390/foods11193046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 09/26/2022] [Accepted: 09/28/2022] [Indexed: 11/19/2022] Open
Abstract
Global consumption trends point to rising demand for organic food as people become more health-conscious. The factors that people consider while making initial organic purchases have been discussed at length. However, the published research is scant about the factors that affect consumers’ propensity to repurchase organic goods. The present research fills this gap by focusing on what influences consumers’ decisions to repurchase organic grain. The Stimulus-Organism-Response (S-O-R) theory and the Theory of Planned Behaviour are the theoretical foundations of the present investigation. The consumer’s attitude toward organic grains and their desire to repurchase organic grains are influenced by health consciousness and previous experience. The repurchase intent was determined to be controlled by the buyer’s willingness to pay and their level of trust in the organic grain. This cross-sectional study collected the necessary data from five chosen urban centres in India. Smart PLS 3.2.9 was used to analyse the gathered data from 463 respondents. According to the findings, health consciousness and past experience favourably influence attitudes and repurchase intent. The trust that consumers have built up in organic grain as a result of past experiences is what drives their desire to make more purchases. Willingness to pay significantly controls and impacts the inclination to repurchase. The association between health consciousness and repurchase intention is partially mediated by attitude, as is the relationship between past experience and repurchase intention. The relationship between health consciousness and the desire to repurchase is partially mediated by the willingness to pay.
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11
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Consumer Attitudes towards Food Preservation Methods. Foods 2022; 11:foods11091349. [PMID: 35564072 PMCID: PMC9099755 DOI: 10.3390/foods11091349] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 04/29/2022] [Accepted: 05/01/2022] [Indexed: 02/04/2023] Open
Abstract
The development and scope of using various food preservation methods depends on the level of consumers’ acceptance. Despite their advantages, in the case of negative attitudes, producers may limit their use if it determines the level of sales. The aim of this study was to evaluate the perception of seven different food processing methods and to identify influencing factors, such as education as well as living area and, at the same time, to consider whether consumers verify this type of information on the labels. Additionally, the study included the possibility of influencing consumer attitudes by using alternative names for preservation methods, on the example of microwave treatment. The results showed that conventional heat treatments were the most preferred preservation methods, whereas preservatives, irradiation, radio waves and microwaves were the least favored, suggesting that consumers dislike methods connected with “waves” to a similar extent as their dislike for preservatives. The control factors proved to significantly modify the evaluation of the methods. The analysis of alternative names for microwave treatment showed that “dielectric heating” was significantly better perceived. These research findings are important as the basis for understanding consumer attitudes. Implications for business and directions of future research are also indicated.
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Rembischevski P, Lauria VBDM, da Silva Mota LI, Caldas ED. Risk perception of food chemicals and technologies in the Midwest of Brazil: A population-based cross-sectional survey. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Siegrist M, Bearth A, Hartmann C. The impacts of diet-related health consciousness, food disgust, nutrition knowledge, and the Big Five personality traits on perceived risks in the food domain. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104441] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Anusha Siddiqui S, Bahmid NA, Mahmud CMM, Boukid F, Lamri M, Gagaoua M. Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research. Crit Rev Food Sci Nutr 2022; 63:6630-6651. [PMID: 35144515 DOI: 10.1080/10408398.2022.2036096] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
There is a growing criticism of meat-based products over environment, animal welfare, and public health. Meat lovers are keeping and adapting their habits, while other consumers are increasingly shifting toward meat alternatives considered as healthier and more sustainable options to replace the animal-based products. This transition gives room in the market to plant-, seaweed-, and insect-based meat products alternatives. Nevertheless, these emerging markets are still facing the challenge of consumers' acceptance and the uncertainty in terms of preferences. This paper focuses on in-depth understanding of consumer perception and acceptability of plant-, seaweed-, and insect-based meat products to get insights on their current situation and future implementation. The main factors and motives influencing the consumer perceptions toward meat alternative products are reported. Further, the consumers' motives and drivers to consume alternative products were highlighted. This review, provides a better understanding of motives and drivers of consumers' acceptance to improve the acceptability of meat alternatives, considering product and country origin of the consumers of meat alternative foods.Supplemental data for this article is available online at https://doi.org/10.1080/10408398.2022.2036096.
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Affiliation(s)
- Shahida Anusha Siddiqui
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
| | - Nur Alim Bahmid
- Agricultural Product Technology Department, Sulawesi Barat University, Majene, Indonesia
| | - Chayan M M Mahmud
- CASS Food Research Center, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia
| | - Fatma Boukid
- Food Safety and Functionality Programme, Institute of Agriculture and Food Research and Technology (IRTA), Monells, Spain
| | | | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Dublin, Ireland
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15
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Bioactivity, Physicochemical and Sensory Properties of Probiotic Yoghurt Made from Whole Milk Powder Reconstituted in Aqueous Fennel Extract. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8020052] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Fermented dairy products have long been associated with positive health benefits. The present study was undertaken to evaluate the physicochemical and sensory properties, viable probiotic counts, antioxidant activity and total phenolic content of probiotic yoghurt made by reconstituting of whole milk powder in aqueous fennel seed extract. Different concentrations of fennel aqueous seeds extract (2%, 4% and 6% w/v) were used as a substitute for water to reconstitute whole milk powder in formulations of yoghurt as functional additives. Interestingly, the use of aqueous extract of fennel seeds in the reconstituted yoghurt milk did not affect yoghurt composition (moisture, protein, fat and ash contents) compared to plain yoghurt. The titratable acidity significantly decreased after using aqueous fennel seed extract in the yogurt manufacture. In this regard, the titratable acidity value was 0.85 in the control yogurt at the fresh period and 1.14 after 21 days of storage, while this value significantly decreased in the yogurt treatments with 2%, 4% and 6% aqueous fennel seed extract to 80, 0.77 and 0.72, respectively, at fresh period and reached 1.03, 0.96 and 0.94, respectively, after 21 days of storage (p < 0.05). Conversely, the pH values significantly increased (p < 0.05) following the addition of aqueous fennel seed extract in the yogurt manufacture. Moreover, the total phenolic content significantly increased (p < 0.05) from 38.60 (mg GAE/L), in fresh plain yogurt, to 44.80, 53.20 and 64.30 (mg GAE/L), in 2% fennel extract yoghurt (FEY2), 4% fennel extract yoghurt (FEY4) and 6% fennel extract yoghurt (FEY6), respectively. Likewise, the antioxidant activity significantly increased (p < 0.05) from 0.11 (mM TE) in fresh plain yogurt to 0.18, 0.26 and 0.32 (mM TE) in (FEY2), (FEY4) and (FEY6), respectively. The survival of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium bifidum decreased during storage time in all yoghurt treatments, although it stood at recommended levels for health effects (at least 106 cfu/mL in traditional yoghurt). For sensory evaluation, FEY4 was more acceptable, followed by FEY6, FEY2 and PY, respectively. Collectively, the present study provides useful information about the bioactivity, physicochemical and sensory properties of probiotic yoghurt made from whole milk powder reconstituted in aqueous fennel extract.
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16
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Muñoz‐González R, Pino C, Henríquez H, Villanueva F, Riquelme A, Montealegre R, Agostini D, Batista‐González A, Leiva G, Contreras RA. Elucidation of antimicrobial and antioxidant activities of selected plant‐based mayonnaise‐derived essential oils against lactic acid bacteria. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Rodrigo Muñoz‐González
- Research Unit, Department of Research and Development (R&D) The Not Company SpA Santiago of Chile Chile
| | - Carla Pino
- Research Unit, Department of Research and Development (R&D) The Not Company SpA Santiago of Chile Chile
| | - Héctor Henríquez
- Research Unit, Department of Research and Development (R&D) The Not Company SpA Santiago of Chile Chile
| | - Francisca Villanueva
- Research Unit, Department of Research and Development (R&D) The Not Company SpA Santiago of Chile Chile
| | - Angeline Riquelme
- Research Unit, Department of Research and Development (R&D) The Not Company SpA Santiago of Chile Chile
| | - Romina Montealegre
- Research Unit, Department of Research and Development (R&D) The Not Company SpA Santiago of Chile Chile
| | - Davide Agostini
- Research Unit, Department of Research and Development (R&D) The Not Company SpA Santiago of Chile Chile
- Wageningen University and Research Wageningen The Netherlands
| | - Ana Batista‐González
- Research Unit, Department of Research and Development (R&D) The Not Company SpA Santiago of Chile Chile
| | - Gabriela Leiva
- Research Unit, Department of Research and Development (R&D) The Not Company SpA Santiago of Chile Chile
| | - Rodrigo A. Contreras
- Research Unit, Department of Research and Development (R&D) The Not Company SpA Santiago of Chile Chile
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17
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Natural plant extracts as inhibitors of potato polyphenol oxidase: The green tea case study. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112467] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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Rousta N, Hellwig C, Wainaina S, Lukitawesa L, Agnihotri S, Rousta K, Taherzadeh MJ. Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation-A Pilot Study. Foods 2021; 10:foods10112774. [PMID: 34829052 PMCID: PMC8623592 DOI: 10.3390/foods10112774] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 11/04/2021] [Accepted: 11/09/2021] [Indexed: 11/16/2022] Open
Abstract
New food sources are explored to provide food security in sustainable ways. The submerged fermentation of edible filamentous fungi is a promising strategy to provide nutritious and affordable food that is expected to have a low environmental impact. The aim of the current study was to assess the novel use of Aspergillus oryzae cultivated in submerged fermentation on oat flour as a source for food products that do not undergo secondary fermentation or significant downstream processing. The fungus was cultivated in a pilot-scale airlift bioreactor, and the biomass concentration and protein content of the biomass were assessed. A tasting with an untrained panel assessed consumer preferences regarding the taste and texture of minimally processed vegetarian and vegan burger patties made from the biomass, and how the patties fared against established meat-alternative-based patties. The cultivation of Aspergillus oryzae resulted in a yield of 6 g/L dry biomass with a protein content of 37% on a dry weight basis. The taste and texture of the minimally processed fungal burger patties were to the liking of some participants. This was also reflected in diverse feedback provided by the participants. The cultivation of the fungus on oat flour and its utilization in developing burger patties shows its promising potential for the production of nutritious food. The applications of the fungus can be further developed by exploring other favorable ways to texture and season this relatively new functional food source to the preferences of consumers.
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19
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Debonne E, Yilmaz MS, Sakiyan O, Eeckhout M. Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots. FOOD SCI TECHNOL INT 2021; 28:641-649. [PMID: 34726109 DOI: 10.1177/10820132211049603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Currently, the majority of fresh apricots destined for the production of dried apricots undergo sulphur oxide fumigation before drying to protect the fruit against fungal spoilage. To eliminate the use of sulphite, packaging assisted with essential oil is a promising strategy to increase shelf-life of dried apricots since it does not impact its flavor characteristics. In this study, three essential oils were selected: clove, lemongrass and thyme. They were screened for antifungal activity against Eurotium spp. with different methods: micro- and macro-dilution and agar-diffusion. Growth/no-growth data were used to develop models for all three methods. Clove exerted the strongest antifungal activity with an inhibitory concentration of 0.075%, 0.035% and 0.05% through respectively micro-dilution, macro-dilution and agar diffusion. For thyme the following values were obtained: 0.775%, 0.070% and 0.100%. This means that the antifungal activity of thyme is 10 times lower in micro-dilution and 2 times lower in macro-dilution and agar diffusion compared to clove. Through micro-dilution, lemongrass was found to have the second highest antifungal activity (0.25%). When used in the volatile atmosphere of dried apricots and in macro-dilution, the antifungal activity of lemongrass was the lowest, with respective values of > 0.200% and 0.105% for G/NG prediction.
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Affiliation(s)
- Els Debonne
- Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, 26656Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Merve Silanur Yilmaz
- Department of Food Engineering, Faculty of Engineering, 37504Ankara University, 06830 Gölbaşı, Ankara, Turkey
| | - Ozge Sakiyan
- Department of Food Engineering, Faculty of Engineering, 37504Ankara University, 06830 Gölbaşı, Ankara, Turkey
| | - Mia Eeckhout
- Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, 26656Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
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20
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Kaseke T, Opara UL, Fawole OA. Oxidative stability of pomegranate seed oil from blanched and microwave pretreated seeds: Kinetic and thermodynamic studies under accelerated conditions. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15798] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tafadzwa Kaseke
- Department of Food Science Stellenbosch University Stellenbosch South Africa
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences Stellenbosch University Stellenbosch South Africa
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences Stellenbosch University Stellenbosch South Africa
- UNESCO International Centre for Biotechnology Nsukka Nigeria
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology University of Johannesburg Johannesburg South Africa
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21
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Lang M, Rodrigues AC. A comparison of organic-certified versus non-certified natural foods: Perceptions and motives and their influence on purchase behaviors. Appetite 2021; 168:105698. [PMID: 34547350 DOI: 10.1016/j.appet.2021.105698] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 07/30/2021] [Accepted: 09/14/2021] [Indexed: 11/17/2022]
Abstract
The present study investigates how consumers perceive organic-certified versus non-certified natural foods relative to each other, compares motives for purchasing them, and explores how these influence purchase behaviors toward the combined natural foods category. Analysis of a USA shopper survey finds there are still pronounced differences in perceptions, trust, and willingness to pay. Some 57% of respondents agree at a level of 4 or 5 (out of 5) that there are differences between organic-certified and non-certified natural foods. Mean levels of trust for natural and certified organic labels are 2.67 and 3.50 respectively. Consumers are willing to pay price premiums of 25% and 37% for non-certified and organic-certified respectively. Results show shoppers have shared and different motives for purchasing. No added growth hormones and No artificial additives or preservatives are the two reasons that appear in the top five for purchasing organic-certified and non-certified foods. Other top five reasons for organic-certified are agriculture oriented: No chemical pesticides, herbicides, or fertilizers, No antibiotics, and USDA organic certification. Other top five reasons for non-certified are processing oriented: No artificial flavors, colors, or sweeteners, Minimal processing, and No high fructose corn syrup. Some of these differences influence intended purchase behaviors. Trust in organic-certified and non-certified labels affects willingness to pay. Four of the organic-certified attributes have a relationship with one or more of purchase frequency, number of items per trip, weekly spending, and willingness to pay.
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Affiliation(s)
- Mark Lang
- Department of Marketing, The University of Tampa, John H. Sykes College of Business, 401 West Kennedy Blvd., Tampa, FL, 33606, USA.
| | - Antonio C Rodrigues
- Department of Marketing, The University of Tampa, John H. Sykes College of Business, 401 West Kennedy Blvd., Tampa, FL, 33606, USA.
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22
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Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review. Foods 2021; 10:foods10092094. [PMID: 34574204 PMCID: PMC8465333 DOI: 10.3390/foods10092094] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 08/25/2021] [Accepted: 09/02/2021] [Indexed: 12/31/2022] Open
Abstract
Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace synthetic nitrate/nitrite salts (indicated as E-numbers in food labels) with natural ingredients in the formulation of processed foods. Although no ideal synthetic nitrate/nitrite replacements have yet been found, it is known that certain vegetables contain relevant amounts of nitrate. Beta vulgaris varieties (Swiss chard/chard, beetroot, and spinach beet, for instance) are widely produced for human consumption and have relevant amounts of nitrate that could be explored as a natural ingredient in cured meat product processing. Thus, this paper provides an overview of the main nitrate sources among Beta vulgaris varieties and the strategic use of their liquid and powder extracts in the production of cured meat products.
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23
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Maruyama S, Lim J, Streletskaya NA. Clean Label Trade-Offs: A Case Study of Plain Yogurt. Front Nutr 2021; 8:704473. [PMID: 34395498 PMCID: PMC8360858 DOI: 10.3389/fnut.2021.704473] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Accepted: 06/28/2021] [Indexed: 11/13/2022] Open
Abstract
Consumer demand for clean label has risen in recent years. However, clean label foods with simple and minimalistic ingredient lists are often expensive to produce and/or may possess less desirable sensory qualities. Accordingly, understanding consumer preferences regarding the clean label trend would be of great interest to the food industry. Here we investigate how ingredient lists and associated sensory quality descriptions may influence consumer preferences using a hypothetical choice experiment. In particular, we test the impacts of four common stabilizers (carrageenan, corn starch, milk protein concentrate, and pectin) and textural characteristics on preferences and willingness to pay for plain yogurt. A total of 250 yogurt consumers participated in the study. The results of a mixed logit analysis suggest that clean labeling significantly increases the likelihood of consumer choice, while poor texture reduces consumer choice. More importantly, the negative impact of poor texture seems to be less significant for clean label yogurts compared to that for yogurts with longer ingredient lists. Among all stabilizers, corn starch in particular has a significant negative impact on consumer choice. The estimated average consumer willingness to pay for clean labels is between $2.54 and $3.53 for 32 oz yogurt formulations. Furthermore, clean labels minimize the negative impact of textural defects with consumers willing to pay an estimated premium of $1.61 for the family size yogurt with a simple ingredient list. Results of latent class modeling reveal two classes of consumers with similar patterns of demand who prefer clean labels and, on average, would rather purchase a yogurt with a textural defect than opt out of purchasing a yogurt entirely. Implications for the food industry are discussed.
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Affiliation(s)
- Sara Maruyama
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, United States
| | - Juyun Lim
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, United States
| | - Nadia A Streletskaya
- Department of Applied Economics, Oregon State University, Corvallis, OR, United States
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24
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Castiglione AM, Mannino G, Contartese V, Bertea CM, Ertani A. Microbial Biostimulants as Response to Modern Agriculture Needs: Composition, Role and Application of These Innovative Products. PLANTS 2021; 10:plants10081533. [PMID: 34451578 PMCID: PMC8400793 DOI: 10.3390/plants10081533] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/23/2021] [Accepted: 07/24/2021] [Indexed: 01/09/2023]
Abstract
An increasing need for a more sustainable agriculturally-productive system is required in order to preserve soil fertility and reduce soil biodiversity loss. Microbial biostimulants are innovative technologies able to ensure agricultural yield with high nutritional values, overcoming the negative effects derived from environmental changes. The aim of this review was to provide an overview on the research related to plant growth promoting microorganisms (PGPMs) used alone, in consortium, or in combination with organic matrices such as plant biostimulants (PBs). Moreover, the effectiveness and the role of microbial biostimulants as a biological tool to improve fruit quality and limit soil degradation is discussed. Finally, the increased use of these products requires the achievement of an accurate selection of beneficial microorganisms and consortia, and the ability to prepare for future agriculture challenges. Hence, the implementation of the microorganism positive list provided by EU (2019/1009), is desirable.
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Affiliation(s)
- Adele M. Castiglione
- Plant Physiology Unit, Department of Life Sciences and Systems Biology, University of Torino, 10135 Turin, Italy; (A.M.C.); (G.M.)
- Green Has Italia S.P.A, 12043 Canale, Italy;
| | - Giuseppe Mannino
- Plant Physiology Unit, Department of Life Sciences and Systems Biology, University of Torino, 10135 Turin, Italy; (A.M.C.); (G.M.)
| | | | - Cinzia M. Bertea
- Plant Physiology Unit, Department of Life Sciences and Systems Biology, University of Torino, 10135 Turin, Italy; (A.M.C.); (G.M.)
- Correspondence: ; Tel.: +39-0116706361
| | - Andrea Ertani
- Department of Agricultural Forest and Food Sciences, University of Torino, 10095 Turin, Italy;
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25
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Saleh R, Bearth A, Siegrist M. How chemophobia affects public acceptance of pesticide use and biotechnology in agriculture. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104197] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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26
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Veiga GC, Johann G, Lima VA, Kaushik N, Mitterer‐Daltoé ML. Food Choice Questionnaire and
PLS‐Path
modeling as tools to understand interest in low sugar products. J SENS STUD 2021. [DOI: 10.1111/joss.12667] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Géssica C. Veiga
- Department of Chemistry Graduate Program in Chemical and Biochemical Technology Processes Federal Technological University of Paraná (UTFPR) Pato Branco PR Brazil
| | - Gracielle Johann
- Department of Chemistry Graduate Program in Chemical and Biochemical Technology Processes Federal Technological University of Paraná (UTFPR) Pato Branco PR Brazil
| | - Vanderlei A. Lima
- Department of Chemistry Graduate Program in Chemical and Biochemical Technology Processes Federal Technological University of Paraná (UTFPR) Pato Branco PR Brazil
| | - Neeraj Kaushik
- Department of Business Administration National Institute of Technology Kurukshetra Haryana India
| | - Marina L. Mitterer‐Daltoé
- Department of Chemistry Graduate Program in Chemical and Biochemical Technology Processes Federal Technological University of Paraná (UTFPR) Pato Branco PR Brazil
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27
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MITTERER-DALTOÉ M, BORDIM J, LISE C, BREDA L, CASAGRANDE M, LIMA V. Consumer awareness of food antioxidants. Synthetic vs. Natural. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.15120] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
| | | | - Carla LISE
- Universidade Tecnológica Federal do Paraná, Brasil
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28
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Goodman S, Vanderlee L, Jones A, White C, Hammond D. Perceived Healthiness of Sweeteners among Young Adults in Canada. CAN J DIET PRACT RES 2021; 82:90-94. [PMID: 33320777 DOI: 10.3148/cjdpr-2020-030] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Purpose: To compare the perceived healthiness of different sweeteners relative to table sugar and examine efforts to consume less sugars and sweeteners.Methods: As part of the 2017 Canada Food Study online survey, 1000 youth and young adults were randomized to rate the healthiness of 1 of 6 sweeteners (aspartame, sucralose, stevia, agave, high-fructose corn syrup, "raw" sugar) or 1 sweetener brand name (Splenda) compared with "table sugar".Results: Perceptions of sweeteners varied widely. For example, the majority of respondents perceived high-fructose corn syrup (63.9%) and aspartame (52.4%) as less healthy than table sugar, whereas almost half (47.8%) perceived raw sugar as being healthier than table sugar. No assessed socio-demographic variables were significantly associated with perceived healthiness of sweeteners compared with table sugar (P ≥ 0.05). More consumers had attempted to consume less sugar (65.4%) compared with less "artificial" (31.2%) or "natural" (24.0%) low-calorie sweeteners.Conclusions: Perceptions of sweetener healthiness may be related to sweeteners' perceived level of "naturalness" rather than energy content. This has important implications for understanding consumer preferences, particularly given greater use of low-calorie sweeteners in the food supply and policy developments such as sugar taxes and enhanced sugar labelling.
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Affiliation(s)
- Samantha Goodman
- School of Public Health & Health Systems, University of Waterloo, Waterloo, ON.,Centre nutrition, santé et société (Centre NUTRISS), Institut sur la nutrition et les aliments fonctionnels, Université Laval, Québec, QC.,Department of Public Health, University of Otago, Wellington, New Zealand
| | - Lana Vanderlee
- School of Public Health & Health Systems, University of Waterloo, Waterloo, ON.,Centre nutrition, santé et société (Centre NUTRISS), Institut sur la nutrition et les aliments fonctionnels, Université Laval, Québec, QC.,Department of Public Health, University of Otago, Wellington, New Zealand
| | - Amanda Jones
- School of Public Health & Health Systems, University of Waterloo, Waterloo, ON.,Centre nutrition, santé et société (Centre NUTRISS), Institut sur la nutrition et les aliments fonctionnels, Université Laval, Québec, QC.,Department of Public Health, University of Otago, Wellington, New Zealand
| | - Christine White
- School of Public Health & Health Systems, University of Waterloo, Waterloo, ON.,Centre nutrition, santé et société (Centre NUTRISS), Institut sur la nutrition et les aliments fonctionnels, Université Laval, Québec, QC.,Department of Public Health, University of Otago, Wellington, New Zealand
| | - David Hammond
- School of Public Health & Health Systems, University of Waterloo, Waterloo, ON.,Centre nutrition, santé et société (Centre NUTRISS), Institut sur la nutrition et les aliments fonctionnels, Université Laval, Québec, QC.,Department of Public Health, University of Otago, Wellington, New Zealand
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29
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Hüppe R, Zander K. Consumer Perspectives on Processing Technologies for Organic Food. Foods 2021; 10:1212. [PMID: 34072073 PMCID: PMC8229621 DOI: 10.3390/foods10061212] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 05/20/2021] [Accepted: 05/21/2021] [Indexed: 11/17/2022] Open
Abstract
Over the last years, consumer demand for natural and healthy convenient food has increased, and with it the demand for organic convenience food. With convenience food, the processing level increases, which consumers are sceptical of. This holds especially for organic consumers who prefer natural, healthy, and sustainable food products. In the literature, consumer preferences are investigated for processed conventional food, but rarely for organic products. Therefore, this study investigates consumers' knowledge, expectations, and attitudes towards selected processing technologies for organic food. Nine focus groups with 84 organic consumers were conducted, discussing preservation technologies of organic milk and orange juice. Results showed that participants had little knowledge about processing technologies but were interested in their benefits. Organic processing technologies should include fewer processing steps, low environmental impact, while keeping the product as natural as possible. Since consumers want to know benefits but not details of processing, asking consumers for their specific preferences when developing new processing technologies remains challenging. This paper shows how consumers' benefit and risk perception including their want for naturalness, and scepticism for new technologies shape their evaluation of (organic) food processing technologies. Two consumer groups with different attitudes towards processing could be identified: 'organic traditionalists' and 'organic pragmatics'.
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Affiliation(s)
- Ronja Hüppe
- Section of Agricultural and Food Marketing, University of Kassel, 37213 Witzenhausen, Germany;
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30
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Trace chemicals in consumer products - Consumers' acceptance before and after receiving information about toxicological principles. Food Chem Toxicol 2021; 153:112252. [PMID: 33961928 DOI: 10.1016/j.fct.2021.112252] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 04/28/2021] [Accepted: 04/30/2021] [Indexed: 11/21/2022]
Abstract
Toxicologists face several challenges when communicating with the public about the potential risks of chemical substances in consumer products. However, based on the consumers' scepticism and detachment from the use of chemical substances in the manufacturing of consumer goods, evidence is needed on how this communication can be improved. Hence, the goal of this study was to experimentally check the effect of an informational video on consumers' acceptance of trace chemicals in consumer products, their willingness to purchase and finally, their perception of the dose-response mechanism. For this, an informational video was developed and evaluated in a pre-post online study with a sample of South Korean consumers (N = 600). The results suggest that providing information on toxicological principles increases people's acceptance of trace chemicals in consumer products and their willingness to purchase a consumer product containing trace chemicals. Within the article, implications for practice and ideas for new research avenues are presented.
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31
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El-Saadony MT, S F Khalil O, Osman A, Alshilawi MS, Taha AE, Aboelenin SM, Shukry M, Saad AM. Bioactive peptides supplemented raw buffalo milk: Biological activity, shelf life and quality properties during cold preservation. Saudi J Biol Sci 2021; 28:4581-4591. [PMID: 34354444 PMCID: PMC8325055 DOI: 10.1016/j.sjbs.2021.04.065] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 03/31/2021] [Accepted: 04/21/2021] [Indexed: 11/03/2022] Open
Abstract
This study aimed to prolong the raw buffalo milk handling and cold storage period by controlling the microbes, enhancing sensory properties and their functionality after supplementing bioactive peptides. The additions included hen and duck egg white protein isolates (HPI and DPI), pepper seed protein (PSP), and pepsin-kidney bean protein hydrolysate (PKH). Five milk treatments were prepared and evaluated as non-supplemented milk (M- Control), hen egg white protein isolate-supplemented milk (M-HPI), duck egg white protein isolate-supplemented milk (M-DPI), pepper seeds protein-supplemented milk (M-PSP), and kidney bean hydrolysate-supplemented milk (M-PKH). Pyrogallol, protocatechuic, catechin, benzoic and caffeine were the main phenolic compounds, Apignin-6-arabinose, naringin, hesperidin, naringenin, kaempferol 3-2-p-comaroyl were the dominant flavonoids in milk samples based on HPLC profile. During 30 days of cold storage, the antioxidant potential of peptides-supplemented milk samples was significantly decreased (p ≤ 0.05) as decrement of phenolic compounds and flavonoids; the pH was nearly stable, the titratable acidity and total soluble solids (TTS) were (p ≤ 0.05) raised. PSP and PKH were inhibited (p ≤ 0.05) the decay of sugars in M-PSP, and M-PKH by reducing 45% of bacterial load as compared to other milk samples. PSP was significantly (p ≤ 0.05) scavenged 87% of DPPḢ compared to other peptides. Besides, PSP followed by PKH reduced considerably (p ≤ 0.05) the growth of tested bacteria, molds, and yeasts. The PSP has significantly increased the whiteness of M-PSP as compared to other milk samples. M-PSP had the highest score in color, taste, and flavor, followed by M-PKH.
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Affiliation(s)
- Mohamed T El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Osama S F Khalil
- Dairy Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Aswan 81528, Egypt
| | - Ali Osman
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Mashaeal S Alshilawi
- Department of Biological Science, Microbiology, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Ayman E Taha
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Edfina 22578, Egypt
| | - Salama M Aboelenin
- Biology Department, Turabah University College, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Mustafa Shukry
- Department of Physiology, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh 33516, Egypt
| | - Ahmed M Saad
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
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Bordim J, Lise CC, Marques C, Oldoni TC, Varela P, Mitterer‐Daltoé ML. Potential use of naturally colored antioxidants in the food industry—A study of consumers' perception and acceptance. J SENS STUD 2021. [DOI: 10.1111/joss.12657] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Jéssica Bordim
- Department of Chemistry Federal Technological University of Paraná (UTFPR) Pato Branco Paraná Brazil
| | - Carla Cristina Lise
- Department of Chemistry Federal Technological University of Paraná (UTFPR) Pato Branco Paraná Brazil
| | - Caroline Marques
- Department of Chemistry Federal Technological University of Paraná (UTFPR) Pato Branco Paraná Brazil
| | - Tatiane Cadorin Oldoni
- Department of Chemistry Federal Technological University of Paraná (UTFPR) Pato Branco Paraná Brazil
| | - Paula Varela
- Sensory & Consumer Sciences Nofima Ås Norway
- Department of Chemistry, Biotechnology and Food Science (KBM) The Norwegian University of Life Science Ås Norway
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Bearth A, Kwon S, Siegrist M. Chemophobia and knowledge of toxicological principles in South-Korea: perceptions of trace chemicals in consumer products. JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH. PART A 2021; 84:183-195. [PMID: 33289440 DOI: 10.1080/15287394.2020.1851834] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Many consumer products are manufactured or synthesized from chemicals. However, consumers may be hesitant to purchase consumer products that are perceived as synthetic or derived with chemical substances. Prior studies suggested a preference for chemicals of natural origin and an irrational fear of synthetic chemicals, a phenomenon that is referred to as chemophobia. The aim of this study was two-fold as follows: to (1) investigate the levels of knowledge with respect to toxicological principles, chemophobia, and trust in stakeholders in South Korea and (2) experimentally test the effect of information provision on acceptance and willingness-to-buy for the specific case of trace chemicals in consumer products. For this purpose, an online survey and experiment was conducted with consumers in South Korea. Data suggested that in South Korea chemophobia correlated with an individual's knowledge regarding toxicological principles. Accordingly, a small intervention providing information on the dose-response mechanism increased consumers' acceptance of the presence of trace chemicals and subsequent willingness to purchase the products in this study. In conclusion, this investigation stresses the importance of educating the public regarding basic principles of toxicology to avoid chemophobia, while simultaneously discussing other factors that need to be taken into account such as attitudes and trust in communicators.
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Affiliation(s)
- Angela Bearth
- Consumer Behavior, Institute for Environmental Decisions (IED), ETH Zurich , Zurich, Switzerland
| | - Seok Kwon
- Global Product Stewardship, Research and Development, Singapore Innovation Center, Procter & Gamble (P&G) International Operations , Singapore
| | - Michael Siegrist
- Consumer Behavior, Institute for Environmental Decisions (IED), ETH Zurich , Zurich, Switzerland
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Tsartsou E, Proutsos N, Papadopoulos I, Tzouvelekas V, Castanas E, Kampa M. Consumers' attitude toward dietary supplements and functional food: a prospective survey in a Greek population sample. Hormones (Athens) 2021; 20:177-188. [PMID: 32504223 DOI: 10.1007/s42000-020-00209-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Accepted: 05/05/2020] [Indexed: 12/17/2022]
Abstract
PURPOSE The main objective of the present study was to investigate the attitudes among a sample of educated Greek consumers toward the use of dietary supplements (DS) and functional foods (FF) given that attitudes and behaviors as regards DS/FF have not been sufficiently evaluated in Southern Europe, where their penetration is lower as compared to northern countries. METHOD An online questionnaire was completed by 358 individuals (n = 358, 55.6% females, 44.4% males, and 82% of the total with higher education). Questionnaire reliability was assessed by Cronbach's alpha coefficient while independence among qualitative variables was assayed by Pearson's chi-squared test or Fisher's exact test. The different groups of questions were analyzed by factor analysis, with principal component analysis and Varimax rotation, applied after a factor analysis and Kaiser-Meyer-Olkin (KMO) measure of sampling adequacy test. Finally, a hierarchical cluster analysis based on Ward's method, using the squared Euclidean distance as a measure, was performed in order to identify and classify cases. RESULTS Our results revealed that the majority of responders were aware of the principles of healthy eating, considering DS/FF as valid additives conferring beneficial effects. A surprising finding is that consumers, independently of the use of DS/FF, tend to prepare food at home and to adhere strongly to the Mediterranean diet and its principles. In addition, they express a certain degree of wariness as to product labeling and health claims, following instead the recommendations of health professionals and scientific evidence. Finally, they prefer to purchase DS/FF from pharmacies. CONCLUSION Our findings provide valuable data concerning active Greek consumers' attitudes toward these relative new products, which could be extended to other Mediterranean and South European populations.
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Affiliation(s)
- Evangelia Tsartsou
- Laboratory of Experimental Endocrinology, School of Medicine, University of Crete, Voutes University Campus, 71013, Heraklion, Greece
| | | | | | - Vangelis Tzouvelekas
- Department of Economics, Faculty of Social Sciences, University of Crete, Rethymno, Greece
| | - Elias Castanas
- Laboratory of Experimental Endocrinology, School of Medicine, University of Crete, Voutes University Campus, 71013, Heraklion, Greece.
| | - Marilena Kampa
- Laboratory of Experimental Endocrinology, School of Medicine, University of Crete, Voutes University Campus, 71013, Heraklion, Greece.
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Barriers and facilitators of household provision of dairy and plant-based dairy alternatives in families with preschool-age children. Public Health Nutr 2021; 24:5673-5685. [PMID: 33602360 DOI: 10.1017/s136898002100080x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
OBJECTIVE This study aimed to explore barriers and facilitators of the provision of dairy and plant-based dairy alternatives (PBDA) by parents of preschool-age children, a previously unexplored area of research. DESIGN Five focus groups of parents were conducted and audio-recorded. Verbatim transcripts were analysed using thematic analysis. SETTING University of Guelph, in Guelph, ON, Canada in 2019. PARTICIPANTS Thirty-two (n 19 mothers, 13 fathers) parents of preschool-age children. Most (59 %) were university or college educated. RESULTS Facilitators common to both dairy and PBDA provision included perceived nutritional benefits, such as dairy's Ca, protein and fat content, and PBDA's protein content, and the perception that PBDA adds variety to the diet. Facilitators unique to dairy v. PBDA provision included the taste of, familiarity with, and greater variety and accessibility of dairy products, specifically child-friendly products. A facilitator unique to PBDA v. dairy provision was ethical concerns regarding dairy farming practices. Barriers common to both dairy and PBDA provision included perceived cost, concerns regarding the environmental impact of production, and high sugar content. Barriers specific to dairy included use of antibiotics and hormones in dairy production. A barrier specific to PBDA was the use of pesticides. CONCLUSION Behaviour change messages targeting parents of preschoolers can emphasise the nutrition non-equivalence of dairy and some PBDA and can educate parents on sources of affordable, unsweetened dairy and PBDA.
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Spendrup S, Eriksson D, Fernqvist F. Swedish consumers´ attitudes and values to genetic modification and conventional plant breeding - The case of fruit and vegetables. GM CROPS & FOOD 2021; 12:342-360. [PMID: 33970780 PMCID: PMC8115547 DOI: 10.1080/21645698.2021.1921544] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
This study examined public attitudes to genetic modification (GM) and conventional plant breeding and explored general differences in attitudes to these two types of breeding concepts, including the effect of individual personal characteristics such as gender and age. It also sought to identify the influence of personal values linked to attitudes to GM crops and conventional plant breeding, following Schwartz value theory. Relations between specific values and attitudes to GM organisms (GMOs) have been studied previously, but not gender- and age-specific relations between specific values and attitudes to conventional plant breeding. Data were collected in this study using a questionnaire completed on-line by 1500 Swedish consumers in 2019. The questionnaire covered three different aspects: 1) sociodemographic data, including gender and age; 2) attitudes to GMO/conventional plant breeding; and 3) values, measured using the human values scale. It was found that consumers expressed more positive attitudes to conventional plant breeding than to GMO, men expressed more positive attitudes to both conventional plant breeding and GMO than women did, and younger consumers expressed more positive attitudes to GMO than older consumers did. A negative correlation between attitudes to conventional plant breeding and the value ‘tradition’, but no correlation to ‘universalism’, ‘benevolence’, ‘power’ or ‘achievement’, was identified for men. For women, correlations between attitudes to conventional plant breeding and ‘benevolence’ (neg.) and ‘achievement’ (pos.) were found. For both men and women, attitudes to GMO were negatively influenced by ‘universalism’ and ‘benevolence’, and positively influenced by ‘power’ and ‘achievement’. The implications of these results are discussed.
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Affiliation(s)
- Sara Spendrup
- Department of People and Society, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Dennis Eriksson
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Fredrik Fernqvist
- Department of People and Society, Swedish University of Agricultural Sciences, Alnarp, Sweden
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Propolis particles incorporated in aqueous formulations with enhanced antibacterial performance. FOOD HYDROCOLLOIDS FOR HEALTH 2021; 1:None. [PMID: 35028635 PMCID: PMC8721958 DOI: 10.1016/j.fhfh.2021.100040] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/15/2021] [Accepted: 11/12/2021] [Indexed: 11/20/2022]
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Hadi J, Wu S, Brightwell G. Antimicrobial Blue Light versus Pathogenic Bacteria: Mechanism, Application in the Food Industry, Hurdle Technologies and Potential Resistance. Foods 2020; 9:E1895. [PMID: 33353056 PMCID: PMC7767196 DOI: 10.3390/foods9121895] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 12/12/2020] [Accepted: 12/16/2020] [Indexed: 12/12/2022] Open
Abstract
Blue light primarily exhibits antimicrobial activity through the activation of endogenous photosensitizers, which leads to the formation of reactive oxygen species that attack components of bacterial cells. Current data show that blue light is innocuous on the skin, but may inflict photo-damage to the eyes. Laboratory measurements indicate that antimicrobial blue light has minimal effects on the sensorial and nutritional properties of foods, although future research using human panels is required to ascertain these findings. Food properties also affect the efficacy of antimicrobial blue light, with attenuation or enhancement of the bactericidal activity observed in the presence of absorptive materials (for example, proteins on meats) or photosensitizers (for example, riboflavin in milk), respectively. Blue light can also be coupled with other treatments, such as polyphenols, essential oils and organic acids. While complete resistance to blue light has not been reported, isolated evidence suggests that bacterial tolerance to blue light may occur over time, especially through gene mutations, although at a slower rate than antibiotic resistance. Future studies can aim at characterizing the amount and type of intracellular photosensitizers across bacterial species and at assessing the oxygen-independent mechanism of blue light-for example, the inactivation of spoilage bacteria in vacuum-packed meats.
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Affiliation(s)
- Joshua Hadi
- AgResearch Ltd., Hopkirk Research Institute, Cnr University and Library Road, Massey University, Palmerston North 4442, New Zealand; (J.H.); (S.W.)
| | - Shuyan Wu
- AgResearch Ltd., Hopkirk Research Institute, Cnr University and Library Road, Massey University, Palmerston North 4442, New Zealand; (J.H.); (S.W.)
| | - Gale Brightwell
- AgResearch Ltd., Hopkirk Research Institute, Cnr University and Library Road, Massey University, Palmerston North 4442, New Zealand; (J.H.); (S.W.)
- New Zealand Food Safety Science and Research Centre, Tennent Drive, Massey University, Palmerston North 4474, New Zealand
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Abstract
Biopreservatives have received considerable attention in recent years as natural alternatives to synthetic preservatives. This seems to be a response to an increased demand for natural and organic foods. This study investigates the potential market for products enriched with biopreservatives in Italy. Data were collected from a sample of Italian consumers (N = 479) using a web-based survey. The main results indicate that 64% of respondents declared themselves to be willing to consume biopreservatives only if they replaced synthetic preservatives. Principal component analysis (PCA) was applied to reduce the number of variables. The factorial scores of the components obtained from PCA were used for a Cluster Analysis related to consumers’ perceptions about biopreservatives. Moreover, the survey highlights that the respondents had positive opinions about biopreservatives, although they showed difficulty in perceiving the exact meaning of the term. The study could provide useful implications for food manufacturers and facilitate the design of marketing strategies for foods enriched with biopreservatives.
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Battacchi D, Verkerk R, Pellegrini N, Fogliano V, Steenbekkers B. The state of the art of food ingredients’ naturalness evaluation: A review of proposed approaches and their relation with consumer trends. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.013] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Szymkowiak A, Guzik P, Kulawik P, Zając M. Attitude-behaviour dissonance regarding the importance of food preservation for customers. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103935] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Saraiva A, Carrascosa C, Raheem D, Ramos F, Raposo A. Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:E6285. [PMID: 32872325 PMCID: PMC7504156 DOI: 10.3390/ijerph17176285] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 08/26/2020] [Accepted: 08/27/2020] [Indexed: 01/16/2023]
Abstract
At a moment when the population is increasingly aware and involved in what it eats, both consumers and the food sector are showing more interest in natural foods. This review work discusses, addresses and provides details of the most important aspects of consumer's perceptions of and attitudes to natural foods and in-depth research into natural sweeteners. It also includes issues about their use and development as regards health impacts, food security and sustainability. In line with our main research outcome, we can assume that consumers are very keen on choosing foods with clean labelling, natural ingredients, preferably with other functional properties, without the loss of taste. In response to such a phenomenon, the food industry offers consumers alternative natural sweeteners with the advantage of added health benefits. It is noteworthy that Nature is a superb source of desirable substances, and many have a sweet taste, and many still need to be studied. Finally, we must stress that being natural does not necessarily guarantee market success.
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Affiliation(s)
- Ariana Saraiva
- Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain; (A.S.); (C.C.)
| | - Conrado Carrascosa
- Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain; (A.S.); (C.C.)
| | - Dele Raheem
- Northern Institute for Environmental and Minority Law (NIEM), Arctic Centre, University of Lapland, 96101 Rovaniemi, Lapland, Finland;
| | - Fernando Ramos
- Pharmacy Faculty, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal;
- REQUIMTE/LAQV, R. D. Manuel II, Apartado 55142 Oporto, Portugal
| | - António Raposo
- Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam
- Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam
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Martins IBA, Rosenthal A, Ares G, Deliza R. How do processing technology and formulation influence consumers’ choice of fruit juice? Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14519] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Inayara Beatriz Araujo Martins
- Food Technology Department Technology Institute Federal Rural University of Rio de Janeiro Rodovia BR 456, km 7 Seropédica RJ Brazil
| | - Amauri Rosenthal
- Embrapa Agroindústria de Alimentos Av. das Américas, 29501 CEP 23.020‐470 Rio de Janeiro RJ Brazil
| | - Gastón Ares
- Sensometrics & Consumer Science Facultad de Química Instituto Polo Tecnológico de Pando Universidad de la República By Pass de Rutas 8 y 101 s/n Pando Uruguay
| | - Rosires Deliza
- Embrapa Agroindústria de Alimentos Av. das Américas, 29501 CEP 23.020‐470 Rio de Janeiro RJ Brazil
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Traynor M, Martin DS, Ahmad I, Alonso M. Investigating the Factors that Impact the Selection of Technical Ingredients in Food Manufacturing: A Mixed-Methods Study. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2020. [DOI: 10.1080/15428052.2020.1759170] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Mark Traynor
- Department of Nutrition, Dietetics, and Hospitality Management, Auburn University, Auburn, Alabama, USA
| | - David S. Martin
- Department of Nutrition, Dietetics, and Hospitality Management, Auburn University, Auburn, Alabama, USA
| | - Imran Ahmad
- Chaplin School of Hospitality and Tourism Management, Florida International University, Miami, Florida, USA
| | - Miguel Alonso
- School of Computing and Information Sciences, Florida International University, Miami, Florida, USA
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Saleh R, Bearth A, Siegrist M. Addressing Chemophobia: Informational versus affect-based approaches. Food Chem Toxicol 2020; 140:111390. [PMID: 32348815 DOI: 10.1016/j.fct.2020.111390] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 03/31/2020] [Accepted: 04/21/2020] [Indexed: 01/06/2023]
Abstract
This study investigated the effect of two communication strategies (informational and affect-based) in reducing chemophobia, the irrational fear of chemicals. In an online experiment, participants (N = 448) were randomly assigned to one of three groups ("control", "knowledge", or "affect" group). The following dependent variables were assessed: chemophobia, knowledge of basic toxicological principles, affect towards chemicals, benefit perception of the use of chemicals, and preference for natural substitutes in consumer products. The results showed that only the informational approach, which conveys knowledge of basic toxicological principles, significantly decreased chemophobia and the preference for natural substitutes in consumer products. The affect-based approach significantly increased positive affect towards chemicals and the benefit perception of their use, but did not decrease chemophobia. This suggested that the provision of relevant information about basic toxicological principles is a more effective strategy than merely addressing laypeople's affect towards chemicals to reduce chemophobia. Relevant knowledge could be taught in schools or disseminated by toxicologists and scientists who are trusted by the public.
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Affiliation(s)
- Rita Saleh
- Consumer Behavior, Institute for Environmental Decisions, ETH Zurich, Universitaetstrasse 22, 8092, Zurich, Switzerland.
| | - Angela Bearth
- Consumer Behavior, Institute for Environmental Decisions, ETH Zurich, Universitaetstrasse 22, 8092, Zurich, Switzerland
| | - Michael Siegrist
- Consumer Behavior, Institute for Environmental Decisions, ETH Zurich, Universitaetstrasse 22, 8092, Zurich, Switzerland
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Abstract
The growth of diet-related diseases is becoming an important societal concern and a challenge for a more sustainable society. This has developed important trends in food consumption, including the increasing demand for food with a natural attribute and with health claims (e.g., enriched food). Consumers tend to evaluate these two attributes as superior ones and tend to pay a premium price for them. Accordingly, the value added by producers also will upturn if they take into consideration the consumers’ preferences. However, to the best of our knowledge, consumer preference over the two types of products (natural and enriched) is not yet completely clear. The present study tries to contribute to reducing this gap by analyzing Hungarian consumer preferences for natural fruit juices over enriched ones and exploring the drivers which guide consumer choices for the two attributes. For this purpose, we analyze young consumers’ willingness-to-pay (WTP) for natural and enriched fruit juices using a seemingly unrelated regression (SUR) to derive the two value-added activities. Our results show that the fruit juice with the natural attribute is preferred over the enriched one, and that there is a common feature behind the perception of the two attributes, namely the healthiness. Based on the natural fruit juice characteristic, these results open space for local production in gardens or in small-medium sized farms. This could have beneficial effects, both for sustainable development of rural areas and for the promotion of healthy food systems towards sustainability in food consumption.
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Jansen T, Claassen L, van Kamp I, Timmermans DR. 'It is not entirely healthy.' A qualitative study into public appraisals of uncertain risks of chemical substances in food. PUBLIC UNDERSTANDING OF SCIENCE (BRISTOL, ENGLAND) 2020; 29:139-156. [PMID: 31916513 DOI: 10.1177/0963662519897574] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
For some chemical substances in food, scientific uncertainty prevents definitive statements about the presence of risk for human health. In this qualitative study, we explored the public's understanding and risk appraisal of these substances. During semi-structured interviews, participants from the public were presented with inconclusive risk information about either a food additive or one of two food contaminants. Findings show that interviewees had no prior knowledge and constructed their risk appraisal on the spot. Results suggest that generic and case specific beliefs and inferences affect understanding and appraisal. Respondents' interpretations of the risk messages used in this study were often not in line with what the message intended to convey. In addition, specific use of scientific jargon was associated with increased risk. In general, respondents were more apprehensive about the presence of the chemical in food than that they were worried about the chance of experiencing health effects.
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Affiliation(s)
| | - Liesbeth Claassen
- National Institute for Public Health and the Environment, The Netherlands; Amsterdam UMC, Vrije Universiteit, The Netherlands
| | - Irene van Kamp
- National Institute for Public Health and the Environment, The Netherlands
| | - Daniëlle Rm Timmermans
- Amsterdam UMC, Vrije Universiteit, The Netherlands; National Institute for Public Health and the Environment, The Netherlands
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The Importance Given to Food Naturalness Attributes by Millennial University Students. SUSTAINABILITY 2020. [DOI: 10.3390/su12020728] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
So-called natural food is one of the most significant current trends in the food business. Despite this trend, previous research on the measurement of naturalness has made no distinction between different groups of consumers. Therefore, the objective of this study is to explore the attributes important to millennial university students when evaluating food naturalness. The study is based on a questionnaire administered to a sample of 372 respondents. Using a partial least square (PLS) methodology, it performs a standard confirmatory factor analysis for measurement and validations. As a result, it identifies one attribute linked to how the food is grown and eight attributes associated to how it is produced and processed. These findings have several implications. Apart from testing previous scales in a millennial context, they confirm that market strategies must take different understandings of naturalness into account contingent upon the consumer group.
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Valado A, Pereira M, Caseiro A, Figueiredo JP, Loureiro H, Almeida C, Cotas J, Pereira L. Effect of Carrageenans on Vegetable Jelly in Humans with Hypercholesterolemia. Mar Drugs 2019; 18:E19. [PMID: 31878353 PMCID: PMC7024328 DOI: 10.3390/md18010019] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Revised: 12/17/2019] [Accepted: 12/20/2019] [Indexed: 11/21/2022] Open
Abstract
Changes in lipid profile constitute the main risk factor for cardiovascular diseases. Algae extracted carrageenans are long-chain polysaccharides and their ability to form gels provides for the formation of vegetable jelly. The objective was to evaluate the bioactive potential of carrageenan (E407) in the lipid profile, after ingestion of jelly. A total of 30 volunteers of both sexes, aged 20-64 years and with total cholesterol (TC) values ≥200 mg/dL, who ingested 100 mL/day of jelly for 60 days, were studied. All had two venous blood collections: before starting the jelly intake and after 60 days. At both times, TC, high density lipoprotein cholesterol (HDL-C), low density lipoprotein cholesterol (LDL-C) and triglycerides (TG), were evaluated using commercial kits and spectrophotometer. The statistics were performed using the SPSS 25.0 software and p < 0.05 were considered statistically significant. Serum values after 60 days of jelly intake revealed a statistically significant decrease in TC levels (5.3%; p = 0.001) and LDL-C concentration (5.4%; p = 0.048) in females. The daily intake of vegetable jelly for 60 days showed a reduction in serum TC and LDL-C levels in women, allowing us to conclude that carrageenan has bioactive potential in reducing TC concentration.
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Affiliation(s)
- Ana Valado
- Polytechnic Institute of Coimbra, ESTeSC-Coimbra Health School, Department of Biomedical Laboratory Sciences, Rua 5 de Outubro, S. Martinho do Bispo, Apart. 7006, 3046-854 Coimbra, Portugal; (M.P.); (A.C.)
- Marine and Environmental Sciences Centre (MARE), Faculty of Sciences and Technology, University of Coimbra, 3001-456 Coimbra, Portugal; (J.C.); (L.P.)
| | - Maria Pereira
- Polytechnic Institute of Coimbra, ESTeSC-Coimbra Health School, Department of Biomedical Laboratory Sciences, Rua 5 de Outubro, S. Martinho do Bispo, Apart. 7006, 3046-854 Coimbra, Portugal; (M.P.); (A.C.)
| | - Armando Caseiro
- Polytechnic Institute of Coimbra, ESTeSC-Coimbra Health School, Department of Biomedical Laboratory Sciences, Rua 5 de Outubro, S. Martinho do Bispo, Apart. 7006, 3046-854 Coimbra, Portugal; (M.P.); (A.C.)
- Unidade I&D Química-Física Molecular, Faculdade de Ciências e Tecnologia, Universidade de Coimbra, Rua Larga, 3004-535 Coimbra, Portugal
| | - João P. Figueiredo
- Polytechnic Institute of Coimbra, ESTeSC-Coimbra Health School, Department of Complementary Sciences, Rua 5 de Outubro, S. Martinho do Bispo, Apart. 7006, 3046-854 Coimbra, Portugal;
| | - Helena Loureiro
- Polytechnic Institute of Coimbra, ESTeSC-Coimbra Health School, Department of Dietetics and Nutrition, Rua 5 de Outubro, S. Martinho do Bispo, Apart. 7006, 3046-854 Coimbra, Portugal;
| | - Carla Almeida
- Condi Alimentar, Quinta Palmares Armazém, Rua do Ferro, 2685-459 Camarate, Portugal;
| | - João Cotas
- Marine and Environmental Sciences Centre (MARE), Faculty of Sciences and Technology, University of Coimbra, 3001-456 Coimbra, Portugal; (J.C.); (L.P.)
| | - Leonel Pereira
- Marine and Environmental Sciences Centre (MARE), Faculty of Sciences and Technology, University of Coimbra, 3001-456 Coimbra, Portugal; (J.C.); (L.P.)
- Department of Life Sciences, Faculty of Sciences and Technology, University of Coimbra, 3000-456 Coimbra, Portugal
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