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Baxter L, Dolan E, Frampton K, Richelle E, Stright A, Ritchie C, Moss R, McSweeney MB. Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use. Foods 2024; 13:1454. [PMID: 38790754 PMCID: PMC11119702 DOI: 10.3390/foods13101454] [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: 04/12/2024] [Revised: 04/25/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
Consumers have become interested in plant-based alternatives to animal-based products. One of the under-studied alternatives is plant-based eggs (PBEs). This research investigated PBEs relative to conventional eggs and tofu scramble-another plant-based alternative. Firstly, participants (n = 93) completed a word association task asking them about PBEs. Participants then evaluated the different food samples using hedonic scales, check-all-that-apply (CATA), and temporal check-all-that-apply (TCATA), as well as identified their emotional response and proposed use for PBEs. Participants were interested in plant-based alternatives, including PBEs, but they were concerned about the sensory properties. When they evaluated the different samples, the flavour and texture of the PBEs were disliked in comparison to the eggs. This result may be due to the beany, bitterness, and off-flavour attributes associated with the PBEs. Participants also associated the PBEs with negative emotions. The liking of tofu scramble was not significantly different from the eggs, and the eggs and tofu scramble were mainly associated with positive emotions. During the TCATA evaluation, the participants focused on the flavour attributes of PBEs, while their evaluation of the eggs was dominated by the textural attributes. Whether following a plant-based diet or not, consumers are interested in PBEs, but the sensory properties of PBEs need to be improved before they are willing to adopt them into their diet. This study is one of the first to evaluate the sensory properties of PBEs, as well as consumers' emotional response to them and their attitudes about PBEs.
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Affiliation(s)
| | | | | | | | | | | | | | - Matthew B. McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada; (L.B.); (E.D.); (K.F.); (E.R.); (A.S.); (C.R.); (R.M.)
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2
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Schäufele-Elbers I, Janssen M. Consumer segmentation based on three dimensions of sustainable food consumption: a simultaneous analysis of meat, organic food, and sweet snack purchases based on household panel data in Germany. Front Nutr 2023; 10:1140636. [PMID: 37441520 PMCID: PMC10335000 DOI: 10.3389/fnut.2023.1140636] [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: 01/09/2023] [Accepted: 05/09/2023] [Indexed: 07/15/2023] Open
Abstract
The literature on sustainable food consumption laments two major gaps: First, the majority of previous studies analyzed consumer behavior based on survey data on consumers' self-reported behaviors and attitudes. Second, most existing studies focused on one dimension of sustainable food choices. This paper identifies and analyzes consumer segments based on the actual purchases of 8,400 households recorded in the GfK household panel data from Germany. We used three indicators of sustainable food consumption behavior: (1) the purchase of organic products as a proxy for the environmental impact of diets, (2) the purchase of meat as a proxy for the climate impact of diets, and (3) the purchase of sweet snacks as a proxy for the healthiness of a diet. The analysis yielded two larger segments with high expenditure shares for one type of unsustainable food (meat/sweet snacks, respectively), two small segments with above average (medium/high) expenditure shares for organic food, and a large 'mainstream' segment. The five consumer segments were further analyzed regarding the observed attitude-behavior gap, and the actual prices paid in different product categories. Clear gaps between stated and actual behavior were revealed with interesting differences between the five segments and the three sustainability characteristics. The analysis is a vital starting point for designing a holistic policy instrument mix to close the gaps and to reach a sustainable transformation of the food system.
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Affiliation(s)
| | - Meike Janssen
- Department of Management, Society and Communication, Copenhagen Business School, Frederiksberg, Denmark
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3
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Plamada D, Teleky BE, Nemes SA, Mitrea L, Szabo K, Călinoiu LF, Pascuta MS, Varvara RA, Ciont C, Martău GA, Simon E, Barta G, Dulf FV, Vodnar DC, Nitescu M. Plant-Based Dairy Alternatives-A Future Direction to the Milky Way. Foods 2023; 12:foods12091883. [PMID: 37174421 PMCID: PMC10178229 DOI: 10.3390/foods12091883] [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: 01/27/2023] [Revised: 04/27/2023] [Accepted: 05/01/2023] [Indexed: 05/15/2023] Open
Abstract
One significant food group that is part of our daily diet is the dairy group, and both research and industry are actively involved to meet the increasing requirement for plant-based dairy alternatives (PBDAs). The production tendency of PBDAs is growing with a predictable rate of over 18.5% in 2023 from 7.4% at the moment. A multitude of sources can be used for development such as cereals, pseudocereals, legumes, nuts, and seeds to obtain food products such as vegetal milk, cheese, cream, yogurt, butter, and different sweets, such as ice cream, which have nearly similar nutritional profiles to those of animal-origin products. Increased interest in PBDAs is manifested in groups with special dietary needs (e.g., lactose intolerant individuals, pregnant women, newborns, and the elderly) or with pathologies such as metabolic syndromes, dermatological diseases, and arthritis. In spite of the vast range of production perspectives, certain industrial challenges arise during development, such as processing and preservation technologies. This paper aims at providing an overview of the currently available PBDAs based on recent studies selected from the electronic databases PubMed, Web of Science Core Collection, and Scopus. We found 148 publications regarding PBDAs in correlation with their nutritional and technological aspects, together with the implications in terms of health. Therefore, this review focuses on the relationship between plant-based alternatives for dairy products and the human diet, from the raw material to the final products, including the industrial processes and health-related concerns.
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Affiliation(s)
- Diana Plamada
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Bernadette-Emőke Teleky
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Silvia Amalia Nemes
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Laura Mitrea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Katalin Szabo
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Lavinia-Florina Călinoiu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Mihaela Stefana Pascuta
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Rodica-Anita Varvara
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Călina Ciont
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Gheorghe Adrian Martău
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Elemer Simon
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Gabriel Barta
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Francisc Vasile Dulf
- Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Maria Nitescu
- Department of Preclinical-Complementary Sciences, University of Medicine and Pharmacy "Carol Davila", 050474 Bucharest, Romania
- National Institute for Infectious Diseases "Prof. Dr. Matei Bals", 021105 Bucharest, Romania
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4
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Kemper JA, Benson-Rea M, Young J, Seifert M. Cutting down or eating up: Examining meat consumption, reduction, and sustainable food beliefs, attitudes, and behaviors. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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5
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Pennanen K, Ollila S, Mamia P, Sihvonen J. Not just the motives - The mediating role of perceived health-related value when predicting likelihood of buying plant-based drinkable snacks. FUTURE FOODS 2023. [DOI: 10.1016/j.fufo.2023.100227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
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Polzin SS, Lusk JL, Wahdat AZ. Measuring sustainable consumer food purchasing and behavior. Appetite 2023; 180:106369. [PMID: 36375601 DOI: 10.1016/j.appet.2022.106369] [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: 08/11/2022] [Revised: 10/26/2022] [Accepted: 11/06/2022] [Indexed: 11/13/2022]
Abstract
Consumer food purchasing and willingness to adopt a sustainable healthy diet (SHD) is a key factor affecting the sustainability of the entire food system. Studies have developed scales to measure consumer preferences for particular consumption patterns, while others have sought to empirically define the multiple dimensions of a sustainable food system (environmental, social, economic, etc.). This paper builds on these literatures by tracking consumers' SHD behaviors using a large-scale, longitudinal survey of adults in the United States and mapping them onto multiple systems-level indicators. We wanted to know whether consumers interact with the sustainability of their food along the same principles developed by experts. Our study defines 18 food purchasing behaviors that support the sustainability goals of leading scientific institutions, uses factor analysis to identify the unobserved drivers behind these behaviors, and creates SHD scores to investigate their correlations with other consumer characteristics and behaviors. Factor analysis results show consumer food purchasing is motivated by three underlying sustainability dimensions-Economic Security, Socio-Environment, and Nutrition-which are fewer constructs than often defined by academic researchers. SHD scores reveal higher adoption of behaviors that fall under Economic Security relative to the other two dimensions. All three sustainability constructs are impacted by socio-economic and demographic characteristics.
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Affiliation(s)
- Samuel S Polzin
- Center for Food Demand Analysis and Sustainability, Purdue University, 403 W. State Street, West Lafayette, IN, 47907, USA.
| | - Jayson L Lusk
- Center for Food Demand Analysis and Sustainability, Purdue University, 403 W. State Street, West Lafayette, IN, 47907, USA; Agricultural Economics Department, Purdue University, 403 W. State Street, West Lafayette, IN, 47907, USA.
| | - Ahmad Zia Wahdat
- Center for Food Demand Analysis and Sustainability, Purdue University, 403 W. State Street, West Lafayette, IN, 47907, USA; Agricultural Economics Department, Purdue University, 403 W. State Street, West Lafayette, IN, 47907, USA.
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7
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Maschio G, Stoll L, Hoppe A, Sant’Anna V. Heath, nutrition and sustainability are in the core heart of Brazilian consumers’ perception of whole foods utilization. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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8
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Brumă IS, Ulman SR, Tanasă L, Cautisanu C. Implications of COVID-19 pandemic on sustainable consumption patterns. Evidence from Iasi County, Romania. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.1050977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022] Open
Abstract
Across the literature, two broad behavior strategies toward sustainable food consumption are emphasized across the literature. The first strategy is related to sustainable product choices concerning how the outcome is produced, while the second one keeps a check on sustainable dietary patterns in terms of the composition within product categories. Considering these behavior strategies, while focusing especially on purchasing sustainable organic foods and preferring curtailment behaviors, conversion to this type of intake became a relevant objective among the specialists established for attaining sustainability. Consequently, the aim of this study was to observe the main changes in sustainable consumption patterns concerning these behavior strategies during the COVID-19 pandemic (August 2020), compared to the previous period (November–December 2019), in Iasi County, Romania. This study emphasizes an image of daily consumption that has been changed, at least regarding some specific aspects, due to the pandemic in the investigated Romanian context. First, the tendency to shop more during the working days could be generally observed and completed by the fact that the consumers felt safer in open spaces, like the food markets, compared to close spaces, be they supermarkets or grocery stores. Next, other main results showed that (1) the responsibility of consumers increased with regard to the purchase and waste of fresh vegetables and meat, preferring to buy more often and throw away less during the pandemic; (2) the behavior strategy in terms of organic food seemed to be discouraged in this period; and (3) local food appeared to have increased consumers' support. In addition, the pandemic crisis was shown as a driver in the digitalization of the shopping process. Accordingly, the COVID-19 pandemic seemed to have significant effects on sustainable consumption over the short and (at least) medium run, determining some changes in consumption patterns that could support, to a considerable extent, the effort of attaining a more sustainable path. However, our findings revealed some gaps in terms of societal knowledge about sustainable consumption and, consequently, call for the necessity of educating individuals on what this concept really means and why it is important to be achieved.
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Peschel AO, Grebitus C. Flexitarians’ and meat eaters’ heterogeneous preferences for beef: Gourmets and Value seekers. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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10
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Koné G, Good M, Tiho T, Ngatta Z, Grongnet JF, Kouba M. Sensory characteristics and consumer preference for meat from guinea fowl fed hevea seed meal or cashew nut meal supplemented diets. Poult Sci 2022; 101:102212. [PMID: 36283140 PMCID: PMC9597120 DOI: 10.1016/j.psj.2022.102212] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 09/19/2022] [Accepted: 09/26/2022] [Indexed: 11/15/2022] Open
Abstract
This study is part of a series of studies on the possibility of substituting alternative protein source supplements to the diet of guinea fowl in order to improve food security in the fight against poverty on the African Continent. This study assesses the identified sensory characteristics of guinea fowl meat and consumer preferences to determine if the possible alternative supplements identified result in a product acceptable to consumers and if consumer preference was evident. Indigenous guinea fowl or selected breed (Galor animals) were fed a control diet C, a commercial diet I (diet used for guinea fowl in Côte d'Ivoire), or one of 2 experimental diets N (diet C supplemented with 15% cashew nut meal) or diet H (diet C supplemented with 15% detoxified hevea seed meal). Meat samples were assessed by 120-trained people using 18 sensory attributes. Principal component analysis (PCA) showed that meats from guinea fowl fed diet C or diet I were clearly distinguished from guinea fowl fed N or H diets and that meat of indigenous guinea fowl or Galor animals were also clearly distinguished. The results of the hierarchical group analysis showed that meat from guinea fowl fed diet H was the preferred guinea fowl meat. A first partial least squares regression PLSR1 identified the relationships between guinea fowl meat samples, their sensory attributes and consumer preference and showed that 82.6% of the sensory data of the first 2 principal components accounted for 95.5% of the preference. The PLSR2 identified the relationships between guinea fowl samples, their sensory attributes, and their biochemical characteristics and showed that the fat content of the meat determined the intensity of flavor, odor, juiciness, and tenderness of the meat. Our results showed that meat from birds fed diet H was preferred, and thus emphasized the existence of a place for the use of hevea seed meal in guinea fowl diet in Côte d'Ivoire.
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11
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De Assis FS, Rebellato AP, Pallone JAL, Behrens JH. Salt reduction in potato chips using microparticulated salt and spices: A sensory study with consumers. J SENS STUD 2022. [DOI: 10.1111/joss.12772] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fernanda Santos De Assis
- Department of Food Science and Nutrition, School of Food Engineering University of Campinas Campinas Brazil
| | - Ana Paula Rebellato
- Department of Food Science and Nutrition, School of Food Engineering University of Campinas Campinas Brazil
| | | | - Jorge Herman Behrens
- Department of Food Science and Nutrition, School of Food Engineering University of Campinas Campinas Brazil
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12
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Verain M, van den Puttelaar J, Zandstra E, Lion R, de Vogel-van den Bosch J, Hoonhout H, Onwezen M. Variability of Food Choice Motives: Two Dutch studies showing variation across meal moment, location and social context. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104505] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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13
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Hamam M, Di Vita G, Zanchini R, Spina D, Raimondo M, Pilato M, D’Amico M. Consumers' Attitudes and Purchase Intention for a Vitamin-Enriched Extra Virgin Olive Oil. Nutrients 2022; 14:nu14081658. [PMID: 35458217 PMCID: PMC9027912 DOI: 10.3390/nu14081658] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 04/12/2022] [Accepted: 04/13/2022] [Indexed: 01/27/2023] Open
Abstract
This study aims to examine Italian consumer preferences for extra virgin olive oil (EVOO) enriched with vitamins and to analyze the key drivers that affect consumer choices for this product. Specifically, we assessed consumers' intention to purchase the enriched product compared to the conventional one. The methodology adopted inferential and multivariate statistical techniques: (1) exploratory factor analysis (EFA), (2) ordinary least squares regression (OLS) and (3) non-hierarchical clustering. This study appears to be the first research project related to exploring consumers' interest in an extra virgin olive oil enhanced with vitamins, thereby providing preliminary indications. The main results represent a significant starting point for the development of new marketing strategies for the food industry.
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Affiliation(s)
- Manal Hamam
- Department of Agriculture, Food and Environment (Di3A), University of Catania, 95123 Catania, Italy; (M.H.); (M.D.)
| | - Giuseppe Di Vita
- Department of Agricultural, Forest and Food Science (Disafa), University of Turin, Largo Braccini, 10095 Grugliasco, Italy; (G.D.V.); (R.Z.)
| | - Raffaele Zanchini
- Department of Agricultural, Forest and Food Science (Disafa), University of Turin, Largo Braccini, 10095 Grugliasco, Italy; (G.D.V.); (R.Z.)
| | - Daniela Spina
- Department of Agriculture, Food and Environment (Di3A), University of Catania, 95123 Catania, Italy; (M.H.); (M.D.)
- Correspondence:
| | - Maria Raimondo
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;
| | - Manuela Pilato
- Department of Marketing, Events Management, and Project Management, University of Winchester, Winchester SO22 5HT, UK;
| | - Mario D’Amico
- Department of Agriculture, Food and Environment (Di3A), University of Catania, 95123 Catania, Italy; (M.H.); (M.D.)
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14
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Blanke J, Billieux J, Vögele C. Healthy and Sustainable Food Shopping: A Survey of Intentions and Motivations. Front Nutr 2022; 9:742614. [PMID: 35308289 PMCID: PMC8924458 DOI: 10.3389/fnut.2022.742614] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Accepted: 01/18/2022] [Indexed: 11/13/2022] Open
Abstract
ObjectivesTo determine the relationship between sustainable and healthy food shopping behavior comparing general motivation with the immediate intention to act.MethodWe conducted an online survey of 144 staff at the Cork Institute of Technology, Ireland, using a questionnaire based on the Theory of Planned Behavior and the Self-Determination Theory to compute the Behavioral Intention score and the Relative Autonomy Index in relation to healthy and sustainable grocery shopping.ResultsThe intention to shop healthy food was higher (p < 0.001, Cohen's d = 0.56) than the intention to shop in a sustainable way. A significant intention-action gap was observed for both healthy (p < 0.001, Cohen's d = 0.97) and sustainable grocery shopping (p < 0.001, Cohen's d = 1.78). While there was a significant correlation (p < 0.001) between the longer-term motivations to act in a healthy and sustainable way, this association was not significant (p = 0.16) for the more short-term Behavioral Intention scores.Conclusion and ImplicationsHealth was identified as a more important driver for dietary behavior compared to sustainability. While longer-term motivation shows a stronger correlation between healthy and sustainable grocery shopping, short-term intentions do not follow this pattern as strongly. A significant intention-action gap exists for both, which is stronger for sustainability than for health.
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Affiliation(s)
- Julia Blanke
- Department of Behavioural and Cognitive Sciences, University of Luxembourg, Esch-sur-Alzette, Luxembourg
- People Behaviour & Technology Integration Research Group, Munster Technological University, Cork, Ireland
- *Correspondence: Julia Blanke
| | - Joël Billieux
- Institute of Psychology, University of Lausanne, Lausanne, Switzerland
| | - Claus Vögele
- Department of Behavioural and Cognitive Sciences, University of Luxembourg, Esch-sur-Alzette, Luxembourg
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15
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The relative importance of primary food choice factors among different consumer groups: A latent profile analysis. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104199] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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16
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Pinto VRA, Campos RFDA, Rocha F, Emmendoerfer ML, Vidigal MCTR, da Rocha SJSS, Lucia SMD, Cabral LFM, de Carvalho AF, Perrone ÍT. Perceived healthiness of foods: A systematic review of qualitative studies. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100056] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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17
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Which meat (substitute) to buy? Is front of package information reliable to identify the healthier and more natural choice? Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104298] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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18
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Fine tuning European geographic quality labels, an opportunity for horticulture diversification: A tentative proposal for the Spanish case. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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19
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Schiano AN, Gerard PD, Drake MA. Consumer perception of dried dairy ingredients: Healthy, natural, and sustainable? J Dairy Sci 2021; 104:12427-12442. [PMID: 34593227 DOI: 10.3168/jds.2021-20589] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2021] [Accepted: 08/05/2021] [Indexed: 11/19/2022]
Abstract
Conscious consumerism is growing, along with consumer demand for socially conscious dairy products or dairy alternatives. To successfully position dairy products (especially conventional dairy) in this changing marketplace, dairy producers and processors must understand how to strategically use both on- and off-package messaging aligned with consumer perceptions. However, consumer perception of attributes such as sustainable, natural, and healthy is complex, and varies between product categories as well as among products within a category. The objective of this study was to characterize consumer definitions of the terms "sustainable," "natural," and "healthy" as they pertain to dried dairy ingredients. To meet this objective, we conducted an online survey with 3 maximum difference scaling exercises to determine the importance of 63 label claims to consumer definitions of the terms sustainable, natural, and healthy. The role of priming with dried ingredient processing information on consumer perception of these terms was also explored. Within the dried dairy ingredients category, there is extensive cognitive overlap between the terms sustainable, natural, and healthy. Priming did not affect consumer definitions of any of these terms. Certification-related claims were considered among the least important claims for consumer definitions of sustainable, natural, and healthy, whereas claims that were simple to read and visualize were considered among the most important. Claims related to animal welfare and happiness or simple, minimal ingredients and processing were considered by consumers to be important for all 3 terms. For each of these terms, there was a cluster of consumers who defined the term primarily by simple ingredients and minimal processing, and another cluster who defined the term primarily by happy cows and conscious farming practices. The terms sustainable and healthy each had a third, unique consumer cluster. This third definition cluster defined sustainability primarily by environmental effects, whereas this cluster defined healthy primarily in fitness and nutrition terms. Age and to a lesser extent, gender, affected importance placed on these 3 terms and also affected definition of the term. Understanding these consumer definitions provides insight on how to formulate marketing and educational messaging to speak to each consumer segment.
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Affiliation(s)
- A N Schiano
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - P D Gerard
- School of Mathematical and Statistical Sciences, Clemson University, Clemson, SC 29634
| | - M A Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
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20
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Sustainable food choice motives: The development and cross-country validation of the Sustainable Food Choice Questionnaire (SUS-FCQ). Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104267] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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21
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Schiano AN, Drake MA. Invited review: Sustainability: Different perspectives, inherent conflict. J Dairy Sci 2021; 104:11386-11400. [PMID: 34454747 DOI: 10.3168/jds.2021-20360] [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: 02/24/2021] [Accepted: 04/24/2021] [Indexed: 01/10/2023]
Abstract
Consumer definitions of sustainability are largely uninformed by scientific research and may not align with industry definitions. Furthermore, consumers themselves have varied perceptions, definitions, and opinions of sustainability that vary between categories and products within the dairy category. Understanding these differences and developing marketing messaging aligned with consumer sustainability definitions offer an advantage to dairy product producers when strategically positioning their products in a changing marketplace. This review outlines the factors that may affect consumer sustainability perceptions to provide a basis for future marketing and scientific work. Consumer trends and desires for sustainability are explored, including how they are reflected in the rapid growth of plant-based alternatives. Factors that may influence consumer perception of dairy as sustainable are covered in detail, including packaging, labeling, animal welfare, organic status, grass-fed or pasture-raised feeding systems, and local and clean label perceptions. Finally, a discussion of the challenges of marketing dairy foods with sustainability messages is addressed.
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Affiliation(s)
- A N Schiano
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - M A Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
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22
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Pejman N, Kallas Z, Reig L, Velarde A, Moreno M, Magnani D, Protopapadaki V, Ribikauskas V, Ribikauskienė D, Dalmau A. Should Animal Welfare be Included in Educational Programs? Attitudes of Secondary and University Students from Eight EU Countries. J APPL ANIM WELF SCI 2021:1-20. [PMID: 34435531 DOI: 10.1080/10888705.2021.1969931] [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: 10/20/2022]
Abstract
Animal Welfare (AW) educational programs aim to promote positive attitudes of future generations toward animal production systems. This study investigated whether secondary and university students in the majors that are not related to AW teaching believe that this concept should be included also in their educational programs. The determinant factors affecting students' attitudes toward such a decision were analyzed. This research has focused on eight European countries (Spain, the United Kingdom, Poland, Greece, Lithuania, Romania, Italy, and Sweden) targeting 3,881 respondents composed of 1,952 secondary and 1,929 university students. The results showed that female university students with a high level of subjective and objective knowledge on AW and who required more restrictive AW regulations, gave support to include the concept in their educational programs. However, Students who support medical experiments that use animals to improve human health were less likely to accept AW education. Furthermore, students in Italy compared to those in Sweden were prone to support AW educational programs. Results highlight the importance of teaching the AW concept as a comprehensive teaching tool at universities and schools' programs as it may constitute a starting point for a more sustainable society toward improving animal living conditions, mainly in the Mediterranean countries in secondary schools.
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Affiliation(s)
- Niloofar Pejman
- Institute for Research in Sustainability Science and Technology (IS-UPC), Polytechnic University of Catalonia, Barcelona, Spain
| | - Zein Kallas
- Centre for Agro-food Economy and Development, CREDA-UPC-IRTA, Castelldefels, Spain
| | - Lourdes Reig
- Centre for Agro-food Economy and Development, CREDA-UPC-IRTA, Castelldefels, Spain
| | - Antonio Velarde
- Institute of Agrifood Research and Technology- IRTA, Nutrition, Health and Animal Welfare Programm, Animal Welfare Subprogram, Monells, Spain
| | - María Moreno
- Institute of Agrifood Research and Technology- IRTA, Nutrition, Health and Animal Welfare Programm, Animal Welfare Subprogram, Monells, Spain
| | - Diego Magnani
- Institute of Agrifood Research and Technology- IRTA, Nutrition, Health and Animal Welfare Programm, Animal Welfare Subprogram, Monells, Spain
| | - Vicky Protopapadaki
- Institute of Agrifood Research and Technology- IRTA, Nutrition, Health and Animal Welfare Programm, Animal Welfare Subprogram, Monells, Spain
| | - Vytautas Ribikauskas
- Veterinary Academy, Lithuanian University of Health Sciences, Department of Food Safety and Quality, Kaunas, Lithuania
| | - Daiva Ribikauskienė
- Kauno Kolegija/University of Applied Sciences, Department of Environmental Engineering, Kaunas, Lithuania
| | - Antoni Dalmau
- Institute of Agrifood Research and Technology- IRTA, Nutrition, Health and Animal Welfare Programm, Animal Welfare Subprogram, Monells, Spain
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23
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Core dimensions of food-related lifestyle: A new instrument for measuring food involvement, innovativeness and responsibility. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104192] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Mahato DK, Oliver P, Keast R, Liem DG, Russell CG, Mohebbi M, Cicerale S, Mahmud MC, Gamlath S. Identifying ideal product composition of chocolate-flavored milk using preference mapping. J Food Sci 2021; 86:3205-3218. [PMID: 34155639 DOI: 10.1111/1750-3841.15817] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 05/11/2021] [Accepted: 05/25/2021] [Indexed: 01/15/2023]
Abstract
The World Health Organization (WHO) recommends cutting down added sugar in processed foods and beverages. There is a growing concern for increased calorie intake from added sugar in flavored milk. To understand how to effectively reduce added sugar in flavored milk, the influence of other nutritional components such as percentage of fat, protein, and salt need to be accounted for as they are the determinants for color, flavor and mouthfeel attributes that ultimately influence consumer liking. Therefore, this study aims to identify the ideal product composition of commercial chocolate flavored milk samples and to link the existing variations to consumers' liking data using External Preference Mapping (EPM). Thirty-four commercial chocolate milk samples systematically varying in compositional profile (sugar, fat, protein, salt, stabilizer and sweetener) were analysed by Principal Component Analysis (PCA) with a subset of 10 chocolate milk samples varying in product composition (fat, protein, salt and sugar) selected for consumer evaluation. Consumers (n = 235) evaluated these 10 chocolate milk samples for overall liking using a 9-point hedonic scale. Significant differences (p < 0.0001) were observed in the hedonic ratings of these 10 samples, and consumers were grouped into four clusters using Hierarchical Cluster Analysis (HCA), each cluster showing a preference for different products. EPM was applied to the consumer liking data to reveal the ideal product composition of chocolate milk acceptability. Chocolate milk samples 4 (OAK chocolate) and 6 (OAK thick death by chocolate) with 10.6%-10.9% sugar, 3.4%-3.5% fat, 3.5%-3.6% protein and 0.05% salt were identified to have the highest appeal satisfying between 70% and 80% of consumers assessed. PRACTICAL APPLICATION: The results of this research could be applied for the reformulation of a new product to ensure that the product composition including sugar concentration is critical to influencing the sensory perception and consumer acceptance of the product. In addition, the results provide an ideal product composition along with sugar concentration that can be used as a standard or control mark for sugar reduction target.
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Affiliation(s)
- Dipendra Kumar Mahato
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia
| | - Penelope Oliver
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Russell Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia
| | - Djin Gie Liem
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia
| | - Catherine Georgina Russell
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia
| | - Mohammadreza Mohebbi
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia.,Biostatistics unit, Faculty of Health, Deakin University, Geelong, Victoria, Australia
| | - Sara Cicerale
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia
| | - Mm Chayan Mahmud
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia
| | - Shirani Gamlath
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia
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25
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Amaya Cano JS, Segura Pacheco S, Salcedo Galán F, Arenas Bustos I, Rincón Durán C, Hernández Carrión M. Formulation of a responsive in vitro digestion wall material, sensory and market analyses for chia seed oil capsules. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110460] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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26
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Lai AE, Tirotto FA, Pagliaro S, Fornara F. Two Sides of the Same Coin: Environmental and Health Concern Pathways Toward Meat Consumption. Front Psychol 2021; 11:578582. [PMID: 33391097 PMCID: PMC7772136 DOI: 10.3389/fpsyg.2020.578582] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Accepted: 11/18/2020] [Indexed: 02/01/2023] Open
Abstract
The dramatic increase of meat production in the last decades has proven to be one of the most impacting causes of negative environmental outcomes (e.g., increase of greenhouse emissions, pollution of land and water, and biodiversity loss). In two studies, we aimed to verify the role of key socio-psychological dimensions on meat intake. Study 1 (N = 198) tested the predictive power of an extended version of the Value-Belief-Norm (VBN) model on individual food choices in an online supermarket simulation. In an online survey, participants were directed to a virtual shop and asked to buy food within a set amount of money. Subsequently, they completed measures of behavioral intention, the VBN constructs (values, general pro-environmental beliefs, awareness of consequences, ascription of responsibility, and personal norm), and social norms (injunctive and descriptive). The outcome variable was operationalized in terms of percentage of expenses dedicated to meat and processed meat items, which provided a more robust behavioral measure than the common self-reported ones. Results confirmed the VBN sequential path, showing direct effects of biospheric values and descriptive norm on personal norm. Furthermore, a proof of validity for the new behavioral measure was provided (medium-sized correlation with behavioral intention). Study 2 (N = 218) aimed at verifying whether the meat consumption could be also motivated by a health concern, reflecting individual (cost/benefit) considerations, besides pro-environmental drivers. Results showed the direct impact of health concern and confirmed the indirect role of biospheric values and descriptive norm (via personal norm) on meat intake. This evidence would suggest the use of multiple-frame messages, highlighting both pro-environmental and health consequences, for meat consumption reduction. Nevertheless, the different implications of moral (e.g., environmental concern) vs. non-moral motivators (e.g., health concern) for reducing meat intake need to be stressed: indeed, the first drivers are more central for self-identity and for engaging in environmental citizenship behaviors.
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Affiliation(s)
- Amanda Elizabeth Lai
- Department of Psychology, Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Stefano Pagliaro
- Department of Education, Psychology, Philosophy, University of Cagliari, Chieti, Italy
| | - Ferdinando Fornara
- Group Processes and Morality Lab (GPM-Lab), Department of Neuroscience, Imaging and Clinical Sciences, University of Studies G. d'Annunzio Chieti and Pescara, Cagliari, Italy
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27
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Influence of Olive Pomace Blending on Antioxidant Activity: Additive, Synergistic, and Antagonistic Effects. MOLECULES (BASEL, SWITZERLAND) 2020; 26:molecules26010169. [PMID: 33396530 PMCID: PMC7796174 DOI: 10.3390/molecules26010169] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 11/21/2020] [Revised: 12/27/2020] [Accepted: 12/28/2020] [Indexed: 11/16/2022]
Abstract
Food innovation is moving rapidly and comprises new categories of food products and/or ingredients with a natural and ecological origin. Monocultivar olive pomaces, individually or combined, can be a source of natural bioactive compounds suitable for food or cosmetic applications. This work aimed to assess the phenolics content and antioxidant activity of four monocultivar olive pomaces (Arbosana, Koroneiki, Oliana, and Arbequina) and forty-nine blends prepared with different proportions of each. Additive, synergistic, and antagonistic effects were studied. Among the monocultivar pomaces, Koroneiki and Arbosana were the richest in total phenolics (~15 mg gallic acid eq./g). Most of the interactions found in the blends were additive or synergistic, while very few antagonistic effects were observed. The best results were obtained for those blends where the Koroneiki variety predominated: (i) 90% Koroneiki, 4.75% Oliana, 3.75% Arbequina, 1.5% Arbosana; (ii) 65% Koroneiki, 29% Oliana, 3.25% Arbequina, 2.75% Arbosana; and (iii) 85% Koroneiki, 8.75% Arbequina, 3.5% Arbosana, 2.75% Oliana. In sum, these combinations can be advantageous in comparison to the individual use of monocultivar pomaces, presenting a higher potential to be used as functional ingredients or for bioactive compounds extraction, having in view the obtention of natural preservatives or food/cosmetic formula enhancers.
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28
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Jeong Y, Hwang S, Kwon M. The Multiple Ingredients Effect: The More Diverse (Un)Healthy Ingredients, the More (Un)Healthy the Food. Psychol Res Behav Manag 2020; 13:1165-1180. [PMID: 33363417 PMCID: PMC7754270 DOI: 10.2147/prbm.s271979] [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: 07/13/2020] [Accepted: 11/21/2020] [Indexed: 11/28/2022] Open
Abstract
Background Although previous research has demonstrated that ingredient information plays a significant role in consumers’ healthier food choices, none of the research has investigated how the number of ingredients (ie, single vs multiple) influences consumer perceptions of food healthiness. However, this research argues that consumers have lay belief that the greater the number of (un)healthy ingredients in food, the more (un)healthy the food is perceived and they rely on the lay belief when judging food healthiness. Thus, this paper proposes and examines the multiple ingredients effect that people make inferences about food (un)healthiness based on the diversity of (un)healthy ingredients. Methods and Results Four studies test our hypotheses using ANOVAs and regression analyses. Study 1 examines that people indicate a higher perception of food unhealthiness when the number of unhealthy ingredients is presented as multiple rather than single. Study 2 replicates the multiple ingredients effect in the healthy food domain and eliminates an alternative explanation based on the subadditivity effect. Study 3 also finds that the difference in food healthiness perception between people who have high and low health consciousness is driven by the salience of each ingredient. Finally, Study 4 identifies the evaluability of the nutritional value as a boundary condition for our effect in an AI-based self-service context. Conclusion The current research demonstrates the multiple ingredients effect that people perceive higher food (un)healthiness when the number of (un)healthy ingredients is greater although nutritional information is identically presented. Moreover, this effect is moderated by the extent to which people are conscious of health-related issues. This finding is because ingredient information is highly accessible and salient for health-conscious people .
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Affiliation(s)
- Yunjoo Jeong
- Business, Korea University, Seoul, Republic of Korea
| | | | - Mijin Kwon
- Business, Korea University, Seoul, Republic of Korea
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29
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Brugarolas M, Martínez-Carrasco L, Rabadán A, Bernabéu R. Innovation Strategies of the Spanish Agri-Food Sector in Response to the Black Swan COVID-19 Pandemic. Foods 2020; 9:foods9121821. [PMID: 33302384 PMCID: PMC7762556 DOI: 10.3390/foods9121821] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 11/30/2020] [Accepted: 12/04/2020] [Indexed: 12/12/2022] Open
Abstract
Health, financial, and social crises cause variations in the buying behaviour of food consumers as well as in the value they assign to food attributes and the place of purchase, leading to consumers with profiles that are more susceptible to these changes than others. Thus, it was observed that 61.4% of consumers modified their buying behaviour at the onset of the COVID-19 pandemic, with those who modified it the most being the people who stockpiled the most food and went panic buying more often. This has made it possible to establish the profile of different significant consumer segments, and as a response, food production/distribution companies can implement different innovative strategies aimed at decreasing the impact of stockpiling and, therefore, the shortage of food. The possible strategies that companies can put into effect are creating a stock of non-perishable foods, increasing production capabilities in a sustainable way and, especially in light of the results obtained, boost the online sale and distribution of foods, with the goal of decreasing the amount of people in shops (which decreases the spreading of the pandemic and favours health) and preventing consumers from observing possible circumstantial shortages that would only encourage stockpiling and panic buying, even among consumers who have not changed their buying behaviour.
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Affiliation(s)
- Margarita Brugarolas
- Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández, Avenida de la Universidad de Elche s/n, 03202 Elche, Spain;
- Correspondence:
| | - Laura Martínez-Carrasco
- Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández, Avenida de la Universidad de Elche s/n, 03202 Elche, Spain;
| | - Adrián Rabadán
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes (ETSIAM), Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain; (A.R.); (R.B.)
| | - Rodolfo Bernabéu
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes (ETSIAM), Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain; (A.R.); (R.B.)
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30
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Schiano A, Harwood W, Gerard P, Drake M. Consumer perception of the sustainability of dairy products and plant-based dairy alternatives. J Dairy Sci 2020; 103:11228-11243. [DOI: 10.3168/jds.2020-18406] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Accepted: 07/23/2020] [Indexed: 11/19/2022]
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31
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Ortiz A, Díaz-Caro C, Tejerina D, Escribano M, Crespo E, Gaspar P. Consumption of fresh Iberian pork: Two-stage cluster for the identification of segments of consumers according to their habits and lifestyles. Meat Sci 2020; 173:108373. [PMID: 33234339 DOI: 10.1016/j.meatsci.2020.108373] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 11/10/2020] [Accepted: 11/10/2020] [Indexed: 01/07/2023]
Abstract
This study investigates the behaviour of consumers regarding four cuts of Iberian meat with greater presence in the market: tenderloin, secreto, presa and pluma. A sample of 1501 consumers responded to an online survey about their consumption habits for these four cuts, sociodemographic characteristics and lifestyle. From this information, three homogeneous segments of consumers were identified: "unmotivated and indifferent to Iberian meat", "innovators and stakeholders" and "traditional with frequent consumption". The Iberian tenderloin and the secreto were the most consumed cuts in all consumption segments, while the main reason for the lower consumption of presa and pluma was "I don't like it", especially among "unmotivated" consumers.
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Affiliation(s)
- Alberto Ortiz
- Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Autovía A5. km 372, 06187 Badajoz, Spain
| | - Carlos Díaz-Caro
- Department of Accounting and Finance, School of Business, Finance and Tourism, University of Extremadura, Avda. de la Universidad s/n., 10071 Cáceres, Spain
| | - David Tejerina
- Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Autovía A5. km 372, 06187 Badajoz, Spain.
| | - Miguel Escribano
- Department of Animal Production and Food Science, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suarez, s/n, 06007 Badajoz, Spain
| | - Eva Crespo
- Department of Economics, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suarez, s, /n 06007 Badajoz, Spain
| | - Paula Gaspar
- Department of Animal Production and Food Science, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suarez, s/n, 06007 Badajoz, Spain
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Sánchez-Bravo P, Chambers E, Noguera-Artiaga L, López-Lluch D, Chambers E, Carbonell-Barrachina ÁA, Sendra E. Consumers' Attitude towards the Sustainability of Different Food Categories. Foods 2020; 9:foods9111608. [PMID: 33167450 PMCID: PMC7694482 DOI: 10.3390/foods9111608] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 11/02/2020] [Accepted: 11/03/2020] [Indexed: 11/16/2022] Open
Abstract
Currently, poverty, climate change, environmental pollution and the depletion of natural resources have generated a greater concern for sustainability. The objective is the survival of the human species and the persistence of all components of the biosphere. To achieve sustainability, human participation is essential; sustainable consumption depends on consumers’ perceptions of sustainability and how they affect their behavior. The aim of this study was to understand consumers’ perceptions and attitudes towards food sustainability based on country, age, gender, income and education level. An online survey was carried out in countries in Europe, America and Asia. Consumers were asked questions organized into food categories. The results showed that consumers’ attitude towards sustainability is understood differently in each country, even within the same food category. Consumers with lower education level showed the lowest knowledge and concern about food sustainability. Older generations were less aware of sustainability and its related problems. While income level presented unclear results, gender did not affect attitude towards food sustainability. Therefore, to achieve a sustainable future, raising awareness among the population is increasingly necessary. Consequently, segmenting training campaigns according to the group they are aimed at will provide a greater impact and, therefore, greater awareness.
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Affiliation(s)
- Paola Sánchez-Bravo
- Research Group “Food Quality and Safety (CSA)”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, km 3.2, 03312 Orihuela, Spain; (P.S.-B.); (L.N.-A.); (Á.A.C.-B.)
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66502, USA; (E.C.V); (E.C.IV)
| | - Luis Noguera-Artiaga
- Research Group “Food Quality and Safety (CSA)”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, km 3.2, 03312 Orihuela, Spain; (P.S.-B.); (L.N.-A.); (Á.A.C.-B.)
| | - David López-Lluch
- Department of Agro-Environmental Economics, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, km 3.2, 03312 Orihuela, Spain;
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66502, USA; (E.C.V); (E.C.IV)
| | - Ángel A. Carbonell-Barrachina
- Research Group “Food Quality and Safety (CSA)”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, km 3.2, 03312 Orihuela, Spain; (P.S.-B.); (L.N.-A.); (Á.A.C.-B.)
| | - Esther Sendra
- Research Group “Food Quality and Safety (CSA)”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, km 3.2, 03312 Orihuela, Spain; (P.S.-B.); (L.N.-A.); (Á.A.C.-B.)
- Correspondence:
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Information Asymmetry as a Barrier in Upgrading the Position of Local Producers in the Global Value Chain—Evidence from the Apple Sector in Poland. SUSTAINABILITY 2020. [DOI: 10.3390/su12197857] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The typical approach in the business strand of literature on inter-organisational forms of cooperation is based on the Porter’s value chain model or on the body of literature related to the supply chain. However, there is extended research on value chains based on a different theoretical tradition, rooted in world-systems theory and commodity chain concepts, which recently tend to merge under the umbrella of the Global Value Chain (GVC). We use this eclectic approach as a theoretical framework to investigate the issue of informational asymmetries considered as a barrier in upgrading the position of local producers in the GVC by enhancing quality. As an empirical illustration, we use the Polish apple sector. Poland is one of the largest apple producers in the world with a strong export orientation and linkages with the global value chain. The study provides an insight into the barriers of upgrading the position in GVC and ways to overcome them. Responsibility for the final quality offered for the end-user is strongly dispersed across many actors in the chain, while interrelations between them are plagued by the information asymmetry problem. Therefore, the upstream transmission of end-user quality expectations within the chain fails due to the lack of orchestrating incentives and causes the misbehaviour in conducting different activities in the chain. Thus, attempts to upgrade the position of Polish apple growers in the GVC should be focused on overcoming information asymmetries. Mechanisms such as branding, standardisation and certification seem to be promising ways forward.
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Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants. Foods 2020; 9:foods9070888. [PMID: 32645828 PMCID: PMC7404720 DOI: 10.3390/foods9070888] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 06/16/2020] [Accepted: 06/22/2020] [Indexed: 12/17/2022] Open
Abstract
Many aspects linked to personal characteristics, society and culture constitute some of the motivators that drive food choice. The aim of this work was to determine in what extent the eating behaviors of individuals are shaped by six different types of determinants, namely: health, emotions, price and availability, society and culture, environment and politics, and marketing and commercials. This is a descriptive cross-sectional study, involving a non-probabilistic sample of 11,960 participants from 16 countries. The objective of this work was to validate the questionnaire, so as to make it suitable for application in different contexts and different countries. For that, six scales were considered for validation by confirmatory factor analysis with structural equation modelling. The obtained results showed that the six individual scales evaluated presented good or very good fitting indices, with saturation in goodness-of-fit index in all cases. The values of chi-square ratio were 6.921 (for health), 0.987 (environment), 0.610 (emotions) and 0.000 in the remaining cases (convenience, society, marketing). Furthermore, the fit was perfect, with saturation for all indices, in three of the six models (convenience, society and marketing). The results of this wok allowed the validation of the six scales, and the assessing of different types of factors that can influence food choices and eating behaviors, namely in the categories: health, emotions, price and availability, society and culture, environment and politics, and marketing and commercials.
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35
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Food Sustainability and Waste Reduction in Spain: Consumer Preferences for Local, Suboptimal, And/Or Unwashed Fresh Food Products. SUSTAINABILITY 2020. [DOI: 10.3390/su12104148] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Improving food sustainability and reducing food waste are among the top challenges for achieving global sustainable development. In particular, changes towards more sustainable consumption are of vital importance in creating a more sustainable world. To shed light on these issues, we analyze to what extent and how consumers’ food preferences move towards more sustainable behavior. We assess the importance consumers attach to the following critical sustainable attributes of food related to food waste: (i) “Visual imperfections”, (ii) “washed/unwashed”, (iii) “size”, (iv) “locally produced”, and (v) “price”. We hypothesize that consumer preferences for these attributes are heterogeneous. Therefore, we segmented consumers into homogenous groups according to preferences for these sustainability attributes. To do this, we employed a direct ranking preference method using data gathered in an experiment conducted with consumers living in a mid-sized town in the northeast of Spain in 2018. The results suggest a high degree of consumer heterogeneity, and we identified four clusters according to the importance consumers attach to these attributes. The results are encouraging for the promotion of sustainability because different groups of consumers might prefer to purchase food products with different sustainable characteristics, such as locally grown, foods with visual imperfections, and minimally processed foods.
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Greenfeld A, Becker N, Bornman JF, Dos Santos MJ, Angel D. Consumer preferences for aquaponics: A comparative analysis of Australia and Israel. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2020; 257:109979. [PMID: 31989959 DOI: 10.1016/j.jenvman.2019.109979] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 12/06/2019] [Accepted: 12/09/2019] [Indexed: 06/10/2023]
Abstract
Aquaponics, the combined rearing of fish and hydroponic horticulture, has great potential for sustainable food production. Despite increasing research and investments in commercial scale systems, aquaponics is not yet a successful industry and most businesses report negative returns. Aquaponic produce is thought to contain added value to the consumer, and the environment. As most consumers are unaware of aquaponics and their benefits, little is known of its potential market. The present study addresses this gap by analysing willingness to consume aquaponic produce at different price levels in Israel and Australia. We used econometric tools to study the effects of pricing and other factors on revenues in each country. Cluster analysis was used to define groups of potential consumers. The results indicate that 17-30% of the population in both Israel and Australia would prefer to consume aquaponic produce once informed of their added value. Revenues at a given premium would be higher in Israel than in Australia, and higher for a leafy green, than for fish. Different segments of the population differed in their willingness to consume aquaponic produce, as well as in their stated motivations when purchasing food. Conclusions highlight the importance of case-specific research on consumer preferences and economic considerations preceding commercial investment in aquaponics.
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Affiliation(s)
- Asael Greenfeld
- Department of Maritime Civilizations, Charney School of Marine Science, and Leon Recanati Institute for Maritime Studies, University of Haifa, 199 Abba Khoushy Blvd, Mount Carmel, Haifa, 3498838, Israel; School of Molecular and Life Sciences, Curtin University, Kent Street, Bentley, Perth, WA, 6102, Australia.
| | - Nir Becker
- Department of Economics and Management, Tel-Hai College, Upper Galilee, 12210, Israel.
| | - Janet F Bornman
- College of Science, Health, Engineering and Education, Murdoch University, South St, Murdoch, WA, 6150, Australia.
| | - Maria José Dos Santos
- ISCTE-Institute University of Lisbon, das Forças Armadas, 1649-026, Lisboa, Portugal.
| | - Dror Angel
- Department of Maritime Civilizations, Charney School of Marine Science, and Leon Recanati Institute for Maritime Studies, University of Haifa, 199 Abba Khoushy Blvd, Mount Carmel, Haifa, 3498838, Israel.
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Verain MC, Sijtsema SJ, Taufik D, Raaijmakers I, Reinders MJ. Motive-based consumer segments and their fruit and vegetable consumption in several contexts. Food Res Int 2020; 127:108731. [DOI: 10.1016/j.foodres.2019.108731] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 09/25/2019] [Accepted: 09/28/2019] [Indexed: 02/06/2023]
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Impact of Food Sustainability Labels on the Perceived Product Value and Price Expectations of Urban Consumers. SUSTAINABILITY 2019. [DOI: 10.3390/su11247240] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Sustainable labelling is an important tool in raising awareness and informing potential buyers regarding environmental, economic and social issues. This study provides insights into consumers’ value of food sustainability labels through the exploration of the impact of logos on their purchasing decisions (willingness to buy (WTB)) and readiness to pay (willingness to pay (WTP)) a higher price for sustainability-labelled products. Data was collected via an online survey among a sample of 423 adult city dwellers in Poland. The structured questionnaire beside sections concerning consumer buying behaviour and perception of the food labels consisted of a behavioural choice experiment (CE), where two categories of plant products: fresh (apples or bananas) and non-perishable (rice or beans) varied by type of labelling (logos: Euro-leaf, PGI, Fair Trade or without logo) and by price. Cluster analysis revealed two consumer groups (named “Sceptical” and “Mindful”) that had varied opinions and perceptions of sustainable labelled food and buying behaviour. The research results indicate that when the logo is poorly-known even consumers with positive attitudes towards sustainability do not use it as a cue when shopping for food. Moreover, urban consumers were very price sensitive and showed a restrained desire to pay a higher price for sustainability labelled products.
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Elena C, Claire RE, Stefanella S, Stéphan M, Martina S, Claudio S. Relationships Between Health and Environmental Information on the Willingness to Pay for Functional Foods: The Case of a New Aloe Vera Based Product. Nutrients 2019; 11:E2781. [PMID: 31731677 PMCID: PMC6893595 DOI: 10.3390/nu11112781] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 11/10/2019] [Accepted: 11/11/2019] [Indexed: 11/16/2022] Open
Abstract
There is an increasing interest in healthy and sustainable product characteristics. Consumers determine their dietary intake and frame production systems with their choices. However, little is known about the relationships between health and environmental information in influencing these choices, especially when considering functional foods. This study assessed the influence of health-related and environmental-friendliness-related product information on the willingness to pay (WTP) for functional foods. To this end, a WTP elicitation experiment was set up using a jam-like fruit compote enriched with Aloe vera gel. Participants were provided with different messages related to the health and environmental benefits of Aloe vera products, and were also asked to taste the product. Results indicated that providing new information significantly increased the WTP for the enriched compote. This increase was significant for both health and environmentally based benefits, with the health message leading to a higher WTP. Combining health and environmental messages produced an additive effect on WTP which was independent of the sequential order in which the two messages were given. Results contrasted the view that health messages are the main drivers of WTP, and open a broader range of communication in terms of marketing strategies and sustainable policy objectives.
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Affiliation(s)
- Castellari Elena
- Department of Agri-Food Economics, Università Cattolica del Sacro Cuore, Piacenza, Via Emilia Parmense, 84, 29122 Piacenza, Italy; (C.E.); (S.M.); (S.C.)
| | - Ricci Elena Claire
- Department of Business Administration, Università degli Studi di Verona, Via Cantarane 24, 37129 Verona, Italy;
| | - Stranieri Stefanella
- Department of Environmental Science and Policy, Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy
| | - Marette Stéphan
- UMR Économie Publique, INRA, Université Paris-Saclay, F-78850 Grignon, France;
| | - Sarnataro Martina
- Department of Agri-Food Economics, Università Cattolica del Sacro Cuore, Piacenza, Via Emilia Parmense, 84, 29122 Piacenza, Italy; (C.E.); (S.M.); (S.C.)
| | - Soregaroli Claudio
- Department of Agri-Food Economics, Università Cattolica del Sacro Cuore, Piacenza, Via Emilia Parmense, 84, 29122 Piacenza, Italy; (C.E.); (S.M.); (S.C.)
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Aschemann-Witzel J, Peschel AO. Consumer perception of plant-based proteins: The value of source transparency for alternative protein ingredients. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Consumer Preference Heterogeneity Evaluation in Fruit and Vegetable Purchasing Decisions Using the Best-Worst Approach. Foods 2019; 8:foods8070266. [PMID: 31323883 PMCID: PMC6678484 DOI: 10.3390/foods8070266] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 07/15/2019] [Accepted: 07/17/2019] [Indexed: 01/26/2023] Open
Abstract
This study assesses consumer preferences during fruit and vegetable (FV) sales, considering the sociodemographic variables of individuals together with their choice of point of purchase. A choice experiment was conducted in two metropolitan areas in Northwest Italy. A total of 1170 consumers were interviewed at different FV purchase points (mass retail chains and open-air markets) using a paper questionnaire. The relative importance assigned by consumers to 12 fruit and vegetable product attributes, including both intrinsic and extrinsic quality cues, was assessed by using the best–worst scaling (BWS) methodology. The BWS results showed that “origin”, “seasonality”, and “freshness” were the most preferred attributes that Italian consumers took into account for purchases, while no importance was given to “organic certification”, “variety”, or “brand”. Additionally, a latent class analysis was employed to divide the total sample into five different clusters of consumers, characterized by the same preferences related to FV attributes. Each group of individuals is described on the basis of sociodemographic variables and by the declared fruit and vegetable point of purchase. This research demonstrates that age, average annual income, and families with children are all discriminating factors that influence consumer preference and behavior, in addition to affecting which point of purchase the consumer prefers to acquire FV products from.
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Peschel AO, Kazemi S, Liebichová M, Sarraf SCM, Aschemann-Witzel J. Consumers’ associative networks of plant-based food product communications. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.02.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Abstract
Food production is one of the major contributors to environmental damage. Adaptations in our food choices are needed to preserve resources for the needs of future generations. More sustainable consumption patterns have been encouraged by economic incentives, laws, education and communication campaigns. Nonetheless, consumers still find difficulties in trying to change their current food habits. This review takes a behavioural approach in encouraging sustainable food choices among consumers. From a nudging perspective, many behavioural changes can be encouraged in a non-obtrusive way by adapting the complex food environment in which consumers are operating. These interventions do not restrict consumers' choices but rather adapt the choice architecture wherein food decisions are made. Drawing on the literature from diverse theoretical perspectives, we provide an overview of the application of nudging for more sustainable food choices and highlight where more research is needed. More specifically, we discuss research that used nudging to engender cognitive impact (i.e. the use of labels or visibility enhancements), affective responses (i.e. sensorial and social influence cues) and behavioural effects (i.e. adjustments in convenience and product size). We conclude that this review only shows the tip of the iceberg of the research on nudging and sustainable consumption that is likely forthcoming in the next few years, following the successes of nudging applications in other domains. Nonetheless, each individual nudging intervention requires careful examination. Personal predispositions towards the environment should be considered when designing interventions, demonstrating the complementarity of nudging with education on sustainable consumption.
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Segmenting the Generation Z Cohort University Students Based on Sustainable Food Consumption Behavior: A Preliminary Study. SUSTAINABILITY 2019. [DOI: 10.3390/su11030837] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
In-depth knowledge of sustainable food consumption behavior regarding university students, and especially the younger ones, reveals tendencies of the worlds’ sustainable future. This study aims to explore the sustainable food consumption behavior of the Generation Z cohort (18–23 years of age) that is studying at Greek universities and living away from home, and to segment them according to their behavior. Quantitative research was implemented with an online questionnaire, which resulted in a collection of 252 valid samples. The results revealed that the focus of sustainable food consumption behavior is limited to eating seasonal fruits and vegetables and purchasing regional food. Additionally, it identified two student segments based on sustainable food consumption behavior.
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Onwezen M, Reinders M, Verain M, Snoek H. The development of a single-item Food Choice Questionnaire. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.05.005] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.06.003] [Citation(s) in RCA: 93] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Ballco P, de-Magistris T, Caputo V. Consumer preferences for nutritional claims: An exploration of attention and choice based on an eye-tracking choice experiment. Food Res Int 2018; 116:37-48. [PMID: 30716958 DOI: 10.1016/j.foodres.2018.12.031] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Revised: 12/12/2018] [Accepted: 12/21/2018] [Indexed: 12/11/2022]
Abstract
Nutritional claim (NC) requirements on food packages are among the most important and influential EU policy measures related to diet and have the capacity to promote healthy eating. This study combines a discrete choice experiment (DCE) method with eye-tracking (ET) technology to assess consumer preferences for multiple NCs in yogurt selection and explores the relationships between the NC preferences and the visual attention paid to these claims and the visual attention and choice decisions. The results indicate that the low-sugar NC was the least-preferred claim in all the models. Overall, the presence of NCs generally increases visual attention in terms of fixation count, which may be linked to an increased likelihood of affecting the final decision to purchase yogurts with NCs.
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Affiliation(s)
- Petjon Ballco
- Unidad de Economía Agroalimentaria, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain; Instituto Agroalimentario de Aragón-IA2, CITA-Universidad de Zaragoza, Zaragoza, Spain.
| | - Tiziana de-Magistris
- Unidad de Economía Agroalimentaria, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain; Instituto Agroalimentario de Aragón-IA2, CITA-Universidad de Zaragoza, Zaragoza, Spain.
| | - Vincenzina Caputo
- Agricultural, Food, and Resource Economics, Michigan State University, East Lansing, MI 48824, USA.
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Verhulst A, Normand JM, Lombart C, Sugimoto M, Moreau G. Influence of Being Embodied in an Obese Virtual Body on Shopping Behavior and Products Perception in VR. Front Robot AI 2018; 5:113. [PMID: 33500992 PMCID: PMC7806053 DOI: 10.3389/frobt.2018.00113] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2018] [Accepted: 09/10/2018] [Indexed: 01/12/2023] Open
Abstract
Research in Virtual Reality (VR) showed that embodiment can influence participants' perceptions and behavior when embodied in a different yet plausible virtual body. In this paper, we study the changes an obese virtual body has on products perception (e.g., taste, etc.) and purchase behavior (e.g., number purchased) in an immersive virtual retail store. Participants (of a normal BMI on average) were embodied in a normal (N) or an obese (OB) virtual body and were asked to buy and evaluate food products in the immersive virtual store. Based on stereotypes that are classically associated with obese people, we expected that the group embodied in obese avatars would show a more unhealthy diet, (i.e., buy more food products and also buy more products with high energy intake, or saturated fat) and would rate unhealthy food as being tastier and healthier than participants embodied in “normal weight” avatars. Our participants also rated the perception of their virtual body: the OB group perceived their virtual body as significantly heavier and older. They also rated their sense of embodiment and presence within the immersive virtual store. These measures did not show any significant difference between groups. Finally, we asked them to rate different food products in terms of tastiness, healthiness, sustainability and price. The only difference we noticed is that participants embodied in an obese avatar (OB group) rated the coke as being significantly tastier and the apple as being significantly healthier. Nevertheless, while we hypothesized that participants embodied in a virtual body with obesity would show differences in their shopping patterns (e.g., more “unhealthy” products bought) there were no significant differences between the groups. Stereotype activation failed for our participants embodied in obese avatars, who did not exhibit a shopping behavior following the (negative) stereotypes related to obese people. conversely, while the opposite hypothesis (participants embodied in obese avatars would buy significantly more healthy products in order to “transform” their virtual bodies) could have been made, it was not the case either. We discuss these results and propose hypotheses as to why the behavior of the manipulated group differed from the one we expected. Indeed, unlike previous research, our participants were embodied in virtual avatars which differed greatly from their real bodies. Obese avatars should not only modify users' visual characteristics such as hair or skin color, etc. We hypothesize that an obese virtual body may require some other non-visual stimulus, e.g., the sensation of the extra weight or the change in body size. This main difference could then explain why we did not notice any important modification on participants' behavior and perceptions of food products. We also hypothesize that the absence of stereotype activation and thus of statistical difference between our N and OB groups might be due to higher-level cognitive processes involved while purchasing food products. Indeed our participants might have rejected their virtual bodies when performing the shopping task, while the embodiment and presence ratings did not show significant differences, and purchased products based on their real (non-obese) bodies. This could mean that stereotype activation is more complex that previously thought.
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Affiliation(s)
- Adrien Verhulst
- CRENAU, AAU UMR CNRS 1563, Computer Science and Mathematics Department, École Centrale de Nantes, Nantes, France
| | - Jean-Marie Normand
- CRENAU, AAU UMR CNRS 1563, Computer Science and Mathematics Department, École Centrale de Nantes, Nantes, France.,Hybrid, Inria, Rennes, France
| | - Cindy Lombart
- In Situ Lab, Marketing Department, Audencia Business School, Nantes, France
| | - Maki Sugimoto
- Interactive Media Lab, Department of Information and Computer Science, Faculty of Science and Technology, Keio University, Kanagawa, Japan
| | - Guillaume Moreau
- CRENAU, AAU UMR CNRS 1563, Computer Science and Mathematics Department, École Centrale de Nantes, Nantes, France.,Hybrid, Inria, Rennes, France
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Barone B, Nogueira RM, Guimarães KRLSLDQ, Behrens JH. Sustainable diet from the urban Brazilian consumer perspective. Food Res Int 2018; 124:206-212. [PMID: 31466642 DOI: 10.1016/j.foodres.2018.05.027] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2018] [Revised: 05/12/2018] [Accepted: 05/14/2018] [Indexed: 11/28/2022]
Abstract
This study aimed to investigate the relationship between sustainability and food, and other possible associations with the socio-demographic characteristics and consumer segmentation, as well as to identify the characteristics of sustainable and unsustainable foods and the sustainable diet concept from a consumer perspective. One hundred and fifty consumers responded a questionnaire with word association, free listing, and sentence completion tasks. A thematic analysis was used to analyze the terms. Sustainability and food were associated with the categories health, food of plant origin, and organic food. Healthy was considered the main characteristic of a sustainable food and degradation to the environment was the characteristic of unsustainable food. Regarding the sustainable diet concept, the terms healthy diet and sustainable production stood out. Individuals of higher educational level associated food and sustainability with natural resource preservation and reuse, while individuals with lower educational levels reported the association with healthy food, nutrition, and food of plant origin. The present findings can help designing strategies to integrate food and nutrition education and formulation of public policies, as well as identifying the target market and understanding how the product or service can meet the consumer's needs.
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Affiliation(s)
- Bruna Barone
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Brazil.
| | | | | | - Jorge Herman Behrens
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Brazil
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Miranda-de la Lama GC, Estévez-Moreno LX, Villarroel M, Rayas-Amor AA, María GA, Sepúlveda WS. Consumer Attitudes Toward Animal Welfare-Friendly Products and Willingness to Pay: Exploration of Mexican Market Segments. J APPL ANIM WELF SCI 2018; 22:13-25. [PMID: 29614874 DOI: 10.1080/10888705.2018.1456925] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
The study aim was to identify consumer segmentation based on nonhuman animal welfare (AW) attitudes and their relationship with demographic features and willingness to pay (WTP) for welfare-friendly products (WFP) in Mexico. Personal interviews were conducted with 843 Mexican consumers who stated they purchased most of the animal products in their home. Respondents were selected using a quota sampling method with age, gender, education, and origin as quota control variables. The multivariate analysis suggested there were three clusters or consumer profiles labeled "skeptical," "concerned," and "ethical," which helped explain the association between AW attitudes, some demographic variables, and WTP for WFP. This study is one of the first to address consumer profiling in Latin America, and the findings could have implications for the commercialization of WFP. Hence, customers should receive information to consider welfare innovations when deciding to purchase animal products. The growth of the WFP food market establishes an element of a far more multifaceted phenomenon of sustainable consumption and support of a new paradigm called responsible marketing in emerging markets such as Mexico.
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Affiliation(s)
| | - Laura X Estévez-Moreno
- b Institute of Agricultural and Rural Sciences , University Autonomous of State of Mexico , Toluca , Mexico
| | - Morris Villarroel
- c Department of Animal Science , Higher Technical School of Agricultural Engineering (ETSIA), Polytechnic University of Madrid , Madrid , Spain
| | - Adolfo A Rayas-Amor
- a Department of Food Science , Metropolitan Autonomous University , Lerma , State of Mexico , Mexico
| | - Gustavo A María
- d Department of Animal Production and Food Science, Faculty of Veterinary Science , University of Zaragoza , Zaragoza , Spain
| | - Wilmer S Sepúlveda
- e Group of Research and Enterprise and Regional Productivity (IPER), Faculty of Economics, Management and Accounting Sciences , Universidad Libre, Campus Majavita , Santander , Colombia
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