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Głuchowski A, Crofton E, Inguglia ES, O’Sullivan MG, Kerry JP, Hamill RM. Incorporation of Sea Spaghetti ( Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response. Foods 2024; 13:1197. [PMID: 38672870 PMCID: PMC11049442 DOI: 10.3390/foods13081197] [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: 03/05/2024] [Revised: 04/06/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
Seaweed is a naturally rich source of nutrients and exhibits techno-functional properties that are under study for their potential as ingredients in meat products. However, seaweed is associated with a particular flavor profile, and optimization of the sensory profile should be conducted alongside technical performance. This study investigated the feasibility of the application of sea spaghetti (Himanthalia elongata) in the production of low-salt beef patties and recorded the associated sensory profile and consumer hedonic-emotional response. Eight beef patty formulations with varying salt (0-1%) and seaweed (0-5%) contents were subjected to quantitative descriptive analysis via a trained sensory panel (n = 8) and six the formulations were selected for consumer testing (liking, emotional associations, saltiness perception, and purchase intent) by a group of 105 Irish resident consumers. The trained panel results showed that the intensity of seaweed odor, flavor, and visual presence in burgers was negatively related to the intensity of beef odor and flavor and that seaweed addition (5%) significantly increased the saltiness perception of low-salt burgers. Burgers with 1% added seaweed, although perceived by consumers as less salty, could substitute NaCl in low-salt beef patties without deterioration of their liking among regular burger consumers. Consumers associated all seaweed-containing samples, especially those containing 1% of sea spaghetti, with being good, pleasant, satisfied, and warm. The higher inclusion of sea spaghetti (2.5%) led to significantly lower overall liking and reduced purchase intent, while consumers associated this formulation with emotions such as being more adventurous, aggressive, and wild. Consumers who rejected seaweed burgers had the highest level of food neophobia and avoided foods with additives. The results demonstrate that 1% sea spaghetti seaweed can be successfully incorporated into low-salt beef patties, resulting in hedonic and emotional benefits without significantly increasing the salt content.
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Affiliation(s)
- Artur Głuchowski
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland; (E.C.)
- Food Gastronomy and Food Hygiene Department, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-776 Warsaw, Poland
| | - Emily Crofton
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland; (E.C.)
| | - Elena S. Inguglia
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland; (E.C.)
| | - Maurice G. O’Sullivan
- School of Food and Nutritional Sciences, University College Cork, T12 E138 Cork, Ireland; (M.G.O.); (J.P.K.)
| | - Joe P. Kerry
- School of Food and Nutritional Sciences, University College Cork, T12 E138 Cork, Ireland; (M.G.O.); (J.P.K.)
| | - Ruth M. Hamill
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland; (E.C.)
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Bureš D, Needham T, Bartoň L, Lebedová N, Kotrba R, Řehák D, Kučerová I, Klouček P, Hoffman LC. Consumer acceptance and quality of game meat "droëwors" sausages with different levels of added fat. Meat Sci 2024; 210:109424. [PMID: 38219545 DOI: 10.1016/j.meatsci.2024.109424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 12/31/2023] [Accepted: 01/02/2024] [Indexed: 01/16/2024]
Abstract
Droëwors (dried sausage) is a unique dried meat product from South Africa, which is not smoked, fermented, nor is nitrite used in its production. The objective of the study was to compare the quality parameters and consumer acceptance of common eland meat droëwors with different quantities of added beef fat. Three treatments containing either 10, 15, or 20% (by weight) added beef fat were compared regarding chemical composition, fatty acid profiles, and sensory properties. Increasing the amount of fat in the dried product resulted in a significant decrease in the protein and ash percentages. The sausages with 10% added fat had the most favourable fatty acid profile in terms of nutritional value. Several differences were found in the sensory profiles of the products evaluated by the trained sensory panel; in particular, the evaluation scores for texture improved with increasing fat content. No differences were found between the products by the untrained consumer panel for appearance and taste. When the dataset was analysed according to gender, it was found that women evaluated the 10% fat samples more favourably. This is in line with their stated preference for low-fat meat products. For these reasons, the production of sausages with the lowest fat content can be recommended as they best meet consumer expectations.
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Affiliation(s)
- Daniel Bureš
- Department of Food Quality, Faculty of Agrobiology, Food and Natural Sciences, Czech University of Life Sciences Prague, Kamýcká 129, Prague - Suchdol, 165 00, Czech Republic; Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic.
| | - Tersia Needham
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague-Suchdol, Czech Republic
| | - Luděk Bartoň
- Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic
| | - Nicole Lebedová
- Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic
| | - Radim Kotrba
- Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic; Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague-Suchdol, Czech Republic
| | - Dalibor Řehák
- Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic
| | - Iva Kučerová
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague-Suchdol, Czech Republic
| | - Pavel Klouček
- Department of Food Quality, Faculty of Agrobiology, Food and Natural Sciences, Czech University of Life Sciences Prague, Kamýcká 129, Prague - Suchdol, 165 00, Czech Republic
| | - Louwrens C Hoffman
- Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building, 8115, Office 110, Gatton 4343, Australia
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Bogard JR, Downs S, Casey E, Farrell P, Gupta A, Miachon L, Naughton S, Staromiejska W, Reeve E. Convenience as a dimension of food environments: A systematic scoping review of its definition and measurement. Appetite 2024; 194:107198. [PMID: 38176442 DOI: 10.1016/j.appet.2023.107198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 12/12/2023] [Accepted: 12/26/2023] [Indexed: 01/06/2024]
Abstract
Convenience is a major driver of food choice throughout the world, yet it is often inconsistently conceptualised, defined and measured. This limits the scope for food systems policy and interventions to leverage convenience to improve diet and nutrition outcomes. We conducted a systematic literature review to determine how convenience is both defined and measured in food environment and nutrition research. Six databases were systematically searched and studies were screened by two independent reviewers based on pre-defined eligibility criteria, yielding 243 studies for inclusion in the final review. 77% of studies did not explicitly define convenience. Among those that did, the dimensions and components within definitions varied. 83% of studies used perceived measures of convenience rather than objective measures. Convenience was most commonly measured in high income countries (64%) and in relation to the home food environment (53%), followed by formal retail (40%). Very few studies measured convenience in relation to the informal retail or cultivated food environments, and no studies considered convenience in relation to wild food environments. The vast majority of studies did not consider the validity or reliability of the measures of convenience. Based on our findings we propose a definition of convenience as a characteristic that results in reduced requirement for resources including time, physical effort, mental effort and skills by the consumer in relation to the planning, acquisition, preparation, storage, transport, consumption or clean-up of food. This definition can be used to help guide the development of measurement tools that can be used to assess convenience across different dimensions and contexts in a more comprehensive way. We also propose a framework for considering convenience as an entry point in food systems to improve diets and nutrition outcomes.
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Affiliation(s)
- Jessica R Bogard
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Brisbane, Queensland, Australia.
| | - Shauna Downs
- Department of Health Behavior, Society and Policy, Rutgers School of Public Health, Newark, NJ, United States
| | - Elodie Casey
- School of Exercise and Nutrition Science, Queensland University of Technology, Brisbane, Queensland, Australia
| | - Penny Farrell
- Menzies Centre for Health Policy, Sydney School of Public Health, University of Sydney, Sydney, NSW, Australia
| | - Adyya Gupta
- Global Centre for Preventive Health and Nutrition, Institute for Health Transformation, School of Health & Social Development, Faculty of Health, Deakin University, Geelong, Victoria, Australia
| | - Lais Miachon
- Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD, United States
| | - Shaan Naughton
- Global Centre for Preventive Health and Nutrition, Institute for Health Transformation, School of Health & Social Development, Faculty of Health, Deakin University, Geelong, Victoria, Australia
| | - Wiktoria Staromiejska
- Department of Health Behavior, Society and Policy, Rutgers School of Public Health, Newark, NJ, United States
| | - Erica Reeve
- Global Centre for Preventive Health and Nutrition, Institute for Health Transformation, School of Health & Social Development, Faculty of Health, Deakin University, Geelong, Victoria, Australia
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Montero ML, Duizer LM, Ross CF. Sensory Perception and Food-Evoked Emotions of Older Adults Assessing Microwave-Processed Meals with Different Salt Concentrations. Foods 2024; 13:631. [PMID: 38397608 PMCID: PMC10887961 DOI: 10.3390/foods13040631] [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: 01/26/2024] [Revised: 02/08/2024] [Accepted: 02/15/2024] [Indexed: 02/25/2024] Open
Abstract
This study employed a home-use test to explore the sensory perception and evoked emotions of older adults in the assessment of chicken pasta meals with different salt concentrations. Ready-to-eat (RTE) meals with three salt levels (100%, 75%, and 50%) and two treatments-with and without added herbs-were tested. Multiple sensory attributes and overall meal liking were evaluated by participants (n = 54; 60-86 years of age) with hedonic and just-about-right scores. Twenty-five food-evoked emotions were also tested. Sensory results suggested a 50% salt reduction is possible with minimal impact on the overall liking, while a 25% salt reduction did not affect the saltiness and flavor liking of the meals. Herb addition positively impacted the aroma, flavor, and spiciness liking of the meals. The emotions that differed (p < 0.05) among meals were active, aggressive, bored, calm, happy, and wild, with the meals with herbs added eliciting more positive emotions. A questionnaire elicited information about participants' interest in healthy eating, food technology neophobia, and picky behaviors to determine the influence of these factors on participants' salt consumption habits. Sensory acceptance data combined with questionnaires explored what influenced this group of older adults in their acceptance of and interest in RTE meals.
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Affiliation(s)
- Maria Laura Montero
- School of Food Science, Washington State University, Pullman, WA 99164, USA;
- National Center for Food Science and Technology (CITA), University of Costa Rica, San José 11501-2060, Costa Rica
| | - Lisa M. Duizer
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada;
| | - Carolyn F. Ross
- School of Food Science, Washington State University, Pullman, WA 99164, USA;
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Hamam M, D’Amico M, Spina D, La Via G, Di Vita G. The interplay of food-related lifestyle and eating behavior in Italian women. Front Nutr 2024; 11:1338925. [PMID: 38379543 PMCID: PMC10876857 DOI: 10.3389/fnut.2024.1338925] [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: 11/15/2023] [Accepted: 01/24/2024] [Indexed: 02/22/2024] Open
Abstract
Introduction Women play a crucial role in food shopping and preparation, and their food choices have significant implications for their health and that of their families. This study aims to provide a perspective on women's eating lifestyle, which has undergone significant changes. Methods A factor analysis was conducted to assess the degree of involvement in food choices and the types of food items consumed among a sample of 399 Italian women. Results Through cluster analysis, four segments were identified: hedonic food consumers, sustainable- and balanced-diet consumers, food experimenters, and no food fondness consumers. The results reveal a correlation between the degree of food involvement and the type of food consumed. Discussion Furthermore, the food lifestyle of the sample is partially dependent on age. Individuals aged 25-28 years show more hedonic food consumption behavior, while the older age group (44-64 years) falls into the sustainable and balanced diet consumer cluster (the largest cluster) and the cluster of those who do not express definable food choices (no food fondness).
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Affiliation(s)
| | | | - Daniela Spina
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Catania, Italy
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Pierguidi L, Spinelli S, Prescott J, Monteleone E, Dinnella C. Responsiveness to warning sensations and anxiety-related psychological traits modulate individual differences in preference for vegetable foods with varied sensory properties. Food Res Int 2023; 173:113342. [PMID: 37803693 DOI: 10.1016/j.foodres.2023.113342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 07/03/2023] [Accepted: 07/31/2023] [Indexed: 10/08/2023]
Abstract
The innate aversion to warning sensations is an important barrier to the acceptance of vegetable food often characterized by bitter and sour tastes, and astringency. Large individual variations exist in preference for this food category. The present study aimed at exploring differences in demographics, anthropometrics, taste responsiveness, personality traits and attitudes in consumers differing in their preference for vegetable food with varied levels of warning sensations. A panel of Italian consumers (n = 718; 53.6% women, age 18-74 years) self-reported familiarity with, preference for and choice of vegetables with high and low levels of warning sensations. Two clusters were identified: High Warning-Vegetable Consumers (HWVC, n = 464) and Low-Warning Vegetable Consumers (LWVC, n = 254). HWVC showed higher familiarity with and preference for vegetables as a whole and higher choice of vegetables characterized by warning sensations than LWVC. HWVC were more represented by older and normal weight individuals as compared to LWVC. Differences among clusters in liking for and perception of a phenol-enriched plant-based food model specifically developed to induce different levels of bitterness, sourness and astringency were found. HWVC rated bitterness, sourness, and astringency lower and liking higher than LWVC. Scores in anxiety-related psychological traits were lower while attitudes to healthy and high-quality food choice were higher in HWVC than in LWVC. The results of the present study depicted a coherent interplay among several person-related dimensions in modulating preference for vegetable foods. Higher responsiveness to warning sensations, higher level of anxiety-related traits, lower importance assigned to food healthy/quality aspects and younger age all acted as barriers to exposure and acceptance of vegetable food and call for a multidimensional approach to promote the consumption of this food category.
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Affiliation(s)
- L Pierguidi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy.
| | - S Spinelli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - J Prescott
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy; TasteMatters Research & Consulting, Sydney, Australia
| | - E Monteleone
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - C Dinnella
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
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7
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Puma Flores MJ, Rosa-Díaz IM. Online Reputation for Food Sector Exporters in the B2B Context: The Importance of Sustainability. Foods 2023; 12:3862. [PMID: 37893755 PMCID: PMC10606854 DOI: 10.3390/foods12203862] [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: 09/26/2023] [Revised: 10/13/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
Food exporting companies play a fundamental role in the development of international trade. However, the conceptualization and measurement of their online corporate reputation has not been extensively studied in Business to Business markets, unlike in Business to Consumer contexts. The aim of this research is to identify the variables that determine the online reputation of food companies operating in B2B markets, and to analyze their relationship with the volume of food exports. For this purpose, a three-stage quantitative and qualitative study has been developed, based on in-depth interviews with experts from export organizations and managers of Peruvian food exporting companies, the estimation of an Advanced Sentiment Analysis, the construction of a Total Online Reputation Index (TOR), and the development of regression analysis. The study has identified 13 variables that affect the online reputation of food exporting companies and indicates that the presence of sustainability content on their website and the number of pages visited positively affect the volume of food exports. Moreover, the TOR could have a significant explanatory capacity with respect to company exports. These results constitute a reference guide for both companies in the sector and official export agencies, highlighting the critical aspects to promote their exports.
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Affiliation(s)
| | - Isabel María Rosa-Díaz
- Department of Business Administration and Marketing, Faculty of Economics and Business Sciences, University of Seville, 41018 Sevilla, Spain;
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8
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Skrzypiec M, Osmala-Kurpiewska W. Superfood consumers' exposure to selected heavy metals. Nutr Health 2023:2601060231206307. [PMID: 37812435 DOI: 10.1177/02601060231206307] [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: 10/10/2023]
Abstract
Background: Superfood products are important components of the human diet, which may contain toxic heavy metals that have no beneficial function in the human body (e.g., cadmium, arsenic, mercury). Therefore, due to the high demand for these foods, maintaining their safety is a significant public health concern, resulting in an increasing number of studies in the field of health risk assessment due to population exposure to heavy metals. Aim: The aim of the study was to determine the concentration of selected heavy metals in individual superfood products. Methods: The research material consisted of 48 samples of selected superfood products such as flaxseed, chia seed, black cumin, goji berries, buckwheat, millet, almonds, quinoa and green tea. The collected samples were subjected to the mineralization process. In addition, an exposure assessment was performed by calculating the hazard quotient (HQ). Statistical analysis was performed using Statistica software for cadmium and arsenic. Results: The highest level of cadmium was observed in a sample of flaxseed (ground)-0.35 mg/kg. Again, the highest concentration of arsenic was found in green tea bags (21.94 mg/kg). The exposure assessment showed that the risk of adverse health effects is likely to occur with the consumption of flaxseed, almonds, quinoa and green tea at both the assumed average and maximum arsenic concentrations (HQ > 1). Conclusions: There are many foods on the market that contain heavy metals. The accumulation of various heavy metals in agricultural soils and edible crops should be regularly assessed to minimize public health problems.
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Affiliation(s)
- Monika Skrzypiec
- Scientific Circle at the Department of Environmental Health, Faculty of Public Health in Bytom, Medical University of Silesia, Katowice, Poland
| | - Weronika Osmala-Kurpiewska
- Department of Environmental Health, Faculty of Public Health in Bytom, Medical University of Silesia, Katowice, Poland
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9
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Menghi L, Cliceri D, Fava F, Pindo M, Gaudioso G, Giacalone D, Gasperi F. Salivary microbial profiles associate with responsiveness to warning oral sensations and dietary intakes. Food Res Int 2023; 171:113072. [PMID: 37330830 DOI: 10.1016/j.foodres.2023.113072] [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: 03/24/2023] [Revised: 05/28/2023] [Accepted: 05/29/2023] [Indexed: 06/19/2023]
Abstract
Oral microbiota-host interactions are gaining recognition as potential factors contributing to interindividual variations in taste perception. However, whether such possible links imply specific bacterial co-occurrence networks remains unknown. To address this issue, we used 16 s rRNA gene sequencing to profile the salivary microbiota of 100 healthy individuals (52 % women; 18-30 y/o), who provided hedonic and psychophysical responses to 5 liquid and 5 solid commercially-available foods, each chosen to elicit a target sensation (sweet, sour, bitter, salty, pungent). The same cohort also completed several psychometric measures and a 4-day food diary. Unsupervised data-driven clustering of genus-level Aitchison distances supported the existence of two salivary microbial profiles (CL-1, CL-2). While CL-1 (n = 57; 49.1 % women) exhibited higher α-diversity metrics and was enriched in microbial genera assigned to the class Clostridia (e.g., Lachnospiraceae_[G-3]), CL-2 (n = 43; 55.8 % women) harbored greater amounts of taxa with potential cariogenic effects (e.g., genus Lactobacillus) and significantly lower abundances of inferred MetaCyc pathways related to the metabolic fate of acetate. Intriguingly, CL-2 showed enhanced responsiveness to warning oral sensations (bitter, sour, astringent) and a higher propensity to crave sweet foods or engage in prosocial behaviors. Further, the same cluster reported habitually consuming more simple carbohydrates and fewer beneficial nutrients (vegetable proteins, monounsaturated fatty acids). In summary, while the mediating role of participants' baseline diet on findings can not be definitively excluded, this work provides evidence suggesting that microbe-microbe and microbe-taste interactions may exert an influence on dietary habits and motivates further research to uncover a potential "core" taste-related salivary microbiota.
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Affiliation(s)
- Leonardo Menghi
- Center Agriculture Food Environment, University of Trento, Via Mach 1, San Michele all'Adige, 38098, Italy; Department of Technology and Innovation, University of Southern Denmark, Campusvej 55, Odense 5230, Denmark; Research and Innovation Centre, Fondazione Edmund Mach, Via Mach 1, San Michele all'Adige, 38098, Italy
| | - Danny Cliceri
- Center Agriculture Food Environment, University of Trento, Via Mach 1, San Michele all'Adige, 38098, Italy
| | - Francesca Fava
- Research and Innovation Centre, Fondazione Edmund Mach, Via Mach 1, San Michele all'Adige, 38098, Italy
| | - Massimo Pindo
- Research and Innovation Centre, Fondazione Edmund Mach, Via Mach 1, San Michele all'Adige, 38098, Italy
| | - Giulia Gaudioso
- Research and Innovation Centre, Fondazione Edmund Mach, Via Mach 1, San Michele all'Adige, 38098, Italy
| | - Davide Giacalone
- Department of Technology and Innovation, University of Southern Denmark, Campusvej 55, Odense 5230, Denmark.
| | - Flavia Gasperi
- Center Agriculture Food Environment, University of Trento, Via Mach 1, San Michele all'Adige, 38098, Italy; Research and Innovation Centre, Fondazione Edmund Mach, Via Mach 1, San Michele all'Adige, 38098, Italy.
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10
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Castellini G, Barello S, Bosio AC. Milk Quality Conceptualization: A Systematic Review of Consumers', Farmers', and Processing Experts' Views. Foods 2023; 12:3215. [PMID: 37685148 PMCID: PMC10486532 DOI: 10.3390/foods12173215] [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: 08/07/2023] [Revised: 08/24/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
Milk consumption has traditionally been recognized as a fundamental element of global dietary patterns due to its perceived nutritional advantages. Nonetheless, a substantial decrease in milk consumption has been identified within diverse populations in recent times. Specifically, consumers' expectations and representations of milk quality have undergone notable transformations, contributing to the observed reduction in consumption. The objective of this systematic review was to conduct a comprehensive examination and categorization of the conceptual attributes associated with milk quality, considering the representations of citizen-consumers, farmers, and processing experts. This review was conducted following the Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA) guidelines. The titles and abstracts of 409 articles were screened, and 20 full-text articles were assessed for eligibility. The results demonstrate the existence of a dual articulation in the conceptual definition of milk quality. Farmers and processing experts exhibited a relatively similar representation of milk quality, focusing on technical indicators. In contrast, citizen-consumers held more simplistic and subjective concepts that are challenging to quantify. This study emphasized the critical need for establishing a platform for communication and knowledge exchange to foster shared representations and expectations regarding milk quality.
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Affiliation(s)
- Greta Castellini
- EngageMinds HUB—Consumer, Food & Health Engagement Research Center, Università Cattolica del Sacro Cuore, 20123 Milan, Italy; (G.C.); (A.C.B.)
- Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Bissolati, 74, 26100 Cremona, Italy
- Department of Psychology, Università Cattolica del Sacro Cuore, Largo Agostino Gemelli, 1, 20123 Milan, Italy
| | - Serena Barello
- Department of Brain and Behavioural Sciences, University of Pavia, Via Agostino Bassi, 21, 27100 Pavia, Italy
| | - Albino Claudio Bosio
- EngageMinds HUB—Consumer, Food & Health Engagement Research Center, Università Cattolica del Sacro Cuore, 20123 Milan, Italy; (G.C.); (A.C.B.)
- IRCAF (Invernizzi Reference Center on Agri-Food), Campus Santa Monica, Via Bissolati, 74, 26100 Cremona, Italy
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11
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Chen S, Sun Z, Zhou H, Shu L. Simple or complex: How temporal landmarks shape consumer preference for food packages. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Castellini G, Bryant EJ, Stewart-Knox BJ, Graffigna G. Development and validation of the Psychological Food Involvement Scale (PFIS). Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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13
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Factors affecting stated liking for meat products: Focus on demographics, oral responsiveness, personality, and psycho-attitudinal traits. Meat Sci 2023; 195:109004. [DOI: 10.1016/j.meatsci.2022.109004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 10/07/2022] [Accepted: 10/11/2022] [Indexed: 11/09/2022]
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14
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Variations in oral responsiveness associate with specific signatures in the gut microbiota and modulate dietary habits. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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15
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Jaeger SR, Vidal L, Chheang SL, Ares G. Consumer conceptualisations of food-related wellbeing: An exploration of wellbeing-related terms in four industrialised countries. Appetite 2022; 179:106286. [PMID: 36038074 DOI: 10.1016/j.appet.2022.106286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 08/19/2022] [Accepted: 08/22/2022] [Indexed: 11/29/2022]
Abstract
Perceived (or subjective) wellbeing is regarded as key to understanding consumer food choices and the development of strategies to promote desirable eating habits. Yet, in-depth understanding of the specific factors that contribute to people's perceived wellbeing across cultures is lacking. These factors motivated the present research that used word associations to conduct an exploratory analysis of consumer conceptualisations of food-related wellbeing (WB). Adults (n = 4945) living in the United Kingdom, Australia, Singapore or Germany, speaking respectively, English or German, took part in the study. Health, pleasure, food quality, positive emotions and social aspects of food consumption were the main associations with food-related wellbeing. Absence hereof was associated with unhealthiness, disgust, negative emotions and poor mental health. The differences in these main associations emphasised the importance of exploring wellbeing, as well as lack hereof. Not doing so leads to an incomplete understanding of this multidimensional construct. The research was conducted with four terms related to wellbeing (each in their positive and negative versions): 'sense of wellbeing' and 'lack of wellbeing', 'feeling good' and 'feeling bad/unhappy', 'satisfied with life' and 'dissatisfied with life' and 'fulfilled in life' and 'unfulfilled in life'. Because these different terms gave rise to different wellbeing associations, researchers in this area must choose their empirical approach with care. The terms 'sense of wellbeing' and 'feeling good' tended to more frequently give rise to health-related associations. Conversely, 'satisfied with life' and 'fulfilled in life' tended to more frequently give rise to positive spiritual and emotional associations of food-related wellbeing. The main conceptualisations of food-related wellbeing were cross-culturally similar, but extension of the present research to other Asian countries was recommended based on several differences between Singaporean participants and those from other countries. In ethnically diverse countries like Singapore, further within-country investigations of different cultures also have merit.
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Affiliation(s)
- Sara R Jaeger
- The New Zealand Institute for Plant and Food Research Limited, 120 Mt Albert Road, Private Bag, 92169, Victoria Street West, Auckland, New Zealand.
| | - Leticia Vidal
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de La República, By Pass de Rutas 8 y 101 S/n, CP 91000, Pando, Canelones, Uruguay
| | - Sok L Chheang
- The New Zealand Institute for Plant and Food Research Limited, 120 Mt Albert Road, Private Bag, 92169, Victoria Street West, Auckland, New Zealand
| | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de La República, By Pass de Rutas 8 y 101 S/n, CP 91000, Pando, Canelones, Uruguay
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16
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Wasilewski T, Hordyjewicz-Baran Z, Zarębska M, Zajszły-Turko E, Zimoch J, Kanios A, De Barros Sanches M. Effect of Talc Particle Size in Detergents for Fruits and Vegetables on the Ability to Remove Pesticide Residues. ACS OMEGA 2022; 7:25046-25054. [PMID: 35910140 PMCID: PMC9330108 DOI: 10.1021/acsomega.2c01029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Detergents containing abrasive talc particles for washing fruits and vegetables were designed and investigated. Detergent prototypes were developed with the following composition: 40% talc particles, 1.5% surfactants, 5% ethyl alcohol, 1% sodium citrate, 1% sodium carbonate, 1.5% glycerin, and 0.5% preservative. Xanthan gum (0.5% concentration) was used as a viscosity modifier to stabilize the dispersion of talc particles. Three types of detergent prototypes were prepared, differing in the size of the talc particles. The following fractions were used: 50-125, 250-500, and 710-1000 μm. The particle size effect on the effectiveness of the removal of surface pesticide residues was investigated. A specially developed methodology was used. Three types of pesticides (boscalid, acetamiprid, and pyraclostrobin) were applied to a cherry tomato, tangerine, and cucumber, and then a model washing process was performed using the developed detergents. The changes in the pesticide content on the surface of fruit and vegetables were assessed by liquid chromatography-tandem mass spectrometry. Detergents with talc particles of sizes 50-125 and 250-500 μm were more efficient in the removal of pesticide residues from the surface of fruit and vegetables compared to detergents with 710-1000 μm talc particles.
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Affiliation(s)
- Tomasz Wasilewski
- Department
of Industrial Chemistry, Faculty of Chemical Engineering and Commodity
Science, Kazimierz Pulaski University of
Technology and Humanities in Radom, Chrobrego 27, 26-600 Radom, Poland
| | - Zofia Hordyjewicz-Baran
- Łukasiewicz
Research Network-Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland
| | - Magdalena Zarębska
- Łukasiewicz
Research Network-Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland
| | - Ewa Zajszły-Turko
- Łukasiewicz
Research Network-Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland
| | - Jolanta Zimoch
- Łukasiewicz
Research Network-Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland
| | - Anna Kanios
- ELEMENTIS
Specialties, 17595 Energy
Rd, 26155 New Martinsville, West Virginia, United States
| | - Mano De Barros Sanches
- ELEMENTIS
Specialties, 17595 Energy
Rd, 26155 New Martinsville, West Virginia, United States
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17
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Fořtová J, Del Mar Campo M, Valenta J, Needham T, Řehák D, Lebedová N, Bartoň L, Klouček P, Bureš D. Preferences and acceptance of Czech and Spanish consumers regarding beef with varying intramuscular fat content. Meat Sci 2022; 192:108912. [PMID: 35863209 DOI: 10.1016/j.meatsci.2022.108912] [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: 03/11/2022] [Revised: 06/24/2022] [Accepted: 07/13/2022] [Indexed: 10/17/2022]
Abstract
Understanding the factors affecting meat eating quality and consumer demand is essential for estimating future trends in meat consumption. The objective of the study was therefore to compare Czech and Spanish consumer attitudes and preferences in relation to beef intramuscular fat content. Three hundred and one consumers participated in the study; they completed a sociodemographic questionnaire and evaluated grilled beef samples of three varying intramuscular fat contents (low, medium, high). The low-fat meat had an average intramuscular fat content of 1.3%, medium had 3.1% and high-fat had 5.2%. Sensory assessment scores tended to show a positive linear relationship with beef intramuscular fat content. While Czech assessors only noted differences in tenderness and overall acceptance between the beef samples, Spanish assessors were able to detect significant differences in all the descriptors evaluated. Age and gender affected the assessment scores of beef with different intramuscular fat contents.
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Affiliation(s)
- Jana Fořtová
- Department of Cattle Breeding, Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic; Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
| | - María Del Mar Campo
- Department of Animal Husbandry and Food Science, Instituto Agroalimentario de Aragón-IA2, University of Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain.
| | - Jaroslav Valenta
- Department of Animal Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
| | - Tersia Needham
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
| | - Dalibor Řehák
- Department of Cattle Breeding, Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic.
| | - Nicole Lebedová
- Department of Cattle Breeding, Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic.
| | - Luděk Bartoň
- Department of Cattle Breeding, Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic.
| | - Pavel Klouček
- Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
| | - Daniel Bureš
- Department of Cattle Breeding, Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic; Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
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18
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Magano N, du Rand G, de Kock H. Perception of Gluten-Free Bread as Influenced by Information and Health and Taste Attitudes of Millennials. Foods 2022; 11:foods11040491. [PMID: 35205968 PMCID: PMC8871432 DOI: 10.3390/foods11040491] [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: 11/16/2021] [Revised: 12/16/2021] [Accepted: 12/17/2021] [Indexed: 01/03/2023] Open
Abstract
Information on what drives consumers to like or dislike bread is needed to provide insight on developing gluten-free (GF) bread, using indigenous and sustainable crops in Africa, such as sorghum and millet. Consumer attitudes toward the health and taste aspects of food are major drivers of food choices. The objectives of this work were (1) to determine the health and taste attitudes (HTAs) and general perceptions of a group of millennial consumers in South Africa (n = 354), concerning GF breads; and (2) to determine whether HTAs affect the acceptability of sensory properties of commercial GF breads, as assessed by consumers (n = 173), under informed and uninformed conditions. Mean scores of the taste factors were higher compared to health factors, indicating a greater taste orientation. The sensory properties of standard wheat breads were preferred over two commercial GF breads, irrespective of the health/taste interests of consumers, or if they were informed/uninformed about the nature of the bread (GF or wheat). Knowledge that bread samples were GF reduced only the acceptability of the aroma of GF bread. GF bread was perceived as healthier, but less tasty. For this group of millennials, the sensory properties of bread was the main driver of choice.
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19
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Segovia-Villarreal M, Rosa-Díaz IM. Promoting Sustainable Lifestyle Habits: “Real Food” and Social Media in Spain. Foods 2022; 11:foods11020224. [PMID: 35053956 PMCID: PMC8774662 DOI: 10.3390/foods11020224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Revised: 01/08/2022] [Accepted: 01/11/2022] [Indexed: 11/21/2022] Open
Abstract
Obesity and state of being overweight are beginning to be treated as global epidemics. In this context, health professionals are increasingly acting as expert opinion leaders that use social media to connect with the public, in order to promote healthy lifestyles and provide specific recommendations for different product categories, including fresh, processed, and ultra-processed meat products. This study investigates how exposure to content created by health professionals, and posted on social media, influences consumers’ attitudes. For this purpose, the collaboration of one relevant nutritionist influencer in Spain has been obtained. The online survey created has provided 4.584 responses, received from followers (from May to June 2019). After applying a partial least squares path modeling approach, the results suggest that trust in the content shared, the perceived credibility of the professional sharing the information and the informative value, determine the strength with which consumers acquire more knowledge about endorsed products, develop a favorable predisposition towards them, prefer them over their options, and modify their behaviour by purchasing them, instead of their usual foods. The link is stronger, in the case of trust and influencer’s credibility, than for informative value. However, the latter has an indirect effect on the attitude phases through the former.
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Affiliation(s)
- María Segovia-Villarreal
- Department of Financial Economics and Accounting, Faculty of Business Sciences, University Pablo de Olavide, 41004 Sevilla, Spain;
| | - Isabel María Rosa-Díaz
- Department of Business Administration and Marketing, Faculty of Economics and Business Sciences, University of Seville, 41018 Sevilla, Spain
- Correspondence:
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20
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Selani MM, Ramos PHB, Patinho I, França F, Harada-Padermo SDS, Contreras-Castillo CJ, Saldaña E. Consumer's perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer. Meat Sci 2021; 185:108720. [PMID: 34896872 DOI: 10.1016/j.meatsci.2021.108720] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 11/04/2021] [Accepted: 11/23/2021] [Indexed: 10/19/2022]
Abstract
This study investigated consumers' perception of labels of burgers with sodium reduction and/or addition of mushroom flavor enhancer. Six visual stimuli were created using a factorial design with sodium content (regular, sodium-reduced, and sodium-reduced plus health claim) and flavor enhancer (monosodium glutamate (MSG) and mushroom extract) as factors. Consumers answered an attitudinal questionnaire and evaluated the stimuli through expected liking and check-all-that-apply (CATA) questions. Three consumers' clusters were identified, which associated positive attributes to labels of burgers with mushroom flavor enhancer and negative attributes to labels of MSG-burgers, regardless of sodium content. The main positive drivers of liking were "I would buy", "attractive", "innovative", "tasty", and "contain fewer additives", which were associated with burgers with mushroom flavor enhancer, while "contain additives", "processed", "artificial", "unhealthy", and "not attractive" were the negative drivers of liking that should be modified in a reformulation to increase liking. This study provides valuable information for the development of healthier burgers and their positioning in the market.
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Affiliation(s)
- Miriam Mabel Selani
- Centro de Ciências da Natureza, Campus Lagoa do Sino, Universidade Federal de São Carlos, Rod. Lauri Simões de Barros, Km 12, 18290-000 Buri, SP, Brazil.
| | - Paulo Henrique Bertucci Ramos
- Faculdade de Economia, Administração de Contabilidade (FEA), Universidade de São Paulo (USP), Av. Prof. Luciano Gualberto, 908, 05508-010 São Paulo, SP, Brazil
| | - Iliani Patinho
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Av. Pádua Dias 11, CP 9, 13418-900 Piracicaba, SP, Brazil
| | - Fabiana França
- Centro de Ciências da Natureza, Campus Lagoa do Sino, Universidade Federal de São Carlos, Rod. Lauri Simões de Barros, Km 12, 18290-000 Buri, SP, Brazil
| | - Samara Dos Santos Harada-Padermo
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Av. Pádua Dias 11, CP 9, 13418-900 Piracicaba, SP, Brazil
| | - Carmen J Contreras-Castillo
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Av. Pádua Dias 11, CP 9, 13418-900 Piracicaba, SP, Brazil
| | - Erick Saldaña
- Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación calle Ancash s/n, Moquegua 18001, Peru
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21
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Pagliarini E, Spinelli S, Proserpio C, Monteleone E, Fia G, Laureati M, Gallina Toschi T, Dinnella C. Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products. J SENS STUD 2021. [DOI: 10.1111/joss.12710] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan Italy
| | - Sara Spinelli
- Department of Agricultural, Food, Environmental and Forestry (DAGRI) University of Florence Florence Italy
| | - Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan Italy
| | - Erminio Monteleone
- Department of Agricultural, Food, Environmental and Forestry (DAGRI) University of Florence Florence Italy
| | - Giovanna Fia
- Department of Agricultural, Food, Environmental and Forestry (DAGRI) University of Florence Florence Italy
| | - Monica Laureati
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DiSTAL) Alma Mater Studiorum—University of Bologna Cesena Italy
| | - Caterina Dinnella
- Department of Agricultural, Food, Environmental and Forestry (DAGRI) University of Florence Florence Italy
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22
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Sajdakowska M, Gębski J, Jeżewska-Zychowicz M, Jeznach M, Kosicka-Gębska M. Consumer Choices in the Pasta Market: The Importance of Fiber in Consumer Decisions. Nutrients 2021; 13:nu13092931. [PMID: 34578809 PMCID: PMC8468700 DOI: 10.3390/nu13092931] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 08/19/2021] [Accepted: 08/20/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of the current study was two-fold: (1) to identify consumer segments based on pasta selection motives and (2) to examine the differences between the identified segments in terms of perception of pasta and pasta with added fiber and information on the food label. The data were collected using a CAPI (computer-assisted personal interview) survey on a sample of 1013 consumers. The k-means clustering method was used to identify four clusters of consumers, namely, quality-oriented, sensory-oriented, convenience-oriented, and neutral consumers. The quality-oriented group was the group that expressed the most positive opinions about the pasta and about the addition of fiber to pasta. Moreover, they appreciated the information placed on the pasta label the most. Consumers in the sensory-oriented segment were the least likely to agree that the addition of fiber to pasta deteriorated its taste and to agree that it looked worse compared to pasta without fiber. These findings are of significance for those involved in the public nutrition sector as well as for those responsible for preparing well-targeted marketing messages. The conclusions may constitute invaluable insights for those devising educational initiatives and campaigns.
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23
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Connections between Healthy Behaviour, Perception of Olive Oil Health Benefits, and Olive Oil Consumption Motives. SUSTAINABILITY 2021. [DOI: 10.3390/su13147630] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Olive oil has been consumed since ancient times and appreciated as a source of nutritious fats and as medical remedy, in addition to being praised in ceremonies. Today, when health is one of the top priorities of humankind, we examined what consumers believe and value about olive oil, which is generally considered a healthy product. Our survey examined the associations between the hedonic and health properties of olive oil, the motives important for olive oil consumption, and how these are influenced by healthy behaviour. There was clear evidence of the importance of culture, tradition, pleasure, olive oil health benefits, and healthy behaviour. There was a strong association between healthy behaviour and olive oil benefit perceptions and motives for olive oil consumption, with the olive oil benefits associated with the motives to consume olive oil.
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24
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Jenkins EL, Legrand S, Brennan L, Molenaar A, Reid M, McCaffrey TA. Psycho-Behavioural Segmentation in Food and Nutrition: A Systematic Scoping Review of the Literature. Nutrients 2021; 13:1795. [PMID: 34070404 PMCID: PMC8226652 DOI: 10.3390/nu13061795] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 05/20/2021] [Accepted: 05/22/2021] [Indexed: 01/08/2023] Open
Abstract
Inadequate dietary intakes are a key modifiable risk factor to reduce the risk of developing non-communicable diseases. To encourage healthy eating and behaviour change, innovative public health interventions are required. Social marketing, in particular segmentation, can be used to understand and target specific population groups. However, segmentation often uses demographic factors, ignoring the reasons behind why people behave the way they do. This review aims to explore the food and nutrition related research that has utilised psycho-behavioural segmentation. Six databases from were searched in June 2020. Inclusion criteria were: published 2010 onwards, segmentation by psycho-behavioural variables, outcome related to food or nutrition, and healthy adult population over 18 years. 30 studies were included; most were quantitative (n = 28) and all studies used post-hoc segmentation methods, with the tools used to segment the population varying. None of the segments generated were targeted in future research. Psycho-behavioural factors are key in understanding people's behaviour. However, when used in post-hoc segmentation, do not allow for effective targeting as there is no prior understanding of behaviours that need to change within each segment. In future, we should move towards hybrid segmentation to assist with the design of interventions that target behaviours such as healthy eating.
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Affiliation(s)
- Eva L. Jenkins
- Department of Nutrition, Dietetics and Food, Monash University, Notting Hill 3168, Australia; (E.L.J.); (S.L.); (A.M.)
| | - Samara Legrand
- Department of Nutrition, Dietetics and Food, Monash University, Notting Hill 3168, Australia; (E.L.J.); (S.L.); (A.M.)
| | - Linda Brennan
- School of Media and Communication, RMIT University, Melbourne 3000, Australia;
| | - Annika Molenaar
- Department of Nutrition, Dietetics and Food, Monash University, Notting Hill 3168, Australia; (E.L.J.); (S.L.); (A.M.)
| | - Mike Reid
- School of Economics, Finance and Marketing, RMIT University, Melbourne 3000, Australia;
| | - Tracy A. McCaffrey
- Department of Nutrition, Dietetics and Food, Monash University, Notting Hill 3168, Australia; (E.L.J.); (S.L.); (A.M.)
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25
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Song MW, Kim KT, Paik HD. Probiotics as a Functional Health Supplement in Infant Formulas for the Improvement of Intestinal Microflora and Immunity. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1928178] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Myung Wook Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Kee-Tae Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
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26
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Does the 'Mountain Pasture Product' Claim Affect Local Cheese Acceptability? Foods 2021; 10:foods10030682. [PMID: 33806965 PMCID: PMC8005200 DOI: 10.3390/foods10030682] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 03/17/2021] [Accepted: 03/19/2021] [Indexed: 12/19/2022] Open
Abstract
This paper aims to explore the impact of "mountain pasture product" information on the acceptability of local protected designation of origin (PDO) cheese produced from the raw milk of cows grazing in mountain pastures (P) or reared in valley floor stalls (S). A total of 156 consumers (55% males, mean age 41 years) were asked to evaluate their overall liking on a 9-point hedonic scale of four samples: Cheeses P and S were presented twice with different information about the origin of the milk (cows grazing on mountain pasture or reared in a valley floor stall). Demographics, consumer habits, and opinions on mountain pasture practice (MPP), attitudes towards sustainability, and food-related behaviours (i.e., diet, food waste production, organic food, and zero food miles products purchase) were recorded and used to segment consumers. The cheeses were all considered more than acceptable, even though they were found to be significantly different in colour and texture by instrumental analyses. In the whole consumer panel, the cheese P was preferred, while in consumer segments less attentive to product characteristics, this effect was not significant. External information had a strong effect: Overall liking was significantly higher in cheeses presented as "mountain pasture product", both in the whole panel and in consumer segments with different attitudes (except for those with a low opinion of MPP).
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Spinelli S, Prescott J, Pierguidi L, Dinnella C, Arena E, Braghieri A, Di Monaco R, Gallina Toschi T, Endrizzi I, Proserpio C, Torri L, Monteleone E. Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns. Nutrients 2021; 13:nu13030866. [PMID: 33800789 PMCID: PMC7998421 DOI: 10.3390/nu13030866] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 02/25/2021] [Accepted: 03/01/2021] [Indexed: 11/25/2022] Open
Abstract
The consumption of phenol-rich foods is limited by their prominent bitterness and astringency. This issue has been addressed by adding sweet tastes, which suppress bitterness, but this is not a complete solution since individuals also differ in their preference for sweetness. In this study, we aimed at identifying groups of consumers differing in sweetness optima and sensory-liking patterns. To this end, increasing concentrations of sucrose were added to a chocolate pudding base. This allowed us to (1) investigate if individual differences in sensory responses are associated with different sweet liking optima in a product context, (2) define the psychological and oro-sensory profile of sweet liker phenotypes derived using a product context, and (3) assess if individuals differing in sweet liking optima differ also in consumption and liking of phenol-rich foods and beverages as a function of their sensory properties (e.g., sweeter vs. more bitter and astringent products). Individuals (1208; 58.4% women, 18–69 years) were characterised for demographics, responsiveness to 6-n-propylthiouracil (PROP), personality traits and attitudes toward foods. Three clusters were identified based on correlations between sensory responses (sweetness, bitterness and astringency) and liking of the samples: liking was positively related to sweetness and negatively to bitterness and astringency in High and Moderate Sweet Likers, and the opposite in Inverted U-Shaped. Differences between clusters were found in age, gender and personality. Furthermore, the Inverted-U Shaped cluster was found to have overall healthier food behaviours and preferences, with higher liking and consumption of phenol-rich vegetables and beverages without added sugar. These findings point out the importance of identifying the individual sensory-liking patterns in order to develop more effective strategies to promote the acceptability of healthy phenol-rich foods.
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Affiliation(s)
- Sara Spinelli
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
- Correspondence: (S.S.); (E.M.)
| | - John Prescott
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
- TasteMatters Research & Consulting, P.O. Box Q1150, QVB Post Office, Sydney 1230, Australia
| | - Lapo Pierguidi
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
| | - Caterina Dinnella
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
| | - Elena Arena
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Santa Sofia 100, 95123 Catania, Italy;
| | - Ada Braghieri
- School of Agricultural, Forest, Food, and Environmental Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy;
| | - Rossella Di Monaco
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum—University of Bologna, 40126 Bologna, Italy;
| | - Isabella Endrizzi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all’Adige, Italy;
| | - Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy;
| | - Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II, 9, 12042 Pollenzo, Italy;
| | - Erminio Monteleone
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
- Correspondence: (S.S.); (E.M.)
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Sajdakowska M, Gębski J, Jeżewska-Zychowicz M, Królak M. Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions. Nutrients 2020; 13:nu13010132. [PMID: 33396471 PMCID: PMC7823423 DOI: 10.3390/nu13010132] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 12/20/2020] [Accepted: 12/28/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of the current study was two-fold: (1) to identify consumer segments based on bread selection motives and (2) to examine differences between the identified segments in terms of perception of bread and bread with added fiber, and information on the food label. The data were collected using a CAPI (computer-assisted personal interview) survey on a sample of 1013 consumers. The k-means clustering method was used to identify four clusters of consumers, namely, Enthusiastic, Involved, Ultra-Involved, and Neutral. The Enthusiastic was the group that expressed the most positive opinions about the bread and about the addition of fiber to white bread. Moreover, they appreciated the most the information placed on the bread label. On the other hand, the Ultra-Involved and the Involved presented moderate opinions on these issues. In contrast, the consumers from the Neutral segment agreed the least with the opinion that white bread fortified with fiber is healthier and more expensive compared to white bread without added fiber. Consumers belonging to the Enthusiastic segment declared, to a greater extent than others, that cereal products with added fiber facilitate a healthy lifestyle and can reduce the adverse effects of an inadequate diet. The obtained results indicated that relatively positive opinions on the addition of fiber to white bread, including its benefits for health, are an opportunity to further develop the market of cereal products with added fiber. However, the information about bread on the label and its readability should meet the expectations of consumers who differ significantly in terms of their motives for choice. Both now and in the future, this aspect will be a challenge for food entrepreneurs and organizations that are engaged in the education and development of information aimed at consumers.
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Arilla E, Igual M, Martínez-Monzó J, Codoñer-Franch P, García-Segovia P. Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice. Foods 2020; 9:foods9121832. [PMID: 33317129 PMCID: PMC7764001 DOI: 10.3390/foods9121832] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 12/05/2020] [Accepted: 12/07/2020] [Indexed: 12/19/2022] Open
Abstract
Resistant maltodextrin (RMD) is a water-soluble fibre that can be fermented in the colon and exert prebiotic effects. Therefore, its addition to food and beverage products could be beneficial from both technological and nutritional viewpoints. However, to date, most studies have focused on the stability of the prebiotic fibre rather than its impact in the original food matrices. Therefore, this work aimed to evaluate the addition of RMD on the physico-chemical properties of pasteurised orange juice (with and without pulp). °Brix, pH, acidity, particle size distribution, density, turbidity, rheology, and colour were measured in orange juices with increasing RMD concentrations (2.5, 5, and 7.5%). Control samples without RMD were also prepared. RMD added soluble solids to the orange juice, affecting the °Brix, density, turbidity, and rheology. Slight colour differences were observed, and lower citric acid content was achieved because of orange juice replacement with RMD. Differences in particle size distribution were exclusively because of pulp content. Further studies are needed to elucidate if potential consumers will appreciate such physico-chemical changes in organoleptic terms.
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Affiliation(s)
- Elías Arilla
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (E.A.); (J.M.-M.); (P.G.-S.)
| | - Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (E.A.); (J.M.-M.); (P.G.-S.)
- Correspondence: ; Tel.: +34-96-3879694
| | - Javier Martínez-Monzó
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (E.A.); (J.M.-M.); (P.G.-S.)
| | - Pilar Codoñer-Franch
- Department of Pediatrics Obstetrics and Gynecology, University of Valencia, Avenida de Blasco Ibáñez, No. 15, 46010 Valencia, Spain;
- Department of Pediatrics, University Hospital Dr. Peset, Foundation for the Promotion of Health and Biomedical Research in the Valencian Region (FISABIO), Avenida Gaspar Aguilar, No. 90, 46017 Valencia, Spain
| | - Purificación García-Segovia
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (E.A.); (J.M.-M.); (P.G.-S.)
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30
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Ribeiro MN, Rodrigues DM, Rocha RAR, Silveira LR, Condino JPF, Júnior AC, de Souza VR, Nunes CA, Pinheiro ACM. Optimising a stevia mix by mixture design and napping: A case study with high protein plain yoghurt. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104802] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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Hannum ME, Forzley S, Popper R, Simons CT. Further validation of the engagement questionnaire (EQ): Do immersive technologies actually increase consumer engagement during wine evaluations? Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103966] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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32
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Szymkowiak A, Guzik P, Kulawik P, Zając M. Attitude-behaviour dissonance regarding the importance of food preservation for customers. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103935] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Cardona M, Gorriz A, Barat JM, Fernández-Segovia I. Perception of fat and other quality parameters in minced and burger meat from Spanish consumer studies. Meat Sci 2020; 166:108138. [PMID: 32276747 DOI: 10.1016/j.meatsci.2020.108138] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 02/07/2020] [Accepted: 04/01/2020] [Indexed: 11/24/2022]
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Proserpio C, Fia G, Bucalossi G, Zanoni B, Spinelli S, Dinnella C, Monteleone E, Pagliarini E. Winemaking Byproducts as Source of Antioxidant Components: Consumers' Acceptance and Expectations of Phenol-Enriched Plant-Based Food. Antioxidants (Basel) 2020; 9:E661. [PMID: 32722311 PMCID: PMC7465955 DOI: 10.3390/antiox9080661] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 07/17/2020] [Accepted: 07/21/2020] [Indexed: 11/16/2022] Open
Abstract
One of the food industry's priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain byproducts, unripe grapes represent a promising source of antioxidants. However, the development of new foods enriched using phenol-rich ingredients is challenging due to their sensory attributes. The aims of the present study were to (1) use phenol-rich extract from unripe grapes to enrich a model plant-based food (beetroot puree-BP); (2) evaluate consumers' acceptance and expectations for the beetroot purée samples. The effect of information about the sustainability and pro-health activity of value-added ingredients on consumers' responses was also investigated. Four beetroot purees with increasing concentrations of phenol extract (0-1.93 g/kg) added were evaluated by 101 participants in three tasting conditions (blind: only samples; expected: only information without tasting; real: both samples and information).Liking slightly decreased with increasing concentrations of phenol extract, even if all the samples were considered acceptable. The health and sustainability information increased the hedonic expectations, although it was not assimilated by all consumers involved. The development of new phenol-enriched foods using functional ingredients from unripe grapes is challenging. However, it is also promising, since all the samples were generally accepted by the consumers and they presented phenol levels that were stable over time and that could have positive health effects when consumed.
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Affiliation(s)
- Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy;
| | - Giovanna Fia
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Ginevra Bucalossi
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Bruno Zanoni
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Sara Spinelli
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Caterina Dinnella
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Erminio Monteleone
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy;
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Organic Food Consumption in Italy: The Role of Subjective Relevance of Food as Mediator between Organic Food Choice Motivation and Frequency of Organic Food Consumption. SUSTAINABILITY 2020. [DOI: 10.3390/su12135367] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Nowadays, the problems that afflict our planet (climate change, loss of biodiversity, etc.) are leading to the implementation of a more sustainable type of consumption. Increasing the consumption of organic products is a way to face and try to solve these problems. In order to reach this aim, it is important to understand how consumers’ subjective relevance of these products impacts on their consumption. The recent literature, in fact, highlighted how food consumption is salient for the individual to express their identity and life orientations, even more in the case of organic food consumption. Nonetheless, little is known about how subjective relevance of food affects organic food consumption. The present research aims to measure the role of subjective relevance in organic food consumption. Data were collected with a self-report questionnaire that was filled out by a sample of 964 Italians, representative of the population. We used structural equation modelling (SEM) and the bootstrap technique to test the hypothesis. The results show that subjective food relevance is a mediator between the motivations of organic food consumption and the frequency of consumption of it. This research points out the necessity to study consumers in a wider way, using communication that emphasizes the role that these products have in satisfying the psychological needs of consumers.
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Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study. Nutrients 2020; 12:nu12061778. [PMID: 32549267 PMCID: PMC7353239 DOI: 10.3390/nu12061778] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 06/10/2020] [Accepted: 06/12/2020] [Indexed: 12/19/2022] Open
Abstract
The Mediterranean diet (MD) is associated with many health benefits. The association between the MD and food neophobia (FN) is still unexplored in adults. The present cross-sectional study was aimed to explore the relationships between adherence to the MD, FN, and sociodemographic variables in a large Italian cohort. Familiarity and frequency use (FFI) of prototypical and non-prototypical Mediterranean foods were used to calculate a new adherence index: the Italian Taste Mediterranean Index (ITMI). The FFI of all Mediterranean foods increased with age, while butter, soft drinks, red/cured meat, and sweets were more common in younger people. Accordingly, ITMI increased with age (F2,2384 = 54.11; p < 0.0001). Women recorded a higher ITMI (6.70) than men (6.10). Individuals with high FN showed higher FFI for soft drinks and sweets and lower ones for most typical MD foods, than individuals with low FNs. A decrease of ITMI was recorded with the increase of the FN(F2,2384 = 22.84; p < 0.0001). With ageing, ITMI increased even in individuals with a high FN. The results suggest that FN may negatively affect adherence to the MD, lowering its potential health benefits, in the adult population. Monitoring of food habits, dietary education, and anxiety management, may be valuable tools to control FN and support the adherence to the MD.
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37
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Hoppu U, Puputti S, Sandell M. Factors related to sensory properties and consumer acceptance of vegetables. Crit Rev Food Sci Nutr 2020; 61:1751-1761. [PMID: 32441536 DOI: 10.1080/10408398.2020.1767034] [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] [Indexed: 10/24/2022]
Abstract
Many consumers perceive the bitter taste or other sensory characteristic of vegetables as unpleasant, posing a challenge to dietary recommendations aiming to increase vegetable consumption. Food experience is multisensory, with complex interactions between the senses and individual differences in sensory perception. This review focuses on the factors affecting sensory properties of vegetables and sensory perception of vegetables among adults. Topical examples of sensory quality and evaluation of vegetable samples are presented. Cultivar and growing conditions are related to the internal sensory quality of vegetables. The effects of different processing methods, such as freezing and cooking, on the sensory properties of vegetables are also reviewed. Flavor modification of vegetables with seasonings may be used to improve palatability and incorporating vegetables to meals may increase the intake of vegetables. Recently, external factors (e.g. visual and odor stimuli) have been tested in multisensory research in the context of vegetable perception and choice. These options to achieve better sensory quality, more palatable meals and pleasant eating context may be used to promote vegetable intake among adults.
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Affiliation(s)
- Ulla Hoppu
- Functional Foods Forum, University of Turku, Turku, Finland
| | - Sari Puputti
- Functional Foods Forum, University of Turku, Turku, Finland
| | - Mari Sandell
- Functional Foods Forum, University of Turku, Turku, Finland.,Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
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Sajdakowska M, Gębski J, Guzek D, Gutkowska K, Żakowska-Biemans S. Dairy Products Quality from a Consumer Point of View: Study among Polish Adults. Nutrients 2020; 12:nu12051503. [PMID: 32455767 PMCID: PMC7285049 DOI: 10.3390/nu12051503] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 05/17/2020] [Accepted: 05/19/2020] [Indexed: 11/24/2022] Open
Abstract
The aims of the current study were (a) to deepen the understanding of food quality from animal origin with particular emphasis on dairy products, including yoghurt; (b) to determine the level of acceptance of methods and ingredients used to enhance the quality of food from animal origin; (c) to identify how the perception of animal products quality affects the acceptance of changes in production methods and (d) to identify the projective image of consumers purchasing high-quality yoghurt. The data were collected using a CAPI (Computer Assisted Personal Interview) survey on a sample of 983 consumers. The k-means clustering method (k-means clustering algorithm is an unsupervised algorithm that is used to segment the interest area from the background) was used to identify five clusters of consumers. Moreover, the logistic regression models were used in order to examine the impact of opinions related to the quality of product on acceptance of food production methods. The results showed that food quality is generally perceived by consumers using the following attributes: its freshness, naturalness, production method, as well as appearance, taste and smell, but when it comes to the quality of food from animal origin, convenience, connected with the availability, nutritional value and health benefits is of primary importance. The most accepted production method of high-quality food is animal production that takes into consideration the welfare of farm animals. Results also show that the increase in the level of education among the surveyed people contributed to the acceptance of ensuring welfare of farm animals as a method of increasing food quality while consumers′ openness to new products favored the acceptance of adding health-promoting ingredients to livestock feed. As regards the assessment of the level of acceptance of enhancing food with beneficial ingredients, people for whom health aspects were important declared their willingness to accept such a method of increasing food quality. The research findings can be used to develop educational campaigns as well as marketing communication of enterprises operating on the food market. Furthermore, the results could be used to strengthen the competitive position of food enterprises searching for innovative solutions.
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Spinelli S, Dinnella C, Tesini F, Bendini A, Braghieri A, Proserpio C, Torri L, Miele NA, Aprea E, Mazzaglia A, Gallina Toschi T, Monteleone E. Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes. Nutrients 2020; 12:nu12051374. [PMID: 32403419 PMCID: PMC7285107 DOI: 10.3390/nu12051374] [Citation(s) in RCA: 14] [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: 03/28/2020] [Revised: 04/29/2020] [Accepted: 05/03/2020] [Indexed: 01/01/2023] Open
Abstract
The innate liking of fats may be due to one or more orosensory, post-ingestive, and metabolic signals; however, individuals differ in their preference for fat in meat. One of the variables that mainly impacts eating behaviors and thus should be carefully analyzed is sex/gender, and while sex (female/male, in a binary approximation) refers only to biological characteristics, gender (woman/man, in a binary approximation) refers to cultural attitudes and behavior. This study aimed at exploring the role of gender, age, taste responsiveness (measured as sensitivity to the bitterness of 6-n-propylthiouracil (PROP)), personality traits, attitudes, and liking of and familiarity with meat on the choice of fat-rich meat products in 1208 women and men aged 18–66. Both a between- and a within-gender approach were adopted. Results showed that gender had a major impact on liking of and familiarity with meat and choice for fat-rich meat compared to age. A lower liking meat in general was found in women, independently of fat content. Women also reported a lower familiarity than men with fatty meat and cold meat and a lower choice of fat-rich meat. Genders differed in the influence of personality and attitudes about fat-rich meat choice. In both genders, the choice of meat higher in fat was associated with liking cold and fatty meat and with age and negatively with liking low-fat meat. Women were in general more interested in health than men, and this may explain the main difference in the choice of fat-rich meat between genders. However, when we look at each gender separately, general health interest was significantly correlated with a lower choice of fat-rich meat only in men. In addition, in men food neophobia was negatively correlated with choice of fat-rich meat. In women, the emotional dimension was found to play an important role, with sensitivity to disgust that was negatively associated with fat-rich meat choice and emotional eating that was positively associated with it. Thanks to the large sample and the gender-sensitive approach adopted, this study showed that different factors affect choice of fat-rich meat by gender, in addition to liking of and familiarity with fat-rich and cold meat and age. This suggests that strategies personalized by gender to reinforce or activate barriers to this type of consumption may be more effective at reducing fat intake, promoting the consumption of meat lower in fat.
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Affiliation(s)
- Sara Spinelli
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy; (C.D.); (E.M.)
- Correspondence: (S.S.); (T.G.T.)
| | - Caterina Dinnella
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy; (C.D.); (E.M.)
| | - Federica Tesini
- Alma Mater Studiorum, University of Bologna, 40126 Bologna, Italy; (F.T.); (A.B.)
| | - Alessandra Bendini
- Alma Mater Studiorum, University of Bologna, 40126 Bologna, Italy; (F.T.); (A.B.)
| | - Ada Braghieri
- School of Agricultural, Forest, Food, and Environmental Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Itay;
| | - Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy;
| | - Luisa Torri
- Sensory and Consumer Science, University of Gastronomic Sciences, Piazza Vittorio Emanuele II, 9, 12042 Pollenzo, Italy;
| | - Nicoletta A. Miele
- Department of Agricultural Sciences, University of Naples Federico II, 80055, Portici, Italy;
| | - Eugenio Aprea
- Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele All’adige, Italy;
| | - Agata Mazzaglia
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Santa Sofia 100, 95123 Catania, Italy;
| | - Tullia Gallina Toschi
- Alma Mater Studiorum, University of Bologna, 40126 Bologna, Italy; (F.T.); (A.B.)
- Correspondence: (S.S.); (T.G.T.)
| | - Erminio Monteleone
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy; (C.D.); (E.M.)
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Hakim MP, Zanetta LD, de Oliveira JM, da Cunha DT. The mandatory labeling of genetically modified foods in Brazil: Consumer's knowledge, trust, and risk perception. Food Res Int 2020; 132:109053. [PMID: 32331628 DOI: 10.1016/j.foodres.2020.109053] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 01/27/2020] [Accepted: 01/31/2020] [Indexed: 01/26/2023]
Abstract
Since 2003, Brazilian-specific legislation has stipulated that foods containing more than 1% of genetically modified (GM) ingredients must provide information regarding their origin with an identification symbol on its label. The purpose of this study was to verify the knowledge of consumers concerning the mandatory labeling of foods containing genetically modified ingredients and analyze the possible motivations behind the willingness of the consumer to buy these foods in Brazil. Research was conducted on 224 consumers of different socioeconomic levels from Limeira, São Paulo (SP), Brazil. Consumers were asked about socio-demographic variables and were assessed for their knowledge of the symbol for genetically modified ingredients on food labels. Depending on the consumers' answer about the symbol, they would be directed to a specific set of assertions. In the end, seventeen assertions were scored using a 5-point Likert scale to determine their profile. These assertions were categorized into five constructs: social trust, reduced price, perceived risk, perceived quality, and willingness to buy. This data was analyzed using Structural Equation Modelling. Most consumers (74.6%) did not recognize the symbol used in the mandatory labeling, although a younger age, a concern regarding GM foods, and a high level of education increased the chances of recognizing the symbol. Many of the consumers who were able to identify the symbol have found the GM labeling difficult to interpret. With regard to their willingness to buy GM foods, positive effects were observed for reduced price and perceived quality, while a negative effect was observed for risk perception. The effect of risk perception was moderated by social trust and perceived quality. These results indicate that although the Brazilian GM food label policy is aligned with similar policies in developed countries, it has been implemented without an adequate disclosure. The consumers had a high confidence with regards to the science and the government, reducing their risk perception. Our findings indicate that in order to improve the effectiveness of this food policy, the Brazilian Ministry of Health should invest in advertising the labels, targeting the elderly and individuals with lower levels of education.
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Affiliation(s)
- Mariana Piton Hakim
- Multidisciplinary Food and Health Laboratory, School of Applied Sciences, State University of Campinas, Limeira, Brazil
| | - Luis D'Avoglio Zanetta
- Multidisciplinary Food and Health Laboratory, School of Applied Sciences, State University of Campinas, Limeira, Brazil
| | | | - Diogo Thimoteo da Cunha
- Multidisciplinary Food and Health Laboratory, School of Applied Sciences, State University of Campinas, Limeira, Brazil.
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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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The Importance Given to Food Naturalness Attributes by Millennial University Students. SUSTAINABILITY 2020. [DOI: 10.3390/su12020728] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
So-called natural food is one of the most significant current trends in the food business. Despite this trend, previous research on the measurement of naturalness has made no distinction between different groups of consumers. Therefore, the objective of this study is to explore the attributes important to millennial university students when evaluating food naturalness. The study is based on a questionnaire administered to a sample of 372 respondents. Using a partial least square (PLS) methodology, it performs a standard confirmatory factor analysis for measurement and validations. As a result, it identifies one attribute linked to how the food is grown and eight attributes associated to how it is produced and processed. These findings have several implications. Apart from testing previous scales in a millennial context, they confirm that market strategies must take different understandings of naturalness into account contingent upon the consumer group.
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Petrescu DC, Vermeir I, Petrescu-Mag RM. Consumer Understanding of Food Quality, Healthiness, and Environmental Impact: A Cross-National Perspective. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 17:E169. [PMID: 31881711 PMCID: PMC6982126 DOI: 10.3390/ijerph17010169] [Citation(s) in RCA: 81] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 12/19/2019] [Accepted: 12/21/2019] [Indexed: 11/16/2022]
Abstract
The last few decades testify that consumers' concerns for healthier lifestyles and environment care are driving forces for reshaping food buying intentions and their perspectives on food quality. The present study identifies the importance that consumers attach to quality, health, and environment selected cues of purchased food products. More precisely, to elicit preferences for social, environmental, and qualitative food cues, a survey instrument was developed and applied on 797 Belgian and Romanian consumers. Our findings suggest that investigated consumers most frequently use freshness, taste, and appearance to evaluate food quality. The use frequency of food quality cues related to health is primarily influenced by the attention paid to food quality. The most relevant cues of food healthiness are ingredients, nutrition facts, and additives and for food environmental impact are packaging, food origin, and production type. It is concluded that food quality receives high attention both from Belgian and Romanian consumers and health and environment related cues can be used as a means of improving consumer health and environmental protection.
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Affiliation(s)
- Dacinia Crina Petrescu
- Faculty of Business, Babes-Bolyai University, 7 Horea Street, 400174 Cluj-Napoca, Romania
- BE4Life, Department of Marketing, Innovation and Organization, Faculty of Economics and Business Administration, Ghent University, 9000 Ghent, Belgium;
| | - Iris Vermeir
- BE4Life, Department of Marketing, Innovation and Organization, Faculty of Economics and Business Administration, Ghent University, 9000 Ghent, Belgium;
| | - Ruxandra Malina Petrescu-Mag
- Faculty of Environmental Science and Engineering, Babes-Bolyai University, 30 Fantanele Street, 400294 Cluj-Napoca, Romania;
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Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages. Nutrients 2019; 11:nu11061329. [PMID: 31200523 PMCID: PMC6627839 DOI: 10.3390/nu11061329] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 06/03/2019] [Accepted: 06/05/2019] [Indexed: 11/16/2022] Open
Abstract
Plant phenolics are powerful antioxidants and free radical scavengers that can contribute to the healthy functional properties of plant-based food and beverages. Thus, dietary behaviours rich in plant-based food and beverages are encouraged. However, it is well-known that the bitter taste and other low-appealing sensory properties that characterize vegetables and some other plant-based foods act as an innate barrier for their acceptance. The aim of this study was to investigate the influence of psychological traits and PROP status (the responsiveness to bitter taste of 6-n- propylthiouracil) on the choice of and familiarity with phenol-rich vegetables and beverages varying in recalled level of bitterness and astringency. Study 1 aimed at assessing the variations of the sensory properties of vegetable and coffee/tea items with two check-all-that-apply (CATA) questionnaires (n = 201 and n = 188 individuals, respectively). Study 2 aimed at investigating how sensitivity to punishment, to reward, and to disgust, food neophobia, private body consciousness, alexithymia, and PROP responsiveness affect choice and familiarity with phenol-rich foods (n = 1200 individuals). A Choice Index was calculated for vegetables (CV) and coffee/tea (CC) as a mean of the choices of the more bitter/astringent option of the pairs and four Familiarity Indices were computed for vegetables (FV) and coffee/tea (FC), higher (+) or lower (-) in bitterness and astringency. Subjects higher in food neophobia, sensitivity to punishment or sensitivity to disgust reported significantly lower choice indices than individuals lower in these traits, meaning that they systematically opted for the least bitter/astringent option within the pairs. Familiarity with vegetables was lower in individuals high in sensitivity to punishment, in food neophobia and in alexithymia, irrespective of their sensory properties. The Familiarity Index with coffee/tea characterized by higher bitterness and astringency was lower in individuals high in food neophobia, sensitivity to disgust, and alexithymia. No significant effect of PROP was found on any indices. The proposed approach based on product grouping according to differences in bitterness and astringency allowed the investigation of the role of individual differences in chemosensory perception and of psychological traits as modulators of phenol-rich foods preference and consumption.
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