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Shin YH, Im J, Jung SE, Kim H, Shin HW. Factors influencing baby boomers' intention to choose a dish featuring plant-based meat alternatives (PBMA) at a restaurant: Findings from an online panel study. Appetite 2024; 196:107283. [PMID: 38403200 DOI: 10.1016/j.appet.2024.107283] [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: 10/12/2023] [Revised: 12/29/2023] [Accepted: 02/19/2024] [Indexed: 02/27/2024]
Abstract
The purpose of this study is to examine the psychosocial determinants of baby boomers'-born between 1946 and 1964- intention to choose a menu item featuring plant-based meat alternatives (PBMA) when dining out. The specific objectives are as follows: 1) to identify the baby boomer generation's health-related perceptions about PBMA, and 2) to examine the factors that influence baby boomers' intention to choose a dish featuring PBMA at a restaurant. A total of 174 responses obtained using the Qualtrics panel were analyzed with content analysis and partial least squares structural equation modeling (PLS-SEM). The findings identified various underlying perceptions of baby boomers toward PBMA, such as perceived health outcomes, perceived availability, and willingness to purchase. Furthermore, subjective norm, cues to action, and self-identity were found to be significant predictors of the intention to choose a menu item featuring PBMA when dining out. Theoretical and practical implications are discussed.
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Affiliation(s)
- Yeon Ho Shin
- Department of Human Nutrition and Hospitality Management, The University of Alabama, 457A Russell Hall, Tuscaloosa, AL, USA.
| | - Jinyoung Im
- School of Hospitality and Tourism Management, Oklahoma State University, 365 Nancy Randolph Davis, Stillwater, OK, USA.
| | - Seung Eun Jung
- Department of Human Nutrition and Hospitality Management, The University of Alabama, 486 Russell Hall, Tuscaloosa, AL, USA.
| | - Haemi Kim
- Department of Human Nutrition and Hospitality Management, The University of Alabama, 416 Russell Hall, Tuscaloosa, AL, USA.
| | - Hhye Won Shin
- Department of Human Nutrition and Hospitality Management, The University of Alabama, 434 Russell Hall, Tuscaloosa, AL, USA.
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2
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Fantechi T, Califano G, Caracciolo F, Contini C. Puppy power: How neophobia, attitude towards sustainability, and animal empathy affect the demand for insect-based pet food. Food Res Int 2024; 177:113879. [PMID: 38225138 DOI: 10.1016/j.foodres.2023.113879] [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: 06/16/2023] [Revised: 12/04/2023] [Accepted: 12/14/2023] [Indexed: 01/17/2024]
Abstract
Despite growing commercial interest in novel foods, there are few studies that analyse consumer willingness to purchase them as pet food. This study aimed to test whether consumers are willing to accept the use of foods with insect-based ingredients, which are found to be poorly accepted for human consumption, to feed their pets. In our case study, we analysed the willingness of 400 Italian dog and/or cat caregivers to pay for pet foods containing insect proteins, as measured by the Multiple Price List methodology. We also explored the role of food neophobia, attention to environmental sustainability, and empathy toward one's pet. The results of the study pointed out that the usual determinants of acceptance in the consumption of novel foods, such as food neophobia and attention to environmental sustainability, play an important role even when the purchase is for the household pet, and that empathy as an expression of the pet caregiver's personal relationship with their pet becomes an additional factor. Insect-based pet foods proved to be attractive for purchase only when consumers are well informed about the product's properties in terms of sustainability and healthiness for their pets.
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Affiliation(s)
- Tommaso Fantechi
- University of Florence, Department of Agriculture, Food, Environment and Forestry (DAGRI), Italy.
| | | | | | - Caterina Contini
- University of Florence, Department of Agriculture, Food, Environment and Forestry (DAGRI), Italy.
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3
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Xiong Y, Lin X, Wen X, Wang Y, Liang W, Xing T. The Analysis of Residents' Intention to Consume Pre-Made Dishes in China: A Grounded Theory. Foods 2023; 12:3798. [PMID: 37893691 PMCID: PMC10606755 DOI: 10.3390/foods12203798] [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: 09/20/2023] [Revised: 10/13/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
The demand for pre-made dishes has increased in China. However, a detailed understanding of residents' intention to consume pre-made dishes is lacking in the existing studies. This research aims to investigate the consumer motives and intention to consume pre-made dishes. Through in-depth interviews and analysis, this research explores the factors influencing the residents' intention along the research steps of grounded theory. Fifty-one residents participated in semi-structured interviews via face-to-face or online interviews. Three motives for purchasing pre-made dishes were attitude, subjective norm, and perceived control. These were influenced by external factors, including environmental features and product features. Subjective characteristics are pre-existing characteristics of individuals themselves, including cooking skills, food skills, housework allocation, and eating attitudes, which play a moderating role in the relationship between external factors and consumer motives. Based on the six major categories, this study built a model of the formation mechanism of the consumer intention to consume pre-made dishes. It revealed the psychological attribution of residents' consumption of pre-made dishes. The finding of this study contributes to the understanding of the internal logic of PMDs' consumer intention formation. It would be a guide for researchers to map out appropriate business development strategies, and provide evidence for the government in formulating management policies.
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Affiliation(s)
- Yanling Xiong
- College of Economics and Management, South China Agricultural University, Wushan Road 483, Tianhe District, Guangzhou 510642, China
| | - Xiaoxi Lin
- College of Economics and Management, South China Agricultural University, Wushan Road 483, Tianhe District, Guangzhou 510642, China
| | - Xiaowei Wen
- Research Institute of Rural Development of Guangdong Province, South China Agricultural University, Wushan Road 483, Tianhe District, Guangzhou 510642, China
| | - Yiqin Wang
- College of Economics and Management, South China Agricultural University, Wushan Road 483, Tianhe District, Guangzhou 510642, China
| | - Wenwen Liang
- College of Economics and Management, South China Agricultural University, Wushan Road 483, Tianhe District, Guangzhou 510642, China
| | - Tianyang Xing
- College of Economics and Management, South China Agricultural University, Wushan Road 483, Tianhe District, Guangzhou 510642, China
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4
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Sawatdee S, Jarunglumlert T, Pavasant P, Sakihama Y, Flood AE, Prommuak C. Effect of mixed light emitting diode spectrum on antioxidants content and antioxidant activity of red lettuce grown in a closed soilless system. BMC PLANT BIOLOGY 2023; 23:351. [PMID: 37415111 PMCID: PMC10324264 DOI: 10.1186/s12870-023-04364-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Accepted: 06/24/2023] [Indexed: 07/08/2023]
Abstract
BACKGROUND Light spectra have been demonstrated to result in different levels of comfort or stress, which affect plant growth and the availability of health-promoting compounds in ways that sometimes contradict one another. To determine the optimal light conditions, it is necessary to weigh the vegetable's mass against the amount of nutrients it contains, as vegetables tend to grow poorly in environments where nutrient synthesis is optimal. This study investigates the effects of varying light conditions on the growth of red lettuce and its occurring nutrients in terms of productivities, which were determined by multiplying the total weight of the harvested vegetables by their nutrient content, particularly phenolics. Three different light-emitting diode (LED) spectral mixes, including blue, green, and red, which were all supplemented by white, denoted as BW, GW, and RW, respectively, as well as the standard white as the control, were equipped in grow tents with soilless cultivation systems for such purposes. RESULTS Results demonstrated that the biomass and fiber content did not differ substantially across treatments. This could be due to the use of a modest amount of broad-spectrum white LEDs, which could help retain the lettuce's core qualities. However, the concentrations of total phenolics and antioxidant capacity in lettuce grown with the BW treatment were the highest (1.3 and 1.4-fold higher than those obtained from the control, respectively), with chlorogenic acid accumulation (8.4 ± 1.5 mg g- 1 DW) being particularly notable. Meanwhile, the study observed a high glutathione reductase (GR) activity in the plant achieved from the RW treatment, which in this study was deemed the poorest treatment in terms of phenolics accumulation. CONCLUSION In this study, the BW treatment provided the most efficient mixed light spectrum to stimulate phenolics productivity in red lettuce without a significant detrimental effect on other key properties.
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Affiliation(s)
- Sopanat Sawatdee
- School of Energy Science and Engineering, Vidyasirimedhi Institute of Science and Technology, Wang Chan, Rayong, 21210, Thailand
| | - Teeraya Jarunglumlert
- Faculty of Science, Energy and Environment, King Mongkut's University of Technology North Bangkok (Rayong Campus), Ban Khai, Rayong, 21180, Thailand
| | | | - Yasuko Sakihama
- Graduate School/Research Faculty of Agriculture, Hokkaido University, Sapporo, 060-8589, Japan
| | - Adrian E Flood
- School of Energy Science and Engineering, Vidyasirimedhi Institute of Science and Technology, Wang Chan, Rayong, 21210, Thailand.
| | - Chattip Prommuak
- Energy Research Institute, Chulalongkorn University, Pathumwan, Bangkok, 10330, Thailand.
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5
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Sogari G, Pucci T, Caputo V, Van Loo EJ. The theory of planned behaviour and healthy diet: Examining the mediating effect of traditional food. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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6
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Yoo R, Kim SY, Kim DH, Kim J, Jeon YJ, Park JHY, Lee KW, Yang H. Exploring the nexus between food and veg*n lifestyle via text mining-based online community analytics. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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7
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Kulawik P, Jamróz E, Kruk T, Szymkowiak A, Tkaczewska J, Krzyściak P, Skóra M, Guzik P, Janik M, Vlčko T, Milosavljević V. Active edible multi-layer chitosan/furcellaran micro/nanoemulsions with plant essential oils and antimicrobial peptides: Biological properties and consumer acceptance. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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8
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Bai S, Zheng X, Han C, Bi X. Exploring user-generated content related to vegetarian customers in restaurants: An analysis of online reviews. Front Psychol 2023; 13:1043844. [PMID: 36704697 PMCID: PMC9871933 DOI: 10.3389/fpsyg.2022.1043844] [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: 09/14/2022] [Accepted: 12/15/2022] [Indexed: 01/11/2023] Open
Abstract
This study aimed to explore and evaluate factors that impact the dining experience of vegetarian consumers within a range of vegetarian-friendly restaurants. To explore the factors and understand consumer experience, this study analyzed a vast number of user-generated contents of vegetarian consumers, which have become vital sources of consumer experience information. This study utilized machine-learning techniques and traditional methods to examine 54,299 TripAdvisor reviews of approximately 1,008 vegetarian-friendly restaurants in London. The study identified 21 topics that represent a holistic opinion influencing the dining experience of vegetarian customers. The results suggested that "value" is the most popular topic and had the highest topic percentage. The results of regression analyses revealed that five topics had a significant impact on restaurant ratings, while 12 topics had negative impacts. Restaurant managers who pay close attention to vegetarian aspects may utilize the findings of this study to satisfy vegetarian consumer requirements better and enhance service operations.
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Affiliation(s)
- Shizhen Bai
- School of Management, Harbin University of Commerce, Harbin, China
| | - Xuezhen Zheng
- School of Management, Harbin University of Commerce, Harbin, China,*Correspondence: Xuezhen Zheng,
| | - Chunjia Han
- Department of Management, Birkbeck, University of London, London, United Kingdom
| | - Xinrui Bi
- School of Management, Harbin University of Commerce, Harbin, China
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9
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Contini C, Grunert K, Nyland Christensen R, Boncinelli F, Scozzafava G, Casini L. Does attitude moderate the effect of labelling information when choosing functional foods? Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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10
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Isham A, Geusen J, Gatersleben B. The Influence of Framing Plant-Based Products in Terms of Their Health vs. Environmental Benefits: Interactions with Individual Wellbeing. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph191911948. [PMID: 36231247 PMCID: PMC9565293 DOI: 10.3390/ijerph191911948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 09/15/2022] [Accepted: 09/16/2022] [Indexed: 05/31/2023]
Abstract
Significant reductions in the consumption of meat and dairy products are required to limit environmental damage and meet climate targets. However, individuals choosing to adopt plant-based diets still form a minority. Whilst different types of message framings have been suggested to be a potential means of encouraging the uptake of plant-based diets, recent findings have often failed to document any differences in people's willingness to reduce their consumption of animal products based on whether messages emphasize the health or environmental benefits of plant-based diets. This research examined whether individual wellbeing might interact with health versus environmental message frames to determine people's liking and willingness to pay for plant-based products. Across two experiments with a university (Study 1) and a non-student, adult sample (Study 2), participants were exposed to different hypothetical labels for plant-based foods and asked to rate their liking and willingness to pay for each. In line with existing findings, results demonstrated a trend whereby showing health (versus environmental) information on food labels did not in itself influence participants perceptions of the food products. Higher levels of positive wellbeing were associated with greater liking and willingness to pay for the plant-based foods (B values ranging from 0.04 to 0.45). Further, there was an interaction effect whereby levels of negative affect were differentially linked to liking and willingness to pay across the health and environmental framing conditions (B values ranging from 0.03 to 0.38). In particular, negative affect appears to have a greater negative impact on the product liking and willingness to pay when environmental label framings are used. This effect was most pronounced for the product liking dependent variable (B = -0.29 in the environmental framing condition). This research therefore extends understandings of the more specific instances in which message framings can impact perceptions of plant-based foods. The implications of the findings for understanding how best to promote uptake of plant-based diets are discussed.
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Affiliation(s)
- Amy Isham
- Centre for the Understanding of Sustainable Prosperity (CUSP), University of Surrey, Guildford GU2 7XH, UK
| | - Judith Geusen
- School of Psychology, University of Surrey, Guildford GU2 7XH, UK
| | - Birgitta Gatersleben
- Centre for the Understanding of Sustainable Prosperity (CUSP), University of Surrey, Guildford GU2 7XH, UK
- School of Psychology, University of Surrey, Guildford GU2 7XH, UK
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11
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Aituganov K, Assanova G, Saginbayeva M, Aitkhozhin S, Nurpeissov D, Shaimerdenova A. A model for increasing the business activity of personal subsidiary farms based on small-scale poultry meat production. POTRAVINARSTVO 2022. [DOI: 10.5219/1761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The basis of this article is the study of such a form of farming in rural areas as personal subsidiary farms (PSF). The importance of private farming is actualized both in matters of a social nature in rural areas and issues of sustainable development of entire sectors of the economy. The article clarifies the main socio-economic functions of individual subsidiary farms. The basics of motivation and goal setting for entrepreneurship are considered. And in this regard, a model is given for increasing the business activity of personal subsidiary farms based on small-scale poultry meat production. The model is described both from the point of view of the mechanisms of interaction of participants and from the organisation's point of view. The financial mechanisms of this model and its features are also given. Many economists consider PSF the most massive, and economically stable; one might even say the surviving producer of agricultural products sustainably. This phenomenon lies in the economic nature of PSF. In these conditions, personal subsidiary farms are additional for those who are engaged in hired work. For the majority, this is about 3 million people who are considered "self-employed", the only source of income. Of particular interest is the financial model of this project, which was developed by the project's authors and tested for three years. This model allows you to reduce the price of finished products and keep it 15% below the market. The project showed that personal subsidiary farms without special conditions could not transform massively into individual entrepreneurs or peasant farms. To do this, the state needs to organize prototypes of such operators on the ground, which will begin to perform all intermediary functions to improve the business environment of each rural locality.
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12
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Nong Y, Zhao M, Chien H. Path relationship of consumers' perceived susceptibility and severity of health problems with their purchase of buckwheat functional foods in China. Heliyon 2022; 8:e10671. [PMID: 36185141 PMCID: PMC9520211 DOI: 10.1016/j.heliyon.2022.e10671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 07/04/2022] [Accepted: 09/12/2022] [Indexed: 10/27/2022] Open
Abstract
Although the nutritional and health benefits of buckwheat foods have been widely discussed and evaluated, studies on consumer perceptions of the health benefits of buckwheat functional foods and how these perceived benefits influence their consumption are scarce. On the basis of the theory of planned behavior, this study aimed to explore consumers' purchase intention and behavior toward buckwheat functional foods while assessing the impact of their perceived susceptibility and severity of health concerns on the purchase decisions for such foods. Using data from 1077 participants collected in person from Southwest China, we compared the influencing factors between consumer groups based on whether they were aware of the nutritive and health benefits of buckwheat. The results indicated that, apart from consumers' perceived behavioral control, their perceived susceptibility and perceived severity of three selected common health problems, perceived value and efficacy of buckwheat, and subjective norms were strong predictors of consumers' purchase decisions. Moreover, perceived susceptibility and severity were effective antecedents of the perceived value and efficacy of buckwheat, respectively. Consumers aware of buckwheat's nutritive and health benefits of buckwheat were less affected by perceived efficacy. This study highlights that the higher the susceptibility to the three selected common health problems, the greater the internal and behavioral changes toward the purchase of buckwheat functional foods. These findings reveal factors affecting consumers' healthy eating beliefs, which can be beneficial for both policymakers and marketers in formulating healthy diet policies and strategies in developing countries.
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Affiliation(s)
- Yixin Nong
- Fudan Postdoctoral Fellowships in Applied Economic Studies, Fudan University, Shanghai, 200433, China.,Graduate School of Agricultural and Life Sciences, University of Tokyo, Tokyo, 113-8657, Japan.,Guangxi Beibu Gulf Bank Postdoctoral Innovation and Practice Base, Nanning, Guangxi, 530028, China
| | - Minjuan Zhao
- Northwest A&F University, 3 Taicheng Road, Yangling, 712100, China
| | - Hsiaoping Chien
- Graduate School of Agricultural and Life Sciences, University of Tokyo, Tokyo, 113-8657, Japan.,Japan International Research Center for Agricultural Sciences, Tsukuba, 305-8686, Japan
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13
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Kim SH, Kuo WY. The Role of Beliefs, Pride, and Perceived Barriers in Decision-Making Regarding Purchasing Value-Added Pulse Products among US Consumers. Foods 2022; 11:foods11060824. [PMID: 35327247 PMCID: PMC8950632 DOI: 10.3390/foods11060824] [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: 01/31/2022] [Revised: 03/06/2022] [Accepted: 03/08/2022] [Indexed: 12/04/2022] Open
Abstract
This study explores the underlying psychological structure of purchasing value-added pulse products. It expands the theory of planned behavior (TPB) model by incorporating an emotional factor and explains consumers’ attitudes and subsequent behavioral intentions in the context of value-added pulse products (VAPPs). The study results showed the significant effect of pride on the purchase intention of value-added pulse products, as well as the moderating effect of perceived barriers on some of the relationships among the variables. Although value-added pulse products are emerging as a means of income maximization in the agri-food industry, there is a lack of understanding about consumers who purchase these products. This study fills the gap by developing a research framework for agriculture-related businesses. The findings may provide further insights into consumers’ attitudes and behaviors in consuming agri-foods, thereby assisting pulse producers and marketers to develop a more effective marketing strategy.
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Affiliation(s)
- Sun-Hwa Kim
- Hospitality, Tourism, and Restaurant Management, Health and Human Development, Montana State University, Bozeman, MT 59717, USA
- Correspondence:
| | - Wan-Yuan Kuo
- Sustainable Food System, Health and Human Development, Montana State University, Bozeman, MT 59717, USA;
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14
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Macedo LL, Vilela DR, Cunha MC, Dias L, Carvalho EEN, Resende JV, Vilas Boas EV. Stability of uvaia (
Eugenia pyriformis
Cambess) pulp subjected to freezing by static and forced air. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | | | | | - Laryanne Dias
- Department of Food Science Federal University of Lavras Lavras Brazil
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15
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Anusha Siddiqui S, Bahmid NA, Mahmud CMM, Boukid F, Lamri M, Gagaoua M. Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research. Crit Rev Food Sci Nutr 2022; 63:6630-6651. [PMID: 35144515 DOI: 10.1080/10408398.2022.2036096] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
There is a growing criticism of meat-based products over environment, animal welfare, and public health. Meat lovers are keeping and adapting their habits, while other consumers are increasingly shifting toward meat alternatives considered as healthier and more sustainable options to replace the animal-based products. This transition gives room in the market to plant-, seaweed-, and insect-based meat products alternatives. Nevertheless, these emerging markets are still facing the challenge of consumers' acceptance and the uncertainty in terms of preferences. This paper focuses on in-depth understanding of consumer perception and acceptability of plant-, seaweed-, and insect-based meat products to get insights on their current situation and future implementation. The main factors and motives influencing the consumer perceptions toward meat alternative products are reported. Further, the consumers' motives and drivers to consume alternative products were highlighted. This review, provides a better understanding of motives and drivers of consumers' acceptance to improve the acceptability of meat alternatives, considering product and country origin of the consumers of meat alternative foods.Supplemental data for this article is available online at https://doi.org/10.1080/10408398.2022.2036096.
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Affiliation(s)
- Shahida Anusha Siddiqui
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
| | - Nur Alim Bahmid
- Agricultural Product Technology Department, Sulawesi Barat University, Majene, Indonesia
| | - Chayan M M Mahmud
- CASS Food Research Center, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia
| | - Fatma Boukid
- Food Safety and Functionality Programme, Institute of Agriculture and Food Research and Technology (IRTA), Monells, Spain
| | | | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Dublin, Ireland
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16
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Predictors of intention to reduce meat consumption due to environmental reasons - Results from Poland and Slovakia. Meat Sci 2021; 184:108674. [PMID: 34736162 DOI: 10.1016/j.meatsci.2021.108674] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 08/24/2021] [Accepted: 09/13/2021] [Indexed: 11/22/2022]
Abstract
The current study examines the determinants of the intention to reduce meat consumption for pro-environmental reasons. The research model includes variables from the Theory of Planned Behavior (TPB) and the Norm Activation Model (NAM). The research was conducted in Poland and Slovakia, which are similar in terms of economic, social, and cultural conditions, located next to each other in the same climate zone, but differ greatly in terms of meat consumption and the direction of its change. Whereas in Poland, the meat consumption trend is rising, it is declining in Slovakia. The results of this study revealed that only attitude toward the impact of meat consumption reduction on the environment and personal norms related positively to intention to reduce meat consumption due to environmental reasons in both countries. However, in the country with decreasing meat consumption (Slovakia), the influence of attitude on intention was much stronger than in the country with increasing meat consumption (Poland). This study is the first to examine which predictors of intention to reduce meat consumption due to environmental reasons are simultaneous in two countries that have significantly different meat consumption levels and directions of change.
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17
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Li F, Zhang K, Hao A, Yin C, Wu G. Environmental Behavior Spillover or Public Information Induction: Consumers' Intention to Pay a Premium for Rice Grown with Green Manure as Crop Fertilizer. Foods 2021; 10:foods10061285. [PMID: 34199791 PMCID: PMC8229119 DOI: 10.3390/foods10061285] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 06/01/2021] [Accepted: 06/02/2021] [Indexed: 12/01/2022] Open
Abstract
Nowadays, there is a growing interest in pro-environmental foods produced by pro-environmental practices. However, consumers’ payment motivations towards such foods are currently poorly understood. This manuscript provided a critical investigation of Chinese consumers’ intention to pay a premium (ITPP) for rice grown with green manure as crop fertilizer (GMR). One focus was the establishment of an explanatory structural research framework that includes effects of environmental behavior spillover (EBS) and public information induction (PII); another focus was to analyze the impacts of the selected structural elements on ITPP by introducing education as a moderator. Results suggest that consumers’ ITPP can be largely influenced by PII, therefore, for GMR marketers and policy makers, measures should be developed to widen consumers’ access to public information related to GMR and to improve their capacity of screening effective information. EBS, when ITPP remains low, emerged as a pivotal predictor of consumers’ ITPP. This observation provides us with the enlightenment that breeding consumers’ daily environmental behaviors is highly valued to inspire their payment intention in the early stages of GMR market development. Another finding is that, with the introduction of the educational variable, the influence coefficients of EBS and PII on ITPP increased from 0.42 and 0.53 to 0.61 and 0.66, respectively, which means that it is possible to boost consumers’ payment intention by improving their educational attainment. This study contributes to the existing literature by providing empirical evidence for the GMR industrial upgrading strategy and have significant implications for the environmental governance of the agricultural sector.
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Affiliation(s)
- Fuduo Li
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (F.L.); (K.Z.); (A.H.)
| | - Kangjie Zhang
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (F.L.); (K.Z.); (A.H.)
| | - Aibo Hao
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (F.L.); (K.Z.); (A.H.)
| | - Changbin Yin
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (F.L.); (K.Z.); (A.H.)
- Research Center for Agricultural Green Development in China, Beijing 100081, China
- Correspondence: (C.Y.); (G.W.)
| | - Guosheng Wu
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (F.L.); (K.Z.); (A.H.)
- Correspondence: (C.Y.); (G.W.)
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Li HY, Gan RY, Shang A, Mao QQ, Sun QC, Wu DT, Geng F, He XQ, Li HB. Plant-Based Foods and Their Bioactive Compounds on Fatty Liver Disease: Effects, Mechanisms, and Clinical Application. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2021; 2021:6621644. [PMID: 33728021 PMCID: PMC7939748 DOI: 10.1155/2021/6621644] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 01/04/2021] [Accepted: 02/19/2021] [Indexed: 02/07/2023]
Abstract
Fatty liver disease (FLD), including nonalcoholic fatty liver disease (NAFLD) and alcoholic fatty liver disease (AFLD), is a serious chronic metabolic disease that affects a wide range of people. Lipid accumulation accompanied by oxidative stress and inflammation in the liver is the most important pathogenesis of FLD. The plant-based, high-fiber, and low-fat diet has been recommended to manage FLD for a long time. This review discusses the current state of the art into the effects, mechanisms, and clinical application of plant-based foods in NAFLD and AFLD, with highlighting related molecular mechanisms. Epidemiological evidence revealed that the consumption of several plant-based foods was beneficial to alleviating FLD. Further experimental studies found out that fruits, spices, teas, coffee, and other plants, as well as their bioactive compounds, such as resveratrol, anthocyanin, curcumin, and tea polyphenols, could alleviate FLD by ameliorating hepatic steatosis, oxidative stress, inflammation, gut dysbiosis, and apoptosis, as well as regulating autophagy and ethanol metabolism. More importantly, clinical trials confirmed the beneficial effects of plant-based foods on patients with fatty liver. However, several issues need to be further studied especially the safety and effective doses of plant-based foods and their bioactive compounds. Overall, certain plant-based foods are promising natural sources of bioactive compounds to prevent and alleviate fatty liver disease.
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Affiliation(s)
- Hang-Yu Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
| | - Ren-You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China
| | - Ao Shang
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
| | - Qian-Qian Mao
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
| | - Quan-Cai Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212001, China
| | - Ding-Tao Wu
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xiao-Qin He
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
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Duarte Santos T, Badiale Furlong E. Biological contamination of the common bean ( Phaseolus vulgaris L.) and its impact on food safety. Crit Rev Food Sci Nutr 2021; 62:4998-5004. [PMID: 33543994 DOI: 10.1080/10408398.2021.1881038] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The occurrence of biological contaminants in common beans is a challenge for food safety, as they can affect the bean at different points in the production chain. Their presence can result in damage to the health of consumers through their direct toxic effect or by promoting nutritional deficiencies, in addition to decreasing the crop yield that has an economic impact. In this article, the information available in the literature on the occurrence of biological contaminants in the common bean (Phaseolus vulgaris L.) was organized to identify the main risks to food safety due to biological contamination. Research showed that many studies investigated the effects of microbial contaminants during the farming and harvested of beans and that some strategies have been used to avoid losses. The presence of toxigenic fungi and some mycotoxins have also been reported, indicating that common beans may carry thermostable toxic residues, directly impacting human health. Further studies are needed to identify the role of microorganisms in determining the quality of common beans and to estimate their risks to food safety. HighlightsBeans can be contaminated by biological agents.Plants infected with parasites may be highly susceptible to other contaminants.Micotoxicologic contamination is less prevalent in beans than other grains.There are strategies to decrease the risk of bacterial contamination in beans.
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Affiliation(s)
- Thaisa Duarte Santos
- Laboratório de Micotoxinas e Ciência de Alimentos (LAMCA), Escola de Quíımica e Alimentos, Universidade Federal do Rio Grande (FURG), Rio Grande, Rio Grande do Sul, Brazil
| | - Eliana Badiale Furlong
- Laboratório de Micotoxinas e Ciência de Alimentos (LAMCA), Escola de Quíımica e Alimentos, Universidade Federal do Rio Grande (FURG), Rio Grande, Rio Grande do Sul, Brazil
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Gutierrez-Salcedo M, Parras-Rosa M, Torres-Ruiz FJ, Vega-Zamora M. Do Chefs Value Health in Their Olive Oil Purchasing Decisions? Nutrients 2021; 13:nu13020445. [PMID: 33572879 PMCID: PMC7912701 DOI: 10.3390/nu13020445] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/22/2021] [Accepted: 01/25/2021] [Indexed: 11/16/2022] Open
Abstract
Amidst the public’s growing preoccupation with healthy eating, both inside and outside the home; an increase in people eating out; and the importance that olive oil has acquired in the markets due to its health benefits, the aim of this study is to find out whether health is also a relevant criterion for chefs in their olive oil purchase decisions. To this end, a survey was conducted of 400 chefs in Spain belonging to the international chefs’ association Euro-Toques. The results show that only 2% of the sample consider health to be a relevant criterion in the purchase of olive oils and that the attribute of “health” is not used by restaurants as an element of differentiation by which to position themselves in the market. These results lead us to conclude that the consumer demand for healthy foods (in this case, olive oils) is not being met by the restaurant sector. Moreover, this raises the question as to whether chefs actually make good opinion leaders, with all that this social role implies.
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Affiliation(s)
- María Gutierrez-Salcedo
- Department of Business Management, Marketing and Sociology, Faculty of Social Sciences and Law, University of Jaén, 23071 Jaén, Spain; (M.P.-R.); (F.J.T.-R.); (M.V.-Z.)
- University Institute for Olive Grove and Olive Oil Research, University of Jaen, Campus las Lagunillas s/n, 23071 Jaén, Spain
- Agri-Food Campus of International Excellence (ceiA3), 14071 Córdoba, Spain
- Correspondence:
| | - Manuel Parras-Rosa
- Department of Business Management, Marketing and Sociology, Faculty of Social Sciences and Law, University of Jaén, 23071 Jaén, Spain; (M.P.-R.); (F.J.T.-R.); (M.V.-Z.)
- University Institute for Olive Grove and Olive Oil Research, University of Jaen, Campus las Lagunillas s/n, 23071 Jaén, Spain
- Agri-Food Campus of International Excellence (ceiA3), 14071 Córdoba, Spain
| | - Francisco José Torres-Ruiz
- Department of Business Management, Marketing and Sociology, Faculty of Social Sciences and Law, University of Jaén, 23071 Jaén, Spain; (M.P.-R.); (F.J.T.-R.); (M.V.-Z.)
- University Institute for Olive Grove and Olive Oil Research, University of Jaen, Campus las Lagunillas s/n, 23071 Jaén, Spain
- Agri-Food Campus of International Excellence (ceiA3), 14071 Córdoba, Spain
| | - Manuela Vega-Zamora
- Department of Business Management, Marketing and Sociology, Faculty of Social Sciences and Law, University of Jaén, 23071 Jaén, Spain; (M.P.-R.); (F.J.T.-R.); (M.V.-Z.)
- University Institute for Olive Grove and Olive Oil Research, University of Jaen, Campus las Lagunillas s/n, 23071 Jaén, Spain
- Agri-Food Campus of International Excellence (ceiA3), 14071 Córdoba, Spain
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21
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An Application of the Theory of Planned Behaviour to Predict Intention to Consume Plant-Based Yogurt Alternatives. Foods 2021; 10:foods10010148. [PMID: 33445762 PMCID: PMC7828233 DOI: 10.3390/foods10010148] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 01/08/2021] [Accepted: 01/09/2021] [Indexed: 12/15/2022] Open
Abstract
This study attempts to predict plant-based yogurt consumers’ intention to consume plant-based yogurt alternatives in Denmark employing Ajzen’s theory of planned behaviour as a theoretical framework. An online survey was conducted among 265 consumers recruited through convenience (snowball) sampling. The results from structural equation modelling analysis show that attitude (β = 0.216, p < 0.001), perceived behavioural control (self-efficacy) (β = 0.229, p < 0.001) and perceived sensory attributes (β = 0.324, p < 0.001) positively and significantly influenced consumers’ intention to consume plant-based yogurt alternatives. However, subjective norms (β = 0.106, p = 0.087) and perceived barriers (β = −0.051, p = 0.414) did not influence consumers’ intention to consume plant-based yogurt alternatives. Further, objective knowledge showed no significant influence on attitudes (β = 0.077, p = 0.242) and intention (β = −0.029, p = 0.603) towards plant-based yogurt alternatives. The intention (β = 0.677, p < 0.001) to consume plant-based yogurt alternatives showed a strong positive correlation with the behaviour to consume plant-based yogurt alternatives. The results from logistic regression indicated that socio-demographic characteristics, gender, education, income and region of residence were significantly associated with consumption of plant-based yogurt alternatives. Thus, focusing on consumers’ attitudes and self-efficacy and improving the organoleptic characteristics might promote the consumption of plant-based yogurt alternatives in Denmark and similar countries.
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Conceptual Models of Food Choice: Influential Factors Related to Foods, Individual Differences, and Society. Foods 2020; 9:foods9121898. [PMID: 33353240 PMCID: PMC7766596 DOI: 10.3390/foods9121898] [Citation(s) in RCA: 109] [Impact Index Per Article: 27.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 12/11/2020] [Accepted: 12/15/2020] [Indexed: 11/17/2022] Open
Abstract
Understanding individual food choices is critical for transforming the current food system to ensure healthiness of people and sustainability of the planet. Throughout the years, researchers from different fields have proposed conceptual models addressing factors influencing the food choice, recognized as a key leverage to improve planetary and human health. However, a multidisciplinary approach is needed to better understand how different factors are involved and interact with each other in the decision-making process. The present paper reviews and analyzes existing models, providing an intact point-of-view by integrating key elements into a bigger framework. Key determinants of general food choice are identified and categorized, including food-internal factor (sensory and perceptual features), food-external factors (information, social environment, physical environment), personal-state factors (biological features and physiological needs, psychological components, habits and experiences), cognitive factors (knowledge and skills, attitude, liking and preference, anticipated consequences, and personal identity), as well as sociocultural factors (culture, economic variables, political elements). Moreover, possible directions of influence among the factors towards final food choice were discussed. The need of multidisciplinary impulses across research field with the support of empirical data are crucial for understanding factors influencing food choice as well as for enriching existing conceptual models. The framework proposed here would serve as a roadmap for facilitating communications and collaborations between research fields in a structural and systematic way.
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