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Günden C, Atakan P, Yercan M, Mattas K, Knez M. Consumer Response to Novel Foods: A Review of Behavioral Barriers and Drivers. Foods 2024; 13:2051. [PMID: 38998556 PMCID: PMC11241638 DOI: 10.3390/foods13132051] [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: 05/27/2024] [Revised: 06/14/2024] [Accepted: 06/26/2024] [Indexed: 07/14/2024] Open
Abstract
There is a pressing need for a transition toward more sustainable diets, which has become a shared priority for both consumers and businesses. Innovation is becoming increasingly widespread across all facets of the food supply chain. This innovation spans various domains related to production, including sustainable cultivation methods as well as new food technologies like gene editing, new product development like functional foods, and revitalizing underutilized and genetically diverse varieties to preserve biodiversity. However, not all innovative efforts are accepted by consumers and survive in markets. The interwoven and long agri-food supply chains often obscure the feedback loop between production and consumption. Consequently, it is important to understand to what extent consumers embrace these food innovations and form new eating habits. This review aims to investigate the consumer response to novel foods, focusing on behavioral factors, which have yet to receive as much attention as sensory factors. Peer-reviewed empirical articles from the last decade are examined inductively to develop a bird's-eye view of the behavioral barriers to and drivers of consumer acceptance of novel foods. In addition, strategies to overcome the identified challenges associated with the behavioral barriers are reviewed and examined. Based on this, the study links cognitive biases with behavioral factors influencing consumer acceptance of novel foods. This study concludes that the inconvenience associated with abandoning established eating habits is typically perceived as a loss, and avoiding this inconvenience is deemed more worth the risk than the potential gains associated with novel food consumption. This study suggests that framing and placing pro-diversity labels could serve as effective behavioral interventions for marketing strategists and food policymakers.
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Affiliation(s)
- Cihat Günden
- Department of Agricultural Economics, Ege University, 35040 İzmir, Turkey
| | - Pelin Atakan
- Department of Agricultural Economics and Agribusiness, Yaşar University, 35100 İzmir, Turkey
| | - Murat Yercan
- Department of Agricultural Economics, Ege University, 35040 İzmir, Turkey
| | - Konstadinos Mattas
- Department of Agricultural Economics, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Marija Knez
- Capacity Development Network in Nutrition in Central and Eastern Europe (CAPNUTRA), 11000 Belgrade, Serbia
- Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, University of Belgrade, 11060 Belgrade, Serbia
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Mehta A, Serventi L, Kumar L, Torrico DD. The Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours towards a Novel Ice Cream. Foods 2023; 12:3152. [PMID: 37685086 PMCID: PMC10486441 DOI: 10.3390/foods12173152] [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: 06/08/2023] [Revised: 08/15/2023] [Accepted: 08/16/2023] [Indexed: 09/10/2023] Open
Abstract
With the growing demand for sustainable practises, the food industry is increasingly adopting circular economy approaches. One example is recycling the symbiotic culture of bacteria and yeast (SCOBY) used in kombucha fermentation to create value-added products. However, consumer acceptance of such novel products remains unclear. To address this, the present study examined consumer attitudes towards ice cream made with SCOBY as an ingredient and how this affected their intention to consume it. Drawing on the theory of planned behaviour (TPB) and additional constructs such as emotions and food neophobia, an online survey was conducted with New Zealand consumers (N = 170). Results showed that the TPB constructs significantly predicted the intention to consume SCOBY ice cream. Moreover, by adding emotions to the constructs, the model's explanatory power was enhanced. Attitudes, subjective norms, and emotions were the main predictors of intention, which in turn was found to be the main predictor of behaviour. Participants' beliefs about the safety and taste of SCOBY ice cream were significantly correlated with their intention and behaviour, as were the opinions of nutritionists/dietitians, friends, and family. The model accounted for 21.7% of the variance in behaviour and 57.4% of the variance in intention. These findings can be used to plan marketing strategies related to waste-to-value-added products such as SCOBY ice cream.
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Affiliation(s)
| | | | | | - Damir Dennis Torrico
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand; (A.M.); (L.S.); (L.K.)
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Schrobback P, Zhang A, Loechel B, Ricketts K, Ingham A. Food Credence Attributes: A Conceptual Framework of Supply Chain Stakeholders, Their Motives, and Mechanisms to Address Information Asymmetry. Foods 2023; 12:foods12030538. [PMID: 36766068 PMCID: PMC9914793 DOI: 10.3390/foods12030538] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 01/13/2023] [Accepted: 01/18/2023] [Indexed: 01/27/2023] Open
Abstract
Food credence attributes (e.g., food safety, organic, and carbon neutral production methods) are quality characteristics of products that cannot be assessed by buyers at the point of sale without additional information (e.g., certification labels). Hence, the ability to access credence attributes of a particular product can result in a situation termed as asymmetric distributed information among supply chain stakeholders (e.g., producers, processors, wholesalers, retailers, consumer) where one party of a market transaction is in possession of more information about a product than the other party. This situation can lead to potential inefficiencies, e.g., misinformation, risk of food borne illness, or opportunistic behavior such as fraud. The present study sought to develop a conceptual framework that describes a) the motivation for key stakeholders to participate in the market for food credence attributes, b) the type of food credence attributes that key stakeholders provide, and c) current mechanisms to address the issue of information asymmetry among the stakeholders in the food system. The study was conducted using an integrative literature review. The developed framework consists of two components: a) the food supply chain and b) the attribute assurance system among which multiple links exist. The findings suggest that retailers, processors, NGOs, and government authorities are influential stakeholders within the supply chain of food credence attributes by imposing food quality standards which can address information asymmetry among food actors. While the credence attribute assurance system (e.g., food standards, third party food attribute assurance providers) can potentially address the issue of asymmetric information among market stakeholders, a range of issues remain. These include food standards as a potential market entry barrier for food producers and distributors, limited food standard harmonization, and communication challenges of food attribute assurance (e.g., consumers' signal processing, signal use and trust). The syntheses presented in this study contributes to stakeholders' (e.g., supply chain actors, scientists, policy makers) improved understanding about the components of the credence food system and their integration as well as the drivers for change in this system.
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Affiliation(s)
- Peggy Schrobback
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Brisbane, QLD 4067, Australia
- Correspondence:
| | - Airong Zhang
- Health and Biosecurity, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Brisbane, QLD 4102, Australia
| | - Barton Loechel
- Environment, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Brisbane, QLD 4102, Australia
| | - Katie Ricketts
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Canberra, ACT 2601, Australia
| | - Aaron Ingham
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Brisbane, QLD 4067, Australia
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Impact of consumer global-local identity on attitude towards and intention to buy local foods. Food Qual Prefer 2022; 96:104428. [PMID: 34690445 PMCID: PMC8519665 DOI: 10.1016/j.foodqual.2021.104428] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 09/25/2021] [Accepted: 10/06/2021] [Indexed: 12/30/2022]
Abstract
The outbreak of the coronavirus pandemic (Covid-19) has profoundly affected the food systems, leading to consumer concerns about the lack of reliability and safety of global foods and a growing trend towards consuming local foods. Consumers have formed multicultural identities, such as global identity and local identity, under the influences of global and local consumer culture. This study develops a conceptual model to examine the impact of consumer global-local identity, locavorism, and consumer xenocentrism on consumer attitudes towards and intentions to buy local foods during Covid-19 crisis. We conducted an online survey in China that measured the constructs using established scales. Using structural equation modelling to test the proposed hypotheses, we find that: a higher degree of global identity will lead to a higher degree of consumer xenocentrism, whereas a higher degree of local identity will lead to a lower degree of consumer xenocentrism; local identity significantly and positively predicts locavorism; contrary to the prediction, the impact of global identity on locavorism is not significant; a higher degree of consumer xenocentrism will lead to a lower degree of attitude towards buying local foods. Theoretically, our findings contribute to the understanding of literature on local food consumption, consumer global-local identity, and consumer xenocentrism. Local food marketers can obtain practical insights based on our findings.
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Kostenko O. Beekeeping and honey production in Russia. BIO WEB OF CONFERENCES 2022. [DOI: 10.1051/bioconf/20224802007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Honey occupies a special place in the diet due to its functional and medicinal properties. Honey consumption is significantly below the level recommended both in Russia and in the world. It is possible to significantly increase honey consumption both in the internal and foreign markets. The research aims to analyze and identify problems, obstacles and driving forces in the development of beekeeping in the case of Russia. Analysis showed that 18 Russian regions are focused on the export of honey to interregional and foreign markets. The beekeeping sector faces significant challenges in honey selling. The adulterated honey share is estimated at 30%. More than half of the honey on the Russian market is sold through direct short channels. Promoting products to metropolitan and foreign markets requires new approaches to building supply chains: data on apiaries and honey quality; optimizing supply chains and income distribution by chain links. The industry drivers can be a cluster approach; digital technologies to solve specific industry issues; new approaches in support of the industry by state.
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Hunter M, Kellett J, Toohey K, Naumovski N. Sensory and Compositional Properties Affecting the Likeability of Commercially Available Australian Honeys. Foods 2021; 10:foods10081842. [PMID: 34441619 PMCID: PMC8393184 DOI: 10.3390/foods10081842] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/04/2021] [Accepted: 08/06/2021] [Indexed: 11/16/2022] Open
Abstract
Honey’s composition and appearance is largely influenced by floral and geographic origins. Australian honeys are frequently sourced from supermarkets; however, properties associated with consumer preference and likeability remain relatively unknown. The aim of this study was to complete sensory and compositional analyses on a selection of commercially available Australian honeys. Samples (n = 32) were analysed for visual, olfactory and taste characteristics, with overall likeability assessed by the trained sensory panel (n = 24; M = 12). Compositional analysis included colour intensity (mAU); phenolic content; antioxidant characteristics (DPPH, CUPRAC); and physicochemical properties (pH, viscosity, total soluble solids). There were 23 honey samples that were significantly less liked when compared to the most liked honey (p < 0.05). The likeability of honey was positively associated with perceived sweetness (p < 0.01), and it was negatively associated with crystallisation; odour intensity; waxy, chemical, and fermented smell; mouthfeel; aftertaste; sourness; bitterness and pH (All p’s < 0.05). The price (AUD/100 g) was not associated with likeability (p = 0.143), suggesting price value potentially does not influence consumer preferences. Conclusively, differences in likeability between the honey samples demonstrate that consumer perception of sampled honeys is diverse. Honey preference is primarily driven by the organoleptic properties, particularly perceived negative tastes, rather than their antioxidant capacity or phenolic content.
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Affiliation(s)
- Maddison Hunter
- Faculty of Health, University of Canberra, Canberra, ACT 2617, Australia; (J.K.); (K.T.); (N.N.)
- Prehabilitation, Activity, Cancer, Exercise and Survivorship (PACES) Research Group, University of Canberra, Canberra, ACT 2617, Australia
- Correspondence:
| | - Jane Kellett
- Faculty of Health, University of Canberra, Canberra, ACT 2617, Australia; (J.K.); (K.T.); (N.N.)
- Prehabilitation, Activity, Cancer, Exercise and Survivorship (PACES) Research Group, University of Canberra, Canberra, ACT 2617, Australia
- Functional Foods and Nutrition Research (FFNR) Laboratory, University of Canberra, Canberra, ACT 2617, Australia
| | - Kellie Toohey
- Faculty of Health, University of Canberra, Canberra, ACT 2617, Australia; (J.K.); (K.T.); (N.N.)
- Prehabilitation, Activity, Cancer, Exercise and Survivorship (PACES) Research Group, University of Canberra, Canberra, ACT 2617, Australia
| | - Nenad Naumovski
- Faculty of Health, University of Canberra, Canberra, ACT 2617, Australia; (J.K.); (K.T.); (N.N.)
- Functional Foods and Nutrition Research (FFNR) Laboratory, University of Canberra, Canberra, ACT 2617, Australia
- Department of Nutrition-Dietetics, School of Health Science and Education, Harokopio University, 176 71 Athens, Greece
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Salvador-Reyes R, Rebellato AP, Lima Pallone JA, Ferrari RA, Clerici MTPS. Kernel characterization and starch morphology in five varieties of Peruvian Andean maize. Food Res Int 2021; 140:110044. [PMID: 33648270 DOI: 10.1016/j.foodres.2020.110044] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 12/13/2020] [Accepted: 12/16/2020] [Indexed: 01/20/2023]
Abstract
Peruvian Andean maize (PAM) has been commonly used as an ingredient that confers color, flavor, and texture in culinary. Nevertheless, no studies are focusing on agro-industrial interest characteristics to develop new products. This study aimed to evaluate the physicochemical, nutritional, and technological characteristics of kernels and the starch granule morphology of the five main PAM varieties: Chullpi, Piscorunto, Giant Cuzco, Sacsa, and Purple. PAM's characterization was performed according to the official methods, and its morphology was observed by scanning electron microscopy (SEM). Physically, the varieties of larger kernels (Giant Cuzco and Sacsa) presented a higher 1000-kernel weight and a lower hectoliter weight than those of smaller size (Piscorunto, Purple, and Chullpi). Nutritionally, PAM had higher ether extract (5%) and ash (2%) contents than other pigmented maizes. Likewise, they presented more significant amounts of essential amino acids, as leucine (10 mg/g protein) and tryptophan (up to 2 mg/g protein); unsaturated fatty acids, oleic (30%) and linoleic (53%); and minerals, as magnesium (104 mg/100 g). SEM showed that endosperm structure and starch morphology vary according to maize types and their grain location. Starch granules of floury PAM varieties were small and polyhedral in the sub-aleurone endosperm, whereas those of the central area were bigger and spherical. In Chullpi, it was observed a portion of vitreous endosperm with a compact structure. The low protein content (8.3%) and the endosperm structure of floury varieties of PAM influenced their pasting properties. Their pasting temperature was <69 to 71 °C>, peak viscosity < 3200 to 4400 cP>, and seatback <1250 to 1706 cP>; therefore, they do not retrograde easily. The results suggest that PAM has characteristics that would help elaborate regional products with added value, such as soups, willows, beverages, and porridges.
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Affiliation(s)
- Rebeca Salvador-Reyes
- Department of Food Tecnology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, São Paulo, Brazil.
| | - Ana Paula Rebellato
- Department of Food Tecnology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, São Paulo, Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, São Paulo, Brazil
| | - Roseli Aparecida Ferrari
- Institute of Food Technology (ITAL), Food Science and Quality Center (CCQA), Campinas, São Paulo, Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Tecnology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, São Paulo, Brazil.
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Guiné RP, Florença SG, Barroca MJ, Anjos O. The duality of innovation and food development versus purely traditional foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods. Foods 2021; 10:foods10010133. [PMID: 33435148 PMCID: PMC7826582 DOI: 10.3390/foods10010133] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 12/28/2020] [Accepted: 01/08/2021] [Indexed: 02/07/2023] Open
Abstract
Modern cuisine served at top-end restaurants attempts to attract customers, who increasingly demand new flavor, pleasure and fun. The materials were six dishes prepared using lemon or tomatoes and made in the traditional (classical), molecular and Note by Note (NbN) versions. The study explores sensory characteristics, consumer liking of key attributes, their declared sensations and emotions, as well as consumers’ facial expressions responding to the dishes. These objectives were investigated by descriptive quantitative analysis and consumer tests. Tests included a 9-point hedonic scale for degree of liking a dish, Check-All-That-Apply (CATA) for declared sensations and FaceReader for facial expressions. The influence of factors associated with consumer attitudes toward new food and willingness to try the dishes in the future were also determined. It was stated that the product profiles represent different sensory characteristics due to the technology of food production and the ingredients used. The food neophobia and consumer innovativeness had a significant (p ≤ 0.05) effect on liking. The odor-, flavor-, texture- and overall-liking of the NbN dishes were lower than that of traditional versions but did not vary from scores for molecular samples. The expected liking of NbN dishes was higher than experienced-liking. Traditional and modern products differed in CATA terms. Classical dishes were perceived by consumers as more tasty, traditional and typical while modern cuisine dishes were perceived as more surprising, intriguing, innovative and trendy. Mimic expressions assessment by FaceReader showed similar trends in some emotions in both classical dishes and separate temporal patterns in modern products.
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TORRES FR, SILVA HLAD, CUTRIM CS, CORTEZ MAS. Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.38319] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Dettori A, Floris M, Dessì C. Customer-perceived quality, innovation and tradition: some empirical evidence. TQM JOURNAL 2020. [DOI: 10.1108/tqm-11-2019-0273] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
PurposeThis study aims to explore how customer-perceived quality is affected by innovation in traditional products in the bread, bakery and pastry industry. The study assesses whether innovating traditional products is an effective strategy, especially in traditional industries.Design/methodology/approachThis study followed a quantitative method of analysis. Data were gathered from a sample of 200 Italian bread consumers and analysed using a two-pronged correlation analysis, and two hypotheses were tested using Pearson’s correlation.FindingsThe results showed the negative relationship between customer-perceived quality and innovating traditional products in traditional industries embedded in closed contexts.Research limitations/implicationsThe study has several academic implications. First, by focusing on the traditional food industry, the study contributes to the theory by answering the call for research in this field; second, the findings contribute to the embeddedness construct and, third, to the studies of customer-perceived quality and to the literature on innovation.Practical implicationsThe findings are particularly interesting for entrepreneurs and consultants in traditional industries who make decisions on whether it is better to innovate or to remain anchored to tradition.Originality/valueThe present study clarifies the shadowy side of innovation in traditional industries, such as the bread, bakery and pastry industry, and it reveals how tradition plays a meaningful role in those sectors.
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Health Risk Perception, Consumption Intention, and Willingness to Pay for Pig Products Obtained by Immunocastration. Animals (Basel) 2020; 10:ani10091548. [PMID: 32883019 PMCID: PMC7552121 DOI: 10.3390/ani10091548] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 08/21/2020] [Accepted: 08/26/2020] [Indexed: 11/25/2022] Open
Abstract
Simple Summary Public awareness of farm animal welfare has gradually increased. It is well-known that some routine procedures in pig farming are detrimental to animal welfare, including surgical castration, especially without anaesthesia and/or analgesia. Some alternative techniques that offer welfare advantages over surgical castration can be implemented—immunocastration is among them. However, producers fear that consumers may be frightened by this technique and therefore they delay changes in the production system. This work aimed to understand whether Italian consumers perceive a health risk from the immunocastration technique and whether this perception is connected with their willingness to consume and to pay for products derived from immunocastrated animals. The results show that, within the Italian population, there are different levels of perceived health risk and that, as the perception of risk increases, the willingness to consume products obtained from immunocastrated animals decreases (and vice versa). The health risk perception by consumers also changes the willingness to pay for immunocastrated products. Particular attention must be paid to the information transmitted to the consumer if this technology will be widely adopted in pig husbandry. Abstract Surgical castration without the use of anaesthesia and/or analgesia is considered to be detrimental for the welfare of pigs and for this reason its abandonment is advocated. Immunocastration is a more welfare-friendly alternative method; however, stakeholders in the pork sector fear consumer rejection due to perceived safety issues of immunocastrated meat. This work aimed to analyse whether Italian consumers perceive a health risk arising from the use of this technique and, if so, how the perceived risk may influence the purchase choices and the willingness to pay for products derived from immunocastrated animals. To achieve this objective, a survey was carried out on a representative sample of the Italian population. The results highlight that consumers perceive different levels of risk related to the use of immunocastration and that this influences purchasing behaviour and willingness to pay. Moreover, it should be noted that the willingness to pay is also influenced by certain demographic factors, since this is positively associated with younger respondents with lower incomes and less knowledge of farming systems, who live in rural areas and have a greater sensitivity to animal welfare. Given the concerns expressed by consumers, particular attention must be paid to the information transmitted if this technology will be widely implemented in pig husbandry.
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Vilas-Franquesa A, Saldo J, Juan B. Potential of sea buckthorn-based ingredients for the food and feed industry – a review. FOOD PRODUCTION, PROCESSING AND NUTRITION 2020. [DOI: 10.1186/s43014-020-00032-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Abstract
Food industries seek to incorporate nutritious ingredients as they could bring added value to the final food products. One of the most interesting options is that sea buckthorn contains high concentrations of vitamin C, carotenoids, tocopherols, and other bioactive compounds, in addition to the unique lipid profile in the berry pulp, seed, and peel. This review summarizes the state-of-the-art of potential applications of sea buckthorn within the food and feed industry based on previously described applications. Products such as cheese, yoghurt or beverages already benefit from its application. Moreover, using sea buckthorn in feed products also derives into higher quality final products (e.g. meat quality, egg quality). Poultry, pig, and fish farming have been studied for that purpose. Despite all the accumulated articles depicted in the present review, the use of this fruit in food product formulation is nowadays scarce. New options for food product development with sea buckthorn are herein discussed.
Graphical abstract
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Rojas-Rivas E, Cuffia F. Identifying consumers’ profile and factors associated with the valorization of pulque: A traditional fermented beverage in Central Mexico. FOOD SCI TECHNOL INT 2020; 26:593-602. [DOI: 10.1177/1082013220917554] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
The aims of this work were to (i) identify the consumers’ profile of pulque through their consumption frequency and their sensory perception of this beverage and (ii) identify the factors that contribute to the valorization of pulque among Mexican consumers. A survey was designed and conducted with 221 consumers in pulque-selling locations (pulquerías) in a place of Central Mexico. Consumers were characterized according to their consumption frequency. Factors associated with the valorization of pulque were identified through Binary Logistic Regression model. Two types of consumers were identified: Frequent Consumers and Not Frequent Consumers. Both groups were comprised mostly of men, including students with medium to high levels of education. However, the first group showed more traditional and conservative behavior patterns since there was a higher proportion of consumers with a low educational level ( p < 0.05) and they had more years of consumption, spend more time in the selling locations, and preferred “natural pulque.” The second group of consumers was comprised mostly ( p < 0.05) of women, including students with a high educational level who prefer “cured pulque.” In this sense, our results showed that gender and time spent in the pulquerías together with sensory, cultural, and functional characteristics associated with the beverage influence its valorization among consumers. These results can help both producers and marketers to classify segments of consumers according to their preferences and consumption patterns in order to revalorize the pulque market. Finally, it is necessary to highlight that young consumers with high educational level show interest in this beverage, since for years its consumption has been associated with low-income populations.
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Affiliation(s)
- Edgar Rojas-Rivas
- CUI, Escuela Profesional de Gastronomía, Universidad de Ixtlahuaca, Estado de México, México
| | - Facundo Cuffia
- Instituto de Tecnología de Alimentos (ITA), Cátedra de Análisis Sensorial, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
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Traynor M, Moreo A, Cain L, Burke R, Barry-Ryan C. Exploring Attitudes and Reactions to Unfamiliar Food Pairings: An Examination of the Underlying Motivations and the Impact of Culinary Education. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2020. [DOI: 10.1080/15428052.2020.1732253] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Mark Traynor
- Department of Nutrition, Dietetics, and Hospitality Management, Auburn University, Auburn, Alabama, USA
| | - Andrew Moreo
- Chaplin School of Hospitality and Tourism Management, Florida International University, Miami, Alabama, USA
| | - Lisa Cain
- Chaplin School of Hospitality and Tourism Management, Florida International University, Miami, Alabama, USA
| | - Roisin Burke
- School of Culinary Arts and Food Technology, Technological University Dublin, Dublin, Ireland
| | - Catherine Barry-Ryan
- School of Food Science and Environmental Health, Technological University Dublin, Dublin, Ireland
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Jaeger SR, Lee PY, Xia Y, Chheang SL, Roigard CM, Ares G. Using the emotion circumplex to uncover sensory drivers of emotional associations to products: six case studies. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.04.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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17
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Consumer perception of original and modernised traditional foods of Indonesia. Appetite 2019; 133:61-69. [DOI: 10.1016/j.appet.2018.10.026] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Revised: 07/12/2018] [Accepted: 10/23/2018] [Indexed: 11/19/2022]
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Ignjatijević S, Prodanović R, Bošković J, Puvača N, Tomaš-Simin M, Peulić T, Đuragić O. Comparative analysis of honey consumption in Romania, Italy and Serbia. FOOD AND FEED RESEARCH 2019. [DOI: 10.5937/ffr1901125i] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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19
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Limón-Martínez RJ, Olivas-Armendáriz I, Sosa-Rodarte E, Rodríguez-Rodríguez CI, Hernández-Paz JF, Acosta-Torres LS, García-Contreras R, Santos-Rodríguez E, Martel-Estrada SA. Evaluation of in vitro bioactivity and in vitro biocompatibility of Polycaprolactone/Hyaluronic acid/Multiwalled Carbon Nanotubes/Extract from Mimosa tenuiflora composites. Biomed Mater Eng 2018; 30:97-109. [PMID: 30562892 DOI: 10.3233/bme-181036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
BACKGROUND The development of biomaterial scaffolds and implementation of tissue engineering techniques are necessary. Therefore, Polycaprolactone/Sodium Hyaluronate/Multiwalled Carbon Nanotubes/Extract of Mimosa tenuiflora composites have been produced by a thermally-induced phase separation method. OBJECTIVE The objective of this research was to evaluate the in vitro bioactivity and in vitro biocompatibility of the composites. METHODS The in vitro bioactivity of the composites was assessed by soaking them in simulated body fluid for 7, 14, 21, and 28 days. The structure and composition of the composites were analyzed using scanning electron microscopy coupled with energy dispersive spectroscopy and Fourier transform infrared spectroscopy. Also, the in vitro biocompatibility of the composites was evaluated by means of alkaline phosphatase activity of the osteoblasts and by measuring the metabolic activity of the cells using MTT assay. RESULTS The results show a porous and interconnected morphology with enhanced bioactivity. It was observed that the incorporation of Mimosa tenuiflora in the composites promotes increased viability of osteoblasts in the scaffolds. CONCLUSIONS The results show the efficiency of bioactive and biocompatible composites and their potential as candidates for tissue engineering applications.
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Affiliation(s)
- R J Limón-Martínez
- Instituto de Ingeniería y Tecnología, Universidad Autónoma de Cd. Juárez, Av. Del Charro 450 Norte, Col. Universidad, Cd. Juárez, Chihuahua, México
| | - I Olivas-Armendáriz
- Instituto de Ingeniería y Tecnología, Universidad Autónoma de Cd. Juárez, Av. Del Charro 450 Norte, Col. Universidad, Cd. Juárez, Chihuahua, México
| | - E Sosa-Rodarte
- Instituto de Ingeniería y Tecnología, Universidad Autónoma de Cd. Juárez, Av. Del Charro 450 Norte, Col. Universidad, Cd. Juárez, Chihuahua, México
| | - C I Rodríguez-Rodríguez
- Universidad Tecnológica de Ciudad Juárez, Av. Universidad Tecnológica 3051, Col. Lote Bravo, Cd. Juárez, Chihuahua, México
| | - J F Hernández-Paz
- Instituto de Ingeniería y Tecnología, Universidad Autónoma de Cd. Juárez, Av. Del Charro 450 Norte, Col. Universidad, Cd. Juárez, Chihuahua, México
| | - L S Acosta-Torres
- Escuela Nacional de Estudios Superiores Unidad León, UNAM, Boulevard UNAM No. 2011, Predio el Saucillo y el Potrero, León Guanajuato, México
| | - R García-Contreras
- Escuela Nacional de Estudios Superiores Unidad León, UNAM, Boulevard UNAM No. 2011, Predio el Saucillo y el Potrero, León Guanajuato, México
| | - E Santos-Rodríguez
- ICTP Meso-American Centre for Theoretical Physics (ICTP-MCTP) Universidad Autónoma de Chiapas, Ciudad Universitaria, Carretera Zapata Km. 4, Real del Bosque (Terán), Tuxtla Gutiérrez, Chiapas, México
| | - S A Martel-Estrada
- Instituto de Arquitectura, Diseño y Arte, Universidad Autónoma de Cd. Juárez, Av. Del Charro 450 Norte. Col. Universidad, Cd. Juárez, Chihuahua, México
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Šedík P, Kňazovická V, Horská E, Kačániová M. Consumer sensory evaluation of honey across age cohorts in Slovakia. POTRAVINARSTVO 2018. [DOI: 10.5219/938] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The growing popularity of honey among consumers has caused many frauds and cases when honey of high quality is adulterated by cheap imported honey of very low quality. The aim of this research paper was to study consumer perception of honey quality based on sensory attributes such as taste, aroma, colour and consistency. The primary research comprised the sensory blind test conducted as a part of questionnaire survey at selected shopping mall and at university. Research sample reached 400 respondents living in the Nitra region between 18 and 70 years. Respondents tested sensory attributes of two samples. Sample A represented Slovak honey from a local beekeeper and sample B was honey purchased from selected supermarket with country of origin „blend of EU and non - EU honeys" and represented imported honey. Besides descriptive statistics, the following statistical tests were applied: Fisher's Exact Test, Chi-Square Test of Independence, Cramer´V coefficient and Mann-Whitney U test. Results showed significant differences in perception of honey quality across age cohorts. Respondents older than 40 years (Generation X and Babyboomers) evaluated better the local honey from a beekeeper (sample A) than younger generations (Generation Y and Generation Z). Imported honey from selected supermarket (sample B) obtained the best evaluation in case of colour in both age cohorts while sample A obtained it in terms of aroma. The majority of respondents in both age cohorts mostly decided their preference according to taste, however there exist some differences. While Generation X and Baby boomers took into consideration also aroma, the generations Y and Z considered consistency. More interesting observation appealed in case of aroma where more than 90% of respondents, who decided according to aroma, preferred sample A - local Slovak honey. According to physico-chemical analysis, both samples fulfilled standard of EU legislation, however better parameters were reached in sample A. All in all, better perception of honey quality through sensory attributes in older age cohorts could be caused by the deeper experience in honey consumption as well as due to the fact that younger cohorts consume more semiproducts and industrial food products characterised by intensive, sweet taste which could confuse their assessments.
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Demartini E, Vecchiato D, Tempesta T, Gaviglio A, Viganò R. Consumer preferences for red deer meat: a discrete choice analysis considering attitudes towards wild game meat and hunting. Meat Sci 2018; 146:168-179. [PMID: 30173016 DOI: 10.1016/j.meatsci.2018.07.031] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 05/08/2018] [Accepted: 07/26/2018] [Indexed: 01/01/2023]
Abstract
This study aims to analyse consumer preferences for red deer meat (RDM) (Cervus elaphus) by conducting a case study in northern Italy. This analysis considers how the attitudes of consumers towards wild game meat and hunting might influence such preferences. This goal is achieved by combining the results of a k-means clustering analysis of the attitudes collected by means of two valuation scales with a discrete choice experiment (CE). According to our results, a positive attitude towards wild game meat has an effect on the willingness to pay (WTP) for RDM that is more than 3 times greater than being in favour of hunting. An analysis of the heterogeneity of consumer preferences allowed us to identify the presence of an important niche market for RDM served as carpaccio. Examining only the mean estimates for carpaccio without considering heterogeneity would lead to neglecting 18% of the sample with a positive willingness to pay for this attribute level.
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Affiliation(s)
- Eugenio Demartini
- VESPA, Department of Health, Animal Science and Food Safety, University of Milano, Via Celoria 10, 20133 Milano, MI, Italy
| | - Daniel Vecchiato
- LEAF, Department of Land, Environment, Agriculture and Forestry, University of Padova, Campus di Agripolis, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
| | - Tiziano Tempesta
- LEAF, Department of Land, Environment, Agriculture and Forestry, University of Padova, Campus di Agripolis, Viale dell'Università 16, 35020 Legnaro, PD, Italy
| | - Anna Gaviglio
- VESPA, Department of Health, Animal Science and Food Safety, University of Milano, Via Celoria 10, 20133 Milano, MI, Italy
| | - Roberto Viganò
- AlpVet, Studio Associato AlpVet, Crodo, VB, Italy; Ars.Uni.VCO, Ass.ne per lo sviluppo della cultura, degli studi universitari e della ricerca nel Verbano Cusio Ossola, Via Antonio Rosmini, 24, 28845 Domodossola, VB, Italy
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22
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Researcher understanding of food innovations in Nordic and Southern European countries: A systematic literature review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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23
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Waehrens SS, Grønbeck MS, Olsen K, Byrne DV. Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages. J SENS STUD 2018. [DOI: 10.1111/joss.12328] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sandra S. Waehrens
- Department of Food Science, Faculty of Science; University of Copenhagen; Frederiksberg Denmark
| | - Marlene S. Grønbeck
- Department of Food Science, Faculty of Science and Technology; Aarhus University; Aarslev Denmark
| | - Karsten Olsen
- Department of Food Science, Faculty of Science; University of Copenhagen; Frederiksberg Denmark
| | - Derek V. Byrne
- Department of Food Science, Faculty of Science and Technology; Aarhus University; Aarslev Denmark
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Alexi N, Byrne DV, Nanou E, Grigorakis K. Investigation of sensory profiles and hedonic drivers of emerging aquaculture fish species. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1179-1187. [PMID: 28737277 DOI: 10.1002/jsfa.8571] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2017] [Revised: 06/22/2017] [Accepted: 07/18/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The aquaculture sector needs to increase the diversity fish species and their processed products to cover rising consumer demands. Candidates for this diversification have been identified to be meagre, greater amberjack, pikeperch and wreckfish. Yet scientific knowledge on their sensory profiles and consumer hedonic responses is scarce. The aim of the current study was to investigate these aspects, since they are essential for product development and market targeting. RESULTS Species exhibited different sensory profiles with the exception of the odor/flavor profiles of meagre and greater amberjack, which were similar. Texture was more important than odor/flavor in explaining interspecies differences. Yet the hedonic responses were equally related to texture and odor/flavor. None of the species received negative hedonic scores. Both positive and negative hedonic drivers were identified within the odor/flavor and texture modalities. CONCLUSION The distinct profiles of meagre, greater amberjack, pikeperch and wreckfish make these fish species valuable first materials for new product development and for covering markets with different sensory preferences. Differences in fish texture are more easily perceivable, yet small variations in fish odor/flavor can have a great impact on consumers' hedonic responses. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Niki Alexi
- Food Quality Perception and Society, Department of Food Science, Aarhus University, DK-5792 Aarslev, Denmark
- Institute of Marine Biology, Biotechnology and Aquaculture, Hellenic Centre for Marine Research, 16777 Athens, Greece
| | - Derek V Byrne
- Food Quality Perception and Society, Department of Food Science, Aarhus University, DK-5792 Aarslev, Denmark
| | - Evangelia Nanou
- Institute of Marine Biology, Biotechnology and Aquaculture, Hellenic Centre for Marine Research, 16777 Athens, Greece
| | - Kriton Grigorakis
- Institute of Marine Biology, Biotechnology and Aquaculture, Hellenic Centre for Marine Research, 16777 Athens, Greece
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Kortesniemi M, Rosenvald S, Laaksonen O, Vanag A, Ollikka T, Vene K, Yang B. Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences. Food Chem 2017; 246:351-359. [PMID: 29291860 DOI: 10.1016/j.foodchem.2017.10.069] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2017] [Revised: 10/10/2017] [Accepted: 10/10/2017] [Indexed: 12/01/2022]
Abstract
The sensory-chemical profiles of Finnish honeys (labeled as buckwheat, cloudberry-bog, lingonberry, sweet clover, willowherb and multifloral honeys) were investigated using a multi-analytical approach. The sensory test (untrained panel, n = 62) was based on scaling and check-all-that-apply (CATA) methods accompanied with questions on preference and usage of honey. The results were correlated with corresponding profiles of odor-active compounds, determined using gas chromatography coupled with mass spectrometry/olfactometry (GC-MS/O). Botanical origins and chemical compositions including sugars were evaluated using NMR spectroscopy. A total of 73 odor-active compounds were listed based on GC-O. Sweet and mild honeys with familiar sensory properties were preferred by the panelists (PCA, R2X(1) = 0.7) while buckwheat and cloudberry-bog honeys with strong odor, flavor and color were regarded as unfamiliar and unpleasant. The data will give the honey industry novel information on honey properties in relation to the botanical origin, and consumer preference.
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Affiliation(s)
- Maaria Kortesniemi
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland.
| | - Sirli Rosenvald
- Center of Food and Fermentation Technologies (CFFT), EE-12618 Tallinn, Estonia
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland
| | - Anita Vanag
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland
| | - Tarja Ollikka
- Finnish Beekeepers' Association, FI-00130 Helsinki, Finland
| | - Kristel Vene
- Center of Food and Fermentation Technologies (CFFT), EE-12618 Tallinn, Estonia; Institute of Chemistry and Biotechnology, Tallinn University of Technology, EE-12618 Tallinn, Estonia
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland
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26
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Jaeger SR, Porcherot C. Consumption context in consumer research: methodological perspectives. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.05.001] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Geertsen JL, Allesen-Holm BH, Giacalone D. Consumer-Led Development of Novel Sea-Buckthorn Based Beverages. J SENS STUD 2016. [DOI: 10.1111/joss.12207] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Julie Leth Geertsen
- Department of Food Science, Section for Sensory and Consumer Science; University of Copenhagen; Denmark
| | - Bodil H. Allesen-Holm
- Department of Food Science, Section for Sensory and Consumer Science; University of Copenhagen; Denmark
| | - Davide Giacalone
- Department of Technology & Innovation; Centre for Integrative Innovation Management, University of Southern Denmark; Odense Denmark
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28
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Stolzenbach S, Bredie WL, Christensen RH, Byrne DV. Understanding Liking in Relation to Sensory Characteristics, Consumer Concept Associations, Arousal Potential and “Appropriateness for Use” Using Apple Juice as an Application. J SENS STUD 2016. [DOI: 10.1111/joss.12200] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sandra Stolzenbach
- Department of Food Science, Faculty of Science; University of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Wender L.P. Bredie
- Department of Food Science, Faculty of Science; University of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Rune H.B. Christensen
- DTU Informatics, Technical University of Denmark; Richard Petersens Plads, Building 305 DK-2800 Kongens Lyngby Denmark
| | - Derek V. Byrne
- Department of Food Science, Faculty of Science; University of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
- Department of Food Science, Faculty of Science and Technology; Aarhus University; Kirstinebjergvej 10 DK-5792 Aarslev Denmark
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29
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Lazo O, Claret A, Guerrero L. A Comparison of Two Methods for Generating Descriptive Attributes with Trained Assessors: Check-All-That-Apply (CATA) vs. Free Choice Profiling (FCP). J SENS STUD 2016. [DOI: 10.1111/joss.12202] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Oxana Lazo
- IRTA-Food Technology, XaRTA, Finca Camps i Armet s/n; E-17121-Monells Girona Spain
| | - Anna Claret
- IRTA-Food Technology, XaRTA, Finca Camps i Armet s/n; E-17121-Monells Girona Spain
| | - Luis Guerrero
- IRTA-Food Technology, XaRTA, Finca Camps i Armet s/n; E-17121-Monells Girona Spain
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30
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Leroy F, Scholliers P, Amilien V. Elements of innovation and tradition in meat fermentation: Conflicts and synergies. Int J Food Microbiol 2015; 212:2-8. [DOI: 10.1016/j.ijfoodmicro.2014.11.016] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2014] [Revised: 11/10/2014] [Accepted: 11/20/2014] [Indexed: 12/31/2022]
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32
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Innovations in traditional foods: Impact on perceived traditional character and consumer acceptance. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.10.027] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Byrne DV, Waehrens SS, O'Sullivan MG. Future development, innovation and promotion of European unique food: an interdisciplinary research framework perspective. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3414-3419. [PMID: 23963919 DOI: 10.1002/jsfa.6355] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/19/2013] [Revised: 08/09/2013] [Accepted: 08/20/2013] [Indexed: 06/02/2023]
Abstract
Unique food products constitute a very important element of European food business, culture, identity and heritage. Understanding the uniqueness of food in Europe from a research-based interdisciplinary perspective will be a critical factor in promoting the competitiveness of artisanal food industries going forward both locally and internationally. Success will support the competitiveness of the European food industry, in particular, small and medium enterprises, by enabling substantial product differentiation potential for producers and providing ample variety in food choice for the consumer. In addition, it will contribute to promotion of sustainable agriculture and development of rural areas, protecting them from depopulation. In order to meet the demands of a developing fundamental shift in European Union agricultural focus to greener, sustainable farming practices and wider rural development and to ensure success for local small-scale producers, this paper discusses the future direction of research in the field of unique European foods. The paper presents a perspective which promotes optimisation and innovation in unique food products in Europe through the integration of advanced knowledge and technologies. A framework is presented covering location, identity, perception and well-being as research areas needing synergy to bridge the research knowledge deficit in determination and specification of food identity in the European Union. The ultimate aim being promotion of sustainable agriculture and rural development, particularly in territories across the European Union where unique food is strategically and scientifically under-defined.
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Affiliation(s)
- Derek V Byrne
- Department of Food Science, Faculty of Science, University of Copenhagen, Denmark
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34
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Stolzenbach S, Bredie WL, Christensen RH, Byrne DV. Impact of product information and repeated exposure on consumer liking, sensory perception and concept associations of local apple juice. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.02.018] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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