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Hamam M, D’Amico M, Spina D, La Via G, Di Vita G. The interplay of food-related lifestyle and eating behavior in Italian women. Front Nutr 2024; 11:1338925. [PMID: 38379543 PMCID: PMC10876857 DOI: 10.3389/fnut.2024.1338925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Accepted: 01/24/2024] [Indexed: 02/22/2024] Open
Abstract
Introduction Women play a crucial role in food shopping and preparation, and their food choices have significant implications for their health and that of their families. This study aims to provide a perspective on women's eating lifestyle, which has undergone significant changes. Methods A factor analysis was conducted to assess the degree of involvement in food choices and the types of food items consumed among a sample of 399 Italian women. Results Through cluster analysis, four segments were identified: hedonic food consumers, sustainable- and balanced-diet consumers, food experimenters, and no food fondness consumers. The results reveal a correlation between the degree of food involvement and the type of food consumed. Discussion Furthermore, the food lifestyle of the sample is partially dependent on age. Individuals aged 25-28 years show more hedonic food consumption behavior, while the older age group (44-64 years) falls into the sustainable and balanced diet consumer cluster (the largest cluster) and the cluster of those who do not express definable food choices (no food fondness).
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Affiliation(s)
| | | | - Daniela Spina
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Catania, Italy
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Kušar A, Pravst I, Pivk Kupirovič U, Grunert KG, Kreft I, Hristov H. Consumers' Preferences towards Bread Characteristics Based on Food-Related Lifestyles: Insights from Slovenia. Foods 2023; 12:3766. [PMID: 37893659 PMCID: PMC10606115 DOI: 10.3390/foods12203766] [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: 07/27/2023] [Revised: 10/11/2023] [Accepted: 10/11/2023] [Indexed: 10/29/2023] Open
Abstract
Consumers' recognition and understanding of food characteristics can have an important role when making purchase decisions. The current study analysed consumer preferences for bread, an important food in the diets of Central European countries. The study included a conjoint experiment on a representative sample of 547 adult consumers in Slovenia. The following bread attributes: functional ingredients (chia seeds, linseed, quinoa, and Tartary buckwheat); nutritional claims (low salt, high fibre, and high protein); and other claims (organic, free from additives, flour from Slovenia, and wholegrain) were studied. The results showed the strongest relative importance for functional ingredients (a mean relative importance of 83.9%). In addition, a deeper insight into consumer preference was investigated by a recently developed modular instrument for food-related lifestyles. Latent class cluster analysis (LCA) enabled the identification of four consumer segments (uninvolved, conservative, health-conscious, and moderate) with different preferences toward selected functional ingredients, nutrition, and other claims. The results provide insights that allow for a better understanding of consumer preferences for functional ingredients and claims, and new perspectives for bread marketing to different consumer segments based on food-related lifestyles. Identifying the drivers that affect bread purchasing and consumption can support reformulation activities and product promotion in the direction of reinforcing healthier food choices.
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Affiliation(s)
- Anita Kušar
- Nutrition Institute, Koprska ulica 98, SI-1000 Ljubljana, Slovenia; (I.P.); (U.P.K.); (I.K.); (H.H.)
| | - Igor Pravst
- Nutrition Institute, Koprska ulica 98, SI-1000 Ljubljana, Slovenia; (I.P.); (U.P.K.); (I.K.); (H.H.)
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva ulica 101, SI-1000 Ljubljana, Slovenia
- VIST–Faculty of Applied Sciences, Gerbičeva Cesta 51A, SI-1000 Ljubljana, Slovenia
| | - Urška Pivk Kupirovič
- Nutrition Institute, Koprska ulica 98, SI-1000 Ljubljana, Slovenia; (I.P.); (U.P.K.); (I.K.); (H.H.)
| | - Klaus G. Grunert
- MAPP Centre, Aarhus University, Fuglesangsalle 4 Allé 10, 8210 Aarhus V, Denmark;
- School of Marketing and Communication, University of Vaasa, Wolffintie 34, 65200 Vaasa, Finland
| | - Ivan Kreft
- Nutrition Institute, Koprska ulica 98, SI-1000 Ljubljana, Slovenia; (I.P.); (U.P.K.); (I.K.); (H.H.)
| | - Hristo Hristov
- Nutrition Institute, Koprska ulica 98, SI-1000 Ljubljana, Slovenia; (I.P.); (U.P.K.); (I.K.); (H.H.)
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Conceptualizing a Product with the Food-Related Lifestyle Instrument. Foods 2022; 11:foods11223549. [PMID: 36429140 PMCID: PMC9689916 DOI: 10.3390/foods11223549] [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: 10/03/2022] [Revised: 10/28/2022] [Accepted: 10/28/2022] [Indexed: 11/09/2022] Open
Abstract
Product perception is important for consumers' acceptance, especially when it is associated with a geographical location. Consumers' food-related lifestyles (FRLs) have been used to better identify the role that beverages have in people lives. The present study was conducted to understand the conceptualization of mezcal according to consumers' FRLs. Four hundred mezcal consumers were surveyed in Mexico. Participants were asked to describe their experience with the product and consumption habits, to evaluate ten different FRL constructs, and to assess mezcal conceptualization using a check-all-that-apply test. A hierarchical cluster analysis was carried out on the composite variables of the evaluated constructs and their objective knowledge score to define segments. To visualize the relationships among FRL constructs and the terms used to describe mezcal, a multiple factorial analysis was carried out. The results showed four different mezcal clusters. The social and involved segment described the beverage with elements of traditional and food-related activities. The price-quality fixed segment was mainly associated with the product to handcraft process. Uninvolved consumers were not linked to specific terms and uninformed and unaware consumers were novice participants with mainly negative product connotations. Therefore, is important to consider consumers' FRLs to have a better understanding of product conceptualization.
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Stancu V, Brunsø K, Krystallis A, Guerrero L, Santa Cruz E, Peral I. European consumer segments with a high potential for accepting new innovative fish products based on their food-related lifestyle. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Chrysochou P, Tiganis A, Trabelsi Trigui I, Grunert KG. A cross-cultural study on consumer preferences for olive oil. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104460] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Xie X, Cai X, Zhu H, Li JJ. Motivation-based segmentation of game meat consumers: A look at the beliefs of food consumers during the COVID-19 crisis in China. Vet Med Sci 2021; 7:1980-1988. [PMID: 34378350 PMCID: PMC8441645 DOI: 10.1002/vms3.565] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Objectives This research aims to explore the factors motivate consumers to eat game meat during a multi‐state disease outbreak. Methods It proposes a segmentation of consumers based on their attitudes toward and reveals the consumers' food beliefs that motivate their actions. Three segments of game meat consumers were identified: identity seekers, health seekers, and taste seekers. Results A survey of the potential impact that the COVID‐19 crisis has on these three clusters' future food choices showed that the identity and health seekers are more open to a change in food choices. However, the taste seekers are less likely to be influenced by external factors. Conclusions This research indicates that for the policymakers, the key is to take game meat consumers as an effective intervention entry point. It is crucial to facilitate healthy food choices and to promote socially‐ and culturally‐appropriate food beliefs by improving public awareness of the risks of game meat, and invest in organic food. Research Implications This research provides new insights into the food beliefs of game meat consumers via motivation‐based segmentation. This research aims to explore the factors that motivated consumers to eat game meat during a multi‐state disease outbreak that was related to the practice of game consumption.
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Affiliation(s)
- Xiaoru Xie
- Division of Geography and Tourism, Department of Earth and Environmental Sciences, Katholieke Universiteit Leuven, Leuven, Belgium
| | - Xiaomei Cai
- School of Tourism Management, South China Normal University, Higher Education Mega Center, Guangzhou, China.,Southern Marine Science and Engineering Guangdong Laboratory (Zhuhai)
| | - Hong Zhu
- Southern Marine Science and Engineering Guangdong Laboratory (Zhuhai).,School of Geographical Sciences, Higher Education Mega Center, Guangzhou University, Guangzhou, China
| | - Jun Justin Li
- School of Tourism Management, South China Normal University, Higher Education Mega Center, Guangzhou, China.,Southern Marine Science and Engineering Guangdong Laboratory (Zhuhai)
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Core dimensions of food-related lifestyle: A new instrument for measuring food involvement, innovativeness and responsibility. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104192] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Abstract
The proposed study aims to segment consumers based on a sustainable approach to the consumption of food. The shift in consumers’ attitudes towards more balanced food consumption can be one of the sustainability drivers for entire food chains and may result in more sustained energy usage in the whole food chain and implementation of farm to fork strategy to the practice. We considered consumers’ attitudes as a multidimensional construct. Under this assumption, we asked respondents a series of questions related to the cognitive, behavioral, and affective components of an attitude. Data were collected from a market survey run among 433 consumers. We identified three consumer segments. The “Doers” segment exhibits sustainable behavior to a greater extent than the others. At the same time, they have less knowledge about the concept of food sustainability while the affective dimension was developed on an average level. The “Conscious” segment had well-developed cognitive and affective dimensions (which might indicate their openness to the information about sustainability positive feelings), however, it was not reflected in their behavior. Finally, the “Reluctant” segment, did not show a sustainable attitude towards food consumption in any of the analyzed dimensions. Answering the question of how common sustainable attitudes are may help in determining the market potential and in developing product and promotion strategies.
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Jenkins EL, Legrand S, Brennan L, Molenaar A, Reid M, McCaffrey TA. Psycho-Behavioural Segmentation in Food and Nutrition: A Systematic Scoping Review of the Literature. Nutrients 2021; 13:1795. [PMID: 34070404 PMCID: PMC8226652 DOI: 10.3390/nu13061795] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 05/20/2021] [Accepted: 05/22/2021] [Indexed: 01/08/2023] Open
Abstract
Inadequate dietary intakes are a key modifiable risk factor to reduce the risk of developing non-communicable diseases. To encourage healthy eating and behaviour change, innovative public health interventions are required. Social marketing, in particular segmentation, can be used to understand and target specific population groups. However, segmentation often uses demographic factors, ignoring the reasons behind why people behave the way they do. This review aims to explore the food and nutrition related research that has utilised psycho-behavioural segmentation. Six databases from were searched in June 2020. Inclusion criteria were: published 2010 onwards, segmentation by psycho-behavioural variables, outcome related to food or nutrition, and healthy adult population over 18 years. 30 studies were included; most were quantitative (n = 28) and all studies used post-hoc segmentation methods, with the tools used to segment the population varying. None of the segments generated were targeted in future research. Psycho-behavioural factors are key in understanding people's behaviour. However, when used in post-hoc segmentation, do not allow for effective targeting as there is no prior understanding of behaviours that need to change within each segment. In future, we should move towards hybrid segmentation to assist with the design of interventions that target behaviours such as healthy eating.
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Affiliation(s)
- Eva L. Jenkins
- Department of Nutrition, Dietetics and Food, Monash University, Notting Hill 3168, Australia; (E.L.J.); (S.L.); (A.M.)
| | - Samara Legrand
- Department of Nutrition, Dietetics and Food, Monash University, Notting Hill 3168, Australia; (E.L.J.); (S.L.); (A.M.)
| | - Linda Brennan
- School of Media and Communication, RMIT University, Melbourne 3000, Australia;
| | - Annika Molenaar
- Department of Nutrition, Dietetics and Food, Monash University, Notting Hill 3168, Australia; (E.L.J.); (S.L.); (A.M.)
| | - Mike Reid
- School of Economics, Finance and Marketing, RMIT University, Melbourne 3000, Australia;
| | - Tracy A. McCaffrey
- Department of Nutrition, Dietetics and Food, Monash University, Notting Hill 3168, Australia; (E.L.J.); (S.L.); (A.M.)
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Okello JJ, Shiundu FM, Mwende J, Lagerkvist CJ, Nyikal RA, Muoki P, Mburu J, Low J, Hareau G, Heck S. Quality and psychosocial factors influencing purchase of orange-fleshed sweetpotato bread. Int J Food Sci Technol 2021; 56:1432-1446. [PMID: 33776244 PMCID: PMC7984082 DOI: 10.1111/ijfs.14822] [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: 07/17/2020] [Revised: 09/16/2020] [Accepted: 09/17/2020] [Indexed: 11/28/2022]
Abstract
This 2018 study, conducted in six Tusky's supermarkets in Nairobi, Kenya, combined the Just-About-Right, Penalty and Mean-End-Chain analyses to examine the quality and psychosocial factors influencing the purchase of a novel bread made from orange-fleshed sweet potato (OFSP), a biofortified crop, focusing on sixty-one male and eighty female urban OFSP bread buyers recruited at point of purchase. It finds that sensory and psychosocial factors drive purchasing decisions and that some of the bread's sensory characteristics are misaligned with consumers' expectations. It also finds that women and men's evaluations of the bread's characteristics are different, as are their motivations for purchase. However, good sensory attributes and the knowledge of the bread's nutritional value were key drivers. Some misaligned characteristics reveal levers for the reformulation of the bread and present opportunities for segmenting the market. Several other implications of the findings for policy and future improvement of the bread are discussed.
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Affiliation(s)
| | - Felix Mwala Shiundu
- Department of Agricultural Economics University of Nairobi P.O. Box 29053-00625 Kangemi Nairobi Kenya
| | - Janet Mwende
- International Potato Center Kisumu Liaison Office P.O. Box 1745-40100 Kisumu Kenya
| | - Carl Johan Lagerkvist
- Department of Economics Swedish University of Agricultural Sciences P.O. Box 7013 Uppsala 75007 Sweden
| | - Rose Adhiambo Nyikal
- Department of Agricultural Economics University of Nairobi P.O. Box 29053-00625 Kangemi Nairobi Kenya
| | - Penina Muoki
- International Potato Center Kisumu Liaison Office P.O. Box 1745-40100 Kisumu Kenya
| | - John Mburu
- Department of Agricultural Economics University of Nairobi P.O. Box 29053-00625 Kangemi Nairobi Kenya
| | - Jan Low
- International Potato Center P.O. Box 25171 Nairobi Kenya
| | - Guy Hareau
- International Potato Center Av. La Molina 1895, La Molina Lima 12 Peru
| | - Simon Heck
- International Potato Center P.O. Box 25171 Nairobi Kenya
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Understanding Consumers’ Convenience Orientation. An Exploratory Study of Fresh-Cut Fruit in Italy. SUSTAINABILITY 2021. [DOI: 10.3390/su13031027] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
In Western society, the fresh-cut fruit market is experiencing significant growth, especially in Italy, where, in 2019, the fresh-cut fruit sales volume increased by 35% compared with the previous year. This study aims to understand Italian consumers’ demand for fresh-cut fruits and to explore whether this trend is also affected by the prevalence of healthy lifestyles. Health orientation seems, in fact, to be a growing trend in the food sector. Research has recognized that consumers’ orientation towards products that are ready to be consumed is not only related to saving time. Sociodemographic factors and psychometric variables, including values and lifestyles, play important roles in understanding consumer demand for convenience products. For this purpose, the food-related lifestyles (FRLs) tool was used to profile consumers. The FRLs tool is a useful instrument that describes different ways in which people use food to achieve their values in life. Data were collected by using an online survey carried out with Italian consumers of fresh-cut fruits. By using a cluster analysis technique, four Italian fresh-cut fruit consumer target groups were identified. The largest target group was represented by uninvolved consumers, who are not inclined to cook or plan meals and who are very influenced by the advertising of food products in their buying decisions. An interesting target group, which may represent a challenge for food enterprises in the sector, was health-oriented consumers, who attach great importance to organic certification and to product information. This target group was also characterized by older consumers with higher net monthly household incomes than other target groups.
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Sajdakowska M, Gębski J, Jeżewska-Zychowicz M, Królak M. Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions. Nutrients 2020; 13:nu13010132. [PMID: 33396471 PMCID: PMC7823423 DOI: 10.3390/nu13010132] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 12/20/2020] [Accepted: 12/28/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of the current study was two-fold: (1) to identify consumer segments based on bread selection motives and (2) to examine differences between the identified segments in terms of perception of bread and bread with added fiber, and information on the food label. The data were collected using a CAPI (computer-assisted personal interview) survey on a sample of 1013 consumers. The k-means clustering method was used to identify four clusters of consumers, namely, Enthusiastic, Involved, Ultra-Involved, and Neutral. The Enthusiastic was the group that expressed the most positive opinions about the bread and about the addition of fiber to white bread. Moreover, they appreciated the most the information placed on the bread label. On the other hand, the Ultra-Involved and the Involved presented moderate opinions on these issues. In contrast, the consumers from the Neutral segment agreed the least with the opinion that white bread fortified with fiber is healthier and more expensive compared to white bread without added fiber. Consumers belonging to the Enthusiastic segment declared, to a greater extent than others, that cereal products with added fiber facilitate a healthy lifestyle and can reduce the adverse effects of an inadequate diet. The obtained results indicated that relatively positive opinions on the addition of fiber to white bread, including its benefits for health, are an opportunity to further develop the market of cereal products with added fiber. However, the information about bread on the label and its readability should meet the expectations of consumers who differ significantly in terms of their motives for choice. Both now and in the future, this aspect will be a challenge for food entrepreneurs and organizations that are engaged in the education and development of information aimed at consumers.
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La Barbera F, Verneau F, Videbæk PN, Amato M, Grunert KG. A self-report measure of attitudes toward the eating of insects: construction and validation of the Entomophagy Attitude Questionnaire. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103757] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Biondi B, Camanzi L. Nutrition, hedonic or environmental? The effect of front-of-pack messages on consumers' perception and purchase intention of a novel food product with multiple attributes. Food Res Int 2019; 130:108962. [PMID: 32156397 DOI: 10.1016/j.foodres.2019.108962] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2019] [Revised: 12/22/2019] [Accepted: 12/25/2019] [Indexed: 10/25/2022]
Abstract
The present study aims to assess the effect of different Front-Of-Pack messages on consumer perception, willingness to buy and willingness to pay for a new food product, with multiple attributes, such as particular nutritional information, sensory characteristics, and a potentially positive environmental impact. Furthermore, this study explores the differences between consumers based on their individual latent traits in order to evaluate how these factors affect the willingness to buy the new product, as well as to outline a profile of target consumers attracted by innovative food products. A consumer survey was conducted on a representative sample of 1250 Italian consumers, using a between-subject design with different Front-Of-Pack messages as stimuli. Messages were related to different attributes: nutrition, environmental impact, hedonic characteristics, and process innovation. Empirical findings show that Front-Of-Pack messages do not directly affect consumer willingness to buy, but they do influence consumer perception of the product. The most effective message is the nutrition one. Consumer willingness to buy is particularly influenced by product perception and by their novelty seeking orientation in consumption. Furthermore, consumers were segmented through hierarchical clustering based on their novelty seeking orientation. The results obtained provide valuable suggestions for the design of new products' labeling and for the outline of the profile of potential target customers for innovative food products.
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Affiliation(s)
- Beatrice Biondi
- Alma Mater Studiorum - Università di Bologna, Department of Agricultural and Food Sciences, Viale G. Fanin 50, 40127 Bologna, Italy
| | - Luca Camanzi
- Alma Mater Studiorum - Università di Bologna, Department of Agricultural and Food Sciences, Viale G. Fanin 50, 40127 Bologna, Italy.
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Jaeger SR, Roigard CM, Le Blond M, Hedderley DI, Giacalone D. Perceived situational appropriateness for foods and beverages: consumer segmentation and relationship with stated liking. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.05.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Aschemann-Witzel J, Peschel AO. Consumer perception of plant-based proteins: The value of source transparency for alternative protein ingredients. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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