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Gomes de Souza P, Rosane P Azeredo D, da Silva TTC, Carneiro CDS, Junger Teodoro A, Menezes Ayres EM. Food neophobia, risk perception and attitudes associations of Brazilian consumers towards non-conventional edible plants and research on sale promotional strategies. Food Res Int 2023; 167:112628. [PMID: 37087204 DOI: 10.1016/j.foodres.2023.112628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 12/21/2022] [Accepted: 02/19/2023] [Indexed: 03/06/2023]
Abstract
Non-conventional edible plants (NCEP) are plants or parts of plants that are not usually consumed by the population and have limited geographic distribution. This study investigated the consumption of NCEP, the influence of Food Neophobia and risk perception on Brazilian consumers attitudes as well as purchase preferences to determinate the best sale promotional strategy. Participants (n = 271) answered the online questionnaire that consisted of socio-demographic questions, items about consumption (open questions), Food Neophobia Scale, risk perception (to assign the level risk) and attitudes towards NCEP (using 5-point Likert scale). Fisher's exact test was used to investigate possible associations. Task purchase choice was evaluated using the Best-Worst Scale. The most consumed conventional leafy vegetables were collard greens (Brassica oleracea L. var. acephala D.C) (95.6%) and lettuce (Lactuca sativa) (88.5%). As for NCEP, taioba (Xanthosoma taioba E.G) (26.7%), bertalha (Basela alba L.) (23.3%) and beldroega (Portulaca oleracea L.) (14.1%) were the most cited leafy vegetables. High food neophobia individuals demonstrated to try NCEP if its nutritional value and safety are proven, showing a demand for such strategy, this would increase the consumption of these vegetables. The perception of a high risk was also associated with the inclusion of NCEP in the diet. The inclusion of NCEP at the moment of purchase, even at a higher price, presented higher scores when compared to the purchase of only conventional vegetables, at lower prices. Despite this, the price can still be a limiting factor and the search for promotional strategies should be reinforced to increase the commercialization of NCEP at street markets.
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Affiliation(s)
- Pâmela Gomes de Souza
- Federal Institute of Education, Science and Technology of Rio de Janeiro, Graduate Program in Food Safety Management and Nutritional Quality, Rua Senador Furtado, 121/125 - Maracanã, Rio de Janeiro, Brazil; Department of Basic Nutrition and Dietetics of the Josué de Castro Nutrition Institute, Federal University of do Rio de Janeiro, Av. Carlos Chagas, Ilha do Fundão, Rio de Janeiro, Brazil; Sensory and Consumer Science Laboratory, Postgraduate Program in Food and Nutrition, Federal University of the State of Rio de Janeiro Laboratório, Av. Pasteur, 296 - Urca, Rio de Janeiro, Brazil.
| | - Denise Rosane P Azeredo
- Federal Institute of Education, Science and Technology of Rio de Janeiro, Graduate Program in Food Safety Management and Nutritional Quality, Rua Senador Furtado, 121/125 - Maracanã, Rio de Janeiro, Brazil
| | - Thadia T C da Silva
- Department of Basic Nutrition and Dietetics of the Josué de Castro Nutrition Institute, Federal University of do Rio de Janeiro, Av. Carlos Chagas, Ilha do Fundão, Rio de Janeiro, Brazil
| | - Carla da Silva Carneiro
- Department of Natural Products and Food, Faculty of Pharmacy, Federal University of do Rio de Janeiro, Av. Carlos Chagas, Ilha do Fundão, Rio de Janeiro, Brazil
| | - Anderson Junger Teodoro
- Laboratory of Food Analysis, Graduate Program in Food Nutrition, Fluminense Federal University, Rua Mário Santana Braga, 30 - Niterói, RJ, Brazil
| | - Ellen M Menezes Ayres
- Sensory and Consumer Science Laboratory, Postgraduate Program in Food and Nutrition, Federal University of the State of Rio de Janeiro Laboratório, Av. Pasteur, 296 - Urca, Rio de Janeiro, Brazil
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Asioli D, Grasso S. Do consumers value food products containing upcycled ingredients? The effect of nutritional and environmental information. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104194] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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3
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Barbosa DM, Santos GMCD, Gomes DL, Santos ÉMDC, Silva RRVD, Medeiros PMD. Does the label 'unconventional food plant' influence food acceptance by potential consumers? A first approach. Heliyon 2021; 7:e06731. [PMID: 33898838 PMCID: PMC8055557 DOI: 10.1016/j.heliyon.2021.e06731] [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: 08/15/2020] [Revised: 12/10/2020] [Accepted: 04/01/2021] [Indexed: 11/18/2022] Open
Abstract
In the Brazilian context, many plants have been marketed under the name of unconventional food plants (UFPs). However, it is not known whether this label causes some bias in product acceptance. Thus, two case studies were conducted to fill this gap. The research also sought to determine if the type of fair (agroecological vs. common) where the UFP is sold, the familiarity with the term, and the identification of a UFP when used as an ingredient act as moderating variables of this relationship. This paper presents data from two case studies. The first was conducted with jenipapo juice through sensory evaluations at a conventional fair and an agroecological fair in the metropolitan region of Maceió (Northeast Brazil). The product was offered to some attendees without giving them any information, while for other attendees, the presence of a UFP and the underlying concept were mentioned. In this context, the UFP label did not affect the sensory evaluation. In the second case study, taioba cakes were offered to students from a public university in the same city. In this context, the UFP-labelled product was less accepted than the product without the label only for students who had not heard of UFPs. The differences between the two case studies reinforce the need to expand research on this topic to identify in which contexts the UFP label influences sensory evaluations.
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Alhendi AS, Al-Shalchi DZ, Alsallami RT, Alobaidy ZS. Effect of Flour Extraction Rate on the Sensory Evaluation of Iraqi Flatbread. CURRENT NUTRITION & FOOD SCIENCE 2021. [DOI: 10.2174/1573401316999200530213123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Increasing cereal fiber consumption is a trend worldwide nowadays because
of the health benefits of fiber. Increasing the flour extraction rate is a way to increase fiber consumption.
Methods:
Three high extraction rate flours were produced (80%, 85%, and 92%) to make Iraqi flatbread.
The produced flour was obtained from a big scale technical mill (10 tons/h, Altaji mill) by
changing roll adjustment or merging bran output with the flour from the production line. The bread
samples were evaluated for sensory acceptability using 9-points hedonic scale for palatability, flavor,
and freshness, and using the just-about-right scale for color and texture attributes for three sequencing
days.
Results:
Significant differences for palatability, color, and flavor attributes between slices of bread
produced from 80% and 92% extraction rates flours were observed. There were no significant differences
between the treatments for other attributes for the first day. On the second day, there were significant
differences in color attribute between 92% extraction rate flour and other treatments. While
the third day, there were no significant differences between the treatments for all attributes. The results
also indicated that there were no significant differences in the studied attributes within the same
treatment on different days.
Conclusion:
Iraqi consumers preferred bread prepared from lower extraction rates compared to higher,
and it is mostly because of the color factor.
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Affiliation(s)
- Abeer S. Alhendi
- Quality Control Department, Grain Board of Iraq, Ministry of Trade, Al Taji, Baghdad, Iraq
| | - Dhafer Z. Al-Shalchi
- Quality Control Department, Grain Board of Iraq, Ministry of Trade, Al Taji, Baghdad, Iraq
| | - Rana T. Alsallami
- Quality Control Department, Grain Board of Iraq, Ministry of Trade, Al Taji, Baghdad, Iraq
| | - Zahraa S. Alobaidy
- Quality Control Department, Grain Board of Iraq, Ministry of Trade, Al Taji, Baghdad, Iraq
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Hwang J, Lee S, Jo M, Cho W, Moon J. The Effect of Sustainability-Related Information on the Sensory Evaluation and Purchase Behavior towards Salami Products. Food Sci Anim Resour 2021; 41:95-109. [PMID: 33506220 PMCID: PMC7810397 DOI: 10.5851/kosfa.2020.e83] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 09/11/2020] [Accepted: 09/23/2020] [Indexed: 11/06/2022] Open
Abstract
Consumer's interest in sustainable livestock farming methods has grown in response to concerns for the environment and animal welfare. The purpose of this study is to examine the different influences of sustainability product information on sensory characteristics and purchase behaviors. To accomplish this aim, the study used salami, which is an Italian-style sausage processed by fermentation and drying. Three different types of information were provided: salami made from the pork of an antibiotic-free pig (SMAFP), of an animal welfare pig (SMAWP), and of a grazing pig (SMGP). This study was conducted as an off-line experiment with Korean participants (n=140). As a result, there were sensory differences according to the sustainability information. For the SMAFP, it had a significant difference in, sourness (p<0.05). With the SMAWP, there was a difference in gumminess (p<0.10), and the SMGP had significant differences in sourness (p<0.01), sweetness (p<0.01), andmoisture (p<0.05). Moreover, the purchase intention and willingness to pay were significantly higher when the sustainability information was given. Especially, among the three types of salamis, participants were willing to pay the most for the SMAWP. This is one of the first consumer studies to investigate sensory evaluation and purchase behavior for various types of sustainable livestock production. These results contribute by helping sustainable meat producers and marketers become aware of the kind of sustainable information to which consumers are sensitive.
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Affiliation(s)
- Jihee Hwang
- Department of Agricultural Economics and
Rural Development, Seoul National University, Seoul
08826, Korea
| | - Seoyoun Lee
- Department of Agricultural Economics and
Rural Development, Seoul National University, Seoul
08826, Korea
| | - Minwoo Jo
- Department of Agricultural Economics and
Rural Development, Seoul National University, Seoul
08826, Korea
| | - Wanil Cho
- Sensometrics Inc.,
Seoul 07217, Korea
| | - Junghoon Moon
- Department of Agricultural Economics and
Rural Development, Seoul National University, Seoul
08826, Korea
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Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study. Foods 2020; 9:foods9091172. [PMID: 32854256 PMCID: PMC7554791 DOI: 10.3390/foods9091172] [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: 07/23/2020] [Revised: 08/13/2020] [Accepted: 08/17/2020] [Indexed: 11/17/2022] Open
Abstract
Salt plays a major role in food manufacturing and affects the technological and sensory properties of foods. At the same time, high dietary salt intake increases the risk of cardiovascular diseases and represents a considerable public health concern. In many populations, bread is a major contributor to salt intake and is therefore targeted by health policies recommending salt reduction reformulations. However, producers are often reluctant to reduce salt content due to fears of potential negative effects on consumer acceptability and drops in sales. The present work aims to assess the effect of salt content on consumers’ hedonic liking and perception of saltiness intensity, as well as the interaction of these two. The study was conducted using two market-leading bread types (white and multigrain) and bread samples with the national average (reference), reduced (−15%) and increased (+10%) salt levels. A sensory evaluation study (n = 200) was done including a questionnaire on attitudes and behaviour regarding bread and salt, enabling the exploration of individual differences in reactions to modified levels of salt content. The latter only affected hedonic liking for the multigrain sample with 15% salt reduction but not for others, which discloses the importance of the bread matrix; and it did not affect the perception of saltiness intensity. Penalty analysis revealed that perceived non-optimal saltiness results in significantly penalised hedonic liking scores. Segmentation based on perceived saltiness disclosed the explanatory importance of underlying consumer behaviour dimensions which should be considered in designing bread reformulations.
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Nadricka K, Millet K, Verlegh PW. When organic products are tasty: Taste inferences from an Organic = Healthy Association. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103896] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Impact of Common Food Labels on Consumer Liking in Vanilla Yogurt. Foods 2019; 8:foods8110584. [PMID: 31744196 PMCID: PMC6915339 DOI: 10.3390/foods8110584] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 11/06/2019] [Accepted: 11/13/2019] [Indexed: 11/25/2022] Open
Abstract
As competition on super market shelves is higher than ever, the importance of product concepts, communicated through labels, can dictate a product’s success or failure. However, it is possible for labels to affect a consumer’s experience, changing the overall response to the product. In this study, we tested samples of vanilla yogurt with one of four commonly used labeling concepts (high-protein, low-fat, made with stevia and all-natural) on sensory perception, consumer liking, expected consumption amount, and willingness to pay (WTP) in a consumer test (n = 108). Each participant evaluated five samples of the same vanilla yogurt identified with one of the labels, or an unlabeled control. Results showed panelists liked the samples labeled with low-fat and high-protein to the greatest degree, with all-natural scoring the lowest. Those more concerned with protein content found the samples less satiating, dependent on sex. Sweetness was also perceived more highly in younger panelists, with panelists WTP dependent on their liking of the labels. Results highlight the importance of labeling as an extrinsic cue affecting liking ratings, with potential ramification for ultimate product success. Understanding consumers’ response to labels, as well as their attitudes, has broad implications for food marketing, as well as public health and the study of eating habits.
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Armstrong B, Meskin A, Blundell-Birtill P. Delicious but Immoral? Ethical Information Influences Consumer Expectations and Experience of Food. Front Psychol 2019; 10:843. [PMID: 31105613 PMCID: PMC6499174 DOI: 10.3389/fpsyg.2019.00843] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2018] [Accepted: 03/29/2019] [Indexed: 12/02/2022] Open
Abstract
It has been suggested that information about ethically relevant factors in production can affect both the expectation and experience of foods. However, evidence on these issues is inconsistent. We begin by discussing recent philosophical work on the interaction of ethical and aesthetic values in the domain of food, which is inspired by a similar debate about art. Some philosophers have suggested that ethical factors in production that leave a ‘trace’ on a product, i.e., make a perceivable difference to it, will affect the aesthetic quality of the food. There has also been the suggestion that these sorts of ethical/aesthetic interactions may vary across different kinds of food. In two studies we examined the expected experience and the actual experience of eating various foods, when participants had been given ethically relevant information about those foods. We examined people’s ethical values and the effect that had on the ratings. We found strong evidence to suggest that ethically relevant information affects expected experience of food and that the valence of the information is a significant factor. We found an effect of ethical values on expectations of food. Most notably, we found evidence that suggests that ‘trace’ may be a relevant factor mediating the effect of ethically relevant information on expectations and experience of food. Future research should further explore the factor of trace, look at the effect of ethical information in a wider range of foods, and investigate these phenomena in distinct populations.
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Affiliation(s)
- Beth Armstrong
- School of Philosophy, Religion and History of Science, University of Leeds, Leeds, United Kingdom
| | - Aaron Meskin
- School of Philosophy, Religion and History of Science, University of Leeds, Leeds, United Kingdom
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Fu Y, Guo R, Liu H. An optimized 4-day diet meal plan for 'Lunar Palace 1'. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:696-702. [PMID: 29974474 DOI: 10.1002/jsfa.9234] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 06/05/2018] [Accepted: 07/01/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Bioregenerative life support systems (BLSS) provide self-sufficient food ingredients to support long-term manned missions. It is crucial to transform raw food ingredients that are regenerated in situ in BLSS into nutritional and delectable meals for spacecraft crews. It is in our interest to develop a dietary menu with Chinese characteristics that comprises biomass produced in situ with BLSS regenerated ingredients. RESULTS Here we report an optimized Chinese 4-day diet meal plan for 'Lunar Palace 1' that is nutritionally balanced and highly acceptable. The 2900 cal diet menu not only meets the requirements of a balanced diet for crews but also exceeds the recommended levels for most nutrients. Specifically, daily fresh food consumption in our meal plan is 1267 g day-1 , of which 78% is provided by crops and insects regenerated in situ in the BLSS. The meal plan is highly favored by Chinese crews, with acceptability as high as 7.8-8.2 on a 9-point hedonic scale. We further confirmed that our meal plan satisfies crews' basic nutritional needs through a 105-day closed habitation experiment. CONCLUSION In brief, the findings provide new insights for dietary meal plan design in future long-term manned missions. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Yuming Fu
- Institute of Environmental Biology and Life Support Technology, School of Biological Science and Medical Engineering, Beihang University, Beijing, China
- Beijing Advanced Innovation Centre for Biomedical Engineering, Beihang University, Beijing, China
- International Joint Research Center of Aerospace Biotechnology & Medical Engineering, Beihang University, Beijing, China
| | - Rong Guo
- Institute of Environmental Biology and Life Support Technology, School of Biological Science and Medical Engineering, Beihang University, Beijing, China
- International Joint Research Center of Aerospace Biotechnology & Medical Engineering, Beihang University, Beijing, China
| | - Hong Liu
- Institute of Environmental Biology and Life Support Technology, School of Biological Science and Medical Engineering, Beihang University, Beijing, China
- Beijing Advanced Innovation Centre for Biomedical Engineering, Beihang University, Beijing, China
- International Joint Research Center of Aerospace Biotechnology & Medical Engineering, Beihang University, Beijing, China
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Jin J, Dou X, Meng L, Yu H. Environmental-friendly Eco-labeling Matters: Evidences From an ERPs Study. Front Hum Neurosci 2018; 12:417. [PMID: 30369874 PMCID: PMC6194287 DOI: 10.3389/fnhum.2018.00417] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Accepted: 09/26/2018] [Indexed: 11/17/2022] Open
Abstract
Nowadays, the international community is becoming increasingly concerned about the sustainable utilization of natural resources. In order to protect the environment and reward sustainable practices, eco-labeling that signifies the environmental friendliness of the labeled food is already widely promoted in many regions around the world. Thus, it is of great importance for researchers to study consumers’ attitudes toward eco-labeled food as food is supposed to satisfy consumers’ needs. This study employed the event-related potentials (ERPs) approach to investigate consumers’ attitudes toward eco-labeled food by comparing their neural processing of visual stimuli depicting eco-labeled and non-labeled food. Our results showed that behaviorally, participants preferred to buy eco-labeled food rather than non-labeled one. At the neural level, we observed markedly smaller P2 and N2 amplitudes when pictures of eco-labeled food were presented. Furthermore, we also found that amplitudes of P2 were negatively correlated with participants’ purchase intention. Therefore, our current findings suggest that, while the environmental-friendly eco-labeling was not to one’s own interests, it might still be evocative, which induce consumers’ positive emotion, bring less cognitive conflict to the purchase decision-making and then result in a greater purchasing intention. This effect might be the result of the delivered value of social desirability.
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Affiliation(s)
- Jia Jin
- Business School, Ningbo University, Ningbo, China.,Academy of Neuroeconomics and Neuromanagement, Ningbo University, Ningbo, China
| | | | - Liang Meng
- School of Business and Management, Shanghai International Studies University, Shanghai, China
| | - Haihong Yu
- Faculty of Maritime and Transportation, Ningbo University, Ningbo, China
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Schouteten JJ, Gellynck X, Slabbinck H. Influence of organic labels on consumer's flavor perception and emotional profiling: Comparison between a central location test and home-use-test. Food Res Int 2018; 116:1000-1009. [PMID: 30716882 DOI: 10.1016/j.foodres.2018.09.038] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 09/11/2018] [Accepted: 09/14/2018] [Indexed: 11/26/2022]
Abstract
Organic food products are often perceived as healthier by consumers, but the question remains if organic labels might influence consumer's perception of specific sensory attributes and emotional associations and to which extent this effect goes beyond the lab context. Therefore, the objective of this study was to examine the potential effects of organic labels on the overall liking and emotional and sensory profiling, comparing measurements obtained from a CLT and HUT test. In this study, 76 consumers participated at a central location test (CLT) and 75 during a home-use-test (HUT) to examine the effect of organic labeling on pairs of three food products (i.e. yogurt, potato chips and juice). While the same food product was used, one sample of the pair was labelled as conventional and the other as organic. Results showed that providing an organic label leads to a higher overall liking, willingness to pay and lower kcal estimation of a food product regardless of the evaluation context. Also, the perception of sensory attributes was altered by providing the organic labeling, but mainly for the juice and yogurt sample. Moreover, organic labeling evoked more positive emotions and less negative emotions of the food products. While previous research indicated that organic labeling might affect consumer's perception of food products, this study shows that this effect is consistent regardless of the evaluation context (HUT and CLT). Although some context effects occurred on the emotional profiling of the food products, more research is warranted given the different eating conditions when conducting HUT. Furthermore, policy makers should be aware of the health halo effect as consumers tend to significantly lower the kcal estimations when an organic label is provided.
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Affiliation(s)
- Joachim J Schouteten
- Department of Agricultural economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
| | - X Gellynck
- Department of Agricultural economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - H Slabbinck
- Department of Marketing, Innovation and Organisation, Ghent University, Tweekerkenstraat 2, 9000 Gent, Belgium
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Does information on equivalence of standards direct choice? Evidence for organic labels from different countries-of-origin. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.12.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Fiore M, Gallo C, Tsoukatos E, La Sala P. Predicting consumer healthy choices regarding type 1 wheat flour. BRITISH FOOD JOURNAL 2017. [DOI: 10.1108/bfj-04-2017-0200] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Purpose
Healthy and safety food issues are more and more becoming the purchasing process core of conscious consumer. “Type 1” wheat flour means higher protein and ash content. The purpose of this paper is to investigate the attributes usually referred to the characteristics of wheat flour known to consumers and at implementing a predictive model of purchasing that allows to make correct decisions without the necessary experience of a real human expert.
Design/methodology/approach
In order to investigate the research aims of the paper, an online survey was carried out and conducted by means of the Google Forms in the detection time January-April 2016. The online survey collected responses from 467 Italian respondents asked to give feedback about their buying habits of various types of flour. The responses were analyzed through a data mining approach. This paper implements predictive analytics to create a statistical model of future behavior by means of a machine learning algorithms.
Findings
In line with recent healthy and dynamic trends in the food industry, conscious consumer seems to be willing to pay a price for “type 1” wheat flour that is four times higher than the price related to the basic types of wheat flour.
Social implications
Consumer seems not to know well the “type 1” wheat flour and its healthy characteristics; then, it should be crucial to implement promotional strategies and marketing hand in hand. Promotion can be a key element in putting across the health benefits of special kinds of wheat flour.
Originality/value
Highlighting health issues about the “type 1” wheat flour gives insights and sheds some light on the crucial need of changing eating and purchasing behavior. Then, originality of this paper can be found in the used predictive algorithm of the artificial intelligence.
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15
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Bernard JC, Liu Y. Are beliefs stronger than taste? A field experiment on organic and local apples. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.05.005] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Ha CH, Lee SM, Lee EK, Kim KO. Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers. J SENS STUD 2017. [DOI: 10.1111/joss.12281] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chung-Hong Ha
- Department of Food Science and Engineering; Ewha Womans University; Seoul Republic of Korea
| | - Soh Min Lee
- Department of Food Science and Engineering; Ewha Womans University; Seoul Republic of Korea
| | - Eun-Kyung Lee
- Department of Statistics; Ewha Womans University; Seoul Republic of Korea
| | - Kwang-Ok Kim
- Department of Food Science and Engineering; Ewha Womans University; Seoul Republic of Korea
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17
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Lost in processing? Perceived healthfulness, taste and caloric content of whole and processed organic food. Appetite 2017; 114:175-186. [DOI: 10.1016/j.appet.2017.03.031] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2016] [Revised: 03/20/2017] [Accepted: 03/21/2017] [Indexed: 12/31/2022]
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18
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Apaolaza V, Hartmann P, Echebarria C, Barrutia JM. Organic label's halo effect on sensory and hedonic experience of wine: A pilot study. J SENS STUD 2017. [DOI: 10.1111/joss.12243] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Vanessa Apaolaza
- Faculty of Economics and Business Administration; University of the Basque Country UPV/EHU; Bilbao Spain
| | - Patrick Hartmann
- Faculty of Economics and Business Administration; University of the Basque Country UPV/EHU; Bilbao Spain
| | - Carmen Echebarria
- Institute of Applied Business Economics; University of the Basque Country UPV/EHU; Bilbao Spain
| | - Jose M. Barrutia
- Institute of Applied Business Economics; University of the Basque Country UPV/EHU; Bilbao Spain
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19
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Pontonio E, Rizzello CG, Di Cagno R, Dousset X, Clément H, Filannino P, Onno B, Gobbetti M. How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods. Int J Food Microbiol 2016; 239:44-53. [DOI: 10.1016/j.ijfoodmicro.2016.07.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2016] [Revised: 05/16/2016] [Accepted: 07/09/2016] [Indexed: 02/07/2023]
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20
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Salient nutrition labels increase the integration of health attributes in food decision-making. JUDGMENT AND DECISION MAKING 2016. [DOI: 10.1017/s1930297500004563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
AbstractEvery day, people struggle to make healthy eating decisions. Nutrition labels have been used to help people properly balance the tradeoff between healthiness and taste, but research suggests that these labels vary in their effectiveness. Here, we investigated the cognitive mechanism underlying value-based decisions with nutrition labels as modulators of value.More specifically, we used a binary decision task between products along with two different nutrition labels to examine how salient, color-coded labels, compared to purely information-based labels, alter the choice process. Using drift-diffusion modeling, we investigated whether color-coded labels alter the valuation process, or whether they induce a simple stimulus-response association consistent with the traffic-light colors irrespective of the features of the item, which would manifest in a starting point bias in the model. We show that color-coded labels significantly increased healthy choices by increasing the rate of preference formation (drift rate) towards healthier options without altering the starting point. Salient labels increased the sensitivity to health and decreased the weight on taste, indicating that the integration of health and taste attributes during the choice process is sensitive to how information is displayed. Salient labels proved to be more effective in altering the valuation process towards healthier, goal-directed decisions.
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Teuber R, Dolgopolova I, Nordström J. Some like it organic, some like it purple and some like it ancient: Consumer preferences and WTP for value-added attributes in whole grain bread. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.05.002] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Machiels CJ, Karnal N. See how tasty it is? Effects of symbolic cues on product evaluation and taste. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.04.014] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Baba Y, Kallas Z, Costa-Font M, Gil JM, Realini CE. Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids. Meat Sci 2016; 111:9-17. [DOI: 10.1016/j.meatsci.2015.08.005] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2014] [Revised: 05/09/2015] [Accepted: 08/10/2015] [Indexed: 10/23/2022]
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Kim MK, Lee KG. Influences of intrinsic and extrinsic factors on consumer acceptance of orange juice using consumer liking testing and Kano analysis techniques. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0219-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Hemmerling S, Hamm U, Spiller A. Consumption behaviour regarding organic food from a marketing perspective—a literature review. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13165-015-0109-3] [Citation(s) in RCA: 111] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2014.09.013] [Citation(s) in RCA: 429] [Impact Index Per Article: 47.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Koritar P, Philippi ST, Alvarenga MDS, Santos BD. Adaptação transcultural e validação para o português da Escala de Atitudes em Relação ao Sabor da Health and Taste Attitude Scale (HTAS). CIENCIA & SAUDE COLETIVA 2014; 19:3573-82. [DOI: 10.1590/1413-81232014198.11692013] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2013] [Accepted: 07/15/2013] [Indexed: 11/22/2022] Open
Abstract
O objetivo do estudo foi apresentar a adaptação transcultural e validação da Escala de Atitudes em Relação ao Sabor da Health and Taste Attitude Scale para o Português. A metodologia contou com a tradução da escala; avaliação da equivalência conceitual, operacional e de item, por 14 experts e 51 universitárias; avaliação da equivalência semântica e mensuração, por 12 mulheres bilíngues por meio do teste t pareado, do coeficiente de correlação de Pearson e do coeficiente de correlação intraclasse; avaliação da consistência interna e confiabilidade teste-reteste por meio do Alpha de Cronbach e do Coeficiente de Correlação Intraclasse, respectivamente, após aplicação em 216 universitárias; avaliação da validade discriminante e concorrente, por meio do teste T e do Coeficiente de Correlação de Spearman, respectivamente; além de Análise Fatorial Confirmatória e Analise Fatorial Exploratória. A escala foi considerada adequada e de fácil compreensão pelos experts e universitárias e apresentou boa consistência interna e confiabilidade (µ 0,86; CCI 0,84). Os resultados apontam que a escala é válida e pode ser utilizada em estudos com mulheres, para entender melhor as atitudes em relação ao sabor.
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28
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The consumer acceptance of novel vegetable-enriched bread products as a potential vehicle to increase vegetable consumption. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.038] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Jervis S, Jervis M, Guthrie B, Drake M. The Efficacy of Using Photographs to Represent Attributes of Sliced Sandwich Bread in an Adaptive Choice-Based Conjoint. J SENS STUD 2014. [DOI: 10.1111/joss.12082] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- S.M. Jervis
- Department of Food, Bioprocessing and Nutrition Sciences; North Carolina State University; Raleigh NC 27695
| | - M.G. Jervis
- Department of Food, Bioprocessing and Nutrition Sciences; North Carolina State University; Raleigh NC 27695
| | - B. Guthrie
- Cargill Global Food Research; Wayzata MN 55391
| | - M.A. Drake
- Department of Food, Bioprocessing and Nutrition Sciences; North Carolina State University; Raleigh NC 27695
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Hemmerling S, Obermowe T, Canavari M, Sidali KL, Stolz H, Spiller A. Organic food labels as a signal of sensory quality—insights from a cross-cultural consumer survey. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s13165-013-0046-y] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Linder NS, Uhl G, Fliessbach K, Trautner P, Elger CE, Weber B. Organic labeling influences food valuation and choice. Neuroimage 2010; 53:215-20. [PMID: 20570738 DOI: 10.1016/j.neuroimage.2010.05.077] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2010] [Revised: 05/11/2010] [Accepted: 05/27/2010] [Indexed: 10/19/2022] Open
Abstract
Everyday we choose between a variety of different food items trying to reach a decision that fits best our needs. These decisions are highly dependent on the context in which the alternatives are presented (e.g. labeling). We investigate the influence of cognition on food evaluation, using an fMRI experiment in which subjects saw and bid on different foods labeled with (or without) a widely known German emblem for organically produced food. Increased activity in the ventral striatum was found for foods labeled "organic" in comparison to conventionally labeled food. Between-subject differences in activity were related to actual everyday consumption behavior of organic food.
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Affiliation(s)
- N S Linder
- Department of Epileptology, Bonn University Hospital, Bonn, Germany
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The Sustainability of Organic Grain Production on the Canadian Prairies—A Review. SUSTAINABILITY 2010. [DOI: 10.3390/su2041016] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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