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Etter B, Michel F, Siegrist M. Consumers' categorizations of dairy products and plant-based milk, yogurt, and cheese alternatives. Appetite 2024; 203:107658. [PMID: 39233235 DOI: 10.1016/j.appet.2024.107658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 07/15/2024] [Accepted: 09/02/2024] [Indexed: 09/06/2024]
Abstract
Plant-based dairy alternatives have many benefits in terms of sustainability, animal welfare, and health, but they can only be successful in the market if consumers perceive them as suitable substitutes for conventional dairy. Consumers' expectations for new products are strongly influenced by the food categories into which they place these products. The present study aims to reveal consumers' categorizations of plant-based dairy products to gain insights into their potential as dairy substitutes. In a free sorting task, 100 participants from the German-speaking part of Switzerland sorted a variety of plant-based and conventional animal-based dairy products into groups, indicating their spontaneous similarity perceptions. Additionally, we assessed the participants' characteristics and attitudes toward plant-based dairy products to test potential differences in categorization strategies among consumer groups. Multidimensional scaling and cluster analysis showed that consumers' mental representations of plant-based dairy and conventional animal-based dairy were clearly separated across a wide range of product types. This pattern was even observed among consumers who ate less meat, had higher exposure to vegan dietary styles, and had less negative attitudes toward dairy alternatives. The results suggest that taxonomic distinctions based on plant or animal origin dominate consumers' perceptions and are likely to hinder the substitution of dairy with plant-based dairy. Nevertheless, they also imply that plant-based products that manage to emphasize shared goals and functional properties akin to conventional dairy products are more likely to form a common goal-derived category in consumers' minds and thus have better prospects as substitutes.
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Affiliation(s)
- Bruno Etter
- ETH Zurich, Department of Health Science and Technology (D-HEST), Consumer Behavior, Switzerland.
| | - Fabienne Michel
- ETH Zurich, Department of Health Science and Technology (D-HEST), Consumer Behavior, Switzerland
| | - Michael Siegrist
- ETH Zurich, Department of Health Science and Technology (D-HEST), Consumer Behavior, Switzerland
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2
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da Silva ARA, Santelli RE, Braz BF, Silva MMN, Melo L, Lemes AC, Ribeiro BD. A Comparative Study of Dairy and Non-Dairy Milk Types: Development and Characterization of Customized Plant-Based Milk Options. Foods 2024; 13:2169. [PMID: 39063253 PMCID: PMC11276104 DOI: 10.3390/foods13142169] [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: 05/17/2024] [Revised: 07/06/2024] [Accepted: 07/08/2024] [Indexed: 07/28/2024] Open
Abstract
Plant-based milk has gained considerable attention; however, its high nutritional variation highlights the need for improved formulation designs to enhance its quality. This study aimed to nutritionally compare cow milk with plant-based milk produced from hazelnuts (H), Brazil nuts (BN), cashew nuts (CN), soybeans (S), and sunflower seeds (SS), and to perform physicochemical and technological characterization. The plant-based milk produced with isolated grains showed a nutritional composition inferior to that of cow milk in almost all evaluated parameters, protein content (up to 1.1 g 100 g-1), lipids (up to 2.7 g 100 g-1), color parameters, minerals, and especially calcium (up to 62.4 mg L-1), which were originally high in cow milk (up to 1030 mg L-1). However, the plant-based milk designed using a blend composition was able to promote nutritional enhancement in terms of minerals, especially iron (Fe) and magnesium (Mg), high-quality lipids (up to 3.6 g 100 g-1), and carbohydrates (3.4 g 100 g-1 using CN, BN, and S). The protein content was 1.3% compared to 5.7 in cow milk, and the caloric value of plant-based milk remained 32.8 at 52.1 kcal, similar to cow milk. Satisfactory aspects were observed regarding the shelf life, especially related to microbiological stability during the 11 d of storage at 4 °C. For the designed plant-based milk to be equivalent to cow milk, further exploration for optimizing the blends used to achieve better combinations is required. Furthermore, analyzing possible fortification and preservation methods to increase shelf life and meet the nutritional and sensory needs of the public would be interesting.
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Affiliation(s)
- Aline Rolim Alves da Silva
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Bloco A—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (A.R.A.d.S.); (R.E.S.); (B.F.B.); (M.M.N.S.)
| | - Ricardo Erthal Santelli
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Bloco A—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (A.R.A.d.S.); (R.E.S.); (B.F.B.); (M.M.N.S.)
| | - Bernardo Ferreira Braz
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Bloco A—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (A.R.A.d.S.); (R.E.S.); (B.F.B.); (M.M.N.S.)
| | - Marselle Marmo Nascimento Silva
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Bloco A—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (A.R.A.d.S.); (R.E.S.); (B.F.B.); (M.M.N.S.)
| | - Lauro Melo
- Escola de Química, Universidade Federal do Rio de Janeiro. Av. Athos da Silveira Ramos, 149, Bloco E—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (L.M.); (A.C.L.)
| | - Ailton Cesar Lemes
- Escola de Química, Universidade Federal do Rio de Janeiro. Av. Athos da Silveira Ramos, 149, Bloco E—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (L.M.); (A.C.L.)
| | - Bernardo Dias Ribeiro
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Bloco A—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (A.R.A.d.S.); (R.E.S.); (B.F.B.); (M.M.N.S.)
- Escola de Química, Universidade Federal do Rio de Janeiro. Av. Athos da Silveira Ramos, 149, Bloco E—Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil; (L.M.); (A.C.L.)
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Raptou E, Tsiami A, Negro G, Ghuriani V, Baweja P, Smaoui S, Varzakas T. Gen Z's Willingness to Adopt Plant-Based Diets: Empirical Evidence from Greece, India, and the UK. Foods 2024; 13:2076. [PMID: 38998582 PMCID: PMC11241807 DOI: 10.3390/foods13132076] [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: 06/05/2024] [Revised: 06/21/2024] [Accepted: 06/24/2024] [Indexed: 07/14/2024] Open
Abstract
Comprising the largest population cohort on this planet, Gen Z presents a future-oriented consumer segment driven by climate change and food. This study sought to investigate Gen Z's perceptions toward plant-based foods and diets and explore the relationship that attitude components, meal preparation involvement, personal and lifestyle factors, and perceived barriers in adopting a plant-based diet have with willingness to adopt green-eating practices. Using cross-sectional data from university students in Greece, India, and the UK, various tools were employed to determine the factors influencing youths' consumer behavior toward animal-protein substitutes. PCA indicated the underlying dimensions of students' viewpoints on plant-based foods, whereas hierarchical and k-means clustering provided the cluster structure. An ordered probit model was estimated to delineate Gen Z's willingness to adopt plant-based diets and distinguish among mostly unwilling, somewhat willing, and mostly willing youths. Our findings identified two consumer segments, namely proponents and opponents of plant-based foods and diets, with statistically significant differences in the perceived health benefits of plant-based diets, attachment to animal-based proteins, perceived exclusion of animal-based foods, dissatisfaction with plant-based foods' attributes, and demand for ensuring adequate protein intake. The ordered probit model estimates showed that there is a "homogeneity" in the factors influencing youths' intention to adopt plant-based diets, with attitude components, meal preparation indicators, perceived barriers to eating "green", and personal factors, such as self-assessed knowledge of healthy eating and physical activity, being strongly associated with students' willingness to switch to plant-based diets in all three countries. Mapping potential obstacles and enablers in terms of shifting to more green-eating behaviors, our findings could add information to better understand the factors affecting food choice and youths' transition to a more sustainable lifestyle.
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Affiliation(s)
- Elena Raptou
- Department of Agricultural Development, Democritus University of Thrace, 68200 Orestiada, Greece
| | - Amalia Tsiami
- London Geller College of Hospitality and Tourism, University of West London, London W5 5RF, UK
| | - Giulia Negro
- London Geller College of Hospitality and Tourism, University of West London, London W5 5RF, UK
| | - Veena Ghuriani
- Department of Computer Science, Maitreyi College, University of Delhi, Delhi 110021, India
| | - Pooja Baweja
- Department of Botany, Maitreyi College, University of Delhi, Delhi 110021, India
| | - Slim Smaoui
- Laboratory of Microbial and Enzymes Biotechnology and Biomolecules (LMEBB), Centre of Biotechnology of Sfax (CBS), University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax 3018, Tunisia
| | - Theodoros Varzakas
- Department Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece
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Nervo C, Ricci M, Torri L. Understanding consumers attitude towards insects as food: Influence of insect species on liking, emotions, sensory perception and food pairing. Food Res Int 2024; 182:114174. [PMID: 38519187 DOI: 10.1016/j.foodres.2024.114174] [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: 08/01/2023] [Revised: 02/20/2024] [Accepted: 02/28/2024] [Indexed: 03/24/2024]
Abstract
Entomophagy studies mainly focused on insects as a generic category, rarely considering insect species. This study investigated the: i) affective response to specific edible insect species; ii) sensory properties characterizing the tested insects and their role in driving preferences and food paring. A sensory test (85 consumers, 56.5 % female, 19-73 years) was performed on seven dried whole edible insects at the adult (weaver ants, crickets, grasshoppers), larva (bamboo worms, morio worms, sago worms) and pupae stage (silkworms). For each species, consumers expressed their liking and, through three check-all-that-apply tests, described the perceived sensory properties, the perceived emotions, and their potential food pairings. Results showed a significant effect of the species on all variables. Bamboo worms, weaver ants and grasshoppers resulted the most accepted, followed by morio worms, crickets, and silkworms, while the sago worms were the most disliked. Numerous sensory attributes significantly discriminated among insect species and the drivers of liking and sensory attributes associated to the food pairings were identified. However, two clusters with different preferences and drivers of liking were observed. Moreover, a gender effect was found: i) males associated insects with emotions like calm and wild, while females with glad and pleased; ii) males and females would pair different foods with the insect species. In conclusion, this study provided new knowledge useful for researchers and food industry to develop future insect-based foods and dishes able to meet the expectations of different consumers segments.
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Affiliation(s)
- Chiara Nervo
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Bra, Cuneo, Italy
| | - Michele Ricci
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Bra, Cuneo, Italy
| | - Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Bra, Cuneo, Italy.
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Jaeger SR, Jin D, Roigard CM. Plant-Based Alternatives Need Not Be Inferior: Findings from a Sensory and Consumer Research Case Study with Cream Cheese. Foods 2024; 13:567. [PMID: 38397544 PMCID: PMC10887787 DOI: 10.3390/foods13040567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 02/08/2024] [Accepted: 02/11/2024] [Indexed: 02/25/2024] Open
Abstract
Reliance on animal foods must be reduced to improve planetary and human well-being. This research studied plant-based cheese alternatives (PBCA) relative to dairy cheese in a consumer taste test with 157 consumers in New Zealand. A case study approach used cream cheese (commercially available) as the focal product category (2 PBCA, 2 dairy) and implemented a multi-response paradigm (hedonic, sensory, emotional, conceptual, situational). "Beyond liking" insights were established, including drivers of liking (sensory, non-sensory) and sensory drivers of non-sensory product associations. Two consumer segments were identified, of which the largest (n = 111) liked PBCA and dairy samples equally (6.5-6.7 of 9). In this PBCA Likers cluster, the key sensory drivers of liking were 'creamy/smooth mouthfeel', 'dissolves quickly in mouth', and 'sweet', while a significant penalty was associated with 'mild/bland flavour'. The non-sensory data contributed additional consumer insights, including the four samples being perceived as differently appropriate for 9 of 12 use situations, with PBCA being regarded as less appropriate. In the limited confines of this case on cream cheese, the findings show that PBCA need not be inferior to their dairy counterparts despite a general narrative to the contrary. Of note, the results were obtained among participants who were open to eating a more PB diet but were not vegetarian or vegan.
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Affiliation(s)
- Sara R. Jaeger
- Department of Food Science, Aarhus University, 8200 Aarhus, Denmark
- The New Zealand Institute for Plant and Food Research Limited, 120 Mount Albert Road, Auckland 1025, New Zealand; (D.J.); (C.M.R.)
| | - David Jin
- The New Zealand Institute for Plant and Food Research Limited, 120 Mount Albert Road, Auckland 1025, New Zealand; (D.J.); (C.M.R.)
| | - Christina M. Roigard
- The New Zealand Institute for Plant and Food Research Limited, 120 Mount Albert Road, Auckland 1025, New Zealand; (D.J.); (C.M.R.)
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Prinyawiwatkul W. Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: Some New Perspectives. Foods 2023; 12:foods12112095. [PMID: 37297340 DOI: 10.3390/foods12112095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Accepted: 05/18/2023] [Indexed: 06/12/2023] Open
Abstract
Food is more than just a source of nutrients-it is a source of basic pleasure and aesthetic experiences [...].
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Affiliation(s)
- Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA
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Rombach M, Dean DL, Bitsch V. “Got Milk Alternatives?” Understanding Key Factors Determining U.S. Consumers’ Willingness to Pay for Plant-Based Milk Alternatives. Foods 2023; 12:foods12061277. [PMID: 36981203 PMCID: PMC10048559 DOI: 10.3390/foods12061277] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/14/2023] [Accepted: 03/15/2023] [Indexed: 03/19/2023] Open
Abstract
Milk is an important dairy product in U.S. food retail. Lifestyle changes toward climate-conscious consumption, animal welfare, and food safety concerns have increased the popularity of plant-based milk alternatives. This study is focused on such beverages and provides insights and best practice recommendations for marketing managers in the U.S. food retail sector. An online survey was distributed to explore factors explaining the intentions of U.S. consumers to purchase and pay a premium for plant-based milk alternatives. Food curiosity and food price inflation were identified as relevant for both willingness to buy and willingness to pay a price premium. In addition, animal welfare concerns and the green and clean product image of plant-based alternatives were relevant to the willingness to pay a premium for plant-based milk.
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Affiliation(s)
- Meike Rombach
- Department of Land Management and Systems, Lincoln University, Lincoln 7647, New Zealand
- Correspondence:
| | - David L. Dean
- Department of Agribusiness and Markets, Lincoln University, Lincoln 7647, New Zealand
| | - Vera Bitsch
- School of Management and School of Life Sciences, Chair of Economics of Horticulture and Landscaping, Technical University of Munich, 85354 Freising, Germany
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