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Tavares-Filho ER, Hidalgo LGS, Lima LM, Spers EE, Pimentel TC, Esmerino EA, Cruz AG. Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process: Insights of a discrete choice experiment and eye tracking. J Food Sci 2024; 89:640-655. [PMID: 38018251 DOI: 10.1111/1750-3841.16859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 10/17/2023] [Accepted: 11/14/2023] [Indexed: 11/30/2023]
Abstract
Boursin is a versatile semisoft cheese that can be made with different types of milk. While widely distributed in the European and North American markets, Boursin is produced to a limited extent in Brazil despite its commercial potential. This scenario encourages consumer-oriented product development studies by facilitating data collection with less bias and fewer product preconceptions, thus favoring the investigation of technological aspects of commercial interest. This study evaluates Brazilians' perceptions regarding different versions of Boursin cheese, with the aim of gaining a better understanding of the factors related to choosing cheese. Four attributes related to cheese production were evaluated at three different levels using two discrete choice experiments: one with eye tracking (n = 20) and another without (n = 312). These attributes included "type of processing" (evaluating pasteurization, ohmic heating, and preparation with raw milk), "animal origin of milk" (cow, goat, or buffalo milk), "type of product" (traditional, light, and lactose-free versions), and "price" (10.99, 13.99, and 16.99 BRL). Information regarding processing with ohmic heating did not affect the probability of Boursin being chosen, suggesting that consumers are open to using this emerging technology in Boursin cheese. However, information on being made with goat, buffalo, and raw milk negatively impacted the probability of choice, along with the price of 16.99 BRL. The frequency of cheese consumption and the level of health concerns also affected the probability of choosing the product. PRACTICAL APPLICATION: Identifying the relationship between extrinsic attributes presented on the Boursin cheese label and the consumer's choice process can aid the communication process with the target audience and reveal how some technological issues of interest to manufacturers are perceived. This study indicates how information regarding the animal origin of the milk (cow, goat, and buffalo), the type of processing (pasteurization, ohmic heating, and raw milk), the version of the product (traditional, light, and lactose-free), and the price affect the consumer choice process. The results provide insights that can be applied to product processing and designing labels.
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Affiliation(s)
- Elson R Tavares-Filho
- Department of Food, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, Rio de Janeiro, Brazil
| | - Luiz G S Hidalgo
- Escola Superior de Agricultura Luiz de Queiroz (ESALQ), Universidade de São Paulo (USP), Piracicaba, São Paulo, Brazil
| | - Lilian M Lima
- Escola Superior de Agricultura Luiz de Queiroz (ESALQ), Universidade de São Paulo (USP), Piracicaba, São Paulo, Brazil
| | - Eduardo E Spers
- Escola Superior de Agricultura Luiz de Queiroz (ESALQ), Universidade de São Paulo (USP), Piracicaba, São Paulo, Brazil
| | - Tatiana C Pimentel
- Instituto Federal de Educação, Ciência e Tecnologia do Paraná (IFPR), Paranavaí, Paraná, Brazil
| | - Erick A Esmerino
- Faculty of Veterinary Medicine, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Department of Food, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, Rio de Janeiro, Brazil
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Curutchet A, Tárrega A, Arcia P. Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2022.2162973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Ana Curutchet
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
| | - Amparo Tárrega
- Physical and Sensory Properties Laboratory, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain
| | - Patricia Arcia
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
- Latitud LATU Foundation, Montevideo, Uruguay
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Madilo FK, Islam MN, Letsyo E, Roy N, Klutse CM, Quansah E, Darku PA, Amin MB. Foodborne pathogens awareness and food safety knowledge of street-vended food consumers: A case of university students in Ghana. Heliyon 2023; 9:e17795. [PMID: 37483828 PMCID: PMC10359811 DOI: 10.1016/j.heliyon.2023.e17795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 06/07/2023] [Accepted: 06/28/2023] [Indexed: 07/25/2023] Open
Abstract
Food pathogens, such as bacteria, viruses, and parasites are agents present in food or water that can cause foodborne illness. Some of these pathogens have been identified in Ghanaian foods and were responsible for the major foodborne disease outbreaks in Ghana. Thus, the current study assessed the awareness of foodborne pathogens and food safety knowledge of students in Ghana. The study employed non-probability techniques, as well as purposive and convenient techniques, to recruit institutions and students for the study. Out of 803 students, the majority (52.3%) were male, between the ages of 20 and 25 (52.8%), attended Ho Technical University (49.8%), and offered non-science-related courses (45.1%). The majority of the respondents were aware of foodborne pathogens, particularly Staphylococcus aureus (53.4%) and Salmonella typhimurium (53.5%). The mean overall score of foodborne pathogen awareness was 14.36 ± 4.57; the passing rate was 73.6%; tribe, institution, field of study, and level of study all had a significant (p < 0.05) effect on awareness of foodborne pathogens. The mean overall score of food safety knowledge was 12.43 ± 3.27; the passing rate was 77.3%; age, tribe, institution, field of study, and level of study all had a significant (p < 0.05) effect on food safety knowledge. Hence, food safety courses should be extended to all levels of education to increase awareness.
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Affiliation(s)
- Felix Kwashie Madilo
- Department of Food Science and Technology, Ho Technical University, Box HP 217, Volta Region, Ho, Ghana
| | - Md Nazrul Islam
- Department of Post-Harvest Technology and Marketing, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali, 8602, Bangladesh
| | - Emmanuel Letsyo
- Department of Food Science and Technology, Ho Technical University, Box HP 217, Volta Region, Ho, Ghana
| | - Nitai Roy
- Department of Biochemistry and Food Analysis, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali, 8602, Bangladesh
| | - Comfort Mawuse Klutse
- Department of Hospitality and Tourism Management, Ho Technical University, Box HP 217, Volta Region, Ho, Ghana
| | - Ekua Quansah
- Department of Food Science and Technology, Ho Technical University, Box HP 217, Volta Region, Ho, Ghana
| | - Priscilla Ama Darku
- Department of Food Science and Technology, Ho Technical University, Box HP 217, Volta Region, Ho, Ghana
| | - Md Bony Amin
- Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali, 8602, Bangladesh
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Garaus M, Wolfsteiner E, Florack A. When Food Co-Branding Backfires: The Overexpectation Effect. Foods 2022; 11:foods11142136. [PMID: 35885379 PMCID: PMC9323382 DOI: 10.3390/foods11142136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 07/10/2022] [Accepted: 07/13/2022] [Indexed: 02/04/2023] Open
Abstract
While food research has paid considerable attention to the effect of brand names on brand evaluation, the role of co-branding strategies and hence simultaneous exposure to two different brand names is under-researched. Against this background, we investigated the overexpectation effect in the context of food co-branding. More specifically, we explored to what extent food co-branding can harm brand evaluations of the co-brand and the brand level of the partner. In doing so, we challenged the conventional wisdom that co-branding leads to higher brand evaluations than those of monobrands. Results from two online experiments confirmed the theoretical reasoning derived from adaptive learning models: combining two brands results in an overexpectation effect, which manifests in a decrease in levels of brand evaluation for the co-brand compared to the partnering brands before co-brand exposure. Brand strength and brand fit moderate this effect.
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Affiliation(s)
- Marion Garaus
- Department of International Management, Modul University Vienna, Am Kahlenberg 1, 1190 Vienna, Austria;
| | - Elisabeth Wolfsteiner
- Department of Innovation, University of Applied Sciences Wiener Neustadt, Zeiselgraben 4, 3250 Wieselburg, Austria;
| | - Arnd Florack
- Department of Occupational, Economic, and Social Psychology, University of Vienna, Universitaetsstraße 7, 1010 Vienna, Austria
- Correspondence:
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Portela JB, Guimarães JT, Lino DL, Brito Sass CA, Pagani MM, Pimentel TC, Freitas MQ, Cruz AG, Esmerino EA. Statistical approaches to determine emotional drivers and improve the acceptability of prebiotic whey soursop beverage processed by ultrasound. J SENS STUD 2022. [DOI: 10.1111/joss.12733] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Jessica B. Portela
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Rio de Janeiro Brazil
| | - Jonas T. Guimarães
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
| | - Debora L. Lino
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Rio de Janeiro Brazil
| | - Carla A. Brito Sass
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
| | - Mônica M. Pagani
- Departamento de Tecnologia de Alimentos Universidade Federal Rural do Rio de Janeiro (UFRRJ) Rio de Janeiro Brazil
| | - Tatiana C. Pimentel
- Food Processing Department Instituto Federal do Paraná (IFPR), Campus Paranavaí Paranavaí Brazil
| | - Mônica Q. Freitas
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
| | - Adriano G. Cruz
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
- Departamento de Tecnologia de Alimentos Universidade Federal Rural do Rio de Janeiro (UFRRJ) Rio de Janeiro Brazil
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Serrem K, Illés CB, Serrem C, Atubukha B, Dunay A. Food safety and sanitation challenges of public university students in a developing country. Food Sci Nutr 2021; 9:4287-4297. [PMID: 34401079 PMCID: PMC8358354 DOI: 10.1002/fsn3.2399] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 05/25/2021] [Accepted: 05/26/2021] [Indexed: 12/18/2022] Open
Abstract
Inadequate catering facilities in Kenyan public universities compel students to handle and prepare their own food, in environments not designated for food preparation such as rooms in hostels. This study investigated the level of food safety and sanitation knowledge, attitude, and practice, among students in an effort to prevent food-borne diseases. A cross-sectional study was conducted among 535 students from two public universities in Kenya. Data were obtained through a piloted, structured questionnaire in line with Food and Agriculture Organization (FAO) guidelines, administered to students from seven different departments. Eighty percent of the students had adequate levels of food safety and hygiene knowledge, while 70% had a positive attitude toward food safety and sanitation. An average of 74% engaged in inadequate food safety and hygiene practices, with majority citing lack of equipment as a major contributor. ANOVA results revealed significant correlation between the gender and knowledge and practice of food safety and sanitation (F = 30.328, ρ = 0.000) and (F = 18.177,ρ = 0.000), respectively. Binary logistic regression showed that knowledge (β = 3.677, p < .000) fostered the practice of food safety and sanitation more in comparison with attitude (β = 2.244, p < .000). Kenyan universities should consider introducing food safety courses that emphasize Food Safety Management System (FSMS) and Hazard Analysis Critical Control Point (HACCP) practices and procedures especially to non-science-based courses, in addition to providing students with proper cooking and food handling facilities.
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Affiliation(s)
- Kevin Serrem
- Szent Istvan CampusHungarian University of Agriculture and Life SciencesGödöllőHungary
| | - Csaba Bálint Illés
- Szent Istvan CampusHungarian University of Agriculture and Life SciencesGödöllőHungary
| | - Charlotte Serrem
- Department of Consumer SciencesSchool of Agriculture and BiotechnologyUniversity of EldoretEldoretKenya
| | - Bridget Atubukha
- Faculty of Bioscience EngineeringKatholieke Universitiet LeuvenLeuvenBelgium
| | - Anna Dunay
- Szent Istvan CampusHungarian University of Agriculture and Life SciencesGödöllőHungary
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Głąbska D, Skolmowska D, Guzek D. Food Preferences and Food Choice Determinants in a Polish Adolescents' COVID-19 Experience (PLACE-19) Study. Nutrients 2021; 13:2491. [PMID: 34444648 PMCID: PMC8400750 DOI: 10.3390/nu13082491] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/17/2021] [Accepted: 07/19/2021] [Indexed: 12/12/2022] Open
Abstract
Food preferences are within the most important determinants of food choices; however, little is known about their complex associations, and no studies were conducted in the period of the COVID-19 pandemic. The aim of the study was to analyze the association between food preferences and food choice determinants in adolescents aged 15-20 years within the Polish Adolescents' COVID-19 Experience (PLACE-19) Study. The PLACE-19 Study included a random quota sampling conducted in the whole of Poland and covered a population-based sample of 2448 secondary school students. The food preferences were assessed using a validated Food Preference Questionnaire (FPQ), and the food choices were assessed using a validated Food Choice Questionnaire (FCQ). The statistical analysis comprised k-means clustering and linear regression adjusted for sex and age. Four homogenous clusters of respondents were defined based on the food choice motives-"healthy eaters" (health as the most important determinant of food choices), "hedonists" (convenience, sensory appeal, and price as the most important determinants), "indifferent consumers" (low significance for all determinants), and "demanding consumers" (high significance for all determinants). The preferences for all food categories differed when comparing between clusters presenting various food choice determinants (p < 0.001). The "healthy eaters" were characterized by the highest preference for vegetables; the "hedonists" preferred meat/fish, dairy, and snacks; the "demanding consumers" had a high preference for all food categories, while "indifferent consumers" had a low preference for all food categories. All preference scores were positively associated with mood, convenience, sensory appeal, natural content, and price (p < 0.05). The results confirmed the association between food preferences and food choice determinants in adolescents, as well as allowed adolescents to be clustered into segments to define various needs and motives among the identified segments. For public health purposes, it may be crucial to educate "hedonists," with a high preference for meat/fish, dairy and snacks, accompanied by convenience, sensory appeal, and price as the most important determinants of their food choices.
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Affiliation(s)
- Dominika Głąbska
- Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 02-776 Warsaw, Poland;
| | - Dominika Skolmowska
- Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 02-776 Warsaw, Poland;
| | - Dominika Guzek
- Department of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 02-776 Warsaw, Poland;
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Ramírez-Olivares N, Pérez-González G, Millán R, Carrascosa C, Sanjuán E. Artisanal cheese with no designation of origin: keys to correctly label it. JOURNAL OF APPLIED ANIMAL RESEARCH 2020. [DOI: 10.1080/09712119.2020.1837841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Natividad Ramírez-Olivares
- Nutrition and Bromatology Unit, Department of Animal Pathology and Animal Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Las Palmas, Spain
| | | | - Rafael Millán
- Nutrition and Bromatology Unit, Department of Animal Pathology and Animal Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Las Palmas, Spain
| | - Conrado Carrascosa
- Nutrition and Bromatology Unit, Department of Animal Pathology and Animal Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Las Palmas, Spain
| | - Esther Sanjuán
- Nutrition and Bromatology Unit, Department of Animal Pathology and Animal Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Las Palmas, Spain
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