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Chang MY, Lai KL, Lin IK, Chao CT, Chen HS. Exploring the Sustainability of Upcycled Foods: An Analysis of Consumer Behavior in Taiwan. Nutrients 2024; 16:2501. [PMID: 39125382 PMCID: PMC11313735 DOI: 10.3390/nu16152501] [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: 07/05/2024] [Revised: 07/22/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024] Open
Abstract
Given the urgent climate change and food security challenges, upcycled food products are crucial for sustainable food production and waste management. This study investigates Taiwanese consumer behavior towards upcycled foods using the value-attitude-behavior (VAB) theory, focusing on "product knowledge", "green perceived quality", and "price sensitivity". Of the 335 distributed surveys, 320 valid responses (95.5% effectiveness) were analyzed. The results indicated that eco-conscious values strongly influenced consumer attitudes and anticipated guilt (β = 0.647, p < 0.001; β = 0.691, p < 0.001), shaping behavioral intentions (β = 0.290, p < 0.001). Attitudes significantly correlated with intentions, validating the VAB framework. However, anticipated guilt showed a minimal impact (β = 0.029, p = 0.629), revealing complex consumer emotions. Green perceived quality and product knowledge were the key decision-making factors (β = 0.193, p < 0.001; β = 0.146, p < 0.001). Surprisingly, price sensitivity positively influences intentions (β = 0.764, p < 0.001), suggesting the consumer prioritization of quality and environmental values over price. These insights inform strategies for businesses to enhance consumer engagement and sustainability alignment, advancing progress towards Sustainable Development Goals (SDGs).
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Affiliation(s)
- Min-Yen Chang
- Department of Accounting, Jiaxing University, Jiaxing 314001, China;
| | - Kung-Ling Lai
- In-Service Master Program of International Health Industry Management of College, Chung Shan Medical University, Taichung 40201, Taiwan;
| | - I-Kai Lin
- Department of Health Industry Technology Management, Chung Shan Medical University, Taichung 40201, Taiwan; (I.-K.L.); (C.-T.C.)
| | - Ching-Tzu Chao
- Department of Health Industry Technology Management, Chung Shan Medical University, Taichung 40201, Taiwan; (I.-K.L.); (C.-T.C.)
| | - Han-Shen Chen
- Department of Health Industry Technology Management, Chung Shan Medical University, Taichung 40201, Taiwan; (I.-K.L.); (C.-T.C.)
- Department of Medical Management, Chung Shan Medical University Hospital, Taichung 40201, Taiwan
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Goodman-Smith F, Bhatt S, Grasso S, Deutsch J, Mirosa M. Consumer acceptance of upcycled craft beer: a New Zealand case study. Front Nutr 2023; 10:1235137. [PMID: 38024350 PMCID: PMC10666164 DOI: 10.3389/fnut.2023.1235137] [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: 06/05/2023] [Accepted: 10/26/2023] [Indexed: 12/01/2023] Open
Abstract
Upcycled foods are created from surplus food, edible food waste and by-products. Food and beverage brands are launching upcycled foods and promoting their product to consumers. Little is known about how consumers respond to upcycled foods, nor how these products can be most effectively promoted. To better understand marketing strategies for upcycled foods, two studies were conducted, one online (n = 300) and one in retail stores (n = 65), in New Zealand to examine differences in consumer sentiment toward upcycled beer. In both studies, environmental benefits were identified as the most important benefits of upcycled foods and information provision on pack and online were important promotional strategies. Consumers reported greater awareness and acceptance of upcycled food in-store, yet raised concerns relating to taste and price. Only 31% of participants surveyed in-store associated 'no negatives' with upcycled foods compared with 47% of consumers surveyed online. These findings help differentiate a potential promotion strategy for upcycled foods.
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Affiliation(s)
- Francesca Goodman-Smith
- Fight Food Waste Cooperative Research Centre, The University of Adelaide, Urrbrae, SA, Australia
| | - Siddharth Bhatt
- School of Business Administration, Pennsylvania State University at Harrisburg, Middletown, PA, United States
| | - Simona Grasso
- School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - Jonathan Deutsch
- College of Nursing and Health Professions, Drexel University, Philadelphia, PA, United States
| | - Miranda Mirosa
- Department of Food Science, University of Otago, Dunedin, New Zealand
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Perez-Pirotto C, Hernando I, Cozzano S, Curutchet A, Arcia P. Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties. FOOD SCI TECHNOL INT 2023:10820132231193474. [PMID: 37563910 DOI: 10.1177/10820132231193474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/12/2023]
Abstract
Fruit by-products are a valuable source of ingredients, in the formulation of what is known by "upcycled foods". Orange pomace, a by-product of orange juice industry, is a dietary fibre source. In this work, a powdered ingredient with soluble fibre obtained from orange pomace was used as replacement of inulin in the formulation of source of fibre "flan" like puddings. Four different formulations were analysed using Flash Profile and instrumental texture: 100% inulin, 70% inulin: 30% orange fibre, 30% inulin: 70% orange fibre, 100% orange fibre. The replacement of 30% of pudding's total fibre with the new ingredient helped to improve the texture and general appearance of the dessert. Greater percentages imparted non-desirable flavour attributes, such as bitterness and acidity. The use of this ingredient as a replacement of commercial inulin in the formulation of source of fibre puddings is possible. However, further research is needed to reduce the off flavours.
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Affiliation(s)
- Claudia Perez-Pirotto
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
- Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Isabel Hernando
- Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Sonia Cozzano
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
| | - Ana Curutchet
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
| | - Patricia Arcia
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
- Latitud LATU Foundation, Montevideo, Uruguay
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Sharma C, Deutsch JM. Upcycling in the context of biotechnology-based solutions for food quality, loss, and consumer perception. Curr Opin Biotechnol 2023; 81:102920. [PMID: 36996729 DOI: 10.1016/j.copbio.2023.102920] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 01/03/2023] [Accepted: 02/18/2023] [Indexed: 03/30/2023]
Abstract
Wasted food is the single biggest contributor to greenhouse gases. Globally, attempts are being made to both reduce surplus food and divert it into food-to-food operations. This opinion piece covers upcycling and biotechnology-mediated solutions on a technology continuum as a part of the bigger whole to solve this problem. Upcycling is an approach to divert foods that would otherwise be wasted into higher uses that would also have tangible benefits to the environment and society. Likewise, biotechnology can help farmers produce crops with longer shelf life and that satisfy cosmetic standards. Uncertainty, either in the form of food safety, technology, or neophobia in the case of upcycled foods or genes (cisgenic or transgenic) in the case of biotechnology, is a hurdle. Communication and consumer perception should be researched. Both upcycling and biotechnology can provide practical solutions, but their acceptance depends on communication strategies and consumer perception.
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The impact of innovation level and emotional response on upcycled food acceptance. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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Consumers’ purchase intention for upcycled foods: Insights from Turkey. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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From Biorefinery to Food Product Design: Peach (Prunus persica) By-Products Deserve Attention. FOOD BIOPROCESS TECH 2022; 16:1197-1215. [PMID: 36465719 PMCID: PMC9702882 DOI: 10.1007/s11947-022-02951-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Accepted: 11/14/2022] [Indexed: 11/27/2022]
Abstract
There is an increasing demand for functional foods to attend the consumers preference for products with health benefits. Peach (Prunus persica), from Rosaceae family, is a worldwide well-known fruit, and its processing generates large amounts of by-products, consisting of peel, stone (seed shell + seed), and pomace, which represent about 10% of the annual global production, an equivalent of 2.4 million tons. Some studies have already evaluated the bioactive compounds from peach by-products, although, the few available reviews do not consider peach by-products as valuable materials for product design methodology. Thereby, a novelty of this review is related to the use of these mostly unexplored by-products as alternative sources of valuable components, encouraging the circular bioeconomy approach by designing new food products. Besides, this review presents recent peach production data, compiles briefly the extraction methods for the recovery of lipids, proteins, phenolics, and fiber from peach by-products, and also shows in vivo study reports on anti-inflammatory, anti-obesity, and anti-cerebral ischemia activities associated with peach components and by-product. Therefore, different proposals to recover bioactive fractions from peach by-products are provided, for further studies on food-product design.
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Viscardi S, Colicchia C, Creazza A. Circular economy and food waste in supply chains: a literature review. INTERNATIONAL JOURNAL OF LOGISTICS-RESEARCH AND APPLICATIONS 2022. [DOI: 10.1080/13675567.2022.2128095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Stella Viscardi
- Department of Management, Economics and Industrial Engineering, Politecnico di Milano, Milano, Italy
| | - Claudia Colicchia
- Department of Management, Economics and Industrial Engineering, Politecnico di Milano, Milano, Italy
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Aschemann-Witzel J, Asioli D, Banovic M, Perito MA, Peschel AO. Communicating upcycled foods: Frugality framing supports acceptance of sustainable product innovations. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104596] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability. Foods 2021; 10:foods10112874. [PMID: 34829155 PMCID: PMC8621107 DOI: 10.3390/foods10112874] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 11/11/2021] [Accepted: 11/12/2021] [Indexed: 01/27/2023] Open
Abstract
Upcycled foods contain unmarketable ingredients (e.g., damaged food produce, by-products and scraps from food preparation) that otherwise would not be directed for human consumption. Upcycled food is a new food category and thus faces several challenges, such as definition development, inclusion in the food waste management hierarchy and public acceptability. This review provides an overview of these three challenges. The upcycled food definitions have been developed for research, food manufacturers, and multi-stakeholders use. Thus, there is a need for a consumer-friendly definition for the general public. A simplified definition is proposed to introduce these foods as environmentally friendly foods containing safe ingredients that otherwise would not have gone to human consumption such as damaged food produce, by-products and scraps from food preparation. Moreover, an updated version of the food waste management hierarchy has been proposed by including the production of upcycled foods as a separate waste management action that is less preferable than redistribution but more favourable than producing animal feed. Furthermore, consumer sociodemographic characteristics and beliefs, as well as food quality cues and attributes, were identified as crucial factors for the public acceptability of these foods. Future research should address these challenges to facilitate the introduction of upcycled foods.
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