Article
Food Science & Technology
Michiel De Bauw, Christophe Matthys, Veerle Poppe, Samuel Franssens, Liesbet Vranken
Summary: Studies show that the widespread application of Nutri-Score in European food products can promote healthier food choices. There is potential for expanding Nutri-Score to an Eco-Score to encourage environmentally friendly food choices. A randomized control trial demonstrates that a combined Nutri-Score and Eco-Score label can improve the nutritional quality of consumer food choices, but has limited impact on the environmental aspects.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Behavioral Sciences
Michiel De Bauw, Lucia Segovia De La Revilla, Veerle Poppe, Christophe Matthys, Liesbet Vranken
Summary: In response to the negative impact of European consumers' dietary patterns on health and the environment, Nutri-Scores and Eco-Scores have been introduced as guidance for food choices. While these scores have potential to improve nutritional choices, their effect on the environmental impact of food choices is limited. This study explores the potential of digital functionalities to promote healthier and more environmentally friendly food choices. The results suggest that displaying combined Nutri- and Eco-Scores at the product level can improve nutritional quality, but not environmental impact. Therefore, a combined labelling system is recommended, but an enabling environment that considers both scores is important for a shift towards healthier and more environmentally friendly food choices.
Article
Nutrition & Dietetics
Bruna Silva, Joao P. M. Lima, Ana Lucia Baltazar, Ezequiel Pinto, Sonia Fialho
Summary: Food labels are an important information tool for consumers in purchasing food products, impacting their perception of quality and choice. This study found that Portuguese consumers have the habit of reading labels and recognizing their importance, but do not fully understand all the information. They have an easier time understanding front-of-pack labeling systems, especially those presented through symbols/colors.
Article
Nutrition & Dietetics
Sarah Morais Senna Prates, Ilka Afonso Reis, Carlos Felipe Urquizar Rojas, Carla Galvao Spinillo, Lucilene Rezende Anastacio
Summary: This study evaluated the influence of nutrition claims on the efficacy of front-of-package nutritional labeling (FoPNL) models in the understanding of nutritional information, healthfulness perception, and purchase intention of Brazilian consumers. The results showed that the presence of nutrition claims decreased the understanding of information, but increased healthfulness perception and purchase intention. FoPNL was effective in improving consumer understanding and judgment.
FRONTIERS IN NUTRITION
(2022)
Article
Agricultural Economics & Policy
Katherine Harris-Lagoudakis
Summary: This study uses household panel data to analyze the impact of online grocery shopping on the healthfulness of grocery purchases, finding that online shopping tends to allocate more spending towards healthier products compared to traditional shopping methods. However, the effect on monthly aggregate basket health indicators is not significant.
AMERICAN JOURNAL OF AGRICULTURAL ECONOMICS
(2022)
Review
Agricultural Economics & Policy
Elisa De Marchi, Alessia Cavaliere, Flavia Pucillo, Alessandro Banterle, Rodolfo M. Nayga
Summary: The EU food market has multiple front-of-pack nutrition labels (FOPLs), with some recently introduced. The EU Commission's proposal to harmonize and possibly mandate the use of FOPLs has not reached agreement on which label to adopt. This review explores the issues related to FOPLs adoption from both demand-side and supply-side perspectives, aiming to provide an evidence-based roadmap for future studies and food policies.
EUROPEAN REVIEW OF AGRICULTURAL ECONOMICS
(2023)
Article
Food Science & Technology
Kaleb S. Jada, Mequanint B. Melesse, Marrit van den Berg
Summary: Micronutrient deficiency is a major public health problem in Ethiopia, and food fortification is considered an effective and sustainable strategy. This paper fills in the research gap by studying consumers' willingness to pay for safety certification and vitamin A fortification in cooking oil. The study finds that consumers value safety certification and are willing to pay a premium for vitamin A fortification.
Article
Food Science & Technology
Garmt Dijksterhuis, Rene de Wijk, Marleen Onwezen
Summary: This paper provides an overview of the developments in the area of food consumer science. The authors distinguish between input methods that shape the measurement context and output methods that perform measurements. They propose evaluating method validity based on psychological theory and conclude that behavioral measures are generally more valid than psychological or neuro-scientific methods. The main conclusion is the importance of assessing the validity of methods in the context of the research question.
Article
Nutrition & Dietetics
Melvi Todd, Timothy Guetterman, Jako Volschenk, Martin Kidd, Elizabeth Joubert
Summary: This study investigated the improvement of South African food labels for enhancing customer evaluation of packaged food's overall healthiness. Through qualitative interviews and consumer testing, the research found that health warnings and low health star ratings were effective in helping consumers identify unhealthy products. The findings not only provide guidance for improving food labels in South Africa, but also offer insights for label format selection in other regions.
Article
Food Science & Technology
Yin Wang, Jiayou Wang, Qiong Shen
Summary: This study investigates consumer groups based on nutrition information-seeking behavior and its relationship with food consumption in Beijing. Four distinct consumer groups were identified: Multi-Channel, Mass Media, Moderate, and Uninterested. The study found that consumers who were more involved in seeking nutrition information tend to have healthier eating habits. Additionally, targeted interventions focusing on uninterested populations can promote healthy eating behaviors using non-informational nudging strategies.
Article
Agricultural Economics & Policy
David L. Ortega, Vincenzina Caputo, Mywish Maredia
Summary: This study examines consumer preferences and willingness to pay for health and nutrition-related attributes of yoghurt products in the Kenyan market. The findings indicate that providing information linking product enrichment to health can increase consumer desirability and willingness to pay.
Review
Business
Arun Sharma, Manisha Sharma
Summary: This paper provides a systematic review and integration of paradoxical findings in consumer choice research. The study identifies two critical paradoxes, namely the paradox of rational choice and the paradox of variety. By analyzing 233 papers, the study reveals different themes related to these paradoxes and suggests future research directions.
INTERNATIONAL JOURNAL OF CONSUMER STUDIES
(2023)
Article
Food Science & Technology
Carlyn Oswald, Koushik Adhikari, Anand Mohan
Summary: The study shows that color-coded FOP labels attract more attention and are more easily understood by consumers than black and white labels. Consumers use the information provided on the FOP for shopping goals, but the FOP labels do not directly influence their decisions. Moreover, there is a difference between consumers' perceived and actual understanding of nutritional information.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Food Science & Technology
Julia Elizabeth Carins, Jeanine Maria De Diana, Anna Katariina Kitunen
Summary: This study investigated the use of Best-Worst Scaling (BWS) as a measure of choice in a military context to improve the likelihood of consumption of packaged military foods. Results showed that hedonic liking was a poor predictor of choice, and BWS provided better discrimination between products. At a group level, choice patterns were relatively consistent across scenarios, and BWS could be used to identify preferred and least preferred products in military ration pack development.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
Clara Mehlhose, Daniel Schmitt, Antje Risius
Summary: Informative food labels can help increase nutritional awareness, and PACE labeling is one approach to achieve this goal. In a simulated purchase situation, it was observed that healthier products attracted more visual attention and led to healthier food choices, especially for participants with little involvement in physical activity and health behavior.
Review
Food Science & Technology
Jessica Aschemann-Witzel, Rebecca Futtrup Gantriis, Paola Fraga, Federico J. A. Perez-Cueto
Summary: The food industry is increasingly focusing on sustainability issues, with plant-based food and proteins being a growing trend. Consumer beliefs, perceptions, and understanding need to change further for business opportunities to grow on a larger scale.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Food Science & Technology
Kerstin Gidlof, Gaston Ares, Jessica Aschemann-Witzel, Tobias Otterbring
Summary: This study found that hunger increases participants' present orientation and visual attention towards food, while decreasing their future orientation. Hunger affects participants' visual attention, with their time orientation mediating this effect.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Food Science & Technology
Ana Gimenez, Jessica Aschemann-Witzel, Gaston Ares
Summary: The study found that suboptimality triggers associations about quality issues and negative emotional reactions, significantly affecting perceived quality and purchase intention. Consumers showed a slightly higher intention to purchase products with defects when considering a discount.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Jessica Aschemann-Witzel, Humberto Ribeiro Bizzo, Ana Carolina S. Doria Chaves, Adelia Ferreira Faria-Machado, Antonio Gomes Soares, Marcos Jose de Oliveira Fonseca, Ulla Kidmose, Amauri Rosenthal
Summary: This article examines the challenges and opportunities of waste-to-value applications in international trade and sustainable development, using case studies of tropical fruits from South America. The study presents a model of the international supply chain and discusses future research questions in order to address the challenges and harness the benefits of waste-to-value in global tropical fruit chains.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Health Policy & Services
Tija Rageliene, Jessica Aschemann-Witzel, Alice Gronhoj
Summary: This study aims to explore children's experience of using a smartphone app designed to promote healthy eating and evaluate its efficacy. The results showed that the children had a positive experience using the app, and there was a significant increase in fruit and vegetable preferences and fruit intake in the experimental group.
HEALTH PROMOTION INTERNATIONAL
(2022)
Article
Food Science & Technology
Camila Ferro, Gaston Ares, Jessica Aschemann-Witzel, Maria Rosa Curutchet, Ana Gimenez
Summary: Although most participants perceived low levels of household food waste, they regarded food waste at the national level to be high. They tended to see food waste as 'unavoidable' and sought rational explanations to justify their behavior. The study identified drivers related to behavioral, personal, product, and contextual factors that influence food waste practices.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Business
Susanne Pedersen, Ting Zhang, Yanfeng Zhou, Jessica Aschemann-Witzel, John Thogersen
Summary: Imports are necessary to meet the diverse demand for organic food from consumers. In developed economies, consumers tend to prefer domestic products, while consumers in developing and emerging economies prefer imported products. A comparative study in China and Germany found that Chinese consumers have a slight bias towards domestic organic food, although smaller than in Germany, and they trust the organic standards of developed countries more. Chinese consumers prioritize food quality and safety concerns when choosing organic foods, while German consumers prefer domestic and geographically close imports due to environmental concerns. The results suggest that consumer trust in institutions in developed countries is a competitive advantage for producers in both domestic and global organic food markets.
JOURNAL OF MACROMARKETING
(2023)
Article
Behavioral Sciences
Kaat Philippe, Claire Chabanet, Sylvie Issanchou, Alice Gronhoj, Jessica Aschemann-Witzel, Sandrine Monnery-Patris
Summary: This study found differences in feeding practices and involvement between Danish mothers and fathers, with fathers tending to use higher levels of coercive control practices and mothers using more structure and autonomy support practices.
Article
Food Science & Technology
Ada Maria Barone, Jessica Aschemann-Witzel
Summary: The study found that consumers heavily rely on expiration date labels or their own senses when handling food, and trust in the label is a key factor in using smart labels. In-store demonstrations and information can help support and promote the uptake of smart labels.
Article
Business
Jessica Aschemann-Witzel, Louise Randers, Susanne Pedersen
Summary: This article explores the perception of responsibility for food waste between retailers and consumers and how this perception has evolved through in-depth qualitative interviews. The study shows that responsibilization is not limited to either consumers or retailers, but can expand for both.
BUSINESS STRATEGY AND THE ENVIRONMENT
(2023)
Article
Public, Environmental & Occupational Health
Andreia Ferreira Moura, Jessica Aschemann-Witzel
Summary: Despite efforts to address childhood obesity, its prevalence continues to increase rapidly. This study focuses on identifying barriers to healthy eating among mothers and categorizes them into different segments. It reveals a skeptical attitude towards nutrition advice from health professionals among some mothers and highlights that stay-at-home mothers may face more obstacles to healthy eating. Targeted interventions addressing the diverse profiles of mothers are suggested.
HEALTH CARE FOR WOMEN INTERNATIONAL
(2023)
Article
Food Science & Technology
Jessica Aschemann-Witzel, Daniele Asioli, Marija Banovic, Maria Angela Perito, Anne Odile Peschel
Summary: Future sustainable food systems should focus on efficiently using natural resources and reducing food waste. Upcycled food, which elevates the value of ingredients that would otherwise be wasted or considered inedible, can contribute to this transition. Consumer perception of upcycled food and the concept of frugality in this context have not been extensively researched. A consumer survey across five European countries found that emphasizing traditional frugality and appealing to a frugal orientation can positively influence the acceptance of upcycled food. Product categories that are regionally relevant are also perceived more favorably. Environmental concern is a determining factor in attitude, while food neophobia acts as a barrier. These findings suggest that marketing for upcycled food should target environmentally conscious consumers and highlight the benefits of frugality and resource conservation.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
Jessica Aschemann-Witzel, Daniele Asioli, Marija Banovic, Maria Angela Perito, Anne Odile Peschel, Violeta Stancu
Summary: Food loss and waste contribute significantly to greenhouse gas emissions and depletion of natural resources. Upcycling, a new concept in combating food loss and waste, offers potential solutions by enhancing the value of wasted ingredients. However, not all products labeled as "upcycled food" truly fulfill the resource-saving and value-adding promise of upcycling, highlighting the need for clear definitions and consumer education.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Jessica Duncan, Fabrice DeClerck, Andras Baldi, Sebastien Treyer, Jessica Aschemann-Witzel, Kerstin Cuhls, Lilia Ahrne, Stefano Bisof, Stefano Grando, Liutauras Guobys, Johanna Kohl, Henning Otte Hansen, Richard L. Hudson, Hans-Jorg Lutzeyer, Vivi Hunnicke Nielsen, Begona Ruiz, Elke Saggau, Egizio Valceschini, Grzegorz Siebielec, Gianluca Brunori
Summary: Effective interfaces between knowledge and policy are crucial for transforming the food system. An expert group has proposed principles to guide the relationships between society, science, knowledge, policy, and politics.
Article
Business
S. Wiley Wakeman, George Tsalis, Birger Boutrup Jensen, Jessica Aschemann-Witzel
Summary: The paper highlights the lack of coordination as a main reason for the seeming intractability of sustainability problems. It emphasizes the importance of actors' moral awareness of social issues and the heterogeneity in moral perceptions as contributing factors to the difficulty in achieving coordination. Lastly, the study proposes that progress is hindered when actors focus narrowly on specific outcomes, which hinders effective coordination in addressing sustainability goals.
JOURNAL OF BUSINESS ETHICS
(2022)
Article
Behavioral Sciences
Hugues Piloquet, Benoit Berge, Pascal Maigret, Veronique Hospital
Summary: This study aimed to explore the effects of environmental factors on eating behavior and food intake in toddlers. The results showed that food fussiness was more common in older children, children conceived with medical assistance, children exposed to distractions during meals, rewarded by parents to finish meals, free to eat at will, and those who ate only occasionally with the whole family. Unsatisfactory dietary diversification was not significantly associated with any variable.
Article
Behavioral Sciences
Victoria Norton, Julie A. Lovegrove, Marcus Tindall, Julia Rodriguez Garcia, Stella Lignou
Summary: The UK's aging population requires promotion of balanced nutrition, with a particular focus on increasing dietary fiber intake. Surveys involving older adults showed their willingness to learn about dietary fiber and the need for accessible information. Educational materials proved effective in engaging older adults and were perceived as useful. A holistic approach, involving support from various sources, can aid in improving dietary fiber consumption and overall health outcomes among older adults.
Article
Behavioral Sciences
Gary J. Farkas, Paige M. Cunningham, Alicia M. Sneij, John E. Hayes, Mark S. Nash, Arthur S. Berg, David R. Gater, Barbara J. Rolls
Summary: Overeating associated with neurogenic obesity after spinal cord injury (SCI) may be related to how persons with SCI experience satiation, their eating frequency, and the context in which they eat their meals. Those with SCI rely less on physiological satiation cues for meal termination and instead rely more on hedonic cues. There are differences in meal contexts and eating frequency between SCI individuals and controls, with SCI individuals consuming fewer meals but having a higher overall eating frequency due to increased snacking. These factors likely contribute to overeating associated with neurogenic obesity after SCI.
Article
Behavioral Sciences
Shana Adise, Kerri N. Boutelle, Panteha Hayati Rezvan, Eric Kan, Kyung E. Rhee, Michael I. Goran, Elizabeth R. Sowell
Summary: This study investigated the relationship between executive functions and cognition during adolescence, and the intake of fat and sugar two years later. The study found that higher impulsivity and reward-seeking behaviors were related to greater fat and sugar intake in males, while higher negative urgency and BMI were related to greater intake in both sexes. These findings suggest that individuals with certain traits may be more at risk for weight gain due to overconsumption of unhealthy foods.
Article
Behavioral Sciences
Claire Margerison, Gozde Aydin, Christel Larsson, Alison Booth, Anthony Worsley, Janandani Nanayakkara
Summary: The COVID-19 pandemic and associated lockdowns resulted in changes in food accessibility and availability, leading to shifts in food habits and behaviors among people worldwide. A study conducted in Australia examined the self-reported changes in food habits and behaviors of adults during the COVID-19 restrictions in 2020. The majority of respondents reported developing positive food habits, such as trying new recipes, cooking from scratch, and reducing take-away meals. The study also found that family involvement in food preparation and eating together increased during the restrictions. However, there were negative experiences, including difficulties in purchasing certain foods and limited access to food outlets.
Article
Behavioral Sciences
Betsy Cogan, Jamie A. Cooper
Summary: This study aimed to assess the effect of dietary sweetness on appetite in adults with and without obesity. The results showed that the response of ghrelin to unsweetened rinses was energy-specific for all adults, while rinses containing sucralose led to greater cephalic phase cholecystokinin release in adults with a BMI between 18.5 and 24.9 kg/m(2).
Article
Behavioral Sciences
Rebecca Gregson, Jared Piazza, Heather Shaw
Summary: Recent scholarship has identified a group of individuals who self-identify as anti-vegan, and they have distinct dietarian identities and ideological profiles. Anti-vegans show higher levels of commitment to their dietary patterns compared to omnivores, and they also score higher on various ideological measures.
Review
Behavioral Sciences
Gibson Weydmann, Patricia Maidana Miguel, Nour Hakim, Laurette Dube, Patricia Pelufo Silveira, Lisiane Bizarro
Summary: This study systematically reviewed the association between obesity and overweight with reinforcement learning performance. It was found that obesity might be associated with impairments in utilizing aversive outcomes to change behavior, but further research is needed to confirm this association.
Article
Behavioral Sciences
Laura Kudlek, Rebecca A. Jones, Carly Hughes, Robbie Duschinsky, Andrew Hill, Rebecca Richards, Megan Thompson, Ann Vincent, Simon J. Griffin, Amy L. Ahern
Summary: This study explored how participants of an ACT-based weight management intervention (WMI) experience emotional eating and highlighted the importance of self-awareness and alternative coping strategies in improving emotional eating. It also emphasized the need for ongoing and personalized interventions to support individuals with external locus of control and complex emotional eating experiences.
Article
Behavioral Sciences
Stefanie C. Landwehr, Monika Hartmann
Summary: This study examines the influence of peers on children's snack purchasing decisions, finding that the presence of peers strongly impacts children's brand awareness and price perception, highlighting the crucial role of social influence in shaping children's decision-making processes.
Article
Behavioral Sciences
Rao Yuan, Shaosheng Jin, Wenchao Wu
Summary: This study examines the interactive effects of information and consumer trust on consumer preferences for organic food. The results show that consumers are willing to pay a higher price for organic food, especially those with higher levels of trust. The introduction of information significantly increases consumers' willingness to pay, with a greater increase observed among high-trust consumers.
Article
Behavioral Sciences
Oda Bjorklund, Lars Wichstrom, Clare Llewellyn, Silje Steinsbekk
Summary: This study tests the psychometric properties of the Adult Eating Behavior Questionnaire (AEBQ) in a sample of 14-year-olds and examines its construct validity using the parent-reported Children's Eating Behavior Questionnaire (CEBQ). The results show that a 7-factor solution of the AEBQ without the Hunger scale is a better fitting model, and there are small-to-moderate correlations between the AEBQ and CEBQ scales.
Article
Behavioral Sciences
Alice M. Cox, Rachael W. Taylor, Jillian J. Haszard, Kathryn L. Beck, Pamela R. von Hurst, Cathryn A. Conlon, Lisa A. Te Morenga, Lisa Daniels, Jenny Mcarthur, Rebecca Paul, Neve H. McLean, Emily A. Jones, Ioanna Katiforis, Kimberley J. Brown, Madeline Gash, Madeleine Rowan, Elizabeth A. Fleming, Rosario Jupiterwala, Bailey R. Bruckner, Anne-Louise M. Heath
Summary: Although concerns are often raised about the potential impact of baby food pouch use and Baby-Led Weaning (BLW) on infant health, there is limited research in this area. This study found that frequent pouch use was associated with increased food fussiness and more selective eating, while BLW was associated with higher energy intake and a range of eating behaviors.
Article
Behavioral Sciences
Briana L. Kennedy, Andrew M. Camara, Dominic M. D. Tran
Summary: This study investigated the relationship between obesity, overconsumption, and oversensitivity to rewards, and how it affects attentional biases towards food-related stimuli. The results showed that individuals with higher BMI had lower attentional priority for food and food logos, while increased consumption of HFHS foods and dieting predicted increased attentional priority for food and food logo images.
Article
Behavioral Sciences
Irene Campos-Sanchez, Rocio Munoz-Sanchez, Eva-Maria Navarrete-Munoz, Maria Sofia Molina-Inigo, Miriam Hurtado-Pomares, Paula Fernandez-Pires, Alicia Sanchez-Perez, Daniel Prieto-Botella, Iris Juarez-Leal, Paula Peral-Gomez, Cristina Espinosa-Sempere, Desiree Valera-Gran
Summary: This study aimed to investigate the association between sensory reactivity and feeding problems in young children. The results showed that taste/smell sensitivity was significantly associated with difficulties in texture transition/introduction, limited variety of foods, and both feeding problems. Additionally, children with total sensory reactivity or auditory filtering sensory reactivity had a higher prevalence of consuming a limited variety of foods. These findings highlight the importance of considering sensory reactivity as a potential predictor of feeding problems.
