Article
Business
Kosuke Motoki, Abhishek Pathak
Summary: In this study, it is demonstrated across five studies that the length of brand names has an impact on consumer expectations of food healthiness and preference for healthy foods. Shorter brand names are perceived as healthier, leading to a greater preference for the corresponding foods. The perceived potency of names and expectations of healthfulness mediate this effect. However, this effect is not observed when the brand name includes more potent phonemes. These findings contribute to the understanding of healthy food branding and have implications for practitioners promoting healthy foods.
PSYCHOLOGY & MARKETING
(2023)
Review
Food Science & Technology
Alexandra Gobeil, Behnoush Maherani, Monique Lacroix
Summary: This article discusses the efficacy of natural antimicrobials and cold treatment technologies in eliminating norovirus on the surface of fresh food.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Green & Sustainable Science & Technology
Belkis Cakar
Summary: There is growing international consensus to prioritize food waste prevention. This research evaluates the effectiveness of food waste prevention interventions through the redistribution of surplus food in supermarkets and provides specific data and results.
JOURNAL OF CLEANER PRODUCTION
(2022)
Article
Agricultural Economics & Policy
Antonio Iazzi, Lorenzo Ligorio, Demetris Vrontis, Oronzo Trio
Summary: The study found that the transition to the latest GRI Standards guidelines is still ongoing for food and beverage companies. It also showed how these companies are supporting the pursuit of the SDGs by reducing work inequalities. Finally, the analysis demonstrated that the presence on a listed market serves as a driver of CSR communication.
BRITISH FOOD JOURNAL
(2022)
Review
Food Science & Technology
Gita Addelia Nevara, Shafa'atu Giwa Ibrahim, Sharifah Kharidah Syed Muhammad, Norhasnida Zawawi, Nor Afizah Mustapha, Roselina Karim
Summary: The use of oilseed meals as by-products of oil extraction has increased due to their excellent health benefits and potential applications in value-added food products. Research on these by-products contributes to sustainability and the zero-waste concept, while also providing health beneficial compounds.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Vanessa dos Santos Pereira Montera, Ana Paula Bortoletto Martins, Camila Aparecida Borges, Daniela Silva Canella
Summary: The study found that the use of food additives is highly prevalent in packaged foods and beverages sold in the Brazilian market, particularly cosmetic additives such as flavoring agents, colorings, and stabilizers. Five patterns of food additive categories were identified, which were associated with ultra-processed foods and beverages.
Article
Nutrition & Dietetics
Jasmine M. M. DeJesus
Summary: Parents tend to choose familiar and suitable foods for younger infants, but show the opposite pattern when considering whether they want to eat these foods themselves. Parents' own food pickiness is related to their judgments about what they would eat, but not whether foods are appropriate for infants.
FRONTIERS IN NUTRITION
(2022)
Article
Agriculture, Dairy & Animal Science
Shang-Ho Yang, Widya Satya Nugraha
Summary: Fresh eggs are essential to consumers in Taiwan, but they face barriers in making effective decisions due to concerns about food safety, traceability, and animal welfare. Taiwanese consumers are willing to pay a premium for attributes like animal welfare, traceability, farm brand, and brown color eggs. The study highlights the impact of unrealistic options in choice experiments and the importance of understanding diverse attributes in fresh egg products for effective marketing strategies.
Article
Green & Sustainable Science & Technology
Sergio Rivaroli, Roberta Spadoni, Ilenia Bregoli
Summary: This study aims to assess the impact of consumers' evaluations of brand reputation, competence, credibility, and benevolence on brand trust and loyalty. The results show that consumers' perceptions of brand performance contribute to their perceived levels of brand trust, which subsequently affects brand loyalty. This research confirms the importance of aligning organizational values, business practices, and marketing strategies for effective authentic brand activism.
Review
Agriculture, Multidisciplinary
Ashish Kumar, Sunil Agrawal
Summary: Due to the lack of effective supply chain management practices in India, a significant amount of Agri-fresh products is wasted each year. This work aims to identify the challenges in the supply chain drivers and propose opportunities to improve the efficiency and effectiveness of Indian Agri-fresh food supply chains. The paper presents the existing structure of these supply chains and identifies 34 challenges across various drivers. Based on a literature review, it is observed that challenges related to facilities and information have received more attention, while challenges related to perishable nature have been widely explored. A conceptual framework is developed to map each challenge to corresponding opportunities and provide recommendations for restructuring the supply chains.
COMPUTERS AND ELECTRONICS IN AGRICULTURE
(2023)
Editorial Material
Food Science & Technology
Ronan Gormley
Summary: The 36th EFFoST International Conference, held in Dublin, Ireland on 7-8 November 2022, focused on strategic issues in the agri-food, health, and environment sectors. The five plenary lectures addressed current concerns such as Food Vision 2030, future challenges of the food industry, sensory cues and eating behavior, sustainable and desirable diets, and molecular methods for food safety. The conference also included theme lectures, poster presentations, and special sessions on topics like non-thermal food processing technologies.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Alejandra Acevedo-Fani, Harjinder Singh
Summary: The increasing world population, climate change, and diet-related diseases are major global challenges. Recent research advances are shifting our understanding of nutrition and providing insights for designing healthier foods.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Review
Environmental Sciences
Wei Zhang, John P. Giesy, Peilong Wang
Summary: Safety and sustainable agro-food production is crucial for food and nutrition security. Organic phosphate esters (OPEs) have been found in agro-foods worldwide, raising concerns about their impact on human and wildlife health. However, there is limited information about the presence, sources, and transmission routes of OPEs in agro-foods. Thus, there is a need for systematic monitoring of OPE concentrations in different categories of agro-foods, as well as research on the behavior and health risks of OPEs in the agro-food chain.
SCIENCE OF THE TOTAL ENVIRONMENT
(2022)
Article
Environmental Sciences
Natalia Elorriaga, Daniela L. Moyano, Maria Lopez, Ana S. Cavallo, Laura Gutierrez, Camila B. Panaggio, Vilma Irazola
Summary: The study in Buenos Aires, Argentina found that unhealthy products were more available and prominent than healthy foods in supermarkets, especially in high-income neighborhoods. This presents an opportunity for public health interventions.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2021)
Article
Psychology, Multidisciplinary
Yu Yu, Hongyan Yu, Bingcheng Yang
Summary: This research examines the influence of decision making time point on consumers' food preferences and reveals that a fresh start has a significant impact on consumers' food decisions. Consumers are more likely to choose healthy but less tasty food rather than tasty but less healthy food when a fresh start is salient.
CURRENT PSYCHOLOGY
(2023)