Article
Food Science & Technology
Juliana Sarmiento-Santos, Melissa B. N. Souza, Lydia S. Araujo, Juliana M. Pion, Rosemary A. Carvalho, Fernanda M. Vanin
Summary: This study explored the understanding of the term ultra-processed food (UPF) among Brazilian consumers, and found that the term is still confusing for most Brazilians. This indicates the risks of using classification systems and the urgent need to improve consumer understanding.
Review
Food Science & Technology
Harsh Kumar, Rajni Dhalaria, Shivani Guleria, Ruchi Sharma, Richard Cimler, Daljeet Singh Dhanjal, Chirag Chopra, Vijay Kumar, Sivakumar Manickam, Shahida Anusha Siddiqui, Talwinder Kaur, Narinder Verma, Ashok Kumar Pathera, Kamil Kuca
Summary: This article summarizes the nutritional profiles of cinnamon and turmeric, as well as their clinical applications in animal and human studies. It also investigates the safety and toxicity of their use in food products and animal feed. Furthermore, it discusses the potential health benefits of cinnamon and turmeric, such as reducing insulin resistance and inflammation, and maintaining gut microflora.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Sumei Hu, Caiyu Liu, Xinqi Liu
Summary: This paper briefly introduces the process of metabolomics analysis and its application in the study of bioactive ingredients in food. Metabolomics provides a new approach for the prevention and regulation of chronic diseases and supports the development of functional food or drugs.
Article
Biochemistry & Molecular Biology
Diana I. Santos, Catia F. Martins, Renata A. Amaral, Luisa Brito, Jorge A. Saraiva, Antonio A. Vicente, Margarida Moldao-Martins
Summary: Pineapple by-products have high nutritional value and can benefit from moderate hydrostatic pressure treatment to enhance their antioxidant and bromelain activity without compromising their nutritional value. Powdered pineapple core is a safe by-product, but pineapple shell application requires prior decontamination to reduce microbial load.
Article
Food Science & Technology
Narieli Felipetto, Patricia Arruda Scheffer, Karen Mello de Mattos Margutti, Joice Trindade Silveira, Clandio Timm Marques, Catia Regina Storck, Viviani Ruffo de Oliveira, Elizabete Helbig, Veronica Cortez Ginani, Ana Lucia de Freitas Saccol
Summary: The study aimed to evaluate consumers' perception of self-service foods' nutrition labels through a qualitative and quantitative assessment. Four food labeling formats, including traditional, simplified, traffic-light, and warning, were proposed and evaluated with three types of sandwiches. The findings showed that the traffic-light format was the most preferred by the respondents, but all four models were well understood and accepted. The presence of health warnings in the traffic-light and warning nutrition labeling models led to a decrease in the choice of certain sandwiches. Most respondents agreed that additional information, such as ingredients and calories per serving, should be included on food labels. The study highlighted the importance of legislation regulating food labeling and suggested that providing more information on products can improve consumers' choices.
Article
Food Science & Technology
Talita A. Comunian, Marluci P. Silva, Clitor J. F. Souza
Summary: Food by-products have nutritional and technological potential, which can be utilized for enriching food or as encapsulating materials. Through various techniques such as spray drying or emulsification, food by-products can be effectively utilized to reduce the environmental impact of food production.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Agricultural Engineering
Sunah Kim, Hidehiro Ishizawa, Daisuke Inoue, Tadashi Toyama, Jaecheul Yu, Kazuhiro Mori, Michihiko Ike, Taeho Lee
Summary: This study reviews the generation and disposal of food processing byproducts (FPBs). The transformation of FPBs into microalgae cultivation can lead to high-value food ingredient production, while reducing costs and increasing productivity. Despite remaining challenges, the microalgal transformation of FPBs shows economic viability and environmental sustainability.
BIORESOURCE TECHNOLOGY
(2022)
Review
Food Science & Technology
Emanuele Zannini, Angela Bravo Nunez, Aylin W. Sahin, Elke K. Arendt
Summary: This article discusses the health benefits and structure of arabinoxylan, a complex fiber found in grains like wheat, barley, and corn. The source and extraction process of arabinoxylan can affect its structure, and further investigation is needed to understand its pure ingredient's benefits on human health. The article also highlights the relationship between arabinoxylan's structure and its functionality in cereal products and emphasizes the importance of studying its health implications in arabinoxylan-rich products.
Article
Food Science & Technology
Fatma Boukid, Cristina M. Rosell, Massimo Castellari
Summary: This article summarizes the feasibility of pea protein as an alternative to traditional proteins, focusing on the production and characteristics of pea protein, as well as its application efficiency and challenges in food production. Research indicates that modulation of processing steps can enable the design of high-quality pea protein rich food and beverages.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Fatima El Hadad-Gauthier, Bleoussi Bernardin Monhoussou, Abdelhakim Hammoudi, Maria Angela Perito
Summary: This study examines the perception of ethnic foods by European consumers, finding that attributes such as geographical indication, organic character, and fair trade play a role in purchase decisions. Women, more educated individuals, and younger individuals are more willing to pay a higher price for these products.
Article
Food Science & Technology
Pavidharshini Selvasekaran, Ramalingam Chidambaram
Summary: This study highlights the influence of production conditions on the structural properties of food-grade aerogels and emphasizes the importance of impregnation methods, efficiency, and controlled release properties for functional ingredients. Food-grade aerogels act as carriers to protect and control the release of micronutrients, healthy oils, and bioactive compounds, but challenges remain in incorporating them into real food systems.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Chun Yang, Xuqi Chen, Jie Sun, Chao Gu
Summary: This paper aims to model consumers' perceptions and preferences toward alternative foods. The role of food innovation quality (FIQ) and consumer expectations are discussed, highlighting the importance of meeting consumer expectations in promoting alternative foods. The paper suggests that promoting alternative foods through innovative design can energize the market, alleviate meat production issues, and increase the sustainability of food production.
Article
Biotechnology & Applied Microbiology
Shagun Sharma, Astha Singh, Swati Sharma, Anil Kant, Surajbhan Sevda, Mohammad J. Taherzadeh, Vijay Kumar Garlapati
Summary: This review focuses on the shift in consumer perception from standard to valuable and healthier functional foods, including probiotics, due to expanded science and technical research. It discusses the importance of specific probiotic strains in functional foods and emphasizes the necessity of strong technological properties when developing new formulations. Furthermore, it provides an overview of the regulatory and safety issues associated with probiotics-based foods and beverages.
Article
Nutrition & Dietetics
Kuebra Kucukgoz, Monika Trzaskowska
Summary: The potential health benefits of probiotics have been demonstrated by many studies, with non-dairy probiotic products known for their quality and nutritional values. Fermentation with probiotics can improve the sensory properties of plant-based raw materials. Shifting market shares towards plant-based probiotic products may help mitigate environmental challenges, and consuming non-dairy probiotic food can contribute to climate change mitigation.
Review
Plant Sciences
Marlize Kruger, Tertia van Eeden, Daniso Beswa
Summary: This paper discusses the health benefits, distribution of nutrients and potential side effects of cannabis edibles, as well as measures to reduce children's exposure to these products.
Article
Green & Sustainable Science & Technology
Dennis Kolcava, Joachim Scholderer, Thomas Bernauer
Summary: Research suggests that firms can gain political rewards in addition to competitive advantages through environmental business conduct, especially when they have a strong environmental record, express commitment to future action, and undergo independent audits. Surprisingly consistent findings across different sociocultural and political contexts, environmental policy domains, and forms of political rewards provide room for optimism about the benefits of corporate environmental action.
JOURNAL OF CLEANER PRODUCTION
(2021)
Article
Food Science & Technology
Gert W. Meijer, Patrick Detzel, Klaus G. Grunert, Marie-Claude Robert, Violeta Stancu
Summary: The review discusses the increasing number of label elements on food labels and their impact on consumer decision making for easier, safer, and healthier food choices. Recommendations include further research on allergen symbols, understanding the health impact of nutrition-related label elements, and promoting global harmonisation in label elements on foods.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Business
Klaus G. Grunert, Yanfeng Zhou, Marija Banovic, Natascha Loebnitz
Summary: This study examines the impact of supermarket competence on consumer shopping experience, finding that it is related to shopping satisfaction, perceived shopping risks, and use of brand information. Consumers with different levels of supermarket competence exhibit differences in demographic characteristics and shopping behavior. This provides policy implications for enhancing consumer supermarket competence.
JOURNAL OF CONSUMER AFFAIRS
(2021)
Article
Food Science & Technology
Mathilde T. Tonnesen, Klaus G. Grunert
Summary: The study found that young consumers in Denmark and Sweden are mainly influenced by attitudes and habit strength in their intention to purchase and consume pork, with social norms and perceived abilities playing a lesser role. In particular, concerns about animals and the environment had a negative impact on attitudes towards pork.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Food Science & Technology
Klaus G. Grunert, Michiel De Bauw, Moira Dean, Liisa Lahteenmaki, Dominika Maison, Kyosti Pennanen, Mari A. Sandell, Katarzyna Stasiuk, Lisa Stickel, Amparo Tarrega, Annukka Vainio, Liesbet Vranken
Summary: The COVID-19 pandemic has impacted food consumption habits, with some people enjoying cooking and eating more, others focusing on healthier choices, and some indulging in comfort foods. These changes may have long-term effects on food policy and industry.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Green & Sustainable Science & Technology
Irene Namugenyi, Lars Coenen, Joachim Scholderer
Summary: This study assesses the entrepreneurial potential and feasibility of developing a mobile system for purifying and bottling biogas in portable cylinders. The findings highlight the neglected entrepreneurial potential in biogas energy, which could increase energy supply and access in developing countries. By using a multimethod approach, the study provides a comprehensive analysis of how an entrepreneurial business model could be developed and integrated into the biogas sociotechnical system in Uganda. The results show a high probability of reducing the supply gap, providing a reliable energy source, and generating income and employment for the wider society.
JOURNAL OF CLEANER PRODUCTION
(2022)
Article
Environmental Studies
Ingunn Elvekrok, Nina Veflen, Joachim Scholderer, Bjarne Taulo Sorensen
Summary: This study examined cooperation in a destination network in a mountain village in Norway, finding that cooperation positively impacts both business results and destination development, with interconnected relationship outcomes on firm and destination level.
TOURISM MANAGEMENT
(2022)
Article
Business
Anne Odile Peschel, Stephan Zielke, Joachim Scholderer
Summary: This paper analyses how the combination of price and product attributes during the learning phase of internal reference prices influences reference price utilisation. The results show that the internal reference price is only utilised in price judgements when a consistent relationship between previously observed prices and attribute values exists in the learning phase.
JOURNAL OF MARKETING MANAGEMENT
(2022)
Article
Nutrition & Dietetics
Berta Schnettler, Ligia Orellana, Edgardo Miranda-Zapata, Mahia Saracostti, Hector Poblete, German Lobos, Cristian Adasme-Berrios, Maria Lapo, Katherine Beroiza, Klaus G. Grunert
Summary: Evidence suggests that various family-related factors influence parents' use of different food parenting practices. However, little is known about how parents' work-related variables affect their parenting practices and the outcomes for parents and children in the food domain. This study investigates the effects of work-to-family enrichment, parents' monitoring practices, adolescents' perception of their parents' monitoring practices, and family members' satisfaction with food-related life in dual-earner parents with adolescent children.
Article
Business
Violeta Stancu, Darius-Aurel Frank, Liisa Lahteenmaki, Klaus G. Grunert
Summary: Smartphone apps can create value for consumers by supporting their health goals. This study reveals people's preferences for health-related app features and provides suggestions for designing apps that match consumer preferences.
JOURNAL OF CONSUMER BEHAVIOUR
(2022)
Article
Green & Sustainable Science & Technology
Irene Namugenyi, Stale Navrud, Joachim Scholderer, Sarah Ephrida Tione
Summary: This study examines the negative impact of biomass technology innovations on households' subjective well-being in Uganda. Moving away from intangible cultural cooking heritages, such innovations hinder sustainable societal transformation in the clean cooking energy sector. The study highlights the importance of considering users' well-being when promoting innovation for transformative change. Results indicate that using improved cookstoves reduces households' attachment to traditional cooking, emphasizing the need to balance bioenergy innovation benefits with users' well-being in order to accelerate sustainability transitions in Uganda.
Article
Food Science & Technology
Anita Kusar, Igor Pravst, Urska Pivk Kupirovic, Klaus G. Grunert, Ivan Kreft, Hristo Hristov
Summary: Consumers' recognition and understanding of food characteristics play a crucial role in purchase decisions. This study investigated consumer preferences for bread and identified four consumer segments with different preferences based on functional ingredients and other claims. The findings provide valuable insights for bread marketing strategies to cater to various consumer segments.
Article
Business
Viktorija Kulikovskaja, Marco Hubert, Klaus G. Grunert, Hong Zhao
Summary: Based on customer engagement and user gratification theory, this research conducted an online survey and a field study among Chinese consumers to explore the impact of digital services. The findings reveal that different content types have varying effects on customer engagement and highlight the mediating role of engagement between content types and marketing outcomes. Notably, relational content type shows greater mediating effects compared to other types. These findings provide valuable insights for the development of digital content marketing strategies to enhance customer engagement and generate marketing outcomes.
JOURNAL OF RETAILING AND CONSUMER SERVICES
(2023)
Article
Hospitality, Leisure, Sport & Tourism
Rebecca Futtrup, Klaus G. Grunert
Summary: Following the growth in the demand for organic food, restaurants are using organic produce in their meal preparation. A study was conducted to investigate the role of information on organic produce and a certified labelling scheme in consumers' restaurant choice. The findings indicate that the role of organics in restaurant choice is limited, and the certified label has the biggest impact on a small, organic-oriented segment and a price-conscious segment.
SCANDINAVIAN JOURNAL OF HOSPITALITY AND TOURISM
(2023)
Article
Public, Environmental & Occupational Health
Berta Schnettler, Edgardo Miranda-Zapata, Ligia Orellana, German Lobos, Maria del Carmen Lapo, Cristian Adasme-Berrios, Klaus G. Grunert
Summary: This study explored the connections between diet quality, satisfaction with food-related life, and life satisfaction in mother-adolescent dyads. The findings showed that diet quality was linked to satisfaction with food-related life, which in turn influenced the life satisfaction of both mothers and adolescents. However, no direct relationship was found between diet quality and life satisfaction for either member of the dyad. The study also revealed that the adolescents' diet quality had a negative impact on their mothers' satisfaction with food-related life, while the adolescents' satisfaction with food-related life was positively associated with their mothers' life satisfaction. The mothers' satisfaction with food-related life played a mediating role between their own diet quality and life satisfaction. This suggests that mothers and their adolescent children influence each other's dietary patterns and life satisfaction. Moreover, the study highlighted the importance of interventions targeting both mothers and their adolescent children to promote healthy eating habits.
CADERNOS DE SAUDE PUBLICA
(2022)
Article
Food Science & Technology
Terhi Pohjanheimo, Pauliina Ojansivu, Anu Hopia
Summary: The surrounding environment plays a significant role in well-being and behavior, and the sensory experience of a place has not been systematically measured and characterized. The current study developed the Sensory Walk Questionnaire and tested it in a restaurant environment. The results showed differences in perceived odour and sound intensity, pleasantness of odours, sounds, and visual environment, as well as sensory descriptors between different areas in the restaurant.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Dae Hee Chung, Doo Bong Han, Rodolfo M. Nayga Jr, Sang Hyeon Lee
Summary: This study investigates the effects of calorie-related information on food choices and reveals that presenting either daily calorie recommendations or specific calorie information can reduce consumers' calorie consumption. However, when both types of information are presented concurrently, this effect is nullified. The study also finds that personality traits, such as extroversion and self-esteem, influence food choices, with extroverts more likely to choose lower-calorie options. Good self-restraint is also linked to lower-calorie choices. These findings highlight the importance of strategic calorie information policies in promoting healthier choices.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
C. Rorandelli, A. Lippi, S. Spinelli, L. Pierguidi, E. Monteleone, C. Dinnella
Summary: This study aimed to validate a protocol for assessing PROP status in remote conditions and to compare the results obtained using solutions and paper disks. The results showed that PROP ratings did not vary across remote and lab conditions. The classification in remote-solution and lab-disk conditions was comparable to the lab-solution reference condition, while the classification in remote-disk condition was not fully comparable.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Sule Kocabas, Nevin Sanlier
Summary: This study explored how the disgust emotion affected adults' obsession with healthy eating. The results showed that women exhibited higher disgust tendencies than men, and men had a lower tendency toward healthy eating obsession. There was a negative correlation between BMI and disgust propensity and sensitivity. People's disgust propensity and obsession with healthy eating increased with age.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Valentina Maria Merlino, Oriana Mosca, Ferdinando Fornara, Rocco Roma, Elisabetta Bonerba, Achille Schiavone, Rosa Laura Passaro, Martina Tarantola
Summary: This research explores the impact of key socio-psychological dimensions on individuals' intention to eat insect-based foods. The findings indicate that individuals with higher concern for environmental and ethical sustainability are more open to eating insects, particularly if they are treated ethically. The integrated attitude-food-intention model used in this study represents an innovative approach in consumer behavior research.
FOOD QUALITY AND PREFERENCE
(2024)
