Article
Food Science & Technology
Mathilde T. Tonnesen, Susanne Hansen, Amanda Laasholdt, Liisa Lahteenmaki
Summary: The impact of nutrition and health claims on consumers depends on the product, type of claim, and consumer characteristics. Products with claims are perceived as healthier and more rewarding, but negatively related to subjective nutritional knowledge. Consumers concerned about weight or with high compensatory beliefs are especially responsive to nutrition claims, while nutritional knowledge acts as a barrier against health halos associated with claims.
FOOD QUALITY AND PREFERENCE
(2022)
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
Food Science & Technology
Nanae Tanemura, Masaya Koshizaka, Tsuyoshi Chiba
Summary: This study compares the effects of broad conceptual expression and direct benefit expression in health-related claims on consumer perceptions. The results show that consumers need more awareness of the actual benefits associated with health-related claims based on scientific data to avoid being misled by excessive expectations.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Health Care Sciences & Services
Braden O'Neill, Jacob Ferguson, Lauren Dalueg, Abban Yusuf, Abirami Kirubarajan, Taryn Lloyd, Eisi Mollanji, Navindra Persaud
Summary: Since the legalization of medical cannabis in Canada in 2013, medical cannabis prescription has become common, but the evidence cited by cannabis clinics to support its effectiveness is of low quality and the potential harms are rarely discussed.
JOURNAL OF MEDICAL INTERNET RESEARCH
(2023)
Article
Food Science & Technology
Tavagwisa Muziri, Paul Chaibva, Anyway Chofamba, Tendai Madanzi, Pepukai Mangeru, Nhamo Mudada, Shephard Manhokwe, Amiel Mugari, Diego Matsvange, Cyril Tapiwa Farai Murewi, Liboster Mwadzingeni, Raymond Mugandani
Summary: By analyzing Zimbabwean consumers' perceptions of the health and nutritional benefits of quinoa, it was found that age, education, and income level are the main factors determining consumer perceptions. These results could be useful in promoting quinoa as a multifunctional crop with additional health and nutritional benefits.
FOOD SCIENCE & NUTRITION
(2021)
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
Agricultural Economics & Policy
Jaimee Hughes, Anne McMahon, Lauren Houston, Elizabeth Neale
Summary: The study investigated consumer perceptions, use, and perceived value of nutrition and health claims on food labels among Australian consumers. It found that while most respondents were aware of these claims, trust in them was low. Consumers preferred using ingredients lists and nutrition information panels to guide their food choices.
BRITISH FOOD JOURNAL
(2023)
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
Carolina de Souto Portel, Wanessa Pires da Silva, Elson Rogerio Tavares Filho, Monica Marques Pagani, Tatiana Colombo Pimentel, Eliane Teixeira Marsico, Monica Queiroz de Freitas, Adriano Gomes da Cruz, Erick Almeida Esmerino
Summary: The relationship between hyper-palatable ultra-processed foods consumption and food addiction is gaining attention due to its association with obesity. Food addiction is a multidimensional phenomenon related to behavioral, emotional, and subjective aspects. Traditional sensory science approaches may not be sufficient to understand individuals' sensory experiences with hyper-palatable foods, thus sensory and consumer science techniques with holistic approaches are being used. This study utilized the Yale Food Addiction Scale (YFAS 2.0) along with Structured Projective Mapping (S-MP) and Sorting techniques to investigate the prevalence of food addiction and how individuals with and without food addiction perceive different types of food. The results showed a prevalence of food addiction of 21.77%, associated with higher BMI but not with socio-demographic factors. The perception of health and pleasure attributes in relation to various food categories was similar among individuals with and without food addiction.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Business
Paulo Duarte, Mariana Teixeira, Susana Costa E. Silva
Summary: Despite the importance of price and taste in food purchasing decisions for Portuguese consumers, the addition of a claim can increase purchase intentions. The food industry's new offerings are driven by the growing demand for products aimed at improving health, which has been negatively impacted by sedentary lifestyles, longer life expectancy, and poor nutrition. It is crucial to understand if these claims lead to effective changes in purchasing behavior.
RBGN-REVISTA BRASILEIRA DE GESTAO DE NEGOCIOS
(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
Chemistry, Multidisciplinary
Marcin Adam Antoniak, Andrzej Szymkowiak, Benedykt Peplinski
Summary: The attributes of food products have a significant influence on how they are perceived and the willingness to consume them. The source of protein (plant vs. animal) shapes consumers' perception of the product as more eco-friendly, natural, and healthy. Additionally, labeling that includes a high-protein nutrition claim increases the willingness to consume the product and gives the impression of it being more eco-friendly and of higher quality.
APPLIED SCIENCES-BASEL
(2022)
Review
Food Science & Technology
Edgar Rojas-Rivas, Angelica Espinoza-Ortega, Humberto Thome-Ortiz, Facundo Cuffia
Summary: Word association is a powerful technique that involves generating spontaneous words in response to specific stimuli. In the field of Consumer and Food Science, this technique has gained importance as it allows researchers to explore beliefs, expectations, and attitudes related to food consumption behavior. A review of literature from four databases revealed that word association has been widely used in different cultures, with a primary focus on Latin America. It has been applied to understand consumers' perceptions of various aspects of food and even to conceptualize different food categories based on consumers' language.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Luana Dias Campos, Anna Thereza Santiago de Almeida Pereira, Cinthia Bail Betim Cazarin
Summary: This study aimed to evaluate consumers' perceptions, knowledge, attitudes, and practices about the consumption of collagen-based products. The results showed that collagen supplementation is popular among consumers, with an emphasis on aesthetic care. However, the scientific literature has also shown its effects in treating osteoarticular diseases.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Business
Saeed Tajdini
Summary: This research explores how the Subjective-Experiential Knowledge Gap (SEKG) influences perceptions of consumption risk and the importance of external information search. It shows that individuals with high SEKG prioritize external information search more when faced with increased consumption risk, compared to those with low SEKG. The study enhances understanding of what determines SEKG and its impact on perceptions of consumption risk and information search.
JOURNAL OF BUSINESS RESEARCH
(2021)
Article
Food Science & Technology
Quoc Cuong Nguyen, Tormod Naes, Trygve Almoy, Paula Varela
FOOD QUALITY AND PREFERENCE
(2020)
Article
Food Science & Technology
Paula Varela, Ana Carolina Mosca, Quoc Cuong Nguyen, Jean A. McEwan, Ingunn Berget
Summary: This research examines individual differences in food intake and liking of semi-solid foods, particularly yogurt, with controlled texture variations. The study reveals that different consumers react differently to changes in yogurt texture, with some consuming more of what they liked less due to textural changes. Understanding these patterns can help in manipulating food texture to influence intake and target overeating, but individual differences among consumers must be taken into account.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Food Science & Technology
Ana Laura Velazquez, Leticia Vidal, Paula Varela, Gaston Ares
FOOD QUALITY AND PREFERENCE
(2020)
Article
Food Science & Technology
Martina Galler, Tormod Ns, Valerie L. Almli, Paula Varela
FOOD QUALITY AND PREFERENCE
(2020)
Article
Food Science & Technology
Jessica Bordim, Carla Cristina Lise, Caroline Marques, Tatiane Cadorin Oldoni, Paula Varela, Marina Leite Mitterer-Daltoe
Summary: The study found that an unfamiliar color in food products with added natural antioxidant did not have a strong impact on consumers' perception of the appearance, while awareness of the presence of antioxidants positively influenced consumers' perception and acceptance. Different natural antioxidants have varying suitability in different food categories, with consumers being more concerned with off-flavors rather than colors.
JOURNAL OF SENSORY STUDIES
(2021)
Article
Food Science & Technology
Elizabeth Carrillo, Laura Laguna, Carla Arancibia, Amparo Tarrega
Summary: As people age, difficulties with chewing and swallowing may lead to a need to modify food consistency, such as pureeing food. Elderly consumers have found that the taste of pureed food is unappealing. This study demonstrates that adding flavors can improve the taste of pureed food.
Article
Food Science & Technology
Tormod Naes, Oliver Tomic, Isabella Endrizzi, Paula Varela
Summary: This article discusses the principal components analysis of descriptive sensory data, focusing on standardization, validation, and handling many correlated variables. It provides different ways of performing the analysis to obtain informative and reliable results, illustrated with calculations based on real data. The article is practical for sensory scientists using PCA in their daily work.
JOURNAL OF SENSORY STUDIES
(2021)
Review
Food Science & Technology
Ana Laura Velazquez, Leticia Vidal, Paula Varela, Gaston Ares
Summary: Excessive sugar intake among children worldwide is a major concern, with industrial processed foods being identified as the main source of sugar. Emerging scientific evidence challenges traditional approaches to sugar reduction and provides practical recommendations. It is necessary to prioritize children's best interest and protect their right to a healthy diet.
JOURNAL OF SENSORY STUDIES
(2021)
Article
Behavioral Sciences
Paula Varela, Gaelle Arvisenet, Antje Gonera, Kristine S. Myhrer, Viridiana Fifi, Dominique Valentin
Summary: Shifting towards a plant-based diet is desired for sustainability, health improvement, and animal welfare. However, many consumers are reluctant to make this transition due to attachment to meat and resistance to changing habits. This study examined the attitudes, barriers, and opportunities for Norwegian and French consumers to adopt a more plant-based diet. The findings showed low nutritional knowledge of vegetable proteins and a strong attachment to meat in both countries. Participants expressed curiosity about vegetable protein sources, but identified hedonics and convenience as major barriers. Lack of knowledge on how to prepare plant-based meals was identified as the main barrier to a shift in diet.
Article
Food Science & Technology
Ana Laura Velazquez, Leticia Vidal, Paula Varela, Gaston Ares
Summary: This study evaluated the feasibility of using the A-Not-A test with school-aged children and compared how the framing of the question may influence the results. The results showed that children were able to understand and use the test, but the framing of the task had a significant effect on their performance.
JOURNAL OF SENSORY STUDIES
(2022)
Article
Food Science & Technology
Quoc Cuong Nguyen, Daniele Asioli, Paula Varela, Tormod Naes
Summary: This study compares different approaches for handling consumer segmentation in L-shape data in Norway. The study collected three blocks of data including sensory properties, liking ratings, and consumer attributes, and analyzed them using two different approaches. The methods were compared in terms of interpretations, flexibility, and outcomes, and methodological implications, recommendations, and future research avenues were discussed.
JOURNAL OF SENSORY STUDIES
(2023)
Article
Food Science & Technology
Ida Rud, Valerie L. Almli, Ingunn Berget, Dimitrios Tzimorotas, Paula Varela
Summary: Human health is significantly impacted by food choices, and recent advancements in the sensory field suggest potential connections between taste perception and oral microbiota, offering new possibilities for modifying food preferences. This article provides a comprehensive summary of the latest research on taste perception and oral microbiota, highlighting existing knowledge gaps. Although studies have shown relationships between oral bacteria and taste thresholds, inconsistencies and the direction of causality still need further investigation. The authors recommend longitudinal studies and propose three key focus areas for future research, including causality, natural fluctuations, and perturbation effects, emphasizing the need for multidisciplinary collaboration to understand the complex regulation between the human host and microbiome and assess the extent to which taste perception can be modulated through the oral microbiota.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
John C. Castura, Michael Meyners, Terhi Pohjanheimo, Paula Varela, Tormod Naes
Summary: Cluster analysis is commonly used to group consumers based on their hedonic responses to products. This study demonstrates that traditional cluster analyses can yield solutions where consumers do not agree on product preferences. To address this issue, the authors propose a novel approach using top-k box-inspired coding and b-cluster analysis, which outperforms conventional methods in achieving the goal of identifying consumer groups with shared opinions on product preferences.
JOURNAL OF SENSORY STUDIES
(2023)
Review
Nutrition & Dietetics
Paula Varela, Sofia De Rosso, Andreia Ferreira Moura, Martina Galler, Kaat Philippe, Abigail Pickard, Tija Rageliene, Julia Sick, Roselinde van Nee, Valerie L. Almli, Gaston Ares, Alice Gronhoj, Sara Spinelli, Ellen van Kleef
Summary: This narrative review examines the scientific evidence on healthy eating in children and adolescents and provides a conceptual framework for promoting healthier diets. It discusses various influencing factors, barriers to healthy eating, and recommends a range of actions to create healthier food environments and empower children and adolescents to make better food choices. A holistic systems approach is emphasized to support sustainable dietary behaviors and improve health at a societal level.
NUTRITION RESEARCH REVIEWS
(2023)
Review
Food Science & Technology
Martina Galler, Paula Varela
Summary: Compared to taste sensitivity, the assessment of texture or tactile sensitivity in the food context has been relatively neglected. Texture is important for food preferences and intake, and understanding physiological drivers of perception as tactile sensitivity is crucial due to individual differences. However, the literature in this area is still fragmented, and there is a lack of clear best practices or recommendations for measuring tactile sensitivity in the food context.
JOURNAL OF TEXTURE STUDIES
(2023)
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)
