Article
Green & Sustainable Science & Technology
Arkadiusz Piwowar, Wioletta Wolanska, Agnieszka Orkusz, Magdalena Kapelko, Joanna Harasym
Summary: The sustainability of food systems and circular economy aspects require changes in raw materials and products supplied by agriculture and the food industry. However, gaining consumer acceptance for new products is challenging. This study analyzes the factors influencing consumers' acceptance of new, novel, and innovative food products in Poland.
Article
Food Science & Technology
Paola Sangiorgio, Simona Errico, Alessandra Verardi, Silvia Massa, Riccardo Pagliarello, Carla Marusic, Chiara Lico, Ombretta Presenti, Marcello Donini, Selene Baschieri
Summary: This study analyzes consumer awareness and acceptance of advanced biotechnologies for developing gluten-free products. The results show that 64% of respondents support food biotechnology as long as it benefits health or the environment. The perception of biotechnology varies according to education level and type. The study also reveals a change in public opinion about the usefulness and moral acceptability of food biotechnology compared to 20 years ago.
Article
Food Science & Technology
Reine Khalil, Zein Kallas, Amira Haddarah, Fawaz El Omar, Montserrat Pujola
Summary: The study found that the outbreak of COVID-19 led to a significant decrease in consumers' willingness to consume products enriched with insect ingredients. Respondents who contracted the COVID-19 virus, strictly followed regulations during the lockdown, and were well informed about symptoms were more likely to reject insect-based products. Additionally, young, employed consumers with low income levels who prioritize environmental attributes in food were more inclined to consume insect-based products.
Article
Green & Sustainable Science & Technology
Danny Taufik, Mariet A. van Haaster-de Winter, Machiel J. Reinders
Summary: This study is one of the first empirical studies to examine the trust and consumer acceptance of food products that incorporate social and environmental costs in their pricing. The findings show that consumers who perceive higher social status and environmental value in true food pricing tend to have greater trust in these pricing characteristics and organizations implementing them, leading to a higher intention to purchase true price food products. Promotional appeals to social status and the environmental impact of true pricing have the potential to increase consumer trust and purchase behavior.
JOURNAL OF CLEANER PRODUCTION
(2023)
Article
Nutrition & Dietetics
Francesca Goodman-Smith, Siddharth Bhatt, Simona Grasso, Jonathan Deutsch, Miranda Mirosa
Summary: Upcycled foods, created from surplus food, edible food waste, and by-products, are being promoted by food and beverage brands. However, little is known about consumer responses to these foods and effective promotional strategies. Two studies in New Zealand examined consumer sentiment towards upcycled beer and found that environmental benefits were the most important, and information provision on package and online were important strategies. Consumers had higher awareness and acceptance of upcycled foods in physical stores, but expressed concerns about taste and price.
FRONTIERS IN NUTRITION
(2023)
Article
Food Science & Technology
Hye-Ji Seo, Seo-Jin Chung, Mi-Sook Cho, Ju-Yeon Park, Jieun Oh
Summary: This study aimed to develop a senior-friendly food product using mackerel for older adults in Korea. By adding carbohydrates and proteins to the brine solution and calcium lactate and poly-gamma-glutamic acid to the sauce, a calcium-added mackerel stew product was manufactured. The acceptance test showed that this product obtained the highest overall liking score compared to four commercial products.
Article
Nutrition & Dietetics
Filippo Bianchi, Paul Aveyard, Nerys M. Astbury, Brian Cook, Emma Cartwright, Susan A. Jebb
Summary: This study found that a behavioral intervention involving free meat substitutes can effectively reduce meat intake, increase consumption of meat substitutes, and change psychosocial constructs related to sustained reduction in meat consumption.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2022)
Review
Food Science & Technology
Maria Perez, Anallely Lopez-Yerena, Anna Vallverdu-Queralt
Summary: This review provides an update on the progress towards the authenticity, traceability, and sustainability of cocoa products, highlighting the challenges that chocolate producers still need to overcome.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Hanno Kossmann, Holger Schulze, Marcus Mergenthaler, Peter Breunig
Summary: Addressing the challenge of climate change and greenhouse gas emissions is crucial. Animal-based products, being significant contributors to emissions, are facing increasing scrutiny. Animal-free dairy products have the potential to address this issue. This study investigates the perception and acceptance of these products among German consumers and finds that acceptance is relatively low, though still prevalent among 45.65% of consumers. Consumer acceptance is positively influenced by perceived benefits and sustainability but decreased by perceived risks.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Food Science & Technology
Azucena Gracia, Celia M. Cantin
Summary: Per capita apple consumption is declining in many European countries, mainly due to the perception of inferior sensory traits and dissatisfaction with mainstream apple cultivars. Research shows that sensory attributes have a significant impact on consumers' willingness to pay. Sweeter and juicier apples can be marketed at higher prices, and firmness is valued mainly in locally grown cultivars at low altitudes.
Article
Food Science & Technology
Raquel P. F. Guine, Sofia G. Florenca, Maria Joao Barroca, Ofelia Anjos
Summary: Intangible cultural heritage plays an important role in the food sector, as traditional knowledge and skills hold significant social and economic value. The food industry is seeking to develop new products that appeal to modern consumers while also maintaining the identity of traditional products.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Seyeong Park, Min Kyung Park, JeongAe Heo, Ji-sun Hwang, Sungjae Hwang, Daekwang Kim, Seo-Jin Chung, Han Sub Kwak
Summary: This study investigated the volatile compound profiles, consumer acceptability, sensory profiling, and emotional responses of consumers toward coffee samples brewed by robot and human baristas. The results showed that the coffee brewed by the robot barista exhibited a higher degree of similarity in volatile compound profiles compared to the human barista. Participants had a significant decrease in food technology neophobia scores after evaluating the robot-brewed coffee. Sensory evaluation studies revealed no significant differences in acceptability ratings and purchase intentions between the two groups, but emotional responses to the coffee samples significantly varied.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Green & Sustainable Science & Technology
Marie -Catherine Wendt, Ramona Weinrich
Summary: This article examines the market potential of pesticide-free animal food products among German consumers. The analysis of consumer attitudes identifies four profiles, with a significant percentage of consumers expressing willingness to consume pesticide-free products. However, there is also a portion of consumers who are unwilling to purchase pesticide-free food.
SUSTAINABLE PRODUCTION AND CONSUMPTION
(2023)
Article
Agronomy
Mamoru Watanabe, Yutaka Sumita, Issaku Azechi, Kengo Ito, Keigo Noda
Summary: The study focuses on locally grown japonica rice in the Mwea area of Kenya, revealing high consumer acceptability and higher net profits at various stages of production, processing, and distribution compared to conventional rice. However, the consumer price of locally grown japonica rice remains a challenge.
Article
Food Science & Technology
Ke Wang, Lei Cong, Miranda Mirosa, Yakun Hou, Phil Bremer
Summary: In order to meet the increasing demand for safe and high-quality foods, novel food technologies have been developed. However, consumers may have reservations about these technologies and their acceptance is not guaranteed. This study investigated the influence of food technology neophobia (FTN) on consumers' acceptance of food technologies in China and New Zealand. The findings suggest that the Food Technology Neophobia Scales (FTNS) is a valid tool to reflect consumers' acceptance of novel food technologies in cross-national contexts, although the influence of FTN varies among consumers from different countries.
JOURNAL OF FOOD SCIENCE
(2023)