Article
Food Science & Technology
Li Lin-Schilstra, Arnout R. H. Fischer
Summary: To prevent boar taint, there are three alternatives to castrating male piglets without pain relief. These alternatives include surgical castration with pain relief, raising non-castrated male pigs in combination with a boar-taint detection method, and immuno-castration by vaccination. The success of marketing these alternatives relies on consumer acceptance, which is influenced by attitudes towards pork, local farming methods, and knowledge of animal welfare. The study explores whether consumers resolve the moral dilemma of meat consumption through different strategies and finds that willingness to pay is lowest for pork from castrates without pain relief.
Article
Food Science & Technology
Anouk Boereboom, Philippe Mongondry, Luis K. de Aguiar, Beatriz Urbano, Zheng (Virgil) Jiang, Wim de Koning, Frank Vriesekoop
Summary: Cultured meat, as a recent advancement in food technology, could potentially replace traditional meat as a viable alternative source of protein. This study investigated the associations between consumer groups and demographic and psychographic factors, and identified distinct consumer groups based on their willingness to engage with cultured meat.
Article
Food Science & Technology
Bo Chen, Guzhen Zhou, Yang Hu
Summary: Plant-based meat and cultured meat are emerging alternatives to traditional meat products, which have the potential to reduce the negative health and environmental impacts associated with meat consumption and production. An online consumer survey was conducted to investigate consumers' willingness to pay (WTP) for these meat alternatives and the effects of different types of information on their WTPs. The study found that positive/negative information has positive/negative effects on consumers' WTP. Nutritional and environmental information increases consumers' WTP when presented in a positive way. Specific information has a greater impact than general information, particularly for positive nutritional information. Additionally, factors such as knowledge about these meat alternatives, previous experiences, education, income level, presence of children, and age are associated with consumers' WTP. These findings can contribute to the design of effective consumer information campaigns and aid consumers in making choices regarding meat alternatives.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Agriculture, Dairy & Animal Science
Emilia Cubero Dudinskaya, Simona Naspetti, Georgios Arsenos, Emmanuelle Caramelle-Holtz, Terhi Latvala, Daniel Martin-Collado, Stefano Orsini, Emel Ozturk, Raffaele Zanoli
Summary: This international study analyzed consumer preferences for red meat in seven European countries, revealing significant differences in attributes valued and willingness to pay among consumers. However, national origin and organic labels were highly favored in most countries.
Article
Green & Sustainable Science & Technology
Vilma Xhakollari, Sina Ahmadi Kaliji, Marija Cerjak, Damir Kovacic, Luca Mulazzani, Luca Camanzi
Summary: There are sustainability certificates for seafood, including clams, that ensure their sustainable production. However, the consumption of clams may raise ethical and sustainability concerns due to harmful harvesting methods. This study investigates consumers' sustainability concerns by analyzing their purchasing preferences and willingness to pay for clams with sustainability certification in Italy, Spain, and Croatia. The results reveal that consumers generally prefer clams from their own country and have varying levels of interest in different sustainability certifications, such as the Marine Stewardship Council (MSC) certification and Responsible Fisheries Management (RFM) certification. These findings are valuable for clam production and distribution companies aiming to enhance their corporate social responsibility efforts and position themselves in the market.
Article
Agricultural Economics & Policy
Bhagyashree Katare, Hyejin Yim, Anne Byrne, H. Holly Wang, Michael Wetzstein
Summary: This study investigates consumers' willingness to pay premiums for environmentally sustainably produced meat and plant-based meat substitutes. The results show that demand for sustainably produced beef and a plant-based meat substitute is inelastic. Consumer behavior varies with gender and time preference, and the effect of information nudging, such as labeling, varies with participant characteristics.
APPLIED ECONOMIC PERSPECTIVES AND POLICY
(2023)
Article
Food Science & Technology
Zubayer Sayeed, Hiroaki Sugino, Yutaro Sakai, Nobuyuki Yagi
Summary: This study revealed that consumer preferences for mud crabs are influenced by various factors, including country of origin, state (fresh or frozen), and consumers' religious beliefs. Different consumer groups also have different preferences for mud crabs.
Article
Food Science & Technology
Hongsha Wang, Qihui Chen, Chen Zhu, Jiale Bao
Summary: This study examines the effects of food attributes and information on consumers' choices regarding plant-based meat products among 526 consumers in Beijing, China. The findings suggest that consumers in Beijing have low awareness of plant-based meat and a negative preference for it compared to conventional meat. However, providing nutrition information significantly increases consumers' willingness to pay for plant-based meat, while food safety and environmental information have no significant impact. Thus, providing information related to consumers' personal interests is crucial for promoting plant-based meat consumption.
Article
Green & Sustainable Science & Technology
Mi Zeng, Wei Yu Yan, Zhi Jiang Zeng
Summary: Despite being the largest honey producer, China has relatively low domestic consumption. This study investigates honey consumption in mainland China and identifies the main factors influencing it. The survey of 960 respondents in Jiangxi Province reveals a preference for intense flavor (46.46%) and runny honey (50.83%). Direct sales from beekeepers (44.90%) are the most common purchasing method. The study highlights taste, consistency, and price as influential attributes in honey purchasing decisions.
Article
Economics
Wen Lin, Rodolfo M. Nayga, Wei Yang
Summary: This study examines the response and value of a new technology-based carbon label on food products by US consumers. The results show that the individual valuation of the carbon labeled bread is $4 per 20 oz., slightly lower compared to conventional and organic bread. Additionally, the valuation of the novel carbon labeled bread would be higher among certain market segments, including non-white, liberal and well-educated consumers, as well as those with a high level of knowledge about the causes of climate change.
Article
Environmental Sciences
Kohei Imamura, Kohei Takenaka Takano, Yumi Yoshida, Tohru Nakashizuka, Shunsuke Managi
Summary: Information provision is crucial for garnering public cooperation in conserving unfamiliar ecosystems towards a sustainable society. This study examines the relationship between the manner of information provision and personal attributes of recipients in influencing their willingness to pay for ecosystem conservation using Japanese alpine plants as a case study. The results show that adapting the amount and format of information according to target audiences is essential for successful conservation efforts.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2023)
Article
Food Science & Technology
Duc Tran, Ieben Broeckhoven, Yung Hung, Nguyen Hoang Diem My, Hans De Steur, Wim Verbeke
Summary: The concern for food safety and quality pushes governments and private sectors to improve consumers' confidence in food systems through certifications and traceability systems. However, little is known about consumers' valuation of food labelling schemes. This study explores Vietnamese consumers' willingness to pay for existing certifications, branding, and traceability labelling schemes and finds that trust is a critical factor shaping their willingness to pay for products bearing VietGAP label.
Article
Engineering, Environmental
Christoph Herrmann, Sebastian Rhein, Katharina Friederike Straeter
Summary: Consumers' perception and willingness-to-pay for alternatives to conventional plastic packaging are ambiguous. They are willing to pay for packaging they perceive to be sustainable, yet dissatisfied with the current packaging situation despite recognizing the positive characteristics of single-use plastic packaging.
RESOURCES CONSERVATION AND RECYCLING
(2022)
Article
Food Science & Technology
Ardiansyah Azhary Suhandoko, Dennis Chia-Bin Chen, Shang-Ho Yang
Summary: The study investigated the preference and willingness to pay for traceability information of pork products among traditional market consumers in Taiwan. Results showed that 80% of traditional market consumers are willing to pay more for traceability information, with those who are knowledgeable about market prices, rarely shop in traditional markets, live in the south or north regions of Taiwan, have flexible buying schedules, access health-related content frequently through media, or consider pork grading important showing a preference for meat products with traceability information. The implication suggests a pressing need for food safety labeling and traceability information systems in traditional markets in Taiwan, with those who usually shop in higher-price markets willing to pay the most for this traceability information.
Article
Food Science & Technology
Marija Arnaudova, Thomas A. Brunner, Franziska Gotze
Summary: This study aimed to assess Swiss students' behavior and attitudes towards meat consumption, categorizing students into four clusters and providing practical interventions for behavior change targeted at each cluster.
Article
Food Science & Technology
Marija Banovic, Ada Maria Barone, Daniele Asioli, Simona Grasso
Summary: The study suggests that hybrid products could be a crucial driver for enabling a successful transition towards plant-forward diets, as the meat element and consumers' affinity towards meat in these products may facilitate the acceptance of more sustainable alternatives. Sensory perceptions play a major role in mediating the effect of consumers' attitudes on intention to buy hybrid products, while environmental self-identity and health consciousness have minimal impact on consumer attitudes towards hybrid products. Hybrid products offer a strategy that combines the pleasurable sensory characteristics of meat with the healthiness and sustainability benefits of plant-based alternatives, supporting a nuanced transition in diets.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
Simona Grasso, Agnese Rondoni, Rehana Bari, Rachel Smith, Natalia Mansilla
Summary: The study found that consumers are positive towards hybrid meat products, believing that they can effectively reduce meat consumption without compromising on sensory quality, and can serve as a transitional product towards a more plant-based diet.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
Simona Grasso, Daniele Asioli, Rachel Smith
Summary: This study investigated the acceptance and perception of hybrid meat products among consumers, and found that consumers across countries prefer hybrid meat products with plant-based ingredients and nutritional claims. Hybrid meat products and plant-based meat-free alternatives were considered healthier, more ethical, and more environmentally friendly compared to meat products.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
Zara Bolger, Simona Grasso, Nigel Brunton, Aidan P. Moloney, Ruth Hamill, Frank J. Monahan
Summary: This study investigated the effect of different oil incorporation methods on the bioaccessibility of alpha-linolenic acid (ALA) in chicken sausages. The results showed that freeze-dried encapsulated oil and freeze-dried encapsulated oil cross-linked with genipin had higher bioaccessibility of ALA compared to the other oil incorporation methods. Microstructural differences between formulations may account for the differences in bioaccessibility.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Simona Grasso, Gulden Goksen
Summary: Due to sustainability, health, and welfare concerns, there is growing interest in developing flexible eating patterns that incorporate more plant-based choices. Hybrid meat products, which combine plant and animal ingredients in varying proportions, have emerged as an alternative to traditional meat products, offering both a familiar meaty taste and texture and additional nutritional benefits from plants. This review focuses on recent developments in the manufacturing, research, and marketing of hybrid meat products, and also explores the use of alternative protein sources and processing methods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
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
D. Asioli, X. Zhou, A. Halmemies-Beauchet-Filleau, D. I. Givens, A. Rondoni, A. M. Turpeinen
Summary: This study investigates Finnish consumers' preferences for butter produced from cows fed with lipid-rich rapeseed feed and their willingness to pay a premium price for it. The study shows that one-third of consumers are willing to pay a higher price for butter derived from milk produced by cows fed with rapeseed feed, and younger, more educated consumers tend to prefer this type of butter.
FOOD QUALITY AND PREFERENCE
(2023)
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
Agriculture, Multidisciplinary
Michelle Kearns, Jean-Christophe Jacquier, Sabine M. Harrison, Raquel Cama-Moncunill, Tommy M. Boland, Helen Sheridan, Alan K. Kelly, Simona Grasso, Frank J. Monahan
Summary: This study found that feeding steers a botanically-diverse diet consisting of six plant species can increase the n-3 fatty acid and polyunsaturated fatty acid concentration in beef, thereby affecting the susceptibility of cooked beef to oxidation.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Jessica Aschemann-Witzel, Daniele Asioli, Marija Banovic, Maria Angela Perito, Anne Odile Peschel
Summary: This study explores the associations and attitudes of consumers towards upcycled food and different benefit framings through a survey of consumers in five European countries. The results show that consumers have mostly positive associations towards upcycled food, but there are also negative associations. Concrete presentation reduces negative associations. A climate framing of upcycled food leads to associations of innovation and environment.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Horticulture
Manoj Kumar, Deepak Chandran, Maharishi Tomar, Deep Jyoti Bhuyan, Simona Grasso, Amanda Gomes Almeida Sa, Bruno Augusto Mattar Carciofi, Radha, Sangram Dhumal, Surinder Singh, Marisennayya Senapathy, Sushil Changan, Abhijit Dey, Ravi Pandiselvam, Dipendra Kumar Mahato, Ryszard Amarowicz, Sureshkumar Rajalingam, Marthandan Vishvanathan, Lejaniya Abdul Kalam Saleena, Mohamed Mekhemar
Summary: This review discusses the nutritional profile and functional food properties of tomato seeds, as well as their application as a functional food ingredient and recent research updates.
