Article
Food Science & Technology
Ana Gimenez, Jessica Aschemann-Witzel, Gaston Ares
Summary: The study found that suboptimality triggers associations about quality issues and negative emotional reactions, significantly affecting perceived quality and purchase intention. Consumers showed a slightly higher intention to purchase products with defects when considering a discount.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Wen-Shin Huang, Hung-Yu Kuo, Shi-Yuan Tung, Han-Shen Chen
Summary: Reducing food waste is a global concern, with campaigns aiming to address this issue. Research on suboptimal food has gained attention, highlighting consumer preferences for freshness and appearance. Increasing awareness about suboptimal food and reducing waste are crucial for sustainable development.
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
Yifan Tang, Yiting Kuang, Han Li, Binbin Cao, Ping Qing
Summary: The study investigates the influence of food retailer's Approaching the Expiration Date (AED) labelling on consumers' patronage intention, exploring the mediation effect of food retailer's concern for consumers and the boundary condition of this effect. The findings highlight the positive influence of AED labelling on consumers' patronage intention, and the importance of considering the retailer's concern for consumers and whether the AED labelling is voluntary or mandatory.
BRITISH FOOD JOURNAL
(2022)
Article
Food Science & Technology
See Meng Lim, Hanbin Law, Siew Siew Lee
Summary: Suboptimal food refers to visually imperfect food that is still safe and of good quality. This study investigates consumers' perception and acceptance of suboptimal food, as well as the factors that influence their acceptance. A survey was conducted among 414 consumers in Malaysia, and the results showed that only 11.4% chose suboptimal foods, with apples with brown spots having the lowest acceptance rate (9.9%). Consumers perceived suboptimal foods as unattractive and believed they should be consumed quickly. Malays were less likely to accept suboptimal foods, while middle-income households were more likely to accept them at home. Overall, consumers have a low acceptance of suboptimal food, viewing it as unappealing and transient. However, the findings may not be applicable to the wider population due to the use of convenience sampling.
Article
Green & Sustainable Science & Technology
Lucie Severova, Roman Svoboda, Karel Sredl, Marie Prasilova, Alexandr Soukup, Lenka Kopecka, Marek Dvorak
Summary: This study highlights the changes in consumer preferences for food products due to income growth, as well as the importance of multinational producers adapting to these changes. Consumers tend to prefer products from Czech producers, particularly those found at farmers' markets, over those from multinational chains.
Article
Food Science & Technology
Christina M. Neubig, Jutta Roosen, Cornelia A. Karg, Simone Moser
Summary: Consumers' tendency to waste suboptimal food poses challenges for sustainable food systems. This study finds that providing information on safety and healthfulness can increase consumers' willingness to consume aging produce.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Operations Research & Management Science
Yinhai Shen, Qing Zhang, Zhichao Zhang, Xinyu Ma
Summary: This passage discusses the issue of product returns in online retailing and explores the influence of disappointment aversion on retailers' return strategies. The study identifies the optimal strategies under different product return rates and provides key findings regarding pricing, return penalty, and profitability.
OPERATIONS RESEARCH PERSPECTIVES
(2022)
Article
Food Science & Technology
Panayiota Xylia, George Botsaris, Panagiotis Skandamis, Nikolaos Tzortzakis
Summary: The study found that the microbial load of minimally processed vegetables increases towards their expiration date, including spoilage microorganisms and foodborne pathogens. Different seasons and salad types also have an impact on the microbial load. It is crucial to consider expiration dates and shelf life when applying postharvest management to processed vegetables for ensuring safety and quality.
Article
Operations Research & Management Science
Yael Perlman
Summary: This paper studies a duopolistic market with a conventional offline retailer and an online retailer, analyzing their pricing strategies, expected profits, and market shares under different competitive advantages and consumer attribute valuations.
OPERATIONS RESEARCH PERSPECTIVES
(2022)
Article
Food Science & Technology
Maria Joao Moreira, Juan Garcia-Diez, Jose M. M. M. de Almeida, Cristina Saraiva
Summary: Consumers show a good understanding and trust in food label information, with higher trust in food composition in processed foods. Over half of respondents recognize the existence of food fraud, focusing more on practices that involve risks to public health.
Article
Engineering, Environmental
Yifeng Zou, Junzhang Wu, Guanghai Liu, Mirco Piron, Andrea Fedele, Scipioni Antonio, Alessandro Manzardo
Summary: A significant challenge in today's food system is the unreliable fixed expiration dates on food packaging due to variable and unknown food quality affected by temperatures. The dynamic expiration date (DED) mode is proposed as an alternative, but practitioners must guard against uncertainties when setting expiration dates for fresh food. A computer-simulated experiment evaluates potential retail benefits of both date modes and finds a significant difference in retail benefits between the DED and fixed expiration date (FED) modes.
RESOURCES CONSERVATION AND RECYCLING
(2022)
Article
Green & Sustainable Science & Technology
Alessandro Bonadonna, Stefano Duglio, Luigi Bollani, Giovanni Peira
Summary: This study focuses on young consumers' perceptions of mountain food products, finding that they generally consider mountain products as fundamental commodities and associate them with concepts such as sustainable development, local traditions, and health. The research provides valuable insights for institutions on promoting understanding of the importance of agricultural products among younger generations.
Article
Business
Jun-Hwa Cheah, Xin-Jean Lim, Hiram Ting, Yide Liu, Sara Quach
Summary: Omnichannel retailing, which focuses on seamless interaction between retailers and consumers, has gained recognition. However, privacy concerns remain a delicate issue that may hinder its growth. This study investigates consumer behavior in omnichannel retailing and examines the moderating effect of privacy concerns. The findings highlight the importance of channel integration, consumer empowerment, and privacy concern mitigation in establishing trust and influencing patronage intention.
JOURNAL OF RETAILING AND CONSUMER SERVICES
(2022)
Review
Management
Ningyuan Chen, Anran Li, Kalyan Talluri
Summary: Consumer reviews have a significant impact on purchase decisions, but there is bias in aggregate ratings due to consumer self-selection and bounded rationality. The limited theoretical models try to explain this bias in ratings.
MANAGEMENT SCIENCE
(2021)
Review
Food Science & Technology
Jessica Aschemann-Witzel, Humberto Ribeiro Bizzo, Ana Carolina S. Doria Chaves, Adelia Ferreira Faria-Machado, Antonio Gomes Soares, Marcos Jose de Oliveira Fonseca, Ulla Kidmose, Amauri Rosenthal
Summary: This article examines the challenges and opportunities of waste-to-value applications in international trade and sustainable development, using case studies of tropical fruits from South America. The study presents a model of the international supply chain and discusses future research questions in order to address the challenges and harness the benefits of waste-to-value in global tropical fruit chains.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Health Policy & Services
Tija Rageliene, Jessica Aschemann-Witzel, Alice Gronhoj
Summary: This study aims to explore children's experience of using a smartphone app designed to promote healthy eating and evaluate its efficacy. The results showed that the children had a positive experience using the app, and there was a significant increase in fruit and vegetable preferences and fruit intake in the experimental group.
HEALTH PROMOTION INTERNATIONAL
(2022)
Review
Business
Jessica Aschemann-Witzel, Isadora Do Carmo Stangherlin
Summary: A sustainable bio-economy requires reintegration of agricultural and food production by-products and side-streams into the value cycle for waste reduction and efficient resource use. Consumer acceptance of waste-to-value food products is influenced by various factors, and research on this phenomenon needs to be expanded to include a wider variety of methods, theories, and research contexts.
TECHNOLOGICAL FORECASTING AND SOCIAL CHANGE
(2021)
Article
Food Science & Technology
Marija Banovic, Jessica Aschemann-Witzel, Rosires Deliza
Summary: This study examined how health goals influence food choices, finding that in a non-conflicting choice context, consumers are more likely to choose more expensive products. The expected taste of the products further mediates the effect of the health goal on product choice, intensifying taste perceptions in a non-conflicting choice context.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Food Science & Technology
Camila Ferro, Gaston Ares, Jessica Aschemann-Witzel, Maria Rosa Curutchet, Ana Gimenez
Summary: Although most participants perceived low levels of household food waste, they regarded food waste at the national level to be high. They tended to see food waste as 'unavoidable' and sought rational explanations to justify their behavior. The study identified drivers related to behavioral, personal, product, and contextual factors that influence food waste practices.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Business
Susanne Pedersen, Ting Zhang, Yanfeng Zhou, Jessica Aschemann-Witzel, John Thogersen
Summary: Imports are necessary to meet the diverse demand for organic food from consumers. In developed economies, consumers tend to prefer domestic products, while consumers in developing and emerging economies prefer imported products. A comparative study in China and Germany found that Chinese consumers have a slight bias towards domestic organic food, although smaller than in Germany, and they trust the organic standards of developed countries more. Chinese consumers prioritize food quality and safety concerns when choosing organic foods, while German consumers prefer domestic and geographically close imports due to environmental concerns. The results suggest that consumer trust in institutions in developed countries is a competitive advantage for producers in both domestic and global organic food markets.
JOURNAL OF MACROMARKETING
(2023)
Article
Behavioral Sciences
Kaat Philippe, Claire Chabanet, Sylvie Issanchou, Alice Gronhoj, Jessica Aschemann-Witzel, Sandrine Monnery-Patris
Summary: This study found differences in feeding practices and involvement between Danish mothers and fathers, with fathers tending to use higher levels of coercive control practices and mothers using more structure and autonomy support practices.
Article
Food Science & Technology
Ada Maria Barone, Jessica Aschemann-Witzel
Summary: The study found that consumers heavily rely on expiration date labels or their own senses when handling food, and trust in the label is a key factor in using smart labels. In-store demonstrations and information can help support and promote the uptake of smart labels.
Article
Business
Jessica Aschemann-Witzel, Louise Randers, Susanne Pedersen
Summary: This article explores the perception of responsibility for food waste between retailers and consumers and how this perception has evolved through in-depth qualitative interviews. The study shows that responsibilization is not limited to either consumers or retailers, but can expand for both.
BUSINESS STRATEGY AND THE ENVIRONMENT
(2023)
Article
Public, Environmental & Occupational Health
Andreia Ferreira Moura, Jessica Aschemann-Witzel
Summary: Despite efforts to address childhood obesity, its prevalence continues to increase rapidly. This study focuses on identifying barriers to healthy eating among mothers and categorizes them into different segments. It reveals a skeptical attitude towards nutrition advice from health professionals among some mothers and highlights that stay-at-home mothers may face more obstacles to healthy eating. Targeted interventions addressing the diverse profiles of mothers are suggested.
HEALTH CARE FOR WOMEN INTERNATIONAL
(2023)
Article
Food Science & Technology
Jessica Aschemann-Witzel, Daniele Asioli, Marija Banovic, Maria Angela Perito, Anne Odile Peschel
Summary: Future sustainable food systems should focus on efficiently using natural resources and reducing food waste. Upcycled food, which elevates the value of ingredients that would otherwise be wasted or considered inedible, can contribute to this transition. Consumer perception of upcycled food and the concept of frugality in this context have not been extensively researched. A consumer survey across five European countries found that emphasizing traditional frugality and appealing to a frugal orientation can positively influence the acceptance of upcycled food. Product categories that are regionally relevant are also perceived more favorably. Environmental concern is a determining factor in attitude, while food neophobia acts as a barrier. These findings suggest that marketing for upcycled food should target environmentally conscious consumers and highlight the benefits of frugality and resource conservation.
FOOD QUALITY AND PREFERENCE
(2022)
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
Jessica Duncan, Fabrice DeClerck, Andras Baldi, Sebastien Treyer, Jessica Aschemann-Witzel, Kerstin Cuhls, Lilia Ahrne, Stefano Bisof, Stefano Grando, Liutauras Guobys, Johanna Kohl, Henning Otte Hansen, Richard L. Hudson, Hans-Jorg Lutzeyer, Vivi Hunnicke Nielsen, Begona Ruiz, Elke Saggau, Egizio Valceschini, Grzegorz Siebielec, Gianluca Brunori
Summary: Effective interfaces between knowledge and policy are crucial for transforming the food system. An expert group has proposed principles to guide the relationships between society, science, knowledge, policy, and politics.
Article
Business
S. Wiley Wakeman, George Tsalis, Birger Boutrup Jensen, Jessica Aschemann-Witzel
Summary: The paper highlights the lack of coordination as a main reason for the seeming intractability of sustainability problems. It emphasizes the importance of actors' moral awareness of social issues and the heterogeneity in moral perceptions as contributing factors to the difficulty in achieving coordination. Lastly, the study proposes that progress is hindered when actors focus narrowly on specific outcomes, which hinders effective coordination in addressing sustainability goals.
JOURNAL OF BUSINESS ETHICS
(2022)
Article
Business
John Thogersen, Jessica Aschemann-Witzel, Susanne Pedersen
Summary: This study aims to test the general validity of a hierarchical model of country image conceptualizations across countries that differ in socio-economic development and distance to the exporting country. Findings show that the hierarchical country image model fits well in European countries but not in Asian countries, indicating that the proposed relationships in the model require a high level of familiarity and knowledge.
EUROPEAN JOURNAL OF MARKETING
(2021)
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)