Article
Food Science & Technology
Elly Mertens, Diana Sagastume, Tamara Soric, Ivona Brodic, Ivan Dolanc, Antonija Jonjic, Eva Andela Delale, Mladen Mavar, Sasa Missoni, Miran Coklo, Jose L. Penalvo
Summary: An online survey conducted among adult residents in Belgium revealed changes in food choice motives during the COVID-19 pandemic. Sensory appeal remained the most important motive, while the importance of health increased during the pandemic. Mood, natural content, and weight control also became more important. The extent of change varied by age and urban areas, but there were no significant differences across other population subgroups.
Article
Food Science & Technology
Laura Maria Wallnoefer, Petra Riefler, Oliver Meixner
Summary: The study aimed to investigate the motives and barriers for local seasonal food choices, finding that support of the local economy is the most important driver, while price sensibility is the most relevant barrier. The relevance of authenticity and local identity varies for consumers, and environmental benefits do not significantly impact the importance of environmental motives for choosing local seasonal food.
Article
Nutrition & Dietetics
Annukka Hentila, Satu Mannisto, Niina E. Kaartinen, Pekka Jousilahti, Hanna Konttinen
Summary: In order to improve human health and environmental sustainability, it is necessary to decrease red meat consumption and increase legume consumption. This study aimed to examine the associations between food motives and red meat and legume consumption, and whether these associations differ between different subgroups.
EUROPEAN JOURNAL OF NUTRITION
(2023)
Article
Food Science & Technology
Muriel C. D. Verain, Harriette M. Snoek, Marleen C. Onwezen, Machiel J. Reinders, Emily P. Bouwman
Summary: This study developed the Sustainable Food Choice Questionnaire covering the full concept of sustainability and validated its reliability and validity in five countries. The results revealed a two-factor solution of 'general sustainability' and 'local & seasonal' dimensions, providing a valuable tool for research on sustainability motives in consumers' food choices.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Food Science & Technology
Sara R. Jaeger, John Prescott, Thierry Worch
Summary: Recent research has shown consistent relationships between food neophobia (FN) and factors from the Food Choice Questionnaire (FCQ), with most factors negatively associated with FN. The study aimed to replicate and extend these findings using samples from the USA, UK, and Germany, and found largely consistent results. Behavioral validation of the observed FN-FCQ linkages was conducted, with self-reports of food and beverage purchase and consumption frequencies generally supporting the linkages observed in the US and UK, but less so in Germany. The concept of high arousal underlying food choices of those high in FN may help explain why some food characteristics reflect FN-FCQ linkages.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Behavioral Sciences
Sara R. Jaeger, Christina M. Roigard, Denise C. Hunter, Thierry Worch
Summary: Food neophobia is a stable trait that measures individuals' propensity to avoid novel foods, and its impact on food choices was examined in this study. Factors like familiarity and convenience are more important for individuals with higher food neophobia, while factors related to health, natural content, environment, and social justice become less important. Price and sensory appeal remain important across different consumer populations.
Article
Food Science & Technology
Debra Ann Metcalf, Karl K. K. Wiener, Anthony Saliba, Nicole Sugden
Summary: This study used a mixed methods approach and the Theory of Planned Behavior to evaluate Australian consumers' intention to consume hemp foods. Results showed that consumers may be confused about the relationships between CBD oil, THC, and hemp foods, and the intention to consume hemp foods is influenced by the acceptance from others.
Article
Nutrition & Dietetics
Tamara Soric, Ivona Brodic, Elly Mertens, Diana Sagastume, Ivan Dolanc, Antonija Jonjic, Eva Andela Delale, Mladen Mavar, Sasa Missoni, Jose L. Penalvo, Miran Coklo
Summary: This study found that during the COVID-19 pandemic, people's motives for food choice changed, with health becoming more important while ethical concern became less important. Women placed more emphasis on natural content, health, convenience, price, weight control, familiarity, and ethical concern during the pandemic, while men prioritized price, weight control, familiarity, and ethical concern.
Article
Food Science & Technology
Huong Thi Trinh, Binh Thi Thanh Dao, Tuyen Thi Thanh Huynh, Mai Thi Tuyet Nguyen, Trang Mai Nguyen, Vy Thao Vuong, Thanh Thi Duong, Stef de Haan
Summary: This study examines the impact of food choice motives on diet quality in northern Vietnam, finding that different motives have different effects on diet quality components.
Article
Food Science & Technology
Juliana Gondim de Albuquerque, Hector Bernardo Escalona-Buendia, Jailane de Souza Aquino, Margarida Angelica da Silva Vasconcelos
Summary: The objective of this study was to analyze the sensory properties, expectations, experiences, and emotions of low-income and food-insecure Brazilian potential consumers towards a nopal beverage. The study involved sensory evaluation and a Food Choice Questionnaire, and revealed significant effects of education level, household income, and gender on the acceptance of the beverage.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Multidisciplinary Sciences
Sladana P. Stanojevic, Milica M. Pesic, Danijel D. Milincic, Aleksandar Z. Kostic, Mirjana B. Pesic
Summary: This study aimed to investigate the eating behavior of college students and their reasons for consuming traditional food. The results showed that most surveyed students were physically active, lived with their families, and had a lower level of consumption of fast food. However, they had bad habits in terms of consuming cigarettes, alcohol, and energy drinks. The main reasons for consuming traditional food were the connection with family and the taste of the food. There is a need to educate students about the harmfulness of smoking, drinking, and energy drinks, as well as the importance of BMI and product declaration.
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
Nutrition & Dietetics
Marzena Jezewska-Zychowicz, Marta Plichta, Malgorzata Ewa Drywien, Jadwiga Hamulka
Summary: Individuals with food neophobia tend to be older, have lower education levels, and higher BMI. They consume more vegetables, fruit, meat, and less convenience food and sweets. Food neophobics prefer healthy and tasteless foods, while neophilics choose unhealthy and tasty options. They also tend to not read price and shelf-life information on food labels. Actions focusing on food choice motives may help to mitigate the effects of food neophobia in adults.
Article
Nutrition & Dietetics
Sarah J. Eustis, Gabrielle Turner-McGrievy, Swann A. Adams, James R. Hebert
Summary: Measuring and leveraging food motives and values are essential in improving dietary outcomes, as they can help create personalized approaches, inform intervention content, elucidate differences in data analysis, and tailor public health nutrition messages. Each measure has strengths and shortcomings to consider for informing nutritional recommendations at different levels.
Article
Food Science & Technology
Kathryn A. Carroll, Anya Samek, Lydia Zepeda
Summary: Product bundling is a common retail marketing strategy that can increase profits in the grocery sector. Research suggests that the preference for food bundles is due to their simplicity and reduced cognitive effort, making them appealing especially to individuals who do not enjoy shopping.
Article
Food Science & Technology
Chad M. Baum, Wim Verbeke, Hans De Steur
Summary: This study explores the use of counter-messaging to promote acceptance of cultured meat and investigates the determinants of acceptance change. The focus of counter-messaging was found to be insignificant, but such an approach generally enhances consumer acceptance. Acceptance of cultured meat is higher among men, younger consumers, and frequent meat-eaters, and the change in acceptance is influenced by perceived consumer effectiveness and prior knowledge.
FOOD QUALITY AND PREFERENCE
(2022)
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
Food Science & Technology
Laura Lopez-Mas, Anna Claret, Alejandra Bermudez, Mar Llauger, Luis Guerrero
Summary: Packaging is not only a structural element to preserve food, but also a powerful marketing tool that can influence product perception, purchase decisions, and consumers' food choices. Co-creation with consumers allows for the identification of packaging attributes that best fit their preferences, and the validation process confirms that consumer co-created packaging is equally or even more preferred over competitors. This information can guide packaging design for fish products in the Spanish market.
Article
Food Science & Technology
Paulina Olivas-Mendez, America Chavez-Martinez, Eduardo Santellano-Estrada, Luis Guerrero Asorey, Rogelio Sanchez-Vega, Ana Luisa Renteria-Monterrubio, David Chavez-Flores, Juan Manuel Tirado-Gallegos, Gerardo Mendez-Zamora
Summary: The inclusion of natural ingredients such as rosemary and garlic essential oils, as well as chipotle pepper oleoresin, has been found to effectively preserve beef hamburgers by inhibiting microbial growth and lipid oxidation. Consumers preferred hamburgers with added garlic essential oil in terms of sensory attributes.
Article
Food Science & Technology
Scott C. Hutchings, Luis Guerrero, Levi Smeets, Graham T. Eyres, Patrick Silcock, Enrique Pavan, Carolina E. Realini
Summary: This study revealed differences between general New Zealand consumers and ethnic Chinese consumers in terms of the importance of lamb attributes at the point of purchase and opinions of New Zealand lamb. Chinese consumers placed more importance on attributes like animal origin and food safety, while New Zealand consumers focused more on price and animal welfare.
Article
Food Science & Technology
Laura Lopez-Mas, Anna Claret, Violeta Stancu, Karen Brunso, Irene Peral, Elena Santa Cruz, Athanasios Krystallis, Luis Guerrero
Summary: The study utilized a co-creation process with consumers and qualitative data analysis software to identify the most important dimensions of co-created ideas and their potential reception in the market.
Article
Food Science & Technology
Mar Giro-Candanedo, Anna Claret, Elena Fulladosa, Luis Guerrero
Summary: This study evaluated Spanish consumers' reasons for reading or not reading nutrition information, their nutrition knowledge, perception and understanding of nutrition label information, and the possible impact of following a diet on these factors. The results indicated that dietary patterns, nutrition knowledge, and sociodemographic characteristics strongly influenced label use.
Article
Food Science & Technology
Hans Dagevos, Wim Verbeke
Summary: This paper provides a narrative descriptive review of meat consumption in the Netherlands and Belgium from 2010 to 2020. The analysis shows that meat consumption in the Netherlands is relatively stable, while Belgium has experienced a steady decline in meat consumption over the past decade. Both countries face an increase in flexitarians and consumers who intend to reduce their meat consumption. However, there are important differences in research methodologies and sample compositions, making direct comparisons between countries challenging. The findings suggest that attitudes and intentions towards meat reduction are more prevalent than actual dietary behavioral change.
Article
Food Science & Technology
Anna Gomis-Bellmunt, Anna Claret, Anna Puig-Pujol, Francisco Jose Perez-Elortondo, Luis Guerrero
Summary: The aim of this study was to develop a sensory profile for taste and mouthfeel descriptors of PDO wines in Catalonia, Spain, in order to advance the harmonization of official sensory analysis of wines. The use of this tool allows certification and control authorities to verify compliance with specifications based on objectively evaluated results.
Article
Food Science & Technology
Ricard Bou, Luis Guerrero, Marilo Lopez, Anna Claret, Laura Lopez-Mas, Massimo Castellari
Summary: Marination is commonly used to preserve fish, and combining it with non-thermal technologies like vacuum impregnation and high hydrostatic pressure can help extend shelf life and preserve freshness. In this study, the effects of vacuum impregnation alone or in combination with pressurization on the physicochemical properties, microbiological and oxidative stability, and sensory properties of refrigerated seabream fillets were evaluated. Vacuum impregnation alone had little effect, except for a higher perception of lemon aroma. However, vacuum impregnation with pressurization significantly reduced bacterial counts and affected color and texture compared to conventional marination, but had minimal impact on sensory properties.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Editorial Material
Food Science & Technology
Begona Panea, Francisco Javier Mesias, Luis Guerrero
Article
Fisheries
Laura Lopez-Mas, Anna Claret, Gaelle Arvisenet, Roser Romero del Castillo, Zein Kallas, Massimo Zuccaro, Luis Guerrero
Summary: Research shows that consumers have a more negative perception of farmed fish compared to wild fish in terms of sustainability. European consumers generally perceive farmed fish as more sustainable, providing environmental benefits and generating employment, while wild fish is seen as ensuring animal welfare and being more organic.
AQUACULTURE INTERNATIONAL
(2023)
Article
Environmental Sciences
Marie Van Espen, James H. Williams, Fatima Alves, Yung Hung, Dirk C. de Graaf, Wim Verbeke
Summary: This study aims to assess the impacts of climate change on the European beekeeping sector and whether beekeepers have had to adapt their practices accordingly. The results show regional disparities in perceived impacts, with Southern European beekeepers expressing more negative outlooks. Factors such as professionalism, years in beekeeping, floral resources availability, environment, and local policy measures were found to distinguish heavily impacted beekeepers from others.
SCIENCE OF THE TOTAL ENVIRONMENT
(2023)
Article
Food Science & Technology
Fabio Fanari, Josep Comaposada, Fatma Boukid, Elia Climent, Anna Claret Coma, Luis Guerrero, Massimo Castellari
Summary: Microalgae such as Spirulina and Chlorella Vulgaris, containing high-quality proteins and essential bioactive compounds, were incorporated into energy bars in this study. The addition of microalgae improved the nutritional content and sensory characteristics of the bars.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Food Science & Technology
Martina Magnani, Anna Claret, Enric Gisbert, Luis Guerrero, Rifat Ullah Khan, Shabana Naz
Summary: This research compared the effects of different levels of yellow mealworm beetle larvae meal in feed on the sensory quality of rainbow trout fillets and assessed the acceptability of this protein source to consumers. The findings showed that adding yellow mealworm beetle larvae meal did not affect the sensory quality of the trout fillets, but consumers still had some level of rejection towards this alternative protein.
Article
Behavioral Sciences
Hugues Piloquet, Benoit Berge, Pascal Maigret, Veronique Hospital
Summary: This study aimed to explore the effects of environmental factors on eating behavior and food intake in toddlers. The results showed that food fussiness was more common in older children, children conceived with medical assistance, children exposed to distractions during meals, rewarded by parents to finish meals, free to eat at will, and those who ate only occasionally with the whole family. Unsatisfactory dietary diversification was not significantly associated with any variable.
Article
Behavioral Sciences
Victoria Norton, Julie A. Lovegrove, Marcus Tindall, Julia Rodriguez Garcia, Stella Lignou
Summary: The UK's aging population requires promotion of balanced nutrition, with a particular focus on increasing dietary fiber intake. Surveys involving older adults showed their willingness to learn about dietary fiber and the need for accessible information. Educational materials proved effective in engaging older adults and were perceived as useful. A holistic approach, involving support from various sources, can aid in improving dietary fiber consumption and overall health outcomes among older adults.
Article
Behavioral Sciences
Gary J. Farkas, Paige M. Cunningham, Alicia M. Sneij, John E. Hayes, Mark S. Nash, Arthur S. Berg, David R. Gater, Barbara J. Rolls
Summary: Overeating associated with neurogenic obesity after spinal cord injury (SCI) may be related to how persons with SCI experience satiation, their eating frequency, and the context in which they eat their meals. Those with SCI rely less on physiological satiation cues for meal termination and instead rely more on hedonic cues. There are differences in meal contexts and eating frequency between SCI individuals and controls, with SCI individuals consuming fewer meals but having a higher overall eating frequency due to increased snacking. These factors likely contribute to overeating associated with neurogenic obesity after SCI.
Article
Behavioral Sciences
Shana Adise, Kerri N. Boutelle, Panteha Hayati Rezvan, Eric Kan, Kyung E. Rhee, Michael I. Goran, Elizabeth R. Sowell
Summary: This study investigated the relationship between executive functions and cognition during adolescence, and the intake of fat and sugar two years later. The study found that higher impulsivity and reward-seeking behaviors were related to greater fat and sugar intake in males, while higher negative urgency and BMI were related to greater intake in both sexes. These findings suggest that individuals with certain traits may be more at risk for weight gain due to overconsumption of unhealthy foods.
Article
Behavioral Sciences
Claire Margerison, Gozde Aydin, Christel Larsson, Alison Booth, Anthony Worsley, Janandani Nanayakkara
Summary: The COVID-19 pandemic and associated lockdowns resulted in changes in food accessibility and availability, leading to shifts in food habits and behaviors among people worldwide. A study conducted in Australia examined the self-reported changes in food habits and behaviors of adults during the COVID-19 restrictions in 2020. The majority of respondents reported developing positive food habits, such as trying new recipes, cooking from scratch, and reducing take-away meals. The study also found that family involvement in food preparation and eating together increased during the restrictions. However, there were negative experiences, including difficulties in purchasing certain foods and limited access to food outlets.
Article
Behavioral Sciences
Betsy Cogan, Jamie A. Cooper
Summary: This study aimed to assess the effect of dietary sweetness on appetite in adults with and without obesity. The results showed that the response of ghrelin to unsweetened rinses was energy-specific for all adults, while rinses containing sucralose led to greater cephalic phase cholecystokinin release in adults with a BMI between 18.5 and 24.9 kg/m(2).
Article
Behavioral Sciences
Rebecca Gregson, Jared Piazza, Heather Shaw
Summary: Recent scholarship has identified a group of individuals who self-identify as anti-vegan, and they have distinct dietarian identities and ideological profiles. Anti-vegans show higher levels of commitment to their dietary patterns compared to omnivores, and they also score higher on various ideological measures.
Review
Behavioral Sciences
Gibson Weydmann, Patricia Maidana Miguel, Nour Hakim, Laurette Dube, Patricia Pelufo Silveira, Lisiane Bizarro
Summary: This study systematically reviewed the association between obesity and overweight with reinforcement learning performance. It was found that obesity might be associated with impairments in utilizing aversive outcomes to change behavior, but further research is needed to confirm this association.
Article
Behavioral Sciences
Laura Kudlek, Rebecca A. Jones, Carly Hughes, Robbie Duschinsky, Andrew Hill, Rebecca Richards, Megan Thompson, Ann Vincent, Simon J. Griffin, Amy L. Ahern
Summary: This study explored how participants of an ACT-based weight management intervention (WMI) experience emotional eating and highlighted the importance of self-awareness and alternative coping strategies in improving emotional eating. It also emphasized the need for ongoing and personalized interventions to support individuals with external locus of control and complex emotional eating experiences.
Article
Behavioral Sciences
Stefanie C. Landwehr, Monika Hartmann
Summary: This study examines the influence of peers on children's snack purchasing decisions, finding that the presence of peers strongly impacts children's brand awareness and price perception, highlighting the crucial role of social influence in shaping children's decision-making processes.
Article
Behavioral Sciences
Rao Yuan, Shaosheng Jin, Wenchao Wu
Summary: This study examines the interactive effects of information and consumer trust on consumer preferences for organic food. The results show that consumers are willing to pay a higher price for organic food, especially those with higher levels of trust. The introduction of information significantly increases consumers' willingness to pay, with a greater increase observed among high-trust consumers.
Article
Behavioral Sciences
Oda Bjorklund, Lars Wichstrom, Clare Llewellyn, Silje Steinsbekk
Summary: This study tests the psychometric properties of the Adult Eating Behavior Questionnaire (AEBQ) in a sample of 14-year-olds and examines its construct validity using the parent-reported Children's Eating Behavior Questionnaire (CEBQ). The results show that a 7-factor solution of the AEBQ without the Hunger scale is a better fitting model, and there are small-to-moderate correlations between the AEBQ and CEBQ scales.
Article
Behavioral Sciences
Alice M. Cox, Rachael W. Taylor, Jillian J. Haszard, Kathryn L. Beck, Pamela R. von Hurst, Cathryn A. Conlon, Lisa A. Te Morenga, Lisa Daniels, Jenny Mcarthur, Rebecca Paul, Neve H. McLean, Emily A. Jones, Ioanna Katiforis, Kimberley J. Brown, Madeline Gash, Madeleine Rowan, Elizabeth A. Fleming, Rosario Jupiterwala, Bailey R. Bruckner, Anne-Louise M. Heath
Summary: Although concerns are often raised about the potential impact of baby food pouch use and Baby-Led Weaning (BLW) on infant health, there is limited research in this area. This study found that frequent pouch use was associated with increased food fussiness and more selective eating, while BLW was associated with higher energy intake and a range of eating behaviors.
Article
Behavioral Sciences
Briana L. Kennedy, Andrew M. Camara, Dominic M. D. Tran
Summary: This study investigated the relationship between obesity, overconsumption, and oversensitivity to rewards, and how it affects attentional biases towards food-related stimuli. The results showed that individuals with higher BMI had lower attentional priority for food and food logos, while increased consumption of HFHS foods and dieting predicted increased attentional priority for food and food logo images.
Article
Behavioral Sciences
Irene Campos-Sanchez, Rocio Munoz-Sanchez, Eva-Maria Navarrete-Munoz, Maria Sofia Molina-Inigo, Miriam Hurtado-Pomares, Paula Fernandez-Pires, Alicia Sanchez-Perez, Daniel Prieto-Botella, Iris Juarez-Leal, Paula Peral-Gomez, Cristina Espinosa-Sempere, Desiree Valera-Gran
Summary: This study aimed to investigate the association between sensory reactivity and feeding problems in young children. The results showed that taste/smell sensitivity was significantly associated with difficulties in texture transition/introduction, limited variety of foods, and both feeding problems. Additionally, children with total sensory reactivity or auditory filtering sensory reactivity had a higher prevalence of consuming a limited variety of foods. These findings highlight the importance of considering sensory reactivity as a potential predictor of feeding problems.