Article
Nutrition & Dietetics
Greta Kresic, Elena Dujmic, Dina Loncaric, Snjezana Zrncic, Nikolina Liovic, Jelka Pleadin
Summary: This research examines the influence of knowledge, product information, and satisfaction with product attributes on fish consumption in Croatia and Italy. The results show that subjective knowledge and satisfaction with product attributes are predictors of fish consumption.
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
Business
Bryan Hochstein, Willy Bolander, Brett Christenson, Alexander B. Pratt, Kristy Reynolds
Summary: Consumer subjective knowledge varies prior to meeting with frontline employees in retail environments, with different types of consumers requiring different strategies to improve their willingness to buy and accept FLE recommendations.
JOURNAL OF RETAILING
(2021)
Review
Food Science & Technology
Mathew T. Baker, Peng Lu, Jean A. Parrella, Holli R. Leggette
Summary: Inconsistent results in previous studies have made it difficult to determine the precise effect of consumer knowledge on their acceptance of functional foods. However, a systematic review and meta-analysis found that consumers generally have low knowledge about functional foods and are not familiar with the concept. Yet, there is a small positive relationship between consumers' knowledge and their acceptance of functional foods. Therefore, increasing consumers' knowledge of functional foods is important for improving their acceptance of such products.
Review
Food Science & Technology
Vera Ventura, Alessia Cavaliere, Beatrice Ianno
Summary: The use of social media data in analyzing food-related content is growing rapidly, with both positive influences on consumer knowledge and negative impacts on individual behaviors towards unhealthy food consumption practices.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Computer Science, Information Systems
Jin Zhang, Xinrui Li, Jilong Zhang, Liye Wang
Summary: The popularity of online knowledge payment platforms allows users to disseminate paid knowledge through voice communication. However, the lack of professional teaching skills among users often leads to linguistic disfluency, which can negatively impact consumer satisfaction of paid knowledge products. This study investigates the effects of linguistic disfluency on consumer satisfaction, as well as the moderating effects of consumer expertise and familiarity. Using data from Zhihu Live, a leading online knowledge payment platform, we find that linguistic disfluency is negatively associated with consumer satisfaction. However, this negative association disappears or becomes positive for consumers with high expertise and low familiarity. Our findings have implications for platforms to increase consumer satisfaction, improve user retention, and generate more revenue.
INFORMATION & MANAGEMENT
(2023)
Article
Multidisciplinary Sciences
Juan Shi, Kin Keung Lai, Gang Chen
Summary: On social networking sites, people can express themselves in various ways, and one powerful way is through retweeting other-sourced tweets. This study examines users' retweeting behavior from the perspective of online identity and self-presentation. The results show that people are more likely to retweet topics they are interested in and familiar with in order to maintain a consistent online identity. Users with higher online self-presentation efficacy and more involvement with the social media platform tend to have a stronger propensity for a clear online identity and are more likely to retweet familiar topics.
Article
Behavioral Sciences
Kristina Arslain, Christopher R. Gustafson, Pratiksha Baishya, Devin J. Rose
Summary: The study found that many US residents without a diagnosed gluten sensitivity have tried a gluten-free diet due to beliefs that it is healthier, gluten-free products are more nutritious, and can help clear acne. Personal research was identified as the most influential source of information that led individuals to try a gluten-free diet.
Article
Environmental Sciences
Cheila Almeida, Jara Laso, David Baptista de Sousa, Ronan Cooney, Paula Quinteiro, Neil Rowan, Ana Claudia Dias, Eoghan Clifford, Rodrigo G. Reboredo, Maria Margallo, Maria Leonor Nunes, Antonio Marques
Summary: Packaging is crucial for food protection, consumer information, and waste reduction, but it can also negatively impact the environment. Recycling waste treatment offers more environmental benefits, yet only 66% of packaging waste is recycled in the EU. To minimize environmental impact, reducing packaging production and promoting reuse are the key approaches. Assessing consumer willingness to reduce environmental impact of seafood packaging is important.
SCIENCE OF THE TOTAL ENVIRONMENT
(2023)
Article
Green & Sustainable Science & Technology
Shuiping Ding, Jie Lin, Zhenyu Zhang
Summary: This study examines how consumer-to-consumer interaction influences repetitive purchases through consumer knowledge and trust. The results show that information interaction significantly impacts consumer knowledge, while consumer trust plays a crucial role in repetitive purchases. Consumer knowledge and trust act as mediators between information interaction and social interaction, enriching the understanding of consumer behavior in network communities.
Article
Food Science & Technology
Greta Kresic, Elena Dujmic, Dina Loncaric, Snjezana Zrncic, Nikolina Liovic, Jelka Pleadin
Summary: This study identifies and describes four consumer segments based on their intention to consume farmed fish in Croatia: farmed fish enthusiasts, farmed fish supporters, indifferents, and farmed fish skeptics. The results show that these consumer segments differ in terms of demographic factors, fish consumption habits, and product preferences. These findings can be used to develop marketing strategies that promote farmed fish consumption.
Article
Agriculture, Dairy & Animal Science
A. N. Schiano, M. A. Drake
Summary: The study aimed to explore consumer understanding of milk processing and constituents, finding that consumers generally had limited knowledge. Some consumers were unfamiliar with processing methods and terms, but had positive perceptions of filtered milk and cheese.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Fisheries
Laura Lopez-Mas, Anna Claret, Machiel J. Reinders, Marija Banovic, Athanasios Krystallis, Luis Guerrero
Summary: The study found that European consumers generally believe wild fish have higher quality, while farmed fish are seen as superior in terms of control, price, and availability. Despite a preference for wild fish, consumers actually consume more farmed fish, indicating that positive perceptions of products do not necessarily drive higher consumption.
Article
Food Science & Technology
Jamal Amyoony, Mackenzie Gorman, Tanvi Dabas, Rachael Moss, Matthew B. McSweeney
Summary: This study evaluated the sensory properties and acceptability of commercially available collagen powders from different sources in water and smoothies. The results showed that collagen could be grouped based on its source, and the aroma and taste of marine collagen affected its acceptability, with less flavorful collagen being more preferred by participants.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Hospitality, Leisure, Sport & Tourism
Chang Wang, Shengyou Liu, Sai Zhu, Zhiping Hou
Summary: Online reviews often have redundant information, and understanding how to identify valuable information is crucial. This study utilizes knowledge-based theory and social network theory to investigate the impact of knowledge redundancy in online travel reviews on consumer purchase behavior. By analyzing a large dataset of online reviews, the study reveals a U-shaped relationship between knowledge redundancy and consumer purchase behavior, with knowledge diversity playing an intermediary role.
CURRENT ISSUES IN TOURISM
(2023)
Article
Food Science & Technology
Ellen J. Van Loo, Carola Grebitus, Wim Verbeke
Summary: This study used eye-tracking measures to assess visual attention to nutrition and sustainability claims, finding that more visual attention was associated with a higher likelihood of choice. Sweetener content and genetic modification claims received the most attention, which is important for promoting healthy and sustainable food choices.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Food Science & Technology
Nguyen H. D. My, Matty Demont, Wim Verbeke
Summary: The introduction of food safety certification in Vietnam has raised concerns about inclusivity, as lower-income consumers are less likely to purchase certified rice. This poses a challenge for Vietnam in ensuring food safety for staple crops like rice. The ultimate goal is to propose policy guidelines to enhance inclusiveness of food safety as a fundamental consumer right.
GLOBAL FOOD SECURITY-AGRICULTURE POLICY ECONOMICS AND ENVIRONMENT
(2021)
Article
Veterinary Sciences
David Claeys Bouuaert, Mario Van Poucke, Lina De Smet, Wim Verbeke, Dirk C. de Graaf, Luc Peelman
Summary: This study developed and validated high-throughput qPCR assays for discriminating eight single-nucleotide variants associated with suppressed mite reproduction in honey bees. Additional variants in the primer/probe binding sites were identified, and supplementary primers and probes were developed to ensure correct genotyping outcome. The availability of this assay allows genotyping for the suppressed mite reproduction trait and facilitates marker assisted selection in breeding programs.
BMC VETERINARY RESEARCH
(2021)
Article
Food Science & Technology
Ieben Broeckhoven, Wim Verbeke, Juan Tur-Cardona, Stijn Speelman, Yung Hung
Summary: The study highlights the importance of increasing protein intake for older adults in the EU to prevent malnutrition, with a focus on sustainable choices. The majority of older adults prefer protein-enriched red meat and poultry burgers with carbon labels for lower environmental impact, while distinct consumer segments with different preferences and motivations were identified. Factors such as gender, country, health and sustainability concerns, as well as knowledge on protein and the environment, influence older adults' intentions to consume sustainable protein-enriched products.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Food Science & Technology
Alessandra C. Grasso, Yung Hung, Margreet R. Olthof, Ingeborg A. Brouwer, Wim Verbeke
Summary: Protein intake is crucial for older adults' health, but many are not consuming enough. Meat has a significant environmental impact, making sustainable dietary choices important. Understanding older consumers' meat consumption behavior can help design strategies to meet their protein needs in an environmentally sustainable way.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Food Science & Technology
Simone G. van Breda, Karen Mathijs, Harm-Jan Pieters, Virag Sagi-Kiss, Gunter G. Kuhnle, Panagiotis Georgiadis, Giovanna Saccani, Giovanni Parolari, Roberta Virgili, Rashmi Sinha, Gert Hemke, Yung Hung, Wim Verbeke, Ad A. Masclee, Carla B. Vleugels-Simon, Adriaan A. van Bodegraven, Theo M. de Kok
Summary: The addition of natural extracts to conventionally processed red meat products can significantly reduce the excretion of endogenously formed N-nitroso compounds in feces, potentially reducing the risk of colorectal cancer. In addition, high nitrate levels in drinking water in combination with processed red meat intake may stimulate NOC formation, but this effect can be mitigated by replacing E250 with natural plant extracts.
MOLECULAR NUTRITION & FOOD RESEARCH
(2021)
Article
Green & Sustainable Science & Technology
Ellen J. Van Loo, Fien Minnens, Wim Verbeke
Summary: The study reveals heterogeneity in consumer preferences for organic food, with three consumer segments identified based on their preferences for juice and eggs. The majority of consumers prefer the national brand for orange juice, while about half prefer private label and organic production for eggs.
Article
Green & Sustainable Science & Technology
Margot Cooreman-Algoed, Fien Minnens, Lieselot Boone, Kyara Botterman, Sue Ellen Taelman, Wim Verbeke, Brecht Devleesschauwer, Yung Hung, Jo Dewulf
Summary: Food wastage is a global environmental concern, with households being a key focus. This study found that households with lower levels of food wastage are often older, without children, and have better household routines and skills. Purchasing organic products and products with shorter shelf lives were also linked to lower food wastage in households.
Article
Veterinary Sciences
Frank A. M. Tuyttens, Sophie de Graaf, Sine Norlander Andreasen, Alice de Boyer des Roches, Frank J. C. M. van Eerdenburg, Marie J. Haskell, Marlene K. Kirchner, Luc. Mounier, Miroslav Kjosevski, Jo Bijttebier, Ludwig Lauwers, Wim Verbeke, Bart Ampe
Summary: The Welfare Quality (R) consortium has developed standard protocols for monitoring farm animal welfare, but the uptake for the dairy cattle protocol has been low. In order to achieve widespread adoption for monitoring dairy cattle welfare, they revised and simplified the protocol into a user-friendly tool that calculates a welfare index based on a minimal number of key animal-based measures.
FRONTIERS IN VETERINARY SCIENCE
(2021)
Article
Environmental Sciences
Gabriele Sacchettini, Greta Castellini, Guendalina Graffigna, Yung Hung, Milena Lambri, Antonio Marques, Federica Perrella, Mariarosaria Savarese, Wim Verbeke, Ettore Capri
Summary: This research examines Italian consumers' attitudes towards health and sustainability in relation to seafood, identifying three consumer groups and analyzing differences in socio-demographic characteristics, sustainability attitudes, purchase intentions, and information interests. Consumers with higher health interest and love for seafood show more awareness and interest in sustainable seafood products compared to those with lower health commitment and indifference towards seafood.
SCIENCE OF THE TOTAL ENVIRONMENT
(2021)
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
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
Sebastien Lizin, Sandra Rousseau, Roselinde Kessels, Michel Meulders, Guido Pepermans, Stijn Speelman, Martina Vandebroek, Goedele Van Den Broeck, Ellen J. Van Loo, Wim Verbeke
Summary: Discrete choice experiments (DCEs) are commonly used in food research to uncover trade-offs made in choosing among alternatives. Understanding consumers' decision-making process is crucial for food-related policies. While many methodological advances have been adopted in food research, there is still room for improvement.
FOOD QUALITY AND PREFERENCE
(2022)
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)
