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Editorial

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5 pages, 199 KiB

Open AccessEditorial

Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: Some New Perspectives

by Witoon Prinyawiwatkul

Foods 2023, 12(11), 2095; https://doi.org/10.3390/foods12112095 - 23 May 2023

Cited by 2 | Viewed by 1992

Abstract

Food is more than just a source of nutrients—it is a source of basic pleasure and aesthetic experiences [...] Full article

(This article belongs to the Special Issue Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: The New Perspective on Developing Novel and Healthier Products)

Research

Jump to: Editorial, Review

15 pages, 1358 KiB

Open AccessArticle

Factors Influencing Consumers’ Willingness-to-Try Seafood Byproducts

by Silvia Murillo, Ryan Ardoin and Witoon Prinyawiwatkul

Foods 2023, 12(6), 1313; https://doi.org/10.3390/foods12061313 - 20 Mar 2023

Cited by 9 | Viewed by 3367

Abstract

With increasing global demand for seafood, seafood byproducts (SB) utilization can contribute to a more sustainable food supply chain through waste-to-value food product development. However, consumer perceptions of SB (e.g., fish skin and bones) are underexplored. Therefore, this study aims to evaluate some [...] Read more.

With increasing global demand for seafood, seafood byproducts (SB) utilization can contribute to a more sustainable food supply chain through waste-to-value food product development. However, consumer perceptions of SB (e.g., fish skin and bones) are underexplored. Therefore, this study aims to evaluate some factors influencing consumers’ willingness-to-try seafood byproducts. An online survey was conducted in the USA regarding intervention of SB informational cues with N = 904 adult seafood consumers internationally. The proportion of consumers willing to try SB increased significantly (McNemar’s test, α = 0.05) from 47% to 68% after SB safety and health claims had been presented in the questionnaire. Gender, race, SB knowledge, and previous SB consumption were significant predictors of trial intent (based on logistic regression), as were emotional baseline scores during the COVID-19 pandemic. Males were more open to SB consumption than females, and racial identity was associated with differential responsiveness to SB information. Higher levels of “bored” and “unsafe” feelings, and lower levels of “free” were associated with increased SB trial intent. Potential SB consumers identified fish products (82% willingness-to-try); seasoning mix, sauces, and dressing (71% willingness-to-try); and soup and gravy products (62% willingness-to-try) as most appropriate for SB incorporation. Predominant reasons for SB avoidance were concerns about sensory quality, safety, and nutrition. These consumer-driven data could guide SB product development concepts to encourage trial and overcome aversions through new consumption experience. Full article

(This article belongs to the Special Issue Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: The New Perspective on Developing Novel and Healthier Products)

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19 pages, 3117 KiB

Open AccessArticle

Green-Labelled Rice versus Conventional Rice: Perception and Emotion of Chinese Consumers Based on Review Mining

by Heng Xu, Mengyun Xiao, Jun Zeng and Huihui Hao

Foods 2023, 12(1), 87; https://doi.org/10.3390/foods12010087 - 24 Dec 2022

Cited by 12 | Viewed by 2895

Abstract

The COVID-19 pandemic increased public health awareness, changing consumers’ sensitivity and beliefs about food health. Food anxiety and health scares turn consumers toward safe and healthy foods to strengthen their immunity, which makes green food more popular. However, it remains unclear how to [...] Read more.

The COVID-19 pandemic increased public health awareness, changing consumers’ sensitivity and beliefs about food health. Food anxiety and health scares turn consumers toward safe and healthy foods to strengthen their immunity, which makes green food more popular. However, it remains unclear how to understand the gap between consumer intention to purchase green food and their actual purchasing behaviour. Taking rice as an object of study, comparing differences in consumer perceptions and emotions towards green-labelled rice and conventional rice is beneficial for understanding the components and psychological characteristics of consumer perceptions of green food. Therefore, we used topic modelling and sentiment analysis to explore consumers’ focus of attention, attitudinal preferences, and sentiment tendencies based on the review (n = 77,429) from JD.com. The findings revealed that (1) consumers’ concerns about green-labelled rice are increasing rapidly, and most have a positive attitude; (2) consumers of green-labelled rice are more concerned about origin, aroma, and taste than conventional rice; (3) consumers of conventional rice are more concerned about the cost-performance ratio, while consumers of green-labelled rice are also price-sensitive; (4) green label mistrust and packaging breakage during logistics are the leading causes of negative emotions among consumers of green-labelled rice. This study provides a comparative analysis of consumer perceptions and emotions between the two types of rice, thus revealing the main influencing factors of the intention-behaviour gap and providing valuable consumer insights for the promotion of green consumption and the sustainable development of the green food industry. Full article

(This article belongs to the Special Issue Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: The New Perspective on Developing Novel and Healthier Products)

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34 pages, 2926 KiB

Open AccessArticle

The Crick-Eatery: A Novel Approach to Evaluate Cricket (Acheta domesticus) Powder Replacement in Food Products through Product Eating Experience and Emotional Response

by Isaac Ho, Adelynn Peterson, Jack Madden, Kylie Wai, Ruta Lesniauskas, Jeff Garza, Attila Gere, Samir Amin and Amy Lammert

Foods 2022, 11(24), 4115; https://doi.org/10.3390/foods11244115 - 19 Dec 2022

Cited by 7 | Viewed by 2723

Abstract

This study was conducted to evaluate three different food products containing cricket powder for consumer acceptability, emotional response, satiety, and plate waste. US untrained consumers (n = 108), from the San Luis Obispo, CA area, were recruited to evaluate three food products [...] Read more.

This study was conducted to evaluate three different food products containing cricket powder for consumer acceptability, emotional response, satiety, and plate waste. US untrained consumers (n = 108), from the San Luis Obispo, CA area, were recruited to evaluate three food products (sausage, pasta, and brownies) as components in a three-course meal that either contain cricket powder (CP) or not (Control). The CP sausage was found to have lower liking scores than the Control for the attributes tested (p < 0.05). The CP pasta was found to be higher in overall liking than the Control (p < 0.05). The CP Brownies were rated highly across the attributes, except for texture and aftertaste (p < 0.05). Though the CP products were found to be as acceptable as the Controls, the use of cricket powder may have affected the texture and flavor profile of both the CP sausage and brownies. The participants selected more positive emotions terms for both the CP and Control products than negative emotions. Negative terms selected, such as worried, decreased once the products were consumed (p < 0.05). Plate waste and subjective satiety may also be indicators of consumer acceptability. Significant correlations were found between appearance liking and satiety as well as taste liking and plate waste for both the Control and CP products/dishes (p < 0.05). Based on this work, future acceptance of insect-based products may be encouraged by evaluating the products throughout an eating experience. Full article

(This article belongs to the Special Issue Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: The New Perspective on Developing Novel and Healthier Products)

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30 pages, 2191 KiB

Open AccessArticle

Consumer Preference Segments for Plant-Based Foods: The Role of Product Category

by Armand V. Cardello, Fabien Llobell, Davide Giacalone, Sok L. Chheang and Sara R. Jaeger

Foods 2022, 11(19), 3059; https://doi.org/10.3390/foods11193059 - 1 Oct 2022

Cited by 19 | Viewed by 6109

Abstract

A survey of willingness to consume (WTC) 5 types of plant-based (PB) food was conducted in USA, Australia, Singapore and India (n = 2494). In addition to WTC, emotional, conceptual and situational use characterizations were obtained. Results showed a number of distinct [...] Read more.

A survey of willingness to consume (WTC) 5 types of plant-based (PB) food was conducted in USA, Australia, Singapore and India (n = 2494). In addition to WTC, emotional, conceptual and situational use characterizations were obtained. Results showed a number of distinct clusters of consumers with different patterns of WTC for PB foods within different food categories. A large group of consumers did not discriminate among PB foods across the various food categories. Six smaller, but distinct clusters of consumers had specific patterns of WTC across the examined food categories. In general, PB Milk and, to a much lesser extent, PB Cheese had highest WTC ratings. PB Fish had the lowest WTC, and two PB meat products had intermediate WTC. Emotional, conceptual and situational use characterizations exerted significant lifts/penalties on WTC. No penalty or lifts were imparted on WTC by the situational use of ‘moving my diet in a sustainable direction’, whereas uses related to ‘when I want something I like’ and ‘when I want something healthy’ generally imparted WTC lifts across clusters and food categories. The importance of this research for the study of PB foods is its demonstration that consumers are not monolithic in their willingness to consume these foods and that WTC is often a function of the food category of the PB food. Full article

(This article belongs to the Special Issue Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: The New Perspective on Developing Novel and Healthier Products)

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17 pages, 1369 KiB

Open AccessArticle

The Consumption of Insects in Switzerland: University-Based Perspectives of Entomophagy

by Aline Oliveira Penedo, Sophie Bucher Della Torre, Franziska Götze, Thomas A. Brunner and Wolfram Manuel Brück

Foods 2022, 11(18), 2771; https://doi.org/10.3390/foods11182771 - 8 Sep 2022

Cited by 9 | Viewed by 3362

Abstract

Although insects have long been part of the human diet in many countries, they are poorly received and accepted in European and North American countries. Therefore, this cross-sectional observational study, based on a structured questionnaire, aimed to evaluate the level of acceptability of [...] Read more.

Although insects have long been part of the human diet in many countries, they are poorly received and accepted in European and North American countries. Therefore, this cross-sectional observational study, based on a structured questionnaire, aimed to evaluate the level of acceptability of entomophagy among young adults in a Swiss university context. The variable “acceptability of consuming insects” (ACI) was calculated according to the perception of entomophagy of each participant. The ACI was related to various socio-demographic and behavioral aspects. A total of 290 responses were validated and analyzed. The mean ACI score was 3.7 out of 6.0 (SD 1.1). Most participants responded that the most likely reason for eating insect foods was curiosity. The most common reason for not eating such foods was disgust. None of the socio-demographic variables showed a significant association with ACI. Generally, participants in this study showed a potential interest in entomophagy—on a theoretical level, as measured here by the ACI. In practice, however, there are still barriers, including disgust, which contribute to the low consumption of these foods, at least in Switzerland. Full article

(This article belongs to the Special Issue Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: The New Perspective on Developing Novel and Healthier Products)

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19 pages, 1723 KiB

Open AccessArticle

Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions

by Leidy Montoya, Natalia Quintero, Stevens Ortiz, Juan Lopera, Patricia Millán and Aída Rodríguez-Stouvenel

Foods 2022, 11(8), 1066; https://doi.org/10.3390/foods11081066 - 7 Apr 2022

Cited by 13 | Viewed by 3823

Abstract

Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the initial stage, a survey was performed on 387 [...] Read more.

Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the initial stage, a survey was performed on 387 individuals, in order to determine the consumer perception of the meaning of a healthy meatball and the likelihood that they would consume such a product. In the second stage, four pork and chicken meatball formulations were developed: control meatballs (AC), meatballs with inulin (AI), meatballs with fructo-oligosaccharides (AF), and meatballs with inulin and fructo-oligosaccharides (AM). In the third stage, physicochemical properties were evaluated (water activity, humidity, fat, protein, ash, weight loss, pH, color, and texture) and a sensorial profile was created with semi-trained panelists for the four meatball formulations. In the fourth stage, AI was selected as the meatball with sensorial and physicochemical characteristics most similar to AC. An analysis of nutritional characteristics and a home test (84 consumers) were performed. The present study established that the inclusion of inulin as a fat substitute in the preparation of pork and chicken meatballs, in the amount of 3.5 g of fiber/100 g of the mixture, imitates the technological properties characteristic of fat and showed acceptance by consumers. Full article

(This article belongs to the Special Issue Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: The New Perspective on Developing Novel and Healthier Products)

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17 pages, 5007 KiB

Open AccessArticle

Nature Ambience in a Lunch Restaurant Has the Potential to Evoke Positive Emotions, Reduce Stress, and Support Healthy Food Choices and Sustainable Behavior: A Field Experiment among Finnish Customers

by Saara Vanhatalo, Hilkka Liedes and Kyösti Pennanen

Foods 2022, 11(7), 964; https://doi.org/10.3390/foods11070964 - 26 Mar 2022

Cited by 10 | Viewed by 4990

Abstract

Laboratory experiments have indicated that exposure to restorative ambiences in food environments can lead to beneficial outcomes for consumers, but there is little evidence if this positive effect holds true in real-life consumption conditions. Therefore, the aim of this study was to analyze [...] Read more.

Laboratory experiments have indicated that exposure to restorative ambiences in food environments can lead to beneficial outcomes for consumers, but there is little evidence if this positive effect holds true in real-life consumption conditions. Therefore, the aim of this study was to analyze the effects of lunch restaurant ambience on customers’ emotional responses, stress recovery, food choices, and generation of plate waste. The expectation was that ambience inducing positive emotional responses would lead to alleviated stress, healthier food choices, and reduced plate waste. A field experiment with a baseline and two experimental ambiences (‘nature ambience’ to induce positive emotions and ‘fast food ambience’ to induce less positive emotions) including visual and auditory stimuli was conducted in a lunch restaurant for one week per ambience. Emotional responses, and objective and subjective stress were measured from a subgroup of participants (n = 32). Food choices and plate waste were measured for all customers (n = 1610–1805 depending on the study week). During ‘nature ambience’ week, customers more often chose vegetarian dishes and generated less plate waste. The results on emotional responses and stress recovery were partially in line with the expectations. The study provides real-life evidence that restaurant ambience modification could lead to beneficial consequences for customers. Full article

(This article belongs to the Special Issue Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: The New Perspective on Developing Novel and Healthier Products)

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24 pages, 3414 KiB

Open AccessArticle

Communicating Function and Co-Creating Healthy Food: Designing a Functional Food Product Together with Consumers

by Petar Vrgović, Milica Pojić, Nemanja Teslić, Anamarija Mandić, Aleksandra Cvetanović Kljakić, Branimir Pavlić, Alena Stupar, Mladenka Pestorić, Dubravka Škrobot and Aleksandra Mišan

Foods 2022, 11(7), 961; https://doi.org/10.3390/foods11070961 - 26 Mar 2022

Cited by 9 | Viewed by 3301

Abstract

Functional food is lately an interesting topic from the new product development perspective; complex motivation and expectations of consumers regarding it present a challenge when new products are designed. Co-creation is an interesting alternative to the standard practices by the R & D [...] Read more.

Functional food is lately an interesting topic from the new product development perspective; complex motivation and expectations of consumers regarding it present a challenge when new products are designed. Co-creation is an interesting alternative to the standard practices by the R & D departments since it directly involves consumers in the various stages of the creation process. This work aims to describe experiences of engaging consumers in different development stages of a functional food product within a project realized at a food research institute. Four consecutive studies were conducted: the first study explored current trends in Serbia regarding the way consumers use functional food and are informed about it; the second study described development of a raspberry seeds extract with antioxidant and anti-proliferative activity confirmed in vitro; the third study tested the same extract in a sample of consumers, validating its usability in food products; and the fourth study described a co-creation session with 18 participants, during which a number of activities were realized to stimulate idea generation. Rather than the final product idea itself, this work is valuable because of detailed insights into the various phases of the co-creation process. It is shown that consumers and food researchers can together engage in the new food product development process as long as the communication between them is rich and with mutual understanding. Full article

(This article belongs to the Special Issue Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: The New Perspective on Developing Novel and Healthier Products)

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19 pages, 1496 KiB

Open AccessArticle

Emotion and Wellness Profiles of Herbal Drinks Measured Using Different Questionnaire Designs

by Pannapa Hanmontree, Witoon Prinyawiwatkul and Amporn Sae-Eaw

Foods 2022, 11(3), 348; https://doi.org/10.3390/foods11030348 - 26 Jan 2022

Cited by 5 | Viewed by 3529

Abstract

The emotion and wellness profiles of herbal drinks were assessed using six different questionnaire designs. The questionnaire designs were constructed from two formats of questionnaire items, including words and sentences, and three types of measuring scales, including a rating scale (5-point intensity; 1 [...] Read more.

The emotion and wellness profiles of herbal drinks were assessed using six different questionnaire designs. The questionnaire designs were constructed from two formats of questionnaire items, including words and sentences, and three types of measuring scales, including a rating scale (5-point intensity; 1 = ‘not at all’, 5 = ‘extremely’), a checklist scale (check-all-that-apply, CATA), and a combination of CATA and rating scales (rate-all-that-apply, RATA; 5-point intensity; 1 = ‘slightly’, 5 = ‘extremely’). The 39 emotional terms of the EsSense Profile^® and the 45 wellness terms of the WellSense Profile^TM were translated into Thai, then screened for relevance to herbal drinks. The seven positive emotional terms (active, energetic, good, happy, polite, satisfied, and warm), three negative emotional terms (bored, disgusted, and worried), and five wellness terms (comforted, healthy, invigorated, relaxed, and refreshed) were selected and included in the questionnaire. A central location test was performed to determine the emotion and wellness profiles of five herbal drinks: roselle (Hibiscus sabdariffa) drink, chrysanthemum (Chrysanthemum morifolium Ramat) drink, ginger (Zingiber officinale) drink, Jubliang (a mixture of eight herbs) drink, and Krachai Dam (Kaempferia parviflora) drink. For herbal drinks, measuring emotion and wellness with a questionnaire using full sentences did not show increased benefit over questionnaires using words alone. All three measuring methods—a rating scale, CATA, and RATA—produced similar emotion and wellness profiles. However, each method has different advantages and limitations, which researchers should carefully consider. Full article

(This article belongs to the Special Issue Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: The New Perspective on Developing Novel and Healthier Products)

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23 pages, 3939 KiB

Open AccessArticle

Effects of Tasting and Ingredient Information Statement on Acceptability, Elicited Emotions, and Willingness to Purchase: A Case of Pita Chips Containing Edible Cricket Protein

by Cristhiam E. Gurdian, Damir D. Torrico, Bin Li and Witoon Prinyawiwatkul

Foods 2022, 11(3), 337; https://doi.org/10.3390/foods11030337 - 25 Jan 2022

Cited by 11 | Viewed by 3869

Abstract

Sustainable and nutritious alternatives are needed to feed the ever-increasing world population. The successful incorporation of edible-cricket protein (ECP) into foods needs deeper consumer insights. Treatments (plain, Italian, and Cajun pita chips containing 6.9% w/w ECP) were evaluated by subjects for overall liking [...] Read more.

Sustainable and nutritious alternatives are needed to feed the ever-increasing world population. The successful incorporation of edible-cricket protein (ECP) into foods needs deeper consumer insights. Treatments (plain, Italian, and Cajun pita chips containing 6.9% w/w ECP) were evaluated by subjects for overall liking (OL), emotions, and purchase intent (PI) in three different moments: (1) before tasting, (2) after tasting/before ECP statement, and (3) after tasting/after ECP statement. Attributes’ liking scores were evaluated only after tasting/before ECP statement. Liking scores (mixed-effects ANOVA), emotions, and PI across moments within treatments/across treatments within moments were evaluated. Emotion-based penalty-lift analyses for OL within moments were assessed using two-sample t-tests (p < 0.05). Random forest model analyzed after-tasting informed PI and variables’ importance. Although formulations’ OL and PI were similar across moments, plain and Italian chips had higher after-tasting (before and after ECP statement) OL than the Cajun chips. Moments indirectly affected OL via emotions elicitation. Valence and activation/arousal emotions discriminated across moments for the plain treatment whereas valence and mostly activation/arousal terms discriminated across moments for the Italian and Cajun treatments, respectively. For either formulation or moment, “interested” and “adventurous” positively affected OL. Before and after-tasting attribute liking, “satisfied,” and “enthusiastic” emotions were critical in predicting after-tasting informed PI. Full article

(This article belongs to the Special Issue Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: The New Perspective on Developing Novel and Healthier Products)

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16 pages, 5615 KiB

Open AccessArticle

Sensory Drivers of Consumer Acceptance, Purchase Intent and Emotions toward Brewed Black Coffee

by Ammaraporn Pinsuwan, Suntaree Suwonsichon, Penkwan Chompreeda and Witoon Prinyawiwatkul

Foods 2022, 11(2), 180; https://doi.org/10.3390/foods11020180 - 11 Jan 2022

Cited by 20 | Viewed by 5428

Abstract

The link between coffee aroma/flavor and elicited emotions remains underexplored. This research identified key sensory characteristics of brewed black coffee that affected acceptance, purchase intent and emotions for Thai consumers. Eight Arabica coffee samples were evaluated by eight trained descriptive panelists for intensities [...] Read more.

The link between coffee aroma/flavor and elicited emotions remains underexplored. This research identified key sensory characteristics of brewed black coffee that affected acceptance, purchase intent and emotions for Thai consumers. Eight Arabica coffee samples were evaluated by eight trained descriptive panelists for intensities of 26 sensory attributes and by 100 brewed black coffee users for acceptance, purchase intent and emotions. Results showed that the samples exhibited a wide range of sensory characteristics, and large differences were mainly described by the attributes coffee identity (coffee ID), roasted, bitter taste, balance/blended and fullness. Differences also existed among the samples for overall liking, purchase intent and most emotion terms. Partial least square regression analysis revealed that liking, purchase intent and positive emotions, such as active, alert, awake, energetic, enthusiastic, feel good, happy, jump start, impressed, pleased, refreshed and vigorous were driven by coffee ID, roasted, ashy, pipe tobacco, bitter taste, rubber, overall sweet, balanced/blended, fullness and longevity. Contrarily, sour aromatic, sour taste, fruity, woody, musty/earthy, musty/dusty and molasses decreased liking, purchase intent and positive emotions, and stimulated negative emotions, such as disappointed, grouchy and unfulfilled. This information could be useful for creating or modifying the sensory profile of brewed black coffee to increase consumer acceptance. Full article

(This article belongs to the Special Issue Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: The New Perspective on Developing Novel and Healthier Products)

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16 pages, 928 KiB

Open AccessArticle

Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products

by Ana Curutchet, Maite Serantes, Carolina Pontet, Fatima Prisco, Patricia Arcia, Gabriel Barg, Juan Andres Menendez and Amparo Tárrega

Foods 2022, 11(1), 36; https://doi.org/10.3390/foods11010036 - 24 Dec 2021

Cited by 8 | Viewed by 3718

Abstract

The aim of this work was both to formulate three different fibre-enriched products by the addition of Brewery Spent Grain (BSG), and to evaluate the impact of this fibre enrichment on sensory quality, acceptability, and purchase intention under blind conditions. BSG was incorporated [...] Read more.

The aim of this work was both to formulate three different fibre-enriched products by the addition of Brewery Spent Grain (BSG), and to evaluate the impact of this fibre enrichment on sensory quality, acceptability, and purchase intention under blind conditions. BSG was incorporated into bread, pasta, and chocolate milk at levels of 8.3%, 2.8%, and 0.35% (w/w), respectively. The fibre-enriched products and their regular counterparts were evaluated together by consumers through a CATA questionnaire, the EsSense 25 Profile, an overall acceptability rating, and a purchase intention ranking. Although fibre-enriched bread and chocolate milk ranked lower in overall acceptability compared with their counterparts, no significant difference was found for fibre-enriched pasta (p > 0.05). Purchase intention did not differ significantly for both bread and pasta (p > 0.05), yet the reasons for purchasing them differed significantly (p < 0.05). Consumers recognised the fibre enrichment in these two products and, therefore, were willing to partially compromise on sensory attributes. The fibre-enriched chocolate milk, nonetheless, scored significantly (p < 0.05) lower in purchase intention than the control. This work demonstrates that the effect of BSG addition is product-specific, and that fibre perception makes consumers feel more confident. Full article

(This article belongs to the Special Issue Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: The New Perspective on Developing Novel and Healthier Products)

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16 pages, 5402 KiB

Open AccessArticle

Emoji for Food and Beverage Research: Pleasure, Arousal and Dominance Meanings and Appropriateness for Use

by Sara R. Jaeger, David Jin, Grace S. Ryan and Joachim J. Schouteten

Foods 2021, 10(11), 2880; https://doi.org/10.3390/foods10112880 - 22 Nov 2021

Cited by 10 | Viewed by 5593

Abstract

Emoji have been argued to have considerable potential for emotion research but are struggling with uptake in part because knowledge about their meaning is lacking. The present research included 24 emoji (14 facial, 10 non-facial) which were characterized using the PAD model (Pleasure-Arousal-Dominance) [...] Read more.

Emoji have been argued to have considerable potential for emotion research but are struggling with uptake in part because knowledge about their meaning is lacking. The present research included 24 emoji (14 facial, 10 non-facial) which were characterized using the PAD model (Pleasure-Arousal-Dominance) of human affect by 165 consumers in New Zealand and 861 consumers in the UK. The results from the two countries were remarkably similar and contributed further evidence that emoji are suitable for cross-cultural research. While significant differences between the emoji were established for each of the PAD dimensions, the mean scores differed most on the Pleasure dimension (positive to negative), then on the Arousal dimension (activated to deactivated), and lastly on the Dominance dimension (dominance to submissive). The research also directly measured the perceived appropriateness of the 24 emoji for use with foods and beverages. The emoji face savoring food, clapping hands and party popper were in the top-5 for the highest appropriateness in food and beverage context for both studies, as was a strong negative expression linked to rejection (Study 1: face vomiting; Study 2: nauseated face). On the other hand, zzz and oncoming fist were considered as the least appropriate to be used in a food and beverage context in both studies. Again, the results from the UK and NZ were in good agreement and identified similar groups of emoji as most and least suitable for food-related consumer research. Full article

(This article belongs to the Special Issue Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: The New Perspective on Developing Novel and Healthier Products)

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17 pages, 1487 KiB

Open AccessArticle

Understanding the Key Factors of Older Adults’ Continuance Intention in Congregate Meal Halls

by Wang-Chin Tsai and Xuqi Chen

Foods 2021, 10(11), 2638; https://doi.org/10.3390/foods10112638 - 30 Oct 2021

Cited by 1 | Viewed by 2616

Abstract

Eating congregate/community meals with friends promotes a balanced and healthy diet among older adults. It is helpful for postponing aging, preventing chronic diseases, and improving their quality of life. However, little research has examined the continuance intention for older adults with the congregate [...] Read more.

Eating congregate/community meals with friends promotes a balanced and healthy diet among older adults. It is helpful for postponing aging, preventing chronic diseases, and improving their quality of life. However, little research has examined the continuance intention for older adults with the congregate meal program in Taiwan. This study established a model for key factors of older adults’ continuance intention dining at senior meal halls, and hypotheses to explain them, and subsequently designed questionnaires and scales. By analyzing the longitudinal data collected from 416 individuals using survey questionnaires, we found that the perceived service quality is the main factor that affects the perceived satisfaction, and the perceived satisfaction of the older adults plays an important role in this survey. It showed that if the older adults are satisfied with the service quality provided by the senior meal halls, which will accordingly affect the post-use trust, they will show a positive continuance intention to participate in the senior meal halls. We also found that the older adults have positive views on the planning and service contents of the existing senior meal halls. Together, these results illustrate the process and provide comprehensive insights and evidence to create a better user experience and improve the satisfaction of the congregate meal for older adults. Full article

(This article belongs to the Special Issue Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: The New Perspective on Developing Novel and Healthier Products)

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14 pages, 1807 KiB

Open AccessArticle

Exploring Text Mining for Recent Consumer and Sensory Studies about Alternative Proteins

by Ziyang Chen, Cristhiam Gurdian, Chetan Sharma, Witoon Prinyawiwatkul and Damir D. Torrico

Foods 2021, 10(11), 2537; https://doi.org/10.3390/foods10112537 - 21 Oct 2021

Cited by 5 | Viewed by 4063

Abstract

Increased meat consumption has been associated with the overuse of fresh water, underground water contamination, land degradation, and negative animal welfare. To mitigate these problems, replacing animal meat products with alternatives such as plant-, insect-, algae-, or yeast-fermented-based proteins, and/or cultured meat, is [...] Read more.

Increased meat consumption has been associated with the overuse of fresh water, underground water contamination, land degradation, and negative animal welfare. To mitigate these problems, replacing animal meat products with alternatives such as plant-, insect-, algae-, or yeast-fermented-based proteins, and/or cultured meat, is a viable strategy. Nowadays, there is a vast amount of information regarding consumers’ perceptions of alternative proteins in scientific outlets. Sorting and arranging this information can be time-consuming. To overcome this drawback, text mining and Natural Language Processing (NLP) are introduced as novel approaches to obtain sensory data and rapidly identify current consumer trends. In this study, the application of text mining and NLP in gathering information about alternative proteins was explored by analyzing key descriptive words and sentiments from n = 20 academic papers. From 2018 to 2021, insect- and plant-based proteins were the centers of alternative proteins research as these were the most popular topics in current studies. Pea has become the most common source for plant-based protein applications, while spirulina is the most popular algae-based protein. The emotional profile analysis showed that there was no significant association between emotions and protein categories. Our work showed that applying text mining and NLP could be useful to identify research trends in recent sensory studies. This technique can rapidly obtain and analyze a large amount of data, thus overcoming the time-consuming drawback of traditional sensory techniques. Full article

(This article belongs to the Special Issue Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: The New Perspective on Developing Novel and Healthier Products)

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19 pages, 3617 KiB

Open AccessArticle

Studying the Emotional Response to Insects Food Products

by Michelangelo Serpico, Dominic Rovai, Kristine Wilke, Ruta Lesniauskas, Jeff Garza and Amy Lammert

Foods 2021, 10(10), 2404; https://doi.org/10.3390/foods10102404 - 11 Oct 2021

Cited by 11 | Viewed by 2595

Abstract

Insects have been proposed as a sustainable food solution due to their environmental, nutritional, and socioeconomic value; however, in the western world, insects are viewed as disgusting. This research aimed to understand the acceptance of insect-based products in the US market by studying [...] Read more.

Insects have been proposed as a sustainable food solution due to their environmental, nutritional, and socioeconomic value; however, in the western world, insects are viewed as disgusting. This research aimed to understand the acceptance of insect-based products in the US market by studying the emotional response to such. A survey of 826 consumers was conducted using (1) a modified version of the EsSense Profile^® questionnaire to capture the emotional response to pictures of different kinds of foods, (2) images to evaluate the influence of the presence or absence of non-visible insects in food products, (3) information about the environmental value of insects, and (4) socioeconomic demographics. Disgust was found as a barrier to product acceptance. Insect food products were positively correlated with the emotions of interest, understanding, daring, adventurous, and worried, and negatively correlated with the emotions satisfied, good, pleasant, happy, calm, warm, nostalgic, and secure. The influence of sustainability-related information on the emotional response to such products is complex and should be carefully considered. Full article

(This article belongs to the Special Issue Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: The New Perspective on Developing Novel and Healthier Products)

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24 pages, 4800 KiB

Open AccessArticle

Effect of Disclosed Information on Product Liking, Emotional Profile, and Purchase Intent: A Case of Chocolate Brownies Containing Edible-Cricket Protein

by Cristhiam E. Gurdian, Damir D. Torrico, Bin Li, Georgianna Tuuri and Witoon Prinyawiwatkul

Foods 2021, 10(8), 1769; https://doi.org/10.3390/foods10081769 - 30 Jul 2021

Cited by 23 | Viewed by 4743

Abstract

Edible insects, a sustainable and nutritious alternative to conventionally derived proteins, are unfamiliar to Westerners and often associated with negative sentiments. Edible-cricket protein (ECP) added to chocolate brownies (CB) [0% ECP = CBWO (without) vs. 6% w/w ECP = CBW (with)], and disclosed [...] Read more.

Edible insects, a sustainable and nutritious alternative to conventionally derived proteins, are unfamiliar to Westerners and often associated with negative sentiments. Edible-cricket protein (ECP) added to chocolate brownies (CB) [0% ECP = CBWO (without) vs. 6% w/w ECP = CBW (with)], and disclosed information [no ECP added = (−) vs. ECP with benefits = (+), ECP− and ECP+, respectively] yielded four CB treatments (CBWO−, CBWO+, CBW−, and CBW+). Subjects (n = 112 female and n = 98 male) rated liking, selected emotions before- and after-tasting, and determined consumption (CI) and purchase intent (PI) after tasting. Likings were analyzed with mixed-effects ANOVA and post hoc Tukey’s HSD test. Emotions were evaluated with Cochran’s-Q test and correspondence analysis. Emotions driving or inhibiting overall liking (OL) were assessed with penalty-lift analyses using two-sample t-tests. A random forest algorithm was used to predict PI and estimate variables’ importance. Female’s and male’s expected OL were higher for CBWO− than for CBWO+. Females’ actual OL was higher for CBWO than for CBW regardless of the disclosed information but males’ actual OL was the same across treatments. Females exhibited negative-liking disconfirmation for CBW−. In both tasting conditions, the disclosed information affected treatments’ emotional profiles more than formulation. After-tasting emotions “happy” and “satisfied” were critical predictors of PI. Full article

(This article belongs to the Special Issue Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: The New Perspective on Developing Novel and Healthier Products)

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Review

Jump to: Editorial, Research

17 pages, 360 KiB

Open AccessReview

Behavioural Nudges, Physico-Chemical Solutions, and Sensory Strategies to Reduce People’s Salt Consumption

by Charles Spence

Foods 2022, 11(19), 3092; https://doi.org/10.3390/foods11193092 - 5 Oct 2022

Cited by 12 | Viewed by 2902

Abstract

This narrative historical review examines the wide range of approaches that has been trialled/suggested in order to reduce the consumption of salt. While sodium is an essential micronutrient, there is widespread evidence that high levels of consumption are leading to various negative health [...] Read more.

This narrative historical review examines the wide range of approaches that has been trialled/suggested in order to reduce the consumption of salt. While sodium is an essential micronutrient, there is widespread evidence that high levels of consumption are leading to various negative health outcomes. This review summarises the evidence relating to the various approaches that have been put forward to date to help reduce salt consumption over the years, while also highlighting a number of important questions that remains for future research. Solutions to reducing salt consumption include everything from the gradual reduction in salt in foods through to the reduction in the number/size of holes in saltshakers (what one might consider a behavioural nudge). Physico-chemical solutions have included salt replacers, such as monosodium glutamate (MSG) through to the asymmetric distribution of salt in processed (e.g., layered) foods. A wide range of sensory approaches to modulating expected and perceived saltiness have also been suggested, including the use of salty aromas, as well as suggesting the use of colour cues, sonic seasoning, and even textural primes. It is currently unclear whether different salty aromas can be combined to increase odour-induced taste enhancement (OITE) effectiveness. In the years ahead, it will be interesting to assess how long such solutions remain effective, as well as whether different solutions can be combined to help reduce salt consumption without having to compromise on taste/flavour Full article

(This article belongs to the Special Issue Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: The New Perspective on Developing Novel and Healthier Products)

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