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5 pages, 206 KiB

Open AccessEditorial

Sensory and Consumer Research Has a Role in Supporting Sustainability of the Food System

by Antti Knaapila

Foods 2022, 11(13), 1958; https://doi.org/10.3390/foods11131958 - 1 Jul 2022

Cited by 4 | Viewed by 2017

Abstract

How can sensory and consumer research contribute to the sustainability of a food system [...] Full article

(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)

Research

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22 pages, 2025 KiB

Open AccessEditor’s ChoiceArticle

Millennials’ Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland

by Antti Knaapila, Fabienne Michel, Kirsi Jouppila, Tuula Sontag-Strohm and Vieno Piironen

Foods 2022, 11(3), 456; https://doi.org/10.3390/foods11030456 - 3 Feb 2022

Cited by 36 | Viewed by 10785

Abstract

Millennials are considered the key generation with regard to the consumption of plant-based meat alternatives via flexitarianism. This study sought to characterize millennials’ consumer segments based on their consumption of and attitudes toward meat and meat alternatives. We conducted an online survey on [...] Read more.

Millennials are considered the key generation with regard to the consumption of plant-based meat alternatives via flexitarianism. This study sought to characterize millennials’ consumer segments based on their consumption of and attitudes toward meat and meat alternatives. We conducted an online survey on the hedonic tones of the associations evoked by meat and meat alternatives, consumption of such foods, and diet-related attitudes among a representative sample of Finnish millennials (N = 546, 59% women, age 20–39 years). Some 41% of respondents regularly ate plant-based meat alternatives, while 43% had tried such foods. We divided the respondents into six segments based on the hedonic tones of their meat vs. meat alternatives associations. The segments differed in terms of their consumption of meat alternatives and the underlying reasons why, importance of meat in meals, and Meat Commitment Scale scores. The segment that reported much more positive associations with meat than meat alternatives (~14% of the respondents) may prove resistant to interventions intended to reduce meat intake, whereas the segment that displayed the most positive attitudes toward meat alternatives (~18%) did not eat much meat. Thus, the four middle segments (totaling ~68%), whose associations’ hedonic tones were close to each other, may be the best targets for future interventions designed to reduce meat consumption through the use of meat alternatives. To conclude, introducing a simple segmentation allowed us to identify consumer segments with large potential to reduce meat consumption. Full article

(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)

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20 pages, 1289 KiB

Open AccessArticle

Consumer Acceptance of Brown and White Rice Varieties

by Tanweer Aslam Gondal, Russell S. J. Keast, Robert A. Shellie, Snehal R. Jadhav, Shirani Gamlath, Mohammadreza Mohebbi and Djin Gie Liem

Foods 2021, 10(8), 1950; https://doi.org/10.3390/foods10081950 - 22 Aug 2021

Cited by 28 | Viewed by 5031

Abstract

Rice is consumed as a staple food by more than half of the world’s population. Due to a higher fibre and micronutrient content, brown rice is more nutritious than white rice, but the consumption of brown rice is significantly lower than that of [...] Read more.

Rice is consumed as a staple food by more than half of the world’s population. Due to a higher fibre and micronutrient content, brown rice is more nutritious than white rice, but the consumption of brown rice is significantly lower than that of white rice, primarily due to sensory attributes. Therefore, the present research aimed to identify the sensory attributes which drive liking of Australian-grown brown and white rice varieties. Participants (n = 139) tasted and scored (9-point hedonic scale) their liking (i.e., overall liking, aroma, colour and texture) of brown and white rice types of Jasmine (Kyeema), Low GI (Doongara), and Medium grain rice (Amaroo). In addition, participants scored aroma, colour, hardness, fluffiness, stickiness, and chewiness, on Just About Right Scales. A within-subjects crossover design with randomised order (William’s Latin Square design) was used with six repeated samples for liking and Just About Right scales. Penalty analyses were applied to determine the relative influence of perception of sensory attributes on consumer liking of the rice varieties. Across all varieties, white rice was liked more than brown rice due to the texture and colour, and Jasmine rice was preferred over Low GI and Medium Grain. Rice texture (hardness and chewiness) was the most important sensory attribute among all rice varieties and aroma was important for driving of liking between white rice varieties. Full article

(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)

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18 pages, 41544 KiB

Open AccessArticle

Sustainable Paper-Based Packaging: A Consumer’s Perspective

by Omobolanle O. Oloyede and Stella Lignou

Foods 2021, 10(5), 1035; https://doi.org/10.3390/foods10051035 - 10 May 2021

Cited by 56 | Viewed by 17145

Abstract

Over the last two decades, there has been growing interest from all stakeholders (government, manufacturers, and consumers) to make packaging more sustainable. Paper is considered one of the most environmentally friendly materials available. A qualitative study investigating consumers’ expectations and opinions of sustainable [...] Read more.

Over the last two decades, there has been growing interest from all stakeholders (government, manufacturers, and consumers) to make packaging more sustainable. Paper is considered one of the most environmentally friendly materials available. A qualitative study investigating consumers’ expectations and opinions of sustainable paper-based packaging materials was conducted where 60 participants took part in focus group sessions organized in two stages. In the first stage, participants expressed their opinions about currently available packages in the market and their expectations about a sustainable packaging material. In the second stage of the study, they evaluated five paper-based prototype packages for two product categories (biscuits and meat). Too much plastic and over-packaging were the key issues raised for current packages. Price and quality were the main driving forces for consumers’ purchase intent. While participants were impressed by the sustainable nature of the prototypes, the design did not necessarily meet their expectations, and they were not willing to pay more for a sustainable package. The key message that emerged from the discussions was the “3Rs”—Reduce, Reuse, and Recycle”—which should be the main points to consider when designing a sustainable packaging. Full article

(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)

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15 pages, 4353 KiB

Open AccessArticle

Consumer Acceptability and Sensory Profile of Sustainable Paper-Based Packaging

by Stella Lignou and Omobolanle O. Oloyede

Foods 2021, 10(5), 990; https://doi.org/10.3390/foods10050990 - 1 May 2021

Cited by 17 | Viewed by 6568

Abstract

Sustainability appears to be increasingly important to consumers. In order for companies to reach their sustainability targets and offer more environmentally friendly solutions to consumers, food producers and retailers have begun to change their packaging to more recyclable, bio-based and biodegradable packaging. This [...] Read more.

Sustainability appears to be increasingly important to consumers. In order for companies to reach their sustainability targets and offer more environmentally friendly solutions to consumers, food producers and retailers have begun to change their packaging to more recyclable, bio-based and biodegradable packaging. This study evaluated the sensory characteristics of paper-based prototype packages developed for two product categories (biscuit and meat packages) using a trained sensory panel. Consumer liking, preference and purchase intent were assessed by 130 participants. For the biscuit packages, no significant differences were observed for the liking of any of the four dimensions assessed (appearance, design, feel or overall liking). However, consumer segmentation identified three relatively homogeneous groups of consumers exhibiting differences in the hedonic reaction to the three packages. For the meat packages, significant differences and preference were observed between the original and paper-based packages. For both categories, the purchase intent was low, indicating that further work needed to be done to improve several quality characteristics (e.g., design, size and strength of the package), which would lead to better consumer acceptability. Full article

(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)

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19 pages, 815 KiB

Open AccessArticle

Does the ‘Mountain Pasture Product’ Claim Affect Local Cheese Acceptability?

by Isabella Endrizzi, Danny Cliceri, Leonardo Menghi, Eugenio Aprea and Flavia Gasperi

Foods 2021, 10(3), 682; https://doi.org/10.3390/foods10030682 - 23 Mar 2021

Cited by 15 | Viewed by 3936

Abstract

This paper aims to explore the impact of “mountain pasture product” information on the acceptability of local protected designation of origin (PDO) cheese produced from the raw milk of cows grazing in mountain pastures (P) or reared in valley floor stalls (S). A [...] Read more.

This paper aims to explore the impact of “mountain pasture product” information on the acceptability of local protected designation of origin (PDO) cheese produced from the raw milk of cows grazing in mountain pastures (P) or reared in valley floor stalls (S). A total of 156 consumers (55% males, mean age 41 years) were asked to evaluate their overall liking on a 9-point hedonic scale of four samples: Cheeses P and S were presented twice with different information about the origin of the milk (cows grazing on mountain pasture or reared in a valley floor stall). Demographics, consumer habits, and opinions on mountain pasture practice (MPP), attitudes towards sustainability, and food-related behaviours (i.e., diet, food waste production, organic food, and zero food miles products purchase) were recorded and used to segment consumers. The cheeses were all considered more than acceptable, even though they were found to be significantly different in colour and texture by instrumental analyses. In the whole consumer panel, the cheese P was preferred, while in consumer segments less attentive to product characteristics, this effect was not significant. External information had a strong effect: Overall liking was significantly higher in cheeses presented as “mountain pasture product”, both in the whole panel and in consumer segments with different attitudes (except for those with a low opinion of MPP). Full article

(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)

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22 pages, 3862 KiB

Open AccessArticle

Sensory Acceptability and Proximate Composition of 3-Blend Plant-Based Dairy Alternatives

by Ama Frempomaa Oduro, Firibu Kwesi Saalia and Maame Yaakwaah Blay Adjei

Foods 2021, 10(3), 482; https://doi.org/10.3390/foods10030482 - 24 Feb 2021

Cited by 24 | Viewed by 4685

Abstract

Limitations of plant-based dairy alternatives as sustainable foods are their relatively low protein content and low sensory appeal. In this study, we used a consumer-led product development approach to improve the sensory appeal of existing prototypes of 3-blend dairy alternatives produced from melon [...] Read more.

Limitations of plant-based dairy alternatives as sustainable foods are their relatively low protein content and low sensory appeal. In this study, we used a consumer-led product development approach to improve the sensory appeal of existing prototypes of 3-blend dairy alternatives produced from melon seeds, peanuts and coconut. We used Relative Preference Mapping (RPM) and consumer acceptance testing using the 9-point hedonic scale to respectively identify innovative flavours and deduce the effect of ingredient components on consumer sensory appeal. Mixture design was used as the formulation tool to obtain optimized prototypes of the 3-blend dairy alternatives. Proximate analysis of the new prototypes, instrumental color assessment and consumer testing provided a basis to select a sustainable 3-blend dairy alternative. This prototype had a relatively high protein content (2.16%), was considered innovative by target consumers and also had a moderate liking score (6.55 ± 1.88) on the 9-point hedonic scale. Prototypes with higher protein content had low sensory appeal and were not considered innovative. Other prototypes with innovative sensory appeal had low protein content. By combining different plant raw materials and utilizing different sensory testing methods, we were able to design sustainable plant-based dairy alternatives which can be further optimized. Full article

(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)

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17 pages, 908 KiB

Open AccessArticle

Role of Sensory Appeal, Nutritional Quality, Safety, and Health Determinants on Convenience Food Choice in an Academic Environment

by Hena Imtiyaz, Peeyush Soni and Vimolwan Yukongdi

Foods 2021, 10(2), 345; https://doi.org/10.3390/foods10020345 - 5 Feb 2021

Cited by 29 | Viewed by 8774

Abstract

The present research aims to investigate the extent to which sensory appeal, nutritional quality, safety, and health determinants influence purchase intention, consumption, and satisfaction of consumers towards convenience food. The non-probability purposive sampling approach was adopted for the recruitment of consumers. A pre-tested [...] Read more.

The present research aims to investigate the extent to which sensory appeal, nutritional quality, safety, and health determinants influence purchase intention, consumption, and satisfaction of consumers towards convenience food. The non-probability purposive sampling approach was adopted for the recruitment of consumers. A pre-tested questionnaire was used to collect data from 501 consumers. Descriptive statistics, confirmatory factor analysis, and structural equation modeling were adopted to analyze the data. Factor loading, Cronbach’s alpha, composite reliability, average variance extracted, and correlations estimate of constructs revealed good internal consistency and reliability of scale items as well as convergent and discriminant validity of the constructs. The path analysis of structural model demonstrated positive relationship between sensory appeal, nutritional quality, safety attributes, healthiness, and purchase intention of convenience food. Further, the path analysis of structural model revealed that purchase intention with consumption as well as consumption with satisfaction were positively associated for convenience food. Sensory appeal was the key determinant influencing purchase intention, consumption, and satisfaction of consumers towards convenience food. The good taste, pleasant appearance, nice smell, and appealing texture within sensory appeal were the most important factors influencing purchase intention, consumption, and satisfaction of consumers towards convenience food. Further, the consumers in emerging economies such as India focus more on sensory appeal in convenience food choice. Full article

(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)

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14 pages, 4247 KiB

Open AccessArticle

Assessing Consumer Preferences for Suboptimal Food: Application of a Choice Experiment in Citrus Fruit Retail

by Wen-Shin Huang, Hung-Yu Kuo, Shi-Yuan Tung and Han-Shen Chen

Foods 2021, 10(1), 15; https://doi.org/10.3390/foods10010015 - 23 Dec 2020

Cited by 28 | Viewed by 5280

Abstract

Amid the trend of sustainable development, reducing food waste is a global concern and campaigns to reduce food waste have been launched. For example, the term “food sharing” has originated from Germany and promotes sharing food instead of wasting. “The Guerilla Kitchen”, which [...] Read more.

Amid the trend of sustainable development, reducing food waste is a global concern and campaigns to reduce food waste have been launched. For example, the term “food sharing” has originated from Germany and promotes sharing food instead of wasting. “The Guerilla Kitchen”, which originated from Netherlands, is an organization that also promotes avoiding wasting food. Consequently, more and more people are paying attention on this issue and we think it is necessary to understand people’s acceptance of suboptimal food, as discarded suboptimal food represents a significant proportion of food waste. Additionally, at least one-third of the food globally produced each year is classified as suboptimal and cannot be sold in the market because of a poor appearance, damaged packaging, or near expiration date, thus presenting challenges for environmental, social, and economic sustainability. Previous studies on suboptimal food have focused more on appearances and packaging dates and less on investigating traceable agricultural and price discounts, which is where food classified as suboptimal entails a discount. Moreover, citrus product attributes such as appearance, size, freshness indicators, traceable agricultural products, and price discounts were determined in terms of consumer preference through pre-measurement here, then using a choice experiment method to clarify which attributes consumers care about most (N = 485 respondents). Conditional logistic regression and a random parameter logit model (RPL) are employed to examine the various properties of a marginal willingness to pay (WTP). RPL was also used to deduce the respondents’ choices based on differences in appearance and freshness indicator. The results showed that consumers place greater emphasis on the freshness indicators (harvesting/packaging date labels) and appearance of suboptimal citrus fruits but do not focus on the size. Consumers are willing to purchase citrus fruit with a flawed appearance, although the price needs to be reduced from the original price. Although suboptimal food does not reduce health, people may still not buy it and this result in food wastage. As a result, it is essential to increase awareness regarding suboptimal foods and reduce food waste to support sustainable development. Full article

(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)

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15 pages, 851 KiB

Open AccessArticle

Seasonal Sensory Evaluation of Low Commercial Value or Unexploited Fish Species from the Portuguese Coast

by Frederica Silva, Ana M. Duarte, Susana Mendes, Elisabete Magalhães, Filipa R. Pinto, Sónia Barroso, Ana Neves, Vera Sequeira, Ana Rita Vieira, Leonel Gordo and Maria Manuel Gil

Foods 2020, 9(12), 1880; https://doi.org/10.3390/foods9121880 - 17 Dec 2020

Cited by 5 | Viewed by 3546

Abstract

Overfishing is increasing over time, and according to FAO (Food and Agriculture Organization), about one third of the world’s fish stocks are now overfished. Thus, diversifying the target species is essential for fisheries sustainability contributing to improve resource-efficient processes. Non-target species can be [...] Read more.

Overfishing is increasing over time, and according to FAO (Food and Agriculture Organization), about one third of the world’s fish stocks are now overfished. Thus, diversifying the target species is essential for fisheries sustainability contributing to improve resource-efficient processes. Non-target species can be valuable resources for the development of new food products. However, those species are scarcely studied, and it is of high importance to trace their seasonal sensory profile as a first step towards their valorisation. Therefore, in this study, seasonal influence on sensory properties of five low commercial value or unexploited fish species, namely Trachurus picturatus (blue jack mackerel), Spondyliosoma cantharus (black seabream), Trigla lyra (piper gurnard), Serranus cabrilla (comber) and Capros aper (boarfish), was assessed in order to identify the most favourable season for catching each species. Fish samples were assessed by a panel of 16 semi-trained assessors for sensory attributes previously identified. The evaluation takes place every 2 months. Statistical differences were reported between attributes and seasons for all species, except for T. lyra, which did not present any difference in its sensory attributes throughout the year. Full article

(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)

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19 pages, 1274 KiB

Open AccessFeature PaperArticle

European Consumers’ Perceptions and Attitudes towards Non-Thermally Processed Fruit and Vegetable Products

by Xiao Song, Paola Pendenza, María Díaz Navarro, Elisa Valderrama García, Rossella Di Monaco and Davide Giacalone

Foods 2020, 9(12), 1732; https://doi.org/10.3390/foods9121732 - 25 Nov 2020

Cited by 12 | Viewed by 3680

Abstract

In order to meet the demand for high-quality fruit and vegetable (F&V) products, a wide variety of novel non-thermal processing (NTP) technologies are under development. This study used a qualitative focus group approach to investigate consumers’ perception and attitudes towards non-thermally processed F&V [...] Read more.

In order to meet the demand for high-quality fruit and vegetable (F&V) products, a wide variety of novel non-thermal processing (NTP) technologies are under development. This study used a qualitative focus group approach to investigate consumers’ perception and attitudes towards non-thermally processed F&V products among young (18–30 years old) and middle-aged (45–60 y.o.) consumers across six European countries: Denmark, Germany, Italy, Serbia, Spain, and the Netherlands. Findings show that the expected benefits and social concerns are important factors which affect consumers’ attitudes toward non-thermally processed F&V. Extending shelf-life, being healthier and more nutritious, and better hygiene and safety were important benefits, whilst impacts on product quality, safety risks, higher price and environmental costs were the concerns most often mentioned by participants. However, due to a lack of knowledge and trustworthy information sources, consumers have difficulties in assessing relevant benefits and risks. Targeted communication that could explicitly and efficiently reveal benefits and risks is highly recommended to enhance consumer awareness and trust. This may especially be needed to reach middle-aged consumers who showed less confidence in NTP, compared to young consumers. Consumers from Spain, Denmark, and the Netherlands appeared more interested in consuming NTP F&V, compared to Italy, Serbia, and Germany. These findings are expected to provide recommendations to better communicate non-thermally processed F&V with consumers in the EU. Full article

(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)

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14 pages, 1155 KiB

Open AccessArticle

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

by Cristina Proserpio, Andrea Bresciani, Alessandra Marti and Ella Pagliarini

Foods 2020, 9(11), 1680; https://doi.org/10.3390/foods9111680 - 17 Nov 2020

Cited by 24 | Viewed by 4507

Abstract

The impact of using legume flour and bran on both sensory and texture properties in extruded, sustainable snack formulations was investigated. Sensory attributes determining consumer preference or rejection of legume-based snacks, as well as food neophobia and food technology neophobia were also explored. [...] Read more.

The impact of using legume flour and bran on both sensory and texture properties in extruded, sustainable snack formulations was investigated. Sensory attributes determining consumer preference or rejection of legume-based snacks, as well as food neophobia and food technology neophobia were also explored. Seven samples of extruded snacks (R = 100% rice flour; C = 100% chickpea flour; P = 100% green pea flour; C30 = 30% chickpea bran and 70% rice flour; C15 = 15% chickpea bran and 85% rice flour; P30 = 30% green pea bran and 70% rice flour; P15 = 15% green pea bran and 85% rice flour) were subjected to the three-point bend method using a TA.XT plus texture analyzer. Seventy-two subjects (42 women; aged = 29.6 ± 9.3 years) evaluated the samples for liking and sensory properties by means of the check-all-that-apply (CATA) method. The sample made with 100% rice flour obtained the lowest liking scores, and it was not considered acceptable by the consumers. Samples P, C, C15, and P15 were the preferred ones. Crumbliness and mild flavor attributes positively influenced hedonic scores, whereas stickiness, dryness, hardness, and to a lesser extent, visual aspect affected them negatively. Neophilic and neutral subjects preferred the snacks compared with the neophobic ones, while no differences in liking scores were found regarding food technology neophobia. Extruded snacks with legume flour and bran were moderately accepted by consumers involved in the present study, albeit to a lesser extent for neophobic subjects, and could represent an interesting sustainable source of fiber and high-value proteins, as well as a valuable alternative to gluten-free foods present on the market. Full article

(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)

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35 pages, 4107 KiB

Open AccessArticle

Sensory and Conceptual Aspects of Ingredients of Sustainable Sources—Finnish Consumers’ Opinion

by Saara Lundén, Anu Hopia, Laura Forsman and Mari Sandell

Foods 2020, 9(11), 1669; https://doi.org/10.3390/foods9111669 - 15 Nov 2020

Cited by 17 | Viewed by 3711

Abstract

Sustainable strategies that enable development of alternative sustainable novel ingredients for food are needed to ensure adequate resources for food in the future. Determining consumer attitudes and acceptance of novel ingredients is essential for wider usage of products including these ingredients. The purpose [...] Read more.

Sustainable strategies that enable development of alternative sustainable novel ingredients for food are needed to ensure adequate resources for food in the future. Determining consumer attitudes and acceptance of novel ingredients is essential for wider usage of products including these ingredients. The purpose of the study was to reveal consumers’ perspectives on novel, and partly traditional but marginally utilized, ingredients to be used in regular cooking and their sensory characteristics and nutritional and environmental aspects. Consumer attitudes were obtained with two online consumer surveys. Consumer surveys revealed the most interesting ingredients. Plant-based ingredients are preferred over raw materials of animal or insect origin and these are also perceived as more pleasant. Plants were also regarded as credible, ecological, natural, healthy and nutrient-rich. Finnish consumers are not ready to adopt insects into their diet. Neither synthetic meat nor three-dimensional printed food have potential without further knowledge or experience of consumers. Findings of this research give baseline information on consumer attitudes towards novel ingredients. Further research is needed to investigate the perceived pleasantness when the potential ingredients are tasted. Full article

(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)

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11 pages, 1304 KiB

Open AccessArticle

Food Consumption and Emotions at a Salad Lunch Buffet in a Multisensory Environment

by Ulla Hoppu, Sari Puputti, Saila Mattila, Marjaana Puurtinen and Mari Sandell

Foods 2020, 9(10), 1349; https://doi.org/10.3390/foods9101349 - 23 Sep 2020

Cited by 11 | Viewed by 4018

Abstract

The food experience is multisensory and multisensory external stimuli may affect food choice and emotions. The objective of this study was to evaluate the effect of a multisensory eating environment on food choice, intake and the emotional states of the subjects in a [...] Read more.

The food experience is multisensory and multisensory external stimuli may affect food choice and emotions. The objective of this study was to evaluate the effect of a multisensory eating environment on food choice, intake and the emotional states of the subjects in a salad lunch buffet setting. A total of 30 female subjects consumed a salad lunch twice in the multisensory laboratory. The two test conditions (control and multisensory condition with environmental stimuli) were randomized and the visits were scheduled one week apart. Subjects selected and ate a meal from a salad buffet including 14 food items and the intake of each item was weighed. They answered an online questionnaire about the meal and their emotional states (20 different emotion terms) after the lunch. There was no significant difference in the food consumption between the control and multisensory conditions. The subjects were very satisfied with their lunch for both study visits but the pleasantness of the eating environment was rated higher under the multisensory condition. In emotional terms, the subjects selected the term “happy” significantly more frequently under the multisensory condition compared with the control. In conclusion, the multisensory eating environment in this study was not related to food intake but may be associated with positive emotions. The effect of the eating environment on food choice and experience deserves further study with a larger study population in a real lunch restaurant setting. Full article

(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)

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18 pages, 908 KiB

Open AccessArticle

Drivers and Inhibitors in the Acceptance of Meat Alternatives: The Case of Plant and Insect-Based Proteins

by Wim de Koning, David Dean, Frank Vriesekoop, Luis Kluwe Aguiar, Martin Anderson, Philippe Mongondry, Mark Oppong-Gyamfi, Beatriz Urbano, Cristino Alberto Gómez Luciano, Bin Jiang, Wendy Hao, Emma Eastwick, Zheng (Virgil) Jiang and Anouk Boereboom

Foods 2020, 9(9), 1292; https://doi.org/10.3390/foods9091292 - 14 Sep 2020

Cited by 66 | Viewed by 11704

Abstract

Insects as an alternative protein source has gained traction for its advantageous environmental impact. Despite being part of many traditional food cultures, insects remain a novelty in Western cultures and a challenging concept for many. Even though plant-based protein alternatives are not facing [...] Read more.

Insects as an alternative protein source has gained traction for its advantageous environmental impact. Despite being part of many traditional food cultures, insects remain a novelty in Western cultures and a challenging concept for many. Even though plant-based protein alternatives are not facing the same barriers, product unfamiliarity and limited exposure hinder adoption, which could be detrimental to growth within the food sector. This study is aimed at evaluating plant- and insect-based proteins as alternative dietary proteins. A model indicating the drivers of consumer attitudes towards meat-alternative proteins and consumer willingness to try, buy, and pay a premium was tested. Further, 3091 responses were collected using surveys in nine countries: China, USA, France, UK, New Zealand, Netherlands, Brazil, Spain, and the Dominican Republic. Structural Equation Modelling was used to analyze the data. We found that consumer’s behavioral intentions towards both plant-based and insect-based alternatives are inhibited by food neophobia but to an extent, are amplified by the perceived suitability and benefits of the protein, which in turn are driven by nutritional importance, environmental impact, healthiness, and sensory attributes for both alternatives. The expectation of the nutritional value of meat is the strongest (negative) influence on perceived suitability/benefits of plant-based protein and willingness to try, buy, and pay more for plant-based proteins, but it only has a relatively small impact on the suitability/benefits of insect-based protein and no impact on willingness to try, buy, and pay more for insect-based proteins. Overall, we conclude that consumer adoption towards meat alternatives is complex and is strengthened by the perceived suitability/benefits of the protein and general importance of perceived food healthiness and sustainability. Conversely, adoption is hindered by dietary factors and the experiential importance of meat and food neophobia. Full article

(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)

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18 pages, 6998 KiB

Open AccessArticle

Sensory Acceptability of Dual-Fortified Milled Red and Yellow Lentil (Lens culinaris Medik.) Dal in Bangladesh

by Rajib Podder, Mahmudul Hassan Al Imam, Israt Jahan, Fakir Md Yunus, Mohammad Muhit and Albert Vandenberg

Foods 2020, 9(8), 992; https://doi.org/10.3390/foods9080992 - 24 Jul 2020

Cited by 7 | Viewed by 7044

Abstract

This study evaluated the sensory properties of uncooked and cooked milled lentils that were fortified with varying concentrations of Fe and Zn in the form of NaFeEDTA and ZnSO₄.H₂O, respectively. Our study was carried out among 196 lentil consumers [...] Read more.

This study evaluated the sensory properties of uncooked and cooked milled lentils that were fortified with varying concentrations of Fe and Zn in the form of NaFeEDTA and ZnSO₄.H₂O, respectively. Our study was carried out among 196 lentil consumers residing in rural Bangladesh who experience with growing, processing, and marketing lentils. A nine-point hedonic scale was used to rate the appearance, odor, taste, texture and overall acceptability of three uncooked and two cooked lentil (dal) samples made from each of the three milled lentil product types (LPTs), red football, red split and yellow split. Preferences for sensory properties were found to be significantly different among all uncooked lentil samples, but not significantly different for cooked samples, with a few exceptions. This means that the fortification process minimally affects dual-fortified lentil sample (fortified with 16 mg of Fe and 8 mg of Zn per 100 g of lentil), which was compared to another cooked sample (unfortified control), in terms of consumers liking for all four attributes (appearance, odor, taste, and texture). Full article

(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)

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26 pages, 5812 KiB

Open AccessArticle

Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

by Audrey Cosson, Isabelle Souchon, Julia Richard, Nicolas Descamps and Anne Saint-Eve

Foods 2020, 9(8), 969; https://doi.org/10.3390/foods9080969 - 22 Jul 2020

Cited by 23 | Viewed by 4742

Abstract

The food industry is focused on creating plant-based foods that incorporate pea protein isolates. However, pea protein isolates are often described as having persistent beany, bitter, and astringent notes that can decrease the desirability of the resulting foods and make static sensory profiling [...] Read more.

The food industry is focused on creating plant-based foods that incorporate pea protein isolates. However, pea protein isolates are often described as having persistent beany, bitter, and astringent notes that can decrease the desirability of the resulting foods and make static sensory profiling difficult. To obtain more realistic descriptions of the sensory experiences associated with this category of products, researchers should consider using temporal methods and multi-intake methods, which allow consumers to evaluate whole food portions. This study aimed to understand better how product composition affected the sensory perception of pea protein-based beverages using three different sensory profiling methods. Particular focus was placed on beany, bitter, and astringent notes. Twelve pea protein-based beverages were formulated; they varied in pea protein type (pellet vs. isolate) and their content of gellan gum, salt, sunflower oil, sugar, and soy lecithin. They were evaluated by 16 trained panelists using three sensory profiling methods: static block profiling, mono-intake temporal dominance of sensations (TDS) profiling, and multi-intake TDS profiling. The static block and mono-intake TDS profiling methods yielded complementary results about the impact of beverage composition on attribute perceptions. Static block profiling revealed that beaniness was mainly affected by gellan gum and oil content and that bitterness and astringency were mainly affected by protein type and gellan gum content. Mono-intake TDS profiling highlighted the dynamics of beaniness and the strong persistence of astringency, and its results suggested that higher gellan gum and salt contents could limit this persistence. Multi-intake TDS profiling found that, throughout the consumption of a full product portion, beaniness and bitterness decreased, indicating an adaptation effect, while fattiness increased, indicating a build-up effect. This study has increased the understanding of how pea protein-based beverages are perceived under conditions that more closely resemble those associated with real-life consumption. It has also revealed how product formulation can reduce bitterness and astringency. Full article

(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)

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13 pages, 2607 KiB

Open AccessArticle

Consumer Awareness, Attitudes and Preferences Towards Heritage Cereals

by Karin Wendin, Arwa Mustafa, Tove Ortman and Karin Gerhardt

Foods 2020, 9(6), 742; https://doi.org/10.3390/foods9060742 - 4 Jun 2020

Cited by 24 | Viewed by 7347

Abstract

Interest in heritage cereals is increasing among consumers, bakeries and farmers, and the trends point towards the local production of crops and connect to sustainability. The most known variety is spelt, which has opened up for old landraces such as Oland wheat. Heritage [...] Read more.

Interest in heritage cereals is increasing among consumers, bakeries and farmers, and the trends point towards the local production of crops and connect to sustainability. The most known variety is spelt, which has opened up for old landraces such as Oland wheat. Heritage cereals have shown a higher resilience than modern varieties and have the potential to supply the market with alternative products that have an attractive cultural background. Delicious and nutritious products based on heritages cereals have a growing market potential. Consumers’ attitudes and preferences to different products are affected by factors such as age, gender and education. The aim of this study was to investigate and analyse different consumer groups’ awareness, attitudes and preferences toward heritage cereals. The number of respondents who participated in this study and answered the web-based questionnaire was 434. It can be concluded that most consumers are aware of heritage cereals. Geographic background had an influence, while academic background did not. Bread and pasta are the most consumed products and are regarded as the most popular future products to be based on heritage cereals. The most essential factors in bread are taste and flavour, followed by freshness and texture. The origin of the cereal and its health aspects are important; women are more concerned about the origin than men, while older consumers are more concerned about health. Older consumers are also more willing to pay extra for heritage cereal than younger consumers. Full article

(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)

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13 pages, 1244 KiB

Open AccessArticle

Is It All about the Price? An Analysis of the Purchase Intention for Organic Food in a Discount Setting by Means of Structural Equation Modeling

by Felix Katt and Oliver Meixner

Foods 2020, 9(4), 458; https://doi.org/10.3390/foods9040458 - 8 Apr 2020

Cited by 38 | Viewed by 7645

Abstract

In recent years, discount grocery retailers have expanded their global reach and added to their traditional no-frills offerings to also cater to hedonic consumer needs. In addition to a larger product assortment and a more pleasant shopping experience, they now sell organic food, [...] Read more.

In recent years, discount grocery retailers have expanded their global reach and added to their traditional no-frills offerings to also cater to hedonic consumer needs. In addition to a larger product assortment and a more pleasant shopping experience, they now sell organic food, which commands a price premium compared to non-organic alternatives. To understand organic food in a discount setting, this study sets out to examine the factors that influence discount grocery shoppers’ purchase intention for organic food. To study this relationship, this paper tests several factors in a structural equation model, finding a positive relationship between hedonic shopping values, environmental concern, as well as health consciousness and the purchase intention for organic food. In our model, based on a US consumer survey (n = 394), price consciousness exhibited a direct and negative relationship with the purchase intention for organic food. Furthermore, this study found that that the impact of environmental concern, health consciousness, and hedonic shopping value is greater on the purchase intention of organic food than that of price consciousness, even in this discount setting. This study concludes by discussing these results and attempting to outline potential areas for future research, as well as managerial implications. Full article

(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)

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12 pages, 244 KiB

Open AccessEditor’s ChoiceReview

Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

by Erin C. Short, Amanda J. Kinchla and Alissa A. Nolden

Foods 2021, 10(4), 725; https://doi.org/10.3390/foods10040725 - 30 Mar 2021

Cited by 79 | Viewed by 16244

Abstract

Animal protein provides unique sensory and textural properties to foods that are not easily replicated when replaced with plant-based alternatives. Food scientists and researchers are currently developing innovative approaches to improve their physical and sensory characteristics in plant-based analogs. In terms of plant-based [...] Read more.

Animal protein provides unique sensory and textural properties to foods that are not easily replicated when replaced with plant-based alternatives. Food scientists and researchers are currently developing innovative approaches to improve their physical and sensory characteristics in plant-based analogs. In terms of plant-based cheese substitutes (PBCS), soy is the most commonly used plant-based protein but is associated with undesirable sensory attributes (i.e., beany and gritty). In order to determine if the approaches result in a significant improvement in sensory quality and liking, sensory evaluation is employed. The aim of this review is to summarize the original literature (n = 12) relating to 100% PBCS which utilizes sensory evaluation methods. Overall, a major theme identified in this review is the innovative strategies used to increase acceptance of PBCS, whether products are aimed at improving existing non-dairy-based cheese formulations or to more closely mimic a conventional dairy-based cheese product. Studies demonstrate processing and fermentation of soybeans and blending of non-dairy milks are potential ways to improve consumer liking of PBCS. A secondary focus is to discuss the current sensory methodology carried out in the reviewed literature. Future studies should consider using more specific measures of flavor and mouthfeel, integrate evaluation of consumer liking with instrumental textural methods, and use a larger more diverse group of consumers. The outcome of this review is to highlight the importance of integrating sensory science in order to help facilitate the improvement of the sensory and quality attributes of PBCS and streamline product development. Full article

(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)

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15 pages, 239 KiB

Open AccessReview

Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

by Martina Fiorentini, Amanda J. Kinchla and Alissa A. Nolden

Foods 2020, 9(9), 1334; https://doi.org/10.3390/foods9091334 - 22 Sep 2020

Cited by 205 | Viewed by 64801

Abstract

Growing demand for sustainable food has led to the development of meat analogs to satisfy flexitarians and conscious meat-eaters. Successful combinations of functional ingredients and processing methods result in the generation of meat-like sensory attributes, which are necessary to attract non-vegetarian consumers. Sensory [...] Read more.

Growing demand for sustainable food has led to the development of meat analogs to satisfy flexitarians and conscious meat-eaters. Successful combinations of functional ingredients and processing methods result in the generation of meat-like sensory attributes, which are necessary to attract non-vegetarian consumers. Sensory science is a broader research field used to measure and interpret responses to product properties, which is not limited to consumer liking. Acceptance is evaluated through hedonic tests to assess the overall liking and degree of liking for individual sensory attributes. Descriptive analysis provides both qualitative and quantitative results of the product’s sensory profile. Here, original research papers are reviewed that evaluate sensory attributes of meat analogs and meat extenders through hedonic testing and/or descriptive analysis to demonstrate how these analytical approaches are important for consumer acceptance. Sensory evaluation combined with instrumental measures, such as texture and color, can be advantageous and help to improve the final product. Future applications of these methods might include integration of sensory tests during product development to better direct product processing and formulation. By conducting sensory evaluation, companies and researchers will learn valuable information regarding product attributes and overall liking that help to provide more widely accepted and sustainable foods. Full article

(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)

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