Consumer Behaviour and Healthy Food Consumption

Topic Information

Dear Colleagues,

With the rapid changes in urbanization and economic development, especially following the COVID-19 pandemic, consumption behaviors have changed remarkably. Meanwhile, as a result of the pursuit of healthy diets and lifestyles, the demand for healthy food is increasing, leading to significant changes in healthy food consumption. Therefore, along the entire food value chain, food strategies should not solely focus on ensuring food security but also highlight the importance of adequate quantities of safe and good quality foods, helping individuals to achieve a healthy diet. Consumption behaviors and the consumption of healthy food are influenced by various factors through numerous complex interactions. These factors include family income, individual preferences, geographical and environmental factors, cultural and ethical traditions, food prices, and the food environment, as well as food supplements, all of which interact with each other and shape dietary consumption patterns in specific ways. This topic aims to gather studies from various aspects to understand how and to what extent consumer behavior is affected by different aspects and their consequences on healthy food consumption. To bring together the latest developments in consumer behavior and healthy food consumption, potential topics include but are not limited to:

• Household food consumption patterns;
• Food preference and consumption behavior;
• Unhealthy or risky consumption behavior;
• The role of food environment in food consumption;
• Nutrition transition and nutrition-related health issues;
• Dietary quality and nutrition outcomes;
• Agricultural food- and organic food-related issues;
• Health food consumption
• Future perspectives for food consumption;
• Potential challenges for the health market.

Prof. Dr. Yanjun Ren
Dr. Qiran Zhao
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Agriculture agriculture	3.3	4.9	2011	20.2 Days	CHF 2600
Agronomy agronomy	3.3	6.2	2011	15.5 Days	CHF 2600
Businesses businesses	-	-	2021	24.5 Days	CHF 1000
Economies economies	2.1	4.0	2013	21.7 Days	CHF 1800
Foods foods	4.7	7.4	2012	14.3 Days	CHF 2900
Nutrients nutrients	4.8	9.2	2009	17.5 Days	CHF 2900

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Published Papers (22 papers)

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12 pages, 957 KiB  

Open AccessArticle

Do Social Media Likes Affect Food Consumption?

by Maria Mamalikou, Konstantinos Gkatzionis and Malamatenia Panagiotou

Businesses 2024, 4(4), 620-631; https://doi.org/10.3390/businesses4040037 - 1 Nov 2024

Viewed by 477

Abstract

Social norms can affect food consumption. Although social media could be used to disseminate such norms, there is limited experimental research on the subject. The purpose of the study was to examine the effects of socially endorsed social media food posts, in the [...] Read more.

Social norms can affect food consumption. Although social media could be used to disseminate such norms, there is limited experimental research on the subject. The purpose of the study was to examine the effects of socially endorsed social media food posts, in the form of Instagram likes, on participants’ eating behavior of wheat food products. The survey was conducted in sensory booths where 149 participants were assigned to one of three conditions viewing three types of images: traditional Greek foods, modern foods, and home decoration as control. However, only one type was socially endorsed with likes. Participants self-reported on a series of questionnaires and were offered traditional Greek rusks (paximathia) and modern crackers as a snack reward during break time on two separate dishes. The hypothesis was that those who had paid attention to socially endorsed images of traditional foods would prefer to consumer Greek rusks, whereas those having paid attention to socially endorsed modern foods would opt for the crackers. Using the ANCOVA model, there was not identified any significant effect of condition on rusk or cracker consumption in grams after controlling the covariates. The results propose that exposure to socially endorsed images with Instagram likes, as a form of social media norm, do not incite people to consume more of either traditional rusks or modern crackers. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

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10 pages, 270 KiB  

Open AccessArticle

Food Consumption According to the NOVA Food Classification and Its Relationship with Symptoms of Depression, Anxiety, and Stress in Women

by Daniel Emiliano de Farias Xavier, Rúbia Cartaxo Squizato de Moraes, Thallyta Alanna Ferreira Viana, Joicy Karla Grangeiro Pereira, Paulo César Trindade da Costa, Davyson Barbosa Duarte, Melyssa Kellyane Cavalcanti Galdino, Adélia da Costa Pereira de Arruda Neta, José Luiz de Brito Alves and Vinícius José Baccin Martins

Nutrients 2024, 16(21), 3734; https://doi.org/10.3390/nu16213734 - 31 Oct 2024

Viewed by 704

Abstract

Background/Objectives: Depression, anxiety, and stress are highly prevalent mental disorders worldwide, and food consumption can change in individuals with these conditions. We aimed to assess the food consumption of women with depressive symptoms and compare it to a control without symptoms. Methods: A [...] Read more.

Background/Objectives: Depression, anxiety, and stress are highly prevalent mental disorders worldwide, and food consumption can change in individuals with these conditions. We aimed to assess the food consumption of women with depressive symptoms and compare it to a control without symptoms. Methods: A cross-sectional study was conducted with 96 women, aged 18–59, allocated into two groups: control (n = 62) or depressive symptoms (n = 34). The participants underwent an anthropometric assessment, and food consumption was evaluated using a 24 h food recall and the NOVA classification. Depressive symptoms, anxiety, and stress were measured using the DASS-21 questionnaire. Results: Anthropometric parameters did not differ between the groups. Women with depressive symptoms consumed fewer calories (p = 0.006), carbohydrates (p = 0.014), proteins (p = 0.036), and lipids (0.011) from unprocessed and minimally processed foods (UMPF) compared to the control women. A negative correlation was found between the dietary consumption energy of UMPF and symptoms of depression (r = −0.337; p = 0.001), anxiety (r = −0.262; p = 0.014), and stress (r = −0.260; p = 0.014), as well as a positive correlation between energy intake from ultra-processed foods (UPF) and symptoms of depression (r = 0.218; p = 0.042) and stress (r = 0.227; p = 0.034). Regression analysis showed that depressive symptoms accounted for 7.6% of the lower energy consumption from UMPF. Conclusions: Women with depressive symptoms displayed lower UMPF consumption, and this was negatively correlated with symptoms of depression, anxiety, and stress. Professional dietary advice can improve health status in these patients. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

20 pages, 888 KiB  

Open AccessArticle

Driving Innovation Through Regulatory Design and Corporate Behaviour: A Case Study of Functional Food Industry in Japan

by Keigo Sato, Kota Kodama and Shintaro Sengoku

Foods 2024, 13(20), 3302; https://doi.org/10.3390/foods13203302 - 18 Oct 2024

Viewed by 1111

Abstract

This study addresses the critical need for innovation in the healthcare sector, particularly in Japan’s functional food industry, amid rising chronic diseases and healthcare costs. It explores the complex relationship between regulatory design and corporate behaviour, focusing on how companies’ compliance strategies influence [...] Read more.

This study addresses the critical need for innovation in the healthcare sector, particularly in Japan’s functional food industry, amid rising chronic diseases and healthcare costs. It explores the complex relationship between regulatory design and corporate behaviour, focusing on how companies’ compliance strategies influence their research and development (R&D) investments. A mixed-method approach was used, analysing data from 15 major dietary supplement companies and 74 products under Japan’s Foods with Function Claims (FFCs) regulation. The study reveals a correlation between companies’ engagement in the FFCs system and their preference for conducting in-house clinical trials, indicative of higher R&D investments (R = 0.66, p = 0.007), and that between the latter variable and average product sales, which is a measure of returns on regulatory compliance (R = 0.66, p = 0.008). Companies actively complying with FFCs regulations tend to conduct R&D and accumulate knowledge in-house, to innovate and differentiate their products, gaining competitive advantages. The study also highlights the role of a company’s size, market presence, and industry origins in shaping regulatory strategies, with firms from other industries using FFCs regulations to explore new business opportunities. The research underscores the importance of flexible regulatory frameworks that encourage R&D investment, leading to innovation and competitive advantages in the healthcare sector. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

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21 pages, 579 KiB  

Open AccessArticle

Valuable Data “Gain” and “Loss”: The Quantitative Impact of Information Choice on Consumers’ Decision to Buy Selenium-Rich Agricultural Products

by Bo Zhou, Huizhen Wu, Baoshu Wu and Zhenjiang Song

Foods 2024, 13(20), 3256; https://doi.org/10.3390/foods13203256 - 13 Oct 2024

Viewed by 1162

Abstract

Biotechnology assumes a paramount role in addressing micronutrient deficiencies. The promotion thereof and the augmentation of public awareness are indispensable for implementation. The advancement of big data presents challenges due to the plethora of information and the constrained processing capacity, thereby inducing difficulties [...] Read more.

Biotechnology assumes a paramount role in addressing micronutrient deficiencies. The promotion thereof and the augmentation of public awareness are indispensable for implementation. The advancement of big data presents challenges due to the plethora of information and the constrained processing capacity, thereby inducing difficulties in consumer decision-making. The study is obliged to intensify information dissemination to empower consumers to apprehend the value of selenium-enriched products as an integral constituent of positive nutrition guidance. The study undertook an experiment related to nutrition information acquisition, in which participants provided relevant interferences. The study utilized the structural equation model (SEM) and fuzzy set qualitative comparative analysis (fsQCA) to analyze the data. The study arrived at three research conclusions. Firstly, the furnishing of valuable information constitutes a significant factor in motivating consumers to purchase selenium-rich agricultural products. Secondly, the communication of brand information holds crucial significance in shaping the perception of product advantages and plays a salient role in the promotion and construction of selenium-rich agricultural products. Finally, the dissemination of health information can be incorporated into the process of promoting selenium-rich agricultural products. This conforms to the urgent necessity to address hidden hunger and establish a value identity. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

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17 pages, 294 KiB  

Open AccessArticle

Single-Person Households: Insights from a Household Survey of Fruit and Vegetable Purchases

by Andres Silva, Maripaz Rivera, Samuel Durán-Agüero and Maria Isabel Sactic

Nutrients 2024, 16(17), 2851; https://doi.org/10.3390/nu16172851 - 26 Aug 2024

Viewed by 1263

Abstract

Despite the efforts made to promote consumption, some countries are not increasing their fruit and vegetable intake, while household structures are undergoing relevant changes. Fruit and vegetable consumption is necessary but not sufficient for a healthy diet. Previous research has linked adequate fruit [...] Read more.

Despite the efforts made to promote consumption, some countries are not increasing their fruit and vegetable intake, while household structures are undergoing relevant changes. Fruit and vegetable consumption is necessary but not sufficient for a healthy diet. Previous research has linked adequate fruit and vegetable consumption to a lower risk of cardiovascular diseases, type 2 diabetes, and some mental health conditions. Furthermore, millions of deaths are reported annually worldwide due to diets low in fruit and vegetables, highlighting their critical public health importance. This study aims to separately analyze the purchases of fruit and vegetables in single-person households. We used three waves of the Family Budget Survey, Encuesta de Presupuestos Familiares, in Chile, which is nationally representative of urban areas and includes over 10,000 households in each wave. We employed descriptive statistics to examine the characteristics of the head of household and the food shopper as well as the structure, composition, and overall characteristics of households. Additionally, we performed separate analyses for fruit and vegetable purchases, using these variables to determine the marginal effect on the probability of purchasing fruit or vegetables through probit models. Results show that, from 2011–2012 to 2021–2022, the share of households not purchasing fruit and vegetables increased from 5.0% to 8.4% and that, in single-person households, it rose from 11.2% to 19.1%. Male-headed, single-person households with low education and income were more likely not to purchase fruit, and these households also have decreasing vegetable purchases. Additionally, household income significantly impacts fruit purchases but does not significantly affect vegetable purchases. Our findings highlight the importance of considering single-person households as a target population segment for future public policies to promote fruit and vegetable consumption. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

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14 pages, 2444 KiB  

Open AccessArticle

The Antecedents of Positive Emotion and Continuous Usage of In-Flight Meals with Respect to Food Quality Using Structural Equation Modeling

by Won Seok Lee and Joonho Moon

Foods 2024, 13(16), 2622; https://doi.org/10.3390/foods13162622 - 21 Aug 2024

Viewed by 615

Abstract

This work aimed to explore the food quality attributes of in-flight meals and to examine the antecedents of positive emotion and continuous usage of these meals. As a subdimension, this study uses multiple attributes: menu diversity, familiarity, temperature, nutrition, and presentation. Another purpose [...] Read more.

This work aimed to explore the food quality attributes of in-flight meals and to examine the antecedents of positive emotion and continuous usage of these meals. As a subdimension, this study uses multiple attributes: menu diversity, familiarity, temperature, nutrition, and presentation. Another purpose of this work is to examine the moderating effect of menu diversity on the relationship between nutrition and continuance usage. A survey via clickworker was used to collect the data for this work. There were 317 valid observations for statistical inference. This study used a structural equation model to test the hypotheses, and the Hayes process model macro 1 was adopted to test the moderating effect. The results showed that all independent variables other than familiarity significantly accounted for positive emotion. Moreover, all of these attributes had a positive impact on continuous usage. This work unveiled a significant moderating effect of menu diversity on the relationship between nutrition and continuance usage. This research elucidates the literature by clarifying the influential attributes of emotion and continuous usage intention in the domain of in-flight meal products and discussing practical implications. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

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17 pages, 1135 KiB  

Open AccessArticle

How Cognition Influences Chinese Residents’ Continuous Purchasing Intention of Prepared Dishes under the Distributed Cognitive Perspective

by Yuelin Fu, Weihua Zhang, Ranran Wang and Jiaqiang Zheng

Foods 2024, 13(16), 2598; https://doi.org/10.3390/foods13162598 - 20 Aug 2024

Viewed by 1233

Abstract

Enhancing residents’ purchasing intention of prepared dishes is crucial for the sustainable development of the prepared dishes industry. Understanding how residents’ cognition influences their continuous purchasing intention can provide valuable insight for developing and refining company strategies, thereby reducing industry development obstacles. Based [...] Read more.

Enhancing residents’ purchasing intention of prepared dishes is crucial for the sustainable development of the prepared dishes industry. Understanding how residents’ cognition influences their continuous purchasing intention can provide valuable insight for developing and refining company strategies, thereby reducing industry development obstacles. Based on the theory of distributed cognition, this study utilizes questionnaire data from urban residents in Beijing and Shanghai, and employs Structural Equation Modeling to explore the influence of cognition on the continuous purchasing intention of Chinese urban residents towards prepared dishes. The study results reveal that: (1) Individual power and geographical power have a significant positive effect on residents’ continuous purchasing intention for prepared dishes, while cultural power does not have a significant effect. (2) Risk perception partially mediates the effect of individual power and geographical power on continuous purchasing intention and fully mediates the effect of cultural power on continuous purchasing intention. Recommendations include: (1) The government should enhance standardization and supervision to create a favorable consumption environment; (2) Enterprises should provide more objective and transparent information to improve residents’ knowledge of prepared dishes and establish a good reputation. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

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12 pages, 606 KiB  

Open AccessArticle

The Influence of Food Names with Different Levels of Concreteness on Evaluations of Food Deliciousness and Healthiness

by Zhao Yu, Yixin Kang, Peipei Liu, Haokai Ou, Wei Zhang and Xianyou He

Foods 2024, 13(16), 2559; https://doi.org/10.3390/foods13162559 - 16 Aug 2024

Viewed by 844

Abstract

Recently, many restaurateurs in the food and beverage industry started using vague and abstract names to label their dishes. However, the influence of the concreteness of food names on consumers’ evaluations of food remains unclear. Therefore, the present study investigated people’s perceptions of [...] Read more.

Recently, many restaurateurs in the food and beverage industry started using vague and abstract names to label their dishes. However, the influence of the concreteness of food names on consumers’ evaluations of food remains unclear. Therefore, the present study investigated people’s perceptions of food names with different levels of concreteness and their evaluations of food deliciousness and healthiness through two experiments. Experiment 1 investigated the likelihood of names with different levels of concreteness being perceived as foods or dishes through subjective guessing tasks. In line with the hypothesis of mental imagery consistency, the results revealed that individuals were more inclined to perceive high-concreteness names as actual food or dishes than low-concrete names. Experiment 2 further explored the impact of food names with different levels of concreteness on consumers’ perceptions and evaluations of food in terms of the direct sensory (deliciousness) and indirect inference (healthiness) dimension. The results showed that in terms of deliciousness, consistent with the feelings-as-information theory, high-concreteness food names were rated significantly higher than low-concreteness ones. In terms of healthiness, consistent with the incongruence theory, low-concreteness food names were rated significantly higher than high-concreteness ones. These results indicated that high-concreteness names were more likely to be perceived as foods or dishes. Moreover, they also had advantages in the direct sensory dimension (deliciousness) but were perceived as less healthy in the indirect inference dimension (healthiness). The present findings provide new evidence for studies related to food naming and the evaluation of deliciousness and healthiness and offer suggestions and strategies for the food and beverage industry in naming foods and dishes. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

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17 pages, 311 KiB  

Open AccessArticle

Defining Traceability Attributes and Consumers’ Segmentation Based on Fish Attributes: A Case Study in Italy and Spain

by Ahmed Saidi, Carla Cavallo, Sharon Puleo, Teresa Del Giudice and Gianni Cicia

Foods 2024, 13(16), 2518; https://doi.org/10.3390/foods13162518 - 12 Aug 2024

Viewed by 1096

Abstract

Consumers’ involvement in the development of new goods and services is growing, and thus understanding food motives is crucial for various fisheries stakeholders to manage fish value chains. In addition, traceability is becoming more prominent in guiding consumers’ behaviour. Yet, the latter can [...] Read more.

Consumers’ involvement in the development of new goods and services is growing, and thus understanding food motives is crucial for various fisheries stakeholders to manage fish value chains. In addition, traceability is becoming more prominent in guiding consumers’ behaviour. Yet, the latter can be considered a source of confusion, as the multiplicity of certifications and labelling systems can be overwhelming. A national web-based survey was conducted on a representative sample of Italian and Spanish consumers. From the literature, a set of 13 attributes was chosen to identify the most important factors guiding consumers’ choice, and various groups in each population were identified using hierarchical cluster analysis. Our findings provide valuable insights for fish value chain stakeholders, enabling them to optimize fisheries supply chains, educate consumers about diverse fish species, and promote more sustainable decision-making. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

16 pages, 293 KiB  

Open AccessArticle

Predictors of Meat Reduction: The Case of Slovenia

by Andrej Kirbiš, Vanesa Korže and Maruša Lubej

Foods 2024, 13(15), 2346; https://doi.org/10.3390/foods13152346 - 25 Jul 2024

Cited by 1 | Viewed by 1079

Abstract

Health, environmental, and animal advocacy organisations emphasise reducing or eliminating high meat consumption due to its adverse effects on health, sustainability, climate change, and animal welfare. Increasingly, people are deciding to reduce their meat consumption frequency. Our study aimed to examine predictors of [...] Read more.

Health, environmental, and animal advocacy organisations emphasise reducing or eliminating high meat consumption due to its adverse effects on health, sustainability, climate change, and animal welfare. Increasingly, people are deciding to reduce their meat consumption frequency. Our study aimed to examine predictors of meat reduction among Slovenian consumers, focusing on gender, age, partner and children status, size of residential settlement, socioeconomic status, and political orientation. We conducted a survey using non-probability sampling. We examined demographic, socioeconomic, and political predictors of individuals’ self-assessed intent to reduce meat consumption in the month following the survey. Additionally, we analysed respondents’ meat reduction during the three years prior. A correlation analysis revealed that higher age and education levels were significantly positively correlated with meat reduction patterns. An ordinal logistic regression analysis indicated that age was the only significant predictor of meat reduction intentions and past behaviour. Our findings suggest that middle-aged and elderly individuals are more likely than younger adults to report meat reduction behaviours. Future public health interventions should tailor approaches to different age groups, and, in particular, target younger individuals. Educational campaigns should highlight the health and environmental benefits of reducing meat and animal product consumption, particularly in primary and secondary schools. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

19 pages, 2516 KiB  

Open AccessArticle

Nutritional, Phytochemical, and Rheological Profiles of Different Oat Varieties and Their Potential in the Flour Industry

by Alina Ruja, Antoanela Cozma, Bogdan Cozma, Nicolae Marinel Horablaga, Cosmin Dinulescu, Ersilia Alexa, Ciprian Buzna, Ileana Cocan, Adina Berbecea, Sylvestre Dossa, Gabriel Mindru-Heghedus, Georgeta Pop and Ilinca Merima Imbrea

Agronomy 2024, 14(7), 1438; https://doi.org/10.3390/agronomy14071438 - 1 Jul 2024

Viewed by 1136

Abstract

The purpose of this paper is to evaluate from a nutritional, phytochemical, and rheological point of view different varieties/lines of oats cultivated in Romania. In this sense, the proximate composition (proteins, lipids, mineral substances, starch, and carbohydrates), the total polyphenols content (TPC) of [...] Read more.

The purpose of this paper is to evaluate from a nutritional, phytochemical, and rheological point of view different varieties/lines of oats cultivated in Romania. In this sense, the proximate composition (proteins, lipids, mineral substances, starch, and carbohydrates), the total polyphenols content (TPC) of individual polyphenols and macro and microelements of 20 oat varieties/lines were determined. In order to evaluate the potential for use in the flour industry (pasta, bread, and biscuits)., a variety of oats with optimal nutritional properties and active principles was used to obtain oat/wheat composite flours in different proportions (10–30% oat flour) and subjected to rheological analysis using the Chopin Mixolab test (Chopin Technologies, Paris, France) The results showed a protein content between 14.36–17.08%, lipid content between 6.01–9.03%, starch between 44.13–52.95%, total mineral substances between 0.93–1.65%, carbohydrates between 65.16–69.32% and energy value between 389.81–409.86 kcal/100 g. The TPC content varied between 614.76–1244.58 µgGAE/g, and the average values of individual polyphenols were between 1.87 μg/g (rosmarinic acid) and 28.18 μg/g (gallic acid). Regarding the macroelements content, potassium (K) was the major element (203.19 μg/g), followed by calcium (Ca) (181.71 μg/g) and magnesium (Mg) (105.79 μg/g). The level of microelements varied between 3.02 μg/g for nickel (Ni) and 60.25 μg/g for iron (Fe). Multivariate data analysis PCA was used to correlate the obtained data. The rheological analysis using the MIXOLAB system proved that, from the point of view of technological properties, composite flours from a mixture of 10–30% oat and wheat flour are the best for obtaining biscuit dough, compared to pasta or pan bread. Following the study and based on nutritional, phytochemical and rheological results, line 2511 was selected as optimal for use in obtaining hypoglycemic flour foods for people with diabetes. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

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19 pages, 636 KiB  

Open AccessArticle

Alignment of Consumers’ Expected Brain Benefits from Food and Supplements with Measurable Cognitive Performance Tests

by Hayley A. Young, Alecia L. Cousins, Carol Byrd-Bredbenner, David Benton, Richard C. Gershon, Alyssa Ghirardelli, Marie E. Latulippe, Andrew Scholey and Laura Wagstaff

Nutrients 2024, 16(12), 1950; https://doi.org/10.3390/nu16121950 - 19 Jun 2024

Viewed by 1794

Abstract

Consumers often cite cognitive improvements as reasons for making dietary changes or using dietary supplements, a motivation that if leveraged could greatly enhance public health. However, rarely is it considered whether standardized cognitive tests that are used in nutrition research are aligned to [...] Read more.

Consumers often cite cognitive improvements as reasons for making dietary changes or using dietary supplements, a motivation that if leveraged could greatly enhance public health. However, rarely is it considered whether standardized cognitive tests that are used in nutrition research are aligned to outcomes of interest to the consumer. This knowledge gap presents a challenge to the scientific substantiation of nutrition-based cognitive health benefits. Here we combined focus group transcript review using reflexive thematic analysis and a multidisciplinary expert panel exercise to evaluate the applicability of cognitive performance tools/tasks for substantiating the specific cognitive benefits articulated by consumers with the objectives to (1) understand how consumers comprehend the potential benefits of nutrition for brain health, and (2) determine the alignment between consumers desired brain benefits and validated tests and tools. We derived a ‘Consumer Taxonomy of Cognitive and Affective Health in Nutrition Research’ which describes the cognitive and affective structure from the consumers perspective. Experts agreed that validated tests exist for some consumer benefits including focused attention, sustained attention, episodic memory, energy levels, and anxiety. Prospective memory, flow, and presence represented novel benefits that require the development and validation of new tests and tools. Closing the gap between science and consumers and fostering co-creative approaches to nutrition research are critical to the development of products and dietary recommendations that support realizable cognitive benefits that benefit public health. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

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14 pages, 287 KiB  

Open AccessArticle

Analyzing Strawberry Preferences: Best–Worst Scaling Methodology and Purchase Styles

by Antonina Sparacino, Selene Ollani, Lorenzo Baima, Michael Oliviero, Danielle Borra, Mingze Rui and Giulia Mastromonaco

Foods 2024, 13(10), 1474; https://doi.org/10.3390/foods13101474 - 10 May 2024

Cited by 1 | Viewed by 1403

Abstract

This research has investigated Italian consumers’ preferences for and purchasing behaviors of strawberries utilizing the Best–Worst Scaling methodology (BWS). This approach enables the key factors that influence strawberry purchasing decisions to be identified and different choice groups to be characterized. To achieve this [...] Read more.

This research has investigated Italian consumers’ preferences for and purchasing behaviors of strawberries utilizing the Best–Worst Scaling methodology (BWS). This approach enables the key factors that influence strawberry purchasing decisions to be identified and different choice groups to be characterized. To achieve this goal, a survey was conducted on a sample of 496 respondents living in the metropolitan area of Milan (North Italy). The declared preferences of the individuals for 12 strawberry characteristics, divided into intrinsic, extrinsic, and credence attributes, were first measured. A Latent Class Analysis (LCA) was then performed to identify different clusters of consumers according to the individuals’ preferences. Subsequently, the heterogeneity of the clusters was tested, using the Chi-square test, and sociodemographic characteristics and purchasing habits were considered. The results suggest that the most important attribute in the choice of strawberries was appearance, highlighting the importance of preserving it throughout the supply chain, followed by one of the increasingly important aspects of diets, which is health benefits. The attribute considered the least important was the brand. This study demonstrates, from a holistic point of view, that sociodemographic characteristics, food habits, and perceptions of different strawberry attributes influence consumers’ preferences and behaviors. Practical implications suggest a new prospective for communication marketing strategies for producers, creating a better brand identity and highlighting in their marketing all of the aspects that consumers would like to know about the fruits they choose as quality certifications. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

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30 pages, 3071 KiB  

Open AccessArticle

Consumer Perceptions of the Canadian Salmon Sector and Their Associations with Behaviors: A Perspective from Indigenous Rights

by Sylvain Charlebois, Ning Sun, Ken Paul, Isaiah Robinson, Stefanie M. Colombo, Janet Music, Swati Saxena, Keshava Pallavi Gone and Janele Vezeau

Foods 2024, 13(9), 1309; https://doi.org/10.3390/foods13091309 - 24 Apr 2024

Viewed by 1462

Abstract

Previous studies on consumer perceptions and behaviors of salmon have often neglected Indigenous rights within the Canadian salmon sector. This study innovatively addresses this gap by integrating Indigenous rights into the current analysis, alongside considerations of sustainability practices, socio-economic impacts, and consumer motivations. [...] Read more.

Previous studies on consumer perceptions and behaviors of salmon have often neglected Indigenous rights within the Canadian salmon sector. This study innovatively addresses this gap by integrating Indigenous rights into the current analysis, alongside considerations of sustainability practices, socio-economic impacts, and consumer motivations. Our research objectives aim to fit three consumer perceptions—environmental sustainability, economic considerations, and Indigenous rights—and to evaluate their associations, alongside perception of a price increase, socio-demographics, and consumer motivation factors, with purchasing behaviors related to Canadian salmon products. Data for this study was collected from a nationwide online survey. Responses to Question 2 and Question 35 are encoded with numerical values ranging from 1 to 5, where larger numbers indicate stronger agreement with the statement. The inclusion of methodologies such as the Graded Response Model (GRM) and Cumulative Link Models (CLM) adds another innovative dimension to this study. Our findings demonstrate how consumer profiles are associated with these four perceptions and their underlying determinants. Furthermore, the study quantifies the influence of these four perceptions on each consumer purchase behavior. The implications of these findings extend to the realm of mathematical modeling in consumer decision-making processes, offering practical insights for businesses and marketers, and emphasizing the importance of implementing regulatory frameworks and initiatives that promote sustainability, safeguard Indigenous rights, and address socio-economic disparities. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

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18 pages, 495 KiB  

Open AccessArticle

A Cross-Sectional Study of Sports Food Consumption Patterns, Experiences, and Perceptions amongst Non-Athletes in Australia

by Celeste I. Chapple, Alissa J. Burnett, Julie L. Woods and Catherine G. Russell

Nutrients 2024, 16(8), 1101; https://doi.org/10.3390/nu16081101 - 9 Apr 2024

Viewed by 1548

Abstract

Sports foods are designed for athletes, yet their availability, type, and sales have increased over the past decade, likely driven by non-athlete use. This could lead to detrimental health outcomes via over/misuse or unwanted side effects. The aim of this study was to [...] Read more.

Sports foods are designed for athletes, yet their availability, type, and sales have increased over the past decade, likely driven by non-athlete use. This could lead to detrimental health outcomes via over/misuse or unwanted side effects. The aim of this study was to describe sports food consumption patterns and associated drivers, consumption reasons, perception of risks, and side effects experienced amongst non-athletes in Australia. In 2022, n = 307 non-athlete Australian adults (18–65 years) completed an online cross-sectional survey including closed-ended (consumption patterns, factors, and exercise participation) and open-ended questions (reasons for consumption, risk perception, and side effects experienced). Descriptive statistics (frequency and percent) described the sample. Ordinal logistic regression was used for univariate associations and a multivariate model was used to determine relationships between sports food consumption proxy and significant univariate associations. The themes were analysed via inductive thematic analysis using NVivo 14. Females consumed sports foods most frequently, 65% of participants consumed three or more sports foods, and participants with higher sports food consumption/frequency were less likely to perceive risks or experience side effects. The main reason for consumption was protein intake, digestion/stomach issues were the main perceived risks, and the main side effect was bloating. Despite understanding the risks and side effects, non-athlete consumers continue to use numerous sports foods, which appear to be influenced by sociodemographic factors and packaging labels. Tighter regulation of packaging-label information would ensure safer and more informed consumption. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

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10 pages, 917 KiB  

Open AccessBrief Report

How Promising Are “Ultraprocessed” Front-of-Package Labels? A Formative Study with US Adults

by Aline D’Angelo Campos, Shu Wen Ng, Katherine McNeel and Marissa G. Hall

Nutrients 2024, 16(7), 1072; https://doi.org/10.3390/nu16071072 - 6 Apr 2024

Cited by 1 | Viewed by 2531

Abstract

High levels of food processing can have detrimental health effects independent of nutrient content. Experts and advocates have proposed adding information about food processing status to front-of-package labeling schemes, which currently exclusively focus on nutrient content. How consumers would perceive “ultraprocessed” labels has [...] Read more.

High levels of food processing can have detrimental health effects independent of nutrient content. Experts and advocates have proposed adding information about food processing status to front-of-package labeling schemes, which currently exclusively focus on nutrient content. How consumers would perceive “ultraprocessed” labels has not yet been examined. To address this gap, we conducted a within-subjects online experiment with a convenience sample of 600 US adults. Participants viewed a product under three labeling conditions (control, “ultraprocessed” label, and “ultraprocessed” plus “high in sugar” label) in random order for a single product. The “ultraprocessed” label led participants to report thinking more about the risks of eating the product and discouraging them from wanting to buy the product more than the control, despite not grabbing more attention than the control. The “ultraprocessed” plus “high in sugar” labels grabbed more attention, led participants to think more about the risks of eating the product, and discouraged them from wanting to buy the product more than the “ultraprocessed” label alone. “Ultraprocessed” labels may constitute promising messages that could work in tandem with nutrient labels, and further research should examine how they would influence consumers’ actual intentions and behaviors. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

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15 pages, 661 KiB  

Open AccessArticle

Nutritional Data on Selected Food Products Consumed in Oman: An Update of the Food Composition Table and Use for Future Food Consumption Surveys

by Salima Almaamari, Ayoub Al-Jawaldeh, Ibtisam Al Ghammari, Saleh Al Shammakhi, Jokha Al Aamri and Jalila El Ati

Foods 2024, 13(5), 787; https://doi.org/10.3390/foods13050787 - 3 Mar 2024

Viewed by 2247

Abstract

Food composition data in the Eastern Mediterranean Region countries are often lacking, obsolete, or unreliable. The study aims to provide reliable nutrient data on food products consumed in Oman in order to evaluate their nutritional quality, the consistency of the nutrition labeling and [...] Read more.

Food composition data in the Eastern Mediterranean Region countries are often lacking, obsolete, or unreliable. The study aims to provide reliable nutrient data on food products consumed in Oman in order to evaluate their nutritional quality, the consistency of the nutrition labeling and claims, and, ultimately, the use for food consumption surveys and update the current food composition database. Contents of fat, fatty acids, carbohydrates, protein, sugars, and sodium were chemically analyzed in 221 foods and beverages. Products were classified according to their nutritional composition and the extent of processing and coded according to the FoodEx2 system. Labels and laboratory values were compared using the tolerance levels of the European Union. Results indicate that the nutrition labeling aligns with the values obtained in the laboratory, with the exception of 6.3% discrepancies in TFA content, where the reported values are higher than the appropriate reference values. The most frequent category (71.5%) was ultra-processed foods. In terms of inconsistencies in the nutritional claims, 5.1% of food products with claims did not comply with the statement “sugar-free” or “low salt”. Our study provides evidence to support the necessity of comprehensive recommendations for consumers and food industries, which are aimed at enhancing the nutritional quality of products and augmenting consumer awareness. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

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17 pages, 1256 KiB  

Open AccessArticle

Impacts of Habit Formation Effect on Food Consumption and Nutrient Intake in Rural China

by Jinshang Wen, Wenbo Zhu, Xinru Han and Xiudong Wang

Nutrients 2024, 16(4), 505; https://doi.org/10.3390/nu16040505 - 10 Feb 2024

Cited by 1 | Viewed by 1507

Abstract

This study employs panel data and a dynamic Almost Ideal Demand System (AIDS) model to investigate the habit formation effect of food consumption among Chinese rural residents and its consequential impact on nutritional intake. The dataset, spanning from 2012 to 2018, encompasses nine [...] Read more.

This study employs panel data and a dynamic Almost Ideal Demand System (AIDS) model to investigate the habit formation effect of food consumption among Chinese rural residents and its consequential impact on nutritional intake. The dataset, spanning from 2012 to 2018, encompasses nine provinces in China and involves 5390 rural households. The findings reveal that, excluding beef, mutton, and poultry, there are significant habit formation effect on the consumption of food categories, notably grains, vegetables, and edible oils. Lower-income and younger demographics demonstrate a more pronounced reliance on established dietary habits. Influenced by the habit formation effect, there is a substantial reduction in the income elasticity differences across various food types. Overlooking the habit formation effect in food consumption would lead to an underestimation of the income elasticity of energy, fat, and carbohydrates. This suggests that, over the long term, food consumption habit formation is a pivotal factor in enabling the enhancement of residents’ dietary structures, amplifying the incremental energy intake associated with income increases, and accelerating the transition towards nutritional surplus. The conclusions drawn from this study offer valuable insights for ensuring food security and nutritional balance. Policy-makers of food and nutrition strategies should duly consider the habit formation effect on residents’ food consumption, and seek to optimize dietary patterns and promote nutritional transformation by food consumption habit intervention. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

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14 pages, 1728 KiB  

Open AccessArticle

The Difference between PC-Based and Immersive Virtual Reality Food Purchase Environments on Useability, Presence, and Physiological Responses

by Shelley Woodall and James H. Hollis

Foods 2024, 13(2), 264; https://doi.org/10.3390/foods13020264 - 15 Jan 2024

Cited by 1 | Viewed by 1270

Abstract

Computer simulations used to study food purchasing behavior can be separated into low immersion virtual environments (LIVE), which use personal computers and standard monitors to display a scene, and high immersion virtual environments (HIVE) which use virtual reality technology such as head-mounted displays [...] Read more.

Computer simulations used to study food purchasing behavior can be separated into low immersion virtual environments (LIVE), which use personal computers and standard monitors to display a scene, and high immersion virtual environments (HIVE) which use virtual reality technology such as head-mounted displays to display a scene. These methods may differ in their ability to create feelings of presence or cybersickness that would influence the usefulness of these approaches. In this present study, thirty-one adults experienced a virtual supermarket or fast-food restaurant using a LIVE system or a HIVE system. Feelings of presence and cybersickness were measured using questionnaires or physiological responses (heart rate and electrodermal activity). The participants were also asked to rate their ability to complete the set task. The results of this study indicate that participants reported a higher sense of presence in the HIVE scenes as compared to the LIVE scenes (p < 0.05). The participant’s heart rate and electrodermal activity were significantly higher in the HIVE scene treatment when compared to the LIVE scene (p < 0.05). There was no difference in the participant’s ability to complete tasks in the different scenes. In addition, feelings of cybersickness were not different between the HIVE and LIVE scenes. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

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14 pages, 721 KiB  

Open AccessArticle

Advertising and Eco-Labels as Influencers of Eco-Consumer Attitudes and Awareness—Case Study of Ecuador

by Nelson Carrión-Bósquez, Iván Veas-González, Franklin Naranjo-Armijo, Mary Llamo-Burga, Oscar Ortiz-Regalado, Wilfredo Ruiz-García, Wilson Guerra-Regalado and Cristian Vidal-Silva

Foods 2024, 13(2), 228; https://doi.org/10.3390/foods13020228 - 11 Jan 2024

Cited by 7 | Viewed by 4224

Abstract

This study examined the impact of green advertising and eco-labels on the attitudes and environmental awareness of millennials purchasing eco-friendly products in shopping centers across Ecuador. The research utilized a quantitative, correlational, cross-sectional methodology with 430 millennials participating. A 20-item survey was administered [...] Read more.

This study examined the impact of green advertising and eco-labels on the attitudes and environmental awareness of millennials purchasing eco-friendly products in shopping centers across Ecuador. The research utilized a quantitative, correlational, cross-sectional methodology with 430 millennials participating. A 20-item survey was administered face-to-face at shopping centers in Quito and Guayaquil, Ecuador. The validity of the research model was established through Confirmatory Factor Analysis (CFA) and Structural Equation Modeling (SEM), employing SPSS 20 and AMOS 24 for statistical evaluations. Findings reveal that green advertising significantly shapes environmental attitudes (β: 0.245) and awareness (β: 0.110), as well as directly influences the purchasing behavior (β: 0.154) towards green products. While eco-labels do not exert a direct effect on purchasing behavior (β: 0.128), they significantly inform attitudes (β: 0.406) and ecological awareness (β: 0.277) of millennials who purchase organic products. This paper is among the pioneering research to delineate the correlation between green advertising elements and the purchasing patterns of green products among millennials in a developing nation. It concludes that marketing strategies centered on green advertising and eco-labels do affect millennials’ attitudes and environmental consciousness, but only advertising has a direct impact on purchasing behaviors, contrary to eco-labels. The research bears social significance as it affirms that millennials are attentive to environmental issues and are actively engaged in promoting sustainability. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

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15 pages, 1312 KiB  

Open AccessArticle

The Issue of Measuring Household Consumption Expenditure

by Emilia Madudova and Tatiana Corejova

Economies 2024, 12(1), 9; https://doi.org/10.3390/economies12010009 - 27 Dec 2023

Cited by 1 | Viewed by 7127

Abstract

Household consumption expenditure is an important measure of economic activity as it reflects the spending behavior of households and their purchasing power. The measurement of household consumption expenditure is critical for analyzing economic growth, inflation, and overall economic performance. In order to create [...] Read more.

Household consumption expenditure is an important measure of economic activity as it reflects the spending behavior of households and their purchasing power. The measurement of household consumption expenditure is critical for analyzing economic growth, inflation, and overall economic performance. In order to create budgets and financial plans, it is necessary to know and understand the relationship between the size of households in terms of the number of members, the number of children, and their consumption needs. The aim of the research was to determine the statistical significance of the relationship between household size and consumer spending at the national (Slovak Republic) level and also to analyze the relationship between household size and spending on food as a significant component of consumer spending. An analysis of variance (ANOVA) was applied to examine the relationship between household size and consumer spending. Regression analysis with linear regression and fitting was used to determine the relationship between consumer spending and household size with different numbers of children. The results analyze the correlations and test the hypothesis of a significant difference in the types of consumption expenditure in relation to different household sizes (number of children). Results confirm significant differences in consumption expenditure between different household sizes, which confirms the importance of these results. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

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21 pages, 3460 KiB  

Open AccessArticle

Focusing on Future Consequences Enhances Self-Controlled Dietary Choices

by Johanna Kruse, Franziska M. Korb, Caroline Surrey, Uta Wolfensteller, Thomas Goschke and Stefan Scherbaum

Nutrients 2024, 16(1), 89; https://doi.org/10.3390/nu16010089 - 27 Dec 2023

Cited by 2 | Viewed by 1434

Abstract

Self-controlled dietary decisions, i.e., choosing a healthier food over a tastier one, are a major challenge for many people. Despite the potential profound consequences of frequent poor choices, maintaining a healthy diet proves challenging. This raises the question of how to facilitate self-controlled [...] Read more.

Self-controlled dietary decisions, i.e., choosing a healthier food over a tastier one, are a major challenge for many people. Despite the potential profound consequences of frequent poor choices, maintaining a healthy diet proves challenging. This raises the question of how to facilitate self-controlled food decisions to promote healthier choices. The present study compared the influence of implicit and explicit information on food choices and their underlying decision processes. Participants watched two video clips as an implicit manipulation to induce different mindsets. Instructions to focus on either the short-term or long-term consequences of choices served as an explicit manipulation. Participants performed a binary food choice task, including foods with different health and taste values. The choice was made using a computer mouse, whose trajectories we used to calculate the influence of the food properties. Instruction to focus on long-term consequences compared to short-term consequences increased the number of healthy choices, reduced response times for healthy decisions, and increased the influence of health aspects during the decision-making process. The effect of video manipulation showed greater variability. While focusing on long-term consequences facilitated healthy food choices and reduced the underlying decision conflict, the current mindset appeared to have a minor influence. Full article

(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)

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