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You searched for: Journal name Food quality and preference Remove constraint Journal name: Food quality and preference Publication year rev 7978-2022 Remove constraint Publication year rev: 7978-2022 Source 2022 v.99 Remove constraint Source: 2022 v.99
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1. Are you being served? Managing waist and waste via serving size, unit size, and self-serving

Author:
Amber Werkman; Jenny van Doorn; Koert van Ittersum
Source:
Food quality and preference 2022 v.99 pp. 104568
ISSN:
0950-3293
Subject:
consumer satisfaction; decision making; food quality; food waste; obesity; risk; waist
Abstract:
... Food serving sizes are on the rise and this increase is one factor contributing to both obesity and food waste. Hence, reducing serving size is a potentially effective strategy for lessening overconsumption and food waste—but it carries the risk that consumers may perceive the smaller serving size as too small, lowering satisfaction. This research examines the role of serving size, unit size, and ...
DOI:
10.1016/j.foodqual.2022.104568

2. Changes in food behavior during the first lockdown of COVID-19 pandemic: A multi-country study about changes in eating habits, motivations, and food-related behaviors

Author:
Elsa Lamy; Claudia Viegas; Ada Rocha; Maria Raquel Lucas; Sofia Tavares; Fernando Capela e Silva; David Guedes; Monica Laureati; Zeineb Zian; Alessandra Salles Machado; Pierre Ellssel; Bernhard Freyer; Elena González-Rodrigo; Jesús Calzadilla; Edward Majewski; Ibrahim Prazeres; Vlademir Silva; Josip Juračak; Lenka Platilová Vorlíčková; Antonino Kamutali; Elizabeth Regina Tschá; Keylor Villalobos; Rasa Želvytė; Ingrida Monkeviciene; Jalila Elati; Ana Maria de Souza Pinto; Paula Midori Castelo; Stephanie Anzman-Frasca; Consortium for Changes in Food Behavior – COVID-19
Source:
Food quality and preference 2022 v.99 pp. 104559
ISSN:
0950-3293
Subject:
COVID-19 infection; food intake; food quality; lifestyle; males; pandemic; people; surveys; weight control; Africa; Europe; South America
Abstract:
... The COVID-19 pandemic resulted in severe, unprecedented changes affecting the world population. Restrictions in mobility, social distancing measures, and the persistent social alarm, during the first period of pandemic, resulted in dramatic lifestyle changes and affected physical and psychological wellbeing on a global scale. An international research team was constituted to develop a study involv ...
DOI:
10.1016/j.foodqual.2022.104559

3. Eating the “inedible”: How to improve the consumption of the perceived inedible parts of fruits and vegetables in Ireland and Italy?

Author:
Róisín Gallagher; Maria Raimondo; Francesco Caracciolo
Source:
Food quality and preference 2022 v.99 pp. 104548
ISSN:
0950-3293
Subject:
equations; food quality; issues and policy; models; people; sample size; surveys; Ireland; Italy
Abstract:
... This study explores the factors influencing consumer intention and behaviors regarding consumption of the perceived inedible parts of fruits and vegetables in Ireland and Italy. A conceptual model based on the theory of planned behavior is developed. In addition to the classical relationships of this theory, the constructs of perceived edibility, perceived health benefits, and perceived sustainabi ...
DOI:
10.1016/j.foodqual.2022.104548

4. Exploration of seaweed consumption in Norway using the norm activation model: The moderator role of food innovativeness

Author:
Florent Govaerts; Svein Ottar Olsen
Source:
Food quality and preference 2022 v.99 pp. 104511
ISSN:
0950-3293
Subject:
equations; factor analysis; food quality; healthy diet; macroalgae; models; Norway
Abstract:
... Seaweed is considered to be a sustainable and healthy food source. However, for western consumers, it remains an unfamiliar source of food. Using a sample of 426 Norwegian consumers, this study aimed to explain and predict seaweed consumption using an extended version of the norm activation framework with a prospective design, including behaviour and consumer food innovativeness. Confirmatory fact ...
DOI:
10.1016/j.foodqual.2021.104511

5. Individual differences in food neophobia and private body consciousness influence product-elicited emotional valence and arousal

Author:
Sara R. Jaeger; Sok L. Chheang; Christina M. Roigard; Armand V. Cardello
Source:
Food quality and preference 2022 v.99 pp. 104566
ISSN:
0950-3293
Subject:
consciousness; food choices; food quality; personality; questionnaires; New Zealand
Abstract:
... In this study the valence × arousal circumplex-inspired emotion questionnaire (CEQ) was used to assess the valence and arousal components of emotions evoked in response to both tasted and written food and beverages. A total of 6 studies were conducted in the USA and New Zealand with a total of 3657 consumers and 69 stimuli in both central location tests (CLT) and on-line studies. Individuals parti ...
DOI:
10.1016/j.foodqual.2022.104566

6. Is it possible to improve healthy food habits in schoolchildren? A cross cultural study among Spain and Poland

Author:
S. García-Muñoz; J. Barlińska; K. Wojtkowska; N. Da Quinta; A. Baranda; B. Alfaro; E. Santa Cruz
Source:
Food quality and preference 2022 v.99 pp. 104534
ISSN:
0950-3293
Subject:
child health; childhood; cross cultural studies; elementary schools; food acceptability; food quality; healthy diet; obesity; Poland; Spain
Abstract:
... Healthy eating patterns in childhood promote optimal childhood health, growth and intellectual development. In this context, effective educational programmes to promote healthy eating habits during childhood are needed specially in countries where childreńs overweight and obesity are becoming a serious problem. The main aim of this study was to test the effectiveness of a full healthy eating inter ...
DOI:
10.1016/j.foodqual.2022.104534

7. Japanese consumer segmentation based on general self-efficacy psychographics data collected in a phytonutrient supplement study: Influence on health behaviors, well-being, product involvement and liking

Author:
Carla Kuesten; Jennifer Dang; Miki Nakagawa; Jian Bi; Herbert L. Meiselman
Source:
Food quality and preference 2022 v.99 pp. 104545
ISSN:
0950-3293
Subject:
food quality; lifestyle; marketing strategies; phytonutrients; quality of life; self-efficacy
Abstract:
... Segmentation based on psychographics data is a relatively new topic and one of the current trends of consumer research within the sensory and consumer research fields. In this paper, Japanese consumer segmentation was conducted based on General self-efficacy (GSE) self-assessment collected in a phytonutrient supplement study. The aim of this study was to understand the influence of GSE on self-rep ...
DOI:
10.1016/j.foodqual.2022.104545

8. That sounds healthy! Audio and visual frequency differences in brand sound logos modify the perception of food healthfulness

Author:
Monin Techawachirakul; Abhishek Pathak; Gemma Anne Calvert
Source:
Food quality and preference 2022 v.99 pp. 104544
ISSN:
0950-3293
Subject:
acoustics; food quality; healthy diet
Abstract:
... Sonic brand logos, also termed “sogos”, are a marketing communication tool that brands use to signify brand or product benefits to consumers in catchy, non-visual ways. Given the considerable utility of brand lsogos, it is surprising that there has been scant research into the nature of the specific acoustic features that can be modulated to connote certain traits, such as the healthfulness of pro ...
DOI:
10.1016/j.foodqual.2022.104544

9. The relative importance of complexity, variety, and portion size in ice cream preference in Dutch and American participants

Author:
Anouk E.M. Hendriks-Hartensveld; Jennifer L. Brodock; John E. Hayes; Barbara J. Rolls; Kathleen L. Keller; Remco C. Havermans
Source:
Food quality and preference 2022 v.99 pp. 104523
ISSN:
0950-3293
Subject:
flavor; food choices; food quality; ice cream; portion size; questionnaires; texture; Netherlands
Abstract:
... Food variety, complexity, and portion size each influence food choice and consumption, but their relative importance is poorly understood. In an online discrete choice-experiment, we investigated the relative importance of variety, complexity, and portion size in consumer preferences by systematically varying ice cream offerings. Complexity was defined as the presence of different components withi ...
DOI:
10.1016/j.foodqual.2021.104523
CHORUS:
10.1016/j.foodqual.2021.104523

10. Why do and why Don’t people consume fast Food?: An application of the consumption value model

Author:
Kiwon Lee; Jonghan Hyun; Youngmi Lee
Source:
Food quality and preference 2022 v.99 pp. 104550
ISSN:
0950-3293
Subject:
discriminant analysis; factor analysis; fast foods; food consumption; food quality; food safety; models; surveys; taste
Abstract:
... This study explores the nature of the consumption values that differentiate regular consumers of fast food and non-regular consumers using the consumption value model. Data was collected from a total of 307 respondents via a self-administered online survey. The collected data was then classified into two groups, regular consumers (RCs, n = 140) and non-regular consumers (non-RCs, n = 167), based o ...
DOI:
10.1016/j.foodqual.2022.104550

11. Workshop summary: Consumer sensory research in Africa – The African countries profiles project

Author:
Henrietta de Kock; James Makame; Ganiyat Olatunde; Marise Kinnear; Maame Yaakwaah Blay Adjei; Amina Ahmed; Abadi Gebre Mezgebe
Source:
Food quality and preference 2022 v.99 pp. 104571
ISSN:
0950-3293
Subject:
case studies; consumer science; food quality; guidelines; sensory evaluation; Ethiopia
Abstract:
... A workshop, organized by the Africa Network for Sensory Evaluation Research (ANSWER), was presented during the virtual 14th Pangborn Symposium in August 2021. The purpose of the 60 min workshop was to introduce ANSWER’s African Countries Profiles (ACP) project to the global sensory community. The long-term ACP project aims to leverage research about the sensory properties of products on the contin ...
DOI:
10.1016/j.foodqual.2022.104571

12. “I don't just drink water for the sake of it”: Understanding the influence of value, reward, self-identity and early life on water drinking behaviour

Author:
Amy Rodger; Esther K. Papies
Source:
Food quality and preference 2022 v.99 pp. 104576
ISSN:
0950-3293
Subject:
females; food quality; people; surveys
Abstract:
... The prevalence and negative health outcomes of underhydration call for a better understanding of water drinking motivations to inform interventions. This mixed methods study assessed the motivational processes underlying different patterns of water intake (i.e., high versus low) with a focus on the constructs like value, reward, self-identity and early life drinking habits. We used an initial quan ...
DOI:
10.1016/j.foodqual.2022.104576

13. A preliminary investigation on the effect of immersive consumption contexts on food-evoked emotions using facial expressions and subjective ratings

Author:
R.A. De Wijk; D. Kaneko; G.B. Dijksterhuis; G. van Bergen; M.H. Vingerhoeds; M. Visalli; E.H. Zandstra
Source:
Food quality and preference 2022 v.99 pp. 104572
ISSN:
0950-3293
Subject:
food quality; iced tea; restaurants; sushi
Abstract:
... Previous studies have investigated effects of consumption contexts on food experiences using actual real-life contexts and recreated immersive contexts. The results typically show that food is experienced differently depending on the context. It is not clear whether context effects on food experiences are independent of the effects of specific foods. E.g., are all foods experienced more positive i ...
DOI:
10.1016/j.foodqual.2022.104572

14. Capturing food-elicited emotions: Facial decoding of children’s implicit and explicit responses to tasted samples

Author:
Martina Galler; Åse Riseng Grendstad; Gastón Ares; Paula Varela
Source:
Food quality and preference 2022 v.99 pp. 104551
ISSN:
0950-3293
Subject:
Mentha piperita nothosubsp. piperita; algorithms; case studies; chocolate milk; computer software; fearfulness; flavor; food quality; licorice; observational studies; prediction
Abstract:
... Sensory and consumer research increasingly aims to gain direct input from children to study their eating behaviour. However, answering self-administered questionnaires can be challenging for children. In this sense, the prediction of basic emotions via facial decoding, generating quantitative observational data, could offer an alternative to questionnaires. The present study aimed to measure child ...
DOI:
10.1016/j.foodqual.2022.104551

15. Clustering consumers based on product discrimination in check-all-that-apply (CATA) data

Author:
J.C. Castura; M. Meyners; P. Varela; T. Næs
Source:
Food quality and preference 2022 v.99 pp. 104564
ISSN:
0950-3293
Subject:
cluster analysis; data collection; food quality; sensometrics
Abstract:
... Consumers can be clustered based on their product-related check-all-that-apply (CATA) responses. We identify two paradoxes that can occur if these clusters are derived from conventional similarity coefficients. The first paradox is that clustering similar consumers can nullify within-cluster sensory differentiation of products. The second paradox is that consumers who check many attributes yet dis ...
DOI:
10.1016/j.foodqual.2022.104564

16. Consumer responses to genetically modified food in China: The influence of existing general attitudes, affect and perceptions of risks and benefits

Author:
Shan Jin; Wenjing Li; Ian G.J. Dawson; Beth Clark; Si Chen; Lynn J. Frewer
Source:
Food quality and preference 2022 v.99 pp. 104543
ISSN:
0950-3293
Subject:
cognition; empirical research; equations; food quality; genetically modified foods; issues and policy; people; soybeans; surveys; swine; yeasts; China
Abstract:
... Identifying the factors that influence people’s acceptance of genetically modified (GM) food can inform industries and policymakers regarding their innovation trajectories, and policy development and implementation. The relative importance of existing general attitudes towards GM food, and of affective responses to specific GM food applications in shaping associated risk perceptions and acceptabil ...
DOI:
10.1016/j.foodqual.2022.104543

17. Consumers’ attitudes towards lab-grown meat, conventionally raised meat and plant-based protein alternatives

Author:
Lívia Garcez de Oliveira Padilha; Lenka Malek; Wendy J. Umberger
Source:
Food quality and preference 2022 v.99 pp. 104573
ISSN:
0950-3293
Subject:
affordability; animal welfare; beef; chicken meat; chickens; cultured meat; education; environmental impact; food quality; meat production; models; plant source protein
Abstract:
... Concerns over the impact of global meat production and consumption patterns are leading to increasing interest in alternative sources of protein. This study provides new insight into consumers’ attitudes towards different protein products and factors associated with the acceptance of lab-grown chicken and lab-grown beef. We measured and compared 1078 Australian consumers’ beliefs regarding convent ...
DOI:
10.1016/j.foodqual.2022.104573

18. Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?

Author:
Jun Niimi; Victoria Sörensen; Mihaela Mihnea; Dominique Valentin; Penny Bergman; Elizabeth S. Collier
Source:
Food quality and preference 2022 v.99 pp. 104563
ISSN:
0950-3293
Subject:
beef; climate change; consumer attitudes; data collection; flavor; food choices; food industry; food quality; meat consumption; odors; plant source protein; taste; texture; total nitrogen
Abstract:
... Encouraging consumers to reduce their meat consumption is imperative in mitigating climate change effects related to the food industry. For some, transitioning away from meat may be facilitated by meat substitutes. However, these are not always accepted as suitable alternatives to meat due to a combination of psychological, situational, and sensorial aspects. The influence of factors such as cooki ...
DOI:
10.1016/j.foodqual.2022.104563

19. European consumer segments with a high potential for accepting new innovative fish products based on their food-related lifestyle

Author:
Violeta Stancu; Karen Brunsø; Athanasios Krystallis; Luis Guerrero; Elena Santa Cruz; Irene Peral
Source:
Food quality and preference 2022 v.99 pp. 104560
ISSN:
0950-3293
Subject:
aquaculture; aquaculture industry; consumer behavior; fish; food industry; food quality; foods; lifestyle; product development; surveys; willingness to pay; France; Germany; Spain
Abstract:
... Consumer lifestyles influence consumer behaviour towards food product choices and provide important insights about the existence of consumer segments that vary in their response to new food products. With the aim to contribute to a more market-oriented enhancement of the European aquaculture industry competitiveness, the objective of this study was to identify and profile food-related lifestyle se ...
DOI:
10.1016/j.foodqual.2022.104560

20. Genetic variations associated with the soapy flavor perception in Gorgonzola PDO cheese

Author:
Maria Pina Concas; Maria Piochi; Giorgia Cabrino; Alessia Colaianni; Giuseppe Giovanni Nardone; Paolo Gasparini; Luisa Torri
Source:
Food quality and preference 2022 v.99 pp. 104569
ISSN:
0950-3293
Subject:
flavor; food quality; genes; genotyping; gorgonzola cheese; phenotype; questionnaires; taste
Abstract:
... Food preferences are influenced by several factors including individual differences in the physiological perception of the sensory properties and genetic factors. This study was aimed to investigate the genetic bases underlying the perception of the soapy flavor, a sensory attribute identified as a driver of disliking for blue-veined cheese. Responses on soapy flavor perception (SFP) in six Gorgon ...
DOI:
10.1016/j.foodqual.2022.104569