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1. Characterizing consumer emotional response to milk packaging guides packaging material selection

Author:
Clark, Elizabeth A.; Duncan, Susan E.; Hamilton, Leah M.; Bell, Martha Ann; Lahne, Jacob; Gallagher, Daniel L.; O'Keefe, Sean F.
Source:
Food quality and preference 2021 v.87 pp. 103984
ISSN:
0950-3293
Subject:
consumer acceptance,   etc   ; automation; computer software; dairy industry; decision making; emotions; food choices; glass; milk; motivation; packaging; packaging materials; paperboard; pigmentation; polyethylene; questionnaires; time series analysis;     Show all 17 Subjects
Abstract:
... The decision-making process involved in food selection and consumption behaviors is confounded by mental integration of information, experiences, and emotions associated with the product (stimulus). The complex and fleeting but temporal nature of product-generated (PG) or product-associated (PA) emotions makes affectual experiences difficult to measure and interpret. This project aims to character ...
DOI:
10.1016/j.foodqual.2020.103984

2. Experimenting with sustainable business models in fast moving consumer goods

Author:
Bashir, Hussnain; Jørgensen, Sveinung; Pedersen, Lars Jacob Tynes; Skard, Siv
Source:
Journal of cleaner production 2020 v.270 pp. 122302
ISSN:
0959-6526
Subject:
consumer acceptance,   etc   ; cleaning agents; econometric models; focus groups; surveys; Norway;     Show all 6 Subjects
Abstract:
... The transition to more sustainable business requires comprehensive transformations of business models, and such innovation can benefit from business experimentation for sustainability (BES). In this paper, we investigate BES in fast-moving consumer goods (FMCG). The aim of our study is to investigate how a reiterative BES process can inform the design of more sustainable business models. Specifica ...
DOI:
10.1016/j.jclepro.2020.122302

3. Liking of food textures and its relationship with oral physiological parameters and mouth‐behavior groups

Author:
Kim, Sophia; Vickers, Zata
Source:
Journal of texture studies 2020 v.51 no.3 pp. 412-425
ISSN:
0022-4901
Subject:
consumer acceptance,   etc   ; foods; mastication; mouthfeel; particle size; saliva; surveys; texture;     Show all 8 Subjects
Abstract:
... Researchers have categorized people into four “mouth‐behavior” groups based on their oral processing preferences, and claimed that members of those mouth‐behavior groups differ in their food texture preferences. If people could be classified into groups based on their liking of different textures, food products could be targeted to specific subgroups, potentially enhancing consumer acceptability. ...
DOI:
10.1111/jtxs.12504

4. Effect of labelling fresh cultivated blueberry products with information about irradiation technologies and related benefits on Finnish, German, and Spanish consumers’ product acceptance

Author:
Balatsas-Lekkas, Angelos; Arvola, Anne; Kotilainen, Heidi; Meneses, Nicolas; Pennanen, Kyösti
Source:
Food control 2020 v.118 pp. 107387
ISSN:
0956-7135
Subject:
consumer acceptance,   etc   ; blueberries; food irradiation; food safety; nuclear power; product labeling; radioactivity;     Show all 7 Subjects
Abstract:
... Food irradiation technologies offer benefits in relation to food safety and quality, but consumers hold adverse associations of the irradiation technologies with nuclear energy and radioactivity. Two independent studies (Study 1: N = 600, Study 2: N = 600) were carried out, each involving Finnish, German and Spanish consumers, with the aim of analysing if information on irradiation technologies (S ...
DOI:
10.1016/j.foodcont.2020.107387

5. Contextual acceptance of insect-based foods

Author:
Motoki, Kosuke; Ishikawa, Shin-ichi; Spence, Charles; Velasco, Carlos
Source:
Food quality and preference 2020 v.85 pp. 103982
ISSN:
0950-3293
Subject:
consumer acceptance,   etc   ; Orthoptera; chocolate; edible insects; emotions; foods; ingestion; nutrient content; people; production costs;     Show all 10 Subjects
Abstract:
... Insect-based foods have gained much attention as an alternative source of protein in recent years because of their high nutritional content and low production costs. However, consumer acceptance of insect-based foods still poses a big challenge in many societies. Across three studies, we examined how social companions (alone, friend, family, acquaintance, partner) and location (cafe, bar, pub, foo ...
DOI:
10.1016/j.foodqual.2020.103982

6. Physicochemical changes in the discoloration of dried green tea noodles caused by polyphenol oxidase from wheat flour

Author:
Yu, Kun; Zhou, Hui-Ming; Zhu, Ke-Xue; Guo, Xiao-Na; Peng, Wei
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.130 pp. 109614
ISSN:
0023-6438
Subject:
consumer acceptance,   etc   ; catechol oxidase; chlorophyll; color; discoloration; green tea; noodles; physicochemical properties; polyphenols; wheat flour;     Show all 10 Subjects
Abstract:
... The color of dried green tea noodles (DGTN) is a crucial determinant of consumer acceptance. Although polyphenol oxidase (PPO) is a key factor inducing the darkening of noodles, its contributions on the discoloration mechanism of DGTN requires clarification. Results revealed that PPO induced the decreased of lightness L value and greenness |a| value via its effects on polyphenol compounds and chlo ...
DOI:
10.1016/j.lwt.2020.109614

7. Sustainable changes in a worksite canteen: An exploratory study on the acceptance of guests

Author:
Lorenz-Walther, Bettina A.-S.; Langen, Nina
Source:
Journal of cleaner production 2020 v.259 pp. 120737
ISSN:
0959-6526
Subject:
consumer acceptance,   etc   ; food choices; human resources; packaging; portion size; prediction; wastes;     Show all 7 Subjects
Abstract:
... This study analyzes employees’ acceptance for sustainable restructurings in their worksite canteen. In reference to past research, we explore how personal food choice preferences, lunchtime habits and general environmental attitude influence the acceptance of seven changes related to pre-ordering, payment systems, portion sizes, the availability of sustainable dishes and the avoidance of packaging ...
DOI:
10.1016/j.jclepro.2020.120737

8. Application of Microencapsulated Synbiotics in Fruit-Based Beverages

Author:
Rovinaru, Camelia; Pasarin, Diana
Source:
Probiotics and antimicrobial proteins 2020 v.12 no.2 pp. 764-773
ISSN:
1867-1306
Subject:
consumer acceptance,   etc   ; bacteria; beverages; digestive system; food matrix; fruits; microencapsulation; milk; prebiotics; probiotics; shelf life; viability;     Show all 12 Subjects
Abstract:
... In the last years, demand for functional products containing both prebiotics and probiotics (known as synbiotic) has increased, which stimulated their incorporation into other food matrices than milk-based ones. Synbiotics improve gut functionality as well as respond to the increasing demand of consumers who have become aware of the health benefits of a proper diet. The most important criterion fo ...
DOI:
10.1007/s12602-019-09579-w

9. Consumer preference for nutrition and health claims: A multi-methodological approach

Author:
Klopčič, Marija; Slokan, Polona; Erjavec, Karmen
Source:
Food quality and preference 2020 v.82 pp. 103863
ISSN:
0950-3293
Subject:
consumer acceptance,   etc   ; breakfast cereals; consumer preferences; economic systems; focus groups; health claims; nutrition; politics; surveys; Europe;     Show all 10 Subjects
Abstract:
... To understand consumers’ acceptance and preference in relation to Nutrition and Health Claims (NHCs) on food products and the reasons for their (non)acceptance in an Eastern European country with a weak tradition in NHC, and an enormous increase in the number of foods with NHCs in recent years, this study aimed to fill a research gap by applying a multi-methodological approach combining a survey a ...
DOI:
10.1016/j.foodqual.2019.103863

10. Impact of probiotics and prebiotics on food texture

Author:
Guimarães, Jonas T; Balthazar, Celso F; Silva, Ramon; Rocha, Ramon S; Graça, Juliana S; Esmerino, Erick A; Silva, Márcia C; Sant’Ana, Anderson S; Duarte, Maria Carmela K H; Freitas, Monica Q; Cruz, Adriano G
Source:
Current opinion in food science 2020 v.33 pp. 38-44
ISSN:
2214-7993
Subject:
consumer acceptance,   etc   ; Bifidobacterium; Lactobacillus; food processing; fructooligosaccharides; functional foods; galactooligosaccharides; inulin; prebiotics; probiotics; texture;     Show all 11 Subjects
Abstract:
... Functional food is the trend of the future, since our current science allows the manufacturing of processed products with health benefits beyond that of the original food, which meets the demand of the modern consumers. However, many functional ingredients may affect the products characteristics, including the texture, which is very important to the consumer’s acceptance. Probiotics (Lactobacillus ...
DOI:
10.1016/j.cofs.2019.12.002

11. Perception of creaminess in foods

Author:
Upadhyay, Rituja; Aktar, Tugba; Chen, Jianshe
Source:
Journal of texture studies 2020 v.51 no.3 pp. 375-388
ISSN:
0022-4901
Subject:
consumer acceptance,   etc   ; flavor; foods; lubrication; models; mouthfeel; odors; taste; texture; viscosity;     Show all 10 Subjects
Abstract:
... Food texture and mouthfeel play a crucial role in product and consumer acceptability. Creaminess, enjoyed by consumers, is a complex, multimodal sensory perception involving olfactory, gustatory and tactile cues. Oral viscosity and lubrication are the key underlying physical properties that define the mechanism of creaminess perception. Thickness, smoothness, mouth‐coating, and dairy flavor can to ...
DOI:
10.1111/jtxs.12509

12. Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products

Author:
Gullón, Beatriz; Gagaoua, Mohammed; Barba, Francisco J.; Gullón, Patricia; Zhang, Wangang; Lorenzo, José M.
Source:
Trends in food science & technology 2020 v.100 pp. 1-18
ISSN:
0924-2244
Subject:
consumer acceptance,   etc   ; bioactive compounds; edible seaweed; functional foods; macroalgae; markets; meat; nutrients; oxidation; sensory properties;     Show all 10 Subjects
Abstract:
... Meat and meat products have been recently perceived by consumers as unhealthy foods. To avoid this drawback, the reformulation is a feasible approach that allows obtaining custom meat-based products that incorporate compounds with certain beneficial properties for health and remove other attributes considered negative. In this framework, the edible seaweeds have been proposed to offer interesting ...
DOI:
10.1016/j.tifs.2020.03.039

13. Testing consumers’ acceptance for an extra-virgin olive oil with a naturally increased content in polyphenols: The case of ultrasounds extraction

Author:
Roselli, L.; Cicia, G.; Del Giudice, T.; Cavallo, C.; Vecchio, R.; Carfora, V.; Caso, D.; Sardaro, R.; Carlucci, D.; De Gennaro, B.
Source:
Journal of functional foods 2020 v.69 pp. 103940
ISSN:
1756-4646
Subject:
consumer acceptance,   etc   ; Internet; extra-virgin olive oil; food industry; markets; models; polyphenols; traditional foods; ultrasonics;     Show all 9 Subjects
Abstract:
... Innovation is fundamental for all agri-food companies to increase competitiveness. Being extra-virgin olive oil (EVOO) a traditional food product (TFP), the main obstacle to innovation is its traditional nature. This study evaluated consumers’ acceptance for an EVOO with a naturally increased content of poliphenols, as it has been extracted through ultrasounds. This product has been compared with ...
DOI:
10.1016/j.jff.2020.103940

14. The effect of whole carcase medium voltage electrical stimulation, tenderstretching and longissimus infusion with actinidin on alpaca meat quality

Author:
Biffin, Tamara E.; Smith, Melanie A.; Bush, Russell D.; Morris, Stephen; Hopkins, David L.
Source:
Meat science 2020 v.164 pp. 108107
ISSN:
0309-1740
Subject:
consumer acceptance,   etc   ; alpacas; color; electric potential difference; electrical treatment; enzymes; meat; meat quality; oxidation;     Show all 9 Subjects
Abstract:
... The effect on alpaca meat quality from applying medium voltage electrical stimulation (ES) in combination with tenderstretching (TS; pubic symphysis suspended) to whole carcases was investigated, along with the effect of actinidin infusion on alpaca longissimus (LTL) quality. Carcases (n = 36) were allocated to either no ES + achilles hung; or ES + TS. The left- and right-hand side LTL of each car ...
DOI:
10.1016/j.meatsci.2020.108107

15. Consumer acceptance of circular business models

Author:
Elzinga, Remi; Reike, Denise; Negro, Simona O.; Boon, Wouter P.C.
Source:
Journal of cleaner production 2020 v.254 pp. 119988
ISSN:
0959-6526
Subject:
consumer acceptance,   etc   ; business enterprises; consumer preferences; decision making; econometric models; leasing; ownership; recycling; wastes;     Show all 9 Subjects
Abstract:
... Society has been operating in a linear way which implies rapid waste generation. Previous research has shown business models able to reclaim products at end-of-use are currently poorly developed and implemented. A shift should be made to Circular Business Models (CBM) that focus on the re-use and recycling of materials. However, little is known about consumers’ acceptance and willingness to partic ...
DOI:
10.1016/j.jclepro.2020.119988

16. Consumer acceptance and sensory drivers of liking of Minas Frescal Minas cheese manufactured using milk subjected to ohmic heating: Performance of machine learning methods

Author:
Rocha, Ramon S.; Calvalcanti, Rodrigo N.; Silva, Ramon; Guimarães, Jonas T.; Balthazar, Celso F.; Pimentel, Tatiana C.; Esmerino, Erick A.; Freitas, Mônica Q.; Granato, Daniel; Costa, Renata G.B.; Silva, Marcia C.; Cruz, Adriano G.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.126 pp. 109342
ISSN:
0023-6438
Subject:
consumer acceptance,   etc   ; algorithms; artificial intelligence; bitterness; cheesemaking; cheeses; color; juiciness; manufacturing; milk; ohmic heating;     Show all 11 Subjects
Abstract:
... The consumer acceptance (n = 100) and the sensory drivers of liking of Minas frescal cheese manufactured with milk subjected to ohmic heating (0, 4, 8, and 12 V/cm⁻¹, CONV, OH₄, OH₈, and OH₁₂, 72–75 °C/15 s) were investigated. Machine learning techniques (random forest, gradient boosted trees, and extreme learning machine; RF, GBT, and ELM) were used to determine the sensory drivers of liking. No ...
DOI:
10.1016/j.lwt.2020.109342

17. Consumers’ acceptance of optimized gluten-free sorghum-based cakes and their drivers of liking and disliking

Author:
Cayres, Caroline Alves; Ramírez Ascheri, José Luis; Peixoto Gimenes Couto, Maria Antonieta; Almeida, Eveline Lopes; Melo, Lauro
Source:
Journal of cereal science 2020 v.93 pp. 102938
ISSN:
0733-5210
Subject:
consumer acceptance,   etc   ; cakes; chocolate; food industry; functional properties; gluten; gluten-free foods; sensory evaluation; sensory properties;     Show all 9 Subjects
Abstract:
... Sensory analysis is indispensable in order to promote the project of developing sorghum-based products and, therefore, work on sensory profiles of these products and consumer acceptance is needed to help them succeed. Thus, this study investigated the acceptance of 5 optimized gluten-free sorghum-based and a Reference (with gluten) cakes (prepared from cake premixes), considering their drivers of ...
DOI:
10.1016/j.jcs.2020.102938

18. Comparison of a central location test versus a home usage test for consumer perception of ready-to-mix protein beverages

Author:
Zhang, M.T.; Jo, Y.; Lopetcharat, K.; Drake, M.A.
Source:
Journal of dairy science 2020 v.103 no.4 pp. 3107-3124
ISSN:
0022-0302
Subject:
consumer acceptance,   etc   ; astringency; beverages; bitterness; cardboard; consumer attitudes; mixing; mouthfeel; multivariate analysis; sweetness; viscosity; whey protein;     Show all 12 Subjects
Abstract:
... Ready-to-mix (RTM) whey protein beverages are an expanding product category, and sensory properties strongly affect consumer acceptance and purchase intent. Because consumers themselves prepare RTM whey protein beverages, understanding possible gaps between central location test (CLT) and home usage test (HUT) results is critical. The objectives of this study were to compare results obtained from ...
DOI:
10.3168/jds.2019-17260

19. Consumer acceptance and salty taste intensity of culinary preparations in a food service in the city of São Paulo

Author:
Oliveira, Aline Silva de; Dantas, Natalie Marinho; Pinto-E-Silva, Maria Elisabeth Machado
Source:
Journal of culinary science & technology 2020 v.18 no.2 pp. 77-88
ISSN:
1542-8044
Subject:
consumer acceptance,   etc   ; consumers (people); food service; hedonic scales; hypertension; public health; saltiness; sensation; sodium; Brazil;     Show all 10 Subjects
Abstract:
... Hypertension is a major public health issue directly associated with sodium intake. The purpose of this study was to evaluate sensory perception of salty taste intensity and acceptability of preparations in a food service in the city of São Paulo, Brazil. Ten dishes commonly served at the unit were sensorially evaluated through the Salt Intensity Perception and Overall Acceptability test by 1,616 ...
DOI:
10.1080/15428052.2018.1507857

20. Effect of ageing time on consumer preference and sensory description of foal meat

Author:
Beldarrain, Lorea R.; Etaio, Iñaki; Morán, Lara; Sentandreu, Miguel Ángel; Barron, Luis Javier R.; Aldai, Noelia
Source:
Food research international 2020 v.129 pp. 108871
ISSN:
0963-9969
Subject:
consumer acceptance,   etc   ; color; consumer preferences; hedonic scales; horse meat; longissimus muscle; sensory properties; steaks; texture; Spain;     Show all 10 Subjects
Abstract:
... A consumer test (n = 120) was performed in Vitoria-Gasteiz (northern Spain) in order to study the effect of ageing time (0, 7, 14 and 21 days) on the sensory quality of Hispano-Bretón foal meat. Steaks (Longissimus thoracis et lumborum) were wet aged and evaluated in-mouth and visually. In both cases, acceptability was scored using a hedonic scale, and sensory drivers related to ageing were charac ...
DOI:
10.1016/j.foodres.2019.108871