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16 pages, 24671 KiB

Open AccessArticle

What Do You Want to Eat? Influence of Menu Description and Design on Consumer’s Mind: An fMRI Study

by Diego Gómez-Carmona, Francisco Muñoz-Leiva, Alberto Paramio, Francisco Liébana-Cabanillas and Serafín Cruces-Montes

Foods 2021, 10(5), 919; https://doi.org/10.3390/foods10050919 - 22 Apr 2021

Cited by 7 | Viewed by 3848

Abstract

The main objective of this research was to analyse the active regions when processing dishes with a pleasant (vs. unpleasant) design and the effect of the previously read rational (vs. emotional) description when visualising the dish. The functional magnetic resonance image technique was [...] Read more.

The main objective of this research was to analyse the active regions when processing dishes with a pleasant (vs. unpleasant) design and the effect of the previously read rational (vs. emotional) description when visualising the dish. The functional magnetic resonance image technique was used for the study. The results showed that participants who visualised pleasant vs. unpleasant dishes became active in several domains (e.g., attention, cognition and reward). On the other side, visualisation of unpleasant dishes activated stronger regions linked to inhibition, rejection, and related ambiguity. We found that subjects who read rational descriptions when visualising pleasant dishes activated regions related to congruence integration, while subjects who visualised emotional descriptions showed an increased neuronal response to pleasant dishes in the regions related to memory, emotion and congruence. Full article

(This article belongs to the Special Issue Food Packaging Strategies)

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14 pages, 436 KiB

Open AccessArticle

Designing a Low-Fat Food Packaging: Comparing Consumers’ Responses in Virtual and Physical Shopping Environments

by Natalia Vila-López, Ines Kuster-Boluda and Adrian Alacreu-Crespo

Foods 2021, 10(2), 211; https://doi.org/10.3390/foods10020211 - 21 Jan 2021

Cited by 6 | Viewed by 2198

Abstract

This paper aims to test to what extent emotional responses towards a low-fat product presented virtually converge with emotional responses toward this product when presented physically. Second, we want to probe if low-order emotions (physiological/unconscious responses) and high-order emotions (cognitive/conscious responses) converge to [...] Read more.

This paper aims to test to what extent emotional responses towards a low-fat product presented virtually converge with emotional responses toward this product when presented physically. Second, we want to probe if low-order emotions (physiological/unconscious responses) and high-order emotions (cognitive/conscious responses) converge to explain healthy product choices. To this end, 83 young participants were engaged in our experiment. Two packaging design variables were manipulated with the help of a real company (the color and the message), so that six different packages were created. Two different buying contexts were simulated: A virtual context and a physical context. Physiological responses were continuously recorded in both contexts (heart rates, electro-dermal responses, and eye muscle reactions). At the end, participants provided cognitive responses in a questionnaire concerning the selected package. Our results have demonstrated that low-order emotions remain stable (from a virtual to a physical environments). Virtual simulations elections and real product elections are correlated (X² = 40.493; p < 0.02). Physiological and cognitive responses do not converge. Correlations between unconscious responses (low-order emotions) and self-reported measures (high-order emotions) was contrary to expectations (negative sign). Only low-order emotions explain product choices. On the contrary, real packaging choice and high-order emotions correlated inversely (the t values were significant but negative). Full article

(This article belongs to the Special Issue Food Packaging Strategies)

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14 pages, 1181 KiB

Open AccessArticle

Consumer Information Needs and Sensory Label Design for Fresh Fruit Packaging. An Exploratory Study in Spain

by Paula Fernández-Serrano, Paula Tarancón and Cristina Besada

Foods 2021, 10(1), 72; https://doi.org/10.3390/foods10010072 - 31 Dec 2020

Cited by 16 | Viewed by 4296

Abstract

In recent decades, packaged fruit has gained market ground over loose fruit, and fruit containers have become a source of information for consumers. This study approaches three objectives related to consumer information needs for decision making when purchasing fruit: (1) Determine if consumers’ [...] Read more.

In recent decades, packaged fruit has gained market ground over loose fruit, and fruit containers have become a source of information for consumers. This study approaches three objectives related to consumer information needs for decision making when purchasing fruit: (1) Determine if consumers’ choice of packaged fruit rather than loose fruit is motivated by their interest in the information provided on packaging; (2) identify information gaps on fruit packaging labels; (3) identify those sensory attributes that consumers consider to be of major interest to be included in sensory labels of different fruit types. The study was based on an online questionnaire answered by 394 fruit consumers. Ninety percent of the participants stated having an interest in receiving information when purchasing fruit, but their choice between packaged or loose fruit was not conditioned by their information needs. Moreover, a gap between information interest and information use was detected as their final purchase decisions were not always based on the provided information. ‘Harvest date’, ‘production method’, ‘percentage of the price received by the farmer’, ‘applied treatments’, ‘sensory characteristics’, and ‘environmental information’ were identified as the major information gaps, as these labels were unavailable for a high percentage of consumers, who stated their interest in them. According to consumers, sensory labels should include information about ‘sweetness’ and ‘flavor intensity’ irrespectively of fruit type. ‘Sourness’ and ‘juiciness’ attributes were particularly interesting for citrus, as ‘sourness’ and ‘firmness’ were for kiwi. Information about texture properties was required for pome and stone fruit. Other attributes, such as easiness to peel, were important only for citrus fruit. Full article

(This article belongs to the Special Issue Food Packaging Strategies)

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18 pages, 1042 KiB

Open AccessArticle

What Can Neuromarketing Tell Us about Food Packaging?

by Ingrit Moya, Jesús García-Madariaga and María-Francisca Blasco

Foods 2020, 9(12), 1856; https://doi.org/10.3390/foods9121856 - 12 Dec 2020

Cited by 28 | Viewed by 10180

Abstract

Packaging is a powerful tool for brands, which can not only catch consumers’ attention but also influence their purchase decisions. The application of neuromarketing techniques to the study of food packaging has recently gained considerable popularity both in academia and practice, but there [...] Read more.

Packaging is a powerful tool for brands, which can not only catch consumers’ attention but also influence their purchase decisions. The application of neuromarketing techniques to the study of food packaging has recently gained considerable popularity both in academia and practice, but there are still some concerns about the methods and metrics commercially offered and the interpretation of their findings. This represents the motivation of this investigation, whose objective is twofold: (1) to analyze the methodologies and measurements commonly used in neuromarketing commercial research on packaging, and (2) to examine the extent to which the results of food packaging studies applying neuromarketing techniques can be reproduced under similar methodologies. Obtained results shed light on the application of neuromarketing techniques in the evaluation of food packaging and reveal that neuromarketing and declarative methodologies are complementary, and its combination may strengthen the studies’ results. Additionally, this study highlights the importance of having a framework that improves the validity and reliability of neuromarketing studies to eradicate mistrust toward the discipline and provide brands with valuable insights into food packing design. Full article

(This article belongs to the Special Issue Food Packaging Strategies)

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16 pages, 6173 KiB

Open AccessArticle

Modified Atmosphere and Humidity Film Reduces Browning Susceptibility of Oriental Melon Suture Tissue during Cold Storage

by Me-Hea Park, Eun-Ha Chang, Hae-Jo Yang, Jung-Soo Lee, Gyung-Ran Do, Hyun Jong Song, Min-Sun Chang and Kang-Mo Ku

Foods 2020, 9(9), 1329; https://doi.org/10.3390/foods9091329 - 21 Sep 2020

Cited by 12 | Viewed by 5099

Abstract

Oriental melons have a relatively short shelf life as they are harvested during the summer season and susceptible to cold-induced injuries. Typical chilling injury when stored at 4 °C is expressed as browning of the fruit suture. To prolong the shelf life and [...] Read more.

Oriental melons have a relatively short shelf life as they are harvested during the summer season and susceptible to cold-induced injuries. Typical chilling injury when stored at 4 °C is expressed as browning of the fruit suture. To prolong the shelf life and reduce browning of the fruit, the effects of modified atmosphere packaging (MAP), X-tend modified atmosphere (MA)/modified humidity (MH) bulk packaging (XF), and polyethylene (PE) packaging, on oriental melons were investigated during storage at 4 °C and 10 °C for 14 days and under retail display conditions at 20 °C. The O₂ concentrations in PE packages stored at 4 °C and 10 °C ranged from 17.4 to 18.5%, whereas those in XF packages were reduced to 16.3–16.6%. The CO₂ content of XF package (4.2–4.6%) was higher than that of PE package (1.4–1.9%) stored at 4 °C or 10 °C. Relative humidity (RH) saturated in the PE packages but not in the XF packages after seven days of storage. Furthermore, PE packages performed better at maintaining melon weight and firmness than XF packages during storage at 10 °C for 14 days and under retail display conditions at 20 °C. PE and XF packages effectively reduced the browning index of the peel and white linear sutures of oriental melons compared with the unpackaged control during cold storage at 4 °C, and this observation was maintained at the retail display condition at 20 °C. The enhanced CO₂ levels, reduced O₂ levels, and optimal RH values that were provided by the MAP, prevented the browning symptoms, and improved the marketability and shelf life of oriental melons. Full article

(This article belongs to the Special Issue Food Packaging Strategies)

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14 pages, 725 KiB

Open AccessArticle

Can Health Perceptions, Credibility, and Physical Appearance of Low-Fat Foods Stimulate Buying Intentions?

by Inés Küster-Boluda and Natalia Vila

Foods 2020, 9(7), 866; https://doi.org/10.3390/foods9070866 - 2 Jul 2020

Cited by 14 | Viewed by 4316

Abstract

This study examines the influence of labelling and packaging strategies on perceived product health and overall attitudes to low-fat products in the field of healthy food claims among young consumers. The aim was to determine if these aspects can influence buying intentions. After [...] Read more.

This study examines the influence of labelling and packaging strategies on perceived product health and overall attitudes to low-fat products in the field of healthy food claims among young consumers. The aim was to determine if these aspects can influence buying intentions. After a literature review, a quantitative study was carried out. With a sample of 300 young consumers (18–25 years old) and the use of partial least square methodology, this paper demonstrated that: (1) nutritional information and visual cues affect consumers’ perceptions (information credibility and physical appearance), (2) information credibility influences product health perceptions and attitudes toward a product, (3) physical appearance affects attitudes toward a product, and (4) overall attitude to the product influences purchase intentions The results achieved show that credibility and physical appearance could stimulate low-fat foods purchase intentions through a positive global attitude to the product. Additionally, nutritional information and visual cues play a more relevant role than nutritional information response and informative cues. These results and the conclusions that follow must be understood in the analysed context (low-fat foods) with the sample used (300 young consumers). Full article

(This article belongs to the Special Issue Food Packaging Strategies)

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Review

Jump to: Research

32 pages, 8694 KiB

Open AccessReview

Thermo-Mechanical Analysis in the Fresh Fruit Cold Chain: A Review on Recent Advances

by Alemayehu Ambaw, Tobi Fadiji and Umezuruike Linus Opara

Foods 2021, 10(6), 1357; https://doi.org/10.3390/foods10061357 - 11 Jun 2021

Cited by 17 | Viewed by 5129

Abstract

In agro-food research and industry, mathematical models are being used to develop and optimize preharvest and postharvest operations, and their use has grown exponentially over the last decade. Generally, transport phenomena (such as airflow, heat, and mass transfer) during the cooling of horticultural [...] Read more.

In agro-food research and industry, mathematical models are being used to develop and optimize preharvest and postharvest operations, and their use has grown exponentially over the last decade. Generally, transport phenomena (such as airflow, heat, and mass transfer) during the cooling of horticultural products are complex; therefore, the use of computational modeling techniques is a valid alternative to expensive and difficult experiments because computers continuously become more powerful and less expensive, the software is readily available, and once a model is validated, it is a versatile tool to evaluate the effects of the operating and design parameters involved. In this review, thermo-mechanical modeling studies during postharvest handling are overviewed regarding the experimental, analytical, and computational approaches. The airflow, cooling kinetics, cooling uniformity, and the material and mechanical safety behavior of fresh fruit packaging boxes will be analyzed. Current concerns, challenges, and opportunities are discussed. Full article

(This article belongs to the Special Issue Food Packaging Strategies)

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36 pages, 2863 KiB

Open AccessEditor’s ChoiceReview

Biodegradable Antimicrobial Food Packaging: Trends and Perspectives

by Ludmila Motelica, Denisa Ficai, Anton Ficai, Ovidiu Cristian Oprea, Durmuş Alpaslan Kaya and Ecaterina Andronescu

Foods 2020, 9(10), 1438; https://doi.org/10.3390/foods9101438 - 11 Oct 2020

Cited by 224 | Viewed by 23431

Abstract

This review presents a perspective on the research trends and solutions from recent years in the domain of antimicrobial packaging materials. The antibacterial, antifungal, and antioxidant activities can be induced by the main polymer used for packaging or by addition of various components [...] Read more.

This review presents a perspective on the research trends and solutions from recent years in the domain of antimicrobial packaging materials. The antibacterial, antifungal, and antioxidant activities can be induced by the main polymer used for packaging or by addition of various components from natural agents (bacteriocins, essential oils, natural extracts, etc.) to synthetic agents, both organic and inorganic (Ag, ZnO, TiO₂ nanoparticles, synthetic antibiotics etc.). The general trend for the packaging evolution is from the inert and polluting plastic waste to the antimicrobial active, biodegradable or edible, biopolymer film packaging. Like in many domains this transition is an evolution rather than a revolution, and changes are coming in small steps. Changing the public perception and industry focus on the antimicrobial packaging solutions will enhance the shelf life and provide healthier food, thus diminishing the waste of agricultural resources, but will also reduce the plastic pollution generated by humankind as most new polymers used for packaging are from renewable sources and are biodegradable. Polysaccharides (like chitosan, cellulose and derivatives, starch etc.), lipids and proteins (from vegetal or animal origin), and some other specific biopolymers (like polylactic acid or polyvinyl alcohol) have been used as single component or in blends to obtain antimicrobial packaging materials. Where the package’s antimicrobial and antioxidant activities need a larger spectrum or a boost, certain active substances are embedded, encapsulated, coated, grafted into or onto the polymeric film. This review tries to cover the latest updates on the antimicrobial packaging, edible or not, using as support traditional and new polymers, with emphasis on natural compounds. Full article

(This article belongs to the Special Issue Food Packaging Strategies)

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